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This is going to be my next Brew, maybe tomorrow or Sat. Sencond brew ever, first sucked and I made gushers!Learned though so... excited, any one complete the extract version yet ?
I have a question looking at the clone recipe from the BYO mag. it looks like it says to prime with 1/4 cup of priming sugar. Is this correct or should it have read 3/4 cup? Kind of a blurry picture of the recipe.
Thanks for posting this Yoop... I believe it will be my next. I don't have time to read all 17 pages, so if this has been asked, I apologize... but I don't have any Pacman handy... I'm would think WLP007 would be an appropriate sub for this beer, wouldn't it?
I have a question looking at the clone recipe from the BYO mag. it looks like it says to prime with 1/4 cup of priming sugar. Is this correct or should it have read 3/4 cup? Kind of a blurry picture of the recipe.
I just brewed this yesterday, modified with a combination of horizon & summit for the bittering hops and a combo of leftover C20 & C40 instead of just C20. Smells great though I undershot the OG by several points. Hopefully the hops won't be too overbearing, I was in the 60s so it's not like it's a small beer just not as big as originally planned.
You could always keep some DME on hand for this sort of situation, though I don't know what the best way would be to mix it into the cooled wort.
hogwash said:Well I suppose I could boil some DME and add it to the fermenter (after cooling of course) to bring it up, eh? Hmm, gonna have to research that one.
Any comments on this recipe would be appreciated.
I also have a few questions:
1) This is my first time using liquid yeast, under the yeast starter section of BeerSmith is says the recommended starter would be 12 pkgs without a stir plate (5 pkgs with). Is this correct?
2) This will be my third brew, my first two using kits with specialty grains, and the instructions for those kits was to just throw the bag of grains in the water as it comes to a boil and remove just before it boils. Should I handle the Crystal malt the same or should I bring the water up to 150-160 degrees and hold it there to steep? How long should I steep if I do it this way?
I'm really excited for this brew as Ruination is one of my favorite beers and would love to be able to make something close it. Thanks in advanced.
1. You can make a starter, starting with one package. Mrmalty.com has a nice "yeast pitching calculator" to help you get the right size. Since it's a high OG beer, start the starter really early in the week so you can put the finished starter in the fridge and decant the spent wort.
2. Add the crystal malt in a bag to 160 degree wort, and hold it between 145-160 for the entire time. Remove the grains, and then bring it up to a boil.
Your IBUs will NOT be 107 with a partial boil so don't worry about it being too bitter. The reason is with a 3 gallon boil, you'll probably end up with 2.5 gallons of wort and 2.5 gallons of water top top up. So your IBUs will be cut in half by adding 1/2 water. It won't be too bitter, so don't worry about that IBU calculation.
Steep without DME, then boil and add it. To balance the IBU issue, I'd split the DME into two 3-pound additions. Add 3lbs at the start of the boil and proceed as normal (add hops at the scheduled intervals, etc.). Then add the last 3lbs somewhere around 5 minutes left. You'll get better hop extraction due to the diminished sugar level in the wort at that point. It still won't be identical, but you'll be in better shape.
the7yearplan said:Thanks for the help everyone, after taking into account your suggestions this is where the recipe stands:
(I upped the about of DME to get to an Est ABV of 7.7)
1.5 lbs Crystal 20L
4 lbs Extra Light DME @60
2.5 lbs Extra Light DME @5
2 lbs Extra Light DME @ Flame Out
2.00 oz Magnum [14.00 %] (60 min) Hops 84.5 IBU
1.50 oz Centennial [10.00 %] (15 min) Hops 19.7 IBU
1.00 oz Centennial [10.00 %] (10 min) Hops 9.6 IBU
1.00 oz Centennial [10.00 %] (5 min) Hops 5.3 IBU
2.00 oz Centennial [10.00 %] (Dry Hop 7 days) Hops
WLP007 with starter (MrMalty is telling me I need ~2.3 liters of starter)
I realized my brewpot is 4 gal so I'm upping my boil volume in order to lessen my top off and retain more IBUs. Here are the estimated values BeerSmith is giving me:
Est OG: 1.076
Est FG: 1.018
IBUs: 152.5
Color: 7.3 SRM
Est ABV: 7.7
So with topping off with about 2 gal of water I should lose about 1/3 of the IBUs bring me down to my target of ~100 IBUs. Does this beer math sound correct?
Also question about the yeast starter volume: do I need 2.3 liters of yeast slurry? I'm not sure what I need 2.3 liters of exactly.
EDIT: I'm assuming topping off with water will also affect color, so if this recipe is giving me my target color of ~7 SRM should I go Crystal 40L so that the color will drop when I top off?
Again thanks for the help with this everyone!
I'm coming up on 2 weeks.... However my OG was 1.061. Should I not dry hop with 2oz? Maybe 1oz?
I just bottled this yesterday and it was delicious. It was all I could do to not drink a full glass. Can't wait to see how it is in a month or so.
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