Got my dark lager (with 830) into the primary yesterday around 1pm. I transferred a nice pilsner out of primary to get to the yeast. I have some 1728 that is about to be fired-up so I can make a Scottish Ale, probably an ESB and also an Amarillo-Citra Pale Ale.
Who's got action 10/14 - 10/16?
Started by
Poptop
, Oct 14 2016 05:20 AM
26 replies to this topic
#22
ChicagoWaterGuy
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Posted 17 October 2016 - 07:22 AM
Pretty simple.Mmm. Recipe?
OG 1.045
IBU 15
SRM 3-5
9# 2 row
.5 oz Magnum @60
Wyeast 3068 Weihenstephan Weizen
We were only allowed to use the one malt. I'm sure people will be smoking it or toasting it or caramelizing it. Some of the entries will be crazy so I figure simplicity may stand out.
This beer is all about the yeast.
Edited by ChicagoWaterGuy, 17 October 2016 - 07:23 AM.
#23
Big Nake
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Posted 17 October 2016 - 07:40 AM
Thanks for that. I'm not into 3068 so I probably would have to pivot on the yeast but I like the simplicity of the beer, for sure. Also, were your Magnum really low AA%-wise? A half ounce of Magnum for 60 only got you to 15 IBUs? You'll have to let me know how it comes out. Cheers.Pretty simple.
OG 1.045
IBU 15
SRM 3-5
9# 2 row
.5 oz Magnum @60
Wyeast 3068 Weihenstephan Weizen
We were only allowed to use the one malt. I'm sure people will be smoking it or toasting it or caramelizing it. Some of the entries will be crazy so I figure simplicity may stand out.
This beer is all about the yeast.
#24
ChicagoWaterGuy
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Posted 17 October 2016 - 08:19 AM
Thanks for that. I'm not into 3068 so I probably would have to pivot on the yeast but I like the simplicity of the beer, for sure. Also, were your Magnum really low AA%-wise? A half ounce of Magnum for 60 only got you to 15 IBUs? You'll have to let me know how it comes out. Cheers.
They are over a year old so I calculate them at 10% instead of 12%
I use this formula to calculate ibu:
(ounces x AA x utilization x .75)/gallons
(.5 x 10 x 25 x .75)/6 = 15.6
Maybe I should have upped the utilization a bit since this was a low gravity beer. Even at 30%, it'd still be 18.75 ibus.
#25
Big Nake
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Posted 17 October 2016 - 08:35 AM
Mmm, I could see that for the age of the hops. I have been using some 13% Magnum along with some 14.1%. I used .4 ounces of the 13% yesterday (60 minutes) and Tastybrew calculated that as 22 IBUs.They are over a year old so I calculate them at 10% instead of 12%
I use this formula to calculate ibu:
(ounces x AA x utilization x .75)/gallons
(.5 x 10 x 25 x .75)/6 = 15.6
Maybe I should have upped the utilization a bit since this was a low gravity beer. Even at 30%, it'd still be 18.75 ibus.
#26
ChicagoWaterGuy
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Posted 17 October 2016 - 08:43 AM
Mmm, I could see that for the age of the hops. I have been using some 13% Magnum along with some 14.1%. I used .4 ounces of the 13% yesterday (60 minutes) and Tastybrew calculated that as 22 IBUs.
Do you enter 5.5 finished gallons?
There are a few different formulas. I think it's best to pick one and stick with it so you figure out how it works best for you.
#27
Big Nake
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Posted 17 October 2016 - 08:57 AM
Yeah, I agree... just choose one. There is Rager and Tinseth and then I'm sure that there are others. I enter a "5 gallon batch" with a "7 gallon boil volume". If I entered 5.5 gallons I'm sure it would adjust slightly. Someone should probably just pick a formula so we can all get on the same page.Do you enter 5.5 finished gallons?
There are a few different formulas. I think it's best to pick one and stick with it so you figure out how it works best for you.
Cheers.
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