Otto Von Blotto Posted February 12, 2018 Share Posted February 12, 2018 My brew day went well on Saturday, hit my targets nicely and got a decent boil off this time around. I have switched to brewing in the laundry as the outside conditions don't affect the boil off in there, which makes things a bit more consistent. Batch was brewed with 500g less base malt than usual, and I slightly went over the predicted OG of 1.046 but under the predicted pre boil SG. With the other batches I'm usually under the OG and at or a bit over the predicted pre boil SG so I don't know what the f$^# is going on with that. Maybe it doesn't boil as hard with a higher SG wort, thus less evaporation. In any case, the wort turned out as planned and will be next in the FV once this red ale is kegged next week. Now to go slice up the bacon I smoked yesterday. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted February 15, 2018 Author Share Posted February 15, 2018 Brew day! Interesting brew this one for many reasons from my perspective. My first (& maybe my last) dry enzyme beer depending on how it turns out. Aim: Produce a beer that retains some malt & hop character with a finishing gravity (FG) of no lower than 1.006 (ideally around 1.007-1.008). I gave this a lot of thought (repeat). I didn't want to waste half a day mashing grains etc. if the enzyme is only going to facilitate chewing the malt character away entirely, so decided on an all extract recipe I have brewed before, really enjoyed, & understand well as the sacrificial lamb (if you like) for this dry enzyme influenced experiment. The recipe I chose is based on the "Coopers DIY: Chubby Cherub" recipe. I've had to reduce the malt bill to allow for the extra attenuation the dry enzyme will invoke to stop the ABV% getting over the top. Given the expected lower FG, I've had to also reduce the IBU count via the hop boil to hit a lower IBU as the balance between malt & hop bitterness at the lower FG will shift due to the impact from the enzyme. I like Coopers Pale Ale @ approx. 1.007-1.008 FG & that is bittered to 25 IBU so I have mirrored that with the hope my beer FG ends up no lower than that zone. I decided to use a lower attenuating yeast in the hope it influences final attenuation & limits the impact the enzyme has in this area. Blah Blah Blah... Own or Be Owned Pale Ale: Coopers Light LME 1.5kg TCB Amber LME 1.5kg Light Dry Malt extract 200gms Chinook 15gms @ 20mins Nelson Sauvin 20gms @ 10mins Cascade 25gms @ flameout Chinook 25gms dry hopped Fermentis S-04 yeast rehydrated Mangrove Jacks Dry Enzyme 3gms Ferment @ 19-20°C Brewed to 21 litres OG = approx. 1.048 FG = 1.014-15 (typical yeast only expected attenuation) FG = Enzyme influenced NFI? IBU = 25.4 Kegged ABV = ??% I think I've built up enough resistance via the malt bill & yeast choice to hopefully avoid a ridiculously low FG around the typical commercial low-carb dry beers, but time will tell I guess. A lot of unknowns, & I may have made some real mistakes with my choices, but I'll learn something from it. Fingers crossed for a decent end result. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Rowbrew Posted February 15, 2018 Share Posted February 15, 2018 All the best for your brew Lusty. I hope it turns out as you planned Cheers! Link to comment Share on other sites More sharing options...
Beerlust Posted February 15, 2018 Author Share Posted February 15, 2018 All the best for your brew Lusty. I hope it turns out as you planned Cheers! Thanks mate. The end result should be interesting on a number of levels. Cheers' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
Scottie Posted February 17, 2018 Share Posted February 17, 2018 Light, Bright and Breezy This is a mid strength Bright Ale. My last two brew have been of the full strength variety so its time to settle back into the mid strength groove. Using Pilsner Malt Pilsener Malt with some Vienna a touch of Wheat and a touch of Crystal, Cascade hops of course and 4th gen BRY-97 rinsed from the trub of my MoHop Fusion. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
porschemad911 Posted February 19, 2018 Share Posted February 19, 2018 Tonight I brewed up a kits and bits version of Janet's Brown Ale - should be good Autumn drinking! I made a few tweaks from the last version, doubled the chocolate malt, added a bit more LDM, trialed the APA kit instead of the Cerveza kit (just because it has a bit of wheat in it and another couple of IBUs) and pitched Coopers Commercial Ale yeast slurry. I did have a pack of American Ale yeast in the fridge, but thought I'd get the Coopers strain up and running again. I'm aiming to keep the fermentation down at around 18° C for the first few days to keep the yeast influence fairly subtle, then let it rise to finish out. 1.7kg Coopers APA kit 500g Coopers LDM 350g Joe White Chocolate malt 250g Best Malz Light Crystal malt 30g Centennial @5 mins 30g Centennial @flameout 45g Centennial dry hop to come Coopers commercial ale yeast slurry Made up to 11 litres this gives about a 1.063 OG (plus a few points from the steeping grains) and 65 IBUs (plus a couple from the flameout addition). Cheers, John Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 2, 2018 Share Posted March 2, 2018 I'm planning a brew day over the weekend, either tomorrow or Sunday. I'm currently home sick with a cold/flu thing so hopefully I'll be alright to brew, otherwise it'll have to wait until next weekend. This beer is a German lager, it probably fits closest to the Dortmunder Export style but I wasn't really thinking of any particular style when I came up with the recipe. I've brewed similar recipes in the past with good results, so I am confident it will turn out well. 21L batch size based on 75% brewhouse efficiency Water and Treatment 33L Brisbane tap water (extra litre to account for 90 min boil) 4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 - 2.00 g Chalk (Mash 60.0 mins) Water Agent 2 - Grains 4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 3 90.7 % 0.300 kg Munich II (Weyermann) (16.7 EBC) Grain 4 6.8 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.3 % 0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6 0.2 % Hochkurz mash: 63C for 40 minutes, 72C for 25 minutes, mash out 78C for 10 minutes Hops 20.00 g Hallertauer Mittelfrueh {4.30 %} - First Wort 90.0 min Hop 7 11.5 IBUs 6.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 8 7.1 IBUs 20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 20.0 min Hop 9 5.9 IBUs 20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 10.0 min Hop 10 3.5 IBUs 20.00 g Hallertauer Mittelfrueh {4.30 %} - Steep/Whirlpool 15.0 min Hop 11 2.4 IBUs 90 minute boil Yeast Wyeast 2000 Budvar Lager 4th generation, begin ferment at 10C then usual lager schedule. The Stats Est Original Gravity: 1.0495 SG Est Final Gravity: 1.0106 SG Estimated Alcohol by Vol: 5.1 % Bitterness: 30.4 IBUs Est Color: 9.5 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
willie_m Posted March 2, 2018 Share Posted March 2, 2018 I've got the following 3 days in to the fermenter 1.75kg Coopers Cerveza tin 1kg Country brewers brew booster 20g Styrian Goldings steeped for 10mins Mangrove Jacjks M54 yeast Deciding whether to add some lime zest or dry hopping, totally undecided at the moment. Also no idea what that brew would be classified as Link to comment Share on other sites More sharing options...
Hermoor Posted March 2, 2018 Share Posted March 2, 2018 After my last couple of hoppy pale ales I am going in the opposite direction. Just Coopers Blushing Blonde recipe. 1.7 kg Coopers Candian Blonde 1 kg BE1 Kit yeast 500 gram raspberries Hey Hermoor' date=' How does the 500g of raspberry go? Is that enough to get some flavour/colour? How are you incorporating that into the brew? Wash, whole cut and into fermenter at start of fermentation? Purée and add? After fermentation? I’m interested in how this turns out mate. Good on ya. Cheers and brew well, Captain [/quote'] SWMBO was asking if I could do something she and the oldest daughter would like, I found this in the Coopers receipes. http://store.coopers.com.au/recipes/index/view/id/30/ives. After a bit of reading around the inter web I read that raspberries are the best. Looking forward to trying this, never had a beer with fruit in it Right, sorry wasn’t aware of that recipe. Let us know how it turns out. And whether or not there was enough fruit in it for your liking. Cheers and brew well Captain The Blushing Blonde has been in the bottle for a week and as usual I'm impatient to see how it tastes so I cracked one this afternoon. It's a really interesting beer, a pink tinge to it, real raspberry aroma, there is a nice bit of malt with the hop bitterness on the end. I can see how Coopers recommend drinking this in a flute. I would not want anymore fruit than this but I'm looking forward to see how it matures. Link to comment Share on other sites More sharing options...
Beerlust Posted March 2, 2018 Author Share Posted March 2, 2018 Grains 4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 3 90.7 % 0.300 kg Munich II (Weyermann) (16.7 EBC) Grain 4 6.8 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.3 % 0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6 0.2 % Hochkurz mash: 63C for 40 minutes' date=' 72C for 25 minutes, mash out 78C for 10 minutes[/i'] Hops 20.00 g Hallertauer Mittelfrueh {4.30 %} - First Wort 90.0 min Hop 7 11.5 IBUs 6.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 8 7.1 IBUs 20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 20.0 min Hop 9 5.9 IBUs 20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 10.0 min Hop 10 3.5 IBUs 20.00 g Hallertauer Mittelfrueh {4.30 %} - Steep/Whirlpool 15.0 min Hop 11 2.4 IBUs 90 minute boil Yeast Wyeast 2000 Budvar Lager 4th generation, begin ferment at 10C then usual lager schedule. Nice looking lager Kelsey. Interesting hop schedule. Are you enjoying the beers from the Budvar strain? Guessing you only bought an 80gm bag of Hallertau Mittelfruh? Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
Beerlust Posted March 3, 2018 Author Share Posted March 3, 2018 Brew day! Surprise, surprise, a pale ale. Coopers Light Liquid Malt extract 1.5kg Light Dry Malt extract 300gms Coopers Ale Malt grain 500gms Maris Otter Malt grain 500gms Munich Malt grain 270gms Wheat Malt grain 200gms Simcoe 10gms @ 30mins Bravo 10gms @ 20mins Centennial 20gms @ 5mins Nelson Sauvin 20gms post boil steeped Cascade 20gms post boil steeped Citra 15gms dry hopped Columbus 20gms dry hopped Nelson Sauvin 25gms dry hopped US-05 from 2 litre starter Brewed to 21 litres Ferment @ 18°C OG = approx. 1.050 FG = ?? EBC = 6.8 IBU = 27.9 Kegged ABV = approx. 4.8% Have a good day guys. Lusty. Link to comment Share on other sites More sharing options...
QK Posted March 3, 2018 Share Posted March 3, 2018 My first AG Guinness 2.9kg M/O pale 1kg Flaked barley .22kg Roast barley .22kg Choc malt .05kg Acid malt 50g EKG 60min OG 1040 IBU 32 WLP004 yeast Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 3, 2018 Share Posted March 3, 2018 Nice looking lager Kelsey. Interesting hop schedule. Are you enjoying the beers from the Budvar strain? Guessing you only bought an 80gm bag of Hallertau Mittelfruh? Good luck with the brew. Lusty. Thanks mate Yeah I have enjoyed the other pilsners I've fermented with that strain although I think overall I preferred the Urquell strain with them. This one being a different recipe is a bit of an unknown how the yeast will perform with it. Previously I used W34/70 on these types of recipes. I actually have 450g of the Hallertau ' date=' bought it in place of Saaz because they had none in stock. Then I found a 90g unopened packet of Saaz in the freezer [img']lol[/img]. Hopefully doing this one tomorrow as I'm still not 100% well, but the current batch in the FV isn't due to be kegged until Monday week so I can always brew it next Saturday if need be. Cheers Kelsey Link to comment Share on other sites More sharing options...
Mark D Pirate Posted March 3, 2018 Share Posted March 3, 2018 Been quiet on this forum lately but still brewing like a mad man Our BJCP training group is at the German club for our next meeting for proper instruction in authentic German beers and as usual there's a friendly competition to see who can brew the most authentic german beer . My entry is a Hefe due partly to the short lead up time since all my fermenters were full and i already drank all of the delicious German pils that my german housemate said made him feel like he was home again 40 % Wey Bo Pils malt 60 % Gladfields wheat malt 2 handfuls of rice hulls added at mash out just for lauter Bit of a complicated mash schedule to push the precursor compound for clove phenols so lucky i can easily manage step and decoction mashes on my simple little rig 10 mins @ 45 C ferulic acid rest 60 mins @ 64 sacc rest ( thick decoction boiled for 15 then returned to mash ) 5 mins @ 75 mash out ( thin decoction boiled for 10 then returned to mash ) Secret yeast culture obtained in quasi legal manner Link to comment Share on other sites More sharing options...
Beerlust Posted March 3, 2018 Author Share Posted March 3, 2018 Hiya Pirate. My entry is a Hefe... 40 % Wey Bo Pils malt 60 % Gladfields wheat malt... ...Bit of a complicated mash schedule to push the precursor compound for clove phenols... ...Secret yeast culture obtained in quasi legal manner I've only ever once brewed a beer where I went after this clove-like phenolic aroma driven by the yeast. I used Wyeast 3056 Bavarian Wheat Blend in a Redback wheat beer clone & fermented around 18-19°C. It turned out really well & that clove-like phenolic was definitely there. Not sure what yeast you are using (maybe one of those gigayeasts from the buy-ups you guys do)' date=' but good luck with yours. I hope you get the clove phenolic you are looking for. Cheers, Lusty.[/size'] Link to comment Share on other sites More sharing options...
Mark D Pirate Posted March 4, 2018 Share Posted March 4, 2018 Hiya Pirate. My entry is a Hefe... 40 % Wey Bo Pils malt 60 % Gladfields wheat malt... ...Bit of a complicated mash schedule to push the precursor compound for clove phenols... ...Secret yeast culture obtained in quasi legal manner I've only ever once brewed a beer where I went after this clove-like phenolic aroma driven by the yeast. I used Wyeast 3056 Bavarian Wheat Blend in a Redback wheat beer clone & fermented around 18-19°C. It turned out really well & that clove-like phenolic was definitely there. Not sure what yeast you are using (maybe one of those gigayeasts from the buy-ups you guys do)' date=' but good luck with yours. I hope you get the clove phenolic you are looking for. Cheers, Lusty.[/size'] I had a Brewer visiting my housemate bring in some yeast from Germany , back up plan I had dry yeast starter in case customs got upset but happy days ???? Into second decoction now with expert assistance Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 4, 2018 Share Posted March 4, 2018 No brewing for me this weekend after all. What started out as a pretty run of the mill head cold has morphed into a fever and chest infection (albeit a minor one, just the usual coughing up shit), and while I don't quite feel like I'm dying, I'm not up to a full brew day either. I guess I'll wait until Saturday, and then go and drink some German beers at my mate's bucks party afterwards Link to comment Share on other sites More sharing options...
The Captain!! Posted March 5, 2018 Share Posted March 5, 2018 Well hope ya get better soon Kelsey. Hate the flu like anyone I guess. Stay healthy mate Cheers Captain Link to comment Share on other sites More sharing options...
ben 10 Posted March 6, 2018 Share Posted March 6, 2018 Recipe: LeftOvers Brewer: Grumpy TYPE: All Grain, No Chill, BIAB Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.045 SG Estimated Color: 17.8 EBC Estimated IBU: 50.0 IBUs Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 2.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 1 40.8 % 1.30 kg Munich I (Weyermann) (14.0 EBC) Grain 2 26.5 % 1.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 20.4 % 0.50 kg Oats, Flaked (2.0 EBC) Grain 4 10.2 % 0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 2.0 % 20.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 6 29.5 IBUs 50.00 g Idaho 7 [12.80 %] - Steep/Whirlpool 20. Hop 7 20.6 IBUs 25.00 g Amarillo [8.90 %] - Steep/Whirlpool 0.0 Hop 8 0.0 IBUs 25.00 g Centennial [9.40 %] - Steep/Whirlpool 0 Hop 9 0.0 IBUs 25.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 10 0.0 IBUs ------------------------------------------------------------------------------------- Will be fermented with San Diego Super Yeast. The 0 IBU hops will be added when the temp is below 80°c Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 6, 2018 Share Posted March 6, 2018 Thanks captain, I'm pretty well over it now and back at work today so looks like Saturday's brew day will be going ahead as planned. It had better, because I haven't got any cubes ready to chuck in the FV at the moment. Link to comment Share on other sites More sharing options...
The Captain!! Posted March 6, 2018 Share Posted March 6, 2018 Recipe: LeftOvers Brewer: Grumpy TYPE: All Grain' date=' No Chill, BIAB Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.045 SG Estimated Color: 17.8 EBC Estimated IBU: 50.0 IBUs Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 2.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 1 40.8 % 1.30 kg Munich I (Weyermann) (14.0 EBC) Grain 2 26.5 % 1.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 20.4 % 0.50 kg Oats, Flaked (2.0 EBC) Grain 4 10.2 % 0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 2.0 % 20.00 g Super Pride [13.90 %'] - Boil 60.0 min Hop 6 29.5 IBUs 50.00 g Idaho 7 [12.80 %] - Steep/Whirlpool 20. Hop 7 20.6 IBUs 25.00 g Amarillo [8.90 %] - Steep/Whirlpool 0.0 Hop 8 0.0 IBUs 25.00 g Centennial [9.40 %] - Steep/Whirlpool 0 Hop 9 0.0 IBUs 25.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 10 0.0 IBUs ------------------------------------------------------------------------------------- Will be fermented with San Diego Super Yeast. The 0 IBU hops will be added when the temp is below 80°c Let us know about the hop presence in the glass the Ben. I’m interested in how this goes. Recipe looks awesome too Ben Cheers, Captain Link to comment Share on other sites More sharing options...
ben 10 Posted March 7, 2018 Share Posted March 7, 2018 Recipe looks awesome too Ben Cheers' date=' Captain [/quote'] Thanks bud. I have run out of grain hence all the other bits. This one smelt fabulous on transfer to cube. Link to comment Share on other sites More sharing options...
The Captain!! Posted March 7, 2018 Share Posted March 7, 2018 Recipe looks awesome too Ben Cheers' date=' Captain [/quote'] Thanks bud. I have run out of grain hence all the other bits. This one smelt fabulous on transfer to cube. Nearly 43% Rye is going to be SPICEY! Nice work Ben. Probably going to taste like a liquid big fat loaf of rye bread with hops on it. To me that sounds delicious. Cheers Captain Link to comment Share on other sites More sharing options...
ben 10 Posted March 9, 2018 Share Posted March 9, 2018 So, trying something. Brewing a pale type beer with a saison strain, starting @ 18° to minimise saison flavours to try and get a dry beer - like lusty was - but without dex or enzyme. Also throwing in some brown malt as I have heaps. Recipe: Pacific Saison TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.043 SG Estimated Color: 12.3 EBC Estimated IBU: 35.3 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 47.1 % 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 47.1 % 0.25 kg Brown Malt (128.1 EBC) Grain 3 5.9 % 10.00 g Super Pride [13.90 %] - First Wort 60.0 Hop 4 16.5 IBUs 50.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 5 18.8 IBUs 1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 6 - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Rowbrew Posted March 9, 2018 Share Posted March 9, 2018 Brewing a pale type beer with a saison strain I have wanted to do this also. Good luck with the brew and i will be eager to see how it turns out Cheers! Link to comment Share on other sites More sharing options...
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