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Messages - musseldoc

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31
Beer Recipes / Re: Eisbock help
« on: July 29, 2014, 10:13:58 AM »
I am four hours into the process and the chest freezer as at 6F. I still have no ice crystals formed yet. Is this typical?

32
Beer Recipes / Eisbock help
« on: July 29, 2014, 06:31:50 AM »
I have a 9.9% dopplebock that I am going to use the Jamil method for making it an eisbock.  Since it is already high alcohol, how much ice should I pull off? Just do it normal or take a little less than normal?

33
Ingredients / Re: Pepper extracts
« on: July 16, 2014, 07:25:41 PM »
Just regular ground black pepper.  I'm not a huge pepper fans and don't want a whole keg.  I will add drops at bottling.

34
Beer Recipes / German Hefeweizen
« on: July 16, 2014, 05:04:03 PM »
I have to pitch yet tonight, and I don't have 3068.  Would you pitch the 3056 or the Nottingham Munich Wheat dry yeast (the two I have on hand)?

35
Beer Recipes / German Hefeweizen
« on: July 16, 2014, 02:22:17 PM »
Is 3056 not appropriate?

36
Beer Recipes / German Hefeweizen
« on: July 16, 2014, 04:49:28 AM »
What do you all think of this for a Hefe?

Fermentables
Ingredient   Amount   %   MCU   When
German Wheat Malt    3.000 kg    60.0 %    1.7    In Mash/Steeped
German Pilsner Malt    1.500 kg    30.0 %    0.9    In Mash/Steeped
German Vienna Malt    0.500 kg    10.0 %    0.8    In Mash/Steeped

Hops
Variety   Alpha   Amount   IBU   Form   When
German Hallertauer Hersbrucker    2.6 %    30 g    12.0    Loose Pellet Hops    60 Min From End
German Hallertauer Hersbrucker    2.6 %    5 g    0.0    Loose Pellet Hops    At turn off

Yeast
Wyeast 3056

37
Ingredients / Re: Massively high AA German Hallertau?
« on: July 13, 2014, 08:19:13 PM »
I know my brewing software refers to Magnum as German Hallertau Magnum, and is in the range you described. 

38
Ingredients / Re: Deep red color
« on: July 13, 2014, 08:09:39 PM »
I got this beer brewed yesterday, so I thought I would update.  Here is the recipe I went with:

UK Pale Ale Malt                    4.200 kg    70.4 %   
UK Mild Ale Malt                    1.200 kg    20.1 %      
UK Naked Golden Oats    0.180 kg    3.0 %   
US Roasted Barley            0.180 kg    3.0 %   
US CaraBrown                    0.120 kg    2.0 %   
US Extra Special Malt            0.060 kg    1.0 %   
UK Black Barley                    0.030 kg    0.5 %   

UK Golding    6.7 %            30 g      30.2 IBU

I mashed everything except for the black barley.  After 30 minutes of recirculating, I pulled off a sample of the mash and looked at the color:



I added half of the black barley, then ultimately added the whole amount.  Here is the final mash color:



Here is the pre-boil color (7.25 gallons):



And here is the post-boil color (6 gallons):



Overall, I am pretty happy, and thank you for all of the input.  At times it seems deep red, and under a few lighting conditions it looked a bit brown.  At 18.4 SRM, I am on the dark side of the style.  I have no doubt the grains you pick will affect the flavor, but I am still a bit curious if the types of malts affect the color differently.  For example, Briess says crystal 60 luv will give you a red hue, but their carabrown at 55 luv will be brown.  How can 5 luv make that much of a difference?  I also have a nut brown ale recipe that is 15 SRM and is definitely brown, whereas this 18 SRM Irish red, while darker, is more red.  However my nut brown recipe has brown, pale choc, biscuit and victory malts, whereas the Irish red uses medium and dark crystals and roasted barley.  I kinda feel like the brown, victory, biscuit malts and such are more brown colored, whereas the crystals and  dehusked malts and roasted barley are more reddish in hue.  Any thoughts on this? 

39
Ingredients / Pepper extracts
« on: July 13, 2014, 03:12:10 PM »
I am soaking pepper in vodka to make a pepper extract to put in a beer.  Should I just add drops of the tincture in my beer or should I evaporate the alcohol in the tincture first and just add drops of the essential pepper oils left behind?


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40
Ingredients / Deep red color
« on: July 12, 2014, 10:46:52 AM »
If you were to calculate it beforehand with those malts, then what SRM (Morey) would work out to be deep red?


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41
Ingredients / Deep red color
« on: July 12, 2014, 07:53:02 AM »
I'm looking to make an Irish red with a deep red color, but don't want a lot of dried fruit character like you would get with really dark crystals.  If the red color a specific target SRM, like 17 or 18, or is it malt specific?  What do you use? 

Also, what would you use to adjust color towards the end of the mash if you wanted more red?  Would you use a roasted barley, black roasted barley or a black malted barley?  If malted, then would you use husked or de-husked? 

Any other grain I am overlooking?


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42
Beer Recipes / Altbier Recipe
« on: April 18, 2014, 04:12:48 AM »
I am reading Altbier by Dornbusch, and I have a few questions. The book is 16 years old now, so I imagine this may have been hashed out already, but...

First, he describes the Munster Alt as having a sourness to it because it uses a lot of wheat malt.  I don't notice sour flavors when I brew with wheat, so why is sourness contributed to wheat? 

Second, he speaks of the use of crystal malts as almost heresy to German brewers and that they would use little to no crystal malt.  He repeats this several times in the book, however, in all of his recipes (minus the one from a German brewer) he uses 5-10% crystal malt.  Sometimes he even uses multiple kinds of crystal malt in a single recipe.  How do you interpret and/or reconcile this?

43
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 15, 2014, 06:59:41 PM »
If you can't do protein rest, then what do you mean by 'mash correctly'?


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44
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 15, 2014, 06:36:36 PM »
Then what do you do to get that thick, creamy, long lasting foam now that German malts are highly modified? 


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45
Ingredients / Kolbach of Weyermann Malts
« on: April 15, 2014, 05:44:23 PM »
I have always heard to make a great german lager, you need to use german malts, hops, yeast and water and also  use a german process.  Typically, a 20-30 minute protein rest is standard in german brewing, and as I read "Altbier" from the BA series Dornbusch states that one of the most critical steps for a truly genuine Alt is the protein rest.  I scanned the sides of my bags of weyermann malts to get their batch analysis sheets, and all of them (pils, boh pils, floor malted boy pils, vienna and munich) all have a kolbach index ranging from 41.1-42.0.  Additionally, their % protein range from 10.0-10.2.  I understand that if the Kolbach is over 38 or if the protein is under 12%, that you should never do a protein rest. 

I guess my question is, how do I brew a great german lager or alt with these german malts if they are not suitable for protein rests?  Are german malts the exception to the kolbach rule of thumb, or have the german companies designed their malts to be used with single infusion mashes?  Is there still any way to get that thick german head on a beer with process and without simply loading it up with carapils?

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