Beerlust Posted September 26, 2018 Share Posted September 26, 2018 17 minutes ago, porschemad911 said: Hmmm... Doesn't it use Magnum? Thank God there were other hops in there to save it! Cheers, Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 26, 2018 Share Posted September 26, 2018 1 hour ago, porschemad911 said: IPA has evolved a lot. Mitch Steele's IPA book is a great read. From the historic recipes in that book some of the early British IPAs were all pale malt, very strong and extremely heavily hopped. Most modern IPAs (particularly British, session and New England), bear little resemblance to these. Closest would be the American West Coast DIPA, barrel aged with Brett. Lusty I reckon you would enjoy brewing something in the mold of an 1800s British IPA. As a starting point try 100% pale malt to an 1.075 og, bittering addition of something British to 75 IBU (although hops were commonly imported from America), and a big flameout addition (think 10g/l). Follow up with a big dry hop addition (also think 10g/l), then barrel age or add Brett if you like (but it will still taste great without these treatments). Ferment with an attenuate British yeast strain regardless. It will be very interesting to sample over the course of a year or so as it ages, and will give great insight into what an IPA is. Unfortunately you won't find any commercial examples, so you have to brew it yourself. Cheers, John Brewing this beer sounds like a bloody fantastic idea captain Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 26, 2018 Author Share Posted September 26, 2018 40 minutes ago, Beerlust said: ...Great beer though! Thank God there were other hops in there to save it! Cheers, Lusty. Proof that great beer can be brewed with Magnum. Link to comment Share on other sites More sharing options...
Beerlust Posted September 26, 2018 Share Posted September 26, 2018 1 hour ago, Otto Von Blotto said: Proof that great beer can be brewed with Magnum. Proof that hops with no obvious aromatic or flavour properties can still exist & contribute in the hop world. Sort of like Nickelback in the music world. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted September 26, 2018 Share Posted September 26, 2018 lol Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 26, 2018 Author Share Posted September 26, 2018 That's what we've been trying to say for the last 4720 years. And I don't like Nickelback. Link to comment Share on other sites More sharing options...
Beerlust Posted September 26, 2018 Share Posted September 26, 2018 11 minutes ago, Beerlust said: Proof that hops with no obvious aromatic or flavour properties can still exist & contribute in the hop world. 6 minutes ago, Otto Von Blotto said: That's what we've been trying to say for the last 4720 years. White paint exists too, but I don't paint everything in it! Cheers, Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 26, 2018 Share Posted September 26, 2018 Is this the longest running argument across the most amount of topics? Magnum and it’s qualities? Qualities are subjective Captain Link to comment Share on other sites More sharing options...
ben 10 Posted September 26, 2018 Share Posted September 26, 2018 1 minute ago, The Captain1525230099 said: Magnum and it’s qualities? I think so, it's gold. Took me a while to workout @Beerlust, but I did. Link to comment Share on other sites More sharing options...
Beerlust Posted September 26, 2018 Share Posted September 26, 2018 "Magnum" & "qualities" in the same sentence! Bahahahahaha! Captain cracked a funny! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 26, 2018 Author Share Posted September 26, 2018 29 minutes ago, Beerlust said: White paint exists too, but I don't paint everything in it! Cheers, Lusty. Neither do I, and I don't use Magnum in every beer either Link to comment Share on other sites More sharing options...
DJB1962 Posted September 26, 2018 Share Posted September 26, 2018 Finally got to do some brewing on the weekend and put down a Centennial Single Hop Pale Ale. Ingredients Amt Name Type # %/IBU 4.30 kg Gladfield Ale Malt (3.0 SRM) Grain 1 85.1 % 0.50 kg Gladfield Wheat Malt (2.1 SRM) Grain 2 9.9 % 0.25 kg Gladfield Light Crystal Malt (32.0 SRM) Grain 3 5.0 % 30.00 g Centennial [10.00 %] - Boil 60.0 min Hop 4 27.6 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 - 15.00 g Centennial [10.00 %] - Boil 15.0 min Hop 6 6.8 IBUs 20.00 g Centennial [10.00 %] - Boil 5.0 min Hop 7 3.7 IBUs 25.00 g Centennial [10.00 %] - Steep/Whirlpool 10.0 min Hop 8 4.2 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 - 40.00 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 10 0.0 IBUs Gravity, Alcohol Content and Color Est Original Gravity: 1.052 SGEst Final Gravity: 1.011 SGEstimated Alcohol by Vol: 5.3 %Bitterness: 42.3 IBUsEst Color: 5.5 SRM Measured Original Gravity: 1.049 SGMeasured Final Gravity: 1.010 SGActual Alcohol by Vol: 5.1 %Calories: 455.8 kcal/l Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted September 26, 2018 Share Posted September 26, 2018 1 hour ago, Beerlust said: White paint exists too, but I don't paint everything in it! Cheers, Lusty. If your saying magnum is like white paint then yes i paint every ceiling white Link to comment Share on other sites More sharing options...
JoeB7 Posted September 26, 2018 Share Posted September 26, 2018 And a ceiling IS at the top of the room Link to comment Share on other sites More sharing options...
Norris! Posted September 26, 2018 Share Posted September 26, 2018 Magnum has 30% to 35% mycerene oil composition. I would bet you could get a nice citrus flavour and aroma from it. An all magnum beer could be tasty....I might just need to brew this. Either way I love the ongoing magnum debate. Link to comment Share on other sites More sharing options...
Beerlust Posted September 26, 2018 Share Posted September 26, 2018 36 minutes ago, Norris! said: Magnum has 30% to 35% mycerene oil composition. I would bet you could get a nice citrus flavour and aroma from it. An all magnum beer could be tasty....I might just need to brew this. You'll just join the long line of members of this forum that SAY they'll brew this beer, but never do for obvious reasons (to me). It may well have 30-35% myrcene levels, but that is just a compound. The compound itself needs to have a character that is forward in it in that category to be worthwhile mentioning. Magnum does not. I love the ways you guys try to defend it. It honestly cracks me up. Good onya Norris! Lusty. Link to comment Share on other sites More sharing options...
Norris! Posted September 26, 2018 Share Posted September 26, 2018 Trust me Lusty, I see your point, magnum is 1 dimensional and other hops can bring more to the table. I also understand others point of view of, it does its job well. Either way I truly love the debate. Cheers Norris Link to comment Share on other sites More sharing options...
The Captain!! Posted September 26, 2018 Share Posted September 26, 2018 I’ve posted this before but it could be something to go off. Link to comment Share on other sites More sharing options...
Norris! Posted September 26, 2018 Share Posted September 26, 2018 13 minutes ago, The Captain1525230099 said: I’ve posted this before but it could be something to go off. That looks alright,thanks Cap. I think I will keep it at the same gravity but drop the Ibus or put more into the flameout to change the way the bitterness comes across, to try to match my preferred flavor profile. Something like, 18 to 20ibus from 60min then a nice 15 or 10 min addition to get whatever flavour is there and then do a large flameout addition with a huge dry hop of at least 5g a liter, but I might bump it to 10g a liter. When I get home I will game plan this beer better. I want to do a Oktoberfest or pilsner or lager now that I have temp control but all kegs will be filled in a week so I might as well do this one first and bottle(ugh!). Cheers, Norris Link to comment Share on other sites More sharing options...
The Captain!! Posted September 26, 2018 Share Posted September 26, 2018 13 minutes ago, Norris! said: I might as well do this one first and bottle(ugh!). Yeah bottle, a peasant beer for a peasant bottler! Link to comment Share on other sites More sharing options...
tja1980 Posted September 26, 2018 Share Posted September 26, 2018 The feels and bants Link to comment Share on other sites More sharing options...
Guvna Posted September 26, 2018 Share Posted September 26, 2018 Hi all, I filled the fermenter again last night for my 4th time. Here's whats gone in (* including my little stuff up) 1.7kg coopers Pale Ale 1kg Golden LDME 430gm dextrose 200gm crystal malt 10gm centennial and 10gm cascade @ 50 mins (* was supposed to be only 10gm centennial @ 60mins, accidently put the cascade in, panicked put the centennial in too and went for 50mins- ) 10gm amarillo and 10gm cascade @ 5 mins 10gm amarillo and 10gm cascade @ 0 mins 1.4 packs US-05 pitched drya at close to 20c into ferment fridge set at 19.4c +/- .3c Estimated OG was 1.042 , just started to get going after about 20 hours. IBU estimated at 44.6. Going to give it a good whack of amarillo and cascade for the dry hop IBU is higher than intended, but hopefully it comes out ok. Guvna Link to comment Share on other sites More sharing options...
Rowbrew Posted September 26, 2018 Share Posted September 26, 2018 Whats ya batch size there @Guvna? Link to comment Share on other sites More sharing options...
Guvna Posted September 26, 2018 Share Posted September 26, 2018 Due to a dodgy tap discovered when starsaning just before filling, I didnt take a gravity read as the tap is ok if not touched. twisting either threads it and/or undoes it. probally wont take any gravity reads as I can see it will let go and just wing it this time and it will be what it is. Link to comment Share on other sites More sharing options...
Guvna Posted September 26, 2018 Share Posted September 26, 2018 3 minutes ago, Rowbrew said: Whats ya batch size there @Guvna? Hi Robbrew, its 25 ltrs, should be around 4.5%. Think I'll be needing a normal strength beer after I get thought my IPA attempt when its carbed Link to comment Share on other sites More sharing options...
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