Rowbrew Posted June 8, 2017 Share Posted June 8, 2017 Rowbrew' date=' what’s your Citra SMaSH recipe? My one has over 200gm of hops in it, so will be an expensive brew, but I hope it is full of balanced hoppy goodness.[/quote'] Hey joolbag. I only have 100g of Citra to play with and was thinking of doing the following. 5kg Gladfields American ale malt 10g citra FWH (60 min boil) 20g citra 5 mins Flameout steep for 15 mins Whirlpool, then let settle for 15 mins Transfer to no chill cube 20g citra cube hop 50g citra dry hop US05 starter Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 8, 2017 Share Posted June 8, 2017 I did an all Citra pale ale towards the end of last year, although it wasn't a SMASH brew. The grist contained Maris Otter, Munich II and medium crystal, as per my normal pale ale malt bill. My hop additions were: 12g @ FWH (75 minute boil) 20g @ 10 minutes 20g @ flameout - 15 minute steep 40g dry hop. If I was to brew it again I'd probably increase the two late additions to 25g each and the dry hop up to about 60g. Link to comment Share on other sites More sharing options...
WBC Posted June 8, 2017 Share Posted June 8, 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' date=' I still can't find the one I did find so I have no idea what the hell happened to it. [/quote'] Update - should be bottling this saturday. The good news was I found in my freezer half a pack of Amarillo, which was added late in the boil and also as a dry hop, which should (hopefully) bring the real hop character, with the other additions hopefully adding a clean bitterness and some English style hops Also - instead of the Nottingham, I managed to get some Essex Ale Yeast. Being ex of that county, too good to resist. Fast fermenter, got down from 1.045 to 10.07 in about 5 days Hopeful on this one. Colour looks great, and clearing up nicely after cold crashing. Also nice to clear out the old foil packs Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 8, 2017 Share Posted June 8, 2017 That's a pretty standard fermentation speed for ale yeasts, fast would be about 3 days. If an ale fermentation takes longer than a week to finish (excepting very high gravity brews), then there's something wrong really. Did you taste it when testing the FG? Link to comment Share on other sites More sharing options...
Beerlust Posted June 11, 2017 Author Share Posted June 11, 2017 Brew day! Time for another batch of my Mosaic Amber Ale. Mosaic Amber Ale (V.7) Briess Pilsen Light LME 1.5kgs Light Dry Malt extract 500gms Munich Malt grain 500gms Supernova Malt grain 350gms CaraHell grain 200gms Chocolate Malt (900) grain 100gms Centennial 20gms @ 60mins Mosaic 10gms @ 20 mins Mosaic 5gms @ 5mins Mosaic 20gms @ flameout Mosaic 45gms dry hopped Wyeast 1318 yeast Brewed to 21 litres OG = 1.047 FG = 1.013 Bottled ABV = 4.8% Kegged ABV = 4.4% EBC = 29.6 IBU = 33.5. Have tweaked the flameout & dry hop a little higher this time. Have really been pining for some of this stuff lately. Can't wait to get it in a glass! Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Rowbrew Posted June 11, 2017 Share Posted June 11, 2017 Looks good Lusty. Might have to put this one on my to brew list... Link to comment Share on other sites More sharing options...
Beerlust Posted June 11, 2017 Author Share Posted June 11, 2017 Hi Rowbrew. Looks good Lusty. Might have to put this one on my to brew list... You won't be the first. Coincidentally' date=' for the kit based brewers, there is a recipe in the Coopers DIY recipe bank that produces a heavier ABV beer in much the same vein. Coopers DIY Recipe: Midnight Mosaic Amber Ale Out of curiosity, I did brew the kit based recipe & it produced a very nice beer reminiscent of my own recipe. Cheers, Lusty. Link to comment Share on other sites More sharing options...
dragit Posted June 11, 2017 Share Posted June 11, 2017 Hop schedule 10gm magnum 45 10gm cascade 20 10gm cascade 15 10gm falconers flight 10 10gm cascade 5 10gm falconer flight 0 (100 degree flameout) 10gm falconer flight 0 (90 degree flameout) 10gm galaxy 0 (80 degree flameout) 10gm cascade 0 (70 degree flameout) 10gm falconers flight 0 (60 degree flameout) Ha! It probably looks pretty ridiculous, but after recently watching a podcast that was posted on here about hop isomerization at lower temps, I'm really interested in the flavours you can get out in really late additions… Link to comment Share on other sites More sharing options...
dragit Posted June 11, 2017 Share Posted June 11, 2017 Brew day! Time for another batch of my Mosaic Amber Ale. Mosaic Amber Ale (V.7) That sounds pretty awesome lusty, I just ordered some mosaic… so am keen to throw some in, but probably won't be able to put my hands on those specialty grains anytime soon. Might have a look at that extract version for inspiration. Link to comment Share on other sites More sharing options...
Rowbrew Posted June 12, 2017 Share Posted June 12, 2017 Brew day! I am so pumped to finally get to do my very first all grain BIAB. I have been waiting for a few weeks now just itching to go. The recipe is this one here... 5kg Gladfields American ale malt10g citra FWH (60 min boil) 20g citra 5 mins Flameout steep for 15 mins Whirlpool' date=' then let settle for 15 mins Transfer to no chill cube 20g citra cube hop 50g citra dry hop US05 starter[/quote'] Link to comment Share on other sites More sharing options...
Rowbrew Posted June 12, 2017 Share Posted June 12, 2017 So i just finished my first ever BIAB all grain. It took just over 5 and a half hours from start to finish including clean up. I think i need to invest in a better grain mill, at the moment im using a modified pasta machine! It was perfectly fine for crushing specialty grains for extract brewing, but having to crush 5 kg with it i think i killed it. Had to open the gap too much for it to work in the end and i think that resulted in my very poor efficiency. I got a pre boil gravity of 1.028 and an OG of 1.032. Pretty poor effort i think for 5kg of grain. But all in all it was a fun day and i cant wait to do another! Cheers Rowbrew Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 13, 2017 Share Posted June 13, 2017 Yeah, you really should have been about 15 points higher on the gravities for that amount of grain, assuming a standard sized batch. What are you using to brew in? Also were the samples cooled/corrected for high temperature when you took the readings? You'll still get beer out of it, but I would agree on the mill... grab a proper grain mill; if you can afford a Mashmaster go with one of those, it's expensive straight up but it will last you forever and their customer service when things go wrong is exceptional. Cheers Kelsey Link to comment Share on other sites More sharing options...
Rowbrew Posted June 13, 2017 Share Posted June 13, 2017 Hey Otto. Yeah it was a standard size batch, 22 litres. Im using a 40 litre birko urn. The other option is getting the grains milled for me when i buy them, but that means i wont be able to buy bulk or store them very long Link to comment Share on other sites More sharing options...
joolbag Posted June 13, 2017 Share Posted June 13, 2017 Hew rowbrew, the mashmaster is a really fine looking mill. But it's certainly up there in price! It's like the Braumeister of mills! I have too many other brew investments in the horizon so I've decided to get the kegking maltmuncher. The 3-roller mill looks to be the one to get, around $210. The 2-roller one looks ok and lots of people have that and have been using it for years. But for me 3-roller is not that much more $$, and is less prone to clogging up. Maybe ask your LHBS if you can buy a sack of grain and get your batch milled when you come in for specialty malts, yeast, etc? Link to comment Share on other sites More sharing options...
Rowbrew Posted June 13, 2017 Share Posted June 13, 2017 Hey joolbag, I agree that the mashmaster ones do look the part, but they are out of my price range. I would be comfortable with spending up to about $150 on a mill. I guess i could ask my LHBS if they would do that for me, but its about 40 mins away from home. I like the idea and convenience of milling my own grains. And Otto, yes i did cool the samples to 20°C before taking a reading Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 13, 2017 Share Posted June 13, 2017 Yeah I don't think the Mashmasters were as expensive when I bought mine nearly 5 years ago, and the hoppers were made from perspex, which only held about 1kg of grain, so they were cheaper too. I did upgrade to the new hopper when they became available though. However, if it's out of your price range that's fair enough and I expect the Maltmuncher one would do a decent job as well for a much cheaper price. Link to comment Share on other sites More sharing options...
ben 10 Posted June 14, 2017 Share Posted June 14, 2017 Style: American Amber Ale TYPE: All Grain, BIAB, No Chill -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.051 SG Estimated Color: 27.9 EBC Estimated IBU: 30.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 57.1 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 19.0 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 19.0 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 3.8 % 0.05 kg Midnight Wheat (1083.0 EBC) Grain 5 1.0 % 20.00 g East Kent Goldings (EKG) [6.50 %] - Firs Hop 6 14.5 IBUs 35.00 g Amarillo [8.40 %] - Steep/Whirlpool 20. Hop 7 9.0 IBUs 20.00 g Cascade [5.50 %] - Steep/Whirlpool 20.0 Hop 8 3.4 IBUs 20.00 g East Kent Goldings (EKG) [6.50 %] - Stee Hop 9 4.0 IBUs Total Grain Weight: 5.25 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted June 15, 2017 Share Posted June 15, 2017 Going for a mega hoppy blonde. Half the hops in for a 20 minute steep, then the other half in. Recipe: A Lighter Shade of Pale Brewer: Grumpy Style: Blonde Ale TYPE: All Grain, BIAB, No Chill (Lazy) Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.046 SG Estimated Color: 10.1 EBC Estimated IBU: 27.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 77.8 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 22.2 % 30.00 g Hull Melon [5.50 %] - Steep/Whirlpool 0 Hop 3 0.0 IBUs 30.00 g Hull Melon [5.50 %] - Steep/Whirlpool 2 Hop 4 5.3 IBUs 20.00 g Amarillo [8.40 %] - Steep/Whirlpool 20. Hop 5 5.3 IBUs 20.00 g Amarillo [8.40 %] - Steep/Whirlpool 0.0 Hop 6 0.0 IBUs 20.00 g Cascade [5.50 %] - Steep/Whirlpool 0.0 Hop 7 0.0 IBUs 20.00 g Cascade [5.50 %] - Steep/Whirlpool 20.0 Hop 8 3.5 IBUs 20.00 g East Kent Goldings (EKG) [6.50 %] - Stee Hop 9 0.0 IBUs 20.00 g East Kent Goldings (EKG) [6.50 %] - Stee Hop 10 4.1 IBUs 20.00 g Fortnight [13.90 %] - Steep/Whirlpool 2 Hop 11 8.9 IBUs 20.00 g Fortnight [13.90 %] - Steep/Whirlpool 0 Hop 12 0.0 IBUs Mash Schedule: Single Infusion, Light Body, No Mash Out Total Grain Weight: 4.50 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted June 15, 2017 Author Share Posted June 15, 2017 Hiya Ben. Style: American Amber Ale TYPE: All Grain' date=' BIAB, No Chill -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.051 SG Estimated Color: 27.9 EBC Estimated IBU: 30.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 57.1 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 19.0 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 19.0 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 3.8 % 0.05 kg Midnight Wheat (1083.0 EBC) Grain 5 1.0 % 20.00 g East Kent Goldings (EKG) [6.50 %'] - Firs Hop 6 14.5 IBUs 35.00 g Amarillo [8.40 %] - Steep/Whirlpool 20. Hop 7 9.0 IBUs 20.00 g Cascade [5.50 %] - Steep/Whirlpool 20.0 Hop 8 3.4 IBUs 20.00 g East Kent Goldings (EKG) [6.50 %] - Stee Hop 9 4.0 IBUs Total Grain Weight: 5.25 kg ------------------------------------------------------------------------------------- Looks like a higher ABV version of the Rogers Ale. Should be yum! ...Recipe: A Lighter Shade of PaleBrewer: Grumpy Style: Blonde Ale TYPE: All Grain' date=' BIAB, [b']No Chill (Lazy)[/b]... Funny Ha ha. Cheers & good luck with your 3/4 brews day. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted June 15, 2017 Share Posted June 15, 2017 Looks like a higher ABV version of the Rogers Ale. Should be yum! Looooosley based on the specs of Ruby Tuesday. And my hope is for yum. Fermented with MJs Cali Common yeast which I find to be really good. Link to comment Share on other sites More sharing options...
dragit Posted June 16, 2017 Share Posted June 16, 2017 Threw together a mystery IPA to use up some leftovers dragits two-can aleasauras 4 Litre boil (400gm LDM) 25gm cascade - 10 min 25gm mosaic - 10 min 25gm cascade - 5 min 25gm mosaic - 5 min 10gm cascade - flameout 100C 10gm mosaic - flameout 100C 20gm cascade - flameout 63C 20gm mosaic - flameout 63C 25gm galaxy - flameout 50C coopers lager kit 1.7kg coopers aus pale ale kit 1.7kg 450 gm coopers brew enhancer 2 1kg brewblend 20 (dextrose & light dry malt) top up to 25 litres - OG 1.066 threw it straight onto the yeast cake of previous PA which had both BRY-97 & US-05 set to 18C and it took off in two hours - smells outrageous! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 16, 2017 Share Posted June 16, 2017 Hopefully it doesn't get blanded down too much by the massive overpitch of yeast. I know it sounds fantastic and all that it took off in such a short period of time, but the reason it did is because the yeast barely had to multiply - this is a process that actually influences the final flavor of the beer quite a bit. In basic terms less multiplication of yeast can equal less flavor. Link to comment Share on other sites More sharing options...
dragit Posted June 16, 2017 Share Posted June 16, 2017 Hopefully it doesn't get blanded down too much by the massive overpitch of yeast. I know it sounds fantastic and all that it took off in such a short period of time' date=' but the reason it did is because the yeast barely had to multiply - this is a process that actually influences the final flavor of the beer quite a bit. In basic terms less multiplication of yeast can equal less flavor.[/quote']Ahhh, good to know thanks mate. What would be a better approach - tip out half the slurry before tipping in the new wort? Plenty of hops in there so it should still have a bit of zing… I'll do a heavy dry hop too. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 16, 2017 Share Posted June 16, 2017 Yeah or just swirl it up and drain 1/3-1/2 of it into a mason jar or something, at least then you can clean out the fermenter before the new batch goes in as well then just tip in the yeast. Also allows for storage of said yeast in the fridge if you're not pitching it straight away. Link to comment Share on other sites More sharing options...
joolbag Posted June 16, 2017 Share Posted June 16, 2017 two can ale-a-saurus drag it! mosaic and cascade, nice combo. ONe of my favourites What's the IBU on this beer with a can of lager and pale ale? Those 10min additions would add a touch of bitterness too Link to comment Share on other sites More sharing options...
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