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Topics - amh0001

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1
Beer Recipes / Blind pig recipe by chance?
« on: January 02, 2014, 09:23:08 PM »
Hello there! I have been trying to find a good Blind pig recipe. The closest one I have is from zymurgy 2012 and bertus brewery. I hear the recipe is different now. Any Ideas?

2
Commercial Beer Reviews / Results from IPA and Double IPA tasting night.
« on: December 06, 2013, 10:42:13 AM »
So some friends and I decided to do a IPA and double IPA taste testing night. Here are my personal notes.

I rated each beer on a point scale from 1-5 and wrote down initial aroma and tasting notes.

REGULAR IPA

1. Angle city brewing IPA - Had a dusty copper aroma, Taste was light in flavor not much hop flavor, only a copper like bitterness. Score -1

2. Goose Island IPA- Aroma was also coppery with a touch of fruit ester. Taste was slightly fruity with a caramel back ground. bitter finish. Score - 2

3. Drakes Aroma Coma - Aroma good mango and papaya. Taste was light caramel and bitterness with a smooth fading bitterness. Score - 3.5

4. Bootleggers Ruthless Rye - Aroma of malty copper and slight fruit. Flavor was caramel with a round body sweetness. Score - 3

DOUBLE IPAS (all double IPAs immediately seemed brighter and had more flavor)

1. Golden Road Wolf Among Weeds - Simcoe hops, oily pine aroma, taste of similar with a bitter start and flavor in the middle. Score - 3

2. Ninkasi Tricerahops - Aroma of pears and pineapples and hit a of chili. taste of slight caramel with muddle fruit flavors. Score - 3.5

3. Avery Maharja - Aroma is super malty reminds me of malt extract, Flavor is overwhelmingly malty but has a nice hoppy skittle like flavor hiding underneath. Score - 2.5

4. Firestone Walker Double Jack - Aroma of Starburst fruit punch candy, flavor is light toasty biscuit, with fruity flavors of hint of dank from simcoe but a nice crisp finish. Score 3.5

5. Racer 5 X double IPA - Smell of simcoe hops and malt, Taste was overwhelmingly danky with a diesel fuel taste. Malt was present medium body. Score 2.5

6. Heady Topper - Aroma was of apricots and candy, Starts with a crisp fruity bitterness. Malt is present but clean and stays outta the way. After the swallow the bitterness stays on the palate and fades away. Score - 3.5

Overall my favorite beers of the night were (in order) Double Jack, Aroma Coma, and Heady Topper.

In the end I mixed together all the leftover ipas from the bottles to a mug. Was actually quite tasty and seemed to round out some of the flaws of the others. Only down fall was flavors will also not as bright.

A few things I learned about my preference of flavors. I do not like my ipas overly malty. i like them dry with a grainy background but not too much malt. As for hops I really enjoy the fruity citrus flavors and a SMOOTH bitterness. Simcoe dankyness can be welcome but has to be done correctly. I had Pliney The Elder on tap a few weeks ago and I think has the right combo of all these. To bad I couldnt get Pliney in the mix here, but Pliney and Double jack would be my favs.

Cheers!


3
All Grain Brewing / Help hitting my OG with Brew In a Bag.
« on: October 05, 2013, 09:29:08 AM »

When I use BIAB I get different grain absorption rates with different grain bills. For instance wheat doesn't absorb much at all. In order to try and have consistency with my process, I decided to not guess my absorption rate and just stick with 4.5 gallons  pre mash every time.

I told this to my LHBS (great guy) and he said instead I should try to focus on getting the same amount volume of pre boil and post boil liquid. He says this would be a better thing to tighten up my process. But seeing as I am having a hard time doing that, I don't know what I should do.

Can I get some thoughts and advice on this? By the way I usually get around 80% efficiency.

4
Hello all,

I have a couple questions for ya.

First off I am going to attempt to clone Ellie's Brown from Avery. I think it is bad ass they give the recipe on their website:
http://averybrewing.com/brewery/recipes-for-homebrewers/

Here is what I have plugged into beer smith, but the IBU's show so low. The website says 28 IBU's, but beersmith only shows 8. Is this a calculation error on part of the 0 min addition? I'm using regar.





Recipe: Ellies Brown orginal
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.056 SG
Estimated Color: 23.2 SRM
Estimated IBU: 8.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 2.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
13.1 oz Munich Malt (9.0 SRM) Grain 2 8.2 %
9.8 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
6.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
0.13 oz Bullion [7.60 %] - Boil 60.0 min Hop 5 4.6 IBUs
0.32 oz Sterling [5.10 %] - Boil 30.0 min Hop 6 3.9 IBUs
1.01 oz Sterling [5.10 %] - Boil 0.0 min Hop 7 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs

Also, I could find Bullion so I was thinking Northern Brewer.

5
General Homebrew Discussion / Whats my OG?
« on: June 25, 2013, 03:49:10 PM »
Hello all!

I brewed Tasty's Session Pale ale today. I ended up getting a OG for 1.040 instead of 1.044, so I added some DME.

I had approximately 2.75 gallons of 1.040, and i made 1200 ML of 1.100 wort and added it. What would that bring my OG to? And what is the math to figure this out?

Thanks a ton!
~Adam

6
Hello all,

I have a couple questions for ya.

First off I am going to attempt to clone Ellie's Brown from Avery. I think it is bad ass they give the recipe on their website:
http://averybrewing.com/brewery/recipes-for-homebrewers/

Here is what I have plugged into beer smith, but the IBU's show so low. The website says 28 IBU's, but beersmith only shows 8. Is this a calculation error on part of the 0 min addition? I'm using regar.





Recipe: Ellies Brown orginal
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.056 SG
Estimated Color: 23.2 SRM
Estimated IBU: 8.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 2.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
13.1 oz Munich Malt (9.0 SRM) Grain 2 8.2 %
9.8 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
6.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
0.13 oz Bullion [7.60 %] - Boil 60.0 min Hop 5 4.6 IBUs
0.32 oz Sterling [5.10 %] - Boil 30.0 min Hop 6 3.9 IBUs
1.01 oz Sterling [5.10 %] - Boil 0.0 min Hop 7 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs


Now, onto my second question:

I notice when my beer is brand new, it has more of a grainy flavor. As time goes on (1 week) that falls out, as the beer matures? I really enjoy that malty grainy flavor, and I would like to have it up front in my beers. I notice as the beer ages the flavor is still somewhat there but its in the end and not up front. How could I maintain that malty flavor? I noticed this in Biermuncher cent ale, and also in Jamils scottish 60.

Thank you!

7
Hello all. The other day at the store I saw cereal that has rolled: hard red wheat, white wheat, barley, rye, oats and triticale (in that order).

I bought some 6 row because I wanted to try the flavor. I'm thinking of throwing this all together and making a creamy cream ale. Possibly hop with some Hallertau or maybe Galena and ferment with a clean yeast.

Thoughts? Comments?


8
Beer Recipes / What is your best session beer recipe?
« on: December 27, 2012, 05:02:39 PM »
Lately I've been working a lot and session beers are really appealing to me. I like to be able to drink one or two and not feel it at all in the morning.

My favorite has is O'flannagins stout! It came out to about 4.2% abv and very tasty.

So what are your favorite session beers recipes?


9
I currently brew 2.5 or 3 gallon BIAB batches. One of my biggest questions is about yeast. With the lower volume and with checking MrMalty I generally can pitch one tube/pack of yeast into the wort.

My question is tho. If I have this yeast sitting in the fridge for a couple months and/or they have been packaged a couple months before I receive it, Am I missing out by not making a starter to ensure the yeast is at its optimum health.

I generally do not enjoying having to make a yeast starter, but I wonder for the sake of healthy yeast, even in a smaller batch, am I not making the best beer?

I have heard JZ talk about how he will make smaller batches like a mild or ordinary bitter to grow up some even healthier yeast for his next batch. He says usually the 3rd batch is noticeably better then the first.

I was thinking about brewing a bitter and then washing/repitching into a porter, but I have never washed and harvested yeast. I dont mind paying the extra couple bucks for a new vial/pack as long as its not that big of a deal.

Thanks

10
Hello all!

Before I get into a bit of a story here. I want to know: What was the best homebrew beer you have ever made and why!?

......................................................................

I have brewed approximately 40 batch of homebrew and I am on a quest to replicate the best homebrew I ever made. I think mine has a lot to do with personal taste but it was Patersbier all grain kit from NB. This is funny because I dont really care for belgians. But this beer didnt have that phenolic flavor.

I just finished my brew day and this will be the 4th time I've brewed it. The first time it was awesome (the best) except not all the bottles carbed up. Second time it was way too Belgiany, third time I tried using US-05 and it was less flavorful than a Coors Light. I am a little worried this time around because my yeast packs were pretty old (May) so I made a starter, but didnt see any activity in it before I pitched. (I brew 2.5g batches so I dont usually make a starter).

Anyways wish me luck, and What is the best Homebrew you have ever made?

~CHeers!


11
General Homebrew Discussion / Results of my first beer competition
« on: December 08, 2012, 04:44:42 PM »
Hello all. I entered my first beer competition (because of this site!). It was Jamil's brown porter. I had 5 entries in my category and placed 3rd winning me a metal. I'm quite happy with my results. The judge on this score sheet won at least 2 golds in the other categories he entered. I thought the reviews were spot on, and it blew me away that he knew I need to mash higher, because I know my mash temp was too low for this batch. I am going to be enter another competition with the judges input and try again (I am actually brewing a stout as I write this!).



Cheers!

12
General Homebrew Discussion / Help me improve my process (Pictures!)
« on: November 25, 2012, 09:33:06 PM »
Hello all,

I wanted to create a thread detailing my entire process so I could hopefully improve it. I feel like 70% of my beers come out okay, 25% bad or flawed. And about 5% great. I want to increase the greatness! I also really want to simplify my process. Please feel free to add any questions, comments, or suggestions.

I have been brewing beer for almost 2 years with a 1 year hiatus in between. I have brewed approximately 35 batches of beer. Many have been on an ever changing system as I have re bought and re done my system. I currently do 2.5 or 3 gallon batches, and I am thinking of trying no chill. This is about my 4th brew on this exact set up. I had a lot of hiccups today which I will add. I took pictures to show, but I had to do them from my phone in one hand and brewing in the other. Today's Batch took about 5-6 hours to brew/clean.

Okay my recipe today is based off of NB's Oatmeal cookie BIAB.

Recipe: BIAB Oatmeal cookie

Recipe Specifications
--------------------------
Boil Size: 4.40 gal
Post Boil Volume: 3.65 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 2.78 gal
Estimated OG: 1.067 SG
Estimated Color: 35.3 SRM
Estimated IBU: 36.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Pale Malt (2 Row) UK (3.0 SRM)           Grain         1        56.6 %       
1 lbs                 Munich Malt (9.0 SRM)                    Grain         2        11.3 %       
1 lbs                 Oats, Flaked (1.0 SRM)                   Grain         3        11.3 %       
1 lbs                 Special B Malt (180.0 SRM)               Grain         4        11.3 %       
8.0 oz                Brown Malt (65.0 SRM)                    Grain         5        5.7 %         
5.3 oz                Pale Chocolate Malt (350.0 SRM)               Grain         6        3.7 %         
1.00 oz               Goldings, East Kent [5.00 %] - Boil 60.0 Hop           7        26.2 IBUs     
1.00 oz               Styrian Goldings [5.40 %] - Boil 10.0 mi Hop           8        10.3 IBUs     
0.06 oz               Cinnamon Stick (Boil 5.0 mins)           Spice         9        -             


Mash Schedule: BIAB mash at 154
Total Grain Weight: 8 lbs 13.3 oz

 
Okay to start. I used RO water and added 1 tsp of Calcium chloride to 5 gallons.


This is my 6 gallon stainless steel kettle and Banjo Burner. Once I added the tinfoil it helped the burner really work. Without the foil it would take twice as long to heat water.


Added what beer smith calculated to the kettle used a paint stir stick to measure. I start the banjo burner to get the water warming to mash temp.


Here is my grain storage, getting ready to measure my recipe and  mill.


I use this large kitchen bowl on top of my scale and measure my grain.


grains in the mill.


grinding at half speed.



Here is my crush I leave it at stock setting.


add the oats un milled

Now, I though I had enough grains for this recipe but I found out as I was measuring I did not and this is what my recipe turned into. This usually doesn’t happen but I bought these ingredients about 4 batches ago. Only a month or two ago tho.

Ingredients:
------------
Amt                   Name                                             
5 lbs                 Pale Malt (2 Row) UK (3.0 SRM)                   
9.7oz                 Munich Malt (9.0 SRM)                           
1 lbs                 Oats, Flaked (1.0 SRM)                           
14.2oz                 Special B Malt (180.0 SRM)                     
8.0 oz                Brown Malt (65.0 SRM)                     
5 oz                Pale Chocolate Malt (350.0 SRM)   


I checked my water temp and saw it was too hot when I was finished milling. This happens a lot I need to really lower my heat.


add some ice to cool it down.


grab my bag to line the kettle


add some 5.2 stabilizer to the grains prior to mashing in.


Ok I usually average about 1 degree loss per pound of grain. I am shooting for 154, but this is the temp I got to before I mashed in.


Mash in


stir well for any doughballs. I love how creamy this is looking. I hope the beer comes out creamy.


okay when I first mashed in I was around 156 so I needed to cool it down, I added some more ice and unfortunately got half a degree too low. I decided to let it sit here because I dont want to add heat to the bottom because im scared of melting the bag. I have a veggie steamer to put in the bottom. but im still scared of melting the bag so I dont use it.


I drape a snowboarding jacket over the top to help insulate.


I usually mash for 1 hour but I ended up letting this one go for 75 mins. Here is the ending temp.


pull out the bag. I will squeeze the bag try and get more out and I think this makes a difference. If I don’t squeeze it there is like 1/3 a gallon left in that sucker plus i'm sure lots of sugar. This is hot and sticky but it works.


heres the wort. Start the heat and get ready to test our pre boil gravity


Drop a bit onto the refractometer.


So the refractometer shows around 15 Brix which = 1.061

\
got the wort boiling. Sprayed with water to prevent boil over. Now time for our 60 min hops.


add them in



now about 30 minutes into the boil my propane tank runs out. I go ahead and switch the tanks and get it going again. In the mean time I took a refactometer sample to see how my boil off was effecting it. It came out to 17 Brix = 1.069. I was aiming for an OG of about 1.066 so I added some water (about 1/3  of a gallon) to compensate with the boil off. I know this could effect hop utilization but I wasn’t too worried.


20 minutes left add the wort chiller, no wirlfloc needed seeing as this is a dark beer.


I tasted the wort and it tasted pretty bitter so I waited to add my second hop addition at 5 minutes instead of 10. added in these.


I also added in a bit of nutrient


flame out dropped in 2 cinnamon sticks. They were a little old so I went with 2 instead of 1.


now my tap water dosent really get below 68 so I have added a pond pump the this bucket to suck water into the intercooler and then I can add ice near the end to get it down.


I stir the wort really good to get it moving around the intercooler and then spray some tin foil with starsand and cover up. I not worried about any DMS, plus its not completely tight.


get my carboy with sanitizer going.


I saved this ice packs from when I get shipped my yeast.


throw them into bucket to chill the wort down even more. At this point worts been chillen for about 25 mins.


while im waiting I went online to check my efficiency, and it came out good 74%. I average between 70-80%


I dump the water out of the carboy into this tub to sanitize my other stuff. O2 injector and funnel and airlock. The wort cooled to 68 and I dumped it into the carboy with the funnel.


one of the cinnamon sticks got stuck in the funnel. Kinda like a hop back but for cinnamon lol.


there she is.


check out mr malty pitching rate calculator. Now. Seeing as I usually only make half batches 2.5 I dont use a starter I just use one tube of liquid yeast. I like not having to make starter as it saves time. I also usually make worts around 1.040-1.50 so it seems okay to me. Seeing as I do this, I decided to use 2 tubes of Cal Ale. I didnt have Nottingham or NB's neobritania.


I know im over pitching here a bit.


I use whats left at the bottom of the kettle to take a hydro reading. To my surprise it was lower than I expected! Dont know what happened there, bummer. Oh well 1.062 will do. Also the sample did not taste at all like cinnamon so I will probably add some to the keg.


add about a minute of O2 and slosh it around.


put it in the ferm fridge with the johnson controller set to 67 and let it sit.

I checked the beer about 12 hours later and didnt notice sings of fermentation. I checked again 24 hours after pitching and I had a nice layer of brown bubbles on the top.

I plan to let it go for a full 2 weeks and then see if its dropped clear. Then keg it up.

Ok and that's all folks!




 

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