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Kroger

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About Kroger

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  1. While my version wasn't 100% of the original recipe, it was pretty close (just different hops). For a pretty straightforward beer, it came out great. Nice lacing that lingered, good nose, and very refreshing. Perfect for the spring/summer season. I'll be sure to have a wheat like this in my normal rotation. :banana:
  2. Brewed mine last night, came in right at 1.06 and smelled great. High hopes for this one.
  3. If I brew up a 5 gallon batch and ferment in two LBK's, can I just split a packet of dry yeast? Or should I use two packets, one for each LBK?
  4. "Kroger" post=350704 said:Review on Armstrong Dortmunder Export: This is a lager style brew and requires you to ferment in lower temperatures using the yeast provided with the recipe (51°and 59° F). Used a cooler and threw in frozen water bottles which kept it in the mid 50s. Using this method, I needed to rotate the bottles to keep the temp from fluctuating too much. I lost patience and tried a bottle (22 oz) after two weeks bottled. Color is darker than anticipated, and you get a nice aroma from the Mt. Hood hops that you add while fermenting. My only issue is that the beer lacked head, and mouth feel/body, but that is most likely due to my impatience. I will definitely sit on this for another 2 weeks before trying another. But the flavor and aroma of the beer is a big step up from the standard refills. After a few more weeks, the brew isn't much better in it's ability to retain any head and it feels just a bit weak in regard to mouth feel. If anyone else has brewed this recipe, I'd like to know if you found similar results??
  5. Thanks Wings. I don't have any other base malt, just bought 3 lbs of Wheat DME and have 1/2 lb crushed Honey Malt. I don't think I was going to use the .5 lb as I've read it can be pretty potent and I just want a hint or tinge of honey taste to compliment the beer. I was just going to do what the OP did and start with 1.5 gallons but steep the Honey Malt for 30 minutes before the boil. Will that work ok?
  6. I'm going to brew this one up this weekend but with a slight twist in the hops. Going with Styrian Golding and Tettnanger, + a very small amount of Honey Malt steeped prior to the DME/Hop Boil.
  7. Review on Armstrong Dortmunder Export: This is a lager style brew and requires you to ferment in lower temperatures using the yeast provided with the recipe (51°and 59° F). Used a cooler and threw in frozen water bottles which kept it in the mid 50s. Using this method, I needed to rotate the bottles to keep the temp from fluctuating too much. I lost patience and tried a bottle (22 oz) after two weeks bottled. Color is darker than anticipated, and you get a nice aroma from the Mt. Hood hops that you add while fermenting. My only issue is that the beer lacked head, and mouth feel/body, but that is most likely due to my impatience. I will definitely sit on this for another 2 weeks before trying another. But the flavor and aroma of the beer is a big step up from the standard refills.
  8. "haerbob3" post=332498 said:next batch steep some grains or do a partial mash. The grains will help out a lot with the head retention. Set a couple of bottles aside for 6 months I think you will find a much better flavor profile. MR B stouts in my experience need a fair amount of time to reach their full potential. [attachment=10946]graphics-beer-073810_2013-02-07.gif[/attachment][attachment=10947]bowing01_2013-02-07.gif[/attachment] I should be getting my shipment in today and I'm looking forward to brewing this one. Any particular grains recommended if I wanted to steep/partial mash? I've never done one before.
  9. I read in another forum that honey malt is what you need to impart that honey taste, but that is pretty potent. Scaling it back to .25 lb, it brings the ABV down to 5.3 which is just fine for my tastes. If I end up giving this a go, I'll let you guys know.
  10. "JohnDubya" post=346228 said:That's the problem I was having in beersmith, way to high an abv for a wheat on my earlier suggestion. U want a wheat to be a nice, light summer session brew, and at 6%, it isn't. IMHO. IF I was looking for a 6% or higher brew, it would not be a wheat, I'd be looking and an amber beer myself for starters, again, IMHO. I must ask, if your going to an LHBS, why not use one of the kits they carry? Everything has been tested and weighed out for you. Nothing wrong with these kits, I use them. One of the kits I really like is from BB, it's called summer ale. It rocks for a summer session brew. They probably have a wheat kit also. just my 2 cents I'm a beginner, nothing wrong with kits at all and I just did a Mr. B kit this past weekend. Part of my goal is just to get experienced with different processes and learn some of the basics of brewing without a kit, but with using my LBK's. I work near a LHBS, so I like the idea of going in there. I think all of their kits are for 5 gallon brews. Do you just simply split them in half? I haven't done much research of converting 5 gallon kits for the LBKs
  11. I'm pretty much a newbie with Qbrew, so I'm not 100% sure I'm doing this accurately, but just using the Honey Malt and the LME, and the Hallertauer with a 50 minute boil .5 oz,and another .5 oz @5, I get a 1.063 OG, IBU 23, 11 color, estimated FG of 1.016, ABV of 6.1%.
  12. Jim and Christ, Thanks for the info! Looks pretty straight forward.
  13. Thanks John, if you dont mind can you walk me through your partial mash? I haven't done anything like this yet. Thanks!
  14. no, just want to make a wheat style. The ingredient list I came up with. Jim, I've never steeped any grains before. If were to do this, how would I go about it if using DME? Do I boil up the DME, and then steep? Or steep, cool, add DME? Not sure of the process. Thx.
  15. The goal - to make a Wheat Beer by going to my LHBS which stocks nothing MrBeer related. What I have in mind: 3.3 lb can of Muntons LME Wheat (I believe this extract is unhopped) 1 LB of Muntons Wheat DME 1/2 lb of Honey Malt Gambrinus 1 Vanilla Bean soaked in Vodka and put in Fermenter when in Secondary(bean split and scraped) 1 oz. Hallertau hops (60 min boil) 1 - 3638-Bavarian Wheat ale (Wyeast) Description: Bavarian wheat yeast with complex flavor and aroma. Banana, bubble gum, clove, and apple/plum esters are evident. As I'm still fairly new to homebrewing, what do you guys think? I just kind of threw this together so I'm not confident if this will produce a good Wheat style. Thanks!
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