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smaillet
Joined: 04 Jun 2018 Posts: 5
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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: Tue Jun 05, 2018 12:35 am Post subject: |
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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.
It could also have to with grain maximum yield. See: http://www.theelectricbrewery.com/FAQ#What_sort_of_efficiency_do_you_achieve_with_your_setup_
Thanks for the compliments! Glad to hear it's worked out well for you! Happy brewing!
Kal
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My basement/bar/brewery build 2.0
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chastuck
Joined: 06 Oct 2013 Posts: 193 Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
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Link Posted: Sun Dec 02, 2018 1:12 am Post subject: |
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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?
_________________ "And the only time I feel alright is when I'm into drinking. It sort of eases the pain of it and levels out my thinking". Lyric extract "From Clare To Here" by Ralph McTell.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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 02, 2018 5:18 am Post subject: |
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I would usually rehydrate dry yeast in room temp water.
Kal
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My basement/bar/brewery build 2.0
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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Fri Feb 08, 2019 5:35 pm Post subject: |
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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
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Fri Mar 08, 2019 7:52 pm Post subject: |
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If I'm unable to cold crash the beer much colder then 55 degrees or so - will the gelatine still be helpful in clearing the beer and easy to remove when racking?
And is it even worth bringing the beer down to this temp if i can't get much lower?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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: Fri Mar 08, 2019 9:14 pm Post subject: |
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alphakry wrote: | If I'm unable to cold crash the beer much colder then 55 degrees or so - will the gelatine still be helpful in clearing the beer and easy to remove when racking? And is it even worth bringing the beer down to this temp if i can't get much lower? |
Whenever I use gelatin on beers like this that I want very clear, I use it at room temp. Some say it'll work better with colder beer probably because it also gets rid of chill haze.
Kal
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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Tue Apr 09, 2019 2:13 am Post subject: |
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what about fermenting this beer under pressure? I was thinking that I'd let the gravity drop to around 1.020 and then slap on a spunding valve / prv manifold to let it start to naturally carbonate, to cut down on the time it'll take to reach my glass!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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: Tue Apr 09, 2019 12:42 pm Post subject: |
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Sure, you can do that. You can do that with any beer. Keep in mind that this beer is supposed clean tasting and will benefit by conditioning for a month or two near freezing before serving. So while you may shave some time off fermentation by doing it under pressure, the beer will still be best if left alone and cold for some time after that...
Fermenting under pressure is (in theory) also supposed result in an overall reduction in yeast ester and fusel production, so maybe that conditioning time is lessened as well? Haven't tried it so I can't confirm...
Kal
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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Sat Oct 19, 2019 4:23 pm Post subject: |
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Recipe variation. Use up to 10% of the Pils malt and toast in the oven. Set oven to 350F. Spread the malt on a cookie sheet. When oven is ready, toast for 10 minutes. Allow the malt to cool, mill and follow the recipe as written.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Fri Jan 24, 2020 12:33 am Post subject: |
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As I've previously posted 10% of the Pils malt toasted in the oven. Turned out excellent.
Brewed November 30, 2019, kegged January 21, 2020. Enjoying January 23, 2020.
I know the tap is a "Toasted Lager" and I'm serving an ale. I wasn't able to find a "Toasted Blonde Ale" and I think the tap looks cool.
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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Fri Mar 11, 2022 3:48 pm Post subject: |
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@Kal
In the current posted recipe, I was wondering why you ended up taking out the "touch of Carapils®/Carafoam® for mouthfeel" that you had mentioned in comments.
What did you ultimately feel about that addition that it didn't make it into the final recipe?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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: Fri Mar 11, 2022 4:28 pm Post subject: |
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alphakry wrote: | @Kal
In the current posted recipe, I was wondering why you ended up taking out the "touch of Carapils®/Carafoam® for mouthfeel" that you had mentioned in comments.
What did you ultimately feel about that addition that it didn't make it into the final recipe? |
I think you're referring to the comment I made here in May 2013?: http://www.theelectricbrewery.com/forum/viewtopic.php?p=299551#299551
That was 9 years ago so that's going back a ways!
It was just a variation I did, that was different from the posted recipe Blonde Ale recipe. I didn't take out the carapils from the original recipe. I simply brewed the original posted recipe slightly differently, for experimentation. Experimentation is good! Feel free to brew a beer any way you like.
Cheers!
Kal
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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Fri Mar 11, 2022 5:17 pm Post subject: |
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ya of course, fair enough. just wondered what ever came of the carapils addition. i don't know if you ever provided your thoughts or feedback.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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: Fri Mar 11, 2022 6:45 pm Post subject: |
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I'm not sure if I posted a follow up, doesn't appear that I did. The addition of carapils/carafoam would add a bit of 'fullness' or body to the beer. How much depends on how much you use.
Kal
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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Fri Jul 28, 2023 12:09 pm Post subject: |
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Hi,
This is a favorite around my place as well. I am getting ready to brew it again in a few days. I was wondering if adding some bitter orange peel would be a bad thing? I would just brew the witbier but I already have my ingredients for this one on hand.
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 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: Fri Jul 28, 2023 12:17 pm Post subject: |
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nickey wrote: | This is a favorite around my place as well. I am getting ready to brew it again in a few days. I was wondering if adding some bitter orange peel would be a bad thing? I would just brew the witbier but I already have my ingredients for this one on hand. |
It's never a bad thing to experiment. I've only ever added bitter orange peel to my witbiers but haven't in years as I find the yeast adds enough flavour for me, but that's just me. Certainly try it if you're curious. Let us know how you like it!
Kal
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