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

[The Captain!!]

2 hours ago, Worthog said:

Yep, I'm gunna do one too, as soon as I  finish my Furphys.

Ha ha ha ha

[ben 10]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Aussie APA 261
Brewer: Grumpy
Style: American Pale Ale
TYPE: All Grain, BIAB, No Chill


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

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.050 SG
Estimated Color: 19.1 EBC
Estimated IBU: 49.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 86.4 %

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
14.50 g          Gypsum (Calcium Sulfate) (Mash)                  Water Agent   1          -             -             
3.20 g           Epsom Salt (MgSO4) (Mash)                        Water Agent   2          -             -             
2.43 g           Calcium Chloride (Mash)                          Water Agent   3          -             -             
3.00 kg          Pale Malt, Ale (Barrett Burston) (5.9 EBC)       Grain         4          66.7 %        1.96 L        
1.00 kg          Vienna Malt (Weyermann) (5.9 EBC)                Grain         5          22.2 %        0.65 L        
0.50 kg          Brown Malt (128.1 EBC)                           Grain         6          11.1 %        0.33 L        
10.00 g          Super Pride [13.90 %] - First Wort 60.0 min      Hop           7          17.1 IBUs     -             
50.00 g          Topaz [17.00 %] - Steep/Whirlpool  20.0 min      Hop           8          28.8 IBUs     -             
23.00 g          East Kent Goldings (EKG) [4.60 %] - Steep/Whirlp Hop           9          3.6 IBUs      -             
1.0 pkg          Kolsch Yeast (Wyeast Labs #2565) [124.21 ml]     Yeast         10         -             -             

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

[Greenyinthewestofsydney]

Looks interesting with the kolsch yeast. What temp you going at for ferment?

 

[porschemad911]

Brew evening ... American Brown with a bit of rye and some Bravo hops. Too many malts in this (should be 4 not 6), but I need to use some up.

Stats
OG 1.057
IBU 33
EBC 53
11 litre fermenter volume

Grain
2kg Voyager Compass malt
500g BestMalz Pils malt
500g Bestmalz Rye malt
140g Simpsons Light Crystal malt
60g BestMalz Light Crystal malt
100g Joe White Roasted Barley

Hops
5g Bravo (15.4% AA) @FWH
20g Bravo @5mins
20g Bravo @flameout (15 minute steep)
30g Bravo dry hop to come

Yeast
S04 / BRY97 blend (7g each)

Process
90 minute mash
60 minute boil
No-chill in the kettle

Cheers,

John

[ben 10]

On 9/2/2018 at 5:32 PM, Greeny1525229549 said:

What temp you going at for ferment?

Sorry that was German Ale 1007, and 18°, I find it works quite well at that temp.

[ben 10]

Quote

Recipe: Session Ale 195
Brewer: Grumpy
Style: Australian Sparkling Ale
TYPE: All Grain, BIAB, No Chill

Recipe Specifications
--------------------------
Batch Size (fermenter): 21.00 L   
Estimated OG: 1.038 SG
Estimated Color: 12.8 EBC
Estimated IBU: 35.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 86.4 %

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
2.74 g           Gypsum (Calcium Sulfate) (Mash)                  Water Agent   1          -             -             
2.33 g           Calcium Chloride (Mash)                          Water Agent   2          -             -             
1.82 g           Epsom Salt (MgSO4) (Mash)                        Water Agent   3          -             -             
0.71 g           Salt (Mash)                                      Water Agent   4          -             -             
2.00 kg          Pale Malt, Ale (Barrett Burston) (5.9 EBC)       Grain         5          56.8 %        1.30 L        
0.50 kg          Munich II (Weyermann) (16.7 EBC)                 Grain         6          14.2 %        0.33 L        
0.50 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         7          14.2 %        0.33 L        
0.50 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         8          14.2 %        0.33 L        
0.02 kg          Roasted Malt (Joe White) (1199.7 EBC)            Grain         9          0.6 %         0.01 L        
10.00 g          Target [9.90 %] - First Wort 60.0 min            Hop           10         13.3 IBUs     -             
20.00 g          Cascade [6.90 %] - Steep/Whirlpool  20.0 min     Hop           11         5.1 IBUs      -             
20.00 g          Centennial [10.20 %] - Steep/Whirlpool  20.0 min Hop           12         7.6 IBUs      -             
20.00 g          Citra [13.40 %] - Steep/Whirlpool  20.0 min      Hop           13         9.9 IBUs      -             
1.0 pkg          German Ale (Wyeast Labs #1007) [124.21 ml]       Yeast         14         -             -             

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

 

[Greenyinthewestofsydney]

Put down a Tripel today.  This one is to be bottled and stored for ~ 8 months. To ensure I don't drink it I will take it over the old mans place and put it under his house once its carbonated up. 

Missed my numbers on this one. Must have put 1L too much water in at the beginning as got 12L into the cube for 1066 so efficiency wasn't a problem just my stupidity. Will still go about 8% bottled so not too fussed.

Recipe Specifications
--------------------------
Batch Size (fermenter): 11.00 l   
Bottling Volume: 9.60 l
Estimated OG: 1.072 SG
Estimated Color: 9.6 EBC
Estimated IBU: 28.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 96.7 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt               Name                              Type        #       %/IBU       
16.00 l           Rain Water                        Water       1       -           
3.00 g            Chalk (Mash 60.0 mins)            Water Agent 2       -           
0.70 g            Epsom Salt (MgSO4) (Mash 60.0 min Water Agent 3       -           
0.40 g            Salt (Mash 60.0 mins)             Water Agent 4       -           
2.25 kg           Pilsner (2 Row) Ger (3.9 EBC)     Grain       5       69.2 %      
0.25 kg           Aromatic Malt (35.0 EBC)          Grain       6       7.7 %       
0.25 kg           Wheat Malt (Barrett Burston) (3.0 Grain       7       7.7 %       
10.00 g           Magnum [14.10 %] - Boil 60.0 min  Hop         8       25.3 IBUs   
0.15 tsp          Irish Moss (Boil 10.0 mins)       Fining      9       -           
10.00 g           Saaz [4.40 %] - Boil 10.0 min     Hop         10      2.9 IBUs    
0.50 kg           Candi Sugar, Clear [Boil for 10 m Sugar       11      15.4 %      
1.0 pkg           Trappist High Gravity (Wyeast Lab Yeast       12      -           

[The Captain!!]

Going to brew a hoppy pale tomorrow with the Styrian Fox hops I got yesterday. 

Simple pale ale brew as always. 

Im looking forward to a Saison with these hops I think, but not this time. 

 

 

[Hairy]

Captain, do you find the carapils makes a difference?

If you mashed a degree or two higher would you get the same result?

[The Captain!!]

15 minutes ago, Hairy said:

Captain, do you find the carapils makes a difference?

If you mashed a degree or two higher would you get the same result?

I find that it does make a difference to head retention and that’s basically it. A little bit of  unfermented sugars but it’s not sweet. I have tried a couple of degrees hotter and to be honest, I like the perceived dryness I get from mashing at 64/65 with the addition of the carapils. 

My last hoppy pale had another 100g of carapils and that was too much, so I’ve backed it off to see if that’s better. I’ll keep back off till I hit that sweet spot. 

If it ends up being 127.5g than so be it. Ha ha I’m just trying to get a malt bill right for a standard hoppy pale that I can experiment with different hops with. As I basically have been altering since I started brewing 28 brews ago. 

[Hairy]

Good stuff. I hope you find it.

It took me a while to find a standard pale ale grist but I finally did and I’m happy with it.

I used to like doing SMASH beers to get a feel for hops but find they can be a little one dimensional.

[The Captain!!]

Yeah the smash idea is good but as you said I think it is one dimensional too. 

Once I do get to that perfect point I’ll do another without the carapils, mashing a little higher and see if I like that better. As my palate has changed over my brewing, maybe that’ll be the catalyst.

Captain

[Otto Von Blotto]

I've been using a short mash rest at 72 degrees after the main rest to aid in head retention. Seems to work pretty well. It took a bit of experimenting to find a malt bill I liked for pale ales too but I got there and have been using it or minor variations for the past few years. Always delivers. 

[The Captain!!]

I have been thinking about that mash rest however my urn makes this weird thumping noise when I have grain in my urn. Need to figure what the hell that is

[Hairy]

8 minutes ago, The Captain1525230099 said:

I have been thinking about that mash rest however my urn makes this weird thumping noise when I have grain in my urn. Need to figure what the hell that is

It’s the carapils.

[porschemad911]

2 hours ago, Hairy said:

It’s the carapils.

Yep, it's the carapils body-building. 

[Otto Von Blotto]

11 hours ago, The Captain1525230099 said:

I have been thinking about that mash rest however my urn makes this weird thumping noise when I have grain in my urn. Need to figure what the hell that is

Well that's strange haha. What sort of urn is it?

[The Captain!!]

1 hour ago, Otto Von Blotto said:

Well that's strange haha. What sort of urn is it?

Crown urn, concealed element

[Otto Von Blotto]

Weird indeed. I have the same urn but it's silent when grain is in. Mustn't be using enough carapils

[Otto Von Blotto]

I'm brewing again on Saturday and this time I'm going back to an old favorite in Bohemian Pilsner (or whatever lame duck name the BJCP have given it now).

21 litre batch size based on 75% brewhouse efficiency.

Water and Minerals
33.00 L Distilled Water 1 - -
0.44 g Epsom Salt (MgSO4) (Mash) Water Agent 2 - -
0.40 g Chalk (Mash) Water Agent 3 - -
0.34 g Baking Soda (Mash) Water Agent 4 - -
0.32 g Calcium Chloride (Mash) Water Agent 5 - -

Grains
4.250 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 93.2 % 2.77 L
0.150 kg Acidulated (Weyermann) (4.5 EBC) Grain 7 3.3 % 0.10 L
0.150 kg Melanoidin (Weyermann) (65.0 EBC) Grain 8 3.3 % 0.10 L
0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.2 % 0.01 L
Mash at 66C for 40 minutes, 72C for 25-30 minutes, 78C mash out

Hops
40.00 g Saaz [4.40 %] - First Wort 90.0 min Hop 10 22.9 IBUs -
25.00 g Saaz [3.80 %] - Boil 80.0 min Hop 11 11.1 IBUs -
35.00 g Saaz [3.80 %] - Boil 15.0 min Hop 12 7.3 IBUs -
30.00 g Saaz [3.80 %] - Steep/Whirlpool 20.0 min, Hop 13 3.8 IBUs -
90 minute planned boil, may increase time depending on volume left at 20 minutes

Yeast
Czech Pilsner Lager (Wyeast Labs #2278) ferment at 10C. First time trying this strain, looking forward to it.

The Stats
Est Original Gravity: 1.0510 SG
Est Final Gravity: 1.0126 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 45.2 IBUs
Est Color: 10.6 EBC

Cheers

Kelsey

[joolbag]

Trying something new, inspired by a recent brew on here plus an old thread, "Brewing with Rice".  I haven't tried a cereal mash before and this was very straightforward.

 

Cooked the sushi rice like I would any rice porridge/congee.  Then hit it with the stick mixer to break up the rice grains into a thick porridge.  I read online to cool the cereal mash to below 70C then throw a handful or two of the crushed grain in.  The enzymes got to work almost immediately and the thick, starchy porridge became thin and workable.  MAGIC!  I thought it was pretty cool and had no idea the enzymes worked that quickly (within minutes).

 

The conversion of rice is amazing, the mash efficiency was 97.1%!  That didn't translate to brewhouse efficiency because of all of the proteins/trub that slipped through the holes in the BIAB.  still, 75% is good, but I have hit higher numbers with barley malts consistently.

 

Good fun to try a new technique and I think this will be a good springtime crowd pleaser Japanese-style lager.

 

Brewer: Jools
Batch Size: 22.50 l	Style: American Lager ( 1B)
Boil Size: 30.00 l	Style Guide: BJCP 2015
Color: 4.2 EBC	Equipment: Pot (13 Gal/33 L) - BIAB
Bitterness: 20.8 IBUs	Boil Time: 60 min
Est OG: 1.043 (10.7° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)	Fermentation: Lager, Single Stage
ABV: 4.5%	Taste Rating: 30.0

 

Ingredients

Amount	Name	Type	#
0.50	Campden Tablet (Potassium Metabisulfate) (Mash 0 min)	Misc	1
3.00 kg	Gladfield Lager Light (2.8 EBC)	Grain	2
750.0 g	Sushi Rice (2.0 EBC)	Grain	3
100.0 g	Acid Malt (5.9 EBC)	Grain	4
35.0 g	Tettnang [4.0%] - Boil 60 min	Hops	5
10.0 g	Tettnang [4.0%] - Boil 20 min	Hops	6
0.50	Whirlfloc Tablet (Boil 10 min)	Misc	7
10.0 g	Tettnang [4.0%] - Boil 5 min	Hops	8
1 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	9

 

 

The W34/70 is spinning up in a 2L starter with the intention of pitching at 10C and holding it there for a while, raising it 2C at a time to 18C for a diacetyl rest

[The Captain!!]

1 hour ago, joolbag said:

Trying something new, inspired by a recent brew on here plus an old thread, "Brewing with Rice".  I haven't tried a cereal mash before and this was very straightforward.

 

Cooked the sushi rice like I would any rice porridge/congee.  Then hit it with the stick mixer to break up the rice grains into a thick porridge.  I read online to cool the cereal mash to below 70C then throw a handful or two of the crushed grain in.  The enzymes got to work almost immediately and the thick, starchy porridge became thin and workable.  MAGIC!  I thought it was pretty cool and had no idea the enzymes worked that quickly (within minutes).

 

The conversion of rice is amazing, the mash efficiency was 97.1%!  That didn't translate to brewhouse efficiency because of all of the proteins/trub that slipped through the holes in the BIAB.  still, 75% is good, but I have hit higher numbers with barley malts consistently.

 

Good fun to try a new technique and I think this will be a good springtime crowd pleaser Japanese-style lager.

 

Brewer: Jools
Batch Size: 22.50 l	Style: American Lager ( 1B)
Boil Size: 30.00 l	Style Guide: BJCP 2015
Color: 4.2 EBC	Equipment: Pot (13 Gal/33 L) - BIAB
Bitterness: 20.8 IBUs	Boil Time: 60 min
Est OG: 1.043 (10.7° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)	Fermentation: Lager, Single Stage
ABV: 4.5%	Taste Rating: 30.0

 

Ingredients

Amount	Name	Type	#
0.50	Campden Tablet (Potassium Metabisulfate) (Mash 0 min)	Misc	1
3.00 kg	Gladfield Lager Light (2.8 EBC)	Grain	2
750.0 g	Sushi Rice (2.0 EBC)	Grain	3
100.0 g	Acid Malt (5.9 EBC)	Grain	4
35.0 g	Tettnang [4.0%] - Boil 60 min	Hops	5
10.0 g	Tettnang [4.0%] - Boil 20 min	Hops	6
0.50	Whirlfloc Tablet (Boil 10 min)	Misc	7
10.0 g	Tettnang [4.0%] - Boil 5 min	Hops	8
1 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	9

 

 

The W34/70 is spinning up in a 2L starter with the intention of pitching at 10C and holding it there for a while, raising it 2C at a time to 18C for a diacetyl rest

Hey Joolbag,

interesting brew! Is this supposed to be along the lines of Budweiser?

im digging your technique 

hope it goes well for ya 

Captain

[Greenyinthewestofsydney]

Yeah rice gives insane efficiency. Average 75% brew house with barley but get to the 80s with a barley and rice brew. Underrated for summer time. It goes down well.

[joolbag]

Hey @The Captain1525230099, I'm trying to brew a Japanese-style lager long the lines of Asahi, Kirin, Sapporo and the Suntory range of beers.  I travelled there in 2009 for a snowboarding trip and have some very fond memories of Japan.  Sometimes brewing to me is more than just creating a beer to share; this one is chasing a memory and also trying a new technique to expand my brewing experience.

[The Captain!!]

Nice @joolbag

Really interested in how this goes once in the glass mate.