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Messages - hoser

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Yeast and Fermentation / Re: WLP001 vs Wyeast
« on: May 10, 2011, 09:18:01 AM »
To my knowledge the WLP810 (San Fran Lager) and the equivalent, WY2112 (California Lager), should be the strain from Anchor brewing used in the Anchor Steam, although Fritz hates to call it a lager yeast! :P Wyeast American Ale II is reportedly the ale strain Anchor uses to make Liberty ale.

This sounds like something destined to be up for the Darwin awards..........

I have never had a Drake's so I can't comment, but Stone's Sublimely Self-Righteous is one of my all time favorites!

I would go with the chocolate malt IMHO, or you can blend the pale and regular chocolate malt 50/50.

Sorry, misunderstood your post.  Your recipe there looks very similar to Jamil's Evil Twin/West Coast Blaster, although it is a little low on the hop side from 20 minutes on.  Was this the basis for your malt bill?  I think wheat would work better if you are shooting for an amber.  I would still bump the hops up from 20 minutes on and the dry hop.  Leave the crystal malt percentage, C-40L is ok, and cut back the munich to 10-15%.

For a india brown ale, I would look towards Mike McDole's Janet's Brown? I believe he uses both carapils and wheat.  It is a pretty well known and popular recipe.  Alternatively, a recipe I have brewed a couple of times has been well received and won a local Pro-Am competition:
OG 1.065 IBUs 52
Grain Bill:
70% 2-row
13% Munich
7% C-60L
3.5% Victory
3.5% C-120L
3% Chocolate Malt

Galena 38IBUs @ 60m
Amarillo 5 IBUs @ 10m
Simcoe 9 IBUs @ 10m
Amarillo 38g @ 0 min
Simcoe 38g @ 0 min
Amarill 21g dry hop
Simcoe 21g dry hop
Centennial 21g dry hop

Mash 154F

I like to use WLP007, you get the English profile and flocculation, with the attenuation of Chico yeast. I agree oats would be a nice touch in a brown and  definitely would try the Simpson's Golden Naked Oats if you are looking for that raisin or nut character.  You could also sub Special B for C-120L?  I would forgo the Carafa III if you are looking for an imperial amber or brown recipe. Hope this helps.  Good luck, let us know how it turns out.

Yeast and Fermentation / Re: Yeast for an IPA
« on: May 01, 2011, 07:55:10 AM »
I like WLP007 for most of my ales, expecially my IPAs.  Reportedly it is very similar to the strain Stone uses.  You get all of the goodness of Chico: high attenuation, with all of the goodness of english strains: fruity esters and flocculation.

Beer Recipes / Re: Imperial Red / Drake's Expedition - Advice needed
« on: April 28, 2011, 08:55:41 AM »
Here is my personal take on CDAs/India Black Ales, so take it with a grain of salt.  But I have brewed about 10 over the last 3 years or so and regulary score well in competitions with them.

Ditch the chocolate malt all together and go with 5% carafa III.  It is not just a color addition!  There should be a slight roasted note in CDAs/IBAs but not as strong as stouts or porters.  You can add the carafa on top of your mash or at the end or I just add mine in at the beginning because I am lazy.  I really don't think it makes a difference. IMHO, chocolate malt has no business being in CDAs/IBAs.  I find the flavor conflicting, why it works in an american brown ale and not an IBA/CDA I don't know.

You have to much crystal malt as well.  Pick one and go with it, preferably the C-40L.  Again, 5% of the grist.  C-60L would work as well.  I would elimitate the C-120L altogether.

Carapils or Wheat would be a better option than oats.  But, I have never used any of them in my IBAs/CDAs.  If you have good control over your process and fermentation I have not found much need for them.  Plus you get a lot of dextrinous mouthfeel from the hops.

Cut back on the Munich to 10% of your grist.  I think you have too much in there. 

In regards to the hops, you can certainly leave the warrior where it is out.  I would actually bump up you 20 and 5 minute additions to an ounce each at 20 and not less than an ounce each at 5 min.  Definitely double the dry hopping.  For a 1.070 beer you need more hop flavor and aroma.

Hope this helps, like I said, just my opinion.  Take from it what you will.  I enjoy the style, but sometimes the debate about it can get a little heated;)

Yeast and Fermentation / Re: Using two different yeasts
« on: April 23, 2011, 10:37:26 AM »
Fermentation will likely be done in a week and pitching a second yeast at that point would just be a waste.  You are better off working them up in a starter together and pitch into the same wort, or if you truly want to compare and contrast the yeast, split the batch and pitch the yeast seperately.  You can always blend the beers later.

General Homebrew Discussion / Re: Odd flavor.....
« on: April 13, 2011, 07:52:54 PM »
We need more information, recipe, sanitation/cleaning procedures, hops and schedule, temps, etc. Too generalized of a statement to give an accurate answer than just "dishwashing liquid".  Is there more than one keg and does this one taste normal/ok?

Equipment and Software / Re: Imperial Russian Stout and water salts
« on: April 13, 2011, 07:48:42 PM »
For starters, it would be helpful to know the water you are starting with before giving you advice.

Beer Recipes / Re: Yeast for Black IPA/Cascadian Dark Ale/etc.
« on: April 08, 2011, 01:29:53 PM »
I like WLP007-Chico ale like attenuation with Enlish yeast strain characteristics.


Tomorrow I'm brewing a small batch of a Belgian Pale to try out Calypso hops I bought on a whim from Hops Direct. They describe them as having apple and pear aromas but the first reports I've seen, people are saying citrusy.

Cool!  I bought them as well on a whim.  Sound somewhat similar to Citra, plus you can't beat $8.95/lb.  Let us know how the beer turns out.  Curious to hear if the beer experience matches Hopdirects description.

I am brewing up 20 gallons of a Black Rye IPA, inspired by Stone Sublimely Self Righteous, with my brewing buddy.  


No way... Neo died.

Funny you should say that, supposedly they are actually planning a reboot/sequel of the Matrix as well per Keanu Reeves.

And per the Huffington Post, the actors for Bill and Ted's 3 will be the same, minus the obvious exception of Rufus/George Carlin :'(

Wyld Stallions Rule!!!

San Dimas High Rules!!!

Ingredients / Re: Burton water
« on: April 02, 2011, 09:18:25 PM »
My understanding was that DI was distilled water and hence had no "trace" minerals and that softened water exchanged calcium and magnesium for sodium, no?

Commercial Beer Reviews / Re: Stone's "Bastard Shotz" review
« on: April 01, 2011, 10:50:40 AM »
April Fools! ;D

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