Recent content by faustmeister

Yes, black patent has some residual sugar, but, as you surmise, Beersmith shows 0.0 Lintner DP for black patent. So where do the enzymes come from to produce the alcohol Beersmith shows for recipes C? And ditto dor D; Beersmith shows 0.0 DP for Carapils.

I set up 4 test recipes on Beersmith, all with Wyeast 1056 yeast. Results: Ingredients OG TG ABV A. 10 US 2-row pale .050 .012 4.9% B. 5 US 2-row pale 5 Black patent .042 . 010 4.2% C. 10 Black patent .036 .009 3.5% D...

If anyone is interested, recipe is malts as above, 2oz Magnum hops for 90 minutes, 2 oz Crystal or Liberty at knockoff, Wyeast 2112 yeast, ferment at 60-65.

I appreciate all answers. I can tell you how his brewing went; I drank a glass. It is a very flavorful ale. Brew-Jay shares my thought; maybe body & flavor w/o much alcohol. Woodland, he does infusion, no doughing in. I will ask him about his OG & TG. That may shed some light. BTW, he...

Experienced homebrewer gave me a recipe for his favorite all-grain pale ale. Nothing terribly unusual about ingredients (9 lbs Gambrinius Pilsener, 3 lbs flaked rice, half lb flake maize for 5gal). He is adamant: Mash 15 minutes at 150F. Can that possibly get any saccharification?

Contradiction: I reported that Wyeast recommends their 3787 for Leffe Blond clones. That was from an email reply from the company to my request for to their recommendation. BUT: In looking at their website, www.wyeastlab.com, the description of their 1762 (Belgian Abbey II) fits Leffe Blond...

To be precise: Kristen England wrote: "For Belgium beers, they love the word corn. .... 99% of the time when you see these words it means corn starch. Why corn starch? Well, its a helluva lot cheaper than corn sugar (way less processed) and when you stick it in the mash, you basically get corn...

I am reporting the advice I just got from Wyeast. They recommend their 3787 for Leffe Blonde clones. I have not yet tried it but will soon.

Yes, Kristen England.

Posted recipes differ on this. FYI, the folks at Wyeast recommend 3787.

Leffe's website lists "corn" as an ingredient in their Blonde beer. Some say this means corn sugar, and Karen England recommends 2 lbs in 5 gallons. As one member said, this sounds like a recipe for Budweiser. The Leffe folks aren't talking. Anybody have any ideas on this?

The Leffe website lists one of the ingredients in Leffe Blonde as "corn." What do they mean? Flaked maize? Corn sugar? ???????

The original post Leffe Blonde clone recipe by Dr Duckbutter is from "Beer Captured." I use a version of it, but can't find Pride of Ringwood hops. I sub'd Centennial, others favor Hallertau. Based on Kristen England's advice, I also sub 2 lbs of corn sugar for 1.75 pounds of the pils malt...

My hopsacks with loose hops float in the boil. This of course means that a good share of the hops are above the wort. Is this a problem? Ideas?

Some books (e.g., Beer Captured) and articles have suggested amounts of salts for various beers & types of water. These are always suggested "for 5 gallons." Does that mean (a) the total amounts for all water used for a 5-gallon batch, or (b) the amounts per 5 gallons used. E.g., if 5 grams...