I used 1 oz.
Awesome. I may try that.
I used 1 oz.
Mash
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.
Alright, I'm planning on making this tonight, but I'm wondering if anyone has done exactly what Ed says to do here.
I typically follow my own calculations, but this just sounds too easy. If it works, I'd like to usei it. Has anyone used it with success?
does everyone use notty on this? whats the reason he doesnt suggest a liquid yeast? is it ease?
Ease & cost efficiency of dry yeast. I'm beginning to prefer a dry yeast as of lately..
HalfPint:
1.013 fg and 1.060 og 6.2%
I used Us-05 and used the trub from this to ferment 2 consecutive IIPA's.
I will do that thanks.
I was actually thinking about possibly lowering the hops a little bit. I have not tasted this beer but some of the feedback makes me think its a little on the hoppy side. Don't be me wrong, I love IPA and hoppy beers, but I am actually gonna be showing a few people how to brew beer, giving them some and the guys letting me use his turkey fryer is a BMC guy.
EdWort,
This is my first AG batch, second batch ever. I think I am on the money as far as recipe performance is concerned. My OG was 1.051 at pitch (Safale -05) and at day 4 I am at 1.011. I was a bit concerned that nothing was happening since for some reason I never saw any air lock activity. So I cracked the lid and took a reading dip with a well sanitized turkey baster to see what was going on.
Measurement shows that the yeasties have done/are doing their work. As this is my second batch, the rip cord on my bucket fermenter lid has been removed. The bucket seems firmly sealed nonetheless. Do you think that I missed the airlock show (bubbles) because the yeast is that fast, or because the CO2 is simply passed the seal of the lid. By "rip cord", I mean the peel strip on the edge of the bucket lid. Should I have not removed that?
All seems to be on schedule though for a great ale. Thanks for posting such a simple recipe. BTW, I am looking for a creamy stout recipe with a grain bill that will work in my cylindrical 5 Gal mash tun.
Any ideas either are welcome!
I will do that thanks.
I was actually thinking about possibly lowering the hops a little bit. I have not tasted this beer but some of the feedback makes me think its a little on the hoppy side. Don't be me wrong, I love IPA and hoppy beers, but I am actually gonna be showing a few people how to brew beer, giving them some and the guys letting me use his turkey fryer is a BMC guy.
After a few extra weeks, this beer is tasting fantastic! I dry hopped with summit hop tea and cascade. Unfortunately the keg is more than half empty....
gratuitous pic:
Its not hoppy, and if your friend is a BMC guy then this is a great opportunity to show him what he is missing...
Ed's got a great porter recipe that I've made a few times. I actually have a batch of it kegged right now and another five gallons I'm giving away for Christmas presents. It's really kinda a mix between a stout and a porter in my opinion. Worth a brew nonetheless.
Hey, I've brewed bunches of AG's and I didn't even hit my numbers on my last brew.
Good job,
J
Hey half pint, can you post a link to Ed's Porter/Stout? I could not find it.
Thanks!
Hey half pint, can you post a link to Ed's Porter/Stout? I could not find it.
Thanks!
I am going to bottle this tomorrow. What the the recommended amount of corn sugar I should use?
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