- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 9/25/15 at 9:20 am to BugAC
Posted on 9/25/15 at 9:20 am to BugAC
rather than using the carafa III and the roasted barley I would just substitute the roasted barley for the carafa III
Make up the difference with more base or chocolate malt
*I've never made a good stout, so take that FWIW
Make up the difference with more base or chocolate malt
*I've never made a good stout, so take that FWIW
This post was edited on 9/25/15 at 9:22 am
1
Posted on 9/25/15 at 9:37 am to LoneStarTiger
quote:
rather than using the carafa III and the roasted barley I would just substitute the roasted barley for the carafa III
Well i did that last time. And to frat, i was hoping my lower mash temp would makeup for the residual sweetness, but i may reduce my 120l amount. And carafa amount is only 5.7% compared to the whole of the recipe.
This post was edited on 9/25/15 at 9:38 am
Posted on 9/25/15 at 9:40 am to BugAC
Alright, so i'm lowering my caramel malt to 3%, and making up the difference in maris otter.
What about the 12% flaked oats? I raised it by 3% this time to give it some more mouthfeel.
What about the 12% flaked oats? I raised it by 3% this time to give it some more mouthfeel.
This post was edited on 9/25/15 at 9:41 am
Posted on 9/25/15 at 9:43 am to BugAC
Personally, I'd lower the roasted barley a touch. But you may have enough flaked oats to smooth it out. It all depends on what you're looking for in a stout. I prefer smoother finishing stouts, but many like big roasty and bitter finishing stouts.
Posted on 9/25/15 at 9:45 am to BMoney
quote:
I prefer smoother finishing stouts, but many like big roasty and bitter finishing stouts.
I want it smooth and slightly roasty. I will probably adjust down being my first iteration with roasted barley in this stout.
I think you had some last year. I liked it, but felt it needed something more.
Posted on 9/25/15 at 9:48 am to BugAC
So as it stands right now
68% maris otter
12% flaked oats
7% chocolate malt
6% de-bittered carafa 3
4% Roasted barley
3% caramel 120l
68% maris otter
12% flaked oats
7% chocolate malt
6% de-bittered carafa 3
4% Roasted barley
3% caramel 120l
Posted on 9/25/15 at 9:52 am to BugAC
Next question. I think last year i racked my stout onto the coffee in a secondary. Seeing as i'm going away from secondarying things, i'm wondering if i should just pour in the cold brewed coffee in the primary after fermentation, or wait and pour it into the bottling bucket, just before bottling.
The only reason i'm concerned with the bottling bucket, would be ensuring the coffee is well mixed with the wort.
Primary is probably easier, just will add 5 days or so before bottling.
The only reason i'm concerned with the bottling bucket, would be ensuring the coffee is well mixed with the wort.
Primary is probably easier, just will add 5 days or so before bottling.
Posted on 9/25/15 at 9:54 am to BugAC
add it into the bucket then rack the beer into the bucket and it will be mixed in well just like your priming sugar
Posted on 9/25/15 at 10:14 am to BugAC
quote:
So as it stands right now
68% maris otter
12% flaked oats
7% chocolate malt
6% de-bittered carafa 3
4% Roasted barley
3% caramel 120l
Much like LST, I've only brewed one stout that I was thrilled with, but I'll throw this out there for your consideration.
If you look at the last 8 stouts in Oatmeal and RIS that have won gold at NHC this is the break down of their malts percentages. This is kind of designing great beers approach I'll take some times.
Russian Imperial (6 Winners)
Base Malt 84%
Crystal Malts 5.5%
Chocolate Malts (chocolate, pale choc) 4.5%
Roasted Malts (black malt, special roast, roasted barley) 5%
Flaked Grains 1%*
Oatmeal Stout (2 Winners)
Base Malt 70.5%
Crystal Malts 10%
Chocolate Malts (chocolate, pale choc) 4.5%
Roasted Malts (black malt, special roast, roasted barley) 7%
Flaked Grains 8%
*Due to small sample size, this was thrown off by one brewer who used 6% flaked barley.
This post was edited on 9/25/15 at 10:16 am
Posted on 9/26/15 at 3:04 pm to LSUGrad00
Going big with this Saison and pushing my setup to the max!
Posted on 9/26/15 at 7:50 pm to rds dc
So what about a chocolate IPA? I've had chocolate a few times while drinking an IPA and it is actually a really good match. This got me wondering if a chocolate IPA would work? Anyone got some thoughts on that?
Posted on 9/26/15 at 9:16 pm to rds dc
Seems like the worst combination in the world.
Posted on 9/26/15 at 9:20 pm to s14suspense
quote:
Seems like the worst combination in the world.
You are obviously crazy!
I'm all in now
Posted on 9/26/15 at 9:35 pm to rds dc
Those two just seem like polar opposites.
Posted on 9/26/15 at 11:34 pm to rds dc
Haha I didn't expect to be a fan of coffee in IPAs and PAs but I was wrong about that. Maybe a dark or bitter chocolate could work.
Doubt it though
Doubt it though
This post was edited on 9/26/15 at 11:35 pm
Posted on 9/27/15 at 9:15 am to s14suspense
quote:
Those two just seem like polar opposites
Yeah, it is probably best to just stick to having a bit of chocolate with an IPA than trying to make a Chocolate IPA.
Posted on 9/28/15 at 9:24 am to rds dc
I really like chocolate and citrus together. I think it could work if done right.
Maybe an Amarillo/Citra IPA with chocolate powder and/or cocoa nibs...
It sounds like one of those beers that either turns out great or is down right awful.
Maybe an Amarillo/Citra IPA with chocolate powder and/or cocoa nibs...
It sounds like one of those beers that either turns out great or is down right awful.
Posted on 9/28/15 at 4:00 pm to LSUGrad00
I am going to get a English Barley Wine going (hopefully this weekend) to finally put some beer into the barrels that I have at the house. I off-loaded one of the barrels to a buddy yesterday so I have two that are still sitting empty. Had to convince a friend to brew some beer as well so that I wasn't stuck brewing 15 gallons of Barley wine.
Posted on 9/28/15 at 4:34 pm to Fratastic423
quote:
I off-loaded one of the barrels to a buddy yesterday
ha. let me know if you have a plethora of those thing or what but that's still a task to fill one up but could be really fun.
Posted on 9/28/15 at 4:49 pm to s14suspense
Weather looks like it should be great for Brew at the Zoo Friday. High of 82 and low of 57. Should be in the low 70s and clear during the event.
Page 371 of 443
Back to top
Follow TigerDroppings for LSU Football News