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Messages - goschman

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3331
Ingredients / Re: spices for Holiday Ale?
« on: October 23, 2012, 10:13:49 PM »

Also thinking about adding sweet orange peel. Can I do this by litteraly peeling an orange and using the skin? I thought it was not good to include the pith from the orange on the inside of the peel.

My preference is to use a sharp carrot/potato peeler or a a microplane to get just the zest.

My buddy actually just suggested the same thing. He also said to put in the over at 250 until all the moisture is gone. Not sure what the benefit of that is...

3332
Beer Recipes / basic amber ale recipe help
« on: October 23, 2012, 09:42:25 PM »
So I have never brewed an Amber Ale for some reason. I was given some homegrown pumpkins recently so I decide to do a pumpkin ale with a pretty simple Amber as the base. I am going for something reasonably light colored and sweet. I will only be using bittering hops due the "pumpkin/spices" aspect of the beer. I am going lighter on the spices than usual as well due to the lighter nature of this beer.

The basic recipe is:
77% two row
13% crystal
5% honey malt
5% flaked oats
bitter to ~27 IBUs with Nugget

Estimates
OG 1.054
IBUs 27
SRM 12.5

I know the oats probably aren't normal which is fine by me. I was going to decrease some of the crystal and add a small amount of pale chocoloate for mostly for color. I am trying to avoid any dark/roasted character in this beer. My other thought is possibly subbing some of the two row for munich. Any thoughts on the grain bill? I am trying to keep it relatively simple which is why am debating on whether or not to add the pale chocolate or munich.

3333
Ingredients / Re: spices for Holiday Ale?
« on: October 23, 2012, 08:08:44 PM »
Remember that a little clove goes a long way.  ;)

Yep...gonna use a small amount...1/4 tsp ground
other amounts will be
cinammon - 1 tsp
ginger - 1/2 tsp
nutmeg - 1/4 tsp

I decreased the amounts from what I would normally use  by almost half to get more of a subtle flavor that is not overpowering

3334
Ingredients / Re: spices for Holiday Ale?
« on: October 23, 2012, 07:27:36 PM »
I am planning to use ground cinammon, ginger, cloves, and nutmeg.

Also thinking about adding sweet orange peel. Can I do this by litteraly peeling an orange and using the skin? I thought it was not good to include the pith from the orange on the inside of the peel.

3335
Ingredients / spices for Holiday Ale?
« on: October 23, 2012, 07:00:18 PM »
Can anyone recommend some spices to use for Holiday Ales? I am actually brewing a pumpkin ale but since it is pretty late, I was thinking about adding some additional spices to give it have a "holiday" influence.

I was thinking about using the normal spices for a pumpkin ale and adding some sweet orange peel and maybe some star anise or something. I am doing a pretty light colored amber ale as the base beer with no dark or roasted malts. The goal is to have a pretty subtle spice influence so I am cutting the amount of spices pretty much in half from the pumpkin porter I did last year. Any input?

3336
Beer Recipes / Re: % of Rye Malt in a Pale Ale?
« on: September 19, 2012, 10:34:57 PM »
I am curious as to what your final observations are. I recently did a pale ale with 15% rye. After two weeks in the keg the rye character was prominent. After a couple more weeks it really mellowed out and was barely noticeable by the time the keg was kicked. I ended up liking a more mellow rye character that seemed to add more complexity than anything else.

3337
Ingredients / Re: At what point does one start adjusting hop addions?
« on: August 29, 2012, 11:10:52 PM »
I am sure that others will have better answers than I but I remember reading that bitterness changes are not perceptible under 5 IBUs but this would obviously have a lot to do with the additions.

If you hop one beer to 20 IBUs with only a 60 minute addition and another beer to the same IBUs with only a 10 minute addition they will be very different even though, technically the IBUs are equal. Their bitterness may be equal but all other hop character derived from the beers would be very different.

I am not sure if I completely understand your question so I apologize if my response is lacking...

3338
Beer Recipes / Re: simple american wheat
« on: August 27, 2012, 03:12:53 PM »
Last summer brew although it won't be ready until late September

60% pils
30% white wheat
10% flaked wheat

bitter to ~25 IBUs with Citra at 60, 20, 5
mash at 156* (normally would mash at 152 but have been getting over 86% attenuation)
US05 yeast

any thoughts?

One of the take aways from the presentation by Greg Doss at the NHC was that the max attenuation was achieved at 153F for his experiment.  If you are a member his presentation and graph is up in the members only section.

I am not a member but thanks for the information. I am getting more attenuation than I would like for all of my beers when mashing 152-154 and using US05 so I am gonna start mashing higher in attempt to bring the FG up.

For those saying that I should have at least 40% wheat, wouldn't the flaked wheat contribute?

3339
Yeast and Fermentation / Re: WLP002 VS Fermentis Safale S04
« on: August 24, 2012, 10:51:19 PM »
S-04 has this nasty, bready, fruity flavor that is just not good, in my opinion.  But do what you want, it's your beer!

I heartily agree with both statements!

I used it once and had the same experience....not a fan

3340
Beer Recipes / simple american wheat
« on: August 24, 2012, 08:52:24 PM »
Last summer brew although it won't be ready until late September

60% pils
30% white wheat
10% flaked wheat

bitter to ~25 IBUs with Citra at 60, 20, 5
mash at 156* (normally would mash at 152 but have been getting over 86% attenuation)
US05 yeast

any thoughts?

3341
Beer Recipes / Re: IPA recipe help
« on: August 17, 2012, 09:34:02 PM »
I thought I would provide an update for the hell of it

Kegged the IPA last night after three weeks in the fermenter and the sample tasted terrific. Definitely has a strong pungent hop character that is piney and fruity. This is a redeeming batch after the last IPA attempt

Final numbers
OG - 1.063
FG - 1.009
ABV - 7.05%
IBUs - 72

Bittering addition was 29 g of Columbus and we did equal additions of Simcoe and Citra that totaled 40 g at 10, 5, and Flameout. We did not dry hop which is probably sacreligious but oh well...

As usual, I got more attenuation than desired at about 85%. We dumped this onto a yeast cake of WLP001 from a rye pale ale. Mashed at 154 as normal but will have to start increasing the temp to experiment and hopefully dropping the attenuation figures.

3342
Ingredients / Re: dark malt in saison
« on: August 09, 2012, 03:55:47 PM »
Thanks all. Definitely won't be entering in any comps. I am going mostly for color but a little added character/complexity. The plan is to use WY3711 - French Saison and probably add a bit of coriander. I would like to end up in the 20 SRM range. At this point, I am thinking carafa or midnight wheat. I will check out some of those recipes to get some ideas.

3343
Ingredients / dark malt in saison
« on: August 08, 2012, 11:12:37 PM »
Hey guys. I have been tossing around the idea of doing my first saison soon. I was thinking about making it darker than a tradtional Saison by adding chocolate, midnight wheat, carafa, etc. Any thoughts?

Pils 75%
Munich 10%
Wheat 10%
Dark Malt (chocolate? carafa?) 5%

3344
Beer Recipes / Re: Deschutes Twilight Clone
« on: August 03, 2012, 05:32:58 PM »
Yes there is Tett according to Deschutes. Any idea where it would go? I don't have any experience with that hop. Mainly I just need some direction on ratio of grain and hop schedule. I just looking to get reasonably close...

3345
Beer Recipes / Deschutes Twilight Clone
« on: August 03, 2012, 02:02:01 AM »
Kind of started this in the ingredients section

Roughly thinking
85% two row
10% crystal 30
5% dextrine
Northern Brewer - bittering
Cascade - 30 min
Amarillo - 10 and flameout

OG 1.050
IBUs ~35
Any input? I am not sure if I would actually brew this but I would like to do something similar to Twilight as I enjoy it very much. Definitely one of my favorite Summer seasonals.

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