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Topics - dzlater

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1
Beer Recipes / Is the FG wrong in this recipe?
« on: March 05, 2015, 06:36:28 AM »
I know FG's in recipes are not to be relied on, but this has an OG of 1.052 and an FG 1.022? I'm thinking this should be 1.012? 
http://wiki.homebrewersassociation.org/BrownBagBrownPorter

2
Beer Recipes / Amber Ale recipe
« on: January 10, 2015, 02:27:52 PM »
I recently got some hops some of which I never used before.
I came up with this recipe using Waldo Lake recipe as a guide.
Did I do OK?
The hops I have are
Amarillo, Cascade, Mt. Hood, Northern Brewer, Nugget, Chinook,Glacier, Bramling Cross, Horizon,WGV (U.K.), Pilgram, Target

I'm open to suggestions on either the gains or hops but, I want to use what I have on hand.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Amber x
Brewer:
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.055 SG
Estimated Color: 18.4 SRM
Estimated IBU: 43.0 IBUs
Brewhouse Efficiency: 73.33 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs 8.0 oz          Avandard Premium Pale Ale Malt (3.0 SRM) Grain         1        54.7 %       
3 lbs 4.0 oz          Munich Malt - 10L (10.0 SRM)             Grain         2        27.4 %       
14.0 oz               Carared (Weyermann) (24.0 SRM)           Grain         3        7.4 %         
14.0 oz               Cararye (175.0 SRM)                      Grain         4        7.4 %         
6.0 oz                Melanoiden Malt (20.0 SRM)               Grain         5        3.2 %         
0.7 oz                Nugget [12.20 %] - Boil 60.0 min         Hop           6        35.1 IBUs     
0.5 oz                Horizon [11.50 %] - Boil 20.0 min        Hop           7        7.9 IBUs     
1.0 oz                Amarillo [9.70 %] - Boil 0.0 min         Hop           8        0.0 IBUs     
1.0 pkg               American West Coast (Lallemand #Bry-97)  Yeast         9        -             


Mash Schedule: My Mash
Total Grain Weight: 11 lbs 14.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 19.71 qt of water at 165.2 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.24gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------





3
General Homebrew Discussion / Lagering in a keg on it's side?
« on: May 07, 2014, 04:05:54 PM »
I would like to brew a lager.
I have a fridge with a controller to put the fermenter in.
I have three gallon kegs that I can lay sideways in the freezer compartment of my keg fridge.
Any reason that this would be a bad idea?

4
Beer Recipes / Is this a good recipe?
« on: March 28, 2014, 04:36:24 PM »
I found this recipe on the web.
It looks good to me.
What do you think, is it a solid recipe?
I never used First Gold hops, and I'm not sure if the flaked barley is needed?

Stinger - Standard/Ordinary Bitter
================================================================================
Batch Size: 5.5 gal
Boil Size: 7.06 gal
Boil Time: 90.000 min
Efficiency: 80%
OG: 1.037
FG: 1.009
ABV: 3.6%
Bitterness: 39.5 IBUs (Rager)
Color: 3 SRM (Morey)

Fermentables
================================================================================
                 Name    Type    Amount Mashed Late Yield Color
 Pale Malt (2 Row) UK   Grain  5.500 lb    Yes   No   78%   3 L
                Honey Extract 12.000 oz     No   No   75%   1 L
       Barley, Flaked   Grain  4.000 oz    Yes   No   70%   2 L
     White Wheat Malt   Grain  4.000 oz    Yes   No   86%   2 L
Total grain: 6.812 lb

Hops
================================================================================
       Name Alpha   Amount  Use       Time   Form  IBU
    Cascade  7.6% 0.6 oz Boil 90.000 min Pellet 21.0
 First Gold  6.2% 0.5 oz Boil 90.000 min Pellet 14.9
 First Gold  6.2% 0.25 oz Boil 15.000 min Pellet  1.6
    Cascade  7.6% 0.25 oz Boil 15.000 min Pellet  2.0

Yeast
================================================================================
        Name Type Form   Amount   Stage
 Safale S-04  Ale  Dry 0.388 oz Primary

Mash
================================================================================
               Name     Type    Amount      Temp    Target       Time
         Conversion Infusion 1.500 gal 166.530 F 153.000 F 60.000 min
 Final Batch Sparge Infusion 6.280 gal 170.402 F 165.200 F 15.000 min

5
All Grain Brewing / High Pre-boil gravity
« on: March 09, 2014, 03:31:05 PM »
    I have been figuring my recipes @ 80% mash efficiancy it always within a couple points, close enough for homebrew.  But my last few batches I have been ending up much higher.
  Looking at my notes (such as they are) I noticed it seems to occur on my low gravity beers, 1.045 and less.
   Today I did a beer the preboil was supposed to be 1.031 and I hit 1.041 which was actually higher then my intended post boil gravity. When I figure my efficiancy I get a 99%. I didn't even think that was possible.
I am using the same measuring stick to measure volumes that I have always used, so it's not that.  I was using a hydrometer and I recently got a refractometer. I calibrated the refractometer with distilled water
  The only thing different is that I switched from a false bottom to a hose braid in the mash tun.
The recipe was for 7 gallons preboil
6lbs pale ale malt
1.4 lbs crystal 60L
3.3 oz chocolate malt.
(the weird amounts is because I was using up the leftovers)
4 gallons mash
4 gallons sparge
I'm not sure what to use for mash efficiancy when figuring out a grain bill?









6
General Homebrew Discussion / Idea for siphoning to keg?
« on: January 09, 2014, 04:28:39 AM »
Any one think this is a bad idea?
Pressurize the keg.
Put a dissconnect on the end of the hose.
Place the other end of the hose in the fermenter.
Attach the dissconect to the out post of the keg, release the pressure release valve to draw a vacuum and start the siphon.

7
Beer Recipes / Dry Hopping w/ Willamette
« on: December 24, 2013, 03:32:33 PM »
I brewed an APA with these hops.
.5 oz challenger @ 60
.7 oz centenial @ 15
.3 oz simcoe @ 15
1 oz. centennial @5
1 oz. simcoe @ 5
.8 oz. sterling @ 0

Would dry hopping it with Willamette hops be a bad idea?
Or should I use one of the varieties that I used in the boil?







8
Beer Recipes / IPA hop schedule & varieties?
« on: November 24, 2013, 06:36:56 AM »
I could use a little recipe feed back.
I have a bunch of hops in my freezer, that want to use up.
So I am thinking of brewing up an IPA
I do have some other hops I could use: Bramling Cross, Challenger, Sterling, and EKG.
How's this look? I also plan on dry hopping.
IPA (American IPA)

Original Gravity (OG): 1.060  (°P): 14.7
Final Gravity (FG):    1.015  (°P): 3.8
Alcohol (ABV):         5.89 %
Colour (SRM):          4.4   (EBC): 8.7
Bitterness (IBU):      69.6   (Tinseth)

50% American 2-Row
50% Pale Ale Malt

1.00 oz Magnum Pellet (12.5% Alpha) @ 70 Minutes (First Wort) (0.2 oz/Gal)
0.50 oz Target Pellet (9% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Centennial Pellet (9.7% Alpha) @ 20 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.2 oz/Gal)

Single step Infusion at 153°F for 60 Minutes. Boil for 60 Minutes

Fermented at 68°F with


Recipe Generated with BrewMate

9
Is there any point in using whirl floc or other kettle finings if you are just going to dump all the break material into the carboy/bucket ?









10
Other Fermentables / Insipid cider, tannens and acid blend fix?
« on: September 30, 2013, 03:29:31 AM »
 I made another attempt at a cider. I followed one of the recipes from the cider seminar at the AHA conference," Bourbon Oaked Cider".
 After letting it ferment out (at this point it tasted pretty good) I transferred it to a secondary and added the bourbon soaked oak chips for two weeks.
After the two weeks I added camden tablets and potassium sorbate waited 24 hours and transferred to a keg. I had a taste and it pretty much tasted like apple juice with little flavor and no bite. It tasted better before adding the oak, and the camden/potassium sorbate, and now it doesn't need any backsweeting.
 My question are. Did adding the camden/potassium sorbate change the flavor, and would adding some acid blend and wine tannins to the keg help give it a bit more pop? Or does that stuff need to be added prefermentation?










11
Other Fermentables / Yeast nutient questions?
« on: August 29, 2013, 04:16:17 PM »
After attending the cider seminar at the AHA conference I want to give it another try.
The recipe says to use Fermaid-k and DAP.
I have wyeast yeast nutrient can I just use that?

12
Yeast and Fermentation / English yeast in a APA
« on: August 08, 2013, 03:19:35 AM »
I was planning on brewing an APA using wlp007,Dry English Ale yeast. From what I have read it should work well in an APA.
The shop had no 007, so asked if there was a wyeast equivilant.
He looked it up and said it was "whitbread"
Unfortunatly he gave me 1099 whitbread, instead of 1098 whitbread dry.
So how would 1099 work in an APA?

13
I brewed a bitter last Saturday with an OG of 1.040. Today it is down to 1.012.
I have brewed this same beer before and it finished at 1.010.
I still need to dry hop it the recipe calls for 1 oz. for 7 days.
The beer is to be served on June 28th at the AHA conference.
I have a few options I am considering.
1) Dry hop it today, in primary let it sit for a week, keg and force carb.
2) Transfer to secondary, dry hop it, let it sit for a week, keg and force carb.
3) Keg it today let the last few points of attenuation naturally carb, the keg. Add dry hops 1 week before serving.
4) Same as #1 but let it ferment out and add priming sugar to carbonate.
5) Same as #2 but let it ferment out and add priming sugar to carbonate.
6) My homebrew club has a cask I could use, so I could use one of the above methods or some combination of all of the above, and serve "real ale".
I am a little leary of this as I haven't done it before, and I am not sure if the cask would have time to settle before serving and I don't want to serve up a yeast mess.
7) Some variation of all of the above.
I do have a fridge I can put this in so cold crashing somewhere in the process is a possibility.

Thanks
Dan

14
The Pub / Sh!t Beer Geeks Say
« on: April 24, 2013, 03:43:54 PM »
This is hilarious.
http://vimeo.com/64558227
I bet we are guilty of uttering at leadt one of these phrases.  :D

15
Beer Recipes / Cream Ale Saison ?
« on: April 21, 2013, 05:42:46 AM »
 I was debating on whether to brew a saison or a cream ale, and came up with this.
I don't have a lot of experiance with saisons, so I figured I'd post the recipe and see what you all think?
Do you all think this will be any good, or just a nasty watery insipid mess?

OG 1.042
FG 1.006
IBU's 21
6 gallon batch

3.25 lb. 2 row
3.25 lb. 6 row
1 lb.     demerara sugar
0.5 lb.   flaked corn

0.25 oz. Polaris hops @ 60 min. (because I want to get rid of them, but I also have magnum I could use)
1 oz. saaz @ 10 min.

mash @ 148ºf
some sort of saison yeast?


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