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  1. #1
    Administrator in exile
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    My brew schedule...

    Ed and I brewed up a Belgian Wit a few weeks ago that is just now ready and it is fantastic. I'll try and save a few for September. Here is my schedule going forward. Any thoughts on these recipes from other homebrewers out there? If I find the time to brew them all, look for a beer party one afternoon in September!

    ALTbier

    4 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 40.3 %
    3 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 30.2 %
    2 lbs Munich (Dingemans) (5.5 SRM) Grain 20.1 %
    8.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 5.0 %
    4.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 2.5 %
    3.0 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 1.9 %
    1.25 oz Hallertauer [4.80%] (35 min) Hops 16.3 IBU
    1.50 oz Spalter [3.50%] (35 min) Hops 14.3 IBU
    WLP Dusseldorf



    Oatmeal Stout

    7 lbs. Pale Malt(2-row) Great Britain 1.038 3
    .75 lbs. CaraMunich Malt Belgium 1.033 75
    .5 lbs. Chocolate Malt America 1.029 350
    .5 lbs. Crystal 105L Great Britain 1.033 105
    .5 lbs. Roasted Barley America 1.028 450
    .5 lbs. Black Patent Malt America 1.028 525
    1 lbs. Munich Malt Germany 1.037 8
    1.5 lbs. Flaked Oats America 1.033 2
    .5 lbs. Cara-Pils Dextrine Malt 1.033 2
    1.5 oz. Fuggle Pellet 4.75 25.2 60 min.
    1 oz. Goldings - E.K. Pellet 4.75 12.9 30 min.
    1 oz. Willamette Whole 5.00 1.4 2 min.
    White Labs WLP004 Irish Stout

    Centennial IPA
    8 lb 2 row
    2 lb Vienna
    .5 lb Barley, Flaked
    .5 Caramel/Crystal Malt - 60L
    Centennial Hops
    Yeast cultured from 2-hearted ale
    Simplicity is the essence of universality - MK Ghandi

  2. #2
    Virtuoso
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    Apr 2005
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    1,394

    Re: My brew schedule...

    Quote Originally Posted by jeff View Post
    Any thoughts on these recipes from other homebrewers out there?
    Oatmeal Stout

    7 lbs. Pale Malt(2-row) Great Britain 1.038 3
    .75 lbs. CaraMunich Malt Belgium 1.033 75
    .5 lbs. Chocolate Malt America 1.029 350
    .5 lbs. Crystal 105L Great Britain 1.033 105
    .5 lbs. Roasted Barley America 1.028 450
    .5 lbs. Black Patent Malt America 1.028 525
    1 lbs. Munich Malt Germany 1.037 8
    1.5 lbs. Flaked Oats America 1.033 2
    .5 lbs. Cara-Pils Dextrine Malt 1.033 2
    1.5 oz. Fuggle Pellet 4.75 25.2 60 min.
    1 oz. Goldings - E.K. Pellet 4.75 12.9 30 min.
    1 oz. Willamette Whole 5.00 1.4 2 min.
    White Labs WLP004 Irish Stout
    I wonder if you wouldn't be better off doubling the roast barley and halving or deleting the black patent. In my experience, black patent doesn't play nicely with oatmeal stouts.

    The other thing I wonder is if 1.5 lbs of oatmeal might not make a viscous mess out of your sparge. Just myself, I'd cut down the oatmeal to 1 lb.

    The caveat to this is that since your homebrewering technique and (wait for it...) your water will play a big role in how assertive are the components of your beer, it all depends. My guess is that you have nothing but the purest Kentucky water that has trickled up from deep, ancient limestone springs
    Either that or river water...

    As an aside, part of my style for pale ales is to soften the water with lactic acid so that I can overhop without getting to a high bitterness or raw hop character in the finishing hops.

    Of course, what I really mean to advise is whatever Jeff Renner is about to write, not what I just wrote...

    Roger

    Hey, it's fun to talk about beer - probably because in addition to drinking it, we can create beer and become knowledgeable about it through actual experience, where we can only talk about whiskey; how much it cost, where to find it, how it used ta be better (did not! - did too!) or whose source trumps the other's.

  3. #3
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    Re: My brew schedule...

    Good suggestion on the black patent. I don't think I'll eliminate it completely, but I might cut it back to .25lb. I have used that amount of oats before with no problems. I don't claim any technical prowess, but the setup I built has so far proven to be stuck-sparge proof. (I know, I'm just asking for it). Here is a link to pics of my setup:

    Jeff's brewery

    You're right, beer is something that we have control over. I can't make bourbon, and wine is so dependent on the quality of the fruit you start with, that I wouldn't stand a chance of making good wine here in KY, but I can make better beer than anything I can buy, IMHO.
    Simplicity is the essence of universality - MK Ghandi

  4. #4
    Connoisseur
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    Jan 2007
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    994

    Re: My brew schedule...

    Jeff,

    Just curious about the wheat malt in your alt: is that just for head retention? I like the look of the recipe. On the low end of bitterness for a Dusseldorf alt, but it looks like a great session beer for the fall.

    As for that IPA, it looks fantastic. I brew something similar at least once a year. Love Centennial hops, love Bell's Two-Hearted. I've never cultured up their yeast, though (sixers of their yeast samples are hard to come by in these parts). I have found Wyeast American Ale II (WLP California Ale V) yields a good, rich mouthfeel and slight nuttiness along the same lines.

    I look forward to hearing how these turn out. Homebrewing does yield a good bit of control, but there's also a slight level of unpredictability and lack of repeatability that I generally enjoy. It's along the lines of baking or cooking, in that the same recipe and procedure followed meticulously over and over again can still yield slightly different results.

  5. #5
    Administrator in exile
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    Re: My brew schedule...

    Thanks, yes the wheat is mainly for head retention. I throw .5lb or so into a lot of my beers. Centennials are my favorite hops. In fact, I've got Centennials and Cascades planted in a container on my deck, and I'll transplant them into the yard when they get a little bigger.
    Simplicity is the essence of universality - MK Ghandi

  6. #6
    Administrator in exile
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    New toys

    Here are pics of a couple of new toys I've added to my brewery:

    The Barley Crusher will allow me to crush my own grain, and not be dependent on my LHBS for the crush. Also it will allow me to purchase malt in bulk (55lb sacks) at significantly reduced prices.

    My new fermentation cooler is made from a 60qt Ice Cube cooler that I got from Wal-Mart for $20. I cut a couple of holes in the lid to allow the carboy mouth and air-lock to stick through. I'll load it with a few freezer-packs and change them out daily. This will allow me to maintain proper fermentation temps all year long. I would prefer a dedicated refrigerator, but Leslie is only so tolerant

    To the right of the closed cooler is my little Centennial plant starting to grow!
    Attached Images Attached Images
    Last edited by jeff; 05-24-2007 at 07:55. Reason: I need to learn my left from my right.
    Simplicity is the essence of universality - MK Ghandi

  7. #7
    Connoisseur
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    Re: My brew schedule...

    Very cool. I've considered growing hops, too, and we have a few bushes that are dying off for no apparent reason (not that I'm an expert), so maybe I can replace them next spring with hops.

    Do you think the fermentation cooler will let you get down to altbier/lager fermentation temps? My dedicated fermentation fridge is almost dead. Pretty much only good for ales in the summer.

  8. #8
    Administrator in exile
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    Re: My brew schedule...

    I have been told by others with a similar setup that with several bottles of ice/freezer pack, you can maintain temps in the lager range. I'm only brewing ales now too, but I'll report back with my findings. I don't think I'd want to be changing out ice daily for months though.
    Simplicity is the essence of universality - MK Ghandi

  9. #9
    Taster
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    Jun 2007
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    Brisbane, Queensland, Australia
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    Re: My brew schedule...

    Rughi, "As an aside, part of my style for pale ales is to soften the water with lactic acid so that I can overhop without getting to a high bitterness or raw hop character in the finishing hops."

    Just a comment with regard to lactic acid...

    I found out I was mildy allergic to lactic acid when a friend brew a Milk Stout. He and i live and hour apart and I consumed one 700 ml bottle and drove home about 45 minutes later. I made it home and got to the bathroom in time. If I ever find myself constipated I know just what to use for quick cure.

    Unfortunately, it took another 375ml bottle of the stuff to figure out the cause of my free-flowing bowels. Lovely stout ... but I'll pass in future.
    "One Scotch, One Bourbon and One Beer!"

  10. #10
    Taster
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    Brisbane, Queensland, Australia
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    Re: My brew schedule...

    Sorry about the mispellings ... I just washed my hands and I can't do a thing with them...
    "One Scotch, One Bourbon and One Beer!"

 

 

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