...But not to brewing, though I still have plenty to learn.
I found this place looking for a water calculator as I recently attempted my first few all-grain brews. I've been doing partial mashes since Jan '13 as I just had to make a rye pale!
I do partial mashes still as I can't handle much more than 6.5 lbs of grains with my whacky setup, which was a pot koozie I made (space constraints) that ruined my 5 gal brew pot. I sparge using a very large colander, which is what hinders me.
Eventually I'll buy a water cooler and convert it.
I also do partial boils as my stove (glasstop) can't handle much more than maybe 5 gals with the tamale steamer plate used as a lid propped by my spoon. The large holes apparently let out enough DMS as I don't notice any issues yet (recently moved here) that I'd figure were the fault of the "lid."
Soon I'll finally be roasting our pumpkins for my pumpkin brown ale, and tomorrow I'll be ordering my supplies to make a chocolate brown ale (have the cocao nibs sitting in vodka now) and something like an ale version of a schwarzbier.
Prior to moving here I brewed up a strong black beer hoping to have created something like a black amber. However 3/4 lbs of midnight wheat, 1/4 lb of carafa I special, and a 1/4 lb of chocolate 350* made it like a mild porter (6 gal batch). No problem as I love a roast beer.
This is my recipe so far (5.25 gal):
3.5 lbs 2-row
3 lbs ultralight LME (FO)
3/4 lb midnight wheat
1/2 lb pale chocolate
1/2 lb carafoam
1/2 lb crystal 60
1/4 lb crystal 90
1/4 lb soft white wheat berries
3/4 oz Willamette @ 70 mins
3/4 oz Willamette & 1/2 oz Santiam @ 21 mins
1/2 oz Willamette & 1/2 oz Santiam @ 7 mins
US-05
1.052/1.010
5.4% ABV
32 IBU's
37 SRM
I'm unfamiliar with Crisp pale chocolate and so I'm not certain if I should expect a slight roasty flavor or a nice chocolate flavor. I guess I'm OK with it either way, though I'd prefer chocolate. I'm also wondering if using this much midnight wheat will give me a bit more roast than I'd prefer as my volume has decreased a bit, though I've dropped the carafa. There's always another revision though...
I created this recipe to work with the ingredients for the chocolate brown as I don't have a mill yet (should be one under the tree soon). I don't care for keeping crushed grains more than a month or two. Same with opened hops (a month max).
I found this place looking for a water calculator as I recently attempted my first few all-grain brews. I've been doing partial mashes since Jan '13 as I just had to make a rye pale!
I do partial mashes still as I can't handle much more than 6.5 lbs of grains with my whacky setup, which was a pot koozie I made (space constraints) that ruined my 5 gal brew pot. I sparge using a very large colander, which is what hinders me.
Eventually I'll buy a water cooler and convert it.
I also do partial boils as my stove (glasstop) can't handle much more than maybe 5 gals with the tamale steamer plate used as a lid propped by my spoon. The large holes apparently let out enough DMS as I don't notice any issues yet (recently moved here) that I'd figure were the fault of the "lid."
Soon I'll finally be roasting our pumpkins for my pumpkin brown ale, and tomorrow I'll be ordering my supplies to make a chocolate brown ale (have the cocao nibs sitting in vodka now) and something like an ale version of a schwarzbier.
Prior to moving here I brewed up a strong black beer hoping to have created something like a black amber. However 3/4 lbs of midnight wheat, 1/4 lb of carafa I special, and a 1/4 lb of chocolate 350* made it like a mild porter (6 gal batch). No problem as I love a roast beer.
This is my recipe so far (5.25 gal):
3.5 lbs 2-row
3 lbs ultralight LME (FO)
3/4 lb midnight wheat
1/2 lb pale chocolate
1/2 lb carafoam
1/2 lb crystal 60
1/4 lb crystal 90
1/4 lb soft white wheat berries
3/4 oz Willamette @ 70 mins
3/4 oz Willamette & 1/2 oz Santiam @ 21 mins
1/2 oz Willamette & 1/2 oz Santiam @ 7 mins
US-05
1.052/1.010
5.4% ABV
32 IBU's
37 SRM
I'm unfamiliar with Crisp pale chocolate and so I'm not certain if I should expect a slight roasty flavor or a nice chocolate flavor. I guess I'm OK with it either way, though I'd prefer chocolate. I'm also wondering if using this much midnight wheat will give me a bit more roast than I'd prefer as my volume has decreased a bit, though I've dropped the carafa. There's always another revision though...
I created this recipe to work with the ingredients for the chocolate brown as I don't have a mill yet (should be one under the tree soon). I don't care for keeping crushed grains more than a month or two. Same with opened hops (a month max).
