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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Spike Innovations TheElectricBrewery.com manufacturer
Joined: 26 Feb 2011 Posts: 245 Location: ME
Working on: Your Brewery!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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twallin
Joined: 15 Sep 2012 Posts: 4
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Link Posted: Sun Dec 16, 2012 7:47 pm Post subject: |
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First off thanks for posting this recipe Kal, it turned out great. I buy Torpedo regularly and it is one of my favorite 2 APA's, Ninkasa TD being the other. I felt like aroma and bitterness were pretty close. I didn't get the maltiness of a torpedo though. I tend to copy most of your processes, you have a way for explaining things that click for me easier than in the books. Anyways, I assumed that you add your crystal when you mash, but I have also read you can also add it just for the sparge since it is highly modified. How do you do it? Also do you think I could improve on maltiness if I added more of the 60L or another crystal? ~Happy Holidays~
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sun Dec 16, 2012 8:04 pm Post subject: |
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What were the starting/ending gravities of your beer?
It's hard to give suggestions as it depends on really what you mean by 'maltiness'. You could replace the 2-row with something like Maris Otter, or bump up the 60L crystal to maybe 8-10%, or increase the mash temp to 155-156F if you found that yours finished too dry (below 1.014).
I've always mashed highly modified malts like crystal right in the mash from teh start, simply because it's the easist and doesn't disturb the grain bed and it they're part of my pH adjustment (they help bring the pH down).
If you do make some changes by all means let us know what you tried and how it turned out.
Kal
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My basement/bar/brewery build 2.0
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twallin
Joined: 15 Sep 2012 Posts: 4
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Link Posted: Mon Dec 17, 2012 3:01 pm Post subject: |
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OG 1.061
FG 1.008
Don't get me wrong I feel like I made a great clean beer, really tastes like a west coast APA. I am still a rookie brewer, so I get a little cautious about making changes to recipes and processes. Sometimes I forget that you can change the flavor of your beer just by changing your processes slightly. It might be a while until I brew this again since citra hops are a PITA to find right now, but I will keep you posted.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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wubears71
Joined: 14 Mar 2012 Posts: 278 Location: Webster Groves, MO
Drinking: Keg 1- Hefenweizen, Keg 2- Vanilla Scotch Porter, Keg 3-Munich Helles
Working on: Stinky IPA
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Link Posted: Mon Dec 17, 2012 4:11 pm Post subject: |
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Spike Innovations wrote: | this is one of my favorite store bought brews as well, especially now since they have it in the 16oz cans! (I'm a sucker for beer in cans thanks to oskar blues) |
We actually did the automation for the Oskar Blues expansion. My brother led the project and its pretty sweet! I wish I could post pictures, but that is confidential info. O well.
_________________ I am 275 lbs of chiseled half fat and half muscle.
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PaulJame
Joined: 03 Jul 2012 Posts: 3
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Link Posted: Mon Feb 25, 2013 2:25 pm Post subject: |
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Hello...
I made that recipe... Great beer!
But my gravity seems a bit off :
OG 1.058
FG 1.023
What could I do to improve that? Mash temp?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Feb 25, 2013 2:32 pm Post subject: |
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PaulJame wrote: | Hello...
I made that recipe... Great beer!
But my gravity seems a bit off :
OG 1.058
FG 1.023
What could I do to improve that? Mash temp? |
1.023 is high. I think the beer would be too sweet tasting.
If you followed the original instructions exactly, then there's likely something about your process that could use improvement. This would not be directly related to this beer or recipe.
We need more information:
- Take a look at the original recipe. Did you change anything? Possibly by mistake? (ex: Too much crystal malt will make a beer overly sweet as it doesn't ferment out).
- What was the mash temp?
- How much yeast did you pitch? How old was it? What yeast was it?
- How long has it been fermenting?
- At what temp did you ferment?
- Was the fermentation temp stable?
- How did you aerate? For how long?
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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PaulJame
Joined: 03 Jul 2012 Posts: 3
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Link Posted: Mon Feb 25, 2013 3:52 pm Post subject: |
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kal wrote: |
We need more information:
- Take a look at the original recipe. Did you change anything? Possibly by mistake? (ex: Too much crystal malt will make a beer overly sweet as it doesn't ferment out).
- What was the mash temp?
- How much yeast did you pitch? How old was it? What yeast was it?
- How long has it been fermenting?
- At what temp did you ferment?
- Was the fermentation temp stable?
- How did you aerate? For how long?
Kal |
I did some changes... We dont have Crystal 60L here, so I use Caramunich II (http://www.northernbrewer.com/shop/weyermann-caramunich-ii.html)
And I changed Cystal hop with Mt. Hood!
So I got :
2 Row : 95,3%
Caramunich II : 4,7%
- The mash temp was like your recipe ... But I did not do mash out...
- 20g Safale 05 to 6.6 gal
- Fermenting for 3 weeks at 67F (stable)
- Manually aerate for 5 minutes
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Feb 25, 2013 4:00 pm Post subject: |
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Caramunich II is a 46L crystal malt so that is certainly close enough. Doesn't affect fermentation outcome at all since you're still using 4.7% like the recipe calls for.
Hops do not matter as far as final gravity is concerned.
Not doing a mashout may only affect your sugar extraction efficiency so your OG may be lower. Won't affect fermentation.
Speaking of which, your OG is much lower (1.058 instead of 1.069). Did you not account for your system's efficiency when you calculated how much malt to use? The numbers I provide are for a setup with 95% efficiency like mine. You need to adjust the amounts to compensate if your setup does not achieve 95%.
Why 20g of US-05 yeast instead of the 36g I recommend? What size batch where you making?
How old was the yeast? Did you hydrate it first?
When you say "manually aerate" what exactly does that mean?
The more detailed information you can provide, the better we can help.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Mon Nov 17, 2014 9:09 pm; edited 1 time in total
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PaulJame
Joined: 03 Jul 2012 Posts: 3
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Link Posted: Mon Feb 25, 2013 4:14 pm Post subject: |
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kal wrote: | Caramunich II is a 46L crystal malt so that is certainly close enough. Doesn't affect fermentation outcome at all since you're still using 4.7% like the recipe calls for.
Hops do not matter.
Not doing a mashout may only affect your sugar extraction efficiency so your OG may be lower. Won't affect fermentation.
Speaking of which, your OG is much lower (1.058 instead of 1.069). Did you not account for your system's efficiency when you calculated how much malt to use? The numbers I provide are for a setup with 95% efficiency like mine. You need to adjust the amounts to compensate if your setup does not achieve 95%.
Why 20g of US-05 yeast instead of the 36g I recommend? What size batch where you making?
How old was the yeast? Did you hydrate it first?
When you say "manually aerate" what exactly does that mean?
Kal |
I adjusted to 70% efficiency (with BeerSmith) ... With 70% I got pretty close OG in all recipes i did so far...
My batch is 6.6 gal only... I did not hydrate ... And I dont remember the yeast age... Bought same day that I brewed the beer....
I splashed the wort on the fermenter, closed it and agitated that for 5 minutes...
Paul
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Feb 25, 2013 5:07 pm Post subject: |
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20g of yeast into 6.6 gallons may be a bit low at the original target gravity of 1.069 if you don't hydrate, but barely. You're at 1.058 so I wouldn't worry about the amount pitched. It's likely fine.
I don't know how you aerated exactly (stirred with spoon? Poured back and forth between buckets? Something else?) but maybe you didn't aerate enough? Really hard to say. I've always found it hard to aerate by hand.
Could have been really old yeast too. You may have purchased the yeast at the same time but that doesn't tell us the manufacturing/expiry date. I've seen stuff 2 years past expiry on retailer shelves.
It's most likely a combination of things. Maybe you didn't mash at the temp you thought you mashed at? Maybe your thermometer is broken or mash temp was not consistent if you did not have a system that recirculates, or you were measuring incorrectly.
FG of 1.023 is way too high so there's something wrong somewhere or there's something you're doing incorrectly and may not realize it. This is not something you can fix by changing the mash temp. The problem is that you don't know where the issue is or what you may have done wrong so it's hard for someone else pinpoint.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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nvrstck
Joined: 24 May 2013 Posts: 2
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Link Posted: Fri May 24, 2013 4:23 pm Post subject: |
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PaulJame wrote: | Hello...
I made that recipe... Great beer!
But my gravity seems a bit off :
OG 1.058
FG 1.023
What could I do to improve that? Mash temp? |
I think your most likely culprit is yeast health -your yeast colony didn't grow large enough because they ran out of oxygen from under-aerating. It is very common for high gravity (>1.050) brews to stop fermenting around 1.020 without proper aeration. I've had this problem plenty of times. The solution is to properly aerate your wort when pitching, preferably with oxygen and SS aeration stone AND aerating your wort again 18 hours after pitching. Some additional problems could be underpitching, improper temperature control, nutrients available for yeast (zinc, nitrogen, and simple sugars) but both of those can usually be taken care of by giving your yeast lots of oxygen during their growth phase. The higher the gravity you brew, the more important it becomes to use pure oxygen since mechanical aeration or even aquarium pumps can only do so much. For a beer that has stalled, you can attempt to get it going again by increasing temperature to high end of your yeast's range and adding 3oz corn sugar and water boiled and cooled to give your yeast some simple sugars to get going again. Simply pitching more yeast doesn't always work. Hope that helps.
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juic
Joined: 31 Jan 2013 Posts: 49
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Link Posted: Sat May 03, 2014 4:14 am Post subject: Torpedo |
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I may have missed it and if I did sorry. But his many gallons does this make?
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juic
Joined: 31 Jan 2013 Posts: 49
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Link Posted: Sat May 03, 2014 4:30 am Post subject: |
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Ha never mind I'm blind.
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blazinlow86
Joined: 15 Jan 2017 Posts: 104 Location: vancouver bc
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Link Posted: Sat Aug 12, 2017 1:48 am Post subject: |
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Did a 12 gallon batch of this 4 weeks back. Hit the numbers dead on and pitched a 5 litre starter or wlp001 and aerated with pure 02. Transfered with a closed system and wow this one came out very nice. It's really balanced and clean. Highly recommended. Thanks as always kal
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11119 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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