Brew Buddy Needed

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smbarrett3
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Brew Buddy Needed

Hey all,

 

New member here. I met some of you at last night’s chapter meeting and got a tour of the brewhouse from Jeff. Looking for a brew buddy in the next week or two. 

Experience wise, I’ve brewed 7 total batches. First was stovetop extract, then a few stovetop brew in a bag, then a few brew in a bag on propane burner with immersion chiller hooked up to a garden hose. So I’m comfortable with the process, with the exception of lautering as I’ve simply pulled out the grain bag after my mash. 

I think me tagging along on a day you’re also going to brew would work best, as the amount of handholding should be minimal. Mostly, I could use the supervision on the location of brewhouse equipment, any equipment I’ve never used before, and brewing best practices. 

I am also open to a collaboration or brewing something for the club keezer (if someone has a spare corny). Availability wise, 10/14, 10/20 and 10/21 work great. I would also consider weeknights. 

Please let me know if you’d be interested!  

Brandon Kessler
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Welcome to CHAOS!

Welcome to CHAOS!

I just made a reservation to brew on Sunday, 10/21, if you're interested in brewing then as well. I'd be happy to supervise you. Noon start, could be flexible though.

If so, go ahead and make a brewing reservation around the same time on either bays 2 or 4 - your choice. 

Do you have a recipe in mind? If you need any help with that stuff, just ask. I'm sure there are plenty of us that will be more than willing to chime in! 

-Brandon 

smbarrett3
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Awesome. Thanks Brandon! I

Awesome. Thanks Brandon! I just made a reservation for Bay 4 at noon, so I will see you there. Would you be able to help guide me on the mash-lauter-sparge process so I can leave my grain bag at home?

No, I don't have a specific recipe in mind and I appreciate anyone's input. While I'd like to branch out into the many interesting brewing styles, I think it's best to stick with what I know and know I could drink 5 gallons of, especially as I'm still learning how to brew. I will probably do a session-ish ABV 5-6% crushable pale ale. Soft mouthfeel, clean, neutral to dry on residual sugars, slight but still some bitterness, and pleasant hop aromas but not NEIPA crazy levels. Personal tastes, I think Chinook has a wonderful aroma. So any recipe recommendations that might fit that bill are appreciated!

smbarrett3
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Awesome. Thanks Brandon! I

Awesome. Thanks Brandon! I just made a reservation for Bay 4 at noon, so I will see you there. Would you be able to help guide me on the mash-lauter-sparge process so I can leave my grain bag at home?

No, I don't have a specific recipe in mind and I appreciate anyone's input. While I'd like to branch out into the many interesting brewing styles, I think it's best to stick with what I know and know I could drink 5 gallons of, especially as I'm still learning how to brew. I will probably do a session-ish ABV 5-6% crushable pale ale. Soft mouthfeel, clean, neutral to dry on residual sugars, slight but still some bitterness, and pleasant hop aromas but not NEIPA crazy levels. Personal tastes, I think Chinook has a wonderful aroma. So any recipe recommendations that might fit that bill are appreciated!

Brandon Kessler
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Yep, I can help with whatever

Yep, I can help with whatever you need.

Hmm. For a basic recipe that will give you some maltiness to support the Chinook I'm thinking the following:

15% Munich
10% Wheat malt
75% 2 Row

And if you wanted to add some more depth, you could throw in some Victory malt (5%), and subtract 5% from the 2 Row. OG of 1.055 / FG of 1.012 (5.7%). Or you could add some table sugar to dry it out a bit more from 1.012 to 1.010.

To add depth to the Chinook maybe you can throw either Centennial in or Casade (or both) as well. Straight Chinook works too. Chinook & Centennial are both quite bitter so you won't need much.  You can go with a "traditional" 60-30-10" minute hopping schedule. Or these days I prefer 30-10-flameout. Or 10 and flameout. The choice is yours.

Have you used BeerSmith before? (no worries if not).

smbarrett3
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I like that grain bill,

I like that grain bill, thanks.

I have BeerSmith on my phone and have played around a little but haven't yet used it for a brew. I had used Brewer's Friend online tools for target gravities, color, boiloff/dilution, so I'm fairly familiar with some of the tools but it looks like BeerSmith has all this built into a convenient platform.

It seems like some traditional hopping methods can be a bit wasteful, especially when it comes to aroma since it will boil away. I'm most interested in whirpool hopping/steeping at a somewhat lower temperature (150 F) to wake up the hops and get the oils dancing without boiling away their aroma. For bittering, I'm interested in first wort hopping. I've never tried it but I've read it can provide a smoothness to the bitterness and I'm leaning toward a traditional bittering hop to avoid any harshness from the citrusy American hops. 

Jeff W
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Steve, you may want to pick

Steve, you may want to pick up a copy of Brewing Classic Styles. The recipes are all on point and perfect for brewers who are just starting out.

Try brewing the pale ale or IPA recipe in the book. Either recipe is a great representation of an American pale ale.

Brandon Kessler
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+1 on the Brewing Classic

+1 on the Brewing Classic Styles book - it's a classic! 

If you want to work in a first wort hopping that works. And as far as steeping the hops in the whirlpool at a lower temperature - I suggest 180F. Any lower than that and you won't extract much & the beer might turn out too sweet (like a NEIPA). Although I'm sure that others at the club have their own opinions on that temperature.

James Faircloth wins a lot of beer competitions (club member), and I believe he uses 180F when using whirlpool hop additions. I personally just add them at flameout and whirlpool. 

smbarrett3
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I appreciate the

I appreciate the recommendation on Brewing Classic Styles. I am #1 in line at the Chicago Public Library for this book, so I should have a copy to peruse soon. I guess my concern with brewing a true classic style is that the commecial example for Pale Ale in the BJCP guidelines is Sierra Nevada which I've always found to be uninspiring. Maybe my concerns are unfounded but I don't want to end up with 5 gallons of something I don't like.

Brandon Kessler
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Ok, based on what we talked

Ok, based on what we talked about ... you can do a 1st wort hop addition & a whirlpool addition, both Chinook. You grain bill is listed below either you choosing one with or without Victory malt. We have 2 row at the brewhouse that you can purchase, but we're out of wheat and don't have Munich or Victory.

*edit: we also have SA05 yeast for purchase as well. But if you want to switch it up and use a different variety go right ahead!

1/2 oz Chinook FWH and 1oz Chinook for a 20min whirlpool. OG: 1.055 / FG: 1.012 / IBUs: 43

WITH Victory:
8.1# 2 Row
1.74# Munich
1.16# Wheat Malt
0.58# Victory

WITHOUT Victory
8.58 # 2 Row
1.72# Munich
1.14# Wheat Malt

smbarrett3
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Brandon,

Brandon,

I like the recipe with the Victory. Thanks so much for the help. I am cool with 05 yeast. So that would be either direct pitch or rehydrating right, versus a full blown starter.

So malts (all but 2 row), hops and my carboy/airlock is all I need to bring? Brewhouse has the rest?

 

Brandon Kessler
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Correct, you can either

Correct, you can either direct pitch or rehydrate. Most people would just pitch one packet with good results for that gravity. However, there's good argument to pitch two. Up to you.

You got it! 2oz of Chinook, other malts than 2 row, and your fermenter & airlock is what you need.