Posted: 8/26/2009 4:14:29 PM EDT
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I just finished off a batch of honey wheat lager. Everyone who had some said it was great. I made the same as an amber ale. I also made a London ESB and a braggot. I can't wait until they are ready.
This week, I will be brewing a milk stout and golden ale. |
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I just finished off a batch of honey wheat lager. Everyone who had some said it was great. I made the same as an amber ale. I also made a London ESB and a braggot. I can't wait until they are ready. This week, I will be brewing a milk stout and golden ale. Sounds great, Josie! I'm running an Oatmeal Stout, a few Octoberfests and a couple of ciders. Now is the time to be sourcing honey for meadmaking but I haven't made the calls yet. I have some Belgian yeast so we'll se what happens in the next couple weeks/months. I should also try to wotk up a Christmas type ale here soon. Enjoy! |
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I just finished off a batch of honey wheat lager. Everyone who had some said it was great. I made the same as an amber ale. I also made a London ESB and a braggot. I can't wait until they are ready. This week, I will be brewing a milk stout and golden ale. Sounds great, Josie! I'm running an Oatmeal Stout, a few Octoberfests and a couple of ciders. Now is the time to be sourcing honey for meadmaking but I haven't made the calls yet. I have some Belgian yeast so we'll se what happens in the next couple weeks/months. I should also try to wotk up a Christmas type ale here soon. Enjoy! and you just listed my two favorite words... 'stout' and 'mead' |
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I know a guy that makes a mead that rivals most dessert wines. It almost tasted like Muscato de Asti, yet a mead. It was awesome. They guy is in my brew club and a big dick, but a great brewer.
Here is my Milk Stout recipe: 13 gallons water 1 lbm torrified wheat 2 lbm chocolate malt 2 lbm black patent 15 lbm Maris Otter base malt 2 lbm Caramunich III 1 lbm flaked rye 1 lbm rye malt 1 lbm roasted barley 2 lbm 6-row 2 lbm Carafoam 2 lbm acidulated malt Directions: Mash above at 150 degrees for 5 minutes in 6.5 gallons water (or just enough to cover grains), 155 for 20 minutes 158 for 20 minutes Transfer to boil while adding 170 F water on top to complete 13 gallons total. Boil for 60 minutes Hop schedule is as follows: 1 fuggles and 1 goldings at 60 minutes, 2 goldings at 20 minutes, 1 fuggles at 5 minutes Add 3 vanilla beans (scrape inside of beans into boil, add husks separately) Add 1 lbm of mollasis in final 10 minutes of boil. Fermentation: White Labs or Whyeast London Ale III. Be sure to rack to a secondary after 7 days (or until most bubbling has stopped). Prior to bottling, boil 2 lbm lactose in enough water that the volume is at least 2-1. Cool it and add to batches. Mix and begin to bottle. Age in bottles for at least one month. Serve this stout on the cold side |
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I know a guy that makes a mead that rivals most dessert wines. It almost tasted like Muscato de Asti, yet a mead. It was awesome. They guy is in my brew club and a big dick, but a great brewer. years ago ran into a guy that made his mead using the mountain dew syrup for fountain machines. definitely a different taste, was still pretty good though |
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Anyone here good at figuring out a clone? Sam Adams Oktoberfest? Extract clone? I looked around a bit for you, Panther. Unfortunately, I did not find that specific recipe. Ultimately, every discussion of SA ends up in a debate over stylistic guidelines and breaks down from there - like Glock/1911. I will say that there are more than a few all grains that will get you an excellent Octoberfest. I found one partial that was a medal winner. I have never tried it so "at your own risk", and all of that. –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– Oktoberfest F.C.B. 1st Place Style Winner 10.17.01 Extract / Extract with grain Brewer: David Burdick Email: Beer: Oktoberfest Lager Style: Oktoberfest Type: Extract / Extract with grain Size: 5 gallons Steep: Steep grains for 30 minutes @ 150° F. Grain: 2 oz. 20L Crystal Malt 2 oz. Chocolate Malt 1 lbs. Lager Malt 2 oz. Pale malt 1 lbs. Munich Malt 4 oz. Vienna Malt Boil: 60 minutes SG -.––- - gallons 4 lbs. Amber DME 3 lbs. Wheat DME 6 oz. Malto Dextrin powder 1/2 oz. Styrian Gold Hops: 45 minutes 1/2 oz. Hallertauer 30 minutes 1/2 oz. Hallertauer 15 minutes 1/2 oz. Saaz 5 minutes 1 oz. Saaz Yeast: Bavarian Lager yeast Carbonation: Primed with 1-1/4 cups Wheat DME ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––- Since this is an extract, I assume you do not lager. If this is the case, substitute the lager yeast for WLP029, S-04, S-05, Nottingham or an Irish yeast. I'm guessing that the Nottingham would be alot bigger than some of the others and end up being a more SA type beer. This is what I am seeing. I know guys use the Kolsch yeast and the S-04 mostly. Regardless, you may find that SA is not as good as what you come up with. Good luck! |
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Thanks, that recipe looks good. I have looked all over for a SA Oktoberfest clone with no luck. You are correct in assuming that I don't lager (i will someday). I was planning on using US-05.
here is the info from the SA site: I hear some people can work up a clone with brewing software that will get a good starting point. 
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Anyone here good at figuring out a clone? Sam Adams Oktoberfest? Extract clone? Check the magazine BYO. If you try to get Metcalf Malt from Cargill, you will have to order it in 2000 lbm quantities. It is just better to use good old 2 row and not try to copy it exactly. The Hops are easy to get, but the yeast is usually genetically different than what you will get. Knowing the ingredients is one thing. Using the correct yeast, correct temperature profiles, and correct times is critical. If you know you want a certain type of beer, you have to do some statistical experimentation to match it well. Step 1 - getting percent of each grain correct (including % water) -> Y-variable are OG, % sugars, sugar profile, Lovibond Step 2 - getting mash profile correct (temp and time are variables) -> Y-variable are same as above Step 3- correct spices and quantities (if needed) -> taste profile is Y-variable Step 4- getting the yeast correct (type should be know from the start) (X-variables are temperature, time, and time/amount for dry hopping if needed/ Y-variables are ) Step 5- % carbonation - Y-variable is inches of foam per second for first 30 seconds. As you can see... exact clones cost time and money. |
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Quoted:
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Anyone here good at figuring out a clone? Sam Adams Oktoberfest? Extract clone? Check the magazine BYO. If you try to get Metcalf Malt from Cargill, you will have to order it in 2000 lbm quantities. It is just better to use good old 2 row and not try to copy it exactly. The Hops are easy to get, but the yeast is usually genetically different than what you will get. Knowing the ingredients is one thing. Using the correct yeast, correct temperature profiles, and correct times is critical. If you know you want a certain type of beer, you have to do some statistical experimentation to match it well. Step 1 - getting percent of each grain correct (including % water) -> Y-variable are OG, % sugars, sugar profile, Lovibond Step 2 - getting mash profile correct (temp and time are variables) -> Y-variable are same as above Step 3- correct spices and quantities (if needed) -> taste profile is Y-variable Step 4- getting the yeast correct (type should be know from the start) (X-variables are temperature, time, and time/amount for dry hopping if needed/ Y-variables are ) Step 5- % carbonation - Y-variable is inches of foam per second for first 30 seconds. As you can see... exact clones cost time and money. Great info, Josey! Thankfully, the few brewery beers I love the most (Three Floyds Alpha King, Lagunitas IPA & SNPA) have reliable clones floating around. Honestly, even with BeerSmith or ProMash I wouldn't know where to begin. |