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Messages - fmader

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556
Homebrew Competitions / Re: NHC
« on: February 11, 2014, 07:01:23 PM »
4 entries in Philly bought and paid for....glad I didn't stress out about it all day long!  ::)

Apparently your alphabetical theory is out... I'm M too lol

557
Beer Recipes / Re: How do you plan your recipes?
« on: February 11, 2014, 06:43:50 PM »
I try to think of the final product and move backwards by determining what ingredients will get me there. If there is a beer that I want to emulate to a certain degree I try to find as much information if nothing else so I have a good idea of how they do it. I have never tried a clone recipe but have definitely used commerical breweries as influences in some of my beers by doing a bit of research and in some cases contacting the brewery directly.

If I am trying to brew a particular style I usually find a good commercial example or award winning recipe to get ideas from but not copy. I did that recently for a Kolsch

This!!!

I bring ideas in from several recipes. If you want to mimick a commercial beer, check their site, they'll usually give you an idea of the ingredients. I say try building your own recipes. It is the best method of getting good at it. I love putting recipes together. If you create a recipe, post it here and you'll get great feedback... I have several times.

558
Interesting. I've got a left handed milk stout coming up, and may give this a try to see the difference. What is your increase ratio for cold steep vs hot?


Sent from my iPad using Tapatalk

I can't give a specific ratio. The breakfast stout had four pounds, but it's a thick beer. My cherry stout is a little thinner and dryer. I think it had three pounds. As far as steeping goes, I put a five gallon paint strainer bag in a 20 qt stock pot. Then crush the grains, toss in the bag, stir, and cover. I'll stir a few times during the steep.

559
To be honest, I have not brewed a stout or porter any other way so I can't compare. But to answer your question, I feel that they are ready to drink when they are carbed. Looking at my recipe for my breakfast stout, I cold steeped 2 lb chocolate, 1.5 roasted barley, and black patent. So you do need more. If chosen, I'm entering this beer into the NHC. I won a blue ribbon last year cold steeping with my cherry stout last year... That alone truely sold me on the process.

560
I cold steep my grains at room temp for about 24 hours at about 2 qt/lb. I feel the roasted flavor is smoother. I do use at least 100% more dark grains this way as I would in the mash. I add this "tea" to the boil with about 20 minutes remaining.

561
Beer Recipes / Re: IPA malt bill advice
« on: February 11, 2014, 09:34:40 AM »
I like the malt bill. That'll be good. The hop bill is very solid too. I think you'll like this beer. I like more 60 minute hops but that's personal preference. One thing that my brewers OCD would force me to do is swap out the magnum with Columbus and/or Chinook to keep it in the spirits of the C hops.  :P
Newbie question here, where (if) do you use Magnum? Thought it was a good bittering hop for an IPA, but seeing a lot of posts on "not in an IPA" I am sitting on some and would like to use it, but not sure where now. Picked it up thinking it would be good (heard/read somewhere) as a 60 minute addition, but maybe it fits another style better?

It's a good clean, neutral bittering hop. As Mort said, it works well in English style beers... English IPA would be one. I personally think that an american IPA needs more complexity. For instance, the dankness of Columbus or piny-ness of chinook. Occasionally I'll bitter with Simcoe or get the earthiness of nugget in an AIPA it's personal preference, and you should brew what you like... That's why we do this, right?

562
Homebrew Competitions / Re: NHC
« on: February 11, 2014, 09:17:20 AM »
Ahhhh yes...

563
Homebrew Competitions / Re: NHC
« on: February 11, 2014, 09:06:35 AM »
No email yet.... Anybody know if we'll get one to tell us we're not in?

564
All Grain Brewing / Re: How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 08:26:07 AM »
Also... Look into a couple ounces of first wort hops for flavor.

565
All Grain Brewing / Re: How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 08:25:09 AM »
I don't necessarily chill my down but many people do. Flame out hops are becoming my favorite additions. For an IPA, I usually add 4-6 oz and let stand for a half our.

566
All Grain Brewing / Re: How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 08:06:39 AM »
How many flame out hops are you using? Also, try chilling it down to 170ish before starting your hopstand.

567
Beer Recipes / Re: IPA malt bill advice
« on: February 10, 2014, 07:23:09 PM »
I like the malt bill. That'll be good. The hop bill is very solid too. I think you'll like this beer. I like more 60 minute hops but that's personal preference. One thing that my brewers OCD would force me to do is swap out the magnum with Columbus and/or Chinook to keep it in the spirits of the C hops.  :P

568
Beer Recipes / Re: IPA malt bill advice
« on: February 10, 2014, 06:51:23 PM »
I just cleaned out my supply of Munich Saturday. I went 50/50 Munich and Pilsen malt (6.5 lbs of each) with 4 or 5 oz of C 120. But I was going for a big hoppy amber. Kind of a hoppier version of Nugget Nectar. I landed a 55 lb sack of Avangard Munich for $40.

This being said, this isn't a standard IPA. If I use Munich in an IPA, it's 10-15% with medium crystal from 3-5%. I just kicked a keg of my all Zythos IPA. I experimented with mainly base malt. 66% two row, 33% Maris otter, and like 3.5 oz of C 120. I loved it. This might be my new go to bill for IPAs. All this balance talk in an IPA doesn't work for me. I brew mine so that they aren't balanced. I feel that a good AIPA should be more than skewed to the hops. I try to fit in a pound of hops in my IPAs. I seek much more of a balance in an APA.

569
General Homebrew Discussion / Re: Cold Keg
« on: February 08, 2014, 08:12:55 PM »
At this point, I just hope the beer lines don't freeze!  Single digits in my garage!

Put a thermometer in your freezer and monitor the temp. If you you're really concerned about it, you could suspend a utility lamp in it somehow and plug it into your temp controller. Flip it to the heat side and set it at 38 degrees or whatever you normally run your freezer at. I used to hang a utility lamp on the water pipes in a crawl space I had at my old house. Those puppies throw off some heat.

570
Beer Recipes / Re: 1st Barleywine
« on: February 08, 2014, 03:39:04 PM »
Frank, how many IBU are you targeting?

Denny, I went against the grain of best practice and quit measuring IBUs. I always found that the measurements that I would calculate never satisfied my hop liking. So, I'm looking for a butt load of IBUs... enough so that there will be a solid hop presence after a year of aging.

What about dry hopping after a year? Anybody ever done that?

Also, I'm thinking about stretching the boil out to 2 hours so that I can thin the mash out by about a half gallon.

Yes you can dry hop after a year, and I have done that.

+1
usually with English IPA, but it will work great here too.

Was thinking 3 or 4 ounces of cascade

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