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Topics - goschman

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Beer Recipes / Firestone Wookey Jack
« on: January 23, 2017, 03:49:56 PM »
Anyone know if the Wookey Jack clone recipe on the AHA website is close to accurate? From what I've seen on the FW site, it seems plausible...

    13.5 lb (6.12 kg) pale two-row malt
    1.66 lb (0.75 kg) Briess rye malt
    0.5 lb (227 g) Weyermann 175° L Cara-Rye malt
    0.5 lb (227 g) Weyermann 525° L Carafa III malt
    0.5 lb (227 g) Briess 550° L Midnight Wheat malt
    0.5 oz (14 g) Magnum hops, 13% a.a. (90 min)
    1.0 oz (28 g) Citra hops, 12.4% a.a. (20 min)
    1.0 oz (28 g) Amarillo Gold hops, 8.5% a.a. (20 min)
    1.75 oz (50 g) Amarillo Gold hops, 8.5% a.a. (whirlpool 5 min)
    1.75 oz (50 g) Citra hops, 12.4% a.a. (whirlpool 5 min)
    1.0 oz (28 g) Amarillo Gold hops (dry hop days 1-3)
    1.0 oz (28 g) Citra hops (dry hops days 1-3)
    1.0 oz (28 g) Amarillo Gold hops (dry hop days 4-7)
    1.0 oz (28 g) Citra hops (dy hop days 4-7)
    White Labs WLP007 Dry English Ale yeast (2,500 mL starter)

Beer Recipes / blonde ale
« on: January 19, 2017, 09:53:22 AM »
I am tweaking a blonde ale recipe that I used to like but have not brewed in some time.

48% Pilsner
38% Weyermann Pale
9% Wheat
5% Honey Malt

bitter with Magnum
21 g Centennial @ 10 min
~24 IBU

Mangrove Jack M79 Burton Union

The main difference from the original recipe is the base malt which was American Two Row previously and the yeast which was US05. I have a bag of pilsner malt which I use regularly and would like to incorporate. The goal is to make it a bit more malty and complex. I have also considered some Golden Promise or Marris Otter in place of the Weyermann.

I have no experience with M79 but thought it might add a nice character. Any advice regarding temps or usage?

I assume the main feedback will be to get rid of the wheat at that amount?

Ingredients / different forms of wheat
« on: January 11, 2017, 07:26:18 AM »
What are the main differences in regards to flavor, body, etc when using wheat malt, flaked wheat, or torrified wheat?

Ingredients / Brown malt for brown ale
« on: January 06, 2017, 01:36:22 PM »
I am developing a recipe for a hybrid beer that would be somewhere in the realm of a brown ale and was considering some brown malt. Any input on this malt? Would 1/2 lb be a reasonable amount or do I need more? For what it's worth I have about 4 oz carafa special in the recipe now

Beer Recipes / Helles Lager
« on: January 02, 2017, 01:25:50 PM »
First off, let me say that this will not be LODO, will utilize a single infusion mash, and they yeast will be 34/70 so we can just assume it will not be very good  ;)

Should I use 100% pilsner malt?

The plan right now is
92.5% pilsner
5% munich 6L
2.5% carahell

FWH addition of Spalt hops for 18-19 IBUs

Any feedback regarding this fundamentally flawed beer?

The Pub / ever changing palate
« on: December 16, 2016, 08:18:54 AM »
The same beer can taste significantly different to me from day to day; homebrew or commercial. I was discussing this with my buddy and he mentioned a lot of that can be related to changes body chemistry. Does anyone have any information on that? I realize that there are probably a lot of factors that can affect taste especially recently consumed food or drink.

I have just started to look into and I am finding more about how your palate can change as you age. This is just an exercise of curiosity. 

Yeast and Fermentation / Catalyst Fermentation
« on: December 14, 2016, 09:55:30 AM »
This looks pretty cool. I may replace my Speidel with it if gets good reviews. My main concern would be not enough headspace.

Beer Recipes / IPL / Hoppy Lager advice
« on: December 12, 2016, 08:13:54 AM »
I am considering making some changes to my last APA and brewing it as a lager. I think I will leave the grain alone and switch the bittering hops from Bravo to Magnum. Any other advice based on the original recipe below?

60% Pilsner
20% Munich 6L
20% Pale Wheat

Bravo 60 min (switch to Magnum?)
2 oz Equinox 2 min
1 oz Simcoe 2 min
2 oz Equinox DH
1 oz Simcoe DH

~50 IBU

Commercial Beer Reviews / Yellowhammer Belgian White
« on: December 05, 2016, 10:54:03 AM »
Entertaining review I suppose...

General Homebrew Discussion / Pale Lager off flavors
« on: December 04, 2016, 04:30:06 PM »
My last two pale lagers with w34/70 have had an off flavor that really bugs me and that I have posted about before. I get kind of the stinky feet isovaleric acid thing but that doesn't appear to be the problem as most equate that to old hops.

I use the accelerated lager method. By rushing these too much or pulling of the yeast to soon cause flavor problems like this? What about underpitching? In both cases the flavor starts to show up after about a week in the keg.

I will add I have never detected this flavor in any other beer I have brewed; ale or lager. It accentuates the malt character. I have tasted it multiple times in other local pale lagers and am more sensitive to it than my friends seem to be.

Yeast and Fermentation / British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:07:12 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.

I don't brew anything English inspired so am looking for something with some character but will likely ferment pretty cool to avoid too many fruity esters.

After reading some of the thread below, Windsor seems like a good option. Any recommendations on dry English yeasts other than S-04?

For the recipe, I am thinking something simple, light colored, and am open to any suggestions. Probably going for something similar to a British Golden ale with less hop character...
89% Golden Promise
7% flaked maize
4% torrified wheat

Beer Recipes / Black Lager
« on: November 29, 2016, 07:15:59 AM »
Any feedback?

54% Pilsner
33% Munich 9L
5% caramunich III
4.3% amber malt
3.7% carafa III

150F mash for 60 min
FWH with Magnum for ~25 IBU
Brown Balanced water
Mash pH 5.6

Yeast and Fermentation / W34/70 vs S-189
« on: November 22, 2016, 07:28:42 AM »
I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?

Ingredients / hop hash
« on: November 16, 2016, 11:17:25 AM »
Has any used or is planning to use this?

Other Fermentables / half assed first cider attempt
« on: November 04, 2016, 08:03:35 AM »
I threw 3 gallons of apple juice, peach puree, and agave nectar into a fermenter with S-04. OG was 1.054.

Unless I want a really dry cider, I need to add something to kill off the yeast and back sweeten it correct? I am planning to bottle this so that seems to further complicate matters.

Should I just let it ride without back sweetening and see what I come up with?

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