Messages

7516

General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy

« on: December 07, 2009, 03:10:00 PM »

I am debating this issue myself. I was planning to boil down only the first runnings, but now I'm thinking about boiling the first and second runnings together for a few hours. I think it would be easier and I also beleive the beer would benefit from it in that the entire wort would carmelize instead of just the first runnings.

I don't follow this logic here bud.

The idea of boiling down the first gallon is to concentrate the richness.  The richest, highest quality wort is the first running.  

Unless you mean skipping boiling on the 1st gallon and you mean boiling the entire wort, together, for a longer period.  Hard to decipher which you mean.

FWIW, when I made skotrat's recipe, doing the boil down, it was the most malty result I'd ever gotten.

I'm talking about boiling the whole wort instead of the first runnings. I will need to target the gravity as Fred suggested.

7517

General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy

« on: December 07, 2009, 02:59:35 PM »

I am debating this issue myself. I was planning to boil down only the first runnings, but now I'm thinking about boiling the first and second runnings together for a few hours. I think it would be easier and I also beleive the beer would benefit from it in that the entire wort would carmelize instead of just the first runnings.

7518

All Things Food / Re: Ethnic Cooking

« on: December 07, 2009, 02:28:32 PM »

It was Italian last night.

Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato.

The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne. Less traditionally, the sauce is served with maccheroni or other durum wheat short pasta.

Bolognese Sauce

Brown 1.5lbs Ground Beef and 1.5lbs Italian Sausage

Saute onion, celary, carrots and garlic in EVOO

add some wine of choice

salt, pepper, Italian seasonings to taste

tomato sauce

dried black olives

splash of Balsamic Vinegar

simmer for an hour or more.

It's always better the second day.



sauce  getting ready to simmer.



to the plate! Serve with fresh grated Locatelli cheese, Italian Bread and some Luna Rosa.

7519

All Things Food / Re: Kysla Kapusta

« on: December 07, 2009, 02:13:41 PM »

I'm a little late for the holidays...but you know the old saying..."better late than never".

I prepared the kraut for fermentation yesterday.



sliced the cabbage thin



used a food grade 5 gallon bucket and smashed the cabbage with the wood



ready for fermentation.

I just used kosher salt for this batch.

Next time I'll try some spices. 

7520

Commercial Beer Reviews / Re: Trapistes Rochefort 6,8,&10

« on: December 07, 2009, 09:39:56 AM »

Ok, I'll add it to the list at the top  

IMO, the more alcohol in this beer, the harsher and less smooth it gets.

Rochefort 12 does not exist, someone tricked you

+1

At least in recent history.

7521

Beer Recipes / Re: Wee Heavy Recipe Check

« on: December 07, 2009, 09:27:08 AM »

OG was 1.098, I think the IBU's were around 30 but I can't remember off the top of my head.  It fermented down to 1.025.

What yeast did you use?

7522

Beer Recipes / Re: Wee Heavy Recipe Check

« on: December 07, 2009, 09:19:58 AM »

I just got my first Wee Heavy on tap so I can now comment on the style.
For 10 gallons  I used 30 pounds of Maris Otter, 5 pounds of Munich, 0.5  pounds roasted barley mashed at 154F.  I took 2 gallons of the first runnings and boiled it down to a quart-it looked suspiciously like dark liquid extract, and the rest of the wort I boiled 2 hours.  At 60 minutes I added 3 oz's of Challenger. 
It's a very malty, malty brew with very little hops bitterness, pretty much exactly what I was shooting for.  I'll let the second keg sit until next summer.

What was your O.G., F.G. and IBU's ?

7523

Extract/Partial Mash Brewing / Re: Secondary Fermentation?

« on: December 07, 2009, 09:16:59 AM »

It will if you leave it in contact for months and months. But you are fine for several weeks. You can also just put them in a bag and remove them after a week or two if it concerns you.

+1

I use a muslin bag so I can remove them as I get the right amount of hop aroma for my liking.

7524

Extract/Partial Mash Brewing / Re: Secondary Fermentation?

« on: December 07, 2009, 07:46:51 AM »

1-2 weeks is fine for dry hopping. FTR I know it is too late now next time just get a hop sock and dry hop directly in the keg. There is no need to secondary in a carboy if you have a keg for most beers. A keg is basically a big secondary - blow out the sediment with the fort pint or two and you are ready to go!

+1

I typically rack right into the keg over the dry hops after fermentation is complete.

7525

All Grain Brewing / Re: At home water testing

« on: December 07, 2009, 07:43:12 AM »

Kai - You may want to check out Taylor. They are real water testing experts and have a host of different test kits and water testing products.

http://www.taylortechnologies.com/corporate_news.asp

7526

Beer Recipes / Re: Wee Heavy Recipe Check

« on: December 07, 2009, 07:36:55 AM »

Denny...I like the simplicity of Skotrat's recipe, but  want to bring this recipe up one notch...I appreciate your opinion.

Don't be fooled by the simple malt bill in this recipe. It's the boil offs and boil times that really lend themselves to the outstanding complexity in this brew . . . like no other! 

I'm sure it's outstanding, but I'm looking for something close to Belhaven's and/or Skullsplitter.

7527

Beer Recipes / Re: Wee Heavy Recipe Check

« on: December 07, 2009, 04:54:35 AM »

Mash,  a 158F mash for me on my system for a 1.088 strong scotch ale would be way to high.  I would be looking at 151/152F looking for 1.022-1.025 FG.  I think 155F will give you a much higher FG than you are looking for, maybe something short of 1.035.  Save those high mash temps for your Scottish ales.

Fred

Fred - I am going to change the mash temp to 152F...I agree it's way too high for this beer.

7528

All Things Food / Re: Ethnic Cooking

« on: December 06, 2009, 06:50:20 PM »

 

Now that's serious business!

7529

Beer Recipes / Re: Wee Heavy Recipe Check

« on: December 06, 2009, 06:48:04 PM »

Alright...thanks for the feedback gentlemen! 

I inadvertantly forgot to change my boil time to 90min.

Denny...I like the simplicity of Skotrat's recipe, but  want to bring this recipe up one notch...I appreciate your opinion.

Fred...I'm on the fence with the hop schedule at this point...I'm going to give it some more thought. Thanks.

Hamiltont - Thanks for the input...You guys have me reconsidering the peated malt.

I guess the jury's still out on this one. 

7530

Beer Recipes / Wee Heavy Recipe Check

« on: December 06, 2009, 12:16:32 PM »

I am planning to brew a Wee Heavy and want to get some feedback. Let me know what you think. I am planning to do the boil down on 1 gallon. Thanks

Kent County Wee Heavy
Strong Scotch Ale

 
Type: All Grain
Date: 12/26/2009
Batch Size: 5.50 gal
Brewer: bluesman
Boil Size: 6.30 gal
Boil Time: 90 min
Brewhouse Efficiency: 72.00
  
Ingredients
 
Amount Item Type % or IBU
15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 83.57 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.14 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.79 %
0.25 lb Peat Smoked Malt (2.8 SRM) Grain 1.39 %
0.20 lb Roasted Barley (300.0 SRM) Grain 1.11 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 12.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 9.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.5 IBU
5.50 gal Poland Spring (R) Water  
1 Pkgs English Ale (White Labs #WLP002) [Starter 3000 ml] Yeast-Ale  

 
  
Beer Profile
 
Est Original Gravity: 1.088 SG
Est Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 7.86 %  
Bitterness: 26.3 IBU Calories: 413 cal/pint
Est Color: 16.7 SRM
  
Mash Profile
 
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 17.95 lb
Sparge Water: 2.84 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
  
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 22.44 qt of water at 170.5 F 152.0 F

 
  
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
 
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
  
Notes
 
Take 1 gallons from kettle pre-boil and reduce 75% then return to boil for a 90min boil.
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