Dry Versus Ferment Hopping

[_HOME_BREW_WALLACE_]

wallace
if you want the base ingredients list i will post it for you
please try to brew along the same time frame and heat requirements

Well........

 

[jonocarroll]

no i have noo! planes to import hops from china

It's already been suggested that you could use a boat...

I really hate to ask this, but when you say you 'smashed' the beer with NS, do you mean you added lots, you made a Single Malt And Single Hop beer, or some other definition that a trained team of linguists wouldn't guess at?

 

[speedie]

QB
no i used heaps of hop single variety and yes it wasnt all pale malt
so if you would like to try this brew ask
it is a shame that you missed by one day you could have been a halloween baby like me

wallace do you wont this formula or well!!
SPEEDO
:icon_chickcheers:

 

[Malted]

QB
no i used heaps of hop single variety and yes it wasnt all pale malt
so if you would like to try this brew ask
it is a shame that you missed by one day you could have been a halloween baby like me

wallace do you wont this formula or well!!
SPEEDO
:icon_chickcheers:

Speedster, I thought Wallace made it quite clear in post #278 "what was the grain bill? What volumes and how much hops were added?" His later comment of "Well......." would seem to me to imply to me that what he was really saying was, 'ok I am still waiting for you to post it since you said you would'.

I too would be interested to see the recipe that you used, please post it. I should like to see your grain bill, water volumes, mash temperatures, mash times, time of wort boil, amount of hops added and when, yeast variety, fermentation temps & times, did you use a secondary fermentation and if so how did you go about it - you know what I mean, a full recipe.

Let's make it clear: yes, please post the full recipe here.

 

[gregs]

He doesnt have a recipe.

He doesnt brew beer.

He drinks beer and misquotes beer magazines ect.

 

[speedie]

malted i will get over to my workshop/brewey and get that formula for you

remembered that i posted it on another site
this is a reduced version of my 400 litre batch but i am sure that if followed it will be as good

"Formulation" for "Dusty Nelson"
Target knockout volume of 22 litres
Target gravity 1060 or 15 degrees Plato
Based on system extract efficiency of 70%
Desired Plato 15 degrees
Kgs = 15 x 22 / 70 = 4.71 K/gs
Potential alcohol @ 75% attenuation = 1060 1010 / 6.6 %av

Grain bill 4.25K/gs of pale malt (Kirin)
.112 K/gs of wheat malt JW
.336 K/gs of crystal malt JW
.022 K/gs of black malt JW
.112 K/gs of rye wyermann malt JW

Mash water 10 litres from 2.0 litres to one K/g of grain
Sparge water 19.6 liters of scheme water
let it stand overnight to liberate chlorine and next day adjust Ph with food grade phosphoric acid to 5.5 Ph
This will be a stiff mash and must be stirred during steps
Heat water to 56 degrees and dough in hold @ 53 degrees for 20 Mins
Raise to 64 degrees and hold for 60 Mins
Raise to 71 degrees and hold for 10 Mins
Raise to 81 degrees and transfer to sparge vessel
Run to kettle when particulate has cleared
Sparge with ph adjusted water @ 77 degrees

Boil time one hour after collection of all wort into kettle

Hop selection
22 Grms nelson sauvin @11.5 % AA in boil for 45 Mins
35 Grms nelson sauvin @11.5 % AA in boil for 10 Mins

Yeast selection US 05 @ 76% attenuation
Ferment @ 16 degrees for approximately 5-6 days
Transfer off yeast after completion of fermentation into Co2 flushed fermenter and add 35 Grms nelson sauvin @11.5 %


After completion of fermentation rack of hops into Co2 flushed fermenter
And cold settle @ 2 degrees for two weeks then transfer to
Co2 flushed kegs and force carbonate
Dispense under pressure via Pluto tap and enjoy

To convert this to 400 litre brew divide 400 by 22 for multiplier of 18.8
Then use to multiply the above grain and hop bill
this brew is slightly different from the last one as it was kettle hopped
Then the last hop addition was put into primary fermentation
After some discussion with fellow brewers it was decided to cut kettle hopping and to dry hop in secondary or conditioning time
The current brew has apricot fruit to it followed by some citrus to bitter profiles
Lovely nose
Colour is deep copper
Head magnificent with very good lacing

Speedie

All comments welcome good luck malted and wallace
gregs so i sit around and post from miss quotes from mags you tosser :icon_vomit:

 

[_HOME_BREW_WALLACE_]

wallace do you wont this formula or well!!
SPEEDO
:icon_chickcheers:

Come'on speedo mate........ Whats the recipe Errrrrrr, FORMULA????

edit: 2 MINS TO LATE........ :icon_cheers: