A hello from a New York soon to be brewer :)

Discussion in 'Introductions' started by social_misfit, Jun 14, 2013.

  1. social_misfit

    social_misfit New Member

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    Good Day I just want to say hello I am not brewing as of yet but will be starting by the 4th of July, I was going to start with a few extract brews but will be starting with all grain

    I am just now finishing my setup and brew space then need to order some grain and a few other things

    I will be doing 11 gallon batches in a 13 gallon primary kept in a 15 cu ft chest freezer with a STC 1000

    I have been checking out the recipes here and other places, I think I would like to start out with a few smash brews with casade or nothern brewer hop

    maybe horizon

    nice site and lots great info

    S_M
     
  2. LarryBrewer

    LarryBrewer Active Member

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    Welcome to the fold! 4th of July is a great day to brew.

    With 11 gallon batches, you'll need to make sure you have enough yeast. Check out our yeast pitch calculator:
    http://www.brewersfriend.com/yeast-pitc ... alculator/

    Can't go wrong with Amarillo and Simcoe either.
     
  3. social_misfit

    social_misfit New Member

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    Thanks for the welcome and the link , I plan on using Nottingham dry yeast I was going to just rehydrate two 11 gram packs

    I am going to do three brews with the same yeast, same temperature (68 F) and hops but with three different base malts

    I will be using Northwest Pale Ale , Vienna Malt and Munich Malt at 22 lbs per batch and mash around 153 maybe 154 to get a little more body with two batch sparges in a 75 quart cooler

    the base malts are 100 % of the grain bill with a hop schedule 60 min. , 20 min. , and 5 min with 1.75 oz at 60, 1.25 oz at 20 and 1.25 oz at 5

    but I just ordered my grain so it could all change :) , I would like to carbonate with corn sugar in a couple of 5 gallon soda kegs then just draw it like a real ale

    but more then likely I push it out the CO2

    all the best

    S_M
     
  4. LarryBrewer

    LarryBrewer Active Member

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    Sounds like you are well on your way and are taking a measured scientific approach! Experimenting with ingredients and flavor combinations drives a lot of my brewing. Sometimes I'm tempted to do smaller batches so I can experiment more often.
     
  5. social_misfit

    social_misfit New Member

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    Right I am reading about bitter unit to gravity unit and the ratio of the different styles of beer, I like learning the hows but am the kind of person that also needs to know the whys.

    a couple of helpful links

    http://www.tc.umn.edu/~rohw0009/homebre ... bvcalc.htm

    http://www.madalchemist.com/chart_bitterness_ratio.html

    over at homebrewtalk I have read many times folks saying it will still be beer which is correct but will it be good beer :)

    am I hoping to brew myself something that will pass as good beer to others then just myself

    I like ales so that is what I am going to work on for now but I do like a good stout also , all of what I drink is at cellar temperature with lower carbonation

    all the best and have a great day

    S_M
     
  6. LarryBrewer

    LarryBrewer Active Member

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    Under the More... dialog in the recipe editor, the BU/GU ratio is provided.
     
  7. social_misfit

    social_misfit New Member

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    thanks and who says you don't learn something new every day

    but before I read about I did not even know what it was or why I would have wanted to :)

    S_M
     

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