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Messages - redzim

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61
Ingredients / Re: Using Biofine Clear
« on: February 05, 2014, 07:41:07 PM »
Can Biofine be added at the point in my process?

I add it to the keg before purging, then rack the beer in on top of it. I figure a little turbulence will help to get it evenly distributed.

then I assume the first pint is a sludgy yeasty mess that you discard, just like with gelatin? and clear after that?

62
Ingredients / Re: Using Biofine Clear
« on: February 05, 2014, 09:29:34 AM »
Trying to see if I can use Biofine instead of gelatin.  Seems odd to need to add a whole cup of water with dissolved gelatin to a 5 gal keg.  I usually crash-cool for 48 hours, then keg with the gelatin solution. Can Biofine be added at the point in my process?

63
Beer Recipes / Re: Munich Dunkel Recipe?
« on: February 05, 2014, 06:32:18 AM »
I love Kai's recipe which is 99% Dark Munich (I like Best Malz) and 1% Carafa II.

64
Beer Recipes / Re: German Pils - hop and malt questions
« on: February 01, 2014, 08:48:57 AM »
That looks good Red. What hop schedule have you settled on?


Using 4.0% Hallertauer Mittelfruh and aiming for an OG of 1.050 after a 90min boil, I plan to do 3 IBU (or 0.75 oz) at FWH, 40 IBU (6.5 oz) at 60 min, 2 IBU (about half an oz) at 15 min for flavor, and about a half an ounce at 1min or flameout, for a hint in the aroma. So about 45 IBU altogether.  (I've done this schedule with all Tettnang, all Hallertauer, and a 50/50 mix, depending on what I have in hand. I didn't like the all-Tett so much, but the 50/50 and all Hallertau are great.)

65
Beer Recipes / Re: German Pils - hop and malt questions
« on: February 01, 2014, 08:03:58 AM »
I want to brew a Jever style Pils next week. I plan to...

1) use 17.25 lbs Pilsner and 2.00 lbs Flaked Barley
2) start with 100% distilled water and adjust minerals (gypsum, epson, NaCl, and CaCl) to get very close to the Jever profile Denny listed above (my Ca will be high 30s, not low 50s, but everything else is spot on). Of course I won't have any alkalinity in this water
3) BrunWater predicts this will give a mash pH of 5.6, so I'll add 0.6 lbs of acidulated malt (basically 3% of the grist) to drop that to 5.3

sound good? I have a hop schedule I like (all Mittelfruh to around 45 IBU) and I like Hochkurz decoctions at 146F and 158F for my Pilsners.  (go ahead and tell me a decotion is a waste of time, but I kind of like doing them. the aromas are marvelous)

red

66
Homebrew Competitions / Re: NHC
« on: January 29, 2014, 12:57:03 PM »
Thanks all. I'll bottle up 6 or 7 of everything, I think

red

67
Homebrew Competitions / Re: NHC
« on: January 29, 2014, 06:42:53 AM »
somewhat related question: how many 12-oz bottles are needed to be sent into NHC?  I put for 4 slots and need to save enough of those 4 beers now, otherwise they'll probably be gone by March....


68
All Grain Brewing / Re: SNPA grain bill
« on: January 24, 2014, 09:41:35 AM »
Thanks for the various ideas.  I'm not too concerned about it, but it was just interesting looking back at my notes, because my 2 previous batches in 2013 were pretty much spot on matches to SNPA, and this one was not. A perfectly fine beer though.  I've always used Briess C-60 but the base malt has been a big variable (Canada, Rahr, Briess, etc.)

red

69
Beer Recipes / Re: German Pils - hop and malt questions
« on: January 24, 2014, 07:03:08 AM »
FYI

Jever, Germany water profile:

Ca: 60   
Mg: 5   
Na: 15   
SO4: 75   
Cl: 30   
HCO3: 105

The alkalinity would have to be neutralized for use in a G Pils, but the sodium, chloride, and sulfate levels give you an idea of an appropriate balance and intensity for those ions.

Just re-reading this thread, and noticing this statement from martin. Any idea how one would go about neutralizing the alkalinity, assuming I am building this water from the ground up starting with distilled?

A portion of the alkalinity is knocked down by pre-boiling. That can bring the bicarb down to the 60 ppm range. The rest of the alkalinity is neutralized with lactic acid (acid malt in Germany). AHA members will see more of this approach in the Mar/Apr 2014 Zymurgy.

If starting with low alkalinity water, neutralization to the degree above would not be required.

So if I were to try to emulate this using BrunWater, I would start with distilled (or my H2O diluted w/ distilled), add various salts to get the mineral concentration as above, and then adjust the pH if necessary by either adding lactic acid in line 26 of the "Water Adjustment" tab or by adding acidulated malt to the grain bill in the "Mash Acidification" tab? And of course if starting with 100% distilled, I am finally understanding that the acid (either lactic or acid malt) is uneccessary?

I'm definitely looking forward to your article; just renewed my AHA membership....

red

70
Beer Recipes / Re: German Pils - hop and malt questions
« on: January 23, 2014, 01:38:05 PM »
if you are starting with distilled you won't have the alkalinity to neutralize.

OK so when shooting for this water profile, I can just adjust to get my minerals correct, and not worry about the alkalinity?

71
Beer Recipes / Re: German Pils - hop and malt questions
« on: January 23, 2014, 01:02:12 PM »
FYI

Jever, Germany water profile:

Ca: 60   
Mg: 5   
Na: 15   
SO4: 75   
Cl: 30   
HCO3: 105

The alkalinity would have to be neutralized for use in a G Pils, but the sodium, chloride, and sulfate levels give you an idea of an appropriate balance and intensity for those ions.

Just re-reading this thread, and noticing this statement from martin. Any idea how one would go about neutralizing the alkalinity, assuming I am building this water from the ground up starting with distilled?

72
All Grain Brewing / SNPA grain bill
« on: January 23, 2014, 12:42:05 PM »
I'm sure this is covered in approx 1,000 other threads but I just need some quick reinforcement: my SNPA-like pale ale, which I've brewed unchanged for about 6 batches over 3 years, suddenly tastes too caramelly compared to the real thing.  I do 93% pale ale malt and 7% caramel 60.  should I drop that to caramel 40? or what do you guys do?

also for hops, I do about 25 IBUs of Magnum at 60min, 10 IBUs of Centennial at 30, 8 IBUs of Cascade at 10min, and about double that amount of Cascade at flame-out. Sound good? I know SN uses Perle instead of Centennial but I don't use Perle in any other beer I make so I've subbed Cent in. Would any hops from the following I stock be better: Tettnang, Willamette, Columbus, or Hallertau?

-red

73
All Grain Brewing / Re: German Pilsner water?
« on: January 21, 2014, 11:55:34 AM »
I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Where is the Jever profile? I have Brun Water 1.16b and don't see it....

74
General Homebrew Discussion / Re: how long would you lager a Trad Bock?
« on: January 15, 2014, 06:08:38 AM »
Thanks for all the tips. I am usually in the "wait at least 4 weeks but 6 is better" camp, for my lagers, so I figured a bigger-than-normal (for me) lager like bock would take longer. but all your advice is giving me an excuse to tap the keg tonight and check it out!


75
General Homebrew Discussion / how long would you lager a Trad Bock?
« on: January 14, 2014, 09:42:02 AM »
It was in primary for a little over 2 weeks, then I kegged it a little over 5 weeks ago, it's been under 11PSI @ 34F since then. So it's fully carbed by now, just want to know when I should tap it.  O.G. of 1.070 and F.G. of  1.016.


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