Beerlust Posted November 18, 2018 Author Share Posted November 18, 2018 10 minutes ago, Lab Rat said: Still confused Otto. I'm using an ABV calculator app, and those calculations come out at 3.7%. Are you supposed to allow extra for the sugar added for conditioning? The mid pale I did was 1038-1012 and 3.5 was my calculators abv. It's definitely a lighter alc beer, no way it's got up to 4.5 during bottling. The ABV calculators don't take into account the priming sugar for carbonation. Their figures are just based on the primary fermentation due to not knowing whether the brewer is naturally carbonating with a sugar & allowing the yeast to ferment it for the C02, or whether the brewer is direct injecting C02 from a tank where no added alcohol is added. So add approx. 0.5% to your ABV calculation to give you a true ABV% from the bottle. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 18, 2018 Share Posted November 18, 2018 Yes bottle priming adds about 0.4% ABV. Going from 1.038 to 1.012 like your other example works out about 3.75% in the bottle. Difference between OG and FG is 26. 26 x 0.129 = 3.35 + 0.4 = 3.75. If it went from 1.040 to 1.008, it's a 32 point difference which increases the multiplying factor slightly as well. 32 X 0.13 = 4.16 + 0.4 = 4.56. However, if you increase the OG by adding more fermentables and the FG stays the same, the difference is still larger so the ABV is increased. Link to comment Share on other sites More sharing options...
Lab Cat Posted November 18, 2018 Share Posted November 18, 2018 Ok, thanks, now I'm unconfused. I've been missing this the last few brews, so they are all out a little bit. So my 'mid strength pale' must be about 4% then. I guess that makes sense, as it's still on the light side. I'll make sure not to go the 2nd bottle of my bitter from now on. It's not 5.2, it's around 5.7%. That would explain a couple of bad mornings... Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 18, 2018 Share Posted November 18, 2018 1 hour ago, Lab Rat said: Are you supposed to allow extra for the sugar added for conditioning? Hi Lab Rat. If you are bottling and conditioning with carbonation drops or sugar allow about 0.5% extra ABV. I fell for using calculators that just used the original and final gravity in the calculation and made no allowance for bottle conditioning. I now see that a couple of the experts have responded. Go with what they say. Link to comment Share on other sites More sharing options...
Scottie Posted November 18, 2018 Share Posted November 18, 2018 Brewed yesterday, Out of Beer and Out of Grain and yeast. Desperation Pale Ale 1.58 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 31.9 % 1.38 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 27.8 % 1.00 kg Pale Malt, Golden Promise (6.0 EBC) Grain 3 20.2 % 0.90 kg Pale Malt, Golden Promise (6.0 EBC) Grain 4 18.1 % 0.10 kg Chocolate Malt (689.5 EBC) 25.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 23.8 IBUs 20.00 g Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 7 13.5 IBUs 20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min Hop 8 1.6 IBUs 20.00 g Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs 20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 0.0 min Hop 10 0.0 IBUs Pitched the trub from my previous Brew Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Beerlust Posted November 18, 2018 Author Share Posted November 18, 2018 1 hour ago, Scottie said: Brewed yesterday, Out of Beer and Out of Grain and yeast. Desperation Pale Ale 1.58 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 31.9 % 1.38 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 27.8 % 1.00 kg Pale Malt, Golden Promise (6.0 EBC) Grain 3 20.2 % 0.90 kg Pale Malt, Golden Promise (6.0 EBC) Grain 4 18.1 % 0.10 kg Chocolate Malt (689.5 EBC) 25.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 23.8 IBUs 20.00 g Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 7 13.5 IBUs 20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min Hop 8 1.6 IBUs 20.00 g Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs 20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 0.0 min Hop 10 0.0 IBUs Pitched the trub from my previous Brew Cheers & Beers Scottie Valley Brew Nice to see you are still alive & brewing mate. You could do with some work on your choice of bittering hop though! Cheers & good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted November 18, 2018 Share Posted November 18, 2018 Get home from work this morning to check on my RIS .. nope 10 litres headroom wasn't enuff .. o well quick clean of the lid some stellla san and back on she goes! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 19, 2018 Share Posted November 19, 2018 This is the brew I did on Saturday, used up my Saaz (the flameout addition was what was left after the 10 min addition), but still have some of the Hallertau left. The brew day itself went well without any hiccups, and all finished by about 3pm. Still have to clean out the urn though . Will give it a rinse today and properly clean it on Wednesday as I have an extra day off. Batch size is 21L based on 75% brewhouse efficiency. The measured OG was a bit lower at 1.0495, but I suspect the pilsner grains might be getting on a bit. There was also a lot of crap in the wort, more than usual for some reason, but the Brewbrite did a great job settling it out post boil. The brew will live in the cube until we move house, and be fermented there once I set everything up and get the yeast starter done.Water and Treatment 34.00 L Distilled Water Water 1 - - 4.50 g Calcium Chloride (Mash) Water Agent 2 - - 3.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 3.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -Grains 4.250 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 5 92.9 % 2.77 L 0.160 kg Melanoidin (Weyermann) (65.0 EBC) Grain 6 3.5 % 0.10 L 0.150 kg Acidulated (Weyermann) (4.5 EBC) Grain 7 3.3 % 0.10 L 0.015 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 8 0.3 % 0.01 LMashed at 63C for 45 minutes, 72C for 20 minutes, 78C mash outHops 30.00 g Hallertauer Mittelfrueh [4.30 %] - First Wort 90.0 min Hop 9 16.6 IBUs - 25.00 g Hallertauer Mittelfrueh [4.30 %] - Boil 80.0 min Hop 10 12.4 IBUs - 30.00 g Hallertauer Mittelfrueh [4.30 %] - Boil 20.0 min Hop 11 8.5 IBUs - 20.00 g Saaz [3.80 %] - Boil 10.0 min Hop 12 3.0 IBUs - 30.00 g Saaz [3.80 %] - Steep/Whirlpool 25.0 min, 90.2 C Hop 13 4.3 IBUs -90 minute boilYeast Czech Pilsner Lager (Wyeast Labs #2278), ferment at 10C.The Stats Est Original Gravity: 1.0512 SG Est Final Gravity: 1.0108 SG Estimated Alcohol by Vol: 5.3 % Bitterness: 44.9 IBUs Est Color: 11.9 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
tja1980 Posted November 23, 2018 Share Posted November 23, 2018 Getting excited for tomorrow just going through me setup for tomorrow to put down a all grain No Rules Pale, trip to Bunning's grab a sausage or two, get some gas, saw lube, and then off to brew store for a bit of silicon tube for the mash tun. Recipe: No Rules Pale Ale (All Grain) Style: American Pale Ale TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 25.85 L Post Boil Volume: 23.96 L Batch Size (fermenter): 23.00 L Bottling Volume: 23.00 L Estimated OG: 1.046 SG Estimated Color: 12.3 EBC Estimated IBU: 30.2 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 72.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 4.50 kg (Briess) Pale Malt (2 Row) (7.0 EBC) Grain 1 92.8 % 2.93 L 0.25 kg (Briess) Carapils Malt (2.0 EBC) Grain 2 5.2 % 0.16 L 0.10 kg (Briess) Caramel Munich Malt 60L (120.0 EBC) Grain 3 2.1 % 0.07 L 14.00 g Super Alpha [13.00 %] - Boil 60.0 min Hop 4 21.8 IBUs - 1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 - - 10.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 6 6.1 IBUs - 10.00 g Summer (Summer Saaz) [5.50 %] - Boil 10.0 min Hop 7 2.4 IBUs - 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 m Yeast 8 - - 35.00 g Summer (Summer Saaz) [5.50 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs - 20.00 g Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs - Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 4.85 kg ---------------------------- Name Description Step Temperature Step Time Mash In Add 13.22 L of water at 72.9 C 66.7 C 60 min Mash Out Add 7.08 L of water at 94.5 C 75.6 C 10 min Sparge: Batch sparge with 1 steps (11.09L) of 75.6 C water Tristan Link to comment Share on other sites More sharing options...
The Captain!! Posted November 23, 2018 Share Posted November 23, 2018 Good luck with the brew Tristan Link to comment Share on other sites More sharing options...
tja1980 Posted November 23, 2018 Share Posted November 23, 2018 @The Captain1525230099 cheers mate , love this pale, done partial mash version of it a few times and its been the goto pale for me Tristan Link to comment Share on other sites More sharing options...
The Captain!! Posted November 23, 2018 Share Posted November 23, 2018 Looks like a nice combo. What system do you run @tja1980 Link to comment Share on other sites More sharing options...
tja1980 Posted November 23, 2018 Share Posted November 23, 2018 Just a 40lt kettle (stock pot), modified with weldless 1/2" BSP Port, banana tube and 100mm Thermal Probe (installing tommorow) / 40lt mash tun with false screen bottom (needs new silicon), gas burner been using is a wok burner I did pick up a 2400w element for the kettle half thinking about using that this weekend with me MKII which is weldless too, run a immersion chiller too with a ceramic axle garden pump . No HLT, really want to grab a mesh biabasket and get down to one vessle. Its pretty diy, but does the job at least for partial mashes and hopefully all grain. Tristan Link to comment Share on other sites More sharing options...
tja1980 Posted November 23, 2018 Share Posted November 23, 2018 I'll put up some pics from tomorrows brew day maybe a video ;D Tristan Link to comment Share on other sites More sharing options...
The Captain!! Posted November 23, 2018 Share Posted November 23, 2018 2 minutes ago, tja1980 said: I'll put up some pics from tomorrows brew day maybe a video ;D Tristan That would be great mate, look forward to it. Link to comment Share on other sites More sharing options...
BlackSands Posted November 24, 2018 Share Posted November 24, 2018 Time for another Hoppy Amber. Coopers (OS) Lager (6.9 EBC) 1.5kg Gladfield Ale Malt 250g Gladfield Aurora Malt 250g Gladfield Red Back Malt 250g Gladfield Shepherds Delight Malt 50g Dark Chocolate 300g Sugar 20g Kohatu Boil 10 min 20g Motueka Boil 10 min 20g Kohatu Whirlpool 30 min 20g Motueka Whirlpool 30 min Undecided about dry-hopping.... Link to comment Share on other sites More sharing options...
The Captain!! Posted November 24, 2018 Share Posted November 24, 2018 2 hours ago, BlackSands said: Undecided about dry-hopping.... 90g of each. Link to comment Share on other sites More sharing options...
BlackSands Posted November 24, 2018 Share Posted November 24, 2018 58 minutes ago, The Captain1525230099 said: 90g of each. Link to comment Share on other sites More sharing options...
Titan Posted November 24, 2018 Share Posted November 24, 2018 Brew day was a blower today. Started early with a visit to bunnings that showed stock of the product i wanted. Gets there and nothing on the rack and assistant refused to help me locate. Another bunnings store had the item where is should have been. Next stop, pick up the grains, no problem except no full sacks of what i wanted. Had to vote here in vic also. Tomorrow is another day and this will be the brew. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 24, 2018 Share Posted November 24, 2018 Tomorrow is a big brewday. 2 brews starting at 6am. Kolsch 30L rain water 3kg pilsener malt 1kg vienna malt 30gm hallertau @ 6o mins 20gm hallertau @2 mins Irish moss at 10 1.5L starter of K97 and fermentation to take place at 16c Saison 30L tap water 5gm gypsum 3.8kg pale malt 500gm wheat malt 100gm crystal malt 15gm magnum@60 mins 20gm centennial @2 mins 20gm centennial steep for 15 mins Irish moss Fermented at 22 for 2 days then 1c up per day till 26 then held till end Yeast is a slurry blend of 3724 dupont and belle saison Very keen to see how this goes with the blend. The 3724 start and belle finish beer i did is great. Like a 3/4 dupont. Great tasting. I wonder if the 3724 will come through in this or the belle will dominate. Link to comment Share on other sites More sharing options...
Fergy1987 Posted November 24, 2018 Share Posted November 24, 2018 Just put down my Robochoc As per the recipe on coopers, however ditched the sugar and had 200g Black Malt (due to my ordering error) The smell of the grains boiling on the stove was freaking amazing, and that turkish delight fragrance from the English bitter kit is outrageous! So hoping this goes well Pitched the yeast a bit high at 25, wasnt prepared for the temperature of the tap water. Last brew was in winter so temps were easy! But beer is in the fridge and slowly going down to 18degrees! Cant wait for this bad boy! Link to comment Share on other sites More sharing options...
The Captain!! Posted November 24, 2018 Share Posted November 24, 2018 2 hours ago, BlackSands said: What?....... not enough? Link to comment Share on other sites More sharing options...
BlackSands Posted November 24, 2018 Share Posted November 24, 2018 Just now, The Captain1525230099 said: What?....... not enough? Link to comment Share on other sites More sharing options...
Titan Posted November 25, 2018 Share Posted November 25, 2018 Brew day is going well. Mash is done, just raised to 74 deg for mash out. Link to comment Share on other sites More sharing options...
Titan Posted November 25, 2018 Share Posted November 25, 2018 Mash is out and boil on the way. I changed my mind on using the grainfather to do this one. Went for biab instead and will no chill this into a cube. Seems like less effort for some reason. Link to comment Share on other sites More sharing options...
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