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Post by Ken on Apr 19, 2020 9:25:37 GMT -6
I have a few recipes drawn up with this 940 that's running now but I envisioned this one yesterday incorporating this Briess Copper Malt I have on hand. I'm sure I'm using it in a smaller amount than may work for getting some color but I have never used it and I don't want to overdo it. The beer should come out 'pale' but with a slightly red tint to it. An easy-drinker at only about 4.6%. The UK C30 in the recipe is actually the copper malt.  |
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Post by poptop on Apr 21, 2020 5:39:49 GMT -6
Will be cool to see what color you get
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Post by drez on Apr 21, 2020 6:18:36 GMT -6
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Post by Ken on Apr 21, 2020 6:47:31 GMT -6
I added the Special B as a way to try to use an ingredient I was familiar with and to try to give me a better chance to get a smidge of red in the color. The Copper malt may help but at only 7.8% of the grain bill... it may not really add anything.
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Post by bklmt2000 on Apr 21, 2020 6:56:54 GMT -6
Looks tasty. Pics of the finished product are, of course, mandatory.  |
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Post by Ken on May 4, 2020 9:06:23 GMT -6
So I brewed this on Sunday morning. I felt like I got an 'ambery' color from everything. As I was running off the last of the wort I grabbed some in a clear measuring cup and held it up to the light. Hard to tell exactly how it would look but I thought it could use something so I spilled a little bit of this homemade sinamar into the wort. Later when I was sending it to the fermenter and it was clear, I felt I got a really nice color. We'll see. But I had some weirdness with my mill. Check out the pic:  See that fastener on the right side? There is one on each side. I was milling yesterday and the mill was acting weird, making noise and it looked like full, unmilled kernels were falling into the bucket. I stopped and noticed that the piece was missing on one side and that bottom roller was all wonky. I looked all over and had no idea where it was. I was probably only 1/4 of the way through milling and had to finish. I went down into the basement looking for something to use in its place. A ferrule!! I grabbed one and also brought some duct tape. One layer of tape was enough for it to be snug and the roller rod fit into the ferrule too. I poured all of the grain back into the hopper and I continued milling and it was working nicely. Then... the grain would no longer feed. WTF. I take the hopper off and dig around in there and... the original piece was in there! It fell off during the initial milling. I take the ferrule out, replace it with the original piece and then mill EVERYTHING over again. I'll have to watch that next time. |
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Post by Ken on May 4, 2020 10:11:09 GMT -6
One other thing: I got a really quick start with this batch. 2 hours after pitching I had activity and by last night it was steadily rocking. This morning there is already a slight matchstick sulfur aroma in the beer bunker and the fridge is set to 49°. I have high hopes.
This is batch #3 with the 940 and I have 4 more recipes drawn up: Bordertown Dark Lager, Cabana Lager, a festbier/tent beer (credit to Drez for that term) and another hoppier gold lager. The 940 character is really nice.
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Post by Ken on May 28, 2020 9:11:08 GMT -6
So I didn't really get the 'red' but I did get color. With the right glass and the right light there might be some red but whatever. The beer came out really nice and this copper malt might be just the ticket for a deep, rich character in a lower-ABV beer. B2000, are you taking notes?  The beer has great balance and a nice, smooth and silky texture. I had a few glasses of it last night and I might make it again. I also used an ounce of Spalt late in the boil that I think is doing the beer up righteous. In Drez's Czech Beer thread I linked to an article about how a certain Czech brewery (Kout) uses 'caramel malt' in their 10° and 12° pilsners. I feel like it would be cheating but using this copper malt as maybe 10% of the grist plus some fresh Saaz and whichever Czech yeast wanted to play (2278, etc)... I could see some nice results.  |
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Post by bklmt2000 on May 28, 2020 10:37:17 GMT -6
So I didn't really get the 'red' but I did get color. With the right glass and the right light there might be some red but whatever. The beer came out really nice and this copper malt might be just the ticket for a deep, rich character in a lower-ABV beer. B2000, are you taking notes? The beer has great balance and a nice, smooth and silky texture. I had a few glasses of it last night and I might make it again. I also used an ounce of Spalt late in the boil that I think is doing the beer up righteous. In Drez's Czech Beer thread I linked to an article about how a certain Czech brewery (Kout) uses 'caramel malt' in their 10° and 12° pilsners. I feel like it would be cheating but using this copper malt as maybe 10% of the grist plus some fresh Saaz and whichever Czech yeast wanted to play (2278, etc)... I could see some nice results.
Looks tasty AF.
And yes, copious notes are being taken. |
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Post by Ken on May 28, 2020 10:53:40 GMT -6
I got this copper malt at Ritebrew. I ordered two pounds of it and will probably order more. As has been said by many homebrewers who are smarter than me... don't attempt to make a beer exactly the way the commercial brewery does, attack it from a homebrewing angle and use whatever ingredients and processes you have at your level. I like it.
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Post by neddles on May 28, 2020 16:08:41 GMT -6
More special B for color next time or something different?
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Post by Ken on May 28, 2020 16:13:38 GMT -6
More special B for color next time or something different? I thought so but I would want to be cautious. What I had in mind was still a 'summer beer' so I wouldn't want to make it too deep or bring any of that 'dark fruit' character from Special B to the beer. But yeah, a smidge more next time. That next time might be this weekend. Cheers neddles! |
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Post by Ken on Jun 15, 2020 17:34:22 GMT -6
I may have nailed the color on this beer after all. With some clarity comes the true color. I have now used 940 SIX times. I may use it one more time and make this beer again. I'm getting quite attached to it.  |
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Post by poptop on Jun 16, 2020 14:12:53 GMT -6
Ken, did you get much of the corn flavor coming through?
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Post by Ken on Jun 16, 2020 15:33:56 GMT -6
Ken, did you get much of the corn flavor coming through? I'm going to guess that I never really get "corn flavor" because my flaked corn usage is usually around 10%. Somewhere I saw someone who made a cream ale with 25% corn (was if Lefty?) which is quite high. I get the lighter body and I'm sure the corn is contributing to the overall character of the beer but it's more symbolic than anything else. |
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The beer has great balance and a nice, smooth and silky texture. I had a few glasses of it last night and I might make it again. I also used an ounce of Spalt late in the boil that I think is doing the beer up righteous. In Drez's Czech Beer thread I linked to an article about how a certain Czech brewery (Kout) uses 'caramel malt' in their 10° and 12° pilsners. I feel like it would be cheating but using this copper malt as maybe 10% of the grist plus some fresh Saaz and whichever Czech yeast wanted to play (2278, etc)... I could see some nice results. 