New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > A couple of questions on my next batch




Reply
 
LinkBack Thread Tools Display Modes
Old 03-12-2013, 12:16 AM   #1
Yesfan
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Yesfan's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Cleveland, TN
Posts: 578
Liked 40 Times on 35 Posts
Likes Given: 125

Default A couple of questions on my next batch

I ordered some ingredients from Brewmasters a few minutes ago. I found a Caribbean Stout (link) recipe on BYO's recipe section and thought what the heck. Here's the ingredient list:

Ingredients:

8.5 lbs. pale malt
1.25 lbs. flaked corn
0.75 lbs. dark crystal malt, 80° Lovibond
0.75 lbs. roasted barley
0.25 lb. chocolate malt
1 oz. black malt
1.5 oz. Kent Golding hops (5.4% alpha acid): 1.25 oz. for 90 min., 0.25 oz. for 5 min.

Wyeast 1318 (London ale III) or something more fruity such as 1742 (Swedish ale)

2/3 cup corn sugar for priming


I've mainly stuck with kits and even with that maybe have 4 tops for all grain batches. Here's what I ordered:

Briess pale ale malt
Briess flaked corn
Crisp crystal malt 77L
Crisp roasted barley
Crisp chocolate malt
Crisp black malt

Kent Golding UK (5.2% AA)

Wyeast 1318 (London Ale III)

I take it Crisp is the brand name? The recipe didn't list specifics. What about the levibond differences in the crystal malt? Is pale malt and pale ale malt the same thing? The alpha acid on the hops...will that matter? I couldn't find it on Brewmasters.

The other thing is boil times. The recipe calls for a 90 minute boil. I did a search on 60 vs 90 and found 90 minute boils favor pilsner malt batches more than anything. Will that matter with this stout? I was thinking of just doing a typical 60 minute boil.

One other thing....fermentation. The recipe calls for just two weeks fermentation at 68F, then cold crashing at 40F for 4 days. I was just going to let it set about 3 weeks in the primary, then keg it and condition for 3 more at 40F before serving. I have no problem sticking to the recipe if that's preferred. Thanks everybody.



__________________
On Deck: Dawson's Multigrain Red, La Petite Orange, Chocolate Milk Stout, Yazoo Dos Perros clone
Primary: St Patty's Irish Stout, Rum Runner Stout (1G),
Bottled: Dead Ringer IPA, Keeler's Reverse Burster Altbier, Edwort's Apfelwein (1G), cranberry/raspberry "wein" (1G), Joe's Ancient Orange Mead (2G)
Kegged: Petite Saison d'Ete, Black IPA (1G), Kiwi Express IPA,. Dead Ringer IPA
Yesfan is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2013, 01:36 AM   #2
chickypad
lupulin shift victim
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
chickypad's Avatar
Recipes 
 
Join Date: Jul 2010
Location: SF Peninsula
Posts: 2,332
Liked 209 Times on 185 Posts
Likes Given: 96

Default

- Yes Crisp is the maltster.
- The difference between 77 and 80 L won't be noticeable.
- Large differences in AA% can throw off the expected IBU but 5.4 and 5.2 are close enough not to worry about it.
- pale and pale ale malt - same thing
- I also can't see a reason for a 90 min boil with that grain bill - the difference in IBU from 60 to 90 min is only going to be a couple IBU's, but if you're worried you can plug your recipe into software with your exact AA% and times.
- I think your fermentation schedule sounds fine.



__________________
chickypad is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2013, 01:52 AM   #3
meltroha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 469
Liked 26 Times on 24 Posts
Likes Given: 3

Default

I would ferment a little higher for the first few days, like 70-72, you will get more English malt esters. If you are bottling, which it sounds like you are, the bottles need to sit at room temperature for 2 weeks to carbonate, then cold crash at 40° for 2 weeks. Btw, primary won't necessarily take 2 weeks, maybe more or less, check the gravity readings. Being a stout you may want to leave it in there a week or two after fermentation is complete.

__________________

Cheers,
Mel
@melt616

meltroha is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2013, 04:13 PM   #4
Yesfan
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Yesfan's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Cleveland, TN
Posts: 578
Liked 40 Times on 35 Posts
Likes Given: 125

Default

I plan on kegging this batch. After 2-3 weeks in primary, I was just going to keg and let it set under pressure for another 2-3 weeks before tapping. Would that be alright?

I appreciate the help. Thanks for the replies!

__________________
On Deck: Dawson's Multigrain Red, La Petite Orange, Chocolate Milk Stout, Yazoo Dos Perros clone
Primary: St Patty's Irish Stout, Rum Runner Stout (1G),
Bottled: Dead Ringer IPA, Keeler's Reverse Burster Altbier, Edwort's Apfelwein (1G), cranberry/raspberry "wein" (1G), Joe's Ancient Orange Mead (2G)
Kegged: Petite Saison d'Ete, Black IPA (1G), Kiwi Express IPA,. Dead Ringer IPA
Yesfan is offline
fair78 Likes This 
Reply With Quote Quick reply to this message
Old 03-12-2013, 11:13 PM   #5
meltroha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 469
Liked 26 Times on 24 Posts
Likes Given: 3

Default

You should always carbonate in a keg cold from what I understand

__________________
meltroha is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2013, 02:44 AM   #6
chickypad
lupulin shift victim
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
chickypad's Avatar
Recipes 
 
Join Date: Jul 2010
Location: SF Peninsula
Posts: 2,332
Liked 209 Times on 185 Posts
Likes Given: 96

Default

Quote:
Originally Posted by Yesfan View Post
I plan on kegging this batch. After 2-3 weeks in primary, I was just going to keg and let it set under pressure for another 2-3 weeks before tapping. Would that be alright?
That sounds fine. I've noticed some of my bigger stouts need to age a bit to hit their prime but I think this one should be good with the schedule you noted. It is always interesting to see how flavors change over time.


__________________
chickypad is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
2nd batch done, couple questions doublehaul Beginners Beer Brewing Forum 6 12-04-2011 08:33 PM
First batch, couple questions pistolpete Cider Forum 3 01-30-2011 11:21 PM
First batch, couple questions Aberrix Beginners Beer Brewing Forum 11 12-17-2010 03:07 PM
First batch, couple questions drathbone Beginners Beer Brewing Forum 5 11-19-2010 10:27 AM
Couple questions about my first batch BryanZ Beginners Beer Brewing Forum 9 03-17-2008 10:50 PM