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Messages - gman23

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Ingredients / Re: Alpha Acid number variation
« on: August 02, 2012, 04:15:33 PM »
I have a book of recipes which lists hop types by name and has addition type (bittering, flavor, aroma). It doesn't include AA% or addition time so it is pretty useless...

Beer Recipes / Re: IPA recipe help
« on: July 30, 2012, 03:10:10 PM »
Brew day went well on Saturday. Here is the finalized hop scheduled for a 5 gallon batch

28 g Columbus 60 min
21 g Simcoe 10 min
21 g Citra 10 min
21 g Simcoe 5 min
21 g Citra 5 min
14 g Simcoe 0 min
14 g Citra 0 min
(just above 70 IBUs)

dry hop TBD. Thanks for the suggestions for Columbus. It smelled really good and I can see using this hop a lot more in the future.

I ended up dropping the OG to 1.063 because the WLP001 cake we were pitching onto attenuated more than I had anticipated. If we get a similar attenuation it should finish at 1.011 for an ABV around 6.8%

Beer Recipes / Re: IPA recipe help
« on: July 25, 2012, 06:00:35 PM »
Good advice. I will probably buy a couple of ounces and decide whether to use it late in the boil or not. I think just by replacing the Magnum with CTZ will make a big difference in my IPA...maybe it will actually taste like one this time.

Beer Recipes / Re: IPA recipe help
« on: July 25, 2012, 04:02:11 PM »
Thanks everyone.

I am getting close to getting the recipe finalized but had one more thought. Should I used Columbus only for bittering or would it work well in the last 10 minutes of the boil?

Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 10:22:59 PM »
Another question; will I get enough bitterness with 35 IBUs from the 60 minute addition? I have heard that 50% of your IBUs from the bittering addition is good for an IPA.

Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 09:11:48 PM »
I'd go with a big flameout addition and at least an ounce of each for dry hops.

What is the difference in doing say 7x1oz daily additions do over one large 7oz addition at the start?

A 7 oz addition should have a bigger influence than daily additions since each consecutive addition would be in the beer for less time. I am not sure what the benefit of doing daily dry hop additions would be although I don't have much experience with dry hopping myself.

Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 04:33:10 PM »
okay I use Magnum a lot so I will try something different.

I am leaning toward Nugget or Centennial since I have some but would be interested to try Columbus

Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 04:13:57 PM »
Thanks Denny. What about Centennial for bittering? I may have some of that laying around

Beer Recipes / IPA recipe help
« on: July 24, 2012, 03:44:49 PM »
Hey Guys. I have 5 gallons of rye pale ale finishing up and I am planning to brew an IPA on Saturday and rack onto the WLP001 yeast cake.

I don't have a real recipe yet but this is what I was thinking

70% Two row
20-25% Munich
5-10% Crystal

OG ~ 1.067
IBUS ~ 70

bitter with Magnum (~35 IBUs)
flavor/aroma with Citra/Simcoe (additions in last 15 minutes)
dry hop with Citra/Simcoe

So the goal is to do a reasonably balanced IPA that is not overly bitter. The plan is to use Citra/Simcoe mainly because I don't want to purchase more hops. My last attempt at an IPA didnt' turn out well because I was too conservative with the hops. Any input?

Yeast and Fermentation / Re: sake yeast in beer
« on: July 16, 2012, 03:05:13 PM »
I did something similar to this before with US05. Last time I used mint, ginger, and green tea along with a healthy portion of Flaked Rice. I overdid it with the ginger so may just keep it simple with the majority of the grain bill being Pilsner malt and rice.

Yeast and Fermentation / Re: sake yeast in beer
« on: July 13, 2012, 09:06:17 PM »
Got a quick response from white labs:

"Yes, you can use the Sake yeast to make beer. If you need any more technical help please contact Neva in our lab at Thanks and have a nice weekend!"

Yeast and Fermentation / Re: sake yeast in beer
« on: July 13, 2012, 07:30:41 PM »
Yeah I honestly am not too familiar with it. When making sake, I know you have to add some type of enzyme to convert the starches in rice to sugar. Below it does say for rice base fermentations. I suppose I should contact white labs...

WLP705 Sake Yeast
For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. 
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature: >70°F (21°C)

Yeast and Fermentation / sake yeast in beer
« on: July 13, 2012, 04:59:11 PM »
I have been wanting to do an asian influence beer fermented with sake yeast. Any problems using this type of yeast in beer?

Beer Recipes / Re: Possbile IPA recipe
« on: July 11, 2012, 04:08:11 PM »
The time that I used S-04 I didn't think it was very neutral and was completely different than US-05. That being said, I personally don't like to use english yeasts often although a lot of breweries with beers I like use them. I think it may have something to do with filtration or something and that my beers have a lot of yeast left so it doesn't leave as clean of a finish.

I may be wrong but I thought US-05 is more attenuative then S-04 as well. That could be a big determining factor in your choice

Beer Recipes / Re: Possbile IPA recipe
« on: July 10, 2012, 11:50:09 PM »
US05 is my go to yeast. I have used S-04 but I just prefer American Style yeast. All in all, I would make your choice based on whether you would rather use an American or English yeast

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