45 replies to this topic

[positiveContact]

Sounds like 1318 will be good here!

 

oh you meant 1318!!  well that changes everything.  sounds perfect

[matt6150]

Ok how does this look for a grain bill?

 

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 22.6     3.00 lbs. Golden Naked Oats             UK             1.035     10
 22.6     3.00 lbs. Pale Ale Malt (2-row)         Canada         1.037      2
 22.6     3.00 lbs. Pale Malt (Maris Otter)       UK             1.038      4
 15.1     2.00 lbs. Flaked Oats                   USA            1.033      2
  7.5     1.00 lbs. Victory Malt                  USA            1.034     28
  3.8     0.50 lbs. Molasses                      Generic        1.036     80
  3.8     0.50 lbs. Special B                     Belgium        1.031    147
  1.9     0.25 lbs. Chocolate Pale Malt(Crisp)    UK             1.036    225

[positiveContact]

do you have experience with victory?  I think I'd probably use 1/2 lb for 5 gals.

[HVB]

do you have experience with victory?  I think I'd probably use 1/2 lb for 5 gals.

I think Matt does 10g batches so seems he should be doing just this.

[matt6150]

This is actually just 5g, first one in over a year. I would have to look at some notes when I used it last but didn't remember it being that strong. I guess I can back that down, .75lb. brings it closer to 5%?

[HVB]

This is actually just 5g, first one in over a year. I would have to look at some notes when I used it last but didn't remember it being that strong. I guess I can back that down, .75lb. brings it closer to 5%?

damn!!  I was wrong!!

[positiveContact]

This is actually just 5g, first one in over a year. I would have to look at some notes when I used it last but didn't remember it being that strong. I guess I can back that down, .75lb. brings it closer to 5%?

 

I'm kind of a weirdo when i do my recipe formulations.  I tend to look at amounts vs percentages for specialty grains.  strange I know but I figure the grain doesn't know what your OG is and it's going to add whatever it's going to add and it's going to easily overpower base malt. 

[positiveContact]

I used 1/2 lb in 10 gals and I thought it was a little much in that pale ale recipe.  but maybe I was tasting something else?  C75 maybe?

 

recipe was 16.5 lbs 2-row, 0.5lbs victory, 1.5lbs C75 and 2 lbs flaked barley

[matt6150]

I used 1/2 lb in 10 gals and I thought it was a little much in that pale ale recipe. but maybe I was tasting something else? C75 maybe?

recipe was 16.5 lbs 2-row, 0.5lbs victory, 1.5lbs C75 and 2 lbs flaked barley

So what was your percentage of victory in that recipe?

[matt6150]

So what was your percentage of victory in that recipe?

So it looks like about 2.5%.

 

And yes you are a weirdo for not using percentages.

[positiveContact]

So it looks like about 2.5%.

 

And yes you are a weirdo for not using percentages.

 

I calculate them but I tend to think in straight up amounts. 

[Brauer]

I'm kind of a weirdo when i do my recipe formulations. I tend to look at amounts vs percentages for specialty grains. strange I know but I figure the grain doesn't know what your OG is and it's going to add whatever it's going to add and it's going to easily overpower base malt.

I do the same thing for specialty malts. I figure ½ pound of something like a crystal malt is going to add the same amount of flavor if there's 5# of base malt or 10#. I also agree in the Victory quantity. I might go even lower, but it might help with the cookie character at the higher amount.

[positiveContact]

I do the same thing for specialty malts. I figure ½ pound of something like a crystal malt is going to add the same amount of flavor if there's 5# of base malt or 10#. I also agree in the Victory quantity. I might go even lower, but it might help with the cookie character at the higher amount.

 

you may not go this far but when I adjust a recipe for efficiency difference I usually only adjust the base malt.  I know a lot of others adjust all malts by whatever percentage is necessary.

[Brauer]

you may not go this far but when I adjust a recipe for efficiency difference I usually only adjust the base malt. I know a lot of others adjust all malts by whatever percentage is necessary.

I never used to, but I do now. I found that when I used to make other people's recipes formulated for low efficiency or switched between sparged and no sparged I got unexpected results if changed everything, most noticeably in the color.

[matt6150]

I brewed this yesterday and it tasted great going into the fermenter. OG was 1.066. Next is figuring out how much raisin to caramelize and add in. Will also add 1 cinnamon stick and 1/2 vanilla bean.

[Poptop]

The vanilla will recede quick with that little. But that may be your plan?

[positiveContact]

The vanilla will recede quick with that little. But that may be your plan?

 

seems like it would be easy to up the vanilla after the fact with some extract.  does anyone do that?  I rarely add flavorings to beer so I don't have much experience there.

[Poptop]

seems like it would be easy to up the vanilla after the fact with some extract.  does anyone do that?  I rarely add flavorings to beer so I don't have much experience there.

Like many posts, there's the pro and con opinions for extracts. I love vanilla beans in D's Imperial Porter, 2 split, scraped, chopped and chucked inside.

[matt6150]

The vanilla will recede quick with that little. But that may be your plan?

Possibly. I just don't want to over do it on this beer. Subtle is key, I'm not making BVIP. I can always add more.

[Poptop]

Possibly. I just don't want to over do it on this beer. Subtle is key, I'm not making BVIP. I can always add more.

Sounds like a good plan. Please keep your results on the table. I can see making something like this.