Bob, So I finally finished listening. You did a great job. I don't feel they were to harsh on ya. Gave it to ya straight which is how is should be. How else do we learn right?
Here is the recipe as I see it:
**************************************
11.5 lbs Common 2 row
1 lb Peated Malt
1 lb Briese Extra Special
1 lb Briese Midnight Wheat
1 lb Caramel 120L
1 lb Biscuit
.5 lb Carapils
1.5 lbs Table Sugar (added at flame out)
Mash 154F
Hops: (Taken from NB recipe online)
1 oz. Summit (60 min)
1 oz. Chinook (15 min)
1 oz. Centennial (10 min)
1 oz. Cascade (5 min)
1 oz. Centennial (0 min)
Dry Hops:
1 oz. Cascade
Yeast:
Safale US-05 Ale Yeast or Wyeast 1272 American Ale Yeast II.
Post #27 made 13 years ago
Now for my questions to you Bob.
1) What yeast are you using?
2) What is your feeling about using grain from diff places? I can't seem to find all of the grain from one malter from one supplier.
Thanks for your help and time
1) What yeast are you using?
2) What is your feeling about using grain from diff places? I can't seem to find all of the grain from one malter from one supplier.
Thanks for your help and time
Post #28 made 13 years ago
Sorry to interrupt your questions to Bob above, rdselle 
. Just wanted to quickly say...
Great job on the podcast Bob. I know there were a few surprises in the tastings but that's what brewing is all about, especially when transporting bottles over distance. All your podcasts deserve a thread of their own. I hope this one doesn't get lost.
rdselle, if Bob ever sends you a beer to try and it tastes of asparagus, I strongly suggest that you don't take a second mouthful.
PP
. Just wanted to quickly say...Great job on the podcast Bob. I know there were a few surprises in the tastings but that's what brewing is all about, especially when transporting bottles over distance. All your podcasts deserve a thread of their own. I hope this one doesn't get lost.
rdselle, if Bob ever sends you a beer to try and it tastes of asparagus, I strongly suggest that you don't take a second mouthful.
PP
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
-
- SVA Brewer With Over 100 Brews From Australia
-
Post #29 made 13 years ago
Not a problem PP. The funny think about your comment is no one will understand it unless they have listened to his podcast. Bob, you are funny guy.
Post #30 made 13 years ago
That depends upon what brand of Genes he was wearing when he brewed,PistolPatch wrote:rdselle, if Bob ever sends you a beer to try and it tastes of asparagus, I strongly suggest that you don't take a second mouthful.
Well I think that was what he said 
Last edited by Yeasty on 06 Dec 2012, 01:30, edited 3 times in total.
Why is everyone talking about "Cheese"
-
- SVA Brewer With Over 50 Brews From Great Britain
-
Post #31 made 13 years ago
rdeselle,
I was out of town the last 2 days so I am sorry for the delay in answering. The yeast was Wyeast 1272 American Ale yeast II. I have (and will this morning) use Wyeast 1056 American Ale in a pinch but the 1272 is preferred.
In regards to the brand of grain. I prefer to buy grain locally just to support my local homebrew supplier. So whatever they have on hand is OK by me. Wisconsin USA is where I live so Briess is prevalent in our area. The midnight wheat and extra special are both Briess products. The rest are whatever supplier my LHBSS buys from.
The hops can be the ones you listed in post #26 above or the ones I used in the experiment. I used what was on hand to use up some that were compatible. If you just want to try the beer I would add more dry hops but that's me. The beer gets better with age but I would not store it long term because the hops will fade to much. If you don't want to dry hop it more than 1 ounce it will be ready quickly 2 weeks after full carbonation but more dry hopping will delay it's peak.
You can wear any Genes while drinking but stay away from asparagus while consuming it beer! The original recipe was the standard Black IPA from Northern Brewer. It is very good and a true Black IPA. My tweaked version might be considered a hoppy porter? It's a sipper! I have small glasses and consume it slowly not because it comes in about 9.5 ABV but I just love it.
Below are some links to the original recipe and printouts of the Midnight Wheat and Extra Special if you need to find a substitute?
I just brewed another batch the other day and I will be using all hops from "Down Under". I am going to call it "Pacific Night".
http://www.northernbrewer.com/documenta ... ackIPA.pdf
http://www.northernbrewer.com/shop/brie ... alt-1.html
http://www.brewingwithbriess.com/Assets ... alMalt.pdf
http://www.brewingwithbriess.com/Assets ... atMalt.pdf
I was out of town the last 2 days so I am sorry for the delay in answering. The yeast was Wyeast 1272 American Ale yeast II. I have (and will this morning) use Wyeast 1056 American Ale in a pinch but the 1272 is preferred.
In regards to the brand of grain. I prefer to buy grain locally just to support my local homebrew supplier. So whatever they have on hand is OK by me. Wisconsin USA is where I live so Briess is prevalent in our area. The midnight wheat and extra special are both Briess products. The rest are whatever supplier my LHBSS buys from.
The hops can be the ones you listed in post #26 above or the ones I used in the experiment. I used what was on hand to use up some that were compatible. If you just want to try the beer I would add more dry hops but that's me. The beer gets better with age but I would not store it long term because the hops will fade to much. If you don't want to dry hop it more than 1 ounce it will be ready quickly 2 weeks after full carbonation but more dry hopping will delay it's peak.
You can wear any Genes while drinking but stay away from asparagus while consuming it beer! The original recipe was the standard Black IPA from Northern Brewer. It is very good and a true Black IPA. My tweaked version might be considered a hoppy porter? It's a sipper! I have small glasses and consume it slowly not because it comes in about 9.5 ABV but I just love it.
Below are some links to the original recipe and printouts of the Midnight Wheat and Extra Special if you need to find a substitute?
I just brewed another batch the other day and I will be using all hops from "Down Under". I am going to call it "Pacific Night".
http://www.northernbrewer.com/documenta ... ackIPA.pdf
http://www.northernbrewer.com/shop/brie ... alt-1.html
http://www.brewingwithbriess.com/Assets ... alMalt.pdf
http://www.brewingwithbriess.com/Assets ... atMalt.pdf
Last edited by BobBrews on 06 Dec 2012, 21:36, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #32 made 13 years ago
This thread started about the Black IPA and my experiment with Shibolet between no-chill verses Immersion chilled. Shibolet and I met with Basic Brewing Radio and we posted the show July 5th of 2012 This is the same black IPA that they tested on air. So they liked it then. They stumbled about the hotel room!
-------------------------------------------------------------------------
July 5, 2012 - No Chill Experiment
Home brewers Bob Stempski and Noam Shalev compare beers brewed with traditional chilling techniques with no-chill batches.
- Noam's Recipe and Brewing Notes (PDF)
http://www.basicbrewing.com/index.php?page=radio
-------------------------------------------------------------------------
-------------------------------------------------------------------------
July 5, 2012 - No Chill Experiment
Home brewers Bob Stempski and Noam Shalev compare beers brewed with traditional chilling techniques with no-chill batches.
- Noam's Recipe and Brewing Notes (PDF)
http://www.basicbrewing.com/index.php?page=radio
-------------------------------------------------------------------------
Last edited by BobBrews on 06 Dec 2012, 21:57, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #33 made 13 years ago
Hey Bob, sorry for the off topic question; but have you tried any of the New Glarus beers? As i think they are in your neck of the woods. Looks like they have some interesting brews there.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
Post #34 made 13 years ago
Mally,
Yes I have! I just had a "Apple Ale" the other day it was like eating a apple and getting a buzz! I had a tour of the brewery last June after recording the Gorst Valley Hops episode for Basic Brew Radio (Video). I didn't talk in that show I was just in the video to attract women brewers! (who knew that a old fat man could convert women in droves to brewing?) It's a gift?
I love the beer New Glarus puts out. The brewery has gone high tech but still produces "Home brewed" qualities. Fat Squirrel has always been a favorite and Spotted Cow is it's most popular.
http://www.newglarusbrewing.com/index.c ... ound-beers
http://www.newglarusbrewing.com/
Yes I have! I just had a "Apple Ale" the other day it was like eating a apple and getting a buzz! I had a tour of the brewery last June after recording the Gorst Valley Hops episode for Basic Brew Radio (Video). I didn't talk in that show I was just in the video to attract women brewers! (who knew that a old fat man could convert women in droves to brewing?) It's a gift?
I love the beer New Glarus puts out. The brewery has gone high tech but still produces "Home brewed" qualities. Fat Squirrel has always been a favorite and Spotted Cow is it's most popular.
http://www.newglarusbrewing.com/index.c ... ound-beers
http://www.newglarusbrewing.com/
Last edited by BobBrews on 06 Dec 2012, 23:12, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #35 made 13 years ago
Bob, hopefully I am not beating this one with a dead horse. But this is not a cheap brew by any means so I want to make sure I get it right. Very excited for this one
You stated before that you start with 8.5 gallons of water. 152F degree mash for 60 min. Have you found this to be sufficient or should this be bumped to 90 min?
10 min mash out at 170F.
I am still a total rookie at BIAB, but everything I have read has said 90 min boil. Is this what you recommend for this recipe?
Thanks. Hopefully will be brewing this on Sat assuming I can get my honey do list completed.
Robert
You stated before that you start with 8.5 gallons of water. 152F degree mash for 60 min. Have you found this to be sufficient or should this be bumped to 90 min?
10 min mash out at 170F.
I am still a total rookie at BIAB, but everything I have read has said 90 min boil. Is this what you recommend for this recipe?
Thanks. Hopefully will be brewing this on Sat assuming I can get my honey do list completed.
Robert
Post #36 made 13 years ago
rdeselle,
90 minute boil is OK if you want it. I have done this recipe for 90 also. The vigor and length of your boil will dictate how much wort is left. Since I brew by eye I sometimes come up short on wort. I think it is better to come up short because you can always add some boiled water to top off at 5 gal or 19 ltr. If your a bit over you can use the extra wort for a yeast starter. It's just if you boil to vigorously for 90 minutes you could come up short.
It is not a cheap brew but it is a good sipper and great beer for competitions. Remember that the 90 minutes is usually to drive off DMS precursors and this type of beer would not be subject to DMS anyway. If your temperatures are low 148? don't freak out just leave the mash for 90 minutes and stir a few times.
Don't hesitate to contact me with any questions about this or any other type of beer. That is what the brewing brotherhood is all about! Good luck and keep me informed!
90 minute boil is OK if you want it. I have done this recipe for 90 also. The vigor and length of your boil will dictate how much wort is left. Since I brew by eye I sometimes come up short on wort. I think it is better to come up short because you can always add some boiled water to top off at 5 gal or 19 ltr. If your a bit over you can use the extra wort for a yeast starter. It's just if you boil to vigorously for 90 minutes you could come up short.
It is not a cheap brew but it is a good sipper and great beer for competitions. Remember that the 90 minutes is usually to drive off DMS precursors and this type of beer would not be subject to DMS anyway. If your temperatures are low 148? don't freak out just leave the mash for 90 minutes and stir a few times.
Don't hesitate to contact me with any questions about this or any other type of beer. That is what the brewing brotherhood is all about! Good luck and keep me informed!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #37 made 13 years ago
Brewed this great beer yesterday. It took about 8 hours for fermentation to start and it is a biggie!!! Thank goodness I used a carboy and blow off tube instead of a normal
air lock. It would have blown that puppy right off. Post boil was 1.092 so this puppy is gonna be a biggie.
I wanted to take all of the indiv mash readings for this beer but was just too nervous I would have screwed up so i didn't bother. One question I couldn't answer was when using a refractometer, do you have to worry about the temp of the wort when doing a reading? I like to use the refract as it is easier and i dont have to pull out so much liquid to use a hydrometer.
air lock. It would have blown that puppy right off. Post boil was 1.092 so this puppy is gonna be a biggie.
I wanted to take all of the indiv mash readings for this beer but was just too nervous I would have screwed up so i didn't bother. One question I couldn't answer was when using a refractometer, do you have to worry about the temp of the wort when doing a reading? I like to use the refract as it is easier and i dont have to pull out so much liquid to use a hydrometer.
Post #38 made 13 years ago
Good to hear things went well, rdeselle! If you have an "ATC" (automatic temperature compensation) refractometer you needn't worry much about temp. I simply pull a sample into a pipette, allow it to cool for a moment and then drop it on the instrument and take my reading. Do be aware that a refractometer cannot read gravity proprly once fermentation has begun and you must compensate with a calcuation factor or (better yet) use a hydrometer for all readings after you have pitched your yeast. Refractometers are convientent for quick readings on the hot side but a hydrometer is prefered where a greater degree of accuracy is required. PP will be along soon to explain further......
---Todd
---Todd
WWBBD?
-
- SVA Brewer With Over 100 Brews From United States of America
-
IPA - Black IPA
Post #40 made 13 years ago
Hey bob so I am a week into primary fermentation and I have a fairly thick yeast cake floating on top. Ever seen this in your brew of this beer? I don't "think" it is an issue. I will just rack to the secondary later this week and add the dry hops. But wanted to check with ya! Have a great and safe new year!!!!
Post #41 made 13 years ago
rdeselle,
Your beer will be fine. "The fairly thick yeast cake floating on top" Will fall into the beer and settle on the bottom. Leave this beer in the primary at least three weeks. If your not reusing the yeast cake leave it in the primary as there is no need to use a secondary! Add the hops to the primary and leave it another week to ten days. This beer is best if left to mellow in the bottle or keg for a month. If you drink it early (and you will) it may seem a bit harsh at first but this is a sipping beer! Give it time!
Your beer will be fine. "The fairly thick yeast cake floating on top" Will fall into the beer and settle on the bottom. Leave this beer in the primary at least three weeks. If your not reusing the yeast cake leave it in the primary as there is no need to use a secondary! Add the hops to the primary and leave it another week to ten days. This beer is best if left to mellow in the bottle or keg for a month. If you drink it early (and you will) it may seem a bit harsh at first but this is a sipping beer! Give it time!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #42 made 12 years ago
Why is it when you really want to try something the days get really long. Please oh please let me try this beer soon. 
Please oh please let me try this beer soon. IPA - Black IPA
Post #43 made 12 years ago
Bottles this up tonight. Dry hopped 15 days ago. My first impression is it tastes great. Although I am not a huge fan of the smoke flavor which looking back at the recipe comes from the peated malt. If I make this again i would leave that out.
My OG was 1.092. FG was 1.028
I cold crashed this for about 2 days so I suspect it will take a few weeks to carbonate in the bottles. Can't wait to try it again in a few weeks.
My OG was 1.092. FG was 1.028
I cold crashed this for about 2 days so I suspect it will take a few weeks to carbonate in the bottles. Can't wait to try it again in a few weeks.
Post #45 made 12 years ago
rdeselle,
Give it time. My Black IPA sits a month before I start sipping it. Normally the first test? is a harsh slap in the face. The beer I did for basic brewing radio had me worried! It was very strong tasting and I was worried that I had infected it or something screwing up the experiment? After a few weeks it mellowed out and became just OK. After another week or two it became the beer I was after. A beer that I could sip into the night and really mellow out. Good beers take time. Bad beers you can drink right away!
I don't really taste the peat malt once I get going and the beer mellows out. If you did everything right you will be sorry you didn't make two right away? I hope you are happy with it in the long run! I know your ingredients weren't exactly the same as mine but you might be close?
Give it time. My Black IPA sits a month before I start sipping it. Normally the first test? is a harsh slap in the face. The beer I did for basic brewing radio had me worried! It was very strong tasting and I was worried that I had infected it or something screwing up the experiment? After a few weeks it mellowed out and became just OK. After another week or two it became the beer I was after. A beer that I could sip into the night and really mellow out. Good beers take time. Bad beers you can drink right away!
I don't really taste the peat malt once I get going and the beer mellows out. If you did everything right you will be sorry you didn't make two right away? I hope you are happy with it in the long run! I know your ingredients weren't exactly the same as mine but you might be close?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #46 made 12 years ago
wow! what a beer! I had a slightly different hop bill because of left overs form other brews, but such a great warming taste and strong as well!
Post #47 made 12 years ago
phant0mbr3w,
Thanks for sharing that. It gets better with time but chances are that it won't last long enough to know? Keep brewing this beer with slight tweaks and you will never be sorry! I too very the hops with what's available. It still works!
Thanks for sharing that. It gets better with time but chances are that it won't last long enough to know? Keep brewing this beer with slight tweaks and you will never be sorry! I too very the hops with what's available. It still works!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
IPA - Black IPA
Post #48 made 12 years ago
i think this would be nice with some rye as well, forgot to mention that this was my first try at BIAB, such an easy way to jump in to all grain!
Post #49 made 12 years ago
"Jump in to all grain" AND..... the place to stop! Remember that BIAB is a complete way to brew. It's not a starting point to something better! Honestly, I can't think of a easier way to brew. Your first BIAB is a success and you are already thinking of recipe improvements. It's great to have you on the team!phant0mbr3w wrote:i think this would be nice with some rye as well, forgot to mention that this was my first try at BIAB, such an easy way to jump in to all grain!
I change up my recipes often (usually because I forgot some ingredient) and often times I am disappointed because I expect too much. But that's like winning $900,000 when you expected a million! You win either way!
Last edited by BobBrews on 01 Apr 2013, 20:07, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #50 made 12 years ago
Bob, wow has this beer changed. The smokiness that I didn't like in the beginning has really subdued and really adds a nice flavor.
Robert
Robert
