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Messages - bluesman

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7516
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  



7517
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.

7518
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.


7519
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. ???

7520
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.  :)

7521
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.

7522
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.

7523
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!

7524
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

7525
Ingredients / Re: Inspired by Oyster Stout...
« on: February 18, 2010, 10:44:03 AM »
I was browsing through Ray Daniels book "The Ultimate Guide to Brewing Classic Beer Styles".

...and in the Stout chapter he talks about Oyster Stout in that it can be made with the actual oysters themselves, just the liquid, or only the shells. I guess one could add any combination thereof as well.

7526
Equipment and Software / Re: pH meter questions
« on: February 18, 2010, 10:39:12 AM »
All this talk about pH meters has me adding it to my wish list. Nothing like good QA during the brewing process to assure better beer.

7527
The Pub / Re: A newer, helathier Weaze.
« on: February 18, 2010, 10:35:39 AM »
Awwww Yeaaahhh!

You just took them up another notch. To the smoker they will go!  :)

7528
Yeast and Fermentation / Re: White Labs trial fermentation data
« on: February 18, 2010, 10:33:20 AM »
My experiences with White Labs have been helpful. They are willing to provide as much info. as they can. I've had phone conversations with their staff several times, some of which have been over a half hour each.

7529
I'm ready for spring too.

I am planning to make a starter for a Dusseldorf Altbier this weekend.

7530
The Pub / Re: tipping?
« on: February 18, 2010, 10:22:40 AM »
I'm certainly getting my mileage out of this thread.  :D

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