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Old 01-27-2013, 07:27 PM   #21
eric19312
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Update:

Three pots coming to a boil...15k x 3 = 45,000 BTUs...

image-79867192.jpg  
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Old 01-28-2013, 02:17 AM   #22
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Results - at pitching

Batch 1 - split boil into 3 kettles
3 burners was more firepower than expected. Started boil with 7.75 gal, 60 min later was 5.3 gal. Got just about exactly 5 gal into fermentor.
PG 1.055
OG 1.076
Made mistake and did 20 min hop at 30 min so repeated mistake on second batch.
75 IBU calculated
5.7 SRM per BEer Alchemy


Batch 2 - used 3 kettles to get to boil then combined into single kettle for duration of boil
Wow this was slow
Boiled 140 min
Started boil with 7.75 gal. Ended with 5.5 gal, transferred 5.3 gal.
PG 1.055
OG 1.073
70 IBU calculated
5.5 SRM per beer alchemy

Taste - pretty similar at this point.
Photo - ditto, see below

image-3227005054.jpg  
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Old 01-28-2013, 02:28 AM   #23
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Looks like this experiment is going to show no sig difference between going with a short boil on 3 15k burners vs a long boil on 1 15k burner. Possibly be worth seeing if I'd get the same result comparing a 50k+range burner to my 3 pots on the stove since that could probably hit similar boil times.

Anyway will follow through to conclusion and post final results in a few weeks.

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Old 01-28-2013, 08:08 PM   #24
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Looking good so far! I'm digging the experiment. Be sure to keep us updated on how the flavors develop, too. One question tho: given that it was a 140 min boil, did you know it would take that long? Were you able to modify hop addition times appropriately?

From the photo, the second batch looks slightly deeper in color, but this might just be lighting or filling of glasses, etc. But do keep us updated!

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Old 01-29-2013, 01:56 AM   #25
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[QUOTE="DonLiguori"]Looking good so far! I'm digging the experiment. Be sure to keep us updated on how the flavors develop, too. One question tho: given that it was a 140 min boil, did you know it would take that long? Were you able to modify hop addition times appropriately?/QUOTE]


Thanks! Experiment is fun but more work than I expected. Anyway what I did was watched the site glass and guessed wheat I has about 1 hour to go, then started my hop additions. It was getting late and had been a long day so I guessed on the optimistic side which is why I ended up not boiling it down as far as I should have. Probably needed another 20 min but that would have messed up the hop additions.

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Old 03-14-2013, 01:57 AM   #26
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Default Results are in

So 22 days after bottling I opened a couple of the beers and did a side by side taste test. Here are my tasting notes. Batch 16 is the 3-kettle for 1 hour, batch 17 is 1 kettle for 140 minutes, with similar evaporation rate. Overall I can say similar beers and tasting side by side difficult to tell them apart. Perhaps because it was the first beer tasted

#16 (3 kettles)
A: see photos, darker than predicted, clear enough to read through but not crystal clear, minimal head
A: fruit, sour orange - not grapefruit or apricot, maybe pineapple undertone, slightly piney
T: malt at beginning, sweet, followed by assertive bitterness as hops take over
M: lots of body, spicy carb bite on tip of tongue
F: lingering bitterness that evolves over time

#17 (1 kettle)
A: darker than expected, see photos, clear enough to read through but some lingering haze, minimal but lasting head
A: light aroma, very smooth, velvet, lemon and orange
T: malty flavor dominates up front, lingers for 15 seconds, fades and hop bitterness asserts, toast with orange marmalade
M: plenty of carb bite, body, chewy
F: clean bitter finish

Perhaps the 16 was somewhat brighter in flavor than the 17 but I tasted it first and didn't do anything to cleanse pallet between.

Here are the pictures of the beer tasted:

16-17-bottles-hbt-4503.jpg   16-17-glass-hbt-.jpg  
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Old 03-14-2013, 02:01 AM   #27
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Conclusions.

I found that a 3 kettle / 3 burner boil for 60 minutes produced beer nearly indistinguishable from a 1 kettle / 1 burner boil for 140 minutes although both boils resulted in similar levels of evaporation.

In addition, both boil regimens produced beer substantially darker than the calculated 4.6 SRM predicted by beer alchemy.

(Edited to add following note)
I wan to re-taste soon using wider mouth glasses to see if the hop aroma is really different. Seems a surprising result since primary hop aroma contributions should have come from post boil additions.

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Old 03-14-2013, 03:17 AM   #28
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Cool experiment, but what exactly does velvet smell like?

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Old 03-14-2013, 01:08 PM   #29
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Thanks


Yes well about smelling velvet. I was trying to describe a somewhat softer nose than I got with the 16. There I go again. I need more tasting practice clearly.

Cheers

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Old 03-20-2013, 03:46 AM   #30
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Default more pictures

I'm back...Noticed these beers cleared remarkably over the last few days. Plus I'm still working on my beer photography. So here are some new pics. I can't say for sure but 16 does look darker. I say can't say for sure because the lighting set up is not equally balanced. Work in progress...

3-kettles 60 min


1-kettle 140 min


Side by side


Thanks for following...

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