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Topics - gymrat

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1
General Homebrew Discussion / Free hops
« on: July 23, 2015, 06:24:20 PM »
When I renewed my membership to the AHA this year I got 4oz of Jaryllo and 4oz of Azaaca hops for free. I made a single hopped APA from each.

The Azaaca have sort of a floral grapefruit flavor. As you can see I did hop bursting. I am getting absolutely no bitterness to the finish and no cloying sweetness either. The balance seems to be perfect.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Wag Your Tail Pale Ale
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 8.4 SRM
Estimated IBU: 64.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs 4.0 oz          Brewer's Malt, 2-Row, Premium (Great Wes Grain         1        76.3 %       
1 lbs 12.0 oz         Munich 10L Organic (Briess) (10.0 SRM)   Grain         2        18.4 %       
8.0 oz                Caramel Malt - 60L (Briess) (60.0 SRM)   Grain         3        5.3 %         
2.00 oz               Azacca [10.30 %] - Boil 15.0 min         Hop           4        40.9 IBUs     
1.00 oz               Azacca [10.30 %] - Boil 10.0 min         Hop           5        15.0 IBUs     
1.00 oz               Azacca [10.30 %] - Boil 5.0 min          Hop           6        8.2 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         7        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs 8.0 oz

The Jarrylo

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Independance Ale
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 8.6 SRM
Estimated IBU: 70.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs 4.0 oz          Brewer's Malt, 2-Row, Premium (Great Wes Grain         1        74.4 %       
2 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         2        20.5 %       
8.0 oz                Caramel Malt - 60L (Briess) (60.0 SRM)   Grain         3        5.1 %         
1.00 oz               Jarrylo [14.20 %] - Boil 15.0 min        Hop           4        28.0 IBUs     
1.00 oz               Jarrylo [14.20 %] - Boil 10.0 min        Hop           5        20.4 IBUs     
2.00 oz               Jarrylo [14.20 %] - Boil 5.0 min         Hop           6        22.5 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         7        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs 12.0 oz

This beer is only a very minor variance in flavor from the Azaaco. Less grapefruit, smoother, more of a lemon? floral notes are still there. Definitely a smoother and slightly more refreshing beer.

2
Kegging and Bottling / Idea for cleaning kegs
« on: July 18, 2015, 09:14:03 AM »
I am power washing the deck and I get to thinking to myself "self I have a great idea" "Oh?" I said to myself. Then I thought "this power washer would be a great way to clean the keg I just emptied". Then I thought "self your brilliant", of course I already knew that. So when I finished with my deck I went downstairs and got that keg. I must say that power washer is the way to go. And I didn't use very much water doing it. Unfortunately it would be a bit much to drag my power washer out and set it up every time I empty a keg.

3
Kegging and Bottling / Out of ideas
« on: July 07, 2015, 03:21:05 PM »
I have a keg of some of the best wheat beer I have ever tried, let alone brewed. When I first tapped it, it poured perfectly. Then I started getting nothing but foam. It is only a quarter of the way low. The first thing I did was disconnect the hoses and hook them to another keg. It worked fine so I know it isn't the hoses. Next I depressurized the keg and removed the dip tube to see if it was abstructed I cleaned the ball lock before putting it back together. Next I did the same with the inlet. Everything is fine. I tried it again, nothing but foam. What am I missing?

4
Beer Recipes / I hope I didn't mess this up.
« on: July 16, 2014, 06:57:50 AM »
I meant for my first hop addition to be at 15 minutes. I hope I didn't give this Saison a bitter bite. I went by the timer on beersmith so this was the schedule. I wonder if it would help to add a pound of corn sugar after primary fermentation is over.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Lazy Day Farmhouse Ale II
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 5.0 SRM
Estimated IBU: 104.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 60.0 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 30.0 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 10.0 %
2.00 oz Nelson Sauvin [12.60 %] - Boil 20.0 min Hop 4 59.4 IBUs
2.00 oz Nelson Sauvin [12.60 %] - Boil 10.0 min Hop 5 35.5 IBUs
1.00 oz Nelson Sauvin [12.60 %] - Boil 5.0 min Hop 6 9.8 IBUs
1.0 pkg Belle Saison (Lallemand #) Yeast 7 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10 lbs

5
Beer Recipes / Simple APA recipe
« on: June 07, 2014, 09:29:45 PM »
I am going to cool my wort to 165, then throw my hops in for a half hour stand. After experimenting on several brews I find this maximizes my flavor/aroma balance to my liking when doing hop stands. I am going to use BRY-97 yeast. But it doesn't exist in the beersmith database.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Summertime Pale Ale
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG
Estimated Color: 5.6 SRM
Estimated IBU: 63.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Brewer's Malt, 2-Row, Premium (Great Wes Grain 1 77.8 %
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 22.2 %
1.00 oz Cascade [5.50 %] - First Wort 60.0 min Hop 3 24.8 IBUs
2.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 4 16.3 IBUs
2.00 oz Cascade [5.50 %] - Steep/Whirlpool 60.0 Hop 5 22.5 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.25 qt of water at 162.7 F 152.0 F 60 min

6
Beer Recipes / Ralph's Old Time 90 Shilling Ale
« on: May 26, 2014, 02:37:23 PM »
I read a while back that Scottish ales were originally brewed by taking a part of the first runnings and boiling them down to caramelize them. This was done instead of using caramel malt and black roasted malt for the caramel flavor and color. So I gave it a try. I used Marris Otter, I took 1 gallon of the first runnings and boiled it hard for 45 minutes. I could smell the caramel and the stuff looked like maple syrup. I then threw an ounce of fuggle hops in and took the rest of my runnings. The stuff didn't darken up as much as I had hoped but looking at a picture of my hydrometer sample next to the glass in beersmith adjusted to minimum color I think this beer is still within style. And wow can I taste the caramel. It is nice.



screenshot of 9 RSM which is minimum for the style



My hydrometer sample.
Does this look like it is minimum color for the style? I was contemplating steeping a couple ounces of black roasted barley in a cup of water, bringing it to a boil, putting it in my keg and racking on top of it to get the color. Though I am not entering any contests so it really doesn't matter as long as I like the beer.

The recipe was 9 pounds of Marris Otter
1 oz fuggles
S 04 yeast.
FWH with the ounce of Fuggles and boiled for an hour
boiled 1 gallon of first runnings for 45 minutes added the rest along with the hops

7
General Homebrew Discussion / Question
« on: May 18, 2014, 04:50:53 PM »
Today I did my 90 Shilling Ale in traditional fashion. Pulling a gallon of the first runnings and boiling them down for 45 minutes. From there I tossed in my hops and took the rest of my first runnings. I then batch sparged and collected enough wort that I ended up with a little over 5 gallons of wort. Now here is what I am wondering about. I only used 9 pounds of Marris Otter. That was my entire grain bill. Yet I ended up with an OG of 1.058. Why? I know I concentrated that wort, but I then replaced all the water I boiled out of it. How does that work?

8
This yeast does provide a good clean flavor profile. However it is a low attenuator. My Summer Wheat beer went from 1.050 to 1.016 and my International IPA went from 1.065 to 1.022. I think this would be a great yeast to use for a good clean very malty tasting beer but it is a very poor choice for an IPA. IPAs are supposed to be somewhat dry and really showcase the hops. I am going to stick with Nottingham yeast for my IPAs from now on.

9
Beer Recipes / Ralph's International IPA
« on: May 04, 2014, 01:42:16 PM »
I got a really good deal on 55lbs of Muntons Marris Otter. So I thought I would see how I like it in an IPA. I call this an international IPA because it has British and American malts, and Australian and American hops.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's International IPA
Brewer: Roger Broeg
Asst Brewer: Ralph the Wonderdog
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.069 SG
Estimated Color: 8.9 SRM
Estimated IBU: 124.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 73.5 %
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 16.3 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 6.1 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 4 4.1 %
1.00 oz Galaxy [14.00 %] - Boil 15.0 min Hop 5 24.0 IBUs
1.00 oz Zythos [10.90 %] - Boil 15.0 min Hop 6 18.7 IBUs
1.00 oz Galaxy [14.00 %] - Boil 10.0 min Hop 7 17.5 IBUs
1.00 oz Zythos [10.90 %] - Boil 10.0 min Hop 8 13.6 IBUs
1.00 oz Galaxy [14.00 %] - Boil 5.0 min Hop 9 9.6 IBUs
1.00 oz Zythos [10.90 %] - Boil 5.0 min Hop 10 7.5 IBUs
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 Hop 11 18.6 IBUs
1.00 oz Zythos [10.90 %] - Steep/Whirlpool 30.0 Hop 12 14.5 IBUs
1.0 pkg Workhorse Beer Yeast (Mangrove Jack's #M Yeast 13 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz

10
Beer Recipes / Ralph's Summer Wheat
« on: April 20, 2014, 01:55:23 PM »
I am giving Wakatu hops a try. I hear they taste a bit like lime so I thought they would be great for a summer wheat beer. My hop stand was for half an hour beginning at 160F.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Summer Ale
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.049 SG
Estimated Color: 3.8 SRM
Estimated IBU: 48.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs                 Brewer's Malt, 2-Row, Premium (Great Wes Grain         1        66.7 %       
3 lbs                 White Wheat Malt (2.4 SRM)               Grain         2        33.3 %       
0.50 oz               Wakatu (Hallertau Aroma) [6.50 %] - Firs Hop           3        14.4 IBUs     
2.00 oz               Wakatu (Hallertau Aroma) [6.50 %] - Boil Hop           4        19.0 IBUs     
1.50 oz               Wakatu (Hallertau Aroma) [6.50 %] - Stee Hop           5        15.1 IBUs     
1.0 pkg               Workhorse Beer Yeast (Mangrove Jack's #M Yeast         6        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs
----------------------------

12
All Things Food / Mustard?
« on: March 09, 2014, 01:42:14 PM »
Did yall know Seirra Nevada makes mustard? I was at the Natural Grocers and I saw it. They had 3 varieties. I picked up the hot one. I was looking at the ingredients and the 4th one was Porter. I had it on a burger today and it is some good stuff.

13
Beer Recipes / Munich
« on: March 06, 2014, 07:46:48 PM »
Has anybody ever tried using munich instead of pale malt as the base for a stout? Is there any reason it wouldn't work? Seems to me like it would make a really nice malty tasting beer.

14
Beer Recipes / Scottish Wee Heavy
« on: March 02, 2014, 09:32:17 AM »
I don't typically go for big beers. But I love a good Wee Heavy. I few years ago I brewed the Northern Brewer extract one and it came out great. Tasted just like the one The Great Divide brews. Now I am developing a recipe for an all grain one. I thought about even using the original method of taking a gallon of the first runnings, boiling it down to half a gallon before adding the rest of the runnings to carmelize it and add the color. But then I decided to just use caramel grain and black patent to get the sweetness and color. In my recipe below I listed a package of S04 for the yeast. But what I am really going to do is drop the yeast out from under the amber ale I am currently doing and dump that into my wee heavy.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Wee Heavy
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.086 SG
Estimated Color: 16.0 SRM
Estimated IBU: 24.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15 lbs                Maris Otter (Crisp) (4.0 SRM)            Grain         1        94.5 %       
8.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         2        3.1 %         
4.0 oz                Victory Malt (25.0 SRM)                  Grain         3        1.6 %         
2.0 oz                Black (Patent) Malt (500.0 SRM)          Grain         4        0.8 %         
1.00 oz               Sterling [7.50 %] - First Wort 60.0 min  Hop           5        24.8 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         6        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15 lbs 14.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 20.84 qt of water at 167.5 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.98gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com

15
Beer Recipes / Ralph's Tasmanian Wheat
« on: January 19, 2014, 09:27:05 AM »
Ralph and I formulated this recipe this morning. Well I did most of it while he kept guard.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Tazmanian Wheat
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 3.8 SRM
Estimated IBU: 90.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        66.7 %       
3 lbs                 White Wheat Malt (2.4 SRM)               Grain         2        33.3 %       
0.25 oz               Galaxy [13.60 %] - First Wort 60.0 min   Hop           3        15.1 IBUs     
1.00 oz               Nelson Sauvin [12.00 %] - Boil 10.0 min  Hop           4        17.6 IBUs     
0.75 oz               Galaxy [13.60 %] - Boil 10.0 min         Hop           5        15.0 IBUs     
2.00 oz               Galaxy [13.60 %] - Steep/Whirlpool  30.0 Hop           6        42.3 IBUs     
1.0 pkg               Nottingham Yeast (Lallemand #-) [23.66 m Yeast         7        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs

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