beer Being Crafty
- Thread starter The Hot Pepper
- Start date
Interestingly, there's a way to check turbidity with it ...t0mato said:
Of course it's dead last ...
Turbid mashing is one of the qualities of NEIPA, so it might be quantifiable - we'll see ...
It might be fun to take some measurements on finished commercial beers, too ...
Can look at final pH's, for instance ...
Probably a good way to reverse-engineer beers you like into qualities/characteristics to dupe in recipes ...
As always, Wolfram Alpha is your friend for all things technical ...
grantmichaels said:
I'll keep reading, but I mean!
What ratio did you shoot for, for your NEIPA? ...
There's some variation in the rec for that ...
1:1, 1.25:1, and the outlier (but possibly the holy grail based on the source) at 1:2 ...
There's some variation in the rec for that ...
1:1, 1.25:1, and the outlier (but possibly the holy grail based on the source) at 1:2 ...
Distilled is a no-no, I believe ...
You want a bunch of trace minerals and crap ...
Spring is the classic/default for brewing ...
You want a bunch of trace minerals and crap ...
Spring is the classic/default for brewing ...
1:1.5 on my last one. It came out pretty well. I did the same on the one I brewed last Sunday, but dropped the PH a bit with some acid malt to 5.3. Mashed at 154. Fermented with wyeast 1318 at 62 for two days, then 65 since. Mosaic/galaxy/citra.
Yup I've had that stout.
Assuming 20% oat or similarly protein in the grist, that's def right in the ballpark ...Thegreenchilemonster said:
The last significant detail, is accounting for the IBU drift from the whirlpooled hops ...
The historic suggestion that they contribute very little IBU's is proving to be wrong, so leaving some room for *THOSE* IBU's might be the final touch to nailing it
Yeah great stouts don't usually come in 6pks hahat0mato said:
Yes, 20% adjuncts, mainly flaked oats, but also flaked barley, and flaked wheat. Massive whirpool hop addition.
Yeah, there's bitterness coming with that whirlpool charge that's not properly accounted for by most brewing software ...Thegreenchilemonster said:
I need to read the version release notes to see if the latest Beersmith improved that, or if it's coming next ...
I'll be carving out some extra space from the initial bittering charge on my initial stab, one of the reasons I'm expecting to come close straight away ...
My existing process is well-suited for the style, pressurized-ferm and force-carb'ing, for keeping the hop volatiles ...
I'm crushing a delicious HB guava berliner, while prepping this turkey for the brine. My standard Aji panca, aji amarillo, brown sugar, salt, peppercorns, and water brine in this one. As much as I want to smoke this bird, I'm actually going to roast it Thanksgiving style for once. There will be giblet gravy, spicy yams, stuffing, etc., though. I was saving this turkey for a snow day, but due to global warming...I mean Spring in Winter, we didn't/won't have a snow day this whole winter.
There are definitely IBUs generated from whirpool hops. It's hard to calculate, but I'd say 4 ounces of 10%+ alpha hops in a 5 gallon batch could easily put out 20+ IBUs as a whirpool addition.grantmichaels said: