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Messages - scottNU

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1
Beer Recipes / Re: Improving the malt flavor of an IPA
« on: November 05, 2014, 08:57:30 PM »
Curious to know what temp  you are mashing at as that can change the malt profile as well, maybe try mashing a little higher.

I mashed at 152F that last time I brewed this beer.  I was reluctant to mash higher because I wanted a relatively crisp, dry finish.  Last time it finished at 1.008.  I could probably get away with mashing at 154 or 155F.

2
Beer Recipes / Improving the malt flavor of an IPA
« on: November 04, 2014, 11:04:03 PM »
I am on a mission to brew a decent IPA.  It's a delicious yet slightly frustrating mission.  After a few iterations, I think I have the hop profile at a good point.  However, the beer needs to be a little maltier and more complex.  The hop aroma and flavor are solid, but I think a more interesting malt profile is needed to balance the bitterness. 

The original recipe is: 
11 lbs                Pale Malt - 2 Row (Rahr) (1.7 SRM)           
1 lbs                 Vienna Malt (Briess) (3.5 SRM)               
8.0 oz                Caramunich II (Weyermann) (63.0 SRM)       
0.50 oz               Centennial [10.30 %] - First Wort
0.50 oz               Magnum [12.30 %] - Boil 60.0 min               
0.50 oz               Cascade [6.40 %] - Boil 10.0 min       
0.50 oz               Centennial [10.30 %] - Boil 10.0 min               
1.00 oz               Amarillo [8.40 %] - Steep/Whirlpool      10.0 min
1.00 oz               Simcoe [12.10 %] - Steep/Whirlpool  10.0 min     
0.50 oz               Cascade [6.40 %] - Steep/Whirlpool  10.0 min             
1.0 pkg               American Ale II (Wyeast Labs #1272)     
1.00 oz               Amarillo [8.40 %] - Dry Hop 3.0 Days         
1.00 oz               Simcoe [12.10 %] - Dry Hop 3.0 Days         

I am considering reducing two pounds of the 2 Row and replacing it with two pounds of Munich malt.  The rest of the recipe would stay the same.  Does this seem like a reasonable approach? 

Thanks for the help.

3
Kegging and Bottling / Re: Big Gravity Brew - Bottling
« on: November 04, 2014, 10:46:41 PM »
I was searching for an old thread on this topic and wanted to ask a clarifying question.  I have an RIS, fermented with Wyeast 1728 Scottish Ale.  ABV is right at 10%.  I am planning to bottle condition with the hope of drinking a few bottles and aging a few of the bottles.

The beer has been in the primary fermenter a little over two months.  I am concerned about a flat beer.  I think this yeast should be robust enough to carb the beer - unless of course the collective wisdom is that I need to add some additional yeast to insure carbonation. 

My question is process.  I plan to boil up the priming sugar.  Cool it.  Add it to the bottling bucket and rack the beer on top of the sugar solution to mix.  I assume I can add the yeast (if needed) before racking the beer and mixing should be sufficient.  Is this the proper way to add additional priming yeast before bottling?

Thanks.

4
All Grain Brewing / Re: First Big Beer
« on: August 29, 2014, 01:38:13 PM »
Make sure you have some DME around.  I sometimes take a big hit on efficiency when doing a high gravity beer.

I brewed an imperial stout today that had a target OG of 1.100.  The pre-boil target was 1.079 and I came in at 1.068.  This is the biggest beer I have brewed and maxed out my cooler.  I normally hit my targets, but I knew coming in low was a risk with some much grain.  I added about 1.4 lbs and DME and hit the OG after the boil. 

The beer is a little more expensive than I expected due to the DME, but hey, it's fun!

In that situation you can also sparge more. unless the problem was poor conversion from too thick a mash or something, the sugars are in there, you just need to rinse them out. of course then you have to boil longer but that isn't always bad with a big beer as it will help develop some nice flavor complexity.

Good point.  Thank you.  I was a bit short of time and I was prepared for a second sparge but daddy duty called so I cheated a bit with the DME.

5
All Grain Brewing / Re: First Big Beer
« on: August 29, 2014, 01:32:57 PM »
Make sure you have some DME around.  I sometimes take a big hit on efficiency when doing a high gravity beer.

I brewed an imperial stout today that had a target OG of 1.100.  The pre-boil target was 1.079 and I came in at 1.068.  This is the biggest beer I have brewed and maxed out my cooler.  I normally hit my targets, but I knew coming in low was a risk with some much grain.  I added about 1.4 lbs and DME and hit the OG after the boil. 

The beer is a little more expensive than I expected due to the DME, but hey, it's fun!

6
Beer Recipes / Re: Summit Saga
« on: August 27, 2014, 01:42:50 PM »
Summit has posted some information on their website including hops and basic grain bill and a generic comment on yeast.  I'm sure you have that information.  The hops and yeast will get your started and you should be pretty close with two row and a crystal malt to get the color close. 

It is a great beer and experimenting on the grain bill will be delicious.  Good luck.

7
Ok, understood.  Thanks!

8
I had to dump 372 gallons of beer a week ago due to a stupid employee mistake. About a 10K financial loss, maybe more. Maybe that will keep things in perspective. ;)

ARGH!!  I just had a little brain aneurysm.  Sorry to hear that....

9
In the case of an Imperial Stout, using mashing water with the proper alkalinity level is more likely to produce pleasant and full roast flavors instead of the dry and potentially acrid roast flavors that accompany overly low wort pH.

How low of of pH is too low?  Is it an extremely narrow window?

10
Beer Recipes / Re: Imperial Stout Advice
« on: August 26, 2014, 11:08:51 AM »
Great advice.  Thanks folks!

I will drop mash a bit to 151F and extend for 90 minutes.  I will also sparge with a little more water (maybe a 2nd sparge) to make sure I extract as much as possible. 

Thanks again for the feedback.  This is exactly what I hoped for!

11
Beer Recipes / Re: Imperial Stout Advice
« on: August 26, 2014, 05:51:13 AM »
Thanks Keith. 

And true to my philosophy, I will have beer at the end of recipe.

12
Beer Recipes / Re: Imperial Stout Advice
« on: August 25, 2014, 08:47:18 PM »
Biggest question is what about the yeast? Are you doing a starter? One package of liquid yeast will be severely under pitching.

Yes, I will definitely do a starter.  On a stir plate.  And pitch with plenty of O2.

big starter. you are going to want like a 2 or 3 liter starter. either step it up or consider a batch of ordinary bitter to grow your yeast up first.

Yes, great idea.  I will step it up.  Thanks.

13
Beer Recipes / Re: Imperial Stout Advice
« on: August 25, 2014, 08:23:54 PM »
Biggest question is what about the yeast? Are you doing a starter? One package of liquid yeast will be severely under pitching.

Yes, I will definitely do a starter.  On a stir plate.  And pitch with plenty of O2. 

14
Beer Recipes / Imperial Stout Advice
« on: August 25, 2014, 06:38:25 PM »
Greetings fellow brewers.

I am looking for some feedback on an imperial stout recipe I intend to brew this week.

12 lbs                Pale Malt, Maris Otter (Thomas Fawcett)        Grain            80.0 %       
1 lbs 4.0 oz          Chocolate Malt (Simpsons) (430.0 SRM)      Grain             8.3 %         
1 lbs 4.0 oz          Roasted Barley (Crisp) (695.0 SRM)            Grain            8.3 %         
8.0 oz                Barley, Flaked (Thomas Fawcett) (2.0 SRM    Grain            3.3 %         
1.00 oz               Warrior [15.00 %] - Boil 60.0 min                Hop               48.6 IBUs     
0.50 oz               Magnum [12.30 %] - Boil 60.0 min              Hop               19.9 IBUs     
2.00 oz               Goldings, East Kent [5.00 %] - Boil 20.0      Hop              19.6 IBUs   
1.0 pkg               Scottish Ale (Wyeast Labs #1728) [124.21   Yeast       

It will be a 4 gal batch to make sure I have enough room in the MLT.  I typically use Magnum as my bittering hop and have 0.5 oz from a previous recipe - that's why I have two bittering hops.  I like Warrior too and appreciate the high AA for this big of a beer. 

Some additional details are:
Estimated OG: 1.100 SG
Estimated Color: 78.1 SRM
Estimated IBU: 88.1 IBUs
Estimated FG: 1.025 SG           

I will do a single infusion mash at 154F for 60 minutes with a water/grain ratio of 1.5.  I will boil for 60 minutes.  If the gravity is too low, I will add some DME to boost the wort.  Chill and ferment in the low 60Fs until the yeast slows down and then allow it to rise to upper 60s.

Any suggestions, comments or criticisms?  Thanks folks.

15
Kegging and Bottling / Re: Experiment with purging headspace in bottles.
« on: August 25, 2014, 10:16:48 AM »
This sounds like a great experiment.  From a testing perspective, you may want to consider adding some replicates.  Two or three at each condition.  This would allow you to increase your confidence on the impact of purging and it would also allow you to add time as a variable (although you would lessen the replicate benefit to a degree if you checked at two or three points). 

I'd love to hear your results when you finish the experiment.

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