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Messages - garc_mall

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676
Beer Recipes / Re: Belgian Blonde
« on: May 11, 2012, 03:41:10 PM »
do you have a small (2 gallon or so) cooler?  If you do, you can do a mini-mash with some pilsner, and use the biscuit and vienna malt, and then use pilsner dme to top up to your gravity. If I were to do this, my rough guess of a recipe would be:

4.50 lbs Pilsner DME
1.00 lb Cane Sugar (or character sugar)
0.50 lb Biscuit Malt
0.50 lb Vienna Malt
4.00 lb Pilsner Malt

Mash in (2.25 gallons) at about 152-153, and hold it for 45-60 minutes, drain off, add a couple gallons more water at 170 to sparge.

You should have about 3.5 gallons of wort at this point in time. Take a sample of your mixed (1st and 2nd) runnings and cool it down to take a gravity sample. At this time, add the water to bring it up to your standard boil volume.

So, I am just throwing this number out there. you have 3.5 gallons of beer at 1.040.

You want 5 gallons of beer at 1.064

3.5 X 40 = 140 points of gravity
5 X 64 = 320 points of gravity

so you need 320-140 = 180 points from extract.

IIRC, DME provides 42 p/lb/g, so you need 180/42 = 4lb 5oz of DME.

There is your basic partial mash, and you can use mashable grains, such as vienna or aromatic malt, and its a good step towards all-grain.

677
Beer Recipes / Re: Belgian Blonde
« on: May 11, 2012, 02:46:34 PM »
I was thinking aromatic as well, but I don't have any experience with that malt, and I thought I read somewhere that some malts labeled aromatic require mashing. So I will let others with more experience speak on that note.

678
Beer Recipes / Re: Belgian Blonde
« on: May 11, 2012, 02:34:56 PM »
I really just want to get more fermentables out of the sugar. So I suppose any sugar would work. Is there any pros or cons to using different types of sugar?

The only difference is if you are adding a sugar with some flavor. I know that in Radical brewing, Randy Mosher recommends Pioncillo for his Belgian Pale Ale. If you are simply going for the fermentables, use table sugar, its cheaper.

Regarding crystal, crystal 10 probably isn't going to do much for you. If you want a bit more complexity, maybe like 2oz of crystal 40? or you could easily just drop the crystal, and steep 3/4 lb of biscuit.

679
Beer Recipes / Re: Belgian Blonde
« on: May 11, 2012, 01:48:49 PM »
first 2 things I noticed:

1. I wouldn't use light candi sugar, just use cane sugar or invert sugar. There really is no difference in my experience. If you want some flavor contribution, use something darker, like demerara or piloncillo.
2. Vienna malt needs to be mashed. Steeping it is probably going to dilute the small amount of enzymes to where it won't convert in 30 minutes. I would up the biscuit a bit, or just cut out the vienna malt.

Other than that, looks good. Maybe a bit of styrian goldings at 15 minutes?

680
All Things Food / Re: Biscuits
« on: May 10, 2012, 03:11:53 PM »
I trust Alton Brown for any recipe I have never made before. He has never steered me wrong.

Hopefully you started brewing before you watched his brewing episode :)

Most of the time I'd agree with you though.

everybody picks on that episode. I gotta say I started with that recipe and more or less those directions and the results were perfectly good. is it going to make award winning beer? no, but it makes good beer and it's pretty darn easy. I think for new brewers who have never done it before it's actually quite good. The ice trick to chill the wort and top up at the same time is awesome if you don't have a wort chiller. certainly easier than putting your kettle in the tub for 3 hours.

I agree, I have seen much worse advice from "more reputable" sources. Obviously, it isn't the best advice ever, but I am for anything that makes brewing seem easy, because the hardest part about homebrewing is getting started. I don't know how many times I have heard people say "I would like to start homebrewing, but it's so complicated."

681
General Homebrew Discussion / Re: My homebrew smells like vomit
« on: May 10, 2012, 10:52:30 AM »
Go Brett Go!!!

I don't know that I would want I pineapple beer either though  :o

682
Beer Recipes / Re: Raspberry Wheat Ideas
« on: May 10, 2012, 09:04:29 AM »
I'm doing a fruit hef this weekend - thinking about trying some un-preserved jam to go along with frozen blackberries (maybe some pineapple?). I'm adding in secondary (and will try the lemon zest, too!).

Only issue I could see is with pectic haze. I don't know if that will be too much of an issue in a hefeweizen, but make sure you account for it. Jam has a lot of pectin in it.

683
All Things Food / Re: Biscuits
« on: May 10, 2012, 09:02:26 AM »
I trust Alton Brown for any recipe I have never made before. He has never steered me wrong.

684
Can't brew this weekend.  Going on a short camping trip in our RV/travel trailer.  My son is smart and is staying home.  I'll be going with my wife, 2 daughters and one of their friends.  So, I will have to endure a weekend with SWMBO and 3 teenage girls!  Give me strength!  Better yet, give me beer!   :P

Take a couple cases for your sanity!  :o

685
I was going to do the English Mild base for my Mocha Mild for NHC this weekend, but I am running low on pale beers, so I think I am going to do a APA this weekend, and do the Mild next weekend.

686
Extract/Partial Mash Brewing / Re: DME vs. LME
« on: May 08, 2012, 08:12:37 PM »
LME is cheaper. I'd buy DME every time if it wasn't more expensive than LME.

remember, you are paying for that 20% water.

687
I'm brewing a mild sometime this weekend. I've got the starter going but haven't figured out the recipe yet.

I posted a recipe in the thread "Munich Mild" in the beer recipe folder. It turned out really good, refreshingly malty. I am going to do a variation on it for NHC with coffee and Cocoa Nibs.

688
Beer Recipes / Re: anyone have a Cider Recipe?
« on: May 03, 2012, 11:02:28 AM »
recipe:

Buy cider from reputable orchard
Add To carboy
Put Airlock on
wait.

689
Those floating patches sound like mold.  If you can take a photo and post it, please do so.

I've never had a beer grow mold in the fermenter, but I know it's possible.

Since I don't know much about mold, I don't know if it will eat the sugars and create bottle bombs.  I don't think so, but I don't know.

So what I would do is bottle the beer and make sure to leave enough behind that you're not picking up any of the moldy stuff or even the top layer of beer.

You really shouldn't have anything solid floating on the surface of the beer.  Maybe some patches of bubbles, but not anything solid.  Particularly not grey-green.

+1 to racking out under the mold if it is mold. Also +1 to pictures.

Also, if your beer is still at 1.019, you are good to bottle, and you shouldn't have any further fermentation happening.

get it in a bottle, so you can drink it in a couple weeks.

the bubbles you saw in (e) were carbonation bubbles. Beer holds a little bit of CO2 in solution, more at colder temperatures. However, when you agitate the liquid, some of the CO2 comes out of solution.

give the summer ale a couple checks over the next 3-7 days, and if they are all the same, that one should be good to bottle as well.

690
All Grain Brewing / Re: FauxPils Faceoff
« on: May 03, 2012, 08:30:23 AM »
Thanks for including me, I will send my address over when you are getting ready to ship.

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