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Topics - csu007

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1
Beer Recipes / baby shower beer help
« on: February 12, 2017, 09:46:54 PM »
So I'm brewing two beers for a friends baby shower. One is Imperial chocolate peanut butter oatmeal stout, the second is "imperial" amber/red ginger rye beer. I was hoping to get some feed back on my recipe ideas.
First- the ginger rye. we are shooting for reddish color and hoping to get more ginger flavor (avoiding the heat). Thinking Irish red meets a roggenbeir with ginger/  I'm also hoping the late addition honey and candied ginger will provide a touch of sweetness to balance the heat.

HOME BREW RECIPE:
Title: Imperial ginger rye

Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.060
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.083
Final Gravity: 1.022
ABV (standard): 8.01%
IBU (tinseth): 14.78
SRM (morey): 21.92

FERMENTABLES:
11 lb - United Kingdom - Maris Otter Pale (62.9%)
2.5 lb - American - Rye (14.3%)
20 oz - Honey - (late addition)  (7.1%)
20 oz - Honey (7.1%)
0.5 lb - United Kingdom - Chocolate (2.9%)
0.75 lb - United Kingdom - Crystal 45L (4.3%)
0.25 lb - American - Carapils (Dextrine Malt) (1.4%)

HOPS:
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 9.44
0.25 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 30 min, IBU: 3.63
0.25 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 10 min, IBU: 1.71

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 19.5 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
1 oz - Fresh gigner (diced), Time: 15 min, Type: Spice, Use: Boil
1 oz - candied ginger, Time: 7200 min, Type: Spice, Use: Secondary
1 oz - fresh ginger (diced), Time: 60 min, Type: Spice, Use: Mash
1 tsp - Irish moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast - British Ale 1335
Starter: No
Form: Liquid
Attenuation (avg): 74.5%
Flocculation: High
Optimum Temp: 63 - 75 F
Fermentation Temp: 66 F

TARGET WATER PROFILE:
Profile Name: Denver, Colorado, USA
Ca2: 32
Mg2: 9
Na: 0
Cl: 24
SO4: 21
HCO3: 0
Water Notes:

NOTES:
Use 2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-13 06:00 UTC
Recipe Last Updated: 2017-02-13 04:26 UTC

the second we are shooting a non-super sweet beer version of a Reese's cup.

 HOME BREW RECIPE:
Title: oatmeal choc peanut butter

Brew Method: All Grain
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.069
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.086
Final Gravity: 1.023
ABV (standard): 8.24%
IBU (tinseth): 42.01
SRM (morey): 33.26

FERMENTABLES:
6.5 lb - American - Pale 2-Row (31%)
6.5 lb - United Kingdom - Maris Otter Pale (31%)
2 lb - Belgian Candi Syrup - Clear (0L) (9.5%)
1 lb - Flaked Oats (4.8%)
1 lb - Rice Hulls (4.8%)
1.5 lb - United Kingdom - Amber (7.1%)
1 lb - United Kingdom - Golden Naked Oats (4.8%)
0.75 lb - American - Dark Chocolate (3.6%)
0.5 lb - American - Roasted Barley (2.4%)
0.25 lb - American - Carapils (Dextrine Malt) (1.2%)

HOPS:
1 oz - Brewer's Gold, Type: Pellet, AA: 9, Use: Boil for 60 min, IBU: 24.03
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 12.01
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 5.96

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 22.8 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
8 oz - Cacoa powder, Time: 10 min, Type: Flavor, Use: Boil
6.8 oz - peanut butter powder, Time: 10 min, Type: Flavor, Use: Boil
8 oz - Cacoa chips , Time: 14400 min, Type: Flavor, Use: Secondary
6.8 oz - peanut butter powder, Time: 14400 min, Type: Flavor, Use: Secondary

YEAST:
Wyeast - American Ale II 1272
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temp: 60 - 72 F
Fermentation Temp: 65 F

NOTES:
2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-13 06:18 UTC
Recipe Last Updated: 2017-02-13 06:18 UTC

Any and all feedback is welcome

2
Equipment and Software / Using the thermostar dudal mode controller
« on: February 02, 2017, 07:40:56 PM »
So i'm having major issues with this device. The control is not maintaining desired range. I set my desired temperature around 50F for primary fermentation of a dunkel, i have used the heat and cooling modes have seen the range jump from 28F to 67F in the fridge. I have used the lock feature, turned the actual fridge temp control off, and to its lowest setting nothing has work to maintain the temperature range. It is a old fridge but that shouldn't matter. by some miracle i have the yeast have managed to ferment in probably close to 30F average. Is there something i'm missing?

3
General Homebrew Discussion / Using carbination drops for tonic water?
« on: January 14, 2017, 02:19:06 PM »
So I have been looking at making my own tonic water and bitter Limon drinks. I was wondering if I could use carbonation drops instead of "normal sources" ?

4
Other Fermentables / Flower mead fermentation temp
« on: August 16, 2016, 03:58:06 PM »
I was wondering if my stand up fridge that only hits about 52° is too cold to use as fermentation box? Or should I use my crawl space, closer to 60ish?

5
General Homebrew Discussion / lambics
« on: January 19, 2016, 08:47:54 PM »
So i'm in charge of a food and beer pairing for a friend. I was wondering if using Epic's brainless on cherries could be used as a "lambic" style, i know it's not a true lambic. Or should i go with liefmans cuvee brut (kriek), I was also thinking of Odell's Friek

6
General Homebrew Discussion / math question
« on: October 02, 2015, 10:47:29 PM »
So I have hopefully simple math question for people much smarter than I.
So i recently just bottled a huckleberry blonde ale.
here my numbers
•   Estimated O.G.- 1.059 , Actual O.G- 14 brix or 1.057
•   Estimated F.G.- 1.013, Actual F.G- 1.005 hydrometer, 5brix refractomter 1.006
My question is- would the the huckleberries really drop the FG 10pts (over 2wks)? I used a hydrometer for the 1.005 and refractometer for the brix reading adjusted using brewersfreind online calculator.
my estimated abv was 6.06 and with the hydrometer would be 6.8

7
Ingredients / Secondary fermentation from fruit
« on: September 15, 2015, 05:38:55 PM »
So I just added 3.6 lbs of semi frozen  wild huckleberries to5 gallery of a blonde ale. I let primary go for 2wks and it reached its expected fg. Should I expect any significant fermentation now, with the new juice?

8
All Grain Brewing / brewhouse efficiency question
« on: November 23, 2014, 10:13:13 PM »
Hi. i need help on determining my actual efficiency. I estimated my efficiency at a higher number when building by recipe and have re-adjusted them since but now I'm confused.
 here are all my numbers
my mash thickness ratio was about 1.3qt/lb, mashed for 60min about 155F

original estimated OG (at 70%) was 1.082 and my actual OG was 1.070. according to my efficiency calculations i should have been at 1.060 (50.4%)

had i had 15.5lbs of grain and sugar, 5gal of wort collected, my preboil og was 1.0568

here was my equation= (18.925L)*(1.070gravity)*(.175plato as a decimal)= 3.5437  then i divided by my total weight was 3.5437/7.03068= .5040 or 50.4%.
my question how is how is actual og higher than the adjusted og? Shouldn't my efficiency be closer 64%?
 i do batch sparge, if that makes any difference.

Me and math are not friends so i could be missing something, so any suggestion or edits are welcome
thanks

9
Equipment and Software / false bottom too small
« on: June 27, 2014, 09:06:52 PM »
So i recently bought a false bottom that will go with Lowe's blue 10gal cooler, the false bottom is 12in, and has about 1/4in of room to the side to the sides of cooler. I'm trying to think of how to fix this problem, I was thinking a rubber "band" around the false bottom or maybe a "shelf"on the wall of the cooler. Does anybody have any better ideas or suggestions?

thanks

10
Equipment and Software / best silicone for mash tun
« on: March 06, 2014, 09:27:10 PM »
I was wondering what the best food safe silicone cocking for using on a mash tun would be, my seal is not as tight as i would like?

11
Beer Recipes / first pumpkin ale
« on: August 23, 2013, 11:09:33 PM »
So i was thinking of brewing a extract w/ specialty grains pumpkin ale

here is mine idea

HOME BREW RECIPE:
Title: Ichabod's Revenge (pumpkin ale)

Brew Method: Extract
Style Name: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.057
Efficiency: 70% (steeping grains only)

STATS:
Original Gravity: 1.057
Final Gravity: 1.016
ABV (standard): 5.39%
IBU (tinseth): 43.77
SRM (morey): 9.38

FERMENTABLES:
4 lb - Liquid Malt Extract - Light (75%)

STEEPING GRAINS:
0.25 lb - American - Carapils (Dextrine Malt) (4.7%)
0.25 lb - American - Caramel / Crystal 40L (4.7%)
0.33 lb - American - Munich - Light 10L (6.2%)
0.5 lb - American - Victory (9.4%)

HOPS:
0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 45 min, IBU: 12.28
0.25 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 25 min, IBU: 4.65
0.25 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 1.33
0.25 oz - Perle, Type: Pellet, AA: 8.2, Use: Boil for 60 min, IBU: 12.19
0.25 oz - Perle, Type: Pellet, AA: 8.2, Use: Boil for 25 min, IBU: 8.47
0.5 oz - Perle, Type: Pellet, AA: 8.2, Use: Boil for 5 min, IBU: 4.86

OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
5 lb - Pumpkin, Time: 20 min, Type: Flavor, Use: Boil
1 tsp - cinnamon, Time: 7 min, Type: Spice, Use: Boil
1 tsp - all spice, Time: 7 min, Type: Spice, Use: Boil
1 tsp - nutmeg, Time: 7 min, Type: Spice, Use: Boil

YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-08-24 06:05 UTC
Recipe Last Updated: 2013-08-24 06:04 UTC

Anybody have any suggestions? also it seems there is no clear choice between canned pumpkin and actual pumpkin minus it being early in the season (at least in Colorado )for actual pumpkins, is this correct

12
The Pub / the best bombers you can get?
« on: July 24, 2013, 10:27:20 PM »
So my boss at work (small liquor store) is tasking with me finding new bombers for up to three 3 new shelves (27 beers and maybe more)
what are some must have bombers?
i have my ideas for some local ones and others i have had and/or heard of.
any suggestions would be greatly appreciated.

13
Hop Growing / should I cover my hops?
« on: April 08, 2013, 11:44:18 AM »
So I have a couple shoots already  about 6-8in long and we are supposed to get 8-12in of snow Tomorrow and drop 50º should I cover the pot of hops or let them be? I do have mulch on them right now.

14
Commercial Beer Reviews / Icelandic lager
« on: March 08, 2013, 01:57:57 AM »
My boss just recently returned from a trip to Iceland. It was interesting to see that the local craft beer movement is just becoming mainstream there. He was nice enough to bring me back a local craft beer
Snorri Islenskt Ol nr 10 is what he brought back. From what i gather and what he was told it is light lager made from all Icelandic ingredients and has thyme in it.
the beer itself was very clean, crisp, and refreshing. the color was very pale similar to Coors, it reminded me a bit like ac golden/coors batch 19. it seemed to over carbonated though, but overall 3.5/5 stars

http://www.borgbrugghus.is/thetta-eru-bjorarnir/nr/42
fyi the page is in Icelandic

15
Yeast and Fermentation / dry yeast for rye ipa
« on: February 27, 2013, 12:53:17 AM »
I'm trying to decide what yeast i want to use for rye ipa.
The standard of US-05, and S-04 are what i normally use and have produced what i'm looking for in my other beers. I have i was thinking that US-56 or T-58 could be interesting. would the t-58 and the rye be too much? I plan on doing an extract with NB rye extract malt, w/specialty grains.

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