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

[ben 10]

Quote

Recipe: Hazelnut Porter 416
Brewer: Grumpy
Style: American Porter
TYPE: All Grain

Recipe Specifications
--------------------------

Estimated OG: 1.065 SG
Estimated Color: 49.3 EBC
Estimated IBU: 42.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
                                       
10.57 g          Calcium Chloride (Mash)                          Water Agent   2          -             -             
7.67 g           Salt (Mash)                                      Water Agent   3          -             -             
6.11 g           Gypsum (Calcium Sulfate) (Mash)                  Water Agent   4          -             -             
4.00 kg          Pale Malt, Ale (Barrett Burston) (5.9 EBC)       Grain         5          61.1 %        2.61 L        
1.00 kg          Brown Malt (128.1 EBC)                           Grain         6          15.3 %        0.65 L        
1.00 kg          Munich II (Weyermann) (16.7 EBC)                 Grain         7          15.3 %        0.65 L        
0.20 kg          Caraaroma (Weyermann) (350.7 EBC)                Grain         8          3.1 %         0.13 L        
0.20 kg          Carawheat (Weyermann) (98.5 EBC)                 Grain         9          3.1 %         0.13 L        
0.10 kg          Chocolate Malt (689.5 EBC)                       Grain         10         1.5 %         0.07 L        
0.05 kg          Chocolate Malt (Thomas Fawcett) (1000.8 EBC)     Grain         11         0.8 %         0.03 L        
450.00 g         Hazelnut (Mash 60.0 mins)                        Spice         12         -             -             
50.00 g          Northern Brewer [8.50 %] - First Wort 60.0 min   Hop           13         42.4 IBUs     -             
1.0 pkg          Irish Ale (Wyeast Labs #1084) [124.21 ml]        Yeast         14         -             -             


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

This is going on today.

Hazelnuts are toasting...

[Beerlust]

A good recipe to use up some of that brown malt eh Ben? 

Cheers & good luck with the brew. This could be a real cracker!

Lusty.

[RepSpec]

got my "Lotso v2" going atm

1 x APA can

1 x 1kg LDM

1 x 150g dextrose

1 x us05

20g cascade, simcoe, citra @ 20mins

20g same @ f/o 10mins

40g galaxy and above mentioned hops dry hopped day 7ish

first brew since February!

[joolbag]

7 hours ago, RepSpec said:

got my "Lotso v2" going atm

1 x APA can

1 x 1kg LDM

1 x 150g dextrose

1 x us05

20g cascade, simcoe, citra @ 20mins

20g same @ f/o 10mins

40g galaxy and above mentioned hops dry hopped day 7ish

first brew since February!

Am I reading this right,  220g hop bill? Sounds tasty! Love that combo of hops Repspec. Smart man putting Galaxy in at dry hop only

[RepSpec]

10 hours ago, joolbag said:

Am I reading this right,  220g hop bill? Sounds tasty! Love that combo of hops Repspec. Smart man putting Galaxy in at dry hop only 

yeah mate it is...

im still in 2 minds about dry hopping all the others and leaving them for the next batch and just dry hopping the galaxy. Seen as its gonna fade off...almost seems a waste...

 

anyone provide anymore insight?

[joolbag]

Personally I would do it if you are aiming for a hoppy APA. 40g of dry hops doesn't contribute much. 100g, now you are talking.

 

I don't find dry hops to fade THAT fast. Certainly will still be good 6weeks after bottling, I find they do start to tail off after that but again, not immediately. Usually with a large dry hop bill it is quite harsh early on and I find it to be best at about 4 weeks from bottling.

 

Some say a big IPA is no longer fresh 2 weeks after kegging. I don't agree

[RepSpec]

when does it go from an APA to an IPA?

 

[Greenyinthewestofsydney]

I don't think there is any real number but in my opinion about 60 IBU. I like em bitter. 

[RepSpec]

punching as much as i can into the IanH spreadsheet...i come up with 42.4ibu

However...how do you add f/o "boil times" ive just entered it as a 0 and at 10mins (however its not a boil)

with the 10min boil the ibu goes up to 61ish...

im confused...

[porschemad911]

4 hours ago, joolbag said:

Some say a big IPA is no longer fresh 2 weeks after kegging. I don't agree

Hey Jools, 

I like them from about 2 to 6 weeks. By 4 weeks I find the flavours integrate well, but I do enjoy the raw hop hit before that.

But I am bottle conditioning, so keggers may prefer them younger, or need to drink them younger. I say this because I've listened to interviews with more than one commercial brewer who moved to bottle conditioning their hoppy beers to reduce the effects of oxidation (which impacts hop aroma and flavour).

Cheers, 

John

[Otto Von Blotto]

A few guys are using closed and/or pressure transfer with their kegs to eliminate oxygen contacting the beer, or you could just prime the keg like you would bottles, so it can be achieved without bottling.

I can't be bothered with pressure transfer or priming kegs but I could do a closed transfer by simply filling the keg with CO2 and fitting a transfer hose to a liquid disconnect on the out post. Helps if the beer is cold though, the condensation shows how full the keg is. But I haven't had any problems just putting a hose into the bottom of an open keg, the hops stick around a fair while, even if I let the keg sit for a few weeks before tapping it.

[Hairy]

I find the hop aroma/flavour definitely dissipates more quickly in the keg than in the bottles.

Towards the end of the keg you notice it has faded a lot but when I open up a bottle from the same batch it is like a different beer. The hops hit you again.

So bottling does have some advantages but not enough to make me want to bottle 30 beers per batch.

[Beer Baron]

20 minutes ago, Otto Von Blotto said:

I can't be bothered with pressure transfer or priming kegs but I could do a closed transfer by simply filling the keg with CO2 and fitting a transfer hose to a liquid disconnect on the out post. 

I am attempting the closed transfer this weekend. Hopefully it works

[Wobbly74]

Same experience as hairy. Even when doing zero oxygen exposure. 

[therealthing691]

A Hazy Double IPA  with golden oats as well Around 7.2% very citrus/fruity not too chabby  was my last Extract before I did my first all grain that is still conditioning another week cheers

[Otto Von Blotto]

Maybe I drink my kegs too quickly because I haven't noticed a huge drop off in hop flavor and aroma over the time they sit on tap.

[joolbag]

Brewday for me yesterday!  Had the day off with the kids.  Got to my very-well stocked LHBS to pick up 5 of the speciality grains.  The other grains I had at home.  Yes you read right, 9 malts in this recipe!  The recipe is a take on Smog Rocket, a smoked porter from a Beavertown, a craft brewery in London.  I've never had this commercial beer or even a smoked porter!  But my mate who absolutely loves dark beers asked if I can give a smoked porter a go.  Why not?!  If it isn't to my tastes, he will take the lot!

 

I'll enter this into the NSW State comp.  Fermentation will be tight, conditioning will be non-existent, but I'll do it anyway.  Plus an IPA that I am brewing this weekend.

 

Brewer: Jools
Batch Size: 22.50 l	Style: Classic Style Smoked Beer (32A)
Boil Size: 30.00 l	Style Guide: BJCP 2015
Color: 56.9 EBC	Equipment: Pot (13 Gal/33 L) - BIAB
Bitterness: 25.3 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

 

Ingredients

Amount	Name	Type	#
0.50	Campden Tablet (Potassium Metabisulfate) (Mash 0 min)	Misc	1
1.53 kg	BEST Smoked (BESTMALZ) (6.0 EBC)	Grain	2
1.53 kg	Gladfield Ale Malt (6.0 EBC)	Grain	3
560.0 g	Gladfield Munich Malt (15.5 EBC)	Grain	4
410.0 g	Uncle Toby's Rolled Oats (2.8 EBC)	Grain	5
310.0 g	BEST Chocolate (BESTMALZ) (900.0 EBC)	Grain	6
310.0 g	Brown Malt (128.1 EBC)	Grain	7
310.0 g	Gladfield Dark Crystal Malt (190.0 EBC)	Grain	8
100.0 g	Caramel/Crystal Malt - 10L (19.7 EBC)	Grain	9
50.0 g	BEST Black Malt (BESTMALZ) (1200.0 EBC)	Grain	10
4.5 g	Magnum [12.1%] - Boil 60 min	Hops	11
4.0 g	Hallertau Magnum [14.8%] - Boil 60 min	Hops	12
14.0 g	Chinook [11.6%] - Boil 30 min	Hops	13
0.50	Whirlfloc Tablet (Boil 10 min)	Misc	14
1 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	15

 

[Hairy]

I love a good smoked porter.

Is Beavertown still considered a craft brewery?

[joolbag]

Never heard of the brewery until I saw this recipe in a book.  Just googled and read that Heineken have bought a minority stake and are funding their expansion.  I suppose it's still a craft brewery, but no longer an independent one (similar to 4 Pines and Pirate Life here).

 

I've got high hopes the beer will turn out well.  It smelt rather amazing with that smoked malt in there.  Great colour too

[Hairy]

Good luck with the beer.

I was only being facetious with the craft brewery comment. I like to support small breweries I’m but not against drinking beer from the big guys if they taste good.

[Beerlust]

2 hours ago, joolbag said:

Brewer: Jools
Batch Size: 22.50 l	Style: Classic Style Smoked Beer (32A)
Boil Size: 30.00 l	Style Guide: BJCP 2015
Color: 56.9 EBC	Equipment: Pot (13 Gal/33 L) - BIAB
Bitterness: 25.3 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

 

Ingredients

Amount	Name	Type	#
0.50	Campden Tablet (Potassium Metabisulfate) (Mash 0 min)	Misc	1
1.53 kg	BEST Smoked (BESTMALZ) (6.0 EBC)	Grain	2
1.53 kg	Gladfield Ale Malt (6.0 EBC)	Grain	3
560.0 g	Gladfield Munich Malt (15.5 EBC)	Grain	4
410.0 g	Uncle Toby's Rolled Oats (2.8 EBC)	Grain	5
310.0 g	BEST Chocolate (BESTMALZ) (900.0 EBC)	Grain	6
310.0 g	Brown Malt (128.1 EBC)	Grain	7
310.0 g	Gladfield Dark Crystal Malt (190.0 EBC)	Grain	8
100.0 g	Caramel/Crystal Malt - 10L (19.7 EBC)	Grain	9
50.0 g	BEST Black Malt (BESTMALZ) (1200.0 EBC)	Grain	10
4.5 g	Magnum [12.1%] - Boil 60 min	Hops	11
4.0 g	Hallertau Magnum [14.8%] - Boil 60 min	Hops	12
14.0 g	Chinook [11.6%] - Boil 30 min	Hops	13
0.50	Whirlfloc Tablet (Boil 10 min)	Misc	14
1 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	15

 

Gutsy brew. 

For my 2 cents worth, Magnum won't add anything to it. 

Sorry, couldn't help it.

Best of luck with it Joolbag!

Cheers,

Lusty.

[Hoppy81]

Put this down yesterday. OG went a little higher 1.063 but oh well. Still dialing in my system, i think i need to reduce the amount of grain i'm using though. 

 

[Otto Von Blotto]

Are you actually putting 29 litres into the fermenter?

[Hoppy81]

3 hours ago, Otto Von Blotto said:

Are you actually putting 29 litres into the fermenter?

Nope, only 24lt went in. I think i need to check my beersmith setup again.

[Otto Von Blotto]

Yeah, the batch size is what ends up in the fermenter. Having it set 5 litres higher than it is may well be causing the issues of achieving a higher OG than planned, as you would need more grain to achieve a given OG in a higher volume.