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Messages - nicosan1

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1
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 04:39:00 AM »


Pale Malt, Maris Otter (3.0 SRM) 11.5lb
Caramel Malt - 20L (Briess) (20.0 SRM) 12oz
Munich 10L (Briess) (10.0 SRM) 12oz

Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 30.0 min Whirlfloc Tablet (Boil 15.0 mins)
Yeast Nutrient (Boil 15.0 mins)
Gypsum (Calcium Sulfate) (Boil 15.0 mins)
Amarillo [9.20 %] - Boil 5.0 min
Centennial [10.00 %] - Boil 5.0 min
Galaxy [14.00 %] - Boil 5.0 min
Mosaic (HBC 369) [12.25 %] - Boil 5.0 min
Amarillo [9.20 %] - Aroma Steep 30.0 min
Centennial [10.00 %] - Aroma Steep 30.0 min

%/IBU
-
88.5 % 5.8 %
5.8 % 71.0 IBUs -
-
-
5.5 IBUs 5.9 IBUs 8.3 IBUs 7.3 IBUs 0.0 IBUs 0.0 IBUs
Inventory
0.00 gal 0.0 oz
0.0 oz
0.0 oz 0.00 oz 0.00 Items 0.00 tsp 0.00 g 8.00 oz 0.00 oz 0.00 oz 0.00 oz 8.00 oz 0.00 oz

2
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 04:14:13 AM »
Would perhaps Wyeast 1335 or 1450 be better alternatives?  I've used Denny's for a Black IPA before, and it came out well, just want to get something attentuates well but is a bit easier to cold crash and get some brightness.

3
Yeast and Fermentation / Wyeast 1272 American II
« on: June 22, 2014, 11:17:56 AM »
Am planning on brewing a West-Coast style IPA later on this summer.  I generally rely on either Wyeast or Safale yeasts and in doing IPAs Ive done US-05 or Denny's Favorite and 1056 in the past. Was wondering what people's experience has been with 1272 as an IPA yeast.  Like the flocculation, would like a bit of a brighter beer that is pretty attentuative.  Any thoughts?

4
Beer Recipes / Re: IPA Recipe
« on: June 19, 2014, 04:32:02 PM »
One other question I had was on Water for this IPA. I live in Brooklyn so our water is pretty soft. I just picked up John Palmer's book on Water to get a better understanding of what water additions are appropriate for my beer, still have much to read.  Suggestions on what I should add and when I should add it?  Had gypsum in the kettle. 

This is the Water profile I get from the city, averages obviously.

pH - 7.3
Calcium - 5.8
Chloride - 9
Phosphate - 2.3
Sulfate - 4.4
Magnesium - 1.3

What are your suggestions? Add 5grams gysum? Calcium?  When: Mash or Kettle? I want my hops to be profiled and add a bit of dryness without say mashing at 148 and getting a thin beer. thinking about 150-151.

Welcome your suggestions.

I highly recommend downloading Bru'nWater. It has a 'Pale Ale Profile' that will lay out the amounts of gypsum to add based on your batch size and grist makeup, to achieve a good pH (first and foremost) and secondly to get the level of dryness that you and I like in IPA. Using gypsum will also raise your calcium level btw, which you need since yours is low.

I downloaded and will play around with this excel file.  Thanks!

5
Beer Recipes / Re: IPA Recipe
« on: June 19, 2014, 04:28:11 PM »
In my opinion there isn't really a noticable difference between mashing at 148 and 151.

You want to bump your sulfate up above 300ppm. do this with a combo of gypsum and epsom salts to prevent overloading with calcium.

If you need more calcium in the mash to control pH then add some gypsum there, otherwise go ahead and add it to the kettle.

With this, I entered the info into Brewer Friend Calculator and got my levels as the following if I add 5 grams of Gypsum and about 3 grams of Epsom Salts to the kettle.

Ca+2 - 50
   
Mg+2 - 13
   
SO4-2 - 153
   
Na+ - 8
   
Cl-9
   
HCO3-0
   


Does that look about where I want to be? seems to be fairly close to the range of most, maybe slightly low on calcium for light ale hoppy

6
Beer Recipes / Re: IPA Recipe
« on: June 19, 2014, 03:26:11 PM »
One other question I had was on Water for this IPA. I live in Brooklyn so our water is pretty soft. I just picked up John Palmer's book on Water to get a better understanding of what water additions are appropriate for my beer, still have much to read.  Suggestions on what I should add and when I should add it?  Had gypsum in the kettle. 

This is the Water profile I get from the city, averages obviously.

pH - 7.3
Calcium - 5.8
Chloride - 9
Phosphate - 2.3
Sulfate - 4.4
Magnesium - 1.3

What are your suggestions? Add 5grams gysum? Calcium?  When: Mash or Kettle? I want my hops to be profiled and add a bit of dryness without say mashing at 148 and getting a thin beer. thinking about 150-151.

Welcome your suggestions.

7
Beer Recipes / Re: IPA Recipe
« on: June 12, 2014, 04:24:52 PM »
So I can bump up C20 to maybe 5% and get rid of Carapils. Dry hopping I agree, I actually generally only do it to about 7 days max first first, and less. I'll dry at end of primary then rack to secondary for 2nd dry hopping for maybe 3-4 days.

8
Beer Recipes / IPA Recipe
« on: June 11, 2014, 06:11:17 PM »
I've been doing lots of belgians, but I want to get back to doing a solid hoppy beast that focuses on hop flavors and aromas and doesn't overwhelm my girlfriend's limited tolerance for bitterness. Therefore I came up with this IPA idea. Simple straightforward strong American IPA recipe with a focus on some hops I got in my freezer from Nikobrew.  Thoughts? 

Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 4.60 gal
Estimated OG: 1.068 SG
Estimated Color: 6.7 SRM
Estimated IBU: 99.2 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
11 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         1        86.3 %       
12.0 oz               Munich 10L (Briess) (10.0 SRM)           Grain         2        5.9 %         
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         3        3.9 %         
8.0 oz                Caramel Malt - 20L (Briess) (20.0 SRM)   Grain         4        3.9 %         
2.00 oz               Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop           5        71.9 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
1.00 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         7        -             
10.00 g               Gypsum (Calcium Sulfate) (Boil 15.0 mins Water Agent   8        -             
1.00 oz               Amarillo [9.20 %] - Boil 5.0 min         Hop           9        5.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           10       6.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Boil 5.0 min          Hop           11       8.4 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Boil 5.0 mi Hop           12       7.4 IBUs     
1.00 oz               Amarillo [9.20 %] - Aroma Steep 30.0 min Hop           13       0.0 IBUs     
1.00 oz               Centennial [10.00 %] - Aroma Steep 30.0  Hop           14       0.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Aroma Steep 30.0 min  Hop           15       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Aroma Steep Hop           16       0.0 IBUs     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         17       -             
1.00 oz               Amarillo [9.20 %] - Dry Hop 10.0 Days    Hop           18       0.0 IBUs     
1.00 oz               Centennial [10.00 %] - Dry Hop 10.0 Days Hop           19       0.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Dry Hop 10.0 Days     Hop           20       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Dry Hop 10. Hop           21       0.0 IBUs     
0.25 oz               Amarillo [9.20 %] - Dry Hop 5.0 Days     Hop           22       0.0 IBUs     
0.25 oz               Centennial [10.00 %] - Dry Hop 5.0 Days  Hop           23       0.0 IBUs     
0.25 oz               Galaxy [14.00 %] - Dry Hop 5.0 Days      Hop           24       0.0 IBUs     
0.25 oz               Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop           25       0.0 IBUs     


Mash Schedule: Single Infusion, Medium Body, Batch Sparge

9
Kegging and Bottling / Re: Colonna Corker
« on: June 09, 2014, 04:57:44 PM »
Thanks I maybe do some practicing with this to try to get the right height, I have a mix of 750s, and Vinnie's

10
Beer Recipes / Re: Triple
« on: June 09, 2014, 04:07:30 PM »
This is good to know Denny, I think summer going to brew a quad this winter with some dark candi, will just do with boil instead of that addition.

11
Kegging and Bottling / Colonna Corker
« on: June 08, 2014, 05:59:23 PM »
I recently made the move to a Colonna Capper/Corker so that I could Cork Belgians. I was able to cork my beers with the help of a video online for the Colonna from some Wine/Brew shop, however I didn't get specifics on how to cork so that I get enough of the cork still above the bottle lip so that my cages fit properly. Does anyone have a good set of instructions on how to properly cork so that I am doing it closer to what you would expect? 

12
Beer Recipes / Re: Single hop saison idea
« on: June 08, 2014, 05:50:38 PM »
So I overhit the gravity a bit, I think I underestimated my extract efficiency and got something closer to 8% ABV saison, with Pils, Rye, Munich and used 2 ozs of Galaxy in boil spread out, plus dry hopped 2 ounces.  I used the Farmhouse Blend Wyeast Private collection.

The product was great, definitely get fruity esters and a touch of tartness from the yeast and the phenols from the Galaxy hops.  It works really well. I think now, I will dial back a bit on the malt bill to try to get a 6.5-7% saison and maybe try Citra with Peppercorns or Perhaps Amarillo.  But overall quite pleased with this recipe as a starting point. As soon as I figure out posting a picture of my latest, I will.  Thanks for the help!

13
Beer Recipes / Re: Triple
« on: June 08, 2014, 05:44:12 PM »
Looks good, I didn't use wheat, I used a bit of munich in a tripel I made, like the hops, maybe Styrian Goldings too.  I think you should use Wyeast 3787, two packs and a starter but it was a very vigorous ferment so think of a blowoff.  Lastly, if you add sugar, you could wait to add after 3-4 days of fermentation, that method seemed to work fine for me to not throw off fusel alcohols, though some folks have said if you use a pound or less, the boil is fine.  Good luck! 

14
Beer Recipes / Re: Single hop saison idea
« on: March 28, 2014, 11:34:11 AM »
I'll stick to a bill of pils, rye, Munich and Vienna.  Do you feel that dry hopping with galaxy would be. Fine shile preserving yeast character since it really only plays role in aroma?

15
Beer Recipes / Re: Single hop saison idea
« on: March 21, 2014, 04:19:43 PM »
Gray I'll stick to pils, rye and Vienna was planning on mashing low 148-49, gonna use a bit of galaxy to get the opus and then about 1,5 oz for last 15 minutes. My hope is I get enough flavor/aroma that will blend well with the yeast and not dominate. Might add a a bit of honey or sugar 3-4 days in

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