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Messages - goschman

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226
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 09:54:10 AM »
Here is one of my favorite summer beer recipes, that I first brewed 12 years ago.

5 lbs. pils malt
3 lbs. rye malt
2.5 lbs. wheat malt

Multi-step mash. 105°F for 30 minutes, 140°F for 30 minutes, 152°F for 60 minutes. Batch sparged.

1.75 oz. Tettnanger (4.5%) 60 minutes
0.5 oz. Tettnanger 15 minutes

Wyeast 1338 European Ale

OG 1.055, FG 1.017

Damn that looks good! Never used 1338...

227
General Homebrew Discussion / Re: Conan vs Chico Experiment
« on: May 13, 2015, 08:59:17 AM »
Interesting. I have heard so much about heady topper but can't get it.

I use US05 for a lot of APA/IPA type beers. I do like it for my purposes but have been looking for something that adds just a bit of something without getting in the way of the hops. I have been experimenting more with malts in these styles and tend to go a bit overboard and cover up the hops more than I should...

228
The Pub / Re: Brew Dogs
« on: May 13, 2015, 08:22:14 AM »
Man I can't imagine enjoying most of the beers that they brew on that show...especially the anti-Reinheitsgebot beer that used cucumber juice instead of water that they brewed with Greg Koch. I find the show entertaining but only because I love beer so much.
I've actually tried one of them (the NOLA zombie beer).  It was drinkable in small amounts, but not something I'd want a pint of.  The show is pretty much pure entertainment, and it's a fun experience.  There's a lot that goes on that gets cut, though.  I know the beer that I tried was not the one they brewed onscreen.  They had major issues with the water filtration system, so they wound up just brewing the batch they served on the brewery pilot system.

I kind of assumed that the beers that they serve are not actually the beers that they show them brewing. Their carelessness especially when it comes to chilling the wort seems like it could cause major issues in the beers. On more than one occasion I have seen them pitch yeast into wort that is still steaming.

They don't seem to measure ingredients either and just do it by 'feel' especially with hops, spices, etc. I don't really care but it kind of sends the message that you can just throw a bunch of crap together and make a great beer.

If they focused a bit more on recipe formulation and the technical things I would like it a lot more but then it would turn off the average viewer who just wants to see them crack jokes.

229
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 07:49:53 AM »
For the Kolsch, someone here recommended using a noble hop addition at first wort only which has worked well for me. I would shoot for around 20 IBUs. The only issue is if you use really low alpha hops you have to use a lot more which can lead to a grassy flavor in my opinion.

The warmer you go with WLP029, the more fruity character you will get in my experience. My first Kolsch was fermented around 65F and had a fruity, white grape character that was enjoyable. The Kolsch that I just kicked was fermented at 60F and was very clean and lager like.

The simple grain bill looks good. I like a little bit of vienna and wheat in mine.

The saison looks good to me as well but that is a very flexible style. You can make the malt bill more complex if you like or keep it simple. Not sure you want any crystal in there but I doubt it would hurt anything at that amount. I like WY3711 and don't have any experience with White Labs saison yeast. The hops look good to me. I am sure others can give you better feedback/advice regarding both beers than I...

230
The Pub / Re: Brew Dogs
« on: May 13, 2015, 06:43:35 AM »
Man I can't imagine enjoying most of the beers that they brew on that show...especially the anti-Reinheitsgebot beer that used cucumber juice instead of water that they brewed with Greg Koch. I find the show entertaining but only because I love beer so much.

231
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 12, 2015, 08:55:58 PM »
I second the kolsch idea. Wlp029 works great at 60F and can give nice lager like results.

232
Kegging and Bottling / Re: Empty Keg Storage
« on: May 12, 2015, 07:44:11 AM »
I only have 1 spare keg to my 4 on tap. When I kill a keg, I pull it out of the fridge and let it sit under pressure until I am ready to refill it. I will clean and sanitize right before filling.

233
Beer Recipes / Re: Golden Black Stout
« on: May 11, 2015, 09:50:05 AM »
That looks much better according to my tastes. If you want a nice smooth mouthfeel, don't be afraid to push the flaked barley up around 10% or swap out for flaked oats.

234
Beer Recipes / Re: Golden Black Stout
« on: May 11, 2015, 08:43:26 AM »
Any beer with over 10% dark roasted malt worries me a bit but that's just me. Personally, I would cut down the chocolate malt and increase the flaked barley.

235
All Grain Brewing / Re: pilsen water profile
« on: May 09, 2015, 08:51:22 PM »
Thanks. I think I will go with the profile I posted before which is 33 ppm of so4 just so I don't need to worry about ro water.

236
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?

237
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.

238
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!

239
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.

240
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.

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