So after having another chance to look over that recipe I'm noticing the hops got tripled instead of doubled when you scaled up to 10gal. I'm not sure why the software would have recommended that though. I doubt it matters too much at this scale but if anything you should get better hop utilization the bigger the batch size gets. Definitely weird. Since your going off an established recipe I'd just double everything and brew away.
Homebrewers - Whats Fermenting?
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That's what I'll do. Thanks again.
Got a simple blonde ale brewed yesterday for a friends party in 3 weeks. I love the challenge of a short timeframe to turn a beer, especially if I want to go pro. Starting the ferment around 65f with us05, will ramp up to 68-70 in a couple days. Will check gravity next weekend and probably bottle the Wednesday after. Centennial and cascade hops were smelling so good.
Did you use the centennial blonde recipe from HBT? I just bottled 10 gallons of this a week ago. 5 gal plain and 5 gal dry hopped with 1/2 oz each centennial and cascade.
My recipe was based off that one, I always go to the limits of the style guidelines so I ramped up the 2 row, Vienna, and hops to be to a little over 5%abv and close to 30 ibu. I changed the hop additions a little as well to have my bittering charge first wort hopped and the rest late additions at 15min and under. I feel like additions halfway through the boil are pretty pointless personally and a waste of good hops. One single bittering addition and then the rest of the hops are added at 15 mins or less in larger quantities to get more aroma and flavor. First wort hopping yields more ibu but a smoother bitterness and I normally only do that with my IPA and IIPA but figured I would give it a shot in this beer "for science"
Since I BIAB, would FWH mean throwing the hops in the mash?
No, basically you add the hops as soon as you pull the grain from the kettle in your situation. I add them to the kettle as I sparge the mash tun.
Got my blonde bottled tonight and drank the half bottle that was left over. Drinks so easy and at 5.6% you can have a few without getting stupid. Gonna have to re-brew this soon with the summer heat approaching.
Those caps look cool!
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Can't wait to brew the BOTL Stout. I have gone from extract brewing, to BIAB brewing (only a couple batches) and just finished up my theelectricbrewery clone before I left for Germany. I can not wait to start using this set up. That being said, I am going to have to rely on a few of you guys to help me through a bit of the set up stuff. Especially brewsmith, which is totally foreign to me.
I won't be home for a month or so still, but am already planning the first batch. I am likely to end up with 12G (can fiddle with this obviously) and thought I would do a couple variants of the BOTL Stout. 5 g's normal, 5g's with some whisky/bourbon soaked oak chips and 2 g's of an attempt at a PB/Choco Stout. Should be interesting.
Just wanted to give the brothers a heads up before I started flooding the thread with questions.
Happy brewing everyone.
I won't be home for a month or so still, but am already planning the first batch. I am likely to end up with 12G (can fiddle with this obviously) and thought I would do a couple variants of the BOTL Stout. 5 g's normal, 5g's with some whisky/bourbon soaked oak chips and 2 g's of an attempt at a PB/Choco Stout. Should be interesting.
Just wanted to give the brothers a heads up before I started flooding the thread with questions.
Happy brewing everyone.
Do you mean beersmith? If so, that is the software I have been using for almost 4 years now. I don't use all its features, but have it pretty figured out and happy to help wherever I can. Can't wait to see some pics of your system!
Funny you should mention a choc/peanut butter stout. I brewed a Rouge stout recipe a few weeks ago and am going to do half coffee and half pb/choc. I did a little research and found out that DuClaw uses extracts from silver cloud because of possible nut allergies.
https://www.silvercloudestates.com/product/Product.aspx?id=1172
Bought 2 ounces to try out. The thought of using 2lbs of PB2 and making a sticky mess didn't appeal to me.
On a side note, the pipe line is starting to fill up.
That doesn't include 6 gal of a Citra IPA bottle conditioning, 10 gal of a nut brown, 5 gal Pliny the toddler and 5 gal of Rouge stout in fermenters right now.
Picked up a 3 gal fermenter to start doing experiment batches. Going to try and clone Evil Twin Citra Sunshine Slacker. Emailed the owner and he sent me the malt bill, I just have to figure out the hop schedule. Was thinking of no bittering addition @60 and get it all from late additions. 20/15/10/flameout with a dry hop. Any suggestions are welcome!
Officially upgraded to a 10gal system today. Trying to decide what to brew in a few weeks when I have time to break it in. Thinking my red IPA and giving half a pound of sugar to see if I like it a little more dry and compare side by side "for science". Gotta get busy and fill some kegs
Sub 2 lbs of flaked rye for flava and body, then drive your attenuation to 1012-1014. Add a crap ton of late hops. Money...... Me I'd shoot for 1014-1016 but my tastes run towards the English style of IPAs.
Well I already finish around there without sugar, but with the crystal malts and special b I use, it's a bit on the sweeter/balanced side for my taste preferences. Even non IPA drinkers like this one but I want to see if it is a little better dried out some. Will definitely toss in some rye though. Rye not!!! Amiright guys?!?!?