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Homebrew Board - Recipes

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fav13andac1)c
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In reply to khkman22 • 9:09p, 2/17/19
AG
This. My next step after extract was 3 gallon BIAB in my 5 gallon pot that I used for extract. All I bought was a bag from wilserbrewer, a custom maker of polyester voile bags. So for less than $30 I switched to all grain.

https://biabbags.webs.com/

I used it many many times and it is still good, I just purchased a second larger bag for 5 gallon batches.
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Chipotlemonger
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In reply to fav13andac1)c • 10:22p, 2/17/19
AG
What's the best way to clean reuseable bags? Have one I used for dry hopping and it has that green-yellow hue from the hops.
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fav13andac1)c
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In reply to Chipotlemonger • 11:05p, 2/17/19
AG
Mine are all stained as well. I usually rinse all the spent grain off very well with hot water as part of brew day clean up.

For dry hopping with a bag, I would rinse all the hops out(obv), then soak in hot pbw, rinse and hang dry.
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62strat
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In reply to Chipotlemonger • 7:42a, 2/18/19
AG
Chipotlemonger said:
What's the best way to clean reuseable bags? Have one I used for dry hopping and it has that green-yellow hue from the hops.
Anything that touches that bag will go into boiling water.

Tip: don't put too much effort into cleaning anything that is pre-boil.

Edit, I see you said dryhopping bags.. just boil the bag for a few minutes before dryhopping, and dryhop after you actually have beer.

Or buy a few of these
https://www.morebeer.com/products/stainless-hop-bomb.html?gclid=EAIaIQobChMIheKDxbvF4AIVYB6tBh2bTgK9EAQYBSABEgKIkPD_BwE
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AlaskanAg99
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1:15p, 2/19/19
AG
This stainless teaballs aren't very good. If you fill it, the hops will swell and you'll get very little contact as the inside will be dry. I know this because I made that mistake. I'd only fill it about 1/4 of the way full.

But there are other options now for something similar which hold more hops.

Last night I kegged my IPA, 1.010 FG, pleased with that. I used a lot of Cyro hops to the point I thought I used too much given the AA, but the results was a bit under whelming. I liked the bitterness.
10oz dry hop for 10 gallons. Be interesting to see how it turns out in a few days.
aTm '99
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txagfisher
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2:15p, 2/19/19
AG
Anyone want to critique my recipe? Going for a smore's milk stout.


Recipe Type: All-grain

Yeast: Wyeast Irish Ale 1084
Yeast Starter:2L
Additional Yeast or Yeast Starter:None
Batch Size (Gallons):6
Original Gravity:1.062
Est. Final Gravity:1.022
Boiling Time (Minutes):60
IBU:27.3
Color:33.8 SRM
Primary Fermentation (# of Days & Temp):21 @ 62
Secondary Fermentation (# of Days & Temp):10 @ 65
Additional Fermentation:None
Tasting Notes:
% Weight Grain Type
43.75% 7.00 lb Pale Malt 2-Row
25.00% 4.00 lb Pale Malt, Maris Otter
6.25% 1.00 lb Roasted Barley (300 SRM)
4.69% 0.75 lb Barley, Flaked
4.69% 0.75 lb Chocolate Malt (350 SRM)
3.13% 0.50 lb Crystal 80L
1.56% 0.25 lb Honey Malt
6.25% 1.00 lb Milk Sugar (Lactose)

0.75oz Magnum (12.00%) 60 mins
1.00oz Golding (5.00%) 10 mins

Secondary
2.00 lb graham crackers
0.5 lb cocoa nibs
2 ea vanilla beans
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62strat
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In reply to AlaskanAg99 • 3:17p, 2/19/19
AG
AlaskanAg99 said:
This stainless teaballs aren't very good. If you fill it, the hops will swell and you'll get very little contact as the inside will be dry. I know this because I made that mistake. I'd only fill it about 1/4 of the way full.

But there are other options now for something similar which hold more hops.

Last night I kegged my IPA, 1.010 FG, pleased with that. I used a lot of Cyro hops to the point I thought I used too much given the AA, but the results was a bit under whelming. I liked the bitterness.
10oz dry hop for 10 gallons. Be interesting to see how it turns out in a few days.
They make several sizes. 2", 3", 5". Maybe you had the little 2 inch one? That can only hold about a 1/2oz in my opinion. That one is better for spices or oak chips.

5" one can hold plenty.




Or go with that $15 tube version, it's like a foot long. I don't think it has a chain to hang from, though I don't think it would really need one since it's rigid and can't get sucked in by dip tube like a hop sock does.
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Ornlu
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In reply to txagfisher • 7:33p, 2/19/19
AG
txagfisher said:
Anyone want to critique my recipe?
...
6.25% 1.00 lb Roasted Barley (300 SRM)
4.69% 0.75 lb Barley, Flaked
...
2.00 lb graham crackers
0.5 lb cocoa nibs


That's a LOT of roasted barley. I'd do 4oz, or 6oz max. You'll definitely get an unbalanced bitter-charcoal aftertaste from a full pound. And personally, I'd opt for flaked oats instead of flaked barely to improve mouth feel.

And that's a TON of Graham crackers. Have you seen any published recipes which suggest this huge amount? How are you gonna deal with the volume loss?

I've stopped aging on Coco nibs. The flavor is too oak-like and not chocolatey for me. I'd just do 1oz of cocoa powder instead.
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txagfisher
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In reply to Ornlu • 7:44p, 2/19/19
AG
Ornlu said:
txagfisher said:
Anyone want to critique my recipe?
...
6.25% 1.00 lb Roasted Barley (300 SRM)
4.69% 0.75 lb Barley, Flaked
...
2.00 lb graham crackers
0.5 lb cocoa nibs


That's a LOT of roasted barley. I'd do 4oz, or 6oz max. You'll definitely get an unbalanced bitter-charcoal aftertaste from a full pound. And personally, I'd opt for flaked oats instead of flaked barely to improve mouth feel.

And that's a TON of Graham crackers. Have you seen any published recipes which suggest this huge amount? How are you gonna deal with the volume loss?

I've stopped aging on Coco nibs. The flavor is too oak-like and not chocolatey for me. I'd just do 1oz of cocoa powder instead.

Thanks for the feedback.

Im actually thinking of switching the roasted barley to blackprinz, but not sure if LHBS carries it. Will have to go by and investigate.

Graham crackers was a WAG. Haven't found many who have used them in secondary (may be a good reason why...). Most use them in the mash but it seems a lot of the graham cracker flavor is lost during fermentation. Maybe ill just use a sleeve and adjust from there.

Good call on the cocoa powder. Ill adjust accordingly
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txagfisher
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In reply to Ornlu • 7:59p, 2/19/19
AG
Ornlu said:
txagfisher said:
Anyone want to critique my recipe?
...
6.25% 1.00 lb Roasted Barley (300 SRM)
4.69% 0.75 lb Barley, Flaked
...
2.00 lb graham crackers
0.5 lb cocoa nibs


That's a LOT of roasted barley. I'd do 4oz, or 6oz max. You'll definitely get an unbalanced bitter-charcoal aftertaste from a full pound. And personally, I'd opt for flaked oats instead of flaked barely to improve mouth feel.

And that's a TON of Graham crackers. Have you seen any published recipes which suggest this huge amount? How are you gonna deal with the volume loss?

I've stopped aging on Coco nibs. The flavor is too oak-like and not chocolatey for me. I'd just do 1oz of cocoa powder instead.

Any suggestions on darkening the beer without adding any astringency? After changing to 6oz, I'm getting a SRM of 27.2, and was shooting for ~35.
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Ornlu
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In reply to txagfisher • 8:31p, 2/19/19
AG
txagfisher said:

Any suggestions on darkening the beer without adding any astringency? After changing to 6oz, I'm getting a SRM of 27.2, and was shooting for ~35.


More chocolate malt? Or what about swaping the honey malt for CaraBrown or Munich60?
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AlaskanAg99
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In reply to txagfisher • 8:49p, 2/19/19
AG
txagfisher said:
Ornlu said:
txagfisher said:
Anyone want to critique my recipe?
...
6.25% 1.00 lb Roasted Barley (300 SRM)
4.69% 0.75 lb Barley, Flaked
...
2.00 lb graham crackers
0.5 lb cocoa nibs


That's a LOT of roasted barley. I'd do 4oz, or 6oz max. You'll definitely get an unbalanced bitter-charcoal aftertaste from a full pound. And personally, I'd opt for flaked oats instead of flaked barely to improve mouth feel.

And that's a TON of Graham crackers. Have you seen any published recipes which suggest this huge amount? How are you gonna deal with the volume loss?

I've stopped aging on Coco nibs. The flavor is too oak-like and not chocolatey for me. I'd just do 1oz of cocoa powder instead.

Any suggestions on darkening the beer without adding any astringency? After changing to 6oz, I'm getting a SRM of 27.2, and was shooting for ~35.


Debittered carafa II. All color, no flavor.
aTm '99
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txagfisher
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In reply to AlaskanAg99 • 8:52p, 2/19/19
AG
AlaskanAg99 said:
txagfisher said:
Ornlu said:
txagfisher said:
Anyone want to critique my recipe?
...
6.25% 1.00 lb Roasted Barley (300 SRM)
4.69% 0.75 lb Barley, Flaked
...
2.00 lb graham crackers
0.5 lb cocoa nibs


That's a LOT of roasted barley. I'd do 4oz, or 6oz max. You'll definitely get an unbalanced bitter-charcoal aftertaste from a full pound. And personally, I'd opt for flaked oats instead of flaked barely to improve mouth feel.

And that's a TON of Graham crackers. Have you seen any published recipes which suggest this huge amount? How are you gonna deal with the volume loss?

I've stopped aging on Coco nibs. The flavor is too oak-like and not chocolatey for me. I'd just do 1oz of cocoa powder instead.

Any suggestions on darkening the beer without adding any astringency? After changing to 6oz, I'm getting a SRM of 27.2, and was shooting for ~35.


Debittered carafa II. All color, no flavor.
just stumbled on this and was going to get opinions on it. Thanks!
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AlaskanAg99
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In reply to txagfisher • 9:01p, 2/19/19
AG
txagfisher said:
AlaskanAg99 said:
txagfisher said:
Ornlu said:
txagfisher said:
Anyone want to critique my recipe?
...
6.25% 1.00 lb Roasted Barley (300 SRM)
4.69% 0.75 lb Barley, Flaked
...
2.00 lb graham crackers
0.5 lb cocoa nibs


That's a LOT of roasted barley. I'd do 4oz, or 6oz max. You'll definitely get an unbalanced bitter-charcoal aftertaste from a full pound. And personally, I'd opt for flaked oats instead of flaked barely to improve mouth feel.

And that's a TON of Graham crackers. Have you seen any published recipes which suggest this huge amount? How are you gonna deal with the volume loss?

I've stopped aging on Coco nibs. The flavor is too oak-like and not chocolatey for me. I'd just do 1oz of cocoa powder instead.

Any suggestions on darkening the beer without adding any astringency? After changing to 6oz, I'm getting a SRM of 27.2, and was shooting for ~35.


Debittered carafa II. All color, no flavor.
just stumbled on this and was going to get opinions on it. Thanks!


Or sinamar, it'll make anything darker/black with no flavor.

https://www.williamsbrewing.com/4-Oz-Sinamar-Natural-Coloring-P2651.aspx
aTm '99
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Ornlu
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In reply to AlaskanAg99 • 9:20p, 2/19/19
AG
I haven't tried cinemar, but may soon.

txagfisher: This guideline says keep the highly-kilned grains to 7-15% of the total. https://byo.com/article/american-stout-style-profile/

I just really enjoy chocolate malt so I make it almost all of my highly-kilned grains when I do my triple-chocolate stout or RIS.
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62strat
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11:09p, 2/19/19
AG
You can do like AB does with ziegenbock and put food coloring in it hah.
Info per a longtime bar friend who worked there for 30 years. He said all malts in that beer were 2-4 srm.
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txagfisher
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8:56a, 2/20/19
AG
I ended up adding 4oz of carafa II and bumping up the chocolate malt to 1lb. That got me to 34.4 SRM.
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AlaskanAg99
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10:36p, 2/20/19
AG
Brewed with a ton of Cyro Simcoe in the whirlpool. IPA turned out remarkably bland for the amount I put in. I'm very dissatisfied, I expected a hop bomb.

It's drinkable but I can't say I'm a fan of the hop processing method.
aTm '99
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AlaskanAg99
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10:35p, 2/22/19
AG
So...I have since discovered/been told dry hopping temps are rather critical. I assumed that at 41F my desired aromas would just take longer to extract as I carbonated the beer. Turns out...I'm wrong.

I've been told to warm up to room temp for a few days to see if character changes.

Still a drinkable beer but not at all what I hoped for. No flaws but character is all wrong. If I were to judge the beer to BJCP I'd place 29/30.
aTm '99
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G. hirsutum Ag
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In reply to AlaskanAg99 • 4:41p, 2/24/19
AG
Interesting. Do you have any literature to back that up? My next batch is dry hopped so I'm curious. Probably brewing this week
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AlaskanAg99
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1:31p, 2/25/19
AG
I don't, I was bouncing it off some pro Brewer friends. Still haven't warmed it up.

Not sure if anyone here went to the AHA rally at St Arnolds...that event is tanking. Each year it's less and less.
aTm '99
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txagfisher
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In reply to G. hirsutum Ag • 4:47p, 2/25/19
AG
I've always warmed before dry hopping, but i usually warm at the end of fermentation to help the yeast clean up. I've never breweries a NEIPA, but curious to how the warming thought would work with that type of beer.
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txagfisher
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In reply to txagfisher • 4:52p, 2/25/19
AG
txagfisher said:
I ended up adding 4oz of carafa II and bumping up the chocolate malt to 1lb. That got me to 34.4 SRM.
Well i brewed this up on Sunday and had an interesting time. LHBS didn't have black print, so i upped the carafa II to 10 oz. I then somehow way overshot my typical efficiency (78%) with an astounding 88.3%. Combining this with underestimating my boil off rate, and I ended up with an OG of 1.086, somehow creating an imperial milk stout!

First impressions at OG sampling are pretty good. Lot of graham and chocolate notes coming through. No marshmallow flavor, but i expect it will come through once the vanilla beans are added in secondary.

Ill report back in a few weeks with more updates.
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bmc13
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In reply to AlaskanAg99 • 5:45p, 2/25/19
AG
i didn't even realize it was saturday. i was coming into town anyway and would have come in a little earlier to go.
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lne2011
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In reply to txagfisher • 6:32p, 2/25/19
AG
You want the beer temp to be at 60 for late addition dry hopping. If you dry hop cold, you're not getting anything from those hops.
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AlaskanAg99
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In reply to bmc13 • 8:52p, 2/25/19
AG
bmc13 said:
i didn't even realize it was saturday. i was coming into town anyway and would have come in a little earlier to go.


Attendance was low, steep decline from last year.
Only 2 hours.
And only 2 beer tokens...down from unlimited last year.
Raffle sucked balls.

You missed nothing.
aTm '99
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AlaskanAg99
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In reply to lne2011 • 8:52p, 2/25/19
AG
lne2011 said:
You want the beer temp to be at 60 for late addition dry hopping. If you dry hop cold, you're not getting anything from those hops.

I concur.
aTm '99
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62strat
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In reply to AlaskanAg99 • 9:08p, 2/25/19
AG
AlaskanAg99 said:
bmc13 said:
i didn't even realize it was saturday. i was coming into town anyway and would have come in a little earlier to go.


Attendance was low, steep decline from last year.
Only 2 hours.
And only 2 beer tokens...down from unlimited last year.
Raffle sucked balls.

You missed nothing.
man I went to an Aha rally at st a right when they opened the new location. Maybe 2010 or so?

There was maybe 60-70 in attendance. How many at yours you think?

It was cool to get a tour guided by Brock. Only about 5 went on the tour so it was basically a private tour.
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bmc13
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In reply to 62strat • 10:14p, 2/25/19
AG
ha, we were probably on the same tour.
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Chipotlemonger
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10:35p, 2/25/19
AG
Got to share a couple growlers of homebrew with my kickball team tonight. My holiday red ale and an IPA. It's a great feeling to share some of your homebrew and have people really like it and drink it up. I'm sure it's a feeling that all on this board know
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AlaskanAg99
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In reply to 62strat • 7:41a, 2/26/19
AG
62strat said:
AlaskanAg99 said:
bmc13 said:
i didn't even realize it was saturday. i was coming into town anyway and would have come in a little earlier to go.


Attendance was low, steep decline from last year.
Only 2 hours.
And only 2 beer tokens...down from unlimited last year.
Raffle sucked balls.

You missed nothing.
man I went to an Aha rally at st a right when they opened the new location. Maybe 2010 or so?

There was maybe 60-70 in attendance. How many at yours you think?

It was cool to get a tour guided by Brock. Only about 5 went on the tour so it was basically a private tour.

A few years ago it was standing room only. Absolutely packed. Sunday was about 1/3 full. A very dramatic difference. My club had a good showing of about 16 people, which I think has been pretty consistent. It's be better if we were allowed to bring Homebrew.

I'm wondering if this thing needs a change in venue.

Also drove past the new Buffalo Bayou location being built while taking the back road to Holler. They'll be within walking distance of each other.

Also went to True Anomaly which is 2 blocks from 8th Wonder.
aTm '99
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62strat
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8:38a, 2/26/19
AG
I wonder if it's due to a big influx of people getting AHA memberships just for the GABF sessions, then after a year or two realizing it's not worth it, and not renewing the aha membership. Seems this was peaking in '12-'15 or so. When GABF sat sessions were selling out in a 30 seconds, and I'd see many people freely admitting (or suggesting to others) to getting AHA membership just for GABF and the brewery 'discounts'. But at the time, the list of business on the aha discount list in houston was maybe 5.
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AlaskanAg99
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9:07a, 2/26/19
AG
Homebrewing as a whole is declining. I spoke with the other clubs and they're saying their membership is down and/or aging out as they have fewer young people joining and learning to brew. We're all watching how well the competitions do. And how membership rates increase.

Bluebonnet is looking to shrink.
Ozapfts folded
And three comps in the Houston area. Dixie, Lunar and Operation Fermentation.

We're all hurting for judges and hell, after NHC 1st round left Austin no other TX city could pick it up. It directly interfeers with both Bluebonnet and Lunar so Dallas and Houston said no.

Our comps are the big revenue generator, while we don't need them they are fun and allow us to buy cool stuff for our members. It's going to be a very interesting year.
aTm '99
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Ornlu
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4:46p, 2/28/19
AG
Alright, I'm going to brew a brut IPA on Sunday.
https://www.brewersfriend.com/homebrew/recipe/view/773444/brute-bouquet

I'm going to split-batch it. Same grain bill, but capture the second 5-gallons of runoff which will hopefully be about 1.038 gravity. That'll get an ounce of Saaz hops and become an American light lager.
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txagfisher
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In reply to Ornlu • 8:13a, 3/1/19
AG
Interested to hear your feedback on the recipe you posted. Brut IPA has been pretty high on my list to do.
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