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StarRaptor

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Everything posted by StarRaptor

  1. I was having a discussion with a guy on my other forum about adding coffee to beer. I've done a few ways but lately have taken to cold brewing my coffee (see Imperial Rhino Stout 2011) Well this guy decided to run an experiment to determine the level and style of coffee he wanted in his beer. The information was great so I'm going to re-post it here. Harrison wrote: Decided to test some coffee out. These aren't by any means guidelines anyone should follow.. I'm new to brewing but i wanted to try this out before i went forward with adding coffee to my beer. It is a good thing i did this because i might have greatly overpowered my beer with coffee flavor.. coffee isn't messing around. Medium full body roast coffee. Guinness as control beer. Each cold/hot brew coffee was done with 2oz coffee per 8oz(1cup) water. And then correct proportions were applied. (i think) 1/5 = 1 gallon of coffee per 5 gallon batch. 1/10 = .5 gallon of coffee per 5 gallon batch Cold Brewed Coffee 1. 1/5 of beer ratio: Aroma: smooth coffee Taste: Smooth coffee flavor & slightly grainy. More coffee than beer flavor. 1a. 1/10 of beer ratio: Aroma: subtle and smooth coffee aroma Taste: a bit dryer little astringency, good amount of coffee flavor Hot brewed coffee 2. 1/5 of beer ratio: aroma: strong sharp roasty coffee aroma taste: Agressive roast/burnt flavor and aftertaste 2a. 1/10 of beer ratio: aroma: bit of roast some coffee flavor: bad, astringent, sharp Conclusions: Aroma: The hot brewed coffee had a much stronger aggressive aroma; for a imperial it would work out a bit better in small amounts. You could make a really serious beer with big flavors with it but could go wrong super easily id imagine. For a regular stout the cold coffee is a better way to go. Much smoother mellow flavor. The coffee ads a bit of astringency and can overpower the flavor of beer easily. If using coffee I would maybe go for higher FG and other ways to sweeten up the beer slightly to balance it out.
  2. It's brewed by Harpoon Brewery which has always done decent work looks like an enjoyable exploration!
  3. Fruggles should be pretty good
  4. Back at the end of May I finally got around to my Imperial Rhino Stout The 2010 version was the 6th beer I ever brewed and conditioned so long that by the time I opened my first bottle I had brewed 21 more (about 6 months) The name derives from the second beer brewed way back in 08 at a brew on premise which I called Rhino Stout. It was a nice oatmeal stout that unfortunately caught to some type of infection that gave it a metallic vinegar taste. I enjoyed the last bottle of the 10 version while waxing my 2010 Holiday Beer and have been planning the next version since. The 2011 version will harken back to its roots and be an imperial oatmeal stout. This will require me to perform a partial mash, figures crossed. I'm also going to loop in the coffee notes I got in the 2010 version using cold brewed coffee at flame out and during secondary transfer. I'm aiming for a cross between Founders Breakfast Stout and Surly Darkness Imperial Rhino Stout v3 Imperial Stout Type: Partial Mash Date: 5/30/2011 Batch Size: 5.00 gal Brewer: Scott Bennett Asst Brewer: Boil Size: 4.08 gal Boil Time: 60 min Brewhouse Efficiency: 67.00 Notes: Cross between Founders Breakfast Stout and Surly Darkness Est Original Gravity: 1.095 SG Est Final Gravity: 1.022 SG Estimated Alcohol by Vol: 9.59 % Bitterness: 50.1 IBU Est Color: 52.0 SRM Mash Schedule 1.50 lb Oats, Flaked 1.50 lb Pale Malt (2 Row) US - Somebody had just cleaned Eric out of 6 row 0.75 lb Chocolate Malt 0.25 lb Black (Patent) Malt 0.25 lb Caramel/Crystal Malt -120L 0.25 lb Roasted Barley 0.25 lb Victory Malt I also used some 5.2 pH stabilizer and calcium carbonate to help with my mash. I'm going to put everything in a big bag and use my existing aluminum pot. I'm aiming for a 155F mash so I'm going to add 7.13 qt of water at 165.1 F. I'm going to set my oven for 170F and toss my whole pot in there for an hour to mash. I'm planning on sparging with 7 qts at 170F The ingredients The Cold Brew Coffee Cleaning the container Weighing the beans The Raptor at Law (aka the coffee expert) Grinding the beans Ready for the water Soaked Chilling out with some wild cider and the yeast starters I tried several methods for filtering but in the end ran it through the filter in my wife's coffee pot The results The Mash I took my second partial mash really seriously. The first go around I had some heat loss at the end and ending up swinging too far the other way. The beer turned out fine by I still wanted a better way to control the mash. Then I discovered the Oven Method online. Put all my grain in my big bag Use daughter (aka BabyRaptor) to collect 7 qts of water Heat said water to 165 While heating water set oven to 170 Put the grain and water into my kettle along with salts and chemicals, stir and check temperature then put the kettle in the oven for an hour Do other stuff The temperature held at 154 for 60 minutes During which I heated my sprage water to 170 I used a metal steamer to hold the grain while I lauder One litter at a time The Boil Everything going in weighted out Getting ready to boil 15 to go Cool down Transferring to the fermentor You might notice the lean, this is cause by the tennis ball underneath I use to swirl Times I wish I had Daniel's Camera Yeast goes in with some Pure O2 and more swirling Down for a nap 6 hours in (I hit it with O2 at 3 points) The next morning
  5. The Imperial Stout recipe was the same way for me, after the 6 month break was over it was a fantastic beer and at the time my brother's favorite of my beers
  6. I love Victory Malt and use it in most of my brews Recipe looks great can't wait to see how it comes out
  7. Finally got around to BeerGunning this. The BeerGun setup and "holster" in a bomber of StarSan I toss my bottles in the freezer to chill them to the right temp, each shelf can hold 25 12oz bottles Ready to bottle Case 1 Case 2 was a split 16 Wookiees and 8 BIG IPLs Finished product I went crazy BeerGunning and used every bottle cap I had around.
  8. Welcome to the obsession
  9. I have successfully used multiple strains of yeast in the same batch. Just research the yeast in advance as you want to make sure the prominent characteristics are in harmony
  10. FedoraDave wrote: You can find a priming calculator at ScrewyBrewer's website. Maybe you should check it out. :dry: Oh.... um.... Never mind. :laugh: :laugh: :laugh: That made my morning FD
  11. Very cool man, I'll have to give it a try
  12. That's a very nice looking beer
  13. Better to ask forgiveness than permission
  14. I know people who swirl all wheat style beers prior to pouring to suspend the yeast
  15. kedogn wrote: Kealia wrote: I forgot how much work it is to bottle 5 gallons and had some 'keg envy' today while doing it. I am 17 days shy of my 1 year anniversary of kegging... once I started, I never looked back. So much freakin easier... +1 million, god I love kegging
  16. What are you doing to replicate the barrel in Double Barrel Ale? I think medium toast american oak chips in secondary for a month or so should work.
  17. sjeffery524 wrote: So it's safe to say BIAB/AG is where it's at? I'm interested, but I just love the simplicity of MB brews. And they taste great. Is there a huge difference in Tatar or quality from MB to BIAB? I would disagree at this point that all grain beer is better than extract with specialty grains IMO With the quality extracts produced today you would be hard pressed to distinguish between the two I plan on moving to all grain later this year only because I want to continue learning about the process of making beer, not because I want to make better beer. IMO (those many others agree) I'm making some pretty killer beers right now using extracts in a 3 hour brewday
  18. On deck for me is; Imperial Rhino Stout, then Oktoberfest as both need some months and IRS was suppose to be a March brew
  19. glad to hear it worked out ok
  20. gman585 wrote: Holy $&@#! Wow! Now THAT'S a set up. Let me guess... shawn's a bachelor. And if he IS married im convinced his wife is Ninkasi - the godess of beer. :cheers: He's married with two little girls He's also been brewing for over 15 years, so he's had time to piece it together
  21. A few month's back I went over to a friends house to assist him (very loosely used) in brewing a clone Houblon Couffe - Belgian IPA Tripel which is a hefty 9% The previous Sunday we had met at the shop to buy the ingredients followed by some "research" at his house by consume a bottle of the target, after which Shawn collected the yeast dregs to add to his starter of WLP550. it was a 11 gallon batch that we split down the middle, half to stay with Shawn the other half to come home with me. I decided I wanted to make it an English Double IPA so I pitched a starter made with WLP007 (which happens to be the yeast Surly uses) This is a photo journal of those events The starting of the starter, 3 days later I made addition wort which I then added to my starter to step it up The Target Beer Milling the grains The HLT Shawn had recently redone all his plumbing with new hardware - close up on the mash tun We had to infusion, the first at 144, we then added 1.75 gallons of 192 degree water to raise the temperature to 153 - to learn more attend the brew math presentation next month While waiting I weighted out the hops in grams on a triple beam balance scale. I use them all the time when making glazes Drop of Iodine on white ceramic plate to check for starch conversion Recirculate the wort till clear and collected at a rate of 4oz per 15 seconds Using gravity to fill from the bottom to minimize hot side aeration The Float controls a valve that allows water to enter the mash tun from the HLT at the same rate the wort enters the kettle The whole system in action In total we collected over 15 gallons of wort (at a rate of 4oz per 15 seconds), so much that we set aside a pitcher to top off with as the wort boiled off Off and running for 100 minute boil! Getting the cooling system primed Nailed the OG at 1.078 While we cooled we enjoyed my biggest contribution to the event Chilling and filling Tucked in for the night The next morning This was my second time brewing with oleolsson and I was able to be a lot more hands on this time. I unfortunately was unable prevent a boil over which clogged the burner from occurring while I was manning the helm. Fortunately the always resourceful Shawn was able to complete clean the burner using Draino I racked my half to secondary over some hops Time for a new home Here is the fermentor getting sanitized Whole hops can be a pain Cool inside shoot, with some mystery Transferring Defiantly has some Belgian notes Needed the cube for SNB is Furious and I just don't like what the weather has been doing Hot then Cool then Cold then Hot etc Almost fitting that for the first real assistance brew I did with Shawn I use one of his poor man fridges This is right after I set it up, you'll notice that at the time it is around 99 degrees in my garage. I don't care if temperature control is less important in secondary there's no way I'm exposing this beer to that kind of heat. The fridge is doing great, a half an hour later the temp was down to 62 degrees and has been holding steady right there.
  22. swenocha wrote: Missed this thread a while back... Have you sampled yet? Posted swenocha wrote: BTW... I see that Dark Lord in there. Don't think you be hidin' it from me if I come over... Dude if you come over, we'll open it!
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