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Messages - denny

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8056
Beer Recipes / Re: The Great Double IPA Project
« on: September 08, 2013, 09:39:57 AM »
I have tweaked my grain bill and am now in the process of setting up the hop schedule. This is giving me a bit of trouble, so I'd love feedback on my preliminary outline.

1 oz. Centennial -- FWH
1 oz. Simcoe -- FWH
1 oz. Centennial -- 60 min.
1 oz. Simcoe -- 60 min
1 oz. Centennial -- 30 min
1 oz. Amarillo -- 30 min
1 oz. Citra -- 15 min
1 oz. Amarillo -- 10 min
1 oz. Citra -- 0 min
1 oz Amarillo -- 0 min

I haven't come up with dry hops yet, although I will probably hit it with a few additions if Amarillo and Ctra again. As you can see, I'm not being very adventurous with ratios of each hop...each addition is simply 1 oz. I am also calculating for 7 gallons post boil so my finished beer after massive hop loss will be in the neighborhood of 5 gallons (I have done this with past brews of this style and have been pretty successful). BeerSmith puts me at about 220 IBU...over the top enough?

So, are there any alterations that anyone would suggest, or am I on the right track? This is the first time I've ever constructed a hop schedule...

Thanks!

What's the AA content of the hops you're using?

8057
All Grain Brewing / Re: Thanks Denny
« on: September 07, 2013, 02:17:18 PM »
De nada, Mr. Jim!  We all learn form each other.

8058
Yeast and Fermentation / Re: cider starter
« on: September 07, 2013, 10:26:36 AM »
I haven't picked the apples yet. But I except it to be around 1.050. First time using liquid yeast for cider. The vial was given to me for free, but expires in 3 weeks. I also have a starter of wlp041 Pacific ale yeast ready to go. Any thoughts on that yeast for cider?

My experience is that for cider, yeast doesn't matter much.  I've used wine yeast, champagne yeast, neutral ale yeast and Belgian ale yeast.  In the end, they all pretty much produced the same result.  When I press my apples, the juice usually comes out between 1.045-55.  I don't recall ever making a starter and have never had problems from not making one.

8059
Ingredients / Re: magnum
« on: September 07, 2013, 09:30:43 AM »
I actually enjoy Torpedo.  Too each their own.  I could have swore I heard an old BN podcast where Denny said he like dry hopping with Magnum.  Maybe my ears were playing tricks on me? :-\

They must have been!

8060
Beer Recipes / Re: The Great Double IPA Project
« on: September 07, 2013, 09:28:08 AM »
My biggest concerns are the CaraPils and the proportion of crystal. I am keeping the crystal pretty low, gaining color from the Munich malt (as recommended in the Steele article). The CaraPils is for head retention, and I have seen it in other recipes. However, I think I may be able to accomplish the same thing with a portion of wheat malt, although I don't recall seeing that in other examples.

Feedback is welcome and appreciated! This is fun...I should build more of my own recipes (unless, of course, this grain bill is a recipe for sewage...)

Thanks!

The carapils and sugar are at odds with each other.  One will lighten the body, the other will increase it.  You don't need carapils for foam.  Good fermentation techniques are much more important.  See http://byo.com/stories/item/693-getting-good-beer-foam-techniques .

8061
Beer Recipes / Re: The Great Double IPA Project
« on: September 07, 2013, 09:25:41 AM »
Somewhere someone told me to count FWH as a 20 minute. But the gas chronometer test shows maybe it should be 70 min? I guess it doesn't matter too much. Just curious
It's more of a sensory perception thing than a measurement thing.  The bitterness is still there, but it tastes different.

Yep, that's it exactly.  Subjectively, to me it comes across as the same amount of bitterness I get from a 20 min, addition, even though it measure more.  Since I'm usually more interested in drinking my beer than measuring it, I call it 20 min.!

8062
Yeast and Fermentation / Re: cider starter
« on: September 07, 2013, 09:22:13 AM »
What's the OG of your cider?  Unless you add a lot of sugar to it, you probably won't need a starter at all.

8063
Beer Recipes / Re: The Great Double IPA Project
« on: September 06, 2013, 12:35:00 PM »
The only recipe I have brewed with mash hopping is Tasty's JBA. I just added the required hops to the 60 minute mash. I dont know if it makes much difference, but when Tasty was asked why he does it, he said "i dont really know". It would be interesting to try an only mash hopped beer.

As far as FWHing, I know that Denny sent two bottles to Jamil, and Jamil took them to blind taste testing. The majority of people said the FWH was more harsher/bitter. But, from reading the forum I see Denny is still a big fan of FWH. I am curious if he had a different experience.

Anyways goodluck with your DIPA, I found this article to be very interesting:
http://www.homebrewersassociation.org/pages/community/news/show?title=5-tips-on-brewing-ipas-from-mitch-steele

I asked Mike about mash hopping that recipe one time and got the same answer, along with "it probably doesn't make much difference".

To see the full results of the FWH experiment, start here on pg. 29...

http://www.ahaconference.org/wp-content/uploads/presentations/2008/DennyConn.pdf

8064
Ingredients / Re: magnum
« on: September 06, 2013, 10:27:50 AM »
Doesn't Sierra Nevada use Magnum and Citra in their beer to make Torpedo.
Just Sayin' :P

Yes, they do.  Another reason I don't drink Torpedo.

8065
Events / Re: Chicago Fundraiser - Kegs for Kids 2013 - September 8
« on: September 06, 2013, 09:45:49 AM »
Wow, that looks great!  Wish I could be there!

8066
Ingredients / Re: magnum
« on: September 06, 2013, 08:54:42 AM »
I tried using Magnum for flavor and aroma twice.  The results ranged from poor to really poor.

8067
Beer Recipes / Re: The Great Double IPA Project
« on: September 06, 2013, 08:53:47 AM »
Instead of mash hopping, try flushing the hops down the toilet.  It will give your beer an equal amount of hop character.  :)

8068
Ingredients / Re: 2 row vs. Pale malt
« on: September 06, 2013, 08:43:36 AM »
I diagree with 'interchangeability".  they are not the same.  for example Rahr 2 row is about 1.8L-2.0L whereas their Pale Ale malt is 3-3.5L

the Rahr Pale Ale malt has a candy-like sweetness that I do not care for, and as such I always avoid the Pale Ale malt, opting for 2-row.

as was said, I believe that "pale ale malt" is typically a maltster's take on making some approximation of maris otter malt.  but when I want maris otter, I just buy maris otter, much better IME.

I think everybody was saying that pale ale malt is different, but 2 row and pale are used interchangeably.

8069
Hop Growing / Re: Drying Hops
« on: September 05, 2013, 02:08:44 PM »
I've done it that way for years and experimented a lot.  I finally settled on 120F for 2 1/2-3 hours.

8070
Ingredients / Re: Hop blending in an IPA
« on: September 05, 2013, 12:25:58 PM »
Interesting finding from my club meeting last night.  Mosaic isn't the garlic bomb that I thought it was.  Let me explain.

Several weeks ago, I sampled an all Mosaic pale ale that was on tap at my LHBS.  They serve it in tiny cups and there isn't much to do other than sample it quickly.  Well, it was an oniony garlic bomb.  I was less than impressed.  Last evening, one of my clubmates served his all Mosaic pale ale and I found the same response...garlic bomb.  But since we were dealing with larger cups and a longer time to sample, after a few minutes the garlic aroma dissipated and the wonderfully fruity Mosaic aroma and flavor came through for me.  So the lesson here seems to be that those oniony garlic components are quite volatile and they disappear with enough beer surface area and time.  I'm on board with Mosaic now! 

I'm now curious if other oniony, garlicy hops also dissipate that character with enough time?  Anyone else have this experience?

Thanks, Martin.  I have had the same experience with Summit hops.  Out of the bag, and even after a short time in the fermenter, there was a heavy onion/garlic aroma.   A few weeks later, that turned into the most amazing tangerine aroma and flavor.  Some people shun them, but they've become a staple around here.

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