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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Geepy

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Everything posted by Geepy

  1. Geepy

    Consigli Ricetta Con Canapa

    C'è un birrificio in prov.di Ancona, Guarnera (http://www.birrificioguarnera.it), che coltiva ed usa la canapa (sativa) per le loro birre. Al gusto sono leggermente più dolci e l'aroma erbaceo la fa da padrone.
  2. Geepy

    A-Ipa Prima All Grain

    E' sprecatissimo usare il simcoe solo per l'amaro. Meglio un altro luppolo meno "ricercato", tipo il magnum, e dividerei le gittate in aroma tra simcoe e vic secret. Anche l'acqua, io la prima volta non la modificherei, così da regolarti per la prossima volta. Al limite -se puoi- controlla solo il PH.
  3. Geepy

    Birre Dimenticate

    Sahti, stile finlandese
  4. Geepy

    Birre Dimenticate

    La Keller la fa anche Mukkeller
  5. Serpentina per raffreddamento in controflusso lunga 12 metri, made in Italy. Il tubo interno - completamente in inox- ha un diametro di 12mm, il tubo esterno in PET ha diam. 20mm. Completa di attacchi rapidi per l'acqua fredda e due tubi-raccordi in silicone. 90€ + s.spedizione
  6. Geepy

    Venso Serpentina Controflusso Inox

    No, troppo poco. Comunque chiedi quanto ti fa spedito e poi ne riparliamo.
  7. Geepy

    Venso Serpentina Controflusso Inox

    Si. Diametro spire 65 cm. circa.
  8. Impiantino completo per BIAB, composto da: Pentola 33 Lt (quella del veronese), coibentata con lana di roccia e nastro alluminio. Internamente graduata con metodo elettrolitico e completa di rubinetto in acciaio inox. Quadro di controllo completo di PID (un Sestos e un REX C100) entrambi dotati di sonda di temperatura con cavo in silicone. Il sestos controlla un'uscita (con SSR) per un eventuale RIMS/resistenza, con interruttori per RIMS, pompa e generale. Inoltre nel quadro è presente l'alimentatore 12V per la pompa solarproject in dotazione. Completo di attacchi inox e tubi in silicone per il ricircolo. Regalo sacca biab come nuova e hop spider. 150€ + eventuale spedizione.
  9. Geepy

    Vendo Pentola 33L, Pid E Pompa

    Solo pannello senza pompa e senza alimentatore 12v, 55€
  10. Geepy

    Vendo Pentola 33L, Pid E Pompa

    Posso farti 110€ compreso l'alimentatore 12v per la pompa.
  11. Geepy

    Vendo Pentola 33L, Pid E Pompa

    Non preoccuparti
  12. Geepy

    Pepper Porter

    Dal libro di Mosher-Jackson "Radical Brewing": HOLY CHIHUAHUA. IT’S CHILE BEER! The pepper is one of the New World’s great gifts to the planet. It’s a rare homebrewer who doesn’t crave the delicious heat of various types of chilies, although not always in beer. In brewing chile beers, they are treated more as a spice than a vegetable, typically being added at the end of the boil or during secondary fermentation. Holy Mole Bock Start with a classic bock recipe (p. 113), then at the end of the boil, add 0.5 ounce of coriander, 4 ounces of low-fat cocoa, and 1 ounce of ancho chile— or guajillo if you want to push the heat envelope a little. Chipotle Parched Corn Amber Ale If you can get your hands on 2 pounds of field or Indian corn kernels, you can toast them over charcoal on your grill (see the setup on p. 191). You want an amber kind of toast level, and it isn’t important if the toasting is even. An alternate to dried corn is to fire-roast sweet corn. Get a small amount of charcoal going on your grill, then roast four dehusked ears of sweet corn until they’re light brown. Strip the kernels off and add them to a mash consisting of half six-row and half Munich. This one can be hopped aggressively if you like. Use 0.25 to 1 ounce of chipotle, depending on your desire for heat.
  13. La soluzione (presa dal blog di Signor Malto):
  14. Geepy

    Mild Semplice

    Sembra la ricetta del libro di Gordon Strong. Questa è l'originale per 25 L OG: 1.036 FG: 1.012 Efficiency: 75% ABV: 3.1% IBU: 15 SRM: 20 7 lb (3.2 kg) UK Maris Otter (Fawcett) 12 oz (340 g) UK Crystal 65–75 (Fawcett) 7 oz (198 g) UK Chocolate (Fawcett) 0.5 oz (14 g) UK Target 8.1% pellets @ 60 Wyeast 1968 London ESB yeast Ma il crystal rappresenta solo il 9% circa del totale malti. Mash rests: 158°F (70°C) 60 minutes 168°F (76°C) 15 minutes
  15. Geepy

    Sto Nell'"acqua" Fino Al Collo

    No, no, è proprio che sono rincoglionito io. Nella mia "confusione" mattutina avevo inteso 0,4 CL/litro. L'appunto non era sull'indicazione "per litro" ma "ml" al posto di "cl". Poi dove ho letto CL solo la mia testa lo sa!
  16. Geepy

    Sto Nell'"acqua" Fino Al Collo

    Credo che intendesse 0,4 ml per ogni litro d'acqua
  17. Ma oltre a me, velleitario, megavherr, amerikano e ciarly, chi c'era del forum ?
  18. Geepy

    Dark Mild...questa Sconosciuta!

    ed era anche piuttosto amara, ben oltre quello che dice il bjcp
  19. Geepy

    Dark Mild...questa Sconosciuta!

    G.Paolo. Ottimo, ci si becca al MCB.
  20. Geepy

    Dark Mild...questa Sconosciuta!

    ma sei Roberto? ...se si capisco perchè fai una mild
  21. Il Biermaxx non ha la temperatura regolabile.
  22. Geepy

    Consigli/pareri Su Ricette

    Ragà , giuro che è l'ultima ricetta che posto tratta dal libro di Gordon Strong, a meno che non mi venga esplicimente richiesto. Si tratta di una American Strong Ale interessante per l'utilizzo di un malto "macerato" nell'alcol. FOUR SEAS IPA This was my first IPA (batch #15, brewed in 1997), and was inspired by Sierra Nevada Celebration. It won best of show at the Over the Mill competition in Michigan, where the grand prize was a custom kegerator. Somehow I stuffed it into the passenger seat of my Dodge Stealth and drove it back to Ohio, grinning all the way while hoping I didn’t get pulled over. Style: American Strong Ale (New BJCP Style) Description: Darker and richer than today’s IPAs, this was an American-style IPA at the time. Now it’s probably more like an American Strong Ale or a big red ale. I was working on a new dark malt steeping technique to give it a reddish color. More of a drinking beer than a competition beer now, but useful to compare to more modern recipes. Batch Size: 5 gallons (19 L) OG: 1.072 FG: 1.020 Efficiency: 70% ABV: 6.9% IBU: 90 SRM: 12 Ingredients: 12 lb (5.4 kg) US two-row (Briess) Mash 1 lb (454 g) German Munich (Durst) Mash 2 oz (57 g) Wheat malt (Durst) Mash 8 oz (340 g) Belgian Caravienne Vorlauf 4 oz (113 g) UK Crystal 65 (Crisp) Vorlauf 1 oz (28 g) UK Roasted barley Strike Water (*) 1 oz (28 g) US Chinook 13.5% whole @ 60 1 oz (28 g) US Centennial 10.7% whole @ 15 1 oz (28 g) US Columbus 13.9% whole @ 10 1 oz (28 g) US Centennial 10.7% whole @ 5 0.5 oz (14 g) US Cascade 5.8% whole @ 5 1 oz (28 g) US Columbus 13.9% whole @ 1 1 oz (28 g) US Cascade 5.8% whole @ 0 1 oz (28 g) US Cascade 5.8% whole @ +10 2 oz (57 g) US Cascade 5.8% whole dry hop Wyeast 1028 London Ale yeast Water treatment: RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons 1 tsp CaSO4 in mash (*) Steep roasted barley in heated brewing liquor (entire volume of water to be used in the recipe) until it has a deep reddish hue, then remove. Mash technique: Infusion, mashout, crystal malts added at vorlauf Mash rests: 151°F (66°C) 60 minutes 168°F (76°C) 15 minutes Kettle volume: 6.5 gallons (25 L) Boil length: 60 minutes Final volume: 5 gallons (19 L) Fermentation temp: 68°F (20°C) Sensory Description: Deep reddish copper color, but clear. Great, fresh hop aroma with citrusy and piney notes backed up with a light caramel malt richness. Quite bitter, but with a full finish and clean malty richness to balance. Not as dry and crisp as modern IPAs, but the combination of hops and malt work together very nicely. It won best of show when it was seven months old, so this IPA does take some time to age since the IBUs are quite high. Formulation notes: The goal was to get a reddish color and feature classic old-school American hops (the ‘C’ hops, which leads to the play-on-words recipe name). A more modern combination of hops would certainly work, but I always like to return to some classics to keep perspective. Since this is inspired by Sierra Nevada, try to use fresh whole hops like they do. This does have some crystal malt, which is often frowned on today’s IPAs, but think of it more of a winter IPA; the Munich malt adds a malty backbone without as much sweetness as crystal malt. This recipe is so old, I originally made it as a mini-mash beer (use 9.9 lb of pale liquid extract instead of the two-row), but like it enough that it’s now in my regular rotation. In my older IPAs, I hop the beers heavily and age them for a considerable amount of time, which is more in the British tradition (and lets the bitterness mellow). Contrast this with some of the more modern turn-and-burn recipes, like the “Modern IPA†recipe. Variations: Modern malts give more choices for reddish colors, so you can explore some. I discovered that most crystal malts really gave more amber-brown colors than true copper-red colors, so I decided to see if small amounts of a very dark grain or malt could give the red color (you can literally watch the red color come out of the roasted barley as it steeps). You are looking for color, not flavor, so don’t overdo it. Carafa III Special might work as well.
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