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Brew Day!! Watcha' got, eh!? 2018

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Looks awesome Rowbrew..

 

Cheers mate! That English IPA looks pretty good too. I have yet to brew one of those beers

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Yeah but missed the mark a little on my OG. The maris otter was precrushed from the brew store rather than me doing it myself. Not sure if that buggered me up but I only got 1.055 which will give me a 5.5% ABV beer. Ah well sh*t happens I guess..

 

Putting down another this afternoon. This will get rid of a lot of ingredients as I will be out of brew action for 3 or 4 months. Following a sierra nevada style on the hops

 

Cascade Pale Ale

 

28.00 l Prospect Water Water 1 -

8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -

2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -

3.20 kg Pale Malt (2 Row) US (3.9 EBC) Grain 4 60.0 %

0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 5 22.2 %

0.50 kg Munich Malt (17.7 EBC) Grain 6 11.1 %

0.30 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 7 6.7 %

15.00 g Magnum [12.00 %] - Boil 60.0 min Hop 8 22.4 IBUs

10.00 g Perle [8.00 %] - Boil 30.0 min Hop 5.0 IBUs

25.00 g Cascade [5.50 %] - Boil 10.0 min Hop 10 6.2 IBUs

25.00 g Cascade [5.50 %] - Steep/Whirlpool 0.0 min Hop 11 0.0 IBUs

1.5L starter US-05

25.00 g Cascade [5.50 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs

 

Fermented @ 18C in the ferm fridge.

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Your efficiency will drop the bigger the grain bill gets, so that probably explains why the OG fell a bit short on the IPA brew, although the grain crush could have a bit to do with it as well. The same thing happened/happens to me when I brew beers with bigger grain bills than I normally use, but I've worked out how far to adjust the efficiency to account for it when designing such beers and manage to hit my targets that way, or even go over a little.

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Yeah true Kelsey. Its about the 5kg mark where the robobrew starts to struggle. Think the grain crush was also another factor. I usually do a medium crush when I mill myself but this seemed very coarse. Anyway 4 points out is no big deal. The Pale ale I did yesterday finished spot on OG.

 

 

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I usually find a coarser crush gets me a better efficiency than a finer crush because it's easier for the wort to drain out of the grains. But I suppose every system is different too and has its best suited arrangements. cool

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Just an update from a few batches I did here and the crazy attentuations

 

Post 39 - Tale of two saisons. Saaz saison finished at 1.003 so a 94% attentuation which is normal for me for Belle Saison. Cascade finished below 1.000. 0.999 for a 102% attentuation. Never had it go that low. Actually prefer the saaz one. The cascade is dryer and a little tart. Interesting how for the same ingredients only a couple of days apart gave a different result.

 

Post 33 - Belgian Golden ale finished @ 1.008 for 88% attenuation after a stall around 1.035. First time this has happened for me but apparently prone to it. A stir of the batch got it going again and it finished off nicely. From a sample taste it was a better 2nd attempt at duvel and should be really nice come 3 months in the bottle.

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Benny's Big Red Rye IPA today.

 

Hopefully it gets that big red colour I've been chasing.

 

Let me know how you go!

 

Yeah will do Ben. I’ll cold crash when I get home from work and bottle 6 days after.

Hoping that’ll clean up enough to give it that nice clear red hue.

 

Anyone used Wyeast 1450? My first liquid yeast try out' date=' so will try to save and repitch this bad boy.[/quote']

 

Ben,

Just cracked the Benny’s Big Red Rye.

That is a cracking beer mate.

 

Nice red hues. Bold flavour and nice hop presence. And with a little age it’ll meld that black malt out a little.

I’ll try post a photo a bit later.

 

Cheers for that recipe Ben,

Captain

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Hello , What's the recipe of bennys big red rye ? Cheers Quincy

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Last night I brewed up a kit-based India Brown Saison. Using a 4kg ice brick to cool the 5 litrs of hot wort then topping up to 11 litres resulted in a wort temperature of 18° in the fermenter. The beer is currently fermenting nicely with a big krausen at 19° C in my Cool Brewing bag and I'll just let it free-rise from here. Once the krausen drops a little in a few days I will add the dry hop in my stainless mesh canister.

 

Stats: 11 litres, 1.046 OG and 60 IBUs pre-fermentation

 

Recipe

1.7kg Coopers OS Lager kit

250g Joe White Chocolate malt (500 - 800 EBC) steeped

50g Centennial at flameout

50g Centennial dry hop to come

Danstar Belle Saison slurry

 

I expect the FG to drop down to about 1.005 or 1.006 for a nice dry, hoppy beer with a bit of roast. I started the ferment temps fairly low to keep the yeast character subtle. I'm also expecting this yeast strain and pitch rate to lower the IBUs in the finished beer a fair bit down to the lower 40s.

 

Will it be any good? I guess I'll find out ... the Joe White Chocolate malt is fairly tame so I doubt that element will overpower the rest. It it ends up being all about the Centennial then from past batches that is in no way a bad thing!

 

Cheers,

 

John

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Ben' date='

Just cracked the Benny’s Big Red Rye.

That is a cracking beer mate.

 

Nice red hues. Bold flavour and nice hop presence. And with a little age it’ll meld that black malt out a little.

I’ll try post a photo a bit later.

 

Cheers for that recipe Ben,

Captain [/quote']

 

Thanks. A lot actually.

 

Hello ' date=' What's the recipe of bennys big red rye ? Cheers Quincy[/quote']

There is a thread here...

 

https://club.coopers.com.au/coopers-forum/topic/14796/

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Cheers for that Captain ! Sounds like a big beer ! Thanks for the recipe Ben10rolleyes

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Mo Hop Fusion.

Hops 135g

Columbus

Riwaka

Rakua

Yeast

3rd Gen BRY-97

 

Cheers & Beers

Scottie

Valley Brew

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Big Red time.

 

 

Recipe: Benny's Big Red XIII

Brewer: Grumpy

Style: Rye IPA

TYPE: All Grain, BIAB, No Chill

 

Recipe Specifications

--------------------------

Batch Size (fermenter): 23.00 l

Estimated OG: 1.068 SG

Estimated Color: 30.0 EBC

Estimated IBU: 68.1 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -

1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -

4.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 65.7 %

1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 4 14.6 %

1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.6 %

0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 3.6 %

0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 7 1.5 %

50.00 g Super Pride [13.90 %] - First Wort 60.0 Hop 8 68.1 IBUs

1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -

 

-------------------------------------------------------------------------------------

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Big Red time.

 

 

Recipe: Benny's Big Red XIII

Brewer: Grumpy

Style: Rye IPA

TYPE: All Grain' date=' BIAB, No Chill

 

Recipe Specifications

--------------------------

Batch Size (fermenter): 23.00 l

Estimated OG: 1.068 SG

Estimated Color: 30.0 EBC

Estimated IBU: 68.1 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -

1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -

4.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 65.7 %

1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 4 14.6 %

1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.6 %

0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 3.6 %

0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 7 1.5 %

50.00 g Super Pride [13.90 %'] - First Wort 60.0 Hop 8 68.1 IBUs

1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -

 

-------------------------------------------------------------------------------------

 

Interested in how this one turns out Ben. Still get the redness from the caraaroma & chocolate rye?

 

I always watch your recipes as I find your styles quite interesting.

Cheers,

Captain

 

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Interested in how this one turns out Ben. Still get the redness from the caraaroma & chocolate rye?

 

 

Should do. I like to buy different roasted malts just for something different

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Brewing up another APA on Saturday, this one is also using up leftover hops. Chinook and Centennial in this batch. I've done a batch with these two hops before that turned out well, however this one features a slightly different hopping schedule. Tomorrow I'm going to order some Saaz along with some NZ hops, start making more distilled water so I can get back into the pilsners, and do some pale ales with the NZ hops to see what they're like.

 

25L batch, 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

4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 5 81.6 %

0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 6 10.2 %

0.300 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 7 6.1 %

0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %

Mash at 67C for 70 minutes, 72C for 15 minutes, and 78C mash out.

 

Hops

13.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 9 13.2 IBUs

25.00 g Centennial {10.00 %} - Boil 10.0 min Hop 10 8.8 IBUs

**20.00 g Centennial {10.00 %} - Steep/Whirlpool 5.0 min Hop 11 1.9 IBUs

20.00 g Centennial {10.00 %} - Steep/Whirlpool 15.0 min Hop 12 4.8 IBUs

**20.00 g Chinook {13.00 %} - Steep/Whirlpool 5.0 min Hop 13 2.5 IBUs

10.00 g Chinook {13.00 %} - Steep/Whirlpool 15.0 min Hop 14 3.1 IBUs

75 minute boil

**These additions are cube hop additions.

 

Yeast

Wyeast 1272 American Ale II, fermented at 20C.

 

The Stats

Est Original Gravity: 1.0461 SG

Est Final Gravity: 1.0115 SG

Estimated Alcohol by Vol: 4.5 %

Bitterness: 34.4 IBUs

Est Color: 15.4 EBC

 

Cheers

 

Kelsey

 

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Brewing up another APA on Saturday' date='

[/quote']

 

Looks the goods mate.

 

Here's mine today.

 

Recipe: Imperial Amber

Brewer: Grumpy

Style: Red IPA

TYPE: All Grain, BIAB, No Chill

 

Recipe Specifications

--------------------------

Batch Size (fermenter): 23.00 l

Estimated OG: 1.057 SG

Estimated Color: 29.3 EBC

Estimated IBU: 70.7 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

3.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 59.8 %

1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 17.1 %

1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 17.1 %

0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 4.3 %

0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 1.7 %

20.00 g Super Pride [13.90 %] - First Wort 60.0 Hop 6 29.5 IBUs

50.00 g Idaho 7 [12.80 %] - Steep/Whirlpool 20. Hop 7 18.7 IBUs

45.00 g Aramis [5.60 %] - Steep/Whirlpool 20.0 Hop 8 7.4 IBUs

45.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 9 15.1 IBUs

San Diego Super Yeast

-------------

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Made an English Mild this morning

 

2kg Bairds Pale Malt

500g Munich

150g CaraAroma

30g Acid Malt

1/2 teaspoon Calcium Chloride

1/2 teaspoon Calcium Sulphate

60 min mash at 68°C

25g Willamette FWH 60min boil 4.7%AA

 

1.033 OG

25.6 IBU

19.7 EBC

70% Efficiency

17 litres into cube

 

 

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After my last couple of hoppy pale ales I am going in the opposite direction. Just Coopers Blushing Blonde recipe.

 

1.7 kg Coopers Candian Blonde

1 kg BE1

Kit yeast

500 gram raspberries

 

 

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After my last couple of hoppy pale ales I am going in the opposite direction. Just Coopers Blushing Blonde recipe.

 

1.7 kg Coopers Candian Blonde

1 kg BE1

Kit yeast

500 gram raspberries

 

 

Hey Hermoor,

How does the 500g of raspberry go? Is that enough to get some flavour/colour?

How are you incorporating that into the brew? Wash, whole cut and into fermenter at start of fermentation? Purée and add? After fermentation?

I’m interested in how this turns out mate. Good on ya.

 

Cheers and brew well,

Captain

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got the toucan stout happening today

1 x coopers stout

1 x coopers dark ale

1 x 700g dextrose

 

fingers crossed!

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After my last couple of hoppy pale ales I am going in the opposite direction. Just Coopers Blushing Blonde recipe.

 

1.7 kg Coopers Candian Blonde

1 kg BE1

Kit yeast

500 gram raspberries

 

 

Hey Hermoor' date='

How does the 500g of raspberry go? Is that enough to get some flavour/colour?

How are you incorporating that into the brew? Wash, whole cut and into fermenter at start of fermentation? Purée and add? After fermentation?

I’m interested in how this turns out mate. Good on ya.

 

Cheers and brew well,

Captain [/quote']

 

SWMBO was asking if I could do something she and the oldest daughter would like, I found this in the Coopers receipes.

http://store.coopers.com.au/recipes/index/view/id/30/ives.

After a bit of reading around the inter web I read that raspberries are the best. Looking forward to trying this, never had a beer with fruit in it

 

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After my last couple of hoppy pale ales I am going in the opposite direction. Just Coopers Blushing Blonde recipe.

 

1.7 kg Coopers Candian Blonde

1 kg BE1

Kit yeast

500 gram raspberries

 

 

Hey Hermoor' date='

How does the 500g of raspberry go? Is that enough to get some flavour/colour?

How are you incorporating that into the brew? Wash, whole cut and into fermenter at start of fermentation? Purée and add? After fermentation?

I’m interested in how this turns out mate. Good on ya.

 

Cheers and brew well,

Captain [/quote']

 

SWMBO was asking if I could do something she and the oldest daughter would like, I found this in the Coopers receipes.

http://store.coopers.com.au/recipes/index/view/id/30/ives.

After a bit of reading around the inter web I read that raspberries are the best. Looking forward to trying this, never had a beer with fruit in it

 

Right, sorry wasn’t aware of that recipe.

 

Let us know how it turns out. And whether or not there was enough fruit in it for your liking.

Cheers and brew well

Captain

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