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Messages - goschman

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Beer Recipes / Re: wheat beer category
« on: October 29, 2015, 01:42:08 PM »
After looking through the guidelines again, this just may be one of those beers that doesn't fit although it should. If I upped the amount of wheat, and ditched the orange zest and coriander, it would probably fit more appropriately.

That still doesn't answer where I would enter this but I suppose if all else failed it could go into Specialty or SHV

Beer Recipes / wheat beer category
« on: October 29, 2015, 12:48:06 PM »
I entered this into 1D. American Wheat corresponding to the 2015 guidelines. My scores did not come back great because the judges thought it was misentered. Fortunately, the overall consensus was that they thought it was a good beer just not an American Wheat. From what I recall, it's malt character was too clean with not enough 'wheat' flavor. I cannot disagree and their comments made sense. I assume this is related to the actual malsters (grain types) that were used. It is very comparable to New Belgium's Sunshine Wheat for those that are familiar.

50% Pilsner
40% white wheat
10% flaked wheat

~20 IBU
Magnum - bittering
Cascade, Amarillo, Willamette - last 20 minutes of boil
Orange zest and coriander - last 5 minutes of boil

5% ABV

If this is not an American Wheat, what should it be? American Blonde? I don't necessarily plan to enter it again I am just a bit confused as to where it should fit.

General Homebrew Discussion / Re: millenium hops
« on: October 28, 2015, 02:44:19 PM »
I used to love Widmer which uses their own hop blend called Alchemy that is apparently a mix of Millenium, Warrior, and smaller amounts of Horizon. It's harder to find their beer here now but I have not really heard too much about Millenium hops other than that.

Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 02:37:55 PM »
That is very helpful. Thank you.

After all of this, I may just leave the recipe alone but toast the flaked oats. I have seen on another thread that it's impact is debatable but it can't hurt to try.

Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 01:04:07 PM »
Ah-ha! Makes sense to me now. Basically a play on an english brown of some sort with a german twist.

Aside from various crystal malts, I've used amber, brown, pale chocolate, midnight wheat, mild malt. Granted, all of those were not german brand malts. Keeping with the german ingredient and "twist" nature of this beer, maybe some chocolate wheat or chocolate rye. You could also toast some of your base munich to get that toasty/nutty quality from it for an amber/brown-like character.

Sorry for the confusion. I tend to obsess over upcoming batches and post all over the place...

I do like the idea of chocolate rye especially since I have not used it. I could may split the total amount of roasted grains between that and carafa.

Toasting a small portion of the munich malt myself also sounds great since I have never done that either. Any advice on what temp and how long? I am planning on using some flaked oats for mouthfeel. Maybe I will toast those.

Yeast and Fermentation / Re: sourcing fermentis k97
« on: October 28, 2015, 10:55:57 AM »
Funny. The spec sheets say high flocculation and low attenuation which is opposite of your link. At least one source is correct...

Yeast and Fermentation / Re: sourcing fermentis k97
« on: October 28, 2015, 10:47:11 AM »
I have a batch with this yeast also. I pitched rehydrated yeast into a  1052 blonde ale. It took off really fast, big krausen in less than 24 hours. It seemed to finish in about 2-3 days. I checked gravity after 1 week and it went from 1052 to 1009. I pitched at 60F and let rise to 64F.

Mine is sitting waiting for a spot in the kegerator. Taste test so far seem clean and dry. Maybe slightly more malty than Chico. Very cloudy. As expected flocculation is very limited. Will need to use gelatin.

Thanks for your input. Mine was at 1.014 from 1.052 however I fear I may not have had a very fermentable wort. Good to know that Fermentis' description is once again inaccurate claiming 'high flocculation'. Beersmith's profile noted it as low floc...

Ingredients / Re: Oats
« on: October 28, 2015, 10:25:52 AM »
I have used oat malt, golden naked oats (crystal oat malt), and flaked oats all from the LHBS. When using oats again, I will only be using flaked oats. In my experience, oat malt is very earthy and golden naked oats are said to have a 'berry-nut' flavor that I did not get.

For a while, I was trying to perfect an oat APA with all 3 forms and realized that I might just be barking up the wrong tree. If I try it again, oats will only be in flaked form. 

Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 08:04:34 AM »
To get back to Denny's post:

What is your goal with this beer? Are you aiming for a particular style of brown ale? Are you thinking more of a British brown or American brown or something else even? What is your recipe so far? What kind of flavors do you think you're missing from your current grist formulation - or what kind of flavors do you want in the final beer?

Side question: Why the aversion to crystal and roast malt? Carafa I is a roast with little reward.

To be honest, this post was more about curiosity than anything. I had a string about the recipe a couple of weeks ago which I could have just added onto. I am basically wondering what other specialty malts people use in their brown ales which is why I thought it was sort of a different topic not necessarily related to what I will be brewing...

Basically the goal of next week's beer is something between a munich dunkel and a brown ale. I will not be using lager yeast. So basically, it's a german brown ale I suppose in that I will be using mostly german ingredients. With having a munich base, I don't feel that crystal malt is necessary and I happen to really like carafa malt although I normally use it for color adjustment.

Yeast and Fermentation / Re: sourcing fermentis k97
« on: October 28, 2015, 07:26:03 AM »
Thought I would post my impressions of this yeast although the beer is not finished.

I decided to take a risk a pitch one expired, non-rehydrated packet into 1.052 wort @ 65F . Activity was evident within 16 hours however it was sluggish for the first 3 days or so as it stuck around 62F. After that it took off and shot up about 8F above ambient temp which I cranked down to 56F in anticipation. It slowed down considerably however much yeast has stayed in suspension. On day 13 I was at 72% attenuation (expecting 80%) so I roused the yeast, warmed it up a few degrees and airlock activity picked back up a bit. I am hoping to get it down at least a couple of more points as it just seems that it doesn't want to quite finish.

Does this strain have a white labs / wyeast equivalent? From what I understand it is not WY1007. After using WY2565 recently it seems to behave a lot like that. Fermentis shows this with high flocculation however the yeast seems to be powdery and wants to sit in suspension. I will fine with gelatin in the keg since I plan to harvest this for future batches.

I realize that a lot of the behavior I am seeing could be related to using expired yeast but considering it took off so quickly I thought I was good to go in that respect. If anyone has any experience with this yeast I would love to hear it. I am curious if my experience it normal for this strain.

Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 06:51:13 AM »
Special Roast seems like a Special B type malt.

Sent from my iPhone using Tapatalk

Tastes much different to me...much drier, not as sweet

+1.  It really is a darker, stronger biscuit malt to me.

Yep, and I definitely get that sourdough tang from it.  I like it, but I keep forgetting about it.

RPI, maybe you're thinking of Extra Special Roast?

Ah the I remember that I have used Special Roast and then stopped using it for that reason.

Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 06:50:04 AM »
Thanks all. I don't have any experience using dark sugars other than dark brown sugar which I use mainly to increase the fermentability of an imperial black ale.

Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 12:39:58 PM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

like molasses or something?

Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 09:33:52 AM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don't want to overdo it.
If you're not using roasted malts, then what's going to make it brown? A 100% Munich beer is going to be light amber in color at best.

I am using 8 oz of carafa I

All Grain Brewing / Re: Efficiency
« on: October 27, 2015, 08:58:32 AM »
4.8 at mash temperature is ~5.1 at room temp, so not too far off.

I didn't catch that. My bad. I thought he was simply stating that his mash pH was 4.8...

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