« on: July 15, 2016, 07:12:12 AM »
I'm brewing a Baltic Porter (first time) and an IPA.
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I made a German Pils with 34/70 and fermented at 60 degrees. There were no fruity esters whatsoever and it tasted clean like a fine lager should.Like Dave says, WY1007 is as close to a lager yeast as you can get in an ale yeast. But no matter what yeast you use, it won't be very lager like unless you can find a way to ferment it cool and somehow keep it cold afterwards.
I don't know. Some of Brulosophy's exbeeriments might casually suggest that fermentis 34/70 can ferment above 60F with decent "lager-like" results. That dry strain seems to be fairly forgiving. That might also be an option for you. But either way, keeping your initial fermentation as cool as you can is really the key to producing a mock lager.
Amarillo will give you more orange of a citrus flavor than the grapefruit flavor of Cascade.I suggest make the Pale Ale and sub in a 1/2 lb of Crystal 40 or 60 for the 2 row. Also, leave out the orange peel. This beer won't have a ton of hops to hide any flaws. If you can make a nice, clean Pale Ale without any off flavors you can make any IPA later. Remember to keep your fermenting temperature in the 60's.
Thanks for the feedback. I am going to do the pale ale, and replace some of the 2 row with c60. I am also dropping the orange peel in secondary, but do want the orange as the late boil addition....I love a hint of orange in beer. I am also changing from Cascade to Amarillo. This is what I have now:
10 lbs Pale Malt (2 Row) US (1.8 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1.00 oz Amarillo [9.20 %] - Boil 60.0 min 34.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.00 oz Amarillo [9.20 %] - Boil 5.0 min 6.8 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
My favorite Sour beer that I make with fruit consists of pineapple, mango, and papaya. It doesn't last long especially in the summer.Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.I dunno, pineapple lambic sounds like it has potential to me. Brett brux can get pretty pineapple-y.
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.You must have some weird laws in Belgium.
BTW, any suggestions for another fruit to add to a base cider? I really like this method: ferment dry an apple cider, add another fruit in secondary, and back sweeten with honey and some juice.I had one with pineapple and it was amazing.
Cavalier kölschNice looking beer and great for the summer.
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