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Topics - chadchaney97

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1
Beer Recipes / Citra Blonde Critique
« on: September 12, 2013, 04:33:07 PM »
How's she look??

Citra Blonde
Blonde Ale
Type: All Grain Date: 9/12/2013
Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co. 
Boil Size: 8.41 gal Asst Brewer: 
Boil Time: 60 min Equipment: My All grain Setup
End of Boil Volume 7.28 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 91.6 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
7 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 77.8 %
1 lbs 4.0 oz Carapils (Briess) (1.5 SRM) Grain 2 13.9 %
8.0 oz Munich Light 10L (Gambrinus) (11.0 SRM) Grain 3 5.6 %
4.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 4 2.8 %
0.15 oz Citra [14.10 %] - Boil 60.0 min Hop 5 6.5 IBUs
0.25 oz Citra [14.10 %] - Boil 30.0 min Hop 6 8.3 IBUs
0.25 oz Citra [14.10 %] - Boil 20.0 min Hop 7 6.6 IBUs
0.25 oz Citra [14.10 %] - Boil 5.0 min Hop 8 2.2 IBUs
0.9 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
1.00 oz Citra [14.10 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
 
Beer Profile
 
Est Original Gravity: 1.043 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 23.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.4 SRM 
Mash Profile
 

 

2
Beer Recipes / Belgian Red Ale?
« on: June 12, 2013, 08:50:56 AM »
I was thinking of maybe making a sessionable/low OG Belgian style red ale but have little experience in making reds.  I have a vial of WL Trappist that I want to use, anyone want to throw out some links, ideas, suggestions, etc.  I have a decent amount CaraRed and was wondering if that would have a place somewhere/

3
Beer Recipes / Session IpA recipe critque
« on: June 06, 2013, 07:28:26 AM »
Session IpA recipe critque
My first shot at this, and at using Mosiac, what do you think, the Moteka in the recipe are actually Mosiac and I will be doing a 30 min hop stand with the 0 minute additions. Thinking I will chill to 150 and then add the 0 min hops...

Mosiac Ipa (Session)
American IPA
Type: All Grain Date: 6/5/2013
Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co.
Boil Size: 7.76 gal Asst Brewer:
Boil Time: 60 min Equipment: My All Grain Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.30 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 74.4 %
1 lbs 8.0 oz Carapils 6-Row (Briess) (1.3 SRM) Grain 2 14.0 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 9.3 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.3 %
0.50 oz Centennial [10.00 %] - First Wort 60.0 min Hop 5 17.6 IBUs
0.50 oz Chinook [13.00 %] - Boil 5.0 min Hop 6 4.2 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 min Hop 7 4.5 IBUs
0.50 oz Motueka [7.00 %] - Boil 5.0 min Hop 8 2.2 IBUs
1.50 oz Motueka [7.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
0.50 oz Cascade [5.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
0.50 oz Centennial [10.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 13 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 28.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.4 SRM
   

4
All Grain Brewing / Split batch questions
« on: May 18, 2013, 07:58:39 PM »
I want to brew tomorrow, well everyday, but I am planning on brewing tomorrow.  My pipeline is getting dangerously low due to kid and work functions so I want to do a double batch instead of a back to back brew day.   My goal is to brew a 10 gallon batch and split it into 2 beers, one Hefeweizen and one Dunkelweizen.  I have a nice fresh wash of WL Hefeweizen ready to go, and the malt is ready to be crushed first thing in the am, but I am not sure the best way to approach this.  I usually use my ten gallon kettle for 5 gallon batches, but this time I think I am going to use my buddy's keggle.  I also have access to a second mash tun and I am not sure how to accomplish this.  Anybody have any pointers?

5
Beer Recipes / Pilsner Malt for hoppy blonde?
« on: May 07, 2013, 02:05:55 PM »
I live in a rural area and the nearest LHBS is an hour away and I am out of base malts, except for Pilsner.  I have the urge for a hoppy brew for the nice weather and want to brew on Thursday, can I make a decent IPA-ish brew with Pilsner as the main malt?  I have plenty of specialty malts, some MO, Munich, Crystals, etc to play with as well. 

6
Kegging and Bottling / IPA and Co2
« on: April 25, 2013, 02:53:42 PM »
Ok, so I have posted a few threads trying to nail down why my IPA's taste like crap and have worked through all the different suggestions and come to the conclusion that something is happening at kegging time.  I have adjusted hops, malts, yeasts and water profiles and end up with the same-ish results.  I just did a batch with Chinook, Simcoe and Cascade and it tasted really really nice after I cold crashed and was racking to a purged keg.  When I pulled a sample from the keg, the beer does not even resemble what was in the carboy.  I purged with co2 and made sure there was no splashing of oxygen flowing in the tube.  Keg was just cleaned and rinsed with StarSan (cleaned w PBW 1st) and lines were just cleaned.  My question is this could it be the gas I am using?  I get mine from a welding shop here in town.  It is the only variable I have left!

7
Kegging and Bottling / Fruit Saison help
« on: April 20, 2013, 02:56:56 PM »
I have a Saison that I spiked with Brett C and then added Saturn Peaches too. the peaches have been in for 6 months and the samples are amazing! It has a nice pellice on top right now which I am not worried about, but between the yeast/trub layer on the bottom, I have a weird layer of what I can only assume is fruit flesh/residue. This is a split batch, so the carboy is only a little less than half filled, and I want to bottle this. What is the best way to settle this fruit out so I can rack a clean beer? I have the ability to cold crash, have some gelatin, have some isinglass, etc. Can anyone help me out?

8
All Grain Brewing / Hop Temp Question
« on: April 04, 2013, 08:00:38 AM »
Making my last IPA, I wanted to chill to about 175 and then do a hop stand, but thanks to my kiddos by the time I got back to chill it was 120ish.  I tossed the hops in anyway, any idea how this will affect the beer?

9
Beer Recipes / Black IPA
« on: March 16, 2013, 12:19:39 PM »

What do you think guys/gals? Looking for some roast but not over the top. I am worried a bit about the BU-Gu ratio, 1.36 too high? I was thinking of throwing some more hops in at whirlpool too. What about water profile from Bru'n water for this, regular pale ale profile of something else?






American IPA
Type: All Grain Date: 3/16/2013
Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co.
Boil Size: 8.41 gal Asst Brewer:
Boil Time: 60 min Equipment: My All grain Setup
End of Boil Volume 7.28 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 91.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 1 80.0 %
1 lbs Carapils 6-Row (Briess) (1.3 SRM) Grain 2 8.0 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 3 4.0 %
8.0 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 4 4.0 %
8.0 oz Munich 20L (Briess) (20.0 SRM) Grain 5 4.0 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 35.1 IBUs
1.00 oz Chinook [13.00 %] - Boil 20.0 min Hop 7 21.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 8 6.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 12.7 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 10 2.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs

10
All Grain Brewing / Preboil Gravity off
« on: March 16, 2013, 11:49:11 AM »
My preboil OG is consistently off by about 10, example 1.040 is 1.030, etc.  Always seems to roll this way, nay ideas?

11
Going Pro / Dumb question about tanks
« on: March 14, 2013, 09:09:01 AM »
Ok guys, bear with me, trying to learn as much as I can here.  How do I decide the amount of tankage( ferms, bright, serving) that I am going to need for a particular system?  Does it come down to bbls brewed, how many beers on rotation, etc.  I can't really seem to find a routine formula or thought, is there such a thing?

12
All Grain Brewing / Need Some Serious Help
« on: February 09, 2013, 03:01:05 PM »
WARNING- this will be a long post, but please stick with me, I need some help!

OK, I have been brewing all grain for over a year now and I am trying to fine tune what is going on in my system, mostly because I cannot brew an IPA that even comes close to anything commercial, not even a poor example.  I have discovered that I am not a fan of Centennial ( I know, who can believe it) and maybe Columbus too, I don't like the "dirt or grassy" taste I get from them.  My IPA's all taste similar, bland, no hop pop or generally muted and sometimes dirty.  I am using quality, well stored hops from Hop Union so I have eliminated that as an issue.  I have tried using plain RO water and my tap(hose) water ( which I have sent off to Ward labs) and neither seems to make a huge difference int he finished beer.  The only information I can find online about my water is that is has a hardness (average) of about 400.  I can brew most other styles I try with very good-excellent results, so I am not convinced the water is the answer. 

     I brew in a 10 gall rubbermaid cooler with a false bottom, 10 gall stainless brew pot with the bazooka screen, and have the ability to fly or batch sparge.  I usually batch sparge by draining the tun, then adding 2 different sparge additions at 168F.  I use beersmith and have graduated a carboy, kettle and my water jug.  I am set in BS at brewing 5.5 gall batches with 5 gallons going into the fermentor and usually hit that with no problem.  I also USUALLY hit my OG or come extremely close.  Oh, I also vourlaf at each time needed, but I never seem to get as clear as I would like, can always see some med-larger particles sneaking through.  I use a plate chiller in the warmer months, but switch to an immersion in the winter.  Regardless, I add wirfloc and whirlpool the best I can, a little hard since the temp probe in my kettle sticks on a bit. 

     Here is the last batch I brewed, which I just kegged and tasted yesterday.  Has potential, but even after dry-hopping for 4 days at about 70Fish with 2 oz of Simcoe, I have to really try and dig out the aroma and flavor of Simcoe. 
Test Batch 1 (IPA)
American IPA
Type: All Grain Date: 1/15/2013
Batch Size (fermenter): 5.50 gal Brewer: Copper TrÖff Brewing 
Boil Size: 8.01 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 77.6 %
Fermentation: My Aging Profile Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
11 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 69.8 %
3 lbs Wheat, Flaked (1.6 SRM) Grain 2 19.0 %
12.0 oz Munich 10L (Briess) (10.0 SRM) Grain 3 4.8 %
8.0 oz Carapils 6-Row (Briess) (1.3 SRM) Grain 4 3.2 %
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 3.2 %
0.75 oz Columbus (Tomahawk) [15.20 %] - Boil 60.0 min Hop 6 31.3 IBUs
0.50 oz Centennial [12.50 %] - Boil 20.0 min Hop 7 10.4 IBUs
1.00 oz CTZ and Simcoe Blend (2/3 Simcoe) [13.73 %] - Boil 10.0 min Hop 8 13.7 IBUs
1.00 oz CTZ and Simcoe Blend (2/3 Simcoe) [13.73 %] - Boil 5.0 min Hop 9 7.5 IBUs
1.00 oz CTZ and Simcoe Blend (2/3 Simcoe) [13.73 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
1.00 oz Columbus (Tomahawk) [15.20 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
1.00 oz Simcoe [14.10 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
1.00 oz Simcoe [14.10 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
0.50 oz Columbus (Tomahawk) [15.20 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
 
Beer Profile
 
Est Original Gravity: 1.070 SG Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.6 % Actual Alcohol by Vol: 8.5 %
Bitterness: 62.9 IBUs Calories: 249.7 kcal/12oz
Est Color: 6.2 SRM


I tried a Hopstand on this one, the last oz of hops sat for 45 mins and then I whirlpooled and chilled, trying to get as much aroma and flavor as possible.  My number were as follows:

1st runnings   1.074
2nd runnings  1.052
3rd runnings  1.028
Preboil  1.049
OG     1.074
My mash eff was 66.7%
total eff was 62.7

I used an appropriate sized starter of WL001 and aerated the wort, had active ferm in 2 hours and held at about 69-70 until initial ferm was over, then rack onto dry hops.  At tasting yesterday; hop character was muted, a bit of that Centennial dirty but not as much as usual, aggressively bitter and nearly no hop aroma, really disappointed. 

I am looking to brew again on Monday, another IPA(till I get it right!) and could use some help.  Thinking of going back to the RO water, so cold here that it takes a while to boil tap water before I brew, and maybe treating it.  thinking of just adding some Gypsum to the RO? 

     I am wondering if I do not have my system dialed in correctly and that is causing me to get to many IBU's in the beer causing the bland, muted and mostly bitter flavor?  Oh Yeah, I have my own mill too and may try a double crush this time too.  Any and all help would be greatly appreciated!  Or else I am back to making Berliner Weisse, Wit's and Dunkelweisse, lol.,.

13
Going Pro / Recipe Scaling
« on: January 30, 2013, 01:43:43 PM »
From what I have read, it is not as easy as just doubling or multiplying your ingredients for the new size of the brewing equipment.   Any good resources of information on this, looking at going from 5 gallon batches to 7-8.5 barrel. 

14
Going Pro / Cans
« on: January 29, 2013, 03:52:44 PM »
Looking for some information on canning lines if anyone has some good places or recommendations.

15
Beer Recipes / IPA recipe thoughts plz!
« on: January 15, 2013, 10:23:18 PM »
I am searching to make a great IPA and always seem to get a really grassy almost dirty flavor in mine. I tried a few SMaSH batches and have come to the conclusion it is from the Centennial hops. I also taste this in Stone IPA and Founders Centennial IPA, I do not dislike the flavor entirely, I just want to minimize it but still keep that awesome aroma and flavor from the Centennial. I have also really scaled back my bittering charge and stepped up the late additions. Would you mind taking a look and telling me what you think?

Test Batch 1 (IPA)
American IPA
Type: All Grain   Date: 1/15/2013
Batch Size (fermenter): 5.50 gal   Brewer: Copper TrÖff Brewing
Boil Size: 8.01 gal   Asst Brewer:
Boil Time: 60 min   Equipment: My AG Setup
End of Boil Volume 6.76 gal   Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 gal   Est Mash Efficiency 76.8 %
Fermentation: My Aging Profile   Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt   Name   Type   #   %/IBU
12 lbs   Pale Ale Malt 2-Row (Briess) (3.5 SRM)   Grain   1   73.8 %
3 lbs   Wheat, Flaked (1.6 SRM)   Grain   2   18.5 %
12.0 oz   Munich 10L (Briess) (10.0 SRM)   Grain   3   4.6 %
8.0 oz   Carapils 6-Row (Briess) (1.3 SRM)   Grain   4   3.1 %
1.00 oz   Columbus (Tomahawk) [14.00 %] - Boil 60.0 min   Hop   5   38.4 IBUs
1.00 oz   Cascade/Centennial/Simcoe Blend [7.50 %] - Boil 10.0 min   Hop   6   7.5 IBUs
1.00 oz   Cascade/Centennial/Simcoe Blend [10.00 %] - Boil 5.0 min   Hop   7   5.5 IBUs
1.00 oz   Cascade/Centennial/Simcoe Blend [14.10 %] - Aroma Steep 0.0 min   Hop   8   0.0 IBUs
1.0 pkg   California Ale (White Labs #WLP001) [35.49 ml]   Yeast   9   -
1.00 oz   Cascade [7.50 %] - Dry Hop 5.0 Days   Hop   10   0.0 IBUs
1.00 oz   Simcoe [14.10 %] - Dry Hop 5.0 Days   Hop   11   0.0 IBUs
1.00 oz   Simcoe [14.10 %] - Dry Hop 5.0 Days   Hop   12   0.0 IBUs
0.50 oz   Centennial [10.00 %] - Dry Hop 5.0 Days   Hop   13   0.0 IBUs
Beer Profile

Est Original Gravity: 1.070 SG   Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG   Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 %   Actual Alcohol by Vol: 4.7 %
Bitterness: 51.3 IBUs   Calories: 151.6 kcal/12oz
Est Color: 6.5 SRM   
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge   Total Grain Weight: 16 lbs 4.0 oz
Sparge Water: 4.88 gal   Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F   Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE   Mash PH: 5.20
Mash Steps
Name   Description   Step Temperature   Step Time
Mash In   Add 20.31 qt of water at 163.7 F   152.0 F   60 min
Sparge Step: Batch sparge with 2 steps (0.88gal, 4.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle   Volumes of CO2: 2.3
Pressure/Weight: 4.12 oz   Carbonation Used: Bottle with 4.12 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F   Age for: 7.00 days
Fermentation: My Aging Profile   Storage Temperature: 65.0 F
Notes

Hop blend to be equal parts Cascade, Centennial and Simcoe.
2 separate dry hop additions, each 5 days, pull the first one and replace with the 2nd one, use the Centennial batch 1st, trying to minimize grassy, dirty taste.
The 0 minute hop addition will be steeped for 20 mins and then I will whirlpool(manually) for 10 mins before cooling.

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