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Messages - goschman

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Beer Recipes / Re: Skeleton Helles
« on: September 12, 2014, 03:20:53 PM »
I get a subtle fruity, pear, and white grape character from WLP029 when I do my kolsch. I have used that yeast in an amber and IPA with very good results however its character comes through best in a kolsch or light colored beer in my opinion. I have found it to be a very versatile strain and plan to use it for a variety of beers in future. 

Beer Recipes / Re: Skeleton Helles
« on: September 12, 2014, 01:33:41 PM »
It looks more like a kolsch to me, especially with that yeast. To do a helles, you are going to need german lager yeast. Regardless, it looks tasty.

Beer Recipes / Re: porter feedback
« on: September 11, 2014, 11:56:46 AM »
I have brewed some decent porters in the past but it has been awhile.

I am hoping to get to the pumpkin version of this next week. I go pretty light on the spices so they will likely be an afterthought in the finished product. I have decided to go with chocolate malt as the only dark roasted malt along with the brown malt. In future batches, I may use a bit of roasted barley or carafa it is seems to be needed but I am trying to limit the number of grain types if at all possible.

I think I need to do some research about the differences between brown and robust porters. It seems the roasted quality, alcohol, and bitterness would be the main differences but I perceive some brown porters as robust...

General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 09, 2014, 09:11:52 AM »
My first attempt at an oktoberfest is currently in the fermenter. If my memory serves correct it was roughly a 4:3:2 ratio of pils to munich to Vienna with the remaining 10% being split between dark munich and some crystal 40. The crystal malt may not be traditional or necessary but I am not too worried about it as long as the result is good.

Other Fermentables / Re: using some malt for making cider
« on: September 03, 2014, 01:48:07 PM »
I've brewed "graff" (cider with malt and hops and fermented with ale yeast) before and it came out great in a reasonable amount of time (started tasting delicious after being bottled for 2-3 months). Might be worth a look...

Thanks! That is pretty much what I had in mind. I will  probably just do a mini-mash with 3# two row and the crystal malt. I was planning on using S05 anyway and will probably just go with .25 oz of magnum for hops

Other Fermentables / Re: using some malt for making cider
« on: September 03, 2014, 12:10:13 PM »
Yeah that seems to be the most logical advice. I am use to acting first and asking questions later..haha. Beer apple drink here we come!

Other Fermentables / Re: using some malt for making cider
« on: September 03, 2014, 12:00:09 PM »
Thanks. It's funny because I want to do a cider but not sure if I will like it. I think I want to add some malt just because I am afraid it will have too boring of a flavor. Maybe I will do a half batch just to experiment...

Other Fermentables / using some malt for making cider
« on: September 03, 2014, 10:56:50 AM »
Interested in doing my first cider soon. I am planning to keep it super simple but am curious about doing a small mash to get some additional fermentables and character. Maybe just some base malt and cara/crystal to add some unfermentables. Is this a bad idea? Anyone have any experience with this?

I was reading that cider can take quite a long time to finish. I was thinking that adding some lactose and/or crystal malt will help it from drying out too much. I don't plan to do a full 5 gallon batch however I don't want to make something that is unpleasing to others from a dryness perspective...

Beer Recipes / Re: porter feedback
« on: August 20, 2014, 04:42:57 PM »
Thanks everyone. It seems like I have a decent starting point. I will just have to go forward and make tweaks in subsequent batches as usual.

Do you think the amount of munich I have in there is decent? It works out to about 4 lbs for a 5 gallon batch.

Beer Recipes / Re: porter feedback
« on: August 20, 2014, 11:02:34 AM »
Looks good to me...but if I were brewing it  I'd drop the chocolate malt altogether (but that's just me...I think it throws the flavor out of balance and contributes harsh notes), and stick with some carafa (though I personally  use carafa III special).
My porters also improved a great deal when I started using larger amounts of caramel malt, especially very dark caramel malts (and up to a full pind of that). German CaraAroma malt also works smashingly well in porter.
Contrary to one might expect, he caramel malts don't make the end product out of balance on the sweet end of things at fact the color and roastiness that comes from the dark caramel is quite intense...and delicious.

Just opinions, that's all.  In the end it all depends on what kind of flavor profile and mouthfeel you're going after.
If you were going for an historically authentic porter, you'd probably wind up with the simplest grain bill of all:   all, or nearly all, brown malt.

Do you hav a favorite commercial example of the style??

Thanks for the input.

Honestly I am not sure which commercial examples I am trying to mimic. I really like Black Butte and Cutthroat by Odell but I haven't had either of them in a bit. I definitely don't want anything too roasty so I like your idea of using some darker crystal malts. I think I have a pound of crystal 80 in there but I may consider going with some 120 in place or in addition to.

Beer Recipes / Re: porter feedback
« on: August 20, 2014, 10:59:31 AM »
As per another current thread, if you are going to use Brown malt, use Fawcett!

Haha yeah I started that other thread. I will be using Bairds

Beer Recipes / Re: porter feedback
« on: August 20, 2014, 10:06:45 AM »
Cool thanks. I am definitely not opposed to going chocolate all the way. I usually only use darker roasted malts in very small amounts for color adjustment and complexity.

Beer Recipes / porter feedback
« on: August 20, 2014, 09:10:35 AM »
Looking for feedback/ideas. I usually do pretty simple grain bills but I have a hard time doing that with porters. Normally, I would not have the munich or brown malt but I think it will help achieve what I am looking for. This is actually a base recipe for this year's pumpkin batch...

From memory it is something like:
Two row 44%
Munich 34%
Crystal 80 8%
Brown Malt 8%
Chocolate 4%
Carafa I Special 2%

OG 1.057
Northern Brewer at 60 and 10 min for ~25 IBUs
S04 yeast

Be gentle. I don't brew dark beers very often...

Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 19, 2014, 02:39:31 PM »
Keep me updated on this one. I have been wanting to do a golden strong ale for a while and prefer dry yeast when appropriate for the style...

Ingredients / Re: brown malt for porter
« on: August 19, 2014, 12:54:23 PM »
I will be using Bairds which appears to be 60-70 L

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