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Messages - goschman

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1
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 29, 2016, 01:11:28 PM »
Maybe I will incorporate some fresh ginger with the kaffir lime in the secondary or use some citrus zest. Amounts is where I start to get concerned, especially with ginger. How would 1/4 oz of freshly grated ginger and 1/2 oz of zest do for about a week in the secondary? I could go the vodka tincture route as well...

2
All Grain Brewing / Re: Three brews today
« on: September 29, 2016, 12:49:27 PM »
Sounds stressful to me but I get stressed easily. Enjoy!

3
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 29, 2016, 06:50:01 AM »
lavender?  Chamomile?

Any dosage recommendations on the chamomile? I would likely bag it and add it to the secondary.

4
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 29, 2016, 06:49:05 AM »
kaffir lime leaves might be good, just a couple.
I'm always thinking what is around in season: cranberries or wild grapes could be good.

How would I prepare them? Just straight into the secondary or pulverize them a bit. I like this idea because it would cut through the strong malt character that is currently present. The beer tastes a lot bigger than it is...

5
Beer Recipes / Re: Dark ESB
« on: September 29, 2016, 06:43:07 AM »
From a recipe standpoint, I think everything looks good except for the FG. I'd mash lower and/or sub in some sugar for part of the Maris Otter. I'd want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

That's a good idea. I think I may do that. I agree that that FG may be a bit high.

How about some English chocolate malt instead of roasted barley? Just a thought.

I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8 :P

To be honest, the only roasted malt I normally use is carafa.

I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in...

At 1-2% I would say it probably wouldn't make a difference but at 4% I am not so sure.

6
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 07:55:04 PM »
Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.

I added cantaloupe to my millet beer experiment that turned out real good.

Mine turned out great as well although the cantaloupe character came out a lot stronger than expected. I have used fruit in beers before but never really made a fruit beer. The cantaloupe added a really interesting and unique mouthfeel although the beer finishes dry.

7
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 12:54:49 PM »
Thanks all. Right now I am liking the idea of chamomile. I am going to be transferring this to secondary in the next few days so I will considering adding something then. This is going to be bottled and am in no rush to get it packaged.

8
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 12:53:03 PM »
Kieth (majorvices) brews up a kolsch that he adds honeydew to. I think that sounds great.

What about coffee beans?  That is unique and interesting for a kolsch.

Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.

9
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: September 28, 2016, 11:36:36 AM »
Are you looking for "holiday" flavors in this one?

Not necessarily but am open to it. Normally I do something darker and spiced. I obviously wasn't going for a holiday type beer but am kind of wishing I would have settled on something different...

10
Ingredients / interesting adjuncts for strong blonde ale
« on: September 28, 2016, 11:32:06 AM »
I brewed what is basically a strong Kolsch that has finished up at 7.4% abv. It seems to need some considerable aging and right now basically takes pretty close to a maibock. It tastes pretty boozy and seems to have a lot of fusels. I am hoping this ages out after 3 months in the bottle as this was brewed for the christmas season.

Anyone have any ideas of something I could add to make it a bit more interesting? I have thought about adding some oak chips, vanilla, or something unorthodox for a lighter colored beer.

11
General Homebrew Discussion / Re: local flabby and banana ridden saisons
« on: September 28, 2016, 06:56:38 AM »
Around here it seems that about 1/3 of breweries opening have no idea what they are doing with their beers. This applies to most styles not just saison. I ordered a Kolsch at one place. Upon tasting, it was not Kolsch like at all. Upon reading the menu further, they used a hefe yeast!?

It seems to possibly be turning around and I am crossing my fingers.

12
Ingredients / Re: Too much caramel malt
« on: September 28, 2016, 06:50:55 AM »
I personally would not go with more than 10% especially if you are using lactose. When I use caramel malt, it is rarely above 5% but that is personal preference.

13
Beer Recipes / Re: Dark ESB
« on: September 27, 2016, 06:39:25 PM »
How about some English chocolate malt instead of roasted barley? Just a thought.

14
General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 09:24:45 AM »
I am normally at about 4-1/2 hours in the summer and 4 hours in the winter due to groundwater temp.

15
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....

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