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Messages - DW

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Beer Recipes / Re: Celebrator
« on: November 14, 2014, 11:01:51 AM »
I'm also playing with the traditional bock recipe in Brewing Classic styles:
3.5lbs Pilsner LME
7.5lbs Munich LME
0.5lbs CaraMunich
0.5lbs Crystal 120
4.0oz Meusdoerffer Rost
4.0oz Melanoidin 

The all grain recipe is for 4.5lbs Pilsner and 10.25lbs Munich Malt and mash at 155 degrees. 

Do you guys think this will attenuate down to 1.018 from 1.070?  Should I replace some of the munich LME with Munich malt and mash it?  IF so, how much?  Does anyone know where I can find Messdoerffer Rost? 

Beer Recipes / Re: Celebrator
« on: November 14, 2014, 10:54:49 AM »
I mash my grains in a 5 gallon paint strainer bag.  Works great.  I have a strainer that fits over the top of my kettle so I can put the bag in the strainer and let it drain and/or rinse it/sparge it.

For conversion from grain to extract of vice versa, a good rule of thumb is 1 lb of grain = 2/3 lb DME or 3/4 lb LME.

Do you have to do anything with you mash set up to keep the temperature stable?  How much do you sparge with?  What temperature do you sparge? 

Beer Recipes / Re: Celebrator
« on: November 14, 2014, 10:35:56 AM »
In reviewing this thread, thougyt I would reemphasize that you need to mash munich malt. it should self convert though. Brewers make 100% munich beers afterall. So this can be your step into all grain by mashing your munich. If youre interested we can help you with that.

So, I could just mash the Munich and specialty grains, and that would help me to attenuate well enough?  I was gonna make a big yeast starter as well.  Could I just do a brew in a bag, kinda like I do with steeping grains prior to the boil for the extract brews?  Just keep a close eye on the temperature to make sure it stays around the right mash temp?  And how would I convert the pounds of extract into the quantity of munich malt needed?

Beer Recipes / Re: Celebrator
« on: November 13, 2014, 08:59:30 AM »
I agree that 1/2 carafa seems like a lot. Why not use the 1/3# chocolate that is called for in the clone recipe below? This gets you closer as far as the extract is concerned.

(5 gallons/19 L, extract with grains)
OG = 1.073 FG = 1.021
IBU = 22 SRM = 30 ABV = 6.7%

2.75 lbs. (1.25 kg) Laaglander Light dried malt extract
5.33 lbs. (2.42 kg) Weyermann Bavarian Dunkel liquid malt extract (late addition)
1.33 lbs. (0.6 kg) Munich malt (10 °L)
1.33 lbs. (0.6 kg) Munich malt (20 °L)
0.33 lbs. (0.15 kg) chocolate malt
6 AAU Hallertau hops (60 mins) (1.5 oz./42 g of 4% alpha acids)
1 tsp Irish moss
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (4 qt./4 L yeast starter)
0.75 cups corn sugar (for priming)

I saw this recipe also but don't know where I'd find the Laaglander DME or the WEyermann Bavarian Dunkel LME????

Beer Recipes / Re: Celebrator
« on: November 13, 2014, 08:57:27 AM »
Good idea. Actually 11 lbs of liquid munich malt extract should get you about 1.070 in 5.5 gallons final volume. You could steep 4 oz of milled carafa in one of those gallons to get your color up. It sounds too easy but I think youd be surprized. If you are worried about all that extract not attenuating out maybe go with 9 lbs munich LME and a pound and a half of good old fashioned sugar. I might round the hops up to 2 oz just to be safe too.

Are you saying that extract will not ferment out as well as all grain?

Ingredients / Re: Darkening the beer
« on: November 13, 2014, 08:54:33 AM »
How much sinamar would I put in?  If I did the Sinamar how would I know how much to put in to get an extra 4-6 SRM?  Also, how would the cold steep work?  Would I have to cold steep the sinamar?  Would I have to cold steep all of the partial mash grains?  Would I have to only add the cold steeped liquid late in the boil?  Thanks for all the help!

Beer Recipes / Celebrator
« on: November 12, 2014, 08:29:06 PM »
How does this look?  I downloaded it from another forum:---If this is good, how would I convert this to extract?

OG: 1.073
FG: 1.021
IBU: 22 SRM: 30
ABV: 6.7%

10.2 lbs Pilsner malt
2.33 lbs Munich malt (10oL)
2.33 lbs Munich malt (20oL)
0.5 lbs Dehusked Carafa II

1.5 oz. Hallertau 4% AA (60 min)
1 tsp Irish moss

WY2206 (Bavarian Lager) or WLP820 (Octoberfest/Marzen) (4 qt./4 L starter)

Ingredients / Darkening the beer
« on: November 12, 2014, 08:20:27 PM »
Can you darken a beer without affecting gravity or flavor?  I ask this because I wanted to brew a bock that comes in at 18 SRM, but I was really hoping to take it to 22-25 SRM.  This is the bock recipe from Brewing Classic Styles. 

General Homebrew Discussion / Re: Overly carbonated and overly bitter
« on: November 07, 2014, 01:29:48 AM »
I figured it over carbonated because: 1) maybe I added too much priming sugar.  I wouldn't think that was the case, but maybe.  2) I added a little dry yeast to each bottle before capping.  I did this because I crash cooled the beer to help clarify it a little.  If I put too much dry yeast in the bottle would that have picked up and further fermented the beer down to a lower final gravity?  I originally used WLP002. 

General Homebrew Discussion / Overly carbonated and overly bitter
« on: November 06, 2014, 09:14:32 PM »
So I made an English Bitter. I tried it prior to bottling and it was spot on.  It's now been 1.5 weeks since bottling and it's over carbed and seems a little hot/dry/off.  I think the over carbonation is hurting the flavor.  Can I open all of the bottles, let some gas out, and then recap?  Will that solve my problem?

Beer Recipes / Re: Help Please! I need to fill a friend's keg
« on: November 06, 2014, 09:11:14 PM »
BVIP is "bourbon vanilla imperial porter"?  Does anyone know of a good extract recipe for a dark old ale under 7% abv? 

Beer Recipes / Help Please! I need to fill a friend's keg
« on: November 06, 2014, 08:18:18 AM »
A friend of mine has commissioned me with the task of helping him create a winter brew for his kegerator.  He's not the home-brew/beer geek type and when describing what beer examples he would like to mimic he said, "Guiness, Hobgoblin, Highland Gaelic ale, highland cold mountain, and black lagers, because they are all kinda similar".........(right!).....So I think he wants something pretty dark and malty and under 7% abv.  I was thinking along the lines of a low gravity Old Ale.  I was thinking ale cause I don't really have time to do a lager (a bock would probably fit his desires).  Any thoughts? 

General Homebrew Discussion / Re: Astringency expected?
« on: December 22, 2013, 07:45:50 PM »
Rocket fuel.  You'll likely want to age this beer for a good year or more.

Does age actually reduce fusel alcohols?

General Homebrew Discussion / Re: Astringency expected?
« on: December 22, 2013, 05:36:37 PM »
It shouldn't affect astringency, but it could increase the ester production and possibly fusel alcohol production.

Do you think my beer will taste bad due to fermentation at that higher temp?

General Homebrew Discussion / Re: Astringency expected?
« on: December 22, 2013, 05:13:25 PM »
It shouldn't affect astringency, but it could increase the ester production and possibly fusel alcohol production.

Thought astringency was caused by fusel alcohols.  If not, what do fusel alcohols taste like?

No, astringency is often caused by not maintaining proper pH during the mash and sparge phase.  Fusel alcohols are formed during an excessively warm fermentation, and have a harsh, hot, solventy flavor (and can give you a hell of a headache the next day). A high OG beer like a RIS has tons of fermentable sugar, so fermentation temps can spike several degrees higher than ambient during high krausen.

10+ degrees higher?  Is it possible that my sticky temperature gauge is wrong?
They're supposed to be accurate to within a couple degrees F.  Did you cool the wort to 63F as well?

Yeah, cooled down to about 63.  Does anyone use that metal hollow probe that you can put directly into the fermentation vessel for direct temperature readings?

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