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Messages - kraftwerk

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Beer Recipes / Dark Fig Saison
« on: July 14, 2012, 07:43:44 PM »
Here's one for the holidays:

Dark Fig Saison

9.00 lb Pale malt
2.00 lb Crystal 120
1.00 lb Special B
0.50 lb Wheat malt
0.50 lb Carawheat
0.50 lb Flaked oats
0.50 lb Caramunich
18.00 oz Mexican piloncillo sugar

1.25 oz US Brewer's Gold
1.25 oz Hallertauer

Fig compote: simmer 2 lb dried black mission figs with zest from 2 valencia oranges, 1 small cinnamon stick, splash of dark rum, 6 oz piloncillo

Double decoction, add fig compote and remaining 12.00 oz piloncillo during late boil

I plan to rack this on Brett Brux and bourbon oak before bottling in champagne bottles. This'll be a cellar beer which I hope to have ready for the holidays!

Beer Recipes / Re: American Saison
« on: July 14, 2012, 07:30:00 PM »
Looks great! You should consider dry hopping with Citra and/or Amarillo just to give the nose a little extra pop. I've not experimented with open fermentation like that. Does it seem to work well?

Also WLP 670 is a fantastic yeast blend! I'm tasting my Golden Lemongrass Farmhouse right now (same yeast) and it's blowing my mind!

Beer Recipes / Golden Lemongrass Farmhouse
« on: July 14, 2012, 07:19:18 PM »
Golden Lemongrass Farmhouse:

7.25 lb Pale malt
4.00 lb Wheat malt
1.00 lb Munich I
0.75 lb Caravienne
0.50 lb Light candi sugar

1.00 oz Tettnanger
1.00 oz Hallertauer
1.00 oz Saaz

Whitelabs 670 American Farmhouse Blend
Rack on 2 lbs fresh lemongrass.

Target OG: 1.058

This actually kinda resembles a Tripel. Pretty damn tasty! Please try brewing it and tell us about your results!

Finished my brewing duties yesterday. Kegged my apricot wheat with a whole load of Amarillo keg hops. Brewed a dark fig saison for the holidays. If all goes well, I'll rack it on some bourbon oak and Brett b.

Brewing an English Mild and racking my hopped American wheat on pureed apricots. Pretty damn excited.

General Homebrew Discussion / Re: Ideas for wedding brews late July?
« on: June 29, 2012, 04:45:11 AM »
Thanks guys! Looks like it's gonna be a sessionable English Mild. Maris Otter, victory, crystal, flaked barley, etc. Gonna decoct and do a long boil with several hop additions (East Kent Goldings and Saaz) to build a nice complexity. Trying to trick the palate, as it will be around 3.5% abv. 

What level carbonation should I shoot for? Will probably keg condition with corn sugar.

Beer Recipes / Re: How do you step up an IPA to Double IPA?
« on: June 24, 2012, 06:42:08 PM »

Generally, the target sweetness level on an IIPA is less than it is for a standard IPA. A sweet IIPA can get cloying pretty fast. Alcohol is pretty much a substitute for sweetness when it comes to balance in a finished beer.

Good call. I totally didn't think of that.

Beer Recipes / Re: How do you step up an IPA to Double IPA?
« on: June 23, 2012, 07:02:42 PM »
As promised, here's my original IPA recipe (based on Maui's Big Swell)

8.5 lb pale malt  (62.3%)
2.0 lb 40L crystal (15.1%)
1.0 lb 10L crystal (7.5%)
1.0 lb munich I (7.5%)
1.0 lb flaked maize (7.5%)

1.0 oz Cascade
1.0 oz Citra
1.0 oz Magnum
2.0 oz Simcoe (keg hop)

So to step it up to a IIPA, my idea here is to do a small first wort addition, use about 6-9ml hop extract at the beginning and boil for 90 min. Then, as stated above, additions at flameout, whirlpool, dry hop and keg hop. I'll probably boost the base malt % and add some simple sugar (as per morticai's suggestion) to augment the fermentables so I can keep the body on the lighter side and get a little more booze in there.

I want to get just a little more sweetness than normal to balance the hops, alcohol and carbonation (shooting for about 1.080 or so.) So, what is a good target saccrification rest? Thanks for all the suggestions! Keep the conversation going!

General Homebrew Discussion / Re: Ideas for wedding brews late July?
« on: June 23, 2012, 12:01:55 AM »
I love a good hefe on a summer day but I think he's also doing one and I am bringing an apricot wheat. I'm thinking a big IPA and something sessionable and English. Keep the ideas coming! Thanks!

Beer Recipes / How do you step up an IPA to Double IPA?
« on: June 22, 2012, 07:11:33 PM »
Hey kids, what are some general guidelines for stepping up your favorite all-grain IPA to a double IPA? I'm thinking a little hop extract in the boil to avoid grassy/vegetal flavors from over hopping. Then probably a lot of late boil, whirlpool and dry hops. I've keg hopped with great success in the past, too.

As far as grain bill goes, do I just dial up my base and specialty malts proportionally to one another? I don't have my recipe in front of me but can post later for further input. Thanks!

General Homebrew Discussion / Ideas for wedding brews late July?
« on: June 22, 2012, 07:33:11 AM »
Ok, so I'm the best man for my buddy's wedding here in Colorado in late July. He's already got a few bases covered: Czech Pils, Doppelbock, Berliner, Coconut IPA, Tafelbier, Schwarz, and a couple others I can't remember.

So, I'm wondering what should I contribute? Something fast fermenting. I already have an apricot wheat on the way and an American kolsch. Also, a lemongrass farmhouse which will be bottled as gifts for the wedding party. Ideas, anyone? I'm thinking another sessionable fruit beer and something English...

Monday's my birthday, I'm off from work and brewing up a pseudo-Oktoberfest with Wyeast 2124 at ale temps. Can't wait.

What's your method/recipe? I'm really interested in doing something similar but had my ideas shot down by my buddy who is self-proclaimed lager expert. Is it possible to brew an ale that looks and tastes pretty close to an oktoberfest? I just don't have the ability to lager at the moment.

Oh, and happy birthday!

Kegging and Bottling / Re: To yeast, or not to yeast...
« on: June 19, 2012, 11:16:10 PM »
Ok, so the golden farmhouse is racked on about 2 lbs of lemongrass at the moment and tasting great! Gravity is down to 1.006 so I'm wondering if I should wait until it completely finishes out to 1.000 or below before dosing with sugar and bottling?

It is WLP 670 which I believe contains brett. So I assume it will continue to chew on any fermentables in the bottle for some time. I also don't want to rush it but I need to get this bottled for a wedding at the end of July. Thoughts?

Beer Recipes / Re: Wheat stout, because...why not?
« on: June 19, 2012, 02:13:38 AM »
you had me all the way ... until the citra hops.  ;)

Haha, yeah it's just what I had on hand at the time. It's barely detectable, anyway.

Beer Recipes / Wheat stout, because...why not?
« on: June 18, 2012, 11:33:52 PM »
Hey all, this is a recipe of a wheat beer that started as a Dunkel and ended up somewhere between an porter and a stout. The short explanation is that I screwed up my grain bill badly, and through much advice and guidance by the AHA community, I was able to pull off a pretty tasty beer. More details in this post:

Anyway, here's the recipe:

5.5 lb Pale malt
5.0 lb German wheat malt
1.25 lb Munich I
14 oz Blackprinz

1.0 oz Mt. Hood
1.0 oz Citra

Wyeast 3068 Weihenstephan
Whirlfloc & Yeast nutrient

Protein rest @ 122 for 30 min
Sacc rest @152 for 30 min
Mash out @168 for 10 min

fly sparge and 60 min boil

Mt. Hood @ 0:00 and Citra @ 45:00

The next time I try this, I'll use Safale US-04 English ale yeast and probably English or German hops. Turned out pretty decent. I keg conditioned with 3/4 cup priming sugar and an extra shot of CO2 after crashing. I hope you enjoy and please post if you try this or something similar!

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