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Messages - goschman

Pages: [1] 2 3 ... 172
1
Beer Recipes / Re: Pilsner
« on: September 23, 2016, 12:56:09 PM »
I still haven't brewed this. It will be my first lager of the season once the weather cools down a bit more so I have two batches scheduled ahead of it

As is pretty standard for me, it is hard to settle on traditional styles. I think the problem is I can't brew as much as I like so I start combining multiple ideas into one beer...

I am thinking about shifting this and throwing in some American hops. I still want it to be 'pilsneresque' but with some different hop attributes. I suppose it just becomes a generic hoppy lager. I have a couple of ounces of Ahtanum that I was thinking of throwing into the mix.

How does this look? I will get rid of the 20 min addition altogether and get most of my IBUs from the bittering addition. Is it a bad idea to dry hop?

~40 IBU
Magnum 60 min
1 oz Sterling/1 oz Ahtanum 5 min
1 oz Sterling/1 oz Ahtanum DH

I will either go the more traditional route or this direction depending on what I have on tap at the time.



Sounds good to me. I love the hoppy lager/IPL beers. I used the Pivo pils recipe from Matt Brynildson in BYO and it called for a small dry hop. Ahtanum is great dry hopped. I say go for it.

Thanks! I need to stop developing recipes too far in advance. It's a problem I have....

2
Ingredients / Re: Schlafly's Pumpkin Ale
« on: September 23, 2016, 08:44:23 AM »
Never had it. Here's a starting point from their website:

ABV:   8.0%   |   IBU:   16
Appearance: Copper colored, bright
Process: Brewed with pumpkin squash and a blend of spices
Hops: Marynka (PL)
Grains : Pale, Crystal, Munich, Wheat, Chocolate
Yeast: American Ale
SRM: 27

Pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove.

What's your opinion on swapping the American yeast for WLP 002?  This ale has a really nice mouthfeel.

Couldn't hurt. How about WY1450? Everyone says it's the bee's knees in regards to a great mouthfeel without tasting under attenuated. 

3
Ingredients / Re: Schlafly's Pumpkin Ale
« on: September 23, 2016, 08:08:08 AM »
Never had it. Here's a starting point from their website:

ABV:   8.0%   |   IBU:   16
Appearance: Copper colored, bright
Process: Brewed with pumpkin squash and a blend of spices
Hops: Marynka (PL)
Grains : Pale, Crystal, Munich, Wheat, Chocolate
Yeast: American Ale
SRM: 27

Pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove.

4
Beer Recipes / Re: Pilsner
« on: September 23, 2016, 07:15:10 AM »
I still haven't brewed this. It will be my first lager of the season once the weather cools down a bit more so I have two batches scheduled ahead of it

As is pretty standard for me, it is hard to settle on traditional styles. I think the problem is I can't brew as much as I like so I start combining multiple ideas into one beer...

I am thinking about shifting this and throwing in some American hops. I still want it to be 'pilsneresque' but with some different hop attributes. I suppose it just becomes a generic hoppy lager. I have a couple of ounces of Ahtanum that I was thinking of throwing into the mix.

How does this look? I will get rid of the 20 min addition altogether and get most of my IBUs from the bittering addition. Is it a bad idea to dry hop?

~40 IBU
Magnum 60 min
1 oz Sterling/1 oz Ahtanum 5 min
1 oz Sterling/1 oz Ahtanum DH

I will either go the more traditional route or this direction depending on what I have on tap at the time.

5
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 22, 2016, 03:00:19 PM »
Thanks, man! Having my belated Oktoberfest party Saturday. The Ofest and Pils are tasty, and I'm getting sausages and sauerkraut from an awesome local German sausage maker/butcher extraordinaire (just ask hopfenundmalz). Gonna make my German potato salad, red cabbage, and my wife is making strudel. Not bad.  ;)

Sounds great! I would be happy with just the beer  ;)

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 22, 2016, 02:52:27 PM »
German Pils, Pivo style. My second Brewtan beer. Pretty tasty.




NOT pretty tasty. Damn tasty! Don't be modest. Making me thirsty...

7
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 21, 2016, 07:33:37 AM »
Everyone stop making me want to brew a brown ale next!

Actually, I am brewing a brown ale next but it is more of hybrid thing initially inspired by a dunkel not an American Brown. Carry on...

8
All Grain Brewing / Re: Making a Black IPA
« on: September 20, 2016, 03:51:19 PM »
Ok, after all this talk, I'm brewing a black IPA this fall, been a couple years. Wookey Jack style, I think.

My favorite! Ever try the Patagonia malt they use in that?

9
Yeast and Fermentation / Re: effect of sugar additions post primary
« on: September 20, 2016, 10:58:22 AM »
Generally the sugar addition is all that will ferment out.

OK. Seems like common sense but thought I would check. I will leave it alone unless I want to boost the ABV a tad. I have not confirmed FG with a second reading yet.

Sometimes a lower FG can be had as well, but that is mainly due to the additional water added to create your sugar solution that was added back to the fermenter. You may get lucky and eat away a few more points, but most of the time like Reverse said, the sugar addition is only consumed increasing the ABV.

Cool thanks. I plan to rouse the yeast in attempt to get a couple more points as it seems to have settled out very quickly especially for a kolsch yeast. Will take another reading in a week or so.

10
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 09:18:53 AM »
I agree that the addition of actual lactic acid to a finished beer can give a lackluster tartness that just isn't the same as actual Lactobacillus will do to the beer.  But... perhaps that is what you like?!  You won't know if you don't try it I suppose.  Why not take a pint of your favorite pilsner or helles, and add a couple drops of acid to it and see how you like the taste?!  Maybe it works for you.

FWIW, I find 95% of commercial gose beers to be WAY oversalted.  Go easy on the salt, unless you like drinking seawater.  Apparently tens of thousands of people do enjoy them, so, what do I know.   >:(

I have been enjoying Avery's El Gose of late which seems to be the sweet spot for me on salinity. They add lime to it as well which I enjoy.

11
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 09:10:58 AM »
Anyone have a good link describing the process?

It sounds more involved than I likely have time for. I should probably just wait to attempt this and brew a wheat beer with some salt, limited lactic acid, and lime juice added post fermentation. I thought I saw that I should probably shoot for 250 ppm Cl in the finished beer. Is that reasonable?

12
Yeast and Fermentation / Re: effect of sugar additions post primary
« on: September 20, 2016, 08:49:33 AM »
Generally the sugar addition is all that will ferment out.

OK. Seems like common sense but thought I would check. I will leave it alone unless I want to boost the ABV a tad. I have not confirmed FG with a second reading yet.

13
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 08:11:39 AM »
Lactic acid additions can be made pre-boil, post-boil or post-fermentation. The problem that the distilled lactic acid in that volume tends to have a bland or chemical flavor that I find unpleasant although if your target is low 4 to upper 3 on the ph scale it might not be enough to notice the flavor.

Best alternative would be to kettle sour using a good lactobacillus source.

Thanks. I will have to do some research on kettle souring...

14
General Homebrew Discussion / gose without sour mash?
« on: September 20, 2016, 07:48:15 AM »
I know almost nothing about brewing sour beers.

I have been enjoying some of the more 'mild' commercial offerings that have been released here recently. The ones I enjoy most are more tart than sour. I am curious if I could brew something similar with forgoing a sour mash. A pseudo gose if you will...

How far below 5.2 can I effectively go with my mash pH before seeing adverse effects? Can I add lactic acid post fermentation? I get that this may just be a horrible idea  :o

15
Yeast and Fermentation / effect of sugar additions post primary
« on: September 20, 2016, 07:02:10 AM »
Let's say I add some sugar to a beer that has reached FG. Can I expect only a boost in ABV without further attenuation once the sugar has fermented out? Unfortunately, a 90 minute mash at 148F and 8 oz of sugar didn't seem to get me my desired attenuation. Yes I understand that this is also based on wort composition, yeast selection, etc.

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