Otto Von Blotto Posted June 16, 2017 Share Posted June 16, 2017 What's the IBU on this beer with a can of lager and pale ale? Those 10min additions would add a touch of bitterness tooProbably somewhere between 40 and 45 from the two tins, maybe 10 from the 5 and 10 min additions. Shouldn't be out of balance in any case, given the OG. Link to comment Share on other sites More sharing options...
dragit Posted June 16, 2017 Share Posted June 16, 2017 two can ale-a-saurus drag it! mosaic and cascade' date=' 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[/quote'] Yeah the two tins make around 50 IBU apparently at 25 litres. The two boil additions aren't adding up to a lot in the calculator… and I don't really know how to calculate the later additions at lower temps, haven't really got my head around the utilization % yet. I'm guessing this will be around 60ish IBU in the end. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 16, 2017 Share Posted June 16, 2017 The additions under 100°C in this recipe (about 80°C is the cutoff) won't contribute any IBUs but the boil and flameout ones will. Given the short time though, the amount wouldn't be a whole heap and even then it'll be mainly flavor and aroma. For instance, 50 IBUs from all late boil and flameout additions will present probably less bitter than 50 IBUs from a 60 minute boil addition. Link to comment Share on other sites More sharing options...
BlackSands Posted June 17, 2017 Share Posted June 17, 2017 First attempt at a Golden ale. Thought I'd go for something sessionable, and feature munich and a good dose of rye malt in this one: This malt infuses the traditional light spicy malted rye flavours and colour to beers and gives the drinker a clean' date=' dry mouth feel when drunk. We recommend a starting percentage of 10% that can then be increased up to 50% for more rye flavour.[/i'] Gregarious Golden Ale (Partial Mash @66ºC, pH=5.33) 1 x Coopers OS lager 39.5% 1kg GF American Ale Malt 23.3% 1kg GF Munich Malt 23.3% 600g GF Malted Rye 14% 12g Wakatu (30 mins) 25g Taiheke (30 min sub 80º steep) Coopers Ale/Lager Yeast | OG=1.045 | IBU=31.5 | Colour=10.7EBC | ABV=4.1% | Link to comment Share on other sites More sharing options...
Titan8 Posted June 17, 2017 Share Posted June 17, 2017 Brew underway. 5kg Joe White ale malt 800g weyermans carapils 280 bairds dark choc malt 28g styrian golding 60min 30g fuggles 60min 15g styrian golding 30min 20g fuggles 30min Mash 68deg 60min Mash out 75 10min Boil 60min 23l batch Not sure what yeast i will use yet. I have a few to choose from. Link to comment Share on other sites More sharing options...
CanaKiwi Posted June 18, 2017 Share Posted June 18, 2017 Due to some gravity issues with my last batch of stout, its drinking more like a dark ale than a stout. Not bad, but I want something with a bit more body to it. I was in Wagga a couple weeks ago and had some Thirsty Crow Vanilla Milk Stout, which is delicious. It's also on tap at Grease Monkey in Canberra at the moment. Anyway, I've decided to brew a clone of it. Luckily ( as previously posted on this forum), there is a detailed recipe from the brewer available from their old blog site. So I'll be having a go at it. Here is the recipe scaled to a 20L batch. Thirsty Crow Vanilla Milk Stout Est Original Gravity: 1.064 SG Est Final Gravity: 1.019 SG Estimated Alcohol by Vol: 6.0 % Bitterness: 25.0 IBUs Est Color: 85.0 EBC 4.08 kg Pale Malt, Maris Otter (5.9 EBC) 73.0 % 0.37 kg Black (Patent) Malt (985.0 EBC) 6.6 % 0.37 kg Crystal, Light (Simpsons) (104.0 EBC) 6.6 % 0.32 kg Chocolate Malt (Joe White) (750.6 EBC) 5.8 % 0.45 kg Milk Sugar (Lactose) (0.0 EBC) 8.0 % 40.95 g East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min 25.0 IBUs Instructions for fermenation and vanilla addition are: "English Yeast – start cool 16 degrees and raise to 21 over course of ferment. At end of ferment titrate Vanilla Extract at a dose of 1mL to every 1L of beer. Condition for 5 weeks and carbonate at 2.8 volumes." I will be using some US05 because I already have it instead of the English yeast. Also, I feel like volumes is ridiculously high(maybe a typo?). On tap the beer certainly isn't that highly carbonated. Fingers crossed its somewhere in the ball park of the original, because its a cracker! Link to comment Share on other sites More sharing options...
Wobbly74 Posted June 18, 2017 Share Posted June 18, 2017 Brewer: Wobbly Batch Size: 26.00 l Style: Strong Bitter (11C) Boil Size: 35.20 l Style Guide: BJCP 2015 Color: 31.9 EBC Equipment: Crab Cooker (10 Gal/38 L) - BIAB Bitterness: 34.6 IBUs Boil Time: 60 min Est OG: 1.050 (12.3° P) Mash Profile: Single Infusion, Light Body, Batch Sparge Est FG: 1.012 SG (3.1° P) Fermentation: Ale, Single Stage ABV: 4.9% Taste Rating: 30.0 Ingredients Amount Name Type # 26.00 l Brewers Friend - Balanced Profile Water 1 3.29 g Calcium Chloride (Mash 60 min) Misc 2 2.26 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3 2.04 g Baking Soda (Mash 60 min) Misc 4 1.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5 1.30 g Chalk (Mash 60 min) Misc 6 1.00 Campden Tablet (Mash 80 min) Misc 7 3.90 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 8 1.00 kg Amber Malt (Joe White) (45.3 EBC) Grain 9 300.0 g Crystal (Joe White) (141.8 EBC) Grain 10 200.0 g Carafa Special I (Weyermann) (630.4 EBC) Grain 11 300.0 g Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 12 150.0 g BEST Acidulated (BESTMALZ) (6.0 EBC) Grain 13 150.0 g Cara-Pils/Dextrine (3.9 EBC) Grain 14 10.0 g Magnum [14.0%] - First Wort Hops 15 0.50 Whirlfloc Tablet (Boil 5 min) Misc 16 1.00 tsp Yeast Nutrient (Boil 5 min) Misc 17 60.0 g Galaxy [14.0%] - Steep 20 min Hops 18 1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 19 140.0 g Galaxy [14.0%] - Dry Hop 2 days Hops 20 High efficiency again today, mash efficiency was about 96% and had to do a worryingly large boil, then cube 27L into the cube and another 6L into another container (though with a lot of trub). Mash was hard work with the fine crush (this time with no rye), and temps not very consistent due to the slow drainage, so will be going back to a coarse crush next brew. Link to comment Share on other sites More sharing options...
porschemad911 Posted June 22, 2017 Share Posted June 22, 2017 I made up my Imperial American Amber Lager last night. The Centennial hops from Brewman Dealz filled the house with a beautiful smell! Luckily I have a decent dry hop to come to top up that lost aroma. 1 x Family Secret Amber Ale kit 4 x 500g Coopers Light Dry Malt 300g Dextrose 75g Centennial (9.2 %AA) at 5 mins 75g Centennial at flameout (30 minute steep) 150g Centennial dry hop Wyeast 2308 Munich Lager (repitched slurry) Fermenter volume: 21 litres OG: 1.065 IBUs: 60+ (kit made up to 21 litres = 45.3, 5 mins hops = 16.8, + more from flameout addition) Link to comment Share on other sites More sharing options...
Beerlust Posted June 22, 2017 Author Share Posted June 22, 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']True. But in this case I wouldn't think that would matter a whole lot given the very neutral stasis of the yeasts being used here. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Beerlust Posted June 22, 2017 Author Share Posted June 22, 2017 Hi John. I made up my Imperial American Amber Lager last night. The Centennial hops from Brewman Dealz filled the house with a beautiful smell! Luckily I have a decent dry hop to come to top up that lost aroma. 1 x Family Secret Amber Ale kit 4 x 500g Coopers Light Dry Malt 300g Dextrose 75g Centennial (9.2 %AA) at 5 mins 75g Centennial at flameout (30 minute steep) 150g Centennial dry hop Wyeast 2308 Munich Lager (repitched slurry) Fermenter volume: 21 litres OG: 1.065 IBUs: 60+ (kit made up to 21 litres = 45.3' date=' 5 mins hops = 16.8, + more from flameout addition)[/quote'] Interesting recipe. Lager yeast, solid malt bill, & massive late hopping. I admit I've never heard of an Imperial American Amber Lager before. From memory you've brewed a version of the Coopers DIY Extra Strong Vintage Ale previously, so I'll be very interested in how close this recipe of yours resembles that style once it's in the glass. It appears to be in a similar range on a few levels. I've been thinking of making an Old Ale recipe for sometime now, & this kit might make a very good starting point for it if wishing to use a kit base as something a little different to the ESVA recipe. I'll look forward to your comments down the track. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted June 23, 2017 Share Posted June 23, 2017 Good luck with the brew mate. Cheers' date=' Lusty.[/size'] Finished @ 1012... ouch Link to comment Share on other sites More sharing options...
porschemad911 Posted June 23, 2017 Share Posted June 23, 2017 Interesting recipe. Lager yeast' date=' solid malt bill, & massive late hopping. I admit I've never heard of an Imperial American Amber Lager before. From memory you've brewed a version of the Coopers DIY Extra Strong Vintage Ale previously, so I'll be very interested in how close this recipe of yours resembles that style once it's in the glass. It appears to be in a similar range on a few levels. I've been thinking of making an Old Ale recipe for sometime now, & this kit might make a very good starting point for it if wishing to use a kit base as something a little different to the ESVA recipe. I'll look forward to your comments down the track. Cheers, Lusty.[/size] Hehe, that's because I made it up. I did some Googling and couldn't really find anything for the style. Could it be because it is a terrible idea and no one who has ever tried to brew one will admit to it? I suppose the closest style would be 21B Specialty IPA - Red IPA in the 2015 BJCP guidelines. So you could call it a Red IPL perhaps? Anyway, I envision the end product will be very tasty! It is currently sitting at 13° C in my little Cool Brewing bag with a nice krausen forming. I still haven't added the dextrose actually - was saving that in case my yeast got sluggish at some point. The ESVA kit was indeed very nice, but not quite as hoppy. The all-grain Old Ale I brewed quite a while ago now was terrific, one of the nicest beers I have made (despite my priming mistake which led me to move to bulk-priming ... 1 coopers carb drop per 330ml bottle does *not* result in the right carb level for an Old Ale). I think if you used the American Amber kit as a base then made up the rest of the fermentables with a nice English base malt partial mash you would get a good result. If you couldn't get up to a high enough OG (~1.070 worked well), I'd add LDM to make up the difference. And pitch it with a nice English yeast strain of course. Since many Old Ales would have picked up some Brett character while aging in the barrels, I have my eyes on the Wyeast 9097PC Old Ale Blend (an ale strain and a Brett strain blend) for next time. And me being me, I would boil a reasonably hefty dose of English hops for say 10 minutes at the end. You wouldn't want to pick up too much bitterness over the kit (since made up to 21 litres it already gives 45 IBUs), but luckily most English aroma hops are pretty low %AA. And not being as high in oil content they won't overpower the malt like some US / AUS / NZ varieties would. I imagine you would be aging it for a while anyway (if you could keep your hands off it), which would bring it into a nice balance. *Sigh* typing this is making me thirsty! Cheers, John Link to comment Share on other sites More sharing options...
ICzed Posted June 23, 2017 Share Posted June 23, 2017 G'day everyone. Going to brew my seasonal dark beer this weekend. Usually I do a Milk Stout but this time I'm going brew a Robust Porter after finding the following recipe at BeerCo. It wouldn't be a Cash Bar Winter Brew if I didn't wait til halfway through Winter to actually make it . Choc Rye Porter 3kg Gladfield Ale Malt 2.2kg Gladfield Aurora Malt 1kg Gladfield Rye Malt 0.5kg Gladfield Light Chocolate 20g Centennial @ 60 min 25g East Kent Goldings @ 30 min 35g East Kent Goldings @ 5 min MJ New World Strong Ale Yeast Cheers + Beers! Mark Link to comment Share on other sites More sharing options...
Beerlust Posted June 23, 2017 Author Share Posted June 23, 2017 ...Since many Old Ales would have picked up some Brett character while aging in the barrels' date=' I have my eyes on the Wyeast 9097PC Old Ale Blend (an ale strain and a Brett strain blend) for next time.[/quote']Interesting choice of yeast. I confess I'm not much of a fan of sours. I admit I haven't tried a blended Brettanomyces & Saccharomyces fermented beer before, so really have no idea of how much influence the Saccharomyces has in there with the Brett. The mention that the sour notes increase as it ages definitely puts me off the idea of using one though. Interesting old stories of how Brett would actually live within the nooks & crannies of the barrels. Good luck with it when you eventually get around to brewing it. Good luck with the brew mate. Cheers' date=' Lusty.[/quote'] Finished @ 1012… ouch Is this the re-iterated mash Double IPA? What was your actual OG? If it was the quoted 1.093 then that is 86% apparent attenuation & a 10.63% ABV beer buddy! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 23, 2017 Share Posted June 23, 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']True. But in this case I wouldn't think that would matter a whole lot given the very neutral stasis of the yeasts being used here. Cheers, Lusty. That may or may not be true but either way, massively overpitching yeast is still not a good habit to get into, unless you're brewing megaswill perhaps and actually want it as bland as possible Link to comment Share on other sites More sharing options...
ben 10 Posted June 23, 2017 Share Posted June 23, 2017 Is this the re-iterated mash Double IPA? What was your actual OG? Think it was around 1.085 but don't recall. Link to comment Share on other sites More sharing options...
Beerlust Posted June 23, 2017 Author Share Posted June 23, 2017 Is this the re-iterated mash Double IPA? What was your actual OG? Think it was around 1.085 but don't recall. Hey Benny' date=' you rarely speak of the yeasts you are using from brew to brew. I was just curious, what are the regular ones you use? [img']unsure[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
fattima Posted June 23, 2017 Share Posted June 23, 2017 Moved to another thread Link to comment Share on other sites More sharing options...
ben 10 Posted June 23, 2017 Share Posted June 23, 2017 Hey Benny' date=' you rarely speak of the yeasts you are using from brew to brew. I was just curious, what are the regular ones you use? [img']unsure[/img] Cheers, Lusty. MJ's New World Strong is my favourite and I have had some good beers with MJ's Cali Common or whatever it is called. I have been using it in Ambers for some reason I cannot remember and I like it. Link to comment Share on other sites More sharing options...
BlackSands Posted June 24, 2017 Share Posted June 24, 2017 Yet another Amber on the go today. This is a lighter version of two quite different ambers I like to brew, the other, I refer to as a Red Ale uses much richer malts. I've been steadily refining this recipe and after 5 iterations I'm hoping this one will be THE one. They've all been Ok but I always felt with each version tweaks were necessary. This time, using my usual partial mash approach: (20 litres) 1 x Coopers OS lager 1.8kg GF Ale Malt 600g GF Malted rye 200g GF Supernova 40g Roasted Barley 10g Waimea 15mins 25g Taiheke (30 min post boil steep) 5g Gypsum Coopers Ale/Lager slurry Mash Temp = 66.5ºC, pH=5.25 Link to comment Share on other sites More sharing options...
Beer Baron Posted June 24, 2017 Share Posted June 24, 2017 Just chucked a kits & bits 4 Pines Pale Ale clone in the FV. Not brewing heaps because of my impending Grainfather purchase which is getting closer thanks to a couple a good sport multi bets getting up!! Oh yeeaaahhhh!! Youngie Link to comment Share on other sites More sharing options...
ben 10 Posted June 29, 2017 Share Posted June 29, 2017 Think I'll make a smoked porter today. I smoked 1 kg of pale with Hickory and it smells great. Link to comment Share on other sites More sharing options...
ben 10 Posted June 29, 2017 Share Posted June 29, 2017 Recipe: Smoked Porter Brewer: Grumpy TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.056 SG Estimated Color: 60.3 EBC Estimated IBU: 42.4 IBUs Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 54.1 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 18.0 % 1.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 3 18.0 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 4.5 % 0.15 kg Gladfield Roast Barley (1450.0 EBC) Grain 5 2.7 % 0.15 kg Midnight Wheat (1083.0 EBC) Grain 6 2.7 % 30.00 g Simcoe [13.20 %] - First Wort 60.0 min Hop 7 42.4 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
James Lao Posted June 30, 2017 Share Posted June 30, 2017 Brewed these 2 up the other night. Ones an American pale ale / IPA. It's just inside the boundaries for an IPA on the Ian xls. The other is an ESB, bit like the Broadside / Hob Gobbler. Citra Secret IPA brewed 28/6/17 Coopers Real Ale can Coopers Amber LME can 640g LDME ( 500g dry and 140g in starter 1.4 litre) 250g white sugar 250g Cararye 40g Citra 10 mins 25g Vic Secret 10 mins Nottingham yeast starter 1.4 litre Pitched at 25degC, brew fridge set to 19degC Ian H xls says OG 1.061 FG 1.014 6.2%ABV and 49IBUs ESB Coopers English Bitter can Coopers LLME can 500g DME 350g white sugar 100g Crystal 100g Chocolate malt 20g Goldings 5 mins 20g Cascade 5 mins 200Bn cells 1469 pitched at 25degC Brew fridge set to 19degC xls says: OG 1.059 FG 1.016 5.6%ABV 36IBUs Cheers James Link to comment Share on other sites More sharing options...
RobW17 Posted June 30, 2017 Share Posted June 30, 2017 A Vienna and Centennial Blonde Ale SMaSH for me tomorrow morning - was scheduled for last weekend but I only had time to throw down the IPA that I'd also pencilled in... 21l Batch Size Vienna Malt 4.33kgs Centennial 10gms 60mins Centennial 10gms 20mins Centennial 10gms 5mins US-05 Est OG 1044 IBU 20 60min mash @ 67° Link to comment Share on other sites More sharing options...
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