dontman

Recipes 

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

BierMuncher

Recipes 

Ah...okay.

Obviously before the bling.

Never did try dry hopping...probably never will for this style.

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

pmoe

Recipes 

BierMuncher - suggestions for a 5 gallon extract version of this? I have access to pale and pilsen LME in bulk, and I have some Wyeast 1098 leftover from a Bass clone. Thanks.

pmoe

Recipes 

Trying to answer my own question. What about:

5 lbs pale LME

2.5 lbs toasted malt
1 lb crystal 60L
0.5 lbs carapils

.50 oz Williamette [5.50%] (60 min)
.50 oz Tettnang [6.50%] (30 min)
.50 oz Williamette [4.60%] (20 min)
.50 oz Tettnang [6.50%] (5 min)

Not sure how to go about steeping the specialty grains. Maybe 1.5 gallons for 30 mins @ 155?

BierMuncher

Recipes 

Soak those grains at 155 for 60 minutes and you're basically doing a partial mash brew. The recipe looks good though.

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

conpewter

Recipes 

Why the 75 min boil?

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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

BierMuncher

Recipes 

I've just found with a breadier recipe like this...a slightly longer boil really "cleans" up the flavor.

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Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

iXanadu

Recipes 

I'm on day 6 on my primary ferment. Because S-04 has such a fast ferment reputation I thought I would do a peek at the SG. I'm at 1.020 against a target of 1.014. So I guess its the standard 3-4 week brew I generally do. My big concern is the "fruity" forward taste - reminded me of apricot. Will this go away? See my grain bill and ferment temp chart below. I really hate the possibility I spoiled this beer - every biermuncher beer I've brewed have been big successes in this house.

On day 2 of the ferment (wasn't around for the first day) I had an ambient room temperature of 70º. The wort (based on glue-temp strips) was 76º. Assuming this got a quick start, I figure day 1 was similar in temps. Days 3+ room temp low 60's with wort temp 66-68º.

1023a ESB: Captain Hooked on Bitters
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: BierMuncher: http://www.homebrewtalk.com/f64/captain-hooked-bitters-red-hook-clone-award-winner-29740/
Date: 9/7/08

Size: 5.25 gal
Efficiency: 72%
Attenuation: 75%
Calories: 183.21 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 13.59 (6.0 - 18.0)
Alcohol: 5.41% (4.6% - 6.2%)
Bitterness: 29.7 (30.0 - 50.0)

Ingredients:
9.5 lb Maris Otter Pale Ale Malt
0.5 lb Biscuit Malt (Mout Roost 50)
1.0 lb Crystal Malt 60°L
0.5 lb Cara-Pils® Malt
0.75 oz Fuggle (4.8%) - added during boil, boiled 60.0 min
0.5 oz Tettnanger (4.5%) - added during boil, boiled 30 min
0.5 oz Fuggle (4.8%) - added during boil, boiled 20 min
0.5 oz Tettnanger (4.5%) - added during boil, boiled 5 min
1.0 ea Fermentis S-04 Safale S-04
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 68 °F
Elevation: 0.0 m

00:03:00 Mash-in - Liquor: 3.5 gal; Strike: 170.73 °F; Target: 157.0 °F
01:03:00 Rest - Rest: 60 min; Final: 157.0 °F
02:03:00 Fly Sparge - Sparge Volume: 5.5 gal; Sparge Temperature: 177.0 °F; Runoff: 7.35 gal

Results generated by BeerTools Pro 1.5.3

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Brewing Calendar: http://ical.me.com/ixanadu/Brewing%20Cal
Primaries:
1-2: Biermunchers Blue Balls 10 gal batch
3: Dunkel from "Brewing Classic Styles"
4: Hefeweizen BYOB Paulner clone
5: Biermunchers Centennial Blonde

Secondaries:
1-4: empty

Cold Crashing: Biermunchers Tits up IPA

On Tap: American Wheat, Dunkel (wlp380), Chocolate Stout, Biermuncher OctoberFast.

Bowtiebrewery

Recipes 

iXanadu:

I think you may have let ferm go a little wild on that one... I doubt you spoiled it though... I have always thought that Red Hook's ESB was a bit cleaner tasting than most that I've had... so I believe I will ferment this one low in the low 60's...

I am brewing this weekend and have selected this fine recipe, with one exception... I plan on putting in some rice hulls to fend off stuck mashes... I seem to have that problem lately...
Jason

Bowtiebrewery

Recipes 

Made mine on saturday fermenting happily in my chest freezer right now... I split the batch and instead of doing a 11 g I only did a 9g batch... I forgot to toast 3 lbs of 2 row so I adjusted my total mash grains accordingly and what not...

I split the yeasts between S-04 and Nottingham to see which version I like more with what yeast... If this beer turns out how I imagine it to turn out I will brew a Fullers Clone next time...

I am pretty fond of a good ESB