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Old 12-14-2012, 02:12 AM   #31
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Quote:
Originally Posted by Chris7687

Will do. I am going to use a full pack of rehydrated US-05 for the 2.5 gallon batch.
FWIW i do 2.5 gal batches with US 05, pitched 8g non rehydrated yeast on my recent 1.075 og ipa, and its fermenting fine, so that may be over pitching.
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Old 12-16-2012, 11:38 PM   #32
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Thanks for the tip nicklepickles. I checked the Mrmalty.com calculator and you are correct. I am only going to use half a pack. Ended up making a wheat today on the stove top, saving the IPA and it's bigger grain bill for the second attempt batch. So far so good, except my stove isn;t strong enough to bring 3.8 gallons of water to a boil. Bummer....

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Old 01-22-2013, 05:41 PM   #33
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Hey guys, so I secondaried and cold crashed the beer last week. Home sick today and went to bottle it. Pulled it out of the fridge and have this seperation going on. I've had it happen in other beers I've dry hopped with and for some reason it never settles all the way through!! I am not sure what is causing this!! Anyone else ever have this problem?



The beer isn't crystal clear like it was before I dry hopped. Could it be from a particular hop I am using is really oily?

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Old 01-22-2013, 06:57 PM   #34
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give it time... the hops will settle out

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Old 01-22-2013, 08:07 PM   #35
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That's not a problem. It's deliciousness.

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Old 01-22-2013, 09:03 PM   #36
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So it is just hop oil from dry hopping? How much time? I already gave it a week in the fridge.

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Old 01-23-2013, 01:51 PM   #37
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So it is just hop oil from dry hopping? How much time? I already gave it a week in the fridge.
Yep. It will eventually clear along with some loss of the hop flavor and aroma. Bottle or keg. Sounds like its time.
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Old 01-23-2013, 02:08 PM   #38
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what temp was your fridge at? i cold crashed in my fridge last week and had to turn it down a bit. was sitting just below 40 which is no good for holding food for any long period of time anyway. 35 is good to crash at.

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Old 01-23-2013, 05:50 PM   #39
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Not sure. I just crank it to the lowest it can go. I don't hold any food in there, just a few mason jars of washed yeast.

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Old 02-08-2013, 04:54 PM   #40
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Default Pretty good Tocabaga clone

Quote:
Originally Posted by Chris7687 View Post
Well sh!t!!! How do I get the red without the strong malt presence? I'm trying to make something similar to Tocobaga Red by Cigar City.

Can I up the CaraRed without bringing to much malt taste to the recipe? Maybe mash at a lower temp, 149ish?
Here is my final revised recipe for a Tocobaga clone. I tried it yesterday and it tastes awesome! Not only does it taste pretty close to Tocabaga, I would dare to say it is better than the real thing. Thanks for all of the tips. Enjoy!


Brewing Steps: Tony's Toke -A- Bong Ale
American IPA
Type: All Grain Date: 12/13/2012
Batch Size (fermenter): 10.00 gal Brewer: Tony
Boil Size: 12.05 gal Asst Brewer:
Boil Time: 60 min Equipment: Tony's Setup - Keggles and Cooler (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 10.08 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing

Create a yeast starter with 3.15 l of wort

Clean and Prepare Brewing Equipment
Total Water Needed: 15.56 gal
Water Prep
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 75.2 %
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.3 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 4 6.8 %
2 lbs Vienna Malt (3.5 SRM) Grain 5 6.8 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 6 0.9 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 36.56 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (0.39gal, 6.03gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 12.05 gal
Estimated pre-boil gravity is 1.064 SG
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Centennial [10.40 %] - Boil 60.0 min Hop 7 16.5 IBUs
1.00 oz Citra [13.50 %] - Boil 60.0 min Hop 8 21.5 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.00 oz Cascade [6.20 %] - Boil 15.0 min Hop 10 4.9 IBUs
1.00 oz Vanguard [5.50 %] - Boil 15.0 min Hop 11 4.3 IBUs
1.00 oz Willamette [4.70 %] - Boil 15.0 min Hop 12 3.7 IBUs
1.00 oz Amarillo [9.20 %] - Boil 10.0 min Hop 13 5.3 IBUs
1.00 oz Citra [13.50 %] - Boil 10.0 min Hop 14 7.8 IBUs
1.00 oz Amarillo [9.20 %] - Boil 5.0 min Hop 15 2.9 IBUs
1.00 oz Pacifica [5.40 %] - Boil 5.0 min Hop 16 1.7 IBUs

Steeped Hops
Amt Name Type # %/IBU
1.00 oz Cascade [6.20 %] - Aroma Steep 20.0 min Hop 17 0.0 IBUs
1.00 oz Centennial [10.40 %] - Aroma Steep 20.0 min Hop 18 0.0 IBUs
1.00 oz Citra [13.50 %] - Aroma Steep 20.0 min Hop 19 0.0 IBUs

Estimated Post Boil Vol: 10.92 gal and Est Post Boil Gravity: 1.073 SG
Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 10.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 20 -

Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 10.00 gal)
Fermentation
12/13/2012 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
12/17/2012 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
4.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs

Measure Final Gravity: _________ (Estimate: 1.020 SG)
Date Bottled/Kegged: 12/27/2012 - Carbonation: Keg with 12.54 PSI
Age beer for 30.00 days at 65.0 F
1/26/2013 - Drink and enjoy!
Notes

Created with BeerSmith
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