1-Gallon Brewers UNITE!

[HomebrewCraig]

Hi folks -- two questions about scaling and over-hopping.

I brewed BM's centennial ale yesterday (https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/).
I scaled the recipe in Beersmith from 5Gal to 1. It scaled the hops down to 0.04oz. When I brewed it, I mistakenly put in 0.4oz.

Question 1: what is gonna happen to the beer? Is it just gonna be super bitter? Beersmith recalculated the IBUs to over 200.

Question 2: are you able to actually measure 0.04oz? Even converting to grams, how do you measure 1.123g?

Any help would be great.
Cheers
-MrG.

Hiya!

Which hop was it that you messed up on? One of the additions, or all of the additions? The early ones are Centennial and are meant to imbue some bittering to the beer. The later additions are for aroma. If you made all additions at .4 oz, then it's going to be quite bitter and aromatic. Not necessarily a bad thing, but it will definitely be more hop-forward than you were expecting. Perhaps let it age for 3+ months, to calm it down a bit.

EDIT

I have the scale which was recommended in the last few replies, but I am honestly not a big fan of it. the weight variance is huge depending where on the plate the hops are placed. I have two other scales, one for ounces and one for smaller amounts. I don't really see the importance of a scale that measures down to .01 ounce.. To me, .1 ounce is sufficient.

 

[MrG]

Unfortunately all the hops additions were messed up. Once I've let it age, what signs should I look for to know its ready? Or basically once it smells palatable?

 

[scott426]

I liked the simplicity of this Guinness clone. I am trying to take this down to one gallon. I want to be similar but not "clone" like Guinness.

Other post talk about adding soured beer but at present I am looking for a nice stout base that I can play with. Does this look like it would work for a one gallon batch?



One Gal LME
1 lbs Marris otter LME
.2 lbs Roasted barley
.35 kent golding hops
Wyeast 1084 Irish Ale


Steep the .2 lb roasted barley (crushed) while bringing 1.25 gallons water up to a boil -- when the temperature hits about 170 F, remove the grain bag, then boil for 45 min. Add the hope at 45 min

Thanks

 

[ericbw]

You could use some chocolate malt or black patent for more layers.

 

[scott426]

I saw chocolate in many recipes and I think I will add some chocolate malt as well. Here is some thing that I thought of after I posted, I am starting with 1.25 water but I am adding a fairly large volume of LME. How should I adjust the volume. FYI I am a gallon brewer at this time.

Thanks

 

[EJay]

I liked the simplicity of this Guinness clone. I am trying to take this down to one gallon. I want to be similar but not "clone" like Guinness.

Other post talk about adding soured beer but at present I am looking for a nice stout base that I can play with. Does this look like it would work for a one gallon batch?



One Gal LME
1 lbs Marris otter LME
.2 lbs Roasted barley
.35 kent golding hops
Wyeast 1084 Irish Ale


Steep the .2 lb roasted barley (crushed) while bringing 1.25 gallons water up to a boil -- when the temperature hits about 170 F, remove the grain bag, then boil for 45 min. Add the hope at 45 min

Thanks

Thats not too far off from something I have just bottled a week or so ago based off this recipe, but I'm using all organic malts:

http://www.midwestsupplies.com/media/downloads/532/MicroBru_Pride_of_Dublin_Stout_Recipe.pdf

They have a little caramel in there. It will be another couple weeks before I can really taste.

I've been working through all the Micro Bru recipes.

 

[ohiobeer29]

Update on 1 gallon clone of dogfish head world wide stout clone here is what I have so far


rye---1.6oz
roasted Barley----1.6oz
flaked Barley-16 oz
Special B---1.6 oz
Cara Munich malt---1.6oz
Brew above at 155 degrees for 60 minutes
then add:
Extra Dark DME 38.4 oz
Brown Belgian Candi Sugar 6.4oz
1 tblspoons Black Treacle
Columbus Hops 0.05 oz
Magnum Hops 0.05 oz

Boil X 60 minutes, then add
Amarillo Hops 0.04 oz


Boil x 10 minutes, then cool to 80 degrees, put in fermenter

pitch in starter of London Ale yeast

Keep in primary ....add 1.14g of Champagne yeast...Dry hop daily with 0.02 oz Amarillo hops in secondary for 16 days . add prinming boiled sugar tabs twice daily continue in secondary until fermentation has slowed then dial back on sugar.

Will use drops of Champagne yeast to force carb bottles at bottling

let condition for 3 months

Only thing my shop doesn't have is
Black Treacle hopefully I haven't left anything out

 

[ericbw]

Update on 1 gallon clone of dogfish head world wide stout clone here is what I have so far





rye---1.6oz

roasted Barley----1.6oz

flaked Barley-16 oz

Special B---1.6 oz

Cara Munich malt---1.6oz

Brew above at 155 degrees for 60 minutes

then add:

Extra Dark DME 38.4 oz

Brown Belgian Candi Sugar 6.4oz

1 tblspoons Black Treacle

Columbus Hops 0.05 oz

Magnum Hops 0.05 oz



Boil X 60 minutes, then add

Amarillo Hops 0.04 oz





Boil x 10 minutes, then cool to 80 degrees, put in fermenter



pitch in starter of London Ale yeast



Keep in primary ....add 1.14g of Champagne yeast...Dry hop daily with 0.02 oz Amarillo hops in secondary for 16 days . add prinming boiled sugar tabs twice daily continue in secondary until fermentation has slowed then dial back on sugar.



Will use drops of Champagne yeast to force carb bottles at bottling



let condition for 3 months



Only thing my shop doesn't have is

Black Treacle hopefully I haven't left anything out

Why do you need to add champagne yeast?

 

[ohiobeer29]

Based on 120min I'm assuming without force carb it will be flat without it

 

[ericbw]

Based on 120min I'm assuming without force carb it will be flat without it

I'm not following you. After 16 days, you'll still have plenty of yeast in suspension in the beer. You need to add sugar when you bottle. Did I miss something in the recipe?

 

[matthewmurray]

I've never done it, but I'm sure it's to dry the beer out as much as possible. Might take FG nearly to 1.000.

 

[sumbrewindude]

I've never done it, but I'm sure it's to dry the beer out as much as possible. Might take FG nearly to 1.000.

Less actually, wine yeasts can chew through almost anything if given enough time provided you have enough simple sugars in solution. Adding yeast for bottling is usually done for beers that have aged for half a year or more - most lambics/flanders/etc need them because the yeast is just too old/tired to do anything for carbing so they add in a neutral champagne yeast to carb.

That said, champagne yeast may not be the best yeast to use for this recipe - I'd go with something like Notty or US05.

I'm not saying it wouldn't be a fun experiment, though!

 

[ohiobeer29]

Awesome thanks guys learning more each day

 

[ohiobeer29]

I'm not following you. After 16 days, you'll still have plenty of yeast in suspension in the beer. You need to add sugar when you bottle. Did I miss something in the recipe?

Another member suggested I look at this recipe

http://www.bertusbrewery.com/2012/03/dogfish-head-120-minute-ipa-clone.html?m=1

 

[mythbustingpyro]

I'm going to do my 1st extract batch tonight or tomorrow. I have a 2 gal pot to use and a 1 gallon carboy. Am I going to run out of space and blowout?

 

[ohiobeer29]

I'm going to do my 1st extract batch tonight or tomorrow. I have a 2 gal pot to use and a 1 gallon carboy. Am I going to run out of space and blowout?

Depends but the last two beers I've had to use a blow off tube

 

[EJay]

It should be doable, but you'll be boiling around 1.5 gallons in a 2 gallon pot, so just be ready to remove heat when it tries to boil over. I use a 12 qt (3 gal) pot and sometimes I still have to be careful about boilover.

 

[ohiobeer29]

Dog fish head world wide stout clone is finally starting to show some fermentation life white yeast floaters and a very very small amount of krausen layer is forming as well as co2. debating on dropping in some dry rehydrated yeast to get it moving faster

 

[ohiobeer29]

Just tried a bottle of my northern brewer caribou slobber homebrew came out pretty well tasty and with a little kick

 

[HomebrewCraig]

Brewing up a 3 gallon batch of Oatmeal Nut Brown. I love the smell of hot wet oatmeal. And hops. Heck, on brew day I even like the smell of diluted Starsan.

 

[sumbrewindude]

Dog fish head world wide stout clone is finally starting to show some fermentation life white yeast floaters and a very very small amount of krausen layer is forming as well as co2. debating on dropping in some dry rehydrated yeast to get it moving faster

Nope. Let it do it's thing - unless you're really stressing the yeast out, they'll take off and do their own thing. Some yeasts are slow starters, some that are normally quick starters can be pokey depending on pitch temp/level of simple sugars.

I've had one yeast that lagged 48hrs before it showed signs of life, and which point it did it's darned to make a mess of my swamp cooler in less than 6hrs. Beer turned out great.

Patience is often rewarded with great beer. Not always, but usually.

 

[sumbrewindude]

Brewing up a 3 gallon batch of Oatmeal Nut Brown. I love the smell of hot wet oatmeal. And hops. Heck, on brew day I even like the smell of diluted Starsan.

So much truth here.

 

[sumbrewindude]

Drinking Tumbleweed tonight -

Color's great, way overcarbed (my bad, still learning this keg thing, working on fixing that now..), flavor's interesting - hint of smoky, a little chocolate/roast, something going on in the background - not wow'ed with the hops, drinks way too easy.

I'm going to keep the grain setup, change out the hops/time schedule, and go with a different yeast. I used S33 on this one because I had a pack that was lonely and while it's not terrible, I do think that a cleaner/malt forward yeast would work so much better with this recipe.

Guess I'll have to brew it again with some changes!

 

[ohiobeer29]

Nope. Let it do it's thing - unless you're really stressing the yeast out, they'll take off and do their own thing. Some yeasts are slow starters, some that are normally quick starters can be pokey depending on pitch temp/level of simple sugars.

I've had one yeast that lagged 48hrs before it showed signs of life, and which point it did it's darned to make a mess of my swamp cooler in less than 6hrs. Beer turned out great.

Patience is often rewarded with great beer. Not always, but usually.

It finally took off yesterday evening and blew through the blow off tube later on that night and is still going pretty well now.

 

[sumbrewindude]

After a few month hiatus, tonight I'm drinking the Tangerine Saison I made back in late April. It's been hanging out in the keg waiting for the boozy-ness to calm down a bit; the tangerines I added took me from 5.5 to 7.6ABV, and with all the fructose the Belle Saison yeast had a field day. I did dryhop with a little citra (only .5oz to 3gal) so while most of that dry hop has faded back, it's actually a good thing!

This beer really good - sort of like New Belgium's Snapshot, but with more body, mouth feel, and head for days. The Citra hops that faded put just enough tropical in with the tang of the Belle Saison yeast and just a hint of the tangerine in the background. You can't taste any alcohol at all - it's like a tropical/tart/hint of malt slammer. Pretty much the definition of a panty-dropper.

SWMBO took a drink and claimed the keg as hers. This won't end well for anyone.

 

[ohiobeer29]

Drinking Tumbleweed tonight -

Color's great, way overcarbed (my bad, still learning this keg thing, working on fixing that now..), flavor's interesting - hint of smoky, a little chocolate/roast, something going on in the background - not wow'ed with the hops, drinks way too easy.

I'm going to keep the grain setup, change out the hops/time schedule, and go with a different yeast. I used S33 on this one because I had a pack that was lonely and while it's not terrible, I do think that a cleaner/malt forward yeast would work so much better with this recipe.

Guess I'll have to brew it again with some changes!

Sounds really tasty

 

[ohiobeer29]

After a few month hiatus, tonight I'm drinking the Tangerine Saison I made back in late April. It's been hanging out in the keg waiting for the boozy-ness to calm down a bit; the tangerines I added took me from 5.5 to 7.6ABV, and with all the fructose the Belle Saison yeast had a field day. I did dryhop with a little citra (only .5oz to 3gal) so while most of that dry hop has faded back, it's actually a good thing!

This beer really good - sort of like New Belgium's Snapshot, but with more body, mouth feel, and head for days. The Citra hops that faded put just enough tropical in with the tang of the Belle Saison yeast and just a hint of the tangerine in the background. You can't taste any alcohol at all - it's like a tropical/tart/hint of malt slammer. Pretty much the definition of a panty-dropper.

SWMBO took a drink and claimed the keg as hers. This won't end well for anyone.

Sounds really good should change the name
To panty dropper

 

[sumbrewindude]

The working name for that recipe was "Spring Tangent", if memory serves I posted the recipe (someone asked about it) on here somewhere in this massive post if you're interested! I'll be making it again, just need to wait for Halo's to come back in cheap, so it'll likely be another spring beer. Hopefully this time I'll get a jump start on it earlier so it'll be ready by late spring instead of early fall.

 

[HomebrewCraig]

Just threw the fermenter full of Raugutiene into the fridge for a day-long cold crash. I cannot wait to try the little bit that won't fit into a bottle!

 

[sumbrewindude]

Brewday is on the calendar for Sat morning. It's sad that I have to schedule a day to brew, but that's how the fall is going so far.

DPA clone to be brewed soon! Kinda thinking about ordering grains to brew again Sunday, and get a pumpkin beer in the pipeline....

(don't tell the SWMBO, but I'm sneaking the Saison and man am I enjoying it. Gonna make it again without the tangerine just to see how it ends up! Belle Saison yeast gets two thumbs up from me!)