Brewed 15 gallons of this yesterday. Got much better efficiency with a larger grain bill and my 70 quarter cooler MLT. Got an O.G. of 1.062, so this will surely be a bigger beer this time.
I brewed this on 10/13 and it is wonderful! It is by far my favorite of the 8 or so batches of different beer so far. Of course you have to like an IPA and hops.
I am getting ready to make another batch today. I had to modify the ingredients last time because of what my lhbs had available. One thing I had to do was toast the malt myself which made me a little nervous last time. It turned out so good, I'm doing exactly the same thing today.
The house smells wonderful after toasting 2 lbs of Marris Otter. I toasted it in the oven set at 350 for 30 minutes on a broiler pan. I would take it out at the 10 minute and 20 minute mark and stir the grain around to get some new one on top.
Here is what I'm using just as last time.
9 lbs Marris Otter
2 lbs Marris Otter I toasted (same day about an hour before mashing)
.75 lbs Crystal 20L
.5 lbs Flaked Barley
.25 Rice Hulls
It turned out 1.070 last time.
Yeast and hops as your recipe so all I really did was change out MO for two row pale.
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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -
Grabbed the needed materials to do a 5 gallon batch of this. LHBS didn't have rice hulls though. What kind of taste do these impart? Just bitterness without hop flavor?
Gonna have to toast my own two row as well, should be fun. Should I do this in a very shallow pan and spread it out as much as possible or in a smaller and deeper dish?
Grabbed the needed materials to do a 5 gallon batch of this. LHBS didn't have rice hulls though. What kind of taste do these impart? Just bitterness without hop flavor?
They just help prevent stuck sparges and can improve efficiency.
I am planning to brew this one on Sunday (can't wait!) This is my first time using flaked barley. Do I crush it with the rest of the grains or just throw it in as is?
I don't have flaked barley would carapils be an alright substitute? Also on the toasted malt I can just put 4 lbs of 2-row uncracked and roast it for 20 minutes at 350F? Should the toasted malt rest for any amount of time before brewing?
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Primary: All grain pale ale, Pliny The Elder clone
Bottled:Double Noogie IPA, Amber Ale
Kegged: Brewcraft Dead Guy kit,Apfelwein, Raspberry wheat beer
I don't have flaked barley would carapils be an alright substitute? Also on the toasted malt I can just put 4 lbs of 2-row uncracked and roast it for 20 minutes at 350F? Should the toasted malt rest for any amount of time before brewing?
I toast my malt for 30 minutes stirring twice. I let is rest in a brown paper bag for a day.
You won't get the creaminess of the flaked barley or the cascading head it makes, but you should still get a good beer with the carapils.
About to transfer to secondary with this, hit the gravities pretty much square on with some white labs California Ale Yeast. Wonderful hops tastes, aromas, and definitely getting malt and toastiness in there. Can't wait til this is cleared and cooled... it won't last long.
So, took my time, transferred today... is it me, or is this thing green? I'm colorblind so maybe I'm confusing my colors, but it looked lime green to me.
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