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Messages - goschman

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61
Beer Recipes / Re: Mashing Pumpkins question
« on: August 04, 2015, 08:21:23 AM »

I was going to say the same thing. If you want some flavor you may want to consider molasses.

hmmm...  taking a look, do you think molasses may be a good choice ?  and if so, would i look at the same amount ?  ie: 1pound brown sugar = 1pound molasses ?

From what I understand molasses can be very strong flavored depending on what variety you use. I assume 1# would be too much. I have no experience with it so someone else with more knowledge would need to chime in here.

62
Beer Recipes / Re: first irish red
« on: August 04, 2015, 08:06:26 AM »
How much roasted barley would you recommend? I think what I have ends up only being about 2 oz.

I use 3 oz of carafa III in my altbier and the roast is noticeable...

63
Beer Recipes / Re: Mashing Pumpkins question
« on: August 04, 2015, 07:36:45 AM »
I am not sure that it matters when you add the sugar. I personally add it before the boil begins so that I can get it mixed in well and avoid scorching on the bottom of the kettle.

Same here.  You won't get any flavor from the brown sugar, so it doesn't matter much.

I was going to say the same thing. If you want some flavor you may want to consider molasses.

64
Beer Recipes / Re: Mashing Pumpkins question
« on: August 04, 2015, 07:32:14 AM »
I am not sure that it matters when you add the sugar. I personally add it before the boil begins so that I can get it mixed in well and avoid scorching on the bottom of the kettle.

65
Beer Recipes / Re: first irish red
« on: August 04, 2015, 07:16:08 AM »
I have come up with this as a first draft. I am still not sure how much crystal should be there...
93% base malt
5.7% crystal
1.3% roasted barley

14 SRM

EKG @ 60 min, & ? for ~23 IBUs
Irish Ale yeast

As an alternative, could I get away with bittering with Magnum and using some Willamette? What about using S04 yeast? I get it if this takes me too far away but am just curious. I am not big on using hops that I don't have or don't use on a regular basis.

66
Beer Recipes / Re: first irish red
« on: August 04, 2015, 06:54:52 AM »
Looks like the most appropriate base malts that I have access to are:
Simpsons Marris Otter
Simpsons Golden Promise
Crisp Pale Ale

67
Beer Recipes / first irish red
« on: August 04, 2015, 06:34:41 AM »
So the wifey wants me to brew a red fro the first time. I have never researched a good recipe. Any pointers? Any recommendations on base malt. I normally use german malts so I realize that won't work well here...

I was assuming that it would be mostly base malt with some crystal and enough roasted barley to make it 'red', EKG hops, and Irish ale yeast.

68
All Grain Brewing / Re: 100% pils malt. Too light?
« on: August 04, 2015, 06:11:53 AM »
Thanks guys. I got a blue ribbon for second beer which was great as well. They will be mailing my score sheets out which I am very curious about. I am hoping that I at least got in the high 30s...

69
My main question is regarding the hop amounts. Is there really only 0.75 ounces of hops total? If so, that is a big problem for an APA. My house APA uses about 4.5 ounces of hops total for 5 gallons and that is conservative to some...

70
Commercial Beer Reviews / Re: 10 Barrel Joe IPA
« on: August 03, 2015, 10:55:50 AM »
I like both versions of sculpin but I will not pay $14 for a six pack.

I forgot 10 Barrel was acquired recently. Makes sense why I started seeing their beers everywhere all of the sudden...

71
All Grain Brewing / Re: 100% pils malt. Too light?
« on: August 03, 2015, 08:50:57 AM »
Got a blue ribbon for this beer though I am not sure what my score was yet. They switched to the 2015 guidelines at the last minute so I entered it as an international pale lager instead of an american premium lager. I can't find the thread where I was asking for style help but thanks to those that helped me.

72
Beer Recipes / Re: Suggestion and Critique Robust Porter recipe
« on: July 29, 2015, 02:54:17 PM »
I like some chocolate and a bit of carafa

73
Beer Recipes / Re: Suggestion and Critique Robust Porter recipe
« on: July 29, 2015, 10:11:44 AM »
Overall I think it looks pretty good. I would get rid of the carapils and just split the difference between the C40 and C80. I like the brown malt from the first recipe but I also like the munich malt in the second. You may want to consider an English yeast. Porters are personally hard for me because I tend to overcomplicate them...

74
All Grain Brewing / Re: mash pH for dark beer
« on: July 29, 2015, 09:41:25 AM »
Thanks! I will move forward although Bru'n Water is giving me a red value for baking soda I guess because I am at the pH range limits...

Sounds right, from memory. You use RO, right? The only issue at all with baking soda is sodium content that comes along with baking soda. But if you use all RO, even the roastiest stout keeps you under Martin's sodium limits. Been there, done it.

I don't use RO water but my finished Na with Baking Soda is 26 ppm so I should be safe.

75
All Grain Brewing / Re: mash pH for dark beer
« on: July 29, 2015, 09:23:02 AM »
Thanks! I will move forward although Bru'n Water is giving me a red value for baking soda I guess because I am at the pH range limits...

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