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Messages - ultravista

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31
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!

32
All Things Food / Re: The Sun choke
« on: December 03, 2013, 07:59:02 AM »
The roots look like ginger, knobby and bulbous. I planted four little bulbs in April of this year and have a gallon bucket full of them now. I am sure there are still some left underground despite my best effort to get em all.

They are prolific and will produce a boatload of tubers. Try growing them.

33
Beer Recipes / Re: Hop Burst IPA
« on: December 02, 2013, 04:14:33 PM »
10 oz. of hops is expensive  :o

34
Beer Recipes / Re: Hop Burst IPA
« on: December 02, 2013, 07:28:26 AM »
What exactly is the proper hop burst technique?

35
General Homebrew Discussion / Re: 200 Micron Bag too Fine for Hops?
« on: November 24, 2013, 12:42:41 PM »
How large is your bag. Pallet hops tend to swell when they are wet.
They need to have enough liquid around them.

These bags are about 27 inches long and 6 inches wide.

36
General Homebrew Discussion / 200 Micron Bag too Fine for Hops?
« on: November 24, 2013, 09:09:26 AM »
I use a 200 micron filter bag on my hop spider and have begun to wonder if it is too fine to let the hop goodness flavor the boiling wort. To my pallet, it seems like flavor and aroma is missing, despite long hop stands post boil.

I went with 200 micron to keep my plate chiller clean.

For those of you using spiders - what size bag are you using?

Is 200 micron too fine?

37
Ingredients / Re: Raisin Addition
« on: November 07, 2013, 08:14:08 AM »
For my imperial porter fermented with WLP530 - I caramelized 1 pound of raisins ala Lost Abbey (torched them till blistered and smoldering) then pureed the batch with wort drawn from the kettle. The pulp went into the hop bag at 60 minutes.

The porter may mask the raisin flavor. Only time will tell.

38
For the second beer, I downsized the original recipe to 2 gallons in Beersmith (sans hops and yeast), added the grains, about 4.5 pounds to the second mash, and collected about 4.5 gallons.

I added 1.5 oz. of fuggles at 60 minutes, 1 pound of grated piloncillo, 1 pound of caramelized raisins, and .5 oz. of fuggles at 15 minutes.

The raisins were hit with a propane torch to until the skin blistered and bubbled. I drew wort off the kettle, pureed the raisins, and dumped the slurry into the hop bag to keep the wort clean.

With a lid on the keggle, I boiled the first addition of hops and raisins for 30 minutes.

Post boil, the gravity at 3.75 gallons was about 1.068-1.070. I pitched an active slurry of WLP530 and let it go.

I decided not to add O2 for this batch, just to see how it goes. The fermentation chamber is occupied with the first batch so this one is sitting in the garage at an ambient temp of 64F. Measuring the beer internally, it is 70F.

Hope it tastes good.

39
I could always add a few pounds of fresh 2 row as an inexpensive option to boost the gravity. I'd like to do something different with the batch using WLP530 (Belgian strain), raisins, and sugar too. Just not sure what to do.

40
The grist bill is ...

Amt                   Name                              %         
9 lbs 8.0 oz   Pale Malt, Maris Otter (3.0 SRM)         51.0 %       
2 lbs 4.0 oz   Barley, Flaked (1.7 SRM)                 12.1 %       
2 lbs 4.0 oz   Mild Malt (4.0 SRM)                      12.1 %       
1 lbs          Caramel Malt - 120L (Briess) (120.0 SRM) 5.4 %         
1 lbs          Chocolate Malt (450.0 SRM)               5.4 %         
12.0 oz        Oats, Flaked (1.0 SRM)                   4.0 %         
12.0 oz        Wheat, Flaked (1.6 SRM)                  4.0 %         
6.1 oz         Caramel/Crystal Malt - 80L (80.0 SRM)    2.0 %         
5.0 oz         Caramel/Crystal Malt - 30L (30.0 SRM)    1.7 %         
5.0 oz         Kiln Coffee Malt (165.0 SRM)             1.7 %         
2.1 oz         Black (Patent) Malt (500.0 SRM)          0.7

41
I will be brewing an imperial porter with a gravity of about 1.086 to 1.088 this weekend and looking for suggestions for a second running's batch.

I haven't done it before and could use some help, including, wort collection and storage if necessary. With one burner and kettle, it will have to wait until the next day if the brew day runs late.

What can I make from the second running's, what kind of gravity can I expect, how much wort should I collect the second time around, and what amendments should I ad?

In the freezer I have plenty of DME and about a pound of Perle. I have some WLP530 stored from a Westy 12 clone too. Not sure how any of this would work but maybe a weird Belgiany porter with a pound of caramelized raisins, brown or Mexican sugar, or ...?


42
General Homebrew Discussion / Re: Dry Hopping: How Much Hops?
« on: October 29, 2013, 09:31:37 PM »
It was supposed to be .75 oz. at 15 and .75 oz. at flameout. I mistakenly dropped 1.5 oz. at 15, and to compensate, added .5 at flameout.

I'll see what happens when carbonated. The CO2 may bring some of the aromatics out of suspension. Or at least I hope it will help somewhat.

43
General Homebrew Discussion / Dry Hopping: How Much Hops?
« on: October 29, 2013, 06:59:16 AM »
A recently brewed Stone Double Bastard is missing some of the Chinook goodness that comes in the bottle.

The 5.5 gallon batch has 5.5 oz. of Chinook (12.7 AA) - 3.5 oz. at 90 minutes, 1.5 at 15, and .5 at flameout (about 180F). It is plenty hoppy but that distinctive Chinook aroma and flavor is absent. OG and FG is 1.104 and 1.024.

With that said, I am considering dry hopping.

How much of the 12.7 AA Chinook will I need to get noticeable flavor and aroma out of the keg?

44
General Homebrew Discussion / Re: WLP530 Yeast For Raison D'Etre?
« on: October 27, 2013, 08:21:53 AM »
I have not seen WLP013 in any recipes. Perhaps it was the Indian Brown?

45
General Homebrew Discussion / Re: WLP530 Yeast For Raison D'Etre?
« on: October 26, 2013, 12:06:34 PM »

Here's what I plan on brewing.

-------------------------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: DFH Raison D'Etre 5.5G
Brewer: Scaled & Rounded
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.48 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.078 SG
Estimated Color: 27.3 SRM
Estimated IBU: 35.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        91.3 %       
9.0 oz                Chocolate Malt (350.0 SRM)               Grain         2        3.4 %         
5.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         3        1.9 %         
9.0 oz                Candi Sugar, Dark (275.0 SRM)            Sugar         4        3.4 %         
0.55 oz               Warrior [16.70 %] - Boil 60.0 min        Hop           5        35.8 IBUs     
8.00 oz               Raisins (Boil 10.0 mins)                 Spice         6        -             
0.55 oz               Vanguard [5.50 %] - Boil 0.0 min         Hop           7        0.0 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         8        -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 16 lbs 6.9 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 4.96 gal of water at 165.3 F        150.0 F       75 min       

Sparge: Fly sparge with 3.43 gal water at 168.0 F
-------------------------------------------------------------------------------------

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