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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?
  15. Y

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

    I'v brewd some kind of hybrid between a belgian triple, honey wheat beer and an IPA using sorachi ace hops, the beer is around 8.3% abv it's in the secondery for about 3 weeks now, the ibu is about 50 and i want to increase it to around 60-65, is the tea hop technique is the right way to go? i'm...
  16. Y

    Does toasted quick oats needs to be mashed?

    I'm using in a 25L batch of chocolate porter 500 grams of toasted quick oats, do i need to add base malt to help convert it? if so, how much?
  17. Y

    Honey wheat IPA with Sorachi Ace, what do you think?

    well, recipe changed a bit, 4.5 kg light LME, 1.5 kg wheat DME, 0.75 kg honey. Hops: 30 grams of sorachi for 60 min. 30 for 25 min. 30 for 10 min. Yeast: T-58. For 25L batch, quite a big beer, a little more then 8% abv. now in the seconday, i think after a month i'll bottle it.
  18. Y

    Tried to brew a chocolate porter but something isn't right

    Last time the specialty grains consisted of 200 grams of 150L crystal malt and the same amount of chocolate malt and 100 gr of quick oats, still, with the cocca nibs not very chocolatey, the batch was for 20L, now the bill is for 25L. Regarding the aging, the beer did improve a bit, not enough...
  19. Y

    Tried to brew a chocolate porter but something isn't right

    But the main off flavor i'm getting is from the cocca nibs, i think, it's definitely not "pure chocolate" flavor, maybe cocca powder is better or this new recipe can work on it's own, maybe i should give it a go without adding anything.
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