One phone line blues

[Danno]

Yes, that pretty easy. A great source is Plamer's How to Brew at www.howtobrew.com. This kind of beer shouldn't be anything difficult to hit the mash pH. Don't bother with 5.2 pH salts, or acids. If you start with RO water, just add 50 ppm Ca via calcium chloride (CaCl2).

This is going to be a tough experiment to compare results with all of the variables involved but it should be fun anyway you look at it.

-Danno

[seanhagerty]

I am gone for a month after the holidays, I Fly overseas for a month on 1 jan. I will be glad to brew this when I get back.

Lufah, are you going to get us a recipe, directions, coordinate the grain order and anything else that needs to be done or are you going to sit there and drink beers with that silly look on your face?



Sean

[Lufah]

I will coordinate here shortly if everyone wants me to. I will probably let this thread play out for a bit longer to let Jon chime in again and see what other ideas come up. Maybe next monday or so I'll start a thread with the basic plan and asking who all is in.

Oh and for right now I am going to sit here and drink my beer. F@#$er.

Travis

[seanhagerty]

lol

I'm in..as long as we dont make it a brew that gets too wild or too hard on the wallet with grain prices. I would prefer and ale, but will still play if its a lager.

Go ahead, drink your beer ^&%^$er.

[Lufah]

Ok here is a simple recipe. Let me know what you think.

Code: Select all

Check   Time   Step
   11/10/2005    Clean and prepare equipment.
   --    Measure ingredients, crush grains.
   --    Prepare 8.03 gal water for brewing
   --    Prepare Ingredients for Mash
Amount    Item    Type
9.00 lb    Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain
1.00 lb    Caramel/Crystal Malt - 60L (60.0 SRM)    Grain
0.50 lb    Caramel/Crystal Malt - 20L (20.0 SRM)    Grain
   2 min   Mash Ingredients
Mash In: Add 13.13 qt of water at 165.9 F
   60 min    - Hold mash at 154.0 F for 60 min
   --    Add first wort hops to boiler at start of sparge
Amount    Item    Type
1.00 oz    Cascade [5.50%] (60 min) (First Wort Hop)    Hops
   --    Batch Sparge Round 1: Sparge with 4.75 gal of 168.0 F water.
   --    Add water to achieve boil volume of 6.27 gal
   --    Estimated Pre-boil Gravity is: 1.046 SG with all grains/extracts added
   Boil for 60 min   Start to Boil.
   30 min into boil    Add 1.25 oz Cascade [5.50%] (30 min)
   Steep for 0 min    Steep 1.00 oz Cascade [5.50%] (0 min) (Aroma Hop-Steep)
   --    Cool wort to fermentation temperature
   --    Add water (as needed) to achieve volume of 5.00 gal
   --    Siphon wort to primary fermenter and aerate wort.
   --    Add Ingredients to Fermenter
Amount    Item    Type
1 Pkgs    SafAle American Ale (DCL Yeast #US-56)    Yeast-Ale
   11/10/2005    Measure Original Gravity: ________ (Estimate: 1.058 SG)
   11/10/2005    Measure Batch Volume: ________ (Estimate: 5.00 gal)
   7 days    Ferment in primary for 7 days at 65.0 F
   11/17/2005    Transfer to Secondary Fermenter
   14 days    Ferment in secondary for 14 days at 68.0 F
   --    Add Ingredients to Fermenter
Amount    Item    Type
1.00 oz    Cascade [5.50%] (Dry Hop 7 days)    Hops
   12/1/2005    Measure Final Gravity: ________ (Estimate: 1.014 SG)
   --    Bottle beer at 60.0 F with 3.8 oz of corn sugar.
   4.0 Weeks    Age for 4.0 Weeks at 52.0 F
   12/29/2005    Sample and enjoy!

Taste Rating (50 possible points): 35.0


Travis

[seanhagerty]

OK. I'm game.

[BrewcasterPlise]

[quote=Sample and enjoy!

[/quote]

Get Em` Lufah! Nice Effort!

We should definitely do the recipe Lufah posted, and follow it to the T! This will be a great thing for a lot of homebrewers to compare notes on, and to learn from each other. Maybe we’ll end up doing a show on Mash-Tun Variables?

Let’s make this happen, and try to keep it as simple as possible for an American Pale 5gal recipe:

(Morebeer.com offers Great Western 2-Row, Great Western Crystal 60 and Crystal 15.)

1. We should use whatever ph chemical we want for adjusting our water. As long as we are in the range of 5.1-5.8. (This is a bit tricky to get right on, thoughts?)
2. We should use whatever water we want, as long as the Ph is in the range we settle on.
3. We have to use Morebeer.com crushed grain.
4. Use all Cascade hops.
5. Calibrate all Thermometers to 212F or 100C before brew day. (If you are above sea level, calibrate thermometer at a boil)
6. Calibrate Hydrometers before brew day with ‘distilled water.’ (Brady Instruments say taking the correct reading is through the liquid, right below the meniscus at 60-65F or 15-18C to read zero gravity) (If hydrometer is off in points, note the difference)
7. Note Ambient Temperature in brew house.
8. Heat Strike water to 166F
9. Mash goal for 60min at 154F
10. Heat Sparge Water to 168F (Keep notes on technique used and length of time for sparge completion to reach 6.25gal of wort)
11. Take a Pre-Boil Gravity sample of wort once boil reaches 212F. Note Pre-Boil Gravity after it has cooled to 60-65F
12. Use whatever yeast you want, and fermentation temperatures you want.

Those interested in this BN Brew-Day, drop me an email at jonp@thebrewingnetwork.com. I will send out a bulk email to all participants and an attachment form for Mash Tun Variables. We can settle on a date to brew this, and we can even talk to each other on BN’s Chat Room while we brew. I am thinking in February or March 2006?

[Lufah]

Here is a link to a nice printable recipe....
http://home.columbus.rr.com/lufah/BN-Board-Brew.htm

I added the Crystal 15 manually to Beersmith so hopefully it's close.

I think we should just use 5.2 buffer for the mash water and call it close enough.

Also preheating of mash tuns? I pretty much have to. Mine is stored in my unheated garage. Winter time it really needs preheated.

I'll be taking a lot of pictures. I'll also make detailed notes a calibrating my hydrometer and thermometers. BTW there is a good article in this months BYO about calibrating thermometers.

Travis