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Messages - erockrph

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Ingredients / Re: Sterling Hops in a Kolsch
« on: March 25, 2017, 01:23:20 PM »
Sterling gets a bit of a lemony character if you push the hopping rates - maybe 2-4+ ounces in the whirlpool for a 5 gallon batch. Motueka is another option, as it straddles the line between lime zest and lemongrass, and has a very similar noble hop character to Sterling at more moderate hopping rates.

I don't know about your stove, but I have to keep my lid on just to hit a decent boil with a respectable amount of time with 4ish gallons in a 5 gallon kettle on my electric cooktop.

You could add an electric bucket heater to give yourself a boost. I've done that in the past and it has shaved off 15-20 minutes to boil with 4 gallons going from mash temp to boil.

Beer Recipes / Re: Wine Kit Saison
« on: March 24, 2017, 12:05:01 PM »

Brewed this a couple week ago. Ended up as 1.073 OG to 0.998 FG, with 33IBUs to balance. It's cold crashing now but tastes good so far. Nicely dry, the white wine comes through, but it's definitely beer. It's not too tannic.

I brewed 13 gal of 1.059 base Saison (30% pils, 30% wheat, 7.5% Munich, 2.5% Caramunich, 30% reserved for grape sugars). Hopped with Pacifica, pitched WLP590 at 70F until 50% attenuation, then raised to 74F. The 30% fermentables balance was calculated from 1.125 SG wine concentrate, where I added 3.5 gal after the fermentation had hit 75% attenuation. Held it at 74F and after 72 hrs we'd hit 0.998.

Probably gelatin it at this point, then run off to kegs :)
Sounds delicious! I've seriously got the itch to brew this again lately. I'd like to keep it in the low 5's for %ABV this time, though. I'm hoping to get an easy-drinker, but without watering down the wine character, either.

All Things Food / Re: Wings
« on: March 24, 2017, 08:10:51 AM »
I don't make wings myself. It's mainly because I have really sensitive eyes, and I hate eating messy foods with my hands. No matter how much I wash my hands, there's always some residue left on my fingers and even hours later if I touch my eyes they will tear up and burn.

That said, a good friend of mine is a wing connoisseur and makes killer wings himself. The trick is to pre-bake them for about 20 minutes before you fry them. The fried wings come out super-crispy, and the meat is nice and moist.

For a sauce, you can't beat the traditional - Frank's Red Hot and Margarine. Toss in some pepperoncini rings to boost the flavor without amping up the heat.

All Grain Brewing / Re: No Sparge Single Infusion Efficiency
« on: March 21, 2017, 11:15:48 AM »
I get about 80-84% efficiency (based on my preboil volume/gravity). But I use a grain bag in my mash tun (BIAB-style), so I effectively have zero dead space.

What mash thickness are you guys using? Are you using your full volume of liquor in the mash, or are you topping off in the kettle? Thinner mashes will leave less extract in the mash tun. I shoot for ~ 3 qt/lb on most beers.

All Things Food / Re: Looking for a good ginger beer recipe
« on: March 21, 2017, 10:40:51 AM »
My latest batch finally hit the carbonation level I was shooting for, and I think I've finally hit gold. Here's the details:

100 g diced fresh ginger
60 g turbinado
60 g light brown sugar
12 oz water

This was brought up to a simmer for just over an hour. Once it cooled enough to handle, I poured it through a strainer, and mashed it a bit with the back of a spoon to squeeze out as much as I could. I juiced a lime over this as a filter bed, and sparged the while thing with another 12 ounces of cold water to try to get every last drop of flavor. This got topped off to 1 liter and force-carbed.

Once this finally got carbed up, I knew I finally nailed this. The prickly carbonation takes you right into a deep, lingering ginger heat. Underneath the heat is this great, fresh ginger flavor balanced by a touch of lime and just enough acidity. There is some molasses-y brown sugar flavor, but I think the 50-50 mix with turbinado is the right balance to keep it from being too strong in that area.

It is a sweet soda, but not too much for my tastes (I grew up in a Pepsi household, and this is in a similar ballpark). I would like to try this with a bit less sugar to see how that compares. But otherwise, everything in this recipe is about perfect to my taste buds. That fresh ginger flavor is something I've never gotten from a commercial ginger beer.

As always, I'll keep this thread going as I brew new batches. I think I'm only about one or two batches away from determining a Gold-version recipe. Big thanks to Delo for the simmering suggestion. That made all the difference. Dried ginger was all heat with little flavor, and warm steeping brought a lot of flavor with little heat.

Side note: I've come to the realization that I can force carb way faster if I leave more headspace. It's almost like making a SNS starter in that regard - add CO2, then shake the snot out of the whole thing. I need to start brewing my 1L batches in 2L soda bottles.
I just tried another batch, this time reducing my sugar to 50g each of turbinado and brown sugar, and everything else the same. This version is noticeably drier than the prior versions that use 120g of sugar in total. It is not a huge difference, but I think the ginger heat and lime acidity feel a bit stronger in this version with less sugar for balance. For my tastes, I'm going to go back to the recipe above.

Beer Recipes / Re: Wine Kit Saison
« on: March 18, 2017, 09:06:54 AM »
The issue isn't so much the dryness.  I LOVE a nice dry Saison.  It's the tannin from the grape juice coupled and the dryness of both the beer and the wine -- each will accentuate the other, like Constructive Interference.
I don't think that will be much of an issue with a white grape like Viogner. I didn't run into that issue at all with Gewurz.

Beer Recipes / Re: Looking for a good Dry Stout recipe
« on: March 17, 2017, 12:17:30 PM »
Here's what I'm thinking. I'm hoping to brew this on Tuesday. I added a touch of pale chocolate and dark crystal, since I get some of those flavors out of Murphy's and that's what I'm shooting for. I'm looking forward to this one.

Title: Patrick Fitzmichael Stout

Brew Method: BIAB
Style Name: Irish Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.029
Efficiency: 80% (brew house)

Original Gravity: 1.039
Final Gravity: 1.009
ABV (standard): 3.93%
IBU (tinseth): 30.6
SRM (morey): 31.35

3 lb - United Kingdom - Maris Otter Pale (75%)
2 oz - United Kingdom - Dark Crystal 80L (3.1%)
6 oz - Flaked Barley (9.4%)
6 oz - United Kingdom - Roasted Barley (9.4%)
2 oz - United Kingdom - Pale Chocolate (3.1%)

0.8 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 30.6
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min

1) Infusion, Temp: 148 F, Time: 75 min, Amount: 17 qt, Sacc Rest

Fermentis / Safale - English Ale Yeast S-04

Water Notes:
Add 2g of CaCl2 to target ~55ppm Calcium
Add 1.8mL of lactic acid to mash to target mash pH of 5.4

Add roast barley and chocolate malt in last 10 minutes of mash

I finally tapped this last night, and it is really nice so far. I'm really glad I brewed this one. I think I want to cut the pale chocolate to 1 oz next time, since I got a surprising amount of chocolate flavor with this small addition.

Beer Recipes / Re: Wine Kit Saison
« on: March 17, 2017, 11:36:03 AM »
Yeah, my thought is that this is going to dry out big time.  I'd even mash higher, 158F, and would probably even think hard about a cup of malto-dextrin to boost the body. The grape juice will add a lot of tannin, too, so the dextrins will help compensate to prevent an astringent end product.

If you're going for a Saison, why fight it? I'd let it dry out as far as it wants to go. Your mash schedule isn't going to affect the fermentability of the juice, anyways. Just choose your OG appropriately, with 95% ish attenuation in mind.

Ingredients / Re: Red X malt (Best Malz)
« on: March 17, 2017, 11:27:47 AM »
Cutting the amount of Red X in half from my first attempt made much less of a difference than I expected. To me, it's like munich on steroids with a distinct notes of caramel, butterscotch, and cherry. It finished at 1.012. I threw in 2 oz of Ahtanum and 1 oz of Centennial at the end of the boil and you would have no idea after trying the beer. That said, more hopping than I would normally do on a beer like this seems to have balanced out the crazy malt character a bit but I am getting a pretty 'generic' hop bitterness and flavor beneath the malt. I have considered throwing some hops in the keg but I think it may muddle the character completely and not complement the beer. Going with the Amber bitter water profile seems to have helped promote a more crisp finish which is nice since I had originally planned on Amber balanced.

I am starting to consider it as more of a specialty malt in place of smaller amounts of munich where I want more complexity and color. I think I will continue to use it in future versions of this beer and just decrease the amount until I am happy with it. After two attempts, I honestly don't know if I like this malt or not. I think if used in the right place at the right amount, it could be really nice for my purposes.
This is right in line with my experience. I could see it working well in an amber, or a balanced APA. Unfortunately, this is not the key to a ruby red IPA as I had originally hoped.

I still have quite a bit on hand. I think I want to try it at 100% in other styles like Dunkel and Saison to see if it is a fit there. It still makes for a great color when used at 100%, I just don't know if I've found the right style for that malt bill yet.

Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 07:09:55 PM »
Way to go, Keith.

I'm making a La Fin du Monde clone attempt in a couple months, stepping up the dregs of La Fin bottles to try to get the most authentic results, but also splitting the batch to try out Lallemand Abbaye.  I'd be interested to hear if you have any thoughts on these two yeasts, and if you're willing, what yeast you use.

Dave, I'm interested to hear your results. I love the Unibroue strain, but I've only ever used the Wyeast version. I've never stepped it up from dregs. Have you considered using Blanche de Chambly for the dregs instead of La Fin? It's only 5%, so I'm thinking that the yeast is probably in better shape.

Sent from my XT1585 using Tapatalk

Ingredients / Re: Hop Suggestions for an Over-the-Top, Citrusy IPA
« on: March 13, 2017, 12:19:39 PM »
Citra is loaded with oil, and that is where a lot of that juiciness comes from. On its own, it's more mango than citrus, but once you add a few more varieties in it starts to come back to citrus. I like to use Nelson Sauvin with it, which has a lot of grapefruit character. Vic Secret and Galaxy are nice, but they lean more towards passionfruit than straight-up citrus.

Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 13, 2017, 08:06:59 AM »
While I agree with the comments above, I would expect that a 24-scoring beer has a bigger problem than being slightly out of style. An APA would be pretty sensitive to oxidation - is this a keg fill, or bottle-conditioned? How long since it has been packaged? How did it taste - any chance there was diacetyl or any other off-flavors?

Beer Recipes / Re: NE IPA Hops Question
« on: March 13, 2017, 07:10:56 AM »
I didnt want to use citra since i used that already in another ipa.   What about bittering with apollo and then using Amarillo, Mosaic and Simcoe?

I think that would be good but remember you want little if any bittering hops in a NEIPA as mentioned already.
Smell your Apollo. I've had mixed results with it. Some years it is rather bland, but I've had Apollo that had some amazing orange + dank aroma and would be a perfect fit for a late addition in an NE IPA.

I also would like to hear hops suggestion for this style, something different to citra and galaxy.
Aside from the ones already mentioned: Vic Secret (passionfruit), Nelson Sauvin (grapefruit, muscat), Caliente (red plums), Enigma (citrus/fresh spruce tips) would all be good choices that would set your beer apart from the typical Citra/Galaxy options.

Kegging and Bottling / Re: Cleaning corny keg pickup tube
« on: March 13, 2017, 06:37:15 AM »
I'm not sure if all caliber boresnakes have them, but the ones I've got have brass bristles. IDK if these would be an issue, but I wouldn't use them because of this.

I was thinking the same thing. Great product, though. Which reminds me, I've been meaning to pick one up for my pellet rifle...

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