[denny]

I won't be able to brew for Big Brew this weekend, so I'm brewing a German pils tomorrow and an IPA of some sort later in the week.

[tommymorris]

I am planning to brew the Nearly Nirvana Pale Ale next week.  I am planning to follow the exact recipe.

My oldest is graduating college this weekend so I can’t Big Brew on the day of.

[denny]

I am planning to brew the Nearly Nirvana Pale Ale next week.  I am planning to follow the exact recipe.

My oldest is graduating college this weekend so I can Big Brew on the day of.

Which recipe? The old one or the new one?

[tommymorris]

I am planning to brew the Nearly Nirvana Pale Ale next week.  I am planning to follow the exact recipe.

My oldest is graduating college this weekend so I can’t Big Brew on the day of.

Which recipe? The old one or the new one?

I didn’t know there were two. This is the one I found linked to the Big Brew announcement and it is the one I used.

https://www.homebrewersassociation.org/homebrew-recipe/nearly-nirvana-pale-ale/

[Fire Rooster]

AG Batch #91, (4.5-5 gal in Fermenter)

6 lbs Vienna (Weyermann)
1 1/2 lbs White Wheat (Briess)
1 lb Dark Munich (Deer Creek)
4 oz Organic DME (Briess)

50 min, 7 grams CryoHop Mosaic (AA 22.7)
10 min , 7 grams CryoHop Mosaic

10-12 oz W-34/70 bottom cropped yeast

60 min Mash, 1/4 t gypsum
50 min Boil, 1/4 t gypsum

BIAB, Double Drop
Tilt, OG=1.035, FG=1.005

[Village Taphouse]

My next batch will be a Czech Pilsner.  Pilsner malt + Munich 2 + a smidge of Copper malt, Sterling to bitter and then US Saaz later in the boil and 2124. 

[denny]

4th go at my Houblon Chouffe homage tomorrow. Using the last of my Crisp Hana malt.

[HopDen]

4th go at my Houblon Chouffe homage tomorrow. Using the last of my Crisp Hana malt.

Denny, would you care to share the recipe, process and what you may have changed on this 4th iteration?


Sent from my iPhone using Tapatalk

[denny]

4th go at my Houblon Chouffe homage tomorrow. Using the last of my Crisp Hana malt.

Denny, would you care to share the recipe, process and what you may have changed on this 4th iteration?


Sent from my iPhone using Tapatalk

Just dropped the p rest from 131 to 12 5. See if it makes any difference.  Hopefully you can get the recipe here. If it doesn't work, let me know.  https://community.grainfather.com/recipes/971257

[fredthecat]

4th go at my Houblon Chouffe homage tomorrow. Using the last of my Crisp Hana malt.

Denny, would you care to share the recipe, process and what you may have changed on this 4th iteration?


Sent from my iPhone using Tapatalk

Just dropped the p rest from 131 to 12 5. See if it makes any difference.  Hopefully you can get the recipe here. If it doesn't work, let me know.  https://community.grainfather.com/recipes/971257

i know someone else has said, and it may just be your prerogative, but one has to be logged-in to view grainfather recipes.

[Skeeter686]

i know someone else has said, and it may just be your prerogative, but one has to be logged-in to view grainfather recipes.

I created an account, so let's see if I can post an attachment here...http://cloud.tapatalk.com/s/645d61da8b274/602-Hobblin_Shoes.pdf

Sent from my SM-X700 using Tapatalk

[Skeeter686]

I created an account, so let's see if I can post an attachment here...http://cloud.tapatalk.com/s/645d61da8b274/602-Hobblin_Shoes.pdf

Sent from my SM-X700 using Tapatalk

It looks like this sorta worked and there's a link to a PDF of the recipe.

@denny - I'm trying to understand your mash schedule.  I would think that 90 minutes at 148°F would fully convert the grains, but then you take it up to 155, then 168 (which I assume would deactivate the enzymes) and again down to 150.8. 

I don't have decades of brewing experience, so I'm probably missing something.   What do the 155 and 150.8 periods contribute?

Sent from my SM-X700 using Tapatalk

[denny]

I created an account, so let's see if I can post an attachment here...http://cloud.tapatalk.com/s/645d61da8b274/602-Hobblin_Shoes.pdf

Sent from my SM-X700 using Tapatalk

It looks like this sorta worked and there's a link to a PDF of the recipe.

@denny - I'm trying to understand your mash schedule.  I would think that 90 minutes at 148°F would fully convert the grains, but then you take it up to 155, then 168 (which I assume would deactivate the enzymes) and again down to 150.8. 

I don't have decades of brewing experience, so I'm probably missing something.   What do the 155 and 150.8 periods contribute?

Sent from my SM-X700 using Tapatalk

Yeah, got a couple mash steps. Just fixed that.

[denny]

Man, I'd dickchimped it worse than I realized! Should be 125/30, 148/90, 155/30, 168/20

I should point out that the only reason I use that mash schedule is for the Hana malt. For "normal" pils malt I'd do 148/90 and call it good

[tommymorris]

Nearly Nirvana Pale Ale today. A little late re: Big Brew Day. Better late than never.

Boiling now. I can’t decide if I should pitch a Novalager slurry or Bry-97 packet. Novalager seems pretty close to me.

Edit: I decided to go with Bry-97 after all.