« on: June 19, 2016, 01:42:25 PM »
I just brewed a Berliner Weiss for the summer.
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Amarillo will give you more orange of a citrus flavor than the grapefruit flavor of Cascade.I suggest make the Pale Ale and sub in a 1/2 lb of Crystal 40 or 60 for the 2 row. Also, leave out the orange peel. This beer won't have a ton of hops to hide any flaws. If you can make a nice, clean Pale Ale without any off flavors you can make any IPA later. Remember to keep your fermenting temperature in the 60's.
Thanks for the feedback. I am going to do the pale ale, and replace some of the 2 row with c60. I am also dropping the orange peel in secondary, but do want the orange as the late boil addition....I love a hint of orange in beer. I am also changing from Cascade to Amarillo. This is what I have now:
10 lbs Pale Malt (2 Row) US (1.8 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1.00 oz Amarillo [9.20 %] - Boil 60.0 min 34.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.00 oz Amarillo [9.20 %] - Boil 5.0 min 6.8 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
My favorite Sour beer that I make with fruit consists of pineapple, mango, and papaya. It doesn't last long especially in the summer.Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.I dunno, pineapple lambic sounds like it has potential to me. Brett brux can get pretty pineapple-y.
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.You must have some weird laws in Belgium.
BTW, any suggestions for another fruit to add to a base cider? I really like this method: ferment dry an apple cider, add another fruit in secondary, and back sweeten with honey and some juice.I had one with pineapple and it was amazing.
Cavalier kölschNice looking beer and great for the summer.
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Yeah, that was me.I'll add a few more...MC5 and Velvet Underground.
Totally underrated and influential. I think Iggy and the Stooges were added by somebody, too. If not, they need to be on there.
Souring with lacto works better when you sour the sweet wort with lacto first and boil that when its reached your preferred pH target. The boiled wort is bittered to the degree desired and then the yeast is added to the cooled wort for the final fermentation.Yes, this would be the faster method.