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Topics - goschman

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Beer Recipes / Mexican Vienna
« on: April 05, 2016, 06:29:35 AM »
How does this look for a Mexican Vienna Lager recipe?

53.8% Vienna
20.5% Pilsner
20.5% Flaked Corn
3.8% Honey Malt
1.3% Midnight Wheat

11 SRM


1/2 oz Noble Hops FWH
1/4 oz Magnum 60 min
~21 IBU

I realize the honey malt is out of the ordinary but the wife requested a bit of sweetness....

The Pub / commercial examples of helles lager
« on: March 28, 2016, 08:30:24 AM »
Had Hacker-Pschorr Munich Gold yesterday and it was not as good as I was expecting. Any recommendations for widely available examples of Helles? I have yet to try Paulaner's offereing...

Beer Recipes / Introductory English Ales
« on: March 25, 2016, 09:46:03 AM »
I have been brewing a lot of German styles over the last year or so and am getting ready to hop the pond over to UK styles. Any really basic bitter, pale, ESB, etc recipes out there that anyone is willing to share? I want to get familiar with the ingredients so the less diversity the better.

I assume I am looking at something like:
93% MO
7% british crystal
EKG hops

For yeast, I am hoping to get by with S04 for a few attempts and then get into the liquid strains.

General Homebrew Discussion / Matching IBUs with different AA hops
« on: March 25, 2016, 08:00:19 AM »
How should I approach subsequent attempts at reproducing a certain beer when it comes to different alpha acids of hops?

For example, let's say the original beer had these hop additions:
24 g Spalt (3.8% AA) FWH
14 g Spalt (3.8% AA) 20 min
~17 IBUs

The spalt hops I have now are 2.5% AA. I realize that the easiest thing to do would just be to increase the amount to match the IBUs which would take approximately 50% more hops.

In attempt to conserve these lower alpha hops I was thinking about doing this:
3 g Magnum (13% AA) FWH
24 g Spalt (2.5% AA) FWH
14 g Spalt (2.5% AA) 20 min
~17 IBUs

Would that work sufficiently well? I suppose I would be getting less IBUs from the 20 minute addition and more from the FWH which could change the hop profile?

Scenario B would be:
36 g Spalt (2.5% AA) FWH
21 g Spalt (2.5% AA) 20 min
~17 IBUs

Sorry for the lengthy description of a simple inquiry...

General Homebrew Discussion / acrid/ashy character?
« on: March 11, 2016, 02:55:53 PM »
My current black lager is on tap now and has what I would describe as a slightly acrid and ashy character to it. After the palate adjusts it is less noticeable and the character isn't enough to significantly hurt the beer overall. It could be a flavor that I am just overly sensitive to as my palate is kind of inconsistent. I am curious what could be the cause.

I had a mash pH of 5.57. I used baking soda to raise the mash pH
The only roasted malt in here is Carafa III special at 3.8% of the grist
W34/70 yeast fermented in the low 50s
FG was 1.013

Let me know if any additional information would be helpful.

Ingredients / Schill Kolsch (Cologne) Malt
« on: March 09, 2016, 08:34:08 AM »
How much would you recommend for a Kolsch? What is the lovibond rating?

I currently use about 85% Pilsner, 10% Vienna, and 5% wheat in my kolsch and am considering replacing the wheat and vienna with cologne malt for the next attempt.

Yeast and Fermentation / yeast nutrient amount
« on: March 04, 2016, 11:46:56 AM »
I bought some LD Carlson 'yeast nutrient' from Yakima Valley that says 'add one tsp per gallon of must'. I saw a thread where someone stated that they use 1/2 tsp of Wyeast's product for 5 gallons of beer. Should I really be adding over 5 teaspoons per batch and does it matter that it seems that this is for wine?

Ingredients / castle chateau cara ruby
« on: March 03, 2016, 08:33:41 AM »
Would this be the equivalent to Carared which I have been hearing so much about lately? I am brewing a pale lager this weekend and my LHBS carries Cara ruby but not carared. If this is a decent sub, what would be a recommended amount?

Beer Recipes / asian inpsired rice lager
« on: March 01, 2016, 07:12:15 AM »
72.5% german pilsner
22.5% flaked rice
2.5% carafoam/dextrine
2.5% melanoidin

Magnum bittering
Sterling finishing


20 IBUs
5.6% ABV

dose keg with 16 oz sake
1-2 oz green tea in the keg

Any comments primarily on the grain bill?

Ingredients / imparting flavor from spirits
« on: February 18, 2016, 07:21:26 AM »
I assume the best way is just to add a predetermined volume during packaging? Any advice on alternative methods? I am not looking for any oak character so that is out.

My thought is to add before fermentation so that I can get accurate OG/FG readings. Would the spirits affect the yeast performance even at lower concentrations?

Ingredients / ppg for flaked rice?
« on: February 16, 2016, 09:40:36 AM »
Beersmith has it at 32 while Brewer's Friend has it at 40. I am using a decent amount so the difference is pretty substantial when planning a recipe. 

I am having trouble finding it on the interweb. Anyone know what it is? If I used regular rice, would that figure be interchangeable?

Yeast and Fermentation / Staggering different yeast strains
« on: February 13, 2016, 05:12:51 PM »
Say you want to use yeast #1 which has a lot of character but want some more mild character imparted by yeast #2. Could you pitch yeast #2 and then add yeast #1 after a couple of days to get some of its character? Please excuse my naivety.

General Homebrew Discussion / bitterness from flame out hop additions
« on: February 12, 2016, 10:11:33 AM »
All recipe calculators provide 0 bitterness from flameout (no hopstand) additions.

If I make my flameout addition, carry my kettle into the house, put the chiller in the kettle, and begin cooling within probably 2-3 minutes is any extracted bitterness pretty much negligible? For some reason, I got in the habit of doing 5 min hop additions because I didn't trust a flameout addition as contributing 0 IBUs.

Beer Recipes / american wheat
« on: February 12, 2016, 09:21:54 AM »
I am looking for some ideas/feedback for an American wheat. My previous attempts have been great but very clean, crisp, with not a lot of wheat character. Those attempts were 50% belgian pilsner, 40% white wheat, 10% flaked wheat. I want to beef up the wheat/malt character but keep it very simple this go around.

60% wheat (Rahr or Weyermann Spelt?)
40% two row? pale ale malt? something English?

Magnum bittering
Hop 1 20 min - noble or noble-like
Hop 2 5 min - citrusy American - Cascade, Amarillo, etc...


~20 IBUs
5% ABV

*Malt - Any recommendations on a good American 2 row or possibly a different base malt? I have been using primarily continental malts for the last year...

*Hops - I am considering something noble or noblish (sterling, crystal) at 20 min and something American at 5 min. Any thoughts?

*Yeast - I have 05 in there kind of by default. I will likely use something dry that I have on hand (05, 04, K97) but am open to recommendations

*Water - normally I would probably shoot for a mash pH around 5.35 and a 'yellow balanced' profile. Should I bump up the pH a bit and give 'yellow malty' a shot? 

So basically I don't have a recipe.... :D. If anyone just wants to share some tried and true recipes that would be great too.

Ingredients / old hops
« on: February 12, 2016, 07:51:59 AM »
I am curious what the effect of really old hops on a finished beer is. I used some pretty damn old citra hops in a pale ale along with some pretty fresh and properly stored cascade and simcoe. The citra hops smelled fine but not like what you would expect. The finished beer isn't bad but I am getting a generic, coarse, and danky hop character out of the beer that I don't normally associate with any of the hops. Needless to say, I will be throwing the rest of the Citra out...

Could the culprit just be old hops? The citra only makes up about 22% of the total hops used

the hop schedule was
1 oz Simcoe, 1 oz Cascade - 17 min
1 oz Citra, 1 oz Cascade - 5 min
1 oz Cascade, 1/4 oz Simcoe, 1/4 oz Citra - Dry Hop

estimated IBUs was ~48 for a 1.057 beer.

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