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Messages - hoser

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691
General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 12:00:47 PM »
Skyler,
Would Ballast Point's Calico Amber fall under your classifications of "SD Session Ale?"

http://www.ballastpoint.com/beers-of-ballast-point-amber-ale-calico/

692
Ingredients / Re: Galaxy hops
« on: June 04, 2011, 11:58:21 AM »
I had them quite a bit in Australia. Interesting. Passionfruit flavor. I wonder if they'd make an Amarillo substitute. I just got 4 oz and will be trying them in a single hop pale ale.

Gordon,
I agree it would be interesting to do a single hop beer with Amarillo, Galaxy, and Citra and compare/contrast the differences in flavor and aroma.

693
Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 04, 2011, 11:38:32 AM »
I am going to use 1oz. of each varietal in a quart mason jar, or at least that is my plan.  Yes, the spanish cedar will be interesting.  For some reason I think using regular cedar is not recommended, but can't rember where I heard it?  I think from the brewer at Cigar City?

694
Ingredients / Re: Galaxy hops
« on: June 04, 2011, 11:36:12 AM »
Hopsdirect has them in pellet. Thinking of doing a single hop IPA to get a handle on 'em.

What a timely forum topic!  I was just researching how to get them from Australia yesterday.  I am going to order 1lb right now.  That is going to save a s%$# ton on shipping!  I am glad I decided to wait. Thanks for the info!

695
General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 11:34:28 AM »
I can't get Stone in Nebraska that is why I am excited to go.  Their IPA is not my favorite either, neither is the Lagunitas.  I am a Bastard kind of guy ;).  Green Flash West Coast IPA is the only other San Diego beer I have had. And it is one of my all-time favorites.  We are kind of an IPA wasteland here in the Cornhusker state.  I just can't wait to taste all of these beers fresh out of the tap!

696
General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 09:26:08 AM »
Thanks for the tour tips.  I am super excited to go.  I am most excited about Stone because those are my favorite beers and so it will be somewhat of a pilgrimage for me.  Although your review makes me concerned I am do for a letdown? :'(.  I will definitely check out Green Flash, Port/Abbey, Ballast Point, and Alesmith.

697
Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 04, 2011, 08:14:17 AM »
Thanks for the input everyone!

Ok, here is my plan:

I found some traditional smoking woods not available here in Lincoln. They should be arriving next week. As I mentioned above, I plan to chop or cube each wood I listed above. Next, I plan to toast them in the oven at 350F x 3hrs. I want the wood to be "toasted" not "charred". Then I will lightly char one side of the wood. Next, I plan to let the wood condition for a couple of weeks. As per the Shea Comfort show, I will make a wood tea with each individual wood. Our next club meeting is in July, but I will be out of town. I wish I would have thought of this sooner as our June meeting was at a BBQ joint, damn! At any rate I am shooting for our meeting in August to have our club members blind taste each wood and right down there impressions in aroma and flavor. Hopefully, I can compile that data and get back to the forum. I am shooting for August to finalize my information. I will also include oak in the tasting for a control. Looks like I better get chopping!

_________________
Hoser


698
Equipment and Software / Re: Extending the life of Star-San
« on: June 04, 2011, 07:46:06 AM »
I would go RO or DI water.  I guess you could always try phosphoric acid since it is essentially tasteless.  I think the lactic and vinegar flavors may be left behind?

699
General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 05:31:24 AM »
The harsh bitterness in Levitation may be CTZ.  At least that is what their website and the clone attempt on the Brewing Network state.  Here is the recipe I have based on the info given from the attempt on the show.  I will definitely have to check things out for myself when I am in San Diego in 1 month. 

Levitation Ale

A ProMash Recipe Report

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

10-B  American Ale, American Amber Ale

Min OG:  1.045   Max OG:  1.060
Min IBU:    25   Max IBU:    48
Min Clr:    10   Max Clr:    17  Color in SRM, Lovibond

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

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         5.02
Anticipated OG:          1.048    Plato:              12.0
Anticipated SRM:          17.5
Anticipated IBU:          66.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

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

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.74    Gal
Pre-Boil Gravity:      1.037    SG          9.35  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 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 84.7     4.25 kg.  Pale Malt(2-row)              Great Britain  1.038      3
 10.0     0.50 kg.  Crystal 75L                   Great Britian  1.034     75
  5.0     0.25 kg.  Crystal 150L                  Great Britain  1.033    150
  0.4     0.02 kg.  Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 14.00 g.     Columbus                          Pellet  15.00  33.4  90 min.
 29.00 g.     Amarillo Gold                     Pellet  10.00  21.4  30 min.
 33.00 g.     Crystal                           Pellet   3.25   5.2  20 min.
 11.00 g.     Simcoe                            Pellet  11.90   6.4  20 min.
 42.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop


Yeast
-----

White Labs WLP007 Dry English Ale


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

Profile:           Escindido
Profile known for: Awesome Hoppy beers

Calcium(Ca):          53.0 ppm
Magnesium(Mg):        21.0 ppm
Sodium(Na):           83.0 ppm
Sulfate(SO4):        158.0 ppm
Chloride(Cl):         80.0 ppm
biCarbonate(HCO3):   264.1 ppm

pH: 7.40


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

Mash Type: Single Step

Grain Lbs:   11.07
Water Qts:   14.94 - Before Additional Infusions
Water Gal:    3.73 - 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: 4.62 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Dry Hop @ 65F/18C

Ferment @ 67-68F with a Diacatyl rest


700
Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 02, 2011, 08:34:32 PM »
Lots of fruit and nut woods plus maple are used to smoke food too, and I use madrona for smoking on a regular basis.  I want to do some tests, maybe soak a little of the wood in some vodka to get an indication.

Toast it and taste it!

I am not familiar with madrona.  What type of wood is that?  What flavor qualities does it contribute when smoked?

I am also thinking maybe walnut?  My grandfather has a walnut farm and I could procure that fairly easily.  I know it is great for furniture.  Not sure about smoking or beer, however.

701
Ingredients / Unusual Wood Alternatives to Oak
« on: June 02, 2011, 01:21:58 PM »
I recently finished listening to old Brewing Network Sunday Sessions with Shea Comfort and Cigar City.  Both covered wood aging in depth with oak and spanish cedar.  Presently I have an IPA aging on American oak and a brett ale aging on spanish cedar.  But, lately I have been wondering what other woods can be used for aging and what their flavor contributions would be.  I found a link on homedistiller.org that discussed toasting and charring wood which was very helpful and informative.  Obviously, cedar, pine, and treated wood would not be used or considered due to health hazards or poor flavors!  The most obvious woods are those use for smoking food:

Hickory
Mesquite
Alder
Cherry
Apple
Pecan
Maple

My plan is to cube or chunk each wood and then toast them in the oven at the recommended temp and time per this chart even though it is based on oak.

http://www.google.com/imgres?imgurl=http://homedistiller.org/graphics/oak_aromatoast.gif&imgrefurl=http://homedistiller.org/aging.htm&usg=__Bx_NyL4N6mHTZ5aJY9hjkAcznw0=&h=172&w=350&sz=8&hl=en&start=0&zoom=1&tbnid=fCmFlfM26CzjpM:&tbnh=99&tbnw=201&ei=7fLnTf_EB-Lj0gGa56WXCg&prev=/search%3Fq%3Dtoasting%2Boak%2Btemperature%2Bchart%2Bhomedistiller.org%26um%3D1%26hl%3Den%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26rlz%3D1I7ADFA_en%26biw%3D1259%26bih%3D628%26tbm%3Disch&um=1&itbs=1&iact=rc&dur=297&page=1&ndsp=20&ved=1t:429,r:0,s:0&tx=144&ty=94

Then do a light to medium char on one side with a propane torch. Then let them condition for 2 weeks or so.  Then I hope to make up a panel soaking the cubes in some water to create a tea to taste the similarities and differences side by side.  I know there is a topic about this at NHC, unfortunately I will be unable to attend.  But, I am looking forward to the PDF file later on.  I am wondering if anyone has any experience at all using alternative woods or knows if some of the above mentioned woods would be harmful to use in any way?

Thanks in advance!

Brian

702
Beer Recipes / Re: Aventinus Schneider-Weisse inspired beer
« on: June 02, 2011, 08:12:24 AM »
One of my favorite beers of all time!  What took you so long to come around to the "dark" side? ;)

At any rate, I advise you to check out  Brewing With Wheat by Stan Heironymous if you are interested in attempting a clone of this beer!.  Not to mention it is a great read.  I believe he covers Adventinus in Part III and gives a basic rundown of the recipe.  I don't have the book directly in from of me, but if memory serves the recipe is 50/50 to 60/40 wheat:pilsner with a small percentage of chocolate malt.  I believe the decoction schedule is in there as well.  If you plan on brewing this beer with multiple decoctions I don't believe you will need all of the dark malts or crystal malts as the decoction will create those complex melanoidin reactions and flavors.  I also think the WLP380 Hefe IV is a more appropriate strain for the Adventinus as it has more clove characteristics, which is what you want.

Good Luck!

703
Beer Recipes / Re: Red Ale
« on: June 02, 2011, 07:47:13 AM »
My personal favorites are either Jamil's West Coast Blaster or Evil Twin

704
General Homebrew Discussion / Re: San Diego Session Ale
« on: June 01, 2011, 08:14:17 AM »
I am heading to San Diego in about a month.  I will have to check both of those beers out...if I can drag myself away from Stone! ;D

705
General Homebrew Discussion / Re: San Diego Session Ale
« on: May 25, 2011, 07:31:31 PM »
The Brewing Network cloned Stone Levitation ale, that may be a place to start as well?

http://thebrewingnetwork.com/shows/594

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