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West Coast IPA
  • jlwjlw
    Posts: 16,417

    Recipe number 2. I followed the zombie dust clones I could find. A couple of questions. I'm not familiar with using the Melanoiden malt or the American Munich 10L. Will this give it too much of a Malt back bone? @frydogbrews

    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: West Coast IPA
    Brewer: Jeremy Wilkinson
    Asst Brewer:
    Style: American IPA
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 7.45 gal
    Post Boil Volume: 6.24 gal
    Batch Size (fermenter): 5.50 gal
    Bottling Volume: 5.50 gal
    Estimated OG: 1.071 SG
    Estimated Color: 7.2 SRM
    Estimated IBU: 76.6 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 81.8 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.8 %
    1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 6.9 %
    8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 3.4 %
    8.0 oz Munich Malt - 10L (10.0 SRM) Grain 5 3.4 %
    0.50 oz Citra [12.00 %] - Boil 60.0 min Hop 6 17.7 IBUs
    1.00 oz Citra [12.00 %] - Boil 20.0 min Hop 7 21.4 IBUs
    1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 8 17.6 IBUs
    1.00 oz Citra [12.00 %] - Boil 10.0 min Hop 9 12.8 IBUs
    1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 10 7.1 IBUs
    1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
    3.00 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
    8.0 oz Carafoam (2.0 SRM) Grain 3 3.4 %

    1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 14 lbs 8.0 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 19.13 qt of water at 167.0 F 152.0 F 60 min

    Sparge: Batch sparge with 2 steps (0.81gal, 3.85gal) of 168.0 F water
    Notes:
  • jlwjlw
    Posts: 16,417
    I think I am going to mash this at 150.
  • FuzzyFuzzy
    Posts: 46,892
    i've used the melanoiden malt a few times and i just don't like it. it leaves a bit of a strange flavor that i don't like. it's very malty, but not so much in a good way as far as my tastes buds go.

    if you do want to try it out, i'd back it down to 1/4# or less.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    Hmm. I may cut the melanoiden.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    never used the meladoinin because i had read things similar to what FZ described. AM 10L i have used lots with good results.
  • jlwjlw
    Posts: 16,417
    confirmed. cutting the meladoinin.
  • jlwjlw
    Posts: 16,417
    Oh and what about carafoam? You guys use this stuff before?
  • FuzzyFuzzy
    Posts: 46,892
    jlw said:

    Oh and what about carafoam? You guys use this stuff before?



    i have not. it's one of the ones i've been meaning to try, but never got around to.
    "Oh, you were serious? I was drunk."-C_B
  • frydogbrewsfrydogbrews
    Posts: 44,679
    i use it frequently with great results. highly recommend
  • ceanntceannt
    Posts: 48,492
    The munich will give you a robust malt flavor without adding sweetness .... I would be tempted to bump it up a little ... and drop the meladoinin entirely
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,892
    ceannt said:

    The munich will give you a robust malt flavor without adding sweetness .... I would be tempted to bump it up a little ...



    for my personal tastes, yes. for a west coast ipa, keep it where it's at.
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617
    jlw said:

    Oh and what about carafoam? You guys use this stuff before?



    Yes, I have used it a good bit. it's essentially the same as carapils, just different maltster is all, both add body to the beer and assist in head retention.

    If I add it to a recipe it's usually a 1/4-1/2 lb
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,417
    Bumping this recipe for any last thoughts on this revised grain bill

    Amt Name Type # %/IBU
    12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.8 %
    1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 6.9 %
    8.0 oz Munich Malt - 10L (10.0 SRM) Grain 5 3.4 %
    8.0 oz Carafoam (2.0 SRM) Grain 3 3.4 %
    0.50 oz Citra [12.00 %] - Boil 60.0 min Hop 6 17.7 IBUs
    1.00 oz Citra [12.00 %] - Boil 20.0 min Hop 7 21.4 IBUs
    1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 8 17.6 IBUs
    1.00 oz Citra [12.00 %] - Boil 10.0 min Hop 9 12.8 IBUs
    1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 10 7.1 IBUs
    1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
    3.00 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs

  • C_BC_B
    Posts: 77,647
    All those hops give me the shakes. So you're probably on to something.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,892
    76 ibus. makes my tummy hurt just thinkin about it.

    it's going to be delicious!
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,819
    Personally, I'd bump up the ibus, you've got enough going on in the grist that iot could hold its own agaisnt 90-100 ibus, so I'd take the first addition and bump it to and ounce. Then take the 0 addition and double it for a supa-flava-boosta
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    Lakewood said:

    Personally, I'd bump up the ibus, you've got enough going on in the grist that iot could hold its own agaisnt 90-100 ibus, so I'd take the first addition and bump it to and ounce. Then take the 0 addition and double it for a supa-flava-boosta



    Not a bad call. After fz said something about 78 ibu's it got me thinking it could use more.
  • ThymThym
    Posts: 103,819
    jlw said:

    Lakewood said:

    Personally, I'd bump up the ibus, you've got enough going on in the grist that iot could hold its own agaisnt 90-100 ibus, so I'd take the first addition and bump it to and ounce. Then take the 0 addition and double it for a supa-flava-boosta



    Not a bad call. After fz said something about 78 ibu's it got me thinking it could use more.


    yeah, it's not hoppy til fz is crying foul.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    Just tapped this beer and one of the best beers I think I have made in while. Definitely a typical West Coast IPA. Dry, great nose from all of the Citra, hoppy and bitter.
  • ThymThym
    Posts: 103,819
    Sounds fantastic
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    I want to make this again but I want to make it lighter and crisper if that makes sense. I think there is still too much of a malt backbone.

    Any suggestions on improvement?
  • ceanntceannt
    Posts: 48,492
    Lighter and crisper?
    cut the crystal in half.
    leave out the munich, or cut it down to 25% of the original.
    add a pound to a pound and a half of red wheat malt
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,492
    If you want to dry it out some, add a quarter pound of corn sugar
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    ceannt said:

    Lighter and crisper?
    cut the crystal in half.
    leave out the munich, or cut it down to 25% of the original.
    add a pound to a pound and a half of red wheat malt



    ceannt said:

    If you want to dry it out some, add a quarter pound of corn sugar



    I was thinking the same thing on the crystal.

    I like the idea of the corn sugar.