calebstringer said:What difference would using two row make instead of pale ale malt, as the original recipe calls for?
It would have less of a malty, breadyness to it. Pale ale malt is typically more bready than regular 2 row brewers malt.
calebstringer said:What difference would using two row make instead of pale ale malt, as the original recipe calls for?
What difference would using two row make instead of pale ale malt, as the original recipe calls for?
It's too much in my experience. Have you had consistent good results with that amount?
What difference would using two row make instead of pale ale malt, as the original recipe calls for?
Looks ok to me, roughly. You can either bump up the weight on the crystal, OR and what I would do is bump up the color of the crystal. Maybe go up to 40L? I also use brewers' friend, cause I am a budget brewer too, but I recommend a scale. It is as important as a good thermometer. You could also adjust the times a little, plus or minus to hit the ibu you are looking for...
But like I said your scaling doesn't look bad. I like to lean toward late addition hops, especially in pale apes, cause I LOVE that aroma!
This will be my first no-extract BIAB recipe, scaling it down to 3 gallons and rounding hops/fermentables to easier totals (don't have a scale yet), this is what I came up with from Brewers Friend:
Batch Size: 3 gallons
Boil Size: 4 gallons
Boil Time: 60 minutes
Efficiency: 65%
4.5 lbs American Pale 2-row
1 lb Vienna
0.5 lb Crystal 10L
.5 oz Cascade @ 60 minutes
.25 oz Cascade @ 30 minutes
.25 oz Cascade @ 15 minutes
.25 oz Cascade @ 5 minutes
Mash at 152, pitch rehydrated nottingham at 68.
Brewersfriend gives me the following numbers on it:
1.048 OG, 1.011 FG, 4.84 ABV, 43.59 IBU, 4.92 SRM
Am I missing anything in this conversion that shouldn't work, or someplace I should tweak? (Was thinking maybe a little more 10L, to get over 5 SRM, and into the American Pale Ale style?)
I'd recommend this scale for hops (100g max, 0.01 increments), about $10:
http://www.amazon.com/dp/B003STEJ20/?tag=skimlinks_replacement-20
+1, love mine. Really great for measuring out .01 grams of water salts, too.
So after 4 months in the bottle I just cracked one open and find zero hops aroma and minimal flavor. As this was my first Pale Ale (or IPA), is this normal after 4 months?
Thanks!
Not normal imo. What was the OG and FG? I made an extract version last year with extra extract and it wasn't great but definitely drinkable. I plan to do an all grain version next exactly as written in the OP.
Not normal imo. What was the OG and FG? I made an extract version last year with extra extract and it wasn't great but definitely drinkable. I plan to do an all grain version next exactly as written in the OP.
I agree that it's not normal. I have a batch made on 17-Sept (about 3 months) that is great or better than at two months.
Brewed my frist all grain Hause Pale Ale in my recently completed HERMS system yesterday.
Everything went really well, but I have a few questions if anyone can help me.
1) The dough-in water specified is 11 liters. When I put 11 liters into the grains it barely made the the grains damp - landed up with about 16 liters.
2) My OG came out at 1,059, not the 1.050 as per recipe. This seems a little high ? Maybe I miss measured the grains which could explain the extra dough - in water required as well as the higher OG.
3) Finally, when it came to aerating the wort, the aquarium pump would not work so I shook the fermenter quite violently for about 5 minutes. Can I re-aerate the wort with a new aeration pu
mp tonight or will this result in off flavours ? It is bubbling away quite nicely as we speak but I'm scared that it will use up all the available oxygen too quickly and spot fermenting.
Any comment much appreciated.
SG - 1.050
FG - 1.012
It was drinkable but bland..
That's strange. I wonder if ferment temps may have caused that.
scottvin said:Well, when I first had the bottled beer (about three weeks after bottling) - the hop flavor/aroma was very good.
It is very strange...
Did you keep the hop schedule the same as the recipe? Were you able to chill the wort or did you let it sit overnight to cool?
Or... Do you have a cold or allergies? My allergies flare up from time to time and I find my sense of smell to degrade quite a bit during that time.
I used the recipe exactly as listed on the first page.
I chilled the wort with a plate chiller.
I do not have a cold or allergies.. it's very weird because when I first opened the beer, the aroma and flavor was great.
The only thing that comes to mind other than high storage temps is your water supply maybe tainted it?
There could be tons of factors, the weird thing is that it tasted good going into the bottles. The only things that really make it worse over time AFAIK are things like oxidation, infections, etc. The rest would be bad going in. 4 months is a long time to wait to drink a pale ale, but it shouldn't taste like nothing.
The water might have had chlorine or chloramine in it, but I'm not familiar with how that affects things. Most people seem to think it adds a nasty medicinal flavor.
The only batch I've ever had like you're describing was an IPA made from an all-grain kit. The kit had sat on my shelf with crushed grains and room temp hops for about 3 months, and who knows how long in the store. I finally made it and the beer... Tasted like absolutely, positively nothing whatsoever. Carbonated nothingness.
Just got done with my first AG mash, starting the boil as soon as the water warms up.
I don't think I had a big enough pot, so my efficiency is awful. Waiting for my sample to cool, but probably below 60%... What would be the best way to repair it? I don't have DME on hand, but can run and get some if table sugar is goign to futz it up.
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