Brewing this weekend

Reads 969 • Replies 12 • Started Friday, January 18, 2013 10:25:47 AM CT

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Message JulienHuxley P beers 6219 º places 450 º 10:25 Fri 1/18/2013 Got a head start on the weekend and brewing today, giving a go at trying a combination of different grain flakes in a saison. I’ll 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 I’ll 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?
Message JoeinDahlem beers 1664 º places 356 º 10:42 Fri 1/18/2013 My wife wants to brew this weekend. I’m 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 don’t kill the whole Saturday.
Message AdamChandler P beers 6124 º places 278 º 10:46 Fri 1/18/2013 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.
Message HornyDevil 11:00 Fri 1/18/2013 Originally posted by JulienHuxley I’ll 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 won’t 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 isn’t 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 ’til next weekend, but here’s 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

Message HornyDevil 11:02 Fri 1/18/2013 Originally posted by adamjackson brewing the Boulevard Saison Brett Clone. First Brett Beer. Very stoked! Care to post the recipe that you are using?
Message JulienHuxley P beers 6219 º places 450 º 11:24 Fri 1/18/2013 Originally posted by HornyDevil A little less than 2 lbs of assorted flakes in a 14.5 lbs grainbill? You won’t 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 isn’t a bad thing, but I routinely use 4 lbs of oats in a 14 lb grainbill without any problem with runoff. That’s good to know - might up my oats a little then, and maybe use some rye malt. Originally posted by HornyDevil Not brewing ’til next weekend, but here’s 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!
Message Quasimodo beers 217 º 11:31 Fri 1/18/2013 Anything less than a pound is weaksauce.
Message Quasimodo beers 217 º 11:38 Fri 1/18/2013 Next two beers are: Zythos ESB with special roast Rochefort 8ish beer It’s too cold and windy to brew this weekend.

Message HornyDevil 11:55 Fri 1/18/2013 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. It’s not that much when you consider that all but an ounce or two go in after the boil is over.
Message JulienHuxley P beers 6219 º places 450 º 12:15 Fri 1/18/2013 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. It’s 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. I’ll have to try it someday though. How do you chill your wort?/How long do your hops steep in the 180 degree wort?
Message HornyDevil 12:28 Fri 1/18/2013 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.

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