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Topics - scottNU

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Beer Recipes / Improving the malt flavor of an IPA
« on: November 05, 2014, 06:04:03 AM »
I am on a mission to brew a decent IPA.  It's a delicious yet slightly frustrating mission.  After a few iterations, I think I have the hop profile at a good point.  However, the beer needs to be a little maltier and more complex.  The hop aroma and flavor are solid, but I think a more interesting malt profile is needed to balance the bitterness. 

The original recipe is: 
11 lbs                Pale Malt - 2 Row (Rahr) (1.7 SRM)           
1 lbs                 Vienna Malt (Briess) (3.5 SRM)               
8.0 oz                Caramunich II (Weyermann) (63.0 SRM)       
0.50 oz               Centennial [10.30 %] - First Wort
0.50 oz               Magnum [12.30 %] - Boil 60.0 min               
0.50 oz               Cascade [6.40 %] - Boil 10.0 min       
0.50 oz               Centennial [10.30 %] - Boil 10.0 min               
1.00 oz               Amarillo [8.40 %] - Steep/Whirlpool      10.0 min
1.00 oz               Simcoe [12.10 %] - Steep/Whirlpool  10.0 min     
0.50 oz               Cascade [6.40 %] - Steep/Whirlpool  10.0 min             
1.0 pkg               American Ale II (Wyeast Labs #1272)     
1.00 oz               Amarillo [8.40 %] - Dry Hop 3.0 Days         
1.00 oz               Simcoe [12.10 %] - Dry Hop 3.0 Days         

I am considering reducing two pounds of the 2 Row and replacing it with two pounds of Munich malt.  The rest of the recipe would stay the same.  Does this seem like a reasonable approach? 

Thanks for the help.

Beer Recipes / Imperial Stout Advice
« on: August 26, 2014, 01:38:25 AM »
Greetings fellow brewers.

I am looking for some feedback on an imperial stout recipe I intend to brew this week.

12 lbs                Pale Malt, Maris Otter (Thomas Fawcett)        Grain            80.0 %       
1 lbs 4.0 oz          Chocolate Malt (Simpsons) (430.0 SRM)      Grain             8.3 %         
1 lbs 4.0 oz          Roasted Barley (Crisp) (695.0 SRM)            Grain            8.3 %         
8.0 oz                Barley, Flaked (Thomas Fawcett) (2.0 SRM    Grain            3.3 %         
1.00 oz               Warrior [15.00 %] - Boil 60.0 min                Hop               48.6 IBUs     
0.50 oz               Magnum [12.30 %] - Boil 60.0 min              Hop               19.9 IBUs     
2.00 oz               Goldings, East Kent [5.00 %] - Boil 20.0      Hop              19.6 IBUs   
1.0 pkg               Scottish Ale (Wyeast Labs #1728) [124.21   Yeast       

It will be a 4 gal batch to make sure I have enough room in the MLT.  I typically use Magnum as my bittering hop and have 0.5 oz from a previous recipe - that's why I have two bittering hops.  I like Warrior too and appreciate the high AA for this big of a beer. 

Some additional details are:
Estimated OG: 1.100 SG
Estimated Color: 78.1 SRM
Estimated IBU: 88.1 IBUs
Estimated FG: 1.025 SG           

I will do a single infusion mash at 154F for 60 minutes with a water/grain ratio of 1.5.  I will boil for 60 minutes.  If the gravity is too low, I will add some DME to boost the wort.  Chill and ferment in the low 60Fs until the yeast slows down and then allow it to rise to upper 60s.

Any suggestions, comments or criticisms?  Thanks folks.

Beer Travel / Shanghai Suggestions?
« on: October 12, 2013, 03:45:51 PM »
Any traveling brewers have a recommendation on where to find a good brew pub in Shanghai? 

Beer Recipes / Ideas to slightly darken a pale ale
« on: August 22, 2013, 03:27:18 AM »
I am planning on brewing a pale ale this weekend.  This is the grain bill.

11.00 lbs   Rahr 2-Row   
0.75 lbs   Briess Munich 10L   
6.00 ozs   Briess 2-Row Caramel 40L   
6.00 ozs   Briess Carapils   

I have purchased and milled my grain for the batch, however I made a mistake.  I thought the Munich malt was 60L instead of the 10L that was available.  The predicted color of the beer is quite a bit lower than I would like.  I know it's mainly cosmetic, but I was wondering if I could darken the color without significantly impacting flavor.

I looked at some malts that I could add at low levels.  If I add 1 oz of Carafa III, I can get the SRM back to 9.3 or so which would be fine.  I am considering adding the Carafa only to the last 10 minutes of the mash with the hope to get mostly color over flavor.

Does anyone see a flaw in this plan or have a better suggestion?  Thanks for the help.

Yeast and Fermentation / Number of House Yeasts?
« on: August 10, 2013, 03:02:00 PM »
Hi folks,

How many strains of yeast does this crowd keep around the house?  I have started to save and wash the yeast cake from my past two brews.  I end up with 4 jars of each.  I am ending up taking up quite a bit of space in the refrigerator. 

In my opinion, one of the cool things of being a homebrewer is being able to use as many different strains as I would like.  Economics become more important to bigger brewers and they may need to limit production to one or two strains. But this is my hobby, not my job!

I need to give away some of the yeast to brewing friends. But I think my answer to my question is 1.  One house strain to keep and have available all the time.  The next question is which house strain?  ;D

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