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Old 09-03-2009, 02:40 PM   #411
DerBraumeister
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Jun 2009
Central Europe
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OK thanks for your answer, version 2

Here is the recipe I will be using (6 gal) :

8.8 lb Pale Ale Malt
1.1 lb Malted Wheat
0.7 lb Melanoidin Malt
1 oz chocolate 250L

Hop Schedule:
FWH: 33 gr Hallertauer Hersbrücker 2% AA, 5 IBU
Bittering addition at 60 Min:15 gr / Hallertauer Perle 10% AA, 18 IBU
Flavouring addtion at 5 Min: 33gr Tettnanger 4.1%, 11 IBU
Cube Addition: 15 gr Hallertauer Hersbrücker 2%, 1 IBU

Total 34 IBU

Better?

I will also be dryhopping with either Hallertauer Hersbrücker or Tettnanger



 
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Old 09-03-2009, 02:46 PM   #412
The Pol
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Feb 2007
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Quote:
Originally Posted by DerBraumeister View Post
OK thanks for your answer, version 2

Here is the recipe I will be using (6 gal) :

8.8 lb Pale Ale Malt
1.1 lb Malted Wheat
0.7 lb Melanoidin Malt
1 oz chocolate 250L

Hop Schedule:
FWH: 33 gr Hallertauer Hersbrücker 2% AA, 5 IBU
Bittering addition at 60 Min:15 gr / Hallertauer Perle 10% AA, 18 IBU
Flavouring addtion at 5 Min: 33gr Tettnanger 4.1%, 11 IBU
Cube Addition: 15 gr Hallertauer Hersbrücker 2%, 1 IBU

Total 34 IBU

Better?

I will also be dryhopping with either Hallertauer Hersbrücker or Tettnanger
I dont know about your total IBUs... this is a point of contention with FWHing beers. Personally, and others can chime in... I have found a FWH addition equals about the same # of percievable IBUs as a 30 minute addition.

Dry hopping for aroma will be best with a no chill beer.

This looks better IMHO for a no chill beer than before. Remember though that your flavor addition at 5 minutes will be like a 25 minute addition.

This seems like a pain in the beginning, but really when you use the simple chart, it is easy to modify the additions to match the final outcome of any recipe.



 
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Old 09-03-2009, 02:57 PM   #413
DerBraumeister
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Jun 2009
Central Europe
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I used the graph, I was going for Tettnanger for flavour and Hallertauer Hersbrücker for Aroma. The 5 minute Tettnanger addition was supposed to be a normal 30 min flavour addition and the FWH addition a 5 or 10 minute aroma one. The bitterness was calculated by adding 20 minutes to the actual boil time (Tinseth).

I used a 20 min. boil time for FWH for an apparent estimation of bitterness.

 
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Old 09-03-2009, 03:04 PM   #414
The Pol
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Feb 2007
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Quote:
Originally Posted by DerBraumeister View Post
I used the graph, I was going for Tettnanger for flavour and Hallertauer Hersbrücker for Aroma. The 5 minute Tettnanger addition was supposed to be a normal 30 min flavour addition and the FWH addition a 5 or 10 minute aroma one. The bitterness was calculated by adding 20 minutes to the actual boil time (Tinseth).

I used a 20 min. boil time for FWH for an apparent estimation of bitterness.
Sounds good...

 
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Old 09-05-2009, 02:53 AM   #415
Jmarsh544
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Nov 2008
Santa Barbara, CA
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I no-chill brewed 10 gallons of Ed's haus pale ale and had a quick question. I moved the five min addition to FWH and the 20 min addition to flame out. I added the flame out hops to the boil kettle when shutting off the flame and waited the typical 15 mins before draining into my 6 gallon HDPE fermentor. My question is did I miss a lot of the flame out hop flavor (20 min bittering) by added to the wort and then draining away from the hops (most of the hops were left in the BK)? Would it have been better to add these hops to the 6 gallon fermentors for my flame out addition (20 min) or should I be fine?

 
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Old 09-05-2009, 03:56 AM   #416
smellysell
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Nov 2008
Helena, MT
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Saw a bunch of the 1/4 barrel sankes at the scrap yard today and was thinking they'd make some great no chill fermenters. Any thoughts?
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Old 09-05-2009, 03:20 PM   #417
ibbones
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Jun 2009
Victoria, Texas
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OK, I did this. I brewed my Holiday Ale from Austin Homebrew and then put it in the bucket to cool down more. My tap water is a cool 86* so it took me three ice baths to cool it down to the mid 90's. Then I let my bucket set in another ice bath overnight and pitched the next day.
Gonna brew up another batch this weekend and might try it again.
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Old 09-05-2009, 03:29 PM   #418
Dr_Deathweed
 
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Quote:
Originally Posted by ibbones View Post
OK, I did this. I brewed my Holiday Ale from Austin Homebrew and then put it in the bucket to cool down more. My tap water is a cool 86* so it took me three ice baths to cool it down to the mid 90's. Then I let my bucket set in another ice bath overnight and pitched the next day.
Gonna brew up another batch this weekend and might try it again.

The point of no chill is to not use ice baths or chillers. Just put it in your bucket and forget about it for a day or two. You want it to stay hot so that the heat helps sterilize your container.
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Old 09-05-2009, 03:31 PM   #419
ibbones
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Quote:
Originally Posted by deathweed View Post
The point of no chill is to not use ice baths or chillers. Just put it in your bucket and forget about it for a day or two. You want it to stay hot so that the heat helps sterilize your container.
Thank you! I wasn't sure how it worked. Do I just pour it right from the boil pot into the bucket after flame-out?
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Old 09-05-2009, 03:35 PM   #420
Dr_Deathweed
 
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Quote:
Originally Posted by ibbones View Post
Thank you! I wasn't sure how it worked. Do I just pour it right from the boil pot into the bucket after flame-out?
yep, straight from the boil.

I don't know how well the buckets work (After I created this thread the questions and comments took off faster than I could keep up, thank you Pol for keeping up with that), but I use plastic jerry cans or the Winpacks that are listed elsewhere in this thread because you can seal them airtight and they can handle the vacuum pressure that will be created by the cooling wort.


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