Just heard from Shannon that our Pro-Am beer will be available in their taproom March 12 & 19 for any of you in the north Fort Worth - Keller area. We'll be there one of those two days, so stop by and have a pint with us!
Homebrew Board - Recipes
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Last: 3 mo ago by Chipotlemonger
quote:Awesome!
Just heard from Shannon that our Pro-Am beer will be available in their taproom March 12 & 19 for any of you in the north Fort Worth - Keller area. We'll be there one of those two days, so stop by and have a pint with us!
So my homebrew was (accidentally) served at a wedding today. I brought a Simcoe IPA for one of my wife's hop head friends, and the bartender mistakenly served it to a different guest. I found a bottle without a label that was mostly full, smelled it and recognized it as my own beer.
The person who tried it must have thought it was the worst Shiner ever!
The person who tried it must have thought it was the worst Shiner ever!
After a long 17 hours of work this past weekend, my walk in cold room is about 40% done. A bit bigger than I expected but the worst of the work is done. Another 2 full weekends before I can hopefully turn it on. And I hope to be a month away from starting to brew again.
Rule 1, dude. C'mon.
It's not built yet. I have a side wall and ceiling in place. Back wall with AC opening has to be built and sprayed with insulation in place, this weekend. Then the floor can go in. Which is built and standing on its side in the garage. For all this work so far, there's not much really to see. Then the other 2 walls can be built in place. There is a beam which extends across the opening of the garage extension which is compounding the complexity of this build. Since it goes through the cooler.
Anyone going to the AHA rally at St Arnolds this Sunday?
Designing my first true IPA recipe and wanted to get yalls thoughts.
3 Gallon 'Mini-BIAB'
6 lb 2 row 82.8%
12 oz torrified wheat 10.3%
8 oz Crystal 80L 6.9%
Mash at 151 for 90 minutes.
OG would ideally be at 1.065
1 oz Magnum 45 minutes(depending on AA% I may change when it goes in.)
.5 oz Simcoe flameout and steep 15 minutes
.5 oz Mosaic flameout and steep 15 minutes
.5 oz each Simcoe/Mosaic dry hop 7 days
3 Gallon 'Mini-BIAB'
6 lb 2 row 82.8%
12 oz torrified wheat 10.3%
8 oz Crystal 80L 6.9%
Mash at 151 for 90 minutes.
OG would ideally be at 1.065
1 oz Magnum 45 minutes(depending on AA% I may change when it goes in.)
.5 oz Simcoe flameout and steep 15 minutes
.5 oz Mosaic flameout and steep 15 minutes
.5 oz each Simcoe/Mosaic dry hop 7 days
Solid recipe, but why C-80L? You should get plenty of body and foam stability from the wheat. If it's just for color, I'd probably use a tiny bit of roasted barley instead.
Also, I'd back off the dry hops to 4-5 days to avoid any chance of vegetal/grassy aromas. I'm not saying 2 more days would make much of a difference, but I like to err toward shorter dry hop durations.
Also, I'd back off the dry hops to 4-5 days to avoid any chance of vegetal/grassy aromas. I'm not saying 2 more days would make much of a difference, but I like to err toward shorter dry hop durations.
I like the mash temp and 60 min is enough but if 90 min helps you sleep at night there's no problem there.
Personally, I'd not use C80, it's way too heavy. I don't go over C40L, and I'd use maybe 2oz. Although this also depends on what type of IPA you're going for. If your goal is to have a very hop forward beer in aroma and flavor with a clean and simple malt body in the background, the. You Def don't want C80.
The other thing, if you add hops at flameout and let them steep, they will extract IBUs. Not a whole lot, but if you find it to be a bit bitter . If you're going for a more classic malty ipa with firm bitterness and some hop character, then you may be on the right track. But I'd dump C80 and bump up your late/dry hops to 1oz each.
If it's a new recipe figure it'll take 3 sessions to dial it in, this is just your baseline to determine how you want to tweak it for the 2nd batch.
Personally, I'd not use C80, it's way too heavy. I don't go over C40L, and I'd use maybe 2oz. Although this also depends on what type of IPA you're going for. If your goal is to have a very hop forward beer in aroma and flavor with a clean and simple malt body in the background, the. You Def don't want C80.
The other thing, if you add hops at flameout and let them steep, they will extract IBUs. Not a whole lot, but if you find it to be a bit bitter . If you're going for a more classic malty ipa with firm bitterness and some hop character, then you may be on the right track. But I'd dump C80 and bump up your late/dry hops to 1oz each.
If it's a new recipe figure it'll take 3 sessions to dial it in, this is just your baseline to determine how you want to tweak it for the 2nd batch.
The c80 really was just for color. I've never used it before, so I appreciate the advice. I'll look into roasted barley for sure.
Oh absolutely. I'm really just trying to use up some extra hops haha. But I also want to get dialed in on my grain bill preferences for IPAs.
Thanks a lot for the input, gents.
quote:
If it's a new recipe figure it'll take 3 sessions to dial it in, this is just your baseline to determine how you want to tweak it for the 2nd batch
Oh absolutely. I'm really just trying to use up some extra hops haha. But I also want to get dialed in on my grain bill preferences for IPAs.
Thanks a lot for the input, gents.
Another idea to build your own recipes is to find a major craft beer and look up clone recipes. Try to find one the head brewer actually scaled down for home brewing. Then you can get an idea of the malt bill and hop schedule. Then scale down to 3 gallons.
Brewing my "pilot" batch of Rye Belgian IPA this weekend. Hopefully it comes out tasting really good, we'll see!
For anyone who does smaller batches on the same system they do larger batches on, do you find your boil-off rate changing much when you do smaller batches? I'll probably try to do a test this week to see how much I lose with a smaller volume into boil, but just curious.
For anyone who does smaller batches on the same system they do larger batches on, do you find your boil-off rate changing much when you do smaller batches? I'll probably try to do a test this week to see how much I lose with a smaller volume into boil, but just curious.
I usually cram 6 gallon into a 6.5 gal carboy or 12 gal into my 14 gal conicals and I usually leave between .5-1 gal in the BK depending on amount of hops. So....when I do a single batch I use my 15 gal kettle and for a 12+ gallon batch I use my 25 gal kettle. I just never really sold my old kettles after buying a B3 sculpture. Same with mashing, if I'm doing a 12 gal batch of a lower gravity beer (Berliner or gose etc...) I'll use my smaller mash tun because it'll retain heat better.
So part of it is just brewing by feel, although I continue to work on the hardware configuration in beersmith. In the end just take good notes and see how your system responds.
So part of it is just brewing by feel, although I continue to work on the hardware configuration in beersmith. In the end just take good notes and see how your system responds.
Last weekend I brewed that Black IPA that Revolver head brewer Grant Wood created the recipe for. The complete write-up is on my blog here, but I promised y'all I'd post the recipe so here it is:
Not Out of the Woods Yet Black IPA
Substantial Recipe Credit: Grant Wood
5 gal
Malt:
8.5 lb Pilsner
1.75 lb Munich 10L
0.5 lb Black
Added 1 tsp gypsum & Campden tablet to strike water
Mash at 154F for 90 minutes
Hops:
0.25oz Apollo FWH
1.5oz Saphir 90 min
.13oz Palisade 60 min
1.5oz Saphir 60 min
0.13oz Palisade 45 min
0.5oz Mandarina Bavaria 45 min
.75oz Palisade 5 min
1oz Mandarina Bavaria 5 min
1 tsp Irish Moss @ 15min
Yeast:
White Labs Dry English 007
Ferment @ 64F to 80-90% FG, then ramp up to 70 to finish. Cold crash to 34F & keg.
OG ended up at about 1.053, and I think I'll be able to get it down to the 1.010 neighborhood so this should be a nice & easy drinker. If and when I brew this again, I'll probably use a more neutral yeast and see what difference that will make.
Grant brought up bags of hops to use for the brew session at Dr. Jeckyll's and to let everyone get a whiff, and he decided to gift them to me instead of taking them back to Granbury that evening. So now I have nearly a pound each of Saphir, Mandarina, and Apollo. Besides SMaSH beers, what would y'all recommend I brew to put those hops to good use?
Not Out of the Woods Yet Black IPA
Substantial Recipe Credit: Grant Wood
5 gal
Malt:
8.5 lb Pilsner
1.75 lb Munich 10L
0.5 lb Black
Added 1 tsp gypsum & Campden tablet to strike water
Mash at 154F for 90 minutes
Hops:
0.25oz Apollo FWH
1.5oz Saphir 90 min
.13oz Palisade 60 min
1.5oz Saphir 60 min
0.13oz Palisade 45 min
0.5oz Mandarina Bavaria 45 min
.75oz Palisade 5 min
1oz Mandarina Bavaria 5 min
1 tsp Irish Moss @ 15min
Yeast:
White Labs Dry English 007
Ferment @ 64F to 80-90% FG, then ramp up to 70 to finish. Cold crash to 34F & keg.
OG ended up at about 1.053, and I think I'll be able to get it down to the 1.010 neighborhood so this should be a nice & easy drinker. If and when I brew this again, I'll probably use a more neutral yeast and see what difference that will make.
Grant brought up bags of hops to use for the brew session at Dr. Jeckyll's and to let everyone get a whiff, and he decided to gift them to me instead of taking them back to Granbury that evening. So now I have nearly a pound each of Saphir, Mandarina, and Apollo. Besides SMaSH beers, what would y'all recommend I brew to put those hops to good use?
quote:
now I have nearly a pound each of Saphir, Mandarina, and Apollo
I bet the Mandarina would make a killer witbier.
Also, was there any discussion / explanation about the lack of dry hopping in that recipe? Equipment limitations?
quote:I'd love to try it in my SMASH saison!
I bet the Mandarina would make a killer witbier.
Yep, I'll be there.
No discussion about the dry hop, but I would venture a guess that the Saphir and Mandarina would be complementary. For the sake of trying a base recipe to gauge any changes against, I'm fermenting without dry hops this go round. There's a pretty interesting xBmt on Brulosophy about dry hopping versus a good hop stand.
The past couple of brews, I've done both. The aroma and flavor are top notch.
Also, I got some new toys. Thermapen MK4 and Wilserbrewer BIAB bag!
Also, I got some new toys. Thermapen MK4 and Wilserbrewer BIAB bag!
Finally got back on the horse this weekend after several months off (thanks Aggie football!). Decided to try a smaller 2.5 Gallon batch, with the hopes of going through more batches to get back in the swing of things.
German Hefe
3.5# German Wheat
2# Pilsner
Mash @ 152
.375 oz Hallertau @ 45
.125 oz Hallertau @ 15
SG 1.056
FG 1.014
Wyeast 3068 Weihenstephaner
Can't wait to try this one!
German Hefe
3.5# German Wheat
2# Pilsner
Mash @ 152
.375 oz Hallertau @ 45
.125 oz Hallertau @ 15
SG 1.056
FG 1.014
Wyeast 3068 Weihenstephaner
Can't wait to try this one!
I narrowly escaped an exploding fermenter this morning. The culprit was a clogged blowoff tube.
Note to self: 3/8" siphon hose is not adequately sized for vigorous fermentations with lots of hop debris.
Note to self: 3/8" siphon hose is not adequately sized for vigorous fermentations with lots of hop debris.
quote:Are you gonna spice this like a witbier? It looks like a plain old hefeweizen to me. Not that there's anything wrong with that.
Finally got back on the horse this weekend after several months off (thanks Aggie football!). Decided to try a smaller 2.5 Gallon batch, with the hopes of going through more batches to get back in the swing of things.
German Witbier
3.5# German Wheat
2# Pilsner
Mash @ 152
.375 oz Hallertau @ 45
.125 oz Hallertau @ 15
SG 1.056
FG 1.014
Wyeast 3068 Weihenstephaner
Can't wait to try this one!
Got my "pilot" batch of Rye Belgian IPA brewed over the weekend. The efficiency was shockingly low, though, around 56%. Didn't do anything different from normal, other than smaller batch with my smaller 8-gallon aluminum pot. I did screw up the math a bit for my strike water, so I was a little over target volumes. That probably has something to do with it, I'm sure. I'm not going to worry about it too much, and see how it turns out, then go back to my normal 5-6 gallon brewing.
Looks like I have been out of brewing for too long, or I hadn't finished my coffee when I posted. Yes it is just a hefe, not a witbier.
Tinkering with an Imperial Pumpkin Stout Recipe and wanted to get y'all's thoughts. I know it's about 7 months early, but I want to age it awhile and see what it's like come October. The grain bill is directly copied from Saint Arnold's Pumpkinator. An employee posted the percentages on this thread.
http://www.beeradvocate.com/community/threads/st-arnold-pumpkinator-clone-recipe-anyone.255709/
Also, I've never brewed an IS.
What are some of the things I should look out for?
How long do I need to condition in secondary?
How long do I dry spice before bottling?
How much spice do you think would be sufficient for a 3 gallon batch?
When do I add brown sugar/molasses? Beginning of boil?
This will easily be the biggest beer I've ever done, so it's kind of intimidating. Any help would be greatly appreciated.
Recipe Specifications --------------------------
Boil Size: 4.31 gal
Post Boil Volume: 3.56 gal
Batch Size (fermenter): 2.91 gal
Bottling Volume: 2.69 gal
Estimated OG: 1.100 SG
Estimated Color: 39.3 SRM
Estimated IBU: 34.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 86.8 %
Boil Time: 60 Minutes
Ingredients:
8 lbs 1.6 oz Pale Malt (2 Row) US (2.0 SRM) 73.8 %
10.9 oz Caramel Malt - 20L (Briess) (20.0 SRM) 6.2 %
10.9 oz Caramunich Malt (56.0 SRM) 6.2 %
8.4 oz Special B Malt (180.0 SRM) 4.8 %
5.1 oz Chocolate Malt (350.0 SRM) 2.9 %
3.3 oz Black (Patent) Malt (500.0 SRM) 1.9 %
2 lbs of Pumpkin, home roasted, mashed with grains
7.0 oz Brown Sugar, Dark (50.0 SRM) 4.0 %
0.4 oz Molasses (80.0 SRM) 0.2 %
1.00 oz Cascade [5.50 %] - Boil 34.0 min Hop 9 19.1 IBUs
1.00 oz Liberty [4.30 %] - Boil 34.0 min Hop 10 15.0 IBUs
Mash at 153
Spices to add: Ginger Nutmeg Allspice Cinnamon
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast
http://www.beeradvocate.com/community/threads/st-arnold-pumpkinator-clone-recipe-anyone.255709/
Also, I've never brewed an IS.
What are some of the things I should look out for?
How long do I need to condition in secondary?
How long do I dry spice before bottling?
How much spice do you think would be sufficient for a 3 gallon batch?
When do I add brown sugar/molasses? Beginning of boil?
This will easily be the biggest beer I've ever done, so it's kind of intimidating. Any help would be greatly appreciated.
Recipe Specifications --------------------------
Boil Size: 4.31 gal
Post Boil Volume: 3.56 gal
Batch Size (fermenter): 2.91 gal
Bottling Volume: 2.69 gal
Estimated OG: 1.100 SG
Estimated Color: 39.3 SRM
Estimated IBU: 34.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 86.8 %
Boil Time: 60 Minutes
Ingredients:
8 lbs 1.6 oz Pale Malt (2 Row) US (2.0 SRM) 73.8 %
10.9 oz Caramel Malt - 20L (Briess) (20.0 SRM) 6.2 %
10.9 oz Caramunich Malt (56.0 SRM) 6.2 %
8.4 oz Special B Malt (180.0 SRM) 4.8 %
5.1 oz Chocolate Malt (350.0 SRM) 2.9 %
3.3 oz Black (Patent) Malt (500.0 SRM) 1.9 %
2 lbs of Pumpkin, home roasted, mashed with grains
7.0 oz Brown Sugar, Dark (50.0 SRM) 4.0 %
0.4 oz Molasses (80.0 SRM) 0.2 %
1.00 oz Cascade [5.50 %] - Boil 34.0 min Hop 9 19.1 IBUs
1.00 oz Liberty [4.30 %] - Boil 34.0 min Hop 10 15.0 IBUs
Mash at 153
Spices to add: Ginger Nutmeg Allspice Cinnamon
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast
2 things, for a 1.1 beer have an ass crap ton of yeast ready to rock. Second, for the spices, add about 1/2 of what you think you need, then add the rest in secondary. You can always add more, but unless you brew 2nd batch, you can't remove it. One of the biggest mistake with spices is underestimating how strong they can be.
Do you think that 2 packages of S04 would be sufficient for 3 gallons?
MrMalty says 12 grams of dry yeast, so you should be good with one pack, really.
For the spices, I did 1 Tbsp of pumpkin pie spice in a pumpkin spice saison I did a couple of years ago, and it was pretty subtle. Actually paired really well with the flavors from the yeast.
For the spices, I did 1 Tbsp of pumpkin pie spice in a pumpkin spice saison I did a couple of years ago, and it was pretty subtle. Actually paired really well with the flavors from the yeast.
3 gallons? Just check the date on the yeast packet and make sure to add nutrient and pure O2, give the yeast every advantage it can and for such big beers, adding a 2nd shot of O2 @24 hours into fermentation may help as well.
This weekend we should finish and start cooling my cold room. This has been one helluva project. Once I get my sink installed in the garage I can finally get back to brewing. It's been 6 months. Lots of other things to get done but it'll be nice to get fresh beer in the pipeline again.
This weekend we should finish and start cooling my cold room. This has been one helluva project. Once I get my sink installed in the garage I can finally get back to brewing. It's been 6 months. Lots of other things to get done but it'll be nice to get fresh beer in the pipeline again.
Bluebonnet is this weekend. I'll be working the Big Thirsty Saturday from 6 until we close it up for the awards. Stop by and I'll give you a beer. 
quote:I'm going to try to make it out there, if I do, I'll stop by for sure!
Bluebonnet is this weekend. I'll be working the Big Thirsty Saturday from 6 until we close it up for the awards. Stop by and I'll give you a beer.
Thanks for the advice gents, as always.
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