BeerBorg

This is the third time in 12 months I've brewed it and it's been great all 3 times. I used 001 the first time then 05 the second and thought the 001 was a bit better and let the hops and roast flavors shine so I used 001 again.
Hit the OG right on the nose. Aerated for the first time so we'll see if my FG's are back on track. I'm betting they won't be any better. There's something about my process with the new, 15 gallon pot that has it gone off.
Also used the refractometer for the first time but I need to get some distilled water to calibrate it as it's was off a bit.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Men in Black IPA
Brewer: Paul Costanza
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.65 gal
Post Boil Volume: 6.45 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.070 SG
Estimated Color: 31.3 SRM
Estimated IBU: 96.4 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs 9.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
15.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.1 %
15.1 oz Victory Malt (25.0 SRM) Grain 3 6.1 %
7.7 oz Carafa III (525.0 SRM) Grain 4 3.1 %
7.7 oz Chocolate Malt (350.0 SRM) Grain 5 3.1 %
1.26 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 36.4 IBUs
1.26 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 28.0 IBUs
1.26 oz Centennial [10.00 %] - Boil 20.0 min Hop 8 22.1 IBUs
1.26 oz Cascade [5.50 %] - Boil 15.0 min Hop 9 9.9 IBUs
1.26 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.26 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.3 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
1.26 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
1.26 oz Willamette [5.50 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs


Mash Schedule: BIAB, Full Body
Total Grain Weight: 15 lbs 7.2 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 35.12 qt of water at 165.6 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------

MMmmmm....tasty tasty!!! Here's to a good fermentation and hitting the FG!!!

And of course, no fusels. I added the yeast at 66 and have it in my 'cooler' bag with 2 jugs of ice. It'll be down to 62 by tonite and I'll make damn sure it never goes above 66. If I get fusels on this, it's not due to heat.

Also used the refractometer for the first time but I need to get some distilled water to calibrate it as it's was off a bit.

Hey Paul, you want to keep some RO/distilled water on hand for the refractometer for sure. I use it to calibrate but also that is what I use to clean it with after taking a sample. I use soft cotton cloth ( cut up scraps of underwear work best, but I'm a SWMBO ) dampened a corner in distilled water to wipe the beer sample off the prism and cover real good and wipe dry with same cloth to prevent mold or streaking etc. I'm anal about it but my city is water is iffy and I want the reading to be correct. I also put the lens cloth that came with it between the prism and cover while it is in the storage case.

I ran out of distilled water and didn't trust making my own. My wife uses distilled water for the iron (anyone still iron?) and it was all gone so I stuck with my trusty hydrometer.
Thanks for the storage tip.

Kegged this today. Was expecting a bit more roasty notes but it's always hard to tell until it's carbed up.
Should have been 1.017 and I ended up with 1.021. High again. And, I aerated the shyte out of it. I'm not real sure what my problems are except that it's been this way since I got my new, larger pot. Must be some little setting I've not hit upon yet though I think I've been thru them all. Still, the beers are good and that's what counts.

Bummer your still not hitting your FG's. I'm at a loss dude. But....I'm sure it will end being a good beer none-the-less.

Should have been 1.017 and I ended up with 1.021. High again.

BB2 does most of the BeerSmith stuff but wouldn't that have to be that the boil off rate isn't correct?

I know for our SMEIBB brewing method he does have to "fool" BS to get our sparge technique to calculate right.

I know it must be very frustrating for you, and for BlackDuck but it does seem like EVERYONE who gets BeerSmith struggles to get dialed in.

Here's hoping that the radical update ( ) fixes many of these problems for us all.

And remember that you only have to go to the beer review section when you get bummed out or frustrated it is perfectly clear that you guys are making great beer. SO...

Paul and Chris and to both

I am not worthy but thanks. It isn't a problem, just my obsession with getting it done right. I BIAB and the great majority I do at 152 degrees. I know the temps are right because I have a Thermapin AND other thermometers that are all reading the same temperature. I may try knocking it down to 151 or 150 and see what happens.
If I were using only 1 strand of yeast, I'd understand but using 05, 04, 001 and 002 does the same thing.
Yesterday's batch I used Notty which has an excellent attentuation. We shall see. But as you said, the beers are good and those drinking them would never know.

Thanks for the compliments BrewBirds!!!

Brewed this up yet again. I usually brew this twice a year and since I make this slightly towards the stout side (some would say), it's perfect for fall just as it is for any other time of the year.
I am still experimenting a bit each time though not very much. This time I'm trying Imperial's House yeast which is an English strain and should work well. I've brewed Men in Black about as many times as I've done Drop Kick Nate, 7 or 8 times. No other beer I've made has come close to being brewed that many times and I really could have this on tap all year long and never get tired of it.

Beer-lord wrote:Brewed this up yet again. I usually brew this twice a year and since I make this slightly towards the stout side (some would say), it's perfect for fall just as it is for any other time of the year.
I am still experimenting a bit each time though not very much. This time I'm trying Imperial's House yeast which is an English strain and should work well. I've brewed Men in Black about as many times as I've done Drop Kick Nate, 7 or 8 times. No other beer I've made has come close to being brewed that many times and I really could have this on tap all year long and never get tired of it.

Just a thought Paul have you considered mashing a 122F for 20 minutes before ramping up to your mash temperature? I've noticed a few points better attenuation when I've done it.

That's a good Black IPA for sure. Hope it doesn't turn metallic on you!!!

ScrewyBrewer wrote:

Beer-lord wrote:Brewed this up yet again. I usually brew this twice a year and since I make this slightly towards the stout side (some would say), it's perfect for fall just as it is for any other time of the year.
I am still experimenting a bit each time though not very much. This time I'm trying Imperial's House yeast which is an English strain and should work well. I've brewed Men in Black about as many times as I've done Drop Kick Nate, 7 or 8 times. No other beer I've made has come close to being brewed that many times and I really could have this on tap all year long and never get tired of it.

Just a thought Paul have you considered mashing a 122F for 20 minutes before ramping up to your mash temperature? I've noticed a few points better attenuation when I've done it.

Now that it's possible, I should give that a try. Not only for this one but for many others as well.
Do you notice anything else different about them?

Beer-lord wrote:

ScrewyBrewer wrote:

Beer-lord wrote:Brewed this up yet again. I usually brew this twice a year and since I make this slightly towards the stout side (some would say), it's perfect for fall just as it is for any other time of the year.
I am still experimenting a bit each time though not very much. This time I'm trying Imperial's House yeast which is an English strain and should work well. I've brewed Men in Black about as many times as I've done Drop Kick Nate, 7 or 8 times. No other beer I've made has come close to being brewed that many times and I really could have this on tap all year long and never get tired of it.

Just a thought Paul have you considered mashing a 122F for 20 minutes before ramping up to your mash temperature? I've noticed a few points better attenuation when I've done it.

Now that it's possible, I should give that a try. Not only for this one but for many others as well.
Do you notice anything else different about them?

Nothing much that I can put my finger on. But it's so easy to do a stepped mash with the HG system that it's definitely worth exploring.