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Messages - wort-h.o.g.

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16
General Homebrew Discussion / Re: Kolsch Recipe
« on: March 19, 2014, 12:11:04 PM »
Put it in the recipe wiki!  Much easier to find it in the future.

Love too...help me out - dont know what that means
http://wiki.homebrewersassociation.org/
 
Not related to putting it on the wookie.

that sounds like asking for trouble, putting it on a wookie!
not as dangerous as putting it in a wookie.....i'd imagine ;D

17
General Homebrew Discussion / Re: Irish Moss Question
« on: March 19, 2014, 11:38:30 AM »
im confused. is this irish moss or whirlfloc we are talking about. starts out as irish moss "tablets" (didnt know they existed). seems like a whole tablet of whirlfloc was used? ???

whirlfloc is a blend of Irish moss and purified carrageenan..but i think that slikely very different than a crap load of just irish moss being thrown in....IMO

I was under the impression that whirlfloc is just powdered irish moss and binders.
Carrageenan is the active component of raw irish moss.

so end of the day its concentrated..1 whirlfloc tablet  = loads of raw irish moss :o

18
General Homebrew Discussion / Re: Kolsch Recipe
« on: March 19, 2014, 11:10:09 AM »
Put it in the recipe wiki!  Much easier to find it in the future.

Love too...help me out - dont know what that means

19
General Homebrew Discussion / Re: Irish Moss Question
« on: March 19, 2014, 11:04:22 AM »
im confused. is this irish moss or whirlfloc we are talking about. starts out as irish moss "tablets" (didnt know they existed). seems like a whole tablet of whirlfloc was used????

whirlfloc is a blend of Irish moss and purified carrageenan..but i think that slikely very different than a crap load of just irish moss being thrown in....IMO

I was under the impression that whirlfloc is just powdered irish moss and binders.

yep, right. just clarifying you dont throw a "handful of whirlfloc" or a "tablet of irsh moss" (in average brewers lingo). that can be confusing to someone reading this later that is new.

i have no idea if a whole tablet tastes differently, but i've used more Irish moss by accident (pouring and it clumped and dumped more than i wanted) and cant say i tasted anyting different.

20
General Homebrew Discussion / Re: Kolsch Recipe
« on: March 19, 2014, 10:49:13 AM »
Looks good! I personally prefer a little hallertauer hop flavor addition to mine. But yours looks great!

agreed- i have used that also. variations here and there , depending what mood im in that day! ;D

21
General Homebrew Discussion / Re: Irish Moss Question
« on: March 19, 2014, 10:42:54 AM »
im confused. is this irish moss or whirlfloc we are talking about. starts out as irish moss "tablets" (didnt know they existed). seems like a whole tablet of whirlfloc was used????

whirlfloc is a blend of Irish moss and purified carrageenan..but i think that slikely very different than a crap load of just irish moss being thrown in....IMO

22
General Homebrew Discussion / Kolsch Recipe
« on: March 19, 2014, 10:22:33 AM »
Had a few requests from other posts. I like this variation of my recipe the best, and I get many requests to brew this for friends and family.

Enjoy.



Ken's Kolsch 1.1

Kölsch (6 C)



Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.12 gal
Boil Time: 90 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.25 gal
Fermentation: Koelsch (Kolsch), single Stage


Date: 01 Apr 2014
Brewer: ken
Asst Brewer:
Equipment: Kens SS Pot and Igloo Tun (10 Gal/37.8 L) - All Grain
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0


Taste Notes:


Ingredients

8 lbs Kolsch Pilsner (2 Row) Ger (3.8 SRM) Grain 1 84.2 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 10.5 %
8.0 oz Wheat Malt (2.4 SRM) Grain 3 5.3 %
0.60 oz Magnum [14.00 %] - Boil 60.0 min Hop 4 30.2 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 5 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 30.2 IBUs
Est Color: 5.0 SRM

Measured Original Gravity: 1.048 SG
Measured Final Gravity: 1.009 SG
Actual Alcohol by Vol: 5.1 %
Calories: 157.9 kcal/12oz


Mash Profile

Mash Name: Ken's Single Infusion, Medium Body
Sparge Water: 4.98 gal
Sparge Temperature: 168.0 F


Total Grain Weight: 9 lbs 8.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 100.0 F
Mash PH: 5.30

Mash Steps

Mash In Add 18.10 qt of water at 162.5 F . steep 152.0 F 75 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.98gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).



Notes
Mash 4.5Gal (1.8qts/lb) @ 152-153F for 75 minutes. Target PH 5.2-5.3
Batch Sparge with 5gal @168F water

Starter:

1400 ml starter 1.035 sg, 5oz dme, yeast 2/17/14 wlp029. est 275bb cells pitched

Fermentation and Lager schedule:

Pitch starter into 58F wort - Day 1
Hold at 58F for 72 hours - Day 1-3
Rise and Hold at 64F for 48 hours - Day 4-5
Rise and Hold at 66F for 24 hours - Day 6
Finish at room temp 68-70F - Day 7-10
Take gravity reading, if stable for 3 days rack to keg. Day 10-14
Lager at 34F for 2-3 weeks in keg.


23
All Grain Brewing / Re: Water/Mash questions re: Kolsch
« on: March 12, 2014, 10:59:40 AM »
Since they give me the hardness, that should contain the total calcium and magnesium.  I was reading on braukaiser that generally 70% of this hardness comes from calcium.  So 30% (or 19.2 mg/L) should be the magnesium content.  That would mean 44.8 would be calcium.  But since calcium is listed already (13.9), do I add the 44.8 to 13.9, or is should I subtract the 13.9 from the 64.1 to get 50.2 for the magnesium?  Ultimately I am wondering what numbers I need to put in a water calculator. 

Unfortunately, that generalization isn't worth much. The amount of calcium or magnesium CANNOT be generalized since it is totally dependent upon the minerals the water contacted on its way to your tap. A 70/30 split between Ca and Mg may be correct in some waters, but more than likely, its not.

If the hardness and calcium values from the water report are correct, then the magnesium content is more like 7 ppm.

It's sad to see misinformation like that on the web...but it does exist.

Hey thanks for the response.  I was a bit skeptical of this and thats why I wanted to ask here whilst continuing my research.  This forum has provided some great advice over the past few years.  I did manage to work it out and got exactly what you said.  Mg is about 7.2.  Also found out that I have "moderately hard" water.  A little gypsum and CaCl2 and some lactic acid and my water should be good to go both in mineral content and pH. 

And thanks for the awesome program... putting all the CORRECT numbers in Bru'n water makes it much easier to work with :-)

and if you are using RO water - it doesn't usually take much lactic acid to move the ph meter into your target...ive found weighing the liquid on calibrated scale vs trying to hit a specific ml is much easier better accuracy.

24
Ingredients / Re: Coconut ideas
« on: March 12, 2014, 10:53:04 AM »
How much and what form of coconut do you use?

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having also just used flaked coconut - no sugar added that i roasted to golden brown - i will tell you a little goes a long long way. start with 2-3 ounces in the keg, or if bottling in the secondary. i left mine in the keg for 24 hours and it was too much IMO. my brew was a brown ale.

25
General Homebrew Discussion / Re: Need volunteers
« on: March 12, 2014, 05:01:14 AM »
The sulfate ions imparted from gypsum leave a harshness, especially in dark beers IME.

If you're just adding gypsum for pH control, replace it with CaCl2.  The calcium in gypsum is reacting with the malt phosphates to liberate H+ ions, which lower the mash pH.  The CaCl2 will have the same effect, just target the same Ca ion concentration using whatever water chemistry software you use.

so im not using gypsum for PH control at all - just targeting a brew profile that has additions of CaCl2, CaSO4, NaHCO3, and bit of MgSO4.  Perhaps I need to start using pickling lime and drop the gypsum levels so I can reach proper calcium levels without exceeding chloride levels.

26
General Homebrew Discussion / Re: Need volunteers
« on: March 11, 2014, 06:49:07 PM »
I bet it's the gypsum in combination with the dark grains.  Try brewing the same recipe, but replace gypsum with CaCl2. 

I'm not sure astringency was the right word choice in my first post, but it's been my experience that I get a very harsh after taste in dark beers I've brewed with gypsum.  I actually like it in a robust porter.

interesting hypothesis. ive thought about the brewing salts as a possible culprit. last year i was using well water until i had RO system installed. since RO, ive really had to use brewing salts to dial things in..and im wondering if it has had an impact on the roasted malt recipes.

27
General Homebrew Discussion / Re: Need volunteers
« on: March 11, 2014, 06:33:40 PM »

Are you adding gypsum?  It could be a roasted grain astringency that you're experiencing. 

Does it get better over time?  Also, what's your mash pH?

Not sure I would know what this is or not...but is gypsum astringency similar to puckering astringency you would get from tannins? If so there is no puckering characteristic at all.


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28
General Homebrew Discussion / Re: Need volunteers
« on: March 11, 2014, 06:32:00 PM »
My chocolate milk stout used cold steep of 8oz English dark crystal, 8 0z light choc malt, and 8 oz carafa 3 dehusked. Oat meal was hot steep 12oz choc malt, 3oz roasted barley, 3oz black malt. Irish red was hot steep 4 oz roasted barley. Irish has the least amount of this taste I'm tasting.



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29
General Homebrew Discussion / Need volunteers
« on: March 11, 2014, 06:26:25 PM »
Good comments. Ph has been 5.4-5.5. Yeast has been Yorkshire square, wlp 007, and wlp041. All ferment at 64-67. Yes gypsum is used- no more than 82ppm for 5 gal batch.no chlorine- I have well water and it goes through RO system for my beer.


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30
General Homebrew Discussion / Re: Need volunteers
« on: March 11, 2014, 06:00:01 PM »
I wish I could describe it better than,phenolic.....it's just hard to nail it down. I hear things like band aids,medicinal but can't say that's it.


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