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Messages - gman23

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3331
Beer Recipes / Re: Vienna/Wheat/Pale
« on: March 28, 2013, 10:42:39 PM »
Got ya. I have always done zest additions with 5 min remaining with good results so never thought about changing it. Thanks for the advice.

3332
Beer Recipes / Re: Vienna/Wheat/Pale
« on: March 28, 2013, 03:41:27 PM »
Ok that does seem like a good plan. Now I just need to find time to brew this....

3333
Beer Recipes / Re: Vienna/Wheat/Pale
« on: March 28, 2013, 02:52:52 PM »
Thanks!

So you think I should do a flameout addition and dry hop or just double up the flameout addition?

3334
Ingredients / Re: BLackprinz malt in Brun' Water
« on: March 27, 2013, 10:37:41 PM »
I would mimic the numbers and settings for Carafa III or another similar dehusked darker grain.

3335
Beer Recipes / Vienna/Wheat/Pale
« on: March 27, 2013, 10:11:17 PM »
Going for something between an american wheat and an APA. Thinking about using vienna to change it up a bit...

Rough recipe:
50% Vienna
50% Wheat
14 g Columbus 20 min
21 g Columbus 10 min
21 g Columbus 5 min
28 g orange zest 5 min
28 g Columbus 0 min or dry hop?

OG 1.053
IBU ~35
US05 yeast

Any thoughts?

3336
Beer Recipes / Re: Check my recipe?
« on: March 27, 2013, 04:43:38 PM »
Personally, I would get rid of the crystal 120 and possibly decrease the 80 (by percentage), leaving the honey malt in. I cannot speak to the style so much but I like your where you are going with it.

My last batch was a blonde ale with 6.25% honey malt. The sweetness is just about perfect but keep in mind there was no additional crystal malt in my recipe.

3337
Beer Travel / Re: Small Town Brewpubs
« on: March 21, 2013, 04:16:43 AM »
There were a few good brewpubs that we visited in Astoria, OR last year before NHC.  The town isn't 200 people, but it was small and seems like it would have seasonal tourism.

Fort George is a great brewery in Astoria.

I would maybe look into breweries in ouray, silverton, and telluride, Colorado. They are all pretty small towns with a lot of tourism. Colorado boy is in ridgeway which has a population of 900. I haven't been there yet though

3338
Ingredients / Re: Chocolate in a porter?
« on: March 20, 2013, 08:57:27 PM »
I had a bad experience a long time ago when adding cocoa powder at the end of the boil however I must have used the wrong type or something. I boiled a mixture of water, baking dark cocoa powder, corn sugar, and honey then added to the end of the boil. By the time the beer was ready it was extremely bitter and undrinkable. I don't think it was an infection. I have been wanting to try this again

I think I used Hershey's dark cocoa baking powder...

3339
Beer Recipes / Re: Rough Draft
« on: March 20, 2013, 08:45:33 PM »
I guess it all depends on what you are going for. I like my IPAs more balanced so I may not be the best person to ask. I think your grain bill looks great.

With a pale ale I might forgo a standard bittering addition but I would leave it in for an IPA. I have received advice in the past to bitter with enough hops to achieve 50% of your desired IBUs then use the rest within 10 minutes remaining in the boil + dry hop. This method works very well for me.

I think if you state what your goal is someone will be able provide better feedback.



3340
Beer Recipes / Re: Rough Draft
« on: March 20, 2013, 07:14:07 PM »
I personally like my IBU:OG to be near 1.0 for IPAs but that is personal preference obviously. Columbus can be pretty pungent so this would likely be to overpowering for my tastes

3341
Ingredients / Re: Hop to complement Citra?
« on: March 14, 2013, 06:36:35 PM »
I agree with most of the sentiments here. I do an IPA that bitters with columbus then switches off between Simcoe and Citra for flavor/aroma additoins...very nice.

I would assume Amarillo and Centennial would be great as well as mentioned above.

3342
Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: March 08, 2013, 12:17:03 AM »
I still haven't figured out the right amount of ginger after using freshly grated root twice. I used a full oz with 5 min remaining and 1/2 oz with 5 min remaining. Next time, I plan to use about 4-7 g. From what I understand, the ground stuff should be a lot more potent. Is the dried stuff you got ground as well? I have seen saison recipes with 4 g of fresh ginger root with good reviews so that might be a good starting point. Using 1/2 oz of ground (if that is what it is) may be like using 2 oz or more of fresh.

3343
All Grain Brewing / Re: low OG / light bodied beer and hops?
« on: March 06, 2013, 06:17:56 PM »
Great...that is good to know. I plan to probably use some cascade, centennial, and amarillo as well. I am more curious than anything as I try to decide what to brew next. I would probably forgo a 60 min addition for FWH in this circumstance.

3344
All Grain Brewing / Re: low OG / light bodied beer and hops?
« on: March 06, 2013, 06:06:06 PM »
Thanks. I forgot that I have done an all citra wheat that I did a very small bittering addition then used the rest for flavor/aroma. That one was about 25 IBUs...

I guess my worry is using more aggressive hops like Columbus with such a light beer. I guess I just need to be careful. I think I will do a normal bittering addition but keep it at or below 50% of the total IBUs.

3345
All Grain Brewing / low OG / light bodied beer and hops?
« on: March 06, 2013, 05:32:56 PM »
I am considering doing what I would call an American Wheat Pale Ale. My question is if the OG is below 1.050 with light body and color, how careful should I be with the hops? I don't want a hop bomb but a nice hop presence that doesn't overpower the beer.

I was thinking about hopping up to about 30 IBUs since I would assume the hop character won't have much to hide behind. Also thinking about dry hopping with Columbus but don't want to overdo it. Maybe just us 1/2 oz?

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