Yesterday I completed my first ever brew (biab obviously). It was so much fun! I can already tell this will be a hobby I obsess over.
I was making a porter and I tried giving it a Christmas-y taste so we'll see how that goes. I used 12 lbs pale malt, 1 lb back malt, 1 lb crystal malt, 0.5 lb chocolate malt, 0.5 lb munich malt. I have a 7.5 gallon pot/turkey fryer set that worked beautifully. I added about an 1 oz of fuggle hops at the beginning of the 60 minute boil and a small pellet of Irish most at 10 minutes. Then, just to spice it up a bit, I thought adding some cinnamon would be a fun touch. This is where I may have messed up... I accidentally added a few too many cinnamon sticks. In the end about half an ounce to an ounce fell out of the bag into the wort (newby mistake, I didn't measure). I immediately fished out as much as I could. I tasted it just before pitching the yeast and the cinnamon wasn't too strong so I'm hoping it'll be fine.... only one way to find out! I'm probably going to let it ferment for about 14 days. The OG came out to 1.08, so it should be a pretty strong beer.
Even if it doesn't turn out great, I'm still hooked and can't wait to start my second batch. So much fun. If anyone's interested I'll post tasting notes when it's done!
Post #2 made 12 years ago
Great news, welcome to the obsession!
A bit of advice: A 1.080 porter should be allowed at least 3, preferrably 4 weeks in the fermenter (no need to transfer to secondary). If you're bottling you should plan another 3-4 weeks for it to carb up properly and begin to taste good. I have a similar recipe and it really doesn't come into its prime until about 3-6 months after bottling.
Better get going on that second batch, perhaps something a little lighter like a simple session bitter or pale ale that can go from brewday to drinking in @ 4-5 weeks?
---Todd
A bit of advice: A 1.080 porter should be allowed at least 3, preferrably 4 weeks in the fermenter (no need to transfer to secondary). If you're bottling you should plan another 3-4 weeks for it to carb up properly and begin to taste good. I have a similar recipe and it really doesn't come into its prime until about 3-6 months after bottling.
Better get going on that second batch, perhaps something a little lighter like a simple session bitter or pale ale that can go from brewday to drinking in @ 4-5 weeks?
---Todd
WWBBD?
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #3 made 12 years ago
Awesome. Thanks so much for the advice! Definitely appreciate it. I'll let it ferment for 3 to 4 weeks then (and let it sit in the bottle for a while too).
For my next batch I'm definitely thinking something nice and straight forward. The idea of doing a single grain, single hop brew is actually kind of appealing to me. Just to see how it tastes, and maybe after doing several single grain brews I'll start getting a good idea of how individual grains taste.
For my next batch I'm definitely thinking something nice and straight forward. The idea of doing a single grain, single hop brew is actually kind of appealing to me. Just to see how it tastes, and maybe after doing several single grain brews I'll start getting a good idea of how individual grains taste.
Post #4 made 12 years ago
If you do a SMaSH and use S-04 yeast you can be drinking it in 10 days..
S-04 is a very quick yeast and its not unusual for it to finish in 4 days. Keg, crash cool for 6 days carb and drink.
S-04 is a very quick yeast and its not unusual for it to finish in 4 days. Keg, crash cool for 6 days carb and drink.
Why is everyone talking about "Cheese"
-
- SVA Brewer With Over 50 Brews From Great Britain
-
Post #5 made 12 years ago
10 days?! Sweet! S-04 yeast it is! I've gotta have something to hold me over until my porter's done.
Post #6 made 12 years ago
Great post William - good on you 
.
I think some of the best recipe designers seem to have an attitude like yours where they try different things and don't spend too much time worrying. eg, "Whoops - dropped a few too many cinnamon sticks in."
(I think that'll be fine btw;)).
Keep up your inquisitive approach and hopefully down the track, design-challenged brewers like myself can copy your recipes
.
.I think some of the best recipe designers seem to have an attitude like yours where they try different things and don't spend too much time worrying. eg, "Whoops - dropped a few too many cinnamon sticks in."
(I think that'll be fine btw;)).Keep up your inquisitive approach and hopefully down the track, design-challenged brewers like myself can copy your recipes
.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 #7 made 12 years ago
Yup! Do a SMaSH at @ 1.045 or so, S-04 will finish up in a week and then you can bottle and let it carb up some place warm (70F or so) for another 7-10 days, toss a few in the fridge and enjoy.WilliamH wrote:10 days?! Sweet! S-04 yeast it is! I've gotta have something to hold me over until my porter's done.
--Todd
Last edited by thughes on 19 Nov 2012, 07:29, edited 2 times in total.
WWBBD?
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #8 made 12 years ago
Here's a question. Is there any good way to calculate what your OG will be while you're planning your brew? I just saw how many grains I could fit in my pot. 
Post #9 made 12 years ago
There is an ongoing topic at http://biabrewer.info/viewtopic.php?f=5&t=1820 about Calculating mash efficiency. Your question is covered in the topic, along with the Next question you might ask!!!!
Honest Officer, I swear to Drunk, I am Not God.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #10 made 12 years ago
Don't go near that topic William, your brain will blow up .
I think the easiest thing for you would be to find a style or recipe you'd like to try and give us the basics in this thread. After that, someone will be able to show you how to use The Calculator hereto work out your numbers.
.I think the easiest thing for you would be to find a style or recipe you'd like to try and give us the basics in this thread. After that, someone will be able to show you how to use The Calculator hereto work out your numbers.
Last edited by PistolPatch on 19 Nov 2012, 08:42, edited 2 times in total.
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 #11 made 12 years ago
Gah! Too late! I already read a few posts in that thread and I'm currently mopping up bits of brain from the floor. Too much math! . I'm sure I'll get my way through that thread eventually, once I get a better grasp on the whole brewing process. Thanks for the tip on that other thread, Pistolpatch. I'm sure both will be useful!
. I'm sure I'll get my way through that thread eventually, once I get a better grasp on the whole brewing process. Thanks for the tip on that other thread, Pistolpatch. I'm sure both will be useful!
Post #12 made 12 years ago
WilliamH wrote:Gah! Too late! I already read a few posts in that thread and I'm currently mopping up bits of brain from the floor.
The Calculator here is very primitive (and only in metric atm) but it's still a great tool for working out volumes and gravities. Just concentrate on the first sheet for starters and if/when you start scratching your head, just ask for help.
Don't read the other thread - ever!!!
PP
Last edited by PistolPatch on 19 Nov 2012, 21:51, edited 2 times in total.
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 #13 made 12 years ago
Hey so I realized I haven't posted an update on my first brew, so here it goes!
It turned out great! My wife and I opened up a couple bottles last Sunday and I really enjoyed it. It's a strong one too. I was definitely feeling it by the time I got to the bottom of the glass. My wife even told me she forgot it was a home brew when she was drinking it. So tomorrow I'm having some friends over and I'll serve it to them. See what they think.
It's definitely under-hopped, in my opinion. Because most of the hops boiled over, all the sweetness from the malt is pretty strong. That being said, I really enjoy a really sweet beer every now and then, so I don't mind. And the cinnamon is barely detectable. Since I know it's in there, I can tell it lends the beer a slight spice and sweetness. I like it!
Tomorrow I buy supplies for me second brew (brewing on Sunday). I'm probably going to do a SMaSH. Vienna malt, Styrian Golding Hops, S-04 yeast. I'm trying to use Brew Target to calculate the recipe. Anyone have any advice/success stories/horror stories regarding that program?
It turned out great! My wife and I opened up a couple bottles last Sunday and I really enjoyed it. It's a strong one too. I was definitely feeling it by the time I got to the bottom of the glass.
My wife even told me she forgot it was a home brew when she was drinking it. So tomorrow I'm having some friends over and I'll serve it to them. See what they think.It's definitely under-hopped, in my opinion. Because most of the hops boiled over, all the sweetness from the malt is pretty strong. That being said, I really enjoy a really sweet beer every now and then, so I don't mind. And the cinnamon is barely detectable. Since I know it's in there, I can tell it lends the beer a slight spice and sweetness. I like it!
Tomorrow I buy supplies for me second brew (brewing on Sunday). I'm probably going to do a SMaSH. Vienna malt, Styrian Golding Hops, S-04 yeast. I'm trying to use Brew Target to calculate the recipe. Anyone have any advice/success stories/horror stories regarding that program?
Post #14 made 12 years ago
Vienna/Styrian is one of my favorites, don't be afraid to throw the hops at it! I used BrewTarget for a while before I switched to BeerSmith, BrewTarget is a nice program.....just play around with it a bit.
WWBBD?
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #15 made 12 years ago
Awesome! I just called my local homebrew store and they've only got 7 pounds of Styrian in. I was thinking I might need about 10 pounds for my 5.5 gallon mash. I was thinking of tossing in a couple pounds of Munich malt to sub. That sound like a good idea to you?
Thanks for the tips on the hops. I've got about an ounce of fuggles left over that I'm considering tossing in there along with the styrian. Not sure though since I would like to keep it simple and it'd be fun to know I'm tasting only the styrian hops.
Thanks for the tips on the hops. I've got about an ounce of fuggles left over that I'm considering tossing in there along with the styrian. Not sure though since I would like to keep it simple and it'd be fun to know I'm tasting only the styrian hops.
Post #16 made 12 years ago
Assuming you mean 7 pounds of Vienna (not Styrian)? You could sub Munich for Vienna or make a Munich/Styrian SMaSH instead. Munich is just a tiny bit lighter color-wise and a little less "bready".
Don't mix the hops, I assure you that you are going to love the Styrians alone.
Don't mix the hops, I assure you that you are going to love the Styrians alone.
WWBBD?
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #17 made 12 years ago
Hah! YES. Seven pounds of Vienna. I like the munich/styrian idea. I'll just go with that if they've got enough munich. Thanks again for the tips!
