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Post by Ken on Mar 22, 2021 12:25:10 GMT -6
Going to make a beer with two new (to me) malts: Briess Full Pint Pilsner and Briess Bonlander Munich Malt.  I also received some Omega Mexican Lager yeast today from Ritebrew and plan to make a good range of spring and summer beers... some pale American-style lagers and then some Mexican-style Vienna and Dark lagers. |
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Post by Seven on Mar 23, 2021 6:25:51 GMT -6
I need to get on the lagers while my garage is still on the cool side. Hopefully this weekend with some fresh imported hops from Hop Heaven and 34/70 slurry.
Ken, are you using flaked corn from a homebrew place? Or something from a grocery store? Last time I used flaked corn I could taste it he entire way through the keg. It wasn't necessarily offensive but it was very identifiably corn-y.
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Post by Ken on Mar 23, 2021 7:12:15 GMT -6
I need to get on the lagers while my garage is still on the cool side. Hopefully this weekend with some fresh imported hops from Hop Heaven and 34/70 slurry. Ken, are you using flaked corn from a homebrew place? Or something from a grocery store? Last time I used flaked corn I could taste it he entire way through the keg. It wasn't necessarily offensive but it was very identifiably corn-y. I think I've been getting it from Ritebrew. Flaked corn for homebrewing, that's all. I have an unopened 10-pound bag of it. I have been a little squeamish to try it at some of the levels I have seen others use it at so I generally stick to 10%. I feel like it lightens the body but it's not going to hit you over the head. What percentage of corn are you using? |
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Post by Seven on Mar 23, 2021 7:57:27 GMT -6
I used just under 15% in the beer I referenced earlier. I really wasn't expecting the corn flavor to come thru as much as it did...nobody else picked up on it but it's all I tasted. My wife wants me to make that beer again so I'll probably cut down on the corn a bit or maybe use rice instead...it should be more neutral.
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Post by Ken on Mar 23, 2021 8:12:01 GMT -6
I used just under 15% in the beer I referenced earlier. I really wasn't expecting the corn flavor to come thru as much as it did...nobody else picked up on it but it's all I tasted. My wife wants me to make that beer again so I'll probably cut down on the corn a bit or maybe use rice instead...it should be more neutral. I see some people using it at 20% regularly and I saw a cream ale recipe recently that called for 33% flaked corn.  Now I have never tried that so I guess I shouldn't question it but I don't want a glass of creamed corn. Do you think it's possible that the beer you mentioned had some DMS? DMS is kind of 'corny', isn't it? |
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Post by bklmt2000 on Mar 23, 2021 8:18:19 GMT -6
I used just under 15% in the beer I referenced earlier. I really wasn't expecting the corn flavor to come thru as much as it did...nobody else picked up on it but it's all I tasted. My wife wants me to make that beer again so I'll probably cut down on the corn a bit or maybe use rice instead...it should be more neutral. I see some people using it at 20% regularly and I saw a cream ale recipe recently that called for 33% flaked corn. Now I have never tried that so I guess I shouldn't question it but I don't want a glass of creamed corn. Do you think it's possible that the beer you mentioned had some DMS? DMS is kind of 'corny', isn't it?
It's usually perceived as how creamed corn smells after it's cooked.
If the flavor of flaked corn comes across as too strong, using flaked rice, or even corn sugar, would be good alternatives.
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Post by Seven on Mar 23, 2021 8:36:39 GMT -6
I used just under 15% in the beer I referenced earlier. I really wasn't expecting the corn flavor to come thru as much as it did...nobody else picked up on it but it's all I tasted. My wife wants me to make that beer again so I'll probably cut down on the corn a bit or maybe use rice instead...it should be more neutral. I see some people using it at 20% regularly and I saw a cream ale recipe recently that called for 33% flaked corn. Now I have never tried that so I guess I shouldn't question it but I don't want a glass of creamed corn. Do you think it's possible that the beer you mentioned had some DMS? DMS is kind of 'corny', isn't it? Could have been DMS I suppose. Now that I think of it, this may have been the 1st beer I made in the Anvil Foundry so perhaps I didn't get enough boil vigor or kept the lid on too long to bring temps up. It was still my normal 30 minute boil, pils base. It was an off-the-wall recipe using corn, a blend of "IPA" hops, Voss kveik yeast and lactic acid at kegging for some tartness, so there was a lot going on. |
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Post by Ken on Mar 23, 2021 9:14:49 GMT -6
I had always heard about large percentages of pilsner malt potentially causing DMS but I don't know that I have ever experienced it. I know I mentioned this but the lady who runs one of the LHBSs here always tells me "make sure you boil for 90 minutes if you make a beer with mostly pilsner malt!". I don't have the heart to tell her that not only am I not boiling for 90 minutes but I'm not even boiling for 60 minutes!  |
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Post by tommymorris on Mar 23, 2021 12:52:34 GMT -6
I have used flaked corn up to 20% without tasting it. I recently had an extract batch with Williams American Lager LME. That LME has 30% flaked corn. That I could taste and it was distracting. It reminded me of Coors.
I want to try rice to see what it does. I may even try a light invert syrup for grins.
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Post by Ken on Aug 24, 2021 8:25:15 GMT -6
Not sure offhand how many batches I made this spring and summer but I had 2124 (now retired) and Omega 113 (one batch to go) running in a number of beers: Helles, American Lager, Mexican Pale Lager, Festbier, Mexican Amber Lager, Mexican Dark Lager, Pilsner and a number of others. I caught up from my house guest rush and I plan to make one more beer with the Omega 113: 75% Best Malz Pils, 25% Best Malz Munich 1. ~22 IBUs of Edelweiss from the start of the boil and an ounce late (maybe 5 minutes left). Gold with a touch of color, some balanced hops and a nice character from the 113. Simple. Then it's on to some 1056 ales. Cheers Beerheads.
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Post by Ken on Aug 29, 2021 12:29:19 GMT -6
I'm adding one more recipe for this 113 prior to retiring it... a Vienna Lager. 4.5 pounds of Vienna, 3 pounds Munich Dark, 2.5 pounds Pilsner, 2 ounces of Carafa. 20-21 IBUs of Spalt Select from the start of the boil and then an ounce for 10 minutes. This is pretty much my standard Vienna Lager except this yeast is a little different but... it *IS* a Mexican yeast and Mexico might be the undisputed champion of Vienna Lager so let's just go with it. With these two beers coming next, my collection now consists of two batches of Cabana Lager (pale Mexican lager), a Victoria-type lager, my BIG BARK amber lager, a Helles, a Festbier, a dark Mexican Lager, an amber Mexican Lager, the Vienna and the gold beer outlined above. I'm digging that collection.  |
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Post by poptop on Sept 2, 2021 4:49:54 GMT -6
I've been thinking Vienna as well. I still refer to Jamil's recipe in Classic but always seem to put some kind of spin on it. All good.
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Post by Ken on Sept 2, 2021 8:01:22 GMT -6
I've been thinking Vienna as well. I still refer to Jamil's recipe in Classic but always seem to put some kind of spin on it. All good. Mine originally started as Jamil's. I can't remember if or what changes I made to it but I feel like I tweaked it and then called it my own. That said, I have made a few other recipes for Vienna Lager that were fine but not as good. One called for a pound of CaraMunich. I made it (hesitantly) and it was okay but it's not how I would make a Vienna, personally. So it's back to the standard. |
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Post by Ken on Sept 3, 2021 16:57:22 GMT -6
Vienna Lager on Saturday. I was eyeballing the amylase enzyme that I have in the beer bunker but I don't think a Vienna is the right beer to try that on. The final beer made with this 113 yeast is a 75% pilsner and 25% Munich 1 beer and that might be a good place to start. I was thinking of just sprinkling ΒΌ tsp into the mash. Cheers Beerheads and enjoy your long weekend.
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Post by Ken on Sept 4, 2021 13:00:23 GMT -6
Super smooth Vienna Lager brewday today. I got a beautiful, clear and dark amber wort from this grain bill. 45% Vienna, 30% Munich 2, 25% Pils plus 2 ounces of Carafa III added at the end of the mash. I have high hopes and expectations for this one.  |
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Now I have never tried that so I guess I shouldn't question it but I don't want a glass of creamed corn. Do you think it's possible that the beer you mentioned had some DMS? DMS is kind of 'corny', isn't it?
