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Messages - goschman

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256
Ingredients / Re: Coffee, how much and what kind
« on: May 06, 2015, 10:03:54 AM »
Just seeing this with the new responses.  I have brewed a coffee stout once or twice a year for almost 20 years now.  My personal favorite method at this point is adding the grounds at flameout (basically like a whirlpool addition) using a fine mesh nylon hop bag.  I find it gives the best balance of coffee flavor and flavor stability and longevity.  I really like the granularity of using a cold-brewed concentrate (with my Toddy setup), but I've found that the coffee character fades a lot faster using this method.  If I were brewing a batch for a festival where it was going to be consumed quickly, I'd probably go with that, but for around the house, flameout is the way to go for me.

As far as what type of coffee, you need to ask yourself that.  What type of coffee do you like to drink?

When adding at flameout, how long do you steep? Just through chilling?

257
All Grain Brewing / Re: Screwed up my big black IPA
« on: May 05, 2015, 04:22:24 PM »
The only black IPA that I have made had 5% midnight wheat and I don't think I have ever brewed a dark beer with more than 10% roasted malt. Others that have more experience with dark beers may need to chime in here...

258
All Grain Brewing / Re: Screwed up my big black IPA
« on: May 05, 2015, 04:02:12 PM »
16.7% roasted malt seems like way too much to me.

259
Beer Recipes / Re: German themed IPA
« on: May 05, 2015, 07:07:14 AM »
Keep us posted on this one. It's going to be great. I haven't been doing this particular theme but have really been enjoying using all German malts in my APA.

260
Beer Recipes / Re: What's This?
« on: May 01, 2015, 12:10:51 PM »
What is it? Delicious!

Maybe an american brown?

261
Beer Recipes / Re: German themed IPA
« on: May 01, 2015, 09:01:53 AM »
Yum! My only comment is that you may want to keep your sulfate at or above 250 for an IPA.

262
Beer Recipes / Re: German themed IPA
« on: May 01, 2015, 07:25:33 AM »
I think you need some addition at the start of the boil to get some of that more aggressive bitterness that is typical of IPA. While I enjoy the power of FWH and it will add some bitterness I find it is too smooth on its own for some styles where the bitterness is noticeable part of the beer's profile.

But I rarely brew IPAs so take that for what it's worth.

+1. I like to split my hops by weight for FWH and 60 minute addition.

263
Beer Recipes / Re: German themed IPA
« on: May 01, 2015, 06:15:26 AM »
Looks good to me but I would be cautious with the munich as Hoosier mentioned. My current APA is all german malts and has 20% munich. I am surprised at how malty it turned out.

I had a single hopped huell melon IPA yesterday. It seems to be pretty mild.

264
Ingredients / Re: Red X Malt in a Pale Ale
« on: April 28, 2015, 12:48:29 PM »
I think Red X is more like munich malt myself. When using it in high percentages, I would avoid crystal malt but maybe that's just me.

265
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 27, 2015, 07:43:06 AM »
Thanks for the pics. My wheat beer which was causing my concern for such a light SRM rating has clarified and gave me a better idea. Before it clarified, it was murky straw and very ugly. It is now brilliant straw/yellow.

266
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 26, 2015, 04:58:16 PM »
I brewed this today. Everything went great EXCEPT my efficiency was about 10 points less than what I have been getting since I have started treating my water. My mash temp was 152F for 60 min and my mash pH was 5.36. The only thing I can think of is that I got short changed on grain since I didn't weigh it myself or doublecheck the weight. It will still be good just a bit light in the alcohol category...

267
Equipment and Software / Re: 6" or 12" kettle screen?
« on: April 24, 2015, 02:38:05 PM »
I assume the 6" would get clogged easier with hop matter, trub, etc.

268
All Grain Brewing / Re: beating a herd of dead dry-hops
« on: April 24, 2015, 02:10:42 PM »
Since I use cheap 05 for most of my clean hoppy American styles I don't worry about saving the cake so I simply wait for fermentation to complete, dry hop in primary, cold crash for a few days after and keg. Works well with no discernible loss of aroma.

In certain cases or just for the hell of it I will also dry hop in the keg but not very often. I've also found that using a lot of late addition and steeping hops really helps retain a lot of the hop aroma profile and have actually been able to reduce some of the dry hop quantity as a result. For example, I have found in my IPA I like 2oz at flame out with a 20 minute whirlpool/steep and 3oz of dry hop vs the 5oz of dry hop I used to do for 5 days in a 5 gallon batch. YMMV :)

Everything you said is pretty much exactly what I have found to work best for me. I have only dry hopped in the keg after normal dry hopping when I feel more is needed. I am however considering switching to dry hopping exclusively in the keg...

269
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 24, 2015, 01:22:59 PM »
Here is the complete recipe. This is my second attempt at a lager but as mentioned earlier I am not necessarily using any style guidelines. I am trying to sneak in a bit of hop flavor and aroma but not so much that the wife won't drink it. She won't touch anything close to hoppy...

83% pils
15% vienna
2% melanoidin

14 g Sterling FWH
10 g sterling / 20 g crystal 5 min
10 g sterling / 20 g crystal dry hop

W34/70

1.052
22 IBU
4 SRM

270
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 24, 2015, 12:35:14 PM »
Well I changed my mind at the last minute and decided to go with around:

83% pilsner
15% vienna
2% melanoidin

After thinking about what I wanted from this beer, I though a little more malt complexity might be needed. I think this should do the trick without changing the end product too much. I will have to try a 100% pilsner malt beer soon though...

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