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genotype

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About genotype

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  1. Recipe edit based on ingredient properties. Was finally able to brew this on 7/4. 90 minute boil. Came in @ 1.060. Just took a reading today. 1.005 @ 64F. Good to go. Cold crash set at 36F in preparation to bottle on Thursday. Smells divine.
  2. +1 for the Johnson Digital. I bought the A419 from Amazon for $74.10 shipped. Very easy to use.
  3. Russian River PTY Russian River PTE Ballast Point Sculpin IPA Stone Ruination 10th Anniversary Hangar 24 Double IPA Firestone Double Jack Russian River Blind Pig to name a few...
  4. "myhorselikesbeer" post=361329 said:That looks good! :gulp: Is that grain bill for a 5gal. batch? Yep, 5 gallons.
  5. Nope. Orange peel and coriander. Candi Syrup - Belgian WIT
  6. Perfect for summer. Planned brew date of 5/12. Had a Belgian Blonde fermented with the Belgian Strong Ale Yeast at White Laps Tasting Room a couple weeks ago. Favorite of the 5 Belgian Blondes they made. All brewed with the same recipe, but with different yeasts. Very edumacational. First time trying the new Candi Syrups from MoreBeer. Assuming it won't affect the color as much as it says. Belgian Blond Ale 10 lbs Pilsner (2 Row) Bel (2.0 SRM) 83.3 % 1 lbs Crystal 15, 2-Row, (Great Western) (15.0 SRM) 8.3 % 1 lbs Candi Syrup, Belgian Wit (Cascade Beer) (275.0 SRM) 8.3 % 1.00 oz Hallertauer Hersbrucker [3.10 %] -Boil 60.0 min 10.3 IBUs 1.00 oz Saaz [2.90 %] -Boil 30.0 min 7.4 IBUs 1.00 Items Servomyces (WLN3200) (Boil 10.0 mins) 1.0 pkg Belgian Strong Ale Yeast (White Labs #WLP545) [50.28 ml] Est Original Gravity: 1.058 Est Final Gravity: 1.007 Estimated ABV: 6.7% Estimated IBU: 17.7 Est Color: 6.1 SRM
  7. Just placed an order for my next three batches. This is batch #2. Planned brew date of 5/4. American Dark Ale Est Original Gravity: 1.066 Est. Final Gravity: 1.008 Estimated ABV: 7.7% Bitterness: 70.6 IBUs Est Color: 36.6 SRM 7 lbs Pale Malt, Maris Otter (3.0 SRM) 50.0 % 3 lbs Munich Malt (Weyermann) (9.0 SRM) 21.4 % 1 lbs Blackprinz® Malt (Briess) (500.0 SRM) 7.1 % 1 lbs Carapils (Briess) (1.5 SRM) 7.1 % 1 lbs Crystal 60, 2-Row, (Great Western) (60.0 SRM) 7.1 % 1 lbs Corn Sugar (Dextrose) (0.0 SRM) 7.1 % 1.00 oz Magnum [14.50 %] - Boil 60.0 min 44.2 IBUs 1.00 oz Centennial [9.90 %] -Boil 20.0 min 18.3 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) 1.00 Items Servomyces (WLN3200) (Boil 10.0 mins) 1.00 oz Centennial [9.90 %] -Boil 7.0 min8.1 IBUs 1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] 2.00 oz Cascade (Leaf) [7.10 %] -Dry Hop 7.0 Days 1.00 oz Columbus (Tomahawk) [13.30 %] -Dry Hop 7.0 Days
  8. If you're in the area, drop me a line.
  9. Tweaked the recipe. Adjusted hop schedule to accomodate a lower IBU (113 vs 172) per SWMBO's request. Removed mash hops and added more dry hops. Most of these hops I already have on hand, so I ordered the remaining bill last night in preparation of a 4/21 brew day. I will be supervising SWMBO as she brews her first beer.
  10. "russki" post=345162 said:The only time I use a refractometer is to take a pre-boil gravity reading after the mash to make sure I'm in the ballpark. I prefer to use a hydrometer for my OG and FG readings, as I find it more accurate and reliable. As others have mentioned, unless you do AG, it's not all that useful. +1 I do use it to double check the OG w/ the hydrometer
  11. "KokomoSam" post=343652 said:Generally the mash range is between 148 - 158. The lower the temp the dryer the beer. the higher the temp the maltier the beer. +1 I mash to style. An IPA I will mash at a lower temp, 146/148, whereas a stout or a porter I will shoot for mid 150's to leave more unfermentable sugars.
  12. I've used oak cubes and chips in a variety of recipes. Very easy to do. I will soak them in some sort of spirit for a few days, which will infuse the flavor into the oak, or in the case of vodka, be neutral and just help to sterilize the oak. Then I'll rack the beer onto the oak and spirits in secondary and age until I feel enough flavor has developed. I personally like the cubes though. Easy cleanup. I've used Hungarian, French and American. So far, I prefer the French. American oak can be a little harsh.
  13. Heck of an informational write up Paul! I first used the technique on a PTE clone. I am going w/ leaf though.
  14. "Inkleg" post=335840 said: "genotype" post=335796 said: Send me a self addressed stamped envelope and I'll try to stuff some aroma into it for you ;-p Heck, If I send you a box with bubble wrap and a 20$ bill in it will you send me a bottle? :woohoo: Send me a box with bubble wrap and a return shipping label and you can keep the Jackson.
  15. "Beer-lord" post=335836 said:I don't know many women who would like a beer with that many hops. She's my idol! Self described IPA aficionado! Main reason I asked her out in the first place.
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