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Messages - denny

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8266
Beer Recipes / Re: Belgian yeast for american ale!!
« on: April 11, 2012, 08:38:23 AM »
Here's my take on a Belgian/American IPA...

#336 Belgian IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       17.50
Anticipated OG:          1.083    Plato:             19.93
Anticipated SRM:           6.6
Anticipated IBU:         100.9
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.00    Gal
Pre-Boil Gravity:      1.065    SG          15.89  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 94.3    16.50 lbs. Pilsener                      Germany        1.038      2
  5.7     1.00 lbs. CaraVienne Malt               Belgium        1.034     22

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.50 oz.    Amarillo 2007                     Whole    9.50   4.6  First WH
  0.50 oz.    Simcoe 2007                       Whole   12.30   6.0  First WH
  1.00 oz.    Cascade (homegrown)               Whole    8.10   7.9  First WH
  1.00 oz.    Summit                            Pellet  18.00  55.0  60 min.
  1.00 oz.    Centennial                        Whole    8.60  18.4  30 min.
  1.00 oz.    Amarillo                          Whole    8.90   9.0  10 min.
  0.50 oz.    Simcoe 2007                       Whole   12.30   0.0  0 min.
  0.50 oz.    Amarillo 2007                     Whole    9.50   0.0  0 min.
  1.00 oz.    Cascade (homegrown)               Whole    8.10   0.0  0 min.
  1.00 oz.    Cascade (homegrown)               Whole    8.10   0.0  Dry Hop
  1.00 oz.    Amarillo                          Whole    7.30   0.0  Dry Hop
  1.00 oz.    Chinook 2008                      Whole   13.00   0.0  Dry Hop


Yeast
-----

WYeast 3522 Belgian Ardennes


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   17.50
Total Water Qts:   24.00 - Before Additional Infusions
Total Water Gal:    6.00 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    152     152   Infuse   168       24.00   1.37


Total Water Qts:           24.00 - After Additional Infusions
Total Water Gal:            6.00 - After Additional Infusions
Total Mash Volume Gal:      7.40 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.



8267
Ingredients / Re: Water, how important is it?
« on: April 11, 2012, 08:33:57 AM »
Something doesn't seem right.  Your water already has a high level of sulfate, yet you're adding a bunch more with both the Epsom salts and the gypsum.

8268
Pimp My System / Re: So simple but so nice
« on: April 11, 2012, 08:30:20 AM »
Being a pragmatist, it seems like a piece of tubing from the mash tun to the kettle would be cheaper and easier.

8269
Ingredients / Re: Water, how important is it?
« on: April 11, 2012, 08:22:22 AM »
Sierra Nevada uses phosphoric acid to treat their brewing water to 5.5 pH.  I know they add salts to the kettle for some beers.

Absolutely!  I don't know about your experience at Beer Camp, Jeff, but for our batch we carefully considered and used water treatments. 

8270
Kegging and Bottling / Re: Head retention
« on: April 11, 2012, 08:18:17 AM »
Pitching rate and fermentation process plays a large part in foam formation and retention.  The following article not only explains it, but has some simple tests you can do to help determine where the problem might be.

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques


8271
Carl, I think you know that's not the reason.

I'll ask Cindy to look at this thread and hopefully reply.

8272
I think I would leave it out... or at least the orange peel.

The reason is this;
The orange peel in wit beer is not there to add orange flavour. Any citrus flavour should be coming from the corriander. The orange peel is actually there for bitterness and I don't think you would get much bitterness from a tea.
That's not how it works in my wit - the sweet orange and grapefruit zest definitely provide citrus notes.

Yeah, but you're using sweet orange, you heathen!  The dried orange peel is from bitter oranges.


Sent from my iPad using Tapatalk HD

8273
Yeast and Fermentation / Ardennes Yeast
« on: April 10, 2012, 11:19:28 AM »
it's my go to yeast for Belgo/American IPA.
Denny, can you explain to me what a Belgo/American IPA is?

It's an IPA made with Belgian yeast an American hops.  I use pils malt, a bit of 20L crystal and no sugar. 
I ask because I have a pitch of Ardennes yeast ready and I'm not sure what to do with it.  I was considering a pale but I may give this a go.  Roughly how many IBU's do you shoot for in this "style"?  Would just Centennial work?  That's what I have the most of although I do have a bit of Citra and Amarillo.  Maybe some Cascade in the fridge somewhere too but I know I've got lots of Centennial.

How's this sound?
9 lbs Pils malt
0.5 lbs C 15 (no 20 on hand)
1.5 oz Centennial at 60
1 oz Centennial at 15
1 oz Centennial at flameout.

I shoot for the same specs as my regular AIPA.  Mid 70s for both gravity and IBU.


Sent from my iPad using Tapatalk HD

8274
Yeast and Fermentation / Ardennes Yeast
« on: April 10, 2012, 08:51:08 AM »
it's my go to yeast for Belgo/American IPA.
Denny, can you explain to me what a Belgo/American IPA is?

It's an IPA made with Belgian yeast an American hops.  I use pils malt, a bit of 20L crystal and no sugar. 



Sent from my iPad using Tapatalk HD

8275
Thank you that is a good start Denny. I am tryin to make my mind up
about trying some. Even tho I have the ability to use rye..."the grain".

It's 70% pale malt, 20% rye malt, 10% crystal 40.

8276
I agree with Lennie.  I stopped using Nottingham because I didn't care for the tartness I got from it.

8277
Yeah, I've used it several times to help them develop an extract version of my rye IPA recipe.  The extract has almost exactly the right proportions of rye  malt, pale malt and crystal malt to make it.  I thought it was a really good extract.  What else do you want to know?

8278
Beer Recipes / Re: Liquid Flight IIPA
« on: April 08, 2012, 02:38:13 PM »
I know the Pliny clone uses cara pils, but personally I don't think it makes any sense at all to add cara pils and sugar.

Yeah, seems wacky to me. 

8279
All Grain Brewing / Re: Batch sparging specifics
« on: April 06, 2012, 01:15:56 PM »
I have never found a calculator that could accurately predict infusion amounts for a cooler.  If I want to do that, I just stir in boiling water til I hit my temp.  Instead of 1/2 and 11/2, try this...after your mash runoff, measure how much wort you have in your kettle.  Subtract that from the amount you want to boil.  The answer you get is how much sparge water to use.

8280
Ingredients / Re: Undermodified pils malt?
« on: April 06, 2012, 11:23:43 AM »
Your location has a lot to do with whether it's worth it to even try to grow barley (no, you can't plant malt...malt is made from barley).  Dan Listermann tried growing malt in Ohio and reportedly harvested about 10% as much as he planted!

I think it's fascinatingthat you can germinate ANY malt. Just goes to show that life will out, if given any opportunity at all.

I don't think I'd count on malt germinating if you were going to the trouble to try to grow it.  Dan planted barley, not malt.

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