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Messages - aviking427

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46
Ingredients / Re: Has anyone brewed with szechuan pepper?
« on: July 12, 2011, 06:35:41 PM »
I've often used pink, white, and green peppercorns in Belgian beers, wit especially.  A bit of Szechuan pepper might be interesting.

What i like about it is it doesn't have the pungency that peppercorns do. And its really not very "spicy", but it creates a tingling sensation in your mouth with lemon and floral overtones and a unique floral nose. its like grains of paradise crossed with coriander and roses. 

47
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?

48
Beer Recipes / Re: Feedback on my BIPA/CDA recipe?
« on: July 12, 2011, 09:49:55 AM »
Also, as a general rule-of-thumb, consider using "no more than 1 pound of crystal per 5 gallon batch." 
If you do that, you may not have to add the extra 0.5 oz of Magnum hops.
You will still have the malt structure (especially with Biscuit and Pale Malt), but it won't be overly sweet.
I think your mash temps were ideal (150 F); to make it seem more drinkable (less filling), you may even want to consider a 75 or 90 minute mash to increase efficiency and thin the body a little more).

I'll have to give knocking down the crystal a whirl. I think the drinkability is dead-on currently. Its very easy to drink, which is rather dangerous with the alcohol content. Its rather potent but in no way hot. The buzz sneaks up on you. 


49
All Grain Brewing / Re: Mashing Ratios
« on: July 08, 2011, 10:44:21 AM »
That seems like a ton of water for a final volume. I'm an all-grain newb to so take this with a grain of salt unless someone confirms I'm correct. Regardless of wether i want a thicker or thinner mash for whatever reason, I just make sure i have enough hot liquor to sparge with so i wind up with the correct amount if liquid i need in my boil kettle (i fly sparge). I've learned that i will need about 12 gallons of water for a 5 gallon batch so i have left over that i use to clean my pumps and such after.

This might be a helpful article too. I just found it.

http://www.brew365.com/technique_calculating_mash_water_volume.php

50
Wifey wants me to brew her a Witbeir so I'm gonna give Mike Dixon's Wit or Witout recipe a go. It will be my first step mash so it should make for an interesting Sunday morning.  ;D

51
Beer Recipes / Re: Feedback on my BIPA/CDA recipe?
« on: July 08, 2011, 05:42:00 AM »
So here is the final recipe. I had to switch around the hops due to availability issues at my LHBS.


Size: 6.24 gal
Efficiency: 87.0%
Attenuation: 75.0%
Calories: 265.02 kcal per 12.0 fl oz

Original Gravity: 1.079 (1.056 - 1.075)
Terminal Gravity: 1.020 (1.012 - 1.018)
Color: 28.32 (30.0 - 100.0)
Alcohol: 7.84% (6.0% - 7.5%)
Bitterness: 53.1 (50.0 - 70.0)

Ingredients:
14.0 lb Pale Ale Malt
1.25 lb Caramel Malt 60L
1.0 lb Carafa Special® TYPE III
0.4 lb Biscuit Malt (Mout Roost 50)
0.5 oz Magnum (14.5%) - added during boil, boiled 60.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 20.0 min
0.5 oz Summit (17.0%) - added during boil, boiled 20.0 min
1.2 tsp Irish Moss - added during boil, boiled 15 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 10.0 min
1.0 oz Citra™ (12.0%) - added during boil, boiled 10.0 min
2.0 oz Citra™ (12.0%) - added during boil, boiled 0 min
0.5 oz Summit (17.0%) - added during boil, boiled 0.0 min
1.0 oz Citra™ (12.0%) - added dry to secondary fermenter
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter
1.0 ea White Labs WLP001 California Ale

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

01:03:41 mash - Liquor: 4.16 gal; Strike: 165.71 °F; Target: 150.3 °F
01:13:41 virlauf - Rest: 10 min; Final: 172.1 °F



I kegged last weekend and had a few last night. It is delicious!!!!!!!!  ;D  The only change i would make is to add another .5 ounces of Magnum for a bit more bitterness. I happen to like a little more roast in my BIPA's and this one gives just enough without clashing with the hops or overpowering the overall body and flavor. Thank you again for all your help!!!!!!

Art

52
The Pub / Re: What's the Weather Like Where You Are?
« on: June 15, 2011, 01:56:05 PM »
About 80 and sunny here. About to leave the S*#T HOLE i call work  >:(  so I can enjoy the weather and have me some hot wings and beer. ;D

53
Beer Recipes / Re: Feedback on my BIPA/CDA recipe?
« on: June 15, 2011, 05:18:53 AM »
Awesome!!!! Thanks again for your help. I'll be brewin' this on sunday with a fat cigar and a homebrew in hand (after the mash is done  ;D )

54
Beer Recipes / Re: Feedback on my BIPA/CDA recipe?
« on: June 14, 2011, 07:20:07 PM »
Alright, so i took all the feedback into consideration and here is what i came up with:

Author: Art
Date: 3/7/11

Size: 6.24 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 242.05 kcal per 12.0 fl oz

Original Gravity: 1.072 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.012 - 1.018)
Color: 27.35 (30.0 - 100.0)
Alcohol: 7.15% (6.0% - 7.5%)
Bitterness: 73.3 (50.0 - 70.0)

Ingredients:
14.0 lb Pale Ale Malt
.4 lb Biscuit Malt (Mout Roost 50)
1.25 lb Caramel Malt 60L
.9 lb Carafa Special® TYPE III
.5 oz Warrior (16.0%) - added during boil, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 20.0 min
.5 oz Citra™ (12.0%) - added during boil, boiled 20 min
1 oz Simcoe (13.0%) - added during boil, boiled 10.0 min
1 oz Citra™ (12.0%) - added during boil, boiled 10.0 min
2.5 oz Citra™ (12.0%) - added during boil, boiled 0 min
1.2 tsp Irish Moss - added during boil, boiled 15 min
1 oz Simcoe (13.0%) - added dry to secondary fermenter
1 oz Citra™ (12.0%) - added dry to secondary fermenter
0.53 ea White Labs WLP001 California Ale

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

01:03:19 mash - Liquor: 4.14 gal; Strike: 165.71 °F; Target: 150.3 °F
01:13:19 virlauf - Rest: 10 min; Final: 172.2 °F

Results generated by BeerTools Pro 1.5.16

As for the comments on the Chocolate malt, the reason why i added it in the vorlauf was to get the additional color to meet the "proposed" guidelines for this beer. I read in a zymergy edition about black lagers that using the chocolate malt in the vorlauf will add no astringecy and add to the color with little to no flavor impact. According to BeerTools Pro, i am falling a bit short on color range. Is there a better way to help get the color? Secondly, does my hop profile look a bit better? Thanks again for all and any help!!!!

55
Brewing a CDA/BIPA on fathers day once i get this recipe nailed down.

56
Beer Recipes / Re: Feedback on my BIPA/CDA recipe?
« on: June 14, 2011, 07:50:17 AM »
Thanks so much, this is really great feedback.

57
Beer Recipes / Re: Feedback on my BIPA/CDA recipe?
« on: June 14, 2011, 06:54:16 AM »
IMO, more than 8 oz of biscuit malt is WAAAAAAAY too much biscuit malt. 2 lbs of it is just insane. Plus, that is way too much caramel malt. I think your malt bill is way way off. I also have tasted many BIPA's with chocolate malt and many without, and I FAR prefer those without. If it was my beer, I would go maybe 86% 2-row/pale ale malt, 7% Carafa Special III, and 7% crystal. If you really want to keep the biscuit malt, than maybe adding 2-3% would be ok. Add the carafa at sparge and you will get the perfect amount of roast. I would also use 4-5 times as much 0 min hops, and a few ounces of late (5-15 min) hops.

Thanks for reeling me in. Much appreciated. Totally agree on the biscuit cut down. DBWI (designing beers while intoxicated) I still want to add it. After reviewing the Pale Ale section in designing great beers this morning with a clearer head, 2-3% should suffice. I'll look at fixing the hops as well. Thanks again, I'll repost the fixed recipe.

58
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

59
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 02:11:53 PM »
I do need to employ some brewing software, that is something I've resisted for the most part.  Sounds like there are some nice brewbuilding features in a few of these programs, I don't think I was aware of that.

I know both Beersmith and Beertools Pro offer 21 day free trials. If i remember correctly, the downloads were the full program. You can create a few beers in the 21 days to see which you prefer. Nothing beats the knowledge you need to create a beer without it, but it is helpful.

60
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 10:44:36 AM »
Pretty much the same as you. BJCP, Designing great beers, web research and drink a few so i can get a mental idea of the flavor profile I'm trying to reach. I've been using beer tools pro to help me visualize where i am in the guidelines and see how my ingredients effect the different aspects of the beers profile. Its been helpful but i can noodle the same friggin recipe for ever before i buy ingredients

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