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Messages - chadchaney97

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46
Beer Recipes / Re: Critique my Wit
« on: September 27, 2012, 01:24:03 PM »
Ok, thanks for all the comments so far.  As for the torrified wheat, I have a bunch sitting around and want to start using it up a little faster and I do not have access to any raw wheat right now(not needing to order online at this time, no LHBS).  In relation to the corriander and the orange, totally forgot to add them in BS but planning on .75 oz of bitter orange peel and fresh crushed corriander at 10 min.  For the flaked oats, all the research I came across stated that oats are common, including the BJCP guidelines. 

     I am thinking of fermenting around 70F for this strain, I believe it is listed as 68-75, so maybe a bit higher, undecided at this point.  So if I was to delete the torrified or the wheat malt and sub flaked wheat, which would you get rid of?

47
Beer Recipes / Critique my Wit
« on: September 27, 2012, 08:41:01 AM »
Traditional Wit
Witbier
Type: All Grain Date: 9/26/2012
Batch Size (fermenter): 5.50 gal Brewer: Copper TrÖff Brewing 
Boil Size: 8.01 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
8.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.5 %
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 45.5 %
2 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 3 22.7 %
2 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 4 18.2 %
8.0 oz Acid Malt (3.0 SRM) Grain 5 4.5 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 6 4.5 %
1.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 7 13.1 IBUs
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 8 -
 
Beer Profile
 
Est Original Gravity: 1.045 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 13.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.3 SRM 
Mash Profile
 
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11 lbs
Sparge Water: 5.77 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.75 qt of water at 163.7 F 152.0 F 60 min
 
Sparge Step: Batch sparge with 2 steps (1.77gal, 4.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
 
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.12 oz Carbonation Used: Bottle with 4.12 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
 
1 liter starter per mr malty

8 0z acid malt per ez water calc to get PH to 5.4

48
All Grain Brewing / Re: IPA Help PLEASE!
« on: September 21, 2012, 04:39:25 PM »
Ok, so start with the water and then work forward on the hops, thanks again guys!  Also, just to mention, I taste the same thing in a few beers I can get here in rural Iowa, the beers being; Modus Hoperandi from Ska, Avery IPA and most notably Founders Centennial IPA.  If that helps, anybody think it could be the gas too?

49
Going Pro / Re: Dumb Question
« on: September 21, 2012, 04:34:50 PM »
AH!  I think I get it now, I was unaware that the ENTIRE MASS was pumped to the lauter tun, makes total sense now.  I was wondering how that worked, thanks so much all, I feel really dumb now, lol. 

50
All Grain Brewing / Re: IPA Help PLEASE!
« on: September 20, 2012, 01:40:11 PM »
Wow, thanks for all the replies!  I should have mentioned, ignore some of the brewing data, I did not enter the measured OG and FG into beersmith, been a little busy with kids, work and school.  As for the hops, I have tried different hops, ie; no Simcoe or Chinnok and different yeasts.  Someone brought this to my attention, I fill my Cos at a welding shop, I wonder if there is a mix of gas and not just co2 that might be leading to this issue. 
  Not always the same keg and I clean them really, really well.  I just got the IPA book by Mitch Steele, so before I brew another I thought I would read that.  Really frustrated though, not sure what is going on. 

     I have had some single hop IPA's and one of my favs is ODells Mrycenary, I know it's not single hopped, but I love the amount of Simcoe in there. 
  This beer did have a lot of trub, maybe the next time I will bag all the pellets?

51
Going Pro / Re: Dumb Question
« on: September 20, 2012, 01:29:56 PM »
Ok, so my question is this I guess, if there are 2 vessels, mash and lauter, they both can perform the same function then?  While mashing in one vessel you can be lautering in the other, if that is the case why is the whirlpool only in one?

52
All Grain Brewing / IPA Help PLEASE!
« on: September 19, 2012, 10:22:09 PM »
So here's the deal.  I can make exceptional beers, IMHO, but I can not make an IPA to save my life!  Better yet, this is all I want to drink because I have access to nothing good!  Let me give you some details; 5 or 6 gallon all grain batches, mill my own grain ( no issues here), use RO water (more later) and have really nice malt, hops and yeast.  I generally do a single infusion mash at 152*and batch sparge, seem to get better efficiency and results from batching, have an immersion chiller and a plate chiller, oxygenate with aquarium pump and filter, and I either use extremely fresh yeast or make a starter on a stirplate.  I have hops from Hop Union, all stored well. I have treated my water and not treated my water, seems to make a very very small impact on the final taste of the IPA's(although I am open to any and all suggestions!). 

     My IPA's all seem to have a "dirty" taste and it is killing me!  I have tried different hops from different suppliers at different times in the boil and dry hop.  I have tried different malts and different amounts, I have tried the same malt bill and different hops and vice versa.  Last IPA was looking super good, tried to FWH for the first time and lowered the 60 min IBU's to 50 and then from 5 minutes to flame out added 7 ounces of Simcoe, Cenntenial and Chinnok.  Pitched a 1L starter of WLp001 and fermented at 65* or so.  Decided not to dry hop this time to see if that was the issue and tasted awesome out of the carboy, at 3 weeks, kegged and sat on 12 psi.  Tasted it yesterday at 2 days on gas, tasted really nice, a blast of hops up front, smooth bitterness and a hint of sweet alt from the Munich.  Although it was not carbed, it was stil nice.  Tried today and a different beer altogether, falling into the same issue I always run into, tastes "dirty", literally, to me it tastes like dirt or earth.  I do not think it is the Co2/carbonic acid I am tasting because ALL my IPA's seem to take on this taste and none of my other kegged brews do.  I am lost and frustrated, just got the IPA book from Mitch and hope I can see the issue there, but hoping anyone can help...

     Bye the way, last recipe was:


IPA IV
American IPA
Type: All Grain Date: 8/19/2012
Batch Size (fermenter): 5.50 gal Brewer: Oposition Brewing Co.
Boil Size: 8.01 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 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
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
10 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3 70.2 %
2 lbs 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4 17.5 %
1 lbs 8.0 oz Munich Light 10L (Gambrinus) (11.0 SRM) Grain 5 10.5 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.8 %
0.25 oz Columbus (Tomahawk) [14.00 %] - First Wort 60.0 min Hop 7 11.2 IBUs
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8 30.4 IBUs
1.00 oz Cascade [7.50 %] - Boil 5.0 min Hop 9 4.3 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 10 7.5 IBUs
1.00 oz Simcoe [14.10 %] - Boil 5.0 min Hop 11 8.1 IBUs
2.00 oz Chinook [13.00 %] - Aroma Steep 5.0 min Hop 12 0.0 IBUs
2.00 oz Simcoe [14.10 %] - Aroma Steep 0.0 min Hop 13 0.0 IBUs
1.00 oz Cascade [7.50 %] - Aroma Steep 0.0 min Hop 14 0.0 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 0.0 min Hop 15 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 16 -
 
Beer Profile
 
Est Original Gravity: 1.062 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 61.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.7 SRM 
Mash Profile
 
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14 lbs 4.0 oz
Sparge Water: 5.27 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.81 qt of water at 163.7 F 152.0 F 60 min
 
Sparge Step: Batch sparge with 2 steps (1.26gal, 4.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).


Any help?

53
Going Pro / Dumb Question
« on: September 19, 2012, 09:45:56 PM »
Ok, I have a dumb question.  I want to open a brewpub, have a culinary degree and am an avid homebrewer.  I have a friend who has the money and the itch to do something.  My question is this, how does a "professional" system differ from the high end homebrewer set up?  I see a mash tun and then a lauter tun/whirlpool, I was under the assumption that you mash in and then sparge/lauter in the mash tun.  Can you guys explain to me how this system works, don't get the use of the lauter tun?  Thanks.

54
Beer Recipes / IPA critique
« on: August 12, 2012, 09:42:08 PM »
Here is what I plan on brewing tomorrow AM, grist is a little odd, but all I have handy.  I have had an issue with "dirty" flavor in my IPA's so this batch will use new hops form Hopunion that were just ordered form them.  Should I treat my water, RO, with chalk/gypsum, maybe some acid malt?  Also, I am planning on a heavy dryhop, just have not added it to BS yet.  Thanks all!


MO IPA
American IPA
Type: All Grain Date: 8/12/2012
Batch Size (fermenter): 5.50 gal Brewer: Oposition Brewing Co.
Boil Size: 8.01 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 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
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 46.7 %
7 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2 46.7 %
1 lbs Munich Light 10L (Gambrinus) (11.0 SRM) Grain 3 6.7 %
0.50 oz Columbus (Tomahawk) [14.00 %] - First Wort 60.0 min Hop 4 21.4 IBUs
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 29.2 IBUs
1.00 oz Cascade [7.50 %] - Boil 5.0 min Hop 6 4.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 7 7.2 IBUs
1.00 oz Simcoe [14.10 %] - Boil 5.0 min Hop 8 7.8 IBUs
2.00 oz Chinook [13.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
1.00 oz Cascade [7.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
1.00 oz Simcoe [14.10 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
 

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