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Messages - hoser

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1
Ingredients / Re: Red X malt (Best Malz)
« on: November 19, 2014, 08:05:26 PM »
Anyone have any ideas or thoughts on using Red X to make a German-style Barleywine? It sounds like above 1.050 I should use some pilsner? Should I layer some crystal/caramunich or carafa malts as well? Shooting for 1.090-1.100 OG range.

Plan on using some of the newer/recent German aromatic hops: polaris, mandarina bavaria, saphir, huell melon, Hallertau blanc, merkur, etc.

1007 german ale yeast

2
Events / GABF Pro-AM booth 2014 beer listing?
« on: October 03, 2014, 08:56:03 AM »
Anyone know where to find the list of beers for the GABF Pro-Am booth this year? For the life of me I can't find it this year. The GABF website only lists the winners from 2013.

3
Beer Recipes / Re: American Mild
« on: September 03, 2014, 09:45:51 AM »
This is one I have been working on for a little while. This is my latest version that I still need to attempt. First few versions were loosely inspired by the San Diego NHC hoppy mild.

West Coast Mild

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

11-A  English Brown Ale, Mild

Min OG:  1.030   Max OG:  1.038
Min IBU:    10   Max IBU:    25
Min Clr:    12   Max Clr:    25  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         4.43
Anticipated OG:          1.040    Plato:             10.03
Anticipated SRM:          17.7
Anticipated IBU:          30.6
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.034    SG          8.57  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %
Additional Utilization Used For Mash Hoppings:   -30 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 82.1     3.63 kg.  Pale Malt(2-row)              America        1.036      2
  6.7     0.30 kg.  Crystal 60L                   America        1.034     60
  3.4     0.15 kg.  Victory Malt                  America        1.034     25
  3.4     0.15 kg.  Crystal 120                                  1.030    120
  2.2     0.10 kg.  Pale Chocolate Malt          America        1.029    200
  2.2     0.10 kg.  Chocolate Malt                America        1.029    350

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  7.00 g.     Columbus                          Pellet  15.00  13.7  First WH
  7.00 g.     Chinook                           Pellet  13.00   9.2  Mash H
 14.00 g.     Amarillo Gold                     Pellet   7.00   2.8  10 min.
 14.00 g.     Simcoe                            Pellet  11.90   4.8  10 min.
 28.00 g.     Amarillo Gold                     Pellet   7.00   0.0  0 min.
 28.00 g.     Simcoe                            Pellet  11.90   0.0  0 min.
 28.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop
 28.00 g.     Simcoe                            Pellet  10.00   0.0  Dry Hop


Yeast
-----

White Labs WLP007 Dry English Ale


Water Profile
-------------

Profile:           Lincoln, NE
Profile known for: Moderate Hardness

Calcium(Ca):          61.0 ppm
Magnesium(Mg):        15.0 ppm
Sodium(Na):           35.0 ppm
Sulfate(SO4):         84.0 ppm
Chloride(Cl):         20.0 ppm
biCarbonate(HCO3):   190.0 ppm

pH: 8.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:    9.76
Water Qts:   13.19 - Before Additional Infusions
Water Gal:    3.30 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 156  Time:   0
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 4.08 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

4
Reminder that the entry window closes this Friday, August 29th!

5
Reminder!
As of Friday, the delivery/drop-off window is now open until August 29th!

http://www.lincolnlagers.com/sowers-cup ... -shipping/

6
It's here .... Entry Registration is now open!
You have until August 29 to register your entries.
http://www.lincolnlagers.com/cup/

7
Ingredients / Re: How do you... cucumber?
« on: July 19, 2014, 06:39:05 PM »
Amanda,
I know you don't particulary like the BN, but Flat Tail had some tips on cuking a beer a few years ago.

http://thebrewingnetwork.com/shows/927

Or maybe email Wayne at Cigar City?

8
Presenting…
The First Annual Sower’s Cup Homebrew Competition
Hosted by the Lincoln Lagers Homebrew Club of Lincoln, Nebraska
Saturday, September 13, 2014
Part of the High Plains Brewer of the Year Circuit

BJCP Registered Competition
Open to U.S. Residents 21 years of age or older

Online Registration Portal:
Registration will open on July 21, 2014
Beer Entries, Judges, and Stewards will all register through our BCOE&M Portal, located at the URL below:
http://www.lincolnlagers.com/cup/

Banquet Dinner:
Please stay tuned for more information on our awards banquet and special guest speaker.

Event Details
Date: Saturday, Sep 13
Event Type: AHA/BJCP Competition
Contact: Jason McLaughlin
Lincoln, NE
Entry Fee: $7.00
Entry Deadline: 08/29/2014
Competition Date: 09/13/2014

More information is coming soon! Please stay tuned!

Twitter Feed: https://twitter.com/TheSowersCup
Facebook: https://www.facebook.com/TheSowersCup?ref_type=bookmark

9
General Homebrew Discussion / Re: IPA: Beer style or marketing term?
« on: June 10, 2014, 12:28:11 PM »
A hoppy porter and a black IPA are not the same thing.  There should be little to know roast character in a black IPA with medium high to high hop aroma and flavor.  Whereas, a porter is defined by dominant malt character and roast character in flavor and a aroma.  The bittering can be high, but hop flavor should be medium but not dominate the malt character which is different than an black IPA. Also, a porter should be balanced towards the malt whereas a black IPA by it's very nature as an "IPA" is not.

There no generally-accepted standard for what is and what is not a black IPA at this point in time.  I have tasted black IPAs that taste like highly-hopped strong porters as well as black IPAs that taste like colored IPAs.

I beg to differ:

From the BA guidelines, it may not be BJCP, but I expect/suspect that they will be included in some way shape or form when the new guidelines are released very soon:
American-Style Black Ale
American-Style Black Ales are very dark to black. Medium caramel malt and dark roasted malt aromas are
evident. Hop aroma is medium-high to high, with fruity, floral, herbal or other hop aroma from hops of all origins
contributing. Medium caramel malt and dark roasted malt flavors are evident. High astringency and high degree of
burnt roast malt should be absent. Hop flavor is medium-high, with fruity, floral, herbal or other hop flavor from
hops of all origins contributing. Hop bitterness is medium-high to high. Body is medium.
Original Gravity (ºPlato) 1.056 - 1.075 (13.8 - 18.2) ● Apparent Extract/Final Gravity (ºPlato) 1.012 - 1.018
(3.1 - 4.6) ● Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%) ● Bitterness (IBU) (50 - 70) ● Color
SRM (EBC) 35+ (70+)

10
General Homebrew Discussion / Re: IPA: Beer style or marketing term?
« on: June 10, 2014, 11:05:31 AM »
The ingredients and proportions also used in both styles are inherently different.

I prefer to look at the styles as "labels" so that I know exactly what kind of hoppy beer I will be getting. 

11
General Homebrew Discussion / Re: IPA: Beer style or marketing term?
« on: June 10, 2014, 10:58:07 AM »
Black IPA makes no sense to me whatsoever. The beer is basically a hoppy Porter.  Belgian IPA is another style that I find to have a poorly-chosen name.

With that said, I agree that appending "IPA" to beer styles that having nothing to do with IPA appears to be a marketing gimmick just like "Amber" was the marketing gimmick of the nineties. The craft beer market is much more of "me too" market than craft brewers are willing to admit.

A hoppy porter and a black IPA are not the same thing.  There should be little to know roast character in a black IPA with medium high to high hop aroma and flavor.  Whereas, a porter is defined by dominant malt character and roast character in flavor and a aroma.  The bittering can be high, but hop flavor should be medium but not dominate the malt character which is different than an black IPA. Also, a porter should be balanced towards the malt whereas a black IPA by it's very nature as an "IPA" is not.

12
Commercial Beer Reviews / Re: 10 Barrel American Radler SWILL
« on: June 04, 2014, 10:14:53 AM »
Here, found that Oregon sour beer for you..

http://www.cascadebrewingbarrelhouse.com/


Agree with all of the other previous posters.

13
Ingredients / Re: Bravo, El Dorado
« on: May 23, 2014, 08:15:47 AM »
I have not personally used Bravo, but a local brewery had a single hop beer competition last year.  Bravo was one of the choices.  While some to the characteristics were surprising, it was rather boring.  Good clean, smooth bitterness, slight to moderate pithy citrus, low pine/spice. It was better than calypso, but paled next to simcoe which were the other 2 options.

If those we my 2 options, I would go with El Dorado.  More of the new hop aromatics people are looking for.

14
Yeast and Fermentation / Re: Am I being to anal?
« on: May 18, 2014, 07:32:25 PM »
If you really want to be anal, wort after fermentation is called "beer."  :P

All that being said.  Don't worry about the star san and limit the 02 and you'll be fine.

15
The Pub / Re: Help name some barrels
« on: May 16, 2014, 08:23:52 AM »
Get 3 more and name them after the seven dwarfs ;D

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