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Cooking with beer

I had my first ever bad brewday (Premature Mashout). The FG is at 7.6 °Brix after two weeks in the fermenter and am looking at about a 3% ABV.

I'm planning on kegging it all and see if this will make an enjoyable drink and if anything else just cook with it. Anybody have any input?

Re: Whirlpooling Tool --- New England IPA Hop Additions

Scott - I requested information from Jeff over on HBT (PlinyTheMiddleAged). I have been following a thread of his and it turns out after PM's he has made many so far. Hope this helps you. Richard, For the flame out hops, I chill the wort to about 170°F. I use an immersion chiller and it drops FAST s...

Re: I Heart Me - IPA

I brewed this recipe again - March 11 2017. Last time was over Thanksgiving holiday. Both were double batches and they were the first and second brew in my new 20 gallon kettle. The grain absorption rate was set at 0.6 l/kg the first time around and worked out well for me, in fact came out with a li...

Re: Whirlpooling Tool --- New England IPA Hop Additions

Scott, I wouldn't overthink it on your first attempt on this NEIPA style. Add a pump and a whirlpool arm later if you feel like it You are only talking about a few ounces after flame out. After forty minutes is up after flame out, just pull your spider (squeeze the hops if you like) and then chill (...

Re: Whirlpooling Tool --- New England IPA Hop Additions

John is a brewer in my club, we have a Facebook page. The IBU's come mostly from the "whirlpool" hops. The recipe says there is 55 IBU's. This is my take on how this might by calculated. First line is the FWH. 2ND, 3RD AND 4TH are the whirlpool ones. So my best guess it's calculated at 70 mins for F...

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