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How much dextrose to add to my brew for bottling?

Post #1 made 13 years ago
by BobBrews
Black IPA!!!! Here is a favorite of mine!

An ebony pint with a beige head is surrounded by an aromatic citrus-and-pine force field, backed by
a smooth roastiness redolent of cocoa and French roast coffee. Full-bodied, hop-bitter, and boozy,
this beer is compelling enough to both fuel and quash the argument of its stylistic integrity, and it
goes great with a blue-cheese stuffed sirloin burger or steak.

OG 1.075 READY: 6 WEEKS

Suggested fermentation schedule:

-- 1-2-weeks-primary;-1-2-weeks-secondary;-
2-weeks-bottle-conditioning-

MASH INGREDIENTS
-- 11.5-lbs.-Rahr-2-row-pale-
--.5-lbs.-Briess-Caramel-80L-
--.375-lbs.-Weyermann-Carafa-III-
--.375-lbs.-English-Chocolate-Malt-

BOIL ADDITIONS & TIMES
- 1-oz.-Summit-(60-min)-
- 1-oz.-Chinook-(15-min)-
- 1-oz.-Centennial-Type-(10-min)-
- 1-oz.-Cascade-(5-min)-
- 1-oz.-Centennial-Type-(0-min)-
- 1-lb-Corn-sugar-(0-min)-
- DRY HOPS – Add-to-secondary-fermenter- one-week-before-packaging:-
- 1-oz.-Cascade-

YEAST
- If-you-chose-dry-yeast:-- SAFALE US - 05. Optimum-temp:-59-75°-F.-
- If-you-chose-liquid-yeast:--
W YEAST #1272 AMERICAN ALE YEAST II.
Optimum-temperature:-60-72°F-
BLACK IPA (All Grain)




MASH SCHEDULE: SINGLE INFUSION

Sacch’ Rest: 152° F for 60 minutes

Mashout: 170° F for 10 minutes


BOIL ADDITIONS & TIMES

1 oz. Summit (60 min)

1 oz. Chinook (15 min)

1 oz. Centennial Type (10 min)

1 oz. Cascade (5 min)

1 oz. Centennial Type (0 min)

1 lb Corn sugar (0 min)

DRY HOPS – Add to secondary fermenter one week before packaging:

1 oz. Cascade


YEAST

If you chose dry yeast: SAFALE US - 05. Optimum temp: 59-75° F.

If you chose liquid yeast:
W YEAST #1272 AMERICAN ALE YEAST II.
Optimum temperature: 60-72°F
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!
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Post #3 made 13 years ago
by BobBrews
Lylo,

I don't recommend it! Forget I even mentioned it. I took first place with it and don't want anybody else to use it! Actually I did tweak it a bit. I added a 1/2 lb. of peated malt and 1 lb of extra special. The extra special lends the black IPA a tiny bit of raisin or prune. The peated malt gives it a little muted smoke. I dry hop most of the late hop additions. I never have the exact hops either.
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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #4 made 13 years ago
by Lylo
After reading this
An ebony pint with a beige head is surrounded by an aromatic citrus-and-pine force field, backed by a smooth roastiness redolent of cocoa and French roast coffee. Full-bodied, hop-bitter, and boozy, this beer is compelling enough to both fuel and quash the argument of its stylistic integrity, and it goes great with a blue-cheese stuffed sirloin burger or steak.
I wasn't sure how you felt about it. :lol:
I have the peated malt but will have to research the "extra special",or is it something you buy in the alley behind the stadium? :dunno:
Last edited by Lylo on 09 Jun 2012, 23:16, edited 3 times in total.
AWOL

Post #5 made 13 years ago
by BobBrews
Lylo

any raisin-prune flavor will do but this is my tweak. You don't need the peated malt or the special!

Extra Special Malt North America Burnt sugar, woody, prune flavors. Characteristics & Applications: • Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. • Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile. • Special processing develops unique Burnt Sugar, Woody, Prune flavors distinctive to Extra Special Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

Special B Malt Belgium Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

http://www.midwestsupplies.com/extra-sp ... -1-lb.html
Last edited by BobBrews on 10 Jun 2012, 01:29, 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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #6 made 13 years ago
by BobBrews
Lylo wrote:Thanks Bob. Why aren't you on some brewery tour right now?
The reason is. Is that I am "testing" beers at the moment and I can hardly walk much less talk! I split a 10 gallon batch between Immersion chilled and no chilled. I have yet to find a difference but I will keep looking? The Black Bear IPA Named "Black Bear" because we had a black bear on our deck the day I kegged (bottled) it. Yes it is the same Black IPA that I have been promoting! It is a potent brew and since it is 90 degrees F. (32.2 C.) outside I am sitting inside in the air conditioning "testing?" beer! It's a tough job but somebody has to do it? have a good weekend and I will test one for you!
Last edited by BobBrews on 10 Jun 2012, 04:59, 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!
    • SVA Brewer With Over 100 Brews From United States of America

IPA - Black IPA

Post #8 made 13 years ago
by BobBrews
Lylo wrote:Hmmmm I thought you were at the AHA thingy with Shib doing good BIAB work,but all along you were at home on the couch?
The National Homebrewers Conference "thingy" is from the 18th of June to the 24th 2012. Shib and I will be partying from the 20th to the 24th. here is some of the seminars.....http://www.ahaconference.org/conference ... -schedule/ This is a once in a lifetime "thingy" for me so I am counting on learning something?
Last edited by BobBrews on 10 Jun 2012, 19:53, 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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #9 made 13 years ago
by PistolPatch
Bob, I wouldn't be worried about anyone being able to copy your recipe - it's impossible atm. If we are to get first place as well we will need your end of boil volume at ambient temperature as well as the AA% of the hops you used.

Remember the numbers! :lol:

I do however like your commitment to finding the difference between your chilled and no-chilled batch. You are the man :thumbs:.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
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Post #10 made 13 years ago
by Lylo
Thanks PP,I didn't want to mention the lack of info re: eobv and hop AA% .I didn't want BB to think that maybe I am getting caught up in the numbers game. :whistle:
AWOL

Post #12 made 13 years ago
by BobBrews
Bob, I wouldn't be worried about anyone being able to copy your recipe - it's impossible atm. If we are to get first place as well we will need your end of boil volume at ambient temperature as well as the AA% of the hops you used.
PP,
You know me to well. I haven't taken a reading in years. I just boil down to a inch below my temperature prob and I have a full cube. I was once told (by my boss) that he gives projects to the laziest man. He know that (he-she) I will get it done the easiest and quickest way possible. That's why I was so busy at the phone company for 35 years!
Bob I'm sure you will be learning as well as teaching and spreading the BIAB virus.Have fun and don't forget to write.
Lylo,
I will be watching Brad Smith (BeerSmith 2.1) like a hawk when he does his BIAB seminar. He will have a heckler in the crowd that will drive him to distraction. That is why I will be there. To keep Shibolet from harassing him to much! We all know what a trouble maker Shibolet is!
Last edited by BobBrews on 11 Jun 2012, 01:39, 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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #14 made 13 years ago
by rdeselle
Sorry to resurrect this oldie (not talking about you Bob :lol: ) but I am wondering if anyone has successfully converted this to a biab recipe? I am looking at trying this out for my next recipe.

Post #15 made 13 years ago
by BobBrews
rdeselle,

It is a BIAB recipe. All recipe's are? This is the original recipe that I used to start me on my "Problem". I have tweaked it mightily over the last year but the original one is still great. The tweaked recipe will be available on Basic Brewing Radio in the next few weeks. I read it aloud so I might need to hear it again to tell if I screwed it up or not?

Brew it, you will love it! Go back to post # 1 and copy and paste it into your program or Just go to Northern Brewer .com and print out the PDF! Cheers!
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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #17 made 13 years ago
by BobBrews
OK! It's a 5 gallon batch (19)liters. I use 8.5 gallons (32 liters) to start! I finish with a No-chill container full. About 5.5 gallons (20.8)liters. Of course it depends on the length and vigor of the boil! Sometimes I am short and sometimes I have a little waste? Sorry I didn't think about the water! Minor issue???

http://www.northernbrewer.com/documenta ... ackIPA.pdf
Last edited by BobBrews on 22 Nov 2012, 03:36, 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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #19 made 13 years ago
by BobBrews
It should be in a week or two? As usual I made a ASS of myself! The final podcast will be interesting!
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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #21 made 13 years ago
by BobBrews
rdeselle,

I was reasonably sober. I was deliberately low on caffeine so that I would not have to pee! I was just having a bad day! I went blank a few times and was just off the whole show? I would have been sharper if I just had drank some coffee and used a jug on the floor? It was a interesting subject and I will repeat it later on.

------------------------------------------------------
http://www.basicbrewing.com/index.php?page=radio

November 29, 2012 - Late vs Dry Hopping
Bob Stempski shares his experiment comparing hops added near the end of the boil with hops added in the keg.

iTunes | Streaming mp3 http://ec.libsyn.com/p/2/f/a/2fa3364549 ... id=5184217
Last edited by BobBrews on 03 Dec 2012, 22:22, 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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #23 made 13 years ago
by mally
It was great listening to you Bob :clap:

How did you manage to keep your cool though? Those guys seemed excessively critical to me. Or is this the way it is done?
I personally would punch them in the face if they "dissed" my beer and i hadn't even charged them for it! :lol:

If you do repeat the experiment, dont send it to them, just use your brew club buddies :drink:
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
    • SVA Brewer With Over 100 Brews From Great Britain

Post #24 made 13 years ago
by BobBrews
Mally,

I accept the criticism. I have been married for over 40 years so I am used to it! I only feel bad that some of the bottled beers were not very carbonated. It made testing evenly hard to do. The kegged beers were excellent. It was two totally different beers with the same recipe. Only the hopping style was different. It was sad when they both were finished. The guys were OK. I have gone out with them for a few meals last year in Seattle. I had a great time. If you look at their web site I have done a few other shows with them and I have had a ball with it. I even did two video shows in the summer. Look for them I am the old fat guy!

Nice job in Cheesestradamus last week. :champ: Enjoy it because next week I am going to be top dog!!! :thumbs:
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!
    • SVA Brewer With Over 100 Brews From United States of America

Post #25 made 13 years ago
by Yeasty
Well done Bob :clap: brave man to expose yourself to some potential harsh critique, I think the tasters missed the point abit and judged the beer not the experiment. There where some interesting points raised with regards to the IBU's which would be good to follow up, I wonder what the biabacus gives for IBU with the different hop schedules :think: .
It would be good if you do as suggested and try this again with a SMaSH style brew so as to remove some of the variables ( thinking about different palates and your IPA grain bill with lots going on)

Anyway well done again for your efforts, have a rest and a beer, looking forward to your next broadcast. ( I've just figured out how to get podcasts on my phone, I've now got about 200 brewing radio shows to catch up on :headhit: :sneak: )

Yeasty
Why is everyone talking about "Cheese"
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