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Discussion in 'Homebrewing' started by ronobvious2, Aug 1, 2014.
Hoppy hefe, interesting combo... I like it but not sure how often it will be in my lineup
What was your mash temp and term temp like? I have never gotten much out of 3711, though I hear plenty of people like it.
I mash at 152. Not sure about the term temp, I haven't taken one in a while.
Here's the Tank 7 recipe info I send out to folks looking to clone:
Pale Malt - 77.5%
Pregelatinized corn flakes - 20%
Malted Wheat - 2.5%
Mash in at 63 C and rest for 50 minutes.
68 C - 25 min
73 C - 15 min
Mash off at 78 C
We target a beginning of boil gravity of 17.0 degrees Plato and target 17.6 at end of boil.
Magnum - 6 IBU at 98 C
Simcoe - 5 IBU at 15 minutes After beginning of boil
Amarillo - 15.7 IBU at 5 minutes before end of boil
Amarillo - 10.7 IBU during whirlpooling
We cool the wort to 19 C and let it rise to 21 C in the fermenter. We ferment at 21 C until we reach 7 Plato at which point we temp up to 23 C for the remainder of fermentation. Ending Plato is 2.2.
Amarillo .089 kg/bbl
Saison with rosemary, lemon zest, and Citra.
Was going to polish off my keg of NHC Gold Munich Dunkel but Dad is back in the hospital. I'll save it for him as I think he'll appreciate it more. Just finished bottling it; heading up there next week.
Drinking black currant and raspberry melomel instead. Damn good; almost like I know what I'm doing. Almost.
Thanks again for offering up the recipe, I wish more pro brewers would do this.
I having one right now! ( my version of tank 7)
Gonna drink off the (#humblebrag) state fair silver medal IPA.
Office closed early due to the air conditioning and internet going down. So I am enjoying my afternoon with an ipa hopbursted with Zythos and Motueka and Galaxy. A lot of hop flavor going on in this one. The citrus and lemon/lime flavors come through really well. Only 5.5% and 55 ibu very drinkable on a nice day.
My 2 year old Wild Wit beer (chamomile, green & pink peppercorns, coriander, orange peel) fermented with 3726 Farmhouse, bottled with 3/4 gallons of the base beer on Russian River Consecration at 4 weeks (yes bottled with souring bacteria and Brett at 4 weeks). Dropped onto freshly picked wet Columbus hops in a French Press. Hoppy, grassy, citrusy, resiny, tart, peppery, fruity, chlorophyl. Not a lot of funk for 2 years. Needs more CO2 as it was knocked from solution in the press (should have pressed half then topped up in glass). The hops actually add a biting bitterness (probably chlorophenols), and it is not distinctly Columbus (dank). Need to do a full wet hop beer with next year's harvest for sure.
Apologies for the shitty untappd croppage, but this unassuming brew is possibly the best IPA I've ever drank.
100% Nelson Sauvin IPA that sat on 1.5lbs of apricots (1 gallon test batch) for a week. I can't begin to describe the ridiculousness of this brew. Pardon the poor head, it was a real gentle pour to avoid disturbing puree at the bottom of the bottle.
Belgian IPA. Best brew I've done in a few months; what I'm settling into as my IPA grainbill (11# GP[I switch between Simpsons and Fawcett depending on which store I'm at when I need a new sack], .5# light carastan, .25# honey malt), lots of amarillo, mosaic, and kohatu, Mangrove Jack's Belgian Ale yeast. Super fruity, juicy in the middle, dry, spicy bite at the end.
Porters tonight: I started off with a few pints of my standard porter, my wife decided she liked it, then I brought out the BIG GUN. I poured a pint of Bourbon Vanilla Porter for each of us and she loved it. She's always enjoyed my homebrews, as long as they were not dark beer(or she couldn't see they were dark) until tonight. She said it's a perfect dessert beer and she may be right. It's a beer I don't drink more than once or twice a month, but it's a great after dinner drink.
Mosaic IPA. So tasty.
all extract with ribeye! steak and ale!
IPA with Citra and Mosaic. Damn tasty beer.
Cracked the first bottle of my Russian Nightmare Imperial Stout (so named because the lid got blown off of the fermenting bucket three times during the first day after brewing)... the drastic sanitary measures taken during the nightmare day after seemed to have been well spent... this nightmare would hold up to many commercial imperial stouts that I have tried. Can't wait to brew, and set aside some more! Not bad at all for the first attempt at the style. Damn good thing to have a good brew crew!
Getting housed on double sunshine clone and watching star wars: a new hope.