Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - goschman

Pages: 1 ... 16 17 [18] 19 20 ... 41
256
General Homebrew Discussion / Re: hop stand vs. flame out addition
« on: November 07, 2013, 12:20:03 PM »
I vote for 4) FWH, flameout, dryhop!  Why not start the hopstand at flameout?

I have read that certain volatile hop compounds will boil off at temps as low as 150F. Apparently by adding below certain temps those compounds are more likely to stick around and impact the beer with more intense flavor and aroma. This is just how I understand it from very limited research.

257
General Homebrew Discussion / hop stand vs. flame out addition
« on: November 07, 2013, 11:35:49 AM »
Hi All-

I am formulating a pale ale recipe. I have never tried a hopstand but have been interested in trying it out. By "hopstand", I mean a hop addition after the wort has cooled below 170F or so.

I plan to do a FWH, 20 min, and either a 5 min, flameout, or hopstand addition. I will be dry hopping as well. My question is if I had to choose one of the 3 late additions which would you recommend? I will be keeping my IBUs around 35 and am going for light bitternes with good hop flavor and aroma. I assume many would recommend doing all 3 but I am curious about the impact of each separate addition.

So if you could only choose one which would you choose?
1.) FWH, 20, 5, dry hop
2.) FWH, 20, Flame Out, dry hop
3.) FWH, 20, hopstand, dry hop

The plan right now is to FWH with Bravo, use an equal amount of Cascade, Centennial, Amarillo for the last 2 additions and possibly dry hop with Simcoe.

258
All Grain Brewing / Re: First "big" beer
« on: November 06, 2013, 11:52:59 AM »
14 lbs of marris otter
1 lb biscut
1 lb of crystal 60
1 lb of chocolate malt
1 lb of special b
1/4 lb of black patent
1/4 lb of roasted barley
using Belgium abbey 2

Not  good yeast choice for an RIS.  it will make it taste like a Belgian beer, not RIS.  You've also got quite a bit of crystal in there.  Personally, I don't see how you're gonna hit close to 10% with that grist.

Out of curiousity, is 5.4% crystal malt really too much for this?

259
All Grain Brewing / Re: First "big" beer
« on: November 06, 2013, 10:23:03 AM »
What style of beer are you brewing? It may be helpful to mash low and add a small % of basic table sugar to ensure your FG isn't too high. Plan for 5-10% lower efficiency if not more...

260
Ingredients / Re: oat malt
« on: November 05, 2013, 12:08:12 PM »
Just found this link to a 100% oat malt beer

http://ryanbrews.blogspot.com/2009/12/100-oat-malt-mt-rainier-hops-smash-beer.html

I found it very helpful although I definitely will not be using 100% oat malt. From the review, it seems to add a very grainy character to the beer.

261
Ingredients / Re: oat malt
« on: November 05, 2013, 10:34:58 AM »
I'm curious what the O/P was looking for from the oats originally? A particular flavor or other characteristic? Just an experiment to see what would happen? Just wondering what drove the question in the first palce. Thanks,

Kind of an experiment. I use flaked oats quite often though in small quantities...I am not sure why. I think I like the affect it has on mouthfeel since I brew a lot of light bodied/dry beers. The guy at the LHBS has noticed that I use flaked oats a lot and has been suggesting Simpson's golden naked oats noting that they influence more of the flavor and less of the mouthfeel. They also have oat malt which I have never seen or heard much about.

I have been wanting to rework my pale ale so I thought this would be a good opportunity to mess around a bit and do something different. Most of my beers are a bit off the wall and few follow convention so what the hell. Ft George in Astoria, OR brews an OPA which I liked. That gave me even more reason to try it. Theirs uses 15% flaked oats...


262
Ingredients / Re: oat malt
« on: November 05, 2013, 09:57:41 AM »
Be aware that Michael Lewis wrote about oats in his book on Stout. His findings were not favorable. He said the flavor was not pleasant at the level they used (I don't recall what the % was).

Yeah I have decided to back down my quantities considerably. I think I am going to use a pound of each type which would end up being around 25% of the total grain bill. My original plan was about 45%. I think this will be my next batch but I am not sure when I will get around to it.

263
Ingredients / Re: oat malt
« on: November 01, 2013, 03:59:26 PM »
I'd be afraid of the mash turning to glue. Even if it tastes good, I can't imagine a 100% oat beer having an enjoyable mouthfeel.

I was planning to use 55% two row. I am now considering upping that to 70% and splitting the remaining 30% between the flaked oats, golden naked oats, & oat malt.

264
Ingredients / Re: oat malt
« on: November 01, 2013, 10:56:16 AM »
Just got a reply that they use 15% flaked oats in their pale. Seems that I should scale everything back substantially...

265
Beer Recipes / Re: Black Ale input
« on: November 01, 2013, 10:53:11 AM »
Not sure you'll get much character from 5% oats.

+1 - I'd either dump the oats and go the faux Schwarzbier route, or up them and go for a low-roast oatmeal stout. I'd also recommend maybe 10-20% Munich to fill out the flavor a bit since the roast isn't going to be enough to carry it on its own.

If the style works you can call it a "No-bust Porter", maybe?

The wort is currently chilling so too late to make any changes. Brew session went pretty well and it looks like I missed my gravity by 1 point under.

The original "pseudo Schwarz" that I did used pilsner and munich for the base malts. I simplified at some point and just went with pale ale malt though your advice to add munich seems more than appropriate. I will have to see how this batch turns out and adjust accordingly.

266
Ingredients / Re: oat malt
« on: November 01, 2013, 10:49:34 AM »
I reached out to a brewery that brews an "OPA" although I think they only use flaked oats. I inquired about what % of oats they used to get a better idea. Hopefully they respond.

267
Ingredients / oat malt
« on: October 31, 2013, 03:44:01 PM »
I have been thinking about brewing an Oat pale ale for some time and may actually get around to doing it after my next batch. I am planning on using rolled oats, Simpson golden naked oats, and oat malt to make up about 50% of the total grist.

From what I understand the naked oats are basically a crystal oat malt. The dude at the LHBS told me that oat malt can be used as a base malt. Is this true? Does anyone have any experience with plain oat malt?

I plan on using about 50% two row but am curious about the DP of oat malt and the max % I could comfortably use.

268
Beer Recipes / Re: Black Ale input
« on: October 31, 2013, 03:39:38 PM »
Schwartzporter! Brilliant!

Haha nice! Just picked up the grains. The didn't have Carafa III so I subbed Midnight Wheat. I decided to leave the oats for no real reason. It is closer to 7% of the grist. I have made some considerable changes already. Depending on how this version turns out, I may just remove the oats altogether.

269
Beer Recipes / Re: Black Ale input
« on: October 31, 2013, 01:08:48 PM »
If you're going for a robust porter with less roastiness, it looks good! Not sure you'll get much character from 5% oats.

Yes you are probably right about the oats. Not sure why but I have got into the habit of adding them into a lot of my recipes. I should probably either increase the amount or remove them.

This recipe has slowly developed from a traditional Schwarzbier that I decided to use ale yeast on...

270
Beer Recipes / Black Ale input
« on: October 31, 2013, 11:35:47 AM »
I don't have the recipe with me but it is close to the following:

75% NW pale ale malt
10% crystal 60
5% flaked oats
5% pale chocolate (added at end of mash before collecting first runnings)
5% carafa III/midnight wheat (added at end of mash before collecting first runnings)

Bitter with Magnum to ~30 IBUs
OG ~1.054
SRM ~31
US05 yeast

I call it a "black ale" since I don't think it accurately fits into other categories although I used Robust Porter style guidelines to build it. I am going for something relatively clean with little roasted qualities for a darker beer. I have done other versions of this beer with a significant portion of special roast. I removed it because it seems to add a tangy character that I don't care for.

Any thoughts/input?

Pages: 1 ... 16 17 [18] 19 20 ... 41