Canadian Eh!L Posted March 3, 2013 Share Posted March 3, 2013 So, this is my next brew to put down. I'm using a few new ingredients in this one. I'm trying some new malt(honey malt), hops (Summit) and an additive (5.2 pH stabilizer). I'm looking for some advice/comments on this one. Lumberjack IPA 5Kg Pale Malt .6Kg Honey Malt .25Kg Crystal 40L .25Kg Carapils 28g Magnum 11.4% 60mins 15g Summit 14.2% 30mins 20g Cascade 7.8 15mins 10g Cascade, Summit, Magnum, Centennial, & Amarillo (dry hop) 10g 5.2 pH stablizer (mash) 5g Whirlfloc tab 10mins 7g packet cooper's yeast @ 10mins as nutrient 11.5g US-05 21 water This was originally a SN torpedo clone attempt that evolved into a Log Cabin Brewery original.[roll] What do you think? Link to comment Share on other sites More sharing options...
Hairy Posted March 3, 2013 Share Posted March 3, 2013 Prima facie it seems ok. But I have never used honey malt or summit hops before so I can't add too much. I didn't really add anything actually [innocent] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 4, 2013 Author Share Posted March 4, 2013 Well I guess I'll go at it alone then.[crying] I went ahead and put this one down as per the recipe above. My efficiency was a little low due to coming up a bit short on my final volume. I had to top up the fermenter with 2.5L of cool water so I lost a few points on the OG. It ended up being 1.057. It's still a pretty big IPA just not quite what I was looking for.[annoyed] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 4, 2013 Author Share Posted March 4, 2013 Honey Maltis said to be a substitue rather that an addition to light Crystal malt. It is said to give an intense honey flavour/sweetness. It can either be mashed or steeped and should be held to less than 20% of the mash to prevent an overly sweetened brew. Summit hops is a citrus style hops said to be more along the lines of tangerine than orange. It has a high AA% and should be a good choice for bittering and flavouring APA and AIPA. Link to comment Share on other sites More sharing options...
Hairy Posted March 4, 2013 Share Posted March 4, 2013 Only one way to find out and that's to brew it, Eh! I had a look at some info on Summit. One site said it was solely a bittering hop but the description sounds like it might be a nice flavour/aroma hop too. You can take the credit for all of this one Chad; whichever way it goes [wink] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 5, 2013 Author Share Posted March 5, 2013 Only one way to find out and that's to brew it, Eh! I had a look at some info on Summit. One site said it was solely a bittering hop but the description sounds like it might be a nice flavour/aroma hop too. You can take the credit for all of this one Chad; whichever way it goes [wink] That's what I thought about the Summit hops.[happy] I wouldn't mind some of those tangerine flavours come through.[biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted March 5, 2013 Share Posted March 5, 2013 The high AA% of the Summit makes it hard to whack a heap of it in at 15 minutes if you don't want to increase the bitterness too much. Let us know how she turns out. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 5, 2013 Author Share Posted March 5, 2013 We'll do, Hairy![cool] ...I'm a Lumberjack and I'm okay...[whistling [wink] [biggrin] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 13, 2013 Author Share Posted March 13, 2013 I just hit this one with a dry hop of 10g of Cascade, Amarillo, Summit, & Centennial @ 9 days. That's 50g dry hop.[cool] Link to comment Share on other sites More sharing options...
Hairy Posted March 13, 2013 Share Posted March 13, 2013 I just hit this one with a dry hop of 10g of Cascade' date=' Amarillo, Summit, & Centennial @ 9 days. That's 50g dry hop.[cool'] Is math a little different in Canada? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 13, 2013 Author Share Posted March 13, 2013 Sorry Hairy. I forgot to mention the 10g of Magnum as well[roll] . Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted March 13, 2013 Share Posted March 13, 2013 I just hit this one with a dry hop of 10g of Cascade' date=' Amarillo, Summit, & Centennial @ 9 days. That's 50g dry hop.[cool'] Is math a little different in Canada? [lol] [lol] [lol] [lol] Link to comment Share on other sites More sharing options...
Hairy Posted March 13, 2013 Share Posted March 13, 2013 Sorry Hairy. I forgot to mention the 10g of Magnum as well[roll] . No problems, I figured it would be something like that. I was just having a laugh. I understand your maths: Powersaw x 10 hours = wobbly, sausage fingers [biggrin] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 14, 2013 Author Share Posted March 14, 2013 Sorry Hairy. I forgot to mention the 10g of Magnum as well[roll] . No problems, I figured it would be something like that. I was just having a laugh. I understand your maths: Powersaw x 10 hours = wobbly, sausage fingers [biggrin] [whistling ... I'm a Lumberjack and I'm OK!...[whistling Link to comment Share on other sites More sharing options...
IzacF Posted March 14, 2013 Share Posted March 14, 2013 Sorry Hairy. I forgot to mention the 10g of Magnum as well[roll] . No problems, I figured it would be something like that. I was just having a laugh. I understand your maths: Powersaw x 10 hours = wobbly, sausage fingers [biggrin] [whistling ... I'm a Lumberjack and I'm OK!...[whistling [lol] [lol] [lol] [lol] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 14, 2013 Author Share Posted March 14, 2013 Hey Hairy, I like the new signature quote! I would have to agree with you and Neil that it is better to burn out than to fade away![whistling Link to comment Share on other sites More sharing options...
Hairy Posted March 14, 2013 Share Posted March 14, 2013 Hey Hairy, I like the new signature quote! I would have to agree with you and Neil that it is better to burn out than to fade away![whistling It was time for a change, it was a song I had stuck in my head and this site needed more Canadianism [biggrin] I was also upset that Neil Young & Crazy Horse performed in Sydney last week and I didn't know it was on [pinched] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 18, 2013 Author Share Posted March 18, 2013 So, this is my next brew to put down. I'm using a few new ingredients in this one. I'm trying some new malt(honey malt), hops (Summit) and an additive (5.2 pH stabilizer). I'm looking for some advice/comments on this one. Lumberjack IPA 5Kg Pale Malt .6Kg Honey Malt .25Kg Crystal 40L .25Kg Carapils 28g Magnum 11.4% 60mins 15g Summit 14.2% 30mins 20g Cascade 7.8 15mins 10g Cascade, Summit, Magnum, Centennial, & Amarillo (dry hop) 10g 5.2 pH stablizer (mash) 5g Whirlfloc tab 10mins 7g packet cooper's yeast @ 10mins as nutrient 11.5g US-05 21 water This was originally a SN torpedo clone attempt that evolved into a Log Cabin Brewery original.[roll] What do you think? Well, this one has been down for 15 days the SG is 1.010 and is probably FG. Again the US-05 has really impressed me with it vigorous frement. The OG was 1.057 and it chomped this baby all the way down to 1.010! That puts this brew somewhere around 6.8 after bottling! Brewmate estimated the OG/FG @ 1.063/1.016 so my spread was the same, just lighter in body I guess[roll] . The flavour/bitterness/aroma is quite strong but balanced as an IPA should be. It is quite similar to my Big Island IPA without the oak flavour. Seems like a winner[joyful] ! Link to comment Share on other sites More sharing options...
Hairy Posted March 18, 2013 Share Posted March 18, 2013 Good stuff Chad! I noticed you used the 5.2 pH stabiliser in this one. Did you take any pH readings to see if it worked? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 18, 2013 Author Share Posted March 18, 2013 Nope![bandit] Link to comment Share on other sites More sharing options...
Hairy Posted March 18, 2013 Share Posted March 18, 2013 Ha ha [biggrin] Probably better off not knowing so that way you didn't waste any money [innocent] Link to comment Share on other sites More sharing options...
Khellendros13 Posted March 18, 2013 Share Posted March 18, 2013 Ha ha [biggrin] Probably better off not knowing so that way you didn't waste any money [innocent] Sounds like he needs to send us a few bottles each for a "blind" ph taste test. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 20, 2013 Author Share Posted March 20, 2013 Ha ha [biggrin] Probably better off not knowing so that way you didn't waste any money [innocent] Sounds like he needs to send us a few bottles each for a "blind" ph taste test. If I'm sending anything Downunder it will be yours truly. And I'll be doing it low budget. So, I plan to surf all of your sofas and hit all of your HB stocks HARD! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 19, 2013 Author Share Posted April 19, 2013 So I've been sampling this one these days. I has turned out to be a fine IPA. Strong in bitterness, a complex flavour profile with subtle honey notes. The colour is a nice, dark honey colour. The clarity is crystal. It is lacking a bit in body and the late aroma hopping that I was looking forward to is a little weak. I guess 50g dry hop was not enough! As for the pH stabilizer goes. I taste no salty seawater. I will continue to add it in future brews. Link to comment Share on other sites More sharing options...
Beerlust Posted November 26, 2014 Share Posted November 26, 2014 Hi Chad. So I've been sampling this one these days. I has turned out to be a fine IPA. Strong in bitterness' date=' a complex flavour profile with subtle honey notes. The colour is a nice, dark honey colour. The clarity is crystal. It is lacking a bit in body and the late aroma hopping that I was looking forward to is a little weak. I guess 50g dry hop was not enough! As for the pH stabilizer goes. I taste no salty seawater. I will continue to add it in future brews.[/quote']Sorry to drag up an old thread, & sorry I missed this one! It must have been in the period where I was sent to the back corner of the room & made to face the walls in silence. Your comments here are certainly very interesting given some thoughts about my own brewing that are currently rolling around in the ample space inside my head. I don't have the capabilities or the time to boil all of the water I use for my brewing to remove the bulk of the impurities from it. I also will be buggared if I'm going to pay exorbitant amounts of money for bottled water that has certain PH levels conducive to better water quality for potentially brewing beer. I was just wondering if you're still using the PH balancer/stabilizer & if so, what your thoughts on the product are 18 months further on. There is something bugging me about my beers that I can't put my finger on right now. There appears to be an astringency not unlike the "salty seawater" taste you described, that tells me it might be something to do with my water quality. Again I'm unsure of that, but would like to do something to my water that will either improve this, or discount it as a cause. I would really appreciate any insights here. P.S. How's the AG BIIPA on rye coming along Skookum? I'll probably keg my extract version this coming weekend! Mwhahahaha!! Cheers & good brewing, Anthony. Link to comment Share on other sites More sharing options...
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