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Topics - hopfenundmalz

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Ingredients / Michigan Hops Farms Expanding.
« on: February 19, 2015, 09:06:18 AM »
Michigan is the #4 state for acres of hops grown, with a whopping 300 acres strung this year. If this goes through it will more than double that.

Homebrew Competitions / NHCompetition Registration is Open
« on: February 02, 2015, 07:30:04 AM »
You can register for the Competition today, select the number of entries, and judging center(s).

There is a glitch, in the primary judging center selection i made, it showed up as a different center when finished. Tried a second time, again a different city. Janis has been contacted.

Beer Recipes / Ballantine IPA Clone Recipe
« on: January 30, 2015, 08:46:19 AM »
This goes back to a HBD discussion that Jeff Renner was involved in 12-14 years ago. The recipe is pretty straight forward. It makes a beer that tastes "hoppy", not like citrus or pine. It is also bracingly bitter.

I have been upping the dry hops of late. The last version used BRY-97, but that is not carbed up yet, so I can't give an honest evaluation yet. The sip I had when it went into the keg made me say "oaky". The beer never touched wood, and I can only attribute the oaky flavor to the Bullion hops.

This recipe made a strong beer, I have been targeting more in the 1.070 range or a little less. I have also used British C-60 in the last batch.

I tell people it was made with 6-row, flaked corn, Crystal malt, Bullion and Cluster hops, all considered to be inferior in some ways. Makes a great beer, though.

Ballantine IPA

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       29.50
Anticipated OG:          1.079    Plato:             19.04
Anticipated SRM:           9.8
Anticipated IBU:          69.3
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00


   %     Amount     Name                          Origin        Potential SRM
 74.6    22.00 lbs. Pale Malt(6-row)              America        1.035      2
 20.3     6.00 lbs. Flaked Corn (Maize)           America        1.040      1
  5.1     1.50 lbs. Crystal 80L                                  1.033     80

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  2.00 oz.    Cluster                           Whole    8.00  21.8  90 min.
  2.00 oz.    Bullion                           Pellet   5.30  13.5  60 min.
  2.00 oz.    Cluster                           Whole    8.00  15.6  30 min.
  2.50 oz.    Bullion                           Pellet   5.30  12.9  30 min.
  2.25 oz.    Bullion                           Pellet   5.30   5.5  10 min.
  3.00 oz.    Goldings - E.K.                   Pellet   7.20   0.0  0 min.
  6.00 oz.    Brewer's Gold                     Whole    7.00   0.0  Dry Hop


WYeast 1056 Amercan Ale/Chico


Use a pale ale profile, get the sulfate up to 250-300 ppm.

Beer Travel / The Lakes District
« on: January 25, 2015, 08:01:00 PM »
Anybody have advice for pubs and inns? We have some guide books and are looking on the net.

Going to see some friends who now live in London. Then heading north. London we know, Cambria, never been there.

I need some new hiking boots, and some long walks to break those in.

The Pub / Beer Experts - the Beer Curmudgeon
« on: January 19, 2015, 06:02:55 PM »
A good little read. The guy in the picture is not me. Some of you know him.

Ingredients / Briess Goes to all 2-Row
« on: January 12, 2015, 09:55:51 AM »
I like the 6-row for some beers. Might have to play with high DP 2 row in the future for CAPs.

Beer Travel / Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 09, 2015, 03:14:44 PM »
We plan on going to get out of the deep freeze. Going to tour Sierra Nevada on Thursday. The Biltmore on Friday. Then the Rally.

Any words of wisdom on places? I have read the other thread.

Anyone going?

The Pub / Founders Sells Minority Stake
« on: December 17, 2014, 07:24:45 AM »
They just announced a 30% stake goes to Mahou San Miguel.

Discuss, compare and contrast to 10 Barrel.

Events / NHC 2015 San Diego. Changes to Registration
« on: December 13, 2014, 10:30:37 AM »
I don't remember seeing this mentioned, this went up on the 11th. There are some positive changes from the conference committee that should make for more satisfied members.

You still have to be a member to register.

Guaranteed opportunity to register for Lifetime members, registration reserved for BJCP National and above.  The social package is back, read the terms on that, must be an AHA member. The return of the social package will make several couples that I know happy.


Ingredients / Maris Otter Production in the UK
« on: December 10, 2014, 07:02:05 AM »
The Crisp MO discussion got me thinking about Maris Otter and how we as homebrewers focus on it. I have used a bag of Pearl and it was fine. There are other malt varieties grown in England, and I have read before that there is not that much Maris Otter grown, and it is a niche product for UK craft brewers. So the attached link has the varieties grown in the UK in a graph, and Maris Otter is a small but fairly constant sliver of production.

Here is another link that shows the barley growing regions in the UK, and where the maltsters are.

General Homebrew Discussion / Judging the NHC
« on: November 07, 2014, 09:50:15 PM »
Someone in the club pointed this out to me. Must be looking for clarity. Don't remember the picture being taken, but do remember the people on my left. Even remember having the green AHA shirt on that day.

Dang my hair is white.

Events / 2014 NHC Grand Rapids Review
« on: June 15, 2014, 06:31:45 AM »
It is Sunday morning, this one is history. My observations.

Host City - they went all out, the NHC was embraced by the local breweries.
DeVos Center - excellent venue with ample space. The friendly helpful staff were all great.
Local Committee - they rocked it.
Speakers - excellent talks. Too bad you can't go to all of those.
Forum meetup - always fun to meet face to face. Do it again next year.

Edit - the welcome session had poor acoustics, so it was nearly impossible to understand what was said. Overhead signs that identified the beers being poured would be an improvement. MI law states that brewers or distributors can't pour beer at an event like this, so that is why very few MI brewers were around. Still some room for improvement.

Everyone I talked to were all positive about the city. AHA and BA Staff were all smiles.

I put the odds of the NHC coming back to Grand Rapids someday as high.

See you in San Diego next year!

Ingredients / New White Labs Packaging Announcement
« on: April 10, 2014, 12:21:20 PM »
Just saw this. For commercial brewers, comment section says the homebrew pitch will still be in vials.

Commercial Beer Reviews / Bigfoot Vertical '95 2003-1014
« on: February 28, 2014, 02:52:06 PM »
This was done a few weeks back. Fun day with plenty of food and drink, along with some friends. This is what I wrote down, and of course there was much talking with friends, eating, and fun, so it was not a full review for each.

For most of us we liked the 09-11 range. A couple like it fresh. One couple are more wine drinkers, and they loved the 95, as it reminded them of a Port wine.

95 Only a small 'pfft' when cap came off. Low/no carbonation, almost still. Figs, raisins, cherries, full of sherry notes. No hop aroma or flavor, low bitterness.

03 Medium low carbonation. Lower oxidation. Some woody oxidation from hops. Slight mustyness. Some sherry.

04 Medium low carbonation, more than 03. Some hop aroma and flavor at low levels. No sherry notes. Bitterness is coming up.

05 Better carbonation. Brilliant color, others were a little murky before. Clean malt flavors. More hop flavor and aroma now. Bitterness lingers a little.

06 Similar to 05, the hops are a little more apparent. More bitterness. Bigfoot territory.

07 Like 06 but the bitterness has gone up more.

08 Big jump in carbonation. Good head formation and retention. Some yeasty esters and fruitiness. Citrus and pine from the hops. Big jump in bitterness. This is much fresher due to the pry off cap and better liner.

09 Really drinking well. Better balance than the 08.

10 Nice hop aroma at lower levels. Clean malt. Balance has gone to bitterness in the finish.

11 About the same as the 10

12 Nice malty aromas, can get the crystal malt. Bitterness hangs in after finish, drying.

13 Some yeast esters. Hops in the aroma, pine and citrus. Hop flavor rolls on the tongue front to back. Hops dominate the malt, you get a little crystal. Bitterness really is there and lingers.

14 A hop bomb, it makes my teeth tingle. Big aroma and flavor of hops.

That was it for the 95 and the 03 vintages. I do have 04 through 14 left, so we can do another some year.

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