Hi all,
For flaked oats can I just use this one minute oatmeal?
On another note, I tried inverting my recent Eureka! IPA keg last night. I felt that it was already losing hoppiness after only a couple days in the keg. I decided to try inverting the serving keg a couple times last night at around 11PM or so. Today at 5:30 I tried the beer, and it is greatly improved! It has a lot more aroma and flavor!
What do you mean by "invert"?
On another note, I tried inverting my recent Eureka! IPA keg last night. I felt that it was already losing hoppiness after only a couple days in the keg. I decided to try inverting the serving keg a couple times last night at around 11PM or so. Today at 5:30 I tried the beer, and it is greatly improved! It has a lot more aroma and flavor!
I too noticed toward the end of the keg that it turned brownish. Please let me know if color and aroma works for you by inverting. Also for anyone who has done this were dryhops in a bag or loose and did the beer stay cloudy from the invert (talking about a beer other than this style since haze is what were shooting for here) Got a pale ale with hops in the keg in a bag that are fading. About two weeks in.This is very interesting to hear. I've had my first attempt at this beer (original posted recipe) in the keg for about a week now, and have noticed a significant drop in aroma and flavor the last few days. I was actually about to make a post asking if anyone else had experienced this. It's also my first time kegging so I wasn't sure if I did something wrong when force carbing. I've also noticed the color has gone from a great hazy yellow to more of a muddy brown.
I'll try inverting tonight to see if this helps. Thanks for the tip.
I too noticed toward the end of the keg that it turned brownish. Please let me know if color and aroma works for you by inverting. Also for anyone who has done this were dryhops in a bag or loose and did the beer stay cloudy from the invert (talking about a beer other than this style since haze is what were shooting for here) Got a pale ale with hops in the keg in a bag that are fading. About two weeks in.
I entered my version of this in the nhc. I placed first in the first round of judging. Mine was hazy as it gets but I did not go with the chloride sulfate levels listed here so it did have a good bitterness to it. I entered mine into the white specialty ipa category. I rebrewed for the finals and used a recipe closer to what is here but still with a firmer bitterness. Btw just took a sample and couldn't be happier. The water profile is unlike anything I have ever had.Well, I entered this beer in a local competition, and it got a terrible score (25).
A grand master's judge's comment that it was sweet and under attenuated (it finished at 1.012). The hop character was too much like orange juice and one-dimensional. And that the beer was much too hazy and should be allowed to ferment to completion and allowed to clear before racking. He gave it a score of 23.
I don't put a ton of stock in this, as I have the same beers score more than 20 point differences among different competitions - it is subjective in the end. I just find it interesting to get the objective assessment of someone who presumably knows what their doing, but may be tied to an old-school dogma.
Well, I entered this beer in a local competition, and it got a terrible score (25).
A grand master's judge's comment that it was sweet and under attenuated (it finished at 1.012). The hop character was too much like orange juice and one-dimensional. And that the beer was much too hazy and should be allowed to ferment to completion and allowed to clear before racking. He gave it a score of 23.
I don't put a ton of stock in this, as I have the same beers score more than 20 point differences among different competitions - it is subjective in the end. I just find it interesting to get the objective assessment of someone who presumably knows what their doing, but may be tied to an old-school dogma.
Brewing up my first try at this style this weekend.
1.060 OG
160/100 Chloride to Sulfate, mash pH of 5.4
20% mix of flaked wheat and oats
1318
Ounce each of Amarillo/Mosaic/Citra at 0, Steep at 160F, DH, and Keg hop
Anything I'm missing?
planning on doing a 60 min addition?Brewing up my first try at this style this weekend.
1.060 OG
160/100 Chloride to Sulfate, mash pH of 5.4
20% mix of flaked wheat and oats
1318
Ounce each of Amarillo/Mosaic/Citra at 0, Steep at 160F, DH, and Keg hop
Anything I'm missing?
planning on doing a 60 min addition?
Yeah, CTZ as a FWH to around 50 IBUs
Yeah, CTZ as a FWH to around 50 IBUs
I have been using regular rolled oats, not even "quick" or "minute" ones. I think it works fine. I haven't figured out the exact PPG yet of using rolled oats, but I think it is lower than the 37 for "flaked oats". it will not haze your beer, and it adds a ton of body. They are so cheap when sold that way too.
Sticky, where do you get your rolled oats from? Grocery store? Have you tried regular quick oats?
SPECIFICATIONS:
GRAIN BILL:
% and the actual amt. I use for 6.5 gallons @ 84% mash efficiency (your efficiency may vary)
44% Rahr 2 Row ( 5 lbs)
44% Golden Promise (or similar.... Pearl, Maris Otter) (5 lbs)
4% Flaked Oats (1/2 lb)
4% Flaked Barley 1/2 lb)
2% Wheat (1/4 lb)
2% Honey Malt (1/4 lb)
Brau - I saw on the Treehouse Julius clone thread someone post a note from Annie Johnson that one of the tricks to the NE Style IPA is to have super soft water and flaked grains (as we know) but the mash pH is in the 4.5-4.8 range. I would think that would lead to a thin beer and very dry. I know you're successful and happy with a 5.4 pH, but have you ever gone this low, or has anyone else tried it?
Made some changes today..... took the same basic recipe and just made it a bit bigger. 1.068 gravity. Upped the Warrior bitter addition to 1.25 ounces.
Flameout and Whirlpool addition were both:
1.5 ounces Citra
1 ounce Eureka
.5 ounce Columbus.
Going to dry hop with the same hops.... but probably going to taste it first to determine ratios.
Made some changes today..... took the same basic recipe and just made it a bit bigger. 1.068 gravity. Upped the Warrior bitter addition to 1.25 ounces.
Flameout and Whirlpool addition were both:
1.5 ounces Citra
1 ounce Eureka
.5 ounce Columbus.
Going to dry hop with the same hops.... but probably going to taste it first to determine ratios.
Did you just up the base malts or increase everything to get to the higher OG?
We brewed the OP recipe yesterday. Our 4th batch overall, 3rd all grain, and first with a full RO water profile as described in the OP.
Our 3rd batch was the Zombie Dust clone and we used the "basic" RO water profile from this thread. It was by far our best batch yet.
Brew day went great, we BIAB in an 8-gallon heavy duty stainless steel kettle. 5 gallons of strike water at 163*, stirred in the grains and closed up at 153*. Wrapped in insulation and Reflectix, stirring at 20, 40, and 60 minutes. Only dropped to 150* with the hot and humid GA weather. Pour over sparged with 3.75 gallons of room temperature RO and added the necessary minerals.
Our pre-boil gravity was 1.045 and our OG ended up at 1.055, which means our efficiency was exactly in line with the recipe! Pitched a decanted 1.2L starter of Vermont DIPA yeast (Conan) last night, getting some bubbles in the blowoff bucket but no krausen so far. Also our first batch using the new chest freezer fermentation chamber with InkBird controller.
Thanks Braufessor for the recipe, hopefully fermentation and the dry hopping goes well, 3 weeks to go until we can taste the final product!
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