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Messages - goschman

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166
General Homebrew Discussion / Re: SRM for Irish Red
« on: December 02, 2015, 10:06:32 AM »
My LHBS only carries Crisp Roasted Barley 500-600L

That big a variation is what makes it tough to know how much to use. 100 lovibond difference is huge. I'd use something like Blackprinz (500L) or Midnight Wheat (550L) which have a more consistent L rating. Just add it into your software until you hit 13 SRM.

Right. The variation is all over the board depending on where you look. I have actually seen ranges from below 475L to 625L Considering the small amount, the lower ends of the ranges gets me 12.8 and the higher gets me 14.1 so we're not talking about a crazy difference.

I do want that ever so slight roast so I don't think BP or MW will give me what I want. If I am strictly worried about color, I could just remove the roasted malt and adjust with some darker crystal.


Yeah, I didn't think about the slight roast for Irish red, I was just thinking in terms of dialing in the color accurately. My bad.

It's all good. I appreciate all input. I am overthinking this as usual. It seems best to just stick with what I got and see where I end up. If there are future batches, I can adjust accordingly.

167
General Homebrew Discussion / Re: SRM for Irish Red
« on: December 02, 2015, 09:56:15 AM »
My LHBS only carries Crisp Roasted Barley 500-600L

That big a variation is what makes it tough to know how much to use. 100 lovibond difference is huge. I'd use something like Blackprinz (500L) or Midnight Wheat (550L) which have a more consistent L rating. Just add it into your software until you hit 13 SRM.

Right. The variation is all over the board depending on where you look. I have actually seen ranges from below 475L to 625L Considering the small amount, the lower ends of the ranges gets me 12.8 and the higher gets me 14.1 so we're not talking about a crazy difference.

I do want that ever so slight roast so I don't think BP or MW will give me what I want. If I am strictly worried about color, I could just remove the roasted malt and adjust with some darker crystal.

168
General Homebrew Discussion / Re: SRM for Irish Red
« on: December 02, 2015, 08:48:04 AM »
I am thinking of roasted barley to keep that part of it more traditional and get just a touch of that roasted dryness. Since this will be my first attempt, I suppose I can just see where it ends up at and adjust future batches.

I have been brewing a lot of German styles lately and having a lot of success using carafa for color adjustment. My altbier which is calculated at 12 SRM has a decent reddish hue so hopefully 12-13 should keep me pretty close. I think even if it ends up too dark if it has good clarity it will look nice. 

169
General Homebrew Discussion / Re: SRM for Irish Red
« on: December 02, 2015, 07:35:40 AM »
Thanks guys. My LHBS only carries Crisp Roasted Barley 500-600L which is fine but it will get dark in a hurry. Do you use roasted barley and if so, how much per 5 gallons?


170
Beer Recipes / Re: first irish red
« on: December 01, 2015, 08:43:38 PM »
Getting closer to brewing this guy. Some slight American twists with the hops but getting closer.

9.5 lbs golden promise
12 oz crisp 45L
2 oz crisp 500L roasted barley

Magnum & palisade bittering
Palisade 20 min

1.050
23 IBU

156F mash
Amber malty water profile

US05

171
General Homebrew Discussion / Re: SRM for Irish Red
« on: December 01, 2015, 05:39:58 PM »
I have a hard time getting that nice red color and not going overboard and ending up more rusty brown. I usually shoot for about 13 SRM.

So shooting for 13 works for you or that makes it too dark?

After looking at mine, it is 12.9 with 2 oz of Crisp Roasted Barley

172
General Homebrew Discussion / SRM for Irish Red
« on: December 01, 2015, 03:38:08 PM »
I see the range in the new guidelines is 9-14 SRM. My the recipe that I am working on is estimated for about 12 SRM but I feel that will not be dark enough. What figure is going to get me closest to 'red' or what you look for in an Irish red?

173
Beer Recipes / Re: brown ale recipe
« on: November 30, 2015, 08:59:38 PM »
This is just finishing carbing up and is tasting good. I had some fermentation issues as discussed in another thread. Overall it seems to be pretty much what I was going for except it is less malty than expected. It definitely tastes in between a Munich dunkel and a brown ale. To me it is less malty than a dunkel and less roasty than most browns. It's too early for a final judgment but some dark munich malt seems needed to get me closer to what I want.

174
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 30, 2015, 11:51:14 AM »
Having judged that category at the Nationals for a couple of years, I recommend that you offer only the minimum information on the beer. For example, offer only Porter unless its quite obvious that it presents other characteristics of a porter substyle. Offer only those spices or other flavors that are clearly evident to most drinkers. Don't say its a vanilla robust porter because you added vanilla to the beer, only say it if its still plainly apparent.

Thanks. It's a 'big beer' competition so only certain categories are open to enter in which excludes other porters. I think I am just going with 12C. Baltic Porter.

175
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: November 30, 2015, 11:35:45 AM »
So I have to drop off this entry by Saturday. After a couple more tastings, I think I have decided to enter it as a Baltic Porter straight up. I don't think the spices are noticeable enough especially if you don't know they are there. There is a lot of complexity but nothing you specifically attribute to the spices. I did a side by side with a commercial version at some point and they were very similar.

I gave my brother a sample and he made no mention of spices. The next day I asked if they recalled any spice flavor and he couldn't.

The trick here is a judge will pick up on things I don't. I guess I just have to trust my judgement and hope I don't get burned by misentering once again. Thanks for the help.

176
Equipment and Software / Re: perlick 630ss
« on: November 30, 2015, 11:19:19 AM »
I don't think you will find them much cheaper. I'm pretty unimpressed with most of the sales honestly.

Yeah I just am not in a rush. My faucets actually pour pretty well other than getting stuck ever once in a while. Having 1 Perlick and 3 of my current ones will just make them feel bad. 

177
Equipment and Software / Re: perlick 630ss
« on: November 30, 2015, 10:50:35 AM »
Eh I think I will wait. Thanks!

178
Equipment and Software / perlick 630ss
« on: November 30, 2015, 10:10:04 AM »
Is this a good deal?

http://www.homebrewing.org/Perlick-Stainless-Steel-630ss-Perl-Faucet_p_4606.html

Time to start replacing the taps one at a time....


179
Beer Recipes / Re: Who makes "clean" pale ales?
« on: November 28, 2015, 09:03:43 PM »
My current stock of Crystal is 2.2% AA. Only good for late additions.

Yep. Mine that arrived today are 2.5%. They go in at the end of the boil and dry hop for a pale lager.

180
Yeast and Fermentation / Re: lack of attenuation...here we go again...
« on: November 28, 2015, 09:00:25 PM »
Kegged the beer today. FG after adding sugar was 1.018 so that make me feel a little bit better. Considering the high FG and Munich malt base, the sample tasted sort of thin and watery.

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