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Topics - gman23

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Beer Recipes / American Saison
« on: November 08, 2012, 06:32:45 PM »
I think I have decided to go with a more normal saison instead of the saison de noel which I had previously posted about.

70% Pilsner
10% Munich
10% wheat
10% table sugar

14 g Centennial FWH
7 g Magnum 60 min
14 g Columbus 15 min
14 g Centennial 10 min
14 g Cascade 5 min
14 g Goldings 0 min

WY3711 French Saison

OG 1.059
IBUs 37

I know the hop scheduled is probably overly complicated. I want to conserve some types and not use them all up at once which is kind of why I chose to do it this way. I have about 2 oz of goldings that I never use so I just decided to throw some in at flame out. Obviously going for an "american" saison here.

Any input?

Ingredients / Bravo Hops?
« on: November 01, 2012, 07:00:32 PM »
Anyone have any experience with them? I am looking for replacement hops for Simcoe and Amarillo.

I just bought 2 oz of Zythos and Bravo since the descriptions seem similar

Beer Recipes / Saison de Noel part II
« on: November 01, 2012, 05:56:52 PM »
I see a post was started earlier so this is related. I am planning to do a Saison de Noel next. I have never brewed a Saison of any type so any help would be appreciated. From what I undestand, Saison de Noel is just a higher gravity, maltier, darker version of a Saison. Is this correct? I wasn't sure what to use for guidelines so Biere de Garde seemed close... How does this look so far?

10# Pilsner
1# Munich
1# Wheat
1/2# Caravienne
1/4# Carafa III
1# table sugar

OG 1.067
IBUs 36
SRM 16

I know the wheat may be out of place but seems to be okay. What about the caravienne?

I plan to mash at 148-150 for 75 minutes and use WY3711 with the goal of getting it to finish below 1.010

Any input?

Yeast and Fermentation / Wyeast 3711 French Saison
« on: October 30, 2012, 09:50:52 PM »
Hi All. Thinking about doing a Saison de Noel before xmas. I have never done a saison of any type so I am wondering about WY3711. Can anyone who has used it give me their impressions? Would you recommend it over the Belgian Saison strain? What kind of attenuation should I expect? The average is listed at 80% and I want to get as much as possible.

Would you recommend any other yeast to brew this style?

Yeast and Fermentation / short term yeast storage
« on: October 26, 2012, 05:39:06 PM »
Hi All. I am bottling a batch today and brewing another tomorrow. I would like to use the US05 yeast cake for tomorrow's batch. After racking into the bottling bucket, I plan to put the lid back on the fermenter bucket and put it in the fridge until tomorrow afternoon. I don't really want to take the time to put it in a mason jar for such a short period of time. I don't see any issues with this as long as I keep the yeast away from the open air for too long...

Anything I should be worried about? What temp would be best for the yeast for a bit over 24 hours?

Beer Recipes / basic amber ale recipe help
« on: October 23, 2012, 09:42:25 PM »
So I have never brewed an Amber Ale for some reason. I was given some homegrown pumpkins recently so I decide to do a pumpkin ale with a pretty simple Amber as the base. I am going for something reasonably light colored and sweet. I will only be using bittering hops due the "pumpkin/spices" aspect of the beer. I am going lighter on the spices than usual as well due to the lighter nature of this beer.

The basic recipe is:
77% two row
13% crystal
5% honey malt
5% flaked oats
bitter to ~27 IBUs with Nugget

OG 1.054
IBUs 27
SRM 12.5

I know the oats probably aren't normal which is fine by me. I was going to decrease some of the crystal and add a small amount of pale chocoloate for mostly for color. I am trying to avoid any dark/roasted character in this beer. My other thought is possibly subbing some of the two row for munich. Any thoughts on the grain bill? I am trying to keep it relatively simple which is why am debating on whether or not to add the pale chocolate or munich.

Ingredients / spices for Holiday Ale?
« on: October 23, 2012, 07:00:18 PM »
Can anyone recommend some spices to use for Holiday Ales? I am actually brewing a pumpkin ale but since it is pretty late, I was thinking about adding some additional spices to give it have a "holiday" influence.

I was thinking about using the normal spices for a pumpkin ale and adding some sweet orange peel and maybe some star anise or something. I am doing a pretty light colored amber ale as the base beer with no dark or roasted malts. The goal is to have a pretty subtle spice influence so I am cutting the amount of spices pretty much in half from the pumpkin porter I did last year. Any input?

Beer Recipes / simple american wheat
« on: August 24, 2012, 08:52:24 PM »
Last summer brew although it won't be ready until late September

60% pils
30% white wheat
10% flaked wheat

bitter to ~25 IBUs with Citra at 60, 20, 5
mash at 156* (normally would mash at 152 but have been getting over 86% attenuation)
US05 yeast

any thoughts?

Ingredients / dark malt in saison
« on: August 08, 2012, 11:12:37 PM »
Hey guys. I have been tossing around the idea of doing my first saison soon. I was thinking about making it darker than a tradtional Saison by adding chocolate, midnight wheat, carafa, etc. Any thoughts?

Pils 75%
Munich 10%
Wheat 10%
Dark Malt (chocolate? carafa?) 5%

Beer Recipes / Deschutes Twilight Clone
« on: August 03, 2012, 02:02:01 AM »
Kind of started this in the ingredients section

Roughly thinking
85% two row
10% crystal 30
5% dextrine
Northern Brewer - bittering
Cascade - 30 min
Amarillo - 10 and flameout

OG 1.050
IBUs ~35
Any input? I am not sure if I would actually brew this but I would like to do something similar to Twilight as I enjoy it very much. Definitely one of my favorite Summer seasonals.

Ingredients / carastan malt
« on: August 03, 2012, 01:38:41 AM »
From what I understand this is a British Crystal Malt that is 30-37 L. Is this correct? Would simple crystal 30 be a reasonable replacement for Carastan?

Working on a clone of Twilight by Deschutes and they list Carastan as one of the malts used. Any input. My plan is to bitter with Northern Brewer, Cascade at 30 and Amarillo at 10 and flame out while shooting for 35 IBUs and 5% ABV

Beer Recipes / IPA recipe help
« on: July 24, 2012, 03:44:49 PM »
Hey Guys. I have 5 gallons of rye pale ale finishing up and I am planning to brew an IPA on Saturday and rack onto the WLP001 yeast cake.

I don't have a real recipe yet but this is what I was thinking

70% Two row
20-25% Munich
5-10% Crystal

OG ~ 1.067
IBUS ~ 70

bitter with Magnum (~35 IBUs)
flavor/aroma with Citra/Simcoe (additions in last 15 minutes)
dry hop with Citra/Simcoe

So the goal is to do a reasonably balanced IPA that is not overly bitter. The plan is to use Citra/Simcoe mainly because I don't want to purchase more hops. My last attempt at an IPA didnt' turn out well because I was too conservative with the hops. Any input?

Yeast and Fermentation / sake yeast in beer
« on: July 13, 2012, 04:59:11 PM »
I have been wanting to do an asian influence beer fermented with sake yeast. Any problems using this type of yeast in beer?

Beer Recipes / pale ale recipe feedback
« on: July 05, 2012, 03:56:32 PM »
Hey guys. Looking for a little feedback on this recipe that I plan to do on Saturday. Mainly need a little help with the hops schedule. This is the basic recipe from my memory so it isn't completely accurate. As far as the hops go, I am using what I already have otherwise I may have made some different choices.

70% Vienna
15% Rye
10% Crystal
5% Wheat

Magnum FWH 60 min
Magnum 60 min
Centennial 20 min
Citra 10 min
Centennial 5 min
Citra 2 min
Centennial 0 min

OG ~ 1.053
IBUs ~ 37

Yeast and Fermentation / very high attenuation with US05
« on: June 13, 2012, 11:54:00 PM »
Hi All. This is my first time posting here. I was wondering if anyone else is experiencing really high attenuation when using US05.

Over the last 10 batches that I have brewed, I have been experiencing an average of 86.8% apparent attenuation with some over 90%. All batches with the exception of one have finished at or below 1.007.

*as far as I can tell my thermometer is calibrated
*mash temps are between 152 - 154
*same recipes are experiencing consistent fermentation results
*similar results regarless of new packet of US05 or harvested yeast slurry

I used to get about 78% avg attenuation using US05 at my house before moving operations to my buddy's house. The only change has been where we get our water. Could any differences in water make this significant of a difference? Any thoughts?

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