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

Beerlust

By Beerlust
in DIY Brewing Blether

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Beerlust

Beerlust

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10 minutes ago, Lab Rat said:

 

Still confused Otto. I'm using an ABV calculator app, and those calculations come out at 3.7%. Are you supposed to allow extra for the sugar added for conditioning?

The mid pale I did was 1038-1012 and 3.5 was my calculators abv. It's definitely a lighter alc beer, no way it's got up to 4.5 during bottling.

The ABV calculators don't take into account the priming sugar for carbonation. Their figures are just based on the primary fermentation due to not knowing whether the brewer is naturally carbonating with a sugar & allowing the yeast to ferment it for the C02, or whether the brewer is direct injecting C02 from a tank where no added alcohol is added.

So add approx. 0.5% to your ABV calculation to give you a true ABV% from the bottle.

Cheers,

Lusty.

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Otto Von Blotto

Otto Von Blotto

Posted
Posted

Yes bottle priming adds about 0.4% ABV. 

Going from 1.038 to 1.012 like your other example works out about 3.75% in the bottle. Difference between OG and FG is 26. 26 x 0.129 = 3.35 + 0.4 = 3.75. 

If it went from 1.040 to 1.008, it's a 32 point difference which increases the multiplying factor slightly as well. 32 X 0.13 = 4.16 + 0.4 = 4.56. 

However, if you increase the OG by adding more fermentables and the FG stays the same, the difference is still larger so the ABV is increased.

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Lab Cat

Lab Cat

Posted
Posted

Ok, thanks, now I'm unconfused. I've been missing this the last few brews, so they are all out a little bit.

So my 'mid strength pale' must be about 4% then. I guess that makes sense, as it's still on the light side.

I'll make sure not to go the 2nd bottle of my bitter from now on. It's not 5.2, it's around 5.7%. That would explain a couple of bad mornings...

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Shamus O'Sean

Shamus O'Sean

Posted
Posted
1 hour ago, Lab Rat said:

Are you supposed to allow extra for the sugar added for conditioning?

Hi Lab Rat.  If you are bottling and conditioning with carbonation drops or sugar allow about 0.5% extra ABV.  I fell for using calculators that just used the original and final gravity in the calculation and made no allowance for bottle conditioning.

I now see that a couple of the experts have responded.  Go with what they say.

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Scottie

Scottie

Posted
Posted

Brewed yesterday, Out of Beer and Out of Grain and yeast.

Desperation Pale Ale

1.58 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 31.9 %
1.38 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 27.8 %
1.00 kg Pale Malt, Golden Promise (6.0 EBC) Grain 3 20.2 %
0.90 kg Pale Malt, Golden Promise (6.0 EBC) Grain 4 18.1 %
0.10 kg Chocolate Malt (689.5 EBC)
25.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 23.8 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 7 13.5 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min Hop 8 1.6 IBUs
20.00 g Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 0.0 min Hop 10 0.0 IBUs

Pitched the trub from my previous Brew

Cheers & Beers

Scottie

Valley Brew

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Beerlust

Beerlust

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1 hour ago, Scottie said:

Brewed yesterday, Out of Beer and Out of Grain and yeast.

Desperation Pale Ale

1.58 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 31.9 %
1.38 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 27.8 %
1.00 kg Pale Malt, Golden Promise (6.0 EBC) Grain 3 20.2 %
0.90 kg Pale Malt, Golden Promise (6.0 EBC) Grain 4 18.1 %
0.10 kg Chocolate Malt (689.5 EBC)
25.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 23.8 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 7 13.5 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min Hop 8 1.6 IBUs
20.00 g Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 0.0 min Hop 10 0.0 IBUs

Pitched the trub from my previous Brew

Cheers & Beers

Scottie

Valley Brew

Nice to see you are still alive & brewing mate. 😎

You could do with some work on your choice of bittering hop though! 😋

Cheers & good luck with the brew.

Lusty.

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Otto Von Blotto

Otto Von Blotto

Posted
Posted

This is the brew I did on Saturday, used up my Saaz (the flameout addition was what was left after the 10 min addition), but still have some of the Hallertau left. The brew day itself went well without any hiccups, and all finished by about 3pm. Still have to clean out the urn though 😂. Will give it a rinse today and properly clean it on Wednesday as I have an extra day off.

Batch size is 21L based on 75% brewhouse efficiency. The measured OG was a bit lower at 1.0495, but I suspect the pilsner grains might be getting on a bit. There was also a lot of crap in the wort, more than usual for some reason, but the Brewbrite did a great job settling it out post boil. The brew will live in the cube until we move house, and be fermented there once I set everything up and get the yeast starter done.

Water and Treatment
34.00 L Distilled Water Water 1 - -
4.50 g Calcium Chloride (Mash) Water Agent 2 - -
3.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
3.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -

Grains
4.250 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 5 92.9 % 2.77 L
0.160 kg Melanoidin (Weyermann) (65.0 EBC) Grain 6 3.5 % 0.10 L
0.150 kg Acidulated (Weyermann) (4.5 EBC) Grain 7 3.3 % 0.10 L
0.015 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 8 0.3 % 0.01 L
Mashed at 63C for 45 minutes, 72C for 20 minutes, 78C mash out

Hops
30.00 g Hallertauer Mittelfrueh [4.30 %] - First Wort 90.0 min Hop 9 16.6 IBUs -
25.00 g Hallertauer Mittelfrueh [4.30 %] - Boil 80.0 min Hop 10 12.4 IBUs -
30.00 g Hallertauer Mittelfrueh [4.30 %] - Boil 20.0 min Hop 11 8.5 IBUs -
20.00 g Saaz [3.80 %] - Boil 10.0 min Hop 12 3.0 IBUs -
30.00 g Saaz [3.80 %] - Steep/Whirlpool 25.0 min, 90.2 C Hop 13 4.3 IBUs -
90 minute boil

Yeast
Czech Pilsner Lager (Wyeast Labs #2278), ferment at 10C.

The Stats
Est Original Gravity: 1.0512 SG
Est Final Gravity: 1.0108 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 44.9 IBUs
Est Color: 11.9 EBC

Cheers

Kelsey

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tja1980

tja1980

Posted
Posted

Getting excited for tomorrow just going through me setup for tomorrow to put down a all grain No Rules Pale, trip to Bunning's grab a sausage or two, get some gas, saw lube, and then off to brew store for a bit of silicon tube for the mash tun. 

Recipe: No Rules Pale Ale (All Grain)
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 25.85 L
Post Boil Volume: 23.96 L
Batch Size (fermenter): 23.00 L   
Bottling Volume: 23.00 L
Estimated OG: 1.046 SG
Estimated Color: 12.3 EBC
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
4.50 kg          (Briess) Pale Malt (2 Row) (7.0 EBC)             Grain         1          92.8 %        2.93 L        
0.25 kg          (Briess) Carapils Malt (2.0 EBC)                 Grain         2          5.2 %         0.16 L        
0.10 kg          (Briess) Caramel Munich Malt 60L (120.0 EBC)     Grain         3          2.1 %         0.07 L        
14.00 g          Super Alpha [13.00 %] - Boil 60.0 min            Hop           4          21.8 IBUs     -             
1.22 Items       Whirlfloc Tablet (Boil 15.0 mins)                Fining        5          -             -             
10.00 g          Galaxy [14.00 %] - Boil 10.0 min                 Hop           6          6.1 IBUs      -             
10.00 g          Summer (Summer Saaz) [5.50 %] - Boil 10.0 min    Hop           7          2.4 IBUs      -             
1.0 pkg          Safale American  (DCL/Fermentis #US-05) [50.28 m Yeast         8          -             -             
35.00 g          Summer (Summer Saaz) [5.50 %] - Dry Hop 7.0 Days Hop           9          0.0 IBUs      -             
20.00 g          Galaxy [14.00 %] - Dry Hop 7.0 Days              Hop           10         0.0 IBUs      -             


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.85 kg
----------------------------
Name              Description                             Step Temperature           Step Time     
Mash In           Add 13.22 L of water at 72.9 C          66.7 C                     60 min        
Mash Out          Add 7.08 L of water at 94.5 C           75.6 C                     10 min        

Sparge: Batch sparge with 1 steps (11.09L) of 75.6 C water

Tristan

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tja1980

tja1980

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Posted

Just a 40lt kettle (stock pot), modified with weldless 1/2" BSP Port, banana tube and 100mm Thermal Probe (installing tommorow) / 40lt mash tun with false screen bottom (needs new silicon), gas burner been using is a wok burner 😄 I did pick up a 2400w element for the kettle half thinking about using that this weekend with me MKII which is weldless too, run a immersion chiller too with a ceramic axle garden pump 😛.  No HLT, really want to grab a mesh biabasket 😄 and get down to one vessle.

Its pretty diy, but does the job 😄 at least for partial mashes and hopefully all grain.

Tristan

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BlackSands

BlackSands

Posted
Posted

Time for another Hoppy Amber.  

 

  • Coopers (OS) Lager (6.9 EBC)          
  • 1.5kg    Gladfield Ale Malt           
  • 250g    Gladfield Aurora Malt             
  • 250g    Gladfield Red Back Malt          
  • 250g    Gladfield Shepherds Delight Malt        
  • 50g    Dark Chocolate          
  • 300g    Sugar                       
  • 20g    Kohatu  Boil 10 min            
  • 20g    Motueka Boil 10 min           
  • 20g    Kohatu  Whirlpool 30 min           
  • 20g    Motueka Whirlpool 30 min       

Undecided about dry-hopping....    


 

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Titan

Titan

Posted
Posted

Brew day was a blower today. Started early with a visit to bunnings that showed stock of the product i wanted.  Gets there and nothing on the rack and assistant refused to help me locate. Another bunnings store had the item where is should have been. Next stop, pick up the grains, no problem except no full sacks of what i wanted. Had to vote here in vic also. Tomorrow is another day and this will be the brew.

Screenshot_20181124-151643.thumb.jpg.84bd61fd182ed571388e80fbc0f4550f.jpg

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Greenyinthewestofsydney

Greenyinthewestofsydney

Posted
Posted

Tomorrow is a big brewday. 2 brews starting at 6am. 

Kolsch

30L rain water

3kg pilsener malt

1kg vienna malt

30gm hallertau @ 6o mins 

20gm hallertau @2 mins

Irish moss at 10

1.5L starter of K97 and fermentation to take place at 16c

Saison

30L tap water

5gm gypsum

3.8kg pale malt

500gm wheat malt

100gm crystal malt

15gm magnum@60 mins

20gm centennial @2 mins

20gm centennial steep for 15 mins

Irish moss

Fermented at 22 for 2 days then 1c up per day till 26 then held till end

Yeast is a slurry blend of 3724 dupont and belle saison

Very keen to see how this goes with the blend. The 3724 start and belle finish beer i did is great. Like a 3/4 dupont. Great tasting. I wonder if the 3724 will come through in this or the belle will dominate.

 

 

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Fergy1987

Fergy1987

Posted
Posted

Just put down my Robochoc

As per the recipe on coopers, however ditched the sugar and had 200g Black Malt (due to my ordering error) 

The smell of the grains boiling on the stove was freaking amazing, and that turkish delight fragrance from the English bitter kit is outrageous! So hoping this goes well

Pitched the yeast a bit high at 25, wasnt prepared for the temperature of the tap water. Last brew was in winter so temps were easy! But beer is in the fridge and slowly going down to 18degrees! Cant wait for this bad boy!

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