Who's brewing this weekend?
I'm looking to brave the elements again tomorrow morning and will be brewing a stout. It will be very much like a dry stout but with oatmeal, lots of chocolate malt and coffee. Going to keep it in the 4% range, which will be ok as it will finish sooner and I'm damn near out of beer!
andrew jensen wrote:
It will be very much like a dry stout but with oatmeal, lots of chocolate malt and coffee.
Are you adding coffee malt or straight up coffee to the beer? Either way it sounds like a great beer. What yeast are you using? I need to start brewing some low OG beers but a recipe with less than 10 lbs of grain just looks weird to me.
save yourself frozen hose lines, and brew on the stove. That's what i've been doing, really really worth it.
andrew jensen wrote:
I'm looking to brave the elements again tomorrow morning and will be brewing a stout. It will be very much like a dry stout but with oatmeal, lots of chocolate malt and coffee. Going to keep it in the 4% range, which will be ok as it will finish sooner and I'm damn near out of beer!
I need to brew a session beer too. I'm hoping to brew on Monday. I decided on a Munich Dunkel with a Hochkurz Double Decoction. I've been building my starter for two weeks now, and I ready to brew.
18 gallons of cider into primaries this afternoon with White Labs English Cider yeast. My 20 gallon kettle and counterflow chiller made it all relatively easy - just a long time to heat. Now I just hope my living room is warm enough to keep the yeast happy. I need to build a temp controlled fermentation chamber one of these days...
Doing 3 extract kits today. All kinds of new toys to use today, an aquarium pump w/ stone, 3 big starters we made on Friday, a new immersible thermometer, and my wife gave me my early christmas present an immersion wort chiller and a 9 gallon kettle! Doing a nut brown ale, an irish ale, and northern brewer's Innkeeper. Friends bringing over a double burner propane stove to speed the process. 22 degrees here so we may set up in the sunroom if it doesn't warm up!
My plan is to knock out some kind of belgian, and make a pilsner, possibly a maibock during the christmas break. That will give me 4 beers kegged, (or at least 3 ready to drink, as the lager won't be ready until, well until May). Then all I will need is 1 more beer for my 5 tap kegerator.
What i've been doing instead of breaking out my 10gal equipment, is to do 5 gal batches on my stove. I use my 8 gal pot, and mash as usual, then I just put it in my kitchen sink to cool. I can't believe how fast I can cool with just water. Then it's the same as usual. really saves on set up time, and I can still mash overnight, but watch the kids as i'm brewing. It's alot like an extract batch that way.
got ingredients for a stout yesterday. couldn't decide between a dry stout of sweet stout so I am making a tweener stout.
Here's the recipe: 3.5 gallons all grain
5.25 pds 2 row
.4 pds chocolate malt
.2 pds 80 L crystal
.2 pds gernam munich
.2 pds black patent
.2 pds molasses
.2 pds flaked barley
got some of the recipe out of BYO latest issue in article on stouts.
problem was they reccomended 120L crystal but darkest I could get was 80L.
I bought a package of debittered black patent I am thinking of adding to get to the SRM needed.
The article and Beer Tools are a ways apart in SRM.
Using Nottingham dry yeast.
Thoughts?
DC
Brewed up an Imperial Smoked Porter in the rain which was quite strange down here in AZ.
Wild wrote:
Brewed up an Imperial Smoked Porter in the rain which was quite strange down here in AZ.
Imperial Smoked Porters are strange in Arizona?
DC
FirePitBrew wrote:
andrew jensen wrote:
It will be very much like a dry stout but with oatmeal, lots of chocolate malt and coffee.
Are you adding coffee malt or straight up coffee to the beer? Either way it sounds like a great beer. What yeast are you using? I need to start brewing some low OG beers but a recipe with less than 10 lbs of grain just looks weird to me.
3 ozs. Fresh course ground Straw Ibis Aztec Dark coffee beans at flameout.
It was actually a near perfect brew day. A bit long due to the step mash but weather wasnt too bad and no frozen hoses or pipes.
Wow, basementbrewer you have an awesome wife! Nice to get new equipment, no wonder you brewed three batches in one day.
Giventofly, could you post the Hochkurz double decoction method.
andrew jensen wrote:
Giventofly, could you post the Hochkurz double decoction method.
I stole this from Braukaiser's site:
"This version of a double decoction mash is known as Hochkurz Mash in German brewing [Narziss, 2005]. It uses a 2 temperature saccharification rest. The first decoction is used to get from the 1st saccharification rest (maltose rest) to the 2nd saccharification rest (dextrinization rest) and the 2nd decoction is used for mash-out. The dough-in can happen with the protein rest, an intermediate rest or the maltose rest. Hochkurz refers to the fact that these mashes dough in high (hoch) and are short (kurz). "
It went well, I planned on doughing in at 143 and stepping to 160, but when I decocted back it came in a little low so I had to do another mini decoction to hit 160. It took around 2 1/2 hours from dough in to vorlaf, so it wasn't too bad. I did skip the protein rest.
Here is the link:
http://www.braukaiser.com/wiki/index.ph … on_Mashing
deafcone wrote:
Imperial Smoked Porters are strange in Arizona?
No, rain. Although, AZ is still pretty much a BMC state.
YEP (with belly puffed out) Pretty awesome wife! It helps also that she is a biologist and has helped me get to where I can make good beer not just drinkable beer!
We got all 3 beers settled in about 6 hours of actual brew time. Everything went exactly as planned, two beers even took off within 3 hours of pitching.
The rest of the day we spent drinking beer and playing pingpong!
Giventofly wrote:
I need to brew a session beer too. I'm hoping to brew on Monday. I decided on a Munich Dunkel with a Hochkurz Double Decoction. I've been building my starter for two weeks now, and I ready to brew.
This was my first Lager in a few years. I used Wyeast 2206 Bavarian Lager yeast with a 3.5 liter starter. I read on a few blogs that this yeast is a slow starter. Not mine. Within 3 hours I had positive pressure on my blow-off, and now 24 hours after pitching it has a 3 inch krausen. I pitched at 56 degrees (this was as low as my immersion chiller would take it) and dropped it to 49 within a couple of hours and it has stayed steady at 50 ever since.
BTW I got 90% efficiency with this decoction method, I usually average high 70's.
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