Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - csu007

Pages: 1 2 [3] 4 5 ... 18
31
The Pub / Re: song title game
« on: October 26, 2012, 11:22:37 PM »
Grey Sky Eyes- Carbon Leaf   

32
Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 25, 2012, 03:37:33 PM »
I like Alaskan Brewing's winter ale which has sitka spruce and there a few other commercial varieties that are pretty good.

33
Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 24, 2012, 10:35:03 PM »
I have heard it is actually better to get the spruce tips from the fresh growth in the spring. Supposedly they aren't as harsh/bitter tasting.

that was my thought and i have a massive blue spruce in my front yard.

34
Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 22, 2012, 04:48:53 PM »
good to know about the pale ale malt, i used the victory in my last IPA, as steeping grain.

one of the guys at the LHBS mentioned that he uses English pale ale malt as a steeping grain with extract beers with decent success

35
Beer Recipes / Possible pale ale and spruce ale recipes
« on: October 22, 2012, 03:49:57 PM »
So my next two planed batches are a pale ale and "spruce" ale
here is what i'm thinking. any ideas and/or suggestions are welcome.
the first recipe is the pale ale

Shaffer Pale Ale
brewer logo
Added By: csu007
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
Efficiency: 70%
Original Gravity:
1.055
Final Gravity:
1.015
ABV (standard):
5.18%
IBU (tinseth):
37.84
SRM (morey):
7.84
Fermentables
Amount    Fermentable    PPG    °L    Bill %
6.67 lb   Liquid Malt Extract - Light   35   4   80%
Steeping Grains
Amount    Fermentable    PPG    °L    Bill %
0.5 lb   Caramel / Crystal 40L   34   40   6%
0.5 lb   Pale Ale   37   3.5   6%
0.42 lb   Carapils (Dextrine Malt)   33   1.8   5%
0.25 lb   Victory   34   28   3%
Hops
Amount    Variety    Time    AA    Type    Use
0.5 oz   Amarillo   60 min   8.6   Pellet   Boil
1 oz   Glacier   60 min   5.5   Pellet   Boil
0.25 oz   Amarillo   30 min   8.6   Pellet   Boil
0.5 oz   Glacier   20 min   5.5   Pellet   Boil
0.25 oz   Amarillo   15 min   8.6   Pellet   Boil
0.25 oz   Glacier   5 min   5.5   Leaf/Whole   Boil
1 oz   Amarillo   7 days   8.6   Pellet   Dry Hop
Hops Summary
Amount    Variety    AA    Type
2 oz   Amarillo   8.6   Pellet
0.25 oz   Glacier   5.5   Leaf/Whole
1.5 oz   Glacier   5.5   Pellet
Other Ingredients
Amount    Name    Time    Type    Use
1.67 tsp   Irish Moss   15 min   Fining   Boil
Yeast
Fermentis / Safale - Safale - American Ale Yeast US-05
Attenuation (avg):
   72%    
Flocculation:
   Medium
Optimum Temperature:
   59°F - 75°F    
Starter:
   No
This recipe is not shared.
Last Updated: 2012-10-22 16:45 MDT

the second one is the spruce ale

Centenial Ale
brewer logo
Added By: csu007
Method: Extract
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 3 gallons
Boil Size: 3 gallons
Efficiency: 70%
Original Gravity:
1.074
Final Gravity:
1.021
ABV (standard):
7.01%
IBU (tinseth):
38.82
SRM (morey):
16.05
Fermentables
Amount    Fermentable    PPG    °L    Bill %
5 lb   Liquid Malt Extract - Light   35   4   71.4%
Steeping Grains
Amount    Fermentable    PPG    °L    Bill %
0.25 lb   Brown   32   65   3.6%
0.25 lb   Caramel / Crystal 80L   33   80   3.6%
1 lb   Victory   34   28   14.3%
0.5 lb   Biscuit   35   23   7.1%
Hops
Amount    Variety    Time    AA    Type    Use
0.25 oz   Cascade   60 min   7   Pellet   Boil
0.5 oz   Cascade   20 min   7   Pellet   Boil
0.5 oz   Mount Hood   45 min   4.8   Pellet   Boil
0.5 oz   Mount Hood   15 min   4.8   Pellet   Boil
0.25 oz   Cascade   5 min   7   Pellet   Boil
Hops Summary
Amount    Variety    AA    Type
1 oz   Cascade   7   Pellet
1 oz   Mount Hood   4.8   Pellet
Other Ingredients
Amount    Name    Time    Type    Use
2 lb   blue Spruce tips/twigs   20 min   Other   Boil
1 tsp   Irish Moss   15 min   Fining   Boil
2 each   blue spruce tips/twigs   3 min   Other   Secondary
Yeast
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58
Attenuation (avg):
   72%    
Flocculation:
   Medium
Optimum Temperature:
   59°F - 75°F    
Starter:
   No
Notes
add twigs to secondary for 3days?

not sure about spruce extract
This recipe is not shared.
Last Updated: 2012-10-22 16:49 MDT

36
General Homebrew Discussion / Re: Red Hoptober
« on: October 10, 2012, 10:58:38 PM »
I enjoy this beer, their previous "regular" hoptober is good as well but, i think the red is better. it's almost a red pale ale or "hoppy" red/amber ale.

37
Kegging and Bottling / Re: Labeling bottles
« on: October 06, 2012, 12:38:10 PM »


[/quote]

+1 but I stick with the white ones, I have more color options that way.  I use the 3/4" labels, 24 on a 4"x6" sheet.  I using 8 point font I can fit four lines on there, batch #, name, date, and abv.  They do peel off okay if you're looking to then submit a couple of bottles to competition.
[/quote]

i use the avery 1"x2 5/8' address white labels. it allows me to put the name/batch number, ibu, srm,  av and date bottled.
the labels come pretty easy after soak in hot water or PBW
i have yet to do a "fancy" label, but i think i will start that in the future for gifts.

38
Other Fermentables / Re: where to buy a vinegar mother?
« on: September 28, 2012, 05:47:54 PM »
cool thanks, so if bought this product or similar product with a mother all i would need to do is dump/use the liquid and the place the mother in a growler with the wine?

39
Other Fermentables / where to buy a vinegar mother?
« on: September 28, 2012, 05:36:58 PM »
Not sure where to post this topic, but I wanted to make some vinegar from some wine we are currently are making. i want purchase it vs making it.

*I live in the Denver Metro area if anybody knows of stores in the area or online works too.


40
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 27, 2012, 04:40:41 PM »
I dry hopped an ESB for 12days with a good outcome, actually not  as floral/aroma as i expected, i also dry an IPA for 16days (simply no time to bottle on both occasions) the IPA turned out well maybe a tad to dank/vegetal but still very drinkable. both times with pellets very easy.

What kind of hops did you use? I've let some Willammette go for a long time and wasn't really happy with it, while I let one of the C's (Chinook?) go for a long time and it turned out pretty well. So maybe variety has an effect?

for the IPA the hops were Amarillo, Citra, Chinook, and Centennial the aroma is great, but heavy grapefruit and dank smell/taste
for the ESB the hops were fuggles and galena


41
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 27, 2012, 01:57:01 PM »
I dry hopped an ESB for 12days with a good outcome, actually not  as floral/aroma as i expected, i also dry an IPA for 16days (simply no time to bottle on both occasions) the IPA turned out well maybe a tad to dank/vegetal but still very drinkable. both times with pellets very easy.

42
The Pub / Re: song title game
« on: September 27, 2012, 12:03:50 PM »
If We Ever Meet Again- Timbaland ft. Katy Perry      

43
The Pub / Re: Finding a city
« on: September 27, 2012, 11:33:26 AM »
I agree with everybody posting about the Denver/front range area. There are many great breweries/pubs/cultural places within walking distance or short trip on the public transport. In the greater metro area there many up in coming "hip" neighborhoods. The weather is overall pretty nice, in the winter most of the metro area does not get that "much" snow, the summers can be hot but that is what the mountains are for. as for flying to Europe- from DIA to the east coast it's 3-4hrs (depending on the city) and then about 6-8 hrs to Europe.

44
The Pub / Re: song title game
« on: September 22, 2012, 10:10:16 PM »
Hard Line- The Elders   

45
Other Fermentables / Re: hard apple cider ideas
« on: September 22, 2012, 12:11:40 PM »
the batches are about 4gal, that makes sense for the sweetness level. I didn't think that small of amount of honey would make it sweeter and or affect the gravity, but this is my first cider and i wasn't sure how the honey would play with the apple juice.

This project has been interesting, i have been the consultant not the "brewer" so the addition of the honey and champagne yeast to the second batch was a surprise.

Pages: 1 2 [3] 4 5 ... 18