Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - ultravista

Pages: [1] 2 3 ... 22
All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 25, 2016, 05:57:10 AM »
The place I order from does not stock Mild Malt.

All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 21, 2016, 07:41:48 AM »
Thanks all for the feedback.

All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 19, 2016, 05:14:41 PM »
Here's the full grist bill. Hope this helps with the decision-making process.

•   Maris Otter - 52% (UK)
•   Mild Malt - 12% (UK )
•   Flaked Barley - 12% (US)
•   Flaked Wheat - 4% (US)
•   Flaked Oats - 4% (US)
•   Chocolate Malt - 3.6% (UK)
•   Extra Dark Crystal (120-150) - 3% (UK)
•   Crystal (70-80) - 2.1% (UK)
•   Crystal (110-130) - 1.8% (UK)
•   Coffee Malt - 1.6% (UK)
•   Pale Chocolate - 1.4% (UK)
•   Crystal (35-50) - 1.8% (UK)
•   De-Bittered Black - .7% (BE)

All Grain Brewing / Suitable Sub for Mild Malt
« on: May 19, 2016, 06:23:02 AM »
I plan on brewing a malt-forward Imperial or Baltic style porter (1.084-1.086) that calls for Mild Malt as 12% of the grist. The recipe has a Maris Otter based at 52% and mix of crystals and other specialty malts - a diverse grain bill to impart character (roasty and malty).

Based my reading here and other boards, Vienna or Light Munich may be suitable subs for Mild Malt.

BYO: Grain on the Brain (Mar/Apr 2002)
Vienna and the light Munichs contribute the same amount of fermentables per pound as the other base malts (as opposed to specialty malts, which contribute less).

Not sure if the color of Munich or Vienna are important as this will be a near-black porter anyhow.

Looking for feedback for a suitable Milt Malt substitute.

Ingredients / Re: Whole Coffee Beans
« on: May 12, 2016, 05:16:39 PM »
Mike Tonsmeire and the Modern Times team presented on coffee and beer at the last NHC. The audio and PPT are online here. They suggest whole beans @ 2-5 oz / 5 gallons for 24-48 hours right before packaging.

I tried this on a small scale by adding a couple grams of whole beans directly to a bottle of Boulevard's - The Sixth Glass, recapping, and storing for 24 hours. It was delicious. I'm also thinking of making a mild with some coffee added just before kegging.

Online here where? Have a link?

"If I were you I'd drop the Indian/Peruvian coffee idea. Indian coffee is mostly cheap robusta AFAIK, and even if you find Malabar, it's probably going to be stale. I'd suggest you go to the best hipster coffee roaster/bar in town,  taste their best and freshest coffee, and pick what you think might go well in a beer. I personally wouldn't pick the darker espresso roasts, but rather the lighter filter roast."

Thanks for the feedback.

The brewers notes say:

Can be anything you like.  Just stay away from earthy and astringent varieties/roasts.
• Peruvian - 50% of total
• Indian - 50% of total

For those that have made a coffee porter/stout, what did you use?

I definitely don't want astringency therefore I will 'dry bean' cold in the keg.

I Monsooned Malabar. and Peruvian for sake of discussion, that unique of a coffee that it will be discernible from another coffee in such a complex beer?

Yes, for a 5.5 gallon batch. This is a recipe for Pizza Port's Coffee Monster (no longer produced). As the name implies, it's a monster.

3 lb. coffee/barrel
  • 3 / 31 = 0.09677419354
    0.09677419354 * 16 = 1.548 or 1.55 oz. per gallon
    1.55 * 5.5 = 8.525 or 8.5 oz. per 5.5 gallons
    4.25 oz. each of Indian and Peruvian

Is my math correct?

Thank you gentlemen! This is a coffee monster with ~ 4.5 ounces each of Indian and Peruvian cracked and steeped cold post fermentation.

The step is to find it in Las Vegas, NV.

Ingredients / Porter with Indian and Peruvian Coffee - Need Advice
« on: May 11, 2016, 07:06:00 AM »
I plan on brewing an Imperial Porter that calls for a 50/50 mix of Indian and Peruvian Coffee.

Can someone recommend common Indian and Peruvian coffees that would be suitable for a porter/stout?

Denny - you don't aerate or use a starter?

Do commercial breweries aerate their wort? If yes, how? I have never seen this during any brewery tour.

Beer Recipes / Re: For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 05:55:45 PM »
Denny would you say this is a sweet or dry porter? I really like Ballast Point's Victory at Sea Imperial Porter with Coffee and Vanilla and thought your porter may be the right base to start things off. Are there any commercial examples of what your base will taste like (if brewed right) so I may get an idea of what to expect?

"Our Victory at Sea Imperial Porter is a bold, smooth brew with just the right amount of sweetness. We infused this robust porter with vanilla and San Diego’s own Caffe Calabria coffee beans. The subtle roasted notes and minimal acidity of the cold brewed coffee, balances perfectly with the sweet caramel undertones of the malt, creating a winning combination for your palate.

This Imperial Porter clocks in at 10% ABV and gets most of its roasted flavor from coffee beans prepared locally at Caffe Calabria on 30th Street. Winter Ales traditionally have a spice, and in this beer we chose vanilla to round out this very special “big” beer. Our Victory at Sea Imperial Porter is infused with ¾ ounce cold brewed coffee per pint.

Beer Recipes / Re: For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 07:18:13 AM »
I think the bourbon would be too much - looking for a coffee chocolate version of the recipe  ;D

Beer Recipes / For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 06:53:03 AM »
Denny - have you adapted your Bourbon Vanilla Imperial Porter to include coffee and chocolate?

I am interested in a Coffee Chocolate Imperial Porter and would appreciate your feedback.

Pages: [1] 2 3 ... 22