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Messages - Brewtopalonian

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121
General Homebrew Discussion / It's so pretty
« on: August 14, 2017, 12:44:51 AM »
Just wanted to share a picture of my little sumpin sumpin clone. It came out so good!

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122
Beer Recipes / Re: Summer Weissbier
« on: July 31, 2017, 12:56:06 AM »


Yes--maybe even too much wheat. I like wheat and happily done 100% wheat beers but it is a slow runoff. Even with rice hulls you are probably in for a very slow run off.

What do you hope to achieve with this beer? It's a fairly large amount of late hops for a traditional hefeweizen but that does not mean the recipe is wrong for what you want the beer to be. There are hoppy hefeweizens out there and I like them a lot.

Okay so I don't want an overly hoppy beer. I do want some flavors of tett and hersbrucker.  Suggestions? 

What if I removed 4# wheat and supplemented it with pils and then did a 90 min boil to combat DMS and change the hops schedule?

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123
Beer Recipes / Re: Summer Weissbier
« on: July 28, 2017, 01:06:09 PM »


Weissbier has at least 50% wheat in the grist. I personally just use pils, wheat, and a dash of melanoidin to mimic some decoction flavors.


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I'm confused, don't I have more than 50% wheat?

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124
Something super simple that will really put your hops at the forefront might be like this for a 5gal batch.

8# Pale LME
1# Amber LME
1oz Centennial 60min
1oz Cascade 30min
1 oz Cascade dry hop 5 days


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125
Beer Recipes / Summer Weissbier
« on: July 26, 2017, 11:29:34 PM »
Hello fellow brewers!  I'd love for you to critique this recipe I came up with for a Weissbier.  Here it is, let me know your thoughts:

Grain Bill:
8 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 59.3 %
2 lbs White Wheat Malt (2.4 SRM) Grain 6 14.8 %
1 lbs Vienna Malt (3.5 SRM) Grain 7 7.4 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.7 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 9 3.7 %
1 lbs 8.0 oz Rice Hulls (0.0 SRM) Adjunct 4 11.1 %

Hops:
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 10 5.1 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 15.0 min Hop 11 3.3 IBUs
1.00 oz Tettnang [4.50 %] - Boil 5.0 min Hop 12 3.0 IBUs

Yeast:
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 13



126
Beer Recipes / Re: Altbier
« on: July 14, 2017, 05:18:41 PM »
Hersbrucker are more spicy and slightly floral, as opposed to stonefruit IMO.


Edit - I saw you say dry hops. Alt really isn't a beer to dry hop FWIW. Not sure if you meant that.

Hmm, okay.  Well, back to the drawing board.  I love experimentation so I might try something different.

127
Beer Recipes / Re: Altbier
« on: July 14, 2017, 04:44:40 PM »
I guess I'm going for a malt forward Alt with some spice and very subtle stonefruit. I want good head retention and medium body. I've adjust my grist bill to be:

8.75# German Pils
2# Munich
1# Caramunich
.25# Carafa I

After changing the Grist bill significantly I'm sitting at:

1.060 OG
38.3 IBUs
16.1 SRM
6.1% est. ABV

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Just out of curiosity, where are you hoping to get stonefruit from?

The Hersbrucker dry hops? Or am I incorrect of that assessment?

128
Beer Recipes / Re: Altbier
« on: July 14, 2017, 04:28:18 PM »
I guess I'm going for a malt forward Alt with some spice and very subtle stonefruit. I want good head retention and medium body. I've adjust my grist bill to be:

8.75# German Pils
2# Munich
1# Caramunich
.25# Carafa I

After changing the Grist bill significantly I'm sitting at:

1.060 OG
38.3 IBUs
16.1 SRM
6.1% est. ABV

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129
Beer Recipes / Re: Altbier
« on: July 14, 2017, 02:44:05 PM »
That is doing to be one malty Altbier, more like a Northern German Alt than a Duesseldorfer Alt. Is there a certain commercial Alt you are trying to make? The reason I ask is that you can make a 100% Munich malt Altbier if you want, and it will be a nice beer (I think I did one of those years back). The trick is to get enough bitterness to balance the finish.

Yourhop selections are good.

As for the water and Reinheitsgebot, you will still be in the RHG. It just says "water", not what type of water. German Brewers treat their water. CaCl2 and Gypsum are allowed and used.
Awesome, this is great feedback guys!  I don't have a particular Altbier that I'm trying to recreate.  The purpose of this is to create a beer within the standards of the style guidelines and come out with a great drinkable beer that I created.  I guess that's always the idea. I'm just getting into recipe creation and this is a good learning tool for me.

That said, what base malt might you recommend so that I don't have too much "malt" flavor?

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German Pils Malt would be my choice for the base. Use Munich malt in the 30-40% range. Maybe 5-7.5% specialty malts (caramunich and color malts).

Zum Uerige uses no Munich malt. Pils, A smidge of caraMunich, and color Malt. They do have an involved mash schedule.
Awesome thanks!  I'll make the adjustments in beersmith and see what it gives me.

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130
Beer Recipes / Re: Altbier
« on: July 14, 2017, 01:10:58 PM »
That is doing to be one malty Altbier, more like a Northern German Alt than a Duesseldorfer Alt. Is there a certain commercial Alt you are trying to make? The reason I ask is that you can make a 100% Munich malt Altbier if you want, and it will be a nice beer (I think I did one of those years back). The trick is to get enough bitterness to balance the finish.

Yourhop selections are good.

As for the water and Reinheitsgebot, you will still be in the RHG. It just says "water", not what type of water. German Brewers treat their water. CaCl2 and Gypsum are allowed and used.
Awesome, this is great feedback guys!  I don't have a particular Altbier that I'm trying to recreate.  The purpose of this is to create a beer within the standards of the style guidelines and come out with a great drinkable beer that I created.  I guess that's always the idea. I'm just getting into recipe creation and this is a good learning tool for me.

That said, what base malt might you recommend so that I don't have too much "malt" flavor?

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131
Beer Recipes / Re: Altbier
« on: July 14, 2017, 01:06:12 PM »
Adding minerals to water is reinheitsgebot compliant. Many German breweries do that and other water adjustments, but they often perform that addition outside the brewhouse. Don't fret about this.

With respect to your recipe, I find that Alt comes out too malty and rich with that high a percentage of munich malt. Somewhere less than 50% munich tends to be more balanced and drinkable.
Awesome thanks for the info. What would you recommend as a base malt for the Alt?

132
Beer Recipes / Altbier
« on: July 13, 2017, 10:38:04 PM »
Hello everyone!  This is my first post on here.  I recently dove head first into home brewing.  I should say that I've brewed extracts several years ago, and even switched to partial grain and now have fully committed to full grain brewing.  I don't have all of my own equipment yet, but my buddy has one hell of a set-up!  We are brewing 5.5 gallon batches and kegging to soda kegs.  We fly-sparge in a 10 gal water cooler with a false bottom.  Okay, so now that the background is done, I've brewed several clones and have finally decided to try my hand at recipe creation.  I've decided to try my first altbier and would love some feedback from you guys.  Anything that stands out to you as good / bad, please let me know your thoughts/opinions.  Thanks!

Octobier fest Altbier v1

Grist Bill:
8 lbs Munich Malt (9.0 SRM) Grain 4 66.7 %
2 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 5 16.7 %
1 lbs Caramel Wheat Malt (46.0 SRM) Grain 6 8.3 %
1 lbs Caramunich Malt (56.0 SRM) Grain 7 8.3 %

Hops Schedule:
1.00 oz Perle [8.00 %] - Boil 60.0 min Hop 8 27.4 IBUs
0.50 oz Tettnang [4.50 %] - Boil 30.0 min Hop 9 5.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.00 oz Spalt Spalter [3.00 %] - Boil 15.0 min Hop 11 5.1 IBUs
1.00 oz Hersbrucker [2.75 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs

Water:
15.00 gal Salt Lake City, UT Water 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.20 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -


Yeast:
1.0 pkg Alt (Omega #OYL-001) Yeast 12

Mash Process:
Single infusion, medium body, fly sparge

Thanks in advance for your critique!

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