Sounds like 1318 will be good here!
oh you meant 1318!! well that changes everything. sounds perfect
Posted 01 November 2016 - 04:57 PM
Sounds like 1318 will be good here!
oh you meant 1318!! well that changes everything. sounds perfect
Posted 04 November 2016 - 09:34 AM
Ok how does this look for a grain bill?
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
22.6 3.00 lbs. Golden Naked Oats UK 1.035 10
22.6 3.00 lbs. Pale Ale Malt (2-row) Canada 1.037 2
22.6 3.00 lbs. Pale Malt (Maris Otter) UK 1.038 4
15.1 2.00 lbs. Flaked Oats USA 1.033 2
7.5 1.00 lbs. Victory Malt USA 1.034 28
3.8 0.50 lbs. Molasses Generic 1.036 80
3.8 0.50 lbs. Special B Belgium 1.031 147
1.9 0.25 lbs. Chocolate Pale Malt(Crisp) UK 1.036 225
Posted 04 November 2016 - 09:36 AM
do you have experience with victory? I think I'd probably use 1/2 lb for 5 gals.
Posted 04 November 2016 - 09:40 AM
do you have experience with victory? I think I'd probably use 1/2 lb for 5 gals.
I think Matt does 10g batches so seems he should be doing just this.
Posted 04 November 2016 - 09:46 AM
This is actually just 5g, first one in over a year. I would have to look at some notes when I used it last but didn't remember it being that strong. I guess I can back that down, .75lb. brings it closer to 5%?
Posted 04 November 2016 - 10:02 AM
This is actually just 5g, first one in over a year. I would have to look at some notes when I used it last but didn't remember it being that strong. I guess I can back that down, .75lb. brings it closer to 5%?
damn!! I was wrong!!
Posted 04 November 2016 - 10:07 AM
This is actually just 5g, first one in over a year. I would have to look at some notes when I used it last but didn't remember it being that strong. I guess I can back that down, .75lb. brings it closer to 5%?
I'm kind of a weirdo when i do my recipe formulations. I tend to look at amounts vs percentages for specialty grains. strange I know but I figure the grain doesn't know what your OG is and it's going to add whatever it's going to add and it's going to easily overpower base malt.
Posted 04 November 2016 - 10:12 AM
I used 1/2 lb in 10 gals and I thought it was a little much in that pale ale recipe. but maybe I was tasting something else? C75 maybe?
recipe was 16.5 lbs 2-row, 0.5lbs victory, 1.5lbs C75 and 2 lbs flaked barley
Posted 04 November 2016 - 11:03 AM
So what was your percentage of victory in that recipe?I used 1/2 lb in 10 gals and I thought it was a little much in that pale ale recipe. but maybe I was tasting something else? C75 maybe?
recipe was 16.5 lbs 2-row, 0.5lbs victory, 1.5lbs C75 and 2 lbs flaked barley
Posted 04 November 2016 - 01:58 PM
So what was your percentage of victory in that recipe?
So it looks like about 2.5%.
And yes you are a weirdo for not using percentages.
Posted 04 November 2016 - 02:03 PM
So it looks like about 2.5%.
And yes you are a weirdo for not using percentages.
I calculate them but I tend to think in straight up amounts.
Posted 05 November 2016 - 04:37 AM
I do the same thing for specialty malts. I figure ½ pound of something like a crystal malt is going to add the same amount of flavor if there's 5# of base malt or 10#. I also agree in the Victory quantity. I might go even lower, but it might help with the cookie character at the higher amount.I'm kind of a weirdo when i do my recipe formulations. I tend to look at amounts vs percentages for specialty grains. strange I know but I figure the grain doesn't know what your OG is and it's going to add whatever it's going to add and it's going to easily overpower base malt.
Posted 05 November 2016 - 04:49 AM
I do the same thing for specialty malts. I figure ½ pound of something like a crystal malt is going to add the same amount of flavor if there's 5# of base malt or 10#. I also agree in the Victory quantity. I might go even lower, but it might help with the cookie character at the higher amount.
you may not go this far but when I adjust a recipe for efficiency difference I usually only adjust the base malt. I know a lot of others adjust all malts by whatever percentage is necessary.
Posted 05 November 2016 - 05:09 AM
I never used to, but I do now. I found that when I used to make other people's recipes formulated for low efficiency or switched between sparged and no sparged I got unexpected results if changed everything, most noticeably in the color.you may not go this far but when I adjust a recipe for efficiency difference I usually only adjust the base malt. I know a lot of others adjust all malts by whatever percentage is necessary.
Posted 07 November 2016 - 10:47 AM
I brewed this yesterday and it tasted great going into the fermenter. OG was 1.066. Next is figuring out how much raisin to caramelize and add in. Will also add 1 cinnamon stick and 1/2 vanilla bean.
Posted 08 November 2016 - 11:14 AM
Posted 08 November 2016 - 11:17 AM
The vanilla will recede quick with that little. But that may be your plan?
seems like it would be easy to up the vanilla after the fact with some extract. does anyone do that? I rarely add flavorings to beer so I don't have much experience there.
Posted 08 November 2016 - 11:21 AM
seems like it would be easy to up the vanilla after the fact with some extract. does anyone do that? I rarely add flavorings to beer so I don't have much experience there.
Posted 08 November 2016 - 08:45 PM
The vanilla will recede quick with that little. But that may be your plan?
Possibly. I just don't want to over do it on this beer. Subtle is key, I'm not making BVIP. I can always add more.
Posted 09 November 2016 - 06:25 AM
Possibly. I just don't want to over do it on this beer. Subtle is key, I'm not making BVIP. I can always add more.
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