Otto Von Blotto Posted April 9, 2018 Share Posted April 9, 2018 The brew day for that APA in my previous post had a mini hiccup. It was meant to go into a 25L cube but I couldn't get it cleaned in time, so I improvised and extended the boil by 20 minutes and put it into a 20L cube instead, so the OG is about a point and a half higher than the recipe suggests however I will only be getting a 21/22L batch out of it. The decision to extend the boil was made quite early, so the late hop and Brewbrite additions weren't affected by it. The mash efficiency was down as well, I suspect this was due to the grain crush not being as good as it should be, as there were a number of floating grains in the mash, suggesting that they weren't cracked properly or at all. I'll be removing the stupid finger guard from the mill hopper before the next brew day too so I can see the roller gap properly and adjust it to where it should be. I don't even know why they have it there, who the hell sticks their fingers into the mill when it's running anyway... Either way, it ended up with an OG of 1.0469 and the IBUs will still be around the same so it should turn out a tasty drop, I just won't get the surplus from it to add to the mini keg this time. Oh well, better that than the brew being a complete disaster! Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted April 16, 2018 Author Share Posted April 16, 2018 Brew day! Following on from the FWH(30) brew I did a few weeks back, time to isolate the addition further to gauge its influence. FWH30 Pale Ale v.2: Briess CBW Golden Light Liquid Malt extract 1.5kg Light Dry Malt extract 500gms Coopers Ale Malt grain 500gms Aromatic Malt grain 300gms Wheat Malt grain 200gms Joe White Amber Malt grain 100gms Falconer's Flight 30gms @ FWH(30) Falconer's Flight 30gms @ flameout Falconer's Flight 40gms dry hopped Cascade 40gms dry hopped Mangrove Jacks M44 U.S. West Coast Ale yeast (2 litre starter) Brewed to 21 litres Ferment @ 18°C OG = approx. 1.048 FG = approx. 1.012 EBC = 14.6 IBU = 27.4 Kegged ABV = approx. 4.7% Being that they are a blend of numerous American hops, the Falconer's Flight should work well here to provide some flavour & aroma complexity. I made a starter with the M44 because I found it a bit slow to get going the last time I used it, so thought pitching it in an active state might improve that aspect. It reminded me a lot of BRY-97 actually! Fingers crossed for a good result. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted April 16, 2018 Share Posted April 16, 2018 Session ale time again. Recipe: Session Ale Brewer: Grumpy Style: American Amber Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.046 SG Estimated Color: 18.7 EBC Estimated IBU: 19.1 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 66.7 % 0.50 kg Brown Malt (128.1 EBC) Grain 2 11.1 % 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 3 11.1 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 11.1 % 20.00 g Amarillo [8.90 %] - Steep/Whirlpool 20. Hop 5 5.7 IBUs 20.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 6 6.0 IBUs 20.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 7 7.4 IBUs 20.00 g Amarillo [8.90 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs 20.00 g Centennial [9.40 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs 20.00 g Nelson Sauvin [11.50 %] - Dry Hop 0.0 Da Hop 10 0.0 IBUs San Diego Super Yeast ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
The Captain!! Posted April 16, 2018 Share Posted April 16, 2018 Session ale time again. Recipe: Session Ale Brewer: Grumpy Style: American Amber Ale TYPE: All Grain' date=' BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.046 SG Estimated Color: 18.7 EBC Estimated IBU: 19.1 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 66.7 % 0.50 kg Brown Malt (128.1 EBC) Grain 2 11.1 % 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 3 11.1 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 11.1 % 20.00 g Amarillo [8.90 %'] - Steep/Whirlpool 20. Hop 5 5.7 IBUs 20.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 6 6.0 IBUs 20.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 7 7.4 IBUs 20.00 g Amarillo [8.90 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs 20.00 g Centennial [9.40 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs 20.00 g Nelson Sauvin [11.50 %] - Dry Hop 0.0 Da Hop 10 0.0 IBUs San Diego Super Yeast ------------------------------------------------------------------------------------- Getting through that brown malt Benny! Again as always, looks delicious. Cheers Kirk Link to comment Share on other sites More sharing options...
Norris! Posted April 16, 2018 Share Posted April 16, 2018 Awesome! Lusty Your progression with the FWH is pretty cool. I might of missed a post on this, but how was the bittering and did any flavor or aromas survive the FWH? Was it overwhelmed by the late additions? Kelsey your beer sounds pretty good. Is it orange and pine dankness? Ben 10 the San Diego super yeast, how do you like that? Does it chew through the brews? Cheers, Norris Link to comment Share on other sites More sharing options...
ben 10 Posted April 16, 2018 Share Posted April 16, 2018 Getting through that brown malt Benny! Again as always' date=' looks delicious. Cheers Kirk[/quote'] Gotta do it, 500g I cannot taste. And thanks for the good vibes... Ben 10 the San Diego super yeast' date=' how do you like that? Does it chew through the brews? [/quote'] I quite like it. Several generations in and it sure is a quick starter. Link to comment Share on other sites More sharing options...
Norris! Posted April 16, 2018 Share Posted April 16, 2018 Nice. I read about it all the time on brulosophy but have never tried it. Link to comment Share on other sites More sharing options...
Beerlust Posted April 16, 2018 Author Share Posted April 16, 2018 Hi Norris. Lusty Your progression with the FWH is pretty cool. I might of missed a post on this' date=' but how was the bittering and did any flavor or aromas survive the FWH?[/quote']Bittering is spot on, & flavour is terrific. With FWH'ing these are the components I look at & measure. The 4gm+ per litre ratio dry hop works well too for aroma. Was it overwhelmed by the late additions? If I'm being honest' date=' those additions have to have had some influence in this area. I've never FWH'd a brew using a 30min boil post steep addition before so had to play it safe with some true boil additions I could count on first time around. This brew however, I have nowhere to hide, so will learn from what it throws good or bad bitterness-wise. Flavour-wise I have less concerns about. I was a little P.O'd when I realised the actual alpha level of my hops was lower than what I had listed in my brewing calc by some margin. I lost approx. 4 IBU & given I will rely on this addition for my bitterness, I am a little nervous on this front looking forward. Being a quick thinker though, I post boil steeped for a little longer to hopefully help compensate. [img']wink[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
Norris! Posted April 17, 2018 Share Posted April 17, 2018 Sounds like it is working great! Thank you for the update. Link to comment Share on other sites More sharing options...
porschemad911 Posted April 17, 2018 Share Posted April 17, 2018 Last night I brewed up my Aramis pils. Thankfully everything went very smoothly and volumes and gravities were on the money. It's sitting at 17° C in my Cool Brewing Bag now with a few blue ice bricks to bring it down to a fermentation temp of around 12° C. Wyeast 2002PC is meant to be a fast fermenter then flocculate well, so see how it goes. I hope it doesn't mellow out the bitterness too much, a nice solid bitterness in a pilsner is so good! Anyway the wort tastes really promising, so fingers crossed! Next up will be a Doppelbock ... just the mention of the word had my wife jumping up and down in excitement since it is her favourite style. Given that I will want plenty of yeast to ferment that, I'm tempted to brew it one night, then bottle the pils the next and just pour the cubed Doppelbock straight onto the yeast cake from the pils. For some reason I hate the idea of not cleaning my fermenter in between batches though! Cheers, John Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 18, 2018 Share Posted April 18, 2018 For some reason I hate the idea of not cleaning my fermenter in between batches though! Cheers' date=' John[/quote']You're not alone. I don't like the idea either. It reminds me of eating dinner off last night's dirty dishes for some reason Link to comment Share on other sites More sharing options...
Rowbrew Posted April 18, 2018 Share Posted April 18, 2018 Yeah well said Kelsey! John, why don't you just bottle some slurry, clean your FV then teansfer and pitch? Thats what i would do Link to comment Share on other sites More sharing options...
joolbag Posted April 18, 2018 Share Posted April 18, 2018 Hey guys, this a brew from last week that I forgot to post. I brewed it on Fri 13 April. I'll pitch it into the fermenter shortly. It's recipe from a book I borrowed from the library. "Brew" by James Morton. He certainly likes using a lot of hops in his recipes. I thought I'd try it out, esp since I bought 4 x one pound packages of 2017 hops from Yakima Valley Hops. First time using Oatmeal too. I think I should have milled it or crushed it because I don't think I extracted the oatey goodness from it. Mash efficiency was fine at 79.1%. I lost a lot to kettle trub. The whirlfloc didn't do a great job of clumping it together. So brewhouse efficiency ended up at 63%. Might try brewbrite and/or mix up the whirlpool and transfer technique next time. Oatmeal XPA Brewer: Jools Batch Size: 22.00 l Style: American Pale Ale (18B) Boil Size: 29.10 l Style Guide: BJCP 2015 Color: 12.8 EBC Equipment: Pot (13 Gal/33 L) - BIAB Bitterness: 49.6 IBUs Boil Time: 60 min Est OG: 1.054 (13.4° P) Mash Profile: Single Infusion, Light Body, No Mash Out Est FG: 1.010 SG (2.5° P) Fermentation: Ale, Two Stage ABV: 5.9% Taste Rating: 30.0 Ingredients Amount Name Type # 6.60 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1 0.55 Campden Tablet (Potassium Metabisulfate) (Mash 0 min) Misc 2 4.40 kg Gladfield American Ale Malt (5.0 EBC) Grain 3 440.3 g BEST Wheat Malt (BESTMALZ) (4.8 EBC) Grain 4 440.3 g Uncle Toby's Rolled Oats (2.8 EBC) Grain 5 216.0 g Gladfield Supernova Malt (115.0 EBC) Grain 6 22.4 g Citra [13.8%] - Boil 14 min Hops 7 0.55 Whirlfloc Tablet (Boil 10 min) Misc 8 33.3 g Amarillo [7.0%] - Boil 9 min Hops 9 22.4 g Citra [13.8%] - Boil 4 min Hops 10 33.3 g Amarillo [7.0%] - Boil 1 min Hops 11 67.1 g Amarillo [7.0%] - Cube Hops 12 45.1 g Citra [13.8%] - Cube Hops 13 1 pkgs New World Strong Ale (Mangrove Jack's #M42) Yeast 14 45.1 g Citra [13.8%] - Dry Hop 0 days Hops 15 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 18, 2018 Share Posted April 18, 2018 Those are some very precise weights. Link to comment Share on other sites More sharing options...
ben 10 Posted April 18, 2018 Share Posted April 18, 2018 BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Low Alcohol Saison Brewer: Grumpy Style: Saison TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.032 SG Estimated Color: 13.2 EBC Estimated IBU: 21.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU 2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 61.5 % 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 2 15.4 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 15.4 % 0.25 kg Brown Malt (128.1 EBC) Grain 4 7.7 % 20.00 g Amarillo [8.90 %] - Steep/Whirlpool 20. Hop 5 6.4 IBUs 20.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 6 6.7 IBUs 20.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 7 8.2 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Norris! Posted April 19, 2018 Share Posted April 19, 2018 I used an hour and a half to make a quick brew today, 1 mexican cerveza can 800g of light dry malt 250g of dextrose 250g of caramalt 42g of wakatu hops and 25g of sorachi ace steeped for 15 minutes at flameout M54 cali lager rehydrated I will dry hop with 50g of sorachi ace on day 7 to 10. Cheers, Norris Link to comment Share on other sites More sharing options...
Norris! Posted April 19, 2018 Share Posted April 19, 2018 Ben do your saison lose some ester flavor this time of year, due to the lower ambient temps? Link to comment Share on other sites More sharing options...
ben 10 Posted April 19, 2018 Share Posted April 19, 2018 Ben do your saison lose some ester flavor this time of year' date=' due to the lower ambient temps?[/quote'] Noit really. I though temp may have an influence but for a saison I started recently @ 17° the yeast influence was still there. Link to comment Share on other sites More sharing options...
porschemad911 Posted April 20, 2018 Share Posted April 20, 2018 Ben do your saison lose some ester flavor this time of year' date=' due to the lower ambient temps?[/quote'] Noit really. I though temp may have an influence but for a saison I started recently @ 17° the yeast influence was still there. I really think the strain is going to show it's character regardless. I fermented Belle Saison fairly cool for a couple of batches and they are most definitely saisons. The yeast character is by no means over the top, so you can influence it a bit with fermentation temperature, but it will always be a saison. Cheers, John Link to comment Share on other sites More sharing options...
Hermoor Posted April 22, 2018 Share Posted April 22, 2018 My little brewing adventure continues. The Toucan stout has been in the bottle for a couple of weeks now so I thought it was a good time to get another brew on. Two new things to try today, steeping grains and hop tea. Coopers OS Draught BE 3 200gms Crystal malt 25 grams Cascade, steeped 30 mins Coopers yeast Link to comment Share on other sites More sharing options...
PhilboBaggins Posted April 23, 2018 Share Posted April 23, 2018 Hey everyone. Been a while since I put a brew down, and even longer since did a kit or extract brew. Went off without a hitch really. Was going for an old school US IPA. Dry, pale, bitter and hoppy. The Real Ale kit used to be quite good to me so I used that. No grains for this one. 1 x Real Ale 2kg LDME 500g white sugar 25g Cascade @ 10 min 25g Chinook @ 5 min 25g Cascade @ F/O 25g Chinook @ F/O Will mirror the flameout hops for the dry hop in a bit. In the fridge currently at 20C with 2x rehydrated M44 yeasts. OG was 1.064, shooting for 60 IBU and around 7% or so ABV, but I'll be happy with beer. Hope you're all well. The Hobbit Link to comment Share on other sites More sharing options...
Beerlust Posted April 23, 2018 Author Share Posted April 23, 2018 Welcome back Philbo! Given why you stopped brewing a while back, I hope you are keeping well. Good luck with the brew mate! Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted April 23, 2018 Share Posted April 23, 2018 Hope you're all well. The Hobbit I am buddy, hope you are too! Link to comment Share on other sites More sharing options...
Norris! Posted April 23, 2018 Share Posted April 23, 2018 Ben do your saison lose some ester flavor this time of year' date=' due to the lower ambient temps?[/quote'] Noit really. I though temp may have an influence but for a saison I started recently @ 17° the yeast influence was still there. I really think the strain is going to show it's character regardless. I fermented Belle Saison fairly cool for a couple of batches and they are most definitely saisons. The yeast character is by no means over the top, so you can influence it a bit with fermentation temperature, but it will always be a saison. Cheers, John Thank you John! Link to comment Share on other sites More sharing options...
ben 10 Posted April 23, 2018 Share Posted April 23, 2018 Mead as per https://club.coopers.com.au/coopers-forum/topic/18160/ Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.