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Messages - hoser

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Ingredients / Re: Coffee Addition into Secondary
« on: February 08, 2012, 01:13:55 PM »
I do both.  I add lightly cracked beans to secondary for aroma and strong brewed espresso at packaging for flavor.


Extract/Partial Mash Brewing / Re: First try at a session IPA
« on: January 31, 2012, 11:27:35 AM »
I would try and find Kelsey McNair's West Coast Bitter recipe. 

I copied this somewhere:

Here is the recipe for 7 gallons of wort with a mash efficiency of 82%:

OG: 1.042
8.75lb Domestic 2-row
0.5lb Crisp Crystal Malt 77L
0.5lb CaraPils
0.2lb Honey Malt
0.1lb CaraVienne Malt

Mash at 158F for 60 minutes

Boil for 90 minutes
20g Warrior (38.2 IBU) at 60 min
7g CTZ (7.3 IBU) at 30 min
10g Amarillo (3.1 IBU) at 10 min
10g Simcoe (4.3 IBU) at 10 min
1oz each Simcoe, Amarillo, Chinook, Citra, CTZ at 0 min
1oz each Simcoe, Amarillo, Chinook, Citra, CTZ dry hop

WLP001 or WY1056 at 67F until completely fermented
FG should be 1.010~1.011

Reduce temp to 50F to settle out yeast

Return to 67F and dry hop for 7 days.

focus more on hop bursting and dry hopping for more flavor and aroma vs. bitterness
I have been thinking that excessive late hopping might be key.  Massive flavor and aroma, not as much, or smoother, bitterness.

I don't think "hoppy" pale is accurate enough. ;D

YUP, that looks like the recipe.  I don't look at it as "excessive", I look at it as "appropriate" ;D

Extract/Partial Mash Brewing / Re: First try at a session IPA
« on: January 31, 2012, 10:17:47 AM »
I would try and find Kelsey McNair's West Coast Bitter recipe.  I think you are looking for something similar to that?  I have brewed it and it is phenomenal!  I know it is listed in the recipe section of Stone's new book if you can't find it on the internet.  As many others have said, a session IPA is really just a hoppy lower gravity pale ale.   It is a little bit of a balancing act and you have to make sure that the beer isn't too thin and has the body to stand up to those hops at a low OG.  You may even consider no sparge if possible?  As mentioned you should probably steep some specialy grains like crystal or victory, as well.  60IBUs is a lot.  I would try to have my BUs=GUs and focus more on hop bursting and dry hopping for more flavor and aroma vs. bitterness

All Grain Brewing / Re: how to darken up my Bohemian Pils
« on: January 28, 2012, 09:55:13 AM »
Well, if you are comparing it to the Pilsner Urquell that gets shipped here you could store it warm and let it get oxidized?  That will certainly darken it up a bit ;D  That being said, if it tastes good, I wouldn't worry about it.  The guidelines say very pale gold to deep gold and an SRM of 3.5-6.  So there is some wiggle room.  I would do a longer decoction or add a little melanoidin malt if color is a big concern.  Personally, I don't like any crystal malts in my pilsners.  But, that is just my own preference.

Yeast and Fermentation / Re: WLP007 vs WLP002
« on: January 25, 2012, 10:24:17 AM »
I think you will like WLP007, especially in an English IPA.  It has pretty much become my house strain and has replaced WLP001 and WLP002 for most of my English and American ales.  I get pretty consistent results with this yeast everytime.  It always  attenuates to 75+%, focculates very similar to WLP002, ferments out in less than 3 days, and in my experience does not require a diacetyl rest.  It has more restrained English yeast characteristics than WLP002, but has more character than WLP001.  I have had no issues with yeast harvesting and repitching.  I generally pitch at 66F and let it free rise to 69F and hold.  The one thing it may be more apt to do is create fusels since it does ferment so vigourously.

Beer Recipes / Re: Humulus Lager clone
« on: January 23, 2012, 07:28:40 PM »
Good ideas.  I'm pretty convinced that once more people try this it will be a big hit, and possibly pointed to as the originator of the IPL (India Pale Lager) style.  Very refreshing to get all the West Coast hop flavor and aroma that you could want with the bracing bitterness of a good pilsner and a very light malt presence.  I guess it has a really small distribution right now.  The brewer says they are trying to work it into their year-round line-up, but tank space is at a premium. 

How old is this beer?

A local place had an IPL on tap when they opened a little over a year ago. They are primarily a lager brewery.  They use WLP-833 for many of their beers, and the Mexican Lager too.

 I think it was first released in 2011.  Never saw it before.

Well if it was first released in 2011, I can tell you that they were not the first to make an IPL.  Many breweries have done one before, generally as a seasonal.  Even here in Nebraska one of the local brew pubs did an IPL way back in the fall of 2010 with locally grown hops. 

Beer Recipes / Re: Humulus Lager clone
« on: January 23, 2012, 11:30:53 AM »

I'm surprised that they use Mexican Lager yeast.  I was thinking it was a maltier Lager yeast with more flavor.  However, it tastes like it finishes at 1.014-1.015. 

I don't think that should comes as that big of a surprise.  According to Chris White from White Labs, the Mexican Lager yeast generally ranks the highest when they do their sensory panel studies.  I have yet to brew a lager since I learned this info, but the man does know his yeast ;D

Oddly enough, in regards to ferulic acid rest at 110F.  I was at the Winterfest Ales & Auction here in Lincoln last nite and Empyrean, our local brewery had a Wheat Wine.  The head brewer did a rest at 45C/113F and then ramped up to their normal mash temps.  Grist was 60-70% wheat and fermented with their house Chico strain and that beer had HUGE bannana flavor and aroma with some subtle clove.  Just an interesting side note I thought I would share since no hefe or Belgian strain of yeast was used.

Beer Recipes / Re: IIPA recipe / how's it look?
« on: January 21, 2012, 09:33:49 AM »

Re: Simcoe. As a pro-brewer that can't get a contract for simcoe until next year it pains me to see anyone waste it as a bittering hop. It's like when my wife uses my Basil Haydens in a whiskey sour. But it's your hop, use it where you want. But use more finishing hops for sure. If you're not sure you like simcoe then bump up the centennial and amarillo.

+1, seems like a waste since you are only trying to achieve IBUs/bitterness and not flavor/aroma from adding the Simcoe at 90 minutes.  Why not use a low cohumulone hop like Magnum or Warrior to achieve the same IBUs without wasting a flavor/aroma hop that is EXTREMELY hard to get right now, professional or amateur.  Trust me, with that many hops in an IIPA, no one will notice the Simcoe being absent with a substitiution.  Maybe take it out all together and just bump up the Warrior at 60 min to get the same IBUs or move the Warrior back to 90 minutes and eliminate the 60 minute addition all together?  I get that you are possibly basing the recipe somewhat on Pliny, but when Vinny released that recipe, Simcoe was cheap and easy to get.  Also, Russian River use hop extract now for the bittering additions, per Vinny (actually most large pro breweries now are using hop extract for bittering).  So, even Vinny has eliminated the 90 minute Simcoe addition in his own recipe.  Just a thought....

Beer Recipes / Re: IIPA recipe / how's it look?
« on: January 20, 2012, 02:09:29 PM »
Why the pale chocolate?  Seems unnecessary....

Yeast and Fermentation / Re: Wyeast 1469-PC West Yorkshire Ale Yeast
« on: January 12, 2012, 01:30:20 PM »
Just read that this strain is now available year round!  Woo Hoo!  I don't have to hoard anymore.   I can buy fresh yeast when I need it!

Lee's Mild recipe from the book, The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance.  Using Wyeast 1469 West Yorkshire in place of WLP007.

Yeast and Fermentation / Wyeast 1469-PC West Yorkshire Ale Yeast
« on: January 11, 2012, 02:25:46 PM »
Getting ready to brew Lee's Mild this weekend from the The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance book.  I wanted to use WLP007, but the LHBS was out.  Then I remember I had some Wyeast 1469 and thought this might be a good substitute for the style.  I am just curious if anyone has any experience with the yeast and any recommendations for mash temp and most importantly fermentation temp?  The recipe calls for a single infusion mash at 154F .  Here is what Wyeast's website says about the strain:

Wyeast 1469-PC West Yorkshire Ale Yeast
Beer Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
Profile: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Alc. Tolerance 9% ABV   
Flocculation     high
Attenuation      67-71%             
Temp. Range   64-72°F (18-22°C)


Beer Recipes / Re: British Recipe Progression
« on: January 07, 2012, 09:41:14 AM »
I would use a British base malt like Marris Otter or Golden Promise if you can get your hands on it in place of domestic 2-row, but other than that you can't go wrong with any of Jamil's recipes

Yeast and Fermentation / Re: Desperately need some yeast advice!
« on: January 03, 2012, 09:26:02 PM »
Go with WLP007.  That beer will ferment out to near 80% attenuation in about 3 days and the beauty is it floccs like WLP002.  You want to try and control ferment temps because that yeast will want to run away from you.  If you can, pitch at about 66F, let it free rise to 69F, hold and ferment at 69F x 3 days and then move it to somewhere warm in your house to finish out ferment.  Dry hop and then crash cool and transfer over to your serving vessel (obviously easier if you have a keg and can force carbonate).  In my experience, WLP090 is very finnicky (personnnally after 2 very poor ferments, I will never use again) and WLP001 is a poor flocculator.  WLP007 is the best of both worlds:  a strong attenuator/fermentor and a good flocculator.  Good luck!

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