Rowbrew Posted June 24, 2018 Share Posted June 24, 2018 Im brewing my Leftover hops beer today, the wort is on the boil as i type. 3.2kg Pilsner Malt 50g Acid Malt 60 min mash at 66°C 7g Citra FWH 90 min boil (all i had left) 20g Centennial F/O 20 min steep 30g Mosaic Cube Hop at 80°C 50g Amarillo Dry Hop WLP001 17 litres batch size Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 24, 2018 Share Posted June 24, 2018 Ended up boiling yesterday for a bit over 2 hours. Got a higher OG though, 1.0513. Link to comment Share on other sites More sharing options...
QK Posted June 24, 2018 Share Posted June 24, 2018 Hi brewers, its been awhile since I've posted but I made a little red rye today 2.8 kg P/A .75 kg Munich .53 kg Rye .25 kg Black barley .2 kg Cara aroma .1 kg Acid malt 4 gms Cal sulphate 5 g Warrior 60 min 15g Centennial 10 min 15g Willamette 10 min 20g Cent Cubed 20g Will Cubed OG 1046 IBU 26 1272 Yeast 4.5 % ABV Cubed for 30 min then cooled Link to comment Share on other sites More sharing options...
The Captain!! Posted June 24, 2018 Share Posted June 24, 2018 Cubed for 30mind then cooled???? Sorry excuse my ignorance, what does that mean? Captain Link to comment Share on other sites More sharing options...
Hermoor Posted June 24, 2018 Share Posted June 24, 2018 Now that winter is defiently here my shed is cold enough for me try brewing my first lager, went for the Green Neck Lager 1.7 kg Coopers European Lager 1 kg BE3 kit yeast 21 litres Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 24, 2018 Share Posted June 24, 2018 19 minutes ago, The Captain1525230099 said: Cubed for 30mind then cooled???? Sorry excuse my ignorance, what does that mean? Captain I'm guessing it means cubed like a normal no chill wort but chilled after 30 minutes. Maybe a swimming pool or something. Link to comment Share on other sites More sharing options...
QK Posted June 24, 2018 Share Posted June 24, 2018 Hi Captain, I cool the cube in a half 200lt plastic drum, the reason is so I can pitch 2-3 hours later rather than next morning before work, the water temp in drum is 14 deg this time of the year in the shed, cheers Link to comment Share on other sites More sharing options...
The Captain!! Posted June 24, 2018 Share Posted June 24, 2018 Ok. Cool. Whatever works. Ive tried swimming pool to same effect be that would change if I was cube hopping.interesting!!!! Link to comment Share on other sites More sharing options...
#granted+brew Posted June 24, 2018 Share Posted June 24, 2018 Hi everyone, Just pitched the yeast in my first try at a Toucan. Coopers Mexican Cervesa can 1.7kg Coopers Canadian Blonde can 1.7kg Dextrose 200g Dry Hop Cascade 20g post ferment Two packs of the Coopers O.S kit yeast rehydrated and pitched at 18'C Made to 23 litres O.G. was 1.045 Fingers crossed for another successful brew. Cheers, Lee Link to comment Share on other sites More sharing options...
ben 10 Posted June 25, 2018 Share Posted June 25, 2018 Quote BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: On Target 423 Brewer: Grumpy Style: English IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 L Estimated OG: 1.066 SG Estimated Color: 22.2 EBC Estimated IBU: 68.9 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 32.77 L Atherton Water 1 - - 4.89 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 4.10 g Calcium Chloride (Mash) Water Agent 3 - - 1.16 g Baking Soda (Mash) Water Agent 4 - - 0.44 g Salt (Mash) Water Agent 5 - - 4.75 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 6 72.5 % 3.10 L 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 7 15.3 % 0.65 L 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 8 7.6 % 0.33 L 0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 9 2.3 % 0.10 L 0.15 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 10 2.3 % 0.10 L 50.00 g Target [9.90 %] - First Wort 60.0 min Hop 11 49.1 IBUs - 50.00 g East Kent Goldings (EKG) [4.60 %] - Steep/Whirlp Hop 12 6.3 IBUs - 50.00 g Target [9.90 %] - Steep/Whirlpool 20.0 min Hop 13 13.5 IBUs - 1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 14 - - ------------------------------------------------------------------------------------- $26 Link to comment Share on other sites More sharing options...
porschemad911 Posted June 25, 2018 Share Posted June 25, 2018 Back experimenting... Brewed up 11l of a kits and bits DIPL tonight. Hopefully it is strong, well-attenuated and bitter with a big hit of delicious Centennial. A bit over 1.070 OG and 100+ IBU pre-fermentation. 1.7kg Coopers Mexican Cerveza kit 500g LDM 100g Dextrose 150g Light Crystal Malt steeped 25g Centennial @15mins 50g Centennial @5mins 75g Centennial @flameout 75g Centennial dry hop to come Fermented with Coopers kit Ale/lager yeast blend (slurry). It is currently getting very cold in my Cool Brewing Bag with a big ice block in the wort and another few ice bricks around the fermenter. See what temp it is in the morning, then I'll let it come up to where I want it to ferment at. Cheers, John Link to comment Share on other sites More sharing options...
Rowbrew Posted June 25, 2018 Share Posted June 25, 2018 That sounds bloody awesome John! Hope it turns out how you hope. Cheers! Link to comment Share on other sites More sharing options...
ben 10 Posted June 26, 2018 Share Posted June 26, 2018 22 hours ago, porschemad911 said: Brewed up 11l of a kits and bits DIPL tonight. Holy crap John, that looks great. One of the first beers I made all grain was a centennial smash... so good! Link to comment Share on other sites More sharing options...
porschemad911 Posted June 26, 2018 Share Posted June 26, 2018 Cheers guys, I did an all grain version a while back which was really tasty, Centennial is probably my favourite hop. Thought I'd try and concoct a kits and bits version... And of course up the late and dry hops a bit as I felt it needed just a little more oomph. Not a cheap brew, more than $40 for a case-worth. I guess a case of commercial DIPx is going to set you back $120+ though, so I'm still OK with the numbers! And they're hard to find fresh enough to taste at their peak. It had a nice krausen at 10C this morning, still at 10C and going strong tonight, so fingers crossed for a good strong fermentation. Cheers, John Link to comment Share on other sites More sharing options...
joolbag Posted June 27, 2018 Share Posted June 27, 2018 Yum John. Might be time for me to brew another IPL. I saw a good recipe online recently for an India Helles Lager. I'll add it to my "to brew" list Link to comment Share on other sites More sharing options...
porschemad911 Posted June 27, 2018 Share Posted June 27, 2018 9 hours ago, joolbag said: Yum John. Might be time for me to brew another IPL. I saw a good recipe online recently for an India Helles Lager. I'll add it to my "to brew" list What's the recipe Jools? Helles being low bitterness and anything IPA having (should have) a solid bitterness, I'm curious about how that would work. Cheers, John Link to comment Share on other sites More sharing options...
joolbag Posted June 27, 2018 Share Posted June 27, 2018 Hey John, it's a play on words. I don't think it is a Helles in style at all. The commercial beer is Camden Town India Hells Lager, I should have typed it like that. The recipe is below, 20L batch: Weyermann pilsner malt, 4kg/8lbs 13oz (75%)Munich malt, 1.07kg/2lbs 5.75oz (20%)Carapils, 270g/9.5oz (5%) MASHFor single-stage, mash in at 66C/150F for 70 mins. For multi-rest, mash in at 50C/122F, raise to 62C/143F and hold for 60 mins, heat to 72C/161F and hold for 10 minutes. Mash out at 78C/172F HOPSMagnum 12.7% AA, 17g/0.6oz, 60 mins (to 25 IBU)Simcoe 13.9% AA, 9g/0.3oz, 10 minsChinook 13.9% AA, 9g/0.3oz, 10 minsMosaic 11.2% AA, 11g/0.4oz, 10 minsSimcoe 13.9% AA, 7g/0.2oz, 0 minsChinook 13.9% AA, 17g/0.6oz, 0 minsMosaic, 11.2% AA, 9g/0.3oz, 0 minsChinook, Simcoe, Mosaic, 80g/2.8oz of each, dry hop YEASTFermentis Saflager W-34/70 FERMENT10-12C/50-54F until halfway through fermentation, then 14C/57F till the end. When active fermentation is complete leave at 14C/57F for another 72 hours to reduce the diacetyl. After the diacetyl rest is complete, rack on to the dry hops in a separate vessel. Beef up with up to another 2g per litre (0.3oz per gallon) of more of the dry hops if you want to boost This recipe is from the brewery itself! It's actually taken from a book that I borrowed form the library called Craft Brew. Breweries from all over the world (a few Aussie ones in there) submitted their recipes for publication. Link to comment Share on other sites More sharing options...
ben 10 Posted June 28, 2018 Share Posted June 28, 2018 RyePa Day! Quote Recipe: Benny's Big Red RyePA 471 Brewer: Grumpy Style: Rye IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 L Estimated OG: 1.073 SG Estimated Color: 30.6 EBC Estimated IBU: 75.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.53 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 1.50 g Calcium Chloride (Mash) Water Agent 3 - - 1.09 g Salt (Mash) Water Agent 4 - - 0.60 g Baking Soda (Mash) Water Agent 5 - - 0.54 g Epsom Salt (MgSO4) (Mash) Water Agent 6 - - 5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 7 68.0 % 3.26 L 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 8 13.6 % 0.65 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 9 13.6 % 0.65 L 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 10 3.4 % 0.16 L 0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 11 1.4 % 0.07 L 5.00 ml Mosaic BLUE Resin [62.60 %] (CO2 Extract) - Firs Hop 12 26.7 IBUs - 50.00 g East Kent Goldings (EKG) [4.60 %] - Steep/Whirlp Hop 13 5.9 IBUs - 50.00 g Galaxy [15.90 %] - Steep/Whirlpool 20.0 min Hop 14 20.5 IBUs - 50.00 g Topaz [17.00 %] - Steep/Whirlpool 20.0 min Hop 15 22.0 IBUs - 1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 16 - - 65.00 g Enigma [15.90 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs - 50.00 g Galaxy [15.90 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
The Captain!! Posted June 28, 2018 Share Posted June 28, 2018 So so good as always Ben. Love your work Link to comment Share on other sites More sharing options...
ben 10 Posted June 28, 2018 Share Posted June 28, 2018 Cheers @The Captain1525230099, the only hard bit will be lifting the bags after a workout.... Link to comment Share on other sites More sharing options...
Beerlust Posted June 28, 2018 Author Share Posted June 28, 2018 When was the last beer you made without any rye in it Ben? Cheers & good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted June 28, 2018 Share Posted June 28, 2018 15 minutes ago, Beerlust said: When was the last beer you made without any rye in it Ben Three recent Kolsch...... Link to comment Share on other sites More sharing options...
porschemad911 Posted June 28, 2018 Share Posted June 28, 2018 Sounds very tasty Jools! Link to comment Share on other sites More sharing options...
The Captain!! Posted June 28, 2018 Share Posted June 28, 2018 Joolbag. That’s looks like a very likeable lager. I’ve been finding a few IPL’s around and have thoroughly enjoyed them. Whats this book you speak of? Captain Link to comment Share on other sites More sharing options...
Norris! Posted June 28, 2018 Share Posted June 28, 2018 Hey everyone! Been awhile since I posted but have still been brewing. This weekend I am going to do an ale up to 21 liters with, 1.5kg of Maris Otter Malt 60 min mash at 65ish then 60min boil in 11 liters 200g rolled oats 250g Caramalt 7g Warrior at 60 min 30g of Centennial and Galaxy 5 min boil ( I usually would just steep these right at flameout but since I am doing a steep at the end I just wanted to cut 20 minutes out of the day by not waiting for these to steep then cool down and then steep for another 15 minutes) 35g of each steeped for 15 minutes below 80C 1.7kg of Black Rock Light after boil 250g of wheat dry malt extract 35g of each dry hopped for 3 days It should be around 28 IBUS and 1.050 OG. 1 packet of M42 yeast I am almost thinking about dropping the galaxy for amarillo or citra but I already have the galaxy so...but the centennial is staying, it is one of my favourite hops, but judging from some other posts it seems everyone likes some Centennial! Norris Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.