So, I finally purchased a grain mill. So now I was able to purchase a 50lb bag of 2-row. I ordered four lbs of hops from hopsdirect. A lb of each of the following. Cascade, Centennial, Chinook, and amarillo.
So I just placed an order for specialty grains from nb. Did I over do it? Or did I forget something? All quanities equal 1lb unmilled.
Here was the ordered I placed yesterday.
Item Sku Qty Subtotal
Belgian Caramunich G208 5 $9.95
Briess Caramel 60L G013 5 $8.95
English Medium Crystal - 1 lb. unmilled W505I 3 $5.97
Weyermann Caramunich I G362 3 $5.55
Rahr White Wheat Malt - 1 lb. unmilled W006I 6 $8.28
English Chocolate Malt - 1 lb. whole W508I 1 $1.99
Belgian Special B G209 1 $2.10
Belgian Biscuit Malt G210 1 $2.10
Fawcett Pale Chocolate G507 2 $3.98
Briess Caramel 80L G014 3 $5.37
Briess Caramel 20L G012 3 $5.37
Briess Victory G007 2 $3.70
Briess Special Roast G008 3 $5.67
English Black Malt G509 1 $1.99
Weyermann Dehusked Carafa III G374 1 $1.99
Briess Caramel 40L G005 3 $5.37
That looks like a pretty good list. For my brewing, I’d also need some Vienna/Munich and Pilsner base malts, and more than a pound of wheat malt, but obviously that depends on what you brew.
Where are you ordering from though? Those prices are out of control. :shock:
[quote=“a10t2”]That looks like a pretty good list. For my brewing, I’d also need some Vienna/Munich and Pilsner base malts, and more than a pound of wheat malt, but obviously that depends on what you brew.
Where are you ordering from though? Those prices are out of control. :shock: [/quote]
dam I noticed that. it was supposed to be 5 lbs of wheat.
10 Lbs of Hops
9 strains of yeast
40 Lbs of specialty grains
130 Lbs of base malt[/quote]
haha. nice. I thought it was a good start, for just getting a mill on saturday.
what yeast do you have? that is something I need to work on. I am just recently starting the washing reuse process. I need to get a nice yeast bank started.
Looks good - close to what I did, even on the citrusy hops order. I added a 50lb bag of pilsner base malt too. A good clean bitter hops like Magnum might be nice. As for yeast, reusing, or getting some from the local pub makes for a nice supply.
Over the past couple years I’ve tried to consolidate my recipes’ ingredients as much as possible. For yeast, I’m down to 1272, 1968, 2206, and 3787, plus Brett B. That covers almost anything I’d want to brew. If I wanted to do a witbier, for example, I’d have to order yeast, but that isn’t something I brew often enough to justify maintaining a culture.
[quote=“muddywater_grant”][quote=“gregscsu”]No such thing as over doing it.
Right now I have
10 Lbs of Hops
9 strains of yeast
40 Lbs of specialty grains
130 Lbs of base malt[/quote]
haha. nice. I thought it was a good start, for just getting a mill on saturday.
what yeast do you have? that is something I need to work on. I am just recently starting the washing reuse process. I need to get a nice yeast bank started.[/quote]
The earlier the addition, the bigger the bittering charge. It really is up to you. You will get a stronger, bittering bite if you up the earlier addition. But you’ll get a nice balance of bitterness and flavor from say a 30 or 20 minute addition.
I’m a hophead so a full oz at 60, plus an oz at 30 min, 20 min and 5 min would probably put it in the range for my liking.
[quote=“mvsawyer”]The earlier the addition, the bigger the bittering charge. It really is up to you. You will get a stronger, bittering bite if you up the earlier addition. But you’ll get a nice balance of bitterness and flavor from say a 30 or 20 minute addition.
I’m a hophead so a full oz at 60, plus an oz at 30 min, 20 min and 5 min would probably put it in the range for my liking.[/quote]
I don’t know that I want this one to be that high in the bitterness. I would love it, but I am trying to make a few that aren’t so hoppy for friends. I will always having a hoppy beer on tap as well.
I am thinking of adding 0.5lbs of victory and adjusting the c80 down a bit. and upping the late addition of cascade to a full oz.
I’d say it depends on what you’re going for. I like an amber to be hoppy, like a more malt-forward APA. So personally I’d either reduce the crystal malt, increase the late hopping, or both, to maintain balance.
