Averagely Perfect American Stout - Poll #32 - Base Malt(s) Adjustment

Discussion in 'Homebrewing' started by VikeMan, Jan 28, 2014.

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Which base malt(s) should be reduced to make room for the 5% C-80?

Poll closed Jan 30, 2014.

  1. 5% from the 2-Row and None from the Munich

    31 vote(s)
    64.6%

  2. 3% from the 2-Row and 2% from the Munich

    10 vote(s)
    20.8%

  3. 3% from the Munich and 2% from the 2-Row

    1 vote(s)
    2.1%

  4. 5% from the Munich and None from the 2-Row

    6 vote(s)
    12.5%
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  1. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Poll #30 determined that the Crystal 80 to be subbed in will replace a portion of the 2-Row and/or the Munich. Poll #31 determined that the amount of C-80 will be 5%. This poll will determine how to split the reduction between the 2-Row and/or Munich.

    Combinations are unique. Straight plurality wins. Consider jumping on a bandwagon if that looks like it will drive a result almost as good as the choice you'd make independently.

    This poll will be open for 48 hours.

    (For those who don't know what I'm talking about, see this thread about the first beer we did (and the bazillion ensuing polls and the final recipes)...http://beeradvocate.com/community/threads/the-averagely-perfect-american-ipa-project.59552/ )

    If you have issues with or suggestions for methodologies used in this project, please Beer Mail me. Let's keep the threads themselves on topic to the question at hand (not about how you would have asked the question differently). Thanks!

    The Averagely Perfect American Stout so far...

    5 Gallons (into fermenter)
    Target ABV: 6.5%
    Target OG: 1.068
    Target FG: 1.018
    Apparent Attenuation: 73%
    Yeast: Wyeast 1084 (Irish Ale)
    Recommended Mash Temp: 154F
    54 Tinseth IBUs
    Fermentation Temp: TBD

    Grain Bill:
    North American Two Row Brewer's Malt: 68% (pending possible reduction)
    Munich: 15% (pending possible reduction)
    Roasted Barley: 5%
    Chocolate Malt: 5%
    Oatmeal, Toasted: 7%
    Crystal 80: 5%

    Hops:
    Chinook @ 60 Min (to reach total of 54 IBUs along with flavor/aroma hops)
    1.25 ounces Willamette @ 10 min
    1.0 ounces Willamette @FO/Whirlpool/Hopstand
    0.75 ounces Chinook @FO/Whirlpool/Hopstand
     
    #1 VikeMan, Jan 28, 2014
  2. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Pretty sure this is going to go all from 2-row...which is fine.
     
    #2 JohnSnowNW, Jan 28, 2014
  3. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    I would say all Munich, but considering how much hops we're using (especially at Flameout, WTF) lets replace 2 row to get some more sweetness for balance
     
    #3 TastyAdventure, Jan 28, 2014
  4. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    2 row please.
     
    #4 FATC1TY, Jan 29, 2014
  5. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    All from the 2-row for me.
     
    #5 wspscott, Jan 29, 2014
  6. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I went with all 2row.
     
    #6 SFACRKnight, Jan 29, 2014
  7. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    leave that munich malt alone! :angry:
     
    #7 AlCaponeJunior, Jan 29, 2014
    barfdiggs, nquigley16, sjverla and 1 other person like this.
  8. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    Is this the last poll? I'm hoping to brew this sucker early Feb.
     
    #8 Naugled, Jan 29, 2014
  9. Marshall_ofmcap

    Marshall_ofmcap Initiate (0) Jul 17, 2013 Colorado

    I might like one more. I don't know how to adjust my hop schedule to account for Vikeman's opinion of me.
     
    #9 Marshall_ofmcap, Jan 29, 2014
  10. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    <redirect>
    On the topic of hop schedule, I noticed that the latest version of beersmith now accounts for IBUs in the whirl pool. Wondering (1) does the beercipher (brewcipher?) software do this, and (2) should we account for these IBUs in the recipe, when determining the bittering addition.?
     
    #10 pweis909, Jan 29, 2014
  11. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Still need to do the fermentation temp poll. And maybe water?
     
    #11 jbakajust1, Jan 29, 2014
  12. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Fermentation temp is still TBD.

    BrewCipher does do this. And it's nice to see that Beersmith added it too. Though I think Beersmith doesn't consider the specific temperature. I could be wrong about that though.

    Well, the poll was for Tinseth IBUs. And the Tinseth calculation does not calculate added IBUs for FO/Hopstand/Whirlpool additions, so it wouldn't be right to spring that on folks who voted accordingly. That said, there's nothing to stop anyone from tailoring the final recipe to do this if they want.
     
    #12 VikeMan, Jan 30, 2014
    pweis909 likes this.
  13. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    No, BS does not account for whirl pool temp as far as I can tell -- just time in the whirlpool.
     
    #13 pweis909, Jan 30, 2014
  14. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Sulfates... lots and lots of sulfates. :slight_smile:
     
    #14 barfdiggs, Jan 30, 2014
  15. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Any experience with 1084? I don't think I'd know how to vote on a ferm temp (d-rest, where it gets estery, etc.).
     
    #15 barfdiggs, Jan 30, 2014
  16. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    I guess I need to upgrade.

    Is it going to work completely differently, move all the functions around, hide all my files and generally force me to completely re-learn it all over again, like a microsoft "upgrade" does? :rolling_eyes:
     
    #16 AlCaponeJunior, Jan 30, 2014
  17. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    yes. sort of annoying that way, but not as bad as windows 8. might be the right time to start using brewcipher
     
    #17 pweis909, Jan 30, 2014
  18. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Not completely different, but most annoying is it will print your recipe on a single page . . . doesn't care how small the font is it's gonna fit on one sheet. There's a couple of work-arounds but a real PITA. Oh yeah, it insists on printing your beer's name in color.

    The whirlpool IBU additions seem to be time related only, nicer than before but still lacking a little. Interestingly, it doesn't "go back" and modify previous recipes that have whirlpool additions.
     
    #18 PortLargo, Jan 30, 2014
  19. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    The last few times I used it I got attenuations of 74% to 76% fermenting at 65F and mashing at 152-154F. It's a good floccer, and a quick one, rousing helps to move it along. IMO it's a fairly clean tasting yeast, much more like the American yeasts than the British yeasts. I think with a higher mash temp it might be possible to hit the targets for this recipe.
     
    #19 Naugled, Jan 30, 2014
  20. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Replace 5% 2-row with 5% C-80 FTW.
     
    #20 VikeMan, Jan 30, 2014
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