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Messages - ultravista

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Zymurgy / Re: Jul/Aug 2016: Fat Head's Head Hunter IPA clone
« on: June 30, 2016, 06:22:45 AM »
Will you post the complete updated recipe?

Thank you all for the feedback.

For this batch, the difference is about $10 to order 12.5 # of 2 row vs. Maris Otter. That's a good amount for a 6 gallon batch.

I have a fairly complex grist bill for an Imperial Porter and wonder if there would be any benefit (to taste) by using Maris Otter instead of Pale Malt (2 Row).

All Things Food / Re: Robby's Pickled Bar Sausage
« on: June 04, 2016, 10:47:25 AM »

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.

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