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Messages - hoser

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Ingredients / Re: RO water
« on: June 05, 2011, 01:33:51 AM »
It seems rather counter-productive to me to add alkalinity in the form of chark or baking soda when we as brewers are trying to reduce alkalinity and thus reduce our mash pH.  Why complicate things by adding back a base when all of the alkalinity has already been removed?  Kai has already proven that with DI water and 2-row malt that the mash naturally locks in at about 5.6 and now you want to raise that up by adding alkalinity?  The godfather of water, AJ Delange, also agrees that adding alkalinity is rarely needed.  The most important things for your mash and yeast are a low pH and calcium.  That can be achieved with calcium chloride or gypsum and RO water.  By adding chalk or baking soda you would now have to add an acid to undo you base salt addition.  If adding alkalinity is truly that important I say just blend 10-20% of you brewing liquor with de-chlorinated tap water.  That recipe is fairly pale beer and would turn out just fine with RO water and CaCl or CaSO4 depending on your preference to accentuate the malt or the hops

Ingredients / Re: RO water
« on: June 05, 2011, 01:02:21 AM »
How about the stick of chalk I use on my blackboard?

I don't know how pure that would be. I bet if you go to the pharmacy you can find some antacid tablets that are 100% CaCO3.

There is no reason to carbonate/add chalk/baking soda to your brewing liquor.

There is if your water has no akalinity, like when you're starting with RO.

Only if you are brewing a dark beer like a RIS would you need to add alkalinity and in that case I would just use tap water rather than RO water.  All you need is the CaCl or CaSO4.  Gordon only adds CaCl or CaSO4 to most of his beers per his book and I think he has had one or two beers turn out ok. I think? ;)

Ingredients / Re: RO water
« on: June 04, 2011, 11:38:48 PM »
Forget the chalk/baking soda, just add 1 tsp of calcium chloride/5 gallons.  There is no reason to carbonate/add chalk/baking soda to your brewing liquor.

General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 07:00:47 PM »
Would Ballast Point's Calico Amber fall under your classifications of "SD Session Ale?"

Ingredients / Re: Galaxy hops
« on: June 04, 2011, 06:58:21 PM »
I had them quite a bit in Australia. Interesting. Passionfruit flavor. I wonder if they'd make an Amarillo substitute. I just got 4 oz and will be trying them in a single hop pale ale.

I agree it would be interesting to do a single hop beer with Amarillo, Galaxy, and Citra and compare/contrast the differences in flavor and aroma.

Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 04, 2011, 06:38:32 PM »
I am going to use 1oz. of each varietal in a quart mason jar, or at least that is my plan.  Yes, the spanish cedar will be interesting.  For some reason I think using regular cedar is not recommended, but can't rember where I heard it?  I think from the brewer at Cigar City?

Ingredients / Re: Galaxy hops
« on: June 04, 2011, 06:36:12 PM »
Hopsdirect has them in pellet. Thinking of doing a single hop IPA to get a handle on 'em.

What a timely forum topic!  I was just researching how to get them from Australia yesterday.  I am going to order 1lb right now.  That is going to save a s%$# ton on shipping!  I am glad I decided to wait. Thanks for the info!

General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 06:34:28 PM »
I can't get Stone in Nebraska that is why I am excited to go.  Their IPA is not my favorite either, neither is the Lagunitas.  I am a Bastard kind of guy ;).  Green Flash West Coast IPA is the only other San Diego beer I have had. And it is one of my all-time favorites.  We are kind of an IPA wasteland here in the Cornhusker state.  I just can't wait to taste all of these beers fresh out of the tap!

General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 04:26:08 PM »
Thanks for the tour tips.  I am super excited to go.  I am most excited about Stone because those are my favorite beers and so it will be somewhat of a pilgrimage for me.  Although your review makes me concerned I am do for a letdown? :'(.  I will definitely check out Green Flash, Port/Abbey, Ballast Point, and Alesmith.

Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 04, 2011, 03:14:17 PM »
Thanks for the input everyone!

Ok, here is my plan:

I found some traditional smoking woods not available here in Lincoln. They should be arriving next week. As I mentioned above, I plan to chop or cube each wood I listed above. Next, I plan to toast them in the oven at 350F x 3hrs. I want the wood to be "toasted" not "charred". Then I will lightly char one side of the wood. Next, I plan to let the wood condition for a couple of weeks. As per the Shea Comfort show, I will make a wood tea with each individual wood. Our next club meeting is in July, but I will be out of town. I wish I would have thought of this sooner as our June meeting was at a BBQ joint, damn! At any rate I am shooting for our meeting in August to have our club members blind taste each wood and right down there impressions in aroma and flavor. Hopefully, I can compile that data and get back to the forum. I am shooting for August to finalize my information. I will also include oak in the tasting for a control. Looks like I better get chopping!


Equipment and Software / Re: Extending the life of Star-San
« on: June 04, 2011, 02:46:06 PM »
I would go RO or DI water.  I guess you could always try phosphoric acid since it is essentially tasteless.  I think the lactic and vinegar flavors may be left behind?

General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 12:31:24 PM »
The harsh bitterness in Levitation may be CTZ.  At least that is what their website and the clone attempt on the Brewing Network state.  Here is the recipe I have based on the info given from the attempt on the show.  I will definitely have to check things out for myself when I am in San Diego in 1 month. 

Levitation Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines

10-B  American Ale, American Amber Ale

Min OG:  1.045   Max OG:  1.060
Min IBU:    25   Max IBU:    48
Min Clr:    10   Max Clr:    17  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         5.02
Anticipated OG:          1.048    Plato:              12.0
Anticipated SRM:          17.5
Anticipated IBU:          66.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.74    Gal
Pre-Boil Gravity:      1.037    SG          9.35  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


   %     Amount     Name                          Origin        Potential SRM
 84.7     4.25 kg.  Pale Malt(2-row)              Great Britain  1.038      3
 10.0     0.50 kg.  Crystal 75L                   Great Britian  1.034     75
  5.0     0.25 kg.  Crystal 150L                  Great Britain  1.033    150
  0.4     0.02 kg.  Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
 14.00 g.     Columbus                          Pellet  15.00  33.4  90 min.
 29.00 g.     Amarillo Gold                     Pellet  10.00  21.4  30 min.
 33.00 g.     Crystal                           Pellet   3.25   5.2  20 min.
 11.00 g.     Simcoe                            Pellet  11.90   6.4  20 min.
 42.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop


White Labs WLP007 Dry English Ale

Water Profile

Profile:           Escindido
Profile known for: Awesome Hoppy beers

Calcium(Ca):          53.0 ppm
Magnesium(Mg):        21.0 ppm
Sodium(Na):           83.0 ppm
Sulfate(SO4):        158.0 ppm
Chloride(Cl):         80.0 ppm
biCarbonate(HCO3):   264.1 ppm

pH: 7.40

Mash Schedule

Mash Type: Single Step

Grain Lbs:   11.07
Water Qts:   14.94 - Before Additional Infusions
Water Gal:    3.73 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 156  Time:   0
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0

Total Mash Volume Gal: 4.62 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Dry Hop @ 65F/18C

Ferment @ 67-68F with a Diacatyl rest

Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 03, 2011, 03:34:32 AM »
Lots of fruit and nut woods plus maple are used to smoke food too, and I use madrona for smoking on a regular basis.  I want to do some tests, maybe soak a little of the wood in some vodka to get an indication.

Toast it and taste it!

I am not familiar with madrona.  What type of wood is that?  What flavor qualities does it contribute when smoked?

I am also thinking maybe walnut?  My grandfather has a walnut farm and I could procure that fairly easily.  I know it is great for furniture.  Not sure about smoking or beer, however.

Ingredients / Unusual Wood Alternatives to Oak
« on: June 02, 2011, 08:21:58 PM »
I recently finished listening to old Brewing Network Sunday Sessions with Shea Comfort and Cigar City.  Both covered wood aging in depth with oak and spanish cedar.  Presently I have an IPA aging on American oak and a brett ale aging on spanish cedar.  But, lately I have been wondering what other woods can be used for aging and what their flavor contributions would be.  I found a link on that discussed toasting and charring wood which was very helpful and informative.  Obviously, cedar, pine, and treated wood would not be used or considered due to health hazards or poor flavors!  The most obvious woods are those use for smoking food:


My plan is to cube or chunk each wood and then toast them in the oven at the recommended temp and time per this chart even though it is based on oak.,r:0,s:0&tx=144&ty=94

Then do a light to medium char on one side with a propane torch. Then let them condition for 2 weeks or so.  Then I hope to make up a panel soaking the cubes in some water to create a tea to taste the similarities and differences side by side.  I know there is a topic about this at NHC, unfortunately I will be unable to attend.  But, I am looking forward to the PDF file later on.  I am wondering if anyone has any experience at all using alternative woods or knows if some of the above mentioned woods would be harmful to use in any way?

Thanks in advance!


Beer Recipes / Re: Aventinus Schneider-Weisse inspired beer
« on: June 02, 2011, 03:12:24 PM »
One of my favorite beers of all time!  What took you so long to come around to the "dark" side? ;)

At any rate, I advise you to check out  Brewing With Wheat by Stan Heironymous if you are interested in attempting a clone of this beer!.  Not to mention it is a great read.  I believe he covers Adventinus in Part III and gives a basic rundown of the recipe.  I don't have the book directly in from of me, but if memory serves the recipe is 50/50 to 60/40 wheat:pilsner with a small percentage of chocolate malt.  I believe the decoction schedule is in there as well.  If you plan on brewing this beer with multiple decoctions I don't believe you will need all of the dark malts or crystal malts as the decoction will create those complex melanoidin reactions and flavors.  I also think the WLP380 Hefe IV is a more appropriate strain for the Adventinus as it has more clove characteristics, which is what you want.

Good Luck!

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