Thanks for the quick answer Kal. That makes perfect sense. Should have figured that out by myself
As for my second question, any idea why Brewer's Friend calculates the OG for this beer at 1.054 as opposed to 1.048 (see screenshot). As far as I know, I've entered all the parameters exactly like you've got them on your recipe page (95% efficiency). When going through the same exercise with your Electric Pale Ale, I get the same numbers.
Back in Febuary, my friend and I decided that we were going to build our own brewery. He had never done any type of home brewing before. I had done a number of kits a few years back but this would by my first time doing all grain. After doing a bunch of research, watching a lot of youtube videos and gathering as much information as I could possibly absorb, I landed on your site. I was so happy to find such concise information organized so well. We basically took your blueprint and built our brewery based on all the information on your site. You've built this tremendous library and have done a great service to the home brewing community and for that I thank you.
We have brewed our first 2 batches (Blonde Ale and Electric Pale Ale) and all things considered, both brew days went pretty well. We are still learning and there are a number of kinks to work out but we are really enjoying it. Both batches are currently in fermenters and we can't wait to taste them.
I just wanted to take a moment to thank you. There is a lot of information out there on the internet and it's easy to get overwhelmed. It was such a relief to a resource that had it all neatly organized in a manner that was so easy to follow. Your efforts are certainly appreciated.
Joined: 12 Dec 2010 Posts: 9673 Location: Ottawa, Canada
Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Janet's Brown, Maibock, Kolsch, Russian Imperial Stout, Black Butte Porter
Working on: West Coast Blaster (American Red IPA)
Link Posted: Tue Jun 05, 2018 12:35 am Post subject:
smaillet wrote:
Thanks for the quick answer Kal. That makes perfect sense. Should have figured that out by myself
No worries - you're not the first to ask so I've updated all the recipes now to hopefully make it clearer that it's the style guidelines.
Quote:
As for my second question, any idea why Brewer's Friend calculates the OG for this beer at 1.054 as opposed to 1.048 (see screenshot). As far as I know, I've entered all the parameters exactly like you've got them on your recipe page (95% efficiency). When going through the same exercise with your Electric Pale Ale, I get the same numbers.
Afraid not. I've never used their software. My only guess is something to do with your boil off rate maybe as that's not something I see listed in your screenshot? Make sure that it knows you're getting 12 gallons post boil.
Joined: 06 Oct 2013 Posts: 180 Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
Link Posted: Sun Dec 02, 2018 1:12 am Post subject:
I'm going to brew this recipe as the lager version and use W-34/70 dry yeast. I was wondering about the rehydration aspect of the yeast. Normally to rehydrate dry yeast I would use sterile water or wort at roughly 70F. Meanwhile of course before pitching I have cooled the wort down to around 50F. I have heard that pitching a warm yeast into a colder wort would send it to 'sleep'. Do I have to cool the rehydrated yeast mixture down to the wort temperature before pitching into the wort?
Link Posted: Fri Feb 08, 2019 5:35 pm Post subject:
looking at hallertau hops, I see a few varieties such as Blanc, Hersbrucker, Mittelfruh and Tradition.
I'm guessing you typically use the latter variety, such as what Morebeer sells _________________ painfully aware of his inexperience and the questions that come due to it...
Joined: 12 Dec 2010 Posts: 9673 Location: Ottawa, Canada
Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Janet's Brown, Maibock, Kolsch, Russian Imperial Stout, Black Butte Porter
Working on: West Coast Blaster (American Red IPA)
Link Posted: Fri Feb 08, 2019 6:14 pm Post subject:
Correct.
Hallertau, Hallertauer and Hallertauer Mittelfrüher are all names for the original German Hallertau variety.
In German, the addition of "er" means where something or someone originated.
You could use any of these really (even though they'll be slightly different):
I purposely wasn't overly specific in the recipe as I frankly don't think it matters. Not that it won't taste different, but that the different is subjective and personal. All will be good and it's going to be a matter of taste if you prefer one over the other. I'm simply recommending a noble German hop, preferably of the Hallertau variety. If there's a different noble hop you prefer, but all means go for it. I sometimes use (American) Crystal myself as it's close to noble and clean tasting.
That said, in this recipe with only 60 min hops, there won't be a ton of hop flavour - mostly bitterness.
Hallertau Blanc is completely different, more of an American style with pineapple and grape. You could certainly use that too of course but it wasn't what I had in mind. I went with something more noble/old school.
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