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Messages - quattlebaum

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Beer Recipes / Re: Captain stubings light lager thoughts
« on: March 06, 2015, 04:45:36 PM »
Well a month later and here she blows. Couldn't help it had to add 10% vienna :). Nice and clean that's for sure. It should be a sin to put it in that glass though:).

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Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 04:33:49 PM »
Best for me too both l and ll. i am lucky enough to have a local brewery let me know when they are doing an order and i can toss on a bag or two.  i feel spoiled for sure. It depends what i am craving for mine i like it chewy like Ayinger Altbairisch Dunkel. I am really digging this one lately wish i could pin a recipe down. Just gotta brew more:)

Beer Recipes / Re: Munich dunkel - critique?
« on: March 05, 2015, 09:00:04 PM »
A little older post but a fun read. Read till the end and they talk about conversion a bit. I have personally never had a prob I use best munich

Beer Recipes / Re: Munich dunkel - critique?
« on: March 05, 2015, 08:42:32 PM »
I have never had a prob with full conversion. Most malts are well modified now a days and you should not have an issue with weyermann.

Beer Recipes / Re: Munich dunkel - critique?
« on: March 05, 2015, 08:09:49 PM »
Looks good to me no need for the Melanoiden malt youll get plenty of malty goodness out of the munich malt alone. some of my favorite MD's are all munich 2 and a little carafa for color. i say flap a lip on it and gives us a shout on what ya think. 

All Grain Brewing / Re: Mash pH and light beers
« on: March 04, 2015, 04:32:03 PM »
at least he said he did in a pod cast:)

All Grain Brewing / Re: Mash pH and light beers
« on: March 04, 2015, 04:22:32 PM »
PH has definitely been popular on the forum lately. I once heard AJ Delange say that he felt the boil PH and finial beer PH had the biggest impact. So if one controlled the mash PH the beer should fall into a desired range. His observations seemed to be mashing at 5.2 at room temp (pre boil PH 5.2 also) is ideal for a soft hop profile and anything at or above 5.4 would result in a harsher hop profile when boiling.

He said when it come to finial beer PH he liked 4.2 at room temp for his IPA/ales and 4.4 to 4.6 for lagers/malty styles. He felt that IPA finishing at 4.4 had a soapy finish and anything at 4 or below was acidic. it is an interesting observation mainly because many of the commercial beers that i have been testing finial PH in seem to be on average 4.6 and this is IPAs mainly in the Northwest region. Hell it all comes down to what ya like personally and to be able to manipulate the brewing process to get what ya want in the end. Does anyone else even consider/measure finial beer PH?

The Pub / Re: Vegas!
« on: March 03, 2015, 05:42:42 PM »
Joseph James
Banger Brewing
Big dogs
Boulder dam

Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 01, 2015, 06:50:36 PM »
i really dig centennial in CDAs seems to play well with the roast.  that does seem like alot of carafa lll but who know could be magic:) I use about 6% carafa ll for around 26 srm.  I like my 0min additions as whirl pool additions for 30 min or so and dry hop for sure.

Thanks gentlemen.  i agree HobsonDrake it contradicts itself with that statement. Ill give them a shout.

General Homebrew Discussion / Idaho Homebrewing laws? Competitions
« on: March 01, 2015, 07:24:36 AM »
Need some help with interpreting my state laws or who can i contact to help?
There has been some local post on the Idaho state police website with this being said to the public.

Home Brewing Information
"Recently we have had a lot of questions in regards to home brewing contests and other forms of competition. Idaho and Federal law allows the privilege of manufacturing wine or brewing beer for personal and family use in the privacy of your home without a brewery or winery license. Idaho State law does not permit an unlicensed person to allow their wine or beer to be consumed by the general public in such contests, competitions or exhibitions. If you intend to compete in a homemaker’s contest, competition or exhibition you must obtain the proper state, county, city and federal licensing. For more information click here. [pdf]  "

I organize the local state fair for a yearly homebrew comp and we have multiple entries from around the US along with organized judging. Basically they are saying we cant do this anymore unless we have the proper licensing.

This is a link to the PDF

Any suggestions or recommendations on how to proceed with education to the local homebrewers and determining what the law really is would be appreciated   

Beer Recipes / Re: first helles help
« on: February 28, 2015, 05:33:23 AM »
I dont think the melanoiden is necessary however it's appropriate. It does have a bit more body than the other German light lagers. I like to get the extra body from Dextrine/carafoam malt and also like a bit of light Munich but thats just me. Although out of style i like mine a bit bigger and "hopper".  Mash temp is ok i like mine well attenuated also. 1.010 to 1.012. I agree with the small details that hopfenundmaiz states. Low bicarb water and low on the sulfate and chloride along with BIG pitch and clean fermentation. Good German malts not domestic. This is one that i really like
89% German Pils
7% Carafoam
4% light munich
German tradition bittered to  16ibus at 60min
Spalt at 4 ibus at 20min
 1 oz Tettnang flame out with 20min WP
OG 1.054
FG 1.012
Around 24 ibus total

General Homebrew Discussion / Re: CaraPils and CaraAroma in Same Beer?
« on: February 24, 2015, 07:46:11 AM »
Yes CaraAroma will definitely be a different flavor than C40. It's a much darker crystal and gives a stronger caramel flavor to me like C150 or even a Special B character sometimes . Could be really tasty though. 

Ingredients / Re: Pale Ales and color
« on: February 22, 2015, 06:44:02 PM »
Hell one of my favorite APAs has 15% crystal in it crazy.
Recipe: Cardinal Pale Ale
Brewer: Quattlebaum
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.055 SG
Estimated Color: 6.2 SRM
Estimated IBU: 31.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
5 lbs 6.6 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        79.6 %       
8.2 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         2        7.5 %         
8.2 oz                Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         3        7.5 %         
5.9 oz                Munich 10L (Briess) (10.0 SRM)           Grain         4        5.4 %         
0.40 oz               Galena [13.20 %] - Boil 60.0 min         Hop           5        28.6 IBUs     
0.35 oz               Cascade [7.20 %] - Steep/Whirlpool  20min Hop           6        2.5 IBUs     
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         7        -             
1.25 oz               Cascade [7.20 %] - Dry Hop 4.0 Days      Hop           8        0.0 IBUs     

Mash Schedule: My Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 12.9 oz
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.55 gal of water at 166.2 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.17gal) of 175.0 F water
 1056 ferm 66F Push Sulfate to 100ppm CL 30ish ppm 100%RO

Ingredients / Re: Post your water report
« on: February 22, 2015, 06:33:57 PM »
Flbrewer, your magnesium is really high, perhaps too high

What happens w. too high of magnesium? I'd really like to use my water as otherwise I have to keep buying gallons of distilled and adding back in stuff.

One other idea I had was to just buy spring or drinking water bottled.
Interesting Flbrewer i have always wondered what the water was like in FL being that i am from there. I think i recall you live in Jupiter, FL? or Jacksonville? Anyway the Mg (Epsom Salt i believe)  is higher must be picking up some of that awesome salt water from the ocean:) Mg can make for a harsher bitterness i believe 0-40ppm is norm but above 100ppm i think can make you drop some serious mud if ya know what i mean (diarrhea). 

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