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Messages - goschman

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46
Beer Recipes / Re: maibock
« on: April 05, 2018, 09:34:04 PM »
[quote author=dannyjed link=topic= Caramunich and the malt flavor was too muddled up. So, I like that you have a simple grain bill. Last week, I made another Maibock with a bit lower gravity and 70% Pils and 30% Munich. I'll let you know how it turns out. I would caution about hopping too much because this style is more about the bigger malt flavors. I like your recipe and would favor the Munich over the Vienna.

I made a 70% pils, 30% Munich maibock a few years ago that was pretty good, scored in the low 40s.
[/quote]

Thanks! I am thinking of going to pils/munich route for sure.

47
Beer Recipes / Re: maibock
« on: April 05, 2018, 06:52:50 PM »
Thanks guys.

For hops I will likely be using some combination of Magnum, Mittelfruh, Sterling, & Crystal depending on what I have on hand. I think those should work well with the style. I saw a couple recipes with small dry hop additions so I might go that route with some late boil hops as well. Nothing too crazy.

48
Beer Recipes / maibock
« on: April 05, 2018, 05:54:59 PM »
I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

49
Beer Recipes / Re: mexican'ish' lager
« on: April 05, 2018, 05:51:09 PM »
Well I pretty much went with the original recipe so that I can know what it is like to have that much corn in a light lager. I have enjoyed corn in my beers before but have never used it at this amount or in a lighter beer.

I was a bit low on my OG so hoping the agave will help the yeast to attenuate well.

Still undecided on how/if I will incorporate the lime. I am planning to save the yeast so thinking of just pureeing one whole lime and adding it at kegging. I feel that will give a hint of lime without being overpowering. Yes I understand the sentiment of just adding it to the glass if you really want it...

50
Beer Recipes / Re: Rye IPA help?
« on: April 04, 2018, 05:37:12 PM »
I recommend chocolate rye instead of chocolate malt. I love it in my red rye.

51
Beer Recipes / Re: mexican'ish' lager
« on: March 30, 2018, 09:57:15 PM »
I use 10% corn, 10% rice. Keeps it light and dry with just a touch of corniness.

I had previously considered that as well but forgot. That is an option as well. Thanks for the idea!

52
Beer Recipes / Re: mexican'ish' lager
« on: March 30, 2018, 12:53:57 PM »
I'd keep the flaked corn to no more than 13%.  My understanding is too much can make it both corny and too sweet.  I also prefer to add fresh lime to the beer in the glass.

The flying dog beer that Phil recommend uses 33% corn. I have used 20% in a Mexican Vienna with no ill effects.

Thanks for the input. I have considered swapping the amount of corn and Vienna which is my main hang up at this point.

53
Beer Recipes / Re: SN Sidecar Knockoff
« on: March 30, 2018, 01:52:32 AM »
It was really close. I did a side-by-side tasting with a beer buddy, and I thought it was dead on. My buddy thought it tasted the same but had a better mouth feel. I just figured that the only difference had to do with mine being fresh and on tap, while the Sidecar was in bottles. In any case, if I were to brew it again, I wouldn't change it at all.

What's your recipe?

Did you use the original posted recipe?

54
Beer Recipes / Re: mexican'ish' lager
« on: March 28, 2018, 11:48:23 PM »
This beer is partly influenced by session cerveza which I enjoy and tastes to me like it has a light infusion of lime in it although I can’t find any information confirming that.

I will put a lime on a glass, set it aside and put my lime infused beer in a different glass and drink it

On that note, Flying Dog has a Mexican style Cervesa that they brew with lime. If that's the sort of thing you're aiming for, I have to admit it's quite tasty. Might be worth an email to them to see how they'd recommend adding the lime to the brewing process.

Thanks for that. Their site says they add peel post fermentation. That was my original idea but I struggle with amounts. I would hate to overdo it. Maybe just the zest of 1-2 limes would do it.

55
Beer Recipes / Re: mexican'ish' lager
« on: March 28, 2018, 11:34:13 PM »
This beer is partly influenced by session cerveza which I enjoy and tastes to me like it has a light infusion of lime in it although I can’t find any information confirming that.

I will put a lime on a glass, set it aside and put my lime infused beer in a different glass and drink it

56
Beer Recipes / Re: mexican'ish' lager
« on: March 28, 2018, 09:49:27 PM »
Pureed limes will add pithy bitterness.  Maybe shoot for just 10 IBUs.  Yes I'm serious.

Looks good otherwise.  I would drink LOTS of it.

What yeast??

Going with S-189 just because I have it on hand. I know it isn't the best choice.

Thanks for the advice. I haven't settled on pureed whole limes yet. I may just add the zest and juice.

57
Beer Recipes / mexican'ish' lager
« on: March 28, 2018, 08:01:17 PM »
Any feedback?

49% pilsner
24% flaked corn
20% vienna
5% agave (added at flameout)
2% honey malt

18 IBUs
bitter with magnum
1/2 oz sterling late

2 pureed limes added near the end of the boil


58
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: March 27, 2018, 05:25:20 PM »
Thanks gents.  I will give S189 a shot.  Very interesting looking if you look a data of both strains.  S189 has 1% more attenuation...

It took my current pils from 1.051 to 1.009 with a 75 minute mash @ 150F with 100% weyermann pilsner malt.

59
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: March 26, 2018, 09:38:52 PM »
I have switched from 34/70 to S-189 and prefer it in everything. It just seems to have more character to it even though I don't have the issue with 34/70 that others do.

Please tell me it floccs better than 34/70.  Use it in a pils yet?

I have had no issues getting it to clear well but didn't have a problem with 34/70 either. I currently have a pilsner on fermented with 189 that is crystal clear.

60
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: March 26, 2018, 05:54:37 PM »
I have switched from 34/70 to S-189 and prefer it in everything. It just seems to have more character to it even though I don't have the issue with 34/70 that others do.

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