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Messages - madscientist

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Ingredients / American Munich
« on: December 29, 2010, 04:49:11 PM »
Can someone help me determine what is meant by American Munich Malt?  Wyermann?  CaraMunich?

General Homebrew Discussion / Re: 2011 Brewing Goals
« on: December 28, 2010, 04:29:42 PM »
I too, just started brewing this summer, and in the few batches i've had I've learned a lot.  I've been reading over John Palmer's How To Brew and picked up on some things that I didn't realize when I first started out.  My main goals are just to continue brewing beers I like, and Beers I think others will enjoy.  So here are some of my 2011 homebrew resolutions:

1.) Improve cleaning/sanitization.  Although I've never encountered a problem, I think there are things I can improve to make it easier and more efficient.  

2.) Spend a few bucks to make some equipment improvements.  I really need a 5 gallon stock pot because I want to move up to partial mash recipes and maybe small all grain sometime.  I want to pick up an aquarium pump so i can thoroughly oxygenate my wort prior to pitching yeast.

3.) Move away from dried yeast sprinkled on top.  Again, never had an issue, but I would really like to try liquid yeast and practice with starters and use them if appropriate.  

4.) Just improve my overall brew process to get the most out of my beer.  This is already happeneing, especially with my last batch.

Beer Recipes / Re: Rye Pale Ale
« on: December 27, 2010, 03:11:17 PM »
Since you want to brew a rye pale ale, I'll assume you want some rye in your grain bill!  ;)

You mentioned Terrapin . . . Here is a clone of that recipe I made that tasted like the real thing. The IBUs are a little higher than what you're shooting for, but not by much.

Terrapin Rye Pale Ale Clone
A ProMash Recipe Report
Recipe Specifics

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       12.50
Anticipated OG:          1.058    Plato:             14.22
Anticipated SRM:        6.9
Anticipated IBU:          44.9
Brewhouse Efficiency:  72 %
Wort Boil Time:            90    Minutes

Pre-Boil Amounts


   %     Amount     Name                          Origin        Potential SRM
 74.0     9.25 lbs. Pale Malt(2-row)              America        1.036      2
 10.0     1.25 lbs. Munich Malt                   Germany        1.037      8
  8.0      1.15 lbs. Rye Malt                      America        1.030      4
  4.0      0.50 lbs. Victory Malt                  America        1.034     25
  4.0      0.50 lbs. Honey Malt                    Canada         1.030     18

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  0.50 oz.    Magnum                           Pellet  14.00  27.1  45 min.
  0.75 oz.    Fuggle                              Pellet   5.00   8.2  30 min.
  0.50 oz.    Goldings - E.K.                  Pellet   4.75   3.4  20 min.
  0.50 oz.    Goldings - E.K.                  Pellet   4.75   2.0  10 min.
  1.00 oz.    Cascade                           Pellet   5.75   4.1  3 min.
  1.00 oz.    Amarillo Gold                    Whole   10.00   0.0  Dry Hop

WYeast 1272 American Ale II

Mash Schedule
Mash Type: Single Step

Grain Lbs:    12.50
Water Qts:   18.00 - Before Additional Infusions
Water Gal:    4.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.44 - Before Additional Infusions

Saccharification Rest Temp : 153  Time:  60
Mash-out Rest Temp :              0  Time:   0
Sparge Temp :                      168  Time:  15

Total Mash Volume Gal: 5.50 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

OK I'm adjusting this recipe a little bit and going to use Light DME instead of the Pale 2-row.  I want to know what people think, if i'm on the right track (It will end up being a partial mash)

Recipe Gravity: 1.056 OG
Recipe Bitterness: 38 IBU
Recipe Color: 11° SRM
Estimated FG: 1.014
Alcohol by Volume: 5.4%
Alcohol by Weight: 4.3%

German Munich                 1.00 lb, Grain, Mashed
Honey Malt                    0.50 lb, Grain, Other
Light D.M.E.                  4.50 lb, Extract, Extract
Rye malt                      1.00 lb, Grain, Mashed
Victory Malt                  0.50 lb, Grain, Mashed

Amarillo Gold                 1.00 oz, Whole, 0 minutes (Dry Hop)
Cascade                       1.00 oz, Pellet, 3 minutes
Fuggles                       0.50 oz, Pellet, 30 minutes
Kent Golding                  0.50 oz, Pellet, 10 minutes
Kent Golding                  0.50 oz, Pellet, 20 minutes
Magnum                        0.50 oz, Pellet, 45 minutes

General Homebrew Discussion / Re: under the wire
« on: December 27, 2010, 01:52:32 AM »
It's coming down pretty hard in NJ. Been playing with the Snow Leopard (kinda fitting for the weather) upgrade I got for my macbook pro (ok so I'm behind the times)... I do have an Amber Ale sitting in the fermenter that I need to bottle...

Storminator... Love it!

Nothing brewing, but I may spend Christmas Eve morning bottling my amber ale if i hit my FG.  If not, I'll leave it in the fermenter until monday. 

Equipment and Software / Re: dead mouse in my carboy
« on: December 16, 2010, 05:20:41 PM »
The Dropkick Murphys have a song called "Good Rats..." about some rats that drowned themselves in a barrel of Guinness.. I don't know if its actually true or not, but it's a fun song and this topic reminded me of that. 

Has anyone suggested "Dead Mouse Ale?" 

Equipment and Software / Re: fermentation chamber
« on: December 16, 2010, 05:16:33 PM »
I actually won't have to use my swamp cooler for the next few batches.  Said closet is holding steady at 58F.  Should keep the beer right in the low 60s. 

Equipment and Software / Re: fermentation chamber
« on: December 16, 2010, 03:21:20 PM »
The frementation swamp cooler is the low-tech, low cost way to go.  This past summer, it was hot as hell, and the closet I use to ferment my beer (one bedroom apartment) didn't really go below 80 degrees.  By using Euge's method, I was able to take a 10 gallon tub, and fit a bucket in there nicely.  I poured in some water, and a good deal of water bottles.  I also put an old tshirt over the bucket so it would draw up the cool water.  The water was around 58-60 with all the ice bottles, and it kept the beer fermenting at around 68F.  It's a little bit of a pain moving it from my kitchen and cleaning it up when a batch is done but it worked.  I want to add some fans and some reflectex/insulation.  The other downside was that it did sweat a lot on the really hot days.

Thanks.  I'm looking forward to this brew... but I look forward to every batch I brew. 

I haven't brewed anything since before Halloween!  I'm seriously going through withdrawl.  That being said, my fiance will be out friday night with one of her bridesmaids, so I will be home brewing up a batch of Amber Ale.  Amber Ale was my first brew, and I really liked it.  This time I am changing up the recipe to be more on the malty side and using different hops.  I'm also going to try a few new/different techniques rather than just throw everything in and boil away like i did on the very first batch. 

What temperatures are you using for your steeping and sparging?

155 i believe

Think i just answered my own question.  Anyway, work is dull today so comments still welcome. :-)  

Hops are Hallertau (1 oz. 60min) and Fuggle (1 oz last 5 min).  Don't think they have high AA content if i remember correctly so I don't think I'd have to do much adjusting for the bitterness if adding a late addition of extract.

Hey all,

So i'm going to brew an amber ale this weekend, and I am hoping to tweak my technique a little bit to get the most out of my beer.  It's an extract kit from midwest supplies, and it includes specialty grains and 6 lbs of liquid malt extract.  I will steep the grains in one pot, and heat water in a second pot to the same temp.  I will rinse the grains with this second batch of water right into the boil kettle.  Is this acceptable, do I benefit from doing this rather than just doing everything in one pot?

I also want to add half the LME early, and the second half in the last 15min of the boil.  I heard this is supposed to improve the quality of the beer. 

I'm mainly concerned about the steeping.  Should I even bother rinsing my grains with more water or is that excessive/unnecessary?


General Homebrew Discussion / Re: Boil....hard or slow.....
« on: December 14, 2010, 05:20:23 PM »
I learned from a previous batch to keep it steady and just turning over.  On said batch, I had a pretty vigorous boil and when I went to add the hops... well let's just say I'm still cleaning hop residue and charred malt extract out of my burners and stove.  Funny thing is, even though I lost about a gallon or so of wort, that beer was my best homebrew to date.  All my friends have asked for it again.  (It was a witbier).

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: December 14, 2010, 05:16:34 PM »
Thumbs up. 

As a still novice homebrewer, I enjoy hearing about the different recipes and how they come together, whether or not they give specifics.  Plus they explain some of the chemistry behind the beer, which is my life. (I'm a chemist)  It's really cool to see how the brewery/brewpub function together and how Sam runs his business... some good tips to keep in mind for the day this whole analytical chemist career tanks... Definately entertaining, and it's good to see a show promoting craft beer. 

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