Beerlust Posted July 31, 2017 Author Share Posted July 31, 2017 It's not like you to miss an important detail Lusty! It must be these 6.3%ABV IPA's I'm drinking' date=' that I overlooked that? [img']unsure[/img] Unusual for Ben to sneak out the yeast he is using, so maybe I just looked at his recipe outline like I always do that contains no reference to the yeast EVER. LOL! Now I'm just @#$%ing envious about how he got hold of the Melbourne Ale strain to begin with!! Last time I looked, the WLP strain was well short of release to the public. I hope you'll keep us posted on the brew & results Ben. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted August 1, 2017 Share Posted August 1, 2017 Now I'm just @#$%ing envious about how he got hold of the Melbourne Ale strain to begin with!! Last time I looked' date=' the WLP strain was well short of release to the public. [/quote'] It's funny you know. I was just sitting at the computer looking at AHB and there was a thread stating it was available. Apparently I grabbed one of four vials. And yes, I really should add the yeast into the recipe list I suppose. Link to comment Share on other sites More sharing options...
Beerlust Posted August 1, 2017 Author Share Posted August 1, 2017 It's funny you know. I was just sitting at the computer looking at AHB and there was a thread stating it was available. Apparently I grabbed one of four vials. Good stuff mate! I hope the yeast throws something noticeable in the brew(s) you use it in. Cheers & good brewing' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
ben 10 Posted August 1, 2017 Share Posted August 1, 2017 Big bad IPA time. Run out of grains apart from BB Ale so I bought some flaked Rye. Recipe: Golden RyePa Brewer: Grumpy Asst Brewer: Solar Power Style: American IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.071 SG Estimated Color: 10.0 EBC Estimated IBU: 71.7 IBUs Ingredients: ------------ Amt Name Type # %/IBU 16.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 5.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 81.5 % 1.00 kg Rye, Flaked (3.9 EBC) Grain 5 14.8 % 20.00 g Fortnight [13.90 %] - First Wort 60.0 mi Hop 6 26.6 IBUs 0.25 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 7 3.7 % 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 50.00 g Amarillo [8.40 %] - Steep/Whirlpool 20. Hop 9 11.1 IBUs 50.00 g Cascade [5.50 %] - Steep/Whirlpool 20.0 Hop 10 7.2 IBUs 50.00 g East Kent Goldings (EKG) [6.50 %] - Stee Hop 11 8.6 IBUs 50.00 g Fortnight [13.90 %] - Steep/Whirlpool 2 Hop 12 18.3 IBUs 1.0 pkg New World Strong Ale (Mangrove Jack's #M Yeast 13 - 50.00 g Amarillo [8.40 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs Total Grain Weight: 6.75 kg --------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted August 4, 2017 Author Share Posted August 4, 2017 Brew day today. Extract/partial mash. Enigma Pale Ale: Briess CBW Pilsen Light LME 1.5kg Coopers Dry Malt extract 500gms Ale Malt grain 500gms Wheat Malt grain 250gms Weyermann Dark Wheat Malt grain 100gms CaraPils Malt grain 250gms Fortnight 10gms @ 60mins Enigma 10gms @ 15mins ½ tsp yeast nutrient @ 15mins Enigma 20gms @ flameout Enigma 25gms dry hopped CCA yeast from 2 litre starter Brewed to 21 litres Ferment @ 19°C OG = approx. 1.047 FG = approx. 1.012 EBC = 6.1 IBU = 26.1 Kegged ABV = 4.6% Arguably the lightest colour brew I've ever done. It was very pale when mixed up in the FV. Smelled good. ...1.0 pkg New World Strong Ale (Mangrove Jack's #M Yeast 13 -... Welcome to the Full Disclosure Brewing Fraternity! Cheers & good brewing' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
joolbag Posted August 4, 2017 Share Posted August 4, 2017 Picked up my 25kg sack of Gladfield Pilsner malt today and got 4.2kg milled for this partial (if you could call 4.26kg of grain partial) mash. Man, those Gladfield grains are plump! I was using a mish-mash of IanH's spreadsheet to devise this recipe, and got it very wrong. I was aiming for an OG of 1.055 and got 1.064. Oops. Style: Dortmunder Export (recipe adapted from Brewing Classic Styles) 4.20 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 60.0 g Aromatic Malt (51.2 EBC) Grain 2 1.50 kg Briess Munich LME (22.5 EBC) Extract 3 68.0 g Tettnang (Tettnang Tettnager) [3.7%] - Boil 60 min Hops 4 27.0 g Hallertauer Mittelfrueh [3.0%] - Boil 5 min Hops 5 27.0 g Hallertauer Mittelfrueh [3.0%] - Steep 15 min Hops 6 I mashed at 65.7C in about 22L of water for 60min. Sparged/topped up to 30L for the boil and added the can of Munich LME. New equipment, so was guessing the boil off rate. 60min boil. I wanted to do a 75-90min mash and a 75min boil, but the day got away from me so settled for 60/60. Post-mash volume was 19.07L with a gravity reading of 1.048. Post boil I had 24.6L of wort in the kettle and measured that I got 22.90L into the cube with an OG of 1.064. I can't believe I got it so wrong. So I purchased Beersmith this evening and punched in the recipe and it appears I should have only mashed 3.4kg of Pilsner malt instead of 4.2kg. So that this doesn't come out ridiculously strong, I am going to dilute it when I pitch into the FV with 3.7L of Campden-treated water. Should bring OG down to 1.056, which is within style. The hops and IBUs will be diluted, but I hope it will still be somewhat balanced. I don't want/need a 6.1% dortmunder export lager. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 5, 2017 Share Posted August 5, 2017 Doing a wheat beer. Haven't done one in quite a while Simple recipe of 19L 2kg JW ale malt 2kg JW wheat malt 20gms Saaz 4% @ 60 mins Irish Moss @ 10 mins 10gms Saaz 4% @ 5 mins WB-06 750ml starter OG 1045 IBU 11.7 Bottle Conditioned once its done. Mashed @ 66c and fermented at 24c on the heat belt. Purposely underpitching this one to see if I get some banana out of WB-06 Link to comment Share on other sites More sharing options...
Scottie Posted August 6, 2017 Share Posted August 6, 2017 A much more pleasant brew day than the last, currently a balmy 15 degrees C. Just finishing mashing my grains for my DPA American Pale Ale. I've got American Ale Malt with Caramalt, Medium Crystal, and a touch of Acid. My favourite bittering hop, Magnum, and my favourite flavouring and aroma hop Cascade. There will also be lashings of Mosaic. Finished off with the yeast that never lets you down, US05. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Scottie Posted August 6, 2017 Share Posted August 6, 2017 A much more pleasant brew day than the last, currently a balmy 16 degrees C. Just finishing mashing my grains for my DPA American Pale Ale. I've got American Ale Malt with Caramalt, Medium Crystal, and a touch of Acid. My favourite bittering hop, Magnum, and my favourite flavouring and aroma hop Cascade. There will also be lashings of Mosaic. Finished off with the yeast that never lets you down, US05. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Scottie Posted August 6, 2017 Share Posted August 6, 2017 The numbers came out close OG on this brew is 1.050 same as my first one (trying to clone my best brew ever), I did however end up with about 300 ml extra in the FV. Pitched the yeast at 14.5 degrees. Can't wait to see if this is as good as my best brew ever. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
BlackSands Posted August 7, 2017 Share Posted August 7, 2017 There's a Kiwi Bitter going down at the moment. Mashed and sparged 2kg of Gladfield grain for 60 mins @66.5ºC. 10-11 litres of 1.046 wort collected which will be paired up with with a Coopers OS lager can and made up to 23 litres. Will do a 45min boil this time - 10g Waimea going in soon for additional bittering, flavour/aroma (@15mins) followed then by 25g Southern Cross for a FO steep. I've got some spare LME on hand just in case I fall short of expected OG of 1.042. Link to comment Share on other sites More sharing options...
The Captain!! Posted August 10, 2017 Share Posted August 10, 2017 Hey Lads, Fairly excited for tomorrow. First all grain brew day. 40L crown urn BIAB brew, no chill, well......... chilling in a cube in the swimming pool. 4.8kg BB Pale malt .6kg Munich malt .2kg medium crystal .1kg acid malt 6g magnum 60 mins 5g Columbus 15 mins 15g Columbus 10 mins 15g Simcoe 10 mins 20g Columbus 5 mins 25g Simcoe 5 mins 25g Columbus and 25g Simcoe dry hop on day 5, maybe day 3 US05 yeast Hope it goes alright, been getting all the last minute things today like a pulley system and a cube. I spoke with a couple of brewers at the LHBS today about this recipe, unfortunately they really are effing useless as they mostly brew extract. I'm thinking it's really a distribution place then a place you can get some good advice. That's what you get for living out of a metro area I suppose. Anyways have fun and cheers, Kirk Link to comment Share on other sites More sharing options...
Mark D Pirate Posted August 11, 2017 Share Posted August 11, 2017 Rye IPA today , how can 2 of my favourite things ( rye and loads of hops ) not be a good thing 4.4 kg BB ale malt 1.2 kg rye malt .25 kg carahell .15 kg acidulated .085 kg carafa I for colour Wyeast 1272 just because i like it and have it hopping with summit , brooklyn ,citra and cascade ( pellets and flowers ) Exp OG 1.066 IBU 67 FG 1.013 ABV ~7% in keg Link to comment Share on other sites More sharing options...
joolbag Posted August 11, 2017 Share Posted August 11, 2017 German Pilsner, first time I have brewed this style! 4.3kg Gladfield pilsner malt 75min mash 64C 75min boil 27g Perle @ 60min 15g Tettnanger @ 15min 0.5 Whirlfloc @ 10min 15g Tettnanger @ 1min OG 1.047. New pot and the boil off rate is much lower than my previous one. Very happy with efficiency with my new set up (BIAB with a small 7L sparge). Will pitch in four or so days time after my S-23 lager yeast starter has built up the cell count and will pitch the starter cake. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 11, 2017 Share Posted August 11, 2017 German Pilsner' date=' first time I have brewed this style! 4.3kg Gladfield pilsner malt 75min mash 64C 75min boil 27g Perle @ 60min 15g Tettnanger @ 15min 0.5 Whirlfloc @ 10min 15g Tettnanger @ 1min OG 1.047. New pot and the boil off rate is much lower than my previous one. Very happy with efficiency with my new set up (BIAB with a small 7L sparge). Will pitch in four or so days time after my S-23 lager yeast starter has built up the cell count and will pitch the starter cake.[/quote'] Would keep the temp way down ~10c on the S23 mate. The few times I have used it it gave the cleanest results down at that temp. Gets above 12 or 13 and will throw fruity type flavours. Link to comment Share on other sites More sharing options...
The Captain!! Posted August 11, 2017 Share Posted August 11, 2017 Well the first AG BIAB day has gone well. No mishaps and hit targets pretty damn close to what brewsmith has predicted. What a programme! Music is pumping and throughly enjoying the process. This is the start of a new love affair. Link to comment Share on other sites More sharing options...
joolbag Posted August 12, 2017 Share Posted August 12, 2017 Thanks for the tip Green. I'll set the STC for 10C when. I pitch that cube. I want it clean like a German Pilsner is supposed to be. What are your thoughts on W34/70? I made a starter from 2 packets and have the STC set at 12C for my Dortmunder Export, above. The yeast data sheet said best 12-15C so I didn't do it lower. I usually set it for around 10.5C for my lagers. It's exactly 12hrs in now and 8mm krausen is present. Can easily turn down is W34/70 throws undesirable esters at 12C Link to comment Share on other sites More sharing options...
ben 10 Posted August 12, 2017 Share Posted August 12, 2017 Rye IPA today ' date=' [/quote'] yum Link to comment Share on other sites More sharing options...
Mark D Pirate Posted August 12, 2017 Share Posted August 12, 2017 Rye IPA today ' date=' [/quote'] yum If it doesn't get infected or tipped it may well be yum , horrible brewday home made hop spider sank releasing a few hundred grams of pellets and whole cones after whirpool and blocked up ball valve making transfer to cube impossible . Had to use a measuring cup to get wort into a spare FV and chill that in a spare fridge , loads of hop matter included so may end up massively bitter instead of a pleasant 70 IBU Link to comment Share on other sites More sharing options...
Rowbrew Posted August 12, 2017 Share Posted August 12, 2017 Brew day! 1kg Gladfield American ale 3kg Golden Promise 1kg Munich 250g Medium Crystal 60 min mash at 67C 10g Columbus FWH 60 min 10g each Columbus,Chinook,Nelson,Moutere Flameout, 20 min steep 30g Columbus Dry hop 40g each Chinook,Nelson,Moutere Dry hop US-05 from starter at 18C Cheers Link to comment Share on other sites More sharing options...
Rowbrew Posted August 12, 2017 Share Posted August 12, 2017 Brew day! 1kg Gladfield American ale 3kg Golden Promise 1kg Munich 250g Medium Crystal 60 min mash at 67C 10g Columbus FWH 60 min 10g each Columbus' date='Chinook,Nelson,Moutere Flameout, 20 min steep 30g Columbus Dry hop 40g each Chinook,Nelson,Moutere Dry hop US-05 from starter at 18C Cheers[/quote'] So just finished putting this down, and i have a question about my pre boil gravity. I got 1.052 pre boil in 30 litres and a post boil gravity of 1.046. How does that work? I was thinking that maybe because i didn't mix the wort before taking a sample is why its higher than after the boil. Can anyone shed some light on this for me please? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 13, 2017 Share Posted August 13, 2017 First brew day in 3 months today and the first in the new place too. Today's brew is a Bohemian pilsner, with much less hops this time as the AA% of the Saaz is 3.8%. I can't be arsed writing the whole recipe out on my phone but it will be a 21 litre batch of about 5% ABV and 44 IBUs. OG around 1.048 and FG predicted 1.008. Fermented with wyeast 2000 budvar yeast on my usual lager schedule. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted August 13, 2017 Author Share Posted August 13, 2017 Hi Kelsey. Good luck with the first brew at the new abode. Have fun with lifting the grain bag out , & I'll be interested in your view of the Budvar strain on your Bohemian Pilsner recipe once it's in the glass. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted August 14, 2017 Share Posted August 14, 2017 another triple batch down yesterday Too low on OG to really be an IPA and at 90 IBU far too bitter to be an APA ...meh its got nearly 1.5 kg of hops from FW to dry so it'll be right up our alley no matter what Not my recipe or it'd have far less crystal and munich 6.6 kg wey pale 4.5 kg munich 1 1.5 kg wheat .75 kg med crystal .07 kg carafa OG 1.062 IBU 90 62 litres Hops ? lots ! Link to comment Share on other sites More sharing options...
Hairy Posted August 14, 2017 Share Posted August 14, 2017 1.5kg hops from FWH to Dry Edit: just realised it is a triple batch. Makes more sense now I like how you have the two kebabs handy for the brew day. Link to comment Share on other sites More sharing options...
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