LovesIPA
Well-Known Member
I think I'm going to try dry-hopping the batch I made the other day as well. I dry-hopped a wheat beer a few months ago and it was one of the best beers I've made.
Recipe Specifications
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Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.040 SG
Estimated Color: 3.5 SRM
Estimated IBU: 19.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes
Not having any luck today. By the time I got my mash temp right the 10 gallon cooler is full to the top. Way more water then I should have used . Anyone know if this is going to be a problem. It's a ten gallon batch
There's why your OG and IBUs are off. Your volumes are very high. The first thing to do in beersmith is set your equipment profile.
Start here: http://beersmith.com/video/
There are several very good videos there that explain the entire process of setting beersmith up for you.
Loves - thanks for the response. I watched the video and setup my profile, and am getting the same numbers.
It's a long story but normally I hit it spot on. It was to high, put to much cold water in . Then it was to low . First time doing a 10 gallon batch.
Thanks for your help
jflongo said:Personally I would never put cold water in, just keep stirring it, until you are spot on or 1 or 2 degrees higher, and then close the lid.
I LOVE all Mosaic beers. A brewpub/LHBS around here has one on tap sometimes. It's amazing.
Brewing this great recipe today, but since I was a good boy and brewed the first two batches to the letter, I decided to experiment a bit and do some substitutions.
For the first time I'll be fermenting with Nottingham. The others were WLP 001. Subbed 1.5 lbs of 2-row with 1.5 lbs of Vienna malt. I have some milled laying around and want to use it up. Subbed the last two cascade additions with East Kent Goldings. I've been looking for a reason to break that bag open.
Mashing at 149.8 right now.
Just kegged it today. The fermenter smelled like poop. The beer was fine but the sample I tasted had a lager-like finish to it. I decided against dry hopping for now. I can always throw them in later if I change my mind.
This Nottingham is weird stuff.
Did the recipe yesterday as my second BIAB attempt. Mashed at 150 for 60, mashout 168 for 10. I didn't put quite enough water in to begin with, so before the boil I topped off about .6 gallon.
Tasted when I took my OG, and the wort had a little bit of a sour/bitter taste to it (at least, more bitter than I was expecting). I'm not sure what I did wrong, or it this was the expected flavor. I'm still pretty new at brewing, so I'm sure I could have messed up something along the way.
I did add 1/2 tsp of yeast nutrient in the last 5 minutes of the boil, but I'm not sure how much that would change the flavor.
It's a light enough style that any spice or fruit would come through pretty well.
It would probably lend itself very well to adding some bitter orange peel. I’ve added orange peel to light blondes before and they’re been well received.
Funny you mention that. About my third batch of this I wanted to mix things up and did a Northern Brewer Blonde. It was every bit as popular. The NB lends a bit more minty tone to it and it's nice and crisp. I love Willamette and they'd be just fine.
If you're doing a 5-gallon batch, do 1/4 oz of NB at 60 and 30, then 1/4 Oz of Willamette at 20 and 5.
If you have Beersmith or another program, plug those AAU's in and try to maintain a 17-20 IBU level.
It will taste good with those hops.
Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. This reminds me of what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill, but was just a bit on the tart side for this lighter grain bill.
Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened.
Incredibly sad news, my last batch of this went into the keg on Saturday. Smelled a bit odd, but the first batch took a day or two on gas to come together. Sadly it tastes like crap and shows no sign of improving, it has a horrific medicinal flavor (well water so it's not chlorophenols) and is hazy as a wheat beer even after five days cold crashing now.
I think that my re-pitched yeast was past it's best, so I'll have to brew this one again. The other batch I brewed on the same day came out fine fermenting with fresh S-05, otherwise everything else was the same. Looks like this batch is destined for the drain though
The malt bill is pretty delicate with this recipe, so I would change either the yeast or the hops. Brew one batch with Nottingham and another with US-05 (or your favorite clean American yeast). Or brew one batch single-hopped with Centennial and another single-hopped with Mosaic (or whatever). Or brew one batch to spec and another with some gentle dry-hoppingI've had a couple of fantastic dry-hopped blondes lately.If I was to brew two small batches of this, what would be a good SINGLE ingredient to change in the second batch that would help me understand the different flavor contributions. Just trying to improve my palette.
If I was to brew two small batches of this, what would be a good SINGLE ingredient to change in the second batch that would help me understand the different flavor contributions. Just trying to improve my palette.
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