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Messages - chumley

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Beer Recipes / Re: Marzen
« on: November 02, 2015, 03:06:38 PM »
I would take the OP's recipe and tweak it by swapping out all the caramunich with carared, and bump up the hops to about 30 IBUs.  That's how I like my O'fests.

That said, I am going to try brewing a Czech version of a Marzen bier, a fest bier, also called Polotmavé Speciální.  Probably going to add some melanoidin malt, and a little dark grain to get a nice red color.

I plan on having Czech light, amber, and dark lagers on tap for Christmas.

The Pub / Re: Whiskey
« on: November 02, 2015, 02:33:36 PM »
I had a dram of Redbreast 12 last night while watching the last game of the World Series.  Now that is a fine whiskey.


Beer Recipes / Re: wheat beer category
« on: October 30, 2015, 09:54:00 AM »
There are a lot more beer categories in real life than there are BJCP categories.  Your recipe looks like an American Wit, which is not a recognized style, yet there are numerous examples of them, among them Leinenkugel Sunset Wheat, Shocktop, Blue Moon, and, as you noted, Sunshine Wheat.  These basically are wits brewed with neutral yeast.  Sorry that this doesn't help, but maybe the BJCP will recognize them.

General Homebrew Discussion / Re: Blending beers with Acid beer
« on: October 28, 2015, 08:15:50 AM »
I would suggest one of Ron Pattinson's recipes for 19th century London porter.

Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 08:43:44 PM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

like molasses or something?
I was thinking more like Invert 3, D45 or D90, muscavado, or  a couple of ounces of Lyles treacle.  Even a half pound of dark brown sugar.  But molasses is a bit too much for a brown.  But mighty good in a big porter or stout.

Sent from my SM-G900V using Tapatalk

General Homebrew Discussion / Re: Experimental Brewing podcast
« on: October 27, 2015, 01:14:24 PM »
Q.  Dear Denny:  Recently I made your Noti Brown recipe.  I tweaked it by substituting Fuggles for all the hop additions, and used S-04 yeast.  It tastes of bread, fruit, and dirt.  What did I do wrong? Your friend, chumley.

Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 12:29:24 PM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

General Homebrew Discussion / Re: Wow, differences in base malt...
« on: October 25, 2015, 10:01:22 AM »
I used to use Malteurop all the time, but when the local LHBS closed in 2012, that ended my supply. 

I thought it was quite excellent.  Very similar to Golden Promise.  I concur with their website description: "Craft Master Craft Blend is our flagship two-row base malt. It is produced using the finest North American two-row barley varieties, and is a wonderfully balanced base malt in any beer style. This malt provides sweet, malty aromas and very subtle nutty flavors while imparting a light gold hue."

They have a malting plant here in Montana using Montana barley grown on the Fairfield bench.  All the local craft brewers use it, and I can't say I have detected any change in the flavor of their beer.  Maybe you are getting malt from their Wisconsin or Minnesota malting plants?  Can't say I have any experience with them.

All Grain Brewing / Re: Anyone brewing today 10/10/15?
« on: October 22, 2015, 12:39:57 PM »
On October 16, I brewed a Czech dark lager.  A nice winter session beer.

Tmavý Ležák

10 gallons, 1.052 OG

13 lbs. Avangard Pilsner malt
4.5 lbs. Avangard Munich malt
2.25 lbs. CaraMunich 80
6 oz. CaraBohemian
12 oz. Carafa III (added to the sparge)

Mash in at 148°F for 60 min. Pull and boil a decoction for 10 minutes, add back to raise to 155°F for 30 minutes. 90 min total mash time.

3.3 oz. Halletaur Mittelfrueh 60 min
2 oz. Czech Saaz 20 min
1 oz. Czech Saaz 0 min

Boiled for 90 minutes. Immersion chiller got the wort down to 56°F with constant stirring in 15 minutes.

Split between the yeast cakes from previous pils (34/70 and WLP833 Ayinger yeast).

Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 12:19:44 PM »
Real Ringwood is a fine IPA yeast.  Wyeast 1187 is not real Ringwood.   I am personally not a fan of Wyeast 1968/WLP002.  In my humble opinion, it is the poser of British yeast strains.  It is the British yeast strain for those who do not like British beer.

Does that mean that Fuller's ESB, London Porter, and Chiswick Bitter are British beers for those who do not like British beer?   :)

Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 09:37:31 AM »
Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast.  They were selling the same yeast under different numbers at the same time.

I believe that  Sinebrychoff is another baltic porter made with this yeast.  I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.

And I do not think Deschutes uses Ringwood, either.  I think they use Fuller's yeast, which I find better suited for IPAs than Ringwood.

Beer Recipes / Re: Sprucey rye saison
« on: October 21, 2015, 01:46:12 PM »
I'm curious as well.  The original recipe sounds pretty good.

I have brewed two spruce beers.  One came out wonderful, the other was awful.  I blame my selection of spruce for the second.

For the one that came out good, I used the new growth tips from a Colorado blue spruce tree (picked in early June), picked a quart by volume of them, and added them to the last 15 minutes of the brew.  Used a 1.055 red ale base with a 20 IBU Northern Brewer bittering hop addition, no flavor or aroma hops, neutral ale yeast.

I would not attempt using anything but the fresh new growth, found here at 46° latitude north in late May/early June.  I have a vial of spruce essence, but cannot work up the nerve to ruin a perfectly good beer with it. :)

The Pub / Re: Deschutes here for Beer Week
« on: October 21, 2015, 10:30:41 AM »
"Cluster Fuggle IPA" sounds delicious.  I think I may be inspired to brew one of those.

Beer Recipes / Re: 100% Vienna Lager
« on: October 21, 2015, 08:03:30 AM »
I've done it.  It was good, but almost insipid in its lack of complexity.

My experience, too.

My favorite Vienna recipe is the Mexican variety, 50% Vienna, 20% corn, 25% pils, 5% caravienne, then a little chocolate malt in the sparge to darken it a bit.

Chumley, what does your hop schedule look like with this grist, something noble for just a bittering charge, FWH, anything late?

I usually do a 50/50 mix of Cluster and Hallertauer for a 20-25 IBU bittering, and a small flavoring addition of Hallertauer (like 0.5 oz. per 5 gallons of wort) for the last 10 to 20 minutes. 

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