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Labor Day weeekend brewing


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#1 HVB

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Posted 03 September 2015 - 06:39 AM

Decided I need to take a break from low abv beers and brew something up that is a bit bigger.   This one will have to age out a while but since I am not drinking  much at the moment but still want to brew it should be fine.  My inspiration for this beer was Bomb! by Prairie and Hunahpu from Cigar City.

 

OG:1.113 -  FG:1.034 -  IBU:80 -  SRM:Black -  Efficiency: 60%

 

65% Maris Otter-20

16% Munch -5

4% Roasted Barley-1.5

3% Flaked Barley-1

3% Extra Dark Crystal-1

3% Chocolate-1

3% Crystal 40-1

2% Pale Chocolate-.5

 

10ML Hop Extract at 60 -80 IBU

2 packs S-05

 

Post Fermentation

1 – Stick Cinnamon

1 or 2 – Vanilla beans

1oz – Ancho peppers - de-seeded and chopped

.5 oz – Pasillia peppers- de-seeded and chopped

.5 oz– Guagilla Peppers- de-seeded and chopped

4 oz – Peruvian Cocoa Nibs

 

I am also debating on capping the mash with a pound of two of base, added enough water for a 6g pre-boil and setting the RIMS to 120-130 for 36-48 hours for a sour mash and then fermenting that beer out with some brett.

 

 



#2 neddles

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Posted 03 September 2015 - 07:53 AM

Sounds pretty epic. I take it those are dry peppers?


Edited by nettles, 03 September 2015 - 07:54 AM.


#3 HVB

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Posted 03 September 2015 - 08:06 AM

Sounds pretty epic. I take it those are dry peppers?

yes, they are dry



#4 matt6150

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Posted 03 September 2015 - 10:25 AM

Sounds nice. I just recently had Bomb! for the first time and thought it was really good. Better than Hunahpu.

I will be brewing a IPA.

#5 HVB

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Posted 03 September 2015 - 10:30 AM

Sounds nice. I just recently had Bomb! for the first time and thought it was really good. Better than Hunahpu.

I will be brewing a IPA.

Hunahpu fresh is great but goes down hill quickly IMO.  Bomb! seems to age very well.

 

I have to keg an IPA too.



#6 SchwanzBrewer

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Posted 03 September 2015 - 11:36 AM

drez, the secret to Hunahpu is to use first wort only.

 

Hunahpu fresh is great but goes down hill quickly IMO.  Bomb! seems to age very well.

 

I have to keg an IPA too.

 

Say what? I have a few years worth in the fridge and they seem to do just fine.



#7 chadm75

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Posted 03 September 2015 - 12:14 PM

Brewing a Brown Ale on Sunday morning.  I thinking only five gallons but might go 10 if I get time to get my yeast on the stir plate again.



#8 HVB

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Posted 03 September 2015 - 12:22 PM

drez, the secret to Hunahpu is to use first wort only.


Say what? I have a few years worth in the fridge and they seem to do just fine.


I plan to just use the first running, on-sparge. I feel the pepper goes away as it ages and changes the beer, personal preference.

#9 3rd party JKor

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Posted 04 September 2015 - 06:38 AM

I'm doing a session IPA and a Rye Pale via no sparge.  I'm trying to see how quickly I can turn around a batch with these two, from a flame-to-pitch perspective.  This will be my first time using no-sparge and also first time since my early days using dry yeast.



#10 positiveContact

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Posted 04 September 2015 - 06:40 AM

I'm doing a session IPA and a Rye Pale via no sparge.  I'm trying to see how quickly I can turn around a batch with these two, from a flame-to-pitch perspective.  This will be my first time using no-sparge and also first time since my early days using dry yeast.

 

US-05?



#11 3rd party JKor

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Posted 04 September 2015 - 06:42 AM

Yup, gots me a packet of US-05.

 

 

I've got a tube of WLP838, too.  I'm going to start building up a starter for a couple of lagers.


Edited by JKor, 04 September 2015 - 06:43 AM.


#12 3rd party JKor

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Posted 04 September 2015 - 08:00 AM

Session IPA 2015-3

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (Gal):         3.50    Wort Size (Gal):    3.50
Total Grain (Lbs):        6.85
Anticipated OG:          1.046    Plato:             11.51
Anticipated SRM:           5.6
Anticipated IBU:          40.0
Brewhouse Efficiency:       65 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      12.00    Percent Per Hour
Pre-Boil Wort Size:    3.98    Gal
Pre-Boil Gravity:      1.041    SG          10.18  Plato

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
  5.1     0.35 lbs. Crystal 15L                   America        1.035     15
 47.4     3.25 lbs. Pale Malt(2-row)              America        1.036      2
 47.4     3.25 lbs. Vienna Malt                   Germany        1.037      4

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  9.50 g.     Magnum                            Pellet  13.63  32.1  60 min.
  7.00 g.     Citra                             Pellet  12.00   3.5  5 min.
 14.00 g.     Amarillo                          Pellet   7.50   4.3  5 min.
 14.00 g.     Citra                             Pellet  12.00   0.0  0 min.
 25.20 g.     Amarillo                          Pellet   7.50   0.0  0 min.
 25.20 g.     Amarillo                          Pellet   7.50   0.0  Dry Hop
 14.00 g.     Citra                             Pellet  12.00   0.0  Dry Hop


Yeast
-----

Fermentis Safale US-05


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           78.0 ppm
Magnesium(Mg):         4.0 ppm
Sodium(Na):            149.0 ppm
Sulfate(SO4):          128.0 ppm
Chloride(Cl):          130.0 ppm
biCarbonate(HCO3):     61.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:    6.85
Water Qts:   15.75 - Before Additional Infusions
Water Gal:    3.94 - Before Additional Infusions

Qts Water Per Lbs Grain: 2.30 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 4.49 - Dough-In Infusion Only
09-06-2015  Rye Pale Ale

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Sunday September 06, 2015
Head Brewer:  Jason Koravos
Asst Brewer:  
Recipe:       Rye Pale Ale

Recipe Specifics
----------------

Batch Size (Gal):         3.50    Wort Size (Gal):   3.50
Total Grain (Lbs):        7.13
Anticipated OG:          1.047    Plato:            11.78
Anticipated SRM:           6.7
Anticipated IBU:          33.9
Brewhouse Efficiency:       68 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 70.2     5.00 lbs. Pale Malt(2-row)              America        1.036      2
 28.1     2.00 lbs. Rye Malt                      America        1.030      4
  1.8     0.13 lbs. Crystal 120L                  America        1.033    120

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 13.00 g.     Centennial                        Pellet  10.50  33.9  60 min.
 16.00 g.     Centennial                        Pellet  10.50   0.0  0 min.


Yeast
-----

Fermentis Safale  US-05

Water Profile
-------------

Profile:           Chelmsford
Profile known for: 

Calcium(Ca):          32.0 ppm
Magnesium(Mg):         4.0 ppm
Sodium(Na):          149.0 ppm
Sulfate(SO4):         16.0 ppm
Chloride(Cl):        130.0 ppm
biCarbonate(HCO3):    60.9 ppm

Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:    7.13
Water Qts:   16.10 - Before Additional Infusions
Water Gal:    4.03 - Before Additional Infusions

Qts Water Per Lbs Grain: 2.26

Tun Thermal Mass:      0.00
Grain Temp:              65 F

Dough In Temp:              161  Time:   5
Saccharification Rest Temp: 154  Time:  60
Mash-out Rest Temp:           0  Time:   0
Sparge Temp:                170  Time:   5

Total Mash Volume Gal:     4.60  - After Additional Infusions


#13 gnef

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Posted 07 September 2015 - 08:49 PM

I did 5 gallons of a dry stout, and 10 gallons of Denny's Rye IPA, hops modified for what I had on hand.



#14 realbeerguy

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Posted 08 September 2015 - 11:26 AM

Doing my Monday brew today.  10 gal Nelson IPA




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