Topics

1

Ingredients / UK Pilgrim Hops

« on: December 20, 2012, 08:01:16 PM »

Was looking at Hops Direct, trying to think through what kind on varieties I would like to brew with this coming year, and thought the UK Pilgrim hops sounded quite good:

"dual purpose hop with a spicy, cedar, honey aroma."

 I was wondering if others on the forum have used this variety, and if so, what your thoughts are on them. Does this description ring true for you?

2

Beer Recipes / Baltic Porter Recipe Critique

« on: December 18, 2012, 08:21:44 PM »

Hi All,

I have never brewed this style, and found myself mashing together some recipes I have seen in various places. I was looking at a recipe that the Candi Syrup inc. people posted on their website, and like the idea of using a combination of D-90 and D-180. However, I also want a goodly amount of roasty/toasty flavor, and think perhaps the syrups might dominate the flavors. I'm thinking of a pound of Brown Malt in this, however none of the recipes I looked at had Brown Malt in them, so I was curious as to what you all think of it in this recipe.


For 5 Gallons:

Ingredients
Amt    Name    Type    #    %/IBU
6 lbs 8.0 oz    Pilsner (2 Row) Ger (2.0 SRM)    Grain     49.1 %
4 lbs 4.0 oz    Munich Malt 20 EBC (9.0 SRM)    Grain     32.1 %
1 lbs                     Brown Malt (Crisp) (65.0 SRM)    Grain     7.5 %
12.0 oz           Chocolate Malt (450.0 SRM)    Grain     5.7 %
8.0 oz          Candi Sugar, Dark (180.0 SRM)    Sugar     3.8 %
4.0 oz          Candi Sugar, Amber (90.0 SRM)    Sugar     1.9 %
1.50 oz    Perle [8.60 %] - Boil 90.0 min    Hop        34.7 IBUs
0.50 oz    Mt. Hood [4.00 %] - Boil 15.0 min    Hop     2.5 IBUs
0.50 oz    Mt. Hood [4.00 %] - Boil 5.0 min    Hop     1.0 IBUs
1.0 pkg    California Lager (Wyeast Labs #2112) [125.00 ml]

Est Original Gravity: 1.070 SG    
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.0 %    
Bitterness: 38.2 IBUs    
Est Color: 34.8 SRM

3

Ingredients / Cinnamon

« on: December 08, 2012, 09:45:59 AM »

Hi All,

I went to my grocery store to buy a cinnamon stick to place in my Saison D'Hiver, but they were sold out. I have some very good Saigon cinnamon here at home, but it is in powdered form. So, I have a couple of questions. Is it a good idea to use powdered cinnamon? Also, how much should I use? I was thinking of just using one gram in the five gallons.

4

Commercial Beer Reviews / Southern English Brown Ale

« on: November 23, 2012, 10:45:20 AM »

Hi All,

I was reading the BJCP guidelines for Brown Ales, and was wondering if any one knows of any good commercial examples that are readily available in the US. The guidelines lists examples that I do not get my area:

Mann's Brown Ale (bottled, but not available in the US), Harvey’s Nut Brown Ale, Woodeforde’s Norfolk Nog.


The description of "Malty-sweet, often with a rich, caramel or toffee-like character", sounds like it would really hit the spot with the cold months coming on. I am also hoping to understand the difference between the Southern and Northern versions of a brown ale so that I can develop a good recipe for one.

Thanks a lot,
Kyle

5

Commercial Beer Reviews / Timothy Taylor's Landlord

« on: October 07, 2012, 01:06:16 PM »

I just bought some Timothy Taylor's Landlord from my local liquor store? I saw it on the shelf, and obviously just had to buy it. I didn't realize that they were being imported here. Regardless, it was a pretty tasty beer. Some hay and spice in the aroma, nice chewy malt...really quite delicious. I don't get the slight orange marmalade that I get from the clone version I brew, but that may be because this has traveled, and lost some aroma.

http://www.flickr.com/photos/45557462@N02/8064097529/

6

Beer Recipes / Need Help Building a Grodziskie/Grätzer Recipe

« on: May 25, 2012, 10:48:23 AM »

Hi All,

I was thinking of brewing a Grodziskie/Grätzer up this weekend, and was wondering what percentage of Oak-Smoked Wheat Malt others have used for this. My grist is just going to be 100% of it, but Weyermann's site says to use it up to 80%. The only description I have read of the beer also says it should be fairly hoppy. So, should I cut the smoked malt down to 80%, and does the hopping look right?

This is a 3-Gallon Recipe

Ingredients
Amt Name Type # %/IBU
4 lbs Oak-Smoked Wheat Malt, Ger (3.0 SRM) Grain 1 100.0 %
0.25 oz Perle [8.60 %] - Boil 60.0 min Hop 2 11.9 IBUs
0.75 oz Celeia [4.50 %] - Boil 15.0 min Hop 3 9.3 IBUs
0.50 oz Saaz [4.00 %] - Boil 15.0 min Hop 4 5.5 IBUs
1.00 oz Celeia [4.50 %] - Boil 5.0 min Hop 5 5.0 IBUs
0.75 oz Saaz [4.00 %] - Boil 5.0 min Hop 6 3.3 IBUs

WLP001

Beer Profile
Est Original Gravity: 1.037 SG Measured Original Gravity: 1.037 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.9 % Actual Alcohol by Vol: 3.5 %
Bitterness: 35.0 IBUs
Est Color: 3.3 SRM

Thanks a lot,
Kyle

7

Beer Recipes / Amber Ale Recipe--Please Critque

« on: May 08, 2012, 05:26:41 PM »

Hey All,

I am going to be brewing an Amber Ale for my weddin' in September, and wanted to see what everyone thought of the recipe. All critiques and advice are welcome. I brewed a similar version earlier this year, and had a bit too much biscuit malt. The last batch was also all Maris Otter, and I think it may have been a bit too rich tasting. Here's what I was thinking of brewing this weekend as a test recipe:

Boil Size: 3.50 gal
Boil Time: 60 min
End of Boil Volume 3.13 gal Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 2.60 gal Est Mash Efficiency 97.5 %

Ingredients

Amt Name Type # %/IBU

2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 35.1 %
2 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0
SRM) Grain 2 35.1 %
12.0 oz Munich Malt - 10L (12.0 SRM) Grain 3 13.2 %
8.0 oz Amber Malt (35.0 SRM) Grain 4 8.8 %
5.1 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM) Grain 5 5.6 %
2.1 oz Biscuit Malt (23.0 SRM) Grain 6 2.3 %

0.60 oz Perle [8.60 %] - Boil 60.0 min Hop 7 24.2 IBUs
0.50 oz Celeia [4.50 %] - Boil 15.0 min Hop 8 5.2 IBUs
0.50 oz Crystal [2.80 %] - Boil 1.0 min Hop 9 0.3 IBUs
0.25 oz Celeia [4.50 %] - Boil 1.0 min Hop 10 0.2 IBUs
0.25 oz Fuggles [4.00 %] - Boil 1.0 min Hop 11 0.2 IBUs

1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 12 -

Est Original Gravity: 1.054 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 6.3 %
Bitterness: 30.2 IBUs Calories: 192.7 kcal/12oz
Est Color: 12.0 SRM


Thanks a lot,
Kyle

8

Ingredients / Rakau Hops

« on: January 28, 2012, 07:55:19 AM »

I bought four ounces of Rakau hops (2011 crop). I was curious to hear if others have brewed with this? How would you describe it? What brews does it do well in? I was thinking of using it in an IPA or Saison, both styles I think the description would do well in.

Here is a description I found on Rebel Brewer:

Usage: Dual
Description: Suitable for use both as bittering and aroma. Developed as a true dual purpose variety typically with alpha acid above 10 % delivers soft bitterness through low levels of Cohumulone less than 25 % of alpha acids. Can be used for multiple additions with late hop character delivering tropical fruit aromas of passionfruit and peach. Quite high levels of oil with an H/C ratio typical of classical aroma varieties.

This variety has a lot of typical New Zealand fruity character so would be best suited to new world styles of ale and lager such as Pales and "big" IPA's.

Thanks a lot,
Kyle

9

Equipment and Software / Handheld vaccum seal

« on: December 29, 2011, 08:56:27 AM »

Hi all,

I just bought a handheld vacuum sealer, as I read on a different thread that these will work on mason jars. I would like to seal some hops with this, but am not sure how to do it exactly with this model. Could those who have one share some tips with me?

This is the model I bought:

http://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Vacuum-Sealing/dp/B002FWIVCA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1325174136&sr=1-1

Thanks a lot,
Kyle

10

The Pub / Digitizing Vinyl Records

« on: November 26, 2011, 05:34:52 PM »

Hi All,

I know there are some audiophiles on this board, and was wondering if anyone has any tips, or a good resource for converting  vinyl records to a digital file.

Thanks a lot,
Kyle

11

Ingredients / Buckwheat Honey

« on: November 16, 2011, 08:46:23 PM »

Hi All,

I was looking to make a Winter Saison with some spices, and perhaps some buckwheat honey. I was wondering what anyone's experience has been with this honey in a beer. I have always been a big fan of this honey, but am not sure if it will be perhaps a bit too much for this style. So, will this go well in a Saison, or will it overpower everything else?

12

Beer Recipes / German Barleywine-Please Critque

« on: October 24, 2011, 04:38:32 PM »

Hi All,

So, I had this idea for something like a beefed-up supper alt (German Barleywine, I couldn't think of a style to fit this?). I have been wanting to use some German hops and malts for a long time, and since Winter is almost here, I thought this might taste good in January. Please look at my recipe and tell me if it is a good idea, I was planning on using WLP037 Düsseldorf Alt, but am worried about what I have read on its attenuation, will that be a problem for me. Also, I have never used any of these hops, so what can I expect from them in this recipe?


Winter is Coming--German Barleywine
Fermentable

2.5 Gallons

4lb Best Malz Pilsner
4lb Best Malz Munich
1lb German Vienna

Hops

Magnum 60 min. .5 oz 15.2AA
Opal 20 Min. .5oz  6.0AA
Perle 10 Min .5 oz 5.2AA
Saphir 5 Min. .5oz 4.0AA
.5 oz of Opal and Perle at Flameout

WLP036 Düsseldorf Alt

1.086 O.G. Assuming 70% efficiency
55IBU

13

Beer Recipes / Oatmeal Porter-Critique Please

« on: September 20, 2011, 04:38:27 PM »

So, I saw someone was brewing an Oatmeal Porter last week, and I thought that it sounded like it would hit the spot in a couple of weeks. I have never brewed a porter, so I was trying to keep it simple. However, I was wondering if this looked right, or if it could be improved upon. I was wondering what you all thought about adding some D-90 or D-180 candy syrup, or some Munich malt in there? As a note, I calculated it knowing that I didn’t get very good efficiency on my last brew, which was my first all-grain.


Oatmeal Porter (working recipe)

Fermentables

3 lbs Warminster Floor-Malted Maris Otter
10ozs Muntons Extra Light Malt Extract
8ozs Oats, Flaked
8ozs Simpsons Dark Crystal
8ozs Chocolate Malt (US) 

Hops

.5 oz Fuggles 4.2AA
1 oz Styrian Celeja  3.2AA

O.G.: 1.050
IBUS: 27.5
65% efficiency

WLP028--Edinburgh