Jump to content


Coopers Club Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

107 Outstanding

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Thanks very much @Greeny1525229549. One other thing I've seen a couple of times while looking around, is that people suggest a 90 min boil that has something to do with the pilsner malt. Is that something I need to worry about if it's a partial mash? If it matters, I've decided I'm going to aim for half my fermentibles from grain, so about 1.2kg of pilsner malt.
  2. Looking to do a Belgian Blond Ale as my second partial mash, based on this recipe. I haven't worked out the exact size of the mash yet, but I've worked out the recipe and I'll just reduce the light dry malt extract as needed. Batch size: 10L, OG: 1.062, FG: 1.014, IBU: 19.4 1.2kg light dry malt 0.25kg wheat dry malt 0.20kg white sugar 25g Hallertauer 60 min. boil in 3.75L T-58 yeast My plan is to use 100g of aromatic malt and between 650g and 1.2kg of European pilsner malt, depending on my setup. A few questions: 1. What sorta ferment temp should I be looking at? I haven't tried a huge number of Belgian Blonds, but I like both Leffe and La Trappe. 2. My LHBS has an aromatic malt that is 19L, similar to the Franco-Belges aromatic malt called for in the recipe. Will this be similar stuff? 3. Any other advice on the recipe? It's only my second partial and I'm doing it on a style I've never made before, which is slightly risky. TIA, Cassius.
  3. I've used hallertau a few times as the bittering hop in my German beers because I like to attempt to brew to the style guides. I need to use up some carapils and US-05 so was thinking of doing one of my standard pale ale recipes but using hallertau as the late addition and/or dry hop, in order to learn more about it's flavour and/or aroma properties. I've seen it used in lagers and pilsners as a late addition and also seen threads saying you can dry hop with it as long as you minimize contact time. I was planning on using centennial as the bittering hop as it would take a shitload of 3.8% A/A hallertau to get up to the 25-30 IBUs I generally like in my pale ales. Is hallertau going to make a drinkable pale ale and does anyone have advice on late addition or dry hop rates in g/L (I brew half batches)? I could potentially use some centennial late as well to make sure it's drinkable but that might reduce my ability to isolate the hallertau flavour a bit. TIA, Cassius.
  4. Tone is hard to convey through text so I'll be an optimist and assume this is a light-hearted dig. While I don't really feel the need to defend my drinking habits, maybe an explanation will preempt any future digs: some nights, particularly on weekends, I'll have 8-10 beers. Some nights I feel like having 1 or 2 beers, usually with dinner. To forestall my inevitable decline into alcoholism, I have made a rule that I don't drink at all Mon-Wed. With that out of the way, great job @MUZZY.
  5. Alright, perfect. So I just checked my pot and it's 5L. I just looked at buying a larger one from Target and K-Mart but they're all out of stock, so I'll do a small partial this weekend and if I'm happy with the process I'll get a larger pot. Working backwards from a 5L pot; if I want it 75% full after sparging, that's 3.75L of liquid. If I do 750g of wheat malt with a 3:1 ratio, that gives 2.25L of water, leaving 1.5L to sparge with. Does that sound about right? Calculating the amount of extract required: my recipe usually requires 1.5kg of dry wheat malt extract in a 12L batch for an OG of 1.047. The website I'm using says to multiply the amount of base malt by 0.53 and subtract that amount of dry extract from the recipe. So 0.75kg x 0.53 = 0.3975 (say 400g). So if I mash 750g of wheat malt I'll need 1.1kg of dry wheat malt extract. So I imagine I do my partial mash, check the gravity once it's all sparged and ready to be boiled, then add some extract to get the boil gravity around 1.040 (if needed). Then the rest of the extract goes in to the fermenter prior to upping the wort volume to 12L? Thanks for all your help so far.
  6. Hi @BlackSands. I've been trying to find exact values for the partial mash Hefeweizen I'm planning to brew this weekend, but every resource I look at has different amounts of water to use for a given grain quantity, including both the mash and sparge amount? I had thought originally that I'd be able to do about 1kg of grain in my ~6L pot, but hadn't accounted for the sparge water. I'm also wondering whether you always need to use acidulated malt or if it depends on your local tap water; I'm in suburban Sydney, if that makes a difference. TIA.
  7. Amazing! Yeah, that's the reason I started looking at partials; there wasn't really a grain steep I could add to Hefeweizen. Great, thanks. The reason I want to get a portable gas stove is because my current kitchen stove is a really old electrical one that takes ages to boil my current 3L boils, so I'm not sure it'll be efficient for a larger boil, even if I get a large pot for cheap. Sorry @James Lao for hijacking
  8. Sorry, I wasn't very clear on my current setup. I'm currently doing 10-12L batches using 3L boils for bittering, with or without grain steeps. I'm hoping to buy some large pots and a gas stove setup but my current situation (2nd child arrived so wife off work) doesn't allow for it. I had planned on waiting until I had this new gear to start doing partials but I read this article, which states that a mash as small as 450g can make a noticeable difference in a 19L recipe. With my setup I could probably do a 1kg mash, with 2.6L of water (if I've read the specifics of the article correctly). So basically my question is: is a 1kg mash in a 10L brew going to make a noticeable difference? Because @BlackSands started talking about styles, I would likely start by trying with some of my American Pale Ale recipes, but would also like to try with my Hefeweizen, which is improving but I'm really missing the 'bready' quality that I love in the commercial ones I drink.
  9. I'm looking at doing some partials but don't have the gear do do 2-3kg. Since I'm mainly doing 10-12L extract brews at the moment, what do you think is the smallest mash I could do and still make it worthwhile? I'm loving my steep and extract brews but really want to up the grain freshness and drop the colour a bit.
  10. I have also only ever used 17ml white vinegar and 17ml bleach in 10L of water, never had an infection in dozens of batches. I do it in my laundry, which is a small room with no ventilation.
  11. @Shamus O'Sean I'll give it a whiff when I do the bittering and let that inform my dry hop. @MitchBastard I definitely saw dank in the descriptors and that was one of the reasons I went for it. I'm not great at describing beer flavours or aromas. I guess I'm just after something that's not too fruity or sweet. I think I'll try just Columbus this time and I've got some Centennial I'll try it with in another batch. Part of the reason I moved to half batches @Ben 10 Nothing like Saaz but sounds delightful. Just checked again with my LHBS but they don't stock it. Will definitely have to try get my hands on some though. Cheers all for your help.
  12. Hmmm true. I might halve the dry hop.
  13. I know nothing beyond what I have found online but it's a relatively high A/A hop and I want to try something different to my usual cascade/citra/centennial/galaxy/amarillo repertoire. Hopefully someone who has used it can fill me in.
  14. Alright, since I seem to have stumped the group, I thought I'd move in a slightly different direction. I still want it to be a light pale ale, but I thought I'd move the hop selection to be a bit more pungent and citrusy. Enter Columbus. I still need some input on the recipe below. First of all, am I crazy trying to make a refreshing easy-drinker with Columbus? Secondly, I want to add a grain steep. Is CaraPils the obvious choice given I don't want it too sweet or dark and is 100g enough? TIA, Cassius.
  15. Lately I've been using a lot of fruity hops. Galaxy, Citra, Vic Secret etc. I've decided I need a crisp, slightly earthy/herby pale ale. I'm thinking something along the lines of 4 Pines Draught (formerly Kolsch) would be perfect, as I don't have temp control. Apparently 4 Pines use Motueka but my LHBS doesn't stock it. Does anyone have some advice for a similar hop, a decent hop schedule and whether or not a small grain steep would improve it? Apparently Motueka was spliced from Saaz, which I'm happy to use but a slightly higher A/A hop would be good as I'm doing extract only. I'm looking at around a 10L batch, approx 25-30 IBUs and have Nottingham on hand, though I'll buy a different yeast if Nottingham doesn't suit. TIA, Cassius.
  • Create New...