http://homebrewforums.net/discussions/feed.rss Thu, 23 May 13 20:00:34 -0700 Recent Discussions on Home Brew Forums - A Home Brewing Community en-CA http://homebrewforums.net/discussion/860/beer-shed-build-thread Mon, 08 Apr 2013 07:49:20 -0700 Lothos 860@/discussions
]]> http://homebrewforums.net/discussion/565/olde-ceannts-holiday-hybrid-hooch Fri, 26 Oct 2012 10:12:30 -0700 ceannt 565@/discussions
3-gallons unfiltered apple juice (straight from the orchard)
3-pounds LME
3-pounds Honey
1.5-pound Crystal Malt 60
0.50-oz EKG Hops, 15-min. (optional, I suggest leaving out)
S-05-yeast (going to try with S-04)

At bottling add:
½-tsp cinnamon
¼-tsp cloves
¼- tsp nutmeg
(add to boiling water, and run through coffee filter)

Steep the crystal malt for 45 minutes at 155 degrees in 2-quarts of water. Sparge once with 1-quart at 170 degrees. Boil the runnings for half an hour, then add the LME and boil for an additional 15 minutes. Allow to cool to less than 120 degrees and add the honey. Pour into fermenter and add the apple juice. Allow to ferment in Primary for 2-3 months.
Age for at least a year after bottling.
]]> http://homebrewforums.net/discussion/906/brewing-without-a-computer-program Thu, 09 May 2013 17:41:15 -0700 Dr_Jerryrigger 906@/discussions Strike water temps are nearly impossible to calculate due to factors that are hard to quantify. Just add water that's about the right temp until the mash is the right temp. If it's a little thick or thin it'll still work.
Color calculations are just unnecessary, and if you really care do the math out by hand. The formula is relativity simple. For general brewing most people can estimate approximate color with out any math, and does it really matter that much?
IBU's, I do run these in a program sometimes, but I don't get accurate numbers back. Again, there are too many variables to really get the accuracy I can taste let alone the accuracy that people talk of.]]> http://homebrewforums.net/discussion/911/koetbusser Tue, 14 May 2013 09:26:46 -0700 ceannt 911@/discussions A decoction mash is traditional, and so is a two hour boil. Apparently two versions of this beer were made, a low gravity, session beer, without the munich, and half the molasses and honey, and a stronger “fest beer” version, such as I have represented below.
I don’t believe that a protein rest is necessary with modern malts, so I recommend a single decoction to mash out, after an hour long mash at 152 degrees. Calculate your sparge volumes to render enough volume for a two hour boil.

SUMMARY

(Original Gravity) O.G. = 1.070
(Final Gravity) F.G. = 1.017
(Bitterness) IBU = 31
(Color) SRM = 7
(Alcohol) APV = 6.8%
Calories per 12-oz bottle = 226


For a Five gallon batch:

Grain:
Pounds: Type:

7 Pilsner Malt

4 Red Wheat Malt

0.8125 Oatmeal (13-ounces)

0.5 Munich Malt



Sugars:
Pounds: Type:

0.25 molasses

0.25 honey





Hops:
Variety: Oz.: Boil Time:

Spalt 1 120

Saaz 0.5 60

Spalt 1 5

Saaz 0.5 5


German Ale or AltBier yeast such as K-97]]> http://homebrewforums.net/discussion/891/my-first-grisette-for-your-review Tue, 23 Apr 2013 07:56:11 -0700 CZs 891@/discussions
Here is my session Grisette, aka "Ocean Front Grisette" - appropriate summer-themed brew, named by the wife. Let me know what you think. It def is a grey beer - mysterious, doesn't lend itself to one particular style - spicy, yet citrusy, yet should be an easily drinkable brew, not too many are familiar with it - I'm a little surprised more noobs like myself don't get into it because it seems to be a forgiving brew and you can really make it your own, in the same spirit of a saison - except this was for the miners instead of the farmers. Anyways - let me know if you have any other additional info or experience drinking a Grisette and if you would change anything. Thanks!

Estimated OG: 1.042 / Estimated FG: 1.000
ABV: 4.45% / IBU: 26.40 / SRM: 3.35
Boil Size: 7.5 gal / Batch Size: 5.5 gal / Boil Time: 75 min
Yeast: Wyeast 3711 French Saison or Belle - not sure yet - thoughts?

Fermentables:
5.2 lbs Castle Pils/2-row - 58.1%
1.5 lbs White Wheat - 16.8%
1.25 lbs Unmalted Wheat - 14.0%
0.5 lbs Rye - 5.6%
0.5 lbs Flaked Oats - 5.6%

Mash Steps
125F 25 min rest
150F 75 min mash
170F Fly Sparge, followed by batch sparge

Hops
1 oz Citra (12 aa) - 10 min, 17.82 IBUs
1 oz NZ Wakatu (8 aa) - 6.8 min, 8.58 IBUs

Ferment 2 weeks
prime with 4 oz cane, 1 oz turbinado solution in bucket
Bottle for 4 weeks]]> http://homebrewforums.net/discussion/512/pineapple-wine Wed, 26 Sep 2012 20:54:27 -0700 Lakewood 512@/discussions @frydogbrews

how did that pineapple wine turn out?]]> http://homebrewforums.net/discussion/907/pelley039s-dream-my-u-k-maine-style-saison- Fri, 10 May 2013 07:22:53 -0700 CZs 907@/discussions
Pelley's Dream: A Cross-Atlantic Farmhouse Ale
OG: 1.054 / FG: 1.012
ABV: 5.55% / IBU: 28.45 / SRM: 6.25
3724 Belgian Saison (ramp from 75 to 80 in 2 days), with Danstar Belle Saison for cleanup once it stalls, raise to 85F - don't know what to expect, maybe the Belle to take over? But, why the heck not! I could expect 1.000 with a 7% ABV - oh well :)

Fermentables
Ashburn Mild - 5lb - 40.4%
Optic - 2lb - 16.1%
Golden Promise - 1.5lb - 12.1%
Halcyon - 1.25lb - 10.1%
Marris Otter - 1lb - 8.1%
Torrified Wheat - .75lb - 6.1%
Flaked Oats - .65lb - 5.2%
Blonde Candi Sugar - .24lbs - 1.9%

Mash
1. 125F / 25 min - 12 qts
2. 147F / 75 min - 12 qts
3. 170F Fly Sparge - 6 qts, followed by batch sparge

Boil
1 oz Cascade (5.75 aa) - 40 min / 19.12 IBUs
1 oz Ginger Paste - 17 min - Grandfather LOVED ginger - quirky, but, I think that will go well with this brew
1 oz Centennial (10.5 aa) - 6 min / 9.33 IBUs

]]> http://homebrewforums.net/discussion/902/great-lakes-rye-of-the-tiger Sat, 27 Apr 2013 14:04:02 -0700 FromZwolle 902@/discussions
So here we go,

This beer is a nice golden/copperish color and laces well on the glass. The mouthfeel is perfect for an ipa, in my hop ignorant opinion. It finishes nice and dry, with no lingering sweetness.

The aroma is citrusy and hop forward, with little malt or rye scent. It really just smells like cascades, which is fine with me.

The rye spicyness comes through in the flavor right away. It's not an overpowering rye, and I feel like they could have increased it a bit, but it's a nice addition to the overall flavor. I couldn't detect a whole lot of malt flavor to this beer; it was just too bitter for my palate. I'm not a big fan of bitter and this beer is just a tad too bitter for my tastes. I think that the firm bitterness of this one masked a bit of the underlying flavor.
There was just enough hop flavor there to compliment the rye without covering it up.

Overall, it's a good beer. I won't buy it again, but I'll enjoy the six I bought.

]]> http://homebrewforums.net/discussion/650/chocolate-oatmeal-stout Sun, 09 Dec 2012 09:29:30 -0800 C_B 650@/discussions
I like the tasting notes on this recipe. Link found HERE.
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
66% 8 0 American Two-row Pale 37 1 ~
8% 1 0 German Vienna 35 3 ~
8% 1 0 Oats, Flaked 37 1 ~
4% 0 8 Black Barley (Stout) 25 500 ~
4% 0 8 Cara-Pils/Dextrine 33 2 ~
4% 0 8 Pale Chocolate Malt 34 197 ~
4% 0 8 American Crystal 120L 34 120 ~
1% 0 2 Caramunich Malt 60 33 60 ~
12 2
Batch size: 5.0 gallons
Original Gravity
1.067 / 16.4° Plato
(1.060 to 1.070)
Final Gravity
1.017 / 4.3° Plato
(1.015 to 1.018)
Color
32° SRM / 62° EBC
(Black)
Mash Efficiency
75%
hops
USE TIME OZ VARIETY FORM AA
first wort 60+ mins 0.9 Chinook leaf 12.7
Boil: 4.0 avg gallons for 60 minutes
Bitterness
29.7 IBU / 11 HBU
ƒ: Tinseth
BU:GU
0.44
It's nice and chocolaty, without being too sweet or dessert like. Just a nice easy drinkin stout that's not too dry or too sweet.
Even the wife likes it.



Here is Jerry's take.
So yeah, if you make 5 gal in a 5gal mash tun do this, if 10 gal and 10 gal do this twice
.75 special B
.5 choc malt
.5 120L crystal
.25 60L crystal
.5 roasted barly
1.25 rolled oats (don't buy them at the brew shop)
then fill the rest with MO
Oh and if you dry hop stuff, you can use your old trash hops for this, just for a few IBU's.
If not go with Brewer's Gold, and not much.
A lb of biscuit would be good in this too.



Somewhere between the two. Also, I'm doing a PM 10 gallon batch so 15-16 pounds of grain and fill the rest in with DME. I'll plug it into Hopville sometime and come up with a refined recipe.
Thoughts? ]]> http://homebrewforums.net/discussion/914/anybody-grow-their-own-tobacco Sat, 18 May 2013 17:22:43 -0700 jeepinjeepin 914@/discussions http://homebrewforums.net/discussion/841/barleywine-build-thread Wed, 20 Mar 2013 05:19:33 -0700 C_B 841@/discussions http://homebrewforums.net/discussion/578/bum-wine Tue, 30 Oct 2012 10:20:13 -0700 FromZwolle 578@/discussions
what should i use? it's going to have to be store bought juice, as i don't have a press or grapes or any other fruit for that matter.

i was thinkin maybe get some grape juice and mix in a little cherry juice, or pom, blueberry, ect?

whacha think? if it sucks i can always use it for cooking, works great in my water smoker.

]]> http://homebrewforums.net/discussion/912/three-empty-glass-carboys-what-should-i-put-in-them Thu, 16 May 2013 08:07:33 -0700 jlw 912@/discussions http://homebrewforums.net/discussion/739/west-coast-ipa Thu, 10 Jan 2013 16:51:00 -0800 jlw 739@/discussions 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:
]]> http://homebrewforums.net/discussion/497/new-dry-yeasts Sun, 23 Sep 2012 07:39:24 -0700 FromZwolle 497@/discussions
Safbrew S-33: I don't think this is a new product, but I've never used it. It says it's good for trappist type beers because it has a tolerance up to 11.5%

BRY-97 (from the makers of notty) new strain for clean, american styles.

Breferm blanche: wit yeast. it would be nice to have a dry alternative to the liquid strains.

So, has anyone used any of these, or do I have to by the guinea pig?]]> http://homebrewforums.net/discussion/97/atomic-buffalo-turds Thu, 15 Dec 2011 08:34:19 -0800 FromZwolle 97@/discussions
you'll need:
a dozen jalapenos (at least)
1 block of cream cheese. (or that neufchatel stuff)
1 # breakfast sausage mild or hot.
1-2 packages of bacon (thin to medium cut)

Cut the tops off the jalapenos and with a thin knife bore them out to remove any seeds and pith. Some recipes call for halving the peppers lengthwise, but the presentation is best when you keep the body intact. now with a butter knife, shovel the cream cheese into the pepper. I find it's easiest to insert the knife with cheese on it and then use the rim of the pepper to scrape the cheese off the blade while you retract it. Do this until you have about 1/2" of room left in the top of the pepper, you'll have to use a finger dipped in water (or the cheese will stick to you) to force all the cheese into the bottom of the pepper. Once all the peppers are cheese stuffed, move on to the sausage. take a spoon and scoop a small meatball sized portion of sausage and cram it into the pepper, on top of the cheese. You'll want to use enough per pep so that the sausage mushrooms out the top just a bit. Finish all the peppers similarly and grab yer bacon. I like to wrap each pepper with one whole slice of bacon, so try to get peppers that aren't too small (bacon has to be cut or double wrapped) or too large (bacon covers only half the pep). Start by placing one end near the opening on the pepper and cover the sausage (to hold all the stuffing inside), then wrap around the bottom of the pep and wind it back towards the top in a spiral shape. Don't worry if you haven't covered all the stuffing, the sausage will hold itself together, just make sure the bacon is wrapped on tight enough so that it won't fall off easily.

To cook, set your smoker for about 275F, though these are very forgiving on time and temps. They should take about 2.5-3 hrs, but I always pull them when the bacon looks like it won't be too chewy anymore. You can use whichever type of wood to smoke with, but my favorites are maple or hickory.

*disclaimer* smoking jalapenos takes a good deal of heat out of them, but like all peppers, the heat varies from each individual pepper. so if you're serving to a wide audience, let gradma know that there's no way to tell which ones are safe. ]]> http://homebrewforums.net/discussion/39/ewalds-weissbier-ag Fri, 11 Nov 2011 07:35:58 -0800 jlw 39@/discussions http://www.beersmith.com
Recipe: Ewalds Weissbier
Brewer:
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 6.93 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.50 gal
Estimated OG: 1.051 SG
Estimated Color: 6.8 SRM
Estimated IBU: 12.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
8.0 oz                Rice Hulls (0.0 SRM)                     Adjunct       1        4.8 %        
5 lbs                 Munich Malt (9.0 SRM)                    Grain         2        47.6 %       
5 lbs                 Wheat Malt, Ger (2.0 SRM)                Grain         3        47.6 %       
0.50 oz               Hallertauer [4.80 %] - Boil 60.0 min     Hop           4        8.0 IBUs     
0.50 oz               Hallertauer Hersbrucker [4.00 %] - Boil  Hop           5        4.0 IBUs     
1.0 pkg               Hefeweizen Ale (White Labs #WLP300) [35. Yeast         6        -            


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time    
Mash In           Add 13.13 qt of water at 164.8 F        153.0 F       60 min       

Sparge: Batch sparge with 2 steps (1.57gal, 3.59gal) of 168.0 F water
Notes:
]]> http://homebrewforums.net/discussion/559/brew-queue Wed, 24 Oct 2012 09:08:23 -0700 FromZwolle 559@/discussions
Just kidding, come on in. This is going to serve as my list for what i'd like to brew next, but accessible wherever i have internets. Feel free to comment on the selection, suggest a recipe, whatever.
]]> http://homebrewforums.net/discussion/908/my-next-series-of-brews Fri, 10 May 2013 12:40:20 -0700 jlw 908@/discussions @lakewood will be the lone slacker. I think it will look something like this.

Hefe
IPA for a friend. I owe this guy big for making my son golf clubs and not charging labor
low abv ipa/pale ale - I don't have recipe so look for a build thread
saison again

A couple more i need to work in for fall:
my George Washington's porter
Arrogant bastard clone

I should do a lager at some point.]]> http://homebrewforums.net/discussion/904/hams Wed, 01 May 2013 13:43:06 -0700 jeepinjeepin 904@/discussions http://homebrewforums.net/discussion/889/the-contested-definition-of-ipa Mon, 22 Apr 2013 19:19:24 -0700 C_B 889@/discussions
But surriously this needed to go somewhere else because this debate will rage on. ]]> http://homebrewforums.net/discussion/587/this-thread-was-inevitable Thu, 08 Nov 2012 17:45:13 -0800 FromZwolle 587@/discussions ]]> http://homebrewforums.net/discussion/903/barley-wine-plan Mon, 29 Apr 2013 20:52:34 -0700 Evan_B 903@/discussions This one is a Barley Wine, similar to one I brewed last year with some tweakage.

Anyways, would appreciate some input, or ideas.

Anticipated:
Post Boil Volume - 3.25 gal
OG - 1.096
SRM - 30
IBU - 69.8

Grist:
7.0 lbs 2-row
3.0 lbs Vienna
1.0 lb Biscuit Malt
0.5 lb Honey Malt
0.5 lb Chocolate Wheat
0.375 lb Flaked Barley

Hops:
0.5 oz Columbus FWH
0.25 oz Chinook 60min
0.5 oz Columbus 15 min
0.5 oz Northern Brewer 10min
0.25 oz Willamette 5 min
0.5 oz Willamette 0 min


Will probably go with WLP001 Cal Ale for the yeast.

Thanks!]]> http://homebrewforums.net/discussion/894/question-about-yeast-propagation- Wed, 24 Apr 2013 19:19:00 -0700 C_B 894@/discussions This time I took a little dab of the vial I dumped into this last batch and added ~500 mls of 1.045 wort to it. Let it ferment out, cold crashed, decant and 500 mls of 1.045 wort to it again, ferment, cold crash, decant and do it a third time. This time I decanted as absolutely much of the beer off the top as possible, swirled up the sludge and filled a white labs vial to the brim leaving about half that much in the flask. I added 750 mls of 1.045 wort to the flask and put it back on the stir plate.
So my question is what should I expect out of the slurry I pulled out of the flask? I doubt it is as pure (more hot break and such) as the sample that originally comes in the vial but how close is it? If I use it in the next month would that one vial be sufficient for 5 gallons of 1.070 wort? 1.090?
All of these steps were completed using a stirplate. ]]> http://homebrewforums.net/discussion/863/cz039s-belgian-dark-strong-recipe-build Tue, 09 Apr 2013 12:09:01 -0700 C_B 863@/discussions Need Help Brewing Beer?.]]> http://homebrewforums.net/discussion/280/hot-pepper-beer Thu, 29 Mar 2012 05:33:23 -0700 jlw 280@/discussions
To kick things off here are some initial thoughts.

I think a sweeter IPA with a maltier back bone might be best to balance the pepper's

I usually grow habanera’s, jalapeno's, sweet bell's and maybe some sort of a cayenne
For hops I need to do some research

Also I need to figure out what techniques do I use to extract the flavor out of the peppers. So do we throw them in the boil and if so when? Do I throw them in secondary or late in primary. Do I use a puree or diced or whole. What about in the first wort?

What a bout yeast? Typical S-05 or do I go toward a Belgian yeast for something different.

Also what about grains and malts. What about using rye and a little chocolate malt? I could use a base similar to my black ale which is hoppy but could really balance the peppers.
More to come...
]]> http://homebrewforums.net/discussion/893/aha-big-brew-day-may-4-2013 Wed, 24 Apr 2013 13:07:12 -0700 jlw 893@/discussions
http://www.homebrewersassociation.org/pages/community/news/show?title=big-brew-13

Big Brew 2013

Each year homebrewers around the world invite family and friends to their brewing site on the first Saturday in May to celebrate National Homebrew Day. The AHA celebrates National Homebrew Day with Big Brew, which brings together thousands of homebrewers from around the world, all brewing the same beers simultaneously. More than 5,000 homebrewers from North America, Europe, Africa, Asia, South America and Australia are expected to participate Big Brew this year on May 4.
2013 Big Brew Resources Now Available
Whether you are hosting an event, inviting a few friends over or joining a registered event, all the resources necessary to participate in Big Brew are now available!
If you plan to host a Big Brew event, register today and download the press release and event poster to help promote the occasion to homebrewers in your area. Find a registered Big Brew event near you by viewing the list of current sites. Make sure to check back as more sites are registered!
The recipes for the 2013 Big Brew are the medal-winning entries from the Great American Beer Festival 2012 Pro-Am Competition. The diverse recipes cover a range of styles, ingredients, skills and processes, so choose the one that you would like to brew most with your friends and family!
Big Brew Trends in 2012
An estimated 7,100 people celebrated the National Homebrew Day at 254 registered AHA Big Brew sites in 2012. More than 1,500 batches which accounting for 1,200 gallons of homebrew, were enjoyed around the world. Nine countries participated with registered AHA Big Brew sites, including 44 of the United States.]]> http://homebrewforums.net/discussion/905/calculating-sparge-water-volume Wed, 01 May 2013 18:42:57 -0700 Evan_B 905@/discussions
I read somewhere that general technique is 2.0 qts of water per pound of grain. Should I just use the difference between my first runnings and the volume needed to get to a desired pre-boil volume?]]> http://homebrewforums.net/discussion/887/wgv-showcase-ale Mon, 22 Apr 2013 08:53:18 -0700 ceannt 887@/discussions By the time the stout started to boil, I had the following recipe mapped out in my mind…. All I need is an imaginative name for it…

For a 5-gallon batch:
(Original Gravity) O.G. = 1.074
(Final Gravity) F.G. = 1.019
(Bitterness) IBU = 64
(Color) SRM = 15
(Alcohol) APV = 7.2%
Calories per 12-oz bottle = 240





10 pounds Pale Malt
3 pounds Munich Malt (7L)
9- ounces Crystal 60
3-ounces chocolate malt

1-ounce Target hops 60-min.
1-ounce WGV 10-minutes
1-ounce WGV 5-minutes
2-ounces WGV flameout
S-04 yeast
Mash at 155 (single infusion) Boil first runnings during first sparge rest.
Batch sparge twice. (rest 20-minutes)

I originally thought to make my normal unnatural offspring of an ESB and an English IPA, but wanted to do something a little different, more of an amber, with a different malt profile. I think the WGV hops will really shine in here.
(I also have plans for the whole leaf fuggles that came in the mail too… be great dry hopped in a “fix” for the arrogant bastard)
]]> http://homebrewforums.net/discussion/845/zombie-dust-clone-dme Sun, 24 Mar 2013 10:42:12 -0700 frydogbrews 845@/discussions
also, dry hopping at the tail end of fermentation, around day 5-6 goes a long way for getting the most of the dry hop.


Malt & Fermentables

% LB OZ °L PPG
94% 8 ~ Briess Pilsen Light DME
Boil 2° 44
6% ~ 8 Briess Carapils
Steep 1° 34
8 8
Specific Gravity
1.072 OG
(1.064 to 1.075)
17.5° Plato
1.019 FG
(1.017 to 1.021)
4.8° Plato
Measured Values
Edit Gravities / Edit Color
Color
3° SRM
7° EBC
Yellow
Mash Efficiency
75 %
Steep Efficiency
37.5%
Hops

Usage Time OZ AA » IBU
boil 60 min ½ Citra ~ pellet 14.2 » 23.5
boil 20 min 1 Citra ~ pellet 14.0 » 28.1
boil 10 min 3 Citra ~ pellet 14.1 » 42.3
dry hop 7 days 2 Citra ~ pellet 14.0 » 0.0
Bitterness
93.9 IBU
ƒ: Tinseth
7 HBU
BU:GU
1.31
Yeast

Safale US-05 Dry Yeast
yeast in dry form with low to medium flocculation and 73% attenuation
Alcohol
7.1% ABV
5.0% ABW
Calories
238
per 12 oz.
Miscellaneous Ingredients

boil 15 min 1 ea Whirlfloc Tablet]]> http://homebrewforums.net/discussion/900/chilled-italian-octopus-salad Fri, 26 Apr 2013 00:02:07 -0700 scoob 900@/discussions
1 or more octopus (4 to 5 pounds) nonna said the smaller ones were more tender....
4 stalks celery, medium diced
4 lemons, juiced
2 cloves garlic, minced
3/4 red onion, medium diced
1 tablespoon flat leaf Italian parsley, chopped
Olive oil
Salt and pepper, to taste
Directions
In large stock pot (outside if possible to keep from stinking up your house) boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large bowl, add celery, juice from the lemons, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Refrigerate several hours or overnight to allow flavors to blend. Remove from bowl and serve at room temperature/slightly chilled.


This recipe is a favorite of mine, the measurements were never exact (add enough so it tastes right). I was introduced to this recipe by my father-in-law Giuseppe (RIP) when my wife and I were first dating, he was thrilled I loved all foods and quickly took me under his wing to teach me the recipes from his childhood in Bari, Italy. From the family meatball recipe to a simple tomato, pepper and olive dish meant to be served family style around a couple loaves of bread for dipping.

His love for cooking, a bit of drinking fine cognac and whiskey, along with good conversation has left it's mark on me and how dinner is served in our house.

Salute!

]]> http://homebrewforums.net/discussion/80/snow-storm-imperial-wit Thu, 08 Dec 2011 12:45:52 -0800 Lakewood 80@/discussions
This beer is part of the Brew Kit Quarterly subscription as an Extract version. The flavor and composition of the beer is virtually identical in both extract and all-grain versions, however the all-grain brew will match the SRM listed below, while the extract version will end up being somewhat darker.

Description: A luscious, full bodied Wit Bier with one hell of a punch. Like drinking a loaf of bread. Unlike most light Wit biers, this beer ages well and gets better with time thanks to it's relatively high ABV and complex flavor profile.

Batch Size: 10 gal
Boil Volume: 12 gal
Mash Temp: 150 degF
OG: 1.061
FG: 1.012
Yeast: WLP400 Belgian Wit
Est. ABV: 6.5%
SRM: 9
IBU: 16

Grain Bill:
Wheat Malt (GWM) 15
Aromatic Malt 1
Flaked Wheat 2.5
American 2-Row Barley 6

Boil Additions:
Hops Type Alpha Acid Content Amount (oz) Boil Time
Cascade (U.S.) 5.4% 1 60
Hallertauer (U.S.) 4.4% 0.5 30
Saaz (U.S.) 5.8% 1 10
Corriander 0.0% 1 15
Corriander 0.0% 1 0
Bitter Orange (Dry) 0.0% 1 15
Fresh Orange Peel 0.0% 1 15


Mash: Single infusion mash at 147-150 degF.]]> http://homebrewforums.net/discussion/901/crunchy-baked-chicken- Sat, 27 Apr 2013 13:51:31 -0700 FromZwolle 901@/discussions
Beat an egg or two and toss some chicken strips (i use chicken tenderloins) until they're nicely coated. then mix in some flour until you have a thick batter. You can add seasoning to the flour if you like, omit it if you don't. I use preseasoned chicken batter mix because I have it, so why not use it. You want it thin enough not to clump up, but thick enough to grip the breading. For the crunchy 'breading' crush some corn flakes and coat the chicken with it. I like to sprinkle a little crushed chiles/garlic salt/pepper/whatever. Now toss em in the oven @325-350F for about 20 minutes or until cooked through. You can spray em with a little olive oil to get it extra crispy, but they're just as tasty without.

There ya go, healthy and delicious.

]]> http://homebrewforums.net/discussion/898/looking-for-advice-on-how-best-to-use-5-gallons-of-mead Thu, 25 Apr 2013 16:35:05 -0700 woodman 898@/discussions Im basically looking to get feedback on things you guys might have tried that really turned out nice or that you would like to try. Recipes, examples and advice are all appreciated.
This was made with a very nice, amber colored ragweed honey that came from my good friends backyard hives in Washington state. He takes very good care of his bees and the honey they produce. Barely filtered, no pasturization or anything funky. Totally hippie style organic..lol(I can say that as I am from California)hehe
I look forward to hearing what you all think.

Cheers ]]> http://homebrewforums.net/discussion/897/woodman-here-hello-to-everyone- Thu, 25 Apr 2013 13:58:49 -0700 woodman 897@/discussions I have been brewing AG for a couple years now and I love it! Im brewing 5-5.5 gallon batches in a modified keg brew kettle. I have a couple mini fridges with digital thermo controllers in my garage, using glass car boys for fermentation. I go straight to keg when the beers are ready, using good ol' ball lock corny kegs. Last but not least, I serve my brew from a 2 tower, 3 tap, double door beverage air kegerator that I found on craigslist for a smoking deal!!. Lets just say it needed some work..
Im glad to finally get my introduction done and I will try to be better about getting on the forum and helping to build content. Hope to get to know you guys better!

Woodman]]> http://homebrewforums.net/discussion/843/rye-saison Fri, 22 Mar 2013 19:01:16 -0700 Evan_B 843@/discussions It is getting warmer out, so I thought I would try:
I am going to split the batch in half.

Rye Saison:

Estimated OG - 1.054
SRM - 4
IBU - 33.7

70% Briess Pilsen Malt
30% Briess Rye Malt
________________________

0.75oz Willamette (4.7%aa) FWH

________________________

Sierra Nevada Ovila Saison dregs
Brett B. (white labs) (used in half the batch after one month primary)


Pretty simple really, but this will be a first in the farmhouse ale dept. for me.



...I'm sure there's something I'm forgetting. ]]> http://homebrewforums.net/discussion/846/centennial-apa Mon, 25 Mar 2013 19:37:41 -0700 C_B 846@/discussions Here's the link to the Hopville recipe. I hate the copying and pasting from hopville. So click the dang link.
What I can't figure out is when I double everything in this Bell's Two Hearted clone I get 42 IBUs where the stated recipe calls out 64 IBUs. So I adjusted the above recipe to 48 at least. Still not really enough, but I'm playing with it.
Thoughts on the IBU shenanigans?]]> http://homebrewforums.net/discussion/896/old-obscure-beer-styles-help Thu, 25 Apr 2013 08:34:55 -0700 ceannt 896@/discussions There are hundreds of beer styles that have fallen into obscurity… here are a few that I would love to know more about, and can’t find any meaningful information on. (also a good example of just how unimaginative modern commercial brewers are when it comes to describing beers that differ substantially from classic styles) Many of these are from Germany, and vanished in 1877 when Germany was unified. (“Death by Reinheitsgebot”). Most of ‘em I got out of a book that I had brief access to in a University Library reference section (before I was kicked out), and the names caught my interest and were scribbled down….

***If anybody has information on these brews….. please, please… add it here!***

Or, if you have any to add, please do so!

Note: these are styles, not brand names….

DicktBier (from around Danzig)
Hansla
Hosenmilch (literally means pants milk… ???)
BitterBier (from around the Magdeburg area)
Blak
Kater (cat beer?)
Puss (OK????)
Zitzenmille (this translates to “thousand tits” I really want to know what this one is about)
Todtenkopf (skull and crossbones??)
Kotbusser
Seef (from Belgium)
Zoeg (also Belgian)
Zottegem (a sour? Beer from Belgium)
Hogen Mogen (English.. spiced??)
Stingo (also English… strong??)
]]> http://homebrewforums.net/discussion/899/rolle-bolle-new-belgium-summer-seasonal Thu, 25 Apr 2013 18:58:11 -0700 DrCurly 899@/discussions
From the Bottle: "Brewed with monk fruit and soursop it stays true to the Belgian tradition of playing with beer and all that goes into it."

I had to google monk fruit and soursop. Monk fruit is used as a low-calorie sweetener having "300 times the sweetness of sugar." Soursop is used by pseudo-science quacks as a cancer treatment. Neither of these descriptions sounded delicious, but hey, it's beer. I'm in.

It's brilliantly clear (definitely filtered) and the color of cheap american swill. However, the lacing in the glass is much better than you'd get from a cheap lite lager.

It smells like a young, fresh wit. Although there are some other scents there. There's a faint fruity sourness (I assume from the soursop?) that's sort of herby in nature. There's also the smell of citrus. There's no mention of citrus used in the description, but I would almost bet money there's orange peel in this beer.

The taste is light, but surprisingly complex. Again, I don't know anything about soursop or monk fruit, but the flavors in this that I don't recognize I'm attributing to these things. It's spicy, sour, and bitter. It's like perfect Asian food. The bitterness is subtle and only on the finish. It's the kind of bitterness you get from the pith of an orange, but it's not as unpleasant as my description makes it sound. It's a really, really, light mouthfeel, but I'm tasting different things in every quaff. At 5.5% ABV, it's actually lighter on the palate than I would have expected.

Overall, it's a surprisingly interesting beer that you could easily session without tiring of it. I likeit, I'm enjoying it, but I'm not sure I'd buy it regularly. I'm not sure why, but even though I like it, it's really interesting, I just don't see myself buying it again right away. Eh, we'll see.]]> http://homebrewforums.net/discussion/895/interesting-process-similar-to-first-wort-hopping-on-steroids Thu, 25 Apr 2013 08:32:53 -0700 ceannt 895@/discussions Unlike FWH or mash hopping, this process is carried out independently.
Hops, typically one ounce per pint of water, were placed in water at 160 degrees. Six hours later, the water was added to the wort, sometimes at the beginning of the boil, mostly at the end of the boil.

To do this, say for a 5-gallon batch…. Calculate gravity based on a five gallon batch. Then decrease the strike and sparge water until the post boil volume is 4.5 gallons. Add hops aggressively during the boil as normal.
Six hours before the end of the boil, pre-heat your oven to 160. Heat ¾ gallon of water to 165 or so… and add 8 ounces of hops (whole, no pellets) Heat on the stove gently until you get to 160 degrees, put a lid on it and stick in the oven.
After six hours, pull out the pot, drain off the liquid and squeeze the hops until you get a half gallon. Add this to your wort at the end of the boil.

I have absolutely no freaking clue how to calculate IBUs for this….. But, if FWH, for the short time the hops are steeped, increases hop flavor, and adds a smooth bitterness….. I can only guess what SIX HOURS of this would do…
I believe that this would really, really, really lend itself well to a big, intensely hoppy American IPA…..
Anybody care to give it a try??? Say with Citra???? @frydogbrews ????

]]> http://homebrewforums.net/discussion/892/hardywoode-brewery-twilight-4-miler Wed, 24 Apr 2013 11:30:24 -0700 jlw 892@/discussions

http://www.hardywood.com/content/hardywood-twilight-4-miler]]> http://homebrewforums.net/discussion/867/treacle Thu, 11 Apr 2013 13:34:48 -0700 Lakewood 867@/discussions Scottish Stout.]]> http://homebrewforums.net/discussion/888/split-batch-brett-b-c-experiment Mon, 22 Apr 2013 14:04:04 -0700 BenS 888@/discussions The brew day recipe is as follows:
10 gal batch
18 lb 2-row
2 lb honey malt
OG - 1.061
IBU - 17 ( I forgot what hop I used) @60 min


Pic of the crazy hot break at the beginning of the boil. Other than this, there was nothing special about the brew day.

The first shock with this beer came roughly 4 weeks after brew day when I moved my fermenters from 65F fermentation chamber to a spare bed room to warm them up a bit to help reach terminal gravity.

The beers look drastically different. This was a split batch. I am still shocked at how big of a color change has taken place simply because of the yeast strain. The light carboy is pitched with Brett C and the dark carboy in the back was pitched with Brett B.

The final picture was taken last night.

To my surprise, a pellicle has begun to form on the Brett B beer. This tells me immediately that the white labs Brett B strain is not a pure strain. I suspected that the Brett C was not a pure strain of Brett but did not expect the B to be a mixed strain. The Brett C carboy hasn't formed any sort of pellicle yet, but did form a new krausen when put into the warmer (72F) bedroom.

Because of the color change and pellicle on the carboy that I thought I pitched Brett B into, I am currently assuming that I mixed up the starters. Brett C is typically used in flanders style beers, which typically undergo a color change during fermentation, and the white labs Brett C is suspected of not being a pure strain. I am going to monitor the lighter colored carboy over the next week to see if a pellicle forms on that beer as well. I have also already put an airlock on the dark carboy to hopefully restrict the amount of acid formed in the beer by removing the source of oxygen. I'd love to hear comments/suggestions or questions.]]> http://homebrewforums.net/discussion/849/hello-from-the-olympic-peninsula-in-wa Fri, 29 Mar 2013 21:23:14 -0700 N_Clark 849@/discussions http://homebrewforums.net/discussion/132/5-gallon-extreme-igloo-mlt Sun, 01 Jan 2012 14:20:52 -0800 C_B 132@/discussions http://homebrewforums.net/discussion/884/belgian-beer-styles Thu, 18 Apr 2013 23:39:58 -0700 Lakewood 884@/discussions Need Help Brewing Beer?.]]> http://homebrewforums.net/discussion/349/orange-blossom-special-kolsh Tue, 24 Apr 2012 19:33:31 -0700 Lothos 349@/discussions
Category Light Hybrid Beer
Subcategory Kölsch
Recipe Type Extract
Batch Size 5 gal
Volume Boiled 5 gal
Mash Efficiency 72 %
Total Grain/Extract 7.00 lbs
Total Hops 2.0 oz

Kolsh Style ale with brewed with orange blossom honey and orange zest

0.5 lbs Pacific Northwest Wheat
.5 lbs English 2-row Pils
.25 lbs Belgian Cara-Pils
5.00 lbs Dry Extra Light; Muntons
.75 lbs Honey

1 oz Tettnanger (Pellets, 4.8 %AA) boiled 60 min.
1 oz Spalt Spalter (Pellets, 2.6 %AA) boiled 15 min

3 oz. Orange Zest (not included in calculations

Yeast : White Labs WLP029 German Ale/Kölsch

add speciallty grains to a grain bag.
Steep specialty grains for 30 minutes at 150 degrees, remove from steeping liquid
Add Orange Blossom Honey at flame out.

soak 1 medium orange in vodka for 15 minutes, zest add to fermenter

Original Gravity 1.055 1.044 - 1.050

Terminal Gravity 1.010 1.007 - 1.011

Color 4.48 °SRM 3.50 - 5.00 °SRM

Bitterness 26.5 IBU 20.00 - 30.00 IBU

Alcohol 4.6 % 5.9 %

]]>