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Homebrew Board - Recipes

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AggieOO
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2:13p, 10/16/16
Had a leak this week too. Turned out, I needed to replace the o rings on the keg. Was able to pressurize two kegs in 24 hours by cranking up the psi to 30. Not ideal, but that's what happens when you find out Friday that your kegs are flat.

Had our annual oktoberfest party yesterday. Killed a keg of marzen and a keg of kolsch.
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fav13andac1)c
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9:03p, 11/1/16
AG
Little update to the fermentation chiller build.





The ice and fan is holding the fermenting beer at 67-68 easily. Currently have a nut brown in the fermenter. Probe is taped to the side with insulation. Very excited about my newly found control! I wonder if I can cold crash in this puppy!
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AggieOO
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In reply to fav13andac1)c • 9:21a, 11/2/16
nice!

bar build is now on hold. other projects have taken priority (ie the space I was going to put the bar in is occupied by the materials for other projects).
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AlaskanAg99
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9:20a, 11/4/16
AG
Last weekend I kegged up an IPA. 50% 2 row, 50% pils with a touch of flavor in there. 7.5%, 1.009 FG. But the key to this batch was I chilled down to 180F the moment I killed the heat, then added hops for a low temp hop stand/Whirlpool. I need to hit it with gelatine, but it's much closer to my ideal for an IPA. Which I'm super picky about. Small bittering charge and then the whirlpool hops was massive. The idea being to extract flavor without a ton of IBU pickup. This is not an attempt at East coast. I used 1056 yeast, kettle fining etc...

So basically at the moment I'm working on 2 different ipa recipies, the other trying to be a dank resiny bomb.

And now that it's cooling off I need to start work on a belgian series of beers. Dubbles, BDS, BGS.
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farmer2010
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11:23a, 11/4/16
AG
Hop bursting is my preferred IPA method as well. My most recent was a DIPA in which the initial bittering charge calculated to be only ~30 IBU, with the remaining 40+ IBU coming from massive 5 minute & flameout additions and a 10-15 minute hop stand. Turned out great!

Now I just need to find a way to keep the initial hop flavor you get in a fresh IPA to stay there while aging.
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AlaskanAg99
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12:13p, 11/4/16
AG
That is the tragic beauty of hoppy beers. They are meant to be consumed now, not rested nor aged. I used to give IPAS a 3 month shelf life, now, 2 months. And I personally find my homebrew versions are green until week 3...Then for the next ~4 weeks it's at its peak before the drop off happens. To insure it's as fresh as possible, absolutely avoid all oxygen exposure after fermentation. Transfer under pressure to purged kegs.
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fav13andac1)c
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7:54p, 11/12/16
AG
I guess I CAN cold crash in this puppy!

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AggieOO
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10:20p, 11/22/16
Bottled my BBA stout today. Hoping there's enough yeast still floating in the beer to carb up. Drained what was left of the keg into the barrel. Aged for 2 months, then bottled. Tastes good from the sample, but probably won't even test a bottle for probably a month to give it plenty of time to carb.
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farmer2010
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9:03a, 1/15/17
AG
New years bring new beers!

Looking back at what I brewed in 2016, I realized that all the recipes were either pale or dark with nothing in between. So, my first brew of 2017 will be an Irish Red! What are you folks planning for 2017?
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cpscAG06
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10:34p, 1/15/17
AG
Howdy,

I brewed a NE IPA this past Sunday and just kegged it tonight. 5.1% ABV, 34 IBU, major dry, whirlpool, and keg hopping. Murky as hell. Aroma is all pineapple and grapefruit. It is currently getting to force carb temp right now. I will force carb tomorrow and see from there.
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fav13andac1)c
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In reply to cpscAG06 • 11:22a, 1/17/17
AG
Sounds awesome.

Brewing a hefe this weekend for our first child's baby shower to give out as a party favor.

Also, the shower is beer themed. I swear I didn't plan it!

I am also gathering funds and ideas for a keezer I plan to build before the boy arrives in April. Thinking I'll have 3 kegs (2 beer, 1 soda water or cold brewed coffee) on tap with one carbing. Lots of beer related things to do to start off 2017!

Also, is anyone here entering Bluebonnet? I have a Irish stout and a brown ale ready to go.
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Kyle98
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11:23a, 1/17/17
AG
Gonna try to brew up a double batch of our stout this weekend. Half will go into a keg, the other half I'll split up into 4 1-gallon fermeters and do some experimenting with.
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fav13andac1)c
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In reply to Kyle98 • 11:27a, 1/17/17
AG
I was very excited to see yalls card in Homebrew Headquarters! Cool stuff!
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farmer2010
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12:02p, 1/17/17
AG
I've never entered a beer into competition, but have always been curious. All I have available right now are a coffee porter that's starting to get old, and a fresh saison. I'll probably just enter the saison.
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fav13andac1)c
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10:39a, 1/22/17
AG


Decent pic of the sunrise from yesterday's 7 AM brew
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Scriffer
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4:10p, 2/7/17
AG
Can anyone recommend a place to get a CO2 canister filled in North Dallas? I'm getting tired of not having kegged this beer in the secondary.
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sanitariex
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5:12p, 2/7/17
AG
I started using SinplexGrinell in Richardson, you just pull straight to the loading dock out back, call Craig first, (214) 681-5292, he'll meet you and do it for you. Will refill 10 lb and up as well. Awesome spot for co2 fills. Just bring a check, they don't accept cash or card. Cheap, too.
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fav13andac1)c
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2:03p, 2/13/17
AG
Put together a pale ale recipe for my March brew day to try and get further dialed into BeerSmith and to test out some hops and such. Trying to go for a hoppy ale with a biscuity malt backbone with good body. What do y'all think about the grain bill?

79% 2 row
9.5% Munich malt
9.5% White wheat malt
2% Acid malt

Hopping with CTZ and Cascade in both flavor and aroma additions.

California Ale yeast
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AlaskanAg99
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3:00p, 2/13/17
AG
Why the wheat addition?
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fav13andac1)c
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3:12p, 2/13/17
AG
From my limited experience it gives the beer excellent head retention and lacing, which I like.
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AlaskanAg99
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3:19p, 2/13/17
AG
Yes, it'll help. Best to brew it and see how it works out!
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Kyle98
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In reply to fav13andac1)c • 7:08a, 2/14/17
AG
fav13andac1)c said:
From my limited experience it gives the beer excellent head retention and lacing, which I like.
I added a bit of wheat malt to my saison recipe for this exact reason, worked great, and didn't alter the flavor in any perceptible manner.

Recipe looks good, I love Munich malt in a pale ale or IPA.
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AlaskanAg99
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8:43a, 2/14/17
AG
On Sunday my wife brewed 10 gallons of Belgian wit, we used the recipe straight from Brewing Classic Styles. 2 carboys, wyeast wit in one, white labs wit in the other. Fermented identical 68 to 72. Be interesting to see which turns out the best.

This Sunday I'm brewing 10 gallons of pale ale, using Sierra Nevada as my base, but different hops. Using US05 dry yeast, and all in 1 session into a conical.
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fav13andac1)c
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5:49p, 2/16/17
AG
I made a little spreadsheet for measuring water volumes with a metal ruler, if anyone is interested. All you need is the radius of your kettle. There's also a formula I found online for measuring the actual amount of liquid when said liquid is at near boiling temps. I also did a reversal where you can see how deep the ruler needs to be to get to a said water volume. Hope yall find it useful! I know I will.


https://docs.google.com/spreadsheets/d/1WDGf6LA9CxvD7A5hXVD5yjoX2gYdZfkyRjeXDntHeIc/edit?usp=sharing
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AlaskanAg99
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5:24p, 2/19/17
AG
Right proper day for a brew. Hit 80 chilling with tap water, then turned on the super chiller and got a little low at 60.
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farmer2010
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6:49p, 3/29/17
AG
Bluebonnet results are in!

I entered 3 beers, but sadly none of them advanced to the 2nd round. All scored in the 30's, though, so that's promising.
The judges gave fair feedback on the scoresheets (from what was legible, anyway), and several gave recipe tips that would improve the scores. I'll likely brew the same beers again with that feedback in mind and see if I like the result. Overall, a good experience.
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chilidogfood
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2:22p, 4/13/17
AG
Planning a double batch brew day on Sunday. (DIPA and Rye Cream Ale)

Please provide comments to recipes, if you have any. Otherwise, I'll come back with a report in a few weeks.



DIPA - 1.093 OG(target), 88IBU

16.5 lb Pale 2-Row (domestic)
1.25 lb Munich
1 lb Biscuit
0.5 lb Cara/Crystal 60
0.5 lb Cara/Crystal 120

1.5 oz Amarillo (60min)
1 oz Chinook (30min)
1 oz Citra (20min)
1 oz Centennial (10min)
1 oz Goldings (5min)
0.5 oz Citra (dry)
0.5 oz Goldings (dry)
0.5 oz Saphir (dry)

Rye Cream Ale - 1.053 OG(target), 17.6IBU
3 lb Pale 2-Row (domestic)
2.5 lb Pilsner (German)
0.5 lb Munich
0.5 lb Carafoam
1.75 lb Flaked Corn
2 lb Rye Malt
1 lb Flaked Rye
0.5 lb Flaked Barley

0.75 oz Cluster (35min)
0.25 oz Cluster (15min)


I havent decided on yeast strains yet, but probably a california ale or something for the DIPA and a kolsch strain for the cream ale.

Any concern that I may have too much rye% in the cream ale? Should I be concerned about a stuck mash (batch sparge method) with that much flaked cereal?
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fav13andac1)c
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7:39p, 5/31/17
AG
So excited to share with y'all that I have signed an offer letter to a brewery and will start my dream job June 16th!
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adamsbq06
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In reply to jock itch • 8:38p, 5/31/17
AG
566 is easier to work with...
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adamsbq06
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8:40p, 5/31/17
AG


Grisette...
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farmer2010
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In reply to fav13andac1)c • 9:00a, 6/1/17
AG
fav13andac1)c said:
So excited to share with y'all that I have signed an offer letter to a brewery and will start my dream job June 16th!

Congrats! Who with?
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fav13andac1)c
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In reply to farmer2010 • 8:30p, 6/1/17
AG
Thanks! TUPPS in McKinney.
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Chipotlemonger
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In reply to fav13andac1)c • 9:24p, 6/1/17
AG
Congrats! Awesome.
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AggieOO
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In reply to fav13andac1)c • 9:25p, 6/1/17
congrats!

hope you get some creative freedom outside the mainstays!
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fav13andac1)c
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7:53a, 6/2/17
AG
Thanks yall! Brewing is probably a ways down the road, but I'll be able to shadow a lot in the meantime, which will be great!
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