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Messages - blatz

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Beer Recipes / Re: 20% Munich + 4% caramunich too much for a stout?
« on: November 25, 2015, 07:30:34 AM »
I use dark Munich in most of my stouts now. It gives a deeper malt richness to the beer.

+1 - I just put about 15% dark munich in my RIS.

I also, years ago, made an all munich based stout as that is apparently the secret to Bells' Double Cream Stout.  It was delicious, in fact, maybe I need to revisit that one...

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 24, 2015, 01:00:51 PM »
wow how much does 18#of honey run!

so how does one drink this stuff- pour a pint or is it a short glass sipper?  never had mead.

yeah - it is not cheap, but there are a few farms in the middle of the state that have awesome honey for relatively reasonable prices, can't recall what I paid last time. 

I use short scotch taster glasses or sometimes wine glasses.  And being that I don't carbonate them, its nice as you can open a bottle and if you are careful, have a little bit over a few weeks before it starts to oxidize.

I don't drink mead often, every now and then, but its also nice to have for people who want to "try something you made" but are more wine than beer oriented.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 24, 2015, 09:24:39 AM »
I think I have judged that mead.  It was excellent.

indeed you have - and scored it very well!

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 24, 2015, 09:14:02 AM »
Mojito Mead

~4gal RO Water (enough to make 5 gal into the fermentor) - 50:50 gypsum and CaCl to get Ca up to 50ppm.

18# Orange Blossom honey
6oz fresh squeezed key lime juice
yeast nutrient
10oz bruised spearmint leaves.
wyeast sweet mead yeast.

potassium metabisulfate followed by potassium sorbate to halt fermentation.

bring water up to about 180-90, add all honey, lime juice and yeast nutrient, let sit at 160 for 30 min to pasteurize.

chill and rack to fermenter.  oxygenate for 90 seconds and pitch yeast.  ferment mid to high 60s.

I like to get the gravity down to about 1.026-1.030 and then use campden and sorbate to ensure it has halted.

rack to keg or other secondary.  age as long as you like - I did about 6months before I "dry minted" with a hop bag and the bruised mint leaves. 

package and enjoy - it gets better for years - the one pete had is over 3 years old.  the lime and mint balance will shift over time, but its still a good ager.

Beer Recipes / Re: London Calling?
« on: November 24, 2015, 08:54:11 AM »
Its easy to get caught up in wanting to drink everything super fresh just because you can. Time is an overlooked ingredient in brewing. Some recipes need a lot, some need a modest amount, and for some it isn't called for at all.

very well put.  Its amazing how many times, despite having 4 beers on tap, that I will go 'steal' a 6oz pour from a keg that has been on deck all of a week and form an opinion long before the beer is truly ready.

Homebrewer Bios / Re: just a intro
« on: November 24, 2015, 08:07:50 AM »
aye - hey sonex - long time no see - hope you are well.

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 08:05:31 AM »
I'm in the minority - I mash it all together and account for it in software. Zero acrid bite.

I should clarify.  I only do the add at sparge method for beers where I want more subtle roast - schwarzbier comes to mind (maybe since I just made one and the chocolate/roast is on point from the samples I've stolen from the keg).  Stouts, I put in the whole time and adjust my pH.

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 07:54:30 AM »

When brewers say they have tried this late mash addition, how late we talking...10-15 mins left in the boil?

assuming you meant mash, not boil.

I fly sparge, and add right before I turn on my pump to add sparge water into the MT.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 22, 2015, 04:55:43 PM »
Wow very glad you liked it.  Ironically i just sadly kicked the last keg of the Dortmunder this afternoon watching football.  Really glad you liked it - it is a favorite of mine.

I did indeed get a smidgin of corn/dms when first poured but it fades quickly.  Not to sure why as I don't get it in my pils and I follow the same exact procedure in that as the fort but oh well.  Will post the Mojito tomorrow when am at a desktop.

General Homebrew Discussion / Re: Pics of recent brews?
« on: November 22, 2015, 04:49:18 PM »

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 21, 2015, 10:51:29 AM »
Thanks pete!  Sorry it wasn't crystal clear - usually is but maybe stirred up being shipped back and forth to New England lol.

Will post the recipe later when I have my notes - fresh Florida key limes help though!  Glad you enjoyed it.

Beer Recipes / Re: DP of recipe... and how to calculate it
« on: November 20, 2015, 12:39:15 PM »
your overall DP is ~75 if those numbers are accurate.  You'd be fine with an hour mash with that.

Beer Recipes / Re: DP of recipe... and how to calculate it
« on: November 20, 2015, 12:25:16 PM »
pretty sure you can just average the DP of the grains you are using.

12 gal
OG: 1.112
IBUs: 70-75

32#   2 Row              65.64%
8#   Dark Munich      16.41%
1#    Pale Chocolate      2.05%
1.5#   Crisp Chocolate      3.08%
1.5#   Roasted              3.08%
1.25#Black Patent      2.56%
2#   Oats                      4.10%
1.5#   Special B              3.08%

3.5oz Magnum 12.2% at 60 min

1.5oz each Centennial and Columbus @ 30 and flameout.

001 Yeast

90 min mash at 148 (although I FUBARed it with a jam in my herms so I got 145 for about 30, 148 remaining 60)

General Homebrew Discussion / Re: June BJCP Exam Results
« on: November 19, 2015, 12:25:59 PM »

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