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re: Homebrewing: In-Process Thread
Posted on 8/4/13 at 10:15 pm to rds dc
Posted on 8/4/13 at 10:15 pm to rds dc
Talked to the owner or the Tyler homebrew shop and he raved about Mosaic. I think I will use it in my next single-hop pale ale.
Brewed a Citra PA tonight. Way too hot for enjoying brewing. Going to rack it next weekend, and dry hop with 2 oz of Citra for 7 days, then add 2 more for 7 more.
I chilled though. I'm not ready to sit at the cool kids table yet.
Brewed a Citra PA tonight. Way too hot for enjoying brewing. Going to rack it next weekend, and dry hop with 2 oz of Citra for 7 days, then add 2 more for 7 more.
I chilled though. I'm not ready to sit at the cool kids table yet.
This post was edited on 8/4/13 at 10:16 pm
0
Posted on 8/4/13 at 10:30 pm to BottomlandBrew
quote:
That's a new one to me. Looks tasty.
Its what the trendy kids are using this month.
Seems like I had 15 -20 mosaic IPAs at the homebrew fest a couple months ago.
Posted on 8/5/13 at 11:28 am to Zappas Stache
Formulating a new brew. Started yesterday. The goal is an Oatmeal Stout, about 7% ABV. Here's what i got so far.
Oatmeal Stout (Name pending)
Grains
80% British Pale Malt
6% Roasted Barley
4% Crystal 75
2% Chocolate Malt
3% Coffee Malt
6% Roasted Oats
I'm still adjusting to get the right percentages. I'm also considering eliminating 1 type of grain. Let me know your thoughts.
Oatmeal Stout (Name pending)
Grains
80% British Pale Malt
6% Roasted Barley
4% Crystal 75
2% Chocolate Malt
3% Coffee Malt
6% Roasted Oats
I'm still adjusting to get the right percentages. I'm also considering eliminating 1 type of grain. Let me know your thoughts.
Posted on 8/5/13 at 11:35 am to BugAC
I really liked the De-Bittered Black (Carafa III) when I used it. Would be a sub for your roasted barley
Posted on 8/5/13 at 11:50 am to BugAC
quote:
Grains
80% British Pale Malt
6% Roasted Barley
4% Crystal 75
2% Chocolate Malt
3% Coffee Malt
6% Roasted Oats
Go with it.
Or sub the de-bittered in there.
Posted on 8/5/13 at 12:30 pm to LoneStarTiger
quote:
I really liked the De-Bittered Black (Carafa III) when I used it. Would be a sub for your roasted barley
This is really interesting, I've never brewed a stout without roasted barley. I bet this would give the beer a nice smooth roast flavor.
Will the Carafa III give the beer enough traditional roast character to taste like a stout and not a porter?
Posted on 8/5/13 at 12:39 pm to LSUGrad00
quote:
Will the Carafa III give the beer enough traditional roast character to taste like a stout and not a porter?
I used it in an imperial porter. Between the chocolate and coffee malts and the roasted oaks, he would have plenty of roasted flavors. I just liked that I had a much smoother finish with my porter than I had with the breakfast stout I made that didn't use it. I thought the stout was much too bitter for what I wanted
This post was edited on 8/5/13 at 12:46 pm
Posted on 8/5/13 at 12:46 pm to LoneStarTiger
quote:
I really liked the De-Bittered Black (Carafa III) when I used it.
Cool, I was thinking of using that in a black saison and was going to ask for feedback when it got closer to brew day.
Posted on 8/5/13 at 12:50 pm to BugAC
Hell, I'd get rid of the crystal 75 to be honest. Up the chocolate and coffee malts to replace that percentage.
Posted on 8/5/13 at 1:01 pm to s14suspense
quote:
Hell, I'd get rid of the crystal 75 to be honest. Up the chocolate and coffee malts to replace that percentage.
I agree with this too
Posted on 8/5/13 at 1:01 pm to s14suspense
I guess that's the decision then. Roasted Barley vs. De-bittered Black (Carafa III).
Hmmm....
Can anyone give me a pros/cons on the 2?
Edit: And there is a reason i have the victory in there, i just can't remember why...
oh wait, i was reading in Brew Your Own that it adds a biscuity flavor. However, i think the oats may achieve that as well.
Hmmm....
Can anyone give me a pros/cons on the 2?
Edit: And there is a reason i have the victory in there, i just can't remember why...
oh wait, i was reading in Brew Your Own that it adds a biscuity flavor. However, i think the oats may achieve that as well.
This post was edited on 8/5/13 at 1:02 pm
Posted on 8/5/13 at 1:03 pm to BugAC
Roasted Barley:
Carafa III:
you can always bump up your oats a little too if you cut the Crystal 75
quote:
Black roasted barley provides the color and rich, sharp flavor that is characteristic of stouts. It has an intense bitter and dry flavor, with slight hints of coffee. Black roasted barley contributes a dryness to a stout or porter.
Carafa III:
quote:
De-bittered Black is a unique de-husked roasted barley that will add to the deeper aroma, color, and body of darker beers. However, the flavor will be milder and smoother than whole grains because the tannins on the grain husks are gone. De-bittered Black can be substituted for roasted barley to achieve a smoother flavor.
you can always bump up your oats a little too if you cut the Crystal 75
This post was edited on 8/5/13 at 1:05 pm
Posted on 8/5/13 at 1:06 pm to BugAC
My Base malt.
I'm looking on Austin Homebrew. They have Brewer's 2-row, Maris Otter, and Pale Ale Malt.
I know the 2-row is your basic American 2-row. So if i want an english pale malt, i was thinking going Maris Otter. Or will that give me too much of a distinct flavor i don't want in my beer?
Maris Otter
Pale Ale Malt
I'm looking on Austin Homebrew. They have Brewer's 2-row, Maris Otter, and Pale Ale Malt.
I know the 2-row is your basic American 2-row. So if i want an english pale malt, i was thinking going Maris Otter. Or will that give me too much of a distinct flavor i don't want in my beer?
Maris Otter
Pale Ale Malt
Posted on 8/5/13 at 1:08 pm to LoneStarTiger
quote:
LoneStarTiger
I'm seeing on AHS, they call for Roast Barley 5-15% grain bill, while Carafa is up to 5%. Is carafa a bit stronger in flavor?
Posted on 8/5/13 at 1:14 pm to BugAC
not sure why they only recommend up to 5%.
I have a question for adding cold-brewed coffee to a batch. How do you sanitize it? You could boil the water, or used purified water in a sanitized press but what about the coffee grounds? sanitize the beans and grinder before grinding?
I have a question for adding cold-brewed coffee to a batch. How do you sanitize it? You could boil the water, or used purified water in a sanitized press but what about the coffee grounds? sanitize the beans and grinder before grinding?
Posted on 8/5/13 at 1:17 pm to LoneStarTiger
We "brewed" a cranapple cider yesterday evenings... so simple and so good.
The only problem was I dropped my hydrometer beforehand so I have no clue about the OG.
Probably will end up being in the 8% range.
Also racked a hefeweizen, will keg it later this week.
The only problem was I dropped my hydrometer beforehand so I have no clue about the OG.
Probably will end up being in the 8% range.
Also racked a hefeweizen, will keg it later this week.
Posted on 8/5/13 at 1:26 pm to LoneStarTiger
quote:
I have a question for adding cold-brewed coffee to a batch. How do you sanitize it? You could boil the water, or used purified water in a sanitized press but what about the coffee grounds? sanitize the beans and grinder before grinding?
I don't think you really have to worry about it... PH is probably too low to have anything living in it.
Boo, Glass hasn't been your friend recently...
You need to invest in one of those $20 eBay dual scale refractometers.
Posted on 8/5/13 at 1:30 pm to s14suspense
quote:
Boo, Glass hasn't been your friend recently...
This one was plastic, and it still broke.
I actually have a refractometer, but I didn't feel like digging it out for just a cider.
Posted on 8/5/13 at 1:34 pm to LSUBoo
quote:
This one was plastic, and it still broke.
Didn't know they made plastic hydrometers.
Posted on 8/5/13 at 2:12 pm to LoneStarTiger
quote:
I have a question for adding cold-brewed coffee to a batch. How do you sanitize it? You could boil the water, or used purified water in a sanitized press but what about the coffee grounds? sanitize the beans and grinder before grinding?
Relax and have a homebrew. I am sure that you could boil your water first, but in the end I dont worry about that at all. Maybe run your press in the dish washer first.
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