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Messages - brewsumore

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196
Beer Recipes / Re: NB's Plinian Legacy
« on: June 28, 2014, 05:42:37 PM »
I'd be happy to post my Blind Pig recipe if you care to see it.

Cool, please post.  I've never had blind pig though it is supposedly on tap at a bar in my neighborhood.

done:

https://www.homebrewersassociation.org/forum/index.php?topic=19721.0

197
Beer Recipes / Re: Blind Pig IPA clone
« on: June 28, 2014, 04:54:48 PM »
Oh yeah,  I treated my mash and sparge water, hitting very close to Bru'n Water's "Yellow Bitter" profile, with ~5.35 pH for the mash.

198
Beer Recipes / Blind Pig IPA clone
« on: June 28, 2014, 04:38:31 PM »
I told Narcout I'd be happy to post this adaptation, and I think this is worth sharing.  I based it on other threads from folks who communicated with Vinnie, as well as from the Zymurgy clone recipe, so kudos to Brandon and others for their talent and notes to forums.  I'm a batch sparger.

I just racked to kegs and added the dry hops, and it tasted phenomenal already.  I pitched yeast at 64F, held it there for 30 hrs, then up to 65F, and after 7 days up to 66F for 79% attenuation.  The West Coast Ale yeast is very clean/neutral, and flocculates better than US-05, although much slower to attenuate.  It takes a full 2 weeks to ferment dry.  Still, it will be my new house yeast for IPA and PA.

Apologies to 5 gallon batch brewers - I am sharing this as an 11.5 gal batch, since the ingredient amounts aren't so fractional this way.  Although I had planned to leave behind 1/2 gal of wort in the kettle along with break material and hop spooge, I ended up collecting most of the wort, first carefully strained through a fine mesh strainer to omit most break material from entering my fermenters.

I think I will now go add the oak chips since I want to see what that adds.  I've never used untoasted oak before.

The IBUs are in line with previous brewers' take on bumping up from Blind Pig's actual, which I believe is 61 calculated IBUs.  Based on my taste of it today I'm glad I did.  I let the 0 minute hops addition steep 10 minutes before chilling the wort.  Pre-dry-hop it still isn't over the top hoppy.  I'm going to keg hop 4 days at 65F and then 4 - 5 days at 35F.

The reason my hop alpha %'s are odd is because I use the potency loss function in ProMash. 

Based on my own tastes I slightly decreased the amount of chinook as bittering hops from the Zymurgy clone, and increased slightly the carapils since I like a bit of body even in my IPAs, both ideas that Brandon also suggested he might try in future brews of his take.  :D  From what I've seen, the wheat malt is optional.  I left it in there for what I still believe adds foam positive results.

Here's mine:

06-15-2014  Blind Pig IPA Clone

A ProMash Brewing Session Report
--------------------------------


Recipe Specifics
----------------

Batch Size (Gal):        11.50    Wort Size (Gal):  11.50
Total Grain (Lbs):       24.00
Anticipated OG:          1.060    Plato:            14.69
Anticipated SRM:           5.7
Anticipated IBU:          82.2
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Actual OG:  1.059   Plato: 14.51
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  4.85      by Volume:  6.20  From Measured Gravities.
ADF:            78.9      RDF         65.6  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 78 %
Anticipated Points From Mash:  59.79
Actual Points From Mash:       59.69


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 85.4    20.50 lbs. Pale Malt(2-row)              America        1.037      2
  4.2     1.00 lbs. Wheat Malt                    America        1.038      2
  4.2     1.00 lbs. Crystal 40L                   America        1.034     40
  6.3     1.50 lbs. Caramel Pils Malt             Belgium        1.034      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.10 oz.    Chinook                           Pellet   7.56  32.4  60 min.
  1.10 oz.    Columbus                          Pellet  13.94  31.3  60 min.
  0.50 oz.    Cascade                           Pellet   4.12   2.1  30 min.
  1.90 oz.    Amarillo                          Pellet   8.25  16.3  30 min.
  2.00 oz.    Amarillo                          Pellet   8.25   0.0  0 min.
  2.00 oz.    Cascade                           Pellet   4.12   0.0  0 min.
  2.00 oz.    Centennial                        Pellet   7.80   0.0  0 min.
  2.00 oz.    Simcoe                            Pellet  13.00   0.0  0 min.
  2.00 oz.    Amarillo                          Pellet   8.25   0.0  Dry Hop
  2.00 oz.    Cascade                           Pellet   4.12   0.0  Dry Hop
  2.00 oz.    Centennial                        Pellet   7.80   0.0  Dry Hop
  2.00 oz.    Columbus                          Pellet  13.94   0.0  Dry Hop


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.25 Tsp    Wyeast Yeast Nutrient          Other     10 Min.(boil)
  1.50 Unit(s)Whirfloc                       Fining     5 Min.(boil)


Yeast
-----

Mangrove Jack M-44 U.S. West Coast Ale


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:   24.00
Water Qts:   40.17 - Before Additional Infusions
Water Gal:   10.04 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.67

Tun Thermal Mass:      0.00
Grain Temp:              65 F


Saccharification Rest Temp: 153  Time:  75

Sparge Temp:                168  Time:  10


Total Mash Volume Gal:    11.96  - After Additional Infusions




Notes
-----

To soften hop edge/punch, you can add 1 oz untoasted American oak chips/cub
es per 5 gal, although adding oak has been discontinued by Russian River. 
Steam them for 15 minutes and add in hop bag to keg ~10 days.

199
Beer Recipes / Re: NB's Plinian Legacy
« on: June 28, 2014, 03:34:06 PM »
Calculated IBUs per Beersmith are 289.  I'm sure the actual IBUs are significantly less. 

The 20ml of hopshot alone contributes 180 IBUs, if I'm reading the documentation correctly.

Wow! That's a lot of calculated IBUs, even though as I believe we all know in terms of perception, bitterness tops out around 100 IBUs. 

I should have said that my Blind Pig is similar based on the hop variieties used, but no where near the IBU load.  I just finished the transfer to kegs and dry-hopping and was extremely pleased with the taste going into the keg.

OG 1.059, FG 1.012 so with the Mangrove Jack's yeast I got 79% attenuation.  The FG is what I was expecting given mash temp 153F and 2.5 lb total of crystal + carapils for 11 gal batch.

200
Beer Recipes / Re: NB's Plinian Legacy
« on: June 28, 2014, 10:43:57 AM »
Last summer, a friend gave me a bunch of whole cone cascade hops from his back yard, and I used them in an IPA.  I had read to use 5x more fresh hops than dried, and I did, but hadn't adjusted for the amount of drying time, 2- 3 days after being picked and then at least 2 weeks in the freezer vacuum sealed.

Anyway, it was definitely over the top hoppy, but after enough time was delicious, and even good fresh if you felt like engaging the experience.

201
Beer Recipes / Re: NB's Plinian Legacy
« on: June 28, 2014, 10:37:07 AM »
That does indeed look like a hoppy recipe.  I didn't see the calculated IBUs anywhere.  I'll be kegging / dry-hopping a Blind Pig IPA clone today, that's pretty similar, but based on the delicious wort hydro sample I'm expecting a very tasty beer.  Mine is calculated at 82 IBUs + 10 minute hop stand due to lots of flameout hops.  I will be adding 4 oz pellet dry hops per corny, which will pack a lot of punch.  I've been dry-hopping 4 days ~65F and then 4 days @ 35F, and give the bag a good squeeze before removing, which has been working for me well for my tastes.

I have never used the Hop Shots, but plan to next time I brew a Pliney clone.

I'd be happy to post my Blind Pig recipe if you care to see it.

I used Mangrove Jack's West Coast Ale (M-44) yeast for this, and am about to go see if it attenuated fully, as it has the reputation for at 78% as attenuating 2-3 points higher than US-05.

Thanks for motivating me to get busy!

202
Equipment and Software / Re: Indestructible hydrometer
« on: June 27, 2014, 11:19:24 PM »
I've broken one in +14 years.  I use one for every batch, normally twice, sometimes thrice.  To calculate the OG of the chilled wort, the day I think it's reached FG, and sometimes I need to wait longer and measure again at kegging, the for sure FG.  I too have gone to the narrow range models, with a regular one as a backup.  I store each one in a hydrometer flask.  I've considered getting a hydrometer rack, but I'm afraid if I knocked it over then all of them would break.  I don't set it where I, or the wind would knock it over.

Each time I use it I'm happy to have that sample to taste.

203
Yesterday I brewed 10 gallons of Skotrat's Traquir House Ale recipe.  This morning I have 3-4 inches of krausen in each of my two glass carboys.  Fresh microbrewery Scottish ale yeast slurry is a wonderful thing.

That is an outstanding recipe.  Sláinte!

204
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: June 19, 2014, 09:48:42 AM »
I'm going to use their U.S. West Coast Ale M-44 tomorrow for a Blind Pig IPA clone, fermented around 64F.  I'll let you know how it goes.
I had a pack of this left and decided to take the risk on a pale ale this past Sunday. It is likely the last time I will ever use Mangrove Jack's yeast. I hope I can actually get this one to attenuate lower than 1.016. Fingers crossed...

Beersk-bro,

Sorry for taking so long to reply - my last 3 evenings have been busy.  Anyway, if you still are fermenting your beer, check out the following "Fermentation Observations" from the yeast description at Rebel Brewer:

Fermentation Observations:

Quick to start, this strain will linger through primary and secondary fermentation, achieving final gravity after 2 weeks. Krausen will be dense and creamy, occasionally voluminous. Patience in conditioning will reward brewers with a nicely dry, yeast -neutral beer.

http://www.rebelbrewer.com/shop/dry-yeast/west-coast-ale-dry-yeast-m44/

The M-44 was recommended to me at my LHBS for PA and IPA, as cleaner, more hop-focused, and more attenuative than US-05.  He was saying that US-05 attenuaes to about 76% and M-44 to around 78%.  Patience my friend!

As for being a quick starter (per the article above), I'm not convinced since after rehydration and held at 64F for 30 hrs and then up to 65F, my beer took a full +48 hrs to form a decent krauesen.  It does appear to be a slow, steady fermenting yeast.  Cheers and good luck with your brew. ;D

205
Ingredients / Re: Choke Cherry Juice
« on: June 15, 2014, 06:40:25 PM »
Yeah, I think I talk to hear what I'm thinking - so it sinks in better.  At least it's better than talking simply so that people can hear your voice.  8)

206
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: June 14, 2014, 11:00:39 AM »
I'm going to use their U.S. West Coast Ale M-44 tomorrow for a Blind Pig IPA clone, fermented around 64F.  I'll let you know how it goes.

207
General Homebrew Discussion / Re: What's Brewing this week?
« on: June 14, 2014, 08:56:55 AM »
Blind Pig IPA clone tomorrow

208
Ingredients / Re: Choke Cherry Juice
« on: June 11, 2014, 08:31:38 PM »
I made a chokecherry saison with 5 lbs fresh cherries, awesome.

Dude, I haven't seen your moniker in a long time.  Maybe it's me -anyway good to see you on the forum!

209
Ingredients / Re: Choke Cherry Juice
« on: June 11, 2014, 12:12:47 PM »
If it is good, potent, chalk-full-o-chokecherries juice I would add 1.5 quarts to fermenting 5 gal of beer on the 3rd day of the ferment.  Before I added it I would heat it to 145 - 155F on the stovetop in a clean SS pan and hold there for 15 - 20 minutes (definitely keep it below 160F or you'll set pectins causing pectin haze) to pasteurize it, and once cooled, add it to your fermenter.

It's REALLY good in stout, and you could add more juice to the fermenter for a stout, prolly up to 2 quarts.

If it's straight press from chokecherries, you might reduce it to 1 quart or even less.  I would add, taste, maybe add more.

I use 4 lbs of crushed chokecherries per 5 gal wort, stirred and pasteurized prior to straining/racking to the fermenters, and there's plenty of chokecherry flavor that way.

210
Thanks Denny.  Deja vu by the way, but I'm not going to search the archives to prove it.

Truth be known, I cannot change my tastebuds.  They, by the way, are unique to me.

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