58 replies to this topic

[SchwanzBrewer]

Recipe for 5.5 gals is:

 

11# two row

2# Munich

1# C40

3oz Choc.

1oz Belma 11.6AA 60

1oz Citra 10

1oz Cascade 10

1oz Citra 0 min

WLP001

 

OG around 1.066?

[Beerbecue]

OG around 1.066?

~1.066 on a good brew day, yeah. Perfect for the coming coolish days of fall. My batch has been in the bottles for just 14 days but It's already very smooth and will probly be best by Thanksgiving.

 It's amazing how much 3 little ounces of chocolate changes a summer pale into a Fall beer.

[positiveContact]

Denny, how did you adjust the water for the noti brown?  Something like this?

 

      Calcium (ppm) Magnesium (ppm) Sodium (ppm) Sulfate (ppm) Chloride (ppm) Bicarbonate (ppm) 

  83 3   29 135   73 27

Edited by Evil_Morty, 28 September 2014 - 11:14 AM.

[denny]

#466 Noti Brown              

 

Starting Profile   ppm   Ca     34 Mg     7 Na     11 SO4     57 Cl     3 HCO3     90        

 

Finished Profile   ppm   Ca     69 Mg     7 Na     11 SO4     72 Cl     54 HCO3     90        

 

Hardness     201 Alkalinity     75 RA     21 SO4/Cl     1.33

Edited by denny, 28 September 2014 - 01:39 PM.

[positiveContact]

thanks for the data point denny.  i dropped my gypsum and calcium chloride numbers slightly.

 

httpss://lh4.googleusercontent.com/-k8WXLH-_IEA/VCiemL03Z2I/AAAAAAAARHk/2LufcP6eR7k/w885-h468-no/bwss.jpg

[denny]

What profile did you use?  I used brown balanced.

[positiveContact]

What profile did you use?  I used brown balanced.

 

I put in brown bitter I think.  But really that is irrelevant to the final numbers.  It just provides you with a suggestion for your numbers.  On something like an IPA I don't even bother to look at it.  I just add gypsum until my pH is looking good and then if I don't think the sulfate number is high enough (200+) I might add a little more to the BK to finish it off.

[Corbin]

Brewed this yesterday and looks delicious. Can't wait for it to be ready. I really should have my water tested so I know what's in it. I don't want to go down the dark KenLenard water hole though

[positiveContact]

Brewed this yesterday and looks delicious. Can't wait for it to be ready. I really should have my water tested so I know what's in it. I don't want to go down the dark KenLenard water hole though

 

his water hole was only made dark by the extreme amount of bicarb it had in it.

[denny]

Brewed this yesterday and looks delicious. Can't wait for it to be ready. I really should have my water tested so I know what's in it. I don't want to go down the dark KenLenard water hole though

 

The Noti Brown?  Cool!  Maybe we should do a bottle exchange when it's done!

[Corbin]

The Noti Brown?  Cool!  Maybe we should do a bottle exchange when it's done!

I would be more than happy to do that!

[Corbin]

The Noti Brown?  Cool!  Maybe we should do a bottle exchange when it's done!

I noticed after we brewed I wrote down the wrong mash temp and mashed at 156. Curious to see how much difference that makes.

[denny]

I noticed after we brewed I wrote down the wrong mash temp and mashed at 156. Curious to see how much difference that makes.

 

I doubt anyone could tell the difference.  If you measured in C, that would be about a 1 degree difference.  Well within the margin of error.

[ChefLamont]

I know a guy that brews a porter that has bourbon and vanilla in it that tastes good this time of year.

 

 

 

 

Well all times of the year, but especially this time of the year.

[denny]

I know a guy that brews a porter that has bourbon and vanilla in it that tastes good this time of year.

 

 

 

 

Well all times of the year, but especially this time of the year.

 

[Corbin]

Denny my beer is sitting at 1.014 after a week. Is that close to what you ended at?

Edited by Corbin, 08 October 2014 - 09:02 AM.

[denny]

Denny my beer is sitting at 1.014 after a week. Is that close to what you ended at?

 

The brown?  Yep!  IIRC, mine was between 12-14.  Your 14 is just about perfect!

 

BTW, for those of you who brew it, I'd like to point out that it's pronounced "No-tie" as opposed to "naughty". 

Edited by denny, 08 October 2014 - 11:24 AM.

[Corbin]

The brown?  Yep!  IIRC, mine was between 12-14.  Your 14 is just about perfect! BTW, for those of you who brew it, I'd like to point out that it's pronounced "No-tie" as opposed to "naughty". 

Perfect. Had quite the hop aroma for a brown ale. Can't wait to try this one.

[ChefLamont]

Oh come on Denny, naughty is always more fun. lol