Wotto Posted April 23, 2017 Share Posted April 23, 2017 Another brew day today' date=' 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. [b']Grains[/b] 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 Funny, I just put down a SNPA clone too! Mine's slightly different to yours: 6kg Maris Otter 410g Light Crystal Mashed @ 67 for 90 mins, 72 for 20 mins, No mash out 18g Centennial @ 60 mins 18g Perle @ 15 mins 30g Cascade @ Flameout (15 min stand) 60g Cascade cube hopped 60g Cascade dry hopped for 4 days American Ale 2 yeast OG: 1.055 Est (1.056 measured) FG: 1.013 Est IBU: 39.6 I bittered with Centennial to see the difference between Northern Brewer which I normally use and adjusted the remaining hops slightly for no chill. I also havent dry hopped it before. It would be interesting to do a swap with yours and compare! Link to comment Share on other sites More sharing options...
Rowbrew Posted April 23, 2017 Share Posted April 23, 2017 Just finished my Summer Ale. First time using my urn and first time doing a full wort boil, then no chilling. Recipe is as follows... 2 Coopers light LME cans 250g Medium Crystal 4g Warrior @ 60 mins 15.6%AA 50g Summer @ flameout with a 20min steep 50g Summer Dry hop US-05 yeast starter OG - 1.042 FG - 1.010 Approx IBU - 22ish ABV - 4.6% Approx (bottled) Steeped grains in 40 litre Birko urn with starting volume of 26 litres water @ 65°C for 30 mins. Brought to boil. Heat off and added 3kg LME. Brought back to boil. Added hops as per schedule. Got about 22/23 litres in cube (not 100% sure yet until its in FV) Will check temp tomorrow and see if its ready to transfer to FV, then ill pitch the US-05 starter. This will be the 2nd generation of yeast using Kelseys "Harvesting from yeast starter" method. Hope it doesn't turn out too bitter Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 23, 2017 Share Posted April 23, 2017 Looks like a nice recipe too Sybian, it would be cool to do a comparison between the two but this batch will be going all into a 19L keg. Normally I brew it in 25L size and it does get brewed a bit, especially when I have 72g of Perle left, so I reckon there will be another one soon. Might even use my own home grown Cascade in it to compare to the bought pellets. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 23, 2017 Share Posted April 23, 2017 Just finished my Summer Ale. First time using my urn and first time doing a full wort boil' date=' then no chilling. Recipe is as follows... 2 Coopers light LME cans 250g Medium Crystal 4g Warrior @ 60 mins 15.6%AA 50g Summer @ flameout with a 20min steep 50g Summer Dry hop US-05 yeast starter OG - 1.042 FG - 1.010 Approx IBU - 22ish ABV - 4.6% Approx (bottled) Steeped grains in 40 litre Birko urn with starting volume of 26 litres water @ 65°C for 30 mins. Brought to boil. Heat off and added 3kg LME. Brought back to boil. Added hops as per schedule. Got about 22/23 litres in cube (not 100% sure yet until its in FV) Will check temp tomorrow and see if its ready to transfer to FV, then ill pitch the US-05 starter. This will be the 2nd generation of yeast using Kelseys "Harvesting from yeast starter" method. Hope it doesn't turn out too bitter [/quote'] I hope you removed the grains before bringing it all to the boil. Probably would have been easier to simply steep them in a pot then strain that wort into the urn. I can't see that coming out too bitter though, it looks like it should be pretty nice. Link to comment Share on other sites More sharing options...
Rowbrew Posted April 23, 2017 Share Posted April 23, 2017 Yeah i removed them Kelsey. I thought about using a smaller pot to steep the grains, but i couldn't be assed. I had them in a tied up muslin bag with a bulldog clip on the side of the urn. Seemed to work just fine Link to comment Share on other sites More sharing options...
Mark D Pirate Posted April 25, 2017 Share Posted April 25, 2017 Dry hops for both batches went in today , fridge smells great now ...I do like my hops so a total of 375 g between both FV Start the cold crash in a few days , add polyclar and get some kegs and bottles filled :-) Now what to brew next ? Link to comment Share on other sites More sharing options...
Beefy1525229962 Posted April 26, 2017 Share Posted April 26, 2017 Planned for tonight: an experiment in AU and NZ hops that I can get locally, in a partial boil (10L) extract brew: 7.1lb (3.2kg) light liquid malt 1.0lb (450g) Munich liquid malt 0.75lb (340g) crystal 40°L 0.25oz (7g) Magnum @ 60min 0.4oz (11g) each Galaxy, Nelson, Motueka @ 20min 0.4oz (11g) each Galaxy, Nelson, Motueka @ 5min 0.4oz (11g) each Galaxy, Nelson, Motueka @ flameout, steep 15 min 21L US-05 0.8oz (23g) each Galaxy, Nelson, Motueka dry Beersmith predicts: OG 1.053 IBU (Rager) 58.6 SRM 10.6 FG 1.012 ABV 5.3% before carbonation Link to comment Share on other sites More sharing options...
Titan8 Posted April 29, 2017 Share Posted April 29, 2017 Black Jack Irish Stout Plus: 32l Melbourne Tap 3.5k Pilsner Malt (malteurop) 1k Marris Otter 0.26k Chocolate Malt (Bairds) 0.22k Roasted Barley 0.13k Pale Wheat (Weyermann) 0.13k Dark Crystal (Bairds) 15g Pacific Jade 60mins 20g Fuggles 60mins 20g Styrian golding 60mins Mash 60 Mash out 10 @ 75 Estimated OG 1.052 Actuall OG 1.061 Batch size 23l New world strong ale (mangrove jack m42) Link to comment Share on other sites More sharing options...
Titan8 Posted April 30, 2017 Share Posted April 30, 2017 First time with my new grain hopper' date=' love it sped up the process.[/i'] Was in keg king at weekend and saw some of these mills. Really small where the ones shown on the forum look big. Can someone take an image with a hand in there so I can see if the ones I was looking are correct? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 30, 2017 Share Posted April 30, 2017 Got a Belgian Dark Strong/Quadruple mashing away at the moment. Amt Name Type # %/IBU 3.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 69.0 % 0.50 kg Aromatic Malt (35.0 EBC) Grain 2 11.5 % 0.10 kg Acid Malt (5.9 EBC) Grain 3 2.3 % 0.75 kg Candi Sugar, Amber (100.0 EBC) Sugar 4 17.2 % 12.00 g Magnum [13.10 %] - Boil 60.0 min Hop 5 25.2 IBUs 10.00 g Saaz [4.00 %] - Boil 10.0 min Hop 6 2.3 IBUs 11L batch with a 1.5L starter of Wyeast 1214. The candi sugar is home made. Est Original Gravity: 1.091 SG Est Final Gravity: 1.010 SG Estimated Alcohol by Vol: 10.7 % Bitterness: 27.5 IBUs Est Color: 31.2 EBC Mashing at 65c and going to ferment at 19c with a ramp up to 22c once it gets down to 1030 ish. This one will be bottled and left for about 6-8 months but will have a bottle every month from 2 months on to see how it develops over time. Link to comment Share on other sites More sharing options...
ben 10 Posted May 1, 2017 Share Posted May 1, 2017 Recipe: May Day Porter Brewer: Grumpy Style: English Porter TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.051 SG Estimated Color: 51.1 EBC Estimated IBU: 32.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 58.8 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 19.6 % 0.50 kg Gladfield Brown Malt (178.0 EBC) Grain 3 9.8 % 0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 6.9 % 0.20 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 3.9 % 0.05 kg Midnight Wheat (1083.0 EBC) Grain 6 1.0 % 45.00 g East Kent Goldings (EKG) [6.50 %] - Firs Hop 7 32.6 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 2, 2017 Share Posted May 2, 2017 First time with my new grain hopper' date=' love it sped up the process.[/i'] Was in keg king at weekend and saw some of these mills. Really small where the ones shown on the forum look big. Can someone take an image with a hand in there so I can see if the ones I was looking are correct? The Mashmaster Minimills are all the same size. They're probably about 160mm long and 120mm wide or so; the rollers themselves are 130mm long and 39mm diameter. The new large hoppers shown in Scottie's photo hold about 5kg grain although I can usually squeeze a bit more into it if I'm careful not to spill it everywhere. It certainly speeds up the milling process being able to fit the whole grain bill into the hopper and get it all done in a few minutes. Link to comment Share on other sites More sharing options...
ben 10 Posted May 2, 2017 Share Posted May 2, 2017 Recipe: Brown EyePA Brewer: Grumpy Style: Brown IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.058 SG Estimated Color: 33.0 EBC Estimated IBU: 59.4 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 52.2 % 2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 34.8 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 8.7 % 0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 1.7 % 0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 1.7 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 6 0.9 % 40.00 g East Kent Goldings (EKG) [6.50 %] - Firs Hop 7 27.5 IBUs 50.00 g Cascade [5.50 %] - Steep/Whirlpool 20.0 Hop 8 8.0 IBUs 30.00 g Citra [12.80 %] - Steep/Whirlpool 20.0 Hop 9 11.2 IBUs 30.00 g Columbus (Tomahawk) [14.50 %] - Steep/Wh Hop 10 12.7 IBUs 50.00 g Cascade [5.50 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted May 3, 2017 Share Posted May 3, 2017 Stout time... Recipe: Black Bastard Brewer: Grumpy Style: Irish Extra Stout TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.065 SG Estimated Color: 69.0 EBC Estimated IBU: 50.9 IBUs Ingredients: ------------ Amt Name Type # %/IBU 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 61.5 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 15.4 % 0.50 kg Gladfield Brown Malt (178.0 EBC) Grain 3 7.7 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 7.7 % 0.25 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 3.8 % 0.25 kg Gladfield Roast Barley (1450.0 EBC) Grain 6 3.8 % 35.00 g Columbus (Tomahawk) [14.50 %] - First Wo Hop 7 50.9 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
joolbag Posted May 3, 2017 Share Posted May 3, 2017 Ben 10 is that 3 brews in as many days?! you're a machine! Are you no-chilling and stockpiling cubes, or do you have 3 FVs (or more?!) on the go? edit: just read your recipes, see you do BIAB no-chill. I will do the same when I get some time off! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 3, 2017 Share Posted May 3, 2017 I do that too sometimes when I have time off and empty cubes sitting around, but usually I just do a brew every 2 or 3 weeks or a double brew weekend once a month to keep supply up. Link to comment Share on other sites More sharing options...
ben 10 Posted May 3, 2017 Share Posted May 3, 2017 Ben 10 is that 3 brews in as many days?! you're a machine! Are you no-chilling and stockpiling cubes' date=' or do you have 3 FVs (or more?!) on the go? [/quote'] I had a slack time and ran out of beer, had to buy some. A 6 pack of something nice is the same price as a full view. 3 FVs, 2 in the freezer, takes some work to get it right. Link to comment Share on other sites More sharing options...
Xenon Posted May 4, 2017 Share Posted May 4, 2017 Doing my first ever stout tomorrow. Going for an Oatmeal one. Just getting the starter going on the stirplate as I type. Looking forward to this one immensely. Estimated OG: 1.055 SG Estimated Color: 78.6 EBC Estimated IBU: 33.1 IBUs Estimated ABV 5.7% Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 4.80 kg Pale Ale Malt Maris Otter (5.9 EBC) 0.60 kg Oats, Flaked (2.0 EBC) 0.50 kg Crystal, Extra Dark (Simpsons) 0.30 kg Cara-Pils (4.0 EBC) 0.30 kg Chocolate Malt (1000.8 EBC) 0.20 kg Roasted Barley (Joe White) (1398.7 EBC) 60.00 g Northern Brewer [5.60 %] - Boil 60.0 mi 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 1.0 pkg London Ale Yeast (Wyeast Labs #1028) Link to comment Share on other sites More sharing options...
porschemad911 Posted May 4, 2017 Share Posted May 4, 2017 Looks good Xenon, are you planning on toasting the oats? Link to comment Share on other sites More sharing options...
Xenon Posted May 4, 2017 Share Posted May 4, 2017 Looks good Xenon' date=' are you planning on toasting the oats?[/quote'] No , just got them added to the total bill from the LHBS and milled together. Is that something I should consider next time? Link to comment Share on other sites More sharing options...
Beerlust Posted May 4, 2017 Author Share Posted May 4, 2017 Hiya Ben. Recipe: Brown EyePA Is this of the "Van Morrison - Brown Eyed Girl" variety' date=' OR... ...the "I've got a bald head too, but it's only got one eye" variety? [img']tongue[/img] Stout time....... .... 35.00 g Columbus (Tomahawk) [14.50 %] - First Wo Hop 7 50.9 IBUs I've held thoughts for sometime this hop would be terrific as a bittering hop in a stout. Let me know how this one turns out' date=' I'd be very interested. [img']cool[/img] Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 4, 2017 Share Posted May 4, 2017 Maybe it's the Big Merv dropping his dacks in front of Bay 13 and them all doing it back to him variety Link to comment Share on other sites More sharing options...
Beerlust Posted May 4, 2017 Author Share Posted May 4, 2017 Maybe it's the Big Merv dropping his dacks in front of Bay 13 and them all doing it back to him variety I reckon most would turn a "Blind eye" to that spectacle rather than feebly attempt to mirror that unimaginable horror! The sight of that would have put you right off your pie & beer wouldn't it?! Cheers' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 4, 2017 Share Posted May 4, 2017 It would put most people off but it did cause Tony Greig to remark about all the cracks opening up and wish he had the keys with him Link to comment Share on other sites More sharing options...
Beerlust Posted May 4, 2017 Author Share Posted May 4, 2017 It would put most people off but it did cause Tony Greig to remark about all the cracks opening up and wish he had the keys with him May Tony Grieg R.I.P. but I did feel he spent an awful lot of time talking about his keys & where he could put them. Given this' date=' I often wondered why he walked "pigeon-toed". [img']whistling[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
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