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Messages - blatz

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16
Beer Recipes / Re: Heady Topper
« on: May 25, 2014, 10:56:50 AM »
Quote
Recipe: Heady Topper
Brewer: Blatz
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.92 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 13.00 gal   
Bottling Volume: 13.00 gal
Estimated OG: 1.073 SG
Estimated Color: 6.9 SRM
Estimated IBU: 138.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
27 lbs 8.0 oz         Pale Malt (2 Row) UK (2.4 SRM)           Grain         1        84.6 %       
1 lbs 14.0 oz         Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         2        5.8 %         
1 lbs 14.0 oz         White Wheat Malt (2.4 SRM)               Grain         3        5.8 %         
1 lbs 4.0 oz          Turbinado (10.0 SRM)                     Sugar         4        3.8 %         
5.00 oz               Apollo - 2012 [18.50 %] - Boil 60.0 min  Hop           5        123.1 IBUs   
2.50 oz               Simcoe - 2012 [13.10 %] - Boil 5.0 min   Hop           6        8.7 IBUs     
1.25 oz               Apollo - 2012 [18.50 %] - Boil 5.0 min   Hop           7        6.1 IBUs     
4.75 oz               Simcoe - 2012 [11.90 %] - Boil 0.0 min   Hop           8        0.0 IBUs     
2.50 oz               Amarillo Gold - 2012 [9.50 %] - Aroma St Hop           9        0.0 IBUs     
2.50 oz               Columbus (Tomahawk) - 2012 [15.20 %] - A Hop           10       0.0 IBUs     
2.50 oz               Columbus (Tomahawk) - 2012 [15.20 %] - B Hop           11       0.0 IBUs     
2.50 oz               Simcoe - 2012 [13.10 %] - Aroma Steep 30 Hop           12       0.0 IBUs     
1.25 oz               Apollo - 2012 [18.50 %] - Aroma Steep 30 Hop           13       0.0 IBUs     
1.25 oz               Centennial - 2012 [9.90 %] - Aroma Steep Hop           14       0.0 IBUs     
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         15       -             
4.00 oz               Simcoe - 2012 [13.10 %] - Dry Hop 10.0 D Hop           16       0.0 IBUs     
2.00 oz               Amarillo Gold - 2012 [9.50 %] - Dry Hop  Hop           17       0.0 IBUs     
2.00 oz               Centennial - 2012 [9.90 %] - Dry Hop 10. Hop           18       0.0 IBUs     
1.00 oz               Apollo - 2012 [18.50 %] - Dry Hop 10.0 D Hop           19       0.0 IBUs     
2.00 oz               Columbus (Tomahawk) - 2012 [15.20 %] - D Hop           20       0.0 IBUs     


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 32 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 40.00 qt of water at 161.1 F        150.0 F       75 min       

Sparge: Fly sparge with 9.67 gal water at 168.0 F
Notes:
------
10gms gypsum, 3.5gm epsom, 2.5 gm CaCl,
9.3gms gypsum, 2.3gm CaCl to sparge, 3.2 epsom

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

here's the one I used.  i did order the Pearl malt, FYI

17
Beer Recipes / Re: Stout - Oatis, Shakespeare, etc.
« on: May 25, 2014, 10:52:59 AM »
Quote
Recipe: Black Mamba
Brewer: Blatz
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 14.88 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 12.00 gal
Estimated OG: 1.069 SG
Estimated Color: 51.4 SRM
Estimated IBU: 68.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
19 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        65.8 %       
2 lbs 8.0 oz          Chocolate Malt (450.0 SRM)               Grain         2        8.7 %         
2 lbs                 Oats, Flaked (1.0 SRM)                   Grain         3        6.9 %         
1 lbs 12.0 oz         Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        6.1 %         
1 lbs 12.0 oz         Roasted Barley (300.0 SRM)               Grain         5        6.1 %         
1 lbs 8.0 oz          Oats, Malted (1.0 SRM)                   Grain         6        5.2 %         
6.0 oz                Black (Patent) Malt (500.0 SRM)          Grain         7        1.3 %         
2.75 oz               Columbus (Tomahawk) - 2011 [16.10 %] - B Hop           8        60.5 IBUs     
2.25 oz               Cascade - 2011 [7.20 %] - Boil 10.0 min  Hop           9        8.0 IBUs     
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         10       -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 28 lbs 14.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 37.16 qt of water at 165.8 F        154.0 F       60 min       

Sparge: Fly sparge with 9.05 gal water at 168.0 F
Notes:
------
Mash : Add 2.7gm gypsum, 3.2gm epsom, 2.3gm CaCl, 4.1gm PL
Sparge: 8.6gm gypsum, 3.2gm epsom, 5.37gm cacl,

best. stout. ever.

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

18
Yeast and Fermentation / Re: lagering
« on: May 23, 2014, 10:02:15 AM »
I don't. the first pint might be a bit yeasty but that doesn't bother me too much.

I don't usually either. I often use gelatin for lagers, wait a few days, then pump it all out.

same here.  if I am bringing the keg somewhere, I will jump the beer to another keg, however.

19
Beer Recipes / Re: Heady Topper
« on: May 23, 2014, 08:56:52 AM »
jonathan - I recently made 10gal batch, half given to a couple of friends.  its one of the "bear flavored" guy's clone attempts and it is pretty good, although I think the dryhop needs some work.  i can post what I made later if you want.

I still have a gallon probably left - made it at the beginning of february and its maybe a slight bit better now that when first tapped, albeit a lot of the bitterness has faded and its a little sweet.

20
Ingredients / Re: maris otter in stout
« on: May 23, 2014, 08:52:23 AM »
I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

Yes :) im planning to add a shot of coffee at secondary

even so, that looks way too low for a stout, especially one at 1.080.  I use ~ 16% dark roasted grains at 1.070.  YMMV

21
Ingredients / Re: Bravo, El Dorado
« on: May 23, 2014, 08:50:41 AM »
I think Bravo is very similar to Columbus and will be using them interchangibly if needed for bittering. It can be very pungent in my opinion. In a pale ale I used it for FWH and some dry hopping and it definitely was aggressive...

interesting - I have used Bravo many times before but mostly in bittering.

keith - you should use el Dorado and see what you think.  Jon's descriptors are right on I think.  I bought a # last year to experiment with, but after having my local brewery's IIPA with all el Dorado, and having had a few other el Dorado dominant beers I actually sold the # to Sean.  Too much fruity, sweet, watermelon for me - I prefer the more "old school" flavors and aromas - sharp citrus, pine, dank and I guess cat pee since I love simcoe.

and if you like it and others like it, well, you own a brewery, I'm only brewing for me and my friends, who like what I make especially because it is free.

22
General Homebrew Discussion / Re: Mango floaties in corny keg
« on: May 21, 2014, 06:47:28 AM »
keith - don't you have gloves?

23
Beer Recipes / Re: Stout - Oatis, Shakespeare, etc.
« on: May 21, 2014, 06:46:09 AM »
Check "can you brew it" for Shakespeare stout

I did, it says it wasn't cloned, and someone commented it didn't have that velvety flavor. Ninkasi lists these ingredients: 2-Row Pale, Chocolate, Crystal, Roasted Barley, Oats, Nugget hops. Another board mentioned using Wyeast 1968. I'm thinking of tinkering with McQuaker's to make it just a little bigger and see if that hits the mark -- a good excuse for a two-gallon BIAB experiment.

for shakespeare, I've used a mashweasel's clone attempt and tweaked it and came out with something that's probably 90% there - i've brewed it three times now and dig it.

I'll post it if you're interested.

BTW - I'm not sure I would describe Shakespeare as "not hoppy or overly roasty" in my opinion.  To me, those would be the first two words to describe it  ;)

24
I have a heady topper clone on tap right now, albeit made with yeast we cultured up from a few cans.

I'd venture to say a porter might even be better than IPA with that yeast...

25
Equipment and Software / Re: Thermapen or MW101 PH meter?
« on: May 01, 2014, 06:02:32 AM »
thermometer first.  to be honest, I really only spot check pH every now and then - Bru'n Water is deadly accurate...

Assuming your water is consistent. At the brewery I can dough in batch #1 at 8 am and with my normal acid and salt additions nail 5.4. Then dough in batch 2 at 2pm and same acid/salt additions and pH is 5.5.

I use RO  ;) ;D

26
Equipment and Software / Re: Thermapen or MW101 PH meter?
« on: April 30, 2014, 12:47:58 PM »
thermometer first.  to be honest, I really only spot check pH every now and then - Bru'n Water is deadly accurate...

27
Yeast and Fermentation / Re: Major Starter Blowoff- what would you do?
« on: April 30, 2014, 11:51:02 AM »
Hey Paul.  Thought about this thread as I checked my 4.5L starter for 10G of lager I'm brewing this weekend.  I typically put a small drop of Fermcap in the erlenmeyer as I'm boiling to prevent boil-overs.  It also keeps the krausen in control as it's up towards the 5L mark but not going higher.  One small bottle lasts a lifetime....

Just a thought for you.

Dave

Dave

I'm ashamed to admit...

I have Fermcap S and just flat out forgot to use it until I was watching the 5L flask start to near blowing off last week. It then dawned on me to use that (although I don't use it anywhere else anymore). 

worked great, and I had back pressure on the main batch within ~7-8 hours on saturday so I assume all is well.

28
Yeast and Fermentation / Re: Major Starter Blowoff- what would you do?
« on: April 30, 2014, 11:48:05 AM »


that's almost as much as I lose on each batch to dumping off warm beer in the tower line... :o

Hey Paul, I finally broke down and bought one of these last year. Got sick of dumping warm beer in the tower. You can hook it up in less than 5 minutes. Works as advertised  :


http://www.towercooler.com/

thanks Jon!

29
Ingredients / Re: Azacca Single hop IPA tasting notes
« on: April 25, 2014, 07:38:09 AM »
Do you use a lot of gypsum though , Paul ?  Depending on grist, using 300ppm will sometimes drop my estimated pH to 5.3. That's when I bump it back up to 5.4 with baking soda.

I target 250, can't remember the Cl level, but its low, maybe 8:1 sulfate:chloride, can't remember.

I also start with RO like Martin and I believe you as well.

30
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 25, 2014, 07:33:42 AM »
nice amanda!  APA?

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