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re: Homebrewing: In-Process Thread
Posted on 3/10/15 at 9:20 am to LSUBoo
Posted on 3/10/15 at 9:20 am to LSUBoo
quote:
The gose style needs to go back into hibernation.
It's something I enjoy time to time, more particularly in the summer. I can't ever see me brewing it, because frankly, I don't want 5 gallons of it. It's all I can do to get through a 6-pack of Westbrook Gose in a couple months.
1
Posted on 3/10/15 at 9:22 am to BugAC
quote:
I find that majority of my brews have been saisons and IPAs. As i design and brew more IPA's i find myself settling down on nearly the same malt profile every time. Do you tend to do the same with repeat styles? Or do you mix it up with every new recipe?
For instance, i have a extra pale ale and 2 ipa recipes with nearly identical grain bills. I guess since i'm more seasoned as a brewer, i get dialed in to what i know works and doesn't work. But for some reason, i feel like i'm being lazy if i don't try to create a new recipe from scratch every time.
I still tweak most of my recipes. There are very few IPA and pale ale recipes I've brewed the same each time. I like to see what the impact of certain specialty grains or even base grains are. And there are still a lot of them I haven't yet used. Used Golden Promise for the first time in my IPA that's currently fermenting. Will be curious to see how that turns out, but I also used a bunch of hops I've never used before too.
Posted on 3/10/15 at 9:30 am to BMoney
quote:
I also used a bunch of hops I've never used before too.
I'm always experimenting with new hops, but my grain bill is not evolving too much. I am going to experiment with using honey malt. But typically, my ipa grain bill consists of 2 row, vienna for some color, and carapils for head retention, maybe some caravienne for a little malt background.
quote:
Used Golden Promise for the first time in my IPA that's currently fermenting. Will be curious to see how that turns out
Sounds interesting. I think i need examples like this to push me to experiment more with my malts and not get settled down to the same grain bill.
Posted on 3/10/15 at 9:32 am to BugAC
If you have a grain bill that works well for the IPA style, I don't see much point in changing it unless you are trying to really change up the beer.
I'll tweak the hops or the adjuncts (like the kumquats in our Iron Brewer beer) but not much point in messing with the malt profile.
I've done 4 or 5 different batches of cream ale now for festivals and such and used the same base recipe each time, just tweaking flavor additions at the end to create a different beer. I know the base works, so no point in messing with it.
I'll tweak the hops or the adjuncts (like the kumquats in our Iron Brewer beer) but not much point in messing with the malt profile.
I've done 4 or 5 different batches of cream ale now for festivals and such and used the same base recipe each time, just tweaking flavor additions at the end to create a different beer. I know the base works, so no point in messing with it.
Posted on 3/10/15 at 9:41 am to LSUBoo
Considering that there is very little difference between an EPA and an IPA other than the amount of hops, it is not surprising that the grain bills are the same.
Posted on 3/10/15 at 9:45 am to BMoney
quote:
It's something I enjoy time to time, more particularly in the summer. I can't ever see me brewing it, because frankly, I don't want 5 gallons of it. It's all I can do to get through a 6-pack of Westbrook Gose in a couple months.
The ones we have been brewing might as well be a Beer version of Gatorade. Lemony tart wheat beer. Great for after workout drinking and day drinking. Not going to get you drunk.
Posted on 3/10/15 at 9:47 am to BugAC
Browsing through Lahomebrews website and found a few that have peaked my interest.
Base Malts
Thomas Fawcett Optic Malt
6 row
Best Red X
Malting Co of Ireland Ale Malt
For stouts/dark ales
Briess Midnight Wheat Malt
Briess Blackprinz Malt
Other Malts
Melanoiden (used once before)
Franco-Belges Kiln Coffee Malt
Base Malts
Thomas Fawcett Optic Malt
6 row
Best Red X
Malting Co of Ireland Ale Malt
For stouts/dark ales
Briess Midnight Wheat Malt
Briess Blackprinz Malt
Other Malts
Melanoiden (used once before)
Franco-Belges Kiln Coffee Malt
Posted on 3/10/15 at 10:16 am to BugAC
Unless you are going to brew a lager, I would stay away from the 6 row. I have a sack of specialty 6-row that I was hopeful would be good in a variety of beers and it has kind of fallen flat outside of the lager I made.
Posted on 3/10/15 at 10:45 am to BugAC
quote:
I find myself settling down on nearly the same malt profile every time. Do you tend to do the same with repeat styles?
A lot of my recipes are similar. Shockingly, I brew a lot of saisons. Almost all of those are 80% or more gemran pilsner malt. I usually add some acid malt, and maybe some rye or wheat if I feel like it. Most of my beer diversity comes from the hops or fermentation. Hell, even the IPAs I make are mostly pilsner malt. I just really like the flavor of pilsner malt.
Posted on 3/10/15 at 12:07 pm to BottomlandBrew
Bug, looking at your last IPA recipe, I think you should be careful mixing other hops with El Dorado. I find El Dorado is a pretty delicate hop, kinda subtle, and I think you can have other hops run over it and you lose the profile you're looking for.
Posted on 3/10/15 at 12:14 pm to BugAC
For your other question, I don't like a big, diverse grain bill with 4-5 different grains, nor do I care to tweak it. I want my IPA to be about the hops, not the grain bill. I will change it to ad an adjunct, like wheat or rye, but that's about it. The SMaSH movement speaks to me.
I only have 3 saison recipes, a rye, a wheat, and a hoppy. I want the yeast, and to a lesser degree, the hops, to do the talking here.
I only have 3 saison recipes, a rye, a wheat, and a hoppy. I want the yeast, and to a lesser degree, the hops, to do the talking here.
Posted on 3/10/15 at 12:54 pm to LoneStarTiger
quote:
For your other question, I don't like a big, diverse grain bill with 4-5 different grains, nor do I care to tweak it. I want my IPA to be about the hops, not the grain bill. I will change it to ad an adjunct, like wheat or rye, but that's about it. The SMaSH movement speaks to me.
yep. And I wouldn't really have 8% this and 4% that because that translates into some stupid number of ounces when ordering from a website. Ours is more like 10 lbs this plus 1/2 lb each of this this and this.
Same goes for hops. 1 oz each a varying time frames.
Posted on 3/10/15 at 12:56 pm to s14suspense
quote:
Same goes for hops. 1 oz each a varying time frames.
I did this until I went all in on the bulk hop orders last winter.
Posted on 3/10/15 at 1:02 pm to BMoney
quote:
I did this until I went all in on the bulk hop orders last winter.
Just saying bid ol even numbers. Won't see me doing 33 grams of anything.
Posted on 3/10/15 at 1:04 pm to s14suspense
I'll occasionally break hops into .5 ounce increments, but I almost always use the other .5 ounce either as a flame-out or dry-hop addition to not waste any.
I always stick to even numbers with the grain bill.
I always stick to even numbers with the grain bill.
Posted on 3/10/15 at 2:33 pm to LoneStarTiger
quote:
, I think you should be careful mixing other hops with El Dorado. I find El Dorado is a pretty delicate hop, kinda subtle, and I think you can have other hops run over it and you lose the profile you're looking for.
I've never used El Dorado before, so this is very helpful. Thanks. I really want to keep the El Dorado and Moteuka. Maybe i'll omit the Amarillo and adjust the hop quantities.
Posted on 3/10/15 at 2:40 pm to s14suspense
quote:
And I wouldn't really have 8% this and 4% that because that translates into some stupid number of ounces when ordering from a website.
If you are referring to my %, that's what they indicate. Whole numbers by the oz. I try to keep my grains 25% at a time. Such as increments of 4, 8, 12, and 16 oz. My hops for ipa's are typically whole oz. Occasionally i'll stray depending on the Bitterness i desire. But any left over hops are usually thrown in at flame out or dry hop.
As far as a malt body in IPA's, i try to keep it to no more than 4 malts. Each malt and each hop has a desired affect though.
This post was edited on 3/10/15 at 2:48 pm
Posted on 3/10/15 at 2:47 pm to BugAC
quote:
If you are referring to my %, that's what they indicate. Whole numbers by the oz. I try to keep my grains 25% at a time. Such as increments of 4, 8, 12, and 16. My hops for ipa's are typically whole oz. Occasionally i'll stray depending on the Bitterness i desire. But any left over hops are usually thrown in at flame out or dry hop.
That's cool. Really just referring to some of the ridiculous magazine recipes I see from time to time. I'm sure they're meant to be easily scalable but they drive me nuts sometimes.
ETA: This one Drove me nuts
quote:
Stone Pale Ale Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)
10 pounds plus 7 ounces crushed North American two-row pale malt
1 pound plus 4.2 ounces crushed 60L crystal malt
4.8 ounces crushed 75L crystal malt
About 9 gallons water
0.44 ounce Columbus hops (12.9% alpha acid)
½ tsp Irish moss
0.77 ounce Ahtanum hops (6.0% alpha acid)
1.19 ounces Ahtanum hops (6.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
1 cup plus 3 Tbsp light dried malt extract
This post was edited on 3/10/15 at 2:49 pm
Posted on 3/10/15 at 2:49 pm to s14suspense
quote:
Really just referring to some of the ridiculous magazine recipes I see from time to time. I'm sure they're meant to be easily scalable but they drive me nuts sometimes.
Yeah. WHen i first was doing all grain, i had plenty of instances with 3 oz here, 7 oz there. But once i learned that an oz here or there really doesn't do anything and the increments preferred from the homebrew shops, i started simplifying my recipes a bit.
Posted on 3/10/15 at 2:56 pm to s14suspense
quote:
ETA: This one Drove me nuts
That was awful. I remember thinking the same thing when I read it.
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