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Messages - denny

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All Grain Brewing / Re: melanoidin in an amber?
« on: June 29, 2012, 08:59:30 AM »
Is an amber with Munich/melanoidin character not going to wind up being closer to an alt?

Not to me, although Alaskan Brewing might disagree.  They say their amber is an alt.  The BJCP reception at NHC this year focused on alts.  After tasting Alaskan amber next to Zum Uerige, I'm more convinced than ever that it's a different animal.

General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 01:32:41 PM »
I swear I'm going to make it to PA for the Conference next year!  I think I've known some of you guys online for almost 7 years.   :o

Then it's about freakin' time!  ;)

#400 Batch 400

Denny, I just brewed one very similar, but my OG was 1.091.  I see yours was 1.103, what did 3787 get it down to?

1.016.  11.75% ABV.

General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 11:53:16 AM »
I love you, man!   ;D

Seriously, thanks, guys...I appreciate it.

General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 11:30:56 AM »
Wow - 8K posts! A staggering number indeed!

Staggeringly ridiculous.

General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 09:44:29 AM »

That is great news, I figured life got in the way. I really enjoyed talking with him at the 2010 NHC. His doppelbock was excellent!

Hey, how many days until Philly?  :)

ALL of the beers he had there were excellent.

How many days til Philly?  Just enough to recover from Seattle!

Equipment and Software / Re: Aeration? How important is the method?
« on: June 28, 2012, 09:42:49 AM »
Mixstir, paint stirrer, never heard of the first and didn't think of the second. what a great wealth of info these forums are. I will have to give these a try my next batch. Thanks a bunch.

Here's a MixStir...

Can't think of one off the top of my head.  It's a strong dark ale with fairly restrained esters and a rummy, raisiny flavor from the D-180.  syrup.

This one is AMAZINGLY good...

Recipe Type: All Grain
Yeast: Belgian Abbeyll (Wyeast #1762)
Yeast Starter: No, I'm lazy and use two packs
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.078
Final Gravity: 1.018
IBU: 26.2
Boiling Time (Minutes): 75
Color: 27.6
Primary Fermentation (# of Days & Temp): 23 days @ 69-70
Additional Fermentation: Bottle condition for at least two months
Secondary Fermentation (# of Days & Temp): 14 days @69-70
Tasting Notes: It's everything you would expect from our monk brewing friends... great beer!

10.92 lb Pilsner (2 row) Belgian (2.0 SRM) 70.24%
1.73 lb Caramunich Malt (46.0 SRM) 11.13%
0.58 lb Corn, Flaked (1.3 SRM) 3.75%
0.58 lb Special B Malt (114.0 SRM) 3.75%
0.23 lb Carafa special dehusked (302.0 SRM) 1.47%
1.50 lb Dark Belgian candy sugar (100 SRM) 9.65 %
1.73 oz Styrian Goldings [4.20%] Boil 60 min
0.75 oz Hallertauer Hersbrucker [3.50%] Boil 30 min
0.39 oz Hallertauer Hersbrucker [3.50%] Boil 5 min
0.38 oz coriander seed Boil 5 min (Crush first)


Protein rest Add 12.64 qt water at 156.2F to get 142F for 30min
Saccrification Add 11.23 qt water at 170.2F to get 154F for 60 min
Mash out Add 9.83 qt water at 205.6 to get 168F for 5 min
Begin Vorlauf then drain Mash Tun
Sparge with 0.73 gallons of water at 168F

Carb with 4.83 oz corn sugar

This is the award winning recipe by Hermann Holtrop from a Rochefort 8 clone comp that was held in the Netherlands. I think it's very close to the original Rochefort 8. A little darker then the original, but just as tasty... enjoy! If you can't find Carafa Special, Carafa l (337.0 SRM) will work well but will be a bit darker so scale back a bit.

General Homebrew Discussion / Re: Carbonation fineness/coarseness?
« on: June 28, 2012, 08:27:28 AM »
I agree with Drew.  The more time you give the CO2 to go into solution, the finer the bubbles will be.

Ingredients / Re: Vanilla Beans
« on: June 28, 2012, 08:25:18 AM »
While we're discussing it, the best beans I've ever found are from....

All Grain Brewing / Re: melanoidin in an amber?
« on: June 28, 2012, 08:21:19 AM »
Just an FYI, The NB recipe sheet indicates 2.0# Carared, .50# Melanoiden

Which is correct.  I was so tired yesterday I overlooked that when I looked at my recipe notes.  I appreciate the correction.

#400 Batch 400

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       20.50
Anticipated OG:          1.103    Plato:             24.35
Anticipated SRM:          30.2
Anticipated IBU:          26.0
Brewhouse Efficiency:       73 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.75    Gal
Pre-Boil Gravity:      1.073    SG          17.72  Plato


   %     Amount     Name                          Origin        Potential SRM
 73.2    15.00 lbs. Pilsener                      Germany        1.038      2
  9.8     2.00 lbs. D-180                                        1.032    180
  9.8     2.00 lbs. Munich Malt                   Germany        1.037      9
  4.9     1.00 lbs. Turbinado Sugar                              1.047      0
  2.4     0.50 lbs. CaraMunich 80                 France         1.034     80

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  2.50 oz.    Hallertauer                       Pellet   3.90  26.0  60 min.
  1.00 oz.    Strisselspalt 2007                Pellet   2.50   0.0  0 min.


  Amount      Name                           Type      Time
  0.20 Oz     Corriander Seed                Spice      5 Min.(boil)


WYeast 3787 Trappist High Gravity

Mash Schedule

Mash Name:

Total Grain Lbs:   17.50
Total Water Qts:   26.00 - Before Additional Infusions
Total Water Gal:    6.50 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F

                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
sacc                   0     90    147     147   Infuse   162       26.00   1.49

Total Water Qts:           26.00 - After Additional Infusions
Total Water Gal:            6.50 - After Additional Infusions
Total Mash Volume Gal:      7.90 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

At NHC in Denver a few years back, she gave one of the best seminars I've ever seen.
On tasting.  I keep waiting for her presentation to end up on the NHC 2007 website of presentations.

Hmmmm...I'll bet we never got it from her.  I'll ask around.

At NHC in Denver a few years back, she gave one of the best seminars I've ever seen.

That's because she was cute, barefoot and really enthusiastic!

Add to that great info well presented and you've got it all covered!

General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 08:14:14 AM »
too bad Kai isn't around anymore.  Where's he been? He's been updating his blog, I see...just not into the forums anymore I guess.

I exchanged emails with him a few weeks back.  He's been very busy with real life, but was going to Australia to speak.  He hopes to be at NHC in Philly.

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