Anyone know of a place to get T&F Pearl with reasonable or free shipping. None of my LHBS's have it. BrewBrothers and Midwest have pretty pricey shipping for enough for a 10gal batch.
Does the brand really matter that much? Couldn't you just use the company's malt that is equivalent that your LHBS has?
Right, I get that, but according to this chart, you could use another companies pale ale malt. If I did that, do you think it make that much of a difference?
My biggest reason is cost savings. I get a 10% discount at my LHBS and add in no shipping and I can save about 40% over online prices, so it just doesn't make sense unless it's going to be substantially different for me to buy online.
Heady Topper Clone Recipe Attempt 4 from http://www.signpostbrewing.com/heady-topper-clone-brew-4-0/
Batch Size: 5.00 gal
Boil Size: 6.47
11lb 4oz Pearl Malt (84.9%)- SRM 2.4
12 oz Caramalt (5.7%)- SRM 17
12 oz White Wheat (5.7%)- SRM 1.7
8 oz Turbinado Sugar (3.8%)- Added at flameout.
Mash at 150 degrees for 60 minutes.
Boil Time: 90 min
10.00 ml** *Hopshot- Boil 90.0 min- 117.8 IBUs
1.00 oz*** Simcoe[13.00 %] Boil 5.0 min-8.3 IBUs
0.50 oz** *Apollo- Boil 5.0 min -4.0 IBUs
1.00 oz** *Columbus [14.00 %] Boil 0.0 min – 0.0 IBUs
2.00 oz** *Simcoe [13.00 %] Boil 0.0 min -0.0 IBUs
1.00 oz** *Columbus [14.00 %] Aroma Steep 30.0 min-0.0 IBUs
1.00 oz** *Simcoe [13.00 %] Aroma Steep 30.0 min-0.0 IBUs
1.00oz** *Amarillo Gold [8.50 %] Aroma Steep 30.0 min-0.0 IBUs
0.50 oz** *Centennial [10.50 %] Aroma Steep 30.0 min- 0.0 IBUs
0.50 oz** *Apollo [12.50 %] Aroma Steep 30.0 min- 0.0 IBUs
1.00 oz** *Columbus (Tomahawk) [14.00 %] Dry Hop 8.0 Days-0.0 IBUs
2.00 oz** *Simcoe [13.00 %] Dry Hop 8.0 Days -0.0 IBUs
1.00 oz** *Amarillo Gold [8.50 %] Dry Hop 8.0 Days-0.0 IBUs
1.00 oz** *Centennial [10.50 %] Dry Hop 8.0 Days-0.0 IBUs
0.50 oz** *Apollo [17.00 %] Dry Hop 8.0 Days-0.0 IBUs
Split dry hop in half and add half on day 14 and day 21. Carb on day 25.
Beer Profile
Est Original Gravity: 1.073 SG** *Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.014 SG** *Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.8 %** *Actual Alcohol by Vol: 8.5 %
Bitterness: 130.7 IBUs** *Calories: 249.4 kcal/12oz
Est Color: 6.4 SRM
http://www.signpostbrewing.com/heady-topper-clone-brew-4-0/
I know I decided on dry hop day to cut down the Columbus from 1.50 ounce to 1 ounce. I think I also replaced that half ounce with something else, but I can't remember. I remember going up to 0.75 ounces of something in dryhop 1, it was either Amarillo or Centennial. The 2nd stage was 1 oz Simcoe, 0.5 Columbus, 0.5 Amarillo, 0.5 Centennial, and 0.25 Apollo though.
bottlebomber said:Man, I just wish I could bring myself to buy a product called Hop Jizz. I think a 15 year old stoner kid would have probably come up with a more tasteful and mature product name
Is there a PM substitute for Pearl?
50/50 Pale/Marris Otter is what I've been recommending. Or all MO. John once did a test batch with MO and said it wasn't bad.
The Heady Topper has kicked and I don’t know if it will be back before it is out in cans. Its next appearance might coincide with its debut. I played around with the malt bill a lot over the last three batches. For the most part, the drinkers knew nothing of these changes, but it was very interesting. I started these experiments because of the 2010/2011 barley crop coming out of England .
Last summers weather created problems with these barleys, mostly with haze forming properties. You may have noticed the increased haze in most of my beers. This problem becomes magnified when you brew a strong and highly hopped beer. There were three test batches. One of the batches was made with Maris Otter malt. I liked it well enough, but it lacked the crispness of the Pearl malt I usually use. The next batch was made with Great Western Pale Malt. This one I hated. It had hints of the “sweet” malt flavor that I find so prominent in a lot of interpretations of this style. The third batch was brewed with my usual base malt, Pearl , but I added an enzyme to the mash which breaks up beta-glucan. This beer had the best flavor, but the enzyme had no effect on the level of haze in the finished beer.
FATC1TY said:I find Pearl to be more sweet than MO, and 2 row to be the sweetest honestly.
Obviously it's interesting that he noted that most drinkers didn't notice any changes when he made them in the base malt.. The only person that made notice was the guy who changed the grain sacks.
I wonder if MO and adjunct pale would be similar to pearl and caramalt grain bill in flavor...
Could be a great substitute.
theveganbrewer said:Caramalt may be the most important ingredient in the beer. I've only ever gotten something close with caravienne or caramalt.
This may sound dumb, but so be it. Iam not a fan of using hop shots, just the part of me that Luke's organic things and doing things myself.
I have plenty of hops I can throw in FWH, as long as I put in equivalent IBUs it is okay right?
Heady Topper Clone Recipe Attempt 4 from http://www.signpostbrewing.com/heady-topper-clone-brew-4-0/
[snip]
I know I decided on dry hop day to cut down the Columbus from 1.50 ounce to 1 ounce. I think I also replaced that half ounce with something else, but I can't remember. I remember going up to 0.75 ounces of something in dryhop 1, it was either Amarillo or Centennial. The 2nd stage was 1 oz Simcoe, 0.5 Columbus, 0.5 Amarillo, 0.5 Centennial, and 0.25 Apollo though.
What numbers are you using for your Hopshot? I'm trying to input it into Beersmith, and to generate your IBU of 117.8, I need to use an alpha acid % of 6.62%, and 1 mL = 1 oz. Does that sound right?
Enter your email address to join: