Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - quattlebaum

Pages: 1 2 [3] 4 5 ... 22
The Pub / Re: Vegas!
« on: March 03, 2015, 05:42:42 PM »
Joseph James
Banger Brewing
Big dogs
Boulder dam

Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 01, 2015, 06:50:36 PM »
i really dig centennial in CDAs seems to play well with the roast.  that does seem like alot of carafa lll but who know could be magic:) I use about 6% carafa ll for around 26 srm.  I like my 0min additions as whirl pool additions for 30 min or so and dry hop for sure.

Thanks gentlemen.  i agree HobsonDrake it contradicts itself with that statement. Ill give them a shout.

General Homebrew Discussion / Idaho Homebrewing laws? Competitions
« on: March 01, 2015, 07:24:36 AM »
Need some help with interpreting my state laws or who can i contact to help?
There has been some local post on the Idaho state police website with this being said to the public.

Home Brewing Information
"Recently we have had a lot of questions in regards to home brewing contests and other forms of competition. Idaho and Federal law allows the privilege of manufacturing wine or brewing beer for personal and family use in the privacy of your home without a brewery or winery license. Idaho State law does not permit an unlicensed person to allow their wine or beer to be consumed by the general public in such contests, competitions or exhibitions. If you intend to compete in a homemaker’s contest, competition or exhibition you must obtain the proper state, county, city and federal licensing. For more information click here. [pdf]  "

I organize the local state fair for a yearly homebrew comp and we have multiple entries from around the US along with organized judging. Basically they are saying we cant do this anymore unless we have the proper licensing.

This is a link to the PDF

Any suggestions or recommendations on how to proceed with education to the local homebrewers and determining what the law really is would be appreciated   

Beer Recipes / Re: first helles help
« on: February 28, 2015, 05:33:23 AM »
I dont think the melanoiden is necessary however it's appropriate. It does have a bit more body than the other German light lagers. I like to get the extra body from Dextrine/carafoam malt and also like a bit of light Munich but thats just me. Although out of style i like mine a bit bigger and "hopper".  Mash temp is ok i like mine well attenuated also. 1.010 to 1.012. I agree with the small details that hopfenundmaiz states. Low bicarb water and low on the sulfate and chloride along with BIG pitch and clean fermentation. Good German malts not domestic. This is one that i really like
89% German Pils
7% Carafoam
4% light munich
German tradition bittered to  16ibus at 60min
Spalt at 4 ibus at 20min
 1 oz Tettnang flame out with 20min WP
OG 1.054
FG 1.012
Around 24 ibus total

General Homebrew Discussion / Re: CaraPils and CaraAroma in Same Beer?
« on: February 24, 2015, 07:46:11 AM »
Yes CaraAroma will definitely be a different flavor than C40. It's a much darker crystal and gives a stronger caramel flavor to me like C150 or even a Special B character sometimes . Could be really tasty though. 

Ingredients / Re: Pale Ales and color
« on: February 22, 2015, 06:44:02 PM »
Hell one of my favorite APAs has 15% crystal in it crazy.
Recipe: Cardinal Pale Ale
Brewer: Quattlebaum
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.055 SG
Estimated Color: 6.2 SRM
Estimated IBU: 31.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
5 lbs 6.6 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        79.6 %       
8.2 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         2        7.5 %         
8.2 oz                Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         3        7.5 %         
5.9 oz                Munich 10L (Briess) (10.0 SRM)           Grain         4        5.4 %         
0.40 oz               Galena [13.20 %] - Boil 60.0 min         Hop           5        28.6 IBUs     
0.35 oz               Cascade [7.20 %] - Steep/Whirlpool  20min Hop           6        2.5 IBUs     
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         7        -             
1.25 oz               Cascade [7.20 %] - Dry Hop 4.0 Days      Hop           8        0.0 IBUs     

Mash Schedule: My Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 12.9 oz
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.55 gal of water at 166.2 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.17gal) of 175.0 F water
 1056 ferm 66F Push Sulfate to 100ppm CL 30ish ppm 100%RO

Ingredients / Re: Post your water report
« on: February 22, 2015, 06:33:57 PM »
Flbrewer, your magnesium is really high, perhaps too high

What happens w. too high of magnesium? I'd really like to use my water as otherwise I have to keep buying gallons of distilled and adding back in stuff.

One other idea I had was to just buy spring or drinking water bottled.
Interesting Flbrewer i have always wondered what the water was like in FL being that i am from there. I think i recall you live in Jupiter, FL? or Jacksonville? Anyway the Mg (Epsom Salt i believe)  is higher must be picking up some of that awesome salt water from the ocean:) Mg can make for a harsher bitterness i believe 0-40ppm is norm but above 100ppm i think can make you drop some serious mud if ya know what i mean (diarrhea). 

All Grain Brewing / Re: When to measure mash pH...
« on: February 20, 2015, 06:45:47 PM »
I take mine at 10 to 15 min

All Grain Brewing / Czech Pils?
« on: February 20, 2015, 05:46:53 PM »
So has anyone really attempted triple decoctions on a Bo pils? I am considering 2 mash schedules for my Czech pils what ya think.

No sparge with maybe 2% melanoidin malt
Hochkurz Double decoction

100% best pils malt
Gonna use Czech budejovice yeast and really soft water bitter to around 40ibus. 

Just curious and wondering if the decoction will push it to 11!

All Grain Brewing / Re: Ipa water addition help
« on: February 17, 2015, 06:56:15 PM »
Calcium(ppm), Magnesium (ppm), Sodium (ppm), Sulfate (ppm),Chloride(ppm), Bicarbonate (ppm)

RO Water   1, 0, 8 ,1 , 4 ,16

start with this from brunwater for RO

All Grain Brewing / Re: Ipa water addition help
« on: February 15, 2015, 04:03:30 PM »
i would think that "bottled water" would be $$$ is there any way you can just find an RO machine in one of your local grocery stores? i get 5 Gal for $2. 

All Grain Brewing / Re: Ipa water addition help
« on: February 15, 2015, 03:49:34 PM »
my buddy has brewed this clone 3 or 4 times and has nailed it (did a side by side). He pushes his So4 to 200ppm and Cl to 40ppm uses 100%RO. Doesnt taste minerally at all also he use Vermont IPA yeast GYo54 from Gigayeast.

Ingredients / Re: Data on Blackprinz
« on: February 14, 2015, 06:12:33 AM »
This is what i have has been working well
Name: Blackprinz
Type: Grain
Origin: US
Supplier: Briess

Yield: 75.00 %
Potential: 1.034
Color: 500.0 SRM
Max in Batch: 1-2% Minor color adjustment with little to no flavor impact in lighter
                              colored lagers and ales.
                     2-5% Adds color with subtle, smooth flavor

                     5-10% Use in larger quantities for color plus mild roasted malty flavor

Moisture: 3.00 %
Protein: 11.7 %
Coarse Fine Difference: 1.50 %
Diastatic Power: 0.0 %

Homebrewer Bios / Re: Brewer Bio: flbrewer
« on: February 11, 2015, 07:29:39 PM »
Nice Justin! makes me miss Jacks. I lived over the ditch in Ponte Vedra. Went to UNF back in 2000 i do miss those days:) live in idaho Falls now but frequently miss the beach/surf. O ya it must have been a bit chilly in the low 70s:) 

Pages: 1 2 [3] 4 5 ... 22