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Messages - goschman

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61
All Grain Brewing / Re: ESB water profile
« on: May 17, 2016, 09:06:54 AM »
I went with 150 ppm SO4 on my last ESB and while the mineral profile was ok, I didn't care much for the beer itself.  I think it was more recipe based.

Yeah this is a collaboration type brew with a buddy. It's mostly UK ingredients but we decided on US05 for yeast and more of an American type hop schedule (I think?). I am using a lot of ingredients that I am not familiar with so I don't really know what to expect or how good it will be.
I'm the last person to be a stickler for style, but you brewed an American Pale Ale with UK malts. British ale yeast is the hallmark of ESB character, and it's not really going to be recognizable as an ESB with US-05 (or American hops)

As far as the water profile goes, most ESB's have at least a moderate minerality. I think 200-300ppm of sulfate is what you need to really capture that authentic flavor. Of course, I'd rather brew to my tastes and keep it at 150ppm of sulfate, with about 80-100ppm of chloride.

Using ekg, fuggle and palisade hops so I think the yeast is more of the hang up.
My bad, I misread your post to mean that you had used American hops as well. I actually like a small amount of US hops to compliment the UK varieties in an ESB. Centennial, Meridian and Caliente have all done really well for me alongside EKG's.

No worries. When I mentioned 'American hop schedule' I can see where that caused confusion. I mainly meant that it is hopped more like an APA as far as addition times and amounts. So yes, this is basically an APA with UK malt and hops. I find the palisade hops to be englishy with some grassy notes and light stone fruit qualities. 

62
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 15, 2016, 05:01:48 PM »
Can you provide a quick hop schedule for a dort? I have a beer that I think is pretty close to a dort in style but uses sterling and crystal hops.

63
All Grain Brewing / Re: ESB water profile
« on: May 15, 2016, 09:34:52 AM »
Thanks for the help. I didn't check the thread this morning otherwise I probably would have bumped the minerals up.

Ended up with
Ca 90
Mg 7
Na 14
SO4 150
Cl 50

As noted this is basically an APA with uk ingredients. I used a bit of palisade hops and us05 which Americanized it. The hydrometer sample definitely had a grassy/earthy/tea hop character which was interesting since I haven't really used English hops before.

64
All Grain Brewing / Re: ESB water profile
« on: May 13, 2016, 09:49:37 PM »
I went with 150 ppm SO4 on my last ESB and while the mineral profile was ok, I didn't care much for the beer itself.  I think it was more recipe based.

Yeah this is a collaboration type brew with a buddy. It's mostly UK ingredients but we decided on US05 for yeast and more of an American type hop schedule (I think?). I am using a lot of ingredients that I am not familiar with so I don't really know what to expect or how good it will be.
I'm the last person to be a stickler for style, but you brewed an American Pale Ale with UK malts. British ale yeast is the hallmark of ESB character, and it's not really going to be recognizable as an ESB with US-05 (or American hops)

As far as the water profile goes, most ESB's have at least a moderate minerality. I think 200-300ppm of sulfate is what you need to really capture that authentic flavor. Of course, I'd rather brew to my tastes and keep it at 150ppm of sulfate, with about 80-100ppm of chloride.

Using ekg, fuggle and palisade hops so I think the yeast is more of the hang up.

65
Beer Recipes / Re: asian inpsired rice lager
« on: May 13, 2016, 12:23:41 PM »
I like how this has become a rice beer and tools themed thread.
That's funny.  Didnt even realize it. I guess the harbor freight catalog was the closest thing at the time..

Really cool! How did you end up using the rice? Cook and then into the mash?

My rice lager keg should just about be kicked. I enjoyed it but ultimately came to the conclusion that the sake-tea character was a bit too much.
Cooked and added to mash with the cooking water.  I did similar to what stpug had suggested, except I broke up the rice with a immersion blender before i cooked it.  I also wasnt paying attention and some of the rice burned and stuck to the bottom of the pot while I was cooking it.   I probably lost some gravity points on that but at least it didnt have a burnt taste to it.  A sake/tea character still sounds good. Would you make it again with less characters. If I do one again, I'll probably will try a rice like basmati to see if the flavor comes through.

I have considered doing it again at some point and cutting down the sake and tea by at least 25%. I used 4 oz of tea in in the French press with a full bottle of sake which yielded 16 oz of the infusion. I probably documented that earlier in this thread...

66
All Grain Brewing / Re: ESB water profile
« on: May 13, 2016, 10:03:44 AM »
I went with 150 ppm SO4 on my last ESB and while the mineral profile was ok, I didn't care much for the beer itself.  I think it was more recipe based.

Yeah this is a collaboration type brew with a buddy. It's mostly UK ingredients but we decided on US05 for yeast and more of an American type hop schedule (I think?). I am using a lot of ingredients that I am not familiar with so I don't really know what to expect or how good it will be.

67
Ha! The video is like an Apple unveil or something.

68
All Grain Brewing / Re: ESB water profile
« on: May 13, 2016, 09:54:49 AM »
I feel like you could pick your poison anywhere from about 100-300ppm so4, based on your liking and experience with previous brews.  I, personally, don't enjoy the drying effect beyond ~200ppm for standard gravity ales, and usually opt for about 125-150ppm so4 to keep things moderate.  If I'm going for a lightly minerally profile with some drying on the tongue then I'll push to ~200ppm.  This would be the case for beers in the 4-6% abv range that do not finish sweet.

IIPAs (I know it's OT), for me, can handle more so4 due to the sweetness from the amount of malt and the hop character, which "pairs" well with the drying effect and mineral quality. IMO, of course.

Thanks. I believe Amber bitter falls at 110 ppm so I may bump it up to 150 or so. I have been doing APA at 200-225 which this beer could handle as well I suppose. It may just come down to what I decide to do when I brew on Sunday.

69
All Grain Brewing / Re: ESB water profile
« on: May 13, 2016, 09:37:49 AM »
For my ESB I use the amber dry profile in Brunwater.
I like it but I haven't had it judged by anyone else.

I appreciate your feedback. Thanks.

70
Beer Recipes / Re: asian inpsired rice lager
« on: May 13, 2016, 08:40:34 AM »
I like how this has become a rice beer and tools themed thread.

Seems like a logical pairing  ;)

71
Beer Recipes / Re: asian inpsired rice lager
« on: May 13, 2016, 08:16:07 AM »
Really cool! How did you end up using the rice? Cook and then into the mash?

My rice lager keg should just about be kicked. I enjoyed it but ultimately came to the conclusion that the sake-tea character was a bit too much.

72
All Grain Brewing / ESB water profile
« on: May 13, 2016, 06:37:41 AM »
I don't brew English styles at all. I am thinking Amber Bitter but maybe bumping up the SO4. This isn't really an ESB but the idea for it is based on an ESB I suppose. Any feedback?

73
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 02:13:16 PM »
Willamette. It has some floral and citrus.

Interesting...to me it comes across as wood and dirt.  And those are descriptors, not value judgements!

I found this interesting as well. I have only used Willamette in smaller amounts and usually in darker beers so I have never really had a good idea of what it brings to the table.
I use it a lot in Blonde Ales and recently in a Best Bitter. I promise I taste an orange flavor.  I generally add it at 15min and flame out and don't add other hops.
You guys were making me feel a little crazy. The Willamette description at Yakima Valley Hops makes me feel a little better.

Aroma/Flavor: Spicy, cinnamon, orange peel

https://www.yakimavalleyhops.com/mobile/Product.aspx?ProductCode=HOPSWillamette1-2015CROP

A lot of sites list Willamette as a substitute for Fuggles. I have never thought these taste alike.

I do remember seeing that at YVH not that you mention it. I love me some palisade which I have seen described as 'super Willamette'. I get some subtle but nice stone fruit qualities from it. I am having trouble finding it online recently which bums me out... 

74
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 12:48:15 PM »
Willamette. It has some floral and citrus.

Interesting...to me it comes across as wood and dirt.  And those are descriptors, not value judgements!

I found this interesting as well. I have only used Willamette in smaller amounts and usually in darker beers so I have never really had a good idea of what it brings to the table.

75
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 09:08:47 AM »
I really like Aurora and Cascade together in a pale ale or hoppy lager. Aurora is a Styrian variant. It has a mixed citrus flavor with a touch of tropical fruit. However, unlike newer hop varieties it isn't a fruit bomb. It has some floral notes but the fruit is primarily offset by herbal and pine notes. You could easily balance the fruit with some Mount Hood.

Sounds great! Some descriptors I have found just seem to compare it it Northern Brewer so it is good to actually hear from someone who has used it.

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