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Messages - denny

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8431
Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 28, 2011, 12:50:36 PM »
Quads develop alot of different flavors as they age kind of like Barleywines. Depends on your preferences I suppose.

I'll probably use D-180 in mine as well. The coffee like flavor should ferment out into a really nice flavor.

When I added it to the kettle the entire garage/brewery was filled with the aroma of dates!

8432
Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 28, 2011, 11:02:03 AM »
How long are going to age this one?

Until it's done!   ;D

BTW, I tasted the D-180 before deciding how much to use and it's definitely a different flavor than D-2.  Maybe a bit more coffee like.

8433
Kegging and Bottling / Re: campden tabs
« on: May 28, 2011, 09:35:40 AM »
Campden will slow, but not stop, fermentation.    It's hard to say at this point, though, just how active your yeast will be.  If it was me, I'd add a bit of yeast for bottling.  Keep in mind that fermentation will only go as far as the amount of fermentable sugar left.  What was the gravity when you used the campden?  There may still be fermentables you have to account for in your priming.

8434
All Grain Brewing / Re: Oxidation question
« on: May 28, 2011, 08:31:37 AM »
So tell me about this olive oil thing  ;D

Fie on you!

8435
Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 28, 2011, 08:29:38 AM »
OK, here's what I'm gonna start brewing in a few minutes.  I kept the caramunich and upped the D-180 to 2 jars (2 lb.) as well as keeping the turbinado in there.  Ron, I considered a longer boil than 90 min., but with all the flavor contributed by that much D-180 I just don't think it's necessary.  I'm cutting my water 40% with distilled and adding a bit of CaCl2, which according to Martin's spreadsheet puts me perfectly into the light malty range (remember, even though it will be a dark beer, none of the color is coming from grain so I don't need to adjust the mash for it).  Gordon, I'm using Best Munich II which is roughly 9L.

#400 Batch 400

A ProMash Recipe Report

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

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       20.50
Anticipated OG:          1.103    Plato:             24.35
Anticipated SRM:          30.2
Anticipated IBU:          26.0
Brewhouse Efficiency:       73 %
Wort Boil Time:             90    Minutes

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

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.75    Gal
Pre-Boil Gravity:      1.073    SG          17.72  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 73.2    15.00 lbs. Pilsener                      Germany        1.038      2
  9.8     2.00 lbs. D-180                                        1.032    180
  9.8     2.00 lbs. Munich Malt                   Germany        1.037      9
  4.9     1.00 lbs. Turbinado Sugar                              1.047      0
  2.4     0.50 lbs. CaraMunich 80                 France         1.034     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.50 oz.    Hallertauer                       Pellet   3.90  26.0  60 min.
  1.00 oz.    Strisselspalt 2007                Pellet   2.50   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.20 Oz     Corriander Seed                Spice      5 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity


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

Mash Name:

Total Grain Lbs:   17.50
Total Water Qts:   26.00 - Before Additional Infusions
Total Water Gal:    6.50 - 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     90    147     147   Infuse   162       26.00   1.49


Total Water Qts:           26.00 - After Additional Infusions
Total Water Gal:            6.50 - After Additional Infusions
Total Mash Volume Gal:      7.90 - After Additional Infusions

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



8436
All Grain Brewing / Re: too effecient?
« on: May 28, 2011, 06:59:29 AM »
So what is it that gets these guys such good efficiency? Stirring, sparging, ???

Juju

8437
Ingredients / Re: Hop Drying with a Food Dehydrator
« on: May 28, 2011, 06:58:38 AM »
Dave, I've been using one to dry hops for 10+ years.  I've found it works well, but you have to experiment with time and temps and how much to put in it.  My biggest problem with it is capacity.  I bought some extra trays so I've got 6 now, but I harvested 27 lb. of wet hops last year.  It takes a while to get them all through the dehydrator.  I pick enough to fill it up every day for about 2 weeks.

8438
All Grain Brewing / Re: Oxidation question
« on: May 28, 2011, 06:55:05 AM »
AKA HSA (Hot Side Aireation) = Debunked Myth.

I wouldn't go quite that far, but I do think it's not the problem it's been made out to be in the past.

 I guess that is a little too far :D

 I guess I should have said that its not as big of a problem that it is made out to be. :-[

 Its certainly not on my list.

My approach is to just remember it may be a possibility and try to avoid it, but not go crazy worrying about it.

8439
All Grain Brewing / Re: too effecient?
« on: May 28, 2011, 06:40:43 AM »
I average 85% and it's not uncommon for me to be in the low 90s.  I was talking to a friend who brews for Sierra Nevada and he told me they shoot for 95% and usually get 97-98%. 

8440
Ingredients / Re: Matching Falconer's Flight Hop Blend
« on: May 27, 2011, 01:41:48 PM »
Several hop varieties in there were experimental and aren't available.  I'm pretty sure there's Simcoe, Amarillo, and Centennila in there but I have no idea of proportions.

8441
Yeast and Fermentation / Re: Thanks to these boards....
« on: May 27, 2011, 08:00:17 AM »
We all help each other.  It's the homebrew way!

8442
I actually got to ride in Further once....

8443
All Grain Brewing / Re: Oxidation question
« on: May 27, 2011, 07:57:45 AM »
I read in "How to Brew" that getting air in the preboil wort can cause your beer to suffer oxidation. This does not make sense to me as it seems like the bubbles in the boil would do the same thing. Has anybody had any experience with this?

AKA HSA (Hot Side Aireation) = Debunked Myth.

I wouldn't go quite that far, but I do think it's not the problem it's been made out to be in the past.

8444
All Grain Brewing / Re: All Grain Efficancy
« on: May 26, 2011, 04:04:24 PM »
I thought the mash was stirred in a direct fired tun for temperature uniformity and to keep the grains from scorching on the bottom.

In that situation, you're correct.

8445
Crystal, huh?  I wouldn't have guessed crystal was used in a roggenbier recipe, but you know how familiar I am with anything that includes wheat!  ;)

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