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Messages - quattlebaum

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61
Yeast and Fermentation / Re: First Stir-plate Starter
« on: August 08, 2013, 07:09:12 PM »
Damn photos always have issues getting them on the forum.
I always get blow off.  Strange must be the yeast i use. 1007, 3068 and 1056 mostly. my wife gets tired of yeast on the counter and so do i :)  I normally dont fill mine this full but it has been 20 hours and looks great to me. It make since about the surface area though. My beers taste fine and attenuate perfect so who knows.  I guess i should read some more of the yeast book on my night stand:)
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62
Beer Recipes / Re: German Rye/Roggenbier?
« on: August 07, 2013, 06:34:07 PM »
It's a hefeweizen that uses rye malt in place of wheat.  Earthy indeed and very heady and creamy.  I haven't brewed a German style rye ale yet but I have used American yeast on several occasions and it is in the top 3 recipes I have ever made.  I love rye in beer.  It's great.  And not very spicy.  Just very earthy and bready.

Yes i defiantly get the earthy and bready. I am really enjoying it thus far. I would love to see other recipes so i can compare. I just threw it together after reading BJCP guidelines. 

63
Beer Recipes / Re: German Rye/Roggenbier?
« on: August 07, 2013, 06:30:46 PM »
Basically a Dunkel with Rye instead of Wheat. http://www.germanbeerinstitute.com/Roggenbier.html

Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are "naturtrüb," meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.

Being ancient brews, Roggenbiers can have a faint whiff of earthiness in the nose that is reminiscent of rye bread. The up-front sensation is one of mild fruitiness. There is a slight to extreme yeastiness and breadiness in the middle, and an almost smoky, spicy, faintly sour and very dry finish—clearly the effects of the rye malt. Effervescence ranges from medium to spritzy like a Hefeweizen. The body is substantial, almost reminiscent of a Bockbier. The brew has a pleasant, rich, off-white head when poured.

For the most part, Roggenbiers are tart, refeshing summer quaffing beers, a nice alternative to a Hefeweizen. They go extremely well with a succulent slice of barbequed roast pork. 

64
Yeast and Fermentation / Re: First Stir-plate Starter
« on: August 07, 2013, 06:18:06 PM »
How the hell do you enter a photo. I have never been able to do that.
Hmmm I never have a problem. Here's mine today. 2000ml of 1.030 and 100ml of fresh re-used slurry from an APA I kegged this morning. Started at 0900 and high krausen at 1400. I'll chill crash it in the morning and pitch it in tomorrow's IPA.


65
Yeast and Fermentation / Re: First Stir-plate Starter
« on: August 07, 2013, 06:15:28 PM »


I always get blow off.  Strange must be the yeast i use. 1007, 3068 and 1056 mostly. my wife gets tired of yeast on the counter and so do i :)  I normally dont fill mine this full but it has been 20 hours and looks great to me. It make since about the surface area though. My beers taste fine and attenuate perfect so who knows.  I guess i should read some more of the yeast book on my night stand:) 

66
Beer Recipes / Re: German Rye/Roggenbier?
« on: August 07, 2013, 05:45:28 PM »
So it doesnt seem that anyone does Roggenbier much?  3 week old and surprisingly quite tasty. Nice earthy flavor from the rye i think.  I used 3068 and fermed at 63. If anyone decided to attempt this style or recipe i would love some feedback.

67
Yeast and Fermentation / Re: First Stir-plate Starter
« on: August 06, 2013, 07:43:23 PM »
If you are doing a 2L starter in a 2L flask you will have blow off. I use fermcap-S and place a small drop in the flask which prevents blow off/foam. Depending on the yeast I also give it 36 to 48 hrs then place in fridge for a few days then decant and pitch. Some of the higher flocc yeast like WLP007 doesn't take as long to crash.

68
General Homebrew Discussion / Re: Roggenbier!
« on: August 04, 2013, 06:07:49 PM »
I used wyeast 3068. Mine finished at 1.012. My grain bill is complicated but i believe it works. Maybe i will simplify it a bit.  I use the 2 row to try to bet a little more mouth feel. At least i think it helps.
Nice!  Thanks for the replies...

Two things I forgot to specify:

1 I really do like the hefe phenolics, but find I like more malt character. 

2 I think rogues "roggenbier" sucks for that reason.  I am guessing they use pacman for it, and it is nice and malty, but I think some hefe character or other phenolics would make that beer infinitely better.  I will admit I don't really like many of rogues beers other than their stouts. 

Going to get brewing!  What's the better yeast to get moderate-high hefe character to balance the earthy rye, if I am going to ferment in the low 60's?

69
General Homebrew Discussion / Re: Roggenbier!
« on: August 04, 2013, 07:39:13 AM »
I just made one and it's 2 week old and tasty however i enjoy a good hefe:).  I was told it's basically a dunkel but with Rye instead of wheat. I enjoy rye and it defiantly added a unique flavor to it. I also did a single decoction  1/3 of grist. This one has a really dry, crisp and somewhat smokey lingering taste. My final beer PH prior to carb was 4.39. Mash was 5.47 PH. Might wanna try this one instead Dumpfbier. I am currently making it. It was recommended on this forum. Recipe follows. http://www.germanbeerinstitute.com/Dampfbier.html  I will say also that it has a slight "waxy" aftertaste? Can anyone comment on that?
Recipe: German Rye
Brewer: Quattlebaum
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.60 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 16.1 SRM
Estimated IBU: 13.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 102.3 %
Boil Time: 60 Minutes
Ferm at 62 per Jamil:)

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4 lbs 11.1 oz         Rye Malt (Weyermann) (4.0 SRM)           Grain         1        41.6 %       
2 lbs 5.1 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         2        20.5 %       
2 lbs 4.2 oz          Pilsner (Weyermann) (1.7 SRM)            Grain         3        20.0 %       
1 lbs 0.5 oz          Cara Rye (65.0 SRM)                      Grain         4        9.1 %         
5.9 oz                Aromatic Malt (26.0 SRM)                 Grain         5        3.3 %         
5.9 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         6        3.3 %         
4.1 oz                Carafa Special II (Weyermann) (415.0 SRM Grain         7        2.3 %         
1.01 oz               Hallertauer [4.30 %] - Boil 60.0 min     Hop           8        11.5 IBUs     
0.41 oz               Tettnang [3.70 %] - Boil 10.0 min        Hop           9        1.5 IBUs     
1.0 pkg               Weihenstephan Weizen (Wyeast Labs #3068) Yeast         10       -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 11 lbs 4.8 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 5.13 gal of water at 162.5 F        152.0 F       75 min       

Sparge: Fly sparge with 5.01 gal water at 168.0 F
Notes:


Recipe: Dumpfbier
Brewer: Quattlebaum
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.18 gal
Post Boil Volume: 3.18 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.048 SG
Estimated Color: 4.4 SRM
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3 lbs 10.1 oz         Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        69.9 %       
1 lbs 1.6 oz          Munich Malt (5.0 SRM)                    Grain         2        21.2 %       
7.4 oz                Vienna Malt (4.0 SRM)                    Grain         3        8.9 %         
0.46 oz               Hallertauer [4.30 %] - Boil 60.0 min     Hop           4        13.9 IBUs     
0.10 oz               Hallertauer [4.30 %] - Boil 1.0 min      Hop           5        0.1 IBUs     
1.0 pkg               Bavarian Weizen Yeast (White Labs #WLP35 Yeast         6        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 3.1 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.27 gal of water at 164.5 F        150.0 F       60 min       

Sparge: Fly sparge with 2.54 gal water at 168.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

70
All Grain Brewing / Benny Hill English Brown?
« on: August 03, 2013, 02:18:47 PM »
I looked at the style guidelines and threw this together. Can anyone give me suggestions on the combo of victory/special roast/ crystal flavors.
Recipe: Benny Hill English Brown
Brewer: Quattlebaum
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.00 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 12.6 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 102.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs 13.1 oz         Pale Malt, Maris Otter (3.0 SRM)         Grain         1        78.5 %       
14.0 oz               Crystal, Medium (Simpsons) (55.0 SRM)    Grain         2        8.8 %         
9.6 oz                Special Roast (Briess) (50.0 SRM)        Grain         3        6.0 %         
6.4 oz                Victory Malt (biscuit) (Briess) (28.0 SR Grain         4        4.0 %         
4.4 oz                Pale Chocolate Malt  (200.0 SRM)         Grain         5        2.8 %         
1.75 oz               Goldings, East Kent [5.00 %] - Boil 60.0 Hop           6        23.7 IBUs     
0.67 oz               Goldings, East Kent [5.00 %] - Boil 10.0 Hop           7        3.3 IBUs     
1.0 pkg               British Ale Yeast (Wyeast Labs #1098) [1 Yeast         8        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 9 lbs 15.4 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 4.55 gal of water at 162.4 F        152.0 F       60 min       

Sparge: Fly sparge with 5.84 gal water at 168.0 F
Notes:

71
General Homebrew Discussion / GABF ticket?
« on: August 01, 2013, 08:10:01 PM »
Does the Sat members only ticket get you in for the evening session also?

72
Yeast and Fermentation / Re: WLP 351 Bavarian weizen yeast?
« on: August 01, 2013, 07:40:14 PM »
What about this?
Recipe: Dumpfbier
Brewer: Quattlebaum
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.18 gal
Post Boil Volume: 3.18 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.048 SG
Estimated Color: 4.6 SRM
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 60 Minutes
Mash PH:5.6

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3 lbs 10.0 oz         Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        69.9 %       
1 lbs 1.6 oz          Munich Malt (6.0 SRM)                    Grain         2        21.2 %       
7.4 oz                Vienna Malt (4.0 SRM)                    Grain         3        8.9 %         
0.46 oz               Hallertauer [4.30 %] - Boil 60.0 min     Hop           4        13.9 IBUs     
0.10 oz               Hallertauer [4.30 %] - Boil 1.0 min      Hop           5        0.1 IBUs     
1.0 pkg               Bavarian Weizen Yeast (White Labs #WLP35 Yeast         6        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 2.9 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.27 gal of water at 164.5 F        150.0 F       60 min       

Sparge: Fly sparge with 2.54 gal water at 168.0 F
Notes:
------

73
Yeast and Fermentation / Re: WLP 351 Bavarian weizen yeast?
« on: August 01, 2013, 05:44:00 PM »
Sweet the dampfbier sounds interesting. Any suggestion on grist?

74
General Homebrew Discussion / How to organize GABF drinking?
« on: July 31, 2013, 08:19:38 PM »
Well lucky enough to score some tickets for me and my buddy for both Friday and Saturday members only session. It is truly overwhelming on how much beer there will be. Any suggestions on how to go about/plan an attact on the event?  Tasting I mean.

75
Yeast and Fermentation / WLP 351 Bavarian weizen yeast?
« on: July 30, 2013, 07:16:11 PM »
So any suggestions on what to brew with WLP 351 Bavarian yeast besides a wheat or roggenbier ? I know i am limited but just thought i would ask.

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