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Messages - ultravista

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16
All Grain Brewing / Re: How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 08:17:40 AM »
I use a plate chiller so it would have to be recirculated into the kettle. Without a pump, that will be hard to do. I suppose I could let it drop to 170 and then add the hops.

No massive hops at flameout, just as directed by the recipe.

I suspect the lack of flavor/aroma is due to a prolonged hop stand.

Is a 10 minute contact time enough to add aroma @ flameout?

17
All Grain Brewing / Re: How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 07:52:40 AM »
I ask because I have had a problem with plenty of bittering but lack of flavor and aroma in my brews. I have been killing the heat, adding the flameout hops, and letting it stand for an hour or more.

Also, I use a plate chiller.

18
All Grain Brewing / How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 07:42:10 AM »
To maximize aroma and flavor, how fast are you chilling your wort after the last hop addition or flameout?

19
General Homebrew Discussion / Re: Malt head?
« on: February 08, 2014, 01:06:15 PM »
How about a few examples of malt forward non-hopped to death beers.

20
Equipment and Software / Re: Stainless Steel Hop Flter
« on: February 07, 2014, 03:17:56 PM »
That's a nice filer!

21
Beer Recipes / Re: 2010 Founders Nemesis...anyone have a clone recipe?
« on: January 25, 2014, 10:44:58 AM »
Subscribing

22
General Homebrew Discussion / Re: Raisins - to Boil or Not to Boil?
« on: January 11, 2014, 11:03:44 AM »
Denny - now that sounds like a plan. Do you think the boiling actually boiled the flavor out of the raisins?

23
General Homebrew Discussion / Re: Raisins - to Boil or Not to Boil?
« on: January 11, 2014, 09:55:49 AM »
Roger that. This was a second runnings project from an imperial porter. The main batch was fermented with WLP007 and supplemented with coffee and cacao post-fermentation.

I though I'd play around with the second runnings (first time doing so) and have very little invested in it.

24
General Homebrew Discussion / Re: Raisins - to Boil or Not to Boil?
« on: January 11, 2014, 09:48:09 AM »
Any worries about doing this?

25
General Homebrew Discussion / Re: Raisins - to Boil or Not to Boil?
« on: January 11, 2014, 09:27:14 AM »
I am considering adding another pound, chopped and caramelized with some rum, into the keg in a nylon sock (ala dry hop). It's been sitting in the keg around 60F for a month or more now.

26
General Homebrew Discussion / Raisins - to Boil or Not to Boil?
« on: January 11, 2014, 08:01:55 AM »
I made a four gallon porter, adding 1 pound of flame torched caramelized raisins (ala Lost Abbey) during the boil. After torching the raisins, I pureed them with a cup or two of hot wort, and dumped the slurry into the kettle. The raisins boiled for an hour or more. I also added 1 pound of Piloncillo sugar to the boil.

The wort fermented with WLP530 to give it a Belgiany flavor. Starting gravity was around 1.070 and two weeks later, it terminated at 1.010.

The resulting beer is has absolutely no raisin flavor - none. With a pound of raisins in a four gallon batch, a raisin flavor should be very apparent. For argument sake, Dog Fish Head Raisin Detre calls for 8 ounces and there is no mistaking it is a raisin beer.

I suspect the long boil is the root of the absent raisin flavor.

Does anyone have experience brewing with raisins and perhaps a similar experience? Did the boil kill the flavor?




27
General Homebrew Discussion / Re: Adding java to a stout
« on: January 11, 2014, 07:38:42 AM »
I recently brewed an imperial porter, adding about 8.5 ounces of course ground coffee in the keg post fermentation, it sat refrigerated for about 7 days. To my taste, the coffee is over powering. Perhaps it will mellow over time but that may be wishful thinking.

I'm not sure if it was too much coffee or if it was steeped too long.

28
Beer Recipes / Re: Double Bastard clone
« on: January 03, 2014, 07:01:16 PM »
BeerSmith 2

Recipe: Stone Double Bastard 5.5G
Brewer: Adjusted for 5.5 Gallons & 70% Efficiency
Style: American-Style Strong Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.104 SG
Estimated Color: 23.0 SRM
Estimated IBU: 172.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
20 lbs 8.0 oz       Pale Malt (2 Row) US (2.0 SRM)           Grain         1        90.6 %       
2 lbs 2.1 oz         Caramel Malt - 120L (120.0 SRM) Grain         2        9.4 %         
3.50 oz               Chinook [12.00 %] - Boil 60.0 min        Hop           3        157.9 IBUs   
0.75 oz               Chinook [12.00 %] - Boil 15.0 min        Hop           4        9.0 IBUs     
0.75 oz               Chinook [12.00 %] - Boil 5.0 min         Hop           5        5.6 IBUs     
1.1 pkg               California Ale V (White Labs #WLP051) [3 Yeast         6        -             

Mash at 150.0 F.

Ferment at 65 F until complete. 


29
Beer Recipes / Re: Judgment Day Clone (provided by Lost Abbey)
« on: January 02, 2014, 06:52:45 PM »
Would you have any links to those articles?

30
Beer Recipes / Judgment Day Clone (provided by Lost Abbey)
« on: January 01, 2014, 07:25:53 PM »
A contact at Lost Abbey provided me with the following Judgment Day recipe. It should be enough to get a near-identical replica with a few tweaks. What was not revealed was the mash and hop schedule, fermentation temperature, and sugar/raisin timing.

------------------------------------------------
OG: 1.092
TG: 1.014
ABV: 10.5%
IBU: 25

2-Row 79%
Cara Wheat: 4%
77L Crisp: 6%
120L Crisp: 5%
Special B: 3%
Chocolate Malt: 3%

Hop: German Magnum

Yeast: Abbey (proprietary strain)

Dextrose: 300 lbs/batch
Raisins: 180 lbs/batch (sourced from Sysco)
------------------------------------------------

The grain bill totals 100%, however, the dextrose and raisin additions are not accounted for in the percentages. These sugar and raisin calculations are framed for a 5 gallon batch. I doubt the raisin will have a material impact to gravity whereas the dextrose will.

Dextrose is 300 lbs. per batch (30 barrels @ 31 gallons)
* 300/(30*31)=0.323 per gallon
* 0.323*5=1.615 pounds or 1 pound 9.84 ounces (.774*16) per 5 gallons

Raisins is 180 lbs. per batch
*180/(30*31)=0.194 per gallon
*.914*5=0.97 or 1 pound per 5 gallons

My brewery contact wouldn’t provide any additional detail … help me figure out the remaining details.

1. When to add the dextrose – boil or post-boil and when (perhaps late in the boil to improve hop extraction – lower gravity)? I believe the sugar ought to be accounted for in the grist bill although it was not listed as such by my brewery contact. Considering the starting gravity of 1.092, adding 1.6 pounds of sugar increases gravity to 1.104 (BeerSmith 2).

My adjustments:

2-Row 73.8%
Dextrose: 6.6
Cara Wheat: 12.5%
77L Crisp: 5.6%
120L Crisp: 4.7%
Special B: 2.8%
Chocolate Malt: 2.8%

2. Torched, chopped and caramelized with first running’s – perhaps near the end of the boil or flameout. As documented in a Lost Abbey video, they torch their raisins in a hop back and bottom flow the wort. Any raisins post-fermentation?
3. Single infusion mash temperature - perhaps 150-152F.
4. Hop schedule - perhaps majority bittering @ start of boil and a small charge at flameout.
5. Abbey yeast - perhaps WLP530 fermented @ 65F.

Thanks in advance!

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