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

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My brew day went well on Saturday, hit my targets nicely and got a decent boil off this time around. I have switched to brewing in the laundry as the outside conditions don't affect the boil off in there, which makes things a bit more consistent.

 

Batch was brewed with 500g less base malt than usual, and I slightly went over the predicted OG of 1.046 but under the predicted pre boil SG. With the other batches I'm usually under the OG and at or a bit over the predicted pre boil SG so I don't know what the f$^# is going on with that. Maybe it doesn't boil as hard with a higher SG wort, thus less evaporation. unsure

 

In any case, the wort turned out as planned and will be next in the FV once this red ale is kegged next week. Now to go slice up the bacon I smoked yesterday.

 

Cheers

 

Kelsey

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Brew day! happy

 

Interesting brew this one for many reasons from my perspective. My first (& maybe my last) dry enzyme beer depending on how it turns out.

 

Aim: Produce a beer that retains some malt & hop character with a finishing gravity (FG) of no lower than 1.006 (ideally around 1.007-1.008).

 

I gave this a lot of thought (repeat). I didn't want to waste half a day mashing grains etc. if the enzyme is only going to facilitate chewing the malt character away entirely, so decided on an all extract recipe I have brewed before, really enjoyed, & understand well as the sacrificial lamb (if you like) for this dry enzyme influenced experiment.

 

The recipe I chose is based on the "Coopers DIY: Chubby Cherub" recipe.

 

I've had to reduce the malt bill to allow for the extra attenuation the dry enzyme will invoke to stop the ABV% getting over the top. Given the expected lower FG, I've had to also reduce the IBU count via the hop boil to hit a lower IBU as the balance between malt & hop bitterness at the lower FG will shift due to the impact from the enzyme. I like Coopers Pale Ale @ approx. 1.007-1.008 FG & that is bittered to 25 IBU so I have mirrored that with the hope my beer FG ends up no lower than that zone.

 

I decided to use a lower attenuating yeast in the hope it influences final attenuation & limits the impact the enzyme has in this area.

 

Blah Blah Blah...

 

Own or Be Owned Pale Ale:

 

Coopers Light LME 1.5kg

TCB Amber LME 1.5kg

Light Dry Malt extract 200gms

Chinook 15gms @ 20mins

Nelson Sauvin 20gms @ 10mins

Cascade 25gms @ flameout

Chinook 25gms dry hopped

Fermentis S-04 yeast rehydrated

Mangrove Jacks Dry Enzyme 3gms

Ferment @ 19-20°C

Brewed to 21 litres

OG = approx. 1.048

FG = 1.014-15 (typical yeast only expected attenuation)

FG = Enzyme influenced NFI? unsure

IBU = 25.4

Kegged ABV = ??% unsure

 

I think I've built up enough resistance via the malt bill & yeast choice to hopefully avoid a ridiculously low FG around the typical commercial low-carb dry beers, but time will tell I guess.

 

A lot of unknowns, & I may have made some real mistakes with my choices, but I'll learn something from it.

 

Fingers crossed for a decent end result.

 

Cheers,

 

Lusty.

 

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All the best for your brew Lusty. I hope it turns out as you planned

 

Cheers!

Thanks mate. smile

 

The end result should be interesting on a number of levels.

 

Cheers' date='

 

Lusty.[/size']

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Light, Bright and Breezy

 

This is a mid strength Bright Ale. My last two brew have been of the full strength variety so its time to settle back into the mid strength groove.

 

Using Pilsner Malt Pilsener Malt with some Vienna a touch of Wheat and a touch of Crystal, Cascade hops of course and 4th gen BRY-97 rinsed from the trub of my MoHop Fusion.

 

Cheers & Beers

Scottie

Valley Brew

 

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Tonight I brewed up a kits and bits version of Janet's Brown Ale - should be good Autumn drinking!

 

I made a few tweaks from the last version, doubled the chocolate malt, added a bit more LDM, trialed the APA kit instead of the Cerveza kit (just because it has a bit of wheat in it and another couple of IBUs) and pitched Coopers Commercial Ale yeast slurry. I did have a pack of American Ale yeast in the fridge, but thought I'd get the Coopers strain up and running again. I'm aiming to keep the fermentation down at around 18° C for the first few days to keep the yeast influence fairly subtle, then let it rise to finish out.

 

1.7kg Coopers APA kit

500g Coopers LDM

350g Joe White Chocolate malt

250g Best Malz Light Crystal malt

30g Centennial @5 mins

30g Centennial @flameout

45g Centennial dry hop to come

Coopers commercial ale yeast slurry

 

Made up to 11 litres this gives about a 1.063 OG (plus a few points from the steeping grains) and 65 IBUs (plus a couple from the flameout addition).

 

Cheers,

 

John

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I'm planning a brew day over the weekend, either tomorrow or Sunday. I'm currently home sick with a cold/flu thing so hopefully I'll be alright to brew, otherwise it'll have to wait until next weekend. This beer is a German lager, it probably fits closest to the Dortmunder Export style but I wasn't really thinking of any particular style when I came up with the recipe. I've brewed similar recipes in the past with good results, so I am confident it will turn out well.

 

21L batch size based on 75% brewhouse efficiency

 

Water and Treatment

33L Brisbane tap water (extra litre to account for 90 min boil)

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

2.00 g Chalk (Mash 60.0 mins) Water Agent 2 -

 

Grains

4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 3 90.7 %

0.300 kg Munich II (Weyermann) (16.7 EBC) Grain 4 6.8 %

0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.3 %

0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6 0.2 %

Hochkurz mash: 63C for 40 minutes, 72C for 25 minutes, mash out 78C for 10 minutes

 

Hops

20.00 g Hallertauer Mittelfrueh {4.30 %} - First Wort 90.0 min Hop 7 11.5 IBUs

6.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 8 7.1 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 20.0 min Hop 9 5.9 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 10.0 min Hop 10 3.5 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Steep/Whirlpool 15.0 min Hop 11 2.4 IBUs

90 minute boil

 

Yeast

Wyeast 2000 Budvar Lager 4th generation, begin ferment at 10C then usual lager schedule.

 

The Stats

Est Original Gravity: 1.0495 SG

Est Final Gravity: 1.0106 SG

Estimated Alcohol by Vol: 5.1 %

Bitterness: 30.4 IBUs

Est Color: 9.5 EBC

 

Cheers

 

Kelsey

 

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I've got the following 3 days in to the fermenter

 

1.75kg Coopers Cerveza tin

1kg Country brewers brew booster

20g Styrian Goldings steeped for 10mins

Mangrove Jacjks M54 yeast

 

Deciding whether to add some lime zest or dry hopping, totally undecided at the moment.

 

Also no idea what that brew would be classified as

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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

 

The Blushing Blonde has been in the bottle for a week and as usual I'm impatient to see how it tastes so I cracked one this afternoon.

It's a really interesting beer, a pink tinge to it, real raspberry aroma, there is a nice bit of malt with the hop bitterness on the end. I can see how Coopers recommend drinking this in a flute. I would not want anymore fruit than this but I'm looking forward to see how it matures.

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Grains

4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 3 90.7 %

0.300 kg Munich II (Weyermann) (16.7 EBC) Grain 4 6.8 %

0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.3 %

0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6 0.2 %

Hochkurz mash: 63C for 40 minutes' date=' 72C for 25 minutes, mash out 78C for 10 minutes[/i']

 

Hops

20.00 g Hallertauer Mittelfrueh {4.30 %} - First Wort 90.0 min Hop 7 11.5 IBUs

6.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 8 7.1 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 20.0 min Hop 9 5.9 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 10.0 min Hop 10 3.5 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Steep/Whirlpool 15.0 min Hop 11 2.4 IBUs

90 minute boil

 

Yeast

Wyeast 2000 Budvar Lager 4th generation, begin ferment at 10C then usual lager schedule.

Nice looking lager Kelsey. Interesting hop schedule.

 

Are you enjoying the beers from the Budvar strain?

 

Guessing you only bought an 80gm bag of Hallertau Mittelfruh? tongue

 

Good luck with the brew. wink

 

Lusty.

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Brew day! happy

 

Surprise, surprise, a pale ale. biggrin

 

Coopers Light Liquid Malt extract 1.5kg

Light Dry Malt extract 300gms

Coopers Ale Malt grain 500gms

Maris Otter Malt grain 500gms

Munich Malt grain 270gms

Wheat Malt grain 200gms

Simcoe 10gms @ 30mins

Bravo 10gms @ 20mins

Centennial 20gms @ 5mins

Nelson Sauvin 20gms post boil steeped

Cascade 20gms post boil steeped

Citra 15gms dry hopped

Columbus 20gms dry hopped

Nelson Sauvin 25gms dry hopped

US-05 from 2 litre starter

Brewed to 21 litres

Ferment @ 18°C

OG = approx. 1.050

FG = ??

EBC = 6.8

IBU = 27.9

Kegged ABV = approx. 4.8%

 

Have a good day guys. wink

 

Lusty.

 

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My first AG Guinness

 

2.9kg M/O pale

1kg Flaked barley

.22kg Roast barley

.22kg Choc malt

.05kg Acid malt

 

50g EKG 60min

OG 1040

IBU 32

WLP004 yeast

joyful

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Nice looking lager Kelsey. Interesting hop schedule.

 

Are you enjoying the beers from the Budvar strain?

 

Guessing you only bought an 80gm bag of Hallertau Mittelfruh? tongue

 

Good luck with the brew. wink

 

Lusty.

Thanks mate happy Yeah I have enjoyed the other pilsners I've fermented with that strain although I think overall I preferred the Urquell strain with them. This one being a different recipe is a bit of an unknown how the yeast will perform with it. Previously I used W34/70 on these types of recipes. I actually have 450g of the Hallertau wink' date=' bought it in place of Saaz because they had none in stock. Then I found a 90g unopened packet of Saaz in the freezer [img']lol[/img].

 

Hopefully doing this one tomorrow as I'm still not 100% well, but the current batch in the FV isn't due to be kegged until Monday week so I can always brew it next Saturday if need be.

 

Cheers

 

Kelsey

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Been quiet on this forum lately but still brewing like a mad man

Our BJCP training group is at the German club for our next meeting for proper instruction in authentic German beers and as usual there's a friendly competition to see who can brew the most authentic german beer .

My entry is a Hefe due partly to the short lead up time since all my fermenters were full and i already drank all of the delicious German pils that my german housemate said made him feel like he was home again

40 % Wey Bo Pils malt

60 % Gladfields wheat malt

2 handfuls of rice hulls added at mash out just for lauter

Bit of a complicated mash schedule to push the precursor compound for clove phenols so lucky i can easily manage step and decoction mashes on my simple little rig

 

10 mins @ 45 C ferulic acid rest

60 mins @ 64 sacc rest ( thick decoction boiled for 15 then returned to mash )

5 mins @ 75 mash out ( thin decoction boiled for 10 then returned to mash )

 

Secret yeast culture obtained in quasi legal manner

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Hiya Pirate. smile

My entry is a Hefe...

 

40 % Wey Bo Pils malt

60 % Gladfields wheat malt...

 

...Bit of a complicated mash schedule to push the precursor compound for clove phenols...

 

...Secret yeast culture obtained in quasi legal manner

I've only ever once brewed a beer where I went after this clove-like phenolic aroma driven by the yeast.

I used Wyeast 3056 Bavarian Wheat Blend in a Redback wheat beer clone & fermented around 18-19°C. It turned out really well & that clove-like phenolic was definitely there. happy

 

Not sure what yeast you are using (maybe one of those gigayeasts from the buy-ups you guys do)' date=' but good luck with yours. I hope you get the clove phenolic you are looking for.

 

Cheers,

 

Lusty.[/size']

 

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Hiya Pirate. smile

My entry is a Hefe...

 

40 % Wey Bo Pils malt

60 % Gladfields wheat malt...

 

...Bit of a complicated mash schedule to push the precursor compound for clove phenols...

 

...Secret yeast culture obtained in quasi legal manner

I've only ever once brewed a beer where I went after this clove-like phenolic aroma driven by the yeast.

I used Wyeast 3056 Bavarian Wheat Blend in a Redback wheat beer clone & fermented around 18-19°C. It turned out really well & that clove-like phenolic was definitely there. happy

 

Not sure what yeast you are using (maybe one of those gigayeasts from the buy-ups you guys do)' date=' but good luck with yours. I hope you get the clove phenolic you are looking for.

 

Cheers,

 

Lusty.[/size']

 

I had a Brewer visiting my housemate bring in some yeast from Germany , back up plan I had dry yeast starter in case customs got upset but happy days ????

Into second decoction now with expert assistance

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No brewing for me this weekend after all. What started out as a pretty run of the mill head cold has morphed into a fever and chest infection (albeit a minor one, just the usual coughing up shit), and while I don't quite feel like I'm dying, I'm not up to a full brew day either. I guess I'll wait until Saturday, and then go and drink some German beers at my mate's bucks party afterwards cool

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Well hope ya get better soon Kelsey.

Hate the flu like anyone I guess.

 

Stay healthy mate

 

Cheers

Captain

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Recipe: LeftOvers

Brewer: Grumpy

TYPE: All Grain, No Chill, BIAB

 

Recipe Specifications

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

 

Batch Size (fermenter): 23.00 l

Estimated OG: 1.045 SG

Estimated Color: 17.8 EBC

Estimated IBU: 50.0 IBUs

Boil Time: 60 Minutes

 

Ingredients:

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

Amt Name Type # %/IBU

2.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 1 40.8 %

1.30 kg Munich I (Weyermann) (14.0 EBC) Grain 2 26.5 %

1.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 20.4 %

0.50 kg Oats, Flaked (2.0 EBC) Grain 4 10.2 %

0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 2.0 %

20.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 6 29.5 IBUs

50.00 g Idaho 7 [12.80 %] - Steep/Whirlpool 20. Hop 7 20.6 IBUs

25.00 g Amarillo [8.90 %] - Steep/Whirlpool 0.0 Hop 8 0.0 IBUs

25.00 g Centennial [9.40 %] - Steep/Whirlpool 0 Hop 9 0.0 IBUs

25.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 10 0.0 IBUs

 

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

 

Will be fermented with San Diego Super Yeast. The 0 IBU hops will be added when the temp is below 80°c

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Thanks captain, I'm pretty well over it now and back at work today so looks like Saturday's brew day will be going ahead as planned. It had better, because I haven't got any cubes ready to chuck in the FV at the moment.

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Recipe: LeftOvers

Brewer: Grumpy

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

 

Recipe Specifications

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

 

Batch Size (fermenter): 23.00 l

Estimated OG: 1.045 SG

Estimated Color: 17.8 EBC

Estimated IBU: 50.0 IBUs

Boil Time: 60 Minutes

 

Ingredients:

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

Amt Name Type # %/IBU

2.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 1 40.8 %

1.30 kg Munich I (Weyermann) (14.0 EBC) Grain 2 26.5 %

1.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 20.4 %

0.50 kg Oats, Flaked (2.0 EBC) Grain 4 10.2 %

0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 2.0 %

20.00 g Super Pride [13.90 %'] - Boil 60.0 min Hop 6 29.5 IBUs

50.00 g Idaho 7 [12.80 %] - Steep/Whirlpool 20. Hop 7 20.6 IBUs

25.00 g Amarillo [8.90 %] - Steep/Whirlpool 0.0 Hop 8 0.0 IBUs

25.00 g Centennial [9.40 %] - Steep/Whirlpool 0 Hop 9 0.0 IBUs

25.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 10 0.0 IBUs

 

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

 

Will be fermented with San Diego Super Yeast. The 0 IBU hops will be added when the temp is below 80°c

 

Let us know about the hop presence in the glass the Ben.

I’m interested in how this goes.

 

Recipe looks awesome too Ben

 

Cheers,

Captain

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Recipe looks awesome too Ben

 

Cheers' date='

Captain [/quote']

 

Thanks bud. I have run out of grain hence all the other bits.

This one smelt fabulous on transfer to cube.

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Recipe looks awesome too Ben

 

Cheers' date='

Captain [/quote']

 

Thanks bud. I have run out of grain hence all the other bits.

This one smelt fabulous on transfer to cube.

 

 

Nearly 43% Rye is going to be SPICEY! Nice work Ben.

Probably going to taste like a liquid big fat loaf of rye bread with hops on it.

To me that sounds delicious.

 

Cheers

Captain

 

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So, trying something. Brewing a pale type beer with a saison strain, starting @ 18° to minimise saison flavours to try and get a dry beer - like lusty was - but without dex or enzyme. Also throwing in some brown malt as I have heaps.

 

Recipe: Pacific Saison

TYPE: All Grain, BIAB, No Chill

 

Recipe Specifications

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

Batch Size (fermenter): 23.00 l

Estimated OG: 1.043 SG

Estimated Color: 12.3 EBC

Estimated IBU: 35.3 IBUs

Brewhouse Efficiency: 75.00 %

 

Ingredients:

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

Amt Name Type # %/IBU

2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 47.1 %

2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 47.1 %

0.25 kg Brown Malt (128.1 EBC) Grain 3 5.9 %

10.00 g Super Pride [13.90 %] - First Wort 60.0 Hop 4 16.5 IBUs

50.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 5 18.8 IBUs

1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 6 -

 

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

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Brewing a pale type beer with a saison strain

 

I have wanted to do this also. Good luck with the brew and i will be eager to see how it turns out

 

Cheers!

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