hey troy, can you see if rachel would be able to join us?
is this all we're gonna get? c'mon people ya'll should be used to winter in michigan by now. it'll just be better when we're brewing if we have more burners going. the bar is just the other side of the garage wall anyway.
cu, any extra thoughts on modifying the recipe for this yr?
here's what we did last yr.
35.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 57.85 %
11.50 lb Pale Malt (6 Row) US (2.2 SRM) Grain 19.01 %
3.00 lb Smoked Malt (9.0 SRM) Grain 4.96 %
2.25 lb Munich Malt - 10L (10.0 SRM) Grain 3.72 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.31 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 1.65 %
1.00 lb Melanoiden Malt (20.0 SRM) Grain 1.65 %
0.75 lb Special B Malt (180.0 SRM) Grain 1.24 %
4.50 oz Nugget [13.00 %] (60 min) Hops 140.8 IBU
1.50 oz Hallertauer [3.20 %] (15 min) Hops 5.7 IBU
1.50 oz Hallertauer Mittelfrueh [4.00 %] (1 min) Hops 0.6 IBU
4.00 lb Maple Syrup (35.0 SRM)
i still think we should just drop the crystal and change it to all 2row rather than mixing 2row and 6row. i'm sure also that we didn't get 146 ibu's either(the nugget was from '08) but i think the number is about right for a target but i'd like to change the finishing hops to something a little citrusy or maybe use something spicy like ctz. thoughts people plz
Agreed on dropping the crystal malt Erik, plenty of caramels built during the long boil. I'll fart around with Beersmith today and make a proposal. More Munich will be one of the changes. As far as hops go I'll look at that too. I have a good quantity of about 10 varieties right now so it's wide open.
A couple of thoughts for attendees who don't want to mess with brewing:
We are in need of one more cooler MLT to ease the process this year. We mashed pretty thick last year and still had trouble cramming it all into a 40 and a 48 qt. cooler. If someone could bring one along that would be great. I think even a 20 qt. would do it but having something close to the size of ours would allow me to split the grain bill by three and hopefully have a little better control over the mashes than last year.
Erik and I will take the first and part of the second runnings for two five gallon batches. After that if anyone wants to make a beer with some of the second, third, and possibly fourth runnings that's fine with me. There's plenty of sugars to go around
. The ABV of the second beer last year was over 9%. A fourth beer may be pretty weak but with an extra mash tun so things fit better and an even split of the grist between all three I'm hopeful that we will get better conversion and extraction. If you plan on getting some wort you'll want to bring water with you. I'm on a well here and the tap water is not suitable for brewing. Erik and I will only have the 22
gallons of water to get what we want from the mashes.
I'm so pumped just typing and thinking about it.
Edit: Alright did it sooner rather than later. Here's the grain bill I came up with and am pretty happy with:
39lbs. 2-row
9lbs. Munich 10L
3lbs. Rauch
3lbs. Rye malt
2lbs. Victory
1lb. Biscuit
And the 4lbs. Maple Syrup. Is Herschel providing that this year or am I going to need to source it? I almost wish we were doing this closer to the Syrup Festival in April so we could get it fresh. Something to ponder for another year.
Hops are still a work in progress. I'll be using Warrior to bitter. Probably 2 oz. An oz. of Columbus at 20, 10, and 0 minutes. An oz. of Sterling at 20, 10 and 0. Beersmith says 140.5 IBU. I think that combo of citrus and spice might work. Anyone used CTZ and Sterling together? Besides those varieties I have on hand Citra, Centennial, Simcoe, Amarillo, Mittelfruh, Willamette, and homegrown Cascade.
Definately diverging from last year's beer but I guess that's the fun part!