Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - goschman

Pages: 1 ... 23 24 [25]
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?

Pages: 1 ... 23 24 [25]