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Messages - topher.bartos

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Beer Recipes / Re: Red IPA
« on: February 02, 2013, 09:13:00 PM »
I don't know. I'm still going to try out your recipe. It sounds good. I'm currently collecting 1st runnings for an ESB where I used Maris Otter, Special B, and Crystal 60. It's a very amber / orange color. Looks beautiful.

Still, let me know how your Red IPA comes out. Start brewing!!!

-- Chris

Beer Recipes / Re: Red IPA
« on: February 02, 2013, 07:54:39 PM »
I just bought the book "Beer Captured" and it lists the recipes of some of my favorite red-ish color beers amongst others. Burning River Ale from GLBC is somewhat amber / reddish... it's just 2-row pale malt, crystal 40 and biscuit malt. The other one that I consider sort of red(ish) is Celebration Ale that's 2-row pale malt, dextrin malt and crystal 80.

I think the point is and I've just figured this out, it's doesn't take a lot to color beer. I'm trying to figure this stuff out. A little bit of malt does go a LONG way. You might not need Chocolate malt if you're using crystal 120. But, who knows. Brew a batch and let us know!!

I'm tasting the very first AG batch I've made and since I forgot to throw in clarifiers, sediment is still in suspension and it tastes a bit sedimenty / yeasty. No big deal. It still tastes like beer and as my first batch of AG it tastes pretty damn good.

I'm going to try AG batch #2 in a short while.

My very first AG batch has been in bottles for 6 days. I can't wait any longer.

I think I'm going to try one just to make some notes on how my beer ages over time...

I need some encouragement.

Yeast and Fermentation / Re: Fun fermentions!
« on: January 30, 2013, 02:41:07 PM »
That is NOT fermentation. That is dessert!

Yeast and Fermentation / Re: IPA in primary
« on: January 30, 2013, 02:38:36 PM »
The airlock bubbling tells me when I should start checking gravity. Gravity tells me when I should start thinking about bottling. I don't think in days or weeks.

Ingredients / Re: Post your water report
« on: January 30, 2013, 02:23:49 PM »
Columbus, OH

pH 7.5
Total Dissolved Solids (TDS) Est, ppm 229
Electrical Conductivity, mmho/cm 0.38
Cations / Anions, me/L 3.6 / 3.8

Sodium, Na 29
Potassium, K 5
Calcium, Ca 32
Magnesium, Mg 7
Total Hardness, CaCO3 109
Nitrate, NO3-N 2.1 (SAFE)
Sulfate, SO4-S 26
Chloride, Cl 25
Carbonate, CO3 < 1
Bicarbonate, HCO3 79
Total Alkalinity, CaCO3 65

"<" - Not Detected / Below Detection Limit

Beer Recipes / Re: Hop Liquor
« on: January 30, 2013, 02:18:01 PM »
This is a stupid waste of hops - please bring me a bottle at the NHC in Philly!

I 2nd this

Beer Recipes / Re: Red IPA
« on: January 30, 2013, 02:08:08 PM »
Looks good. I think you're heading for the ~1.065 range. I just picked up 5 oz of Citra. I haven't used them before, so I'm excited about trying them. I'm thinking about making a single hopped citra APA in a couple of months.....A couple of months, just because there are a handful of brews in line before it!

+1 for Citra. I love Citra. I recently learned that Citra is a super high alpha aroma hop rather than a bittering hop. I have heard people talking about a really weird/nasty flavor from trying to use them for bittering but I could be wrong. Never tried. Only one way to find out!

All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 02:16:20 PM »
Like I said before, I don't see anything dreadfully wrong with what you're doing. Take it as a learning experience. Learn about mouthfeel; light, medium, full body. Drink some beer with different mouthfeel and brew clones of them. Maybe you'll be able to see what you need to do with your equipment to brew less watery beer. Experiment a lot and have fun.

Keep us posted.

All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 09:58:00 AM »
Qiuckly looking at your recipe there is something wrong. An og of 1.071 for a 3 gallon batch with less than 7# of grain seems highly implausible if not impoossible.

+1 good catch!

Beer Recipes / Re: Hop Liquor
« on: January 29, 2013, 09:45:56 AM »
super hopped Pilsner!!! What do you call it? Imperial India Pilsner Lager?

All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 09:40:27 AM »
I don't really see anything wrong with your setup or your gravities.

There are ways to increase mouthfeel. Dextrin Malt, Crystal malt, Flaked barley, Oats, etc...

You're getting about 83 - 87% attenuation. Your yeast seems to be eating through enough of your sugar to be giving a dry or light mouthfeel. Maybe try some not so high attenuating yeast...

You might be using too much refining agents that are dropping too much protein out of suspension...

There are all kinds of different factors.

Let me know if something or anything works for you.

Beer Recipes / Re: Red IPA
« on: January 29, 2013, 09:20:59 AM »
I brewed an Irish Red IPA last night. It's a simple American IPA fermented with Irish Ale Yeast. Not really sure how it's going to turn out but I'm pretty sure it's going to be super dry. I collected about 6.7 gallons of wort and took a quick gravity reading during boil when it was down to 6.5 gallons just to see what I was looking at as far as OG and to see the color. The color was absolutely beautiful. Copper Amber with a definite red hue. But, the gravity was at 1025 at 212 degrees which is about 1065 accounting for temperature for a 5 gallon batch. s***! It has the potential for a super high post-boil OG. Oh well...

Here is the recipe:

12 lbs 0.8 oz    Pale Ale Malt 2-Row (Briess) (3.5 SRM)        92.0 %
13.8 oz            Caramel/Crystal Malt - 20L (20.0 SRM)             6.6 %
3.1 oz            Chocolate Dark 6-Row (Briess) (420.0 SRM)      1.5 %
1.00 oz            Centennial [8.70 %] - Boil 60.0 min   
0.37 oz            Amarillo Gold [8.50 %] - Boil 45.0 min   
0.37 oz            Amarillo Gold [8.50 %] - Boil 30.0 min   
1.00 oz            Citra [14.10 %] - Boil 15.0 min   
1.00 oz            Citra [14.10 %] - Boil 0.0 min   
1.0 pkg            Irish Ale Yeast (White Labs #WLP004)   
1.00 oz            Citra [14.10 %] - Dry Hop 7.0 Days   

All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 08:50:20 AM »
Like everybody else said, 155° shouldn't really give you thin / watery beer. If you are attenuating down to 1007, you are probably mashing at perhaps very low gravities. 155° mash will create less fermentable sugars and more dextrins, etc. 1007 is super low for such a mash temp but this all depends on OG.

Like everybody else said, you are either mis-calculating the temp or mashing lower gravities than you think you are. Your mash efficiency might be the problem so many increase your grains to account for that if you truly believe your temps are correct...

Other than that, I'm not sure what else it could be. Recipes, pH, OG might give us a better understanding of the problem.

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