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Old 11-03-2011, 08:23 PM   #71
Shinglejohn
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Jan 2009
Cleveland
Posts: 477
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Quote:
Originally Posted by Blackhawkbrew View Post
Just transferred to secondary after 10 days (my gravity was getting too low) and the taste was great! I'm leary about adding more spice for fear of overdoing it, so I think I'll leave it as is.

WiseEyes, I've never cold conditioned before. When should I drop the temp in my fermenter, and to what temp?
Transfering to secondary does not stop fermentation, make sure this thing is fully attenuated before bottling or your bottles could explode. It doesnt matter if the final gravity is a few points off.

also, go easy on spices.

 
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Old 11-06-2011, 12:14 AM   #72
crazyseany
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Nov 2010
Smithville, Ohio
Posts: 440
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getting ready to mah my grains! What happened to the amount of the hops used in the original recipe?

 
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Old 11-07-2011, 03:29 PM   #73
l0ki346
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Aug 2011
Louisville, KY
Posts: 3

Trying to do a BIAB partial mash. I've got a 20L stockpot and I do 3 gallon boils. Along w/ 6.6lbs of Pale LME, Beersmith says:


Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
2 lbs 5.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 22.8 %
15.0 oz Wheat Malt, Bel (2.0 SRM) Grain 2 9.1 %
8.7 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.3 %
2.2 oz Special Roast (50.0 SRM) Grain 4 1.3 %
0.7 oz Roasted Barley (300.0 SRM) Grain 5 0.4 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.17 qt of water at 152.2 F 148.0 F 75 min


Does this look right?


 
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Old 11-07-2011, 08:49 PM   #74
Shinglejohn
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Jan 2009
Cleveland
Posts: 477
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Quote:
Originally Posted by crazyseany View Post
getting ready to mah my grains! What happened to the amount of the hops used in the original recipe?
The hop amounts will vary depending on the alpha acid content of your hops, just match tghe IBU'S of each addition.

 
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Old 11-08-2011, 03:40 AM   #75
dave5155
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Nov 2009
cincinnati
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is everyone throwing in the cinnamon sticks whole are are they grating them?

 
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Old 11-08-2011, 04:31 AM   #76
cyberbackpacker
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Jul 2008
Holland, Michigan
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whole, but I break them up into smaller pieces.
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Old 11-09-2011, 08:38 PM   #77
Shinglejohn
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Jan 2009
Cleveland
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I just throw them in whole. its really just the outer layer that you want.

 
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Old 11-12-2011, 10:55 PM   #78
Shinglejohn
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Jan 2009
Cleveland
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Brewed my 2011 batch today. This time I used the updated recipe adjusting the hops to hit 30 IBU and adding ginger and cinnamon sticks with 5 left in the boil. I peeled the ginger and just cut it in half and threw it in. Honey at Flameout.

 
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Old 11-14-2011, 03:25 PM   #79
Jcoz
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Dec 2010
Laurel, MD
Posts: 121
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Quote:
Originally Posted by Shinglejohn
Brewed my 2011 batch today. This time I used the updated recipe adjusting the hops to hit 30 IBU and adding ginger and cinnamon sticks with 5 left in the boil. I peeled the ginger and just cut it in half and threw it in. Honey at Flameout.
Did you post pitch temp and fermentation temp? Sorry if I missed it

 
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Old 11-14-2011, 05:41 PM   #80
Mtitus6
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Jul 2010
Columbus,OH
Posts: 11

So after two more weeks in the secondary my ginger flavor was still overwhelming the cinnamon. I decided to add more cinnamon flavor by boiling three more sticks for five minutes in a cup of water. It currently is very spicy and I imagine will be for awhile. Thinking about bottling and busting out in July.

 
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