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Messages - poobah58

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106
Beer Recipes / Re: Irish Red Ale critique
« on: January 06, 2012, 06:22:28 AM »
  Not crazy, just getting started ;)
 Also add an ounce of Cascade at the end of the boil for some more craziness
I thought about that but I thought it might take it over the top.....

107
Beer Recipes / Re: Irish Red Ale critique
« on: January 05, 2012, 06:12:32 PM »
Brewing 15 gallons of this next weekend and didn't have enough of some grains so I'm changing this up a bit. Does it look OK?:

4 lbs Pale Malt, Maris Otter (3.0 SRM) 40.51 %
2 lbs 4.0 oz Pilsen (Best Malz) (1.8 SRM) 22.78 %
2 lbs 4.0 oz Vienna Malt (Weyermann) (3.0 SRM) 22.78 %
8.0 oz CaraVienne (Weyermann) (20.0 SRM) 5.06 %
8.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM)  5.06 %
4.0 oz CaraAroma (Weyermann) (150.0 SRM) 2.53 %
2.0 oz Roasted Barley (462.0 SRM) 1.27 %

Been toying with the idea of Americanizing it a bit. I'm considering a hop schedule like this:

0.60 oz Hallertauer [4.30 %] (60 min) 10.4 IBU
0.40 oz Cascade [7.00 %] (60 min) (First Wort Hop) 10.2 IBU
1.00 oz Hallertauer [4.30 %] (5 min) 2.9 IBU

Am I crazy???


108
Beer Recipes / Re: Irish Red Ale critique
« on: January 02, 2012, 10:52:50 AM »
  Not sure if you would want to add so much roasted barley. Maybe something like 8.0 oz of Caramunich II (45L) and 3.0 oz of C80 to get better malty flavor and the darker color without too much roast. Maybe only 1.0 oz of roasted barley on top of that.
I used 4oz of RB in a Scottish 80 before and it wasn't too bad. I see a lot of recipes use up to 12 oz RB in an Irish Red so I was hoping 3 oz would be just about right.

109
Beer Recipes / Re: Irish Red Ale critique
« on: January 02, 2012, 10:49:31 AM »
Have you used 1338 before?  It does give great maltiness but wow, is it slow.  And it also builds up the biggest breadiest krausen I've ever come across.  Looks like you could scoop it off the top, toss it in the oven, and have a nice batch of biscuits to boot :)
Nope, never used before. Thanks for the heads up...

110
Beer Recipes / Irish Red Ale critique
« on: January 02, 2012, 09:06:39 AM »
Thinking about brewing up an Irish Red in a few weeks. Here's my stab at it. I'm using Wyeast 1338 which is low attenuating thus, I'll mash at 150°F . I would like it to be malty but not too roasty. LMK your thoughts...

Mead Lane Irish Red
OG: 1.056
IBU: 27.1
SRM: 13.8

5 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) 57.50 %
3 lbs Vienna Malt (Weyermann) (3.0 SRM) 30.00 %
9.0 oz CaraVienne (Weyermann) (20.0 SRM) 5.63 %
8.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) 5.00 %
3.0 oz Roasted Barley (462.0 SRM) 1.88 %
1.00 oz Styrian Goldings [3.00 %] (70 min) (First Wort Hop) 10.9 IBU
0.50 oz Fuggles [5.20 %] (60 min) 10.5 IBU
0.50 oz Challenger [5.60 %] (30 min) 5.8 IBU
1 Pkgs European Ale (Wyeast Labs #1338) 

111
Beer Recipes / Re: One Armed Stout help...
« on: February 12, 2011, 06:46:11 PM »
10 hour nightmare but hit 85% eff!

112
Beer Recipes / One Armed Stout help...
« on: February 10, 2011, 05:12:32 PM »
Looking do an American Stout this weekend. I've never done one. Our club as done Oatmeal Stouts in the past but it's too sweet for me. Looking for a dry to semi-dry roasty stout with a little body and creaminess. Somewhere between Guinness EFS and an Oatmeal Stout. Also trying to keep it simple. I have some Black Patent, Debittered Black, Pale Chocolate and Carafa Special I & II but this is what I have come up with. Haven't decided what yeast to use yet. I'm adding gypsum and doing an acid rest because the pH of by water is 7.7. What do you stout experts think?

Recipe: Mead Lane Stout
Style: American Stout

Recipe Specifications
------------------------------
Batch Size: 11.00 gal
Boil Size: 14.00 gal
Estimated OG: 1.068 SG
Estimated Color: 53.9 SRM
Estimated IBU: 71.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
----------------------------------------------------------
21 lbs Pale Malt, Maris Otter (3.0 SRM) 70.00 %
3 lbs Barley, Flaked (1.7 SRM) 10.00 %
2 lbs Cara Aroma (130.0 SRM) 6.67 %
2 lbs Chocolate Malt (400.0 SRM) 6.67 %
2 lbs Roasted Barley (462.0 SRM) 6.67 %
2.00 oz Warrior [17.80 %] (60 min) 64.0 IBU
1.50 oz Cascade [7.00 %] (10 min) 3.8 IBU
1.50 oz Palisade [8.40 %] (5 min) 3.8 IBU
2.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)
2 Pkgs SafBrew Ale (Fermentis #S-33)
2 Pkgs Nottingham Yeast (Lallemand #-)
2 Pkgs SafAle American Ale (Fermentis #S-05)

Mash Schedule:
-------------------------------
30 min Dough In: 109F
60 min Saacrification: 152F
10 min Mash Out:168F

113
Beer Recipes / Re: London Pride Clone Beer
« on: March 09, 2010, 07:08:43 PM »

114
Beer Recipes / Re: Lawnmower Beer
« on: February 28, 2010, 06:38:01 AM »
My house beer. 10 gallon batch, OG = 1.047, ABV = 5.3%:

English Best Bitter
14 lbs 8.0 oz Pale Malt, English 83.76 %
1 lbs Carastan Malt (35L) 5.78 %
12.0 oz Wheat, Torrified 4.33 %
8.0 oz Cara-Pils 2.89 %
1.0 oz Carafa I -Dehusked 0.35 % (Added during sparge)
8.0 oz Lyle's Golden Syrup 2.89 %
1.20 oz Target [11.90 %] (60 min) 28.8 IBU
1.50 oz Goldings, East Kent [5.00 %] (15 min) 4.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (0 min)   
2 Pkgs SafAle English Ale (DCL Yeast #S-04)

115
Beer Recipes / Re: Orange Honey Wheat Idea
« on: February 14, 2010, 07:18:37 PM »
I throw my honey in after flameout.

116
Beer Recipes / Orange Honey Wheat Idea
« on: February 14, 2010, 02:32:39 PM »
Here is my attempt at an Orange Honey Wheat. Not sure what yeast I will use of the three. Probably attempt this next month. Any thoughts, compliments, critiques?

Orange Honey Wheat
4 lbs Pale Malt (2 Row) 41.03 %
3 lbs Wheat, Flaked 30.77 %
1 lbs White Wheat Malt 10.26 %
1 lbs Honey, Orange Blossom 10.26 %
8.0 oz Oats, Flaked 5.13 %
4.0 oz Honey Malt 2.56 %
0.25 oz Sterling [8.70 %] (60 min FWH) 7.9 IBU
0.25 oz Cascade [7.00 %] (60 min FWH) 6.3 IBU
0.25 oz Williamette [6.40 %] (60 min FWH) 5.8 IBU
0.50 oz Coriander Seed (Boil 10.0 min)
2.00 oz Orange Peel, Zest (Boil 10.0 min)
2.00 tsp Wheat Flour (Boil 5.0 min)
American Wheat Ale (Wyeast #1010)
SafAle American Ale (#S-05)
Belgian Witbier (Wyeast #3944)

Batch Size: 5.00 gal
Boil Size: 6.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Est Original Gravity: 1.055 SG
Bitterness: 20.0 IBU
Bitterness Ratio: 0.366
Color: 4.2 SRM

Dough In: 131F / 10 min
Saacrification: 156F / 60 min
Mash Out: 168F / 10 min

117
Beer Recipes / Re: Roggenbier
« on: February 05, 2010, 09:53:33 PM »
I did this one with our brew club. Came out quite nice and was enjoyed by all:
 
Batch Size: 5.00 gal
Boil Size: 6.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
 
5 lbs 12.0 oz Rye Malt 50.00 %
2 lbs 8.0 oz Munich Malt (10.0 SRM) 21.74 %
2 lbs Pilsner (2 Row) Ger 17.39 %
1 lbs Caramunich Malt (56.0 SRM) 8.70 %
4.0 oz Carafa I -Dehusked (320.0 SRM) 2.17 %
0.25 oz Perle [9.40 %] (60 min) 9.5 IBU
0.75 oz Hallertauer Hersbrucker [2.60 %] (60 min) 7.9 IBU
0.50 oz Tettnang [4.00 %] (15 min) 2.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)


 

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