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  1. Y

    To dry hop or not to dry hop?

    Ok, so no dry hoping, what about one late addition say 60 gr at 1 min? go with fruity aromatic hops to go with the apricots or something more neutral like nobel hops or no late addition at all? i think if it won't be noticable in some way why add in the first place?
  2. Y

    To dry hop or not to dry hop?

    I tried to buiild a recipe around apricots and wlp500 so a tripel/belgian golden came to mind, would it be best to reduce the bitterness as well to say 35-40 ibu's(it's a big beer 10-11%)?
  3. Y

    To dry hop or not to dry hop?

    We, three friends are about to brew a belgian strong ale with apricots, some kind of tripel(but not quite), but hoppier, in the style of Chouffe houblon and Duvel tripel hop, the recipe is as follows: For about 6 gallons: 8.5 kg pilsner malt 0.25 kg aromatic malt 0.25 kg belgian biscuit malt...
  4. Y

    Help me make a Smoked Rye Porter

    I'm going to brew something quite similar but bigger: 6.6 gallons batch(25L) Wayermann rauch malt - 50% - 5kg Wayermann munich 1 - 15% - 1.5kg Wayermann abbey malt(17L) - 5% - 0.5kg Wayermann rye malt - 15% - 1.5kg Muntons 60L caramel malt - 3.5% - 0.35kg Muntons 95L caramel malt - 3.5% -...
  5. Y

    Just loved the brurey smoking wood and wants to brew something like it

    The batch is 25 liter Grain bill: 5 kg weyermann smoked malt(maybe divide it 2/3 to 1/3 with oak smoked wheat, not sure if it's available) (50%) 2 kg weyermann munich type 2 (20%) 1.5 weyermann rye malt (15%) 0.35 kg munton's 60L crystal malt (3.5%) 0.35 kg munton's 95L crystal malt (3.5%)...
  6. Y

    Too crazy?

    I had this idea for a brew a few weeks now and i just saw the episode on graff NB did, it's a blend of mead, cider and beer, the idea is to make each of them separately and then blend. The beer is a simple one 50/50 maris otter and vienna malt boiled for 3 hours with OG of about 1.090 hopped to...
  7. Y

    JZ's Chocolate Hazelnut Porter Help

    Caramunich 3 insted of the caramel malt and aromatic insted of munich.
  8. Y

    Brewing My first Big beer, Russian Imperial stout, what do you think?

    Regarding the grain bill, does it look ok?
  9. Y

    Brewing My first Big beer, Russian Imperial stout, what do you think?

    Better efficiency? i should go the other way and up the ph? add salts?
  10. Y

    Brewing My first Big beer, Russian Imperial stout, what do you think?

    25L batch: 5.8 kg Maris Otter (crisp) - 3 srm - 58% 1.5 kg Munich Malt (best maltz) - 8 srm - 15% 0.2 kg Acid Malt - 2 srm - 2% 0.5 kg toasted quick oats - 8 srm - 5% 0.55 kg Amber malt (crisp) - 30 srm - 5.5% 0.45 kg Brown Malt (crisp) - 76 srm - 4.5% 0.65 kg Roasted barley (weyermann) - 413...
  11. Y

    Brewing My first Big beer, Russian Imperial stout what do you think?

    25L batch: 5.8 kg Maris Otter (crisp) - 3 srm - 58% 1.5 kg Munich Malt (best maltz) - 8 srm - 15% 0.2 kg Acid Malt - 2 srm - 2% 0.5 kg toasted quick oats - 8 srm - 5% 0.55 kg Amber malt (crisp) - 30 srm - 5.5% 0.45 kg Brown Malt (crisp) - 76 srm - 4.5% 0.65 kg Roasted barley (weyermann) -...
  12. Y

    My First all grain - porter, suggestions?

    Meaning less carapils? less brown malt, cara aroma and chocolate malt? So mash at 158 for full body?
  13. Y

    My First all grain - porter, suggestions?

    27L batch: 4.75 Kg Marris Otter - 68% 700 Gr Crisp Brown Malt - 10% 500 Gr toasted Quick oats - 7% 350 gr Cara-pils - 5% 350 gr Cara Aroma - 5% 280 gr munton's chocolate malt - 4% 70 gr black malt - 1% Mash at high temp(160F) for 90 min add 21L water, no sparging, sparging in the end...
  14. Y

    Using hop tea to increase Hop flavor and aroma to a beer in the secondary?

    What about boiling some water, adding the priming sugar and then adding the hops for 15 to 20 minutes, straining and adding before bottling?
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