ImaginativeName Posted January 9, 2017 Share Posted January 9, 2017 Homebrand Lager tin w/ RCCCY lol I decided I'm going to do 2 more of these for a few different reasons. At around $10 a batch, it's a cheap kit, and to be honest, I've had worse commercial beers. I have 2 more FV's that I bought 2nd hand, I've spent a bit of time cleaning them in an effort to eliminate possible contaminants, I'd rather end up with a contaminated homebrand batch, than......anything else. Since it won't be hopped, hopefully I can harvest some clean yeast. Link to comment Share on other sites More sharing options...
Titan8 Posted January 9, 2017 Share Posted January 9, 2017 Kinda stalled right now as looking for a reasonable temperature window. I have a lightly hopped Brew A IPA on the go which has been cooked last 3 days at 30+. Don't hold much hope for this one. Only time will tell but if its a blower will run it through my still. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 9, 2017 Share Posted January 9, 2017 Brew day went well today, although it wasn't entirely without incident as I did end up breaking my 250mL hydrometer testing jar. Looks like a trip to the LHBS tomorrow for another one plus another couple of kg of LDM for my yeast starters. Mash efficiency was 90.3% for a pre-boil SG of 1.0287 in 35 litres. I ended up with an OG of 1.0405 so only half a point off target. I should easily get 26L into the FV though, as the cube filled practically to the brim before the hot break started to try to infiltrate. If that's the case my overall efficiency will be 77.4%, which is a little over my nominal 75% that I design recipes off. This batch will be pitched with yeast tomorrow arvo, after I keg the Simcoe pale ale in the morning and then stick the cube in the brew fridge for 5-6 hours to chill down further. Overall a good start to the brewing year. Next on the agenda is a beer using my home made crystal malt. I might make that one as an ESB type thing. That one will be done this week too, perhaps on Wednesday. Cheers Kelsey Link to comment Share on other sites More sharing options...
BlackSands Posted January 10, 2017 Share Posted January 10, 2017 Kiwi Saison (mini-mash) 1.70 kg Coopers (OS) Lager 34.4% 2.20 kg Gladfield Pilsner Malt 45.8 % 0.20 kg Gladfield Aurora Malt 4.2 % 0.20 kg Gladfield Biscuit Malt 4.2 % 0.50 kg Light Muscovado Sugar 10.4% 10.00 g Riwaka [5.25 %] - Boil 20.0 min 10.00 g Nelson Sauvin [12.10 %] - Flame out Steep 15.0 min 1.0 pkg French Saison (Mangrove Jack's #M29) OG=1.052, IBU=27, ABV=6.4% Link to comment Share on other sites More sharing options...
ben 10 Posted January 10, 2017 Share Posted January 10, 2017 Kiwi Saison (mini-mash) Yum, what temp will you ferment at? I leave mine at ambient in the far north of qld and they go fine. Link to comment Share on other sites More sharing options...
BlackSands Posted January 10, 2017 Share Posted January 10, 2017 Kiwi Saison (mini-mash) Yum' date=' what temp will you ferment at? I leave mine at ambient in the far north of qld and they go fine.[/quote'] I'm relying on ambient temps too. Obviously here in NZ my ambient temps are quite a bit lower than yours but it's currently sitting at 26 - 27ºC. To be honest, I really have no idea what temps work best with M29, though MJ suggest 26-32º so I'm hoping the fermentation itself will help keep it at least 26º for the first few days. This is my first saison and first time using this yeast so it's completely unknown territory for me. Brewing saisons just seemed like an obvious choice when brewing 'fridge-free' in Summer Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 11, 2017 Share Posted January 11, 2017 I'm doing another brew day tomorrow, this time an English pale ale using the home made crystal malt I made 2 or 3 weeks ago. No idea what the EBC of it is obviously, so just guessing at it really. I figured an English style beer would better showcase its flavour than a hopped up American style ale. 25L intended batch size at 75% brewhouse efficiency. No chilled, hops not adjusted. Water & Treatment 36.00 l Brisbane Water Water 1 - 3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - Grains 4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 3 91.8 % 0.300 kg Caramel/Crystal Malt (286.4 EBC) Grain 4 6.1 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.0 % Mashed for 90 minutes at 67C; 78C mash out for 10 minutes. Hops 40.00 g Fuggle [5.40 %] - Boil 60.0 min Hop 6 23.0 IBUs 40.00 g Goldings, East Kent [6.40 %] - Boil 10.0 min Hop 7 9.9 IBUs 20.00 g Fuggle [5.40 %] - Boil 10.0 min Hop 8 4.2 IBUs 75/80 minute boil depending on pre-boil volume. Yeast West Yorkshire Ale (Wyeast Labs #1469), 6th generation from starter The Stats Est Original Gravity: 1.0460 SG Est Final Gravity: 1.0134 SG* Estimated Alcohol by Vol: 4.3 % Bitterness: 37.1 IBUs Est Color: 20.9 EBC I'm looking forward to doing another English ale, and also trying out this home made crystal. It smells really nice but it doesn't taste as sweet as commercially made stuff. I might do another batch of it this week if I have time, but more closely monitor the temp of the stewing grains. *I have a sneaky feeling this might drop lower than that number, but we'll see. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted January 11, 2017 Share Posted January 11, 2017 Brewing saisons just seemed like an obvious choice when brewing 'fridge-free' in Summer Precisely why I started brewing them. Works really well and I have not had any issues. Saison yeasts tend to attenuate well too. Belle Saison regularly gets down to 1005' date=' similar to the French Saison yeast. I'm doing another brew day tomorrow, this time an English pale ale using the home made crystal malt I made 2 or 3 weeks ago. Sounds nice bud Link to comment Share on other sites More sharing options...
ben 10 Posted January 11, 2017 Share Posted January 11, 2017 Recipe: Mosaic Amber Brewer: Grumpy Style: American Amber Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.043 SG Estimated Color: 26.3 EBC Estimated IBU: 33.5 IBUs Ingredients: ------------ Amt Name Type # %/IBU 5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 3.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 70.6 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 4 23.5 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 4.7 % 0.05 kg Midnight Wheat (1083.0 EBC) Grain 6 1.2 % 20.00 g East Kent Goldings (EKG) [5.70 %] - Firs Hop 7 13.5 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 50.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 9 20.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Hairy Posted January 11, 2017 Share Posted January 11, 2017 Nice! I loved the Mosaic Amber I made but don't tell Lusty Link to comment Share on other sites More sharing options...
BlackSands Posted January 17, 2017 Share Posted January 17, 2017 Saison yeasts tend to attenuate well too. Belle Saison regularly gets down to 1005' date=' similar to the French Saison yeast.[/quote']Looks like the M29 has come to a halt at 1.004, after getting off to what was a very energetic start. Hydrometer taste tests are very encouraging, can't wait 'til this one is ready! Might brew another in the next few days... with some variations yet to be explored... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 18, 2017 Share Posted January 18, 2017 Another brew day coming up for me on Saturday, to fill the other 25 litre cube. This one is one I'd been planning to do after the previous 3 or 4 batches had been done. I called it Citcascoe Pale Ale 25 litres, brewhouse efficiency = 75%. No chill, no hop adjustments. Water & Treatment 36.00 l Brisbane Water (APA) Water 1 - 11.68 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 1.94 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - Grains 4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 4 83.3 % 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 5 9.3 % 0.300 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 6 5.6 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 7 1.9 % Mashed at 67C for 70 minutes, raised to 72 for 15 minutes, 78C mash out. Hops 5.00 g Citra {13.90 %} - First Wort 75.0 min Hop 8 8.2 IBUs 15.00 g Cascade {6.80 %} - Boil 10.0 min Hop 9 3.8 IBUs 15.00 g Citra {13.90 %} - Boil 10.0 min Hop 10 7.8 IBUs 15.00 g Simcoe {12.60 %} - Boil 10.0 min Hop 11 7.1 IBUs 15.00 g Cascade {6.80 %} - Steep/Whirlpool 15.0 min Hop 12 2.6 IBUs 15.00 g Citra {13.90 %} - Steep/Whirlpool 15.0 min Hop 13 5.3 IBUs 15.00 g Simcoe {12.60 %} - Steep/Whirlpool 15.0 min Hop 14 4.8 IBUs 75/80 minute boil depending on pre-boil volume. 15g of each hop also dry hopped a few days before cold crashing. Yeast Wyeast 1272 American Ale II 2nd gen from starter. Ferment at 18C, follow usual ale schedule. The Stats Est Original Gravity: 1.0508 SG Est Final Gravity: 1.0123 SG Estimated Alcohol by Vol: 5.1 % Bitterness: 39.7 IBUs Est Color: 16.5 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted January 19, 2017 Share Posted January 19, 2017 I called it Citcascoe Pale Ale Looks good, I have a load of Citra and Simcoe to be used too. I made a Lemon Myrtle Saison today,,,,Smell was very promising. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 19, 2017 Share Posted January 19, 2017 Thanks mate, I'm looking forward to it after brewing a couple of single hop pales lately, the second of which I'm drinking now, which is quite tasty (all Simcoe). It'll be nice to get back into the hop combo pales again. The gypsum additions to the strike water have definitely brought out the hops more as intended as well, which is excellent. After that I'll brew my yearly dark beer so it can age for a few months, probably a porter this time, before getting back into the normal routine. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted January 20, 2017 Author Share Posted January 20, 2017 Brew Day! I didn't feel like a long grain based brew day today, so extract & short boil it is. I have a number of hop varieties that need to be used up too. Coopers Light LME 1.5kg Briess Golden Light LME 1.5kg Light Dry Malt Extract 300gms Dextrose 150gms Chinook 15gms @ 30mins Centennial 15gms @ 25mins Citra 15gms @ 10mins Chinook 15gms @ 5mins Columbus 20gms hop tea Chinook 25gms dry hopped Columbus 25gms dry hopped Probably some Ahtanum & Ella dry hopped too. Rehydrated 2 x kit yeast Brewed to 21 litres Ferment @ 19°C OG = approx. 1.052 FG = approx. 1.014 EBC = 12.0 IBU = 40.6 Kegged ABV = 5.0% I have some Falconer's Flight hops waiting in the wings that I would like to get in a brew, & want to have a crack at making something like the original Knappstein Enterprise Lager using some Cascade & Nelson Sauvin fermented with a lager yeast. That should be interesting! Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Swill Bill Posted January 20, 2017 Share Posted January 20, 2017 Another brew day coming up for me on Saturday' date=' to fill the other 25 litre cube. This one is one I'd been planning to do after the previous 3 or 4 batches had been done. I called it Citcascoe Pale Ale [img']lol[/img] 25 litres, brewhouse efficiency = 75%. No chill, no hop adjustments. Water & Treatment 36.00 l Brisbane Water (APA) Water 1 - 11.68 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 1.94 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - Grains 4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 4 83.3 % 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 5 9.3 % 0.300 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 6 5.6 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 7 1.9 % Mashed at 67C for 70 minutes, raised to 72 for 15 minutes, 78C mash out. Hops 5.00 g Citra {13.90 %} - First Wort 75.0 min Hop 8 8.2 IBUs 15.00 g Cascade {6.80 %} - Boil 10.0 min Hop 9 3.8 IBUs 15.00 g Citra {13.90 %} - Boil 10.0 min Hop 10 7.8 IBUs 15.00 g Simcoe {12.60 %} - Boil 10.0 min Hop 11 7.1 IBUs 15.00 g Cascade {6.80 %} - Steep/Whirlpool 15.0 min Hop 12 2.6 IBUs 15.00 g Citra {13.90 %} - Steep/Whirlpool 15.0 min Hop 13 5.3 IBUs 15.00 g Simcoe {12.60 %} - Steep/Whirlpool 15.0 min Hop 14 4.8 IBUs 75/80 minute boil depending on pre-boil volume. 15g of each hop also dry hopped a few days before cold crashing. Yeast Wyeast 1272 American Ale II 2nd gen from starter. Ferment at 18C, follow usual ale schedule. The Stats Est Original Gravity: 1.0508 SG Est Final Gravity: 1.0123 SG Estimated Alcohol by Vol: 5.1 % Bitterness: 39.7 IBUs Est Color: 16.5 EBC Cheers Kelsey That looks like a nice one Kelsey, let us know how it goes as I have something similar in the planning stages. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2017 Share Posted January 20, 2017 Thanks Bill, will definitely post an update in the drinking 2017 thread once it's on tap, which will probably be just over a month away. It is loosely based on the 4 Pines pale ale, which uses those 3 hops plus Amarillo. I don't have any Amarillo, and I have no idea of the percentages they use of each of the hops so I'm not brewing it as a clone, but obviously those hops work together so I decided it'd be a good combo to brew here at home too. Looking forward to the brew day tomorrow Link to comment Share on other sites More sharing options...
Titan8 Posted January 21, 2017 Share Posted January 21, 2017 First time hop tea. 40g mosaic 10 mins. Coppers Amber Ale 1kg LDM. Just waiting for it to drop couple deg c to pitch yeast. Also arranging man cave to fit new freezer. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 21, 2017 Share Posted January 21, 2017 My brew day is done, waiting for the post boil sample to cool down to take its gravity, but pre boil was over the predicted. Hit a mash efficiency of 89.1%, which should see the OG where it should be or maybe a bit over. Now the cleanup... Tempted to leave it til tomorrow but I'll do a quick one now I think. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 23, 2017 Share Posted January 23, 2017 I'm taking advantage of the public holiday on Thursday to do another brew day to keep the weekends free for the next little while. This time I'll be brewing my annual dark beer so it's ready for the winter. Last year I brewed a big heavy stout, this time I'm going back to an old favourite - my Ace of Spades Porter. This was first brewed some time in early 2013 I believe, and I have done a few times since then. There have been some occasional comments on the amount of black malt in the recipe but for some reason it just works, so I've never changed it. Some adjustments to the water on this occasion, and I've also scaled it back to 21 litres, in order for it to be a 19L keg only batch. Ace of Spades Porter 21L batch size, brewhouse efficiency 70%* Water and Treatment 32.00 l Brisbane Water (Dark Ales) Water 1 - 6.21 g Chalk (Mash 60.0 mins) Water Agent 2 - 1.46 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - Grains 5.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 5 88.2 % 0.310 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6 5.5 % 0.180 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 7 3.2 % 0.090 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 8 1.6 % 0.090 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 9 1.6 % Mash for 90 minutes at 65C, mash out 78C 10 mins. Hops 36.00 g Fuggle {5.40 %} - Boil 75.0 min Hop 10 21.3 IBUs 27.00 g East Kent Goldings (EKG) {6.40 %} - Boil 60.0 min Hop 11 18.1 IBUs 18.00 g Fuggle {5.40 %} - Boil 20.0 min Hop 12 6.2 IBUs 18.00 g Goldings, East Kent {6.40 %} - Boil 10.0 min Hop 13 4.4 IBUs 75 minute boil Yeast Wyeast 1469 West Yorkshire Ale yeast from starter, fermented at 18/19C, usual ale schedule. The Stats Est Original Gravity: 1.0591 SG Est Final Gravity: 1.0150 SG Estimated Alcohol by Vol: 5.8 % Bitterness: 51.4 IBUs Est Color: 78.3 EBC *I've dropped the BH efficiency to 70% for this batch; last time when I did the stout, which contained a bigger grain bill by about 1.5kg than this in 21L I hit 66%, so it's a bit of an unknown what I'll end up with, just going with an educated guess. It should be pretty close though. Hopefully I'll go over it a bit. Cheers Kelsey Link to comment Share on other sites More sharing options...
Scottie Posted January 26, 2017 Share Posted January 26, 2017 This is it, Australia Day and I'm on I'm Making Like a Pirate , my attempt at Mid Strength (at the low end) Nirvana. I brew plenty in the 4% range, however it has been a while since I've tried to go as low as 3.5%. I don't normally share the recipe on "Brew Day Eh", preferring to wait till "RDWHAHB" to see if it's worthy of a post. However I recognised that this one will be an iterative process, after all perfection is not born overnight. Making Like a Pirate 7.00 g Gypsum (Mash 60.0 mins) 2.00 g Calcium Chloride (Mash 60.0 mins) Pale Malt, Maris Otter 68.5 % Wheat Malt 20.5 % 0.20 kg Cara-Pils/Dextrine 5.5 % 0.20 kg Caramel/Crystal Malt (39.4 EBC) 5,5% 10.00 g Magnum [12.00 %] - Boil 60.0 min 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) 15.00 g Cascade [5.90 %] - Boil 10.0 min 15.00 g Saaz [3.75 %] - Boil 10.0 min 15.00 g Simcoe [13.00 %] - Boil 10.0 min 20.00 g Cascade [5.50 %] - Boil 1.0 min 20.00 g Saaz [3.75 %] - Boil 1.0 min 20.00 g Simcoe [13.00 %] - Boil 1.0 min US 05 15g Cascade Dry Hop @ Day 7 Cheers, Beers & Happy Australia Day Scottie Valley Brew Link to comment Share on other sites More sharing options...
Scottie Posted January 26, 2017 Share Posted January 26, 2017 Steeping the Carapils and Crystal separate to the main mash, have them starting at 66 degrees for 30 minutes, no temp control so they'll drop. The reason being I am looking for something along the lines of the Throwback IPA, the best mid strength I've ever sampled by far. Starting at 1.040 it needs to come out at 3.5%. I don't want to mash higher than 68 degrees as the Maris Otter in the original doesn't present as strongly in the original as it does in some of my mid strength brews. If I mash with the spec malts I end up with an ABV of 3.9%. First iteration, keeping notes which I haven't done for a long time. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 26, 2017 Share Posted January 26, 2017 Good work Scottie , i rarely brew anything under 5 % and i probably should do a middy for sharing and driving How much MO and wheat is in it ? no weights listed Link to comment Share on other sites More sharing options...
Titan8 Posted January 26, 2017 Share Posted January 26, 2017 Quick questions, the grains you buy at HBS are they pre milled? If not should they be before mashing or can you use them as they are? What are the different outcomes? John Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 26, 2017 Share Posted January 26, 2017 Some suppliers will mill a grainbill while you wait my supplier here in Adelaide does ( BeerBelly) , They also do AG recipe packs that are tested and proven solid Country brewer sells pre milled grains but they are shipped to stores milled and sit around for however long it takes for sale Where are you located ? Someone here may be close and can advise on a decent local HBS otherwise google is your friend , have a look around and make some calls The reason grains must be cracked open is to allow the water and enzymes a chance to reach the starches inside and convert those into various sugars to feed our yeasties . Link to comment Share on other sites More sharing options...
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