Otto Von Blotto Posted September 8, 2018 Share Posted September 8, 2018 Mash is underway on my pilsner batch. Better have a beer. Link to comment Share on other sites More sharing options...
#granted+brew Posted September 8, 2018 Share Posted September 8, 2018 5 minutes ago, Otto Von Blotto said: Mash is underway on my pilsner batch. Better have a beer. Your making me thirsty, better finish this coffee off and wander down to the brew shed... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 8, 2018 Share Posted September 8, 2018 Second beer now. Almost mash out time, mill cleaned up and drying off, cube rinsed and ready after an overnight perc soaking because I couldn't remember if I'd done it or not will boil the kettle and tip it into the cube during the wort boil for a final sanitise. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 8, 2018 Share Posted September 8, 2018 Wort is boiling now. Got a pre boil gravity of 1.0389 in 32.5 litres, for a mash efficiency of 88.5%. Will probably boil longer than 90 minutes though so should still hit target OG and volume. Link to comment Share on other sites More sharing options...
BlackSands Posted September 8, 2018 Share Posted September 8, 2018 First go at an American style wheat beer. Well, I guess it's more a Kiwi-style wheat given the ingredients. I'm not really into wheat but I thought Id try brewing a batch just to confirm my position. A simple partial mash with a modest amount of mashed grain. I'm using Coopers OS lager and a can of wheat extract as a base. Turns out the wheat malt is actually 60% pale malt so I mashed some wheat grain along with some munich... just 750g in total in the hopes of boosting the wheat presence. Not sure I succeeded though as I couldn't really pick any wheat flavour in the wort. Chucked in 25g of Taiheke during the cool. NottIngham slurry from the batch I bottled earlier in the day has just gone in. We'll see... Link to comment Share on other sites More sharing options...
joolbag Posted September 8, 2018 Share Posted September 8, 2018 @BlackSands what does the wheat equate to as a percentage of the entire malt bill? I did an American wheat ale, super Hopped up and the wheat is typically 40% of the bill. Same percentage as my pacific ale malt bill Link to comment Share on other sites More sharing options...
BlackSands Posted September 8, 2018 Share Posted September 8, 2018 13 hours ago, joolbag said: @BlackSands what does the wheat equate to as a percentage of the entire malt bill? I did an American wheat ale, super Hopped up and the wheat is typically 40% of the bill. Same percentage as my pacific ale malt bill I'd say the wheat has ended up being around 25 -30% of the bill. Hopefully enough to make its presence felt but I won't really know for some weeks yet I guess. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 9, 2018 Share Posted September 9, 2018 Ended up filling the 20 litre cube so batch size is on target, OG a smidge under target at 1.0503 but that's ok, could be in part due to old pils malt. Should turn out a nice brew though. Looking forward to having it back on tap again. Link to comment Share on other sites More sharing options...
ben 10 Posted September 13, 2018 Share Posted September 13, 2018 Quote Recipe: Benny's Big Red Rye 369 Brewer: Grumpy Style: American IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.069 SG Estimated Color: 31.2 EBC Estimated IBU: 63.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - - 1.50 g Calcium Chloride (Mash) Water Agent 2 - - 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 3 63.0 % 2.61 L 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 4 15.7 % 0.65 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 15.7 % 0.65 L 0.25 kg CHÂTEAU CARA RUBY (50.0 EBC) Grain 6 3.9 % 0.16 L 0.10 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 7 1.6 % 0.07 L 50.00 g Target [9.90 %] - First Wort 60.0 min Hop 8 52.8 IBUs - 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - - 35.00 g Target [9.90 %] - Steep/Whirlpool 20.0 min Hop 10 10.2 IBUs - Irish Ale yeast ------------------------------------------------------------------------------------- Big red for the keg time. Calorie adjust to reflect glass size instead of bottles. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 13, 2018 Share Posted September 13, 2018 Could have sworn I posted about Saturday's brew and bacon day in here yesterday, mustn't have hit the submit button...oh well will repost tomorrow. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 13, 2018 Share Posted September 13, 2018 I wanna see how this bad boy goes from the keg @Ben 10 Link to comment Share on other sites More sharing options...
Beerlust Posted September 13, 2018 Author Share Posted September 13, 2018 6 hours ago, Ben 10 said: Big red for the keg time. Calorie adjust to reflect glass size instead of bottles. That'd be right, I ask you to send me down a bottle of this beer & you make your next batch for the keg! On a more positive note, what were those hibiscus flowers you used for that Saison again? ...& are you planning on ever making another batch of it again? I hope you do & with a big dry hop of something like Cascade. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted September 13, 2018 Share Posted September 13, 2018 6 hours ago, Beerlust said: That'd be right, There will be a bottle or two I'm sure, still getting used to the volume. The flowers are call Rosella. Also Jamaica Flowers and sold as Jamaica Syrup. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 13, 2018 Share Posted September 13, 2018 I just make 21 litre batches for kegs if I only want to have enough for one keg. No leftovers. And now I'll repost tomorrow's brew day since it seems to have disappeared/I didn't actually post it in the first place. I'm doing a double day tomorrow, a brew and smoking some bacon that will be coming out of its cure on Friday in preparation. Gonna have to be up early for this one due to the elongated brew day. This time I'm doing my annual stout, so it can be tucked away ready for next winter. It's similar to my usual recipe but I have increased it a little into imperial stout territory. It's not really an imperial stout I don't think, just a stronger version of my regular stout which is pretty strong in itself at about 7%. Pretty much the same recipe with the base malt and roasted barley amounts increased. 21 litre batch size, based on a 63% efficiency. I'm trying a reiterated mash on this batch so I don't know whether or not the efficiency will increase from that or not. If it does then I will probably adjust the hops on brew day.Grains 7.500 kg Gladfield Ale Malt (6.0 EBC) Grain 8 85.2 % 4.89 L 0.750 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 9 8.5 % 0.49 L 0.200 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 10 2.3 % 0.13 L 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 11 2.3 % 0.13 L 0.150 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 12 1.7 % 0.10 LSplit in half, mashed at 64C for 70 minutes and 72C for 15 minutes. Mash out at 78 after the second mash.Hops 80.00 g Hallertau Magnum [10.50 %] - Boil 60.0 min Hop 13 81.0 IBUs -75 minute boilYeast West Yorkshire Ale (Wyeast Labs #1469) ferment at 19C.The Stats Est Original Gravity: 1.0814 SG Est Final Gravity: 1.0196 SG Estimated Alcohol by Vol: 8.3 % Bitterness: 81.0 IBUs Est Color: 139.1 EBC Link to comment Share on other sites More sharing options...
ben 10 Posted September 13, 2018 Share Posted September 13, 2018 3 hours ago, Otto Von Blotto said: I'm trying a reiterated mash All the best buddy! IPA day for me... and a 5 kilo pork butt in the smoker for dinner... Quote Recipe: Hop Phucker IPA 456 Brewer: Grumpy Style: Double IPA TYPE: All Grain, No Chill, BIAB Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.084 SG Estimated Color: 30.9 EBC Estimated IBU: 88.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 15.37 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - - 3.39 g Epsom Salt (MgSO4) (Mash) Water Agent 2 - - 2.58 g Calcium Chloride (Mash) Water Agent 3 - - 1.55 g Baking Soda (Mash) Water Agent 4 - - 0.37 g Salt (Mash) Water Agent 5 - - 5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 6 66.2 % 3.26 L 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 7 13.2 % 0.65 L 1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 8 13.2 % 0.65 L 0.50 kg Brown Malt (128.1 EBC) Grain 9 6.6 % 0.33 L 0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 10 0.7 % 0.03 L 50.00 g Centennial [10.20 %] - Boil 60.0 min Hop 11 43.9 IBUs - 0.91 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 - - 30.00 g Centennial [10.20 %] - Steep/Whirlpool 20.0 min Hop 13 8.0 IBUs - 30.00 g Citra [13.40 %] - Steep/Whirlpool 20.0 min Hop 14 10.5 IBUs - 30.00 g Columbus (Tomahawk) [16.60 %] - Steep/Whirlpool Hop 15 13.0 IBUs - 30.00 g Topaz [17.00 %] - Steep/Whirlpool 20.0 min Hop 16 13.3 IBUs - 1.0 pkg German Ale (Wyeast Labs #1007) [124.21 ml] Yeast 17 - - 50.00 g Centennial [10.20 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs - 50.00 g Citra [13.40 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 13, 2018 Share Posted September 13, 2018 Thanks mate. Gonna pick up a couple of pork loins today, one to roast on Sunday for dinner and the other to make some bacon for Dad since he keeps asking Link to comment Share on other sites More sharing options...
The Captain!! Posted September 13, 2018 Share Posted September 13, 2018 5kg of pork butt for dinner, and breakfast and lunch and dinner for a week ha ha both massive beers fellas, all the best for both your brews today. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 14, 2018 Share Posted September 14, 2018 BTW @Beerlust you should be able to grow Rosella in Adelaide as it likes the heat, you just won’t get as big flowers like they do in the north of the country. Or to save yourself some heartache you can buy jars of it for like $15. Imma going to do a rosella saison this year too. Captain Link to comment Share on other sites More sharing options...
Beerlust Posted September 14, 2018 Author Share Posted September 14, 2018 30 minutes ago, The Captain1525230099 said: BTW @Beerlust you should be able to grow Rosella in Adelaide as it likes the heat, you just won’t get as big flowers like they do in the north of the country. Or to save yourself some heartache you can buy jars of it for like $15. Imma going to do a rosella saison this year too. Yeah I've seen jars of them occasionally in our local supermarkets (not cheap). I wouldn't know where to buy the flowers to grow though. From memory Benny used a S@#%load of his own home grown ones in the Saison he made so it could get very, very expensive if buying jars of them if wanting to emulate a beer like that. Cheers, Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 14, 2018 Share Posted September 14, 2018 I can get them at my local Bunnings however it’s too late in the season for them to really take off where I am. You can mail order seeds from diggers club in Melbourne. They’ll have em for sure. But again a bit of a pain. Link to comment Share on other sites More sharing options...
ben 10 Posted September 14, 2018 Share Posted September 14, 2018 @Beerlust try The Pinkening... https://www.littlebang.com.au/beers Link to comment Share on other sites More sharing options...
Hairy Posted September 14, 2018 Share Posted September 14, 2018 I'm doing an Evil Twin(ish) beer this weekend, based on Jamil's home brewed version but tweaked with a FWH addition. 5.1kg - Maris Otter 420g - Munich I 420g - Light Crystal 200g - Dark Crystal 100g - Pale Chocolate malt 100g - Amber malt 100g - Biscuit malt 7g Amarillo - FWH 7g Centennial - FWH 30g Amarillo - flame out 30g Centennial - flame out 30g Amarillo - Hop tea 30g Centennial - Hop tea Wyeast 1450 - Denny's Favourite 50 23 litres OG - 1.066 IBU - 29 (no chill) I may also dry hop it with the leftover Centennial and Amarillo (33g each). Link to comment Share on other sites More sharing options...
The Captain!! Posted September 14, 2018 Share Posted September 14, 2018 59 minutes ago, Hairy said: I'm doing an Evil Twin(ish) beer this weekend, based on Jamil's home brewed version but tweaked with a FWH addition. 5.1kg - Maris Otter 420g - Munich I 420g - Light Crystal 200g - Dark Crystal 100g - Pale Chocolate malt 100g - Amber malt 100g - Biscuit malt 7g Amarillo - FWH 7g Centennial - FWH 30g Amarillo - flame out 30g Centennial - flame out 30g Amarillo - Hop tea 30g Centennial - Hop tea Wyeast 1450 - Denny's Favourite 50 23 litres OG - 1.066 IBU - 29 (no chill) I may also dry hop it with the leftover Centennial and Amarillo (33g each). Looks sensational Hairy. It’s a great hop combo that and I think that’ll work great with 1450. Link to comment Share on other sites More sharing options...
Norris! Posted September 14, 2018 Share Posted September 14, 2018 @Hairy When are you going to use the hop tea, at bottling? I have tried it once at bottling and it was pretty good. Or you gonna wait until fermentation is complete? Link to comment Share on other sites More sharing options...
Hairy Posted September 14, 2018 Share Posted September 14, 2018 8 minutes ago, Norris! said: @Hairy When are you going to use the hop tea, at bottling? I have tried it once at bottling and it was pretty good. Or you gonna wait until fermentation is complete? I add it about 3/4 of the way through fermentation. I add some DME to my hop teas so I need to let it ferment out. I have done this a few tines with good results. It also doesn’t dilute the beer too much. Link to comment Share on other sites More sharing options...
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