Pages: 1 2
Next Batch..Feel Free to add your own
So what's everyone's next batch gonna be? While my 1st batch is doing it's thing in the fermenter, I'm racking my brain as to what I want to make next. So many options, it's almost a bad thing! (Because I don't have 9,000 fermenters and $1 million dollars to brew everything at once).
So here's what I'm thinking....simple APA:
6.6lbs Pale liquid malt extract
Some kind of specialty grain. I'm torn btwn Vienna and Caramel 60L. Maybe go 6oz of each?
Centennial hops for boiling (.80-1oz of hop pellets...too much? nah 
)
Willamette for Flavor (1oz)
Summit at flameout (just a pinch; I saw they were pretty high AA%)... 1/4oz
Safale S-04
Whaddaya think?
And what are you making next? I was considering that Mack & Jack's clone that's been up here for a while, but I want to find a bottle to taste first. But I live in Southern VA right now, and ain't nothin' close to here. So that might be batch #3.
Alright...your next batch is...!?
1) Mack and jacks
2) pumpkin ale
3) stout
DC
Oktoberfest Ale
Irish Red
English pale ale with home toasted malt
IPA with homegrown hops
Oatmeal Stout
Alex, you wont get very much bitterness from your flame out summit hops. So the AA's aren't as important at that point more the flavor and aroma of the particular hop are going to come into play there. If it was me I would replace the Willamette with Summit and throw in a healthy amount at flameout, but thats just me.
I actually just made an all Summit APA with all of my hop additions at 30 minutes or less. Don't have my notes in front of me but in a 10 gal. batch I think I used around an ounce at 30 minutes left an ounce at 10 and two ounces at flameout and believe my IBU's were around 35. Summit hops are pretty damn good.
My next batches are going to be:
1) Robust Porter
2) Cream Ale
3) Rauchbier
4) Vienna Lager
@ Andrew:
Summit hops are damn good, eh? Screw the Willamette for this batch then. Just the descriptions I've read about them, they sound delish. So, throw in a little in place of the Willamettes (1/2 oz for ~10mins), and then just a toss (1/2 oz) for the last minute or 2? Since my batch will end up at 5 gallons, I assume halving your measurements...
I've got an ounce of Centennial pellets in my beer fridge, so I'll use them as my bittering hops, get them outta my fridge.
And let us know how your cream ale is...I love cream ales. I was raised on Genny Cream, and no one's going to talk sass about Genny Cream. That'll just make me angry...and you wouldn't like me angry... 
AlexChesbro wrote:
@ Andrew:
Summit hops are damn good, eh?
So, throw in a little in place of the Willamettes (1/2 oz for ~10mins), and then just a toss (1/2 oz) for the last minute or 2? Since my batch will end up at 5 gallons, I assume halving your measurements...
:
Damn good. A nice pinapply grapefruit. Hard to find though, or I would use them often.
As Andrew said, the AA% dosnt come into play in the aroma addition, but 1/4 oz or 1/2 oz isnt doing too much for aroma. It takes a lot to get a little. An APA is great and mild compared to an IPA, but a good aroma should at least be present, I would say if you do not use at least an ounce the effect will not even be noticable.
Now also if you are not doing a full boil, in other words boiling 3 gallons then topping off to 5, then you will need more hops than you would for a full boil. i mention this, because you cant really take a recipe for 10 gallons and just halve the hop additions. Isomerization % is different, and a 10 gsllon full boil will need almost twice the hops as a 5 gallon boil, however a 3.5 gallon boil then topped, requires 1/3 more hops than a 5 gallon full boil. If that makes sense.
To keep with the thread I am brewing an oatmeal stout next, then a 150 IBU Impy IPA, and am going to dryhop with 1/2# centennial, and 1/2# cascade. I am thinking about calling it - Pliny My Ass
Dammit Thirsty, you've gotta come in here with your weights and measurements, and all that math? Shit.
I'm following a recipe, and it calls for a 2-gallon boil...small, yes? If I'm adding about a pound of specialty grains to steep...should I just do a 3-gallon boil, topped off with 2 gallons in the fermenter? So F-in confusing, now that you mention it. I'm just starting off, so I'm using a LME recipe, and changing up the hops and grains a little, and it calls for 2 gallons in the pot. So I guess...a full ounce of "damn good" Summits at flame out. I guess, to start...will it matter if I boil the LME in 3 gallons instead of 2? Or does the volume of water only affect the hops %utilization and all that? Again, confusing.
I'd normally say, "screw it, trial and error, if it comes out a bit light, SO WHAT, it's still beer." But I want my Summit hops flavor and aroma, dammit!
*sigh* So what's a good resource for the "hows and whys?" The Papazian books are nice, but I'd like to know more about the science, the math, the % utilization/isometrization, etc. Like a "beer chemistry textbook." That'd cut down on my n00b questions, haha.
AlexChesbro wrote:
*sigh* So what's a good resource for the "hows and whys?" The Papazian books are nice, but I'd like to know more about the science, the math, the % utilization/isometrization, etc. Like a "beer chemistry textbook." That'd cut down on my n00b questions, haha.
Ray Daniel's (brewchez likes to call him Eric or Stevie Daniels or sumthin like that) Designing Great Beers.- read it twice. It covers it all.
Your boil size will not matter that much for your LME, The bigger you can fit the better, but the sugar in the wort after being topped off will be the same. And yes the flameout will not be a huge difference in a smaller boil, it is the bittering hops that are really affected, you just need to know this when thinking of recipes and throwing things together. BTW I am all for throwing things together, you just need to understand what the end result should be.
The good news is I was thinking of ordering ingredients for a monster Impy IPA, and after your thread and my post, it gave me the inspiration to order tonight- which I just did- I'll post the recipe.
First of all Thirsty is playing chess while you are playing checkers, really not the same thing. (i'm in the middle, some where between stratego, and dominos). I'll give Thirsty beers to try, and he picks them apart like the pretentious little prick that he is, but that's ok, that's why I bring beers to the brew days for him to pick apart, it's what I need to make my beer better. (I'd rather let brewchez taste them as he doesn't hurt your feelings as much when he critiques your beer, but the last time I saw him I only had one kid).
On the other hand, your just starting out, and your going to be religated to your BEER BASICS, until you get a better feel of how everything works, not just your malts, and your hops, but how your equipment performs in the real world, and how consistant you can be with it.
Pay not attention to the DME, or LME that your using, just always use light, or extra light, so you get a better Idea of what the specialty malts do to taste, and particularly color. You can make the best ESB in the world, but if it looks like slimy fromundercheese in a glass, it's tough to make it appealing.
Make sure your pitching enough yeast, if not your going to get very very slight yeasty bready flavors, you might not even notice, but a sonofabitch like Thirsty will kick you in the balls with it, so always make a starter, unless your using dry yeast, then no starter needed. This is a mistake all of us did I think, I didn't start using starters until the begining of this year, and whoa boy what a difference I always pitch half gallon starters, yea, that's right, half gallon starters. Like Willy Wonka said "it's the only way to get it just right". You can decant, but most times I only have 24hours, so the whole half gallon goes in. I notice that I generally have just over 5 gallons of wort in each fermentor, and i've noticed no taste change. after adding 1/2 gallon starters.
finally, just have fun, that's what it's about. We all like having a beer, and any beer you make will be better then any you can buy, So have fun, Learn, and maybe make it to some brew days, and you'll be kicking Thirsty in the balls soon enough.
bruguru wrote:
I'll give Thirsty beers to try, and he picks them apart like the pretentious little prick that he is, .
"Lighten up Francis"
"Lighten up"??? Naw. What would the fun of that be? More like "Sit back and have another brew." Not that I can afford to be casting stones...
Back to the original post, Future plans include .... Hmmm
Going to have to brew another Bruguru Mack & Jack, just to build up the stock as well as close in on perfection.
And then going back and forth between an Oatmeal Stout and a Porter,,, Why not both!
Come to think of it, Christmas is just not that far off. May have to switch things around to properly schedule seasonal beer availability.
Yea, i'm going to have to do another African Amber, as it's my most requested beer, and i'm totally out. I never seem to be able to make a holiday beer, the timing is never right, I'm going to try to squeeze in 5 more batches before the end of the year, so in order they are.
African Amber
hop scotch IPA
Coca-Cola Stout
Belgian triple
Fermentis occasion Pilsner
This is a great board...Love the banter.
Early this AM I put a Marzen in the fridge, so I'll be pitchin the yeast later today.
Next up:
Brown Porter
Munich Helles
Pseudo-American Lager
Cream Ale
Thirsty, your veiled Stripes, John Candy reference has not gone unoticed. Crabnut, where are you from, try to make it out to one of the brewdays Thirsty has, it goes a long way to getting you All graining quicker.
I drained my IPA keg last night... I have the grains to make an Alt, so I'll probably do that if I can find a good yeast. I was hoping for WLP036, but I think it's a platinum series yeast, and is no longer available until next year... After that, I'm looking at an Oktoberfest Ale, then a holiday brew maybe...I really want to just redo my IPA, but want to have a different style on tap.... I may bottle the IPA instead, just to have it on hand.....
Next session for me will be next week or the week after, and will open to the public if any locals want to swing by....
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|