82 replies to this topic

[SchwanzBrewer]

apparently it smells like unearthing a rotting corpse, according to Damian

 

Old grain is terrible too, but this was putrid beyond anything I'd ever smelled before.

[BarelyBrews]

Finally got time to brew today, getting ready to mash out..took a chance on this brew and left it 155 mash temp. Without any crystal malts (2row,vienna and some wheat malt) i believe it will still finish nicely.

 

Chinook hopped IPA

[Bklmt2000]

Halfway through the boil for my latest American wheat (from the Recipe Swap).

 

Loving the smell of Columbus hops mid-boil.  Really nice.

[Big Nake]

Brewing right now and making a sort of "American Premium" that can be enjoyed while the weather is still warm in August, etc. I split the base malt between Weyermann Barke and Rahr 2-row to get SOME of that nice Barke character but not so much that it doesn't taste "American". A pound of flake corn and 4 ounces of CaraFoam. German Magnum to bitter (about 22 IBUs) and then an ounce of Hallertau Mittelfruh 4.2% for 5 minutes. S-189 on the yeast for the 2nd run. Should be pale and drinkable. 4.9%, SRM 4, IBUs 25. Cheers Beerheads.

[Mya]

I made a similar brew a few weeks back thats drinking nicely, but I used a bit of malty charachter malts to push it almost to amber lager, and Saaz finish. An underappreciated style.

[Big Nake]

I made a similar brew a few weeks back thats drinking nicely, but I used a bit of malty charachter malts to push it almost to amber lager, and Saaz finish. An underappreciated style.

For sure. Sounds nice.

[denny]

Brewing this tomorrow....

 

#502 Loughran Pale Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       11.00
Anticipated OG:          1.053    Plato:             13.21
Anticipated SRM:           9.1
Anticipated IBU:          40.8
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.00    Gal
Pre-Boil Gravity:      1.042    SG          10.48  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 90.9    10.00 lbs. Pale Malt                     Ireland        1.037      3
  9.1     1.00 lbs. Sacchra 50                                   1.033     50

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Amarillo                          Pellet   9.30  12.2  First WH
  0.50 oz.    Columbus                          Pellet  11.50  21.5  60 min.
  1.00 oz.    Simcoe                            Pellet  15.40   2.5  1 min.
  0.50 oz.    Citra                             Pellet  13.40   1.1  1 min.
  1.00 oz.    Cascade                           Pellet   4.10   0.7  1 min.
  2.00 oz.    Centennial 2011                   Pellet   9.00   2.9  1 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Gypsum                         Other     60 Min.(boil)


Yeast
-----

Wyeast 1450 Denny's Favorite


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   11.00
Total Water Qts:   18.00 - Before Additional Infusions
Total Water Gal:    4.50 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    153     153   Infuse   167       18.00   1.64


Total Water Qts:           18.00 - After Additional Infusions
Total Water Gal:            4.50 - After Additional Infusions
Total Mash Volume Gal:      5.38 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

 

[HVB]

Never heard of those malts but I like the hops.

[Bklmt2000]

Brewing Wednesday, my Mosaic/Columbus IPA.  I think I posted the recipe, and a pic of the last batch is in the Pint-Picture thread.

[denny]

Never heard of those malts but I like the hops.

 

They're new ones from Brewcraft/Great western that I'm testing.  The Loughran ale malt is amazing.  I had a beer made with it at NHC.   The Sacchra is a new sort of crystal malt.  The way it's made makes it kind of a cross between Munich and crystal.

[Poptop]

I gotta say Denny, that your hop bill is pretty slick and something I could wrap my palate around. 

[Poptop]

Denny, I plugged your recipe into Beersmith and even with minor delta's with the alpha acid %'s, I'm coming up with ~89 IBU's.  Am I missing something?

 

or for anyone using Beersmith:

 

Do I input 60 minutes when entering a FWH?

[shaggaroo]

Denny, I plugged your recipe into Beersmith and even with minor delta's with the alpha acid %'s, I'm coming up with ~89 IBU's.  Am I missing something?
 
or for anyone using Beersmith:
 
Do I input 60 minutes when entering a FWH?

Isn't fwh supposed to be equivalent to around 30 minutes?

[ChicagoWaterGuy]

https://brulosophy.c...riment-results/

I'd calculate fwh as a 60 minute addition.

[denny]

Denny, I plugged your recipe into Beersmith and even with minor delta's with the alpha acid %'s, I'm coming up with ~89 IBU's.  Am I missing something?

 

or for anyone using Beersmith:

 

Do I input 60 minutes when entering a FWH?

 

That's the problem.  I count FWH as a 20 min addition.

https://brulosophy.c...riment-results/

I'd calculate fwh as a 60 minute addition.

 

You're free to do that.  I count it as a 20 min. addition because that's what it tastes like to me.  When I've had FWH beers analyzed, the anaysis agrees with my calculations.

[Poptop]

That's the problem.  I count FWH as a 20 min addition.

 
You're free to do that.  I count it as a 20 min. addition because that's what it tastes like to me.  When I've had FWH beers analyzed, the anaysis agrees with my calculations.

Thank you fellas.

[SchwanzBrewer]

You don't get the aroma contribution from FWH though, just the bittering?

Also, the pilsner is coming along nicely. I'm trying to decide if I should dry hop.

[ChicagoWaterGuy]

You're free to do that. I count it as a 20 min. addition because that's what it tastes like to me. When I've had FWH beers analyzed, the anaysis agrees with my calculations.

I thought your lab analysis showed that the fwh beers had higher ibus?

[denny]

You don't get the aroma contribution from FWH though, just the bittering?

Also, the pilsner is coming along nicely. I'm trying to decide if I should dry hop.

 

Mainly flavor and a smooth bittering.  No aroma.

I thought your lab analysis showed that the fwh beers had higher ibus?

 

Very slightly.  But they also showed that they came in within an IBU or 2 of my prediction.

[ChicagoWaterGuy]

Very slightly. But they also showed that they came in within an IBU or 2 of my prediction.

So the fwh beer had slightly higher measured IBU but lower perceived bitterness than the 60 minute addition beer. How did the the 60 beer compare from calculated ibus vs anticipated?

Did you do an aha presentation on this? If so, please provide the link.