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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. You can never have too many Mr. Beer Bavarian Weissbiers. Good luck with your recipe!🍻
  2. Are you thinking all-grain or a Bavarian Weissbier partial mash? There's always "Lost Donkey" All-Belgian Wit if you're feeling adventurous.
  3. I used 3 lbs. Crisp Maris Otter, the flaked barley, and acidulated malt for the pH-adjusted mash (a half tsp lactic acid did the trick). I also did a Dublin water profile, adding calcium sulfate and sodium chloride per the Brewer's Friend online calculator. OG was 1.057 so this attempt at a Guinness will be closer in style to an Irish Extra Stout.
  4. Doppelbock was close -- I've never attempted an all-grain version of one though. But your intuition and astute use of the Forum search feature have paid off, as Winter's Draught Guinness is correct! You win!🍻
  5. There may be a few hidden clues for anyone still playing along.
  6. Nope, this is an all-grain batch except for the addition of a single Mr. Beer BrewMax LME.
  7. Another good guess but you'll have to go further back than that one!
  8. Both good guesses but not the answer that I'm looking for!
  9. In the spirit of Giving Tuesday, I'll also send a couple bottles of Saison de Frais to the first person that can correctly guess what I'm brewing tonight. The only hint that I'll offer is I've brewed this one before.
  10. I suppose if I were any kind of friend, I would send @Creeps McLane a few bottles of this...
  11. I've been getting by with pH paper but need to look into that 5.2 stabilizer. For my 2 gallon batches, a lb. of that would last a lifetime. Let us know what you think of it.
  12. Maybe something like this? https://sierranevada.com/beer/variety-packs/hoppy-wheat-ipa Bavarian Weissbier HME Pale LME Warrior, 0.5 oz, 20 min. boil Centennial, 0.5 oz, 5 min. Substitute WB-06 yeast with Safale US-05
  13. Mash pH is something that I have not paid a lot of attention to and figured it's time to start tweaking my mash-in-sack process. Improved efficiency would certainly be the prime objective but I'm also curious how/if maintaining the proper mash pH affects the finished beer. I feel like I'm starting over with my all-grain evolution, but that is the price of progress. Also, I've been playing around with the idea of brewing classic styles using appropriate water profiles. I've known for awhile that my water is naturally well suited for Munich Dunkel, Schwarzbier, etc., but because of high alkalinity/bicarbonate, I'll need to dilute that out before building other profiles with brewing salts. Like you suggested, we may as well control what we can in our brew process and hope for better beer!
  14. Going forward, I'll be diluting my well water 1:1 with R/O water from my workplace -- gotta get my residual alkalinity down!
  15. This is what your mash pH should be to maximize amylase enzymatic efficiency, reduce astringency, improve clarity, increase hop utilization and prevent off-flavors. I have never measured mine. Cheers.
  16. I did add the Sorachi Ace dry-hop per @Creeps McLane's recommendation for that extra bit of 🍋🍋🍋 flavor and aroma.
  17. The 'Packer win' step is optional, but you're welcome!🍻
  18. @Creeps McLane -- What would you think of a dry-hop with this? Maybe a little Hallertau Blanc perhaps?
  19. @Creeps McLane -- I thought I nailed it with 'Season of Fresh' but we'll see what this tastes like before I commit to it, haha.
  20. Just when it seemed that @Creeps McLane was ready to give up on competitions, he takes Tucson by storm with his saison! So to commemorate the day, I put together a quick (but inspired) recipe -- a traditional saison fermented with the 'shirt off my back' Safale BE-134 yeast. Additionally, to thank @JoshR and @MRB Tim for making the MUG comp. happen, I've included a Mr. Beer BrewMax Golden LME in the recipe for good measure.🍻 Saison de Frais Weyermann Pilsner, 3 lb. Weyermann Vienna, 1 lb. Torrified Wheat, 0.13 lb. Flaked Rye, 0.13 lb. Aromatic malt, 0.25 lb. BrewMax Golden LME, 0.55 lb. Summit (16.7% AA), 0.2 oz., 60 min. Styrian Golding (2.6 AA), 0.5 oz., 20 min. Styrian Golding, 0.5 oz., 10 min. French Strisselspalt (1.2% AA), 0.5 oz., 5 min. Fermentis SafAle BE-134 Sorachi Ace dry-hop, 0.25 oz. on Day 12 Mash grains for 60 min. at 150-152 F. Mash-out at 168 F for 10 min. Sparge with hot tap water. Boil 90 min, hopping as noted. Chill wort to 70 F, aerate, and pitch BE-134. Hope for a Packer win. Ferment for 2-3 weeks. OG 1.065 IBU 28 SRM 6 ABV 6.8% Thanks for the beers Creeps and good luck on your future brews!
  21. Thanks man -- Hey! I get to enjoy a bottle of your Best of Show saison with dinner tonight so I am feeling quite privileged! Again, great job!
  22. You did it! Congratulations on Seraph Serum!!!
  23. Alas, I did not enter the Raspberry Sour so it's up to you to carry the Berliner category. Best of luck, @Creeps McLane! You deserve it!
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