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Post by Ken on Jan 8, 2024 12:52:54 GMT -6
In late 2023 I fired up some 1056 for some "winter ales". I made my Memory Lapse Pale Ale, a Blonde, an amber and then another blonde. Yesterday I made my "Signature Ale" which is Pilsner malt, Special B + Dark British Crystal to an SRM of about 8. One shot of Northern Brewer for about 27-28 IBUs. It's fermenting away now. I'm going to make a few more .. American Wheat, a Dark Ale and a Cream Ale and then maybe retire the 1056. It was a good way to catch up after not brewing for awhile. I also see that for '23 my total number of batches was .. 23! That’s a nice run of beers you have coming up. I have to say I’ve never given Special B a fighting chance. I used a few ounces of Melanoidin malt in a Porter(?) once (forget the brand) and didn’t care for it at all. It gave a deep, malty, almost “heavy” flavor that overwhelmed the beer. Doubtless I used it incorrectly because I was completely unfamiliar with it, but I never took the time to understand its place in my brewhouse and the right styles to pair it with. After a few years, I just trashed the remaining melanoidin that was hanging around taking up space. Maybe I’ll buy a smidge again and give it another shot. I’ll take any tips anyone has as to its best usage. As another aside, I find it amazing that I’ve never used 1056 before. How is that possible, really? I’ve been all around it with 001/US05/BRY97, but have somehow managed to miss out on 1056. Not sure why I’m mentioning this, just seems ridiculous is all. Like Ken, I now need to plan a beer with 1056 and Special B! I don't use melanoidin. I have used it but found it to be unnecessary. I like Special B because I like to get a certain color in some beers and Special B seems to bring the most RED color you can get. I will use around 4 ounces in one 5-gallon batch. It can bring some stone fruit/raisin character when used in higher percentages. At some point you try the vast array of malts out there and realize what you need and what you don't. I try to brew with as little crystal malt as possible but when I want something darker I will use small amounts of Special B and/or Dark Uk crystal and also Carafa III and Midnight Wheat. I'll keep C60 around for pale ales. I was a big fan of WLP001 for awhile but I like the Wyeast packaging and being able to just smack it, make sure it's viable and pitch it into a 1.050 ale wort. I wouldn't do that with WL or Omega. US-05 treated me rudely once with a peachy-apricot ester so I ditched that. I used BRY-97 a couple times but 1056 just does what I want. I just got back from vacation and I had some 1056 in a flask in the fridge while I was gone. It was harvested from a batch of blonde ale. When I looked at it the wort has cleared so beautifully and I could see the color and clarity of the blonde ale sitting on top of the 1056 .. beautiful!
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Post by denny on Jan 8, 2024 13:26:06 GMT -6
"At some point you try the vast array of malts out there and realize what you need and what you don't." Indeed...same goes with about any ingredient, equipment, or process
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Post by Ken on Jan 8, 2024 13:32:12 GMT -6
"At some point you try the vast array of malts out there and realize what you need and what you don't." Indeed...same goes with about any ingredient, equipment, or process Right. I spent a lot of time using various new malts, hops and yeast. Eventually I realized that I'm ignoring a lot of the malts, hops and yeast that I really like. I think you have to experiment a little bit and when something new comes out and people are talking about it (AHEM .. NOVALAGER!), you try it just to see how it is. Nothing wrong with that. I'm reminded of the CARA- malts that seemed to be coming out quickly .. CaraAroma, CaraBohemian, CaraRed, CaraFoam, CaraVolkswagen, CaraSchputz, CaraPizza .. UGH! How many of these things do we need? The specialties I keep tend to be on the low side .. CaraMunich, C60, Special B, UK Crystal, Copper Malt, Carafa, Midnight Wheat. Those along with Pilsner malt, Vienna, Munich and wheat and I can rule the world. Oh .. flaked corn too.
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Post by denny on Jan 8, 2024 13:54:33 GMT -6
"At some point you try the vast array of malts out there and realize what you need and what you don't." Indeed...same goes with about any ingredient, equipment, or process Right. I spent a lot of time using various new malts, hops and yeast. Eventually I realized that I'm ignoring a lot of the malts, hops and yeast that I really like. I think you have to experiment a little bit and when something new comes out and people are talking about it (AHEM .. NOVALAGER!), you try it just to see how it is. Nothing wrong with that. I'm reminded of the CARA- malts that seemed to be coming out quickly .. CaraAroma, CaraBohemian, CaraRed, CaraFoam, CaraVolkswagen, CaraSchputz, CaraPizza .. UGH! How many of these things do we need? The specialties I keep tend to be on the low side .. CaraMunich, C60, Special B, UK Crystal, Copper Malt, Carafa, Midnight Wheat. Those along with Pilsner malt, Vienna, Munich and wheat and I can rule the world. Oh .. flaked corn too. EXACTLY! Try it, understand it, decide if you need it.
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Post by Megary on Jan 8, 2024 13:55:57 GMT -6
That’s a nice run of beers you have coming up. I have to say I’ve never given Special B a fighting chance. I used a few ounces of Melanoidin malt in a Porter(?) once (forget the brand) and didn’t care for it at all. It gave a deep, malty, almost “heavy” flavor that overwhelmed the beer. Doubtless I used it incorrectly because I was completely unfamiliar with it, but I never took the time to understand its place in my brewhouse and the right styles to pair it with. After a few years, I just trashed the remaining melanoidin that was hanging around taking up space. Maybe I’ll buy a smidge again and give it another shot. I’ll take any tips anyone has as to its best usage. As another aside, I find it amazing that I’ve never used 1056 before. How is that possible, really? I’ve been all around it with 001/US05/BRY97, but have somehow managed to miss out on 1056. Not sure why I’m mentioning this, just seems ridiculous is all. Like Ken, I now need to plan a beer with 1056 and Special B! I don't use melanoidin. I have used it but found it to be unnecessary. I like Special B because I like to get a certain color in some beers and Special B seems to bring the most RED color you can get. I will use around 4 ounces in one 5-gallon batch. It can bring some stone fruit/raisin character when used in higher percentages. At some point you try the vast array of malts out there and realize what you need and what you don't. I try to brew with as little crystal malt as possible but when I want something darker I will use small amounts of Special B and/or Dark Uk crystal and also Carafa III and Midnight Wheat. I'll keep C60 around for pale ales. I was a big fan of WLP001 for awhile but I like the Wyeast packaging and being able to just smack it, make sure it's viable and pitch it into a 1.050 ale wort. I wouldn't do that with WL or Omega. US-05 treated me rudely once with a peachy-apricot ester so I ditched that. I used BRY-97 a couple times but 1056 just does what I want. I just got back from vacation and I had some 1056 in a flask in the fridge while I was gone. It was harvested from a batch of blonde ale. When I looked at it the wort has cleared so beautifully and I could see the color and clarity of the blonde ale sitting on top of the 1056 .. beautiful! Well, I'm an idiot. For some reason, I always thought Special B was just Dingeman's name for Melanoidin Malt. But I guess Special B is more like a C120 or Dark English Crystal Malt. And Dingeman's Melanoidin Malt is called Aromatic?? Not sure on that. Anyway, my take on Melanoidin malt remains the same, though it obviously has nothing to do with Special B. My bad there.
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Post by Ken on Jan 8, 2024 23:51:57 GMT -6
I don't use melanoidin. I have used it but found it to be unnecessary. I like Special B because I like to get a certain color in some beers and Special B seems to bring the most RED color you can get. I will use around 4 ounces in one 5-gallon batch. It can bring some stone fruit/raisin character when used in higher percentages. At some point you try the vast array of malts out there and realize what you need and what you don't. I try to brew with as little crystal malt as possible but when I want something darker I will use small amounts of Special B and/or Dark Uk crystal and also Carafa III and Midnight Wheat. I'll keep C60 around for pale ales. I was a big fan of WLP001 for awhile but I like the Wyeast packaging and being able to just smack it, make sure it's viable and pitch it into a 1.050 ale wort. I wouldn't do that with WL or Omega. US-05 treated me rudely once with a peachy-apricot ester so I ditched that. I used BRY-97 a couple times but 1056 just does what I want. I just got back from vacation and I had some 1056 in a flask in the fridge while I was gone. It was harvested from a batch of blonde ale. When I looked at it the wort has cleared so beautifully and I could see the color and clarity of the blonde ale sitting on top of the 1056 .. beautiful! Well, I'm an idiot. For some reason, I always thought Special B was just Dingeman's name for Melanoidin Malt. But I guess Special B is more like a C120 or Dark English Crystal Malt. And Dingeman's Melanoidin Malt is called Aromatic?? Not sure on that. Anyway, my take on Melanoidin malt remains the same, though it obviously has nothing to do with Special B. My bad there. No, you're not an idiot. There were all kinds of malts that were released by different maltsters with new names. I remember CaraVienne being called something completely different and the woman who runs my local supplier had to school me on it. Special B and Melanoidin are not the same but it's all good.
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Post by Ken on Jan 8, 2024 23:53:44 GMT -6
Right. I spent a lot of time using various new malts, hops and yeast. Eventually I realized that I'm ignoring a lot of the malts, hops and yeast that I really like. I think you have to experiment a little bit and when something new comes out and people are talking about it (AHEM .. NOVALAGER!), you try it just to see how it is. Nothing wrong with that. I'm reminded of the CARA- malts that seemed to be coming out quickly .. CaraAroma, CaraBohemian, CaraRed, CaraFoam, CaraVolkswagen, CaraSchputz, CaraPizza .. UGH! How many of these things do we need? The specialties I keep tend to be on the low side .. CaraMunich, C60, Special B, UK Crystal, Copper Malt, Carafa, Midnight Wheat. Those along with Pilsner malt, Vienna, Munich and wheat and I can rule the world. Oh .. flaked corn too. EXACTLY! Try it, understand it, decide if you need it. For sure. Denny .. I can't tell you how good it is to have you here. Cheers brother.
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Post by denny on Jan 9, 2024 15:30:36 GMT -6
EXACTLY! Try it, understand it, decide if you need it. For sure. Denny .. I can't tell you how good it is to have you here. Cheers brother. That's very kind of you, Ken. Cheers brother back atcha!
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Post by Ken on Jan 11, 2024 7:37:29 GMT -6
Coming up this weekend .. American Wheat. My take is about half pilsner, half wheat and on this one I'm going to add about 4 ounces of Copper Malt for a little color and depth and then 24 IBUs of Perle from the start of the boil and 1056. Friday high temp is supposed to be 33. Saturday 25. Sunday 5. Monday 0. I will not be brewing on Monday. It should be ready for drinking when Spring Training is upon us. Cheers Beerheads.
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Post by gusso on Jan 11, 2024 10:13:02 GMT -6
I brewed an IPA yesterday. I used Idaho Gem, Idaho 7, Cryo Pop, and Lotus hops (heavy on the Lotus).
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Post by Megary on Jan 11, 2024 10:38:56 GMT -6
Coming up this weekend .. American Wheat. My take is about half pilsner, half wheat and on this one I'm going to add about 4 ounces of Copper Malt for a little color and depth and then 24 IBUs of Perle from the start of the boil and 1056. Friday high temp is supposed to be 33. Saturday 25. Sunday 5. Monday 0. I will not be brewing on Monday. It should be ready for drinking when Spring Training is upon us. A tip of the cap to the hearty souls that brew outside. Y'all love the hobby far more than me! I've got a 60/- coming up either this weekend or next. Maris Otter, Flaked Corn and a few grains of Roasted Barley for color. EKG and 1728.
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Post by Ken on Jan 11, 2024 12:05:32 GMT -6
Coming up this weekend .. American Wheat. My take is about half pilsner, half wheat and on this one I'm going to add about 4 ounces of Copper Malt for a little color and depth and then 24 IBUs of Perle from the start of the boil and 1056. Friday high temp is supposed to be 33. Saturday 25. Sunday 5. Monday 0. I will not be brewing on Monday. It should be ready for drinking when Spring Training is upon us. A tip of the cap to the hearty souls that brew outside. Y'all love the hobby far more than me! I boil and chill in the garage and it's not that bad. In my place the garage stays pretty warm and I'm doing 30-minute boils.
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Post by Megary on Jan 19, 2024 15:00:58 GMT -6
Going to brew a Scottish Light (60/-) this weekend. Never made one, never (knowingly) had one. So this should be interesting. I’ve been sitting on this recipe for about a year and I don’t remember where the inspiration came from (maybe Ron Pattinson’s site). Anyone besides me question the usage of the flaked corn? 85% Maris Otter 11% Flaked Corn 4% Roasted Barley EKG @ 60 and knockout. WY1728 Scottish Ale 3.2% ABV 18 IBU’s 11 SRM
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Post by Ken on Jan 19, 2024 17:56:19 GMT -6
Going to brew a Scottish Light (60/-) this weekend. Never made one, never (knowingly) had one. So this should be interesting. I’ve been sitting on this recipe for about a year and I don’t remember where the inspiration came from (maybe Ron Pattinson’s site). Anyone besides me question the usage of the flaked corn? 85% Maris Otter 11% Flaked Corn 4% Roasted Barley EKG @ 60 and knockout. WY1728 Scottish Ale 3.2% ABV 18 IBU’s 11 SRM I used to make one regularly. IIRC, there was a small amount of brown sugar in the recipe and also maltodextrin to add body because it's such a small beer. No flaked corn in the one I brewed but it did use 1728 which is a very nice ale yeast. Over time I realized that a number of UK breweries use flaked corn in their beer so I'm not surprised by it now. 11% seems like a good spot for it too. This is usually a very satisfying beer. I'm considering brewing on Sunday before the football games come on. Up next on my list of ales is a "Dark Ale". Pilsner, Special B and Midnight Wheat and then Nugget early and late and 1056. 13 SRM, 5%, 27 IBUs. The high is supposed to be 20° but it will probably be 50-ish in the garage.
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joed
New Member
We are the people our parents warned us about!
Posts: 39
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Post by joed on Feb 7, 2024 8:21:03 GMT -6
Brewed an Irish Red this past weekend that I pushed past the style guidelines a tad.
88.6% Maris Otter 5.0% Crystal 60 3.6% Crystal 45 1.4% Crystal 75 1.4% Roast Barley
EKG @ 60 & 5
WLP004 Irish Ale
1.051 OG 25.5 IBU 17 SRM
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