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Homebrew Board - Recipes

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Kyle98
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11:15a, 7/10/15
AG
Brewing up entry #2 for DEBC's Labor of Love this weekend. I think this recipe is going to end up as my house recipe:

Killer Junior IPA (6 gallons to fermentor)
Mash at 150F for 60 minutes
11lbs 2-row
2lbs Munich 10L
1lb Crystal 20L

60 minute boil
1oz US Magnum (12.3% AA) @ 60
1oz Citra (14% AA) @ 15
1/2oz Mosaic (12.8% AA) @ 5
1/2oz Citra @ 5
1oz Mosaic @ flameout

Dry-hop 1/2oz each Citra and Mosaic

WLP001 starter at 65F

The saison will come inside and finish out sitting in the pantry at 75-78F ambient.
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AlaskanAg99
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1:26p, 7/10/15
AG
Saison w/001?
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Kyle98
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7:06p, 7/10/15
AG
No, the saison was with 3711, it was in the fermentation chamber, but I need that for the IPA, so the saison is now in the pantry.

WLP001 is for the IPA
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AlaskanAg99
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1:36p, 7/11/15
AG
Gotcha, I'm boiling 12 gallons of ipa. First time not using a 60m hop addition. 2lbs of hops going in at 10min or less.
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khkman22
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In reply to AlaskanAg99 • 7:33p, 7/11/15
AG
quote:
Gotcha, I'm boiling 12 gallons of ipa. First time not using a 60m hop addition. 2lbs of hops going in at 10min or less.
What's the calculated IBUs on the recipe? Did you put them in a hop bag or how are you filtering them out from the fermenter? I'd be interested to try the end product.
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bigboykin
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12:19a, 7/12/15
AG
Just tapped an IPA that turned out excellent.

12# 2-row
1# Crystal 20L
1# Munich
0.75# Carapils
0.25# Torrified wheat

60 minute
1 oz cascade @60
1.5 oz cascade @30
1 oz Chinook @30
1.5 cascade @15
0.5 Willamette @15
1.5 oz Willamette @5

Wyeast Northwest Ale 1332

2 oz Cascade dry hoped 14 days

I think I'm in love.
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AlaskanAg99
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In reply to khkman22 • 8:30a, 7/12/15
AG
Straight to the kettle with a whirlpool. But with that much mass a lot went to the conical. I shoot for 12 gallons to end with 10. A lot is lost to trub, yeast and dry hopping. It's hard to calculate IBUS due to isomerization during the steep/whirlpool. Beer smith spits out a number but no idea if it's accurate.
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Kyle98
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9:07p, 7/12/15
AG
Brew day went well yesterday with the IPA. Hit all my volumes right on the nose, but I was a little under my OG. 1.055 vs 1.059 predicted. Came out to about 67% efficiency. My last one was 68%, so as long as I'm consistent, I'll just adjust my predictions and not worry about it. Pitched the WLP001 starter last night and it's already coming out the blow-off tube pretty good! My 6.5 plastic carboy doesn't really hold 6 gallons all that well, but for now it's the best I've got. I like to do 6 gallons into fermentation to make sure I can get a full 5 gallons into the keg.
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AlaskanAg99
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8:48a, 7/13/15
AG
I do the same, 6 gal into 6.5 gal carboy. If you dry hop you'll lose more beer to the hop slurry. Hell for even non hoppy beers I do it.

5 or so.weeks ago I brewed a Geran Pils and it was right before the storms hit. Shooting for 5.5% easy drinker, all german malts, Nobel hops. But the storms tripped the gfi and my beer fermentation was at 78F on the 3rd day. Pretty bummed I thought it was ruined but finished it out by dropping the temp to normal. Replaced the GFI as well since it was a *****.

Brought the beer into my BJCP class yesterday. We are working through classic styles and I spoke with the proctor about brining in a flawed beer to have it judged to be representative of what you'll see in competition. I was damn surprised the average was 33. It had a real lemony flavir, no higher alcohols that I was afraid of. The main comments was to not use US hops, which I didnt. But the yeast esters + Nobel hops came off as lemony. It's not a dumper but not what was expectded. Sort of like a Shandy but interesting.
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fav13andac1)c
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1:12p, 7/13/15
AG
Homebrew noob question. Thinking about brewing my second batch of beer ever, an American IPA.

I have a question about the mashing step. Here's the recipe:

http://www.bullcityhomebrew.com/recipes.aspx?id=American%20IPA%20(One%20Gallon).xml

In the mash steps, it says to add 4.05 qts of water at 163.7 degrees, but right next to that, the step temperature is listed at 152.

What temperature should I go with? Is the temp expected to go down that much when I add the grain bag? Why the difference?

TIA.
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WorkBoots09
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1:18p, 7/13/15
AG
The higher temperature is what's called your "strike water temperature." You heat your water up to this temperature first and then add your grain. The grain is usually at room temperature (somewhere around 68-70), so it will lower the overall temperature of the grain/water mix when you add it. By the time the temperature of the water & grain normalizes, it will be near or right at your mash temperature of 152.
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Connd
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1:25p, 7/13/15
What do yall like to use for priming sugar? And has anyone ever used honey for it and saw good results?
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fav13andac1)c
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1:34p, 7/13/15
AG
Thank you very much. That makes sense. So I will add grains and steep for an hour-regulating temperature along the way to keep it in that 152 range- before moving on to lautering?
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WorkBoots09
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In reply to fav13andac1)c • 3:42p, 7/13/15
AG
Yes, but keep in mind if you are using a grain bag, you want to make sure not to scorch the bag on the bottom of the kettle. What I do when I want to heat the mash with the bag in is I throw a vegetable steamer in the bottom so that it keeps the bag from touching. If you don't want to do this, it really won't matter all that much to lose 2-3 degrees over the hour long mash. You could just kill the heat once your mash temps equalize and wrap the kettle in a sleeping bag or towels to insulate it.
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fav13andac1)c
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4:41p, 7/13/15
AG
Awesome. Great ideas. Thanks again!
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Kyle98
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10:29a, 7/14/15
AG
I don't bother heating during the mash, and with a couple of blankets (I used around 6 or 7 in the winter, just a couple in the summer) over the kettle, I barely lose a degree, even when I was doing 90 minutes mashes.

I do use something as a heat sink, though (I acutually use the lid from my old 8 gallon aluminum brew kettle instead of a vegetable steamer, but works the same) just in case I need to heat after doughing in if the temp drops too much.
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fav13andac1)c
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4:53p, 7/14/15
AG
Could you use a plate as a heat sink if it came down to it? I think I have a vegetable steamer but just in case. Just trying to make sure I understand how this works. Also, probably a dumb question, but should I cover while steeping or is it not necessary?

Also I just purchased this setup with approval from the wife. Pretty pumped.

https://m.livingsocial.com/deals/1473288-brewing-basics-equipment-kit-with-pale-ale#dealWrap

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Kyle98
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In reply to fav13andac1)c • 7:09p, 7/14/15
AG
That's not a bad deal for a starter kit. I've used Midwest Supplies for grains before, but not equipment, but I've hear their stuff is good.

That looks like its probably an extract kit, so when you're steeping the grains, you don't really need to worry too much about hold the temperature.

Congrats on the purchase! Feel free to ask any questions in here, we all remember our first homebrew session, I'm sure, so we'll be happy to help out in any way we can.
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AlaskanAg99
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7:23p, 7/14/15
AG
I had a similar 1st starter kit. It'll do and I did extract brewing for 4 years before going all grain.

The one thing that's pretty important is you need to find out how cool the coolest part of your house is. Fermentation Temps are important. There are some cheap ways to cool your fermenting wort.
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Kyle98
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9:04p, 7/14/15
AG
You can also use a tub of water and an old t-shirt to keep fermentation temps down. That's what I did for a long time before getting my chest freezer fermentation chamber.

Frozen water bottles rotated between the freezer and the tub of water will help you let the temp even more. Can't do lagers, but can easily hold mid-60s, even in the summer.
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Kyle98
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7:40a, 7/15/15
AG
I think the saison is done. It was still at 1.004 last night, so it went into the fridge to cold crash for a few days. Still deciding if I'm going to bottle a gallon or so with priming sugar right off the bat, or wait until the night before they're due and bottle from the keg.

Tasted damn good, can't wait until it's carbonated!
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Kyle98
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11:12a, 7/17/15
AG
Decided that I'm going to go ahead and just bottle about a gallon or so separately, rather than try to bottle from the keg and hope that it keeps the carbonation ok until it's judged.
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AggieOO
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3:20p, 7/17/15
went to AHB yesterday to pick up ingredients for a *****ly pear saison. walked out with another keg, fermenting bucket, the saison ingredients, and another AG wheat that was on special for $16.

oops.
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Scriffer
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3:40p, 7/17/15
AG
Strong work
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jock itch
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6:06p, 7/17/15
quote:
Jock, you going to be at the brewery on the afternoon of the 24th? We'll be in Austin that morning so I can get my DA Photo done at Camp Mabry, then we're headed to League City for my wife's family reunion for the weekend. I've talked her into making a detour through Conroe and stopping by your tap room.
Sure will! We're in the process of doing some serious hiring, but until then I don't get to leave much these days.
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Kyle98
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In reply to jock itch • 7:52p, 7/19/15
AG
quote:
quote:
Jock, you going to be at the brewery on the afternoon of the 24th? We'll be in Austin that morning so I can get my DA Photo done at Camp Mabry, then we're headed to League City for my wife's family reunion for the weekend. I've talked her into making a detour through Conroe and stopping by your tap room.
Sure will! We're in the process of doing some serious hiring, but until then I don't get to leave much these days.
Cool, see you Friday!

Kegged the saison today, and bottled just under a gallon, so ended up with 8 bottles.
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WorkBoots09
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10:31a, 7/21/15
AG
This past weekend I had the surprise honor of attending a private tasting with Division Brewing's founders/brewers. Division is the newest DFW brewery opening soon, and the first one to open in Arlington (FINALLY). Aside from a ton of their stuff, their head brewer brought back some Pliny the Elder from Russian River. Believe the hype. I wrote about it on the blog if y'all are interested in reading it.

Beer Tasting with Division Brewing
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Kyle98
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In reply to WorkBoots09 • 10:52a, 7/21/15
AG
Very cool! I was fortunate enough to get to visit the Russian River tap room back in May, and had their sampler. Pliny is indeed tasty, but I actually preferred the Blind Pig IPA to the Pliny. Still, both are great beers.
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fav13andac1)c
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In reply to WorkBoots09 • 11:28a, 7/21/15
AG
Great write up! Any specific timeframe on when they'll be open? I'll have to check them out!
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WorkBoots09
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In reply to fav13andac1)c • 1:10p, 7/21/15
AG
Thanks! They anticipate September, but with how most city governments tend to hold up permitting and whatnot, it might be a little later.
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AggieOO
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5:10p, 7/21/15
brewing *****ly pear saison today.
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Kyle98
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8:56a, 7/23/15
AG
IPA is done, 1.013 for 4 days. Added the dry hops last night. Planning on kegging/bottling on Tuesday evening before I head out to Fort Bliss for two weeks.
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Kyle98
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10:47a, 7/27/15
AG
Cracked open a Saison last night after a week in the bottle. Pretty nicely carbonated already, and very tasty!

I couldn't even snap a photo before having a couple of sips!

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WorkBoots09
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3:57p, 7/27/15
AG
Looks tasty! Are you going to pour at Labor of Love or are you just submitting entries for judging?
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Kyle98
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4:16p, 7/27/15
AG
I'll be pouring the saison and the IPA I'm bottling/kegging this week. Should have about 4 gallons of each to serve from kegs.
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