joolbag Posted November 29, 2017 Share Posted November 29, 2017 Nice one Ben10, i think this will be my next brew as well. Currently have a lager in the FV and two empty cubes, so brewday can't be far off. Will probably brew it close to pitching day to make sure I get as much hop aroma and flavour as possible. I think I will buy a 25kg sack of Gladfield wheat malt because it is so much cheaper ($2.76/kg). Sure I will have to store it, but it will get used up as I am brewing a Gose and a Saison over summer, plus this pacific ale (once I nail it) will probably be on rotation and a good one to giveaway to friends. Inspired me to call up the LHBS and order in some wheat malt and get my hands on some fresh 2017 Galaxy hops! Link to comment Share on other sites More sharing options...
ben 10 Posted November 29, 2017 Share Posted November 29, 2017 I am brewing a Gose Yum. I'll have to do another soon. Link to comment Share on other sites More sharing options...
ben 10 Posted November 29, 2017 Share Posted November 29, 2017 Lol @ 50 Galaxy going in FWH.... oops Link to comment Share on other sites More sharing options...
joolbag Posted November 29, 2017 Share Posted November 29, 2017 did you actually do this Ben10 or was this a typo? Link to comment Share on other sites More sharing options...
ben 10 Posted November 29, 2017 Share Posted November 29, 2017 did you actually do this Ben10 or was this a typo? Yep. Stopped the boil at 35 and cube hopped the other 50g. Should be a really shit beer.... Link to comment Share on other sites More sharing options...
joolbag Posted November 29, 2017 Share Posted November 29, 2017 Galaxy curse strikes again! Link to comment Share on other sites More sharing options...
Beerlust Posted November 30, 2017 Author Share Posted November 30, 2017 Galaxy curse strikes again! ... & drinking Ben10's high ABV beers during brewday! Sorry to hear about the beer mate. Lusty. Link to comment Share on other sites More sharing options...
joolbag Posted November 30, 2017 Share Posted November 30, 2017 And that is the reason I don't drink on brew day or bottling day! Well not until the job is finished! Link to comment Share on other sites More sharing options...
ben 10 Posted November 30, 2017 Share Posted November 30, 2017 Sorry to hear about the beer mate. Lusty.[/size] Look, the wort didn't taste over bittered. So we'll see. Link to comment Share on other sites More sharing options...
porschemad911 Posted November 30, 2017 Share Posted November 30, 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' date=' John[/quote'] I just realized something with this recipe. If anyone wanted to do a kits and bits version of the same in their little Craft fermenter, just substitute the base malt for a Coopers APA kit tin and 500g LDM, steep the chocolate malt and roasted barley (or black malt if you prefer that option), make up to 11 litres to get the bitterness right, and no need to add any extra hops. Too easy! Cheers, John Link to comment Share on other sites More sharing options...
Beerlust Posted November 30, 2017 Author Share Posted November 30, 2017 Look' date=' the wort didn't taste over bittered. So we'll see.[/quote']After drinking a few of your big IPA's it probably wouldn't! I hope it turns out OK. Cheers, Lusty. Link to comment Share on other sites More sharing options...
King Ruddager Posted December 2, 2017 Share Posted December 2, 2017 Double brew day for me! Simultaneously made extract and all-grain golden ales. It was hectic, to say the least! Link to comment Share on other sites More sharing options...
porschemad911 Posted December 2, 2017 Share Posted December 2, 2017 Double brew day for me! Simultaneously made extract and all-grain golden ales. It was hectic' date=' to say the least![/quote']Nice KR, are you comparing the 2 or are they meant to turn out differently? I'm going to try brewing an extract ginger saison (gluten free with White Labs Clarity Ferm) for my sister while bottling my wife's best extra stout next week. I figure boiling an extract wort for an hour while bottling can't lead to that much disaster right? It's a very simple recipe, 1 tin of Coopers wheat LME, 25 IBUs of Centennial, a crapload of peeled / chopped ginger at flameout, fermented with Belle Saison with Clarity Ferm added. I wonder if it is worth harvesting CCA slurry from my best extra stout clone if I'm not going to be using it for a few months? It has fermented strongly and the beer tastes excellent. I guess I might as well, given that I have a spare 1 litre preserving jar with Starsan in it at the moment. I can always make a starter to get the yeast going again in a few months time. Cheers, John Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 3, 2017 Share Posted December 3, 2017 Got a triple batch of german pils down yesterday 80 % wey pils 18% vienna 2 % acid malt single decoction mash Bittered with Magnum and Perle and Tett for flavour / aroma maxxed out the boil kettle and swear by fermcap since still no boil overs Wyeast bavarian lager running the show now so will find out in a month or so Link to comment Share on other sites More sharing options...
King Ruddager Posted December 3, 2017 Share Posted December 3, 2017 Double brew day for me! Simultaneously made extract and all-grain golden ales. It was hectic' date=' to say the least![/quote']Nice KR, are you comparing the 2 or are they meant to turn out differently? They're not meant to be the same, but not meant to be different either. The extract one is a light LME and a wheat LME and caramalt, the extract one is 95% maris otter 5% caramalt. Similar hop schedules, same yeast. Link to comment Share on other sites More sharing options...
Beerlust Posted December 3, 2017 Author Share Posted December 3, 2017 G'day Pirate. Got a triple batch of german pils down yesterday 80 % wey pils 18% vienna 2 % acid malt single decoction mash I read your posts all the time' date=' but often don't comment enough when I probably should. You really are a very competent brewer now & have well surpassed me in terms of expertise & that of your early beginnings. Your recipes look terrific from one brew to the next across many styles of beer. [img']cool[/img] Terrific malt bill & yeast choice on this beer. I must make an effort to have something for the Autumn case swap if you have something on offer. ...Bittered with Magnum and Perle and Tett for flavour / aroma Then you had to go @#$% it up by using Magnum for bittering. You can't beat weight of suitable noble hops for bittering in this type of beer. Will likely still be a very nice beer' date=' but could have been awesome. Good luck with the brew. Lusty.[/size'] Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 3, 2017 Share Posted December 3, 2017 G'day Pirate. Got a triple batch of german pils down yesterday 80 % wey pils 18% vienna 2 % acid malt single decoction mash I read your posts all the time' date=' but often don't comment enough when I probably should. You really are a very competent brewer now & have well surpassed me in terms of expertise & that of your early beginnings. Your recipes look terrific from one brew to the next across many styles of beer. [img']cool[/img] Terrific malt bill & yeast choice on this beer. I must make an effort to have something for the Autumn case swap if you have something on offer. Lusty. I'll be swapping again , being autumn i'll do something other than my hop bombs Maybe a nice stout to sit on until winter really kicks in . I have come a long way and owe some of the credit to the advice i got here and a lot of it to joining the local club , brewing with highly experienced and award winning brewers makes a big difference We all have a speciality styles and now i know who to bug for advice on certain subjects from water chemistry to recipe design and if i'm ever going to make brewing a full time gig i have so much left to learn . ...Bittered with Magnum and Perle and Tett for flavour / aroma Then you had to go @#$% it up by using Magnum for bittering. You can't beat weight of suitable noble hops for bittering in this type of beer. Will likely still be a very nice beer' date=' but could have been awesome. Good luck with the brew. Lusty.[/size'] There's SFA Magnum ( 10 g or 0.125 g/L ) in it and it's brewed to style Still don't know why you carry on about magnum since it's there to only do the bittering I did confer with Lager specialists before throwing down a triple batch and judging by the sample i've bloody well nailed it ! I'd like to see a stove based kits and bits brewer match this sort of colour and clarity in a sample buddy Link to comment Share on other sites More sharing options...
Beerzerker Posted December 3, 2017 Share Posted December 3, 2017 Put two brews on to ferment last night. Another batch each of Young's American IPA and Father Hooks Best Bitter (re-named Farter Hooks by mate due to his... erm flatulence issues after drinking it... The Farter will be ready to bottle off first as the IPA takes longer in fermenter. Then I'll be tackling the stout that I've got to try (need to get more brewing sugar to brew it...) So about 10 days til the Farter is ready to bottle and about 15 for the IPA. :D Link to comment Share on other sites More sharing options...
joolbag Posted December 3, 2017 Share Posted December 3, 2017 Sample looks great Mark D Pirate. Bang on the sample that I took of my German Pilsner before I transferred it into the cube. Lusty would be pleased to hear that I used Tettnanger throughout for bittering (60min), flavour (15min) and aroma (1min). I am very happy with my first crack at a proper German pilsner (AG), and could never, ever get close to this colour when boiling extract, even full-volume boils. Clarity I believe I got this clear, but never this pale. I wish you lived a bit closer so that I could swap a German Pils with you Mark. I'd love to get some feedback on it; I am very happy with it. I do have some brew mates who are in Inner Sydney Brewers so will run it past them for some feedback on the beer. Only annoyance is the chill haze in the beer. I don't usually care about clarity because most of my brews are hoppy pales/IPAs, but this pilsner should and could be crystal clear. I no-chill and use kettle finings (Whirlfoc), but have not yet dabbled in fermenter finings to tackle the chill haze. Link to comment Share on other sites More sharing options...
Beerlust Posted December 4, 2017 Author Share Posted December 4, 2017 There's SFA Magnum ( 10 g or 0.125 g/L ) in it And there's the problem. Blandness personified. ...and it's brewed to style That's odd then' date=' as I've never seen Magnum mentioned in recipes for authentic German Pilsners, nor have I ever seen it mentioned in the style guidelines as a hop to use. [img']whistling[/img] Still don't know why you carry on about magnum since it's there to only do the bittering I have a bit of a laugh & a joke about it most of the time' date=' but there is some seriousness to what I say. Long boiling hops doesn't mean you boil off every characteristic of the hop & are left with nothing but bitterness. There are consolidated flavours & mouthfeels that also remain, & [u']differ[/u] depending on the hop being used. If there weren't, we'd all only use one hop for bittering everything. I did confer with Lager specialists before throwing down a triple batch and judging by the sample i've bloody well nailed it ! Were there any Germans amongst them? I'd like to see a stove based kits and bits brewer match this sort of colour and clarity in a sample buddy I do a Kolsch that uses a similar malt bill that would certainly be comparable. ...Lusty would be pleased to hear that I used Tettnanger throughout for bittering (60min)' date=' flavour (15min) and aroma (1min).[/quote']Good stuff jools. Show Pirate how it's done. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 4, 2017 Share Posted December 4, 2017 Coopers pale ale clone today . Last effort was so close that trained judges couldn't pick the commercial version , slight tweak to my water and bump ferment temps by .5 C and think it'll be close enough to do a blind triangle tasting with my BJCP study group . PB2 can i send you one along with a resume ? i'll sweep/mop floors and clean mash tuns ! Link to comment Share on other sites More sharing options...
BlackSands Posted December 7, 2017 Share Posted December 7, 2017 It was going to be a blonde ale, but as we're already getting February temperatures here which are apparently going to stay I decided at the last minute to ferment this with a saison yeast instead and then, obviously, call it a saison! I had to race off to the store during the mash to buy some yeast, hoping to get some Belle but then only to find the LHBS only had one single packet of saison yeast in stock - MJ's M29 ! It did the job well enough last Summer so no worries. Usual partial mash: "Pacific Saison" 1 x Coopers OS Lager 40.5% 1.6kg GF Lager Light Malt 38% 400g GF Toffee Malt 9.5% 500g Sugar 12% 10g Gypsum "Left over" hops: 5g Sticklebract 10mins 50g Pacifica FO steep M29 | OG=1.050 | IBU=25 | EBC=8 | ABV=6% | Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 7, 2017 Share Posted December 7, 2017 I tend to agree with Lusty on the Magnum usage in those European lager styles, although I have done it myself on a few occasions too. In these cases I did a FWH addition of the noble hop (Hallertauer Hersbrucker) along with a late boil addition of it, and just topped up the bitterness with the Magnum at 60 minutes. I haven't tried a German style lager with whatever noble hop I use in it all the way through yet, but comparing two batches of Bo Pilsner where one was bittered with Magnum and Saaz used late in the boil and the other with Saaz all through the boil, the all Saaz one kicked its arse. In saying that, on a more recent batch I didn't have enough Saaz to make up the required bitterness by itself so I did sub in some Magnum early in the boil without detriment... perhaps it's all just about how you use it. I haven't noticed much difference at all in pale ales where I alternate between doing a FWH addition of one of the flavor/aroma hops and using Magnum at 60 along with the usual late boil and flameout additions. Both methods seem to give me the same results. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 8, 2017 Share Posted December 8, 2017 Brew day tomorrow, another American Pale to use up some more of my hops before I order some new varieties to try out. This one features Chinook, Citra and Simcoe. And Magnum just to piss Lusty off . 25 litre batch size, based on 75% brewhouse efficiency. Water and Treatment 36.00 l Brisbane Water (APA) Water 1 - 10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 3.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 - 2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 - Grains 4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 5 83.3 % 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 6 9.3 % 0.300 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 7 5.6 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 1.9 % Mash at 67C for 70 mins, raise to 72C for 15 mins; 78C mash out. Hops 8.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 9 7.9 IBUs 10.00 g Citra {13.90 %} - Boil 5.0 min Hop 10 2.6 IBUs 10.00 g Simcoe {12.60 %} - Boil 5.0 min Hop 11 2.4 IBUs *15.00 g Chinook {13.00 %} - Steep/Whirlpool 5.0 min Hop 12 1.8 IBUs 15.00 g Chinook {13.00 %} - Steep/Whirlpool 20.0 min Hop 13 5.5 IBUs *15.00 g Citra {13.90 %} - Steep/Whirlpool 5.0 min Hop 14 1.9 IBUs 15.00 g Citra {13.90 %} - Steep/Whirlpool 20.0 min Hop 15 5.9 IBUs 15.00 g Simcoe {12.60 %} - Steep/Whirlpool 20.0 min Hop 16 5.4 IBUs *15.00 g Simcoe {12.60 %} - Steep/Whirlpool 5.0 min Hop 17 1.8 IBUs 75 minute boil Yeast Wyeast 1272 American Ale II 6th gen, fermented at 19.5C. The Stats Est Original Gravity: 1.0508 SG Est Final Gravity: 1.0123 SG Estimated Alcohol by Vol: 5.1 % Bitterness: 35.1 IBUs Est Color: 15.7 EBC *These are cube additions, my first time trying this technique. I've put them at 5 minutes because I figure by the time the wort goes in it will be under 90C and drop below 80 reasonably quickly so the IBU contribution will probably be pretty close to a 5 minute steep, as Beersmith bases the whirlpool utilisation on the time spent above 85C. I have found recently that some of my APAs have been a little too bitter when brewing to 39/40 IBUs so I've backed it off a little on this one to see how it turns out. Cheers Kelsey Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 9, 2017 Share Posted December 9, 2017 Kettle soured Berliner Weisse mashing now . Was supposed to already be done but first Lacto starter smelled putrid so ditched it and started again very simple recipe 1.6 kg wey pils 1.6 kg BB wheat 4 % ( 135 g ) acid malt Magnum to 7 IBU ( not to stir Lusty i just don't care ) Cooper commercial yeast overpitched to reduce esters Will be adding 1.5 kg frozen raspberries to secondary so should be popular with the WAGS over holidays at a massive 3.9-4 % ABV . As far as the kettle souring goes i'll have to suck it and see , will add lactic acid to boiled wort to get ph down to 4.5 and chill to 45 C then pitch my Lacto starter into a purged and sealed kettle and when ph drops to 3.8 i'll do my normal boil and cube it . May be lawn food or may just pull it off Link to comment Share on other sites More sharing options...
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