What to BIAB Next!

[patsan]

So far I have brewed a Chocolate RIS, Lemondrop hop IPA, Maharajah clone, Jalapeno lime cream ale, and sitting in ferment, a grapefruit Double IPA, and a Belgian tripel. Never have I had more fun then BIAB! To say this has become an obsession is an understatement. Over the last few years I was a partial mash/extract brewer. So the question is, what to do next. I'm into fruity/hoppy beer for the summer. My wife is into high gravity beer. Well, maybe not just her..... ME TOO!! If you are going to brew, make it worth your time.

 

[wilserbrewer]

I had a sample of southern tier 3 citrus peel out the other day....I think the citrus would appeal to you, and the 8.5 abv would warm the wife quite well.....

Not really my thing, but I was amazed how crisp fresh and citrusy an 8.5 beer could be....well brewed I was jealous lol !!!!

 

[Morrey]

A Saison is an interesting and nice beer you may enjoy while the weather is warm.

 

[patsan]

I must admit, a Saison is one style I have never tried to brew. Adding it to the list. As well as the Southern Tier 3 citrus peel out. I'm grabbing a bottle of that today if I can find it.

 

[BongoYodeler]

I'm going to attempt my first BIAB tomorrow, a grapefruit pale ale. But I'm already planning my next one - a Kentucky Common. I had one from Upstate brewing), for the first time, a couple weeks back and loved it. Now I want to make one.

 

[SlitheryDee]

I just ordered the ingredients for the stone brewing pale ale that they phased out recently. This is one of the things that excited me about brewing my own beer. I've never seen any of stone brewing's beer around here, but I've heard many things about them online. Now I can taste something that I probably wouldn't be able to try otherwise. Since the recipe is directly from stone brewer's themselves, I can be fairly certain that I'm reproducing it accurately as well!

I'll probably have to brew my own NEIPA too if I ever want to taste one. That's a cool thought too. I get to taste the latest and greatest fad in beer long before anyone else around here is likely to get one.

 

[violinguy]

I just finished putting a SMaSH recipe in Brewer's Friend. Can't wait to try it. I'm hopping (get it?) on the SMaSH bandwagon a bit now.

 

[philly224]

Mind sharing the jalapeño lime cream ale recipe? That sounds interesting!

 

[Morrey]

I'll probably have to brew my own NEIPA too if I ever want to taste one. That's a cool thought too. I get to taste the latest and greatest fad in beer long before anyone else around here is likely to get one.

Same here. I have never had a commercially produced NE IPA so I know where you are coming from as they simply are not available in SC. I kept reading how great they were but never was a huge IPA fan (much less DIPA) since the bitterness was a bit too overwhelmingly forward for my tastes. I had been chatting with fellow HBT member, Braufessor, and he guided me thru my first NE IPA. OMG I love this style since bitterness is downplayed but the hop goodness is just wonderful on the forefront. I have since played with some of the variables such as Cl:SO4 ratios and even used Brett C yeast as a primary on my last batch....but I still have not had a commercial NE IPA that I keep reading about. If you do try brewing one in the future, a combo of Galaxy/Mosaic/Citra hops is hard to beat and I have settled in on this profile.

 

[patsan]

Her's my recipe for my Jalapeno/Lime Cream Ale:

9.5 lbs Pale malt (2 row) US
2 lbs Vienna malt
1 lbs corn flaked
8 oz Cara-Pils
.5 oz Magnum hops
.5 oz Liberty hops, (you can substitute Willamette if you wish)
8 jalapeno halves, roasted ( you can use raw, seedless, use 6 halves then)
1 packet Safale american #US-05

I do a 75 minute steep at 152-153 degrees
Pull the bag, drain, I squeeze the the $h1t out of it, (personal choice)
Then a 60 minute boil
The magnum hops are 60 minutes
The Liberty hops last 15 minutes
The Jalapenos are added the last 5 minutes
For clarity I use a Whirifloc tablet with 15 minutes left

For those interested, 7.75 gallon initial boil. I end up with 5 gallons in primary ferment.

After about 14 days in Primary +/- a couple of days, I rack to secondary and add 2 more Jalapeno halves soaked in vodka for about 30 minutes.

And the finale: At the same time I added the Jalapenos in the secondary, I add 4 limes zest, also soaked in Vodka. Go 4-7 days, check your gravity, if you need longer, don't worry about it.... Go longer.

IT DOESN'T SUCK!! As a matter of fact, i'm drinking it now! 7.3% Abv. Any questions, feel free to ask.

 

[quid_non]

Her's my recipe for my Jalapeno/Lime Cream Ale:

9.5 lbs Pale malt (2 row) US
2 lbs Vienna malt
1 lbs corn flaked
8 oz Cara-Pils
.5 oz Magnum hops
.5 oz Liberty hops, (you can substitute Willamette if you wish)
8 jalapeno halves, roasted ( you can use raw, seedless, use 6 halves then)
1 packet Safale american #US-05

I do a 75 minute steep at 152-153 degrees
Pull the bag, drain, I squeeze the the $h1t out of it, (personal choice)
Then a 60 minute boil
The magnum hops are 60 minutes
The Liberty hops last 15 minutes
The Jalapenos are added the last 5 minutes
For clarity I use a Whirifloc tablet with 15 minutes left

For those interested, 7.75 gallon initial boil. I end up with 5 gallons in primary ferment.

After about 14 days in Primary +/- a couple of days, I rack to secondary and add 2 more Jalapeno halves soaked in vodka for about 30 minutes.

And the finale: At the same time I added the Jalapenos in the secondary, I add 4 limes zest, also soaked in Vodka. Go 4-7 days, check your gravity, if you need longer, don't worry about it.... Go longer.

IT DOESN'T SUCK!! As a matter of fact, i'm drinking it now! 7.3% Abv. Any questions, feel free to ask.

I like it!
Questions:
do you roast the jalapenos on the grill w/o any oil or just roast, dehydrate?
do you add the vodaka also or enjoy on the side??

What about using chiplotes instead??
Thanks
Quidnon

 

[patsan]

I roast the Jalapenos for about 20 minutes in the oven 20 minutes or so at 350, no oils. I wait until they just start to brown. Soaking in Vodka for about 30 minutes kills bacteria (and makes a great Jalapeno Kick to the Vodka!)

Never tried chiplotes. I liked it so much, I'm making another batch!

 

[jcaggiano]

This cost me nearly $75 and do not do it without a pulley system or a strong friend!

Sinday Morning Stout:

15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.0 %
2 lbs Oats, Flaked (1.0 SRM) Grain 2 10.0 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3 5.0 %
1 lbs Chocolate Malt (450.0 SRM) Grain 4 5.0 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 5 2.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.5 %
2.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 42.0 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 8 9.5 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 9 6.1 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 10 -

PS: I did a huge starter in a 3 liter bottle. Fermentation temps can run away if you are not paying attention. I would recommend a 90 minute boil to get the big OG. I did one hour and came out at 1.086.

Cheers!

 

[patsan]

I'm taking your advice for the Saison. EXCEPT, I found a little twist to it. I'm going to brew a 9.9% abv Dark Saison using brown sugar. I just tweaked the recipe through beersmith. I'll let you all know how it turns out.

 

[patsan]

This is my version of a Dark Saison. What's your thoughts.....

RECIPE SPECIFICATIONS

SRM: 13.8 SRM SRM RANGE: 5.0-22.0 SRM
IBU: 24.5 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
OG: 1.089 SG OG RANGE: 1.048-1.065 SG
FG: 1.015 SG FG RANGE: 1.002-1.008 SG
BU:GU: 0.275 Calories: 151.6 kcal/12oz Est ABV: 9.9 %
EE%: 70.00 % Batch: 6.00 gal Boil: 7.78 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 19 lbs Inc Surgar Total Hops: 2.40 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------

>>>>>>>>>>-ADD WATER<<<<<<<

Amt Name Type # %/IBU
16 lbs 0.7 oz Pale Malt, Maris Otter (3.0 Grain 1 84.4 %
9.3 oz Biscuit Malt (23.0 SRM) Grain 2 3.1 %
6.2 oz Caramel/Crystal Malt - 80L ( Grain 3 2.0 %
6.2 oz White Wheat Malt (2.4 SRM) Grain 4 2.0 %

75 to 90 minute Steep


Name Description
Boil 60 minutes



BOIL PROCESS Total 60 minutes

Est Pre_Boil Gravity: 1.077 SG Est OG: 1.089 SG
Amt Name Type # %/IBU
1 lbs 9.6 oz Brown Sugar, Dark (50.0 SRM) Sugar 5 8.4 %
1.80 oz Styrian Goldings [5.40 %] - Hop 6 21.3 IBUs
0.60 oz Saaz [4.00 %] - Boil 20.0 mi Hop 7 3.2 IBUs


FERMENTATION PROCESS
Primary Start: 10 to 14.00 Days at 67.0 F
Secondary Start: 7 to 10.00 Days at 67.0 F

I'm thinking up to 30 days in secondary. Tasting along the way!


Yeast: 2 packets your choice- 3724, 3725, 3726 dark Saison:

 

[patsan]

So, I'm trying something new for me anyway. I have a Belgian Tripel and a Dark Saison in primary right now. I'm going to let them sit for about a month at about 72-75 degrees. I was told by my HBS that these styles are perfect for room temperature fermentation. I figure the worst that can happen is it sucks and I dump a couple of batches.

Any of you guys try this before?

 

[patsan]

Speaking of trying something new, I'm doing a Citra DIPA with a twist. I'm dry hopping 2 oz of lemondrop hops. I'll let you know how it goes.