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Messages - BeverageBob

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1
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: March 13, 2015, 12:07:49 PM »
Jeff,

I got 80.4 ADF. It went from 1.075 down to 1.014. It's an 8% beer so the ECY-10 did what it was supposed to and more. I think with the crystal and Munich malts, it left some residual mouthfeel which is not a bad thing.

2
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: March 13, 2015, 08:21:27 AM »
One thing that the story of the re-release of the BIPA is the fact that it was indeed a darker maltier beer. The spec for color is 14 SRM. I read on another thread that an old timer that remembers the flavor of the late 60's early 70's renditions(may have been out of Cranston)as mixing 50% SN Celebration Ale with 50% Bigfoot Barleywine. It does look like that they may have used EKG's at flameout and of course their distilled hop oils in the fermenters. Bullion/Cluster/Brewer's Gold should all have a play in the Bittering/Flavor profiles I would imagine. For an interesting twist on the hop bill check out Legacy and Comet Hops. Here is my latest session I brewed and is on tap right now:

2015-01-21  Ballantine IPA Project Beer

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Wednesday January 21, 2015
Head Brewer: 
Asst Brewer: 
Recipe:       Ballantine IPA Project Beer

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       27.00
Anticipated OG:          1.075    Plato:            18.20
Anticipated SRM:          14.6
Anticipated IBU:          79.7
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes

Actual OG:  1.075   Plato: 18.24
Actual FG:  1.014   Plato:  3.57

Alc by Weight:  6.33      by Volume:  8.11  From Measured Gravities.
ADF:            80.4      RDF         67.2  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash:  66.62
Actual Points From Mash:       66.79


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 74.1    20.00 lbs. Pale Ale Malt                 America        1.037      4
  9.3     2.50 lbs. Crystal 75L                   Great Britian  1.034     75
  7.4     2.00 lbs. Cane Sugar                    Generic        1.046      0
  7.4     2.00 lbs. Munich Malt                   Germany        1.037      8
  1.9     0.50 lbs. Crystal 45L                   Great Britain  1.034     45

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  3.00 oz.    Bullion                           Pellet   7.90  36.8  First WH
  2.00 oz.    Cluster                           Whole    7.00  19.8  First WH
  2.00 oz.    Comet                             Whole   10.30  23.2  30 min.
  4.00 oz.    Legacy                            Pellet   6.20   0.0  Dry Hop


Yeast
-----

East Coast Ye  ECY10- Ballantine Ale Strain

Water Profile
-------------

Profile:           Burton On Trent
Profile known for: Strong Pale Ales

Calcium(Ca):         268.0 ppm
Magnesium(Mg):        62.0 ppm
Sodium(Na):           30.0 ppm
Sulfate(SO4):        638.0 ppm
Chloride(Cl):         36.0 ppm
biCarbonate(HCO3):   141.0 ppm

pH: 8.33



Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:   25.00
Water Qts:   40.00 - Before Additional Infusions
Water Gal:   10.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.60

Tun Thermal Mass:      0.00
Grain Temp:              70 F

Dough In Temp:              160  Time:   5
Saccharification Rest Temp: 150  Time:  90
Mash-out Rest Temp:         168  Time:  10
Sparge Temp:                180  Time:  40

Runnings Stopped At:  1.010 SG       2.56 Plato


Total Mash Volume Gal:    12.00  - After Additional Infusions

All temperature measurements are degrees Fahrenheit.



Fermentation Specifics
----------------------

Pitched From:          Starter
Amount Pitched:       0 mL
Lag Time:             0.00 hours

Primary Fermenter:    Plastic
Primary Type:         Closed
Days In Primary:      18
Primary Temperature:   68 degrees F

Secondary Fermenter:  Plastic
Secondary Type:       Closed
Days In Secondary:    14
Secondary Temperature: 68 degrees F

Original Gravity:   1.075 SG    18.24 Plato
Finishing Gravity:  1.014 SG     3.57 Plato


Tasting Notes
-------------

early tasting notes......green.....needs more carbonation.....huge heritage
 hop presence along with heavy British Carmel malts that do not disrtact...
..a mini Barleywine if you will.....this can only get better...stay tuned






Notes
-----

Upon racking to the kegs, add  .25 ounce of med American toasted oak chips
per keg, carbonate and let it age at cellar temps for  1 year. Then stand b
ack and wait for Nirvana in the glass.


3
You tell SWMBO that she needs to cut back on expenses but, you just ordered 200 bucks worth of hop oils!

4
SWMBO is working and you have the day off and you're tanked when she gets home and tell her you are taking her to her favorite restaurant as she walks through the door....of course she doesn't mind driving.  :P

5
You nag the wife that the bleach is getting low and scold her not to get "lemon scented" when she picks up more.   :P

6
General Homebrew Discussion / Anything Brewing 2day kids?
« on: January 22, 2015, 01:41:41 PM »
I'm brewing an espresso stout today in the Foreign style(being that OG target is 1.075) Here's the recipe:

2015-01-23  Espresso Stout

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday January 23, 2015
Head Brewer: 
Asst Brewer: 
Recipe:       Espresso Stout

BJCP Style and Style Guidelines
-------------------------------

13-D  Stout, Foreign Extra Stout

Min OG:  1.056   Max OG:  1.075
Min IBU:    30   Max IBU:    70
Min Clr:    30   Max Clr:    48  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):   5.50
Total Grain (Lbs):       14.50
Anticipated OG:          1.075    Plato:            18.17
Anticipated SRM:          37.4
Anticipated IBU:          74.1
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes

Actual OG:  1.075   Plato: 18.20
Actual FG:  1.016   Plato:  4.08

Alc by Weight:  6.09      by Volume:  7.82  From Measured Gravities.
ADF:            77.6      RDF         64.9  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 84 %
Anticipated Points From Mash:  74.87
Actual Points From Mash:       78.33


Pre-Boil Amounts
----------------

Evaporation Rate:       1.66    Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size:                 7.99    Gal
Pre-Boil Gravity:                   1.052   SG          12.75  Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size:    8.26    Gal
Water Needed Pre-Boil Gravity:      1.050   SG          12.35  Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 72.4    10.50 lbs. Pale Ale Malt                 America        1.037      4
 13.8     2.00 lbs. Flaked Barley                 America        1.032      2
  6.9     1.00 lbs. Crystal 120L                                 1.033    120
  5.2     0.75 lbs. Roasted Barley                Great Britain  1.029    575
  1.7     0.25 lbs. Honey Malt                    Canada         1.030     18

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Chinook                           Pellet  14.00  32.6  First WH
  1.75 oz.    Centennial                        Whole   10.50  41.4  30 min.
  2.00 oz.    Cascade                           Whole    5.70   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  3.00 Oz     Sweet Orange Peel              Spice     10 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale

Water Profile
-------------

Profile:           Dublin
Profile known for: Dk Lager, Dry Stout

Calcium(Ca):         118.0 ppm
Magnesium(Mg):         4.0 ppm
Sodium(Na):           12.0 ppm
Sulfate(SO4):         54.0 ppm
Chloride(Cl):         19.0 ppm
biCarbonate(HCO3):   319.0 ppm

pH: 8.33



Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:   14.50
Water Qts:   20.00 - Before Additional Infusions
Water Gal:    5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.38

Tun Thermal Mass:      0.00
Grain Temp:              70 F

Dough In Temp:              165  Time:   5
Saccharification Rest Temp: 154  Time:  90
Mash-out Rest Temp:         168  Time:  10
Sparge Temp:                180  Time:  40

Runnings Stopped At:  1.010 SG       2.56 Plato


Total Mash Volume Gal:     6.16  - After Additional Infusions

All temperature measurements are degrees Fahrenheit.



Notes
-----

Add 2 double shots of espresso at kegging/bottling. You're like "right, whe
re am I gonna get that"

Isn't there a Starbucks opening in your living roo
m ;)


7
Doing QC on beers that recently came on tap and the music from the stereo gets louder and louder(much to SWMBO chagrin)  ;)

8
When you use beer coasters as bookmarks for when you are reading beer books and mags  ;D

9
Zymurgy / Re: Haven't Rcvd a Zymurgy Mag yet
« on: October 30, 2014, 03:14:22 PM »
Thanks Matt....it looks like you cleared the administrative snafu....just got 4 issues in the mail today....Thanx for all of your help! Cheers 2 U!

Bobo

10
Zymurgy / Re: Haven't Rcvd a Zymurgy Mag yet
« on: October 15, 2014, 11:45:25 AM »
Thanks for the info but, I prefer the paper mag myself. The firewall at work won't let me access anything involved with alcohol so, I'd rather just have the real deal.....Matt did you ever find out what was going on with my account/subscription?

11
Zymurgy / Re: Haven't Rcvd a Zymurgy Mag yet
« on: October 14, 2014, 01:04:41 PM »
Just tried to sign in to the e-mag for Zymurgy and it said username & pwd wrong so, I did not opt for th electronic version.....any assistance would be much appreciated.

12
Zymurgy / Re: Haven't Rcvd a Zymurgy Mag yet
« on: October 14, 2014, 01:00:21 PM »
I do not remember signing up for the electronic edition. 

13
Zymurgy / Re: Haven't Rcvd a Zymurgy Mag yet
« on: October 12, 2014, 04:13:15 PM »
Still nothing Matt and no emails about it being looked into....what's up? I should have gotten at least one or two issues by now....just sayin....  :(

14
Zymurgy / Re: Haven't Rcvd a Zymurgy Mag yet
« on: September 08, 2014, 09:45:30 AM »
BUMP

15
Zymurgy / Re: Haven't Rcvd a Zymurgy Mag yet
« on: August 29, 2014, 02:37:15 PM »
Any luck Matt?

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