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Messages - goschman

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1
Beer Recipes / Re: German themed IPA
« on: Today at 07:07:14 AM »
Keep us posted on this one. It's going to be great. I haven't been doing this particular theme but have really been enjoying using all German malts in my APA.

2
Beer Recipes / Re: What's This?
« on: May 01, 2015, 12:10:51 PM »
What is it? Delicious!

Maybe an american brown?

3
Beer Recipes / Re: German themed IPA
« on: May 01, 2015, 09:01:53 AM »
Yum! My only comment is that you may want to keep your sulfate at or above 250 for an IPA.

4
Beer Recipes / Re: German themed IPA
« on: May 01, 2015, 07:25:33 AM »
I think you need some addition at the start of the boil to get some of that more aggressive bitterness that is typical of IPA. While I enjoy the power of FWH and it will add some bitterness I find it is too smooth on its own for some styles where the bitterness is noticeable part of the beer's profile.

But I rarely brew IPAs so take that for what it's worth.

+1. I like to split my hops by weight for FWH and 60 minute addition.

5
Beer Recipes / Re: German themed IPA
« on: May 01, 2015, 06:15:26 AM »
Looks good to me but I would be cautious with the munich as Hoosier mentioned. My current APA is all german malts and has 20% munich. I am surprised at how malty it turned out.

I had a single hopped huell melon IPA yesterday. It seems to be pretty mild.

6
Ingredients / Re: Red X Malt in a Pale Ale
« on: April 28, 2015, 12:48:29 PM »
I think Red X is more like munich malt myself. When using it in high percentages, I would avoid crystal malt but maybe that's just me.

7
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 27, 2015, 07:43:06 AM »
Thanks for the pics. My wheat beer which was causing my concern for such a light SRM rating has clarified and gave me a better idea. Before it clarified, it was murky straw and very ugly. It is now brilliant straw/yellow.

8
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 26, 2015, 04:58:16 PM »
I brewed this today. Everything went great EXCEPT my efficiency was about 10 points less than what I have been getting since I have started treating my water. My mash temp was 152F for 60 min and my mash pH was 5.36. The only thing I can think of is that I got short changed on grain since I didn't weigh it myself or doublecheck the weight. It will still be good just a bit light in the alcohol category...

9
Equipment and Software / Re: 6" or 12" kettle screen?
« on: April 24, 2015, 02:38:05 PM »
I assume the 6" would get clogged easier with hop matter, trub, etc.

10
All Grain Brewing / Re: beating a herd of dead dry-hops
« on: April 24, 2015, 02:10:42 PM »
Since I use cheap 05 for most of my clean hoppy American styles I don't worry about saving the cake so I simply wait for fermentation to complete, dry hop in primary, cold crash for a few days after and keg. Works well with no discernible loss of aroma.

In certain cases or just for the hell of it I will also dry hop in the keg but not very often. I've also found that using a lot of late addition and steeping hops really helps retain a lot of the hop aroma profile and have actually been able to reduce some of the dry hop quantity as a result. For example, I have found in my IPA I like 2oz at flame out with a 20 minute whirlpool/steep and 3oz of dry hop vs the 5oz of dry hop I used to do for 5 days in a 5 gallon batch. YMMV :)

Everything you said is pretty much exactly what I have found to work best for me. I have only dry hopped in the keg after normal dry hopping when I feel more is needed. I am however considering switching to dry hopping exclusively in the keg...

11
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 24, 2015, 01:22:59 PM »
Here is the complete recipe. This is my second attempt at a lager but as mentioned earlier I am not necessarily using any style guidelines. I am trying to sneak in a bit of hop flavor and aroma but not so much that the wife won't drink it. She won't touch anything close to hoppy...

83% pils
15% vienna
2% melanoidin

14 g Sterling FWH
10 g sterling / 20 g crystal 5 min
10 g sterling / 20 g crystal dry hop

W34/70

1.052
22 IBU
4 SRM

12
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 24, 2015, 12:35:14 PM »
Well I changed my mind at the last minute and decided to go with around:

83% pilsner
15% vienna
2% melanoidin

After thinking about what I wanted from this beer, I though a little more malt complexity might be needed. I think this should do the trick without changing the end product too much. I will have to try a 100% pilsner malt beer soon though...

13
Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 23, 2015, 08:40:29 PM »
I have heard of us05 used successfully down to 50f so I think you will be fine. Pitch a lot of healthy yeast and maybe expect it to take longer to finish.

14
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 01:28:42 PM »
I like mine crisp and dry. 5.25pH, 100% Pils malt, ~38 to 40 IBU, get the sulfate to 65 to 80 ppm. That makes it more Northern Germany in character, like Jever.

same camp here Jeff. I just started lagering a pils with this exact mash , water and ph profile, around 40ish IBU and FG was 1.009. its just tastes more refreshing to me.

oops my bad. read 100% pills and assumed pils  ;D   looks like you are on track for a great beer.
I am not brewing a pils which is why I am calling it a plain 'lager'. Shooting for about 22 IBUs with sterling and crystal. Looking for something less bitter and easy drinking for the summer. Kind of like an 'americanized' helles?...

No worries. I never specified. I have not brewed a pils yet but when I do, I definitely plan to shoot for a mash pH closer to 5.2

15
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 09:54:32 AM »
That's more in the helles or dortmunder range if I recall correctly, which is a tasty range for me, as well.  I get the sulfate for the hops in the Northern German style, though.  Some guys use only bittering hops in their helles, with no aroma or flameout addition at all.

Yeah I am not really shooting for any particular style. I am doing FWH with sterling then sterling/crystal at 5 min and sterling/crystal dry hop. Trying to get a bit of hop flavor and aroma with soft bitterness.

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