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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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: Thu Mar 14, 2013 6:16 pm Post subject: |
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huaco wrote: | Did I miss something about a "Competition" Are you brewing this specific way to stay within the confines of rules for a competition? |
Yup! It's an APA competition for our local brewing group. The grain bill is more or less set, the starting gravity set, yeast choice is US-05/WLP001/WY1056. 5 different hops are allowed in any combination and amount you like but it's supposed to be 40 IBU. I figured I'd try something completely different. Without someone sending it off for analysis, there's no way someone can prove or disprove it's 40 IBU.
Kal
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My basement/bar/brewery build 2.0
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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Ben58
Joined: 14 Aug 2011 Posts: 409 Location: Hamilton, Ontario
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Link Posted: Thu Mar 14, 2013 9:01 pm Post subject: |
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I've done the hop stand on our Hoppily Married the last 2 batches. i moved the flame-out hops to addition at 180 and stand for 30 minutes. Definately notice a better aroma and flavour!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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: Thu Mar 14, 2013 9:09 pm Post subject: |
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The 90 minute mash is done so the HLT temperature raised from 150F to 168F to perform a mashout. No valves or hoses are touched. The mash will automatically rise in temperature.
15 minutes into the mash-out, the HLT has already reached and is holding at 168F, and the mash has gone from 150F to 162F:
The entire mashout-out took approximately 20 minutes and then sparging starts.
168F water is deposited on top of the grain mash in the MLT:
Sweet wort coming out of the bottom of the MLT is collected in the boil kettle:
The sweet work is perfectly clear after having been circulated through the mash grain bed (which acts like a filter) for 90 minutes.
Kal
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My basement/bar/brewery build 2.0
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Thu Mar 14, 2013 9:19 pm Post subject: |
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You are making me quite jealous... This play-by-play brew day and here I am... at my desk!
Looks great Kal!
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Thu Mar 14, 2013 9:22 pm Post subject: |
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Yeah but working at a desk on a computer all day long allows us to brew vicariously....
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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: Thu Mar 14, 2013 9:28 pm Post subject: |
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huaco wrote: | This play-by-play brew day and here I am... at my desk! |
So am I! For the most part.
I find brewing on this setup very little work, especially in a dedicated room. There's really very little to do up until the boil and then you can start cleaning things (like the mash tun). Still not overly busy though. Most of the work I find is the night before when I get the recipe straightened out, measure out/mill the grain, measure the salt additions, measuring out hops, etc.
Kal
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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: 11121 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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Holter
Joined: 07 Oct 2011 Posts: 221 Location: Los Angeles, Ca
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Link Posted: Fri Mar 15, 2013 1:10 am Post subject: |
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A Thursday brew day. Fantastic! Are you going to get to taste the other beers at the competition Kal? If so that will be an awesome comparison - this competition with limited ingredient variables is like the perfect marriage for your experiment. Very very awesome.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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Holter
Joined: 07 Oct 2011 Posts: 221 Location: Los Angeles, Ca
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Link Posted: Fri Mar 15, 2013 1:22 am Post subject: |
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Thats great. Ive been pushing our local homebrew club to organize an APA thing kind of like what your group is doing. I want to regulate all of the ingredients and processes as much as possible. Same grains, same yeast, same ferm schedule, mash temp, etc. Same hop schedule but every brewer uses different hops with the same targeted IBU. Im far too impatient to do all of the beers myself but i think it would be fun to see what flavor and aroma characteristics each different hop gave. You will kind of get the same payoff with yours.
_________________ Holter
LABeerFan.com
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mvakoc
Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO
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Link Posted: Fri Mar 15, 2013 1:35 am Post subject: |
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Kal,
My takeaway, given your photos earlier in this thread, is how do you have such a stunningly clean hopstopper? I have certainly not had the satisfaction you have had in the ability of this device -- I feel I have too often left too much wort in the kettle. I do know that despite my best efforts of scraping, spraying, and PBWing my hopstopper, it certainly does not look as clean as that photo above. Do you "refresh" this periodically? Just wondering because, as some others have experienced, the only difficulty I have is pulling the full amount of potential wort.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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: 11121 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: 11121 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: 11121 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 15, 2013 2:41 am Post subject: |
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mvakoc wrote: | My takeaway, given your photos earlier in this thread, is how do you have such a stunningly clean hopstopper? I have certainly not had the satisfaction you have had in the ability of this device -- I feel I have too often left too much wort in the kettle. I do know that despite my best efforts of scraping, spraying, and PBWing my hopstopper, it certainly does not look as clean as that photo above. Do you "refresh" this periodically? Just wondering because, as some others have experienced, the only difficulty I have is pulling the full amount of potential wort. |
About once a year I give it a good soak in oxyclean. Turns out I just did it recently...
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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 15, 2013 4:48 am Post subject: |
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Filling the fermenters:
Got about 11 gallons total. The massive amount of hop sludge in the boil kettle sucked up a good gallon of wort.
Hop Stopper showing the level of hop sludge:
Reminds of me of the kind of sludge I get when I brew Pliny the Elder. Similar but different... the sludge this time was not as light. It was more compact.
All cleaned up:
Heading to the bar for a beer (and to post this):
So how does the wort taste? Very hoppy as you would imagine, but not a bitter as when I've made other extremely hoppy beers such as Pliny or HopSlam. The aroma is over the top.
Yeast has been pitched (WY1056 in one fermenter, US-05 in the other) so time will tell if the aroma/flavour subsides from fermentation.
Stay tuned!
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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skelley
Joined: 24 Feb 2012 Posts: 210 Location: brookfield, wisconsin
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Link Posted: Fri Mar 15, 2013 1:14 pm Post subject: |
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The sludge at the bottom of you BK is amazing. Were you able to draw wort off to that degree or did you drain some before taking the picture. I have never been able to suck that much wort off of the hops with my hop stopper. Do you skim the HOT break at the start of the boil?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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 15, 2013 1:26 pm Post subject: |
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skelley wrote: | The sludge at the bottom of you BK is amazing. Were you able to draw wort off to that degree or did you drain some before taking the picture. I have never been able to suck that much wort off of the hops with my hop stopper. |
I didn't drain any other than through the dip tube. There's 16 oz of hops in there so it soaks up/hides a lot of wort. I think I lost a full gallon to hops alone!
Similar to when I made Pliny which had even more (23 oz):
When I took that Pliny picture it was immediately after only using the Hop Stopper to drain but you have to really slow it down at the end. Sometimes (such as last night) it was getting late and I was going to be short on wort, once there was only a few cups left I threw in my old Blichmann hop filter screen (you can see it here) and got out the last little bit fast. The Blichmann one is no longer available as it gets clogged / passes bits really easily since the holes are so big, but it works great to get that last pint or two out if you're in a hurry or going to be short. I tilt the kettle when I do this so the wort pools in one side.
Quote: | Do you skim the HOT break at the start of the boil? |
A bit. Not much actually as I was distracted posting pictures (I shoot with a DSLR in RAW format and then getting them online is a 3-4 step manual process of developping with Phase One Pro, editing slightly with PhotoShop, then uploading). It's amazing how much extra work doing that adds!
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!
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