Mark D Pirate Posted April 15, 2017 Share Posted April 15, 2017 Is it really brewing if i'm just making a small beer as a starter for a real one ? 5 litre batch with just LDM and a smack pack of 1272 , enough to pitch both batches still in cubes and save a load for later Love this yeast strain so about time i propagated enough to keep using it without buying it at $13.50 a pop Link to comment Share on other sites More sharing options...
Beerlust Posted April 15, 2017 Author Share Posted April 15, 2017 Is it really brewing if i'm just making a small beer as a starter for a real one ? 5 litre batch with just LDM and a smack pack of 1272 ' date=' enough to pitch both batches still in cubes and save a load for later[/quote']Only if you drink it. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted April 15, 2017 Share Posted April 15, 2017 Is it really brewing if i'm just making a small beer as a starter for a real one ? 5 litre batch with just LDM and a smack pack of 1272 ' date=' enough to pitch both batches still in cubes and save a load for later[/quote']Only if you drink it. Cheers, Lusty. Beer without hops ? I'm frankly offended you would even suggest it Link to comment Share on other sites More sharing options...
Maurice79 Posted April 15, 2017 Share Posted April 15, 2017 Yesterday was brew day and I originally intended to brew an English brown ale/amber using S-04 and Willamette hops in the style of JSAA but decided to do an American Amber instead. Grain bill was the same just sub hops as Centennial for bittering and Mosaic for flavour. I only had the S-04 yeast (never it used it before) and as I forgot to pick up some BR-97 on Thursday, I used some Nottingham slurry from the IPA I bottled yesterday. -------------------------- Boil Size: 32.03 l Post Boil Volume: 25.19 l Batch Size (fermenter): 21.00 l Bottling Volume: 21.00 l Estimated OG: 1.049 SG Estimated Color: 29.6 EBC Estimated IBU: 30.4 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 80.6 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.20 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 68.1 % 0.75 kg Munich Malt (17.7 EBC) Grain 2 16.0 % 0.30 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 6.4 % 0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 4.3 % 0.05 kg Chocolate Malt (886.5 EBC) Grain 5 1.1 % 16.00 g Centennial [9.30 %] - Boil 60.0 min Hop 6 16.4 IBUs 0.20 kg Sugar, Table (Sucrose) [boil for 10 min] Sugar 7 4.3 % 30.00 g Mosaic (HBC 369) [12.25 %] - Boil 5.0 mi Hop 8 8.4 IBUs 40.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 9 5.6 IBUs OG was spot on and sample tasted good without being too bitter. As I no chill it takes a little estimation due to the Mosaic being from 14 vintage so the decay rate is unknown. Hops have been stored vacuum sealed in the fridge and smelled great. Cane sure was boiled for 10 mins. May need to pick up a fresh packet of Mosaic to dry hop. Link to comment Share on other sites More sharing options...
Beerlust Posted April 15, 2017 Author Share Posted April 15, 2017 Is it really brewing if i'm just making a small beer as a starter for a real one ? 5 litre batch with just LDM and a smack pack of 1272 ' date=' enough to pitch both batches still in cubes and save a load for later[/quote']Only if you drink it. Beer without hops ? I'm frankly offended you would even suggest it You asked a question to separate the two, I gave it. The offence only comes from what you do with that information, & your overall perception of that decision on your part. I met you briefly & you didn't look young enough to qualify in the generation Z group that blame everyone outside themselves for their life experiences?! Semantics aside, I'm sure your full volume brew will turn out a very nice beer provided the processes go according to plan. Good luck with it Pirate. Lusty. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted April 16, 2017 Share Posted April 16, 2017 Is it really brewing if i'm just making a small beer as a starter for a real one ? 5 litre batch with just LDM and a smack pack of 1272 ' date=' enough to pitch both batches still in cubes and save a load for later[/quote']Only if you drink it. Beer without hops ? I'm frankly offended you would even suggest it You asked a question to separate the two, I gave it. The offence only comes from what you do with that information, & your overall perception of that decision on your part. I met you briefly & you didn't look young enough to qualify in the generation Z group that blame everyone outside themselves for their life experiences?! Semantics aside, I'm sure your full volume brew will turn out a very nice beer provided the processes go according to plan. Good luck with it Pirate. Lusty. By now you do know i like the stir people up a bit ! Are you coming along to the Wheaty on weds night for the tasting of the Coopers yeast pitching rates exBeeriment ? Been a rather long running debate on how much to re culture , how to step it up if at all so it should be very interesting and help me further refine my own clone attempt Link to comment Share on other sites More sharing options...
Beerlust Posted April 16, 2017 Author Share Posted April 16, 2017 By now you do know i like the stir people up a bit ! Absolutely I do. Are you coming along to the Wheaty on weds night for the tasting of the Coopers yeast pitching rates exBeeriment ? Been a rather long running debate on how much to re culture ' date=' how to step it up if at all so it should be very interesting and help me further refine my own clone attempt.[/quote']I wish I could be there, but I'm pretty sure I've got to work until about 7.00pm on that day. I'm really looking forward to the outcome of Doomed's experiments with the CCA yeast. It should put a great many things about required yeast cell count numbers to rest. It was good to hear that all 4 batches fermented away well. I'm guessing he's keeping the outcome information for the presentation first before releasing it on the BA forum? It should be a very interesting evening. Lusty. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted April 17, 2017 Share Posted April 17, 2017 Double batch with a mate yesterday , still trying to dial in a shiny new system but making tasty beer so prepared to help out We do like our hops I don't need a shiny SS conical but i do just want one Link to comment Share on other sites More sharing options...
Mark D Pirate Posted April 17, 2017 Share Posted April 17, 2017 Amber Ale today , was going to do this the other week but brewed yet another APA instead . Will need more cubes at this rate as now supplying others with fresh wort kits Here's todays effort HOME BREW RECIPE: Title: Winter amber ale Author: Marky Brew Method: All Grain Style Name: American Amber Ale Boil Time: 60 min Batch Size: 23 liters (fermentor volume) Boil Size: 28 liters Boil Gravity: 1.047 Efficiency: 70% (brew house) Using some old grain so dropped this a little ...what's the worst that can happen ? STATS: Original Gravity: 1.057 Final Gravity: 1.014 ABV (standard): 5.65% IBU (tinseth): 37.46 SRM (ebcmorey): 26.92 FERMENTABLES: 2.29 kg - United Kingdom - Maris Otter Pale (37.4%) 1 kg - JWM Export pils (16.3%) 0.6 kg - German - Munich Dark (9.8%) 0.4 kg - United Kingdom - Amber (6.5%) 0.34 kg - United Kingdom - Crystal 60L (5.5%) 0.25 kg - German - Carapils (4.1%) 0.2 kg - German - Acidulated Malt (3.3%) 0.05 kg - American - Roasted Barley (0.8%) 1 kg - Gladfields Ale (16.3%) HOPS: 10 g - Columbus, Type: Pellet, AA: 16, Use: Boil for 40 min, IBU: 15.88 20 g - Mosaic, Type: Pellet, AA: 13.6, Use: Boil for 10 min, IBU: 11.15 20 g - Centennial, Type: Pellet, AA: 9.3, Use: Boil for 10 min, IBU: 7.63 25 g - Mosaic, Type: Pellet, AA: 13.6, Use: Boil for 1 min, IBU: 1.66 25 g - Centennial, Type: Pellet, AA: 9.3, Use: Boil for 1 min, IBU: 1.13 40 g - Mosaic, Type: Pellet, AA: 13.6, Use: Dry Hop for 2 days 40 g - Centennial, Type: Pellet, AA: 9.3, Use: Dry Hop for 2 days MASH GUIDELINES: 1) Infusion, Temp: 67 C, Time: 90 min, Amount: 32 L Starting Mash Thickness: 5.6 L/kg OTHER INGREDIENTS: 0.5 each - whirlfloc, Time: 10 min, Type: Fining, Use: Boil YEAST: Wyeast - American Ale II 1272 Starter: Yes Form: Liquid Attenuation (avg): 74% Flocculation: High Optimum Temp: 15.56 - 22.22 C Fermentation Temp: 17 C *EDIT * Turned out a few points higher than expected for post boil , Stole 1200 mls from mash as a real wort starter and diluted boil a touch to fudge my numbers Changed 1 min addition to 30 g each Mosiac , Centennial and Jarrylo just because i wanted to when i weighed them out Post boil sample is still a few points high Link to comment Share on other sites More sharing options...
Waylon Posted April 17, 2017 Share Posted April 17, 2017 That's going to be a bit dark for an amber isn't it mate! Link to comment Share on other sites More sharing options...
Mark D Pirate Posted April 17, 2017 Share Posted April 17, 2017 Perfect middle point for the style is 26.6 ...almost exactly mid range for the style according to BJCP Gravity and IBU are both close to top of range but plan on letting this age a little so should be nice and warm and mellow by then If this turns out well will be entered in SABSOSA in August Link to comment Share on other sites More sharing options...
Beerlust Posted April 18, 2017 Author Share Posted April 18, 2017 Hi guys. I couldn't be bothered with a long grain based brew day today, but need to get something tasty down as I have a spare keg atm. Country Brewer Wal's Pale Ale 1.7kg Coopers Light Dry Malt Extract 1kg Supernova Malt grain 200gms steeped @ 65-70°C for 30mins Cascade 25gms steeped @ 65-70°C for 30mins Falconer's Flight 25gms steeped @ 65-70°C for 30mins Cascade 25gms dry hopped Falconer's Flight 25gms dry hopped S-04 yeast (rehydrated) Brewed to 21 litres Ferment @ 20°C Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 20, 2017 Share Posted April 20, 2017 Brew day here today, yet another Bo Pils. Just about time to dough in the grains. This will be the first fermented with 2000 Budvar yeast. I've also had to chuck in some Magnum at 80 minutes because I don't have enough Saaz left over to use all the way through. Will order more soon. The actual batch size will be about 21/22 litres, but I'm brewing it as if it was a 25 litre batch to account for the extra wort soaked up by all the hops in it. It's based on 75% brewhouse efficiency but I'll go below that with the lower volume. Water & Treatment 36.00L Distilled Water 1 - 0.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 - 0.43 g Chalk (Mash 60.0 mins) Water Agent 3 - 0.38 g Baking Soda (Mash 60.0 mins) Water Agent 4 - 0.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 - Grains 4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 % 0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 % 0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 % Mashed at 64C for 40 minutes, 72C for 30 minutes; mash out 78C Hops 120.00 g Saaz {1.30 %} - First Wort 90.0 min Hop 10 19.2 IBUs 30.00 g Saaz {1.30 %} - Boil 80.0 min Hop 11 4.3 IBUs 10.00 g Hallertau Magnum {10.50 %} - Boil 80.0 min Hop 12 11.6 IBUs 100.00 g Saaz {1.30 %} - Boil 15.0 min Hop 13 6.8 IBUs 50.00 g Saaz {1.30 %} - Steep/Whirlpool 15.0 min Hop 14 1.7 IBUs 90 minute boil Yeast Wyeast 2000 Budvar Lager, 1st generation from starter. Usual lager fermentation schedule. The Stats Est Original Gravity: 1.0482 SG Est Final Gravity: 1.0081 SG Estimated Alcohol by Vol: 5.2 % Bitterness: 43.6 IBUs Est Color: 9.6 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 21, 2017 Share Posted April 21, 2017 Another brew day today, after this I'll have all 4 cubes filled. Today's batch is a SNPA clone which I haven't done in a while, but scaled down to 21L as I only have a 20L cube available. I'm not doing my usual Pale Ale water profile on this batch, I'll just chuck in 5 or 6g of gypsum to get the profile balanced on the side of hoppy, rather than completely in favor of the hops like the usual profile I use is. Grains 4.400 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 89.6 % 0.410 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 2 8.4 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 3 2.0 % Mash at 66.7C for 70 mins, 72C for 20 mins; mash out at 78C. Hops 18.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 4 21.3 IBUs 18.00 g Perle {5.20 %} - Boil 30.0 min Hop 5 8.1 IBUs 30.00 g Cascade {6.80 %} - Boil 10.0 min Hop 6 8.3 IBUs 60.00 g Cascade {6.80 %} - Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs** 75 minute boil Yeast Wyeast 1272 American Ale II, 3rd generation. Ferment at 18C, usual ale schedule The Stats Est Original Gravity: 1.0548 SG Est Final Gravity: 1.0133 SG Estimated Alcohol by Vol: 5.5 % Bitterness: 37.8 IBUs Est Color: 19.3 EBC* *This is darker than the original but I don't have any lighter crystal, so meh. **I've deliberately made this addition "0" minutes, because while I realise it will contribute some IBUs during the 20 minute post flameout stand, brewing it with the hop schedule listed has always turned out very very close to the original beer, even with the no-chill process. Time to go begin heating up the water and weighing/milling grains methinks! Cheers Kelsey Link to comment Share on other sites More sharing options...
RepSpec Posted April 21, 2017 Share Posted April 21, 2017 had a look at my stash after not brewing for a month...only 30 bottles(longnecks) left http://store.coopers.com.au/recipes/index/view/id/102/ AU hop slam for me tonight. Gonna try this but beef up the dry hops to 50g each i think... 25 doesn't seem like enough. Link to comment Share on other sites More sharing options...
joolbag Posted April 21, 2017 Share Posted April 21, 2017 Well RepSpec, i'm interested how this turns out if you use 100g dry hops! I’m experimenting with different amounts of dry-hopping, of different varieties of hops. The biggest for me to date will be coming up in this latest AG batch, which is a Pirate Life PA attempt. Has a combined 60gm dry hop (Mosaic + Cascade). Will compare with my other brews to see if the aroma and perceived flavour is pronounced and if a large dry hop is a worthy return on investment. I think it is Morrie on here who must own a hop plantation as he regularly dry hops 100gm, 200gm and I think I saw 300gm in there somewhere! What dry hops you putting in this hop slam AU? as per recipe? Link to comment Share on other sites More sharing options...
RepSpec Posted April 21, 2017 Share Posted April 21, 2017 gonna be a bit less...but still 80g. Ive got 40g amarillo and 40g galaxy. I couldnt find topaz, and the closest i could find/suggested match was amarillo. The only thing im wondering is how much yeast to use. Im thinking maybe just the one under the cap this time and rehydrate it but not sure. Link to comment Share on other sites More sharing options...
joolbag Posted April 21, 2017 Share Posted April 21, 2017 Mate I personally would use more yeast than just 7g when fermentables are the kit + 1kg DME. From my experience 1 x 11.5g packet of US-05 would be sufficient. BUT the 7g Coopers yeast is a bit of a machine and might do it, and do it well without contributing off-flavours. I’m not a risk taker though and with the beer shortage you will be facing, you may not want to be either! Others have used the kit yeast to ferment out a kit + 1kg DME successfully. YMMV Link to comment Share on other sites More sharing options...
RepSpec Posted April 21, 2017 Share Posted April 21, 2017 going by the yeast thread, im gonna use both IPA yeast and the APA yeast (from another can) rehydrated. Il keep you updated! Be good to brew again and give my new heat belt a run! Link to comment Share on other sites More sharing options...
joolbag Posted April 21, 2017 Share Posted April 21, 2017 where you based again mate? I just got one myself (I'm in Sydney). The brew was happily generating enough heat to stay at 18C, but couldn't generate enough to ramp it up to 19C and 20C so I had to plug the heat belt into the STC-1000 last night! This is on day 3.5 of fermentation Link to comment Share on other sites More sharing options...
RepSpec Posted April 21, 2017 Share Posted April 21, 2017 in melbourne temps are in the high teens at the moment, but have been cold over night and the fridge is outside. Just tried the heat belt in the inkbird, turned on and off nicely! Id forgotten how fun brewing is...getting it all ready etc. makes for a fun time! Link to comment Share on other sites More sharing options...
Scottie Posted April 22, 2017 Share Posted April 22, 2017 Punching out my Buccaneer's Pale Ale V1.1. https://club.coopers.com.au/coopers-forum/topic/16722/ First time with my new grain hopper, love it sped up the process. My little Mash Tun is almost at full capacity with 4.9 kg of Grain. Cheers & Beers Scottie @Valley Brew Link to comment Share on other sites More sharing options...
porschemad911 Posted April 22, 2017 Share Posted April 22, 2017 Nice setup there Scottie! If you ever need to fit more grain in just mash at a lower water to grain ratio and do two batch sparge steps instead of one. Works nicely for bigger beers in my little mash tun. Cheers, John Link to comment Share on other sites More sharing options...
Scottie Posted April 22, 2017 Share Posted April 22, 2017 Nice setup there Scottie! If you ever need to fit more grain in just mash at a lower water to grain ratio and do two batch sparge steps instead of one. Works nicely for bigger beers in my little mash tun. Cheers' date=' John[/quote'] Thanks John Link to comment Share on other sites More sharing options...
ben 10 Posted April 23, 2017 Share Posted April 23, 2017 Made a pale ale with Fornight hops today. Recently made Benny's Big Red with Mosaic late and a pale with Hull Melon hops. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.