ben 10 Posted November 13, 2017 Share Posted November 13, 2017 Recipe: Imperial Amber Brewer: Grumpy TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.057 SG Estimated Color: 32.0 EBC Estimated IBU: 53.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 60.3 % 1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 17.2 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 17.2 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 4.3 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 5 0.9 % 5.00 ml Mosaic BLUE Resin [62.60 %] (CO2 Extract Hop 6 27.6 IBUs 30.00 g Amarillo [8.40 %] - Steep/Whirlpool 20. Hop 7 7.4 IBUs 30.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 8 8.3 IBUs 30.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 9 10.1 IBUs MJ's Cali Common Yeast. ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted November 13, 2017 Share Posted November 13, 2017 Hey Rowbrew' date=' I went looking for Ben10's pic after you mentioned it. That is a beautiful colour beer! [/quote'] Thanks! I often use a touch roast something for a colour adjustment. Link to comment Share on other sites More sharing options...
ben 10 Posted November 13, 2017 Share Posted November 13, 2017 Oooops, 1 kg pale and 3.5 kg munich went in. Link to comment Share on other sites More sharing options...
joolbag Posted November 13, 2017 Share Posted November 13, 2017 Oooops' date=' 1 kg pale and 3.5 kg munich went in.[/quote'] that is going to be one malty brew Ben10! I recently brewed a Dortmunder Export with a bit too much Munich in it for the style. It's nice, but pretty heavy on the malt flavour. Not quite the balance of hops and malt that the style specifies Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 15, 2017 Share Posted November 15, 2017 Grabbed some Styrian Goldings from CB earlier, so will put most if not all of them into an ESB on Saturday. 25 litre batch, 75% brewhouse efficiency. Water and Treatment 36.00 l Brisbane Water (ESB) Water 1 - 4.54 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 % 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 4 4.1 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.0 % 0.100 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 2.0 % Mashed at 67C or so for 60-70 minutes, raised to 72C for 15 minutes before mash out at 78C Hops 20.00 g Styrian Goldings {2.60 %} - First Wort 75.0 min Hop 7 5.8 IBUs 42.00 g Fuggle {5.40 %} - Boil 60.0 min Hop 8 22.0 IBUs 20.00 g Styrian Goldings {2.60 %} - Boil 20.0 min Hop 9 3.1 IBUs 20.00 g Styrian Goldings {2.60 %} - Boil 10.0 min Hop 10 1.8 IBUs 20.00 g Styrian Goldings {2.60 %} - Steep/Whirlpool 15.0 min Hop 11 1.3 IBUs 75 minute boil Will probably dry hop it with the leftover Styrians even though it's only gonna be 10g Yeast Wyeast 1469 West Yorkshire Ale, 10th generation fermented at 20C. The Stats Est Original Gravity: 1.0461 SG Est Final Gravity: 1.0135 SG Estimated Alcohol by Vol: 4.3 % Bitterness: 33.9 IBUs Est Color: 17.3 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
jeremy-o Posted November 19, 2017 Share Posted November 19, 2017 Technically yesterday was brew day, but this one's a Christmas Ale and ambitious so there's been work today, too: Mandarin and Rosemary Christmas Brown Ale ~10L 2.2kg Marris Otter 100g Crystal 60L 100g Shepherd's Delight 80g Chocolate 20g Challenger @ 60min 20g Challenger @ 5min Danstar Nottingham @ 18c Mandarin and Rosemary Infusion Peels of 4 mandarins, chopped 3 Rosemary stems, chopped 500g Rice Malt syrup 1L boiling water All steeped then chilled overnight and added to active wort. Almost lost the brew last night to a leaky fermenter tap, but all is good now. Only problem is Nottingham... Was chomping through the wort less than 12 hours in. It'll have dropped clean and gone to sleep by tomorrow morning at this rate Link to comment Share on other sites More sharing options...
Beerlust Posted November 19, 2017 Author Share Posted November 19, 2017 Interesting beer Jeremy. Good luck with it. Lusty. Link to comment Share on other sites More sharing options...
Morrie Posted November 19, 2017 Share Posted November 19, 2017 Jeremy- that's definitely outside the box stuff for me. Let us know how it turns out as it does sound rather delicious. Why did you go with the rice malt? Have you used it before? Link to comment Share on other sites More sharing options...
jeremy-o Posted November 19, 2017 Share Posted November 19, 2017 I got the idea from a colleague's hand cream. It can't possibly go wrong. (it does smell amazingly festive though. last year I did a fruitcake ale and the flavour of the fruit syrup / spices just didn't really survive the fermentation. I'm hoping this combo has a bit more of an aromatic punch) Jeremy- that's definitely outside the box stuff for me. Let us know how it turns out as it does sound rather delicious. Why did you go with the rice malt? Have you used it before? Rice malt syrup is an awesome adjunct. It's cheap, you can get it from Woolies or whatever, it doesn't mess with your flavours and it adds a little colour. I've even primed with it! It's great in lagers especially, but here it's useful (hopefully) to pick up and carry some of those infusion flavours. Link to comment Share on other sites More sharing options...
ben 10 Posted November 19, 2017 Share Posted November 19, 2017 I got the idea from a colleague's hand cream. It can't possibly go wrong. You win! Link to comment Share on other sites More sharing options...
joolbag Posted November 19, 2017 Share Posted November 19, 2017 Aesop hand cream? That mix sounds familiar; my wife's favourite! Link to comment Share on other sites More sharing options...
jeremy-o Posted November 19, 2017 Share Posted November 19, 2017 That's the one. Tell me it's not the essence of Christmas in a convenient purse-size tube... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2017 Share Posted November 20, 2017 Grabbed some Styrian Goldings from CB earlier' date=' so will put most if not all of them into an ESB on Saturday. [/quote']This brew day went well. Got bang on my predicted OG and should manage the target 25L into the FV as well. I ended up throwing in 49g of Fuggles just to get rid of them, and by the time I added the flameout addition there was only about 6g of Styrians left so I just threw them all in and won't bother with a dry hop. Next up will be some kind of pale ale, just to use up more of the American hops I still have left. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted November 21, 2017 Author Share Posted November 21, 2017 Brew day! Another hot day here in Adelaide today, but I need to get a brew down. I was sooo tempted to drive around & buy a Fresh Wort kit & brew that, but I have a brew I've been wanting to put down for a couple of weeks & it's time. Extract/Partial Pale Ale: Coopers Light Liquid Malt extract 1.5kgs Coopers Light Dry Malt extract 600gms Dextrose 50gms Maris Otter Malt grain 500gms Wheat Malt grain 200gms Joe White Amber Malt grain 250gms CaraBohemian Malt grain 150gms Simcoe 20gms @ 30mins Chinook 20gms @ 10mins Citra 10gms @ 10mins Galaxy 20gms hop tea Chinook 20gms hop tea Galaxy 20gms dry hopped Citra 25gms dry hopped Nelson Sauvin 25gms dry hopped CCA yeast in 1½ litre starter Brewed to 21 litres Ferment @ 20°C OG = approx. 1.050 FG = approx. 1.013 EBC = 15.3 IBU = 40.2 Kegged ABV = approx. 4.8% I used the Joe White Amber Malt in a number brews 3-4 years ago, & remember it helped to contribute some nice hues in the beers I was making at the time. I'm hoping it will do something similar here with the CaraBohemian. Time will tell. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Beerlust Posted November 21, 2017 Author Share Posted November 21, 2017 ...CCA yeast in 1½ litre starter... Err.. Plan B on that one. The starter didn't seem to ferment as well as normal' date=' so I had a bit of whiff & it didn't smell as I felt it should have either. There was even a slight hint of a possible infection. I wasn't chancing it, down the drain it went. So I ended up pitching the only ale yeasts I had in the house. Rehydrated some kit yeast & some Maurivin ale yeast. Both beast yeasts so should be safe as houses. [img']wink[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted November 23, 2017 Share Posted November 23, 2017 Simcoe 20gms @ 30mins Chinook 20gms @ 10mins Citra 10gms @ 10mins Galaxy 20gms hop tea Chinook 20gms hop tea Galaxy 20gms dry hopped Citra 25gms dry hopped Nelson Sauvin 25gms dry hopped . You like your busy hop schedules don't you - looks great. I'm making a simple saison. Pale, munich and rye with PoR for bittering. Link to comment Share on other sites More sharing options...
The Captain!! Posted November 23, 2017 Share Posted November 23, 2017 Saison for me today too. First one so hope it goes alright. Ben has inspired me. 4kg pilsner 150g acid .8kg Vienna .4kg wheat Mash for 75 mins, boil for 75mins 30g Stygian goldings FWA 30g Saaz boil 15mins 50g Riwaka Using Belle Saison yeast, with a heap of yeast nutrient and trying to get as much oxygen into the wort as possible without oxygen bottles. That's another purchase for down the track. Going to ferment around the 26 degree mark Link to comment Share on other sites More sharing options...
joolbag Posted November 23, 2017 Share Posted November 23, 2017 Riwaka saison! Sounds interesting there Captn. Keep us posted how it goes in the glass. I'm keen to put a saison down over summer. Haven't done one yet so will probably stick to a tried and tested recipe for the first go. Link to comment Share on other sites More sharing options...
The Captain!! Posted November 23, 2017 Share Posted November 23, 2017 Yeah Riwaka is awesome. I guess way back when Saaz was used for saison so I thought why not use the daughter of Saaz. If it doesn't work out I'll try a more traditional hop schedule. Like a saison dupont. But I hope this one will be good. Link to comment Share on other sites More sharing options...
ben 10 Posted November 24, 2017 Share Posted November 24, 2017 Recipe: HopBombInation Brewer: Grumpy Style: American IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.060 SG Estimated Color: 15.9 EBC Estimated IBU: 62.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU 4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 66.4 % 1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 16.6 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 16.6 % 0.02 kg Gladfield Roast Barley (1450.0 EBC) Grain 4 0.3 % 5.00 ml Mosaic BLUE Resin [62.60 %] (CO2 Extract Hop 5 29.7 IBUs 25.00 g Citra LupuLN2 [24.00 %] - Steep/Whirlpoo Hop 6 17.2 IBUs 25.00 g Mozaic LupuLN2 [21.40 %] - Steep/Whirlpo Hop 7 15.4 IBUs 25.00 g Mozaic LupuLN2 [21.40 %] - Steep/Whirlpo Hop 8 0.0 IBUs 25.00 g Simcoe LupuLN2 [26.90 %] - Steep/Whirlpo Hop 9 0.0 IBUs 70.00 g Centennial [9.40 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs Mj's New World Strong ------------------------------------------------------------------------------------- The 0 IBU whirlpool additions are thrown in after around 20 minutes with the heat off. Link to comment Share on other sites More sharing options...
porschemad911 Posted November 25, 2017 Share Posted November 25, 2017 Last night at my wife's request I brewed up something that will hopefully end up similar to one of her favourites - Coopers Best Extra Stout. The wort is cooling safely in my cube and I wil be pitching the yeast tonight. Stats Volume: 14 litres (end-of-boil - 11 litres went into my cube) OG: 1.063 IBU: 55 (pre-fermentation) Grain 3.75kg (75%) Voyager Veloria malt 500g (10%) BestMalz wheat malt 500g (10%) Joe White chocolate malt 250g (5%) Joe White roasted barley Hops 32g Centennial @60mins (9.2% AA) Yeast Reactivated from 6 x Coopers Pale Ale Cheers, John Link to comment Share on other sites More sharing options...
Beerlust Posted November 26, 2017 Author Share Posted November 26, 2017 Simcoe 20gms @ 30mins Chinook 20gms @ 10mins Citra 10gms @ 10mins Galaxy 20gms hop tea Chinook 20gms hop tea Galaxy 20gms dry hopped Citra 25gms dry hopped Nelson Sauvin 25gms dry hopped . You like your busy hop schedules don't you - looks great. I'm making a simple saison. Pale' date=' munich and rye with PoR for bittering.[/quote'] I do, & thanks. I know my hop schedules must look like a bit of a 'mash up' sometimes, but there is some method in my madness despite constantly changing things up. I look at the 3 main areas of hopping very closely from brew to brew. For example, just because you push a certain flavour in the beer doesn't mean you necessarily have to make that the dominant aroma of the beer. A number of years back I made a version of a winning home brewed competition beer by a guy named Mike Mraz in the states. It had some lovely layering of flavours using a number of different hops through the various usage points of brewing a beer. It was truly lovely to drink, & I was sort of hooked on that path from there. I'm hoping to put a Saison of my own down tomorrow, & that will have a very simple hop bill in comparison to my pale ales. You look to be pumping out some lovely looking beers of your own lately, & I would look forward to reading your views on the hop extracts you are currently using once you have had enough brews with them to understand their advantages/disadvantages etc. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Beerlust Posted November 27, 2017 Author Share Posted November 27, 2017 Brew day! My stocks are a little low, & I currently have a brew occupying my brew fridge, so what to do? Simple,...Saison! Ruby Saison Briess Pilsner LME 1.5kgs Coopers Wheat LME 1.5kgs Coopers Light Dry Malt extract 500gms Dextrose 50gms Joe White Amber Malt grain 100gms (cold steeped overnight) Roasted Barley 10gms (cold steeped overnight) Mt. Hood 25gms @ 60mins Chinook 20gms @ 10mins Cascade 20gms @ 5mins Chinook 25gms dry hopped Nelson Sauvin 25gms dry hopped Belle Saison yeast (rehydrated) Brewed to 22 litres Ferment @ 22° - 27°C OG = approx. 1.053 FG = approx. 1.009 EBC = 10.1 IBU = 29.7 Kegged ABV = approx. 5.7% Hopefully I can obtain a nice ruby hue on the beer & the hopping notes & yeast flavours can meld well for a tasty beer. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted November 27, 2017 Share Posted November 27, 2017 You look to be pumping out some lovely looking beers of your own lately' date=' & I would look forward to reading your views on the hop extracts you are currently using once you have had enough brews with them to understand their advantages/disadvantages etc. [img']cool[/img] Cheers to you mate! Link to comment Share on other sites More sharing options...
ben 10 Posted November 29, 2017 Share Posted November 29, 2017 An easy drinking Pacific Ale for Christmas. The last one I had to bin. Recipe: Pacific Ale III Brewer: Grumpy Style: Blonde Ale TYPE: All Grain Recipe Specifications -------------------------- Estimated OG: 1.042 SG Estimated Color: 10.8 EBC Estimated IBU: 24.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU 2.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 61.7 % 1.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 2 37.0 % 0.05 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 1.2 % 50.00 g Galaxy [14.90 %] - Steep/Whirlpool 20.0 Hop 4 24.6 IBUs 50.00 g Galaxy [14.90 %] - Steep/Whirlpool 0.0 Hop 5 0.0 IBUs 1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 6 - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
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