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Messages - goschman

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571
Beer Recipes / Re: wheat beer
« on: January 06, 2017, 02:41:52 PM »
Sound like you want an American Wheat?

I would keep it simple on your first attempt and go from there

50% 2 row or pale malt
50% wheat

hop similarly to how you have it for 20-25 IBU and use the WY1010.

60 min mash, 60 min boil

572
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 06, 2017, 02:36:07 PM »
India Pale Lager kind of thing with Equinox, Comet, Centennial, and a little bit of Simcoe. 44 IBU

573
Ingredients / Re: Hop hash
« on: January 06, 2017, 02:33:14 PM »
Another thread was started on this. Got 8 oz and plan to do an IPA with 1/2 of it at flameout and 1/2 of it dry. Not sure when I will get around to it so I am interested to hear others experiences.

574
All Grain Brewing / Re: Porter
« on: January 06, 2017, 03:25:48 AM »
What's a good amount of brown malt for a porter?

These days I would likely use a Munich base for a porter out of personal preference.
My recipe calls for one pound brown malt.

Thanks. That's about what I was thinking.

575
All Grain Brewing / Re: Porter
« on: January 06, 2017, 02:55:36 AM »
What's a good amount of brown malt for a porter?

These days I would likely use a Munich base for a porter out of personal preference.

576
The Pub / Re: Movie soundtracks
« on: January 06, 2017, 01:00:20 AM »
Shine, Snatch, Wicker Park, Garden State, Lock Stock and Two Smoking Barrels, Kill Bill, Singles, The Crow, Almost Famous, Good Will Hunting, Last of the Mohicans, Braveheart

577
General Homebrew Discussion / Re: BJCP white IPA
« on: January 04, 2017, 03:38:35 PM »
I am sure you could probably use either or both. I think of White IPA and Wheat IPA as interchangeable. I have had examples with Belgian yeast and examples that are like a regular IPAs with a clean yeast character but with a good portion of wheat malt.

The guidelines do list a comparison to Witbier but I have had NB Accumulation which is listed in the examples and is more like a standard IPA while Chainbreaker is more like a Wit.

578
Commercial Beer Reviews / Re: Stone IPA's
« on: January 04, 2017, 03:34:47 PM »
I think Stone IPA is a good representation of an 'old school' west coast IPA. I like it but it is nothing special. I have not tried it since they reformulated it but I don't think it is meant to be much different than it was.

I think the session IPA was one of the first examples I tried of the style. Tastes like hoppy water to me.

Ruination 2.0 is good

579
Beer Recipes / Re: Helles Lager
« on: January 04, 2017, 03:28:13 PM »
How about water?

I have a mash pH of 5.4 with:

Ca - 53
Mg - 6
Na - 15
SO4 - 54
Cl - 70

based off of yellow malty

580
The Pub / Re: Movie soundtracks
« on: January 04, 2017, 03:58:51 AM »
The Neon Demon

Well most of NWR's films...

581
Beer Recipes / Re: Helles Lager
« on: January 04, 2017, 12:54:26 AM »
FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I'll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.

I tried 50/50 weyermann pale and schill pilsner on my first attempt at a German pilsner. It's is good
But slightly too malty and dark in my opinion. I think lodo changes that approach though right?

Gonna try 25/75 pale to pils next time.


I've never tried Schill pils or 50/50 pils/pale yet, so I can't comment yet, other than to say that brewing lodo will lighten color noticeably where that blend might normally be darker than desired in a pils brewed the traditional homebrew way. As for being too malty, there are variables to play with like attenuating down to 1.006-1.008 for a pils as well as water chemistry. 34-70/2124 is a dry pils strain (which I think you use?).

Yep 34/70. It got down to 1.009 I think and I used jever boiled profile with a 5.2 mash pH. The malt character that I got seems more suited to a bopils but I am no expert on styles. As you mention it could have something to do with the pils malt that I use in just about every beer.

582
Beer Recipes / Re: Helles Lager
« on: January 03, 2017, 11:39:53 PM »
FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I'll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.

I tried 50/50 weyermann pale and schill pilsner on my first attempt at a German pilsner. It's is good
But slightly too malty and dark in my opinion. I think lodo changes that approach though right?

Gonna try 25/75 pale to pils next time.

583
The Pub / Re: Movie soundtracks
« on: January 03, 2017, 03:53:37 PM »
Tron Legacy

584
Beer Recipes / Re: Helles Lager
« on: January 03, 2017, 02:31:47 PM »
For hops, I would stick with just one bittering addition.  You do get spicy flavor from the bittering addition alone, believe it or not.

I have had good luck with that when brewing Kolsch so I will probably do it here as well. I think you convinced to try that in the past

585
Beer Recipes / Re: Helles Lager
« on: January 03, 2017, 03:23:30 AM »
I am channeling a well respected colleague, when I say why do you Americans always want to turn it to 11. Guilty, I saw the recipe guidelines and went right to 95/5 as well. I found though many dozen batches it will be too sweet. My best old helles was 98/2. Target 14ibus tinseth, as it's about 3-5ibu too hot. You can single hop it, but I prefer 50/30. With ~2-3ibu coming then.  You want it to finish no higher than 1.010, so mash accordingly.

Thanks again. Not trying to complicate anything. Just trying to learn and develop a decent recipe

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