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Topics - aviking427

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Yeast and Fermentation / Need some advice!!!
« on: October 13, 2011, 05:00:02 PM »
I was planning on brewing a 10 gallon batch of Dopplebock this weekend and am about to get my starter going when I realized the 3 yeast packs are from May 3, 2011. (Bringing my 17 month old son ingredient shopping.....BAD IDEA). According to MRMALTY.COM, my yeast viability is only 10%. Do you think I'll be able to get a large enough starter going by Sunday if I make it tonight? My thought was to do a 5 gallon starter with the 3 packs, decant and do it again Saturday morning with that same yeast cake for a Sunday pitch. I was going to call tomorrow to see if they had gotten more packs. (Wyeast 2206) I am using a stir plate with oxygenated wort and yeast nutrients.

Thoughts? If i don't brew this weekend I'm not brewing for another 2 weeks and thats not gonna make me a happy camper.

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Beer Recipes / American Amber Ale feedback
« on: July 13, 2011, 06:47:00 PM »
I was hoping to get some feedback on the American Amber Ale recipe I've been working on. Thanks in advance for any help!!!!!

Art

amber ale
10-B American Amber Ale
Author: art

Size: 5.96 gal
Efficiency: 85%
Attenuation: 75.0%
Calories: 183.81 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 13.46 (10.0 - 17.0)
Alcohol: 5.43% (4.5% - 6.2%)
Bitterness: 39.3 (25.0 - 40.0)

Ingredients:
8.0 lb Pale Ale Malt
2.0 lb Munich Malt
1.0 lb 2-Row Caramel Malt 60L
0.25 lb Victory® Malt
1.0 oz Centennial (10.0%) - added during boil, boiled 60 min
1.25 oz Centennial (10.0%) - added during boil, boiled 5.0 min
2.0 ea WYeast 1272 American Ale II™

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Mash: 154 °F

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Ingredients / Has anyone brewed with szechuan pepper?
« on: July 12, 2011, 04:14:08 PM »
So this evening, i started seasoning a steak and decided to use some of the szechuan pepper. I forgot all about that spice until now and thought to myself; "Self, what a great spice to use in a beer." My initial thoughts are to use it very gingerly it in a pale ale. Its rather floral and think with the right hop combination and a light enough body, it has some good potential. I can see it working well in a wit, maybe in place of coriander? Thoughts?

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Beer Recipes / Feedback on my BIPA/CDA recipe?
« on: June 13, 2011, 07:29:39 PM »
To anyone who is interested, i would love to get some feedback on my BIPA/CDA recipe. I wasn't sure about adding the biscuit malt, but wanted enough malt to back the Carafa and hops. I'm hoping to get good roasted coffee and chocolate notes to compliment the citrus from the hops. I thought it would be a nice addition to add the Chocolate malt to the vorlauf so i can get the added color, some roasted tones but lose the astringency from the husk. In addition, I was going to run a thicker mash around 150. Anywho, would love to hear what you think. Thanks!!!!!

Cascadian Ale - Art's Black (H)ops IPA V2
24-C Black IPA
Author: Art
Date: 3/7/11

Size: 6.24 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 221.63 kcal per 12.0 fl oz

Original Gravity: 1.066 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.012 - 1.018)
Color: 32.44 (30.0 - 100.0)
Alcohol: 6.55% (6.0% - 7.5%)
Bitterness: 67.2 (50.0 - 70.0)

Ingredients:
9.4 lb Pale Ale Malt
2.08 lb Biscuit Malt (Mout Roost 50)
1.56 lb Caramel Malt 60L
1.04 lb Carapils®/Carafoam®
1.04 lb Carafa Special® TYPE III
0.52 lb Chocolate Malt - added at beginning of 10.0 min vorlauf
0.52 oz Amarillo (8.5%) - added during boil, boiled 60.0 min
0.52 oz Cascade (5.5%) - added during boil, boiled 40.0 min
0.52 oz Simcoe (13.0%) - added during boil, boiled 30.0 min
1.04 oz Citra™ (12.0%) - added during boil, boiled 20.0 min
0.52 oz Simcoe (13.0%) - added during boil, boiled 20 min
0.58 oz Citra™ (12.0%) - added during boil, boiled 0 min
1.2 tsp Irish Moss - added during boil, boiled 15 min
1.04 oz Cascade (5.5%) - added dry to secondary fermenter
1.04 oz Citra™ (12.0%) - added dry to secondary fermenter
0.53 ea White Labs WLP001 California Ale

01:00:00 mash - Liquor: 3.91 gal; Strike: 165.71 °F; Target: 150.3 °F
01:10:00 virlauf - Rest: 10 min; Final: 172.7 °F

Results generated by BeerTools Pro 1.5.16

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