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Xenon

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  1. Yeah I usually go for the holy trinity of Galaxy , Mosaic and Citra , but I got hold of 180g of Vic secret so subbed that for Citra and it worked well. Fair bit cheaper than Citra as a bonus as well 8-)
  2. This is my latest NEIPA. Damn it's tasty. Malt bill included Coopers Ale malt, Vienna and lots of flaked oats. Galaxy , Mosaic and Vic Secret were used in copious quantities at whirlpool , first and second dry hop. Wyeast London ale 3 performed it's magic on the wort perfectly. For a 7% ABV beer this is just so stupidly drinkable.
  3. I've always just added my dry hops in a batch together after about 8 or 9 days , and they stay in the fermenter during cold crashing and I rack into my keg straight from the fermenter. However i am trying to get a bit more aroma , so am going with the idea of throwing the first dose in at about 7 days , let them soak up the wort and sink a bit , then hit them with the second dose for a few days before CC'ing. I don't use a secondary at all , always only use the one fermenter from day one until racking day. Never had a problem.
  4. Doing a Mosaic single hop brew at the moment. Nothing overly complex going on here, just lots of delicious flavour and drinkability I'm betting 8-) Boil Size: 34.04 L Post Boil Volume: 29.17 L Batch Size (fermenter): 27.00 L Bottling Volume: 27.00 L Estimated OG: 1.063 SG Estimated Color: 16.7 EBC Estimated IBU: 61.3 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 72.6 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 39.05 L RO Water Water 1 - - 14.80 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 4.80 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - - 4.10 g Calcium Chloride (Mash) Water Agent 4 - - 0.40 g Salt (Mash) Water Agent 5 - - 7.00 kg Coopers Premium Ale Malt (5.9 EBC) Grain 6 83.3 % 4.56 L 0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 7 8.3 % 0.46 L 0.50 kg Gladfield Light Crystal Malt (63.0 EBC) Grain 8 6.0 % 0.33 L 0.20 kg Acidulated (Weyermann) (3.5 EBC) Grain 9 2.4 % 0.13 L 60.00 g Mosaic (HBC 369) [12.25 %] - Boil 20.0 min Hop 10 50.2 IBUs - 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - - 0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 12 - - 50.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 20 Hop 13 11.1 IBUs - 2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 m Yeast 14 - - 50.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs - 40.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs -
  5. I used to have the same problem with mine , but I purchased a stainless steel bbq brush thing from Bunnings. It has a 35-40 cm long handle , just long enough to reach the bottom of the urn when it's nearly full , and I clean the element cover with it just after I pull the bag and again once or twice during the boil. No more cut outs or wimpy boils anymore. Consistent boil off rate of 4 litres per hour with it.
  6. Created an NEIPA on Saturday. Having tried a few examples of the style (in particular the Bubble & Squeak from Sauce Brewing) i really wanted to have a go myself. Brewday all went well and it's fermenting as we speak. It was also a good chance to try the new Coopers Ale malt from their new malting plant. Good value at $3.50 a kg at Beerbelly and if it all goes well will become my standard go to ale malt. My god it smells so fruity! And check out how murky it looks ! 6.20 kg Coopers Premium Ale Malt (5.9 EBC) Grain 1 82.7 % 1.30 kg Oats, Flaked (2.0 EBC) Grain 2 17.3 % 10.00 g Magnum [12.20 %] - Boil 60.0 min Hop 3 11.4 IBUs 0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 4 - 25.00 g Citra [14.00 %] - Boil 5.0 min Hop 5 8.5 IBUs 25.00 g Galaxy [15.90 %] - Boil 5.0 min Hop 6 9.6 IBUs 25.00 g Mosaic [11.80 %] - Boil 5.0 min Hop 7 7.1 IBUs 25.00 g Citra [14.00 %] - Steep/Whirlpool 30.0 min Hop 8 2.5 IBUs 25.00 g Galaxy [15.90 %] - Steep/Whirlpool 30.0 min Hop 9 2.8 IBUs 25.00 g Mosaic [11.80 %] - Steep/Whirlpool 30.0 min Hop 10 2.1 IBUs 1.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] Yeast 11 - 25.00 g Citra [14.00 %] - Dry Hop 8.0 Days Hop 12 0.0 IBUs 25.00 g Mosaic [11.80 %] - Dry Hop 8.0 Days Hop 13 0.0 IBUs 15.00 g Galaxy [15.90 %] - Dry Hop 8.0 Days Hop 14 0.0 IBUs 25.00 g Citra [14.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs 25.00 g Mosaic [11.80 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs 15.00 g Galaxy [15.90 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs Gravity, Alcohol Content and Color Est Original Gravity: 1.057 SG Est Final Gravity: 1.013 SG Estimated Alcohol by Vol: 5.7 % Bitterness: 44.1 IBUs Est Color: 10.0 EBC
  7. I've yet to inquire , but Beerbelly posted a photo of a 25kg sack on their FB page so hoping it's available in quantity. Might just get a 5 or 6 kilo pack for my next brew to try it out first.
  8. Just out of interest , Beerbelly here in SA now have Coopers ale malt available , produced at the new malting facility at Regency Park. Looking forward to trying it out very soon. According to them it is cheaper and tastier than all their other base malts.
  9. Brewed this Wednesday , bubbling away nicely in the FV right now. Should be at it's peak just in time for Australia Day. Cascade/Azacca APA 6.00 kg Bairds Maris Otter (5.0 EBC) 0.60 kg Gladfield Light Crystal Malt 0.40 kg Caramalt (Joe White) 25.00 g Cascade [8.30 %] - Boil 30.0 min 25.00 g Cascade [8.30 %] - Boil 10.0 min 25.00 g Azacca [15.00 %] - Boil 5.0 min 25.00 g Cascade [8.30 %] - Boil 5.0 min 25.00 g Azacca [15.00 %] - Steep/Whirlpool 10.0 min 25.00 g Cascade [8.30 %] - Steep/Whirlpool 10.0 min 2.0 pkg Safale American (DCL/Fermentis #US-05) 50.00 g Azacca [15.00 %] - Dry Hop 3.0 Days 25 Litres Est Original Gravity: 1.053 SG Est Final Gravity: 1.012 SG Estimated Alcohol by Vol: 5.3 % Bitterness: 40.4 IBUs Est Color: 17.3 EBC
  10. Just dry hopped this one yesterday. Will CC in another day or two then keg/bottle on weekend. Sample tasted amazing. Nice bitterness (approx 65 IBU) and a delicious fruity flavour. Should be a big hit at Xmas i reckon Kens "Hopical IPA" Ingredients Amt Name Type # %/IBU 7.00 kg Pale Ale Malt (Bairds) (4.9 EBC) Grain 1 85.4 % 0.60 kg Munich Malt - 10L (19.7 EBC) Grain 2 7.3 % 0.30 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 3.7 % 0.30 kg Melanoiden Malt (39.4 EBC) Grain 4 3.7 % 15.00 g Warrior [16.20 %] - Boil 60.0 min Hop 5 21.2 IBUs 15.00 g El Dorado [12.90 %] - Boil 15.0 min Hop 6 9.0 IBUs 15.00 g Galaxy [15.90 %] - Boil 15.0 min Hop 7 11.0 IBUs 15.00 g Mosaic [11.80 %] - Boil 15.0 min Hop 8 8.2 IBUs 0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 9 - 30.00 g El Dorado [12.90 %] - Steep/Whirlpool 20.0 min Hop 10 2.0 IBUs 30.00 g El Dorado [12.90 %] - Steep/Whirlpool 30.0 min Hop 11 2.6 IBUs 30.00 g Galaxy [15.90 %] - Steep/Whirlpool 30.0 min Hop 12 3.2 IBUs 30.00 g Galaxy [15.90 %] - Steep/Whirlpool 20.0 min Hop 13 2.5 IBUs 30.00 g Mosaic [11.80 %] - Steep/Whirlpool 20.0 min Hop 14 1.9 IBUs 30.00 g Mosaic [11.80 %] - Steep/Whirlpool 30.0 min Hop 15 2.4 IBUs 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 16 - 25.00 g El Dorado [12.90 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs 25.00 g Galaxy [15.90 %] - Dry Hop 4.0 Days Hop 18 0.0 IBUs 25.00 g Mosaic [11.80 %] - Dry Hop 4.0 Days Hop 19 0.0 IBUs The whirlpool additions went in as the 30 min ones at flameout , then after 15 minutes I ran the immersion chiller to drop it just below 90c then added the 20 min ones. It's become my defacto late hop addition schedule lately and gives me predictable and delicious results.
  11. Put this brew down yesterday. Supposed to be a clone of Pirate life's IPA. Went really well and smells amazing so far. Keen as to try this one out in a few weeks Ingredients Amt Name Type # %/IBU 5.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 72.4 % 1.20 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 2 15.8 % 0.60 kg Munich I (Weyermann) (14.0 EBC) Grain 3 7.9 % 0.20 kg Caramel/Crystal Malt - 65L (Bairds) (128.1 EBC) Grain 4 2.6 % 0.10 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 1.3 % 18.00 g Warrior [16.20 %] - First Wort 60.0 min Hop 6 30.1 IBUs 30.00 g Centennial [8.30 %] - Boil 60.0 min Hop 7 23.4 IBUs 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 - 20.00 g Centennial [8.30 %] - Boil 5.0 min Hop 9 4.0 IBUs 45.00 g Simcoe [12.50 %] - Steep/Whirlpool 60.0 min Hop 10 5.3 IBUs 25.00 g Riwaka [5.00 %] - Steep/Whirlpool 60.0 min Hop 11 1.2 IBUs 15.00 g Centennial [8.30 %] - Steep/Whirlpool 60.0 min Hop 12 1.2 IBUs 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 13 - 35.00 g Centennial [8.30 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs 25.00 g Riwaka [5.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs 25.00 g Simcoe [12.50 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs Est Original Gravity: 1.067 SG Measured Original Gravity: 1.065 SG Est Final Gravity: 1.016 SG Estimated Alcohol by Vol: 6.7 % Bitterness: 65.1 IBUs Est Color: 16.2 EBC
  12. Since moving to liquid yeasts nearly all of my ferments are extremely vigourous and airlock destroying. I simply use the blow off tube method as shown above for the first 4 or 5 days , then replace with a normal s-bend airlock after that so that when I cold crash after another week or two I dont suck starsan back into the fermenter.
  13. http://brulosophy.com/2017/07/24/water-chemistry-pt-9-evaluating-the-impact-of-high-mash-ph-exbeeriment-results/ careful ' date=' some Brulosophy haters on here. [img']annoyed[/img] (not me , I like his work)
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