Speidel Recipes

[Andy_Chil]

Andy

Tell me a bit about volume.
You just write 23 liters?

I have tried to put it into Beersmith2 but being my first attempt - I'm not sure at all so
I would like to know your start - possible sparge - before boil - after boil

If you know the numbers - that is

OK, there's a bit going on here. The more experienced fellas feel free to pitch in.

The volumes are going to depend on several variables. I can give you my numbers, but they may not be 100% on you system.
My grain crush is 1.2mm and I work out my absorption at 700ml per kg.
But as Dinnerstick said, best not to worry too much about the details.

For the English, I would go something like:
Fill to 25 litre mark
Lift pipe and sparge/rinse with 5litre
Boil should loose 3litre
Total at the end should be 23litre

For the USA, I would go something like:
Fill to 25 litre mark
Lift pipe and sparge/rinse with 4.5litre
Boil should loose 2litre
Total at the end should be 23litre

I'm still doing battle with Beersmith. I find it great to record recipes etc, but I'm still struggeling a bit with working out the tech stuff!

[johnrm]

Had anyone approached Brad Smith, aka Mr. Beersmith?

[airborn]

If you ask what I think you are:

I'M FIGHTING BEERSMITH 2

and so far I seem to loose

[Twonky]

Righto Mr Airborn
English IPA
30g Challenger at 90min
18g East Ken Golding at 10min

Nice

I love challenger in an English IPA, you could also very nicely do a single hop with just that.

And if you are not afraid of mixing English and US-ian like me
Then I can recommend Apollo as a bittering hop, and Challenger for the rest.

Enjoy!
Cheers

[airborn]

The english ipa is fermenting.
Was 1060 OG tasting sweet and slightly bitter.

but a question for Andy:

The American IPA is set to dryhop for 3 days - is this from entering the fermenter or later?

[Andy_Chil]

Great stuff. I look forward to hearing how the English turns out in a month or so.
The three day dry hop is three days from the beginning of the fermentation. I hope you enjoy it.

[airborn]

OK
and you do not fear to open the fermenter after 3 days to get the hopbag out?

[Andy_Chil]

I think you might have got that backwards. You add the dry hops three days after the ferment starts. As for opening the fermenter, make sure you spray Star San on everything before you open and drop the hops in. Sometimes I use a hop bag and sometimes I just drop the pellets in. If you use a hop bag, make sure you boil it water before you add the hops. That should sterilise it.

[HopSong]

Never heard of that Andy. Every brewer I know dry hops at the end of fermentation for about 3 days. Much longer can add grassy notes. Three days seems perfect.

[Andy_Chil]

Heaps of recipes dry hop this way. Most American styles I have made I've dry hopped at 3-5 days in.

[janox]

Well the general idea is to dry hop after fermentation is done so that the co2 produced while fermenting won't drive of hoparomas/particles.

People often dry hop in secondary aswell since the hop-oils tend to stick to the yeastparticles and then settle out.

That being said i often dryhop in my primary after fermentation is done.

Edit: and yes the general timeframe is around 3-7 days of dryhopping

edit2: As for airborns questions, in your case you add the hops when fermenting is done, let the hops sit in there for three days before racking into a diffent vessel/keg or take the hops out.

[HopSong]

Yes, that is my method.. wait until fermentation is complete for the reasons you mention. Three days is perfect for me.

Thanks for clarifying. I probably jumped the gun on your comment Andy.. Some beers are finished in about that time.. I usually leave my beers in the fermenter for at least 7 days, then rack into a secondary to dry hop.. IF I dry hop. Probably, 99% of the time, I'll rack into a keg and add a "tea bag" of hops on a piece of dental floss to dry hop for three days, purge with CO2, then pull the bag and purge with CO2. That's my process... There is a well known brewery here in my city that has, arguably, the best beer in the world. Russian River's Pliny the Younger. Vinny uses a lot of hop oil extracts. Another way to add more deliciousness to the beer.

Speaking of that.. I think I have only one more day.. possibly today to get my glasses before P-T-Y is gone until next year. gotta check..

[airborn]

Well about the English IPA

after 6 days gravity is 1016 (from 1060) I think this was quick!!
% about 5.76
Tastes good but without co2 (we call this a lazy beer - like one left over in the glass from last evening)

BUT IT'S BEER and my first

[BrauTim]

Well about the English IPA

after 6 days gravity is 1016 (from 1060) I think this was quick!!
% about 5.76
Tastes good but without co2 (we call this a lazy beer - like one left over in the glass from last evening)

BUT IT'S BEER and my first

Congratulations, I'm still amazed at how some beers are drinkable so quickly after fermentation has stopped. I've had half a dozen English styles like this and of course all my wheat beers (Hefe's) have been like this.

[Nesto]

Well about the English IPA

after 6 days gravity is 1016 (from 1060) I think this was quick!!
% about 5.76
Tastes good but without co2 (we call this a lazy beer - like one left over in the glass from last evening)

BUT IT'S BEER and my first

Isn't it a great feeling! I sometimes shout to no one in particular, "I have made beer! Bow down in the face of my greatness!"