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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through August 04, 2007 * Grain, Yeast, and Hops in Stock < Previous Next >

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James
New Member
Username: Jnmayer

Post Number: 1
Registered: 07-2007
Posted From: 67.176.194.39
Posted on Wednesday, July 25, 2007 - 10:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Greetings,

I've been visiting this board for a couple years now. I posted a couple times, but I had to register again. Anyway, I'm posting my inventory for your viewing.

I'm interested, mainly, in recipe suggestions. I would tell you what I normally brew, but I bet you could guess from my list. I merely need to get out of my brewing slump. I should say, though, that I'm a bit of a budget brewer. That is to say, I'd rather use the inventory I have right now.

Here it is:

140# Maris Otter
5.5# Victory
2# Cara-red
3.4# Rye Malt
2.6# Crystal 120
1# English Brown
.8# Black Roasted Barley
1# Special B
.7# Crystal 60
.8# Chocolate Malt
.4# Weyermann Smoked Malt (and this stuff is old...I almost throw it out every time I brew)
3# Flaked Oats
2# Aromatic

12oz Amarillo Pellets
1# MtHood Pellets

3 packs of Safbrew S33
1 pack of Safbrew T58
8 packs of Safale US05

Thanks for your assistance.

Cheers!

James
 

Sand
Intermediate Member
Username: Sand

Post Number: 303
Registered: 03-2003
Posted From: 209.173.170.10
Posted on Wednesday, July 25, 2007 - 11:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This would be a good beer.


A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.065 Plato: 15.89
Anticipated SRM: 11.1
Anticipated IBU: 54.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.7 11.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.3 0.50 lbs. Crystal 120L 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Mt. Hood Pellet 6.50 44.7 60 min.
0.50 oz. Amarillo Gold Pellet 10.00 6.1 15 min.
0.50 oz. Amarillo Gold Whole 10.00 3.5 5 min.
1.00 oz. Amarillo Gold Whole 10.00 0.0 Dry Hop


Yeast
-----

us05


Mash Schedule
-------------

Mash Type: Single Step

Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 0
 

Chumley
Senior Member
Username: Chumley

Post Number: 4978
Registered: 02-2003
Posted From: 63.227.169.136
Posted on Thursday, July 26, 2007 - 03:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sand's recipe looks awesome. If you want another suggestion, well, I'll suggest one. How about a saison?

Say 9 lbs. of the maris otter,
2 lbs. of the flaked oats
1 lb. rye
0.5 lbs. of Victory
0.25 lbs. of aromatic.

1.5 oz. Mt. Hood 60 min
0.5 oz. Amarillo 15 min
0.25 oz. freshly crushed coriander at 5 min left in the boil.

T-58 fermented warm.
 

James
New Member
Username: Jnmayer

Post Number: 2
Registered: 07-2007
Posted From: 67.176.194.39
Posted on Thursday, July 26, 2007 - 01:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the suggestions. I'll probably brew both.

Any others?
 

Bill Walton
Member
Username: Vladie

Post Number: 192
Registered: 06-2003
Posted From: 67.187.98.169
Posted on Friday, July 27, 2007 - 02:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

97% Marris Otter
3% Victory
OG 1.043

Mt. Hood hopped to about 20 IBUs

Ferment with us-05

Will give a nice Blonde Ale for a summer beer to get you through the dog days ahead.

BW
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 7519
Registered: 01-2002
Posted From: 72.39.68.9
Posted on Friday, July 27, 2007 - 03:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill's recipe is similar to the summer ale I'm currently drinking, which has the same O.G. with a grain bill of 100 percent Maris Otter, is hopped with 100 percent Crystal (not that different from Mt. Hood) and fermented with Wyeast 1318 (more fruity and a little less attenuative than US-05). It gets rave reviews from almost everyone.
 

Peter Roman
Senior Member
Username: Lilbordr

Post Number: 1003
Registered: 12-2003
Posted From: 12.2.115.11
Posted on Friday, July 27, 2007 - 03:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Fellas,
How does US-05 work in the summer heat? Can it ferment in the mid 70F's without getting too estery?
Thanks,
Peter 'the kid' Roman
 

dhacker
Advanced Member
Username: Dhacker

Post Number: 975
Registered: 11-2002
Posted From: 74.226.89.91
Posted on Sunday, July 29, 2007 - 03:48 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Peter,

I've not used US-05, but assuming it's basically US-56, I'd suspect you could ferment in the mid 70's without too many artifacts. I suppose it depends on style, but I made an all Saaz Euro Ale with 56 and fermented in the mid 70's and it's pretty darn tasty!
 

Bill Walton
Member
Username: Vladie

Post Number: 193
Registered: 06-2003
Posted From: 67.187.98.169
Posted on Sunday, July 29, 2007 - 08:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've actually had more problems with US05/56 fermenting cool than warm. When I have used it in the low 60's I have gotten a distict tartness, but right now I have both a Blonde and a pale ale that fermented in the low 70's that are pretty darn clean. The pale is fairly hoppy, which might cover some off flavors, but the Blonde is close to what I posted above except I used biscuit instead of Victory, and Liberty (and a touch of Cascade at FO which I really can't even detect) instead of the Mt. Hood. Not much room to hide there and it is very nice and clean.

BW