Search results

There are some very good medium-high alpha British hops that work very well. Consider Target, Challenger, and Progress (there are probably others) which are in the 7-10% AA range and also pair extremely well with the flavor of hops like EKG and Fuggles when used to bitter. My favorite is...

Delicious.

Yup, that's true. I did assume a typical mid 40s OG for the Vienna lager. I do use Weyermann malt. I have made a Vienna malt Maibock with a 1.072 OG and it was deeper in tone than a basic Vienna but with the Weyermann the color was still golden without any orange hue.

I don't have a picture or a sample but I've made a 100% Vienna malt beer. The beer will not be dark or orangey. Think more gold than yellow as a standard pale lager or pils might be. Vienna malt usually comes in about 3.5 Lovibond which is still pretty light in color.

Nice job on finding a report, Silver Is Money. That's not bad brewing water to start with and is typical of ground water in the region. The Na+ and Cl- are a little above average, most likely because the city reservoirs are relatively small and do get some winter road runoff from salted...

Agree that calling the water department and asking is the best first step. Unfortunately I do not see anything on their website other than the "water quality" reports which are just a validation to customers that the water is safe to drink. These reports do not have the ion content information...

Boston lager is not a Vienna. I know you see it listed that way all the time and I'm probably fighting a losing battle but it is not a Vienna beer. If anything Boston lager is a German Pils with crystal malt coloring. BTW that's a lousy clone recipe for Sam lager. It might make a good beer...

Mild malt seems an odd ingredient for a Vienna. Brown malt would be too dark and roasty IMO. I'd just add another 8 oz of Vienna malt.

Did you just dump the flakes in or mix them first? In my experience it is best to mix the flaked grains, or any other unmalted product, with the dry crushed malt before adding the strike water. Then when the water hits the grains the enzymes start to go into solution and get to work. I've...

No conversion worries with that recipe. Corn sugar is sugar and most two row pale malt will convert their own weight in unmalted grain. I have used six row on occasion for these types of beer because I like the "husky/grainy" flavor. The difference of conversion enzyme content between modern...

Too simple? No. This should be a simple beer. Agree with gunhaus that I'd lose the sugar. If you want more ABV increase the grains a bit. Also agree on the six row. Nothing wrong with using it especially if you already have it but any extra pale malt will be just fine. If you want to add...

Nail polish remover is acetone. Acetone is not an ester, it's a ketone. If it is acetone I would suspect a bacterial infection.

The change will be small, not enough to be of concern. You did an unexpected ramped infusion. With a roughly +1.5F rise per minute getting to 152F there wasn't enough time at the lower temps (115-128F) to do any undo harm. The beer might be slightly drier than usual but I doubt it will even be...

You will need to give a better, more elaborate description of the taste. http://www.howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors

OK I'll step into the breech here. First I'll assume you are an all-grain brewer. Frankly I wouldn't attempt this style otherwise. Coors does use halfway decent malt for a megabrewer so I'd suggest a 50/50 blend of German pils and domestic pale malt. From what I understand they use a blend of...

Yes, SA Lager is 5% ABV, it's right on their website. I believe they used to list the IBUs but that does not appear on the current website. It is a hell of a lot more than 16.55 and is most likely in the low 30s.

Another brand of UK crystal in the same color range would be your best bet. If it's a small percentage of the grain bill a European caramel or domestic crystal of similar color would be ok but it shouldn't be difficult to find a UK crystal substitute.

I'm going to echo what McKnuckle and mabrungard have told you. Some sulphate is good here as typical British pale ales were developed with water with medium to high sulphate levels. I like at least 100 ppm and 150ppm isn't going to hurt. This doesn't change the bitterness but it does help bring...

Yes, I know. The point I was trying to make was that when pulling a decoction portion it can be held at temp rests between its original temp in the tun and boiling point. This allows all grain in the original mash to be subjected to the mid-range conversion temperature rests.

This is why you want to leave most of the liquid behind when pulling a decoction. The enzymes are in solution, so yes, whatever enzymes are subjected to boiling will be denatured. However, the boiling does help release the maximum amount of convertible starches from the grain. Also if you do a...