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Brewing this weekend


read 588 times • 12 replies • posted 1/18/2013 10:25:47 AM

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JulienHuxley 3256:271
Got a head start on the weekend and brewing today, giving a go at trying a combination of different grain flakes in a saison. Iíll be using WY3711 (French Saison)

9 lbs pils
2 lbs vienna
1 lb wheat
.66 lb rye flakes
.66 lb spelt flakes
.66 lb oat flakes
.5 lb melanoidin

1oz Hallertau @60
0.5oz Hallertau @20
1oz Saaz @20

Iíll be using lots and lots of rice hulls, what do you guys think about the amount of flakes in there? Too much?

Oh and, what are you brewing this weekend?
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JoeinDahlem 1329:279
My wife wants to brew this weekend. Iím supposed to supervise and let her do the work. Her recipe is a passion fruit wheat. (maracuya is ample and cheap round these parts.) Extract, so we donít kill the whole Saturday.
1/18/2013 10:42:56 AM

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AdamJackson 2689:186
Have Monday off work (MLK day). brewing the Boulevard Saison Brett Clone. First Brett Beer. Very stoked! MIght have some coworkers come by to take part in the brew day.
1/18/2013 10:46:11 AM

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HornyDevil
Originally posted by JulienHuxley
Iíll be using lots and lots of rice hulls, what do you guys think about the amount of flakes in there? Too much?



A little less than 2 lbs of assorted flakes in a 14.5 lbs grainbill? You wonít even notice them except for a little bit better head retention. As has been said before, rice hulls are cheap so using them as an insurance policy isnít a bad thing, but I routinely use 4 lbs of oats in a 14 lb grainbill without any problem with runoff.

Originally posted by JulienHuxley
Oh and, what are you brewing this weekend?


Not brewing ítil next weekend, but hereís the recipe anyway.

10 lbs Maris Otter
4 lbs quick oats

single infusion mash at 148F for 1 hour

first gallon of runoff mixed with 2 lbs of white sugar and boiled until reduced by 3/4ths then cooled and added directly to fermenter

1 oz. Magnum at first boil of a 1 hour boil

10 oz. Belma, 3 oz. Amarillo, and 3 oz. Citra added at 180F

Cool and pitch US05

Ferment until clear

Two 1-week dry hop sessions each consisting of 1 oz. each of Belma, Amarillo, and Citra
1/18/2013 11:00:23 AM

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HornyDevil
Originally posted by adamjackson
brewing the Boulevard Saison Brett Clone. First Brett Beer. Very stoked!


Care to post the recipe that you are using?
1/18/2013 11:02:52 AM

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JulienHuxley 3256:271
Originally posted by HornyDevil
A little less than 2 lbs of assorted flakes in a 14.5 lbs grainbill? You wonít even notice them except for a little bit better head retention. As has been said before, rice hulls are cheap so using them as an insurance policy isnít a bad thing, but I routinely use 4 lbs of oats in a 14 lb grainbill without any problem with runoff.


Thatís good to know - might up my oats a little then, and maybe use some rye malt.

Originally posted by HornyDevil

Not brewing ítil next weekend, but hereís the recipe anyway.

10 lbs Maris Otter
4 lbs quick oats

single infusion mash at 148F for 1 hour

first gallon of runoff mixed with 2 lbs of white sugar and boiled until reduced by 3/4ths then cooled and added directly to fermenter

1 oz. Magnum at first boil of a 1 hour boil

10 oz. Belma, 3 oz. Amarillo, and 3 oz. Citra added at 180F

Cool and pitch US05

Ferment until clear

Two 1-week dry hop sessions each consisting of 1 oz. each of Belma, Amarillo, and Citra


A pound of hops!
1/18/2013 11:24:00 AM

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Quasimodo 217:
Anything less than a pound is weaksauce.
1/18/2013 11:31:13 AM

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Quasimodo 217:
Next two beers are:

Zythos ESB with special roast

Rochefort 8ish beer

Itís too cold and windy to brew this weekend.
1/18/2013 11:38:48 AM

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HornyDevil
Originally posted by JulienHuxley
A pound of hops!


After flame out.

23 oz. altogether.

My rule of thumb for IPAs is a pound of hops. DIPAs get a pound and a half or thereabouts. Itís not that much when you consider that all but an ounce or two go in after the boil is over.
1/18/2013 11:55:07 AM

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JulienHuxley 3256:271
Originally posted by HornyDevil

After flame out.

23 oz. altogether.

My rule of thumb for IPAs is a pound of hops. DIPAs get a pound and a half or thereabouts. Itís not that much when you consider that all but an ounce or two go in after the boil is over.


Yeah I noticed the technique you were using. Definitely interesting, the idea of going later even than late additions. I usually use lots of late additions, but add the hops when the wort is still boiling (usually 1.5 ozs @5min, @3min and @1min). Your technique, I gather, is to avoid breaking the aroma compounds in hops that get destroyed by boiling? It sounds good, but also a tad "wasteful" in the cost/benefit sense. Iíll have to try it someday though.

How do you chill your wort?/How long do your hops steep in the 180 degree wort?
1/18/2013 12:15:50 PM

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HornyDevil
Originally posted by JulienHuxley
How do you chill your wort?/How long do your hops steep in the 180 degree wort?


I let them steep for about 2 hours as the wort cools in a water bath. By that time the wort is usually cool enough to pour it into the fermenter and pitch.
1/18/2013 12:28:20 PM

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