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Post by brewbama on Mar 20, 2024 15:13:58 GMT -6
I have a NZ Pils fermenting now. I would never have brewed this style but I joined the Master HomeBrew Program and I have begun competing. I have a goal of scoring at least 30 points in all 41 2021 BJCP categories (Jack of All Trades). Fortunately, most beers have been exceeding the min point threshold and I even have a couple 40(s) at 15% complete. This beer checks the “Experimental Styles” box X5 and is supposed to be refreshing for the upcoming warmer weather and outside activity. We’ll see.
I have a Vienna Lager conditioning, had a Oatmeal Stout for St Pat’s, and an Amer Pale Lager and Golden Ale are on tap for Easter.
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Post by Ken on Mar 20, 2024 17:45:22 GMT -6
What were the hops in the NZ pils? I don't play with hops from that region but I feel like Green Bullet was one of those hops along with some others that were more fruity.
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Post by brewbama on Mar 20, 2024 17:53:16 GMT -6
What were the hops in the NZ pils? I don't play with hops from that region but I feel like Green Bullet was one of those hops along with some others that were more fruity. 7 IBU each Riwaka, Motueka, and Nelson Sauvin at 30 min, 7 IBU each at 20 min, and the same 20 min qty at 0. Sent from my iPad using Tapatalk
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joed
New Member
We are the people our parents warned us about!
Posts: 36
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Post by joed on Apr 10, 2024 8:28:26 GMT -6
Back from recharging the batteries on the beach in Marco Island, FL for a week, so going to brew a double decocted Czech Amber this coming weekend.
1.053 Targeted OG 79.0% Sekado Pils 15.0% Barke Munich 3.0% C40 1.2% Crystal DRC 1.9% Sinamar (if needed for color)
11 IBU Sterling at 60 14 IBU Saaz at 30 3 IBU Saaz at 5
WLP835 German X - Wanted to use yeast I had on hand instead of buying a more traditional Czech yeast.
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Post by Ken on Apr 10, 2024 8:57:13 GMT -6
Back from recharging the batteries on the beach in Marco Island, FL for a week, so going to brew a double decocted Czech Amber this coming weekend. 1.053 Targeted OG 79.0% Sekado Pils 15.0% Barke Munich 3.0% C40 1.2% Crystal DRC 1.9% Sinamar (if needed for color) 11 IBU Sterling at 60 14 IBU Saaz at 30 3 IBU Saaz at 5 WLP835 German X - Wanted to use yeast I had on hand instead of buying a more traditional Czech yeast. Nice .. I like the look of that. I have used Sterling to try to duplicate some Czech beers too. They're usually fresher and in better shape than Saaz. I like the sound of the Marco Island too.
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Post by Leftympfrmde on Apr 18, 2024 19:29:13 GMT -6
Just packaged a beer that I haven't brewed in a couple years. It's a modern spin on APA:
-86% two row -8.6% bolander malt -4.3% special Roast -1.1% acidulated malt.
Kiss of hops at 60 and 10 minutes, big hop stand of Citra, mosaic and Simcoe, and a big dry hop of vic serect and mosaic, clocked in 6.5%.
This weekend, I want to try a historic style, Grodziskie. At 3.3%, it's a 100% oak smoked wheat beer, with some liberty at 60 and 10 minutes.
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Post by shaggaroo on Apr 19, 2024 15:27:00 GMT -6
Just packaged a beer that I haven't brewed in a couple years. It's a modern spin on APA: -86% two row -8.6% bolander malt -4.3% special Roast -1.1% acidulated malt. Kiss of hops at 60 and 10 minutes, big hop stand of Citra, mosaic and Simcoe, and a big dry hop of vic serect and mosaic, clocked in 6.5%. This weekend, I want to try a historic style, Grodziskie. At 3.3%, it's a 100% oak smoked wheat beer, with some liberty at 60 and 10 minutes. This sounds interesting. I've had Grodziskie (aka Grätzer auf Deutsch). A little too much smoke for my taste.
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Post by Leftympfrmde on Apr 19, 2024 17:18:33 GMT -6
Just packaged a beer that I haven't brewed in a couple years. It's a modern spin on APA: -86% two row -8.6% bolander malt -4.3% special Roast -1.1% acidulated malt. Kiss of hops at 60 and 10 minutes, big hop stand of Citra, mosaic and Simcoe, and a big dry hop of vic serect and mosaic, clocked in 6.5%. This weekend, I want to try a historic style, Grodziskie. At 3.3%, it's a 100% oak smoked wheat beer, with some liberty at 60 and 10 minutes. This sounds interesting. I've had Grodziskie (aka Grätzer auf Deutsch). A little too much smoke for my taste. It'll be my first time working with Wyermann oak smoked malt. From what I've read, and tasting while crushing the grain this morning, its a much more subtle smoke profile vs Wyermann's Beechwood smoked malt. I'm not expecting a bacon/campfire smoke taste, more of a accent/background note.
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Post by Megary on Apr 19, 2024 18:31:33 GMT -6
This sounds interesting. I've had Grodziskie (aka Grätzer auf Deutsch). A little too much smoke for my taste. It'll be my first time working with Wyermann oak smoked malt. From what I've read, and tasting while crushing the grain this morning, its a much more subtle smoke profile vs Wyermann's Beechwood smoked malt. I'm not expecting a bacon/campfire smoke taste, more of an accent/background note. I made one Grodziskie and it was 88% Weyermann Oak Smoked Wheat Malt and 12% Deer Creek Twilight Wheat (8L). Hopped with Tettnang and Saaz. WLP029. I thought the beer was delicious….once I became accustomed to the smoke. To me it was smoky, but not ashy. It absolutely screamed cookout, tailgate, fire-pit, outdoors. One thing that surprised me was that the beer ended up crystal clear, despite 100% wheat malt. I thought wheat beers were supposed to be hazy?? Maybe that smoked malt is different, I don’t really know. I thought I’d get tired of the smokiness, but the beer actually grew on me and I was very disappointed when the keg kicked. Good luck with it.
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joed
New Member
We are the people our parents warned us about!
Posts: 36
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Post by joed on Apr 26, 2024 8:46:43 GMT -6
I have a NZ Pils fermenting now. I would never have brewed this style but I joined the Master HomeBrew Program and I have begun competing. I have a goal of scoring at least 30 points in all 41 2021 BJCP categories (Jack of All Trades). Fortunately, most beers have been exceeding the min point threshold and I even have a couple 40(s) at 15% complete. This beer checks the “Experimental Styles” box X5 and is supposed to be refreshing for the upcoming warmer weather and outside activity. We’ll see. I have a Vienna Lager conditioning, had a Oatmeal Stout for St Pat’s, and an Amer Pale Lager and Golden Ale are on tap for Easter. Nice. I am in MHP too (GM1!)...and brewed a NZ Pils last year when I needed a few more categories to rank up. I was shocked how good of a style that is, would brew it a lot more if I could, but then you run into the downside of the program too...since that beer already has a high score of 45, brewing it again won't help with ranking up to Grand Master II. Need 4 more 43+ scores to rank up..and of course, the few I have gotten this year are for beers that already have scored that high in the past, then there's the dreaded 42's that are killer because you are so close, but so far away! The program definitely gets you out of your comfort zone and gets you to brew styles that you never would. Brewed a Catharina Sour last year and I don't even like sour beers! It came out great though and also is maxed out score wise, so will never have to brew it again!
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joed
New Member
We are the people our parents warned us about!
Posts: 36
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Post by joed on Apr 26, 2024 8:52:00 GMT -6
Cream ale on deck this weekend.
1.047 OG
42.5% Six Row 37.3% Keystone Pale malt (Deer Creek) 20.2% Flaked Corn
11 IBUs Loral at 90 4 IBUs Mt. Hood at 10
WLP001 dry yeast.
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Post by Ken on Apr 26, 2024 9:03:27 GMT -6
Cream ale on deck this weekend. 1.047 OG 42.5% Six Row 37.3% Keystone Pale malt (Deer Creek) 20.2% Flaked Corn 11 IBUs Loral at 90 4 IBUs Mt. Hood at 10 WLP001 dry yeast. Ooh, I like the look of that. I have a cream ale on tap now (it's one of my sister's favorites) with Sterling and 1056. This afternoon I am making a beer I call Blonde Redhead. I have made it for the past 4-5 years. Sort of a gold beer with just a hint of color to it. Pilsner, flaked corn, copper malt, two ounces of Special B, Magnum and Hallertau hops, Omega 113 Mexican yeast. A glass from a batch I made in 2020 ...
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Post by Megary on Apr 26, 2024 19:12:30 GMT -6
I’d love to see a Cream Ale thread sometime. To me it’s one of the most underrated styles.
I’ve made quite a few and with a few different yeasts.
BRY-97 - solid, if unspectacular. Doesn’t give me the crispness I am looking for. Leaves it a bit too “ale-ish”, if you get my point. But there’s still work to be done here. I could be messing up the temps. K-97 - used it once and it was horrible. Well, maybe not that bad, but left too much sulfur and a weird bready funk that I didn’t care for. Probably user error, but I’m not going back. WLP029 - ok, here we go. Drops clear enough, is very clean, but maybe not capable of giving that lager like character at ale fermentation temps. Still, a great choice. WLP080 - Oooh…That’s a Bingo! (Is that how you say it, “That’s a Bingo?”…reference please…) Best yeast for a Cream Ale I’ve tried yet. Ferment in the mid 60’s and get everything you need. Crisp, brilliantly clear, very slight sulfur. Absolutely blew me away. I’d love to know what mix of yeasts White Labs is using here.
I’ve got another Cream Ale on tap for Memorial weekend and will try 34/70 at ale-ish temps.
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Post by Ken on Apr 26, 2024 21:25:13 GMT -6
I have never tried it with six-row. I just use pilsner malt, usually some Vienna, 10% corn, mild hops like Liberty, Sterling, Mt. Hood, Crystal, Vanguard, Ultra, Santiam, etc. and 1056 or even S-04.
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Post by Leftympfrmde on Apr 27, 2024 3:05:24 GMT -6
I’d love to see a Cream Ale thread sometime. To me it’s one of the most underrated styles. I’ve made quite a few and with a few different yeasts. BRY-97 - solid, if unspectacular. Doesn’t give me the crispness I am looking for. Leaves it a bit too “ale-ish”, if you get my point. But there’s still work to be done here. I could be messing up the temps. K-97 - used it once and it was horrible. Well, maybe not that bad, but left too much sulfur and a weird bready funk that I didn’t care for. Probably user error, but I’m not going back. WLP029 - ok, here we go. Drops clear enough, is very clean, but maybe not capable of giving that lager like character at ale fermentation temps. Still, a great choice. WLP080 - Oooh…That’s a Bingo! (Is that how you say it, “That’s a Bingo?”…reference please…) Best yeast for a Cream Ale I’ve tried yet. Ferment in the mid 60’s and get everything you need. Crisp, brilliantly clear, very slight sulfur. Absolutely blew me away. I’d love to know what mix of yeasts White Labs is using here. I’ve got another Cream Ale on tap for Memorial weekend and will try 34/70 at ale-ish temps. Have a fairly standard cream ale recipe that I've been making for several years now. 80% two row, 20% flaked maize- OG around 1.052-54. Touch of liberty or Hallertau Miff at 60 and 45 minutes. The yeast is a rotating line up- Kolsh yeast, Munich lager work well. In a pinch, I'll use Chico yeast fermented on the cooler side, low 60s. It does not disappoint, and can't keep it around- its one of the beers my soon-to-be wife enjoys, and if Im have a get together in the summer, the kegs kick with the quickness.
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