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Old 03-04-2013, 04:52 PM   #51
BlauMaus
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Read this once before, worth saving. I have an IPA in my secondary right now that did not retain any of the hop flavor that it should have. I'm going to stop using bags, per this article's suggestion.



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Old 03-19-2013, 01:54 PM   #52
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Great thread, forcing me to shake-up 10yrs of the same procedures!

I've always steeped in a grain bag in the full pre-boil volume (5.7gallons for a 5g batch). This time I steeped loose in 1gallon, then transferred through a sieve with cheesecloth and rinsed the grains with extra water. Probably unrelated, but my hot-break wasn't as extreme as usual.

I didn't do a late LME addition as I'm not convinced yet it's the way to go...

Used my new home-made immersion chiller to bring the wort down to 21C in 10min...love that thing! Pitched 1056 at 21C and fermented 5 days at 16C. Usually I ferment at around 19-20C, but read in the specs that 1056 can introduce citrus notes at the lower end of the range (probably hard to tell with all the Simcoe and Amarillo). Had a great steady fermentation and am sending to the secondary today.

Unfortunately I broke my hydrometer just before measuring the OG...doh! Supposed to be 1.055, and usually have nailed it right on in the past. Down to 1.012 this morning on the new hydrometer (3rd one broken already this year...clutz) and still a bit of action.

This is one of my tried-and-trues, a homemade recipe I've made maybe 6 times before, so hopefully I'll notice some differences!

Paco's Pale

Ingredients

1.00 tsp Gypsum
0.35 kg Carafoam (3.9 EBC)
0.10 kg Caramel/Crystal Malt - 60L (118.2 EBC)
3.40 kg Pale Liquid Extract (15.8 EBC)
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 60.0 min
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 20.0 min
0.50 tsp Irish Moss (Boil 10.0 mins)
15.00 g Simcoe [13.00 %] - Boil 7.0 min
10.00 g Amarillo Gold [8.50 %] - Boil 7.0 min
15.00 g Simcoe [13.00 %] - Aroma Steep 0.0 min
10.00 g Amarillo Gold [8.50 %] - Aroma Steep 0.0 min
1.0 pkg American Ale (Wyeast Labs #1056)
15.00 g Simcoe [13.00 %] - Dry Hop 5.0 Days
10.00 g Amarillo Gold [8.50 %] - Dry Hop 5.0 Days

Est Original Gravity: 1.055 SG Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.6 %
Bitterness: 40.8 IBUs Calories: 159.8 kcal/12oz
Est Color: 18.8 EBC



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Old 03-20-2013, 02:57 AM   #53
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Let us know how it comes out sutepan, im interested in your thoughts since you have a good control

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Old 04-22-2013, 02:54 PM   #54
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Default Re: Paco's Pale

This beer turned out very very well, definitely the best of all the times I've made it. The body and mouthfeel are spot-on for what I like. I can't really say how much this has to do with it, but I will continue to steep my grains loose in a smaller volume of water.

The hop aroma on this one is stunning. My favourite recipe just got better!

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Old 04-23-2013, 03:14 AM   #55
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Very good info. I'm subbing to come back to this when I do my next brew.


-Kingboomer

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Old 04-23-2013, 07:34 PM   #56
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I'm thinking the best tip of all would be to not think too far ahead on brew or bottling day. That's still a hard one after a couple of years at this beer brewing. Let alone adding all the years I made wine. Think too far ahead & you'll likely forget some quick,simple little thing that's important to the over-all process somehow. Aaaah,boy that NZ IPA airlock smells bloody good. Bubbling so strong I can smell it some 6' away...yum yum.

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Old 04-30-2013, 10:07 AM   #57
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will be coming back to this on my next brew day

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Old 05-01-2013, 02:46 PM   #58
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OK, I'm brewing MoreBeer's Blind Pig IPA extract kit w/ specialty grains this weekend and I want to use as much of this info as possible.
I can do full boils as I have a 9 gal kettle and I made a immersion chiller that drop the wert down to 80 in less than 10 min.
I also did the late extract addition (or more like 1/2 now and 1/2 late) on my last brew and felt it helped but on all my previous attempts I did steep in 3-3.5 gallons of water and then rinsed the grains with about two gallons of water, which is all store bought Mountain Spring water.

So should I warm up 5+ gallons in my kettle while I steep the specialty grains on my stove in a small pot. I can then strain that mini mash into the kettle and rinse with that brew pot water? This seems like the most efficient way other than steeping in the kettle, rinsing with a bit of warmed water and then adding almost 4 gallons of room temp water from the bottles.

Also does anyone else use Mountain Spring water? My house water isn't bad but I don't have a water report that's worth a crap, I also have a softener and I've seen somewhere that using that water might be preferred.

Thanks in advance

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Old 05-01-2013, 05:21 PM   #59
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I used spring water from Giant Eagle @ 79c per gallon. Then I remembered the 2 local spring water sources. I get local spring water now at the source for 10c per gallon. 60c for enough to brew 5 gallon batches plus boil off is pretty good right there...

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Old 06-04-2013, 09:02 PM   #60
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Tried first wort hop additions on my last two batches, a rye ale and a Simcoe IPA. Steeped my specialty grains in a small volume of water for 30 minutes @ 155, strained out grains, brought to full boil volume at 155, added liquid extract and hops, let sit at 155 20 minutes, then commenced with regular 60 minute boil.

Will post results when I taste them in a few weeks...



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