BeerBorg

Decided to do the first try at 5 g. extract/lager last night instead of Sunday. Fought with my chiller, while that battle was raging had hot break boil over (4 g in a 7.5 g pot). Lasted about an hour longer than I had planned but hit the number and volume, pitched the yeast at about 9:45 and got into the fridge set at 53 deg. Looked this morning around 6:00 and had activity, that has been the quickest I have had yeast go to work. Split this this into two LBKs.

Are you planning on using different yeasts with that split - or was it just due to space? Just curious.

Unfortunately my brewing was supposed to restart last weekend, but we had a fruit fly thing going on, so I decided to postpone. I have Chirp Red Ale ingredients ready in honor of the "fiercest robin-sized bird in the entire world." I plan to brew it, as per usual, in hopes of breaking it out for either a Ball State tailgate (if I make it up for a game this year) or for a MidTN alumni game watching event. I better get busy this weekend if I'm going to have it ready in time...

Pretty simple recipe that has evolved over the years. It started as an extract recipe, but quickly changed to AG, and I've adjusted the grain bill over time to get the flavor I want. I also tend to swap for different UK hops based on what's on hand and/or what's available. Here's what I'm brewing this time:

38% 2-row
38% Munich
10% Flaked Corn
8% Crystal 80
6% CaraMunich
60 min First Gold 21 ibu
15 min First Gold 3.5 ibu
English Ale yeast

Kealia wrote:Are you planning on using different yeasts with that split - or was it just due to space? Just curious.

No, it was split cause I have been doing in ale pails and can't see the activity, so this is only for perving purposes only!

Going in the bucket now!

Never worked with these hops. Hope I'm pleasantly surprised!


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Glacier/Comet
Brewer: JohnEC
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.059 SG
Estimated Color: 7.5 SRM
Estimated IBU: 61.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.1 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3 7.1 %
0.30 oz Comet [10.40 %] - First Wort 60.0 min Hop 4 11.1 IBUs
1.00 oz Glacier [6.00 %] - Boil 30.0 min Hop 5 14.9 IBUs
1.00 oz Glacier [6.00 %] - Boil 20.0 min Hop 6 11.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 oz Comet [10.40 %] - Boil 15.0 min Hop 8 8.3 IBUs
1.00 oz Glacier [6.00 %] - Boil 10.0 min Hop 9 7.0 IBUs
0.50 oz Comet [10.40 %] - Boil 7.0 min Hop 10 4.5 IBUs
1.00 oz Glacier [6.00 %] - Boil 5.0 min Hop 11 3.9 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.70 qt of water at 166.6 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.41gal, 4.40gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Never used those hops and haven't ever heard of Comet. How could I not know about a hop? This is crazy!
No plans to dry hop? Just my personal opinion but most IPA's have some dry hopping. Perhaps 1 oz of each Comet and Glacier.

Beer-lord wrote:Never used those hops and haven't ever heard of Comet.

Ok, who are you and what have you done with Paul.

You're right my lord!

Forgot the dry hop step!

Found these on Yakima Valley Hops website on sale.
Something like $12-14 a pound. Liked the descriptions, so I bought!
They both smell really, really good!
And if they aren't great, hey, it's still beer!

I'll be watching to hear what you think about those hops and the combination. I've heard tons about Glacier and I know it's a clean hop but Comet sounds great of course.....grapefruit and citrus. The best IPA's are made with citrusy type hops.

NORTH PORT PILS doubled the first recipe, looking for 11 g. Shooting for OG of 1.053 was able to top with a gallon of water to bring down to 1.054. Mash must have been pretty good on efficiency today. So ended up with a 12 gallons fermenting!

Beer-lord wrote:The best IPA's are made with citrusy type hops.

Depends on your tastes... I like me boat loads of piney/resiny/spicy hops with only a hint of citrus.

mashani wrote:

Beer-lord wrote:The best IPA's are made with citrusy type hops.

Depends on your tastes... I like me boat loads of piney/resiny/spicy hops with only a hint of citrus.

Me? I like the spicy undercurrents of a good Belgian yeast against a 90/10 or 85/15 Pils/Munich malt backbone with piney bittering and citrusy flavor and aroma!

Bottled my Brew Demon Prophecy Ale tonight.

Just brewed up a 5 gallon batch of my summer blonde. It only gets boiled for 30 minutes, but I measured and saw it had not boiled down enough so let it boil hard for another 15 minutes in the boil. I hope that was not a mistake, during kegging I took a drink... a little more bitter than I was expecting. Was wanting more balanced, but it will still be good. Blonde Lawnmower brewski with an IPA twist... LOL

Its for that reason that I have hop bags and a hop spider, so that if I need to reduce it further, I can pull the hops out and not affect the flavor/bitterness.