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Messages - goschman

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346
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 17, 2015, 09:43:15 AM »
- beta acids are often overlooked.  I listened to a podcast with John Palmer where he said beta acids were more important than alpha acids for authentic german flavor.  I started paying more attention to the beta content in noble hops, and wow, they are really high compared to American and British hops.  I used to avoid low AA hops in favor of high AA hops, as I wanted as little vegetative material extracted as possible.  However, I noticed I enjoyed the flavor of low AA hop (Mittlefurh 2% alpha, 5% beta) that has more beta acids as opposed to using a very small amount of a high AA hop (Magnum).  The foam seemed considerably more stable and long lasting too. 


I find this interesting and look forward to trying it, my first Helles used magnum at the 60 min mark but when I brew it again I will use a lower AA hop.  Thanks for all the great info you provided I look forward to incorporate it in my next Helles.

For a kolsch, someone recommended using noble hops for a huge FWH hop addition only. I had previously been using magnum. The change was huge and go me closer to 'it'.

347
Beer Recipes / Re: Altbier Recipe
« on: December 16, 2015, 05:10:15 PM »
Good to hear others chime in on this subject. I started a topic some time ago and the consensus was that there is no yeast that is good for both kolsch and alt.

To be clear, my motivation to use the "Alt" yeast in a "Kolsch" recipe was purely experimental discovery, not at all seeking a yeast that can meet parameters for both styles. More so, simply to compare how two old school ale yeasts from areas about 40 minutes apart would perform on their counterpart wort.

Got ya. Let's just disregard my comments. I don't pretend to know enough to really have an opinion one way or the other. Kolsch yeast for an Alt has worked well for me in the past...that's about all I can comment on...

348
Beer Recipes / Re: Altbier Recipe
« on: December 16, 2015, 04:57:50 PM »
Good to hear others chime in on this subject. I started a topic some time ago and the consensus was that there is no yeast that is good for both kolsch and alt.

349
Beer Recipes / Re: Altbier Recipe
« on: December 16, 2015, 03:06:21 PM »
I have been advised against using WLP029 or WY2565 for Alts but have used both with what I consider good success. I fermented both in the low 60s.

350
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 15, 2015, 01:55:25 PM »


So did you go 85/15 Pilsner to kolsch malt? I assume it is somewhere in these 20 pages but I am lazy...
77%pils
15% kolsch
8% carapils


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that's a lot of carapils - I'm wondering if that is your culprit more than the water profile you chose.

Went off memory. Opened recipe it was 80/15/5%

5% = .5lb


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I'm giving carapils another shot today. Haven't used any in probably two years.
Helles Exportbier
81% Best Pils
16% Best Vienna
3% Carapils
148F for 90 min

The last batch was the three step Hochkurz. Tasty but kinda on the thin side. Added carapils and went with single infusion.

Looks delish. The pale lager that I have finishing up is very similar

83% pilsner
15% Vienna
2% melanoidin

W34/70

sterling and crystal hops for ~25 IBUs

351
Beer Recipes / Re: Altbier Recipe
« on: December 14, 2015, 09:02:32 PM »

I definitely get sourness from wheat a lot of times.

I've always had trouble with some of the things in that book, but AFAIK, the use of crystal in the book is fairly accurate, no matter what he says in the text.  For years, I ridiculed it, then came across the recipe fro Zum Uerige, my absolute favorite alt.  There is some crystal in it.  The recipe comes from Dr. Frank Hebmuller, brewmaster at Uerige.  Here's something I wrote on B&V years ago....

Water can be relatively hard with a high carbonate level.  Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt".  Mash schedule has rests at 125, 144, 158, and 169 (mashout). Boil time is 60-70 min. Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout. OG is 1.044-1.052. Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. FG should be 1.008-1.014. 4.3-5.5% ABV Here's the recipe he gives for 5 gal. ....

5.9 lb. Pils malt
.15 lb. Caramel malt (e.g. Weyermann Caramunich)
1.34 oz. Chocolate Roasted malt (e.g. weyermann Carafa Spezial Type 1)
.7 oz. Hallertau Mittlefruh - 6.5% - 60 min.
.46 oz. Perele - 7.5% - 60 min.
1.11 oz. Spalt - 5% - 20 min.

Denny-
 Is the chocolate simply for color contribution- wondering if some sinamar vs. the roast.


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I use 2 oz dehusked carafa ii with good results. I think it adds just a bit of complexity without noticeable roast.

352
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 14, 2015, 08:39:20 PM »
So did you go 85/15 Pilsner to kolsch malt? I assume it is somewhere in these 20 pages but I am lazy...

353
Yeast and Fermentation / Re: K97 & S189
« on: December 14, 2015, 01:50:25 PM »
I was notified by a retailer last week that they would be stocking them. Yakima Valley hops has told me they should be available through them shortly as well. Just starting to pop up...

354
Beer Recipes / Re: Red Lager
« on: December 13, 2015, 12:44:44 PM »
Any recommendations on late hop amounts?

I am thinking of bumping up the Hersbrucker and leaving the rest. I can always add more hops to the keg if I want more punch.


355
General Homebrew Discussion / Re: Swap-toberfest '15
« on: December 11, 2015, 08:37:10 AM »
This has been fun to follow. I might try to participate in this at some point. I don't think my beers are up to par with the rest of ya but maybe one day...

356
All Grain Brewing / Re: Hop tea to lower FG??
« on: December 10, 2015, 12:06:59 PM »
Are you bottling or kegging? Sounds like bottling? If dry hop time is an issue, you can add to the keg...


357
General Homebrew Discussion / Re: Episode 3 - Experimental Brewing
« on: December 10, 2015, 10:55:15 AM »
The only thing I go to my LHBS for is grain since they let me measure out my own and they have the best prices. Actually I could essentially buy grain in bulk and never have to go there, but I just like to go every week to pick the mind of the shop owner and try his latest beer. My LHBS has their license to operate as a brewery and have a tasting room. They are really starting to make a nice profit thanks to their "tasting room" which draws in the Thursday through Saturday night crowd. They also will give out recipes for beers on tap that you can piece together in the store. Now that I think more about it, the owner had a brilliant business plan.

I too only buy grain from my LHBS unless I am in a pinch. I will not pay $3 per oz of hops...

358
If it ain't broke, don't fix it.

Similar to others, my 10 gallon round Rubbermaid maintains temps very well over the course of the mash. This equipment looks nice but $40 vs over $300 is a big difference.

EDIT: well I guess my cooler cost is probably closer to $100 total with false bottom, harware, etc but it still is a significant difference...

359
Beer Recipes / Re: Authentic Dusseldorf Altbier
« on: December 10, 2015, 08:48:31 AM »
Thanks for the feedback everybody. I have considered most of the things you guys have mention and have read similar things. However I want to do the decoction mash to see how the process works and don't mind the extra work/time. The all Munich recipe from here is where I am basing my recipe. https://byo.com/hops/item/582-dusseldorf-altbier-style-profile. I think I am going to stick with the Munich malt with a touch a wheat for body. I will definitely add some Spalt hops for aroma and I will probably stick with WLP036 because I already have it. Overall I will probably tweak it a little bit but will leave most of it for this first batch. Cheers!

Malts (minus the wheat) kind of remind me of a dunkel while yeast and hops are like an alt. Dunkalt?  ;)

360
Beer Recipes / Re: Authentic Dusseldorf Altbier
« on: December 10, 2015, 07:28:03 AM »
I was on the quest to brew a good altbier for a while. FWIW, I have gotten a lot of recommendations for WY1007 over WLP036 for an alt. I like about 20% Munich malt in mine but I have seen a lot that are predominantly pilsner with a very small amount of crystal (caramunich) and roasted malt (carafa).

Denny has posted the clone recipe for Zum Uerige around a lot over the years which follows that basic idea.

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