Who's brewing? - last chance in July
#1
Posted 30 July 2010 - 10:13 AM
#2
Posted 30 July 2010 - 10:54 AM
#3
Posted 30 July 2010 - 11:25 AM
#4
Posted 30 July 2010 - 11:36 AM
#5
Posted 30 July 2010 - 01:33 PM
#6
Posted 30 July 2010 - 01:34 PM
I should have read your recipe first. Not a whole lot different. Maybe I'll toss the second ounce of Cascade with 10 minutes to go.Here's what on tap for me....based loosely on Sam Adams Summer Ale. -------------------------------------------------------------------------- Category: Light Hybrid Beer Subcategory: American Wheat or Rye Beer Recipe Type: All Grain Batch Size: 6.5 gal. Volume Boiled: 7.75 gal. Mash Efficiency: 70 % Ingredients-------------------------------------------------------------------------- 6 lbs. 2-Row Brewers Malt 6 lbs. White Wheat .75 lbs. American Caramel 40°L 1 oz. Willamette (Whole, 4.50 %AA) boiled 60 minutes. 1 oz. Cascade (Whole, 7 %AA) boiled 10 minutes. 2 oz Lemon zest (not included in calculations) Yeast: WYeast 1056 American AleVital Statistics-------------------------------------------------------------------------- Original Gravity: 1.049 Terminal Gravity: 1.011 Color: 6.28 SRM Bitterness: 20.2 IBU Alcohol (%volume): 5.1 %
#7
Posted 30 July 2010 - 02:12 PM
I like to doing this because you get a nice hop flavor/aroma effect in the finish. But it's mild and doesn't overpower the wheat flavor. Good luck!Maybe I'll toss the second ounce of Cascade with 10 minutes to go.
#8
Posted 30 July 2010 - 02:15 PM
Or for a FWHI should have read your recipe first. Not a whole lot different. Maybe I'll toss the second ounce of Cascade with 10 minutes to go.
#9
Posted 30 July 2010 - 02:58 PM
I have never done a FWH... give me the 30 second synopsis and its benefits.Or for a FWH
#10
Posted 30 July 2010 - 03:04 PM
IMO smooth bitterness along with flavor and aroma - some will disagree with the aroma component. IBUs about equivalent to a 20 min addition. I brewed an Am Rye today with nothing but Cascades FWH. Done quite a few FWH only brews and I like them.I have never done a FWH... give me the 30 second synopsis and its benefits.
#11
Posted 30 July 2010 - 03:11 PM
hmmm... might give this a try....5 ounce FWH1 ounce at 60 minutes.5 ounce at 10 minutesThis is what Palmer had to say about it:IMO smooth bitterness along with flavor and aroma - some will disagree with the aroma component. IBUs about equivalent to a 20 min addition. I brewed an Am Rye today with nothing but Cascades FWH. Done quite a few FWH only brews and I like them.
First Wort HoppingAn old yet recently rediscovered process (at least among homebrewers), first wort hopping (FWH) consists of adding a large portion of the finishing hops to the boil kettle as the wort is received from the lauter tun. As the boil tun fills with wort (which may take a half hour or longer), the hops steep in the hot wort and release their volatile oils and resins. The aromatic oils are normally insoluble and tend to evaporate to a large degree during the boil. By letting the hops steep in the wort prior to the boil, the oils have more time to oxidize to more soluble compounds and a greater percentage are retained during the boil. Only low alpha finishing hops should be used for FWH, and the amount should be no less than 30% of the total amount of hops used in the boil. This FWH addition therefore should be taken from the hops intended for finishing additions. Because more hops are in the wort longer during the boil, the total bitterness of the beer in increased but not by a substantial amount due to being low in alpha acid. In fact, one study among professional brewers determined that the use of FWH resulted in a more refined hop aroma, a more uniform bitterness (i.e. no harsh tones), and a more harmonious beer overall compared to an identical beer produced without FWH.
#12
Posted 30 July 2010 - 05:33 PM
#13 *_Guest_frankerector_*
Posted 30 July 2010 - 06:02 PM
#14
Posted 30 July 2010 - 07:13 PM
#15
Posted 30 July 2010 - 07:28 PM
I hear ya there.On Sunday I'm going to brew something akin to the Saisoon Buffoon (sp?)in Radical Brewing.Going to brew a HefeRyeizen on Monday. I had all these plans for big beers, but it's just too damn hot. I need something thirst quenching and easily hoistable on tap.
#16
Posted 30 July 2010 - 07:38 PM
#17
Posted 30 July 2010 - 08:19 PM
Is that an Engrish Hefeweizen?Going to brew a HefeRyeizen on Monday.
#18
Posted 30 July 2010 - 10:34 PM
Damn dude...I've been putting off brewing a saison for a while now since we've only had a handful of days over 80 this year. I need a little more heat for the yeast. I'll be brewing late hopped brown this weekend.If I get up early enough, APA. 115 heat index for tomorrow
#19
Posted 31 July 2010 - 05:39 AM
#20
Posted 31 July 2010 - 06:07 AM
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