I don’t have much for comments on this. Looks good overall. I guess I wonder if the EKG makes sense relative to the other hops, but certainly worth a try. That’s what homebrewing is for!
2 Likes
I agree with Andy, I find EKG has a spicy aroma and to me it has a floral flavor that will get overwhelmed by the cryo hops. Basically you will not taste it. I like the hopping of the more modern North American hops the Cryo hops pack a flavor and aroma punch. Definitely a hop forward beer. I would drink a lot of it
1 Like
My first gluten free for wife. ~5 gal
roasted 1 lb hulled buckwheat in oven and steeped at 152F with enzyme. Used my sous vide that was never used for anything to control temp. Was gonna use millet but didn’t want to pay the shipping. Got buckwheat at Sprout’s grocery.
2.5 lbs sorghum LME 60 min
.75 lb brown rice syrup 60 min
0.5 maltodextrin 60 min
0.25 oz Cascade 60 min
2.5 lb Sorghum LME 15 min
0.75 lb brown rice syrup 15 min
Whirflock & nutrient 15 min
0.5 Cascade flameout
0.5 lb honey flameout
Used Lutra yeast. Bubbling over in like a day and half. Not sure how long to wait. Was planning to cold crash in primary and bottle out of primary (bucket with spigot). Been out of the game for several years.
3 Likes
thanks andy n HEU,
Yes, I originally wanted a bitter but with noticeable fruity elements in it (berry), but ended up using AI suggesting these types and times to achieve some desired goal. wanted the EKG to anchor it, and the EKG i get generally has a black tea/marmalade/herbal profile, whcih i LIKE, but just wanted to see where i could go with this
2 Likes
Brewing another 1.044 American Bitter hopped to an est 31 IBU
90% Floor malted Warminster Maris Otter
10% biscuit
0.75 oz Citra for FWH
2 oz Idaho 7 at flameout
1 oz Idaho 7 dryhop in keg
Pitching on top of my Wyeast 1469 yeast cake
First time using Warminster. Side by side tasting of the uncrushed Warminster with uncrushed Crisp 19 I find the Crisp 19 has more biscuit toasty flavors.
Never tried Idaho 7 So another first
Edit
First runnings had a distinct caramel flavor which I really enjoyed
5 Likes
English IPA
5.5% and 45 IBUs
Maris Otter, British medium crystal, torrified wheat and invert.
Late hopped with EKG and Jester.
1028 London Ale
4 Likes
What is Jester like?
Never used it before. 
It did have a nice, bright hoppy aroma out of the pack, not sure how that will translate. I just wanted a different pairing with EKG besides Fuggles. Nothing against Fuggles, was just looking for something more….exciting.
The description at YVH is what sold it for me.
Jester® is a modern UK variety released by the Charles Faram Hop Development Program. The result of Cascade seedlings, Jester brought big, new-world genetics to British fields while keeping that unmistakable UK terroir. Expect punchy citrus, resin, and bright black currants that work in both fruit-forward pale ales and IPAs as well as more traditional styles.
3 Likes
This afternoon I’m brewing a small (2.75 gallon) batch of Iceberg! Kölsch - gold medal winner in the 2023 NHC (recipe by Metts Potter). I’m following the recipe pretty closely; 90% pilsen malt, 10% Vienna malt with mash rests at 148 (45 minutes), 153 (10 minutes), 163 (45 minutes), 170 (15 minutes), to hit 1.047 s.g., equal additions of Hallertauer Mittelfrueh at 60 and 15 minutes to hit 20 IBU, WLP029 for yeast. Water built from scratch to hit 48 ppm Ca, 44 ppm sulfate, 54 ppm Cl.
4 Likes
I’ll be brewing a double SMaSH IPA using Maris Otter and Citra. This is my second attempt at a SMaSH, but my first using these two ingredients! Looking forward to the results!
3 Likes
Make that S-04. Glad I had a spare pack on hand.
1 Like
Mexican Style Lager ( International Amber Lager 2B) I’m not 100% certain that would be the correct BJCP label but it’s what I used because BeerSmith doesn’t have a Mexican Lager entry.
Anyways, I’m not even sure why there is a “mexican lager”.
Moderately soft water
50% Weyermann Vienna
27% Weyermann Pilsner
22% Flaked Corn
1% Midnight Wheat
147* 40mins
156* 40mins
169* Mash Out
75 min boil
Northern Brewer @ 60mins 13 IBU’s
Hallertau Mittlefrau @ 30mins 3 IBU’s
WLP940 ferment @ 48
OG Target 1.045 est.
FG Target 1.008 est.
4 Likes
Sounds like the correct categorization to me! I agree that it would be nice for there to be separate Mexican lager categories, but then again I’m not setting up stuff for competition. I think it’s okay to roll your own style definitions, especially if it’s stuff that is very specific.
By coincidence, I am drinking a homebrew Mexican lager (pale version) as I type this! I did a decoction mash with corn grits, which was a ton of work, but the results were worth it.
3 Likes
I’ve done a few decoctions, 2 to be exact, Munich Style Helles and as you stated…it is a lot of work especially if you’re brewing 18 gallon batch sizes and lugging your decoct up and backdown the basement stairs. And to be critical of myself and complimentary at the same time, my non-decocted brews are well established self designed recipes and taste great and I could not tell the difference between the exact same recipe doing a decoction or not.
3 Likes
I very rarely decoct either… Same for self-designed recipes that hit the marks I want. For the Mexican style pale lager I do find decoction to work best for my tastes…good grits bring out the flavor of the corn better than flaked products.
2 Likes
I’m brewing a Czech Pils next week. The malts are fully modified, so I’m going to use the decoction method suggested in the Modern Lager book to try to get some malt character. It calls for a separate mash of 25% of grist at 149F for 15 mins, then boiling for 15 min and returning to the main mash (at the end of the mash) this will increase the temp for the mash out.
2 Likes
I’ve done something a bit similar. I pull 3-4 quarts of the mash near the end of the infusion mash and boil it for 5-10 minutes then return it. Replaces my mash-out infusion of boiling water.
Good morning fellow brewers.
I hope you are doing well.
I have an American-style beer tap, and every time I want to pour beer from my Cornelius keg, I have to purge the keg to release the pressure; otherwise, I only get foam. I wanted to know if there is a type of tap (for example, the Italian one with a regulator) that allows me to serve beer properly without having to lower the pressure in the keg.
Thanks for any tips you can share on this
1 Like
Brewing my “standard” WCIPA recipe today. Gambrinus IPA malt, a touch of Vienna, and 5% sugar. Hops change depending on what I have on hand, but always dry hopped with cryopop and something else. BRY-97 of course.
2 Likes