Author Topic: What's Brewing this Weekend?  (Read 274682 times)

Offline tommymorris

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Re: What's Brewing this Weekend?
« Reply #3450 on: October 24, 2021, 03:47:47 pm »
Brewing an Amber Lager today with lots of Sterling hops late and S-23 slurry. My first go with S-23 turned out well so I decided to put the slurry to use.

Offline fredthecat

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Re: What's Brewing this Weekend?
« Reply #3451 on: October 24, 2021, 04:38:14 pm »
AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

50g is a lot especially dried. i havent used orange zest in a long time but i an only remember like 1 or 2 tsp max of fresh zest with no pith. 50g would be several heaping tsp i believe

Offline denny

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Re: What's Brewing this Weekend?
« Reply #3452 on: October 24, 2021, 05:09:21 pm »
This is the porter I'm doing today...

#586 - Nick Danger Porter
American Porter
Recipe by Denny Conn
Batch Size
6 US Gal
Losses
0.5 US Gal
Boil Time
60 mins
Mash Efficiency
75%
Mash Volume
6.817 US Gal
Sparge Volume
2.202 US Gal
OG (SG)
1.069
FG (SG)
1.017
IBU
48.6
Colour (SRM)
30.2
ABV
6.80%
 
 
Mash and Sparge volumes calculated using the "Fozzie" profile.
Fermentables Amount Usage PPG SRM
Lamonta : Pale American Barley Malt 12.00 lb (72%) Mash 36.4 3.0
Metolius : Munich-style Barley Malt 1.80 lb (11%) Mash 35.2 11.0
Crystal - 60L (2-Row) 1.25 lb (7%) Mash 32.2 80.5
Chocolate Malt 0.90 lb (5%) Mash 30.6 400.3
SPECIAL Belgium® 0.60 lb (4%) Mash 35.4 152.5
Black Patent Malt 0.13 lb (1%) Mash 32.7 525.4
Mash Steps Temp Time
Mash In 153 °F 60 min
Mash Out 168 °F 10 min

Tettnang  (IBU: 8.7) 1.00 oz (33%) Pellet First Wort 60 min 3
Hallertau Magnum  (IBU:
31.5) 1.00 oz (33%) Pellet Boil 60 min 12
Cascade  (IBU: 8.4) 1.00 oz (33%) Pellet Boil 10 min 6.3

WY150 - SNS
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline tommymorris

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What's Brewing this Weekend?
« Reply #3453 on: October 24, 2021, 05:20:01 pm »
This is the porter I'm doing today...

#586 - Nick Danger Porter
American Porter
Recipe by Denny Conn
Batch Size
6 US Gal
Losses
0.5 US Gal
Boil Time
60 mins
Mash Efficiency
75%
Mash Volume
6.817 US Gal
Sparge Volume
2.202 US Gal
OG (SG)
1.069
FG (SG)
1.017
IBU
48.6
Colour (SRM)
30.2
ABV
6.80%
 
 
Mash and Sparge volumes calculated using the "Fozzie" profile.
Fermentables Amount Usage PPG SRM
Lamonta : Pale American Barley Malt 12.00 lb (72%) Mash 36.4 3.0
Metolius : Munich-style Barley Malt 1.80 lb (11%) Mash 35.2 11.0
Crystal - 60L (2-Row) 1.25 lb (7%) Mash 32.2 80.5
Chocolate Malt 0.90 lb (5%) Mash 30.6 400.3
SPECIAL Belgium 0.60 lb (4%) Mash 35.4 152.5
Black Patent Malt 0.13 lb (1%) Mash 32.7 525.4
Mash Steps Temp Time
Mash In 153 °F 60 min
Mash Out 168 °F 10 min

Tettnang  (IBU: 8.7) 1.00 oz (33%) Pellet First Wort 60 min 3
Hallertau Magnum  (IBU:
31.5) 1.00 oz (33%) Pellet Boil 60 min 12
Cascade  (IBU: 8.4) 1.00 oz (33%) Pellet Boil 10 min 6.3

WY150 - SNS
What is the yeast? Your recipe says “WY150”. WY1450?

Thanks

Offline allenhuerta

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Re: What's Brewing this Weekend?
« Reply #3454 on: October 24, 2021, 05:21:21 pm »
First brew in a while. Just an IPA with Bravo at 60 and Triple Pearl & Vic's Secret and planned dry hop with the same two. Looking at "West Coast"-esque brew. I know the hops don't fit, but they are what I have on hand.

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« Last Edit: October 24, 2021, 05:27:36 pm by allenhuerta »

Offline Fire Rooster

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Re: What's Brewing this Weekend?
« Reply #3455 on: October 24, 2021, 05:29:11 pm »
AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

Maybe it was just the wrong recipe to use it in.  I'd also question the amount and how you prepared it.

Over time I've tried other methods, this was a last ditch effort.
I need to focus on the 4 main ingredients before getting fancy.

Offline Fire Rooster

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Re: What's Brewing this Weekend?
« Reply #3456 on: October 24, 2021, 05:30:35 pm »
AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

50g is a lot especially dried. i havent used orange zest in a long time but i an only remember like 1 or 2 tsp max of fresh zest with no pith. 50g would be several heaping tsp i believe

Point taken, I think your right.

Offline allenhuerta

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Re: What's Brewing this Weekend?
« Reply #3457 on: October 24, 2021, 05:31:27 pm »


l
I need to focus on the 4 main ingredients before getting fancy.

There are a number that I wish would take this advice lol


Sent from my Pixel 4a using Tapatalk


Offline Slowbrew

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Re: What's Brewing this Weekend?
« Reply #3458 on: October 24, 2021, 05:58:53 pm »
AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

50g is a lot especially dried. i havent used orange zest in a long time but i an only remember like 1 or 2 tsp max of fresh zest with no pith. 50g would be several heaping tsp i believe

Point taken, I think your right.

50g is about 1/4 cup and would be a very big dose of orange zest.  :o

Paul
Where the heck are we going?  And what's with this hand basket?

Offline Iliff Ave

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Re: What's Brewing this Weekend?
« Reply #3459 on: October 24, 2021, 06:41:35 pm »
Yeah that’s a ton of orange. I use the zest of one orange post fermentation with good results. I think it’s less than 10g
On Tap/Bottled: IPL, Kolsch, bitter, Czech pils

Fermenting:
Up Next: amber lager, Italian pils

Offline fredthecat

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Re: What's Brewing this Weekend?
« Reply #3460 on: October 24, 2021, 06:43:28 pm »


l
I need to focus on the 4 main ingredients before getting fancy.

There are a number that I wish would take this advice lol


Sent from my Pixel 4a using Tapatalk


a number of commercial brewers. i cant get a porter unless its vanilla/cherry/maple etc

Offline Fire Rooster

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Re: What's Brewing this Weekend?
« Reply #3461 on: October 24, 2021, 07:48:34 pm »
Thanks all, was trying the lazy way out.
Fresh orange zest is the way to go, not dried, and in lower amounts.
Beer is not too bad, but not up to the American Homebrewers Association standards. :(

Offline denny

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Re: What's Brewing this Weekend?
« Reply #3462 on: October 24, 2021, 08:24:54 pm »
Thanks all, was trying the lazy way out.
Fresh orange zest is the way to go, not dried, and in lower amounts.
Beer is not too bad, but not up to the American Homebrewers Association standards. :(

There's a lot to be said for dried, too, used properly.  That said, consider this.....in witbier, bitter orange peel is used for bittering and coriander seed is used for orange flavor.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Iliff Ave

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Re: What's Brewing this Weekend?
« Reply #3463 on: October 24, 2021, 11:46:55 pm »
80% pils
16% Munich I
4% caramunich

Bravo @ 60 minutes
1 oz each of hallertau blanc and cascade @ 20 minutes
1 oz each of mandarina and cascade @ 2 minutes
2 oz ekuanot dry hop

34/70
1.055
28 ibu
On Tap/Bottled: IPL, Kolsch, bitter, Czech pils

Fermenting:
Up Next: amber lager, Italian pils

Offline dannyjed

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Re: What's Brewing this Weekend?
« Reply #3464 on: October 24, 2021, 11:56:28 pm »
80% pils
16% Munich I
4% caramunich

Bravo @ 60 minutes
1 oz each of hallertau blanc and cascade @ 20 minutes
1 oz each of mandarina and cascade @ 2 minutes
2 oz ekuanot dry hop

34/70
1.055
28 ibu
Interesting looking beer with that hop combo. I managed to put together the annual Berry Mead yesterday (Orange Blossom honey, Michigan UP blueberries, raspberries, and blackberries.


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Dan Chisholm