140 replies to this topic

[positiveContact]

156-158

That one is a bit over the top.

 

I was going to mash this at 153F.  What would happen if I mashed high?  you have about 20 mins to answer

 

https://www.brews-br...-ale/?p=2203882

 

OG: 1.055ish

IBU: 30ish

SRM: golden

 

? lbs CMC Pale Ale Malt (not exactly traditional)

3 lbs Rye Malt

 

mash @ 153F, single infusion

get calcium up to 50ppm mostly with gypsum, maybe a little calcium chloride (suflate will very slightly dominate but neither will be particularly high)

rest of the pH gets adjusted with lactic acid in the mash, followed by a minimal sparge (mashing thin!)

 

Hops:

? oz Motueka @ 30 mins

1 oz Motueka @ 5 mins

2 oz Motueka @ 0 mins

3 oz Motueka hopstand for 30 mins

 

2 oz Motueka dry hop per 5 gallon keg

 

ferment on bell saison yeast (2 packets)

Edited by Evil_Morty, 29 January 2016 - 06:02 AM.

[HVB]

Didn't realize Giga was out as it is still available at a few places. What was your experience with those other two?

I was wrong that is why I took it out.  Yeastgeek was the one I was thinking aobu thtat had it and left the market.

 

My experience have been that one time it was no different than WLP001, the huge aromas and reported mouthfeel were not present and teh other time I got an odd Belgian phenolic.  Maybe it is the temperature I was using, maybe I just need more time with the yeast.

Do you think Trillium, Treehouse et al are using flaked oats and wheat to get that characteristic haze or is that just your preference of going about it?

Oh I know where you are going with this

[neddles]

Oh I know where you are going with this

Just gathering as much info as I can.

I was going to mash this at 153F.  What would happen if I mashed high?  you have about 20 mins to answer

 

https://www.brews-br...-ale/?p=2203882

 

OG: 1.055ish

IBU: 30ish

SRM: golden

 

? lbs CMC Pale Ale Malt (not exactly traditional)

3 lbs Rye Malt

 

mash @ 153F, single infusion

get calcium up to 50ppm mostly with gypsum, maybe a little calcium chloride (suflate will very slightly dominate but neither will be particularly high)

rest of the pH gets adjusted with lactic acid in the mash, followed by a minimal sparge (mashing thin!)

 

Hops:

? oz Motueka @ 30 mins

1 oz Motueka @ 5 mins

2 oz Motueka @ 0 mins

3 oz Motueka hopstand for 30 mins

 

2 oz Motueka dry hop per 5 gallon keg

 

ferment on bell saison yeast (2 packets)

You weren't asking me but my guess is that it won't matter much with that yeast.

[positiveContact]

mashed at 155F.  what the hell!

[cavman]

That should be good.

[positiveContact]

pH was a touch low at 5.1.  just leaving it.

[3rd party JKor]

I've been doing a lot of beers with relatively low OG and using a lot of carapils and mid-high mash temps (154-156).   I like the body I get out of that combination.

[matt6150]

156-158

That one is a bit over the top.

What part?

[HVB]

I've been doing a lot of beers with relatively low OG and using a lot of carapils and mid-high mash temps (154-156).   I like the body I get out of that combination.

Can you define lots with a percentage?  I just did a session beer, OG 1.038, and it has 1# of flaked oats and was mashed at 155 and it still feels thing to me.  Maybe a topic for a different thread though.

[3rd party JKor]

5-10%.

[HVB]

5-10%.

interesting.  I went with 10% flaked oats in mine.  Maybe I need to do a re-brew with carpils.

[cavman]

The percentage of wheat/oats is much higher than I would do. That is basically a hoppy wheat beer.

[denny]

any hoppy offering from Trillium, Tree House, some Night shift beers, or from NY try Other Half and Singlecut. The hops are used different as they are less bitter but heavy on flavor and aroma. From out west Cellarmaker is working on the same style currently.

 

I'll look for them, but I kinda doubt they make it out here.

[positiveContact]

I'll look for them, but I kinda doubt they make it out here.

 

foundation epiphany is fantastic.  most of these will be hard for you to get though.  can you provide a baseline of what you think a really good IPA/DIPA is?  pick something that most of us have probably tried.  like how about sculpin?  I'd put that at the upper end and it's similar to a lot of the stuff being made here.

[3rd party JKor]

I don't think you can even get any of those outside of MA.

[denny]

foundation epiphany is fantastic.  most of these will be hard for you to get though.  can you provide a baseline of what you think a really good IPA/DIPA is?  pick something that most of us have probably tried.  like how about sculpin?  I'd put that at the upper end and it's similar to a lot of the stuff being made here.

 

Sculpin is pretty good.  My all time fave is Rogue's IIPA, but I haven't had it in a while so I don't know if it's the same.

[positiveContact]

Sculpin is pretty good.  My all time fave is Rogue's IIPA, but I haven't had it in a while so I don't know if it's the same.

 

I actually haven't had that.  I have had a lot of stone stuff though.

 

did you think heady topper was lacking in hops?

[denny]

I actually haven't had that.  I have had a lot of stone stuff though.

 

did you think heady topper was lacking in hops?

 

lacking in bitterness.  Even though it might have been great on hop flavor and aroma, the lack of bitterness made it seem too sweet for my tastes and not terribly enjoyable to drink.

[positiveContact]

lacking in bitterness.  Even though it might have been great on hop flavor and aroma, the lack of bitterness made it seem too sweet for my tastes and not terribly enjoyable to drink.

 

huh.  and here I was thinking most breweries weren't doing the bitter IPA thing anymore.  I thought most breweries were going for balanced bitterness with tons of hop flavor/aroma.

[HVB]

lacking in bitterness.  Even though it might have been great on hop flavor and aroma, the lack of bitterness made it seem too sweet for my tastes and not terribly enjoyable to drink.

Do you know if it was fresh when you got it, under a month old?