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Topics - Phil_M

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Beer Recipes / Fresh Hop DIPA
« on: September 15, 2016, 01:12:13 PM »
Need someone to look over this grain bill and let me know what they think.

Brewing a batch of beer with a friend, using the Cascade hops he grew this year. He likes hoppy beers, so I'm going to try a stab at a DIPA.

Kinda running with the vibe of the AHA Pliny the Elder clone recipe, found here:

OG 1.077, mash @ 151oF.
60% Rahr Pale Malt
15% Briess Pale Ale Malt
10% Weyermann Munich
10% Invert No. 1 (Lyle's Golden Syrup)
5% Crystal 60 (Might use English medium crystal if I have enough...)

Pretty much as specified in the original, I'll likely add some Cascade at flameout, perhaps in lieu of the centennial. While it's possible the cascade could get "lost" in the other hops, I'm thinking any fresh/wet flavors will still be noticeable.

Beer Recipes / Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 10:59:25 AM »

Has anyone brewed this recipe?

I'm thinking about brewing this for Thanksgiving/Christmas, serving from a gravity dispense cask. I plan on a "test" brew in the near future, both to test out the recipe and my isinglass preparation.

I plan on following the recipe pretty closely.

36.4% Malting Co. of Ireland Stout Malt
14.4% Fawcett Optic Malt
14.4% Simpson's Golden Promise Malt
7.6%   Briess Pale Ale Malt
8.4%   Bairds Chocolate Malt (see note)
5.8%   Crisp English Brown Malt
6.3%   Lyle's Golden Syrup
6.6%   Lyle's Golden Syrup/Blackstrap blended to make black invert

29 IBU of Fuggles @ 90 minutes
10 IBU of CLuster @ 30 minutes
0.25g/L of Fuggles in the cask

The biggest hangup I have in this recipe is the black malt. Kristen England specifically mentions not using black patent malt, and frankly black patent seems to be the only black malt available. Also, this needs to be an approachable beer, and while I don't think the tannins or anything from the roasted malt husks will be a problem I'm curious what others think. Should I just use chocolate malt like I've laid out? Or just go with black patent malt? Blend the two? Just can the both of them and use roast barley?

Has anyone else encountered this?

I've heard of excess foam, but I'm having no issues with that. Only the first pour is affected, all the rest are fine. Thinking the beer sitting in the lines is collecting this off flavor from the tubing.

Equipment and Software / Odd chest freezer question...
« on: June 28, 2016, 01:09:47 AM »
Alright, so all my beer for our Fourth of July party is in the kegerator ready to roll. (We've been sampling it, it's tasty. Pics once the gelatin has worked its magic) Now we're planning on using the kegerator as "overflow" fridge space leading up to the party.

Where would you all recommend I place the thermometer probe for my temp controller? Just hang it in the middle of the chest freezer, measuring air temps? (I'd likely set it to 37oF, so that it'd never be able to go above 40o.

Kegging and Bottling / Perlick 650SS (Flow Control) Binding Up
« on: June 25, 2016, 12:28:59 AM »
So, I finally sprung to refurb my kegerator with Perlicks and barrier tubing. I've got a 3-faucet setup, and one of my Perlicks is kinda binding up. Opening and closing the faucet has a metal-on-metal crunchy feel to it. Took it apart, and sure enough the "upper" ball on the control stalk (the pivot ball, not the closure one) has a scuff mark on the side where it's wearing against the main part of the faucet. Lots of swarf too, really don't want metal bits in my beer.

So, is this something that needs to be returned? Or did I goon something up when I put the faucets back together after their initial cleaning? The other two work just fine.

Ingredients / MIld Malt for Historic Recipes
« on: June 22, 2016, 11:03:24 AM »
What would you use?

I keep hearing things to the effect that "modern" mild malt is not a replacement for mild malt in old recipes, due to not having enough diastatic power. Is this true? Or should I just run with it?

Yeast and Fermentation / Final Gravity Estimation
« on: June 15, 2016, 12:58:59 AM »
Aside from gathering data from prior batches, what is the best way to try and estimate final gravity when planning out a beer?

I know from experience that some of Wyeast's strains are far more attenuative than their fact sheets imply, so simply using their attenuation percentages doesn't work. Clearly mash temps factor into all this as well.

What's driving this question are the two beers I've got fermenting right now. Brewed a 10g batch of best bitter on Sunday, split it into two carboys and pitched Wyeast 1968 in one, 1318 in the other. Right now the 1318 is at 1.014, while the 1968 is at 1.011. I'm hoping they both finish in the mid-upper single digits for FG, and it occurred to me that I don't have any real idea what to expect them to finish at.

Mash was 152 for 90 minutes, final temp was 149, FWIW. 93% MO, 5% Crystal 60L, 2% Chocolate.

Events / Stupid 2016 NHC Question?
« on: June 08, 2016, 05:17:32 PM »
Are bags allowed? Can't seem to find any information either way.

Beer Recipes / Too much crystal?
« on: June 06, 2016, 11:17:44 AM »
My lager has been shelved, need to get a beer ready for the 4th. Plan on doing a best bitter:

OG 1.045
93% Maris Otter
5% Crystal 60
2% Chocolate Malt (for color)

20 IBU @ 60 min - Fuggles
15 IBU @ 20 min - EKG
5 IBU @ 5 min - EKG

I want this beer to be pretty dry, with a hint of the caramel 60 flavor in the background of this beer. I'll probably mash pretty low, around 150, for 90 min. Should I reduce the crystal malt, or leave as is to build a little more body back into the beer?

I'd much rather continue my experiments with invert syrup in place of crystal malt, but I need to churn out a great beer quickly.

All Grain Brewing / First lager!
« on: April 16, 2016, 02:37:11 AM »
Finally pulled the trigger on a chest freezer! Been wanting to try my hand at lagers for a long time, but of course I've got some questions...

I plan on buying a bulk bag of pils malt. I know WORT-H.O.G. advocates Best Malz, and I know a few other folks do as well. Any suggestions?

I know this isn't the equipment section, but any advice on temp controllers? I could build my own, but part of me wants a COTS solution.

Most importantly, what should I brew first? I have a pack of WLP835 German Lager X from the recent Vault release. Clearly a higher gravity brew wouldn't be wise, and I'm thinking the opposite end of the spectrum holds issues as well. I'm thinking Boh Pils, Marzen, maybe a vienna lager? Any other thoughts/suggestions?

I'd also like to respectfully ask that people ignore attempts to drive this off topic, and not respond to any problematic posts.

Beer Recipes / Brett Kamut Saison
« on: April 12, 2016, 12:46:21 AM »
I've been thinking about brewing a beer like this for a while. I now feel I'm confident enough with my sanitization (thank you iodophor) to introduce Brett B. into my brewery.  I'm Probably being overly cautious waiting this long to use Brett, but I'm paranoid, but don't mind me. Cultured up the dregs of a bottle of Orval today, going to slowly step it into a normal-sized starter over the week. Brew day is scheduled for Saturday, with a backup on Sunday in case I have to work.

I've long had a plan to brew an Orval-esque beer utilizing a Saison yeast. I made a blend of my recent Saison with the Orval I used to start my culture, and I like how the pale malty saison and the Orval worked together. My wife found some puffed gamut cereal (single ingredient) that I'd like to use as well.

After looking at several different Orval clone recipes, here's my planned grist:

Target OG: 1.060
5.5 gallon batch

40% Dingemann's Belgian Pilsner Malt
25% Briess Pale Ale malt
20% Weyermann Dark Munich malt
15% Torrified (puffed) Kamut

I figure the brett will dry the beer out nicely, so I'll mash at 150o for 90 minutes. Same relative process as my last saison, just a slightly higher temp.

For hops, I'm aiming a bit high as I intend to age this beer for a long time, 1 year or more, to allow the brett to really develop. Will higher IBU levels impact the Brett?

Target 40 IBU

60 minutes:
20 IBU Hallertau Mittelfrueh

5 minutes:

Might dry hop with Saaz or EKG, for grins.


1L starter of Orval dregs, fermented out, chilled, and decanted.
1L shaken not stirred starter of Wyeast 3724

Ferment in a 6.5 gallon carboy with Fermcap S to avoid using any sort of blowoff tube. Use foil over the mouth of the carboy until the initial krausen starts to dissipate, then switch to an airlock. I'll chill to the mid/upper 60's, then let the beer free rise in temp for the first few days. Once the airlock goes on I'll start ramping up tempts a degree or two a day, probably till 80ish degrees. My understanding is that the brett will enjoy the heat as well.

My concerns are the higher IBU levels messing with the brett, and the pilsner malt/pale ale mast not being enough to convert the Veinna malt/torrified wheat. Not being that familiar with brett, I might bulk age the beer for a few months in secondary. (I've got 5 gallon glass carboys) I don't want to risk bottle bombs, and I really have no idea how much the brett will attenuate things. I'm also concerned with the brett getting too funky/weird with the elevated temps.

Ingredients / Dry hopping a beer that'll be aged...pointless?
« on: April 11, 2016, 09:48:37 PM »
Like the subject says. I've got a 10.0% abv Saison that I intend to lay down for a while...I'm about a week out from bottling. Dry hop with an ounce of EKG, yes or no?

Ingredients / Torrified Wheat-Mill or Not?
« on: April 11, 2016, 12:03:37 PM »
So my wife found some single-ingredient puffed Kamut cereal at the local grocery store. Kamut is supposedly the same variety of wheat the ancient Egyptians raised. While I don't know how authentic those claims are, I know it's tasty stuff, and I'm thinking about putting some into a saison.

Any, my question is should this be milled or not? The puffed berries are pretty large, about double the size of "normal" puffed wheat.

Kegging and Bottling / Belgian Corked/Caged Bottles
« on: March 30, 2016, 02:07:13 PM »
I've got a bunch of these bottles. I've used them in the past for a Saison, and never got the corks to "mushroom" out and able to be twisted out by hand.

I'm not certain what carb level I targeted, I think it was 3-3.5. Should I up the carbonation level? Is there some trick to getting the corks to work right? I don't want to push the carb level up too high, I'm not quite sure how much the bottles can take.

Beer Recipes / Test #2
« on: March 26, 2016, 01:33:16 AM »
This is my second brew to collect data on my new batch sparge/cooler setup.

Kitchen Sink Saison (AKA, brew with what you've got.)
90% Briess Pale Ale Malt
10% Briess Flaked Barley
30 IBUs EKG @ 60 min
5 IBU fuggles @ 10 min

My fuggles have an AA of 3.3, otherwise I'd use them to bitter.

So here's the question for this brew, what sort of final gravity can I expect with Wyeast 3724? Plan right now is to mash at 146oF for 2 hours, to wring everything out of it that I can. Unnecessary? You tell me, that's why I'm asking.

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