Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - santoch

Pages: [1] 2 3 ... 37
1
Beer Recipes / Re: brown ale type thing
« on: Today at 08:37:28 PM »
8 oz should be good.  I reread and see you said light molasses.


2
Ingredients / Re: what to make with these hops
« on: Today at 08:28:58 PM »
I just made a Hoppy Blonde with Azacca as the bittering hop and at flameout.  It came out really nice.  I like Azacca, especially in conjunction with the standout Citrusy hops that we know and love.

FWIW, Total 28 IBUs, 1/4 oz Azacca at 60, 1 oz Amarillo @ 10, 1 oz Mosaic @ 5, then the rest of the Azacca at flameout.  1 oz each Amarallio and Mosaic dry hopped.

Oh, and I'll second Sterling as a great Pilsner hop (or as a replacement for a Noble hop for any German beer).


3
Beer Recipes / Re: Fall Fest Ale
« on: Today at 06:55:09 PM »
Saaz is great but it plays very nicely with the other Noble and the Noble-type varietals.
I'd check out Tettnang or Hallertaur if you can't get Saaz.  Or go a little spicier and use some Spalt.  The American Noble "children" will go great here too.  Crystal, Liberty, Mt. Hood, Sterling.  You have a lot of options and all of them are excellent.

4
Beer Recipes / Re: brown ale type thing
« on: Today at 06:51:48 PM »
overall I think it is the right direction.  I'd go easy on the molasses, though.  A little goes a long way.  5%?  How much is that in volume?  Remember when it ferments down you get a rum-like flavor note to it.

5
Beer Recipes / Re: Festbier
« on: August 30, 2016, 10:12:18 PM »
Looks good.

I'd go with the Liberty, and add a 1/2 oz per 5 gals at 5mins for medium-low spicy hop flavor and low to medium low hop aroma (to match the style guidelines).  You have room for up to 25 ibus, so no sweat there.  You want to be near the top of the IBU range to match being near the top of the OG range.






6
Beer Recipes / Re: Fall Fest Ale
« on: August 30, 2016, 10:06:12 PM »
I wouldn't go any higher than 25.

7
Beer Recipes / Re: Fall Fest Ale
« on: August 30, 2016, 07:51:08 PM »
I like it-  That will be very nice and drinkable.  The hop flavor and biscuit will add depth to the flavor profile in addition to the toast.  Nice.
The steam yeast is a good choice, too.

8
All Grain Brewing / Re: Simple Grist American Barleywine
« on: August 30, 2016, 07:39:49 PM »
The style guidelines do a pretty good job of describing the differences between Double IPA and Am. Barleywine.  BW is fuller and richer and sweeter.  IIPA is all about drinkability - lighter body, drier, etc.  They really are 2 different beers.

Quote from: 22A. Double IPA
Overall Impression: An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.

Quote from: 22C. American Barleywine
Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Full guidelines descriptions follow:

Quote from: 22A. Double IPA
Overall Impression: An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.

Aroma: A prominent to intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.

Appearance: Color ranges from golden to light orange-copper; most modern versions are fairly pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head.

Flavor: Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.

Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable.

Comments: A showcase for hops, yet remaining quite drinkable. The adjective “double" is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.

History: An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity.

Characteristic Ingredients: Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.

Style Comparison: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability.

Vital Statistics:   OG:   1.065 – 1.085
IBUs:   60 – 120   FG:   1.008 – 1.018
SRM:   6 – 14   ABV:   7.5 – 10.0%

Commercial Examples: Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught

Tags: very-high-strength, pale-color, top-fermented, north-america, craft-style, ipa-family, bitter, hoppy

Quote from: 22C. American Barleywine
Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Aroma: Hop character moderate to assertive and often showcases citrusy, fruity, or resiny New World varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Rich maltiness, with a character that may be sweet, caramelly, bready, or fairly neutral. Low to moderately-strong fruity esters and alcohol aromatics. However, the intensity of aromatics often subsides with age. Hops tend to be nearly equal to malt in the aroma, with alcohol and esters far behind.

Appearance: Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Flavor: Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to moderately-high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety, but often showing a range of New World hop characteristics). Low to moderate fruity esters. Noticeable alcohol presence, but well-integrated. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high; roasted or burnt malt flavors are inappropriate.

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Comments: Sometimes known as “Barley Wine” or “Barleywine style ale” (the latter due to legal requirements, not brewery preference).

History: Usually the strongest ale offered by a brewery, often associated with the winter or holiday season and vintage-dated. As with many American craft beer styles, derived from English examples but using American ingredients and featuring a much more forward hop profile. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “your barleywine is too bitter” – to which Sierra Nevada replied, “thank you.”

Characteristic Ingredients: Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. New World hops are common, although any varieties can be used in quantity. Generally uses an attenuative American ale yeast.

Style Comparison: The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Typically paler than the darker English Barleywines (and lacking in the deeper malt flavors) but darker than the golden English Barleywines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. An American Barleywine typically has more residual sweetness than a Double IPA, which affects the overall drinkability (sipping vs. drinking).

Vital Statistics:   OG:   1.080 – 1.120
IBUs:   50 – 100   FG:   1.016 – 1.030
SRM:   10 – 19   ABV:   8.0 – 12.0%

Commercial Examples: Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old Ruffian, Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old Horizontal

Tags: very-high-strength, amber-color, top-fermented, north-america, craft-style, strong-ale-family, bitter, hoppy

9
Beer Recipes / Re: Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 08:05:03 AM »
Kristen specifies "Make sure it isn't dehusked" in reference to the black malt. I took that to mean a different malt from Patent, which is dehusked. (hence why it's developer received a patent.

You are confusing Black Patent with Carafa Special malt.  Black Patent still has its husk while Carafa special malt is de-husked.  The "Patent" comes from the patented process that allowed them to create such a dark malt without burning the heck out of it.  That patent has long since expired, so everyone can make that malt.  And yes, Black Malt is the same as Black Patent Malt.

HTH-

edit -- "debittered" black malt is de-husked.  Carafa is a brand of de-bittered malt.
Here's a link to an article about the patent itself
https://faithfulreaders.com/2012/05/06/black-patent-malt-and-the-evolution-of-porter/

10
General Homebrew Discussion / Re: Fermentation
« on: August 29, 2016, 08:58:05 PM »
Your brewing software will take an OG reading and an FG reading and adjust it for the presence of alcohol, which makes the refractometer read differently from when there is only water present. The light bends differently in alcohol, and it throws off the reading.  The software compensates for that, but it needs to know the OG in order to do so.

All that said, if the gravity is indeed 1.030, then it is definitely stalled.  Is the krausen full and thick, with active bubbling, or is it just a few clumps on top?  If its full, then just leave it alone to continue fermenting.

If it looks like most has fallen and it's just a few little clumps on top, then you are still in luck in that Belgian yeasts are much more heat tolerant than other strains.  Rouse the yeast up and let the temp rise.  The Belgian strains (esp. the Saison strains) can tolerate heat into the high 70's or even the 80's with no ill-effects.

HTH-

11
All Things Food / Re: Low n Slow Pork Butt
« on: August 29, 2016, 07:56:00 PM »
That looks phenomenal!

I just smoked my first pork shoulder yesterday.  It turned out absolutely delicious.  It was
small, only 5 3/4 lbs (boneless).  I brined it overnight then put on a homemade rub
(yellow mustard on the meat to make it stick, then kosher salt, brown sugar, onion powder, garlic powder, cayenne, cinnamon, ginger, grown cloves, and paprika).  Did it at 6 hrs at 225F till it hit around 160F and stalled.  Let it smoke for 1 more hour, then I wrapped it (splashed with apple juice) and finished it up at 250F in the smoker till it got to 205F internal temp.  Let it rest wrapped in towels for an hour then pulled it.  The wood was a mix of Pecan, Apple, and Mesquite chips in my Masterbuilt 30" Electric smoker.
Overall, it was about 11 hours cook/rest time for the 6 lb shoulder.
I don't know what took me so long to try one of these.  It was easy as hell and absolutely delicious.

12
General Homebrew Discussion / Re: Recipe formulation
« on: August 29, 2016, 07:42:49 PM »
I'd tell him plan c:

1) Brew the IPA using the IPA grain bill
2) Split the messed up batch into 3rds so there's only 1 lb of C15 and 2 2/3 lbs 2 row in each portion.

Brew a Blonde or Light colored APA, a Brown Ale or Porter , and an Amber or reddish APA, with them.

Call them the "Dodged That Bullet trio" - Blonde, Brunette and Redhead


13
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: August 29, 2016, 07:24:13 PM »
I just checked the ingredients of my Barbara Bush Old Fashioned Oatmeal is:

Whole Grain Rolled Oats.

Nothing else.

14
The Pub / Re: You know you live in a small town...
« on: August 28, 2016, 10:47:48 PM »
I grew up in RI a couple of towns over from Narragansett.  (Then again, in RI, EVERYTHING is a couple of towns over, but I digress. :D )  Seeing that revived brought back a lot of memories from my childhood.  Narry, Schlitz, Shaefer, and Miller High Life were about all anybody drank there back then.  The "greenies" like Molson, Moosehead, Rolling Rock, and Heinekin were high falootin', so it was a rare "treat" to drink the skunk.

Those were the days.

15
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: August 28, 2016, 10:31:16 PM »
I always thought that funky Pilgrim looking dude was Barbara Bush!

j/k

Old Fashioned oats are just pressure rolled (ie, flaked).  I guess they don't heat them as high as they do for the "Quick" version. I like eating the old fashioned ones better than either the instant or the quick.  They have better texture and flavor, IMHO.

As far as mashing them, I just add them to the mash, same as flaked wheat, flaked barley, or flaked corn.  The rolling process gets them hot enough so that they are gelatinized so you don't have to actually cook them (e.g cereal mash them) like you would with any other unmalted grain like rice or polenta.

HTH-

Pages: [1] 2 3 ... 37