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Messages - btrammel

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1
All Grain Brewing / Re: FIRST all-grain: Apricot Ale
« on: May 05, 2013, 08:47:54 PM »
Very interesting.  That recipe seems very straightforward to me but I'm still pretty new at brewing.  I will be keeping all of this in mind during brew day and will keep this string updated with results!

2
All Grain Brewing / Re: FIRST all-grain: Apricot Ale
« on: May 01, 2013, 10:32:44 PM »
good advice - and yes, topping to 5 gallons.  i've set the equipment up in order to do so (hopefully).

3
All Grain Brewing / Re: FIRST all-grain: Apricot Ale
« on: May 01, 2013, 09:02:47 PM »
Thank you Sparkle.  What would you suggest wrapping the kettle with?  I would be wrapping to keep the temp level up, correct?  If I don't have anything to wrap with, can I "goose" the stovetop if need be?

4
All of you guys rock.  I brewed this batch a couple weeks back using the last recipe I posted, I believe.  I ended up using 2 lbs. of honey at flame out - dissolved and let sit for about 10 minutes.  Fermentation went well and I actually ended up with a FG of 1.000.  Bottled this last weekend and tasted before doing so - tasted absolutely delicious.  The honey is there - not faint and not in your face.  I also got a toastiness from the malt which was an added bonus.  For anyone interested in the recipe, I will post!  It was really straightforward.

I'm working on my first all-grain batch.  I just posted the recipe/process to the all-grain section.  If you guys would be so helpful and review that for me, I'd truly appreciate it.  I've learned a lot from you all already!

5
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

6
What a great help - thanks to everyone who has responded.  One other question - and this could be a dumb one (I'm still learning) - will the gravity be effected depending on when I add the honey?

7
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

8
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

9
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 10:20:59 PM »
all of you guys rock and i truly appreciate the insight/knowledge/advice.  i'm going to give this a go in the next couple of weeks.  i will keep the board posted!

thanks again.

10
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 05:59:47 PM »
I've switched this style from an "American Wheat" to a "Weizen" in BeerSmith - numbers come in much better!  I've bumped this up to all wheat LME and my color is in the yellow, meaning I may save 1/4 of the LME to add toward end of boil.  I've also cut the hops addition to 1 oz as opposed to 2, keeping it low-middle IBUs.  I'm also going to throw 1/4 lb of honey in at flame out for taste.  Everything else remains the same!

DRUNKEY MONKEY
7 lb - Wheat LME
4 oz - Honey Malt (steeped)
1 oz - Hallertauer hops (60 min)
1/4 lb - Honey (flame out)
Wyeast #3068
**Adding mashed bananas to secondary ONLY if needed

Primary: 10 days (high 60s, low 70s)
Secondary: 10 days
Bottles: 20 days (room temp)

Does this look okay now?

11
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 12:37:50 PM »
awesome - thanks again, denny!

12
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 11:51:19 AM »
thank you denny.  i chose this yeast because it gives off heavy banana esters, i read.  should i now refer to the beer as a weizen, simply because of the yeast choice?  i'm still very new to this so i appreciate the help/knowledge.

also - is there a "wheat" yeast that gives off heavy banana esters?

13
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 11:14:38 AM »
first tschmidlin - i want to say thanks again for taking the time to help me.

our discrepancy may be this: i have "american wheat or rye beer" as the style.  you have "weizen", correct?  my guess is that i'm off on this - i was going for a banana wheat, but does my recipe reflect that of a weizen instead?

14
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 09:00:02 AM »
I believe the honey malt is what would be bringing my color up into the red.  What about adding half of the extract toward the end of the boil?  Would that help the color?

15
Beer Recipes / Re: Drunkey Monkey
« on: March 27, 2013, 11:27:02 PM »
thanks tschmidlin - i removed the extra light and added 7 lbs of wheat which gets me down the middle of the road with my gravity, but then my color ends up off the charts.  what can i do to bring the srm down?

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