Beer

[Mudpuppy]

Originally Posted by VatorMan

I just bottled an IPA last night. Put a Blood Orange Hefeweisen in the primary.

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..

[VatorMan]

Originally Posted by Mudpuppy

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..

Believe it or not, I was able to find a 9 gallon pot at the grocery store. It's actually big enough to straddle 2 stove burners.
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.

[Hondahugger]

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!

[VatorMan]

Originally Posted by Hondahugger

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!

I also cook quite well and can choose the proper wine to go with dinner.

BTW-Who let you out of the kitchen?

[Mudpuppy]

Originally Posted by VatorMan

Believe it or not, I was able to find a 9 gallon pot at the grocery store. It's actually big enough to straddle 2 stove burners.
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.

thanks for the info.. i will have to try that out..

[askmrjesus]

Originally Posted by DLIT

What about the bud, you smoke?

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

[askmrjesus]

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

[Hondahugger]

Holy shit!!!!!! Professionals!

[VatorMan]

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.

[askmrjesus]

Originally Posted by VatorMan

This friggen hobby is addicting.

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