Other Styles - Homebrew Korea http://www.homebrewkorea.com/forum/categories/other-styles/feed.rss Wed, 22 May 13 11:33:13 -0600 Other Styles - Homebrew Korea en-CA Non-alcoholic beer brewing http://www.homebrewkorea.com/forum/discussion/1439/non-alcoholic-beer-brewing Fri, 01 Mar 2013 21:04:34 -0700 hiddenfishKim 1439@/forum/discussions Okay ladies and gents- 
I'm working through something in my head and I'm looking for you to talk me off the ledge.

I have a friend who loves beer but can't drink alcohol. He's said he'd love to have an NA IPA (IPNA?) and I'd love to brew one for him. I'm thinking about starting with a 1-gal test batch and going from there if it works. 

Tell me why this wouldn't work: 
  1. Assuming an all-grain batch, mash at about 156 for body, target OG 1.017-18.
  2. Do a 30 minute boil with bittering hops and then some some flavour and aroma.
  3. Cool, transfer to bottling bucket. Sprinkle in some yeast and gently mix 
This assumes that for standard priming there is approximately 1 volume of CO2 in the beer, but with the boiling there is nothing. Where 1 point of gravity yields .5 volumes of carbonation, I'd need 5 gravity points to yield 2.5 vols of CO2. With a higher mash I'm going to assume fermentation would finish around 1.012-13, giving me my 5 point loss for sufficient carbonation and very little alcohol (0.66%). I think most NA beer come in around 0.5% ABV.

Am I missing something important here? Any comments on why this won't work?
]]> Ginger "beer" http://www.homebrewkorea.com/forum/discussion/1153/ginger-beer Sun, 19 Feb 2012 07:44:41 -0700 Gwangj-brew 1153@/forum/discussions
Amt Name Type # %/IBU
4.00 kg Brown Sugar, Light (15.8 EBC) Sugar 1 80.0 %
1.00 kg Brown Sugar, Dark (98.5 EBC) Sugar 2 20.0 %
2.00 kg Ginger Root (Boil 30.0 mins) Herb 3 -
5 g Lemon peel (Boil 30.0 mins) Spice 4 -
2.00 kg Ginger Root (Boil 10.0 mins) Herb 5 -
5 g Lemon peel (Boil 0.0 mins) Spice 6 -
500.00 ml Lemon juice (Boil 0.0 mins) Spice 7 -
Oh and some yeast nutrient, I forgot to put that in the original recipe.

I find the best way to chop the ginger is with one of those zigzag blade things that you push down and mince stuff with, the ones who see guys demonstrating on the street. You can grate but with 2 kg to grate I end up grating my fingers too many times, you can blend it but I found I needed to slice it so much first that it took forever.

I put the ginger and the lemon peel in grain bags to make it easier to deal with but you can strain it or whatever.

Yeast, I generally use S04 one of my my attempts was with w1056 but so long as it isn't something really weird I don't think it really matters.

I tend to carbonate pretty aggressively, at least three volumes

Some of my best versions have involved "dry hopping" with ginger and lemon peel. I also found that peel worked better that just the zest, a bit of bitterness from the pith helps I think, you could even consider a very small amount of bittering hops. I've also used xylose to backsweeten and make it a little less dry.]]> Chicha! http://www.homebrewkorea.com/forum/discussion/1039/chicha Sat, 05 Nov 2011 03:39:07 -0600 gordsellar 1039@/forum/discussions


So... I just made chicha yesterday. Funny as hell: as I was making it, Jihyun looks into the mash tun and says, "Hey, I just had an idea! Corn Makkeoli!"



To which I say, "Yeah, that's what chicha is, hon."



"You stole my idea before I had it!"



"The ancient Incans stole it, actually."



I did it with unmalted blue corn. (Though I have a stash of blue corn cobs I'm going to hang up and dry, malt, and mash for a 2G batch.)



And no chewing, by the way. One thing I learned: amylase enzyme formula is slow (which explains other results I've had recently) so an overnight soak is not a bad idea, or else you can add it into the fermentation vessel when pitching yeast. If it works out, I'll probably make some for our meetup in December, too...



Anyway, it's fermenting now, but slowly, and may not be ready to try out tomorrow. (I've read 2 days is optimal, and three days is when you need to crash cool it.)



I've written the process up here (and there's a link to a recipe there.)]]> Umqombothi all grain http://www.homebrewkorea.com/forum/discussion/986/umqombothi-all-grain Sat, 24 Sep 2011 05:29:48 -0600 davet383 986@/forum/discussions
wikipedia.org/wiki/Umqombothi]]> Spiced Beer 2011 http://www.homebrewkorea.com/forum/discussion/725/spiced-beer-2011 Mon, 31 Jan 2011 12:38:13 -0700 Tyler 725@/forum/discussions Name: Spiced beer all grain extract mix



Style: Mulled/spiced beer



Author: Tyler Ray . Kristin Pederson



Description: Kim Jong-un's desire. Don't tell him what's brewing lest you desire a war.



Batch Size: 18l



Bitterness: 72 IBU



Efficiency: 70%



OG: 1.077



FG: 1.018



Ingredients:





Malt

4.0kg Munich Malt

1.5kg Medium Spray Malt

1.0kg Weyerman Caramunich III

26g of Hallertauer (16.0%AA) at 60 minutes

52.0 g of Saaz (3.9%AA) at 15 minutes





Mash schedule:



Yeast:

WLP001



Spices I have at my disposal:

cinnamon

anise

black pepper

ginger

corriander

orange peel

lemon peel

rosemary

coriander

cocoa powder

fennel

cloves

mint

molasses

cardamom

vanilla

honey





I'm planning on doing this brew on Seolnal (Feb. 3, 2011). I'm looking for experienced spiced beer people to advise me on how to spice this beer. I have these ingredients but I'm undecided on exactly what or how much of each ingredient. Can I have suggestions and opinions please!



Much obliged,

Tyler]]> Holiday Cheer http://www.homebrewkorea.com/forum/discussion/631/holiday-cheer Wed, 17 Nov 2010 03:52:31 -0700 Eric-is-Cass'-Bitch 631@/forum/discussions
Brewer: Eric

Asst Brewer:

Style: Christmas/Winter Specialty Spice Beer

TYPE: All Grain

Taste: (35.0)



Recipe Specifications

--------------------------

Batch Size: 20.82 L

Boil Size: 32.34 L

Estimated OG: 1.058 SG

Estimated Color: 14.2 SRM

Estimated IBU: 37.8 IBU

Brewhouse Efficiency: 70.00 %

Boil Time: 90 Minutes



Ingredients:

------------

Amount Item Type % or IBU

5.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 89.77 %

0.50 kg Caramunich Malt (56.0 SRM) Grain 8.98 %

0.07 kg Carafa II (412.0 SRM) Grain 1.26 %

56.70 gm Cascade [5.40 %] (60 min) Hops 37.4 IBU

14.20 gm Saaz [3.00 %] (2 min) Hops 0.4 IBU

14.20 gm Cinnamon Stick (Boil 15.0 min) Misc

28.30 gm Ginger Root (Boil 15.0 min) Misc

413.00 gm Orange Peel, Sweet (Boil 15.0 min) Misc

454.00 gm Honey (Boil 15.0 min) Misc

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale





Mash Schedule: Single Infusion, Medium Body, No Mash Out

Total Grain Weight: 5.57 kg

----------------------------

Single Infusion, Medium Body, No Mash Out

Step Time Name Description Step Temp

60 min Mash In Add 14.54 L of water at 74.4 C 67.2 C



Notes: The orange, ginger, and cinnamon, did not come through at all.

I would probably double the amount of each next time. The beer still

tasted great, but I would call it Cheer instead of Holiday Cheer.]]>