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Messages - goschman

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181
Beer Recipes / Re: asian inpsired rice lager
« on: April 12, 2016, 05:12:18 PM »


Here she is. Very happy about how this turned out. The sake and the tea both come through a lot more than I expected but not too much by any means. The tea adds a nice herbal, fruity character that is accented by the sake which is also contributing to a creamy sort of mouthfeel like what you would expect from flaked oats. I am glad that I chose this particular tea because I could have really messed it up with what I was originally going to choose. Not sure how often I will brew this but I could definitely see doing it from time to time.

182
Beer Recipes / Re: Germerican Pale
« on: April 12, 2016, 02:40:47 PM »
I think what you have is good unless you feel like that much sulfate is giving you too much of a minerally flavor.

Cool. It has worked well in the past. My last attempt had 217 ppm sulfate but had a grain bill of 70% pilsner and 30% munich. I have noticed the mineral flavor in a bad way so I suppose I shouldn't change anything unless I need to.

183
Beer Recipes / Re: Germerican Pale
« on: April 12, 2016, 01:53:59 PM »
IMO, I'd stick with the more assertive use of sulfate in the water profile. I've tinkered with equal SO4:Cl ratios or even higher Cl. It works for some APAs but with a nearly all Vienna beer, I'd shy away from a low SO4:Cl ratio as I think it'll come off as being perceived as a bit sweet (unless that's what you're after).

Thanks for the input. What SO4:Cl would you recommend?

I don't use crystal malts very often in the majority of my beers. I decided to go with a bit here just to add a little more sweetness.

184
Beer Recipes / Re: Germerican Pale
« on: April 12, 2016, 01:34:32 PM »
Any recommendation on water profile? I have been using the 'pale ale' profile with about 217 ppm of SO4. It seems that some around here have been backing of their sulfate amounts in hoppy beers.

Right now, I am looking at:
Ca - 114
Mg - 7
Na - 14
SO4 - 200
Cl - 55

mash pH 5.38

185
General Homebrew Discussion / Re: Split batch different dry hops
« on: April 12, 2016, 01:25:52 PM »
For hopstands, I have had varying results (likely due to my own procedural mistakes) and don't like that it makes my brew session longer. I am considering just increasing my dry hop amounts and forgoing the hopstand completely.

186
Beer Recipes / Re: Hoppy IPA question
« on: April 12, 2016, 08:39:58 AM »
I think the main advice you are going to get is to use more hops. For comparison you have 5 oz of hops here and I use 5.5 oz for a pale ale. I rarely brew IPAs because of the amount of hops they need. I would add at least an ounce of hops at the end of the boil and another at dry hop.

A lot of people seem to like getting all of their IBUs from the bittering addition and using the rest of the hops at flameout/hop stand/whirlpool and dry hop. You could have better success with doing this and then using 4 oz of hops at the end of the boil and 4 oz dry hop...

Also, if you are looking for a 'fruity' IPA you may want to experiment with some of the newer hop varieties. What you have looks like it may be more citrusy which is what I prefer

187
Beer Recipes / Germerican Pale
« on: April 12, 2016, 06:48:40 AM »
Brewing this guy on Friday. I will be kegging a Kolsch in a couple of days so I thought I would use that yeast instead of the K97 which I have used for the past couple iterations. I think the grain bill is a keeper after experimenting with different combinations of pilsner, vienna, munich, and caramunich. The Cascade has become a constant as well. Just trying to find that second hop to fit. So far the best version had the same hop schedule with centennial and palisade in place of the sterling. Feedback?

95.7% Schill Vienna
4.3% Weyermann Carahell

1 oz Sterling and Cascade 20 min
1 oz Sterling and Cascade 5 min
1 oz Cascade DH
1/2 oz Sterling DH

WY2565

1.057
~50 IBU

188
Beer Recipes / Re: Hoppy American Wheat recipe help
« on: April 11, 2016, 10:08:21 AM »
Wheat pale ale is a good description. I have thought about decreasing the IBU to 25. 

Doubling the late additions? This a 3G batch. I could do that. I don't go hoppy too often so I am not that sure about the quantities needed.

Sorry didn't realize it was a 3 gallon batch. Maybe increase the amounts by 50% or so?

189
Beer Recipes / Re: Hoppy American Wheat recipe help
« on: April 11, 2016, 09:59:35 AM »
Personally I would decrease the bittering addition and at least double your late/dry hop additions. I guess it depends on your goals though. Are basically looking to brew a wheat pale ale?

190
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 01:34:08 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.

My experience is somewhat similar to yours however I have found the sweetness to decrease considerably after a few weeks. My friend did a red IPA with it and had the same experience.

Very interesting!  I may go 100% next time.

I think next time I use it I am going to go pretty much the same route you did. 50/50 pils/red x with a bit of roasted grain to make up color. Sorry to go off topic...

191
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 12:37:13 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.

My experience is somewhat similar to yours however I have found the sweetness to decrease considerably after a few weeks. My friend did a red IPA with it and had the same experience.

192
General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 08, 2016, 10:48:18 AM »
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.
I'm thinking no adjunct, 1.050 from Bestmalz Pils, about 25 IBUs from Crystal, around 2.7 volumes. Would that qualify?

My pale lager is very similar to this idea. 85% Pils, 13% Vienna, 2% Melanoidin with 25 IBUs from sterling and crystal

193
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 09:19:05 AM »
I like it. I was drinking my 100% red x lager last night and noticed a cherry like flavor for the first time. I don't get any tartness but I get an interesting mix of flavors including light toffee and caramel.

194
Beer Travel / Re: New Orleans
« on: April 06, 2016, 02:57:31 PM »
I have centered trips around beer in the past which is definitely not going to be the case this time. I just want to make sure that I don't miss a good spot if I am near it. I want to try as much traditional local food and drink as possible...

195
Yeast and Fermentation / Re: Confessions of a Yeast Abuser
« on: April 06, 2016, 02:35:28 PM »
I abust yeast regularly and love my results. It's the only thing that I pretty much ignore advice on for the types of beers I brew. Very surprised that my lager yeast abuse has created such fine beers IMHO...

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