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Topics - SpanishCastleAle

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The Pub / All I need are some tasty waves...
« on: July 25, 2011, 03:22:11 PM »
...a cool buzz, and I'm fine. - Jeff Spicoli

Tasty Waves

Beer Recipes / Uerige Doppelsticke
« on: July 20, 2011, 12:56:59 PM »
Recently bought a bottle of this and thought it was outstanding.  Must attempt to brew.  I've read the exported bottles are pasteurized and have more sweetness, and some claims that the extra sweetness is at least due in part to oxidation.  Any comments on that?

I can't find too much on it except this:
Uerige DoppelSticke might just be "Germany's interpretation of a barley-wine", ie a third definition next to England's "malt-driven" idea {such as JW Lees Vintage Harvest Ale} and America's "hop-heavy" version {such as Sierra Nevada's BigFoot}. OG - 1085; IBU - 75; Ingredients; Hops:Spalt Spalter, Hallertauer Perle, Spalt Hallertauer; Malts: Pilsner malt, caramel malt, roasted malt

Seems simple enough as most German recipes seem to be.  Seems like most/all of the caramel should be pretty dark, perhaps all Cara-aroma (150* L)?  Then just enough Carafa Special for the roast/color (it's not very roasty).  Any tips/suggestions for brewing this?  WLP036/WY1007 for the yeast?

Yeast and Fermentation / Help with first funky/sour beer
« on: July 14, 2011, 12:36:50 PM »
I'm attempting my first sour/funky beer by 'doctoring' a Patersbier I made a while back (beer is kegged but not carbed, OG/FG were 1.050/1.012 and ~14 IBUs).  But I have no idea wtf I'm doing and could use some guidance.

I got a packet each of Wyeast Brett B and Brett L.  Original plan was to let the Brett B get a head start on the Brett L (only because I've heard B is more subdued and I'm not a funk/sour veteran yet). Made a 3 qt @ 1.040 starter with the Brett B and it's winding down right now.  I was going to combine the entire starter and most of the Patersbier in a carboy and either 1) start a Brett L starter at the same time and let it go for a week, then add the entire thing to the carboy OR 2) just pitch the Brett L packet into the carboy when I combine the Brett B starter and beer...and possibly add some wort/sugar (not aerated) to give them something extra to munch on.

Or I could try to find a bottle with live dregs and throw that in to get some bacteria, but I'm not sure I can find any live dregs (I've read most are pasteurized).  New Belgium's La Folie and Jolly Pumpkin's La Roja are the only two candidates I know of.  Maybe add dregs AND Brett B starter AND Brett L to the beer.

Would it be better to pitch a Brett starter into finished beer at high krausen or after it's finished the starter?

It seems it's 'anything goes; try anything' in the world of funk/sour but I sure could use a nudge.

Beer Recipes / Aventinus Schneider-Weisse inspired beer
« on: June 02, 2011, 02:08:01 PM »
Just had my first Aventinus Schneider-Weisse last night and I want to make a similar beer.  This first attempt was heavily inspired by Kaiser's Imperator (Dopplebock) recipe and a post he made on another forum about his Weizen Bock recipe.  How's this sound:

5.25 gal batch

6# Munich Type II (9L)
6# Dark Wheat malt (7L)
2# German Pils (just to ensure conversion)
.5# Caramunich Type II (45L)
.5# Cara-aroma (150L)
probably some rice hulls

Hallertau to hit ~22 IBU

Wyeast 3068 Weihenstephan Weizen yeast (I'd make a smaller beer first and then use some of the cake)

Decoction mash:
124* F for 15 min
147* F for 45 min
158* F for 30 min
Mash-out @ 167* F.

Pitch in low 60's F. Ferment in mid 60's F and let rise at the very end.

OG - 1.077 (18.5* P)
FG - 1.014
~22 IBU
~18 SRM
8.2% ABV

All Things Food / Schnitzel
« on: May 10, 2011, 12:55:31 PM »
Making Jaegerschnitzel with egg noodles tonight.  If I wasn't so lazy I'd make spaetzle instead of the egg noodles.  I'm using thin sliced pork loin chops (well pounded) and panko for the schnitzel.  It seems I vary the sauce every time, even tried the trick of thickening it with crumbled ginger snap cookies (it did work, just wasn't crazy about the flavor).  Anybody have a to-die-for Jaegar-gravy recipe?  I've got regular white mushrooms and some dried porcini.  Seems some recipes have sour cream and some don't, is it supposed to have sour cream?

Any other good schnitzel sauces?  It's good plain but I always want to add a sauce.

General Homebrew Discussion / Boil vigor
« on: April 22, 2011, 01:13:23 PM »
I was listening to a Brew Strong episode on head retention and John Palmer (IIRC) mentioned; words to the effect, that the high heat load of some propane jet burners can reduce head retention.  I'm not completely clear on what he meant there but I took it to mean; "Don't boil the crap out of your wort."  I've heard some say to boil really hard and don't recall ever hearing anybody (prior to this) say; "Don't boil too hard."

Anybody agree/disagree with this?  Are there reasons to boil really hard or to ensure to NOT boil really hard (other than propane/energy usage)?

I don't have any real data but I have a couple of Pils-based beers that I boiled hard with a jet burner for 100 minutes.  I started with ~8 gal wort pre-boil to reach a final volume of ~5.5 gal.  The beers make foam but it drops very quickly.  I know Denny often says bad head is due to bad fermentations, and I won't rule that out, but these beers are pretty clean and I pitched a lot of yeast (cold), used yeast nutrient, aerated well, yada, yada.

This is using a relatively new brew stand with jet burners, perhaps I was puttin' the spurs to it just because I could.  FWIW, last weekend's batch of ESB that I boiled gently for only 50 minutes?  I couldn't read the hydro sample for an entire hour because the foam wouldn't subside (I'm not exaggerating, a full hour!).  But it was clear as a bell (as usual).

General Homebrew Discussion / Can a brother get a BJCP exam?
« on: April 20, 2011, 12:48:47 PM »
I've been trying to get into a BJCP exam for over a year now.  I've contacted all the sites listed on the BJCP 'scheduled exams'  in Florida and as of now I still can't get into an exam before October, 2012.    I'm still waiting for a response for the October 2012 exam in Jacksonville.  I always hear that there is a shortage of BJCP judges, it's no wonder why.

Is it common for it to be damn near impossible to get into an exam?  I'm almost to the point of just saying screw it but then I think of how much it would help my own homebrew club if we had more judges.  We had almost 600 entries for our club-sponsored comp last year and although it went very smoothly, the judges (many from out of town) worked a lot.  And I'd rather not be stuck in the cellar the whole time next year. ;)

Sorry for the rant/vent.  I might not even pass the first time but I'd at least like to get the process started.  Anything in the works to decrease this problem?

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