Oskar Blues Recipes

[ThirstyPawsHB]

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[ThirstyPawsHB]

Woot woot!

Austin, TX - 2016

We’re stoked to announce the addition of a brewery and taproom music venue in Austin, TX kickin' its doors open April 20th, 2016

 

[ThirstyPawsHB]

Has anyone brewed this Ten Fidy recipe?

I have a starter beer going now for another attempt in 2 weeks. Haven't used this recipe tho. Since the other attempts haven't 100% fermented out, still have no basis for comparison. Grains and hops are different then the ones I've been using. Another thing I've noticed in my research is other Imperial Stout recipes don't use near the quantity of dark malts then the 10-fidy clones.

Love to hear feedback on this recipe.

 

[ThirstyPawsHB]

After a big discussion with LHBS brew guy about my RIS attempts, it's become clear to me the use of this many dark malts are the cause of a) fermentation issues and b) super bitter/odd flavors. Next attempt will have about 1/2 darks, replaced with base. Soaking 2oz medium oak in 2oz makers mark. Will only add oak chips in secondary. I sware there's oak/bourbon in 10-fidy. If only an essence.

 

[tallguybrewer]

After a big discussion with LHBS brew guy about my RIS attempts, it's become clear to me the use of this many dark malts are the cause of a) fermentation issues and b) super bitter/odd flavors. Next attempt will have about 1/2 darks, replaced with base. Soaking 2oz medium oak in 2oz makers mark. Will only add oak chips in secondary. I sware there's oak/bourbon in 10-fidy. If only an essence.

I would disagree with this statement. Sure, typical dark beers tend to use about 10% dark/roasted malt. The dark malt in this receipt works out to about 16% - which is not absurd for such a high gravity beer. I have used 13% dark malt in a beer with no ill effects. I would assume many commercial RIS recipes use at least 15%. If fact, at least two breweries in the following article use at least 15% (and in upwards of 20%):

https://byo.com/stout/item/1337-russian-imperial-stout-tips-from-the-pros

At the end of the day - the amount of roast/chocolate character is a matter of personal preference, but I think it is inaccurate to state that the beer will suffer ill effects from using that much dark grain.

I'm curious as to what the justification was for having poor fermentation. Compounds from the dark grain? The only other effect would be pH, but if you properly control pH in the mash, boil, and post-boil - the yeast should do just fine (assuming a large pitch is used).

 

[ThirstyPawsHB]

I would disagree with this statement. Sure, typical dark beers tend to use about 10% dark/roasted malt. The dark malt in this receipt works out to about 16% - which is not absurd for such a high gravity beer. I have used 13% dark malt in a beer with no ill effects. I would assume many commercial RIS recipes use at least 15%. If fact, at least two breweries in the following article use at least 15% (and in upwards of 20%):

https://byo.com/stout/item/1337-russian-imperial-stout-tips-from-the-pros

At the end of the day - the amount of roast/chocolate character is a matter of personal preference, but I think it is inaccurate to state that the beer will suffer ill effects from using that much dark grain.

I'm curious as to what the justification was for having poor fermentation. Compounds from the dark grain? The only other effect would be pH, but if you properly control pH in the mash, boil, and post-boil - the yeast should do just fine (assuming a large pitch is used).

My next attempt will be about 1/2 dark grains, using the yeast cake from a 6% stout (safeable5), and increasing oxygen at the 12hr mark. I don't have a ph meter, but use Ezwatercalculator to keep pH around 5.4 with Cl/Sulphate levels at 1.3 (about 120/90). Too many different things in this next attempt to say what it is if the brew comes out fantastic. But from the beginning this recipe has given me fits although other stout recipes have been just fine....Milk stout clone..etc. Stouts were the highlight of my brewing career (20 months) until I went to trying this clone.

 

[tallguybrewer]

My next attempt will be about 1/2 dark grains, using the yeast cake from a 6% stout (safeable5), and increasing oxygen at the 12hr mark. I don't have a ph meter, but use Ezwatercalculator to keep pH around 5.4 with Cl/Sulphate levels at 1.3 (about 120/90). Too many different things in this next attempt to say what it is if the brew comes out fantastic. But from the beginning this recipe has given me fits although other stout recipes have been just fine....Milk stout clone..etc. Stouts were the highlight of my brewing career (20 months) until I went to trying this clone.

I have yet to attempt this clone...so keep us informed as to how the next batch turns out. I plan to brew it some time in the summer so it is ready for next winter.

 

[Btaz]

Brewed up the Dales per OP recipe, but decreased Northern Brewer bittering charge to just 0.5 oz. Keeping everything else the same this brought my IBUs down to around 63-64 (Dales is 65) per Beersmith. If I backed off too much, well I'll just have to brew this again . OG was 1.063-ish (a tad high I believe), hydro sample had soft bitterness from what I could perceive, to go along with the expected sweetness from conversion. Color looked good.

Old post, but I'd you still have the beersmith recipe is like to see what you came up with. I've been using brewtoad.com and just got beersmith, but see 2 very different results as far as IBUs go. Thanks.

 

[Btaz]

Anyone know how the 65 IBUs determined for the Dale Pale Ale? is this measured or calculated? If calculated do you include IBU contributions from the whirlpool? Seems brewtoad doesn't include any IBUs from the whirlpool and seems to match the 65,but beersmith ads IBUs for the whirlpool and comes out way high for the same recipe.

 

[Iceman6409]

Hello everyone. Please forgive my ignorance for this question. I would like to brew the Old Chub recipe below but admittedly do no understand the hops. I know what they are and when to toss them in the boil but not the weight. Could someone clue an old man in to help me decipher this please.

5 gallon.

Old Chub Scottish Ale
Mash temp 156 F
12# Rahr 2-row
1.6 # Crisp 77L
1# Weyerman Munich Light
.5# Special B
.4# Weyerman Smoked
.3# Simpsons Chocolate

9.4 IBU Northern Brewer 90min
2.5 IBU East Kent Golding 10min

Yeast 1056 American Ale

 

[grundlepunch]

Soaking 2oz medium oak in 2oz makers mark. Will only add oak chips in secondary. I sware there's oak/bourbon in 10-fidy. If only an essence.

if you do this:
1) Use oak cubes
2) do an initial soak in makers, dump the makers and then soak the cubes in more, after this you can dump the cubes and makers in the secondary. the first soak will extract tannins from the wood, found this out the hard way

 

[ThirstyPawsHB]

Anybody got some recipes for a beer with a slightly sweet taste like pineapple?
thanks,
Bobby Cox

Thank you sir! Bit late, but for next batch we'll do.

 

[philipCT]

Hello everyone. Please forgive my ignorance for this question. I would like to brew the Old Chub recipe below but admittedly do no understand the hops. I know what they are and when to toss them in the boil but not the weight. Could someone clue an old man in to help me decipher this please.

5 gallon.

Old Chub Scottish Ale
Mash temp 156 F
12# Rahr 2-row
1.6 # Crisp 77L
1# Weyerman Munich Light
.5# Special B
.4# Weyerman Smoked
.3# Simpsons Chocolate

9.4 IBU Northern Brewer 90min
2.5 IBU East Kent Golding 10min

Yeast 1056 American Ale

Hey Iceman:

This is quoted in terms of how much bitterness in IBUs will be provided by the hops addition. If you are using brewing software (like BeerSmith) , you can very likely just list 1oz of each hop varietal in each time slot, and then use a function to adjust for IBUs. Anyway, that's what I would do.

In the absence of brewing software, you'll need to do the math yourself, which will need to factor in (1) the AlphaAcid% of the varietal (2) the time it will be in the boil and (3) the volume of the boil. Forgive me if I do not walk you through that math as I would not have a clue (and I'm certain you can find a good resource for that elsewhere).

Anyway, I hope that helps.

 

[Iceman6409]

Does anyone know what the correct weight on the hops would be ?

5 gallon.

Old Chub Scottish Ale
Mash temp 156 F
12# Rahr 2-row
1.6 # Crisp 77L
1# Weyerman Munich Light
.5# Special B
.4# Weyerman Smoked
.3# Simpsons Chocolate

9.4 IBU Northern Brewer 90min
2.5 IBU East Kent Golding 10min

Yeast 1056 American Ale

 

[BigMack]

Does anyone know what the correct weight on the hops would be ?

5 gallon.

Old Chub Scottish Ale
Mash temp 156 F
12# Rahr 2-row
1.6 # Crisp 77L
1# Weyerman Munich Light
.5# Special B
.4# Weyerman Smoked
.3# Simpsons Chocolate

9.4 IBU Northern Brewer 90min
2.5 IBU East Kent Golding 10min

Yeast 1056 American Ale

I believe this question was just answered above, but if you can tell me the AA% on the hops I can give you a ballpark as to what amounts to add

 

[Iceman6409]

According to a chart I looked at the Northern Brewer would be 6-10% and the Goldings would be 4-6%. Does this help?

 

[BigMack]

Plugged it into beersmith. I'm getting about 5 grams of NB at 90 min and 7 grams of EKG at 10 min for those IBU contributions.

 

[Iceman6409]

So that works out to .18 ounces on the NB and .25 ounces on the Golding. if of course I have converted correctly from grams to ounces. If correct that sounds really low to me for a 5 gallon batch. Any thoughts anyone?

 

[tallguybrewer]

I'll just go ahead and post this for your future reference (very helpful info):

http://howtobrew.com/book/section-1/hops/hop-bittering-calculations

 

[FarmerTed]

So that works out to .18 ounces on the NB and .25 ounces on the Golding. if of course I have converted correctly from grams to ounces. If correct that sounds really low to me for a 5 gallon batch. Any thoughts anyone?

Personally, I'd bump up the bittering. A total of 12 ibu's seems pretty low in a high gravity beer like that. Old Chub is already a sweet beer, so I would double the bittering myself, and shoot for ~25 ibu's. Looking at the 2015 bjcp guidelines, the ibu range for wee heavy's is 17-35.

 

[TheHopfather]

@Iceman6409 - are those IBU numbers correct? 11.9 IBUs total?

Beersmith pops out the following;

0.33oz Northern Brewer (8.5% AA) - 90min = 9.4 IBU
0.45oz East Kent Golding (5.0% AA) - 10min = 2.5 IBU

Hope that helps.

 

[BigMack]

@Iceman6409 - are those IBU numbers correct? 11.9 IBUs total?

Beersmith pops out the following;

0.33oz Northern Brewer (8.5% AA) - 90min = 9.4 IBU
0.45oz East Kent Golding (5.0% AA) - 10min = 2.5 IBU

Hope that helps.

What are your setting on beersmith? That is not at all what I got from it.

Also, I just looked it up and Old Chub is 25 IBU according to their site.

 

[cantrell00]

Anyone know how the 65 IBUs determined for the Dale Pale Ale? is this measured or calculated? If calculated do you include IBU contributions from the whirlpool? Seems brewtoad doesn't include any IBUs from the whirlpool and seems to match the 65,but beersmith ads IBUs for the whirlpool and comes out way high for the same recipe.

You are certainly getting "some" bitterness from the whirlpool.

Beersmith seems to way overstate IBU contribution from a whirlpool in my opinion.

I usually log the whirlpool addition as a 2 minute boil addition to get a more accurate estimation of bitterness.

 

[Iceman6409]

Could anyone give me a weight estimate on the hops?

 

[TheHopfather]

@BigMack - You're right, I had the batch size wrong.

Using the default "Pot & Cooler 5gal" profile, 90min boil, using tinseth.
0.37oz Northern Brewer (8.5% AA) @ 90min = 9.4 IBU
0.50oz EKG (5.0% AA) @ 10min = 2.5 IBU

Not that far off... What are you getting out of Beersmith? Either way, 11.9 IBUs is still 13.1 IBUs short of the real Old Chub.

 

[BigMack]

Could anyone give me a weight estimate on the hops?

You're joking right...? Like three people have given you estimates.

 

[Iceman6409]

It's not my recipe. It is someone elses on here that I saw. I personally do not know how to craft a recipe at all. I just use a current recipe I like and go from there. Hence why I am asking for the hop weights. So the .50 ounce Kent and .37 ounce Northern Brewer sounds good weight wise?

 

[BigMack]

@BigMack - You're right, I had the batch size wrong.

Using the default "Pot & Cooler 5gal" profile, 90min boil, using tinseth.
0.37oz Northern Brewer (8.5% AA) @ 90min = 9.4 IBU
0.50oz EKG (5.0% AA) @ 10min = 2.5 IBU

Not that far off... What are you getting out of Beersmith? Either way, 11.9 IBUs is still 13.1 IBUs short of the real Old Chub.

Hmm, now I'm getting something different than I got before, but still a bit different than yours. I'm getting .3 oz NB and .4 oz EKG. Just a difference of equipment set ups I'm sure. But that also means that anybody giving an estimate will probably be off a little as most people don't have the exact same setup.

 

[BigMack]

It's not my recipe. It is someone elses on here that I saw. I personally do not know how to craft a recipe at all. I just use a current recipe I like and go from there. Hence why I am asking for the hop weights. So the .50 ounce Kent and .37 ounce Northern Brewer sounds good weight wise?

https://www.homebrewtalk.com/showthread.php?t=303487

There, that is a clone recipe from BYO that somebody posted. Try that. Google Fu can get you pretty far in finding other peoples recipes.

 

[Iceman6409]

And my apologies BigMack and everyone else. Honestly I did not see the postings at the top of this page. That was my fault.