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Messages - rabeb25

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76
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 07:40:24 AM »
My dunkel is 99% dark munich 1% carafa III.

77
All Grain Brewing / Re: Mash pH and light beers
« on: March 03, 2015, 11:27:05 AM »
this has been a great discussion here lately. I used to target a room temp mash PH5.2 for pils, wit, etc and 5.4-5.5 for IPA and darker roast beers. most recently, after reading some opinions on this, I started targeting a room temp mash PH in the 5.3-5.5 range for everything...referenced by some as a nice blend for optimal room temp mash PH. I then adjust after mash up or down- pils 5.1-5.2 and porter or other dark beer at 5.5-5.6 into the kettle.
I do the same.

78
I have pretty close to the same thing going on....

Helles, Pilsner, Ofest and Dunkel

79
General Homebrew Discussion / Re: Can a boil be too vigorous?
« on: February 19, 2015, 06:32:25 AM »
You don't want to exceed 20%.

80
General Homebrew Discussion / Re: That German lager flavor
« on: February 18, 2015, 08:01:02 AM »
I've found a Hochkurtz 2 step infusion mash is my favorite and easiest.  I rest at 145 for 30 minutes, infuse with a gallon or so of boiling water up to 158, rest for 40 minutes. Get good efficiency, good head retention, and great attenuation (1.010-1.012). I've been thinking about doing this mash schedule for all my beers, regardless of style.

I do the same, only with full volume/no sparge.  Half of my water to mash i at 145, the other half to raise to 155-158, vorlauf, drain, boil.

I do this for all styles, but I'll alter the rest times depending on what I'm brewing.  Pales usually get 45/15, Porters get 15/45, others 30/30.

Would love to see some of your results (fg's and whatnot) from your different rest times... thanks!

81
General Homebrew Discussion / Re: That German lager flavor
« on: February 18, 2015, 07:56:01 AM »
That brings up a good point... What pH's do you like for the rests?

FYI, I am no sparge and build my water from scratch. I have no problems hitting really close if not dead on pH's that Brunwater predicts.

82
General Homebrew Discussion / Re: That German lager flavor
« on: February 17, 2015, 07:00:48 PM »
I've found a Hochkurtz 2 step infusion mash is my favorite and easiest.  I rest at 145 for 30 minutes, infuse with a gallon or so of boiling water up to 158, rest for 40 minutes. Get good efficiency, good head retention, and great attenuation (1.010-1.012). I've been thinking about doing this mash schedule for all my beers, regardless of style.

Shhhh lets keep this our secret ;)

83
Yeast and Fermentation / Yeast Reuse
« on: February 17, 2015, 04:47:40 PM »
Has the procedure on yeast reuse changed in the recent years, or is the method of re pitching still same as it pertains to gravities? I.e. First beer 1.040, second 1.065, third 1.090, etc.
Wondering if I should build some new yeast instead of stealing some from a 1.064 batch for some smaller beers.

84
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 17, 2015, 12:11:23 PM »
I can't dig it up, but I did post it to Denny's wall awhile ago. I did some tests regarding mash temps and final gravities/taste perception based off of Denny's findings that  varying mash temp yielded the same results. For me, that did not work out to be true.

As I said, at this point I have only a single data point, so it's more of a curiosity than a rule.  In his book "Homebrewing: Beyond the Basics", Mike Karnowski posts some interesting info about his experiments with mash temp and FG.

Yup no worries, Denny!

85
General Homebrew Discussion / Re: That German lager flavor
« on: February 17, 2015, 12:10:31 PM »
That didn't/doesn't hold true for me.  My mashes pretty much follow this rule of thumb:

158 =1.018
156=1.016
154=1.014
152=1.012
150=1.010
148=1.008

This is for my system, pretty much regardless of malt type.
HERMS(two loops, a heat and a cool, accurate to 1/10th of a degree), mill gap of .025, 60 minutes, 5.3-5.5 pH.

I posted my results to Denny's wall, but I have no idea how to find it.

There is no way I will mash a Pils at 156 and add melanoidian, that is a sure recipe for disaster(for me).

Is this all assuming a 1.050 OG?

I would say 1.042-1.055

86
General Homebrew Discussion / Re: That German lager flavor
« on: February 17, 2015, 12:08:56 PM »

158 =1.018
156=1.016
154=1.014
152=1.012
150=1.010
148=1.008


Interesting result. Thinking back to some of my last brews, I believe my results are similar. I had just not thought about it in this way. Thanks.

Of course grist is a big factor, but in general that looks pretty similar to my results.

besides grist, yeast and OG. and two FG beers of 1.016 may have completely different perceptions of residual sweetness or apparent dryness when tasted.

Completly agree as well.

87
General Homebrew Discussion / Re: That German lager flavor
« on: February 17, 2015, 09:41:54 AM »
That didn't/doesn't hold true for me.  My mashes pretty much follow this rule of thumb:

158 =1.018
156=1.016
154=1.014
152=1.012
150=1.010
148=1.008

This is for my system, pretty much regardless of malt type.
HERMS(two loops, a heat and a cool, accurate to 1/10th of a degree), mill gap of .025, 60 minutes, 5.3-5.5 pH.

I posted my results to Denny's wall, but I have no idea how to find it.

There is no way I will mash a Pils at 156 and add melanoidian, that is a sure recipe for disaster(for me).

88
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 04:41:38 PM »
I can't dig it up, but I did post it to Denny's wall awhile ago. I did some tests regarding mash temps and final gravities/taste perception based off of Denny's findings that  varying mash temp yielded the same results. For me, that did not work out to be true.

89
General Homebrew Discussion / Re: That German lager flavor
« on: February 15, 2015, 07:01:06 PM »
Sounds pretty close to the Hokurtz method I use. I don't decoct, but all my lagers get it. I do 145 for 40 min, and 158 for 30. Great fermentability but still has great body, and head retention.

90
Ingredients / Re: English Crystal Malts Mistaken for Diacetyl?
« on: February 15, 2015, 06:45:08 PM »
Thats Ironic, I brewed an Irish Red, only my second in 15 years of brewing(first one was the first Kit I ever brewed).

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9 lbs 9.4 oz          Maris Otter (Crisp) (4.0 SRM)            Grain         1        93.7 %       
3.4 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         2        2.1 %         
3.4 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         3        2.1 %         
3.4 oz                Roasted Barley (Simpsons) (550.0 SRM)    Grain         4        2.1 %         
28.35 g               Goldings, East Kent [5.00 %] - Boil 60.0 Hop           5        19.5 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        6        -             
1.00 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         7        -             
1.0 pkg               SafAle English Ale (DCL Yeast #S-04) [28 Yeast         8        -             


I didn't pick up butter, I picked up toffe and caramel. But I also have scoresheets here (from the Minnesota mash out) that state diacetyl, and have points off for it as well...........

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