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Messages - chadchaney97

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1
Beer Recipes / Citra Blonde Critique
« on: September 12, 2013, 04:33:07 PM »
How's she look??

Citra Blonde
Blonde Ale
Type: All Grain Date: 9/12/2013
Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co. 
Boil Size: 8.41 gal Asst Brewer: 
Boil Time: 60 min Equipment: My All grain Setup
End of Boil Volume 7.28 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 91.6 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
7 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 77.8 %
1 lbs 4.0 oz Carapils (Briess) (1.5 SRM) Grain 2 13.9 %
8.0 oz Munich Light 10L (Gambrinus) (11.0 SRM) Grain 3 5.6 %
4.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 4 2.8 %
0.15 oz Citra [14.10 %] - Boil 60.0 min Hop 5 6.5 IBUs
0.25 oz Citra [14.10 %] - Boil 30.0 min Hop 6 8.3 IBUs
0.25 oz Citra [14.10 %] - Boil 20.0 min Hop 7 6.6 IBUs
0.25 oz Citra [14.10 %] - Boil 5.0 min Hop 8 2.2 IBUs
0.9 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
1.00 oz Citra [14.10 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
 
Beer Profile
 
Est Original Gravity: 1.043 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 23.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.4 SRM 
Mash Profile
 

 

2
Beer Recipes / Re: Belgian Red Ale?
« on: June 12, 2013, 07:41:01 PM »
This is what i came up with so far, plan on pitching WL Trappist

Belgian Session Red
Belgian Specialty Ale
Type: All Grain Date: 6/12/2013
Batch Size (fermenter): 6.00 gal Brewer: Opposition Brewing Co. 
Boil Size: 8.28 gal Asst Brewer: 
Boil Time: 60 min Equipment: My All Grain Setup
End of Boil Volume 7.28 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.80 gal Est Mash Efficiency 75.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.2 %
3 lbs 4.5 oz Munich 10L (Briess) (10.0 SRM) Grain 2 28.4 %
1 lbs 1.2 oz Carared (20.0 SRM) Grain 3 9.3 %
6.4 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4 3.5 %
4.8 oz Roasted Barley (300.0 SRM) Grain 5 2.6 %
0.40 oz Nugget [13.00 %] - Boil 60.0 min Hop 6 15.8 IBUs
 
Beer Profile
 
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 15.8 IBUs Calories: 151.6 kcal/12oz

3
Beer Recipes / Belgian Red Ale?
« on: June 12, 2013, 08:50:56 AM »
I was thinking of maybe making a sessionable/low OG Belgian style red ale but have little experience in making reds.  I have a vial of WL Trappist that I want to use, anyone want to throw out some links, ideas, suggestions, etc.  I have a decent amount CaraRed and was wondering if that would have a place somewhere/

4
Beer Recipes / Re: Session IpA recipe critque
« on: June 08, 2013, 12:39:05 PM »
Wow, thanks for all the great responses!  So the consensus seems to be to ditch the Aromatic if I am going to use MO, and I think I will swap the C60 to C40 as well.  I will cut the Carapils as well and up the mash temp.  As for the IBU's. I was thinking I could pick up another 20-25 from the hop stand hops, no?  Also, I am planning on a nice dry hop, just forgot to add that in, was wanting to get the bare bones in so far.

5
Beer Recipes / Session IpA recipe critque
« on: June 06, 2013, 07:28:26 AM »
Session IpA recipe critque
My first shot at this, and at using Mosiac, what do you think, the Moteka in the recipe are actually Mosiac and I will be doing a 30 min hop stand with the 0 minute additions. Thinking I will chill to 150 and then add the 0 min hops...

Mosiac Ipa (Session)
American IPA
Type: All Grain Date: 6/5/2013
Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co.
Boil Size: 7.76 gal Asst Brewer:
Boil Time: 60 min Equipment: My All Grain Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.30 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 74.4 %
1 lbs 8.0 oz Carapils 6-Row (Briess) (1.3 SRM) Grain 2 14.0 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 9.3 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.3 %
0.50 oz Centennial [10.00 %] - First Wort 60.0 min Hop 5 17.6 IBUs
0.50 oz Chinook [13.00 %] - Boil 5.0 min Hop 6 4.2 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 min Hop 7 4.5 IBUs
0.50 oz Motueka [7.00 %] - Boil 5.0 min Hop 8 2.2 IBUs
1.50 oz Motueka [7.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
0.50 oz Cascade [5.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
0.50 oz Centennial [10.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 13 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 28.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.4 SRM
   

6
All Grain Brewing / Split batch questions
« on: May 18, 2013, 07:58:39 PM »
I want to brew tomorrow, well everyday, but I am planning on brewing tomorrow.  My pipeline is getting dangerously low due to kid and work functions so I want to do a double batch instead of a back to back brew day.   My goal is to brew a 10 gallon batch and split it into 2 beers, one Hefeweizen and one Dunkelweizen.  I have a nice fresh wash of WL Hefeweizen ready to go, and the malt is ready to be crushed first thing in the am, but I am not sure the best way to approach this.  I usually use my ten gallon kettle for 5 gallon batches, but this time I think I am going to use my buddy's keggle.  I also have access to a second mash tun and I am not sure how to accomplish this.  Anybody have any pointers?

7
Beer Recipes / Re: Pilsner Malt for hoppy blonde?
« on: May 08, 2013, 03:55:57 PM »
Thanks for all the input, I should have mentioned that I do NOT have enough MO or Munich to use entirely, I will post back w the recipe!

8
Beer Recipes / Pilsner Malt for hoppy blonde?
« on: May 07, 2013, 02:05:55 PM »
I live in a rural area and the nearest LHBS is an hour away and I am out of base malts, except for Pilsner.  I have the urge for a hoppy brew for the nice weather and want to brew on Thursday, can I make a decent IPA-ish brew with Pilsner as the main malt?  I have plenty of specialty malts, some MO, Munich, Crystals, etc to play with as well. 

9
All Grain Brewing / Re: Need Some Serious Help
« on: May 01, 2013, 02:13:46 PM »
Here is the last batch I made, a little better, but not near where it should be. 

IPA Test 3
American IPA
Type: All Grain Date: 3/29/2013
Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co. 
Boil Size: 8.97 gal Asst Brewer: 
Boil Time: 90 min Equipment: My All grain Setup
End of Boil Volume 7.28 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 91.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
6.40 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
2.10 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 3 45.5 %
5 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 4 45.5 %
8.0 oz Carapils 6-Row (Briess) (1.3 SRM) Grain 5 4.5 %
8.0 oz Munich Dark 30L (Gambrinus) (35.0 SRM) Grain 6 4.5 %
1.00 oz Chinook [11.80 %] - Boil 60.0 min Hop 7 34.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 15.0 min Hop 8 18.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 13.7 IBUs
1.00 oz Cascade [7.50 %] - Boil 5.0 min Hop 10 3.9 IBUs
1.00 oz Cascade [7.50 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
1.00 oz Chinook [13.00 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Boil 0.0 min
 
I dry hopped w 1.5 oz Simcoe and 1 oz. Cascade for 5 days, cold crashed for 2 days, purged keg and racked.  Still has that familiar muddled, dirty flavor and nose.  The beer tasted great going into the keg, I am wondering if the carbonation process is doing something?  My next brew I might bottle half and keg half to see if that does any good.  I am running out of ideas!

10
Kegging and Bottling / Re: IPA and Co2
« on: May 01, 2013, 01:48:54 PM »
Seems to just be IPA's, can't get one to taste right at all, so frustrated! 

11
Kegging and Bottling / IPA and Co2
« on: April 25, 2013, 02:53:42 PM »
Ok, so I have posted a few threads trying to nail down why my IPA's taste like crap and have worked through all the different suggestions and come to the conclusion that something is happening at kegging time.  I have adjusted hops, malts, yeasts and water profiles and end up with the same-ish results.  I just did a batch with Chinook, Simcoe and Cascade and it tasted really really nice after I cold crashed and was racking to a purged keg.  When I pulled a sample from the keg, the beer does not even resemble what was in the carboy.  I purged with co2 and made sure there was no splashing of oxygen flowing in the tube.  Keg was just cleaned and rinsed with StarSan (cleaned w PBW 1st) and lines were just cleaned.  My question is this could it be the gas I am using?  I get mine from a welding shop here in town.  It is the only variable I have left!

12
Kegging and Bottling / Fruit Saison help
« on: April 20, 2013, 02:56:56 PM »
I have a Saison that I spiked with Brett C and then added Saturn Peaches too. the peaches have been in for 6 months and the samples are amazing! It has a nice pellice on top right now which I am not worried about, but between the yeast/trub layer on the bottom, I have a weird layer of what I can only assume is fruit flesh/residue. This is a split batch, so the carboy is only a little less than half filled, and I want to bottle this. What is the best way to settle this fruit out so I can rack a clean beer? I have the ability to cold crash, have some gelatin, have some isinglass, etc. Can anyone help me out?

13
All Grain Brewing / Re: Hop Temp Question
« on: April 04, 2013, 02:09:59 PM »
My last IPA, good one!  I didn't have those additions planned as contributing any and bitterness so that part should be ok, there was an additional 5oz. in the boil so I hope it turns out ok. 

14
All Grain Brewing / Hop Temp Question
« on: April 04, 2013, 08:00:38 AM »
Making my last IPA, I wanted to chill to about 175 and then do a hop stand, but thanks to my kiddos by the time I got back to chill it was 120ish.  I tossed the hops in anyway, any idea how this will affect the beer?

15
All Grain Brewing / Re: Need Some Serious Help
« on: March 28, 2013, 09:21:59 AM »
Thanks for all the replies!  I  have used MO before and I am fine with the flavor, also I have tried several different base malts and the flavor change is not really that noticeable.  I do not notice diacetyl flavor, well the buttery or butterscotch flavor, but the vague dirty grassy flavor seems to fit.  As for the British yeast, it performed pretty well and I had similar results using other clean American strains. 

So here is my plan.  Simple grain bill, I'll have to look at what I have on hand for base malts, but base malt some Dk Munich instead of C40 and bitter with something other than CTZ, maybe Chinnok?  Then add 2 oz hops at 10,5 and then the chill to 175 and 2 more ozs, using Cascade and Simcoe.  Let the last addition stand for 3o mins then chill and pitch.  Leave in primary for what, 3 weeks then keg?  thinking no dry hops this time to see if that is where I am getting some off flavors?  What do you think?

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