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   1. Grainbill cascadian apa

      by johnny_dove, 12 years ago in BIAB Recipes

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      Have pale ale malt, munich, caramel malt, pils and wheat malt at home. Will hop with chinook, centennial and cascade. Around 50-60 ibus. Abv around 5%. Want to be able to drink in front of telly without getting smashed Want 25 litres in the fv.
      
      I like a bit of maltyness. I know some say hoppy beers should have less malt flavour but better for me if they compliment each other. Too boring malt bill and i could as well drink grapefruit juice
      
      Suggestions for a nice grainbill would be much...

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      I'm not smart enough to analyze a recipe.. but a few comments.
      
      You can have a ton of maltiness as long as it's balanced with a ton of happiness. CPA is a NA west coast IPA.. usually with a lot of hop bitterness, taste and aroma. I say a ton of each.. and to give a for instance, I had a few days that I went down for my annual Pliny The Younger at Russian River Brewery. That beer is big on alcohol, hops and malt character.. but the key is it's balances so beautifully it's like heaven. That said,...
      4 Replies
      6106 Views
      HbgBill
      12 years ago
   2. Clearer preboil wort

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      by johnny_dove, 12 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      Double bag? Finer mesh? Other clever methods? Does some husks and fine grain in the boil matter? Cheers:grin:

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      I'd leave the finest bag in for the entire duration of the boil to act as a hop sock johnny. Hop trub is the finest stuff of all.
      
      Just be careful all the bags don't slow you down too much. You don't want the bag/s taking all day to drain.
      
      Pulling the bags one at at time will be best and fastest.
      
      In fact, you could even pull the fine bag before the boil, rinse it and add it back in for the hops. Or, you could also do this with all the bags as a fine hop sock does drain poorly.
      
      A lot of...
      28 Replies
      30166 Views
      PistolPatch
      12 years ago
   3. Full volume mash vs. Tha Dunk

      by johnny_dove, 12 years ago in Full-Volume Variations - FVV (diluting and/or sparging)

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      If one mashes with all water perhaps ph gets too high? If one dunk lauters = risk tannins?

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      Better keep it under 170 not worth a little extra efficiency to dunk too hot. Do you dunk or simply mash with total needed water? Grain to liquid ratio matters? Hi there johnny and welcome to the forum :peace:.
      
      Here's a few thoughts for you...
      
      1. pH of a full-volume mash is very easy to adjust but don't worry about that at this stage. Just stick to the 170-172 F (76 -78 C) mentioned above for now and you shouldn't have any problems.
      
      2. If you can full-volume mash, you should do it. There are...
      4 Replies
      14103 Views
      PistolPatch
      12 years ago

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