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Messages - goschman

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346
Ingredients / pairing american hops with noble hops
« on: October 15, 2015, 08:22:36 AM »
Any recommendations for good pairings of American and Noble hops? When referencing 'American' I am thinking more along the lines of Cascade and Amarillo not Sterling, Crystal, or others that may have some noble characteristics or can be used as subs.

I recently brewed a batch with Spalt @ FWH & 20 minutes and Amarillo @ 5 minutes. The beer still needs some time but has a very interesting hop character where the noble character is very present but is backed by a nice citrusy kick at the end.

347
Beer Recipes / Re: pale ale 3.0
« on: October 15, 2015, 07:32:22 AM »
Brewed this yesterday. Took off with one sachet of expired K97 in less than 16 hours at 62F. My efficiency was horrible hopefully it will still turn out good. I did not have any DME on hand to make up lost gravity points. I may add a bit honey once fermentation slows just to boost ABV a bit.

Thanks for your help Ken! I will let you know how it turns out in a couple weeks. I did use one less oz of hops at the end of the boil but I still think it will be decent.

1 oz Centennial 20 min
1 oz Cascade 20 min
1 oz Palisade 5 min
1 oz Cascade 5 min
1 oz Cascade DH (I may add another oz of Cascade or Palisade)

I am also toying with the idea of adding pureed mandarin oranges in the fermenter after 7 days.

~44 IBU

348
General Homebrew Discussion / Re: Correct Category for a Kottbusser
« on: October 15, 2015, 06:52:15 AM »
Kottbusser is a sour German style much like an Imperial Berliner weisse, yes?  You could just enter as a Berliner weisse, maybe the judges won't notice the extra flavor and alcohol and/or you just might win the category as a result of that anyway.

It's basically a strong wheat beer with some honey, molasses, and oats.

From the site of the brewery which makes the one I have had, the label says honey wheat ale and is 7.1% ABV.

"Once upon a time German beer was only deemed pure if it contained the four orthodox ingredients of brewing: water, barley, hops, and yeast. During this time, an ale known as Köttbusser was outlawed because it contained oats, honey, and molasses. Over the centuries since its prohibition, Köttbusser became a lost brewing style. At Grimm Brothers, we’ve resurrected this refreshing ale with a kiss of hops. You don’t need a magic mirror to know that Snowdrop is the fairest in the land. Recommended by dwarves everywhere!"

349
General Homebrew Discussion / Re: Correct Category for a Kottbusser
« on: October 15, 2015, 06:27:29 AM »
This is a style that I am very interested in after having one commercial example. I would think this would need to go into the specialty category. Which guidelines are being used?

350
Yeast and Fermentation / Re: 45 minute mash
« on: October 14, 2015, 12:16:45 PM »
Just doing an APA so it sounds like it shouldn't be an issue. Too late now...

EDIT: Looks like I am about 6 points low on my OG...bummer...not that it's necessarily related to the short mash...

351
Yeast and Fermentation / 45 minute mash
« on: October 14, 2015, 09:18:40 AM »
Should I expect a reasonably different in attenuation figure for a 45 minute mash @ 154F vs 60 minutes at the same temp?

I should complicate anything by decreasing my normal mash length for a strain that I have not used and am unfamiliar with. My only reasoning behind this is to speed up this particular brew day with a 45 min mash and boil.

352
Yeast and Fermentation / Re: Increasing Apparent Attenuation
« on: October 14, 2015, 09:15:20 AM »
Out of curiosity, how low is low and how long is long?

I am assuming in the ball park of 148F for 90 minutes.

353
Beer Recipes / Re: JJ's Drunk-el-Wiezen
« on: October 14, 2015, 08:32:00 AM »
not crazy...homebrewing is the pursuit of what makes you happy!
to each their own, so go for it anyway you want!

Yes! I have a beer on tap that doesn't seem to fit into any category and is a complete mutt. In cases such as this, I try not to worry about it and just give it a name like "Ryeteous Super Ale". The problem is when people ask what type of beer it is. Do they really want to know it is kind of a 6.2% ABV wheat beer with a bunch of flaked rye that has been hop bursted and fermented with English yeast?

354
Beer Recipes / Re: brown ale recipe
« on: October 13, 2015, 08:35:28 AM »
I do need to give 1450 a try.

I think I am going to keep the grains where they are at from the OP. For hops I am thinking a mixture of Magnum and possibly something noble for bittering then may another small charge of noble hops at 20 min or so.

355
Beer Recipes / Re: JJ's Drunk-el-Wiezen
« on: October 13, 2015, 08:30:41 AM »
I'd probably enjoy the raisin/plum flavor in a dunkelweizen.

The honey malt --- way too much. You have about 10% honey malt, I'd get that down to around 2-4%. A little goes a LONG way in the beers I've made with it.

+1. In my experience 5% honey malt is about max however I have only used it lighter beers. I could see maybe using a bit more instead of crystal malt if you were going for something big, malty, and sweet.

356
Ingredients / Re: Brewing with Fresh GingerA
« on: October 13, 2015, 08:20:59 AM »
I have used 1 oz freshly grated ginger at 5 min remaining in the boil for an asian themed beer. It was super aggressive in my opinion. I believe for the next attempt I used 1/2 and it was still a bit too much. I normally use ground ginger which is obviously less flavorful and potent.

357
General Homebrew Discussion / Re: Another Whirlpool IBU Thing
« on: October 11, 2015, 07:50:59 PM »
It is good to hear this feedback. I was under the assumption that more bitterness was extracted even at these temps. My current APA is wimpy and not bitter enough because I was too dependent on the IBU figure. It seems that I just need to adjust my bittering hops and leave everything else alone.

358
Beer Recipes / Re: brown ale recipe
« on: October 10, 2015, 10:16:46 AM »
Thanks for all the helpful suggestions.

I hadn't really gotten to yeast yet. I have been posting a lot about k97 recently. I might try it in this but mash high in attempt to get a bit lower attenuation.

I am on the fence about the flaked oats. I like the idea of what it should bring to the beer.

359
Beer Recipes / Re: brown ale recipe
« on: October 09, 2015, 07:18:37 PM »
I definitely wouldn't add any crystal to an 85% Munich beer. There'll be a ton of malty richness there as is.

That my first thought. Just thought some sweetness might help with a brown. I equate munich to malty and crystal to sweet. I think I will avoid the crystal for now.

Not saying you couldn't. If you did you'd want to balance it with enough bitterness to keep it from being cloying. That much Munich is definitely malty, but can be a touch sweet, too.

Good points. Thanks for your help. I am planning on about 25 IBUs of something clean like magnum. Maybe that much Munich is a bad idea but dunkel was my original influence so I am going for a hybrid sort of thing here.

360
Beer Recipes / Re: brown ale recipe
« on: October 09, 2015, 02:55:51 PM »
I definitely wouldn't add any crystal to an 85% Munich beer. There'll be a ton of malty richness there as is.

That my first thought. Just thought some sweetness might help with a brown. I equate munich to malty and crystal to sweet. I think I will avoid the crystal for now.

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