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Messages - duboman

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106
Beer Recipes / ESB Critique
« on: January 10, 2015, 10:03:59 AM »
I put together this ESB recipe awhile back but looking to revise. (This is the revised showing MO in lieu of Pale Malt) and was looking for some additional input. My main question is should I sub out some crystal malt and add in some Munich/Vienna for a bit more bready/bisquity flavor profile. I think this would accentuate the beer a bit more but am not sure. I am revising a recipe that was originally Pale Malt instead of MO. The judging notes stated that while the beer was good (Scored a 35) it was a bit bland for style and could be improved with a bit more bread/biscuit  in the profile. Also not sure the Special roast still needs to be there either? I am looking for a nice bitter that I can put in regular rotation as it is a favorite style of mine.

Recipe: EnglishSpecial Bitter   TYPE: All Grain
Style: English Best Bitter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.0 SRM      SRM RANGE: 5.0-16.0 SRM
IBU: 38.0 IBUs Tinseth   IBU RANGE: 25.0-40.0 IBUs
OG: 1.048 SG      OG RANGE: 1.040-1.049 SG
FG: 1.012 SG      FG RANGE: 1.008-1.012 SG
BU:GU: 0.798      Calories: 155.0 kcal/12oz   Est ABV: 4.6 %      
EE%: 80.00 %   Batch: 6.25 gal      Boil: 8.97 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 10 lbs   Total Hops: 4.75 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
8 lbs                 Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        80.0 %       
12.0 oz               Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         2        7.5 %         
8.0 oz                Aromatic Malt (Briess) (20.0 SRM)        Grain         3        5.0 %         
8.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        5.0 %         
4.0 oz                Special Roast (50.0 SRM)                 Grain         5        2.5 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 3.75 gal of water at 164.0 F        154.0 F       60 min       


Batch sparge with 2 steps (1.93gal, 4.48gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.038 SG   Est OG: 1.048 SG
Amt                   Name                                     Type          #        %/IBU         
2.25 oz               Goldings, East Kent [5.00 %] - Boil 60.0 Hop           6        32.6 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        7        -             
0.75 oz               Goldings, East Kent [5.00 %] - Boil 10.0 Hop           8        3.9 IBUs     
0.50 oz               Goldings, East Kent [5.00 %] - Boil 5.0  Hop           9        1.4 IBUs     
0.50 oz               Goldings, East Kent [5.00 %] - Boil 0.0  Hop           10       0.0 IBUs     




Appreciate the thoughts!

Gary

107
Beer Recipes / Re: Cascadian Dark Ales
« on: January 09, 2015, 02:05:06 PM »
I converted my house IPA by adding some de-bittered black and a bit of midnight wheat and its a favorite around here. The wheat lends a bit of body to the mouth feel and there is no conflict with the west coast hops, its really quite tasty!

108
Yeast and Fermentation / Re: Lager Fermentation - Stuck??
« on: January 09, 2015, 06:05:49 AM »
While the fg may be off I have two questions:

Is this with a hydrometer or refractometer?

Have you properly calibrated either device?

If using a refractometer did you convert to account for the presence of alcohol? Either way I would verify with a properly calibrated hydrometer. It should read 1.000 in distilled water at its calibration temp which is usually 68oF. The paper slip will tell you.

109
The Pub / Re: Congrats to Ray!
« on: January 09, 2015, 05:37:39 AM »
Super nice guy, too, if you ever get a chance to meet him!
Most definitely! Got to meet and talk to him at the Lagunitas Chicago rally last year

110
Equipment and Software / Re: Stc1000 issue
« on: January 08, 2015, 04:51:54 PM »
Thanks Steve, solved the problem:)

111
Equipment and Software / Re: Stc1000 issue
« on: January 08, 2015, 08:53:16 AM »
Did you break the hot tab between the two sockets on the outlet?


http://electrical.about.com/od/diyprojectsmadeeasy/ss/wiresplitoutlet_6.htm
Nope, missed that part...DOH! Thanks for the help!

112
Equipment and Software / Stc1000 issue
« on: January 08, 2015, 08:42:57 AM »
So I built the stc1000 for my term chamber as per several you tube builds, verified all wiring, etc. I only have the outlet for cooling plugged in and when the temp is above pre-set everything kicks on fine. My issue is if the temp goes below are set the unit switches to heat but activates the cooling outlet and the compressor kicks on and chills.

Do I need to have a heat source plugged in as well or is something not right. I thought without having a heat source plugged in the unit would simply sit idle

Confused

113
The Pub / Congrats to Ray!
« on: January 08, 2015, 07:41:42 AM »


Chicago Tribune dining award for Cicerone!

114
The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 07, 2015, 07:39:05 PM »
Like 30 minutes ago a neighbor popped in the door, said "heard there's a new beer on tap" pulled a pint and sat to chat for a few:) life is good!

115
Ingredients / Re: Malt: 'DON' and gushers
« on: January 07, 2015, 01:33:51 PM »
I haven't got that book yet, Bell's postponed the book signing I was planning to get it at. Don't know when it will be rescheduled. Might just have to buy it.

John Mallett is the Brewery Operations Manager at Bells, I don't have a way to get directly too him, but try the homebrewing tab on the contact list below, and ask "the General Store Manager" to forward. The Bell's brewery is pretty homebrew friendly, as it all started as a homebrew shop.
Thanks for the suggestion, hadn't thought of that!

116
What is the yeast? Temp might be important for that particular recipe...being a clone attempt.

I use wyeast French saison a bit and temp is not super critical in my mind.  I generally ferment around 64 and it might get to 70 in my cold house.  Might not have as much phenol character as a hotter ferment, but I like it better that way.

I think all good brewers need to control fermentation temps...absolutely critical IMO.

Not to say you have to be fancy...I have a window open in the spare bathroom right now and am fermenting a couple lagers at 52 in there...meanwhile I have a porter going in the hallway where it hovers around 64...the saison is in the bedroom...tolerant wife... ???

Also, look into temperature strips that you can attach to the outside of your vessel which give a pretty accurate reading of fermentation temps.
Your house must smell amazing!

117
The Pub / Re: Newly unemployed and want to brew
« on: January 07, 2015, 09:44:48 AM »
Try to find the newest, smallest brewery that is near you and pop in and offer to help. I know several where I live and they are always posting on social media about their brewing days and packaging days for people to stop by, help and get some beer for their efforts. It's funny but they love brewing and hate shoveling out the mash tun...... :o

118
General Homebrew Discussion / Re: VERY random PBW question
« on: January 07, 2015, 09:31:11 AM »
In short, no, PBW, Oxy nor Star San will effect the lawn in their properly diluted forms. The hot water used in brewing has a greater potential for damage, especially if you are using hot water when the lawn is cold or going dormant for the winter.

119
Ingredients / Re: Malt: 'DON' and gushers
« on: January 07, 2015, 09:27:01 AM »
That was my take as well, although in other sections there is discussion regarding the large brewery purchases being informed in the malt screening process as when bottling 1000's of beers for the consuming public spontaneous gushing would be bad for business!

When I read about this issue I had one of those 'well I'll be damned " moments because it really bothered me that I could not figure out why every bottle of one particular batch of beer had this problem and am finally thinking that this might be it :-\

120
Ingredients / Malt: 'DON' and gushers
« on: January 07, 2015, 08:42:24 AM »
Finally started getting into the book 'Malt' and am finding it pretty interesting. In learning about malt and specifically 'DON', a potential disease listed as mycotoxin deoxynivalenol on page 134, the author states that beers brewed with grain that has elevated levels of DON are very susceptible to spontaneous gushing when opening a bottle. This leads to my question:

I have brewed and bottled many beers over the years with proper practices of sanitation, measuring priming sugars, etc with great success, never an infection or any over carbonation issues but one: A Northern German Altbier. Every bottle that was opened experienced spontaneous gushing that I have never been able to figure out.

I purchase my grains from the same LHBS for all beer and I know their supplies are consistent as I am friends with the owner. I am thinking that perhaps a batch of grain had elevated levels of DON that were used in this batch. I have not re-brewed this beer yet so I have no basis of comparison but never have I had this problem with any other beer I've brewed with ingredients coming from the same sources.

I was hoping perhaps someone could shed some light on this, had similar unexplained experiences or new how to get in touch with Mallett to pose the question. I am also wondering if there is a way to predetermine this factor when selecting grains. In reading COAs I have never seen this factor. Knowing also that the DON issue stems from fusarium diseases I'm curious to know how this information is provided to the malt houses or end users.

Curious to know if anyone else has ever experienced this with no known answer as to why it occurred.


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