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Old 01-31-2013, 03:06 AM   #501
Warrenbic
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I decides to give this a try as my first AG, ended up with a 120 min boil due to my 8 gallon pot. OG of 1066 but it smelled awesome and tasted great. After 10 days in fermenter I went to rack and found this nasty thing floating on top...

image-843159867.jpg

Yeast is US-05 and gravity reading I took registered 1015. Smell is not please not but taste was ok.

Thoughts?

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Old 01-31-2013, 10:43 PM   #502
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Here is my slight grain and hop alteration


BSF 120 IPA batch #1

Style: American IPA OG: 1.066
Type: All Grain FG: 1.015
Rating: 0.0 ABV: 6.68 %
Calories: 215 IBU's: 68.06
Efficiency: 70 % Boil Size: 8.00 Gal
Color: 11.8 SRM Batch Size: 4.75 Gal
Preboil OG: 1.038 Boil Time: 120 minutes

Fermentation Steps
Name Days / Temp
Primary 10 days @ 70.0°F
Secondary 10 days @ 70.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 66.67 % Briess 2-Row Pale Ale Malt 60 mins 1.037
2.00 lbs 16.67 % Rahr Pale Ale 60 mins 1.037
1.00 lbs 8.33 % Caramel/Crystal Malt - 60L 60 mins 1.034
1.00 lbs 8.33 % Wheat, Flaked 60 mins 1.035

Hops
Amount IBU's Name Time AA %
0.75 ozs 25.74 Amarillo Gold 60 mins 8.50
0.12 ozs 3.78 Amarillo Gold 45 mins 8.50
0.12 ozs 5.78 Simcoe 45 mins 13.00
0.75 ozs 23.84 Simcoe 20 mins 13.00
0.12 ozs 2.04 Amarillo Gold 15 mins 8.50
0.12 ozs 3.13 Simcoe 15 mins 13.00
1.00 ozs 1.48 Amarillo Gold 1 mins 8.50
1.00 ozs 2.26 Simcoe 1 mins 13.00
1.00 ozs Citra 7 days 13.20
1.00 ozs Amarillo Gold 7 days 8.50
1.00 ozs Simcoe 7 days 13.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
1.00 tbsp Irish Moss 15 mins Boil

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 15.00 qt ( 1.25 qt/lb ) water @ 166.0°F
Medium Body Infusion Out 10 min @ 168.0°F
Add 20.00 qt water @ 175.0°F

Carbonation
(none)

Notes

www.iBrewMaster.com Version: 2.833



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Old 02-01-2013, 12:47 AM   #503
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Quote:
Originally Posted by Warrenbic View Post
I decides to give this a try as my first AG, ended up with a 120 min boil due to my 8 gallon pot. OG of 1066 but it smelled awesome and tasted great. After 10 days in fermenter I went to rack and found this nasty thing floating on top...

Attachment 97718

Yeast is US-05 and gravity reading I took registered 1015. Smell is not please not but taste was ok.

Thoughts?
That looks fine to me. Sometimes stuff just wants to stay on top instead of sinking to the bottom.
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Old 02-09-2013, 03:39 PM   #504
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So I ran out of amarillo on the dry hop... i got 1 oz simcoe in there and .3 oz amarillo.

What would be a good addition to add? Cascade? Centennial?

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Old 02-12-2013, 02:00 PM   #505
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looking to do extract version...is it recommended to keep all the grains the same and just replace the 8lbs of 2-row with the appropriate amount of extract?

recipe from page #1 below ->

Ingredients:
8.0 lbs 2-Row Brewers Malt
2.0 lbs Toasted Pale Malt
0.5 lbs Crystal Malt 60°L
0.5 lbs Wheat Flakes
.75 oz Amarillo (8.5%) - added during boil, boiled 60.0 min
.75 oz Simcoe (13.0%) - added during boil, boiled 20.0 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 5.0 min
1.0 oz Simcoe (13.0%) - added during boil, boiled 5.0 min
1.0 ea Irish Moss - added during boil, boiled 5.0 min
1.0 ea Fermentis US-56 Safale US-56
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter
1.0 oz Simcoe (13.0%) - added dry to secondary fermenter

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Old 02-12-2013, 06:05 PM   #506
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Quote:
Originally Posted by straycat View Post
looking to do extract version...is it recommended to keep all the grains the same and just replace the 8lbs of 2-row with the appropriate amount of extract?

recipe from page #1 below ->

Ingredients:
8.0 lbs 2-Row Brewers Malt
2.0 lbs Toasted Pale Malt
0.5 lbs Crystal Malt 60°L
0.5 lbs Wheat Flakes
Imo - You'd want to sub out all 10 LBS pale malt with extract. You could do a pound or two of English pale to sub for toasted malt. You may want to use malted wheat instead of flaked in your specialty steep to allow for conversion.
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Old 02-12-2013, 06:20 PM   #507
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Imo - You'd want to sub out all 10 LBS pale malt with extract. You could do a pound or two of English pale to sub for toasted malt. You may want to use malted wheat instead of flaked in your specialty steep to allow for conversion.
Victory would probably be a better substitute for toasted malt than English Pale
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Old 02-12-2013, 06:42 PM   #508
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I'll disagree with that -- 2# of Victory, in my opinion, would be too powerful & cloying. If you are going to use Victory added to your specialty steeping grains to mimic the effect of toasted malt, I would stick to 8 Oz or less of Victory.

My take on this - and this is just one man's opinion - Is that I would sub out 9# of Malt (meaning, both the 2-Row and Toasted 2-Row from the AG version) for liquid extract. I would then do the following for the specialty steeping grains:
0.5# 2-Row to help conversion
0.5# Victory or other Toasted substitute
0.5# Crystal 60L
0.5# Wheat Flakes

Which, if you go to that extent, you might as well take the Victory back out and replace it with 0.5# Toasted 2-Row Pale since you already are using 1/2# of it and would, most likely, buy a full lb. of 2-Row anyways.

I can go 'round and 'round on this one.
For example, 0.75# 2-Row, 0.5# Caramel 60L, 0.5# Flaked Wheat, and 0.25# Biscuit Malt (I find Biscuit to be more powerful than the Victory malt, even. That may just be my taste buds' fault).
Or, 1.0# Maris Otter, 0.5# Caramel 60L, and 0.5# Flaked Wheat.
Or, 0.5# Vienna, 0.25# Caramel 10L, 0.5# Caramel 60L, 0.5# Flaked Wheat and 0.25# Biscuit Malt.
Or, heck, 1.0# Vienna, 0.5# Caramel 60L, 0.5# Flaked Wheat.

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Old 02-12-2013, 09:50 PM   #509
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Quote:
Originally Posted by Chriso View Post
I'll disagree with that -- 2# of Victory, in my opinion, would be too powerful & cloying. If you are going to use Victory added to your specialty steeping grains to mimic the effect of toasted malt, I would stick to 8 Oz or less of Victory.

My take on this - and this is just one man's opinion - Is that I would sub out 9# of Malt (meaning, both the 2-Row and Toasted 2-Row from the AG version) for liquid extract. I would then do the following for the specialty steeping grains:
0.5# 2-Row to help conversion
0.5# Victory or other Toasted substitute
0.5# Crystal 60L
0.5# Wheat Flakes

Which, if you go to that extent, you might as well take the Victory back out and replace it with 0.5# Toasted 2-Row Pale since you already are using 1/2# of it and would, most likely, buy a full lb. of 2-Row anyways.

I can go 'round and 'round on this one.
For example, 0.75# 2-Row, 0.5# Caramel 60L, 0.5# Flaked Wheat, and 0.25# Biscuit Malt (I find Biscuit to be more powerful than the Victory malt, even. That may just be my taste buds' fault).
Or, 1.0# Maris Otter, 0.5# Caramel 60L, and 0.5# Flaked Wheat.
Or, 0.5# Vienna, 0.25# Caramel 10L, 0.5# Caramel 60L, 0.5# Flaked Wheat and 0.25# Biscuit Malt.
Or, heck, 1.0# Vienna, 0.5# Caramel 60L, 0.5# Flaked Wheat.
I'm sure your suggestions would work just fine, I was making my suggestion based on my personal use of 1# Victory instead of toasted 2-row which turned out really good. The Victory did not come through very strong at all for me. YMMV
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Old 02-12-2013, 10:06 PM   #510
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Aha - The way you worded it, gave me the impression you substituted 2# Victory for 2# Toasted 2-Row per the original recipe. Not just 1#.

I will agree that 1# (while at the top end of how much Victory I would use in a given 5 gallon batch) is still within reason. Just probably not 2#.

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