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Topics - Nagel Family Brewing

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1
Beer Recipes / Sweet Orange IPA
« on: March 15, 2012, 08:25:11 AM »
Does anyone have an IPA recipe that really accentuates a sweet orange flavor & aroma using only malt, hops, yeast and water?

2
Beer Recipes / Amarillo & Citra IPA
« on: December 29, 2011, 10:31:25 AM »
What do you guys think?

5 gal

og ~1.070

12 2row
0.5 c40

60 Min: 10AA Warrior
0  Min:  2 oz Amarillo, 1 oz Citra
DH:      2 oz Amarillo, 1 oz Citra

1056

**I am considering adding sugar to bump it up to a DIPA

3
General Homebrew Discussion / Rye fermentation question
« on: December 21, 2011, 05:54:02 AM »
I have an amber ale, 1.070 OG, brewed with 23% rye malt and fermented with 1056 that two days into fermentation has a very sulfur like smell. Is this common with rye?

4
Beer Recipes / Red Rye Recipe Question
« on: December 15, 2011, 08:00:14 AM »
I have an adapted recipe for an Hoppy Red Rye Ale that is inspired by Jamil's Westcoast Blaster. My recipe is as follows

7.0 2row
3.0 Rye Malt
1.0 Munich
1.0 C60
0.5 C120
0.5 Victory
0.1 Chocolate

1.0 Horizon 13.0AA @60
1.5 Cascade @15
1.5 Cascade Steep
1.0 Cascade Dry Hop
*I may blend some Citra with Cascade additions.

WY1056

I have brewed this with 10 lbs of 2 row and loved it.  I wanted to try it with rye (similar to a smaller version of the Red Velvet recipe that won the Pro-Am).  I also thought about adding 8 oz of Special Roast.  I am curious what everyone thinks about how much difference 8 oz of Special Roast would make in this malt bill.  Would it push the roast/toast a little to far for the IPA-style hopping?  I also am a big fan of Avery's Old Jubilation which has me tempted to do the Victory Special Roast Combo.  Just not sure if it will be more than I want given all the malts in this one.  Just looking for some opinions before I finalize my recipe.  It is always so hard not to add one more malt or hop.

5
General Homebrew Discussion / Horizon for Late Hop/Dry Hop
« on: November 18, 2011, 10:15:33 AM »
Can anyone comment on the flavors and aromas you have gotten from using horizon as a heavy late hop or dry hop?  Does it compare closely to other hops when used for flavor & aroma?  I wan't finding much on the web...

6
General Homebrew Discussion / Tart Flavor in Hoppy Beers
« on: September 18, 2010, 09:20:07 AM »
In my hoppy beers I am getting a sweetart flavor that I don't taste in commerical beers.  I brew 5 gallon batches and have been using 2-4 oz of american citrusy hops at flameout.  Cascade, Amarillo, Columbus, Ahtanum, Centennial, Simcoe.  Am I using too many hops, is this yeast bite, something else????

I usually do 2 to 3 weeks in primary and keg.  I use a cooler and frozen water bottles to keep ferments below 70.  I use 001 or 1056.  I pitch two yeast packs and my OG is between 1.056 and 1.066.

7
Ingredients / Nugget, Warrior, & Horizon Late hopped APA
« on: July 21, 2010, 07:08:25 AM »
What does everyone think of this hop combo for a 4.5% APA?.  Probably will use 1/2 lb each of c40, victory, light munich, and wheat in 5 gallon.  What kind of flavor will I get out of whirlpooling for 10 minutes with 1oz each of Nugget, Warrior, and Horizon? 

8
Ingredients / Coffee
« on: June 07, 2010, 10:21:22 AM »
As anyone ever had any luck adding groud coffee at flameout during whirlpool/chilling?

9
General Homebrew Discussion / Conditioning - Green Beer
« on: June 01, 2010, 07:49:13 AM »
Will ales condition while under C02 pressure at room temperature?  Here is where my question is coming from.  I recently started kegging and on my last two batched I rushed them to the fridge for carbonating and drinking.  I fermented 10 days with WY1056 for one batch and WY1272 for the other.  I then transferred to the keg and carbed cold.  Both batches had what I consider a green apple taste.  If I were to carbonate at room temperature would yeast continue to clean up their by products or would the CO2 pressure essentially stop this process?

10
Events / Bonnaroo Broo'ers Festival
« on: May 31, 2010, 07:02:05 PM »
Does anyone know of any breweries that have committed to this?  The official website only lists Magic Hat, Starr Hill, Sierra Nevada, Woodchuck Cider, and Sweetwater listed.  The only other brewery I have seen notice from is Schlafly through a facebook post.

http://www.bonnaroo.com/news/2010/05/20/brooers-festival.aspx

11
General Homebrew Discussion / Heat Sticks
« on: May 27, 2010, 07:11:09 AM »
I am not much of a DIY guy and I definately don't want to mess with electricity.   Does any one know of any homebrewsupply shops that sell heat sticks for electric brewing simlar to these?

http://www.cedarcreeknetworks.com/heatstick.htm

12
General Homebrew Discussion / Recent Headlines
« on: May 20, 2010, 08:03:10 AM »
Would it be possible to add the recent headlines on the daily AHA email to the AHA webpage? 

13
Kegging and Bottling / Basic Question of Kegging Science
« on: April 06, 2010, 12:10:23 PM »
How does the science work?  When you put 10 PSI pressure into a keg does the keg eventually equalize to 10 PSI until it is tapped.  Aggitation just makes the liquid and head space pressure equalize quicker correct?  How do professional keg fillers work?  Do they aggitated the keg to get it carbonated quicker for distribution?

14
Beer Recipes / Red Ale
« on: March 19, 2010, 11:58:07 AM »
I am curious how everyone thinks the malt, hops, and yeast will blend in this one.  This hop combo sounds interesting to me and am I curious as to everyone's thoughts on how the flavor and aroma will come out on this one.  This is an american bastardization of an Irish Red.  I brew a Porter with Perle for bittering and .5 oz Willamette at 20 and 5 that I love. I thought it might be interesting to blend cascade and perle for flame out or dry hop.  Has anyone done an aroma combo with Perle and Cascade?  I was going to switch to Chico yeast but thought since I already had the Irish that I might as well throw it in and see what happens.  I keep getting cold feet on brewing an Irish Ale for fear of it not being bitter and hoppy enough for me to enjoy 5 gallons worth.

5.5 Gallon

11  2-row
 1  Carapils
 1  Crystal 80
1/8 Black Roasted Barley

Wyeast Irish Ale

.75 oz Perle 60
.50 oz Cascade 60

.5 oz Willamette 20

.5 oz Willamette 5

.25 oz Perle 0
.50 oz cascade 0

40~ IBU

15
Beer Recipes / Stout Recipe
« on: February 18, 2010, 10:37:47 AM »
What does everyone thinks of this recipe?  I was going to use flaked oats but my LHBS does not have any.

5.5 Gallon

10 lbs Two Row
 1 lbs Carapils
 1 lbs Crystal 60
 8 oz Chocolate
 8 oz Roasted Barley

.5 Warrior 60 minutes
.5 Willamette 20 minutes
.5 Willamett 5 minutes

WL001

Is this enough roast?  I don't want over the top (and I know this is far from it).  I have a Porter recipe I love that is exactly the sames except 8 oz of Black Malt instead of the 8 oz of Roasted Barley above.  Not sure what BJCP category this would be without oatmeal but based off my Porter recipe I think I will enjoy drinking it.  I am curious to do this just to see the difference between Black Patent and Black Barley.  I was tempted to add 8 oz each of Chocolate, Black Malt, and Roast Barley but was afraid it would be too roasty for my wife and I's taste bud's.

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