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#21 |
South of Heaven
Join Date: Mar 2008
Location: Michigan
Moto: 2006 Yamaha R1 50th Anniversary Edition
Posts: 1,491
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you are a brewing maniac and my hero.. i just don't have the time to dedicate to it and just recently figured out my stove is insufficient to boil beer so now i have a "government" shop project to make a natural gas burner for the basement.. what brand are you using and where do you buy your supplies? that blood orange hefeweisen sounds intriguing..
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Mudpuppy Redline Superbike http://www.redlinesuperbike.com/ ![]() Learn about photography: ATP Members |
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#22 | |
Wrap Yo Ass in Fiberglass
Join Date: Feb 2008
Moto: Feet
Posts: 1,605
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![]() I use my local brew warehouse. I actually have 2 within 20 miles of me and use both. The Blood Orange Hef is super easy to make. 6 lbs of Wheat extract (liquid) 1/2 OZ of Saaz hops,1 OZ Hallertau hops and 3 or 4 blood oranges.Barvarian 3068 yeast. Bring 6 gallons of water to a boil-remove from heat. Add Wheat extract. Return to a boil for 60 minutes 5 min-Add 1/2 OZ Hallertau.Stir 40 min-Add Saaz.Stir 50 min-Add 1/2 OZ Hallertau.Stir 60 min-remove from heat. Stir 2 minutes and create a whirlpool. Chill wort to 75 degrees and put in carboy/fermenter. Pitch yeast. Do this part during boil. Blood Oranges-scrape skin to white. Peel oranges. Keep one orange worth of peels. These are bitter so do not use all. Cut oranges into sections and add to grain bag. In 1/2 gallon water steep orange bag to 160 degrees. Let it cool while your boil goes. Pour in the fermenter/carboy before wort. Of course, if you are using a carboy you can't use the grainbag. I find it really difficult to strain everything out so I use my fermenter. Takes about 10 days to ferment. I usually go to secondary to clarify the beer a bit. But you can bottle straight from the primary if you don't care if it's cloudy. Should come out at about 4.5 to 5 % alc. content. |
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#23 |
Better Off
Join Date: Nov 2008
Location: Hollyweird, FL
Posts: 1,711
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OMG, did I just see a man post a recipe?????
![]() The only thing about it that lets you keep your man card is that the recipe is for Beer!
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Last edited by Hondahugger; 12-16-2008 at 02:27 PM.. |
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#24 |
Wrap Yo Ass in Fiberglass
Join Date: Feb 2008
Moto: Feet
Posts: 1,605
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#25 | |
South of Heaven
Join Date: Mar 2008
Location: Michigan
Moto: 2006 Yamaha R1 50th Anniversary Edition
Posts: 1,491
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![]() Quote:
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#26 |
Soul Man
Join Date: Nov 2008
Location: Everywhere, all the time.
Moto: '0000 Custom Turbo Cross (with jet kit).
Posts: 6,481
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Dude, wrong country.
Hey Vator, if you're doing full grains, check this out- My latest favorite recipe; Edmund Fitzgerald Clone Robust Porter Type: All Grain Date: 1/21/2008 Batch Size: 5.50 gal Brewer: AMJ Boil Size: 6.30 gal Boil Time: 60 min Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: It doesn't have the "mouthy" feel many Porters do. Crisp, not syrupy. I could drink this stuff all day. Ingredients Amount Item Type % or IBU 10.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.00 % 0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.00 % 0.50 lb Chocolate Malt (350.0 SRM) Grain 4.00 % 0.50 lb Special B Malt (180.0 SRM) Grain 4.00 % 0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.00 % 1.25 oz Centennial [8.80 %] (60 min) Hops 33.6 IBU 0.50 oz Williamette [5.40 %] (15 min) Hops 4.1 IBU 0.50 oz Williamette [3.80 %] (5 min) Hops 1.2 IBU 1 Pkgs English Ale (White Labs #WLP007) Yeast-Ale Beer Profile Est Original Gravity: 1.060 SG Measured Original Gravity: 1.065 SG Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 5.99 % Actual Alcohol by Vol: 7.18 % Bitterness: 38.8 IBU Calories: 290 cal/pint Est Color: 30.2 SRM Mash Profile Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.50 lb Sparge Water: 3.89 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Single Infusion, Medium Body, Batch Sparge 60 min Mash In Add 15.63 qt of water at 165.9 F 154.0 F Carbonation Type: Corn Sugar, .75 cups Keg/Bottling Temperature: 40.0 F Age for: 28.0 days Storage Temperature: 52.0 F JC
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The way things are going, they're gonna crucify me. |
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#27 |
Soul Man
Join Date: Nov 2008
Location: Everywhere, all the time.
Moto: '0000 Custom Turbo Cross (with jet kit).
Posts: 6,481
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Pics of the rig;
Mash Tun ![]() Transfer to kettle (under the watchful eye of the beer guarding dog, who keeps squirrels from stealing my beer) ![]() BoilBoilBoil ![]() Wort Chiller about to go in. ![]() Happiness ![]() JC
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The way things are going, they're gonna crucify me. |
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#28 |
Better Off
Join Date: Nov 2008
Location: Hollyweird, FL
Posts: 1,711
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Holy shit!!!!!! Professionals!
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#29 |
Wrap Yo Ass in Fiberglass
Join Date: Feb 2008
Moto: Feet
Posts: 1,605
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Yea,AMJ-you are beyond me right now. I typically steep my grains in a grain bag instead of using a mash tun and I don't have a wort chiller. I have a really big cooler with ice.
A couple of my pics. ![]() ![]() SO far I am still learning techniques. I will be building a Mash Tun & wort chiller soon. My next major purchase will be a conical. This friggen hobby is addicting. |
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#30 |
Soul Man
Join Date: Nov 2008
Location: Everywhere, all the time.
Moto: '0000 Custom Turbo Cross (with jet kit).
Posts: 6,481
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You're not kidding, I started out with the exact same rig you have a couple of years ago, and now I'm working on cultivating "exotic" yeast strains in my basement.
You know shit's outta control when you start shopping for surplus autoclaves on Ebay. ![]() JC
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