102 replies to this topic

[positiveContact]

here is where I'm at so far.  planning on using WL002.  feel free to ignore all of my weird spreadsheet calculations and just look at the grain and hop amounts

 

Edited by Evil_Morty, 29 October 2016 - 01:59 PM.

[positiveContact]

oh yeah, I'm calling it the high pine porter for now.

[MyaCullen]

oh yeah, I'm calling it the high pine porter for now.

with all hose C hops I can see why

[positiveContact]

it's kind of a lot of hops for a porter I know.

[neddles]

Looks good. OG 1.055-ish?  I've never used coffee malt so that is an unknown to me. I would guess you'll never know the victory is in there. Not going to hurt anything though. Pretty hoppy, yeah, but if that is your preference roll with it.

[positiveContact]

that is correct on the gravity.  i find victory adds a lot so I use it lightly.  you might be right though.

[positiveContact]

Regarding the coffee malt I would say it's like a pale chocolate or maybe a brown malt that has some coffee roast type flavors. I think it will fit here.

[positiveContact]

I think I might replace some of the 30 min Columbus with galena just b/c I have some.

[HVB]

what are you using for water?

[positiveContact]

what are you using for water?

 

I haven't had a chance to make the bru'n water spreadsheet for this one yet.  I'm guessing I'll need a little bit of acidification of my mash.  I think I will just use calcium chloride unless my chloride numbers start to creep up beyond 60ppm or so in which case I'll make the remainder of the adjustment with gypsum.  the overall numbers for everything will be pretty low though.

 

if I want to hit 50 ppm of Ca I bet that I'd have to over adjust and then raise the pH a bit with baking soda.  usually I just let the Ca be what it's going to be in this kind of situation.

[HVB]

Are you looking for a porter with a bigger mouthfeel?  If so I would let the chloride numbers go above 60 .. I would let it go up to the 140's.

[positiveContact]

Are you looking for a porter with a bigger mouthfeel?  If so I would let the chloride numbers go above 60 .. I would let it go up to the 140's.

 

I am yes.  good to know.  I think I've only gone as high as 70.  I can't imagine I'd get to 140 with the amount I'll need for pH adjustment but maybe I'll just let it ride up to wherever it goes to.

 

eta:  I think brewtan is going to help here!

Edited by Evil_Morty, 31 October 2016 - 07:20 AM.

[HVB]

you may as well use that 002 for a NEIPA too!

[positiveContact]

you may as well use that 002 for a NEIPA too!

 

flocs too well

[HVB]

flocs too well

did you look at the picture I posted today?  Whitbread yeast (s-04) cold crash, brewtwn , whirlfloc and biofine and it is still cloudy.

[positiveContact]

did you look at the picture I posted today?  Whitbread yeast (s-04) cold crash, brewtwn , whirlfloc and biofine and it is still cloudy.

 

no.  I missed it this morning but I'll try to check it out tonight when I have facebook content access.  apparently it was still very cloudy?

[HVB]

no.  I missed it this morning but I'll try to check it out tonight when I have facebook content access.  apparently it was still very cloudy?

very much so. 

[positiveContact]

very much so. 

 

interesting stuff.  how is the beer?

[positiveContact]

alrighty!

 

picked up some WL002

[positiveContact]

wow, I can really add some stuff to this.  predicted pH of 5.4

 

Ca: 88

sulfate: 73

Chloride: 128

 

too much sulfate?

Edited by Evil_Morty, 01 November 2016 - 05:32 PM.