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Messages - hopfenundmalz

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4591
All Grain Brewing / Re: Single malt and high mash temp
« on: November 27, 2013, 05:53:41 PM »
When I last made a Celebration Ale - type beer I mashed @ 155F (never realizing that SN mashed @ 158F).  What I did then was to add a bit more CaCl2 than I normally would for a West Coast hoppy beer, realizing that Celebration has a pretty full,firm malt base. I wasn't trying to clone it but in terms of body and balance, it was pretty comparable.

this is another aspect to consider, there is more to a full malty mouthfeel/flavor than just residual long chain sugars. How does the water play with the hops? what level of crystal is being used? What's the carbonation level like?
SN says 90 base 10 English c60, which I have used, but I find to be syrupy sweet at those amounts even after adjusting to hit the right fg.

Sent from my SCH-I535 using Tapatalk
their base malt is NA 2Row, Rahr or Great Western. English C60 is the crystal. They probably use a high amount of SO4 to get the finish dry, and they have lots of healthy Chico yeast to use.

4592
All Grain Brewing / Re: Single malt and high mash temp
« on: November 27, 2013, 05:19:10 PM »
Denny, with your contacts at SN do they do a mashout of any type? May just be a difference in process.

IIRC, I think they do.  But I doubt that explains things.  I can ask them, but it will be a while since we're into Thanksgiving now.

ETA:  OK, went back and checked info and there is nothing to indicate they do anything other than a single infusion for this beer.  We I was there brewing an alt for Beer Camp, we did a step mash (at their brewer's insistence) but I don't recall if there was a mashout.  Maybe Jeff will have some info from when he was there.
i remember them saying they usually mash at 158F which surprised us. But with their base malt and system it works. Mash out? Can't remember. I do remember the first lauter stuck, and a half bag of rice hulls were used in the second lauter.

4593
The Pub / Re: India Pale Lagers
« on: November 27, 2013, 04:43:58 PM »
Wolverine State brewing makes an IPL called Gulo Gulo. It is hopped like an IPA, but is very clean tasting, and is dangerously drinkable. They mainly brew lagers, so something like an IPL is in their mission, and appeals to the must have hops crowd.

4594
Beer Recipes / Re: Hoppy Pilsner..... Maybe?
« on: November 27, 2013, 09:44:47 AM »
At the NHC I had a lager on tap during club night that got some good reviews. It was vanguard, Santium, and a lot of crystal to finish, dry hopped with a little crystal.

Bells makes Quinannan Falls Special lager, which is dry hopped with Simcoe. That was the inspiration for my beer.

4595
All Grain Brewing / Re: Bicarbonate HCO3
« on: November 26, 2013, 07:15:19 PM »
The alkalinity is what you want to pay attention to, and more than that the mash pH, not water pH.

Getting more Ca as in gypsum or CaCl2 will help drive the mash pH down.

One better alternative is to dilute with RO/distilled waster. Or use acid, or acidulated malt. Or lime to remove the Carbonates, but that takes some understanding.

4596
Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 26, 2013, 01:04:11 PM »
Done with 6.5 hours on the clock today. Set up last night, milled the grain, did the water additions, set the timer on the bucket heater so we could dough in first thing.

4597
General Homebrew Discussion / Re: Poor efficiency/very soft water
« on: November 26, 2013, 01:01:53 PM »
The Congress mash uses distiller water. The malt is milled to a fine flour. Most efficiency comes back to the Congress mash numbers for that batch of malt, IIRC.

Breweries with a mash press can equal or exceed the Congress Mash numbers. They also use a hammer mill on the grain, to make flour.

4598
Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 26, 2013, 08:18:06 AM »
At the 158F Alpha rest. Going pretty good so far.  ;)

4599
The Pub / Re: A great beer story
« on: November 25, 2013, 09:00:05 PM »
Very good story. I have been to Bastogne, and did not know about the beer in the helmet story. I do know that veterans can find their foxholes or mortar pits out in the surrounding country side. Talked to a mortarman a few years back at a reunion that had found a few that he had dug, 40+ years later, with the use of some topo maps.

My FiL was in the 17th airborne, which helped relieve Bastogne, and afterwards were sent up to the North by Patton to secure that flank. It was cold, snowed heavily, roads were covered with ice. Lightly armed paratroopers, M1 Carbines and Bazookas, found themselves looking at 2 units of Tiger tanks that Hitler had sent in to regain ground and take Basogne. You don't hear much of that fighting, which some say was the fiercest of the Bulge, as the 17th was disbanded after WWII, and the 101 and the 82 have the division historians to tell their stories.

The 17th was in reserves in England, was brought over quickly for the Bulge, had no winter boots or coats. Bradley had a need for bodies to plug the Bulge. Those guys had it rough, most got frostbite on their feet.

The 17th went on to fight many battles, the biggest was operation Varsity, which was the largest airborne assault of the war. Paratroopers and CG-4A gliders were used for that. There is a Waco CG-4A in a Museum in Iron Mountain MI, if anyone heads through the UP next year for the NHC. Half of those were built at the old Ford Woody factory during the war, which was in Kingford MI.

Edited for spelling.

4600
Ingredients / Re: Post your water report
« on: November 25, 2013, 06:14:09 PM »
Beats running out for RO every brew day !

That is true!

4601
Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 25, 2013, 05:32:01 PM »
This thread has been fun and educational. I have set up for brewing tomorrow, grain is milled, and I used Martin's Munich Boiled water specs. Will see if I hit the target pH. Doing a hochkurz double decoction, should be a great day to brew a lager.

4602
Ingredients / Re: Post your water report
« on: November 25, 2013, 05:14:06 PM »
Klickitat Jim's Ward Report
PH 7.8
TDS 125
CAT/ANION 2.1/2.2

Sodium 8
Potassium 2
Calcium 17
Magnesium 10
Total hardness CoCO3 84
Nitrate .3
Sulfate <1
Chloride <1
Carbonate <1
Bicarbonate 130
Total alkaline 107
Total phosphorus .08
Total iron <.01

How's that?

That is pretty good water, except for the alkalinity, and that is not super high. You could brew many styles by adding some gypsum or CaCl2 to get the Ca and flavor ions. You might want to use acid or acidulated malt for very light beers. Use the water program of your choice to adjust for the beer you brew. I'm jealous of you guys in the PNW, for the quality of your water (you don't have Portland water, but it is pretty good).

4603
Okay, pragmatic is a term that gets thrown around here a lot. Just when I think I understand what it means based on the context I see it used here, I Google it and end up cornfused.
Simply using the co2 hose works great for purging a fermentor but I find my air gun makes it easier to purge multiple bottles or bags of hops or to start a siphon. I made mine with 100% surplus parts I had laying around and only because I was bored and had 5 minutes to kill. Is this not pragmatic?
Is buying beer not more pragmatic than brewing it?
Is BIAB more pragmatic than batch sparging?
Is bottling more pragmatic than kegging?

If you had it on hand, I would say that is a pragmatic way of doing it.

Buying beer - too easy. No challenge for the tinkerer in me.
I will try BIAB someday soon. I think it would be the cheap and easy way to make starters for those big lager pitches, you know 11-12 liters of a big batch of Doppelbock.
I still bottle some beers and meads. I keg most of them. I don't mind bottling sometimes.


4604
Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 25, 2013, 10:46:26 AM »
Ron. Was the Ca enough to offset that HCO3? Was the pH on target?

4605
Ingredients / Re: What's your favorite American "noble" type hop?
« on: November 25, 2013, 10:09:01 AM »
Hasn't DNA testing shown US Tettnang to actually be Fuggles?

Yep.  Tastes like it, too.

IIRC, in a Zymurgy article about pils and hops, Ted Hausotter found Mt. Hood to be the closest to Mittelfruh.

That was true. I think he also stated that if you want Hallertau Mittelfrueh, make sure that is what you are buying. Generic Hallertau could Hallertau Gold, Hallertau Tradition, or whatever the brokers ship.

Of the German varieties, I think Hallertau tradition is not too far off.

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