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Messages - bobberdc

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Beer Recipes / Re: APA Recipe - Looking for Feedback
« on: September 08, 2013, 01:55:35 PM »
In my opinion, you should keep the victory and/or add/replace it with melanoidin, which is also in the 20L range. Carapils will add body without adding sweetness or color (typically used in very light beers); the crystal also adds color and sweetness along with body. They also give the beer a better head (as does flaked wheat) Whether or not you want those characteristics in your beer is up to you. I like having a little sweetness to balance the bittering hops. I also like a certain maltiness (hence the victory and melanoidin) because I don't want my beer to simply be hop water.

In the end, brew for what YOU like to drink. If you find your APA is too malty/sweet or not enough, you can make adjustments next time.

Beer Recipes / Re: Pumpkin Ale - First Recipe Ive Come Up With. Opinions?
« on: September 08, 2013, 01:48:23 PM »
Trying to do a spiced pumpkin ale as your second attempt at homebrewing seems pretty ambitious. I can understand you might be anxious to forge your own path, but this is fairly complex. If you are still determined, though, I do have a few thoughts...

You didn't mention what yeast you are using, but I assume this is based on some other base beer? Or - is this based on some other pumpkin beer recipe? What made you decide on these particular ingredients?

Adding the pumpkin to the boil will make a big mess in the brew kettle. Be prepared for that.

There is no point in mashing just cara/crystal grains (there are no enzymes for conversion). You should just steep them. If you want to mash the pumpkin, you should do so with some base malt (6-row would be ideal) to provide enzymes needed for conversion. That will take longer than the 30 minutes you noted.

As to adding the spices to the boil - keep in mind that once added, they cannot be removed. I tend to make a strong "tea" with spices, and add to taste after fermentation and prior to bottling or kegging. That way you can control the final flavor. In either case, for cinnamon, it's better to use the sticks than the ground version - a little goes a long way and too much will not only be overpowering, but will make your beer "hot".

Beer Recipes / Re: Pumpkin Juice?
« on: September 08, 2013, 01:35:20 PM »
I imagine determining sugar content in a juiced pumpkin will be difficult. There is also a lot of starch and fiber in pumpkin that can make a mess of your brew kettle, depending on the process you use for juicing. One other advantage of putting the pumpkin in the mash is that you might get some starch-to-sugar conversion out of the pumpkin.

If you do go the route of reducing DME and adding pumpkin "juice" to the kettle, take a gravity reading before flameout to determine if you are where you need to be. You might need to add some of that DME back in (if using a hydrometer, be sure to adjust for the temp of the wort).

Beer Recipes / Re: Ideas to slightly darken a pale ale
« on: September 08, 2013, 01:30:29 PM »
Too late now, but for future reference you could try adding some melanoidin malt. The color is around 20L and will add a nice maltiness to the beer without adding sweetness.

Also - if you want the darker munich next time, ask for caramunich.

Homebrewer Bios / Bio: Brian Barrows (Brewer of the week?)
« on: October 13, 2012, 09:16:33 PM »
I'd like to introduce my friend Brian Barrows. He is a member and officer of the DC Homebrewers Club. All-grain homebrewing in DC is a challenge, because most people live in small apts or townhouses. He still manages, though and has had some outstanding successes recently.

Last year, a local bar named Meridian Pint held a series of homebrew competitions every other month. Brian won one of those. Early this year, the had a "best of the best" competition, where the 1st place winners from each of the previous competitions would compete for a grand prize: brewing their beer at DC Brau, a local brewery.

Brian won this competition, and was lucky enough to brew his patersbier ("My Favorite Foreign Movie") at DC Brau. It's been on tap at local bars and has been well received.

DC Brau decided to enter it into the GABF this year, and Brian's collaboration took 2nd place in the Belgian and French category. We're all very proud of him.

Besides brewing great beer, Brian is always ready to offer advice to young brewers who join the club and could use a little guidance. He's always ready to go over to someone's house and brew. He lives and breathes homebrewing.

For all of these reasons, I think Brian Barrows deserves to be Brewer of the Week.

Bob Rouse
DC Homebrewers & BURP

General Homebrew Discussion / Re: Donating homebrew to a church festival?
« on: January 14, 2012, 05:21:36 PM »
Kudos to any church willing to serve homebrewed beer. :)

As previously mentioned, as long as nothing of value is exchanged for the beer (either to you or by the church as a fundraiser), there shouldn't be a problem.

Doing an oatmeal stout as we speak (or write... or something...)

Anyway - it's frizzin cold outside, but the beer cannot be denied.


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