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kellzey
Joined: 04 Aug 2011
Posts: 580
Location: Orlando, FL
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 Link Posted: Fri May 25, 2012 6:08 pm Post subject: Will no longer be a virgin |
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Looks like Memorial Day is it... The Inaugural Brew of Black Pug Brewing
I will try a simple Blonde Ale with flaked oats.
I am trying to make a copycat version of Somersault from New Belgium Brewery...
http://www.newbelgium.com/beer/detail.aspx?id=84ea39a5-9587-4ff9-b178-28ee10cb5c0f
My Recipe
Final Volume: 5 gallons
Adjust water chemistry...
9 lbs 2-row pale
1 lb 10LV Caramel
8 oz flaked oats
0.5 oz Cascade Hops 60 min boil
1.0 oz Cenennial Hops 15 min boil
0.5 oz Cascade Hops 5 min boil
Whirfloc tab
Mashin at 160
Steep at 148 degrees for 75 minutes
Mash out/Sparge at 168 degrees
Ferment with White Labs WLP001 California Ale Yeast
Using BeerSmith 2.0:
Should have an OG of 1.055
IBU should be 27.5
and color 5.4 SRM
ABV of 5.8%
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Last edited by kellzey on Fri May 25, 2012 10:27 pm; edited 2 times in total
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perogi
Joined: 12 Feb 2012
Posts: 850
Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
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| Link Posted: Fri May 25, 2012 8:34 pm Post subject: |
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ummm, New Belgium Brewery...
Make sure you don't underestimate your efficiency with your Kal Klone - I did that and now my American Amber is going to need a month or more to mellow out :-/ I would start at around 90% - ymmv
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silverspoons
Joined: 21 Dec 2010
Posts: 555
Location: Webster NY
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| Link Posted: Fri May 25, 2012 9:56 pm Post subject: |
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why are you mashing in so high at 168?
Silverspoons
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kellzey
Joined: 04 Aug 2011
Posts: 580
Location: Orlando, FL
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| Link Posted: Fri May 25, 2012 10:17 pm Post subject: |
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I guess I should really call that the strike water temp, not the mash in.... because it will equalize to around 148-150...
This is was BeerSmith is telling me based on the current temps of the air/equipment, etc. and volume of grains.
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I brew using electrons!
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kellzey
Joined: 04 Aug 2011
Posts: 580
Location: Orlando, FL
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| Link Posted: Fri May 25, 2012 10:26 pm Post subject: |
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Woops.... 160 degrees... not 168. Sorry... didn't catch that.
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kellzey
Joined: 04 Aug 2011
Posts: 580
Location: Orlando, FL
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| Link Posted: Sat May 26, 2012 5:25 am Post subject: |
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And upon further analysis... I'm still thinking "old school". LOL. I totally forgot that I'm going to be using the HERMS coil to get the mash to the desired temp. Duh.
Nevermind.
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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: Sat May 26, 2012 1:13 pm Post subject: |
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| kellzey wrote: | And upon further analysis... I'm still thinking "old school". LOL. I totally forgot that I'm going to be using the HERMS coil to get the mash to the desired temp. Duh.
Nevermind. |
You can still set the strike water temp to overshoot a bit if you like to save some of the ramp time. I've tried this a few times now. It doesn't save much time however.
I mention this in my Brew Day Step by Step article here: http://www.theelectricbrewery.com/brew-day-step-by-step
For example, if the mash temp is 152F normally I'd set the HLT to 152F and wait for the strike water to reach that temp and then dough in. The mash will be about 10 degrees below (because of the cool grain) but after less than 10 minutes of recirculating it's back up to 152F.
Now if I set the HLT to about 5F higher instead (157F), wait for 157F to be reached and then mash in, I then lower the HLT temp to the correct mash temp (152F). The mash starts at about 4-5F below where it's supposed to be and only takes about 4-5 minutes to "suck" heat out of the HLT water to equalize around 152F.
I've tried t both ways. Doesn't make any difference to the finished beer in my eyes. Overshooting may be a bit more risky as you have to remember to lower the temp after mashing in.
Kal
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