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

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RDO and it's on.

 

Koma Rakau

 

2.10 kg Pale Malt (2 Row) US (3.9 EBC) Grain 3 51.9 %

1.10 kg Munich Malt (17.7 EBC) Grain 4 27.2 %

0.50 kg Wheat Malt' date=' Malt Craft (Joe White) (3.5 EBC) Grain 5 12.3 %

0.25 kg Caraaroma (256.1 EBC) Grain 6 6.2 %

0.10 kg Acid Malt (5.9 EBC) Grain 7 2.5 %

 

15.00 g Magnum [12.00 %'] - Boil 60.0 min

15.00 g Rakau (Alpharoma) [10.50 %] - Boil 20.0 min

0.50 Items Whirlfloc Tablet (Boil 10.0 mins)

20.00 g Rakau (Alpharoma) [10.40 %] - Boil 7.0 min

 

15.00 g Riwaka [4.90 %] - Steep/Whirlpool 30.0 min

15.00 g Rakau (Alpharoma) [10.50 %] - Steep/Whirlpool 30.0 min

 

 

BRY-97 rinsed from the trub

 

10.00 g Rakau (Alpharoma) [10.50 %] - Dry Hop 5.0 Days

10.00 g Riwaka [5.25 %] - Dry Hop 5.0 Days

 

Cheers & Beers

Scottie

Valley Brew

 

 

Hey Scottie,

Would I be safe in saying that this is another session Beer?

I’ve been really intrigued with your recipe selection in these lower abv beers.

 

Keep up the good work.

Cheers,

Kirk

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Hey Scottie' date='

Would I be safe in saying that this is another session Beer?

I’ve been really intrigued with your recipe selection in these lower abv beers.

 

Keep up the good work.

Cheers,

Kirk[/quote']

 

Hey Captain

 

You are correct, changed it up a bit and heading for a lower FG, 1,008. I mashed this one at 66 degrees and pulled the bitterness back a little to compensate. The BRY-97 went off a treat in my last brew so I thought I'd do a lazy next gen with it.

 

Cheers & Beers

Scottie

Valley Brew

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Hey Scottie' date='

Would I be safe in saying that this is another session Beer?

I’ve been really intrigued with your recipe selection in these lower abv beers.

 

Keep up the good work.

Cheers,

Kirk[/quote']

 

Hey Captain

 

You are correct, changed it up a bit and heading for a lower FG, 1,008. I mashed this one at 66 degrees and pulled the bitterness back a little to compensate. The BRY-97 went off a treat in my last brew so I thought I'd do a lazy next gen with it.

 

Cheers & Beers

Scottie

Valley Brew

 

That looks like cracking beer. I predominantly mash around 65-66 to get that nice dry finish. I find, for my taste, it’s nicer anyway.

 

Looking forward to hearing how it is in the glass

 

Cheers.

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I bottled the stout tonight and decided to get another brew going straight away.

I'm going to try start adding hops, something I haven't done before. I'm going to start with a Cascade dry hop and move on from there. I also tried rehydrating my yeast. Starting temperature was much better after the advice I got from here. Thanks for that.

 

Coopers APA

BE2

Cascade hops dry hopped day 5

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Hey Hermoor

 

You're making good decisions, a Cascade dry hop is a great place to start.

I hope it turns out well and you enjoy it.

 

Cheers & Beers

Scottie

Valley Brew

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Last night I brewed up 11 litres of kumquat rye saison.

 

1.5kg Briess Rye LME (approx 1.040 og)

16g Centennial @30 mins (approx 25 ibu once diluted)

750g washed, sanitised and frozen kumquats from my tree added into the fermenter in a large hop bag

Repitched Danstar Belle Saison

 

Hoping for something tart and dry but with a bit of body, about 5% abv with a nice hit of citrus and some spice and funk.

 

I started the ferment at about 25C in my Cool Brewing bag, will leave it in my sunroom to get as hot as it looks over the next couple of weeks.

 

Cheers,

 

John

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Hello brewers ,brew day at last !

 

3.4 kg M/O

.4 kg Munich

.2 kg Light crystal

.1 kg Acid

 

5 g Warrior 60m

15 g Cascade 10m

15 g Mosiac 10m

26 g Cascade cubed

15 g Mosiac cubed

OG 1041

WLP001 Yeast from a starter

IBU 33 23 lts

4.1 % cool

 

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Did a Belgian Golden Ale last night. This will be bottled and aged for 3 months. 2nd attempt at Duvel. First worked OK but some minor tweaks to temp. Starting higher this time with a pitch @ 22c and a rise up to 25c and hold. Previous was 20c and rise to 24c but didnt seem to get the same spice and funk as per the real Duvel in a side by side.

 

30 L Prospect Water

2.70 g Baking Soda (Mash 60.0 mins) Water Agent 2 -

2.50 g Chalk (Mash 60.0 mins) Water Agent 3 -

2.30 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -

2.10 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 5 -

1.70 g Calcium Chloride (Mash 60.0 mins)

4.80 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 7 82.1 %

0.15 kg Acid Malt (5.9 EBC) Grain 8 2.6 %

0.15 kg Cara-Pils/Dextrine (3.9 EBC) Grain 9 2.6 %

0.75 kg Candi Sugar, Clear (5.0 EBC) Sugar 10 12.8 %

30.00 g Saaz [4.00 %] - Boil 60.0 min Hop 11 13.3 IBUs

10.00 g Magnum [14.00 %] - Boil 60.0 min Hop 12 15.6 IBUs

1 tsp Irish Moss (Boil 10.0 mins) Fining 13 -

 

2L Starter of Wyeast 1388

 

Est Original Gravity: 1.072 SG

Est Final Gravity: 1.007 SG

Estimated Alcohol by Vol: 8.6 %

Bitterness: 28.9 IBUs

Est Color: 8.4 EBC

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Hi Greeny.

...2L Starter of Wyeast 1388

 

Est Original Gravity: 1.072 SG

Est Final Gravity: 1.007 SG

Estimated Alcohol by Vol: 8.6 %

I know you have a fair whack of candi sugar in the mix' date=' but a 12% shift from typical 74-78% attenuation to around 90% by that yeast is certainly something! [img']surprised[/img]

 

At around $150.00 a case, it's certainly a beer worth trying to brew at home if you enjoy it.

 

Good luck with Duvel v.2. wink

 

Lusty.

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Made an amber yesterday and a pale today.

Used a campden tablet in both. Hopefully it fixes my issue.

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Hi Greeny.
...2L Starter of Wyeast 1388

 

Est Original Gravity: 1.072 SG

Est Final Gravity: 1.007 SG

Estimated Alcohol by Vol: 8.6 %

I know you have a fair whack of candi sugar in the mix' date=' but a 12% shift from typical 74-78% attenuation to around 90% by that yeast is certainly something! [img']surprised[/img]

 

At around $150.00 a case, it's certainly a beer worth trying to brew at home if you enjoy it.

 

Good luck with Duvel v.2. wink

 

Lusty.

 

Hi Lusty,

 

Yeah take what Wyeast says with a grain of salt I reckon. Last one finished at 1.008 on a slightly higher OG. Wyeast 1214 (Chimay Strain) is another one. Says 74-78 on there website but it will take a 1.090 Quadruple down to 1.010.

 

Greeny

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Yeah take what Wyeast says with a grain of salt I reckon. Last one finished at 1.008 on a slightly higher OG. Wyeast 1214 (Chimay Strain) is another one. Says 74-78 on there website but it will take a 1.090 Quadruple down to 1.010.

I find quoted yeast attenuation figures an interesting area' date=' & look at them much like you said. Where do they get them from, & what pitch rate, malt configuration & ferment temp are they ALL based on? [img']unsure[/img]

 

Any insights on this one PB2?

 

Cheers,

 

Lusty.

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dislocated my shoulder at work just before christmas. the boss came around to check how i was going & to have me sign some paperwork. i told him i just wanna get back to work coz i'm going nuts with boredom - he saw my lemon tree & said i could carefuly pick some of the lemons with my good arm. i thought why not - they could go in the brew bin with some sugar & yeast for some hard lemonade ;-)

bottled my first batch today & started another lot using the "mother" from the first batch

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Getting hot in Sydney later in the week and have put down back to back saisons in anticipation of the hot weather. Both exactly the same recipes bar the hops and hop schedule.

 

#1. Saaz Saison

 

30.00 l Prospect Water Water 1 -

4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -

1.00 g Chalk (Mash 60.0 mins) Water Agent 3 -

0.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 -

3.80 kg Pale Malt (2 Row) US (3.9 EBC) Grain 5 79.6 %

0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 6 10.5 %

0.10 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 7 2.1 %

0.37 kg Candi Sugar, Clear (1.0 EBC) Sugar 8 7.9 %

15.00 g Magnum [12.00 %] - Boil 60.0 min Hop 9 22.4 IBUs

15.00 g Saaz [4.00 %] - Boil 10.0 min Hop 10 2.7 IBUs

15.00 g Saaz [4.00 %] - Boil 0.0 min Hop 11 0.0 IBUs

 

1L Starter of Belle Saison (6th Gen) to be fermented in ambient Temp

 

#2. Cascade Saison

 

30.00 l Prospect Water Water 1 -

4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -

1.00 g Chalk (Mash 60.0 mins) Water Agent 3 -

0.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 -

3.80 kg Pale Malt (2 Row) US (3.9 EBC) Grain 5 79.6 %

0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 6 10.5 %

0.10 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 7 2.1 %

0.37 kg Candi Sugar, Clear (1.0 EBC) Sugar 8 7.9 %

15.00 g Magnum [12.00 %] - Boil 60.0 min Hop 9 22.4 IBUs

15.00 g Cascade [5.50 %] - Boil 10.0 min Hop 10 3.7 IBUs

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

 

1L Starter of Belle Saison (6th Gen) to be fermented in ambient Temp

 

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Pasito Pale Ale version 2

 

Going camping in a few weeks thought I’d make something that everyone will like.

First one was very good. Just tweeting a little to get a bit more hop forward.

 

Pasito Pale Ale V2

Abv 4.9% IBU 35

0.1kg Acid

4kg Barrett Burston pale malt

1kg Wheat malt

 

10g Cascade FWA

 

Whirlfloc @ 15mins

 

Steep for 15 in whirlpool

30g Cascade

60g Galaxy

15g Nelson Sauvin

 

Dry hop

30g Cascade

70g Galaxy

30g Nelson Sauvin

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Finally getting to brew the recipe in post 23 today. Too much got in the way last Friday so I moved it to today. Just about to fill the urn, heat the water and mill the grains ready for mashing in. biggrin

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Made a cheap arse saison today. Having a few issues and don't want to waste a lot of ingredients.

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Made a cheap arse saison today. Having a few issues and don't want to waste a lot of ingredients.

Sorry to hear you've got "issues" atm. sad

 

Wild yeast related' date=' or something else? [img']unsure[/img]

 

Cheers,

 

Lusty.

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Wild yeast related' date=' or something else? [img']unsure[/img]

 

I'm thinking water but unsure at the moment.

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I bottled the stout tonight and decided to get another brew going straight away.

I'm going to try start adding hops' date=' something I haven't done before. I'm going to start with a Cascade dry hop and move on from there. I also tried rehydrating my yeast. Starting temperature was much better after the advice I got from here. Thanks for that.

 

Coopers APA

BE2

Cascade hops dry hopped day 5[/quote']

 

I bottled this today, very happy with the result so far, the aroma was amazing and it tasted great at 19 degrees and flat with no conditioning. I thinking that's a good sign!

I'll put another one on tomorrow, just what to do next to expand on this, I have a Coopers APA and a kilo of LDM as a base

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I bottled the stout tonight and decided to get another brew going straight away.

I'm going to try start adding hops' date=' something I haven't done before. I'm going to start with a Cascade dry hop and move on from there. I also tried rehydrating my yeast. Starting temperature was much better after the advice I got from here. Thanks for that.

 

Coopers APA

BE2

Cascade hops dry hopped day 5[/quote']

 

I bottled this today, very happy with the result so far, the aroma was amazing and it tasted great at 19 degrees and flat with no conditioning. I thinking that's a good sign!

I'll put another one on tomorrow, just what to do next to expand on this, I have a Coopers APA and a kilo of LDM as a base

 

 

Your question may have been rhetorical,

I’d say have a look through Lusty’s posts on the previous years brew day topic.

He’s got some cracking looking beers in there and it’ll give you an idea of what types or hops go well together.

The APA kit is a great base to have a play with.

Have a play around with some brews and don’t worry too much about it, it’s only beer.

 

I personally progressed fairly quickly, (think I was full all grain by the 7th batch) try steeping some hops in a tea then progress to partial mash brews, that’ll get you some “freshness” in your beer.

 

Cheers and brew well, most importantly have fun doing it.

 

Captain

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Just brewed up an EB porter last night. Getting ready for winter and watching the footy on the couch.

Recipe advice was taken from the EB porter dictionary thread in here.

 

EB coopers kit

1.5kg LME

200g brown sugar

250g lt crystal

300g chocolate malt

100g roasted barley

20g fuggles @ 10 minutes

S04 yeast

22liters

 

OG came in at 1051

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I was walking past a mixed business shop having a closing down sale and saw a recipe kit at a pretty good price and figured I'd give it a crack yesterday. My first brew in a little while and I'm still getting my head around all grain and my setup so the recipe kit was a good find. I don't have easy access to water where I brew so have been no chilling - still getting my head around this one too. I adjusted the hop schedule a little to compensate.

 

Chur! NZ Pale Ale

 

5kg Pale

500g Wheat

500g Munich 2

300g Carahell

 

10g Pacific Jade @60

25g Cascade @0

25g Motueka @0

10g Nelson Sauvin @0

50g Cascade @Whirlpool

20g Nelson @ Whirlpool

20g Riwaka @ Whirlpool

50g Cascade Dry Hop

20g Nelson Sauvin Dry Hop

10g Riwaka Dry Hop

10g Motueka Dry Hop

 

M44 US West Coast (2 packets re-hydrated)

 

 

It's in the fridge at 19C. I'm hoping the hop timings and no chilling work in my favour. The sample tasted goo so that's a start.

 

Cheers.

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I brewed a Saison this morning.

 

4kg Belgian Pilsner

1.5kg Vienna

100g Acid Malt

20g Roast Barley

90 min mash at 63°C

25g Hallertau FWH

25g Hallertau 10mins

WLP-566 Belgian Saison II

 

Got 1.058 post boil gravity and 22 litres in the cube for an efficiency of about 75% Absolutely rapped with that! I did a dunk sparge this time in 8 litres of 75°C water, seemed to help alot

 

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Looks awesome Rowbrew.. Just finished a Keg of a Saaz Saison which went down a treat.

 

Putting down an English Fuggle IPA this afternoon - 19L batch

 

28.00 l Prospect Water Water 1 -

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

3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 62.8 %

1.50 kg BB Pale Malt (2 Row) (3.9 EBC) Grain 4 31.4 %

0.10 kg Caramel/Crystal Malt - 30L (100.0 EBC) Grain 5 2.1 %

0.10 kg Wheat Malt, Ger (3.9 EBC) Grain 6 2.1 %

0.08 kg Chocolate Malt (1100.0 EBC) Grain 7 1.7 %

30.00 g Magnum [13.00 %] - Boil 60.0 min Hop 8 45.9 IBUs

15.00 g Fuggle [3.20 %] - Boil 20.0 min Hop 9 3.4 IBUs

10.00 g Fuggle [3.20 %] - Boil 10.0 min Hop 10 1.4 IBUs

15.00 g Fuggle [3.20 %] - Boil 2.0 min Hop 11 0.5 IBUs

10.00 g Fuggle [3.20 %] - Steep/Whirlpool 0.0 min Hop 12 0.0 IBUs

1.5L Starter of S-04

 

Est OG 1.059

Est FG 1.014

ABV 6%

 

To be fermented @ 20c in the Ferm Fridge.

 

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