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AlaskanAg99
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9:20a, 9/29/18
AG
How high ABV? Problem with IPAs is to get higher abv you need more malt which will always result in more residual sweetness. (Ignoring Brut IPA), so a trick is to go with 98% 2row and 2% character malt.aybe do 1% carapils and 1% C40L. Or just 2% carapils. Figure this out to say a 7% ABV, then just dose it with corn sugar to hit your desired ABV but don't go higher than 15% sugar. This will additionally add alcohol without sweetness. If you do all malt and try to hit 9% ABV you're starting to touch blond barleywine, which will become more pronounced as the beer ages.
aTm '99
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G. hirsutum Ag
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In reply to AlaskanAg99 • 9:25a, 9/29/18
AG
This one is 7.4% range. Right now it's mostly 2 row and Vienna with some crystal 10 and crystal 60. Not much character I know which is why I'm wanting some help. I thought about doing rye or wheat maybe. Just not familiar enough with the malts yet. I'm kind of just shooting from the hip trying to stay within style guidelines
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Ornlu
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In reply to G. hirsutum Ag • 9:33a, 9/29/18
AG
Why do wheat in an IPA?

Rye is for spice or red color. You can also achieve the spice by hops.

I also say 95+% base malt for an IPA.
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Ornlu
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10:42a, 9/29/18
AG
I'm about to make some cider. A clone of Bishop Ciders "Crackberry".

3.75 gallons apple juice
0.5 gallons cran apple juice
0.5 gallons pure cranberry juice
0.25 gallons pure cherry juice
1lb corn sugar
1lb fresh cranberries
0.5lb fresh blackberries
boil the fresh fruit and sugar in cranberry juice for 3 mins to sanitize

Question is what yeast? I've done US-05 for this in the past.
Or I could reuse the yeast off my wee heavy (WLP-028). Or I could buy some champagne yeast.

I want this SUPER dry, FG of 0.997 or less.
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Chipotlemonger
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In reply to Ornlu • 10:55a, 9/29/18
AG
That sounds awesome
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AlaskanAg99
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In reply to G. hirsutum Ag • 11:30a, 9/29/18
AG
Seven said:
This one is 7.4% range. Right now it's mostly 2 row and Vienna with some crystal 10 and crystal 60. Not much character I know which is why I'm wanting some help. I thought about doing rye or wheat maybe. Just not familiar enough with the malts yet. I'm kind of just shooting from the hip trying to stay within style guidelines


Crystal 10 can give a candy like sweetness. Crystal 60 is too dark IMHO. Wheat is no problem, it will not necessarily make it hazy if you use kettle finings. It's an IPA, malt character should be an afterthought, it's all about the hops. At 7.4% you can go all malt if you mash around 148F. If you want more malt character go for a red rye IPA.
aTm '99
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G. hirsutum Ag
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In reply to AlaskanAg99 • 12:43p, 9/29/18
AG
Maybe I'll swap the 10 and the 60 for a 30/40L and then do a touch of wheat or something. I don't mind a little sweetness but sometimes that 2 hearted hits me just a touch sweet. It's a heavy beer but it's delicious.
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Ornlu
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In reply to Chipotlemonger • 6:51p, 9/29/18
AG
I opted for champagne yeast. Ended up with 5.4 gals and OG is 1.055.

If it does end up less than 1.000, should be about 7.4 abv.
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Ornlu
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In reply to G. hirsutum Ag • 4:16p, 9/30/18
AG
Next brew I'm doing will be a triple-chocolate stout. https://www.brewersfriend.com/homebrew/recipe/view/533784/triple-chocolate-stout

  • 26# 2-row pale
  • 1.5# black barley (550L)
  • 1.5# chocolate malt (350L)
  • 1.5# munich 10L
  • 1# flaked oats
  • OG 1.071, FG 1.019
  • 10 gal mash water, 6 gal sparge. Mash at 151F for 70 mins.
  • Start with RO water but add 10g gypsum, 8g calcium chloride, 10g chalk, 8g baking soda, and 15g lactic acid (88%). ie: VERY alkaline water. Should end up with mash pH 5.5.
  • 2 oz of cocoa powder in mash
  • 2 oz of bakers chocolate (90% cocao) in boil kettle for 45 mins
  • 2 oz of cocoa nibs in secondary
  • Windsor dry ale yeast (with starter). Ferment at 66F.

I'll do the starter on Wednesday, and then brew it Saturday morning.
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G. hirsutum Ag
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4:19p, 9/30/18
AG
That sounds awesome. What yeast? Your BF link isn't working
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fav13andac1)c
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In reply to Ornlu • 4:20p, 9/30/18
AG
Yum!!
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Ornlu
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In reply to G. hirsutum Ag • 10:00p, 9/30/18
AG
Seven said:
That sounds awesome. What yeast? Your BF link isn't working
Think I fixed the link.

Windsor dry ale yeast (with starter). Ferment at 66F.
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G. hirsutum Ag
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7:03a, 10/1/18
AG
Austin home brew has $4 shipping on orders over $30 (I know NB does free shipping on that amount but I don't like that you can't custom order recipes you have to do it in bulk). So I ordered my next 3 batches.

I'm going to try the light cream ale I mentioned earlier. Decided to follow advice on the 2 row and switched from S05 to 34/70 so it's actually a lager. Then I ordered the regular cream ale I did last time that will be for a customer event. Then after I finish those I'll do the holiday ale that was a big hit last year. I did the extract kit last year from northern brewer, switched it to all grain and scaled up the batch size a touch. It was tough to get the water profile to line up like I wanted on this one

Here's the recipe. It's an American Amber ale. It doesn't have to age as long as I'm going to do it but I've got the time and the space and want to make sure the carbonation is right.

https://www.brewersfriend.com/homebrew/recipe/edit/707192
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Ornlu
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1:48p, 10/1/18
AG
How long do milled grains last? I always use mine within a week of milling.

Whole (unmilled) malts last 2-3 years. But I've always heard it goes bad quickly once milled.
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G. hirsutum Ag
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In reply to Ornlu • 3:27p, 10/1/18
AG
Guys on homebrew talk mention keeping milled grains for 6 months without issue. As long as they are kept out of the elements and away from high humidity they should be fine. I keep mine in a bag in my office and haven't ever had any issues after a month or so.
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62strat
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9:32a, 10/2/18
AG
I only mill mine on the morning of brew day, haven't had an issue yet that preventing me from using them.

I keep unmilled grains in sealing pet food containers, they seem to last indefinitely. Just gotta keep bugs and moisture out, and these containers in a basement in CO do just that.

Ornlu, fyi I loosened one of the gauges on that reg. Might want to retape and seal. Also, that stem doesn't have a built in seal IIRC, so you'll need a gas washer.
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Ornlu
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6:04p, 10/3/18
AG
My yeasties are growing

http://imgur.com/gallery/5Mb8t1f
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Ornlu
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In reply to 62strat • 6:28p, 10/3/18
AG
62strat said:
Ornlu, fyi I loosened one of the gauges on that reg. Might want to retape and seal. Also, that stem doesn't have a built in seal IIRC, so you'll need a gas washer.


Hmmm, both gauges feel tight. Guess I'll retape and tighten both. Also, you included a gas washer zip tied to the pressure relief switch. Thanks!
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G. hirsutum Ag
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7:26p, 10/3/18
AG
Got three recipes in today. Probably going to brew tomorrow evening or Friday. First up light lager. With 34/70 I only got 1 package. Beer will have OG of 1.032. Am I good to go ahead and pitch as is or should I make a starter? I know lagers need more yeast but I'll be fermentating in the warmer side
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fav13andac1)c
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In reply to G. hirsutum Ag • 8:15p, 10/3/18
AG
Seven said:
Got three recipes in today. Probably going to brew tomorrow evening or Friday. First up light lager. With 34/70 I only got 1 package. Beer will have OG of 1.032. Am I good to go ahead and pitch as is or should I make a starter? I know lagers need more yeast but I'll be fermentating in the warmer side
http://www.brewunited.com/yeast_calculator.php

This yeast calculator is awesome. With dry yeast packet shelf life and having 200 billion cells, I wouldn't worry about it. You're under pitching a little, but not by much.
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G. hirsutum Ag
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In reply to fav13andac1)c • 9:40p, 10/3/18
AG
Switching that to lager pitch rates shows I only have half of the needed cells. Guess I'll make a starter tomorrow
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Ornlu
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In reply to G. hirsutum Ag • 10:14p, 10/3/18
AG
Pro tip: On brew day, when you're done letting the wort runoff into the kettle, let it keep dripping into a picture. Try & collect 3 or 4 quarts before your boil is finished. This will be for the starter for your next batch.

Before you start cleaning up, check the gravity of that future starter. If it's low (it probably will be), just set it on your stove top to boil off water until the gravity's right. Then let it cool for a few minutes, transfer it to a sani9tized mason jar, and freeze it.

At starter time, pull it out of freezer & bring it up to temp.
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Ornlu
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In reply to Ornlu • 10:18p, 10/3/18
AG
Ornlu said:
Ornlu said:
https://www.brewersfriend.com/homebrew/recipe/view/697945/petey-the-sassenach-smoked-wee-heavy-

It's in 2 carboys in my fermentation fridge right now (4gal in one, 2.25 in the other), sitting at 68F. Both are fermenting so vigorously that the carboys are visibly rocking side to side.
Added my pepper seeds (soaked in Laprhoig) last night. Gravity is down from 1.102 to 1.032, after only 4 days. Still can't taste any smoke, but the Laprhoig will likely fix that.
I'm drinking the first glass of this right now.

It's smoke-forward. The Laprhoig is noticeable, maybe too much so. It's also boozy and sweet on the finish, slightly cloying.

The pepper seeds are by far the surprise. There's a distinct capcacin-warming sensation (in the upper stomach or lower eso****us) but no pepper flavor.

This brew's just like sitting by a campfire. I hope the smoke mellows a little though.
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fav13andac1)c
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In reply to G. hirsutum Ag • 11:00p, 10/3/18
AG
Did you change the box where it said 100 billion cells to 200? I'm showing only about 30-35 billion short

Edit: Initial Cell Count, under Yeast Details.
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G. hirsutum Ag
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In reply to fav13andac1)c • 5:37a, 10/4/18
AG
I switched it to lager rates instead of ale rates
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fav13andac1)c
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6:39a, 10/4/18
AG
https://imgur.com/gallery/D7OA5i5

For sure! Here's what I'm seeing. It's very possible I'm still doing something wrong, ha. Either way, cheers!
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62strat
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In reply to Ornlu • 8:30a, 10/4/18
AG
Ornlu said:
62strat said:
Ornlu, fyi I loosened one of the gauges on that reg. Might want to retape and seal. Also, that stem doesn't have a built in seal IIRC, so you'll need a gas washer.


Hmmm, both gauges feel tight. Guess I'll retape and tighten both. Also, you included a gas washer zip tied to the pressure relief switch. Thanks!
I didn't even notice the extra washer there! That saves you a trip hopefully. I didn't see any laying around in my spare parts box.

Yeh one dial is just hand tight. I took it off trying to fit in the flat rate box, but it just wouldn't go, so I hand tightened it back on and went with the padded envelope. I figured it's basically a hunk of metal, should be fine!


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G. hirsutum Ag
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3:13p, 10/5/18
AG
Brewed the light lager today. It was an adventure to say the least. In the brew that pretty much has to have everything go perfect nothing went right. Water volume was a bit lower than I expected but then my gravity was WAY high. Was shooting for a pre boil gravity of 1024 and volume of 6.9 g and a OG of 1033 and final volume of 5.25.

Volume going into the kettle was 6.6 after I corrected for temp so .3g low but then my gravity temp adjusted was 1031, 7 points high. I scrambled and ended up bringing volume up to 7.9 and boiled for 2.6 hours. Water was a touch low going to fermenter so I topped it off but gravity was still a little high. Ended up at 1.037. Not a bad correction I thought but still too high, I just hope the super long boil didnt scorch anything. I have it chilling now and will double check the volume and will probably add a little more water and just let it be. I can't figure out how the heck I got such a high extract level. I ordered grains from a different place, maybe they crushed them differently?
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Ornlu
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In reply to G. hirsutum Ag • 6:32p, 10/5/18
AG
Grain crush has tons to do with efficiency. It might be the single biggest variable.
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G. hirsutum Ag
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In reply to Ornlu • 6:40p, 10/5/18
AG
Maybe that was it then. Surprised the heck outta me. Normally I don't care about extra points but I had specific goals with this one. Did I handle it mostly right? Any thing really wrong with a 2.6 hour boil?

As a side note I need the boards help. Work called and asked me to brew 10 gallons for our Christmas party in December. There is one other brewer married to one of my co workers and he is going to bring some too so I guess we are having a competition of sorts. We aren't supplying all the booze just some. Help me plan out my brews. Probably thinking two of them. I want a crowd pleaser but also want something that is more craft. Initial thoughts are a cream ale or blonde ale and then maybe a session IPA or holiday ale that I've done.

Any legal issues with transporting and serving that much better? It's all in Texas.
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Ornlu
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In reply to G. hirsutum Ag • 7:00p, 10/5/18
AG
You might please a few hop heads with an IPA, but I find that malty bears are more popular with more people. Id do a Stout, dunkleweizen, Bock, or Irish red.
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Ornlu
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In reply to G. hirsutum Ag • 7:05p, 10/5/18
AG
Seven said:
Any legal issues with transporting and serving that much better? It's all in Texas.

IANAL but I've read that you can make 300 gallons a year (or 500 if you're married), for personal use and sharing. No restriction on transport, but you cannot sell even 1 drop. No money shall change hands.
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Chipotlemonger
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In reply to Ornlu • 7:06p, 10/5/18
AG
I've never seen 'IANAL' before as an acronym. That's gold.
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G. hirsutum Ag
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In reply to Ornlu • 7:24p, 10/5/18
AG
Right not going to sell it. Of course you could always work for "tips"
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khkman22
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In reply to G. hirsutum Ag • 10:34p, 10/5/18
AG
Depending on what the other guy is planning on, I don't think you can go wrong with the HBT Centennial Blonde for one that everyone should like. I'm an IPA guy, but for a Christmas party, maybe a porter or winter ale for the second. I'm partial to Widmer Brrr, probably because of the hops, but I don't know if there is a good clone recipe out there for that.
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