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Topics - erik_m

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Beer Recipes / Gingerbread Ale Attempt
« on: March 05, 2012, 06:55:47 PM »
Hi all, I'm looking for some suggestions regarding my attempt at a Gingerbread Ale which, by the way, is also my first attempt at creating my own recipe.  The idea is based on Randy Mosher's Gingerbread Ale in his book Radical Brewing.  He says "the base brew should be a soft brown ale, lightly hopped, with no pronounced hop aroma."  So that is my goal.  Here is my recipe:

6 lbs Amber DME
1 lb Crystal 20L
1 lb Crystal 40L
.25 lb Chocolate Malt
.25 Special B Malt

1 oz Fuggles w/ 60 min boil
1 oz East Kent Goldings w/ 15 minute boil

At the end of the boil, I'll add gingerbread spices per Mosher's suggestions (1 tsp cinnamon; 0.5 tsp ground ginger, .25 tsp allspice, .25 tsp cloves)

English Ale Yeast

OG:  1.055
FG:  1.018
24.7 IBU
21.4 SRM

I ran this recipe through Brewsmith and it looks ok.  It may be a little light in color which is why I added the Special B and the chocolate malt.  I was trying to darken the beer without adding too much bittersweet flavor.  Like I said above, this is my first try at my own recipe.  I'm trying for a brown ale that will add contribute toward the gingerbread flavors without getting in the way.  By the way, I am not really set up to mash anything yet so I can only steep grain and use extract for now.

Thanks for your help! 

--Erik


 

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General Homebrew Discussion / Adding Ingredients During Fermantation
« on: February 29, 2012, 05:42:24 PM »
Hi all, I'm getting ready to brew my 4th partial extract batch.  This one is a Lemon Coriander Weiss and it calls for addition of coriander and lemon zest when the beer is racked to a secondary.  I have read a lot that a secondary is not really necessary for clarification of the beer as many modern yeasts will clarify the beer on their own.  Also, there is some risk of introducing oxygen during racking and causing oxidation of the beer. 

My question is, can the lemon zest and spice be added directly to the primary without a problem or is the secondary fermenter required in this type of case?  As a second part, what about dry hopping?  Does that "require" that the hops be added when the beer is moved to the secondary fermenter or can it all be done in the primary?

Thanks!

--Erik

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