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2008 BKB Spring Brew Brainstorm
oddly enough i have hallertau, and sazz already on hand, only problem is i think i only have an ounce of the sazz and like half an ounce of the hallertau so hopefully i don't have problems getting more from the brewshop. I had one question though, i would like to do one hop addition to try and stick with the style profile and having no aroma so would the 1.5 oz. addition be enough to stay in the proper IBU's or will i have to bump it up. If anyone with the ability to calculate how much would be needed for an extract brewer to stay within the guidelines could do this for me it would be appreciated. thanks
edit: i was messing around and on the beer tools website i was able to enter all the info and have them calculate it, well long story short, i entered the extract recipie just how it is listed on here except i only figured in the 60minute boil and insted of pilsner liquid extract i used 4lbs of extra light dry and 1 lbs of light dry, and it still came up with an IBU of 27 which is about the limit for the style. does this seem right to everyone and if so, what are the extra half ounce additions at 45 and 30 for? wouldn't those put it out of the style range?
Any tips for those who cannot lager/ cold condition and what ale yeast to use to stay close to style?
I played with the recipe on Beersmith and got 22.3 for 2oz. of Hallertau ( 3.5%AA) plugs. This seems to be on the bottom end of the style but still "in style" . I also switched to DME when I did this and split the malt in half ( one at the beginning and one addition 15 minutes before the end ) and that helped lighten the color up.
Bull wrote:
Any tips for those who cannot lager/ cold condition and what ale yeast to use to stay close to style?
I can't lager either so I'm going to use a big cooler and put water and ice in it to lager. Won't be perfect but it's all I can do. If you're in a warmer climate consider putting it outside during lagering term. It's too cold here.
DC
Check page 5 for the style notes I entered. That will help with appropriate yeast, grain and hop substitutions/ modifications.
abenz419 wrote:
oddly enough i have hallertau, and sazz already on hand, only problem is i think i only have an ounce of the sazz and like half an ounce of the hallertau so hopefully i don't have problems getting more from the brewshop. I had one question though, i would like to do one hop addition to try and stick with the style profile and having no aroma so would the 1.5 oz. addition be enough to stay in the proper IBU's or will i have to bump it up. If anyone with the ability to calculate how much would be needed for an extract brewer to stay within the guidelines could do this for me it would be appreciated. thanks
edit: i was messing around and on the beer tools website i was able to enter all the info and have them calculate it, well long story short, i entered the extract recipie just how it is listed on here except i only figured in the 60minute boil and insted of pilsner liquid extract i used 4lbs of extra light dry and 1 lbs of light dry, and it still came up with an IBU of 27 which is about the limit for the style. does this seem right to everyone and if so, what are the extra half ounce additions at 45 and 30 for? wouldn't those put it out of the style range?
The hop additions are correct now. If you look a few posts down after the recipe, I posted how the hop schedule was incorrect for extract version. I listed the correct addition in that post, but forgot to update the recipe post. It is fixed now with correct hop schedule, which should produce IBU 23.
i saw the correction... but like i said i wanted to stay within the style and to avoid any possible aromas from the hops i wanted to go with the one hop addition... but what i was getting at is that when i entered it in the program, for a 3 gallon boil with just the one hop addition at 60 it cam out with an IBU's of 27 not the 23 also i'll note that this was hallertau 4.5%AA not 4.25%AA..... i don't know how much of a difference that would make but i was just kinda curious if anyone else entered this recipie into a program and got something different... not that i doubt your calculations are wrong... i'm just trying not to screw myself up
I think the difference in AA percentage is what you have to watch. My hop schedule will be a little different because mine are 3.5%AA so I have to schedule a little different to get to the style recommendation.
Hate to say it but I think any of the european hops we get today are going to be at the low end of the AA spectrum. If it says 4.25 what we actually get after packaging and shipping maybe considerably less. I am planning on 3oz at 60, and 2oz at 30, for a 14 gallon boil, 12.5 gal batch- gives 25 IBU. Grains are ordered so it will be brewed either next friday or friday after that.
BTW did we come up w/ any deadlines on brewdates / ready to ship dates? Was thinking March 1 / May 1 ?
We'll all have to adjust accordingly to take in for AA% differential, as well as hop availability. I think I may be able to to stay 100% true to the extract recipe. I'm going for my stuff in a few days, probably Saturday. I was thinking of brewing one of the last two weekends in February. I want to give it a few weeks in cold temps after primary. That should mean if we get the brews completed by March, a couple weeks primary max, a few weeks secondary, and a few weeks to bottle. We should be able to ship by May 1st.