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Messages - blatz

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2011
General Homebrew Discussion / Re: Gonna Get Some Vienna Malt
« on: February 11, 2010, 12:28:47 PM »
What do you think they use to get the color in Eliot Ness?

ah man, I wish I knew - god I love that beer.

I have some hints/suspicions though:

Well, for starters, EN is 6.2%, so immediately there is more malt to go around. 

I'm not sure if they decoct or not, but that would help darken the beer further.

My friend who's a Clevelander (and prob the biggest GL fan I know) thought he heard they used biscuit (25L) in the grist, which could also help darken it.

I question maybe a touch of Caramunich III or some Carafa Special?

Well, coincidentally, I guess I made a clone attempt this weekend instead of my usual Vienna since my efficiency jumped about 7 -8 points last weekend (which never happens) so I upped the IBUs - maybe through dumb luck I'll have come close?  Its a little lighter, but we'll see how the end product comes around as far as taste.

2012
All Grain Brewing / Re: how does my russian imperial stout look?
« on: February 11, 2010, 12:11:32 PM »
I like Jeff's recipe the best so far, though I'd drop the debittered black and up the RB to a pound - want to maximize the roasty aromas on top of all that malt, IMO. 

2013
General Homebrew Discussion / Re: Gonna Get Some Vienna Malt
« on: February 11, 2010, 12:09:22 PM »
a good recipe to start off with is 3-5% dextrine, the rest vienna to 1.050-1.052, 1oz of hersbrucker at 10min (per 5gallons!), enough noble hop to bitter to total 25-28ibus.

I like to add a couple pounds of dark munich, just cause i like it, but the above will be dynamite!

I don't know the color of the vienna malt yet.  Best's web-site claims 3-5L.
Assuming 4L I would need 9.5lbs and close to .5 lbs of a 120L crystal* malt to hit the bottom of the color range.  Does that sound right?

*(same as dextrine as I gather from a thread over at NB)

no,no,no.  120L isn't what is considered a dextrine malt.

what I said was dextrine=carafoam=caramel pils.  that's what people mean when they say dextrine - when you get into the higher L, theres a massively different contribution.

the last 3 bags I got of Best V were 3.5L FWIW.

when I said dextrine malt above, I meant carafoam(2-3L) which is what I usually buy. 

If you are really concerned about the color throw in a couple ounces of Carafa Special II or III, but please, please don't use 120L!

You will get some color from the boil, BTW.

2014
Ingredients / Re: Domestic Hop Help (Hallertauer Cultivars)
« on: February 11, 2010, 12:01:38 PM »
For beers calling for a "noble" hop like your Kolsch, I've always used Mt. Hood as the domestic equivalent.  According to Hopunion, it's an "Aroma variety with marked similarities to the German Hallertauer and Hersbrucker varieties.  Most popular hop in the triploid Hallertau breeding program, partly due to the fact it was the first one released".

+1 - also - keith I posted a response on NB -

2015
General Homebrew Discussion / Re: What's brewing this weekend 2/5
« on: February 10, 2010, 11:19:21 AM »
FWIW, I did email them - the response was to try taking a wire brush to the rollers first and see if that helps.  Randy felt my rollers may have starter to wear down and that is why they aren't catching as well.  Will give a try on the dort in 2 weeks.

2016
All Things Food / Re: Marmite
« on: February 10, 2010, 08:54:01 AM »
Did you hear they were getting sued for that song, almost 30 years later?  Some 75 year old Aussie kids song....Crazy.

how ridiculous.  for some reason, I'm not suprised though.

2017
All Things Food / Re: Marmite
« on: February 10, 2010, 08:44:34 AM »
Vegamite is much better.

made famous by "Men at Work"

I couldn't acquire the taste for it though.

2018
All Things Food / Re: Pork Chops w/ Balsamic Reduction
« on: February 09, 2010, 07:53:12 PM »
Hey Blatz - I finally got around to making this for dinner tonight. Copied your whole meal, penne with pesto cream & broccoli (in addition to the chops) cause I had all that stuff at home. Paired it with a dopplebock and man was it good! Thanks again for the recipe!  :)

awesome! reminds me, I need to make this again soon!

2019
General Homebrew Discussion / Re: Brix to plato conversion
« on: February 09, 2010, 05:43:43 PM »
That's a refractometer conversion factor.

that's the quick factor, but above 1.050 or so it starts to deviate.  the real formula is

Well, we're talking about two different conversions. The factor of 1.04 converts refractive index to °Brix for wort. What you're talking about is the conversion from Brix (or Plato - as nyakavt found in Excel, the difference is negligible) to SG.

ah - now that I re-read, I see where you were going. 

Quote
That's where the "multiply by four" rule gets thrown out a lot, even though it isn't particularly accurate.

yep - I swear a lot of people's 'refractometer problems' emerge from this - that's why I tried to point that out, but didn't realize you were talking about a different conversion.

Cheers!

2020
General Homebrew Discussion / Re: What's brewing this weekend 2/5
« on: February 09, 2010, 01:59:28 PM »
I like the teeth on the edges. 

2021
General Homebrew Discussion / Re: Brix to plato conversion
« on: February 09, 2010, 01:58:48 PM »
I found this table which says Plato = 1.04 * Brix.  I'd like to get another source or get verification of the accuracy of this conversion.

That's a refractometer conversion factor.

that's the quick factor, but above 1.050 or so it starts to deviate.  the real formula is

=1.000898+0.003859118*BRIX+0.00001370735*BRIX*BRIX+0.00000003742517*BRIX*BRIX*BRIX

if I remember correctly, this formula corrects for Plato:

=1.000019+(0.003865613*Plato+0.00001296425*Plato^2+0.00000005701128*Plato^3)

however, the OP was more concerned with Brix to Plato and vice versa conversion, of which I am not familiar.


2022
Equipment and Software / Re: Easy vorlauf
« on: February 09, 2010, 09:44:36 AM »

Me, either....hence the question.

ah, now I see, kemusabe.  ;) ;D

2023
General Homebrew Discussion / Re: First Wort Hopping ?
« on: February 09, 2010, 09:43:39 AM »
right - you used the same weight of hops at FWH in one batch and at 60 min in the other batch, IIRC.

that would make sense then - 10% more than the 60 min contribution, or am I missing something?  but then promash set at -65 doesn't compute correctly.  when you put in the -65, do you set the 'time' at 20 min or 60 min?

I'm corn-fused now I think  :(

2024
Equipment and Software / Re: Easy vorlauf
« on: February 09, 2010, 09:38:53 AM »
I guess I don't understand why you're pouring it back into the tin....

I think he's trying not to disturb the grain bed.  I've never had an issue dumping it right in, though.

2025
General Homebrew Discussion / Re: First Wort Hopping ?
« on: February 09, 2010, 09:37:22 AM »
I thought the tests suggested 10% more than a 60 min addition(setting = 110), which doesn't correlate with the -65% (20min) ???

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