WBC Posted May 23, 2017 Share Posted May 23, 2017 Evenin' all So this weekend i'll be doing a bit of a clear out brew - have really enjoyed some session-strength golden ales recently so aiming for that style. The Hops below are what I have had in the fridge, just need to get the base malt, wheat and yeast. And i'm open on those. Beersmith spat out a 4% 45 IBU which would do nicely... any thoughts/criticisms gratefully recieved. I'll happily buy a bag of hops if the combo below just isnt going to work... 2.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 71.3 % 0.60 kg Wheat Malt, Bel (3.9 EBC) Grain 2 17.1 % 0.28 kg Pale Malt (2 Row) US (3.9 EBC) Grain 3 8.1 % 0.12 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 4 3.4 % 20.00 g Magnum [12.00 %] - Boil 60.0 min Hop 5 31.8 IBUs 10.00 g Hallertau [4.50 %] - Boil 20.0 min Hop 6 3.6 IBUs 10.00 g Hallertau [4.50 %] - Boil 10.0 min Hop 7 2.2 IBUs 20.00 g Styrian Golding (Savinja Golding) [5.25 %] - Steep/Whirlpool 60.0 min Hop 8 7.0 IBUs 10.00 g Hallertauer [4.80 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs 10.00 g Styrian Goldings [5.40 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs 1.0 pkg Nottingham Ale Yeast (White Labs #WLP039) [35.49 ml] Yeast 9 - Much obliged, Nath Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 23, 2017 Share Posted May 23, 2017 It's certainly a different combo. Hard to say if it would work or be a complete disaster Maybe just brew it and be the guinea pig unless someone with more knowledge than me has a good reason why it wouldn't work. They are quite different hops it must be said. Regarding that yeast study thing I talked about in my previous post, I still can't find the one I did find so I have no idea what the hell happened to it. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 24, 2017 Share Posted May 24, 2017 In the process of putting down this. Got the idea from Lusty who posted in another thread that the Coopers wheat LME was an winner, and from the recent rye thread. American Wheat (with Rye) 1.7kg Coopers Hefe Wheat kit 1.3kg light LME 250gm malted rye mini-mash x 30 minutes (= 8%) 300gm sucrose 8gm Centennial boiled x 20 minutes 9gm Centennial Flameout addition steeped x 10 minutes 7gm Coopers ale yeast (from OS kit) 7gm Coopers ale/lager yeast blend (from APA kit) 23L Fermented at 18C. It is my first time using Centennial on its own. I know the hop amounts are weird but the LHBS and my scale do not agree. LOL! If the Hefe Wheat kit is 50-60% wheat, then wheat makes up ~25% of this recipe. Cheers, Christina. Link to comment Share on other sites More sharing options...
ben 10 Posted May 24, 2017 Share Posted May 24, 2017 American Wheat (with Rye) Looks to be a lovely and refreshing beer. Link to comment Share on other sites More sharing options...
Morrie Posted May 24, 2017 Share Posted May 24, 2017 Christina - I'd be interested to hear your opinion on that brew. I have to do a single hop centennial and rye soon as it will be a first for me. Cheers - Morrie Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 24, 2017 Share Posted May 24, 2017 Thanks Ben and Morrie. Yes, I will let will post back with my impressions later Morrie. Cheers, Christina. Link to comment Share on other sites More sharing options...
Scottie Posted May 25, 2017 Share Posted May 25, 2017 This one has been on the to do list for 3 1/2 years Helles Lager (Nice & Simple) 3.75 Joe White Export Pilsner 0.5 Munich Malt 15g Perle @ 60 minutes 10g Perle @ 10 minutes 15g Tettnang @ flame out W34/70 Mashed 60 minutes at 64 degrees Celsius, batch sparged. Yeast rehydrated. Fast Chilled, probably to 16 degrees, yeast pitched and fermented at 12 degrees. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Scottie Posted May 25, 2017 Share Posted May 25, 2017 Helles Lager aiming for the top end of the IBU range, had to adjust the hopping schedule as my Perle is only 6.7%AA. Now 20g @60 15g @ 12 IBU 21.6 according to BeerSmith Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 25, 2017 Share Posted May 25, 2017 I haven't done a Helles for some time now, although I did do a version of one last year with some of my home grown Hallertau flowers that turned out rather nice. My recipes from a few years back were similar to yours Scottie, so I reckon you should end up with a rather nice brew Link to comment Share on other sites More sharing options...
Scottie Posted May 25, 2017 Share Posted May 25, 2017 Wow, missed the numbers big time on this one. First time in a long while that I've mashed with water this soft, however being a light coloured malt I thought I'd be OK. Didn't use any acid malt either. So now I'll end up with a mid strength Helles instead of a full strength. Water was Ca 43 ppm Mg 12 ppm Na 3.6 ppm SO4 60 ppm Cl 58 ppm HCO3 13 ppm Total Efficiency 64% Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Rowbrew Posted May 26, 2017 Share Posted May 26, 2017 I know, i know. My last topic was "One last extract before going all grain" but one day last week i was shopping at Wollies and saw that the TC series Bootmaker were on the shelf for $15.75. Now i couldn't pass that up could I? Well i was at the self checkout and it scanned at $22. So i called the checkout chick over and told her about the price difference, so she sent another young lady down to get a price check, and she came back with an Original Series price tag at $12.45. I said yeah thats it! I lucked out bigtime! So anyway i thought i would put this down tonight.... 1 Bootmaker kit 1.4kg LDM 2 x packs of TC series dry yeast in a 1 litre starter Pitched at 20°C and fermenting at the same 21 litres I got 1.050 OG at an IBU of 36.2. Im not sure if i should dry hop it or not. I've got 50g of Chinook in the freezer wanting to be used in something, but dunno if i should brew it without any additions Link to comment Share on other sites More sharing options...
BlackSands Posted May 27, 2017 Share Posted May 27, 2017 Brawny Brown (Partial Mash American Brown Ale) 1 x Coopers OS lager (37%) 2kg GF Ale Malt (43.5%) 300g GF Brown Malt (6.5%) 200g GF Supernova Malt (4.3%) 100g Roasted Barley (2.2%) 300g Sugar (6.5%) 10g Waimea Hops (10 min boil) 25g Taiheke Hops (30min steep) Yeast: Kit Lager/Ale All grains mashed 60 mins @ 67ºC, pH=5.2 Yeast pitched at 20ºC. OG=1.048 (2 points lower than expected) IBU=29 ABV=5% EBC=40 Link to comment Share on other sites More sharing options...
Titan8 Posted May 27, 2017 Share Posted May 27, 2017 Brew underway English Cream Ale partial mash. 800g ashboure mash 65 @ 30mins Mash out 75 @ 10mins 1 coopers English bitter 1k LDM Boil 30 mins 10g styrian golding 30 mins 10g fuggles 30 mins 23 litre batch Link to comment Share on other sites More sharing options...
Beerlust Posted May 30, 2017 Author Share Posted May 30, 2017 Brew day! Time to play with some new hops! Experimental Pale Ale: Coopers Light Liquid Malt extract 1.5kgs Coopers Light Dry malt extract 500gms Ale Malt grain 500gms Wheat Malt grain 400gms Munich Malt grain 220gms Gladfield Supernova grain 200gms Dextrose 50gms Fortnight (13.9%AA) 15gms @ 30mins Cascade (8.3%AA) 20gms @ 20mins ½ tsp Yeast nutrient @ 15mins Mandarina Bavaria (7.0%AA) 40gms hop tea El Dorado (12.0%AA) 20gms hop tea Mandarina Bavaria 20gms dry hopped El Dorado 40gms dry hopped Coopers Commercial Ale Yeast Brewed to 21 litres Ferment @ 18°C OG = approx. 1.051 Kegged ABV = approx. 5.0% IBU = 31.3 I haven't smelled or tasted the Fortnight or Mandarina Bavaria hops yet, so have NFI what this beer is going to taste like at the end of it. On paper at least, the El Dorado & Mandarina Bavaria should blend well & throw something interesting. Time will tell I guess. Looking forward to this one. Fingers crossed. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2017 Share Posted May 30, 2017 Fingers crossed. Looks good oh lusty one. I'm having a laugh today as well.... BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: RISk It Brewer: Grumpy Style: Imperial Stout TYPE: All Grain' date=' BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.094 SG Estimated Color: 79.9 EBC Estimated IBU: 104.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU 6.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 64.2 % 2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 21.4 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 5.3 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 2.7 % 0.20 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 2.1 % 0.20 kg Gladfield Roast Barley (1450.0 EBC) Grain 6 2.1 % 0.20 kg Midnight Wheat (1083.0 EBC) Grain 7 2.1 % 100.00 g Columbus (Tomahawk) [14.50 %'] - Boil 60. Hop 8 104.8 IBUs ------------------------------------------------------------------------------------- I may boil this one down to 20 litres to account for an efficiency drop. Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2017 Share Posted May 30, 2017 9.35 kg of grain is probably the limit for the Urn. One thing I didn't think about... how to lift the bag out???? Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2017 Share Posted May 30, 2017 Lifted the bag and tore it. Spilt wort all over the place. REALLY poor efficiency. Next time I will halve the bill and go reiterated. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 30, 2017 Share Posted May 30, 2017 Whoops . I think the biggest I've gone in a grain bag is about 7kg in a stout I did last year, and I was worried that the little loops would be torn off from the weight of lifting it out, but it was fine. I probably wouldn't go any higher than that though simply because it's a PITA to get the bag out. Reiterated mashing is the way to go methinks. Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2017 Share Posted May 30, 2017 Yeah it was way too much grain. The top stuff was almost dry. I think 7 kgs is the most worth using BIAB in a Crown Urn. Only around 1.075 at the moment! Still, for $30 and I'll get a strong beer out of it, not too much of an issue. Link to comment Share on other sites More sharing options...
Beerlust Posted May 30, 2017 Author Share Posted May 30, 2017 Lifted the bag and tore it. Spilt wort all over the place. REALLY poor efficiency.Next time I will halve the bill and go reiterated. Ouch! Sorry to hear that mate. BTW' date=' have you sampled that first stout yet that used Columbus for bittering? [img']unsure[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2017 Share Posted May 30, 2017 BTW' date=' have you sampled that first stout yet that used Columbus for bittering? [img']unsure[/img] Yep, stunning. Link to comment Share on other sites More sharing options...
Beerlust Posted May 30, 2017 Author Share Posted May 30, 2017 BTW' date=' have you sampled that first stout yet that used Columbus for bittering? [img']unsure[/img] Yep, stunning. Terrific mate! I pegged this hop would work well in a stout. Can you pick the Columbus in among the grain flavour, or does it just seem to blend well? Glad the beer has turned out so well for you. If you get bored drinking them, don't be shy about sending me one! Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2017 Share Posted May 30, 2017 Can you pick the Columbus in among the grain flavour' date=' or does it just seem to blend well? [img']unsure[/img] Kinda. Decent solid slightly dank bitterness. I'll send you one, just have to remember, email me. Link to comment Share on other sites More sharing options...
ICzed Posted May 31, 2017 Share Posted May 31, 2017 Yeah it was way too much grain. The top stuff was almost dry. I think 7 kgs is the most worth using BIAB in a Crown Urn. Only around 1.075 at the moment! Still' date=' for $30 and I'll get a strong beer out of it, not too much of an issue.[/quote'] Add a kilo or two of dry malt to the fermenter if you haven't put it on to ferment already Link to comment Share on other sites More sharing options...
ben 10 Posted May 31, 2017 Share Posted May 31, 2017 Add a kilo or two of dry malt to the fermenter if you haven't put it on to ferment already Thought about that but no. I'll try a reiterated mash next. Link to comment Share on other sites More sharing options...
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