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Messages - gmac

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1726
Beer Recipes / Re: American IPA Recipe - Help
« on: May 25, 2011, 12:11:12 PM »
I didn't say not to do the Am. IPA.  The British ones are good drinkers too!  I have some of both aging/dry hopping in the basement.
Ah...I see.  I thought you were suggesting an either/or scenario.  I will definitely do the British one soon.  I prefer British beer in general.  This is more for someone else (although I'll drink my fair share).

1727
Beer Recipes / Re: American IPA Recipe - Help
« on: May 25, 2011, 11:56:25 AM »

I'd do something about the carbonates from a flavor standpoint, if nothing else. 

My water report says Alkalinity is 216 (mg/L as CaCO3).  Is this too much?  I'm trying to use Martin's program but having trouble balancing ions and I'm not sure if I'm making proper assumptions about my Mg levels so I have sent him a separate message.

Thanks again for all the help everyone.

1728
Beer Recipes / Re: American IPA Recipe - Help
« on: May 25, 2011, 11:22:15 AM »
I also have lots of East Kent Golding, Fuggle and 1 oz of Willamette but I assume I should keep these for my bitters and pale ales.

If you have 'lots', think about an British IPA.  You need lots of those for an IPA, but you have them. 

Good suggestion but I have a good friend who likes a lot of hops which is why I was going to head toward an American.  I have about a pound of EKG and 1/2 a pound of Fuggles pellets.  I could do that next and compare the two. 

Biggest problem is that I don't know what to do.  I have a nice cream ale recipe that I'm doing every other week to have on hand.  It's the off weeks when I feel like experimenting. 

1729
Beer Recipes / Re: American IPA Recipe - Help
« on: May 25, 2011, 10:06:38 AM »
Thanks.  I think I'll start out with Gordon's suggested ratios for this first one.
6 lbs 2-row
3 lbs pilsner
1 lb vienna

Hops I'm considering are:
1 oz Cascade pellets FWH
1/2 to 1 oz Northern Brewer or Perle (which would be better - I have lots of these) at 60 - or are bittering hops as necessary with the FWH?
1 oz Cascade at 20 min
1/2 oz Cascade leaf at flameout
1/2 oz Amarillo leaf at flameout
1/2 oz Cascade leaf dry-hopped in secondary
1/2 oz Amarillo leaf dry hopped in secondary

Apparently I was planning on brewing more lagers because I only have 1 oz of Amarillo but lots of Tettnanger, Hallertau and Perle.  I also have lots of East Kent Golding, Fuggle and 1 oz of Willamette but I assume I should keep these for my bitters and pale ales.

My water is fairly high in carbonates which is why I usually try to get some darker malt in the blend but I'll leave the crystal out this time (even though it just feels wrong...)

1730
Beer Recipes / Re: American IPA Recipe - Help
« on: May 25, 2011, 08:25:41 AM »
Try this.
11 pounds of 2-row
2 pounds of c-45
1.5 oz of Amarillo 60min
1 oz of cascade 30min
1oz of cascade 5min

1oz of amarillo dry hop
1oz of cascade dry hop

BeerTools shows this to be a bit higher alcohol than I'd like.  I usually run about 85% efficiency so that puts it just over 8% ABV.  I know I need a bit more alcohol to be to style but that's a bit high for me.  I'm thinking of just dropping the 2-row to 9 lbs and the C45 to 1.5.  Would that give the same result?  Also, can I use another bittering hop?  I don't have much Amarillo.  I have Perle and Northern Brewer which aren't exactly to style but given that they would be bittering hops would it matter?

Also, I think I'll do the blending as suggested above for at least the flavour/aroma and dry hopping.

1731
Beer Recipes / American IPA Recipe - Help
« on: May 24, 2011, 08:15:26 PM »
I'm thinking of trying an American style IPA (my target is about 60 IBU and to try dry hopping for the first time) and I've looked at a lot of recipes but I'm really not sure what to do because most of the ones I've looked at have ingredients that I don't have on hand and it's a pain to order them.  Based on the following grain's available, can I do something good?  I was planning to do Denny's Rye PA recipe but I don't have any dextrine malt or the Mt Hood and Columbus hops.

I've got 2-row, C 45, C120, wheat malt, pilsner malt, vienna malt and rye malt.  Also have a bit of chocolate malt, roasted barley and a bit of carafa II that I thought was de-hulled but it does not say "Special" on it so I am thinking maybe it isn't (any advice on how to tell?)  I also have a bit of Maris Otter that I'm not happy with because all the beer I make are very cloudy so I'm saving it until fall to use in some stouts.

Does it matter what the grain bill is within reason since the hops are the star of the show?

Also, would you mix Cascade and Amarillo?  Which would you choose for flavour and which for aroma/dry hop?  I see Simcoe and Amarillo together a lot but as you know, Simcoe is hard to find.  What else would you use with Amarillo?  I only have a couple ounces so I can't do it all or I'd try Fred's Amarillo recipe.
Thanks



Thanks


1732
The Pub / Re: Hummingbirds are smart critters
« on: May 24, 2011, 08:47:40 AM »
Canada Geese but more commonly called Sky Rats here.  Stupid things are everywhere.  Green tootsie rolls on every golf course, park and lawn near water.

And the problem is that since they're technically "migratory waterfowl" they're under state and federal protection, so its difficult for property owners or local authorities to do anything about them. In more temperate climates, the only way the damn things will actually migrate is if you buy them a 1st class plane ticket to Miami.
[/quote]

What they do here is spray the eggs with mineral oil.  If you break them, they'll lay more but if you spray them with oil, the egg will sufficate and won't hatch and they'll still sit on them without laying new ones.  Personally, I think they should do a cull and donate the meat to food banks etc but most people think I'm cold-hearted.  Plus, people probably wouldn't eat them.  I do, taste like goose.

1733
The Pub / Re: Hummingbirds are smart critters
« on: May 21, 2011, 08:52:22 AM »
Bacon comes from the belly regardless of where you live.
Bacon in Ireland and the UK is back bacon, but not quite the same as in Canada.  It's pork loin but with an extra bit on it.  If you want belly bacon in Ireland/UK, you need to ask for streaky bacon.
I stand corrected.  I wasn't thinking off-continent. 

1734
The Pub / Re: Hummingbirds are smart critters
« on: May 20, 2011, 10:25:08 PM »
I feel I need to take this opportunity to explain "Canadian" bacon.  
Here in Canada, we don't call it Canadian bacon, but rather "Back" bacon.  It is the pork loin that has been brined and smoked as you would with regular bacon which of course, comes from the belly of the pig rather than the back.  
If you watch Strange Brew (and you should) you'll hear Bob say the following during the court scene..."I'll have a toasted back bacon...hold the toast".  
So, "Canadian" bacon is back bacon (not ham which is from the leg rather than the strip loin).
Bacon comes from the belly regardless of where you live.
Turkey bacon is an abomination before God which should be outlawed.
That concludes today's Bacon class.

1735
The Pub / Re: Hummingbirds are smart critters
« on: May 20, 2011, 10:12:14 AM »
Here we just call it bacon.

1736
General Homebrew Discussion / Re: Competition letdown
« on: May 20, 2011, 10:11:38 AM »
Having never entered a competition, can you enter the same beer (different bottles) in multiple categories?  Seems like one that wouldn't do well in one could do well in another.  I would expect that marginal beers wouldn't do well in either since they may not be clearly adhering to the style guidelines but can it be done?

1737
The Pub / Re: Hummingbirds are smart critters
« on: May 20, 2011, 10:08:34 AM »
They taste Canadian too. :)

And just how many Canadians have you tasted Tom in order to make that comparison? 

Canada Geese but more commonly called Sky Rats here.  Stupid things are everywhere.  Green tootsie rolls on every golf course, park and lawn near water.

Had the robin problem last year too.  Not that sentimental so I ended it quickly and with extreme prejudice.  We are not hurting for robins here either. 


1738
General Homebrew Discussion / Re: A Call to Action - Speed Brewing
« on: May 18, 2011, 08:22:26 PM »
My last beer was my best so far and received a lot of positive comments (some of which I even believe).
12 days and could probably have been done in 10 if I'd been home for part of it to monitor the temperatures.  There's another batch going right now.  Maybe I'll name it Dozen Day Cream Ale...

1739
The Pub / Re: How annoying are you?
« on: May 18, 2011, 08:17:06 PM »
I'm noticing a lot of us are "average" or above.  I wonder if homebrewers are generally more picky and because we are the only ones who know good beer and are arrogant about it and get irritating telling everyone what's wrong with their crappy beer.
I bet we, as a whole, average higher than the general public...

1740
The Pub / Re: How annoying are you?
« on: May 18, 2011, 02:53:40 PM »
2.95
Apparently, I'm picky and irritable but not that arrogant.  Not surprising as Canadians are quiet, humble people who hold our opinions inside and let them simmer and bubble until they explode in a torrent of rage.  Or maybe that's just me.

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