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Homebrew Board - Recipes

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Kyle98
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1:11p, 7/8/14
AG
Redline, what yeast are you using? I didn't see it in any earlier posts.

Corndog, yeah, I figured since it probably won't be ready for a couple of months, why not throw in some fall spices. I've been wanting to do a pumpkin spice beer for the fall, and I want to do a sasion, so I figured I'd knock out two birds with one stone. I took a recipe that looked like it turned out good from HBT and tweaked it some.

jock, I know you've shared your email here before, but I couldn't find it. You mind posting it again? Got a couple of offline questions for you!
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WorkBoots09
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10:28a, 7/9/14
AG
What do most of y'all do for fermentation? Fridges with temp controls, swamp coolers, converted closets? I don't have a lot of options in my very small house, but I'm trying to decide if I can limp along with my swamp cooler set up or if I should spring for a fridge with a controller.

I also saw a pretty nifty plastic conical fermenter on HBT that is calling my name, but I'd have to have some kind of temperature controlled environment to put it in.
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jock itch
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10:36a, 7/9/14
chad@b52brewing.com

Your saison recipe looks interesting. I do have a few suggestions though:

- I'd use all 2-Row for the base. Won't hurt anything to blend, but I just don't think it will be noticeable w/ all the specialty malt and spices, so might as well save a few bucks.
- As far as yeast, try Wyeast 3711; however, I strongly recommend pitching in the mid 60's and letting it free-rise after active fermentation has kicked off. You'll get a lot more clove/spice phenolics which would go great in a pumpkin beer. At 70+ you'll get more banana/fruit esters which is fine, but just depends on what you're going for.
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jock itch
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10:44a, 7/9/14
quote:
After a week, I'll take it out of the water and just let it get up as warm as it wants. Figure 4 weeks for fermentation, then another 4-6 weeks in bottles.


Also, letting it free-rise after a week will likely not change much since the growth phase is over and most of the fermentables will be gone. It would help chug through those last few gravity points though, so there's no harm in it. Four weeks total fermentation seems good as 3711 will do 95% of it's fermentation within a week, then slow down tremendously. You'll think it's done when it's not, so give it plenty of time.
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Kyle98
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11:48a, 7/9/14
AG
Thanks for the tips! I went to the store yesterday, so I already have the WLP565. I did go with all 2-row for the base, though. The guy at the store reccomended that, as well. I'm brewing on Saturday, so we'll see how it goes!
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farmer2010
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2:21p, 7/9/14
AG
After doing a little research, I've decided experiment with lactic acid, vinegar, and "acid blend" to make my sour peach beer. It seems like acid malt is very inconsistent as far as souring a beer goes, and doing a traditional lactobacillus fermentation takes longer than I'd care to do. I'm hesitant to trying a sour mash because I fear it going horribly wrong, although fans of sour beers seem to like that method. I'll save that for the future if I end up disliking the acid additions.

Right now, I'm thinking something like:

6 lbs. (54.5%) Vienna Malt
4 lbs. (36.4%) Wheat Malt
1 lb. (9.1%) Caramunich

0.5 oz Horizon (12.5 AA) - 60 min

Safbrew S-33 dry yeast

Rack to secondary on 8 lbs. ripe peaches
Add various acids for souring prior to kegging
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Kyle98
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8:11p, 7/9/14
AG
So, 4 months later and the beer I kicked this thread off with is still great. Going to have to convert that one to all grain and see how it stacks up to the extract version.
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WorkBoots09
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8:47a, 7/10/14
AG
4 months?! I can't make mine last 2! I probably have a leak in one my kegs...

I decided that the next 2 saturdays are brew days for me. A bunch of our friends are taking a river trip in August, and they've requested a nice refreshing session wheat. I may throw some local honey in just for kicks. I'd like the honey character to be noticeable, so it should go in during primary as opposed to the boil, right?

Next week I'm either taking a stab at that brown ale or doing a very simple pale ale recipe. I keep telling myself I'll get a standard pale ale on my house list, but I always have some other idea push into my head that puts it on hold.
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Kyle98
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9:21a, 7/10/14
AG
I might have gone a little overboard in my brewing my first few months. My beer fridge was jam packed with homebrew. Everytime people try it, all I get are rave reviews, but when I try to get them to come over and drink my beer, they're always too busy, or it's too far, etc. My wife doesn't drink most of the styles I like, so she hasn't had much. It's mostly been up to me. I'm finally out of my first couple of brews, but I still have some of each of the next 5 left.

On top of that, I can't help myself in buying beer at the beer store whenever I see something I want to try.

I'm going to try again this weekend to get people to come drink my beer. I'm brewing, and my friends always tell me they want to come over when I brew, so they can see how its done. We'll see if anyone actually takes me up on it.
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Kyle98
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8:34a, 7/11/14
AG
Here's what I ended up with for the Pumpkin Spice Saison that I'm brewing up tomorrow, using BIABacus to help with scaling (going for 5.5gal into fermentor:

10 lbs 2-row
2 lbs Munich
.5 lbs Caramunich
.5 lbs Rye

Mash at 148* for 90 min, 10 min mashout at 170*

1oz Sterling 60min
1oz Sterling 15min
1oz Saaz 5min
1Tbsp pumpkin pie spice 5min

Ferment with WLP565 (1L starter). Pitch at 65ish ans hold as close to that as possible for 48 hours (still using swamp cooler, not having any luck with used chest freezers on Craigslist), then let it natually rise. Room temp will be 80-85*.

Notes:
Had to switch up my hop schedule, LHBS didn't have Spalt. The nutmeg and cinnamon seemed redundant, since both are already present in the pumpkin pie spice. This is my second all grain brew, using the BIAB method. The first came out pretty well, so hopefully this one will too.
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WorkBoots09
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9:44a, 7/11/14
AG
Looks like a solid recipe Kyle. I am in Arlington, and I haven't really seen any great Craigslist deals on chest freezers either. It's one of those jump on it when it happens type deals.

I'm brewing a simple wheat tomorrow, an adaptation of this Honey Orange Hefeweizen: http://www.homebrewtalk.com/f70/honey-orange-hefeweizen-169857/

Is there any reason pilsner malt should be used instead of standard pale ale malt? Is it just closer to a German Hefeweizen profile? Should I mess with more than 1 mash rest to deal with the protein in the wheat?
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jock itch
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10:03a, 7/11/14
Kyle, didn't notice it before but that little rye will be almost surely unnoticeable. We used 20% in our Rye Saison and it's still quite subtle IMO. Won't hurt anything of course, but I might sub a little wheat just for head retention purposes.

Your fermentation plan looks good. That 565 I believe is the Dupont strain as we discussed before, so don't be afraid to let it get nice and warm after the growth phase is over.

quote:
Is there any reason pilsner malt should be used instead of standard pale ale malt? Is it just closer to a German Hefeweizen profile? Should I mess with more than 1 mash rest to deal with the protein in the wheat?


My guess is like you mentioned, Pils malt is just more traditional in most European wheat beers. Would absolutely not bother with a protein rest assuming you're using wheat malt. Almost any malt we get these days are highly modified and in some cases a protein rest will actually negatively affect head retention.
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Kyle98
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12:14p, 7/11/14
AG
Operation Drink Kyle's Beer is a go for tomorrow. Looks like I might actually be able to make a dent in my stock, so I can get the pipeline going again. My wife wants a wheat, and I want to do an all-grain version of my Imperial IPA.
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RedlineAg08
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7:16a, 7/14/14
I used Belgian ale yeast WLP550 and I found out what happens.. Left town for 5 days for work came home to beer all over my wall. Oh well, brewed a new batch yesterday and it's gone much smoother.
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RedlineAg08
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7:16a, 7/14/14
I used Belgian ale yeast WLP550 and I found out what happens.. Left town for 5 days for work came home to beer all over my wall. Oh well, brewed a new batch yesterday and it's gone much smoother.
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Kyle98
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7:49a, 7/14/14
AG
Brew day for the pumpkin spice saison went very well. Hit my gravity right on, even though I was about a half gallon short of target into the fermentor. Only the second time on the new brew kettle, so I'm still dialing in the evaporation rate, etc.

The end of boil gravity sample tasted fantastic, and the smell coming from the fermentor is very nice. I've got it hovering between 65 and 75 right now (I don't have the best control with my swamp cooler setup). I'll probably start letting it free rise in the morning, if it looks like active fermentation is done.
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WorkBoots09
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9:14a, 7/14/14
AG
I love the smell of pumpkin spice in the fermentor!

I brewed my wheat yesterday nice and early, and I was finished with cleanup by noon. I estimated my grain temps too low, so my strike water was way too hot. I lost about 10 minutes trying to bring the mash down to 153, so my extraction was pisspoor. I had to add a pound of DME to get my numbers right, but after that I had a pretty smooth brew day. I tried coiling my hose in a plastic tub with ice water once my finished wort hit 120, but I think the hose was too well insulated. It didn't really seem to make the cooling go any quicker. It probably didn't help that it was already 95 outside by the time I started chilling. I need to come up with a better solution.

All in all, good brew day though. Fermentors are happily bubbling away, and I'll be dry hopping with some Citra by next week.
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Kyle98
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10:17a, 7/14/14
AG
Yeah, I had the same problem with my wort chiller on Saturday. I had the host and as much of the tubing as possible in a tub of ice water, but it didn't make much difference. I probably need to invest in a pump so I can pump the ice water through the chiller, that will probably speed it up considerably.
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farmer2010
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12:47p, 7/14/14
AG
It's possible to gravity feed ice water through a chiller. I've done it many times with the brew pot in the sink and a bottling bucket of ice water on the counter stacked on top of another empty bucket. It takes me about 20 gallons sent through the chiller to get the wort to 70 degrees, and you can easily go colder with more time. After about 10 gallons, the water coming out of the chiller is colder than tap water, so I start collecting it and feeding it back through the ice bucket.
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Kyle98
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1:33p, 7/14/14
AG
Hmmm, I'll have to see what I can get setup next time. It will probably be late September or early October, though, so it won't be nearly as hot out.
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AggieOO
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3:38p, 7/14/14
i just roll with "no chill." so much easier. i make my starter on brew day and pitch the next morning after everything has cooled.
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farmer2010
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3:46p, 7/14/14
AG
I guess you fish all your hops out of the boiling wort when doing no-chill? Then aerate the next morning when you pitch your starter?
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AggieOO
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4:00p, 7/14/14
i don't pitch hops directly into the boil, thus all i have to do is remove the "hop spider" and they are out. quick chill to get the temp down below 150, transfer to primary, and add top off water (if needed).

pitch yeast the next day.
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WorkBoots09
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9:54a, 7/17/14
AG
Is anybody in DFW competing or planning on going to Deep Ellum's Labor of Love Homebrew competition and festival? I turned in my entry form a few days ago and I'm entering 3 beers: my rosemary & sage wit, my winter warmer, and the easy wheat I made last weekend. I don't have a heck of a lot of room right now, so I'm going to make some small batches of the warmer and the wit just for the entry. I might brew a full batch to bring to the festival to serve.

It's not a BJCP event, just for fun and bragging rights, but best in show gets to brew their recipe on DEBC's 30bbl system. Last year's winner is going to launch at The Rustic next week. Other than that, it should be a pretty fun little festival. Plus if you enter, they claim they'll donate some malt and hops.
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Kyle98
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10:05a, 7/17/14
AG
I would, but I get back from my annual training that day, most likely, so it probably wouldn't work.
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AggieOO
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1:05p, 7/27/14
About to head to the field across the street to get a bunch of *****ly pear fruit. Going to do a saison and possibly something else.
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Kyle98
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9:15p, 7/27/14
AG
After two weeks fermenting, my pumpkin spice saison is down to 1.010. It's been sitting right around 80* for the past week. Going to let it go another week and see where it's at.
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WorkBoots09
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11:12a, 7/28/14
AG
I brewed up another batch of my rosemary wit yesterday to have ready to pour at the Labor of Love FestivAle in August. I made the mistake of thinking I could remove my thermometer that I had mounted to my keggle and plug it up just before starting the mash. Well, the gasket was all burnt to hell and I didn't get a good seal with the plug, but the drip was pretty slow. I went ahead and mashed in with minimal leakage. Once I had my wort, I started bringing her up to a boil and thought, you know, I bet I could get it tighter. Several fluid ounces of wort on the floor later, I transferred everything to my small kettle and my aluminum 7 gallon pot. I was able to salvage the day and make beer, but I had to split the batch between 2 kettles with vastly different boil off rates, different volumes, etc. I'm glad I have few batches under my belt, because if this had happened a year ago, I would have dumped the wort and decided the day was lost. In the end, I still managed to make beer and as of this morning the airlock is bubbling away happily.
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Kyle98
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12:11p, 7/30/14
AG
For those who keg their beer, what kind of kegerator setup do you have? I'm looking at getting into kegging here soon. For the time being, I'm probably just going to use my beer fridge in the garage to hold a couple of kegs, using the "party" style faucets. Looking into doing something fancy with 4-6 taps down the road, though.
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WorkBoots09
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12:27p, 7/30/14
AG
Honestly, it took maybe 5 minutes to install my taps through the door. I have 2 right now, but room for 4. All you need is a hole saw and light pressure to make sure you don't crack the plastic inside the fridge door.

You can use any kind of faucet you want, but I absolutely love my Perlicks. They never stick if the tap hasn't been open in a while, and they are very nice to look at.

As far as CO2, I lucked into a 20lb tank from a guy on craigslist for $20 about a year ago, and I haven't had to fill it yet. I have a dual gauge regulator coming off the tank to a 4-way manifold for each of my keg connections. Right now I have 2 homebrew kegs dedicated and the option for 2 commercial, even though I only have 1 sankey coupling. Eventually, I want all 4 kegs in the fridge and I'll drill a hole carefully in the side of the fridge so that the tank will be outside.

Kegging was really one of my first "big boy" moments. There really is nothing like pulling a glass of something you made.
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farmer2010
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2:15p, 7/30/14
AG
My equipment is almost identical to workboots', except for using a deep freeze with a johnson controller rather than a fridge. Currently, I just have the taps loose inside the keezer, but plan on building a hinged collar with the taps mounted in front eventually.
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Kyle98
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2:37p, 7/30/14
AG
How long would a 5lb CO2 tank last? 10 kegs?
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Robert C. Christian
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2:48p, 7/30/14
AG
quote:
How long would a 5lb CO2 tank last? 10 kegs?

The short answer is depends but mine usually last about 8.

Current set up is 4 kegs in a fridge with the taps running through the fridge door. If I could it over I would go with the keezer route. Converting a fridge is easier (just drill and add taps), but getting the kegs moved around is a PITA, especially if the keg in the back is the one that is out.
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Robert C. Christian
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2:49p, 7/30/14
AG
Anyone planning on entering the Dixie Cup? It will be my first competition and I am planning on entering an IPA and a Milk Stout.
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Kyle98
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3:29p, 7/30/14
AG
Argh, of course, that's a drill weekend for me. One of these days, I'll be able to enter one of those things!
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