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Messages - goschman

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181
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 08:08:15 PM »

I would keep it low for a PU or Czech style lager for a round bitterness that does not linger long. For a Dry German Pils I target 70-90 ppm SO4. They both use noble hops.
[/quote]
How low is low?

182
Beer Recipes / Re: Best Red X and rye?
« on: May 08, 2015, 01:44:09 PM »
thanks. It looks like entering it at 15 SRM as crystal malt does the trick for my purposes.

183
Beer Recipes / Re: Best Red X and rye?
« on: May 08, 2015, 01:39:59 PM »
FWIW, I brewed a beer that was 50% red x (along with a variety of other malts) and it turned out very dark although the calculated SRM was 16. From my estimations it was probably about 20 SRM. For the next batch, I swapped out the red x for munich 10L and my beer was much lighter and actually red; probably much closer to the 16 SRM I was originally shooting for. I think Best has it rated for 12L but I found it to be closer to 15L which I saw somewhere else as well...

I realize this doesn't apply to the 100% red X shooting for 1.050 scenario but I found the color comparison with Munich 10L interesting. I would like to try to brew a 100% Red X beer at some point now knowing its recommended usage.

Ken, how did you enter this into Bru'n Water? I remember something about it being funky to where you had to change the color rating or add it as crystal malt to get your pH right.

i didnt adjust in brunwater because i didnt know t was going to happen. i just made making soda additions after 10 minutes to bring PH up from 5.18 to 5.4

Any recommendations on how to enter it? That beer looks nice by the way!

184
Beer Recipes / Re: Best Red X and rye?
« on: May 08, 2015, 12:24:26 PM »
FWIW, I brewed a beer that was 50% red x (along with a variety of other malts) and it turned out very dark although the calculated SRM was 16. From my estimations it was probably about 20 SRM. For the next batch, I swapped out the red x for munich 10L and my beer was much lighter and actually red; probably much closer to the 16 SRM I was originally shooting for. I think Best has it rated for 12L but I found it to be closer to 15L which I saw somewhere else as well...

I realize this doesn't apply to the 100% red X shooting for 1.050 scenario but I found the color comparison with Munich 10L interesting. I would like to try to brew a 100% Red X beer at some point now knowing its recommended usage.

Ken, how did you enter this into Bru'n Water? I remember something about it being funky to where you had to change the color rating or add it as crystal malt to get your pH right.

185
Beer Recipes / Re: Best Red X and rye?
« on: May 08, 2015, 10:12:19 AM »
I think it sounds good. If it were me, I would keep it simple and stick with the 2 malts or possibly throw in a small amount of carared or something. The couple of times that I have used Red X, I thought it was similar to munich in the malty category.

186
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 09:50:30 AM »
Thanks for chiming in Martin. I think I have a good idea of what direction to go now...hopefully. I think I can get away with a small CaCl addition to make a finished profile of:

Ca -28
Mg - 7
Na - 14
SO4 - 33
Cl - 26

kind of minimalist here but I think I may as well give it a go. Normally I am pushing Ca, SO4, and Cl all above 50 ppm so I like the idea of switching it up even if it isn't 'correct'. Could give me a good comparison with my lager that basically followed the 'yellow balanced' profile.

187
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 09:06:20 AM »
Thanks guys. I only understand the basics of water treatment right now and can get easily confused...haha. I am glad that I have not used a city profile like I almost did for my alt. 'Amber bitter' worked well.

188
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 08:33:51 AM »
No, you want a flavor/color profile, not a city profile.  You have no idea if the city profile is accurate or if they do anything to the city water before brewing with it.  I've found I get much better results by specifying the color of the beer and flavor profile.

Okay well isn't something like Urquell use very soft water with minimal mineral content? Do you maybe have a profile that would be better suited for this? I have never used a city profile but it seemed appropriate here.

That's the rumor, but how do you know?  How do you know the city profile in the software is what the water is like now?  How do you know the brewery doesn't treat the water?  Believe me, use Bru'nwater and use color/flavor, not city.

Sorry just looking for help. I obviously don't know much. I will avoid the rumors and change the direction...

189
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 08:29:51 AM »
I went 5.3 or 5.35 on my last BoPils.  A little lower pH gives a nice crispness to lagers.

Gotcha. Urquell doesn't come across as very crisp to me however I am not necessarily looking to clone it. I have a light lager fermenting now that I think I went with a mash pH of 5.35

190
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 08:28:07 AM »
No, you want a flavor/color profile, not a city profile.  You have no idea if the city profile is accurate or if they do anything to the city water before brewing with it.  I've found I get much better results by specifying the color of the beer and flavor profile.

Okay well doesn't something like Urquell use very soft water with minimal mineral content? Do you maybe have a profile that would be better suited for this? I have never used a city profile but it seemed appropriate here.

191
All Grain Brewing / pilsen water profile
« on: May 08, 2015, 08:18:44 AM »
I was drinking some Urquell last night and thought about giving it a shot. I assume the pilsen water profile is what I want, correct? I can cut my water with 75% RO to get there. What is a good mash pH for this style? Thinking 5.45 or so

192
Beer Recipes / Re: Czech Dark Lager
« on: May 08, 2015, 06:44:53 AM »
This is high on my list of styles I've never made that I want to brew, probably pitch some 800 slurry. Sounds great!
Yeah, I was on a Munich Dunkel kick for awhile but this Czech Dark Lager style sounds really good. I have a Red X lager planned this weekend but I may have to hold off and brew this.

Sounds delish! I have my 2nd lager finishing up now which I am very excited about. My first was a schwarzbier which turned out amazingly good. I may have to hold off on more lagers until the Fall with warmer temps coming. Not sure my converted son of fermentation will perform as well as it needs to for lagers.

193
Beer Recipes / Re: Czech Dark Lager
« on: May 08, 2015, 06:39:53 AM »
I would like to try something like this soon as well. I assume the saaz hops are pretty key to this style. Out of curiosity are there any possible substitutes or would I be better off brewing a normal dunkel?

194
Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 11:01:03 AM »
I think a lot of people will say it depends on what style you are brewing. I brew mostly american and german styles. I use German pilsner malt in all of my beers now and munich along with it in a good portion. I have pretty much stopped using domestic two row.

195
Ingredients / Re: low alpha noble hops
« on: May 07, 2015, 08:46:19 AM »
I've got some 2014 Spalt on the way from Yakima Valley...we'll see where they end up.

I seem to like the character of bittering with these hops but not to the effect of having to use too much. For my kolsch I ended up using like 1.5 oz of Tettnang with the remainder Northern Brewer to get to the IBU figure I was looking for. I liked the result but can't image using more.

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