Recent content by methodbeer

I brewed a 10 gallon version of this batch for a local homebrewer tap release at Raleigh Brewing Company. 100% of the proceeds go to Habitat for Humanity of Wake County. Check out the event: https://www.facebook.com/events/216447978559563. This recipe is all grain. Originally created using...

No, we didn't re-pitch yeast. We did add extra priming sugar/DME. I don't remember the exact amount, but the CO2 volumes were ~3.5. You could re-pitch if you felt it necessary. Some of the Trappist breweries do.

I wanted to share our recipe for the community to brew, share, re-mix, etc. You know, the open source way. Thoughts and feedback are also welcome. This recipe is all grain. Originally created using BeerSmith. For extract substitutions, please see directions at the bottom. Method Brewery's...

Thanks again BigEd and Bashiba. I might try the ~70% Munich. It is Weyerman, but I'm not sure which one. It's 10L--I assume that's Munich II.

BigEd, thanks for the explanation. I appreciate the help. I definitely don't want to taste like Sam Adams. I wonder if I swap the amount of Munich malt with Vienna malt, if I could achieve the darker color. Or go for 6# of each and 9# Pils. Would you suggest that? I didn't think the melanoiden...

BigEd, what's the reason for no Crystal 80? Would Caramunich be better? Or is the combo of it + melanoiden that is bad? Also, I had read many instances where melanoiden malt was good to add if you weren't doing a decoction mash. Is this wrong? In this case, I have 1# for 10 gallons, which I...

I'm planning on brewing a Märzen next week, and was hoping I could get some feedback on my first Märzen lager recipe. Batch Size: 10 Gallons Est. OG: 1.058 IBUs: 24.6 Color: 10.1 SRM Efficiency: 70% Grain Bill: 9# Pilsner (39.1%) 9# Vienna Malt (39.1%) 3# Munich Malt (13%) 1#...

I usually start around 65 and go to 70. I get the same classic tastes with this strain. Nice and tart and spicy--like the description says. I do think 21 days is quite long. We only ever primary for a week. And our all malt beers all attenuate below 1.005 at those temps, even with OG's at 1.080...

Yeah I agree with passedpawn, I wouldn't add sugar either. I love the simplicity of the grain bill! IMO, simple grain bills = better beers, especially when it comes to Franco/Belgian styles. My only criticism/concern is the high mash temp. Like I mentioned earlier in the thread. But, I'm sure...

Jboggeye, well that seems like a smart reason to mash high! If they're eating all the complex sugars still, then it wouldn't have too much residual anyway. We never had issue with it continuing too long. I see your point too on the low OG. Ours are usually above 1.055--which could be a factor...

It's hard to say since there's a lot of factors. But, yeah, I have faith in the 3711. Our screwed up batch (mash too high, stuck sparge, etc) was still going even after the 4 weeks. It will work, but you'll have to be patient. For us, it finally hit the TG, but it wasn't as good as our first...

Jboggeye and JFryauff, I think the reason your 3711 has to work slow and steady is because you're mashing way too high. 154+ is stout temperatures! Saisons are light body, 152- and are best drier--mashing below 150. The yeast WILL eat everything even at high temps (it's a workhorse), that's how...

Our first time brewing with 3711, we did a double-take too! Did you mash low? 150? or high 140s?

We usually do a secondary with a fermentation fridge, so I wouldn't know too much about the effect at that ambient temp. My assumption would be that it'd be fine, since most of the alcohol has been produced--in the first 48 hours (at least with Belgian and Franco strains). From what I've read...

Agreed. Similar to Dupont and others in that style. I had a La Merle the other day, it was dry too. Of course, this fits the style though--with the lack of residual sweetness. We didn't add extra sugar to our Rye and it was certainly crisp and dry. Most do turn out dry, especially if you mash...