Beerlust Posted September 11, 2017 Author Share Posted September 11, 2017 Looks like a really nice brew there Xenon. I particularly like the hops used & the schedule. Good luck with it. Lusty. Link to comment Share on other sites More sharing options...
Del Posted September 11, 2017 Share Posted September 11, 2017 havent logged in for a while.. or brewed.. Bought a house down in Christies Beach area and life stuff got in the way for a bit.. Just got back from Europe for 3 months.. and cheap beer.. I was complaining to the misses about the prices of beer in australia and that i hadnt brewed in ages.. she went shopping for some dinner stuff and came home with 2 kits for me! Going pretty basic.. lost all my brew recipes with a computer rebuild.. so.. starting fresh.. Got on hand - Pale ale kit Real ale kit Medium crystal, choc roasted grains, Hops, - Hallertau Mittlefruih Citra Centenial Amarillo East Kent Goldings 1kg BE2 - rock solid.. guess i could boil it down.. Amber dry malt Light Dry malt Dextrose Was thinking a basic Amarillo Pale ale, 250grams medium crystal steeped and added, 500 grams light malt powder + dextrose Real ale.. i wasnt sure what to do with this one.. Any ideas?? my nearest home brew store is is about Brew Craft in Reynella if i need anything.. though ill get onto Beerfelly for deliveries in future.. i was out that way today.. but of course its closed on mondays.. tried a recipe search but got 504 gateway errors on every recipe link Link to comment Share on other sites More sharing options...
Beerlust Posted September 14, 2017 Author Share Posted September 14, 2017 Brew day! OK Benny, you've got me interested... Pale Ale: Coopers Light Liquid Malt extract 1.5kg Coopers Dry Malt extract 1kg Light Crystal Malt grain 250gms Dextrose 100gms Fortnight 10gms @ 30mins Centennial 20gms @ 20mins Centennial 20gms @ 5mins Cascade 20gms hop tea Vic Secret 20gms hop tea Riwaka 25gms dry hopped Vic Secret 25gms dry hopped El Dorado 25gms dry hopped MJ's M42 New World Strong Ale yeast (rehydrated) Brewed to 21 litres Ferment @ 19°C OG = approx. 1.045 FG = approx. 1.009 (79% attenuation) IBU = 31.9 Kegged ABV = approx. 4.7% Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted September 14, 2017 Share Posted September 14, 2017 Brew day! OK Benny' date=' you've got me interested... [/quote'] Hop tastic! Link to comment Share on other sites More sharing options...
Yuz Posted September 14, 2017 Share Posted September 14, 2017 A humble Lager: - OS Lager can - 500g Light DME - 250g Dark DME - 250g Dextrose - 250g CaraHell - 10g of SuperPride - 20g of Hallertau MF - 15g S-189 Yet to sample it but it looks inviting :) Link to comment Share on other sites More sharing options...
Beerlust Posted September 15, 2017 Author Share Posted September 15, 2017 Brew day! OK Benny' date=' you've got me interested... [/quote'] Hop tastic! That MJ's M42 yeast was up & thumping away in less than 18 hours from pitching. That's pretty good for a dry yeast strain in my brewery. It appears quite aggressive which I like, & kind of reminds me of Nottingham in that regard. We'll see how it deals with the malt & hops. Looking good so far. Cheers, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted September 15, 2017 Share Posted September 15, 2017 Good luck with this batch Lusty, hope this strain works out well for you. Speaking of Nottingham, I just pitched it into the beer I brewed yesterday evening. Which was ... an 11 litre batch of Stone Ruination, from Mitch Steele's IPA book. I didn't quite follow the recipe exactly (different bittering hop and a tweak to the malt percentages), but it is pretty close in spirit. I remember trying a not very fresh example years back and loving it, so I am really looking forward to tasting this version. Since I haven't brewed all-grain in a while and it was the first time using my new mash tun I was a little low on my estimate of lauter loss and grain absorption, and high in my estimate of boil off. Unfortunately each of these will on their own result in a drop in OG, so once they compounded I came in a bit under target. Never mind, a quick LDM addition and things were right back on track. To get the mash / lauter losses correct next time, I spent a bit of time and made plenty of mess scooping and straining grain out of my mash tun while the boil was on. I have to say that I am a huge fan of no-sparge mashing - it is very simple and fast. I did measure out the strike water ahead of time so all I had to do was turn on the stove to heat it up after dinner, then mash in after bathing the little one and popping him off to sleep. Stats Volume: 14 litres end-of-boil, 11 litres into the fermenter OG: 1.071 IBU: 100+ EBC: 13 ABV: ~8% Grain 95% Voyager Atlas malt (4 EBC) 5% Best Malz Light Crystal malt (30 EBC) Hops 70g Centennial at 60 minutes (9.2%AA - Tinseth says 107 IBUS) 40g Centennial at flameout - 30 minute steep 40g Centennial dry hop post-fermentation Yeast 11g Nottingham (rehydrated) Cheers, John Link to comment Share on other sites More sharing options...
Scottie Posted September 16, 2017 Share Posted September 16, 2017 Real ale.. i wasnt sure what to do with this one.. Any ideas?? Hey Del Welcome back How about the Real Ale can with your Amber Extract with 25g of EKG steeped for 2o minutes? Not sure how much Amber you've got' date=' if is 1 kg go with all that. If its less go 50/50 with the light and steep 250g of crystal. You could do a short 5 minutes boil of EKG but I wouldn't do more. Cheers & Beers Scottie [i']Valley Brew[/i] Link to comment Share on other sites More sharing options...
Fergy1987 Posted September 16, 2017 Share Posted September 16, 2017 Just put down my second brew - TC Family Secret Amber. 1.7kg TC FC AMber 1kg Light Dry Malt 20g Cascade - Steeped 20 mins US-05 Yeast Will Dry hop 20g Cascade at around day 10 or so. Brewed to 23L - pitched yeast at about 24 degrees - probably a bit higher than I wanted, but I wasnt paying attention to how much water I had put in, so my fault. OG was 1.034 - Packet read OG should be 1.038 so bit disappointed it wasnt higher :( - Thought i mixed everything in real good, but hopefully ends up being a nice drop Link to comment Share on other sites More sharing options...
sansnom Posted September 16, 2017 Share Posted September 16, 2017 Coopers Canadian Blonde kit 500g DME 500g Dextrose Kit yeast 20L Batch I haven't had any time to do an all grain batch (haven't had a day off in over two weeks!). I needed to make something quick to make up for it, so I grabbed a coopers kit on the way home from work. It ain't fancy, but I like it. Link to comment Share on other sites More sharing options...
QK Posted September 16, 2017 Share Posted September 16, 2017 Hi Brewers , finally got this down. 3 kg pale ale, .4 kg Munich , .2 caramalt , .1 acid malt, 15g target 60 min, 20g cascade 20 min, 20 g Williamette 10 min + 20 of each in cube. Oh 1040, Ibu 38, Abv 4.3% in the bottle , Wpl 001 yeast Mashed @67 for an hr, then mash out @ 75 for 15 min. 22 lts in the fv plus 1.5 lt starter , happy brewing Link to comment Share on other sites More sharing options...
QK Posted September 17, 2017 Share Posted September 17, 2017 Did another brew today since ive got the weekend off , very similar to scotties recipe, cheers scottie ! 3kg pale ale .75kg wheat malt .2kg carapils .2kg light crystal .1kg acid malt 9g warrior 60min 20g cascade 10min 20g simcoe 10min 20g of cascade and simcoe cubed mashed @67 75 min, 75 deg mashout OG 1041 IBU 34 WPL001 yeast from a starter 1.5 LT 24lts Thanks everyone for sharing their recipes ! Cheers Quincy Link to comment Share on other sites More sharing options...
Wotto Posted September 18, 2017 Share Posted September 18, 2017 Brew day tomorrow and I'm putting down a Smurto's Landlord, subbing in Carabohemian rather than the normal dark crystal and Maris Otter rather than the updated Golden Promise... (is it still a Landlord??) The grains milled and the timer is set on the urn for 7am! I'm also going to use my new chiller extension which is a 10m hose attached to the sprinkler so I dont have to continually empty buckets. Basically the recipe is: 4.7kg Maris Otter 170g Carabohemian 48g Fuggles @ 60 30g EKG @ 20 30g Styrian Goldings @ 0 Wyeast 1469 West Yorkshire Ale yeast Mash @ 66 degrees for 75 mins, 72 degrees for 20 mins. 75 min boil. Water profile: Ca: 82ppm Mg: 10ppm Na: 9ppm SO4: 81ppm Cl: 81ppm HCO3: 29ppm Looking forward to this one on tap since I've currently got an English IPA and an American IPA going... I'm feeling the need for something a little less hoppy. Link to comment Share on other sites More sharing options...
ben 10 Posted September 21, 2017 Share Posted September 21, 2017 Recipe: Moore Beer Brewer: Grumpy Style: American Amber Ale TYPE: All Grain, BIAB, No Chill Taste: (30.0) Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.037 SG Estimated Color: 26.2 EBC Estimated IBU: 34.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU 2.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 67.6 % 0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 2 13.5 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 13.5 % 0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 4.1 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 5 1.4 % 20.00 g Pride of Ringwood [9.10 %] - First Wort Hop 6 22.7 IBUs 20.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 7 6.5 IBUs 10.00 g Galaxy [14.90 %] - Steep/Whirlpool 20.0 Hop 8 5.1 IBUs MJ's Cali Common Yeast. Some minerals to suit my water. ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
sansnom Posted September 21, 2017 Share Posted September 21, 2017 German Wheat Beer Type: All Grain Quantity: 19L Grains: 2.12kg - White Wheat 1.7kg - Pilsner Malt Hops: 1oz Tettang Yeast: Danstar Munich Wheat (rehydrated) Mash: 75 mins @ 64c Mash out: 10 mins @ 75c It was my first ever AG wheat beer. I was royally disappointed when I checked the OG, I ended up with 1.032. That translates to 62% efficiency, my lowest ever. I'm still trying to figure out why, this is the first time I've ended up below 70%. Oh well... Link to comment Share on other sites More sharing options...
Wotto Posted September 21, 2017 Share Posted September 21, 2017 German Wheat Beer Type: All Grain Quantity: 19L Grains: 2.12kg - White Wheat 1.7kg - Pilsner Malt Hops: 1oz Tettang Yeast: Danstar Munich Wheat (rehydrated) Mash: 75 mins @ 64c Mash out: 10 mins @ 75c It was my first ever AG wheat beer. I was royally disappointed when I checked the OG' date=' I ended up with 1.032. That translates to 62% efficiency, my lowest ever. I'm still trying to figure out why, this is the first time I've ended up below 70%. Oh well... [/quote'] Hi mate, I took a hit in efficiency on my only wheat beer too. My estimated OG was 1.051 and I got 1.048 which was a drop from 70% down to 66%. I did a search and this seems to be pretty common with wheat. I used Weiheinstephaner yeast and everyone who tried it said they would happily pay for a bottle, so all good in the end! Link to comment Share on other sites More sharing options...
Hairy Posted September 21, 2017 Share Posted September 21, 2017 Sansnom, what type of system do you use? Large amounts of wheat tend to turn the mash into a gluggy mess, even if you step mash with a beta glucan rest. It makes sparging more difficult and therefore more difficult to extract all the sugar. BIAB is a bit better for this because you can squeeze the bag but it still suffers to some extent. I usually hit 75% efficiency but if brewing with a large amount of wheat I design my recipe based on 70% efficiency. Link to comment Share on other sites More sharing options...
headmaster Posted September 21, 2017 Share Posted September 21, 2017 German Wheat Beer It was my first ever AG wheat beer. I was royally disappointed when I checked the OG' date=' I ended up with 1.032. That translates to 62% efficiency, my lowest ever. I'm still trying to figure out why, this is the first time I've ended up below 70%. Oh well... [/quote'] The Mash Average Diastatic Power was probably too low if that was flaked or unmalted wheat. To boost the Diastatic or enzyme power in these cases you need to do a step mash, the proteinase rest will boost enzyme levels before the saccharification rest. I have run belgian wits with 50% unmalted wheat (fine burghul) and hit over 80% mash efficiency no worries, running both a glucan/acid (about 20 mins at 45c) and a proteinase rest (another 20 to 30 mins at 55c.) One of these wits got a 78 at the 2016 NSW state comp. Link to comment Share on other sites More sharing options...
joolbag Posted September 21, 2017 Share Posted September 21, 2017 Something easy drinking... Recipe: Pacific Ale Brewer: Grumpy Style: Blonde Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.052 SG Estimated Color: 10.5 EBC Estimated IBU: 22.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt' date=' Traditional Ale (Joe White) ( Grain 1 59.9 % 2.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 2 39.9 % 0.01 kg Gladfield Roast Barley (1450.0 EBC) Grain 3 0.2 % 50.00 g Galaxy [14.90 %'] - Steep/Whirlpool 20.0 Hop 4 22.8 IBUs 50.00 g Galaxy [14.90 %] - Dry Hop 0.0 Days Hop 5 0.0 IBUs ------------------------------------------------------------------------------------- Whitelabs Melbourne Ale. Hey Ben 10 How did this turn out? I am copying your hop schedule for my brew tomorrow. I'm using 40% wheat malt as well, a bit lower OG than your brew. Grains milled and ready for me to mash in when I wake up tomorrow. And guys, quite timely discussion with the wheat beer post. 40% wheat, am I going to take a hit on efficiency? This is the first time I have brewed all-grain with malted wheat Link to comment Share on other sites More sharing options...
headmaster Posted September 21, 2017 Share Posted September 21, 2017 Jools, malted wheat no worries. single infusion will convert fine, its only unmalted like flaked or torrified that needs the rests here Link to comment Share on other sites More sharing options...
Beerlust Posted September 22, 2017 Author Share Posted September 22, 2017 If you're going to brew with lots of wheat malt & are concerned with the possibility of a gluggy mash & poor efficiency, then buy some rice hulls & use them in the mash. I'm led to believe approx. 200gms in a standard volume brew is enough to help keep the mash from becoming overly gluggy & improve the separation & flow of wort through the grain bed. Just my 2 cents. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted September 22, 2017 Share Posted September 22, 2017 Hey Ben 10 How did this turn out? Bottled it yesterday and it appears I have achieved what I set out to. Nice bitterness from a FV sample. I don't have issues with wheat and efficiency. The rice hulls are not needed with BIAB. Link to comment Share on other sites More sharing options...
sansnom Posted September 22, 2017 Share Posted September 22, 2017 The recipe was a kit from a homebrew shop, this was my first time making a wheat ale, so I decided to use a kit instead of finding or making up a recipe. I'm kind of disappointed in the kit. Someone asked if the wheat was malted, it was. I brewed it with my 3V system. The mash didn't get stuck, but the consistency was kind of like porridge. I'm going to see if I can apply the advice you guys have given for the next attempt. I really like wheat beer, so I want to learn how to make it. I didn't have any other fermentables sitting around, so I boiled 200g of dextrose, cooled it and poured it into the wort. That way I should end up with at least 4% ABV when it's done and bottle conditioned. I hope I get something out of it anyway. Also, I've never had a batch start fermenting this quickly. It was bubbling within 6 hours. It's been about 18 hours since I pitched the yeast and the krausen is almost touching the lid of the 30l fermenter that it's in! Thanks again for the advice guys! Link to comment Share on other sites More sharing options...
joolbag Posted September 22, 2017 Share Posted September 22, 2017 Hey guys, mashed in this morning and the wort is on the boil right now. I took a hit on efficiency with this wheat malt. Am used to 87-88% mash efficiency and this time got 80.32%. I did everything the same as usual, sparge (using a jug) with about 8L of water, squeeze the bag, etc. Only diff if that I missed my intended mash temp by 0.4C, surely that wouldn't make that much difference. Aiming for 64.4C, got 64.0C. Beersmith said i should get 1.040, I got 1.036. Good to know for my system for next time when I mash with wheat. I usually only use Gladfield malts and have been used to the great efficiency. I can't remember where the malted wheat was from, I think the brew store said Germany. Link to comment Share on other sites More sharing options...
Beerlust Posted September 22, 2017 Author Share Posted September 22, 2017 Hiya Ben. I don't have issues with wheat and efficiency. The rice hulls are not needed with BIAB. I did everything the same as usual' date=' sparge (using a jug) with about 8L of water, squeeze the bag, etc.[/quote']It appears joolbag is sparging quite a volume, where I'm guessing your initial volume is higher & you don't? Cheers, Lusty. Link to comment Share on other sites More sharing options...
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