50 replies to this topic

[neddles]

The idea for this beer has been in my head for a while. Let me know what you think. I am totally unfamiliar with honey malt so I am keeping the dose pretty modest. Also, I have heard on more than one occasion that a small addition of honey malt plays nicely with fruity hops. Anyone else try this? Also thoughts on the Galaxy:Nelson ratio?

 

OG 1.063

IBU 50

SRM 5

 

82.5% 2-Row Pale

15% Flaked Wheat

2.5% Gambrinus Honey Malt

Mash @148F

 

Apollo@ 60 to 50 IBU

90g Galaxy and 35g Nelson Sauvin in 165F hop steep

90g Galaxy and 35g Nelson Sauvin dry hop

 

WY1450

[HVB]

I like the looks of this and I can see brewing this myself, with a different yeast .  If you have had Enjoy By from Stone Brewing that beer has a 1:1 Galaxy and Nelson DH.  I do no think the 2.5% of honey malt will impact the final beer that much, such a small percentage. 

[neddles]

I like the looks of this and I can see brewing this myself, with a different yeast . If you have had Enjoy By from Stone Brewing that beer has a 1:1 Galaxy and Nelson DH. I do no think the 2.5% of honey malt will impact the final beer that much, such a small percentage.

Never had the Enjoy By. Everytime I have seen it its been on the shelf after the enjoy by date! 2.5% is 6ozs. Do you think I should go up to 8ozs.? I'd like to keep it somewhat subdued but would like to know it is actually there too.

[HVB]

Never had the Enjoy By. Everytime I have seen it its been on the shelf after the enjoy by date! 2.5% is 6ozs. Do you think I should go up to 8ozs.? I'd like to keep it somewhat subdued but would like to know it is actually there too.

Because of how I like to measure things out I would go with the half pound.  I still think it will be fine.  A friend of mine uses honeymalt in a lot of beers, he will use it where most use cara-pils and has never complained of the issues a lot of people do.

[neddles]

How do his beers taste? Th issues I have read about people having usually concern too much honey malt and thats what I didint want to do when using it the first time.

[HVB]

How do his beers taste? Th issues I have read about people having usually concern too much honey malt and thats what I didint want to do when using it the first time.

Very good.  He is not only a homebrewer but a commercial brewer and makes some very enjoyable beers.

[neddles]

Very good. He is not only a homebrewer but a commercial brewer and makes some very enjoyable beers.

good info, thx Ill roll with the half pound. I think ill up the Nelson too so the ratio is 2:1 G:N

[HVB]

good info, thx Ill roll with the half pound. I think ill up the Nelson too so the ratio is 2:1 G:N

and water?

[neddles]

and water?

Well… not plugged into Brunwater yet but I am thinking I will go with the 75ppm SO4 and the 150ppm of Cl like I have been doing lately. 

[neddles]

I finally just mashed in on this. Upped the gravity to 1.066 and I am doing a Brauer-style separate beta and alpha rests to try to dry it out. 148F/30. 158F/45 (recent Brewstrong episode J. Palmer said that with some minor variation between malts your beta is basically gone at 30min.)

 

Also upped the Nelson so that the recipe reads

 

90g Galaxy 45g Nelson whirlpool and dry… (which is 3.2oz Galaxy and 1.6oz. Nelson)

 

Does anyone have any thoughts on those quantities of these specific hops? (I've never used Nelson)

[Poptop]

Armagh suggested I side on lesser NS when I put together a Saison and I was glad I did. Upon completion I got a very intense Sauvignon Blanc out of the hop but it mellowed after a few weeks in the keg. Maybe drop to an ounce??

[HVB]

Armagh suggested I side on lesser NS when I put together a Saison and I was glad I did. Upon completion I got a very intense Sauvignon Blanc out of the hop but it mellowed after a few weeks in the keg. Maybe drop to an ounce??

Personally I would leave it but plan on some time in teh keg for the hops to come together.  I have notices the NZ hops need some keg time to be perfect.

[Poptop]

^^ this too

Btw, why do you think a little time helps?

Edited by Steppedonapoptop, 20 July 2015 - 08:02 AM.

[neddles]

Good input guys. Those are pretty average quantities I might put in an IPA but knowing these two hops can be pretty heady I had to ask. I'll leave it as is.

[HVB]

^^ this too

Btw, why do you think a little time helps?

I have no idea why other than it is just something I have noticed wiht beers I made with these hops,specifically Nelson.  I do a Nelson American wheat that needs about 3 weeks in the keg to get where I like it.  I also did a version of The Pupil by Societe Brewing and I hated it after a week in the keg, tried it again after about 3 and it was awesome and I am glad I did not dump it.

[neddles]

Well first off all I got an efficiency bump. Coming in at 1.069. Lets hope this beta/alpha step mash helps dry it out.

 

 

ETA: also going to up the BUs a touch.

Edited by nettles, 20 July 2015 - 12:39 PM.

[Brauer]

Improved efficiency is the first benefit of an alpha step that many brewers discover. It helps make up for a batch that gelatinizes at the high end of the range, and maybe for a less than perfect crush.

[neddles]

Improved efficiency is the first benefit of an alpha step that many brewers discover. It helps make up for a batch that gelatinizes at the high end of the range, and maybe for a less than perfect crush.

Can you expand on this? Shouldn't the barley and the raw wheat in the recipe be gelatinized at 148F?

[Brauer]

Can you expand on this? Shouldn't the barley and the raw wheat in the recipe be gelatinized at 148F?

The laboratory gelatinization temperature of barley starch has been measured as high as 153F, and that is probably in pulverized grain. It has also been shown that gelatinization temperature can rise with increased granule size and with thicker mashes. So, for some brewers, full gelatinization may not occur until well into the 150's F and/or may take more time than the mash gives it or than the beta amylase has before it denatures.

[Brauer]

The laboratory gelatinization temperature of barley starch has been measured as high as 153F, and that is probably in pulverized grain. It has also been shown that gelatinization temperature can rise with increased granule size and with thicker mashes. So, for some brewers, full gelatinization may not occur until well into the 150's F and/or may take more time than the mash gives it or than the beta amylase has before it denatures.

Also, I believe that Palmer has said that gelatinization temperature can vary between lots, but I haven't looked into that.