b_maffucci
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Hey guys, feel dumb but can anyone point me in the direction of some good laid out instructions for the partial mash/extract version? Thanks
Hey guys, feel dumb but can anyone point me in the direction of some good laid out instructions for the partial mash/extract version? Thanks
How long do u steep the grain/ wat temp?
So, I got 50 pages in, but I haven't seen an answer to the question I have.
The first post states that it can be done with 4 days in primary and 5 days secondary, but I didn't see anyone commenting on having used that same aggressive schedule when they made it.
I brewed this on Sunday (3/31), and having had too many parties lately, my rolling stock of homebrew has been obliterated, so I'd like to get this on tap ASAP. The rest of my keezer build is coming in on Monday 4/8.
I made a few mistakes when I brewed this (my first AG batch), including doubling the hops (was looking at the 10g batch) and only hitting a mash temp of 141 (I ended up deciding to mash for 2.5 hours as a result). My OG came out to only 1.031. I think I've rectified the cause of these problems, but wanted to mention in case it was relevant. I also used S-05 yeast.
So, my questions are:
Assuming fermentation is completed as measured with hydrometer,
1.) Is transferring to secondary necessary? I know there are a lot of opinions out there on using secondaries in general, but looking for input on how it applies to this situation. I don't have gelatin, so I wouldn't be using any.
2.) Is 9 days total too short from kettle to keg?
I'm thinking that, whether I do a secondary or not, I will place in Keezer on 4/9 for 48 hours to drop some yeast out of suspension, and then transfer to keg on 4/11 and burst carbonate.
Thanks for any advice!
So, I got 50 pages in, but I haven't seen an answer to the question I have.
The first post states that it can be done with 4 days in primary and 5 days secondary, but I didn't see anyone commenting on having used that same aggressive schedule when they made it.
I brewed this on Sunday (3/31), and having had too many parties lately, my rolling stock of homebrew has been obliterated, so I'd like to get this on tap ASAP. The rest of my keezer build is coming in on Monday 4/8.
I made a few mistakes when I brewed this (my first AG batch), including doubling the hops (was looking at the 10g batch) and only hitting a mash temp of 141 (I ended up deciding to mash for 2.5 hours as a result). My OG came out to only 1.031. I think I've rectified the cause of these problems, but wanted to mention in case it was relevant. I also used S-05 yeast.
So, my questions are:
Assuming fermentation is completed as measured with hydrometer,
1.) Is transferring to secondary necessary? I know there are a lot of opinions out there on using secondaries in general, but looking for input on how it applies to this situation. I don't have gelatin, so I wouldn't be using any.
2.) Is 9 days total too short from kettle to keg?
I'm thinking that, whether I do a secondary or not, I will place in Keezer on 4/9 for 48 hours to drop some yeast out of suspension, and then transfer to keg on 4/11 and burst carbonate.
Thanks for any advice!
I've gone 10 days grain to glass with no secondary for a party- 7 days in the bucket and two in the keg at 30 psi to carb.
It was a bit cloudy but very tasty. We didn't drink it all at the party and it cleared up nicely after a few more days in the keezer
I always use Notty on this beer and turn it over fast when I make it (I upped the grain bill slightly to make it just a bit higher ABV)
Jints07 said:I'm a noob still messing with 1 gallon batches on my stove and doing the batch sparge thing with a mesh strainer.... could I just scale back 80% across the board and expect to get in the ball park? I understand it will be lower efficiency, etc, but I am just looking to get close.
Jints07 said:I'm a noob still messing with 1 gallon batches on my stove and doing the batch sparge thing with a mesh strainer.... could I just scale back 80% across the board and expect to get in the ball park? I understand it will be lower efficiency, etc, but I am just looking to get close.
If I were trying to do a one gal batch I would do something along the lines of this:
Grains & Adjuncts
Amount Percentage Name Time Gravity
1.40 lbs 80.00 % Pale Malt (2 Row) US 75 mins 1.036
0.15 lbs 8.57 % Cara-Pils/Dextrine 75 mins 1.033
0.10 lbs 5.71 % Caramel/Crystal Malt - 10L 75 mins 1.035
0.10 lbs 5.71 % Vienna Malt 75 mins 1.036
Hops
Amount IBU's Name Time AA %
0.05 ozs 11.68 Centennial 60 mins 10.00
0.05 ozs 9.68 Centennial 35 mins 10.00
0.05 ozs 3.89 Cascade 20 mins 5.50
0.05 ozs 1.28 Cascade 5 mins 5.50
The guys that have racked this beer on to strawberries, how did it turn out?
I don't have an answer yet. I brewed on 3/16. Racked on top of 6lbs of Strawberries on 3/23. Racked to tertiary on 3/31. I plan on throwing in a keg (or i may bottle) sometime this weekend.
The FG sample after sitting on the strawberries had a fruit flavor, but my taste buds were already shot from the brown i was drinking that night. SWMBO said it was pretty good for a flat beer...
I will let you know Sunday night.
I want to make a simple, refreshing ale to share with my mother this summer, so I'm going to try a partial-boil extract version of this. This will only be my 3rd batch, so I would love to get some recipe feedback before brew day.
Batch size: 5 gal.
Boil volume: 3.67 gal.
Est. OG: 1.043
Est. FG: 1.010
Est. ABV: 4.3%
IBUs: 19.5
3 lbs. Gold LME
3 lbs. Gold LME (late addition)
0.5 oz. Centennial (first wort hop addition)
1 oz. Cascade (0.25 oz @ 15, 10, 5 and 0 minutes)
1 pkg Notty or US-05?
I've kind of stripped this down to a KISS version... The LME I'll be using is Northern Brewer's Gold (same as Briess Golden Light), made from 2-row and a bit of carapils. I read that extract will be a little darker and have a bit more un-fermentable sugar than the all-grain version of the same ingredients, so I thought I could leave out the crystal 10L. Any thoughts?
I made my batch 3 weeks ago. Bottled on Monday. It carbed up pretty quick. This does have a bit of a bitter aftertaste. I dont know what it is coming from. Im very new to brewing. Started about 4 months ago. Have made about 60 gallons so far. What is this Tannins taste everybody is speaking of? Maybe this beer just needs to age a bit more
Also said:Do you mean Danstar Nottingham or Safale US-05?
I just started drinking my first batch of CB. Followed the recipe closely. I don't get much hops flavor or aroma at all from this. In fact it is a bit bland to me, although there is nothing disagreeable about it.
I just ordered the recipe supplies for the blonde ale from Radical Brewing, although that hops bill seems overly aggressive.
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