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Messages - goschman

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511
Beer Recipes / Re: Celebrator
« on: November 13, 2014, 09:03:54 AM »
I agree that 1/2 carafa seems like a lot. Why not use the 1/3# chocolate that is called for in the clone recipe below? This gets you closer as far as the extract is concerned.

(5 gallons/19 L, extract with grains)
OG = 1.073 FG = 1.021
IBU = 22 SRM = 30 ABV = 6.7%

2.75 lbs. (1.25 kg) Laaglander Light dried malt extract
5.33 lbs. (2.42 kg) Weyermann Bavarian Dunkel liquid malt extract (late addition)
1.33 lbs. (0.6 kg) Munich malt (10 °L)
1.33 lbs. (0.6 kg) Munich malt (20 °L)
0.33 lbs. (0.15 kg) chocolate malt
6 AAU Hallertau hops (60 mins) (1.5 oz./42 g of 4% alpha acids)
1 tsp Irish moss
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (4 qt./4 L yeast starter)
0.75 cups corn sugar (for priming)

I saw this recipe also but don't know where I'd find the Laaglander DME or the WEyermann Bavarian Dunkel LME????

Yeah I think the key is to find the appropriate subs. It looks like any light dry malt extract would work for the laaglander and try to find some munich liquid extract for the Weyermann?

I found this but have no idea if it would be a good choice or not

http://www.midwestsupplies.com/munich-malt-extract-syrup-maillard-malts.html

512
Beer Recipes / Re: Celebrator
« on: November 13, 2014, 08:14:32 AM »
I agree that 1/2 carafa seems like a lot. Why not use the 1/3# chocolate that is called for in the clone recipe below? This gets you closer as far as the extract is concerned.

(5 gallons/19 L, extract with grains)
OG = 1.073 FG = 1.021
IBU = 22 SRM = 30 ABV = 6.7%

2.75 lbs. (1.25 kg) Laaglander Light dried malt extract
5.33 lbs. (2.42 kg) Weyermann Bavarian Dunkel liquid malt extract (late addition)
1.33 lbs. (0.6 kg) Munich malt (10 °L)
1.33 lbs. (0.6 kg) Munich malt (20 °L)
0.33 lbs. (0.15 kg) chocolate malt
6 AAU Hallertau hops (60 mins) (1.5 oz./42 g of 4% alpha acids)
1 tsp Irish moss
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (4 qt./4 L yeast starter)
0.75 cups corn sugar (for priming)

513
Equipment and Software / Re: another burner recommendation thread
« on: November 12, 2014, 09:45:41 AM »
I emailed bayou classic to see if the banjo burner will be compatible with my stand.

I also found this which seems like a decent buy for 100,000 btus
http://www.amazon.com/Brinkmann-815-4005-S-Outdoor-Cooker-Stand/dp/B005CSTHPY/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1415810650&sr=1-1&keywords=Outdoor+Cooker+815-4005-S+Brinkmann


514
Equipment and Software / Re: another burner recommendation thread
« on: November 12, 2014, 09:21:12 AM »
That seems to have the same output as my current burner I think? It looks like mine is discontinued so I am having trouble finding how many BTUs it has.

This looks like the kit I got except I think my regulator is 5 psi not 10
http://www.amazon.com/Bayou-Classic-3066A-Discontinued-Manufacturer/dp/B0000BXHL0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1415809862&sr=1-2&keywords=Bayou+Classic+30+quart+with+burner

515
Equipment and Software / Re: another burner recommendation thread
« on: November 12, 2014, 08:54:05 AM »
looks like I might be able to just replace the burner and the regulator as a cheaper option. Looks like I can get the banjo stuff on amazon for $60 and save $20-30

516
Equipment and Software / another burner recommendation thread
« on: November 12, 2014, 08:35:28 AM »
I am looking for a reasonably priced burner mainly for 5 gallon batches. I may do 10 gallon batches in the future but they would be few and far between.

I currently have a bayou classic (not sure which model) that work fine. I am basically just looking from something more powerful to heat mash water and boil quicker. The KAB4 Banjo is looking like the most logical choice but thought I would check here...

Sorry for a redundant post. I will search around for my answer

517
Yeast and Fermentation / Re: starter for dry lager yeast?
« on: November 11, 2014, 07:43:51 AM »
A few minutes ago I just tapped a keg of doppelbock brewed with 34/70 and it is one of the best beers I've ever brewed. I used one packet (rehydrated) in 3 gallons of 1.073 wort. No starter needed.

I leaning toward a Schwarzbier or something similar. Do you think I can get away with 1 rehydrated packet for 5 gallons around 1.050 or so? I guess I just need to run the numbers. I will have to order another packet because my LHBS overcharges... EDIT- Mr Malty calls for 1.8 packets so I suppose I should pitch 2 and not worry about it like everyone has said.

Now I just need a decent Schwarzbier recipe...

518
Yeast and Fermentation / starter for dry lager yeast?
« on: November 10, 2014, 01:12:45 PM »
Planning to brew my first lager with Saflager W-34/70 soon. Should I make a starter using one packet or just pitch multiple packets?

519
Yeast and Fermentation / Re: effects of overpitching?
« on: November 08, 2014, 12:14:20 PM »
The main worry is the beer would be "too clean."

I am okay with that considering I am using US05

520
Yeast and Fermentation / effects of overpitching?
« on: November 08, 2014, 12:10:07 PM »
Going to transfer 5 gallons of 1.070 wort onto a US05 yeast cake from a 1.047 blonde. I have done this many times with beers of similar gravities without any ill effects. I did not realize until recently that I was overpitching significantly. I suppose I could only use a portion of the yeast cake but I don't really want to worry about it.

What are the negative effects of overpitching?

521
Beer Recipes / Re: kottbusser
« on: November 07, 2014, 07:08:30 AM »
I've brewed the recipe from Radical Brewing. 

I can't remember if the recipe as written calls for the lighter colored molasses or the darker stuff, but from my experience I would say do not use the darker stuff.

How did this turn out? Did you use a German ale yeast or a Kolsch yeast? I use WLP029 for about 3 different beers but have never used a German ale yeast like WY1007 so I thought I would give that a go. Also did you use the recommended hops?

I have a hard time buying hops that I don't regularly use so I was thinking just bittering with magnum and maybe some cascade/Willamette for later additions even though I realize that will take it out of 'style'. I have been meaning to purchase some saaz so maybe I will go that route...

I brewed the recipe pretty much as written except I used dark molasses.  When that stuff ferments out, it leaves kind of tangy, sulfur character that I could do without.  I think you'll be happier if you use the lighter variety that the recipe calls for.


Thanks! I will give it a go here soon and just modify that recipe as planned. For some reason my lighter colored beers come out better than other styles so I think this could be tasty.

522
Beer Recipes / Re: kottbusser
« on: November 06, 2014, 07:57:21 AM »
I've brewed the recipe from Radical Brewing. 

I can't remember if the recipe as written calls for the lighter colored molasses or the darker stuff, but from my experience I would say do not use the darker stuff.

How did this turn out? Did you use a German ale yeast or a Kolsch yeast? I use WLP029 for about 3 different beers but have never used a German ale yeast like WY1007 so I thought I would give that a go. Also did you use the recommended hops?

I have a hard time buying hops that I don't regularly use so I was thinking just bittering with magnum and maybe some cascade/Willamette for later additions even though I realize that will take it out of 'style'. I have been meaning to purchase some saaz so maybe I will go that route...

523
General Homebrew Discussion / Re: Flashback Brewday
« on: November 05, 2014, 08:42:35 AM »
My first beer was an extract pale ale that I changed the hop schedule. It turned out great! I have attempted an all grain version of it a few times without success. I think I need to make another attempt soon.

524
Beer Recipes / Re: kottbusser
« on: November 05, 2014, 08:02:51 AM »
I'm going to brew one soon as well based on the recent article.  Looks like a very interesting style.  Goschman, your recipe looks good, although I'd have a slight concern that indeed any more than 0.5% molasses might be too much.  But maybe try the 1% anyway and see how it turns out?  This is a style also where I can see wanting to add a LOT more honey to it... like, would it be too far out of style to use 25% honey??  I might like to try that sometime.  Also, a good style to play with malted oats instead of flaked and see what that brings to the party.  Just thinking out loud.

I did not see the Zymurgy article. I will take a look. I had a tasty commercial example recently and saw a recipe in radical brewing that peaked my interest.

These percentages were off the top of my head. I think the amount of molasses is only 2 oz but I am not sure what percentage that works out to with my other weights. The recipe I saw was 2 oz molasses and 2 oz honey. I doubled the amount of honey to 4 oz although I realize it may be imperceptible.

525
Beer Recipes / kottbusser
« on: November 05, 2014, 07:23:10 AM »
Any thoughts?

59% pilsner
30% wheat
8% flaked oats

Added during fermentation
2% wildflower honey
1% molasses

WY1007?

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