ben 10 Posted September 26, 2018 Share Posted September 26, 2018 Time for something different Quote Brewer: Grumpy Style: Flanders Red Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Boil Size: 30.00 L Post Boil Volume: 26.69 L Batch Size (fermenter): 23.00 L Bottling Volume: 21.60 L Estimated OG: 1.055 SG Estimated Color: 30.1 EBC Estimated IBU: 16.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.50 kg Munich II (Weyermann) (16.7 EBC) Grain 1 64.5 % 2.28 L 1.50 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 27.6 % 0.98 L 0.20 kg CHÂTEAU CARA RUBY (50.0 EBC) Grain 3 3.7 % 0.13 L 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 3.7 % 0.13 L 0.03 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 5 0.6 % 0.02 L 20.00 g Northern Brewer [7.70 %] - First Wort 60.0 min Hop 6 16.6 IBUs - 1.0 pkg Belgian Lambic Blend (Wyeast Labs #3278) [124.21 Yeast 7 - - ------------------------------------------------------------------------------------- I have a 25 litre demijohn thing for this..... Link to comment Share on other sites More sharing options...
The Captain!! Posted September 26, 2018 Share Posted September 26, 2018 Interesting brew there @Ben 10 I have no idea what that grain is but hope she works out for ya. Has the yeast got Brett in it? Link to comment Share on other sites More sharing options...
Norris! Posted September 26, 2018 Share Posted September 26, 2018 @Ben 10 Is this like the Flanders brew where you let it age in a barrel or something like that? Either way you ALWAYS impress with your brews! Cheers Norris Link to comment Share on other sites More sharing options...
ben 10 Posted September 26, 2018 Share Posted September 26, 2018 16 minutes ago, The Captain1525230099 said: Has the yeast got Brett in it? Yes. 12 minutes ago, Norris! said: Is this like the Flanders brew where you let it age in a barrel or something like that? Yes. 2 years apparently..... I really should have researched the yeast before I bought it. Oh well. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 26, 2018 Share Posted September 26, 2018 7 minutes ago, Ben 10 said: Yes. Yes. 2 years apparently..... I really should have researched the yeast before I bought it. Oh well. Annnnnd that’s where I was going with that. you going to throw some chips in to replicate the barrel aging? However, good on ya for cracking on with an aged beer Ben. Captain Link to comment Share on other sites More sharing options...
ben 10 Posted September 26, 2018 Share Posted September 26, 2018 24 minutes ago, The Captain1525230099 said: replicate the barrel aging? Dunno. Might just pour it on the lawn, be easier. Link to comment Share on other sites More sharing options...
Titan Posted September 27, 2018 Share Posted September 27, 2018 Running low on beer so partial mash was the go tonight. 900g victory 900g ashbourne 1k marris otter 50g roasted Barley 50g choc malt 200 carrapils 25g fuggles boil 60 25g styiran golding boil 60 15 l water for the mash. Batch 1 English brown ale. 1x coopers EB can 1k lme Half of the mash wort Batch 2 1 can coopers ruby porter 1k dme Half of the mash wort. Batch 1 24l in fv OG 1.052 Batch 2 22l in fv 1.055 Link to comment Share on other sites More sharing options...
ben 10 Posted September 28, 2018 Share Posted September 28, 2018 Recipe: Passion Sour Brewer: Grumpy Style: Berliner Weisse TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 L Estimated OG: 1.041 SG Estimated Color: 4.8 EBC Estimated IBU: 7.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 50.0 % 1.30 L 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 50.0 % 1.30 L 5.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 3 7.6 IBUs - ------------------------------------------------------------------------------------- I will lacto infect in the cube. Then boil with the superpride. Then ferment with Belgian Saison II Then throw in a whole heap of passion fruit pulp. Green Beacon 7 Bells is the inspiration. Link to comment Share on other sites More sharing options...
Norris! Posted September 28, 2018 Share Posted September 28, 2018 @Ben 10 Man you brew everything! One day Mate, I hope to be like you. I am truly impressed with your repertoire. Now to follow the Aussie tall poppy syndrome....but your avatar could be better, I am picking a nose in mine, step your game up Bro. Link to comment Share on other sites More sharing options...
ben 10 Posted September 28, 2018 Share Posted September 28, 2018 39 minutes ago, Norris! said: One day Mate, I hope to be like you. Lol @Norris! thanks for the kind words.... CLEARLY I have issues, too much of a to brew list and only one liver. Link to comment Share on other sites More sharing options...
Rowbrew Posted September 28, 2018 Share Posted September 28, 2018 @Ben 10 Do you plan to boil the wort a little to sanitise before cubing it? Also are you going to have a dedicated sour cube? I think thats a pretty good idea, that way you don't have to worry about oxygen and all the crap that can cause Link to comment Share on other sites More sharing options...
joolbag Posted September 28, 2018 Share Posted September 28, 2018 3 hours ago, Ben 10 said: Recipe: Passion Sour Brewer: Grumpy Style: Berliner Weisse TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 L Estimated OG: 1.041 SG Estimated Color: 4.8 EBC Estimated IBU: 7.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 50.0 % 1.30 L 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 50.0 % 1.30 L 5.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 3 7.6 IBUs - ------------------------------------------------------------------------------------- I will lacto infect in the cube. Then boil with the superpride. Then ferment with Belgian Saison II Then throw in a whole heap of passion fruit pulp. Green Beacon 7 Bells is the inspiration. I bought a can of this beer for my birthday and loved it. I also started looking up fruit sour beers after trying it. We have very similar tastes Ben 10! Can you tell me more about this cube souring technique? Guessing you have a pH meter. I need to get one Link to comment Share on other sites More sharing options...
porschemad911 Posted September 28, 2018 Share Posted September 28, 2018 Ah Matilda Bay Alpha, one of the best American Pale Ales I have ever tried. I reckon the balance is just right (5.2% ABV, little bit of crystal, 55 IBU and plenty of late hops). I don't have any Cascade or Amarillo, but I do want to try out my Dr Rudi in a similarly balanced beer, since I hear it makes a good single hop pale ale / IPA. Sounds like a kits n bits brew is in order ... 1.7kg Mexican Cerveza kit 150g Simpsons Light Crystal malt (steeped) 40g Dr Rudi (13.4% AA) at flameout (15 minute steep) 60g Dr Rudi dry hop This should give me 11 litres of 1.050 beer at a bit over 50 IBU, and I'll ferment with some SO4/BRY97 blend slurry. I grabbed a nice fresh Cerveza kit today, and put my 4kg ice brick into the freezer last night so will probably brew this up on Wednesday night. The Kiwis have some nice hops, so hopefully it turns out alright! Cheers, John Link to comment Share on other sites More sharing options...
Hairy Posted September 28, 2018 Share Posted September 28, 2018 The Matilda Bay Alpha was one of my favourite beers back in the day. Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted September 28, 2018 Share Posted September 28, 2018 @Ben 10 That looks amazing. Don’t mind a drop of that passion fruit goze on a hot afternoon. Link to comment Share on other sites More sharing options...
ben 10 Posted September 28, 2018 Share Posted September 28, 2018 8 hours ago, Rowbrew said: Do you plan to boil the wort a little to sanitise before cubing it? Yes, did a 10 minute boil 7 hours ago, joolbag said: Guessing you have a pH meter. Just made the technique up. No pH meter, I'll just wing it. I'll check it on Monday having just dumped the lacto in now. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 28, 2018 Share Posted September 28, 2018 So @Ben 10 Technique is: biab as usual infect the cube fill cube and close as usual come back two days later,check, then boil again to stop the lacto Fill cube again ferment. Does that sound about right? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 28, 2018 Share Posted September 28, 2018 The cube won't blow up will it? Link to comment Share on other sites More sharing options...
The Captain!! Posted September 28, 2018 Share Posted September 28, 2018 15 minutes ago, Otto Von Blotto said: The cube won't blow up will it? Surely not, it’s doesn’t produce and gas hey? Just acidifies the Wort Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 28, 2018 Share Posted September 28, 2018 Depends how long it's left I suppose. Link to comment Share on other sites More sharing options...
porschemad911 Posted September 29, 2018 Share Posted September 29, 2018 15 hours ago, Hairy said: The Matilda Bay Alpha was one of my favourite beers back in the day. Yeah unfortunately seems impossible to find at all these days, let alone nice and fresh. Link to comment Share on other sites More sharing options...
Dirtman Dan Posted September 29, 2018 Share Posted September 29, 2018 First attempt at a chocolate vanilla porter, using roasted barley and chocolate malt thats been in my freezer for 6 months hope its ok. Just cubed and cooled a sample down it smells pretty damn good. 5Kg Maris Otter 300g Roasted Barley 300g Chocolate malt 250g Oats @60 29g EKG @45 125g Cocoa powder syrup made with 130g dex and water @30 21g EKG 23L in the cube IBUS 30 OG 1.052 US05 Thinking of chucking in some vanilla beans in for the last week soaked in rum, anyone have tips on vanilla extract vs beans and steeping times? CHeers. Link to comment Share on other sites More sharing options...
Silmaril Posted September 29, 2018 Share Posted September 29, 2018 Following the Ol' Brown Dog recipe today. Steeping grains for the first time! Smells good. Link to comment Share on other sites More sharing options...
Hairy Posted September 29, 2018 Share Posted September 29, 2018 3 hours ago, porschemad911 said: Yeah unfortunately seems impossible to find at all these days, let alone nice and fresh. Do they still make it? I haven’t seen it for years. It was always more expensive than the standard Matilda Bay range but was worth it. Link to comment Share on other sites More sharing options...
ben 10 Posted September 29, 2018 Share Posted September 29, 2018 21 hours ago, The Captain1525230099 said: Does that sound about right? Yep... probably not warm enough at the moment though Link to comment Share on other sites More sharing options...
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