Recent content by JeffersonJ

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Cold crashing is another one of those things that is up to personal preference. A lot of people will tell you that it's not necessary to cold crash a stout, but I find it helps clean up the taste a bit (may just be in my head!). Anyways, I'd let it ferment for at least two weeks. Then I...

Nice! I wouldn't worry about it too much. There are so many specialty grains in this beer that it won't finish too low, especially if you keep it fairly cool (around 65 or so).

Eh, just the way I do :) Not necessarily any reason to do it too. I'm usually too lazy to rehydrate and based off of Mr. Malty a beer of this gravity needs a little over one packet. I figure for the extra $3 then I'd be on the safe side. Probably silly, but oh well!

I used a BIAB Partial Mash/Full Boil method. It's just the method I've developed over the past few years. I also get roughly 85% efficiency, but I adjusted the recipe to 75% to make it more generic. Nonetheless, here are my volumes: 1) Mash w/ 12 quarts (~1.5 quarts/lb) 2) Dunk sparge w/...

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I used pellet hops. You'll notice for this recipe that if you add up the initial and late additions of each type of hop that they each add up to 1 ounce. To split up the quantities, you can either weigh the hops using a scale or just visually split each ounce into quarters. Since this is a...

I'd give it at least three weeks in the bottle and allow it to clean up a little bit. As for the cost, I don't have the numbers but I'd guess approximately $25-$30 depending on your source for ingredients.

Definitely rack the beer into your bottling bocket while it's as cold as possible. Then you can either let it warm up in the bottling bucket or bottle right away. I've bottled a few batches while the beer was still cold (around 40°F), and I haven't noticed any difference in carbonation from...

I'd also note that if you're compiling your own recipes, there's no rule that says every batch has to be 5 gallons. If I didn't have to ability to do a full-boil, I'd honestly rather make 2-3 gallon batches instead of watering down the wort.

How large is your boil and how large is your final volume once you water down the wort? I went from to "partial-boil partial mash" to "full-boil partial mash" about a year ago and I could definitely tell a difference, especially with hop-focused beers. My suggestion would be to do as large of...

Alternatively, you can also use gelatin finings at the end of primary/secondary.

Any comments on this recipe? I've made many stouts over the past few years but this is my first stab at making my own recipe Size: 5.0*gal Efficiency: 85.0% Attenuation: 75.0% Original Gravity: 1.070 Terminal Gravity: 1.017 Color: 30.91 Alcohol: 6.91% Bitterness: 53.5 Ingredients...

Along with that, it's usually pretty good practice with Black IPAs to use smaller flavor hop additions, and to emphasize the bittering and aroma hops. It will help prevent the hops and roasted malts from competing with each other.