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Messages - Brewtopalonian

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91
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 04:57:52 AM »
I’ve had good luck with 1 l and . 5 l swing tops bottling this style of ale   I’d say that the yeast and warm temps have a lot to do with the carbonation level I would be hesitant to put more than a cup of priming sugar in 5 gallons batch


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The recipe calls for a little over 5 ounces by weight of corn sugar... Does that sound right?

92
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 26, 2017, 09:45:43 PM »
Awesome, thanks for the input!  Champagne bottles sounds like fun.  It also sounds expensive.  Either way it's going to be a fun brew, can't wait to try it.  I'll be trying some new techniques that I haven't done before such as step mashing and cold conditioning and letting the yeast raise the temp of the beer to 81... Things that don't normally make sense. 

93
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 26, 2017, 09:12:17 PM »
Thanks Dave.  I think you've just given me my next experiment.  I'll try a double blind study with some overly enthusiastic participants to see if they can tell the difference between a beer I've force carbonated in a keg vs. a bottle carbonated beer.   :D

I say "the overwhelming majority of brewers believe this makes a difference in this ale" because for the dozens of recipes I've read for Duvel, there tends to be an agreement in regards to bottling vs kegging.  However, for the life of me I can't find any info on whether or not they used special bottles for this.

94
Kegging and Bottling / Belgian Strong Ale Bottles
« on: November 26, 2017, 07:49:09 PM »
Hi All!

I'm a keg brewer for the most part.  I haven't bottled since I got my kegerator and switched to all grain batches.  However, I am going to be making a Duvel Clone next week (I know, bottling is a ways off).  From everything I've read, it seems as though bottling is really the only way to go for a Belgian Golden Strong Ale as the carbonation is different (I'm not here to debate this, it's simply the overwhelming majority of brewers believe this makes a difference in this ale).  I was wondering if you had any suggestions for the type of bottles to use for this?  I will be carbonating to 3-4 vols, which is a lot more than most beers I've brewed.  I'm guessing this is what gives Duvel its champagne like mouth feel.  Will standard beer bottles and caps be able to withstand this pressure?  My LHBS has "Belgian Beer Bottles w/corks", is this a gimmick or is it designed for exactly this purpose?  Is the glass stronger than typical beer bottles?  If I go this route, should I get champagne wire caps for the corks? 

Thanks for any suggestions!  I'm really excited to brew this beer!

95
Equipment and Software / New Equipment, New Issues
« on: October 23, 2017, 01:19:46 PM »
Hey everyone,

I finally bought my own equipment after brewing with a friend for a while.  I bought the SSBrewtech Infussion MT and Kettle.  I also got the chugger pump and duda energy 30 plate wort chiller.  I've made two batches with this new setup and have ended up low in my conical fermenters.  I'm only getting 4 gallons into the fermenter and a lower than expected OG.  I'm assuming this means I'm not getting full conversion AND losing water somewhere.  Now, I've noticed every time I transfer water/wort I end up losing a little in my lines but I don't know how to account for this in BeerSmith.  While I'm losing water/wort in the lines, I'd still need to figure out why I'm not getting the correct OG.  I'm currently set up to do a single infussion mash with no mashout and fly sparging. using a 5 gallon water cooler as my HLT. 

I'd love to hear your input, thanks so much for any help you can provide me with.

 

96
General Homebrew Discussion / It's so pretty
« on: August 14, 2017, 12:44:51 AM »
Just wanted to share a picture of my little sumpin sumpin clone. It came out so good!

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97
Beer Recipes / Re: Summer Weissbier
« on: July 31, 2017, 12:56:06 AM »


Yes--maybe even too much wheat. I like wheat and happily done 100% wheat beers but it is a slow runoff. Even with rice hulls you are probably in for a very slow run off.

What do you hope to achieve with this beer? It's a fairly large amount of late hops for a traditional hefeweizen but that does not mean the recipe is wrong for what you want the beer to be. There are hoppy hefeweizens out there and I like them a lot.

Okay so I don't want an overly hoppy beer. I do want some flavors of tett and hersbrucker.  Suggestions? 

What if I removed 4# wheat and supplemented it with pils and then did a 90 min boil to combat DMS and change the hops schedule?

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98
Beer Recipes / Re: Summer Weissbier
« on: July 28, 2017, 01:06:09 PM »


Weissbier has at least 50% wheat in the grist. I personally just use pils, wheat, and a dash of melanoidin to mimic some decoction flavors.


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I'm confused, don't I have more than 50% wheat?

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99
Something super simple that will really put your hops at the forefront might be like this for a 5gal batch.

8# Pale LME
1# Amber LME
1oz Centennial 60min
1oz Cascade 30min
1 oz Cascade dry hop 5 days


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100
Beer Recipes / Summer Weissbier
« on: July 26, 2017, 11:29:34 PM »
Hello fellow brewers!  I'd love for you to critique this recipe I came up with for a Weissbier.  Here it is, let me know your thoughts:

Grain Bill:
8 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 59.3 %
2 lbs White Wheat Malt (2.4 SRM) Grain 6 14.8 %
1 lbs Vienna Malt (3.5 SRM) Grain 7 7.4 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.7 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 9 3.7 %
1 lbs 8.0 oz Rice Hulls (0.0 SRM) Adjunct 4 11.1 %

Hops:
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 10 5.1 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 15.0 min Hop 11 3.3 IBUs
1.00 oz Tettnang [4.50 %] - Boil 5.0 min Hop 12 3.0 IBUs

Yeast:
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 13



101
Beer Recipes / Re: Altbier
« on: July 14, 2017, 05:18:41 PM »
Hersbrucker are more spicy and slightly floral, as opposed to stonefruit IMO.


Edit - I saw you say dry hops. Alt really isn't a beer to dry hop FWIW. Not sure if you meant that.

Hmm, okay.  Well, back to the drawing board.  I love experimentation so I might try something different.

102
Beer Recipes / Re: Altbier
« on: July 14, 2017, 04:44:40 PM »
I guess I'm going for a malt forward Alt with some spice and very subtle stonefruit. I want good head retention and medium body. I've adjust my grist bill to be:

8.75# German Pils
2# Munich
1# Caramunich
.25# Carafa I

After changing the Grist bill significantly I'm sitting at:

1.060 OG
38.3 IBUs
16.1 SRM
6.1% est. ABV

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Just out of curiosity, where are you hoping to get stonefruit from?

The Hersbrucker dry hops? Or am I incorrect of that assessment?

103
Beer Recipes / Re: Altbier
« on: July 14, 2017, 04:28:18 PM »
I guess I'm going for a malt forward Alt with some spice and very subtle stonefruit. I want good head retention and medium body. I've adjust my grist bill to be:

8.75# German Pils
2# Munich
1# Caramunich
.25# Carafa I

After changing the Grist bill significantly I'm sitting at:

1.060 OG
38.3 IBUs
16.1 SRM
6.1% est. ABV

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104
Beer Recipes / Re: Altbier
« on: July 14, 2017, 02:44:05 PM »
That is doing to be one malty Altbier, more like a Northern German Alt than a Duesseldorfer Alt. Is there a certain commercial Alt you are trying to make? The reason I ask is that you can make a 100% Munich malt Altbier if you want, and it will be a nice beer (I think I did one of those years back). The trick is to get enough bitterness to balance the finish.

Yourhop selections are good.

As for the water and Reinheitsgebot, you will still be in the RHG. It just says "water", not what type of water. German Brewers treat their water. CaCl2 and Gypsum are allowed and used.
Awesome, this is great feedback guys!  I don't have a particular Altbier that I'm trying to recreate.  The purpose of this is to create a beer within the standards of the style guidelines and come out with a great drinkable beer that I created.  I guess that's always the idea. I'm just getting into recipe creation and this is a good learning tool for me.

That said, what base malt might you recommend so that I don't have too much "malt" flavor?

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German Pils Malt would be my choice for the base. Use Munich malt in the 30-40% range. Maybe 5-7.5% specialty malts (caramunich and color malts).

Zum Uerige uses no Munich malt. Pils, A smidge of caraMunich, and color Malt. They do have an involved mash schedule.
Awesome thanks!  I'll make the adjustments in beersmith and see what it gives me.

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105
Beer Recipes / Re: Altbier
« on: July 14, 2017, 01:10:58 PM »
That is doing to be one malty Altbier, more like a Northern German Alt than a Duesseldorfer Alt. Is there a certain commercial Alt you are trying to make? The reason I ask is that you can make a 100% Munich malt Altbier if you want, and it will be a nice beer (I think I did one of those years back). The trick is to get enough bitterness to balance the finish.

Yourhop selections are good.

As for the water and Reinheitsgebot, you will still be in the RHG. It just says "water", not what type of water. German Brewers treat their water. CaCl2 and Gypsum are allowed and used.
Awesome, this is great feedback guys!  I don't have a particular Altbier that I'm trying to recreate.  The purpose of this is to create a beer within the standards of the style guidelines and come out with a great drinkable beer that I created.  I guess that's always the idea. I'm just getting into recipe creation and this is a good learning tool for me.

That said, what base malt might you recommend so that I don't have too much "malt" flavor?

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