78 replies to this topic

[positiveContact]

i was taking it easy on the crystal just for you! 

 

i like the looks of this though.  what is your thought process with the vienna?  just a little extra maltyness?  why not just use a little munich or victory or something?

[positiveContact]

okay - i made some changes and toss this back at you.  feel free to disagree with anything - i won't be offended.

 

I had just started toying with it and I was at the following for 5g.

8.5 # -Two Row (upped to keep gravity about the same)

1.5 # - Munich (munich instead of vienna, using slightly less)

1.0 # - Oats (MOAR OATS!!!)

0.5 # - C-40 (just a little less C40)

 

Hops

Chinook @ 60 - 35-40IBU (I'd normally do this after factoring in all of the hop additions below to get my total up to 40 IBU, not sure how you'd typically do it)

0.5oz Cascade @20 (lowered the 20 min additions b/c I feel like these are kind of borderline for adding much flavor)

0.5oz Columbis @20

1.0oz Centennial @5

1.0oz Cascade@0

1.0oz Centennial @0

2.0oz Centennial DH

1.0oz Columbus DH

[positiveContact]

also - if anyone else wants to get in the drez/guv impromptu group brews feel free.

[HVB]

i was taking it easy on the crystal just for you! 

 

i like the looks of this though.  what is your thought process with the vienna?  just a little extra maltyness?  why not just use a little munich or victory or something?

I use both Munich and Vienna to get a bit more malty/breadyness.  I add the Munich when I want more and some color Vienna when i do not.  I always have both Munich and Vienna on hand so that is what I use.

[positiveContact]

I use both Munich and Vienna to get a bit more malty/breadyness.  I add the Munich when I want more and some color Vienna when i do not.  I always have both Munich and Vienna on hand so that is what I use.

 

i could be talked back into vienna.  i've never used it like a specialty grain.  i have used munich like that though.

[HVB]

okay - i made some changes and toss this back at you.  feel free to disagree with anything - i won't be offended.

 

I had just started toying with it and I was at the following for 5g.

8.5 # -Two Row (upped to keep gravity about the same)

1.5 # - Munich (munich instead of vienna, using slightly less)

1.0 # - Oats (MOAR OATS!!!)

0.5 # - C-40 (just a little less C40)

 

Hops

Chinook @ 60 - 35-40IBU (I'd normally do this after factoring in all of the hop additions below to get my total up to 40 IBU, not sure how you'd typically do it)

0.5oz Cascade @20 (lowered the 20 min additions b/c I feel like these are kind of borderline for adding much flavor)

0.5oz Columbis @20

1.0oz Centennial @5

1.0oz Cascade@0

1.0oz Centennial @0

2.0oz Centennial DH

1.0oz Columbus DH

I am good with this. 

 

What are you thinking for a target IBU?  What I said 35-40 IBU at 60 I meant that is what the 60 minute hop would contribute.  I am guessing between .5-.75oz but till I check my alpha and enter it I will not know. 

 

This one may be going down this weekend.

[HVB]

i could be talked back into vienna.  i've never used it like a specialty grain.  i have used munich like that though.

We can go with Munich.  Try Vienna some time, i think you will like it.

[positiveContact]

We can go with Munich.  Try Vienna some time, i think you will like it.

 

well what the hell why not try it now!?  I'm back to where you started with a little more oatmeal.

 

I had just started toying with it and I was at the following for 5g.

8.00 # -Two Row

2.00 # - Vienna

1.00 # - Oats (MOAR OATS!!!)

0.75 # - C-40

 

Hops

Chinook @ 60 - 35-40IBU (I think shooting for 45 IBU overall would be good, I don't want this to get into IPA territory with bitterness)

0.5oz Cascade @20 (lowered the 20 min additions b/c I feel like these are kind of borderline for adding much flavor)

0.5oz Columbis @20

1.0oz Centennial @5

1.0oz Cascade@0

1.0oz Centennial @0

2.0oz Centennial DH

1.0oz Columbus DH

Edited by TheGuv, 13 January 2014 - 01:17 PM.

[positiveContact]

also - mash at 153 b/c it's just what I do now .

[positiveContact]

oh yeah - come help me drink some beer so i can make this.

[HVB]

also - mash at 153 b/c it's just what I do now .

I will be at 153/154. 

[positiveContact]

this beer sounds really great.  i'm a little jealous you are going to beat me to this one by probably at least a month

 

I have a feeling I won't be getting to my lager brewing for a while.

[HVB]

I also plan on using this for my water

 

Ca - 145

Mg - 3

Na - 41

SO4 - 263

Cl - 55

Bicarb - 126

 

Estimated room temperature mash pH - 5.2

[positiveContact]

I also plan on using this for my water

 

Ca - 145

Mg - 3

Na - 41

SO4 - 263

Cl - 55

Bicarb - 126

 

Estimated room temperature mash pH - 5.2

 

did you add bicarb or is that where you water starts?

 

with a beer like this I would suspect that we should only need to add gypsum and/or calcium chloride for pH adjustment.

Edited by TheGuv, 14 January 2014 - 08:00 AM.

[neddles]

I also plan on using this for my water

 

Ca - 145

Mg - 3

Na - 41

SO4 - 263

Cl - 55

Bicarb - 126

 

Estimated room temperature mash pH - 5.2

I was waiting for this. That will be nice. Looks like you guys have a nice recipe here. Tempted to jump on board too but dunno if I can swing it.

[HVB]

My bicarb starts at 68.  I have to add some baking soda to the water to get more mash acidity. 

 

If I go just with gypsum (1.45grams/g) I can get the following profile:

 

Ca - 115

Mg - 3

Na - 19

SO4 - 226

Cl - 29

Bicarb - 68

 

Estimated room temperature mash pH - 5.2

 

I think either will make a fine beer.  the second is toned down a bit and may go better with the smoothness the oats bring.  Thoughts?

 

 

 

 

 

[HVB]

I was waiting for this. That will be nice. Looks like you guys have a nice recipe here. Tempted to jump on board too but dunno if I can swing it.

Come on, you know you want to jump in!

[positiveContact]

 

My bicarb starts at 68.  I have to add some baking soda to the water to get more mash acidity. 

 

If I go just with gypsum (1.45grams/g) I can get the following profile:

 

Ca - 115

Mg - 3

Na - 19

SO4 - 226

Cl - 29

Bicarb - 68

 

Estimated room temperature mash pH - 5.2

 

I think either will make a fine beer.  the second is toned down a bit and may go better with the smoothness the oats bring.  Thoughts?

 

 

the baking soda will raise the mash ph though.  not lower it.

 

i think i'd probably do either all gypusm or mostly gypsum with little calcium chloride.  with my equipment i'd shoot for 5.3 but if you have a pH meter going for the 5.2 doesn't seem unreasonable either.

 

eta: looking at your water i think i might go all gypsum since this is a hoppy beer and we want those hops to really POP!

Edited by TheGuv, 14 January 2014 - 08:18 AM.

[HVB]

the baking soda will raise the mash ph though.  not lower it.

The first one used Gypsum, Baking Soda and Calcium Chloride.  pH comes out to 5.2 in teh sheet, it is 5.3 if I eliminate the Calcium Chloride.  If I go straight gypsum it is also 5.2.

 

So, all gypsum it is and for me it will be the water profile I posted last.

[positiveContact]

The first one used Gypsum, Baking Soda and Calcium Chloride.  pH comes out to 5.2 in teh sheet, it is 5.3 if I eliminate the Calcium Chloride.  If I go straight gypsum it is also 5.2.

 

yeah - that all makes sense.