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darienbrew

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About darienbrew

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  1. Thanks for clarifying, Mashani. That's exactly what I thought you meant. :chug:
  2. Thank you all for the suggestions. Mashani, I think you're saying that I will get the correct answer (at least approximately) if I have qbrew calculate IBUs by setting it to the actual gravity of the hop boil (without telling it the actual volume of the hop boil). Am I understanding you correctly? So, it's the boil gravity that mainly determines the hop utilization rather than the boil volume? If it works, sounds like an easy work-around! :cheer:
  3. Due to the recent changes to MrB HMEs, I'm in the process of updating a bunch of my recipes (often doing a full 60 minute boil instead of using HME and late hops), and I want to make sure I understand how changes to my partial boils will impact IBUs. I usually add about 1/2 lb of UME prior the boil, and I understand that adding more malt will reduce the hop utilization. Does it also matter how much water I've added before the boil? In other words, is it just the amount of malt that matters, or the ratio of malt to water, or both? I'll certainly need to add more water given the longer boil time. And what's the best way to capture these dynamics in qbrew to get an accurate estimate of IBUs for partial boils? Thanks in advance!!!
  4. Are you going to use German lager yeast or English/American ale yeast?
  5. Wee Heavy is a lightly hopped style -- I think the can of OVL will push the IBUs too high for this recipe. I'd suggest adding a 2nd can of Bewitched instead. If you're adding an extra can of extract and increasing the brown sugar, then I'd skip the booster.
  6. I actually combined to two recipes by including both the Mellow Amber and the Creamy Brown (but skipped the brown sugar). If it's not too late, you may want to consider doing that. No need to wait a week to add the pumpkin. I added it as instructed, and it turned out well.
  7. For steeping grains, depending on the style I'm brewing, I find myself using CaraPils, Golden Naked Oats, Belgian CaraVienne, Caramel 40, CaraHell, Caramel Wheat, Special B, and Pale Chocolate most often.
  8. I add cocoa powder to the boil with 5 minutes left. You can also consider steeping 1/4 lb of pale chocolate malt to get some more chocolate flavor. For the vanilla, I think adding pure extract before bottling is the right call.
  9. Ekirch, 3 weeks in the fermenter should be perfect. I find that witbiers, unlike some other styles, don't benefit from extended ageing, so no need to be extremely patient -- I'd be drinking them 6 weeks after bottling. I agree with the others who suggested coriander and orange peel. As for yeast, I prefer Brewferm Blanche.
  10. You can get lager characteristics in the low 60's using Wyeast 2112 (Calinfornia Lager). I used it for a Baltic Porter, and it was a home run.
  11. I definitely prefer the St Patrick's over the Oatmeal
  12. If you're shooting for something like Blue Moon, I think you want to go with Witty Monk, not Whispering Wheat. Yes to the orange peel (I think they use Valencia) and coriander.
  13. Getting Qbrew to correctly handle the IBU from HME is definitely tricky. Here's what I do for my recipes. I start a new Qbrew file and include ONLY (a) any hops I'm adding to the boil and ( the UME that will be in the boil with those hops, which for me is usually 0.6 lb. That will tell me the IBU contribution from the hops. Then I'll add that to the IBU contribution from the HME (taken from the extract profile page on the website) to calculate the total IBU for the recipe. (It is often far different from the IBU that Qbrew spits out for the complete recipe.) Hope that helps. My taste buds tell me that this approach works well enough, but others may have different ideas.
  14. Carapils is an obvious place to start with steeping grains, but you should also consider trying a 1/4 lb of Simpson's Golden Naked Oats. Adds a subtle nutty flavor, and it also contributes to head retention and mouthfeel. I've successfully used it in a wide variety of styles, from witbiers to stouts.
  15. Were they both served at the same temperature?
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