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Messages - bluesman

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7501
All Things Food / Re: Ethnic Cooking
« on: February 19, 2010, 10:36:49 AM »
Thanks cap - i will have to make this very soon!

+11,000,000,001

7502
Beer Recipes / Re: Water profile for a maibock
« on: February 19, 2010, 10:33:52 AM »
I'll bet Kai will help you out on this. His ears are probably burning as I type.

7503
Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 19, 2010, 10:32:14 AM »
...especially if I can't get any info on the Dusseldorf water profile.

I guess I'm on the hook for that ;)

The idea of using the Duesseldorf city water is that it seems to be suitable for brewing Altbiers and therefore I assume that a number of Altbier breweries use it. I meant to publis it as a water recipe but haven't done that yet. But you can find it here as I used it as an example:

http://braukaiser.com/wiki/index.php?title=Building_brewing_water_with_dissolved_chalk#Calculating_the_salt_additions

If you don't dissolve the chalk you'll have to double the amount of chalk you add since it is less potent in neutralizing the malt acidity when not dissolved with CO2.

I was also playing with the addition of a new feature to my spreadsheet. This would allow you to specify a target water profile and weights for the particular ions. Then it calculates an error between the current profile and the target profile. Using the solver in Excel or OpenOffice you can then determine what salt additions would work best to match that profile. But it didn't work as expected with the OpenOffice solver and I haven't tried Excel yet.

Kai

Kai...I was checking out your website last night and in particular the water treatment page.

So dissolving regular ground chalk...calcium carbonate into my Poland spring water will get me closer to a Dusseldorf water profile.

I guess I'll need to calculate how much based on my current CaCO3 and the targeted amount using your spreadsheet.

I'll have to find some time this weekend to look it over.

Thanks for you help.

You are The King of all Imperial Beer Geeks!  ;D

My hat's off to you Kai.

7504
Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 19, 2010, 05:37:25 AM »
Your water may be a bit soft, but I think you should give it a try.

I'm thinking that might be a last resort, especially if I can't get any info on the Dusseldorf water profile.

7505
Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 18, 2010, 06:50:33 PM »
How can I get there with a Poland Spring base.

I guess the problem is that you don't know what you start with. Although I know the city water profile of Duesseldorf I don't know what the water profile for Zum Uerige is. Supposedly they have a deep well for their water.

Kai

Here's the Poland Spring Water Mineral Profile as published.

Poland Spring® Natural Spring Water — Mineral content analysis
View the full mineral analysis of our spring water.  Read our bottled water quality report (PDF).

Inorganic Minerals and Metals MRL MCL Level Found
Calcium 0.10 NR 4.4-7.7
Sodium 0.20 NR 3.9-7.4
Potassium 0.10 NR 0.65-1.0
Fluoride 0.100 2.0 (1.4-2.4) 0.11-0.12
Magnesium 0.10 NR 0.91-1.2
Bicarbonate 1.0 NR 6.7-20
Nitrate 0.010 10.00 0.22-0.85
Chloride 1.10 250 5.5-13
Copper 0.050 1.0 ND
pH (units) NA NA 5.72-6.68
Sulfate 0.10 250 2.0-5.8
Arsenic 0.0014 0.010 ND
Lead 0.005 0.005 ND
Total Dissolved Solids 1.0 NR 35-46
All units in (mg/l) or Parts per Million (PPM)
 

7506
All Grain Brewing / Re: Decoction & High Water:Grain Ratio
« on: February 18, 2010, 06:41:48 PM »

Temperature too.
I nail my mash temp everytime.

I can never nail my temps with decoctions, at least using calculated amounts.  I need to pull a ot more and keep adding it back til I get where I want.  Guess I'm decoction dysfunctional!



I think it's just tough to nail them in a cooler. A RIMS system would make it so much easier.

7507
Beer Recipes / Re: Recipe check - Dusseldorf Altbier
« on: February 18, 2010, 06:32:13 PM »
I put together a clone loosely based on Zum Uerige from Dr. Frank Hebmuller. Thanks again for the link Denny. I need to get my water closer to that regions profile. How can I get there with a Poland Spring base.

This is going to be triple decocted with a sparge  @  125, 144, 158, 169

Here's the recipe so far...Revision A.

Zum Uerige Loose Clone
Dusseldorf Altbier

 
Type: All Grain
Date: 2/27/2010
Batch Size: 5.50 gal
Brewer: Bluesman
Boil Size: 6.62 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00
  
Ingredients
 
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 85.15 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.46 %
0.38 lb Caramunich Malt 2 (60.0 SRM) Grain 3.60 %
0.19 lb Carafa I (319.0 SRM) Grain 1.80 %
1.00 oz Pearle [8.00 %] (60 min) Hops 26.4 IBU
1.00 oz Hallertauer [4.00 %] (60 min) Hops 11.9 IBU
1.00 oz Tettnanger [4.90 %] (20 min) Hops 8.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc  
5.50 gal Poland Spring (R) Water  
1 Pkgs European Ale (White Labs #WLP011) [Starter 1800 ml] Yeast-Ale  

Beer Profile
 
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 4.77 %
Bitterness: 47.0 IBU
Est Color: 11.7 SRM
 
Mash Profile
 
Mash Name: Decoction Mash, Triple Total Grain Weight: 10.57 lb
Sparge Water: 2.60 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
  
Decoction Mash, Triple Step Time Name Description Step Temp
30 min Protein Rest Decoct 16.0 qt of mash and boil it 125.0 F
15 min Saccharification Decoct 5.34 qt of mash and boil it 144.0 F
15 min Saccharification Decoct 5.03 qt of mash and boil it 158.0 F
Sparge with 16.0 qt Heat to 169.0 F over 10 min

 
  
Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
 
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 21.0 days
Storage Temperature: 36.0 F  



7508
All Things Food / Re: Pizza Fatta en Casa
« on: February 18, 2010, 05:46:17 PM »
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear.  With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza.  Who needs to order out anyway???



You said it!  I haven't ordered pizza in months.  I like mine so much more, and it's so easy to make!

+1


I have alot of fun making pizza. It's a very rewarding. Kind of like homebrewing.

7509
Beer Recipes / Re: Sam Adams Noble Pils clone
« on: February 18, 2010, 04:35:13 PM »
interesting stuff jgourd - thanks for passing that along.

I'm curious as I've never heard krausening as a substitute for carapils?  that's new to me, but I'm sure someone like kaiser has an explanation (hint, hint  ;)

+1

Great stuff... I like how they mix all of their hops together and split them evenly.

Also interesting to see them add a portion of the starter into the secondary to clean up the diacetyl.


7510
General Homebrew Discussion / Re: Grain Order Smell Like Smoke!
« on: February 18, 2010, 04:22:23 PM »
Grrr....  Just got my grain order from North Country.  Haven't opened it yet to take inventory but the box and packing slips are saturated in cigarette smoke.  Hopefully it didn't soke into the grain.  My guess is the fedex guy.

That sucks. Never had that happen before... Thank God.

I can't imagine it leaving North Country like that. ???

7511
Kegging and Bottling / Re: leaky keg top
« on: February 18, 2010, 02:21:58 PM »
Have you found the actual source of the leak yet?  You say top but do you know the specific location?

If you have some star san spray it on all the connections.  On the posts at the base and on top (the poppets), around the rim of the lid, and on the pressure relief valve (if it has one).  Charge it to 30 psi.  You will see it bubbling where it leaks.  Then you can diagnose the problem better.  There are many things that could be causing the problem, so you need to narow it down.

Could be a bad poppet, post not tightened down enough, bad or not lubricated o-ring, loose or worn out pressure release valve, or a dent in the lid itself.

+1

The hardest part of fixing a gas leak is finding it.  ;)

Fixing it is the easy part.  :)

7512
Beer Recipes / Re: Recipe check - Dusseldorf Altbier
« on: February 18, 2010, 02:16:30 PM »
Here's a recipe fro Zum Uerige, right from the brewmaster....

http://hbd.org/discus/messages/40327/42592.html

Thanks for that one Denny.

7513
Beer Recipes / Re: Recipe check - Dusseldorf Altbier
« on: February 18, 2010, 12:44:09 PM »
According to the style guidelines, not that I'm a style nazi or anything, it specifies moderate to low noble hop flavor. I wonder if there is a way to assign an IBU% to the bitterness of a specific style of ale. For instance, "low to moderate" hop flavor could be 25%+or- of the total IBU's in the beer.

If one were to take the top ten examples from a given style and attribute average IBU's for bitterness, flavor and aroma. I don't think this data has been compiled in such a format but I believe it would be useful to know when creating recipes for a specific style of beer.

7514
General Homebrew Discussion / Re: Going from 10 gallons to 220 gallons
« on: February 18, 2010, 10:56:47 AM »
Wow...your moving on up in the wide world of brewing. Congrats!

7515
General Homebrew Discussion / Re: Olive Oil
« on: February 18, 2010, 10:53:44 AM »
Here's a gigantic thread on this very subject from another forum authored by the one and only...never lonely Weazletoe.

http://forum.northernbrewer.com/viewtopic.php?f=1&t=54757&hilit=+olive+oil

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