Secret Ingredients

Discussion in 'Homebrewing' started by Brew_Betty, Oct 20, 2015.

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  1. Theheroguy

    Theheroguy Initiate (0) Jun 29, 2012 Maryland

    Now adays I pretty much put .5-1 a pound of red wheat in everything.
     
    #81 Theheroguy, Nov 2, 2015
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  2. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I haven't done any direct A/B comparisons, but citric acid added to a citrus or fruit hopped IPA provides a bit of tang that compliments the hops nicely. The hops taste brighter and more juicy to me.
     
    #82 Brew_Betty, Nov 2, 2015
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  3. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    A little melanoidin (not much) in my pilsners adds a delicious flavor in the back of the tongue that lasts and gets very addictive.
     
    #83 OldBrewer, Mar 6, 2016
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  4. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    What percent?
     
    #84 jmich24, Mar 7, 2016
  5. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    Well the latest "secret" ingredient in my current batch was a pot of malt extract... inclusive of said pot :S
     
    #85 machalel, Mar 7, 2016
  6. chavinparty

    chavinparty Zealot (653) Jan 4, 2015 New Hampshire

    Motueka wakatu is a nice combo too
     
    #86 chavinparty, Mar 7, 2016
  7. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Absolutely no more than 1.9%. A lot of sources will say more, but I find that even that, is at the upper limit for pilsners.
     
    #87 OldBrewer, Mar 7, 2016
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  8. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    For good head and body, I use rye malt. Just 5-10% will improve these substantially without gumming up the mash too badly.

    I also tend to use a lot of Hallertau for bittering, for two reasons: I grow my own so I always have some, plus I think they taste better the longer they are boiled, not as late additions. Very smooth and noble bitterness and flavor -- you actually do get a lot of flavor from noble hops as 60-minute additions. Magnum probably serves so well in this capacity as the standard go-to bittering hop since it is a Hallertau derivative.
     
    #88 dmtaylor, Mar 7, 2016
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