Who's brewing this weekend?

[Walker]

I went ahead and dove into my brewing late tonight. I'm almost to the flavor hop addition now.

Attempt #13 at the Holy Grail

-walker

 

[EdWort]

Brewing late. Sweet!

My Haus Ale stopped bubbling. That Nottingham is some fast stuff! I hope it's done. It's hard to tell with a bucket, but based on what other folks have reported, Nottingham is a fast ferment.

 

[Walker]

Brewing late. Sweet!

I always brew late. I don't start until my kids are in bed.

I've been trying to come up with a brewery name. I don't want to use my last name and I don't want to use my street name, but as I stand out on my back deck in the dark, I realized that "Mignight Oil Brewery" or just "Midnight Brewing Co." might be a good name.

-walker

 

[disaffected]

I only brew late because it takes me a lot longer that I think it will. Took me 8 hours today for a mini-mash. That's from the point of setting up the equipment to complete cleanup. So I was finished cleaning just as it was starting to get dark, around 08:00 PM. On my two previous brews, I also finished late, after about 8 hours of effort. One at 10:00 PM, the other at 01:30 AM. I really should start earlier in the day, I guess.

 

[Musthavbeer]

I brewed 11 g of JZ's Dark Mild last night so i could attend to family and work related matters today. Finished up at 2 AM, did about half the cleanup then the rest this morning. This is my first attempt at a light gravity beer, scares me a little that it might be thin. I mashed at 156F to give it some body, about 1.3 lbs of crystal 120L, 1.8 of crystal 60L, .25 chocolate, Wlp 002 English Ale Yeast for residuals and moderate attenuation.
I figure I need some holiday brewski stocked up for guests and I want to get people away from Kolsh. They love it, but I find it a little dull. This stuff kinda looked like midnight diesel.

 

[Walker]

My 1028 is pitched and I'm done cleaning up. I started at 8pm, so this was a typical 4 hour session for me.

I had INTENDED to start at 7pm, but had to make a run to the grocery to pick up some bottled water and molasses.

-walker

 

[Brewsmith]

Just finished my porter. I started at 4 pm and got everything cleaned and put away around 10, and that was with a 2 hour boil. I ended up boiling more than I needed so I have 5.25 gal instead of 5.5. Gravity is higher than what I shot for because of it, but who cares. OG: 1.073 instead of 1.067 with 77% efficiency. Wort tastes great. I need to do a smaller beer soon just so I can say I finished in 5 hours.

 

[Brewnurse]

"Midnight Oil Brewery" or just "Midnight Brewing Co." might be a good name

I like Midnight Brewing Co. Could do a lot with dark and gloomy labels. Just finished your Caramel Creme Ale, and it smelled great. Just pitched at 78F. Man I hate waiting! Thanks for the recipe.

 

[Walker]

I like Midnight Brewing Co. Could do a lot with dark and gloomy labels. Just finished your Caramel Creme Ale, and it smelled great. Just pitched at 78F. Man I hate waiting! Thanks for the recipe.

Hmmmm.... I think you have me confused with Cheesefood. That Caramel Creme Ale is his recipe.

-walker

 

[the_bird]

Walker-san's the MASTER of the IPA (IMHO).

So, curious... what's been lacking in Holy Grails 1-12? Looks like a very good recipe, curious how it has progressed through the permutations... Dude seemed to think it was pretty close to perfect, he recommended I use it as the base of what became my Madness Stout...

 

[Desert_Sky]

Well I haven't been able to brew the last two weekends due to moving. But.....I am brewing twice this Saturday for my friends wedding coming up. So Ill be doing my Amarillo Ale again, and something else not too heavy for all the BMC drinkers that will be there.

Now with that said, old reliable may have to work. For those who haven't dont the Fat Tire Clone that Dude posted....mmmm good stuff. I may just go with that one again. It always gets great reviews.

 

[Walker]

Walker-san's the MASTER of the IPA (IMHO).

Glad you like the recipe. That's my favorite at the moment.

So, curious... what's been lacking in Holy Grails 1-12? Looks like a very good recipe, curious how it has progressed through the permutations... Dude seemed to think it was pretty close to perfect, he recommended I use it as the base of what became my Madness Stout...

I don't know what's been missing. "IT" has been missing. When I get it right, I'll know.

I went through a run of batches where I tried too hard to make it stand out... after making a terrible caramel porter experiment last fall, I backed off to a simple recipe and will tweak from there.

I think #12 would have been great if I had not switched my grains. 0.75 lbs of black patent makes for a harsh taste, IMHO. This new batch with 0.25 lbs should be what I wanted last time.

-walker

 

[the_bird]

I've definately gone back to the route of simpler beers; no more mocha stouts in my immediate future. The recipe looks really good, very clean, very simple. Whether it's the Holy Grail or just a damn good porter seems like it'll be an issue of execution.

 

[BootYtRappeR]

Glad you like the recipe. That's my favorite at the moment.



I don't know what's been missing. "IT" has been missing. When I get it right, I'll know.

I went through a run of batches where I tried too hard to make it stand out... after making a terrible caramel porter experiment last fall, I backed off to a simple recipe and will tweak from there.

I think #12 would have been great if I had not switched my grains. 0.75 lbs of black patent makes for a harsh taste, IMHO. This new batch with 0.25 lbs should be what I wanted last time.

-walker

walker, have you thought about using special roast instead of the black patent? I used a pound in my PRA and it's got a great roasty flavor that might do well in a porter. you might have some issues with color without the BP, but with a porter I'd imagine taste is the primary factor.

 

[Brewnurse]

Ooops! my bad! It was late and I got it backwards. I am thinking of doing your IPA next. I had afew too many after brewing! LOl! Sorry about that! Won't happen again!

 

[Walker]

walker, have you thought about using special roast instead of the black patent? I used a pound in my PRA and it's got a great roasty flavor that might do well in a porter. you might have some issues with color without the BP, but with a porter I'd imagine taste is the primary factor.

I actually don't want much of a roasted flavor... I prefer that in my stouts, but I like a mildy sweet chocolate flavor in my porters. The patent is in there just to give it a dark red hue, and I hope to not get too much flavor from it.

If I detect it in this batch, I'll drop it down to 2 oz for Holy Grail #14.

-walker

 

[the_bird]

Walker, you ever try this?

Dingemans Debittered Black Malt. 525-600° L. A unique malt for adding deep black malt color with little bitterness. A little goes a long way. Now you can create dark beers without the bitter, dark chocolate, coffee flavors of other highly kilned malts.

http://www.northernbrewer.com/grainmalts.html

 

[Dude]

I actually don't want much of a roasted flavor... I prefer that in my stouts, but I like a mildy sweet chocolate flavor in my porters. The patent is in there just to give it a dark red hue, and I hope to not get too much flavor from it.

If I detect it in this batch, I'll drop it down to 2 oz for Holy Grail #14.

-walker

Carafa won't add any harshness, but it will give you the color.

 

[Walker]

Carafa won't add any harshness, but it will give you the color.

I thought Carafa was a de-bittered chocolate malt? You get the chocolate taste, but no bitterness.

 

[Walker]

Walker, you ever try this?



http://www.northernbrewer.com/grainmalts.html

I've used de-bittered chocolate malt before....

these damn raosted grains are confusing. I was cleaning out my freezer once and pulled out 4 bags of roasted malt, using the names my LHBS uses, and I had to do internet searching to figure out what was what.

-walker

 

[Walker]

http://www.bodensatz.com/staticpages/index.php?page=Grains

This is where I get the info that Carafa is a de-husked (de-bittered) chocolate malt.

-walker

 

[homebrewer_99]

Did another Hefe Weizen on Sun...

 

[pbowler]

Stupid smack pack...

maybe on Tuesday...

 

[Cregar]

Brewed my first batch of mead yesterday (Sun)... if your interested you can view the post HERE

 

[MrSaLTy]

http://www.bodensatz.com/staticpages/index.php?page=Grains

This is where I get the info that Carafa is a de-husked (de-bittered) chocolate malt.

-walker

I have heard that not all carafa is dehusked. There are 3 types of carafa I, II and III But I think that the dehusked ones are usually reffered to as SPECIAL or something like that. I think that some brewshops may have the I - III in both husked and dehusked. So it pays to check first.

 

[Chairman Cheyco]

From what I've heard, it's the special that's de-husked.

 

[Dude]

Carafa is de-husked, because it is what sinamar is made of. The husks are astringent and contibute to the harsh bitterness.

You can make your own Sinamar by soaking carafa malt in water overnight.

 

[MrSaLTy]

Carafa is de-husked, because it is what sinamar is made of. The husks are astringent and contibute to the harsh bitterness.

You can make your own Sinamar by soaking carafa malt in water overnight.

Dude, I'm not sure if your saying that the above is why its de-husked or that all carafa is de-husked. Many people use de-husked carafa, but not all carafa is de-husked. You can also get it with the husk. Like I said they usually call the de-husked special, but not always. Here is an example.... Midwest supplies carries both varieties.

http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6732

http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6747

 

[feedthebear]

Brewing cream ale tonight. Forces are trying to conspire against it, but I'm brewing tonight even if it means pulling an all nighter. I'm not doing squat this week at work anyway.

 

[Brew-boy]

Who cares what the wife says......lol
I am going to pull a 2 batcher on Sunday..............