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Messages - goschman

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781
All Grain Brewing / 100% Vienna
« on: March 03, 2014, 09:02:27 AM »
Hi All. I am curious what a beer brewed with or close to 100% Vienna malt would be like. I have done an all munich beer but not Vienna. Would it be a decent choice for a pale ale?

782
Ingredients / Re: Looking for a way to get the most out of pumpkin
« on: February 28, 2014, 09:47:32 AM »
I feel that I can taste the pumpkin/squash in my yearly batch. Maybe I wouldn't notice it if I didn't know it was in there. Last batch I used a combination of pumpkin, butternut, and acorn squash. I had others tell me they could taste it but again they knew it was in there...there aren't many pumpkin/squash beers that aren't advertised as such. I try to minimize the spice addition and do a lighter base in attempt to emphasize the pumpkin but maybe I don't know what I am tasting...

783
Ingredients / Re: Looking for a way to get the most out of pumpkin
« on: February 28, 2014, 09:05:54 AM »
Gonna have to agree with the above posts. I usually roast 1 lb of pumpkin per gallon at 350 for 60 minutes until it softens and starts to darken a bit and that directly to the mash. Personally, I would go with an amber base or possibly lighter if you want the pumpkin flavor to be more apparent. The darker you go the more pumpkin flavor will be masked.

784
Beer Recipes / Re: Honey Blonde Ale
« on: February 26, 2014, 09:15:47 AM »
I guarantee anyone who wants a great honey blonde ale will LOVE this recipe:

http://forum.northernbrewer.com/viewtopic.php?f=4&t=77133&p=722621&hilit=honey+wheat#p722621

Damn that looks good! I bet the Kolsh yeast really gives it a great character.

785
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 09:11:29 AM »
I am wanting to make a session beer, nothing fancy, just some base grains, 2 row, munich maybe a little crystal and some carapils, and I am thinking of mashing in the 154-156 range.  What is the best way to figure how this will effect the attenuation?  I am just planning on using Safale-05 yeast.  Thank you.

I recently did a session beer. My attenuation was drastically lower than usual due to mashing at 158 and conducting a mash out which I never do. From what I understand, the mash out halts enzyme activity which affects attenuation. I got 67% attenuation with S04 compared to normal values between 75-80%.

786
Beer Recipes / Re: Honey Blonde Ale
« on: February 25, 2014, 05:27:39 PM »
I would recommend using honey malt in addition if you really want to emphasize the honey flavor.

787
General Homebrew Discussion / Re: aging of high gravity beers
« on: February 25, 2014, 05:09:37 PM »
Thanks Mort. I am going with 50% Munich along with 50-55 IBUs to balance and provide some hop character. Also planning on some spices and orange zest. It could need some extra time for everything to come together...

sounds tasty.

let it ride till near christmas (if you manage to make it that long without tasting at least one you have WAY more self control than I ;D)

Haha...yeah I plan on drinking this first batch to see what adjustments would be needed. I am bad about waiting until beers are actually 'ready' and taste often during the conditioning process. I plan to do a small batches throughout the year. I think I will be good to go If I can finish the last batch by the end of October and maybe just tell people to age it for a bit longer.

788
General Homebrew Discussion / Re: aging of high gravity beers
« on: February 25, 2014, 04:52:17 PM »
Thanks Mort. I am going with 50% Munich along with 50-55 IBUs to balance and provide some hop character. Also planning on some spices and orange zest. It could need some extra time for everything to come together...

789
General Homebrew Discussion / aging of high gravity beers
« on: February 25, 2014, 04:41:25 PM »
Planning on doing a test batch for a Christmas Ale that I plan to give out as gifts this year. I rarely do higher gravity beers...

This one is calculating out to have an OG of 1.077 and end up around 8.2% ABV. I guess this may be the lower end of 'high gravity' but I was wondering how long I should let this condition in bottles before it will be best to drink.

I assume it would need at least a couple of months. Any input?

790
Beer Recipes / Re: pale ale idea
« on: February 19, 2014, 05:23:20 PM »
I emailed New Belgium to see if they would divulge how much honey malt that they use in the beer that is partially influencing this pale ale idea. They have replied that they use 9% so I was pretty close. That is in addition to more crystal malt according to their website. I think I will likely go with 9% honey malt and no additional crystal.

791
Beer Recipes / Re: pale ale idea
« on: February 18, 2014, 12:19:30 PM »
I knew the honey malt thing would get me in trouble...haha. I just looked back and realized that I don't use it as much as I thought. The Blonde Ale that I brewed yesterday had 7.3% which is the most I have ever used. It will likely come through pretty well since the hop amounts were low. I will wait to see how it turns out before making any conclusions however I will likely use 5-10%. I suppose I could use 5% honey and 5% crystal as well.

792
Beer Recipes / Re: pale ale idea
« on: February 18, 2014, 12:01:00 PM »
Thanks everyone. I will consider dropping the honey malt a bit. I honestly don't know if I have ever used it in a pale ale. I usually use it in lighter beers like american blondes and such. I need to go back and see what % I have used it in the past. I don't think I usually go above 5%. The main reason for it is that I had a pale ale recently with honey malt listed as a main ingredient and I enjoyed it.

I only have any oz of Liberty otherwise I would consider using more of it with Cascade. Maybe I split the dry hop addition between Cascade and Liberty so that I can free up some Liberty for a kettle addition?

793
Beer Recipes / pale ale idea
« on: February 18, 2014, 11:02:25 AM »
Hey Guys. Thinking about a new pale ale. Kind of going for a contrast to an oat pale ale that I recently did with Bravo, Cascade, Amarillo, Centennial, & Simcoe.

OG 1.052
IBU 36
 
75% two row
15% munich
10% honey malt

17 g Magnum 60 min
14 g of Cascade and Willamette each 10 min
14 g of Cascade and Willamette each 0 min

28 g Liberty dry hop

First off, I realize that many might think 10% honey malt is too much. I have yet to reach a threshold with honey malt to where it is identifiable to me as anything other than crystal malt. I have no experience with Willamette or Liberty so that is kind of just a shot in the dark. I assume another critique may be a lack of hops. Just trying to keep it kind of simple. Any thoughts?

794
General Homebrew Discussion / Re: Craft Beer and Alcoholism
« on: February 13, 2014, 12:10:37 PM »
I am definitely moving toward session beer the older I get and the more I brew.

When I was young I would drink a lot of Coors light, not because I thought it tasted good but because I wanted to get drunk. Now I want the oppossite. Now that craft beer has become a hobby and lifestyle for me to a certain degree, I find myself drinking just as much but spread over a period of time instead of binge drinking. I may have a couple a night instead of 18 on a Friday night/Saturday morning. It has been a strange balance for me lately. I want to brew as much as possible but don't want to my consumption rates to go up to match my production.

795
Beer Recipes / Re: Belgian Blond
« on: February 13, 2014, 10:46:06 AM »
For another opinion, I would bump up the flavor/aroma hops. Use those Willamettes at flameout as well. Belgian brewers don't follow silly BJCP style guidelines.  ;)

I am planning a Belgian blond myself, this weekend.  I am emulating Bink, a hoppy Belgian blond that is pretty tasty.

FWIW, I am aiming for 1.055 OG, 30 IBUs, Challenger/EKGs for bittering, Styrians for a 10 minute addition, and Saaz at flameout. Using a 50/50 mix of Best Pilsner and Malteurop 2-row, and the White Labs Belgian yeast blend for one fermenter, Chimay yeast for the second (10 gallon batch).

Thanks for the input. I am really torn on this one. I am sticking to a pretty strict schedule and throwing in a belgian soon. My original plan was to do a very hoppy saison (50 IBUs & dryhopped) but now I am thinking of doing a straightforward blond. I can be very indecisive when it comes to brewing and it definitely affects the final product...drives me crazy.

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