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Topics - poobah58

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1
Beer Recipes / Oatmeal Milk Stout Feedback
« on: January 12, 2014, 07:00:05 PM »
As the title says, I'm looking for some feedback. A buddy wants an Oatmeal Stout and I wanted to do a Milk Stout so we decided to do  a little of both. I could use some help on a water profile as well:

Batch Size: 20.00 gal
Boil Size: 23.00 gal
Boil Time: 60 min
Efficiency: 75.00 %
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG
Bitterness: 25.0 IBUs
Est Color: 43.8 SRM

20 lbs Pale Malt, Maris Otter (3.0 SRM) 50.0 %
4 lbs Barley, Flaked (1.7 SRM) 10.0 %
4 lbs Caramel Malt - 80L (80.0 SRM) 10.0 %
4 lbs Oats, Flaked (1.0 SRM) 10.0 %
2 lbs Chocolate Malt (400.0 SRM) 5.0 %
2 lbs Roasted Barley (300.0 SRM) 5.0 %
1 lbs Carafa Special III (470.0 SRM) 2.5 %
1 lbs Roasted (Black) Barley (500.0 SRM) 2.5 %
2 lbs Milk Sugar (Lactose) (0.0 SRM) 5.0 %
1.00 oz Warrior [16.70 %] - Boil 60.0 min 20.6 IBUs
4.00 oz Goldings, East Kent-2012 [5.00 %] - Boil 10.0 min 4.5 IBUs
4.0 pkg English Ale (White Labs #WLP002)



2
All Grain Brewing / Water profile for Pumpkin Ale
« on: September 18, 2013, 07:21:11 PM »
I'm thinking Amber Malty. Your thoughts....

3
General Homebrew Discussion / My Water Report
« on: May 19, 2013, 07:20:32 AM »
Not sure what it means yet but I'm reading up on it. I downloaded the Bru N Water spreadsheet and it shows my cation/anions ratio is .49 and should be lower. Am I misinterpreting my report or can this be possible? My next brew is an IPA. I'm going with the Pale Ale water profile. Is this a good start?

Starting Profile      ppm      
Ca         33   
Mg         2   
Na         8   
SO4         21   
Cl         0   
HCO3      76   

            
Hardness      91   (ppm as CaCO3)
Alkalinity      63   (ppm as CaCO3)
RA          38   
SO4/Cl      0.00   

4
Yeast and Fermentation / Is my pH OK?
« on: February 23, 2013, 07:59:10 PM »
Brewed up 15 gallons of 1.103 Imperial Stout 5 weeks ago. Pitched a good amount of yeast but probably should have used more. Fermentation went well for a week, then died down. I racked after 2.5 weeks and it was only at 1.040. Added a pack of S-05 and it's still fermenting but it's only down to 1.35 at this point. My pH is 4.6. Is this OK? I plan on leaving it for another 2 weeks or so at the minimum but was wondering if the pH was slowing things down. I expected the SG to be much lower after 5 weeks.

5
Yeast and Fermentation / Yeast wsahing... How long is too long?
« on: November 27, 2012, 06:53:04 AM »
Learned a valuable lesson. I recently made an Irish Red. Used the same recipe as I did back in January. It was good but a bit fruity. This was rather puzzling until I just tapped a Belgian Tripel I brewed in August. It's OK but it's fruity! I went back and looked at both recipes and they had a common denominator... I used some washed yeast. I brewed the Red in August and used some fresh yeast and some washed yeast from earlier in the year. I brewed the Tripel in August and used some fresh yeast and some washed yeast from last year. In June, I removed the washed Irish yeast, decanted and ranched up again. I did the same to the Tripel yeast in March and June. I do not recall if I added water after ranching back up. Don't know if it makes a difference or not. Anyway, If I reuse a yeast cake again it will be no older than 1 month!!!

6
Beer Recipes / What do you think of this Coffeehouse Porter?
« on: November 08, 2012, 05:04:18 AM »
The SWMBO loves Berkshire Brewing Coffeehouse Porter. I'm trying to make something similar. I get lots of coffee flavor and a wee bit of chocolate. Not really chewy or sweet but I'm gonna go in that direction anyway. It looks busy but I want to use up some malts (de-bittered black, CSIII). Not really married to the hops. I have tons of others that I could use. I'm thinking the RB, Coffee Malt and Pale Chocolate will give plenty of coffee/mocha flavor on it's own. Don't want a lot of harsh bitterness from the roasted/black malts. Would like the coffee bitterness to come through. Since I'm only at 3.3% dark malts, I'm using some C150 to get color and a bit more roastiness. Milk sugar is for a little sweetness. I've never used coffee or cocoa nibs before. I plan on adding 1# of coarse ground coffee after flameout and steep for 2-3 minutes (before chilling). I'll put the nibs in secondary. Anyway your thoughts:

Coffeehouse Coffee Porter (15 gal)
28 lbs Pale Ale Malt (1.8 SRM) 81.2 %
1 lbs 8.0 oz Chocolate Malt, Pale (225.0 SRM) 4.3 %
1 lbs 2.0 oz Kiln Coffee Malt (165.0 SRM) 3.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 2.9 %
1 lbs Crystal, Extra Dark (150.0 SRM) 2.9 %
6.0 oz Roasted Barley_300L (300.0 SRM) 1.1 %
6.0 oz Carafa Special III (470.0 SRM) 1.1 %
3.0 oz Black Barley (Stout) (500.0 SRM) 0.5 %
3.0 oz Black Malt, De-Bittered (550.0 SRM) 0.5 %
12.0 oz Milk Sugar (Lactose) (0.0 SRM) 2.2 %
1.00 lb Coffee (Boil 0.0 mins)

3.00 oz Challenger [5.60 %] - First Wort 60.0 min 22.1 IBUs
1.50 oz Perle-2012 [10.30 %] - Boil 30.0 min 11.5 IBUs
1.50 oz Willamette [5.60 %] - Boil 0.0 min 0.0 IBUs
3.0 pkg SafAle English Ale (Fermentis #S-04)

6.00 oz Cocoa Nibs (Ghana) (Secondary 7.0 days)

Original Gravity: 1.064
Final Gravity: 1.016
Bitterness: 33.6 IBUs
Color: 31.3 SRM

7
Beer Recipes / Farmhouse Ale help
« on: May 22, 2012, 03:48:33 AM »
Looks like this is going to be Friday nite's brew. Looking for something similar to Red Sky at Night by Clipper City but slightly less alcohol. Your thoughts, particularly the mash and ferment temps:

Chapin Farmhouse Ale

7 lbs Pilsen (1.8 SRM) 70.00 %
8.0 oz CaraVienne (20.0 SRM) 5.00 %
8.0 oz Munich Malt (9.0 SRM) 5.00 %
8.0 oz Vienna Malt (3.0 SRM) 5.00 %
8.0 oz Wheat, Flaked (1.6 SRM) 5.00 %
8.0 oz Wheat, Torrified (1.7 SRM) 5.00 %
8.0 oz Honey (1.0 SRM) 5.00 %
0.50 oz Glacier [5.10 %] (90 min) (FWH) 8.2 IBU
0.50 oz Palisade [8.40 %] (60 min) 16.9 IBU
0.50 oz Palisade [8.40 %] (10 min) 3.4 IBU
0.125 tsp Lactic Acid (HLT)
1.00 lb Apricots, Pureed (Secondary 7.0 days)   
Farmhouse Ale (Wyeast Labs #3726) (1.2L starter)

Mash @ 148°F for 75 Min.
Ferment @ 82°F-84°F

OG:1.056
SRM: 5.2
IBU: 28.5

8
Beer Recipes / Weizenbock Help
« on: May 05, 2012, 06:53:34 PM »
Brewed this one up last night. Got done at 1:00AM.
Used DME and LME to keep the grain bill below 35-36 pounds in my 15.5 gallon Mash Tun.
No stuck sparge using my RIMS!!!
Mashed at 110/131/152/168
She's fermenting at 58°F right now...

15 gallons
OG: 1.077
SRM:16.2
IBU: 26.8

3 lbs DME Extra Light (4.0 SRM) 7.31 %
3 lbs LME Wheat Bavarian (4.0 SRM)7.31 %
23 lbs Wheat Malt (2.2 SRM) 56.01 %
9 lbs Munich Malt (9.0 SRM) 21.92 %
1 lbs 8.0 oz Caramunich I (51.0 SRM) 3.65 %
1 lbs CaraWheat (50.0 SRM) 2.44 %
6.0 oz Carafa Special III (470.0 SRM) 0.91 %
3.0 oz Special B (135.0 SRM) 0.46 %
3.00 oz Hallertauer [4.30 %] (60 min) 16.0 IBU
1.00 oz Sterling [8.70 %] (60 min) 10.8 IBU
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380) (5L starter)

9
Yeast and Fermentation / Wy2206 doesn't like me.
« on: February 07, 2012, 05:02:04 PM »
These puppies are slow. A year and a half ago I used it in  a Dunkel. I under pitched (too lazy)
and it took a week to see activity. Beer turned out great though. Saturday I brewed up a Munich Helles. I started ranching about 10 days prior (pack was 2 yrs old). Got it up to 5500mL for a 15 gallon batch (yea, I know but it should be enough). Friday I put 3600ml of it in my 50-55 DegF garage and decanted that night. Mixed in the remaining flask after temp stabilized and put back onto stir plate. After brewing I cooled the wort to 69F and put in in my fermentation chamber at 50F. After 2 hours I put the yeast in the chamber then pitched 1 hour later. Did not see any activity until this morning. I oxygenated the wort and added yeast nutrient during boil and riled it up several times on Sunday. I'm sure it will be fine. I just never get this kind of lag with any other yeast. Ale or lager. Anyone else have issues with this yeast?

10
Beer Recipes / Irish Red Ale critique
« on: January 02, 2012, 09:06:39 AM »
Thinking about brewing up an Irish Red in a few weeks. Here's my stab at it. I'm using Wyeast 1338 which is low attenuating thus, I'll mash at 150°F . I would like it to be malty but not too roasty. LMK your thoughts...

Mead Lane Irish Red
OG: 1.056
IBU: 27.1
SRM: 13.8

5 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) 57.50 %
3 lbs Vienna Malt (Weyermann) (3.0 SRM) 30.00 %
9.0 oz CaraVienne (Weyermann) (20.0 SRM) 5.63 %
8.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) 5.00 %
3.0 oz Roasted Barley (462.0 SRM) 1.88 %
1.00 oz Styrian Goldings [3.00 %] (70 min) (First Wort Hop) 10.9 IBU
0.50 oz Fuggles [5.20 %] (60 min) 10.5 IBU
0.50 oz Challenger [5.60 %] (30 min) 5.8 IBU
1 Pkgs European Ale (Wyeast Labs #1338) 

11
Beer Recipes / One Armed Stout help...
« on: February 10, 2011, 05:12:32 PM »
Looking do an American Stout this weekend. I've never done one. Our club as done Oatmeal Stouts in the past but it's too sweet for me. Looking for a dry to semi-dry roasty stout with a little body and creaminess. Somewhere between Guinness EFS and an Oatmeal Stout. Also trying to keep it simple. I have some Black Patent, Debittered Black, Pale Chocolate and Carafa Special I & II but this is what I have come up with. Haven't decided what yeast to use yet. I'm adding gypsum and doing an acid rest because the pH of by water is 7.7. What do you stout experts think?

Recipe: Mead Lane Stout
Style: American Stout

Recipe Specifications
------------------------------
Batch Size: 11.00 gal
Boil Size: 14.00 gal
Estimated OG: 1.068 SG
Estimated Color: 53.9 SRM
Estimated IBU: 71.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
----------------------------------------------------------
21 lbs Pale Malt, Maris Otter (3.0 SRM) 70.00 %
3 lbs Barley, Flaked (1.7 SRM) 10.00 %
2 lbs Cara Aroma (130.0 SRM) 6.67 %
2 lbs Chocolate Malt (400.0 SRM) 6.67 %
2 lbs Roasted Barley (462.0 SRM) 6.67 %
2.00 oz Warrior [17.80 %] (60 min) 64.0 IBU
1.50 oz Cascade [7.00 %] (10 min) 3.8 IBU
1.50 oz Palisade [8.40 %] (5 min) 3.8 IBU
2.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)
2 Pkgs SafBrew Ale (Fermentis #S-33)
2 Pkgs Nottingham Yeast (Lallemand #-)
2 Pkgs SafAle American Ale (Fermentis #S-05)

Mash Schedule:
-------------------------------
30 min Dough In: 109F
60 min Saacrification: 152F
10 min Mash Out:168F

12
Beer Recipes / Orange Honey Wheat Idea
« on: February 14, 2010, 02:32:39 PM »
Here is my attempt at an Orange Honey Wheat. Not sure what yeast I will use of the three. Probably attempt this next month. Any thoughts, compliments, critiques?

Orange Honey Wheat
4 lbs Pale Malt (2 Row) 41.03 %
3 lbs Wheat, Flaked 30.77 %
1 lbs White Wheat Malt 10.26 %
1 lbs Honey, Orange Blossom 10.26 %
8.0 oz Oats, Flaked 5.13 %
4.0 oz Honey Malt 2.56 %
0.25 oz Sterling [8.70 %] (60 min FWH) 7.9 IBU
0.25 oz Cascade [7.00 %] (60 min FWH) 6.3 IBU
0.25 oz Williamette [6.40 %] (60 min FWH) 5.8 IBU
0.50 oz Coriander Seed (Boil 10.0 min)
2.00 oz Orange Peel, Zest (Boil 10.0 min)
2.00 tsp Wheat Flour (Boil 5.0 min)
American Wheat Ale (Wyeast #1010)
SafAle American Ale (#S-05)
Belgian Witbier (Wyeast #3944)

Batch Size: 5.00 gal
Boil Size: 6.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Est Original Gravity: 1.055 SG
Bitterness: 20.0 IBU
Bitterness Ratio: 0.366
Color: 4.2 SRM

Dough In: 131F / 10 min
Saacrification: 156F / 60 min
Mash Out: 168F / 10 min

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