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Topics - btrammel

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1
All Grain Brewing / FIRST all-grain: Apricot Ale
« on: May 01, 2013, 08:42:59 PM »
Hi folks!  So - I started brewing a couple months back and now have 3 recipes/batches under my belt: Midwest's Smooth Nut Brown and their Liberty Cream Ale, and my own extract recipe, a honey wheat.  They've all turned out great (with rave reviews!) so  I've decided it's time to go ahead and try my hand at all-grain.  I went ahead and purchased the full copy of BeerSmith 2 and have designed my first recipe, an apricot ale.  I wanted something similar to Pyramid's apricot ale.  I've done research and have gathered quite a bit of info about their recipe and have come up with my own "clone", although it won't be exact.  I've put my own spin on it to make it my own.  Please review this recipe, keeping in mind that this will be a BIAB (brew in a bag) batch in a 5.25 gallon pot.  Please critique both the method involved and recipe (both noted).  One big question I had is this - is it necessary to mash out with BIAB, or can I just fly sparge with the remaining amount of water?  And do I need to test ph levels to confirm saccharification?

Recipe Specifications
--------------------------
Boil Size: 4.08 gal
Post Boil Volume: 3.33 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 4.78 gal
Estimated OG: 1.046 SG
Estimated Color: 4.4 SRM
Estimated IBU: 26.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4 lbs                  Pale Malt (2 Row) US (2.0 SRM)        Grain         1        45.7 %       
4 lbs                  White Wheat Malt (2.4 SRM)             Grain         2        45.7 %       
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)            Grain         3        5.7 %         
4.0 oz                Honey Malt (25.0 SRM)                     Grain         4        2.9 %         
0.50 oz              Nugget [13.00 %] - Boil 60.0 min         Hop           5        21.9 IBUs     
0.50 oz              Chinook [13.00 %] - Boil 5.0 min          Hop           6        4.4 IBUs     
1.0 pkg              Safale American  (DCL/Fermentis #US-05)  Yeast         7        -             
3.90 oz              Apricot Extract (Bottling 5.0 mins)      Flavor        8        -             

Mash Schedule: BIAB, Light Body
Total Grain Weight: 8 lbs 12.0 oz

----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 18.88 qt of water at 154.8 F        147.9 F       90 min       
Mash Out          Heat to 168.0 F over 7 min              168.0 F       10 min       

Sparge: Remove grains, and prepare to boil wort

2
Extract/Partial Mash Brewing / Honey - add in boil or at flame out?
« on: April 10, 2013, 12:40:03 PM »
Hi folks!  I know, I know, I know - this question has probably been answered elsewhere, but I'm looking for YOUR opinion.  I'm brewing my honey hef from extract for the first time this Friday night.  I've scaled the recipe down quite a bit as this will be my first from-scratch recipe.  Here it is (followed by a question I'm really hoping you all can help me with):

HONEY HEFEY
3 lbs. wheat dme
6 oz. honey malt (steeped)
1.5 oz. saaz hops (1 oz. for 60, .5 with 5 minutes left)
Safale US-05 (going for neutral ferment so as not to mess with the honey flavor I'm looking for)
2 lbs. honey

Here's my question - what the hell do I do with the 2 lbs. of honey?  I've thought about using 1 lb. for the full boil (knowing that I'll lose any and all flavor/aroma from the pound, but will add to the SG I really need), then the other pound at flame out (letting it rest for 10 mins at flame out with hopes I'll pick up the additional flavor/aroma, along with adding to the OG).  I'm looking for a nice honey flavor on the nose and palate.  Do you think my plan will suffice?

Any help, as always, is greatly appreciated.  Thanks folks!

Brandon

3
Yeast and Fermentation / Tips on keeping wort cool?
« on: March 30, 2013, 09:58:20 AM »
Hi all.  I just finished brewing Midwest's Liberty Cream Ale (my second batch).  The brew's been in the primary for 2 days now, hovering at temps between 68-72 degrees (still no bubbles in the airlock, even though the lid has been replaced - although I can see krausen).  I'd like to keep the temperature under 70 degrees if at all possible.  I have the bucket sitting in the bathtub in my spare bathroom.  The bathtub is filled to about 4 inches with water.  I will replace the water every couple of days.  I also take a large ziploc bag filled with ice and will place it right up against the bucket every 2 days.

I used this method with my first batch, Midwest's Smooth Nut Brown Ale.  It seemed to have worked pretty well - I think the warmest the bucket got was probably 72 degrees.  However, spring/summer is upon us and it gets pretty hot out here in California.

Do any of you have any tips on keeping your fermenter cool?  Please share - I'd love to hear them!

Thank you,
Brandon

4
Beer Recipes / Honey Hefey
« on: March 26, 2013, 10:29:40 PM »
I'm still new to this and only have one batch under my belt (2 more on their way!) I'm brewing my first 2 from kits, my third will be my first recipe. It's between a banana wheat or this, a honey hef. I've built it in BeerSmith2. Please let me know what you think - I'm in need of help!

HONEY HEF

INGREDIENTS
3 lbs - Extra Light DME
3 lbs - Wheat LME
4 oz - Honey malt (steeped)
1.5 oz - Saaz hops (60 min)
.5 oz - Saaz hops (5 min)
4 oz - Honey (flame out)
WLP380 (hefeweizen ale liquid yeast from White Labs)

Possibly racking on top of orange zest in secondary, even though I'm told this would make the beer a Witbier and not a Hef.

TARGET STATS
OG - 1.050
FG - 1.011
IBU - 19.5
SRM - 6.2
ABV - 5.1%

Have at it - please!

5
Beer Recipes / Drunkey Monkey
« on: March 26, 2013, 10:17:56 PM »
Hi all - I'm new to the board.  I'm still new to home brewing and only have one batch under my belt (2 more on their way!) I'm brewing my first 2 from kits, my third will be my first recipe. It's between a honey hefey or this, a banana wheat. I've built it in BeerSmith2. Please let me know what you think - I'm in need of help!

DRUNKEY MONKEY

INGREDIENTS
3 lbs - Extra Light DME
3 lbs - Wheat LME
1 lb - Carapils
2 oz - Hallertauer (60 min)
A few cinnamon sticks (flame out or final 5?)
Orange peel (5 oranges - flame out or final 5?)
WL3068 (weizen liquid yeast from Wyeast)

Planning to add bananas, vanilla, cinnamon and nutmeg to secondary.

TARGET STATS (before secondary additions)
OG - 1.049
FG - 1.012
IBU - 22
SRM - 5.7
ABV - 4.8%

Have at it - please!

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