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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. Surprisingly, once the cereal mash dilutes into the full mash, you will hardly notice any difference at all from using malted wheat. I was able to lauter (per usual) using the sink rinse attachment and recovered my pre-boil volume with no trouble. Of course with BIAB you can squeeze, strike, or otherwise manipulate your grain bag to get all those sugars, so a "stuck sparge" really doesn't come into play.
  2. Just a couple more rests before mash-out: about 20 min. @ 146 beta rest, then 20 min. @ 158 F for the alpha sacchs.
  3. Well done! That was a very easy-drinking and flavorful wit and thanks for sharing.
  4. While waiting for the protein rest, this is the perfect time to enjoy a beer. Who needs Hoegaarden when you can be enjoying a wonderful wit from Twocan Brewery?🍻
  5. What a sticky, gooey mess! This is exactly what you want to add to the main mash to hit the first step, 134 F.
  6. Let's brew the raw wheat version including both cereal- and step-mashes. Cereal mash 1.5 lbs of double-milled raw wheat. Steep in 1 gallon of well water for 20 min. then bring to rolling boil to gelatinize the starches. Boil 25-30 min.
  7. Here's what I've got so far based on very limited research: Munster Altbier 2-gallon, Mash-in-Sack Weyermann Pilsner, 2.2 lb. Wheat (malted, or raw via cereal mash), 1.5 lb. Weyermann Acidulated malt, 0.2 lb (late mash addition) Weyermann Melanoidin, 0.18 lb. Magnum FWH, 0.2 oz., 50 min. Hallertau, 0.5 oz., 15 min. Hallertau, 0.25 oz., 5 min. Yeast nutrient Safale (you guessed it) K-97, fermented cool OG 1.053 IBU 30 SRM 6
  8. I'm just a little surprised that I liked this post before @MRB-Pat, @MRB-Robert, @MRB-Tyson, @MRB-Zach, or @MRB-Rick did.
  9. My favorite trick is to mini-mash the MRB Craft/Seasonal refills into a 3-4 gallon batch but I have yet to try this with WDA. Maybe a Schwarzbier, Czech dark lager, etc. would be the way to go but we'll see.
  10. When I receive my free WDA next week, I plan to chuck the MRB yeast and ferment with a fresh alternative Fermentis yeast -- still trying to come up with a Dark Ale recipe that has not been tried yet.
  11. I'm thinking Pre-Prohibition American Pale Ale -- Rahr 6-row, flaked corn, a little Crystal and fermenting with K-97. I grabbed a couple hop cones, checked out their lupulin and am picking up on some herbal notes, a hint of light sage, and some resiny aromas. This will be interesting...
  12. I'm still brewing mash-in-sack on the stovetop and have been doing step-mashes per your link to the Devil's Backbone mash schedule posted some months ago -- 20 min. at 136 F, 20 min. at 148, and 20 min. at 158 F. I don't know that it's made a noticeable difference in my all-grain recipes but I do enjoy the challenge of trying to hit those stops.🍻
  13. "The delicious Belgian malt flavor profile comes more from the rests in the mashing than from special, difficult to source, expensive malts." hmmm.....🤔
  14. Maybe, or set up an instrument at the lab to determine alpha acids? I'm assuming gas chromatographic analysis would work. You're gonna get me fired...🍻
  15. Yeah, both I think. Do you have a recipe for a fresh-hopped brew? It's a little tough here as I have no idea what the AA is on these hops but I will brew them fresh for sure.
  16. 2nd year crop of an unknown cultivar. Yes, they are growing on my downspout and yes, they are gonna get brewed!🍻
  17. I remember thinking when this recipe first came out that I need to brew it. Since it appears to be a post-MRB Josh R recipe, I wonder if he might recommend mashing a little 6-row along with the flaked corn/carapils and fermenting cool with a California lager yeast rather than S-04. I guess the only to find out is to @JoshR.🍻
  18. http://support.mrbeer.com/support/solutions/articles/13000050681-churchill-s-nut-brown-ale-craft-refill
  19. Great timing on this -- a friend just gave me a starter culture of WLP029 and I need to brew with it soon.
  20. Heavy stuff. The last time I read about bio transformation, that turned out to be the secret to New Belgium's Citradelic IPA.
  21. I'm looking forward to brewing my first 1-Gallon recipe this week, probably the Big Check Red Porter. It will also be the first time fermenting in glass.
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