gcdowd
Well-Known Member
I used an online calculator (don't remember which one) but I'll take your word. That's good news.
A simple way to calculate abv is:
(OG - FG) x 131 = abv
I used an online calculator (don't remember which one) but I'll take your word. That's good news.
Brewed this 2 weeks ago, just kegged it. My OG was 1.040, and my FG was 1.004 O_O
I guestimate that to be 4.7%
Tasted fantastic though.
A simple way to calculate abv is:
(OG - FG) x 131 = abv
(OG-FG)x131.25 to be technical.
pfgonzo said:And how's the taste with double the centennial?
I am brewing this tomorrow(BIAB), Just to be clear...4 days in primary and then 5 days in secondary? That's it? A 23 day beer?
I'm making a 2.5g batch and according to yeastcalc.com I need 69 billion yeast cells but an average 11g pack of Notty has 55 billion so I'll need to make a starter, is that correct?
If I do, how big of a starter should I make?
Has anybody tried doing the extract recipe as a partial boil (about 3 gallons) then topping up to 5? If so, any adjustments need to be made? I tried searching, but couldn't find anything. Just got a kegerator and am looking for a quick turnaround recipe like this for a cookout at my house in a few weeks. Thanks in advance.
I've made several extract batches this way. I can only boil 2.5 gallons or so. This beer has consistently been a crowd favorite even as a partial boil....
Its Skunky. Does anybody know why?
Had my first pint last night and it smells/tastes like a Colt 45.
Folowed the recipe exactly. OG 1042 FG=1011.
I don't remember a real strong skunky smell/taste when I tasted the gravity sample at kegging. However, it was present.
BIAB. I did a 90 minute mash, with a mashout of 168 for 10 minutes. no sparge.
My fermentation room is 56deg. I pitched the yeast at 60deg, it took about 2 days for airlock activty to begin, reaching a maximum temperature of 63. My point is I feel I have good temperture contol.
It stayed in the fermenter for 14 days total. Kegged @12psi for 7 days.
Will this mellow?
Its Skunky. Does anybody know why?
Had my first pint last night and it smells/tastes like a Colt 45.
Folowed the recipe exactly. OG 1042 FG=1011.
I don't remember a real strong skunky smell/taste when I tasted the gravity sample at kegging. However, it was present.
BIAB. I did a 90 minute mash, with a mashout of 168 for 10 minutes. no sparge.
My fermentation room is 56deg. I pitched the yeast at 60deg, it took about 2 days for airlock activty to begin, reaching a maximum temperature of 63. My point is I feel I have good temperture contol.
It stayed in the fermenter for 14 days total. Kegged @12psi for 7 days.
Will this mellow?
gonna add this to my to-do list
mike_in_ak said:+5 gallons of this.
Went a little over target gravity, but my last three batches missed low (or WAY low) so that's awesome in my book.
Pitched Bells yeast instead of Notty, because that's what I had.
I happened to drink a NB Fat Tire as I was mashing this (among others), and the crazy thing was that this mash smells just like FT tastes. It tasted like it too, but obviously was sweet. I don't know what to make it other than if you add some red and figure out the yeast, you would clearly have a very convincing FT clone.
Airborneguy said:Fat Tire Clone
This is the recipe given by New Belgium in the Dec 2010 BYO issue. The only difference is that I used .10lbs more of C60 than the recipe because I couldn't measure .40.
70% efficiency:
Maris Otter 8.50lb
Munich 1.0lb
C60 .5lb
Victory .4lb
BierMuncher said:I’
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.
Leppy said:Sorry for the noob question, this will only be my 5th brew. I'm planning on brewing the extract version this coming weekend for the big brew day. Am I correct that you treat the carapils as a specialty grain and steep before the boil? Thanks for the help.
Jrod said:From John Palmer "Dextrin Malt 3 L Also known as American Carapils, this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer. A common amount for a five gallon batch is 1/2 lb. Dextrin malt has no diastatic power. It must be mashed; if steeped it will contribute a lot of unconverted starch and cause starch haze."
-Cheers
jmcquesten said:I made this beer a few weeks ago and figured I'd post some comments. I used wlp051 cal ale V instead of Nottingham. I think that's where I went wrong. First time using this yeast and got a pretty strong sulfur odor when fermenting. This sulfur smell carried over to the bottled beer. It still tastes good, but the smell is kind of off putting. Oh well, guess I'll have to hurry up and drink these 11 gallons so I can try again with the proper yeast.
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