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Messages - madscientist

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Beer Recipes / IPA Help
« on: September 30, 2012, 01:30:12 PM »
Since I've started brewing I have yet to brew an IPA.  I really want to try one for my next batch, but I need some help building the recipe.  I have decided I want to use a Columbus, Summit, Simcoe, Amarillo combination of hops, bittering with Columbus.  Below is the grain bill for a partial mash 5 gal batch with a 3 gallon boil volume.  I am just unsure if I should combine hops at each interval (20, 10, 2, 0 min) or use each one individually.  Here is the grain bill:

1.5 lb Pilsner malt
1.0 lb Munich malt
0.5 lb Crystal 20
0.25 lb Crystal 40
0.25 lb 2-Row malt
3.3 lb Pilsner LME
3 lb extra light DME @ 30 min

I really want to have a good balance between malt and hops.  I also think that using an english yeast (S-04) with this recipe will give it a nice character.  Or, should I drop the pils all together or go with US-05?  Anything to know about brewing an IPA?  In the end I'm shooting for something about 55-65 IBU.  This grain bill should put me at 1.068 OG which is where I want to be gravity wise.  Any help or advice would be appreciated.


Extract/Partial Mash Brewing / Re: Lightening extract?
« on: September 17, 2012, 05:11:19 PM »
I usually add my 60 min extract addition before the boil starts, after the sparge (partial mash).  I make sure its thoroughly mixed, then start heating to a boil.  Late additions help, but the thorough mixing and not adding with any heat/flame on the kettle has been a huge improvement.

General Homebrew Discussion / Re: The new apartment dilemma
« on: September 13, 2012, 04:54:21 PM »
I live in a tiny apartment with the same "no propane burners/grills" rule.  I've resigned myself to the electric stove, which although not ideal, does still work.  As many people said you can do smaller batches, and that is one way to go.  If you still would like to do 5 gallons, here's my tips.

1. Partial Mash/Partial Boil.  I boil 3 gallons of wort on an electric burner on high.  It's slow, but it does work.  I will dilute everything to 5 gallons or so in the fermenter.  I use a 2.5 gallon cooler to do my mashing. (Batch sparge)

2. Always remove the pot from the burner when adding extract.  I've been told and what I have experienced is electric stoves are notorious for scortching extract.

3. Late extract additions. 

General Homebrew Discussion / NB Marris Otter Extract
« on: September 07, 2012, 08:22:44 PM »
Anyone try this yet?

I used the grain once as part of a partial mash Irish Red.  Was a great beer, but I'm wondering what a beer with all MO would be liek. 

Was thinking of maybe doing a quick SMASH extract with MO.  Maybe a pale ale.  Marris Otter/Amarillo maybe?

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/7
« on: September 07, 2012, 08:15:33 PM »
After a short hiatus from brewing, I am doing a Blonde ale tonight with English ale yeast and a Rye Saison tomorrrow.

Yeast and Fermentation / Re: Wyeast 2124 @ ale temps
« on: July 18, 2012, 07:49:40 PM »
What temp did you pitch at? I was thinking of getting down as close to 45 as I can to pitch, then let it rise to about 60-62 and hold the temp there.

I pitched probably at 60, 62?  Getting the tap water cold enough has been a pain in the rear my bast two batches, and I unfortunately don't have a pre-chiller (yet, its on the to do...).  But it's also the reason I haven't brewed anything more.

Yeast and Fermentation / Wyeast 2124 @ ale temps
« on: July 17, 2012, 02:31:00 AM »
Preliminary results are in - Fermenting at ale temps with 2124 results in a very clean beer.  I used it in an "Oktoberfest."  I used 2 smack packs and made about a 1.5 L starter.  OG was 1.052, FG is sitting at 1.010 on the nose.  Fermented at about 62-64 for 2 weeks, and in week 3 let the temp rise up to 68.  Will bottle it probably Thursday night. 

Anyone thinking of trying this, I highly recommend it.  Just my 2 cents.

The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 04:23:33 PM »
I know someone like this.  He's a family member, and him and I were talking about Brewing and he was very quick to point out what was wrong with my entire process, or what he thought was wrong.  Just solidifed the fact that there's more than one way to do something, and if the things he does work for him, fine.  Personally I'm not gonna put any beer in a bottle that hasn't been hit with StarSan but that's just me. 

The Pub / Re: Read any good book lately?
« on: July 09, 2012, 09:20:23 PM »
I might have to look into some of those suggested here, I have been looking for something new to read.  As I said above, currently trying to read the Killer Angels by Michael Shaara.

Some of my favorites, which have been mentioned I think, but worth noting:
A song of ice and fire series (Game of Thrones) - George RR Martin.  One of the best series I have ever read. 

The Dresden Files - 13 books, and Jim Butcher continues to amaze me how he can keep things fresh and continuously develop the characters the way he does. 

The Kingkiller Chronicles (Name of the wind/Wise Man's Fear) - Patrick Rothfuss.  Could not put it down.  Want the last book soooo bad. 

The Pub / Re: Read any good book lately?
« on: July 09, 2012, 09:13:15 PM »
I am currently reading The Last Full Measure by Jeff Shaara

How do you like it?  I just started The Killer Angels, which I've had on my shelf for a while, but I can't seem to lock into it.

General Homebrew Discussion / Re: Pliny the Elder
« on: July 06, 2012, 12:36:59 PM »
I've never used DME to carb my beer, so I can't really say anything about it, but what temp are the bottles at?  I had a batch that wouldn't carb up and then I realized the ambient temp in the closet was only about 60F.  Moved them to 72F living room and they carbed up no problem.

General Homebrew Discussion / Re: citra help
« on: July 06, 2012, 01:25:02 AM »
My best pale ale was dry hopped with Columbus and Citra (1 oz each)... It was awesome.

Beer Recipes / Re: What makes a good Saison?
« on: July 02, 2012, 08:59:43 PM »
Wow, such great responses.  I think I have a good jumping off point.  I don't think I will spice it, I've learned from doing Hefeweizens to appreciate the flavors you get from a yeast.  And I think with Rye in there it'll be spiced enough.  I have tried other East Coast Yeasts and they are great, so I'll talk to Al and see what he says about this one.  I appreciate all the info!

Beer Recipes / What makes a good Saison?
« on: July 01, 2012, 02:52:20 PM »
I got my hands on some ECY Single Strain Saison yeast, but I admit this is a beer I know little about.  The only one I have had is Ommegang's Hennepin.  I often see terms like light, effervescent, peppery.  Has anyone ever done a Rye saison and how did it turn out?  What hops would you use?  Thanks!

Beer Recipes / Re: Lager Recipe Suggestions
« on: July 01, 2012, 12:41:11 AM »
I've been on a German Lager kick lately... Spaten comes to mind.  Hallertauer, Tettnager, Saaz... those are good hops to use.  Sierra Nevada Summerfest uses Perle and Saaz hops, and I think Pils/Munich malt.

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