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Messages - denny

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8611
Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 12, 2011, 01:36:16 PM »
Rogue's Nutbrown ale

That woukld be Hazelnut Brown, kind of a different animal.  Not that that makes me like it any better.  The guy who came up with the recipe (and whose pic is on the bottle) is a friend and club member.  Around here we call it Bald guy Brown.

Here's what I did for my last batch of Noti Brown.....

#394 Noti Brown

A ProMash Recipe Report

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

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       13.50
Anticipated OG:          1.064    Plato:             15.71
Anticipated SRM:          22.4
Anticipated IBU:          56.0
Brewhouse Efficiency:       79 %
Wort Boil Time:             70    Minutes

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

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.25    Gal
Pre-Boil Gravity:      1.049    SG          12.07  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 74.1    10.00 lbs. Pale Malt(2-row)              America        1.036      2
  9.3     1.25 lbs. Crystal 60L                   America        1.034     60
 13.0     1.75 lbs. Munich Malt(light)            America        1.033     10
  3.7     0.50 lbs. Chocolate Malt                America        1.029    350

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Tettnanger                        Pellet   4.30  14.9  60 min.
  0.50 oz.    Tettnanger                        Pellet   4.30   6.9  45 min.
  0.35 oz.    Columbus 2007                     Whole   15.80  16.0  45 min.
  1.00 oz.    Tettnanger                        Pellet   4.30  11.5  30 min.
  0.90 oz.    Tettnanger                        Pellet   4.30   6.7  15 min.
  1.00 oz.    Chinook 2008                      Whole   13.00   0.0  0 min.


Yeast
-----

Wyeast 1450 Denny's Favorite


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

Mash Name:

Total Grain Lbs:   13.50
Total Water Qts:   22.00 - Before Additional Infusions
Total Water Gal:    5.50 - 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     60    152     152   Infuse   166       22.00   1.63


Total Water Qts:           22.00 - After Additional Infusions
Total Water Gal:            5.50 - After Additional Infusions
Total Mash Volume Gal:      6.58 - After Additional Infusions

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





8612
Extract/Partial Mash Brewing / Re: Leaf Hops
« on: May 12, 2011, 11:36:58 AM »
I put em in a 5 gallon paint strainer nylon sack and that is suspended in the middle
of the BK with a PVC/allthread arrangement....

Toss a fist sized agate rock in there to hold it in place right in the main boil roil.

I was on the verge of building one of those, but I couldn't figure out how to get my immersion chiller around it.

8613
Taking the weekend off for recovery purposes.  Plus I've got 3 kegs on tap, 5 in waiting, and 2 batches fermenting.  I'm set for a bit.

8614
General Homebrew Discussion / Re: Fermcap S
« on: May 12, 2011, 10:43:40 AM »
Probably not news to anyone here but just a 1/2 oz hops as a first wort hop can reduce the boilover potential (but not nearly as well as Fermcap I assume, I've never used Fermcap).

Ya know, I've heard that for years, but as much as I  FWH I've never found it to work for me.

8615
The Pub / Re: What, No happy Mother's Day thread?
« on: May 12, 2011, 10:42:20 AM »
I was a good boy and called my Mother yesterday. Did not forget.

I flew to Phoenix a month ago to help her move.  I sent a card for MD AND gave her a call....once I got out of the hospital!

8616
All Grain Brewing / Re: Denny Conn's BVIP (pic)
« on: May 12, 2011, 10:39:33 AM »
Glad ya ll like it!  The porter by itself makes a great beer alone or as a base for other flavors, too.  A friend made a killer coffee porter using the base porter recipe.

8617
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 10:36:25 AM »
Actually, what I am saying is you don't have to consume any at all to give a fair and knowlegable acessment of a beer, wine, whisky, etc.  It is done by professional tasters everyday.  If you choose to take one for the team and end up in headache city then go for it.  

Perhaps things have changed since I stopped judging.   As often as not the beer being judged had plenty of room for improvement.  Occasionally there was what I called a bolt of lightning - that beer or mead that sat me back in my seat and made me say, "Wow!  That is amazing!"

Perhaps the scoring system has changed too; you can score 40+ now?

I appreciate what you're saying, but my opinion is that we owe it to the entrants to at least taste a bit of their beer.  I've judged beers where the aroma made you gag and still tasted it. 

8618
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 08:28:02 AM »

the perverse problem is when you have a really, really awesome flight.  Its a sin to let great (40+) beer hit the dump bucket.

That one gets set aside for when the round is over.

8619
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 08:27:13 AM »
The results seem to mirror the conflicting opinions of the "experts"....some say under pitching produces more esters, others say it produces fewer.

To be fair, that could be something that's strain-dependent. Ideally, I would like to have tested a few different ones.

Absolutely.

8620
General Homebrew Discussion / Re: Fermcap S
« on: May 12, 2011, 08:23:51 AM »
All of this had made up my mind that I will cut back or eliminate my use of Fermcap.  I made beer without it for years and even though it may not be immediately fatal, I have enough health problems already that I don't see the need to be potentially adding any more.

8621
Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 12, 2011, 08:19:35 AM »
How about you Denny, I see that Noti has a Galena addition mid way.  Is that pretty important?  Sorry if that is a rude question, sort of like asking a cook if an ingredient is really needed.....I just don't have any Galena around.

Cheers.



Not at all, man.  I do think they make a difference, based on not using them a couple times.  I haven't found Galena locally lately so I've been subbing in something else and I can't recall what.  I made a batch recently that's on tap now, so later today when I get to another computer I'll see what I used and post here.

8622
Equipment and Software / Re: Design for Immersion Wort Chiller
« on: May 12, 2011, 08:14:53 AM »
I do believe it will help if you have your cold water start from the top and down. Then, straight up to discharge. At least, it makes sense to me, since most of the heat would be at the top op the wort. That's how I coiled mine, anyways.  :-\

Barry, I've tried it both ways and it makes no difference at all.

8623
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 08:14:10 AM »
Not really... lets say you judge two large flights in the morning. If you limit yourself to an ounce per beer (adequate for most evals) that's still less than 2 bottles of beer. so even in a full day, you don't have to drink a lot - and it's better for your judging if you don't.

I agree, Mark.  I can judge an entire flight and drink less than a bottle of beer doing it.

8624
All Grain Brewing / Re: Infusion v. Step-mashing
« on: May 12, 2011, 08:12:47 AM »
This is something that I would like to start doing. I feel the body of my beers is a little thin and one-dimensional lately. Not sure what it could be but I'm wondering if doing a small step mash might help.

I also think a 90 minute, at minimum, boil will help create some depth to the flavor of my beer. Let us know what you think of the step mashing you just did when the beer is done.


I think you should try it and decide for yourself instead of taking someone else's word for it!  I haven't found any benefits to a step mash, but that's not to say you won't.

8625
All Grain Brewing / Re: Edit: I did a decoction, damm!t...
« on: May 12, 2011, 08:09:42 AM »
Mat, why not use water instead of wort to thin your decoction?  That way you won't denature the enzymes in the wort.

I don't see where that would help anything? Why does it need to be thinned anyway?

It needs to be thinned a bit so you can stir it.

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