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13

Chez, you're in luck. I just wrapped up a double 1-gallon experiment with these two malts. Had the brew-bug one day & two 55 pound sacks of malt. My experiment was simple. I made gallon batches of 1.040 OG beer solely from each malt. Hopping was kept to a single 60 minute addition of about 20 IBUs. I selected a clean ale yeast and fermented cool to ...


12

When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw cane sugar, dextrose? Honey is loaded with fermentable sugar (think mead...), though not as much as malt extracts. There are "adjuncts" within the honey as well. But you can yet a near-even yield from honey as you could from dry ...


10

This isn't quite what you're asking. I don't think chili peppers have enough sugars in them to produce a strong enough fermentation on their own. I made a chili-pepper beer, which was absolutely fantastic. I made a simple, low-bitterness beer. After fermentation was complete, I racked into a secondary and added 4 types of dried, frozen chilies. I sampled ...


10

Based on a standard Pilsner Malt, for Vienna the barley gets watered some more (44-46% water instead of 42-46%). Also the roasting is slightly higher at 90°C instead of 80-85°C. Munich is made with still more water (up to 47%) and temepratures up to 110°C. Water and higher temperatures lead to a more pronounced Maillard-Reaction and hence formation of darker ...


10

OK, you asked me to leave it as an answer, so here it is: In this order: 1. It's cold. 2. It's got alcohol. 3. It's got enough sugar to go well with Wheaties or is neutral enough to work with Froot Loops. Basically, that means just about anything. 4. Lightly hopped. Hops are tough on morning mouth. But then again, the antibacterial properties in hops ...


8

Hopville lets you save recipes... it's not just a source of them, I often find that I can't find exactly the ingredients in a recipe. Also it will guesstimate Initial and Final gravity, color and other useful information.


8

If you can source it consider brewing a light coloured, dry ale (or better still a clean lager) late hopped with Nelson Sauvin from New Zealand. The hop imparts some similar characteristics to Sauvignon Blanc wines. There is a locally brewed lager (Knappstein Reserve) that uses this hop and I can attest that many of my non beer drinking friends will drink ...


8

For me, a good breakfast beer is something I can handle in the morning, or with a hangover. While strong is fine, if I can taste alcohol, it's not going to end well. Mkeller's beer geek breakfast, for example, has too strong an alcohol taste to be a good breakfast stout. I think something malty with smooth flavors works best. Bitter hops just won't do at ...


8

Simple Answer: http://beercalculus.hopville.com/recipe


7

Clearly a drier fruit-based beer would probably be appealing, since wine is so heavy on the fruit flavors. Something like a peach white ale, or pear lager. I'd ferment the malt to near exhaustion to keep it potent and dry, but add some honey or another partially fermenting sugar to keep some sweetness to draw out the fruit flavors. Good luck!


7

Adding some wheat to the recipe can give some good body and head retention. There are a bunch of other methods as well. Check out this BrewWiki article on Head Retention. The main methods are: The use of body and head enhancing malts such as crystal, wheat, or carafoam The altering of the mash schedule to enhance head retaining proteins The use of heading ...


7

In the pubs the creamy nead is achieved through the CO2/Nitrigen gas mix as mentioned already. It is also achieved by using a stout tap. A stout tap is similar in all respects to a regular tap, however the one significant difference is that inserted into the tap is a small disk that diffuses the beer through a number of small holes around the perimeter of ...


7

I can't comment yet, so here is a link. The link takes you to a BYO article that does a good job of explaining adjuncts in brewing.


7

I don't see any way you could know for certain. IMO, the best way to add flavoring to beer is by taste. Wait until the beer is fermented and pour 4 2 oz. samples. Dose each with a different, measured amount of espresso and taste to determine which you like best. Then scale that amount up to your 23L batch size. I do this with every flavoring I try and ...


6

The book "Brewing Classic Styles" covers pretty much the entirety of the BJCP styles with a recipe in every category. Nearly every single recipe is stated first as an extract plus specialty grain recipe first and mini mash and all grain as secondary versions. A couple of them can't really be done as extract versions and those are excluded. It's 80 recipes, ...


6

First, for an IPA, that recipe looks a little low on the late hop additions for flavor and aroma for modern US-style IPA. Did you add the 1 oz of cascade as a dry hop called for in the recipe? Their recipe page has it listed on the same line with the yeast rather than the next line, and maybe you missed it; I know I missed it on the first read through. If ...


6

I am not sure about "official style guidelines", but I made a double chocolate stout with an exorbitant amount of black patent. It's awesome. Surprisingly the roasted flavor meets the chocolate very well, making it an unconventionally unsweet chocolate stout. +1 for going with what you like.


6

I can only answer the first part of your question. The sugars in honey vary depending on the type. If you really want to know the contributions you should make a measurement. Specific gravity is a measure of points per pound per gallon (ppg). All you need do is take a pound of honey, add pure water until you have a gallon and measure with a hydrometer. ...


6

I've done two red ales so far. In the first I used a combination of Weyermann Carared (http://www.northernbrewer.com/brewing/brewing-ingredients/grain-malts/caramel-malts/weyermann-carared.html) and Simpsons Dark Crystal (http://www.northernbrewer.com/brewing/brewing-ingredients/grain-malts/caramel-malts/simpsons-dark-crystal.html) about half a pound of ...


6

I will warn you to be leery of a lot of recipe sites on the internet. Some are good, some are very bad and you have to know what looks like a good recipe in order to separate them from the bad ones. That said, about the best internet resource for recipes I've found is http://wiki.homebrewersassociation.org/BeerRecipes .


6

Ordinary Bitter, Mild, Dry Stout, Irish Red. These styles are generally lower OG and use little hops. The ABVs are generally under 5.5%. And these four styles all use the same base malt. Therefore you can maximize your savings purchasing a full sack of base malt. After that you can just get specialty malts as needed; and these styles provide a good ...


6

Special B and CaraPils are as different as night and day, so it's going to be hard to compare them directly. Special B is a very dark Crystal Malt (about 140-150L), typically Belgian in origin, which is used to add flavors like: very dark caramel, raisin, or plum. It is the specialty grain that makes Belgian Amber Abbey Ales taste a bit raisin-like, and ...


5

I would suggest a Saison or other farmhouse-style ale. The hopping is usually low and the flavor profile can be quite a complex mix of spicy and fruity. Some hops have fruity flavor and aroma profiles. Nelson Sauvin has already been mentioned. Many American hops have a citrus character, although it can be a little harsh. Two of my favorites are Amarillo ...


5

What kind of beers do they make? A lot of breweries will have a "house strain" that they use for almost all of their beers. If they do a lot of belgian beers then chances are it's a belgian yeast that creates a lot of fruity esters and spicy phenols. If it's German Ale yeast it's going to have banana and clove like qualities. Just ask the brewery what style ...


5

Take a look at BrewBlogger. According to developer: BrewBlogger is a web-based alternative to software such as BeerSmith, ProMash, and others. I'm busy giving BrewBlogger a try now and I'm pretty impressed. In the commercial space, BeerSmith is quite popular as is ProMash. There are quite a few available in the open source space but the only ...


5

BeerCalculus is really nice to put your recipes together. Since it's a web app, it's platform agnostic. I don't believe it does anything like inventory management. I've used BeerSmith in the past, and it's really nice and worth the money if you need inventory management.


5

BeerSmith is an excellent brewing software. It offers easy to understand recipe creation and a brewday instruction sheet. It also allows for different equipment setups. Recipes generally follow style guidelines.


5

Brew Your Own recently did a feature on the Gose (Gosebier) style. You can find the full article here as well as the all-grain and extract with grain recipe's. I have copied the all grain recipe here: There She Gose Again (5 gallons/19 L, all-grain) OG = 1.048 FG = 1.012 IBU = 12 SRM = 4 ABV = 4.7% Ingredients: 5 lbs. (2.3 kg) ...


5

Dry Malt Extract Ups Stores well Easy to repackage in a ZiplocTM bag Gives you more points per pound per gallon than liquid (IE: more gravity per weight) Because it's easier to repackage it keeps longer Downs Makes a dusty mess Becomes a sticky mess if it gets wet (still usable if you can get it out of the package) Can cause your beer to be darker ...


5

Web Some websites are better than others for this, but there are some great resources out there for clone recipes. There are the "industry" sites, like BYO, that list recipes. There are forums, like Homebrew Talk, that have great discussions about various clones. And there are recipe sharing sites, like BeerTools.com and Beer Calculus, that have some great ...



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