gonna give one of nilo's recipes a go this weekend in a 2.5 gal batch. Would you recommend #8 or #12?
Thanks for the the interest and help in working out a homebrew version of a beer I brewed 18 yrs ago.
I'm giving Nilos #12 a shot this week, probably Wednesday. I've only done 2 AG batches before this so we'll see how it goes. A couple things I'm wondering about, I just completed reading through all 89 pages and my head's spinning a bit!
-I've never used rice hulls before, I have a square 10 gallon cooler tun with a steel line mesh so thinking about trying them out. Would I just add ~0.5lb into the whole mix or on top/bottom etc.? (Edit: or do you think these are even necessary with just ~44% wheat?)
-The coriander seed from the LHBS is whole, is crushing it with a rolling pin ok?
-I was planning on just adding the coriander, orange peel, and corn starch into the boil without a muslin bag, would this be ok? (seems to be fine with the seed and peel as Wayne has said he does that, mainly wondering about corn starch)
-Through Beersmith (first time using it...amazingingly helpful!) I'm shooting for 5.5 gallons into the fermenter with the exact grain amounts you have in your #12 recipe Nilo, it estimates an OG of 1.056 so it seems around the volume you were thinking on that recipe?
-Apparently the last Hallertauer batch was a bit off so it's only 2.2%, is just doubling the amount to 2oz of those the same as 1oz of 4.4% or are there other effects?
Thanks guys!!
So much to read lol...
My main question that i might of missed was when brewing this clone do you put the orange/coriander in a mesh and pull it out after the boils done or leave the orange/coriander in the primary and just let it settle on the bottom for the extent of the fermentation?
Somebody may have already brought this up but one thing I am noticing as I re read all these posts about recipes for this clone I notice many of us (including myself) have been using domestic two row as our base malt. If you're like me you may have noticed the two row is creating a beer that is much lighter in color and doesn't have quite the same flavor profile as blue moon. Nilo's use of crystal (10L) is making up for this but I would have to argue isn't necessarily the same.
Wayne you may be able to speak more to this, but in Wayne's original recipe post, and on the blue moon website they state that they use "pale malt." Now I know the differences may be subtle but if you look at Great Western's Pale malt vs their two row the lovibond rating is different and as Wayne stated that is the malt that Sandlot began brewing blue moon with. My guess is that if we switched to using GW Pale malt instead of just any two row we get much closer to the color and flavor profile... The crystal idea is pointing in the same direction (adding some light toasted flavor) but crystal has a slightly different flavor than pale malt.
Wayne can you speak to this with more authority or am I off my rocker?
How does this look for a 10 gal batch?
Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 14.91 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 2.3 %
10 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 48.9 %
8 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 3 38.6 %
2 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 4 10.2 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 27.50 qt of water at 167.1 F 155.0 F 90 min
Batch sparge with 2 steps (1.90gal, 6.14gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 12.28 gal
Estimated pre-boil gravity is 1.046 SG
Boil Ingredients
Amt Name Type # %/IBU
2.01 oz Hallertauer Mittelfrueh [4.30 %] - Boil 90.0 min Hop 5 18.1 IBUs
2.25 oz Coriander Seed (Boil 10.0 mins) Spice 6 -
0.80 oz Orange Peel, Sweet (Boil 10.0 mins) Spice 7 -
Estimated Post Boil Vol: 10.40 gal and Est Post Boil Gravity: 1.057 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 10.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 8 -
Measure Actual Original Gravity _______ (Target: 1.057 SG)
Measure Actual Batch Volume _______ (Target: 10.00 gal)
Fermentation
5/9/2013 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
5/13/2013 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.015 SG)
Date Bottled/Kegged: 5/23/2013 - Carbonation: Keg with 12.54 PSI
Age beer for 30.00 days at 65.0 F
6/22/2013 - Drink and enjoy!
How does this look for a 10 gal batch?
Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 14.91 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 2.3 %
10 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 48.9 %
8 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 3 38.6 %
2 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 4 10.2 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 27.50 qt of water at 167.1 F 155.0 F 90 min
Batch sparge with 2 steps (1.90gal, 6.14gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 12.28 gal
Estimated pre-boil gravity is 1.046 SG
Boil Ingredients
Amt Name Type # %/IBU
2.01 oz Hallertauer Mittelfrueh [4.30 %] - Boil 90.0 min Hop 5 18.1 IBUs
2.25 oz Coriander Seed (Boil 10.0 mins) Spice 6 -
0.80 oz Orange Peel, Sweet (Boil 10.0 mins) Spice 7 -
Estimated Post Boil Vol: 10.40 gal and Est Post Boil Gravity: 1.057 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 10.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 8 -
Measure Actual Original Gravity _______ (Target: 1.057 SG)
Measure Actual Batch Volume _______ (Target: 10.00 gal)
Fermentation
5/9/2013 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
5/13/2013 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.015 SG)
Date Bottled/Kegged: 5/23/2013 - Carbonation: Keg with 12.54 PSI
Age beer for 30.00 days at 65.0 F
6/22/2013 - Drink and enjoy!
Looks like way too much cor and not enough OP to me.
Agreed knowing what I put in my 5gallon batch I would suggest 6ozs of OP in a 10 gallon.
First - amazing thread. Took 3 days to read, but it was an excellent read. I'm going to try the Nilo #12. Quick question, why S-04 versus the Chico strain?
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