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Size: 8518
Comment: link to the recipe page stub
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Size: 14676
Comment: pipeline update: stovetop IPA to 2nd'y (dry-hopping 2oz Chinook)
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| <<TableOfContents(3)>> |
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| * [[/Recipes]] Our Recipes! | * [[/Recipes]] Our Recipes * [[/Bread|Bonus bread recipes!]] * [[/Labels]] Making labels for your homebrew * [[/Ingredients]] Ingredients on hand * [[http://lists.unknownlamer.org/listinfo/homebrew-discuss|Homebrew-Discuss]] Our mailing list for brewing related things. * [[/Costs]] |
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| == Useful Information == | = What's Brewing = |
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| === General Brewing === | == Recently Bottled == * 2012-01-08: SteveKillen's Stovetop Special Bitter * 2012-01-14: BtTempleton's Wassail Ale * 2012-02-10: SteveKillen's Stovetop Sorghum Amber * 2012-02-12: ClintonEbadi's Nowruz (American IPA) == Fermenting == * 7.5 gal carboy: ClintonEbadi's Cider Recipe #5 (2011-11-26) * Better Bottle #1: ClintonEbadi's Downtown Brown Ale (2012-02-15) * Better Bottle #2: nil * Better Bottle #3: nil * Small Better Bottle: SteveKillen's Stovetop American IPA (2012-02-10, 2nd'y 2012-02-17) * 5 gal carboy: nil * 1 gal jug #1: RachelBrown's Ancient Orange Mead (2011-11-13) * 1 gal jug #2: nil * Extraction Jar: Fenugreek/Vodka extraction (2011-12-15) == Planning == * ClintonEbadi reformulated Thoth * BtTempleton's [[/Recipes#FrenchRevolution|French Revolution Ale]] * SteveKillen's [[/Recipes#Killen'sIrishRed|Irish Red]] Ale == Competing == [[http://piedmontbrewerscup.brewcompetition.com/index.php|Piedmont Brewer's Cup]], 2011-10-22 * SteveKillen's Bubonic Porter #1 [[attachment:PBC-Bubonic.pdf]] Score: 30 (Scoresheets: [[attachment:PBC-porter-1.png]] [[attachment:PBC-porter-2.png]]) * SteveKillen's Luna Moth #2 [[attachment:PBC-LunaMoth.pdf]] Score: 32 (Scoresheets: [[attachment:PBC-saison-1.png]] [[attachment:PBC-saison-2.png]]) = Useful Information = == General Brewing == |
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| *[[http://www.bjcp.org/styles04/|BJCP Style Guidelines]] | * [[http://www.bjcp.org/2008styles/catdex.php|2008 BJCP Style Guide]] * [[http://www.mrmalty.com/|Mr Malty]] has a few useful articles * A useful guide to [[http://www.mrmalty.com/late_hopping.php|late-hopping/hopbursting]] * [[attachment:hopunion-variety-databook.pdf|Hopunion Variety Databook]] has tons of useful info on different hop varieties<<FootNote(From http://hopunion.com/hopeducation.html)>> * [[http://www.homebrewtalk.com/wiki/index.php/Main_Page|Homebrewtalk Wiki]] * [[http://www.homebrewtalk.com/f12/ingredient-guides-redux-107308/|Homebrewtalk Ingredient Guide]] * A thread on HomebrewTalk about [[http://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/|Stovetop All-grain batches]] * [[http://hbd.org/cgi-bin/recipator/recipator/carbonation.html|Carbonation Calculator]] * A [[http://www.brewsupplies.com/hop_characteristics.htm|handy chart]] to help you determine your Hop Schedule courtesy of http://www.brewsupplies.com/ * [[http://www.rooftopbrew.net/abv.php|ABV Calculator]] * A guide to [[http://www.homebrewzone.com/off-flavors.htm|off flavors in beer]] |
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| === Software === | == Software == |
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| * [[http://www.usermode.org/code.html|QBrew]] recipe formulation tool and batch log. Available in Debian, and indispensable for the Free Software loving brewer. Lacking a few features compared to proprietary offerings, but bpt and ClintonEbadi are programmers... | * [[http://www.usermode.org/code.html|QBrew]] recipe formulation tool and batch log. Available in Debian, and indispensable for the Free Software loving brewer. Lacking a few features compared to proprietary offerings, but bpt and ClintonEbadi are programmers... We don't use it anymore, but [[QBrew]] could be improved if one felt like it. * [[http://brewtarget.sourceforge.net/|Brewtarget]] A newer Free Software brewing tool. Looks similar to QBrew, but apparantly shares no code, and appears to be actively maintained. |
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| ==== QBrew Gripes ==== | |
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| Let's bitch about the missing features so that ClintonEbadi might suffer some C++ and add them to QBrew... * No tool to replace hops in recipe with different AA% hops * Kind of a pain to manually recalculate hop amounts when actual AA% differs from recipe AA%. Equation is simple: ''weight'' × (''recipe aa'' / ''actual aa''), but why not have the computer do it? * Recipe html export and printed versions do not list hop AA% * Units for grains are limited to pounds or kilograms, the ability to switch to ounces or grams would be helpful for e.g. black patent additions === Location Specific === |
== Location Specific == |
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| ==== Water ==== | == Water == |
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| * [[http://www.townofcary.org/Departments/Public_Works_and_Utilities/Water/Water_Treatment/finishedwater.htm|Town of Cary Water Quality Report]]. | |
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| Cary uses chloramines rather than chlorine for water purification. The homebrew shop was helpful and warned that this does not evolve out as gas during boiling like chlorine does, and results in band-aid like flavors in the final beer. To counteract this a quarter of a campden tablet must be added for each five gallons of water used. This will react with the chloramines and cause them to evolve out as sulfur and chlorine gases within approximately fifteen minutes. The water may then be boiled as usual. | Cary and Raleigh use chloramines rather than chlorine for water purification. The homebrew shop was helpful and warned that this does not evolve out as gas during boiling like chlorine does, and results in band-aid like flavors in the final beer. To counteract this a quarter of a Campden tablet must be added for each five gallons of water used. This will react with the chloramines and cause them to evolve out as sulfur and chlorine gases within approximately fifteen minutes. The water may then be boiled as usual. |
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Another thing to be wary of is steeping roasted grains in soft water: Water chemistry also plays a role in tannin extraction. Steeping the heavily roasted malts in very soft water will produce conditions that are too acidic and harsh flavors will result. Likewise, steeping the lightest crystal malts in hard water could produce conditions that are too alkaline and tannin extraction would be a problem again. In this case, the terms Hard and Soft Water are being used to indicate a high (>200 ppm) or low(<50 ppm) level of carbonates and the degree of alkalinity of the brewing water.<<FootNote(http://howtobrew.com/section2/chapter13-2.html)>> === Raleigh === * [[attachment:EMJ Finished Water Quality 2010 (1).pdf|Raleigh water report 2010]] ||<-6>'''Important Water Ion Levels for Raleigh NC Water (mg/L)'''<<FootNote(Additions calculated using http://www.brewersfriend.com/water-chemistry/ which rounds to the nearest number... not so scientific, but good enough for our uses)>> || || '''Ca^+2^''' || '''Mg^+2^''' || '''SO,,4,,^-2^''' || '''Na^+^''' || '''Cl^-^''' || '''HCO,,3,,^-^''' || || 6.49 || 1.90 || 52 || 30.5 || 12.9 || 34.28 <<FootNote(Extrapolated by multiplying CaCO,,3,, level by 1.22)>> || {{attachment:palmerwaterionchart-raleigh2010.png}} The water ion nomograph is pulled from Palmer's [[http://howtobrew.com/section3/chapter15-3.html|How To Brew]]. Looks like our water profile in Raleigh is good for pale, bitter beers; it's got a sulfate:chloride ratio of 4:1. To make darker, maltier beers, some additions will be required. SteveKillen estimates that for our 8ish-gallon water volume, a total of 3.6g chalk, 3.6g baking soda, and 4g of non-iodized salt will provide a better water profile for malty beers like the Bubonic Porter.<<FootNote(Additions calculated using http://www.brewersfriend.com/water-chemistry/ which rounds to the nearest number... not so scientific, but good enough for our uses)>> Further tweaking may be required, but a good goal is to test several styles of beer and come up with a handful of good generic numbers. === Cary === * [[http://www.townofcary.org/Departments/Public_Works_and_Utilities/Water/Water_Treatment/finishedwater.htm|Town of Cary Water Quality Report]]. |
|
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| Another thing to be wary of is steeping roasted grains in soft water: Water chemistry also plays a role in tannin extraction. Steeping the heavily roasted malts in very soft water will produce conditions that are too acidic and harsh flavors will result. Likewise, steeping the lightest crystal malts in hard water could produce conditions that are too alkaline and tannin extraction would be a problem again. In this case, the terms Hard and Soft Water are being used to indicate a high (>200 ppm) or low(<50 ppm) level of carbonates and the degree of alkalinity of the brewing water.<<FootNote(http://howtobrew.com/section2/chapter13-2.html)>> === Future Ideas === |
== Future Ideas == |
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| * [[http://www.flickr.com/photos/bsalzer/5151202457/in/set-72157625251510285/|DIY Wooden Beer Cases]] | |
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| == Available Equipment == | == General Beer == |
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| So far all owned by ClintonEbadi and available for shared use. | * [[http://beersensoryscience.wordpress.com/|Beer Sensory Science]] * [[http://beeradvocate.com|Beer Advocate]] a number of reviews include a description of the hop varieties and grains used--this may be helpful! |
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| === Wort Production === | = Available Equipment = |
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| * '''Bayou Classic KAB5 Low Pressure Propane Burner'''. 100,000 BTU/h super burner. MORE POWER. * '''20lbs Propane Cylinder''' Just a basic propane cylinder |
Most owned by ClintonEbadi; all available for shared use. == Wort Production == * '''Bayou Classic KAB5 Low Pressure Propane Burner'''. 100,000 BTU/h super burner. MOAR POWER * 2 '''20lbs Propane Cylinders''' Just a basic propane cylinder * places to get propane refill: UHaul on Capital (north of 440), BJs on Old Wake Forest off Capital (south of 540) |
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| * '''[[http://www.smart-pond.com/products/60/Move|Smartpond 155GPH Submersible Pump]]''' for circulating ice water through the wort chiller. | * '''[[http://www.northerntool.com/shop/tools/product_792_792|Northern Tool Submersible Pump]]''' For circulating ice water through the immersion chiller in an attempt to save water. Cost about the same as the pond pump that didn't work, but a quick test was promising--the flow rate through the wort chiller looked as high as with the garden faucet. As of 2011-06-09 we have successfully cooled around 7 brews with the pump and it has yet to break--we can cool a five gallon batch to 74F in ~15 minutes using only 20 gallons of water and eight frozen 2L soda bottles. If it doesn't break in six more months I think I can recommend it. * '''48" Stirring Spoon''' That's what she said |
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| == Fermentation == | |
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| === Fermentation === * '''8 Gallon Ale Pail''' * '''8 Gallon Glass Carboy''' |
* '''Ranco Digital Temperature Controller''' for the fridge at Evergreen (Steve's) * 3 '''6 Gallon Better Bottles''' (2 Steve's, 1 Clinton's) * '''3 Gallon Better Bottle''' for experimental batches (Steve's) * '''7 Gallon Glass Carboy''' |
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| * '''1.5 Gallon Glass Jug''' for minibatches or starters (volume not entirely certain--definitely larger than 1 gallon, but not 2 gallons) * '''64oz Glass Jug''' (Rogue Dead Guy Ale Jug) for starters |
* '''5 Gallon Mash Lautering Tun''' for masochism and all-grain batches [[http://www.homebrewtalk.com/wiki/index.php/Converting_a_cooler_to_a_mash_tun#Cylindrical|Parts list]], total cost ~$40. Make sure to check out [[http://www.thescrewybrewer.com/2010/12/screwys-5-gallon-mash-tun.html|a better guide to the actual construction]]. * 2 '''1 Gallon Glass Jug''' for minibatches or starters * 2 '''64oz Glass Jug''' (Rogue Dead Guy Ale Jug) for starters |
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| === Siphoning &c === | == Siphoning &c == |
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| * '''Autosiphon''' | * '''Autosiphon''' Fancy and new with a smaller outer tube diameter |
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| === Bottling === | == Bottling == |
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| * '''8 gallon bottling bucket''' with a spigot | * '''6 gallon bottling bucket''' with a spigot |
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| * '''Bottlecaps''' about 24oz (6-7 batches worth), brightly colored (5/1/11) | |
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| === Science! === | == Science! == |
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| * '''Wine Thief''' to take samples for gravity readings | * '''Wine Thief''' a small thief to take non-returnable samples for gravity readings * '''The Thief''' to take gravity readings in the fermenter! |
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| === Books === | == Books == |
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| * ''Radical Brewing''. A so far excellent source of ideas on weird (and not so weird) beer styles | |
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| === Things That Don't Actually Work === | == &c == * '''Sanitizer Bucket''' a.k.a five gallon plastic bucket from Home Despot * '''6 Gallon Ale Pail''' retired as a collection bucket for wort runnings from the mash tun == Things That Don't Actually Work == |
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| * '''[[http://www.smart-pond.com/products/60/Move|Smartpond 155GPH Submersible Pump]]''' for circulating ice water through the wort chiller. Low flow rate (not surprising), and broke after two uses. Garbage. | |
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| === NEEDED === | == NEEDED == |
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| * '''Stirring Spoon''' ClintonEbadi has a metal spoon that works, but a much larger spoon would make life easier | More gadgets. Like this one: [[http://www.amazon.com/gp/product/B000U5NZ4I/ref=olp_product_details?ie=UTF8&me=&seller=|Victoria Hand Mill]], $30 after shipping. (out of stock) Or this one: [[http://www.amazon.com/grinder-HEAVY-DUTY-adjustable-soybeans-CAPACITY/dp/B004Q7JQI0/ref=pd_sim_sbs_k_1|Another hand mill]], $23.77 after shipping. |
Making Beer
/Recipes Our Recipes
/Labels Making labels for your homebrew
/Ingredients Ingredients on hand
Homebrew-Discuss Our mailing list for brewing related things.
What's Brewing
Recently Bottled
2012-01-08: SteveKillen's Stovetop Special Bitter
2012-01-14: BtTempleton's Wassail Ale
2012-02-10: SteveKillen's Stovetop Sorghum Amber
2012-02-12: ClintonEbadi's Nowruz (American IPA)
Fermenting
7.5 gal carboy: ClintonEbadi's Cider Recipe #5 (2011-11-26)
Better Bottle #1: ClintonEbadi's Downtown Brown Ale (2012-02-15)
- Better Bottle #2: nil
- Better Bottle #3: nil
Small Better Bottle: SteveKillen's Stovetop American IPA (2012-02-10, 2nd'y 2012-02-17)
- 5 gal carboy: nil
1 gal jug #1: RachelBrown's Ancient Orange Mead (2011-11-13)
- 1 gal jug #2: nil
- Extraction Jar: Fenugreek/Vodka extraction (2011-12-15)
Planning
ClintonEbadi reformulated Thoth
SteveKillen's Irish Red Ale
Competing
Piedmont Brewer's Cup, 2011-10-22
SteveKillen's Bubonic Porter #1 PBC-Bubonic.pdf Score: 30 (Scoresheets: PBC-porter-1.png PBC-porter-2.png)
SteveKillen's Luna Moth #2 PBC-LunaMoth.pdf Score: 32 (Scoresheets: PBC-saison-1.png PBC-saison-2.png)
Useful Information
General Brewing
How to Brew. Sections one and two should be read before attempting to brew as we are skipping straight to using specialty grains (the extra effort is trivial).
Mr Malty has a few useful articles
A useful guide to late-hopping/hopbursting
Hopunion Variety Databook has tons of useful info on different hop varieties1
A thread on HomebrewTalk about Stovetop All-grain batches
A handy chart to help you determine your Hop Schedule courtesy of http://www.brewsupplies.com/
A guide to off flavors in beer
Software
QBrew recipe formulation tool and batch log. Available in Debian, and indispensable for the Free Software loving brewer. Lacking a few features compared to proprietary offerings, but bpt and ClintonEbadi are programmers... We don't use it anymore, but QBrew could be improved if one felt like it.
Brewtarget A newer Free Software brewing tool. Looks similar to QBrew, but apparantly shares no code, and appears to be actively maintained.
Location Specific
American Brewmaster Our friendly Local Home Brewing Store
Quality Brake and Inspection Center happens to fill up propane tanks (and for a good price: $17.50/20lbs as of 2010-11)
Water
All Grain Water Chemistry Somewhat applicable for extract brewing
Cary and Raleigh use chloramines rather than chlorine for water purification. The homebrew shop was helpful and warned that this does not evolve out as gas during boiling like chlorine does, and results in band-aid like flavors in the final beer. To counteract this a quarter of a Campden tablet must be added for each five gallons of water used. This will react with the chloramines and cause them to evolve out as sulfur and chlorine gases within approximately fifteen minutes. The water may then be boiled as usual.
For extract brewing water adjustment is not essential, but water in the Raleigh region is soft enough that there will be issues with hop bitterness not being properly attenuated. The LHBS provided Water Crystals (8:1 CaSO4:MgSO4) with a recommended rate of one or two tsp per five gallons. A teaspoon has a mass of 4g (3.55...g:0.44...g).
Another thing to be wary of is steeping roasted grains in soft water:
Water chemistry also plays a role in tannin extraction. Steeping the heavily roasted malts in very soft water will produce conditions that are too acidic and harsh flavors will result. Likewise, steeping the lightest crystal malts in hard water could produce conditions that are too alkaline and tannin extraction would be a problem again. In this case, the terms Hard and Soft Water are being used to indicate a high (>200 ppm) or low(<50 ppm) level of carbonates and the degree of alkalinity of the brewing water.2
Raleigh
Important Water Ion Levels for Raleigh NC Water (mg/L)3 |
|||||
Ca+2 |
Mg+2 |
SO4-2 |
Na+ |
Cl- |
HCO3- |
6.49 |
1.90 |
52 |
30.5 |
12.9 |
34.28 4 |
The water ion nomograph is pulled from Palmer's How To Brew. Looks like our water profile in Raleigh is good for pale, bitter beers; it's got a sulfate:chloride ratio of 4:1. To make darker, maltier beers, some additions will be required. SteveKillen estimates that for our 8ish-gallon water volume, a total of 3.6g chalk, 3.6g baking soda, and 4g of non-iodized salt will provide a better water profile for malty beers like the Bubonic Porter.3 Further tweaking may be required, but a good goal is to test several styles of beer and come up with a handful of good generic numbers.
Cary
Important Water Ion Levels for Cary NC Water (mg/L)3 |
|||||
Ca+2 |
Mg+2 |
SO4-2 |
Na+ |
Cl- |
HCO3- |
9.60 |
2.90 |
38 |
32.1 |
21.3 |
50.4 4 |
With 2g of Water Crystals |
|||||
25 |
4 |
78 |
32 |
21 |
50 |
With 4g of Water Crystals |
|||||
41 |
5 |
119 |
32 |
21 |
50 |
With 8g of Water Crystals |
|||||
72 |
6 |
201 |
32 |
21 |
50 |
Sulfate:Chloride ratio of raw water = (approximately) 1.2:1.0 which is not particularly good for anything. This should be closer to 2:1 for bitter ales, 1:3 for stouts and porters, and 1:2 for milder ales (e.g. Justin's Brown Ale). Some minor adjustment with NaCl will be needed; since extract is being used and the NaCl content is unknown a conservative approach is best. ClintonEbadi suspects aiming for a ratio of 2:1 for bitter beers, 1:2 for more malt dominated beers, and leaving it alone for the others is the best approach for now.
According to BeerSmith our Magnesium levels are insufficient for yeast nutrition, and the sulfate levels are too low for bitter beers (like ClintonEbadi's Pale Ale recipe).
Based upon this information it appears that a good approach will be to add 2g of Water Crystals to all batches with an appropriate amount of NaCl to balance the additional Sulfate.
Future Ideas
Cheap and Easy Batch Sparging Much simpler Mash tun design than one designed for fly sparging (and it can be converted to a fancier tun later if needed)
General Beer
Beer Advocate a number of reviews include a description of the hop varieties and grains used--this may be helpful!
Available Equipment
Most owned by ClintonEbadi; all available for shared use.
Wort Production
Bayou Classic KAB5 Low Pressure Propane Burner. 100,000 BTU/h super burner. MOAR POWER
2 20lbs Propane Cylinders Just a basic propane cylinder
- places to get propane refill: UHaul on Capital (north of 440), BJs on Old Wake Forest off Capital (south of 540)
2'x2' Paving Stone to provide a stable surface for the burner and protection for deck wood against drying out or scorching
Polarware 30 quart stainless steel brew kettle. Basic, but workable for full five gallon wort boils. LHBS recommended the low end kettle and reserving funds for a future purchase of a fancy ten gallon kettle.
Immersion Wort Chiller. Just a basic coiled copper tubing gadget.
Northern Tool Submersible Pump For circulating ice water through the immersion chiller in an attempt to save water. Cost about the same as the pond pump that didn't work, but a quick test was promising--the flow rate through the wort chiller looked as high as with the garden faucet. As of 2011-06-09 we have successfully cooled around 7 brews with the pump and it has yet to break--we can cool a five gallon batch to 74F in ~15 minutes using only 20 gallons of water and eight frozen 2L soda bottles. If it doesn't break in six more months I think I can recommend it.
48" Stirring Spoon That's what she said
Fermentation
Ranco Digital Temperature Controller for the fridge at Evergreen (Steve's)
3 6 Gallon Better Bottles (2 Steve's, 1 Clinton's)
3 Gallon Better Bottle for experimental batches (Steve's)
7 Gallon Glass Carboy
5 Gallon Glass Carboy for secondary fermentation
5 Gallon Mash Lautering Tun for masochism and all-grain batches Parts list, total cost ~$40. Make sure to check out a better guide to the actual construction.
2 1 Gallon Glass Jug for minibatches or starters
2 64oz Glass Jug (Rogue Dead Guy Ale Jug) for starters
Cooling system A pair of plant water drainage trays, tshirts, and a box fan... not as nice as a basement, but it actually works pretty well.
Airlock enough for all fermentors and one starter jug (with stoppers for the carboys)
Siphoning &c
Autosiphon Fancy and new with a smaller outer tube diameter
10' 5/16" ID Siphon Hosing
- Split with a venturi tube gadget for wort aeration
Faucet hose adapter. Because it's getting cold and outdoor faucets need to be turned off soon.
Bucket Filler. Homemade hose end with siphon tubing attached to make filling five gallons of water a lot less of a pain in the ass.
Bottling
6 gallon bottling bucket with a spigot
Bottling Cane with an auto shutoff and whatnot
Bottle Capper basic wing capper
Bottlecaps about 24oz (6-7 batches worth), brightly colored (5/1/11)
Drying Rack Plywood board with removable legs and holes for drying bottles after sanitization
Science!
Hydrometer for taking gravity readings
Floating Thermometer
Cylinder not graduated, but with a 100mL (maybe--have to double check this) line marked. Used when taking gravity readings.
Wine Thief a small thief to take non-returnable samples for gravity readings
The Thief to take gravity readings in the fermenter!
Books
Beer Captured. A recipe book of 150 clone brews. Helpful as a basic guide for various styles.
Radical Brewing. A so far excellent source of ideas on weird (and not so weird) beer styles
&c
Sanitizer Bucket a.k.a five gallon plastic bucket from Home Despot
6 Gallon Ale Pail retired as a collection bucket for wort runnings from the mash tun
Things That Don't Actually Work
Igloo Lunchbox Cooler The top being uninsulated turned out to be a serious problem: the cooler lost around 40⁰F within 30 minutes. It turns out, however, that a metal pot in the 170⁰F oven maintained around 160⁰F and did not get too hot after all.
Smartpond 155GPH Submersible Pump for circulating ice water through the wort chiller. Low flow rate (not surprising), and broke after two uses. Garbage.
NEEDED
More gadgets.
Like this one: Victoria Hand Mill, $30 after shipping. (out of stock) Or this one: Another hand mill, $23.77 after shipping.
Additions calculated using http://www.brewersfriend.com/water-chemistry/ which rounds to the nearest number... not so scientific, but good enough for our uses (3 4 5)
