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Old 09-23-2006, 12:48 AM   #21
disaffected
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Quote:
Originally Posted by the_bird
I'm drinking Walker's IPA (well, not *right* now, it's 7:00 in the morning) ...
And the problem with that would be?


 
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Old 09-23-2006, 02:51 PM   #22
Waldo
 
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I just bottled my new House Pale Ale, I too wanted something simple and at the same time try some things I've always wanted to. I bottled it the other day and as usual had a enough left over for half a glass, it was pretty darn tasty I may tweak it a bit by adding some bicuit or victory in the next batch.

I do 6.5 gallon batches on beers with lots of hops, insures I get at least 5.5 gallons in the fermentor.

I wanted to try some crystal 80L for a change, I like the Caramel, Slight Burnt Sugar, Raisniny flavor and in this case it worked very well, the color is SRM 10 well within the guide lines.

11.5 lbs US Pale two-row
1 lbs Crystal 80L

I wanted to try an all cascade PA and I also wanted to try a different hop schedule so I added half an ounce of cascades every 10 minutes and two ounces at flame out. The bitterness is smooth not over powering like it is when using a full ounce of hops in the 11% range, at 34 IBU's it has just the right amount of hop bitterness, flavor and aroma.

.5 oz cascades 60, 50, 40, 30, 20, 10
2 oz cascades Flame out
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Old 09-23-2006, 04:03 PM   #23
EdWort
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Wort is on. My 10 gallon Igloo Water cooler worked great. I calculated 74% efficiency with a batch sparge. I collected 6.9 gallons of wort that measured out at 1.040 after temp adjustment. Now for the boil and hop run.

 
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Old 09-23-2006, 04:46 PM   #24
disaffected
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How do you calculate the efficiency of the extraction?

 
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Old 09-23-2006, 06:04 PM   #25
ian
 
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Quote:
Originally Posted by EdWort
Wort is on. My 10 gallon Igloo Water cooler worked great. I calculated 74% efficiency with a batch sparge. I collected 6.9 gallons of wort that measured out at 1.040 after temp adjustment. Now for the boil and hop run.
Ed, how long are you mashing? I've never gotten much better than 60% using batch sparge (that's all I've ever done). I've taken to mashing larger amounts of grain to hit my O.G. Even then I sometimes come in low. I don't know what happened on my last batch - efficiencly came in at 52%. . .

Here's my tweaked "Ruff Haus Pale Ale"

9 lbs. 2-Row
2 lbs. Vienna
1 lb. Crystal 20

.5 oz Perle at 60 min.
1 oz. Cascade at 20 min.
1 oz. Cascade at 5 min.

White Labs California Ale Yeast


this time got an O.G. of 1.044 (target 1.047)


 
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Old 09-23-2006, 06:35 PM   #26
EdWort
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Just pitched the yeast at 75 degrees. My final OG is 1.048 for 5.5 gallons.

Here's my final tweaked recipe.

8 lbs. 2-Row
2 lbs. Vienna
0.5 lb. Crystal 10L

1.0 oz Cascade at 60 min.
0.5 oz. Cascade at 30 min.
0.25 oz. Cascade at 15 min.
0.25 oz. Cascade at 5 min.

Nottingham Dry Ale Yeast Hydrated with a pint starter.

Calculates out to about 38 IBUs and it should look like this.



I upgraded to a 10 gallon cooler. Preheated it, and mashed in with just over 3.5 gallons of water at 165 degrees. My mash hit 152 degrees and stayed there for an hour. I did stir it well during mash in and once during the 60 minute pause.

After 60 minutes, I added about 1.5 gallons of water at 185 degrees and stirred well. Waited a few minutes and then vorlaufed and poured into the kettle.

One more batch of 3.5 gallons at 170 degrees, stirred well, waited a few minutes and then let er rip into the kettle.

I'm just using a stainless braid.

 
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Old 09-24-2006, 12:58 PM   #27
ian
 
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That's a very similar recipe to mine and a very similar procedure. Don't know why my O.G. came in so low. . .

 
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Old 09-24-2006, 01:14 PM   #28
alemonkey
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One of the best beers I've ever made was 7 lbs pale malt, 1 lb 40 degree crystal, bittered with fuggles and dry hopped with EKG's. Some times simpler is better.

But, I wouldn't go with only pale malt for the grain. It's like making a cake using only flour and no other flavorings.

 
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Old 09-24-2006, 02:22 PM   #29
Waldo
 
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Actually all pale malt makes a very nice almost lager like beer. I make a Blonde Ale thats just two-row and lightly hopped with saaz hops, very crisp light and refreshing.
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Old 09-29-2006, 06:01 PM   #30
UNOmar
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Feb 2006
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Quote:
Originally Posted by EdWort
I'm going to do the same and work on a House Ale. I've tweaked your recipe just a bit. I hope it turns out a clean crisp ale that SWMBO will like. Total cost at AHBS was $16.42 No room for bulk grains yet.

$16.42?!?
Not fair! I just got back from the LHBS where I paid that much for the grain alone and that didn't even include the milling charge (.25/lb).
Granted I paid $9 for the 1056 smack pack, but even omitting that I'm still $10 heavier than you. What's your secret?
For comparison's sake here are the prices at my LHBS:
Any 5lb bag of grain $7.50
Any 1lb bag of grain $1.85
Milling charge $0.25/lb
1oz Cascade Hops $1.50
Wyeast 1056 smack pack $8.95
Safale 04 dry yeast (backup) $2.25
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