| |
Main
Date: 31 Oct 2006 19:35:20
From: JS
Subject: Guidelines: Help or Hindrance?
|
I learn a lot from this group, and from Jamil's show. I just made a
Northern Eng. Brn. adapted from his recipe. Mash temp 154F, OG 1.044.
.
I used Nottingham, not only because I hadn't bothered to step up a
liquid strain, but also for the convenience and because the brand has
had a lot of good comments. Well, I can't complain about the taste,
which is quite decent, nor the mouthfeel, color, clarity, hop balance
or head retention. What does irk me, tho, is that the FG was 1.016.
This is high acc. to guidelines, and ABV was 3.6, as opposed to the
min. BJCP of 4.2.
I thought perhaps an excess of crystal malts could explain it, but
they made up only 11% of grist. That doesn't seem excessive to me.
And Nottringham is supposed to attenuate fairly well. I don't think
63% is good attenuation.
Now if I just sit back and enjoy the brew, I have no qualms. But the
perfectionist in me wonders why I fell short of the guidelines, all
the while believing I was doing everything right.
Feedback welcome. Thanks.
John S.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
|
| |
Date: 31 Oct 2006 20:14:28
From: Spitzbuben
Subject: Re: Guidelines: Help or Hindrance?
|
11%? Depending on your efficency, isn't that like a pound? That seems
a bit much to me. Have you calibrated you thermometer? boil some
water, make sure it's 212 and so on... Perhaps you were mashing at
158ish?
Spitz
JS wrote:
> I learn a lot from this group, and from Jamil's show. I just made a
> Northern Eng. Brn. adapted from his recipe. Mash temp 154F, OG 1.044.
> .
> I used Nottingham, not only because I hadn't bothered to step up a
> liquid strain, but also for the convenience and because the brand has
> had a lot of good comments. Well, I can't complain about the taste,
> which is quite decent, nor the mouthfeel, color, clarity, hop balance
> or head retention. What does irk me, tho, is that the FG was 1.016.
> This is high acc. to guidelines, and ABV was 3.6, as opposed to the
> min. BJCP of 4.2.
>
> I thought perhaps an excess of crystal malts could explain it, but
> they made up only 11% of grist. That doesn't seem excessive to me.
> And Nottringham is supposed to attenuate fairly well. I don't think
> 63% is good attenuation.
>
> Now if I just sit back and enjoy the brew, I have no qualms. But the
> perfectionist in me wonders why I fell short of the guidelines, all
> the while believing I was doing everything right.
>
> Feedback welcome. Thanks.
>
> John S.
>
> --
> Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
> ------->>>>>>http://www.NewsDemon.com<<<<<<------
> Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
| |
Date: 01 Nov 2006 09:45:19
From: Mark R
Subject: Re: Guidelines: Help or Hindrance?
|
"JS" <jayceeessfouratfrontiernetdotnet > wrote in message
news:v4qfk2hpe9mlitg6a828pfgtir2gt5hjtv@4ax.com...
> I learn a lot from this group, and from Jamil's show. I just made a
> Northern Eng. Brn. adapted from his recipe. Mash temp 154F, OG 1.044.
> .
> I used Nottingham, not only because I hadn't bothered to step up a
> liquid strain, but also for the convenience and because the brand has
> had a lot of good comments. Well, I can't complain about the taste,
> which is quite decent, nor the mouthfeel, color, clarity, hop balance
> or head retention. What does irk me, tho, is that the FG was 1.016.
> This is high acc. to guidelines, and ABV was 3.6, as opposed to the
> min. BJCP of 4.2.
>
> I thought perhaps an excess of crystal malts could explain it, but
> they made up only 11% of grist. That doesn't seem excessive to me.
> And Nottringham is supposed to attenuate fairly well. I don't think
> 63% is good attenuation.
I make an English Brown that starts between 1.048 and 1.050 and ends between
1.016 and 1.014. That's a partial recipe with 6 lbs of extract 1 lb of
medium crystal and uses Nottingham yeast. Unless you forgot to aerate your
wort, like everyone else has said I'd check your mash temp.
Mark R
|
| |
Date: 01 Nov 2006 14:40:02
From: John Bleichert
Subject: Re: Guidelines: Help or Hindrance?
|
JS <jayceeessfouratfrontiernetdotnet > wrote:
> I learn a lot from this group, and from Jamil's show. I just made a
> Northern Eng. Brn. adapted from his recipe. Mash temp 154F, OG 1.044.
> .
> I used Nottingham, not only because I hadn't bothered to step up a
> liquid strain, but also for the convenience and because the brand has
> had a lot of good comments. Well, I can't complain about the taste,
> which is quite decent, nor the mouthfeel, color, clarity, hop balance
> or head retention. What does irk me, tho, is that the FG was 1.016.
> This is high acc. to guidelines, and ABV was 3.6, as opposed to the
> min. BJCP of 4.2.
>
> I thought perhaps an excess of crystal malts could explain it, but
> they made up only 11% of grist. That doesn't seem excessive to me.
> And Nottringham is supposed to attenuate fairly well. I don't think
> 63% is good attenuation.
>
> Now if I just sit back and enjoy the brew, I have no qualms. But the
> perfectionist in me wonders why I fell short of the guidelines, all
> the while believing I was doing everything right.
>
> Feedback welcome. Thanks.
>
> John S.
>
I've found Nottingham to be an excellent attenuator. Too bad I don't
like the way it tastes. As others ave said, check your mash temp
thermo. What's the full grain bill? 1 lb of crystal in a 44 GU beer is
significant.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
|
| | |
Date: 01 Nov 2006 12:35:00
From: JS
Subject: Re: Guidelines: Help or Hindrance?
|
>
>I've found Nottingham to be an excellent attenuator. Too bad I don't
>like the way it tastes. As others ave said, check your mash temp
>thermo. What's the full grain bill? 1 lb of crystal in a 44 GU beer is
>significant.
>
Here is Jamil's recipe, which I simply scaled down slightly, keeping
the same proportions:
74.4 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.0 0.75 lbs. Crystal 40L America 1.034 40
4.7 0.50 lbs. Crystal 25L Britan 1.035 25
4.7 0.50 lbs. Victory Malt America 1.034 25
2.3 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200
7.0 0.75 lbs. Special Roast Malt America 1.033 40
As you can see, the crystal malts are 11% of grist.
And no, I didn't forget to aerate; in fact, oxygenated with stone and
canister. The ferment seemed to go well, and I was rather surprised
it stopped where it did.
John S.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
| | | |
Date: 01 Nov 2006 11:44:35
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Guidelines: Help or Hindrance?
|
JS wrote:
>> I've found Nottingham to be an excellent attenuator. Too bad I don't
>> like the way it tastes. As others ave said, check your mash temp
>> thermo. What's the full grain bill? 1 lb of crystal in a 44 GU beer is
>> significant.
>>
> Here is Jamil's recipe, which I simply scaled down slightly, keeping
> the same proportions:
> 74.4 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
> 7.0 0.75 lbs. Crystal 40L America 1.034 40
> 4.7 0.50 lbs. Crystal 25L Britan 1.035 25
> 4.7 0.50 lbs. Victory Malt America 1.034 25
> 2.3 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200
> 7.0 0.75 lbs. Special Roast Malt America 1.033 40
>
> As you can see, the crystal malts are 11% of grist.
>
> And no, I didn't forget to aerate; in fact, oxygenated with stone and
> canister. The ferment seemed to go well, and I was rather surprised
> it stopped where it did.
154 is on the high side, but perhaps your thermometer's a couple of
degrees off and you got 156 or more? With this grist and Nottingham, I'd
guess mash temp is the culprit. I'd also guess that the Special Roast
doesn't contribute a lot of fermentables (neither does the chocolate),
so that may also be a factor.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
| |
Date: 01 Nov 2006 06:41:46
From: MDixon
Subject: Re: Guidelines: Help or Hindrance?
|
JS wrote:
> I learn a lot from this group, and from Jamil's show. I just made a
> Northern Eng. Brn. adapted from his recipe. Mash temp 154F, OG 1.044.
> .
> I used Nottingham, not only because I hadn't bothered to step up a
> liquid strain, but also for the convenience and because the brand has
> had a lot of good comments. Well, I can't complain about the taste,
> which is quite decent, nor the mouthfeel, color, clarity, hop balance
> or head retention. What does irk me, tho, is that the FG was 1.016.
> This is high acc. to guidelines, and ABV was 3.6, as opposed to the
> min. BJCP of 4.2.
>
> I thought perhaps an excess of crystal malts could explain it, but
> they made up only 11% of grist. That doesn't seem excessive to me.
> And Nottringham is supposed to attenuate fairly well. I don't think
> 63% is good attenuation.
>
> Now if I just sit back and enjoy the brew, I have no qualms. But the
> perfectionist in me wonders why I fell short of the guidelines, all
> the while believing I was doing everything right.
>
> Feedback welcome. Thanks.
The guidelines are just that, guidelines. They have context if you are
trying to emulate a style or if you are entering a competition. If you
enjoy the beer, no sweat...
As far as your low attenuation, it sound like you made an AG beer. Check
your thermometer to be sure it is properly calibrated...
Cheers,
Mike
|
| | |
Date: 01 Nov 2006 15:20:53
From: Joel
Subject: Re: Guidelines: Help or Hindrance?
|
In article <4qrffnFoljhsU1@individual.net >, MDixon <me@privacy.net> wrote:
>JS wrote:
>> Now if I just sit back and enjoy the brew, I have no qualms. But the
>> perfectionist in me wonders why I fell short of the guidelines, all
>> the while believing I was doing everything right.
>>
>> Feedback welcome. Thanks.
>
>The guidelines are just that, guidelines. They have context if you are
>trying to emulate a style or if you are entering a competition. If you
>enjoy the beer, no sweat...
As one involved in homebrew competitions, I completely
agree. Unless you're really trying to hit a certain mark,
what really matters is what comes out at the end of the
process. And even if you *are* heading into the competition
realm, judges don't see your recipe or your numbers, so as
long as the what's in the glass conforms to the written
descriptors, you'll be fine.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
|
| |
Date: 01 Nov 2006 20:44:09
From: John 'Shaggy' Kolesar
Subject: Re: Guidelines: Help or Hindrance?
|
On Tue, 31 2006 19:35:20 -0500, < > wrote:
> I learn a lot from this group, and from Jamil's show. I just made a
> Northern Eng. Brn. adapted from his recipe. Mash temp 154F, OG 1.044.
> .
> I used Nottingham, not only because I hadn't bothered to step up a
> liquid strain, but also for the convenience and because the brand has
> had a lot of good comments. Well, I can't complain about the taste,
> which is quite decent, nor the mouthfeel, color, clarity, hop balance
> or head retention. What does irk me, tho, is that the FG was 1.016.
> This is high acc. to guidelines, and ABV was 3.6, as opposed to the
> min. BJCP of 4.2.
>
> I thought perhaps an excess of crystal malts could explain it, but
> they made up only 11% of grist. That doesn't seem excessive to me.
> And Nottringham is supposed to attenuate fairly well. I don't think
> 63% is good attenuation.
What was the recipe?
Are you sure it was done?
> Now if I just sit back and enjoy the brew, I have no qualms. But the
> perfectionist in me wonders why I fell short of the guidelines, all
> the while believing I was doing everything right.
Bah, who cares about guidelines. If you like the beer, that's all that
matters.
John.
|
|
