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Brew Day!! Watcha' got, eh!? 2018


Beerlust

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Appreciate the warm welcome back guys. love

 

I have missed the place. And yep I'm doing extremely well. Glad to be brewing again. Looks like this brew will be the only extract I'll be doing, as my old rig found its way back to me yesterday!

 

Fecked if I remember any of the details re strike temps, boil off, efficiency etc. I might just set my aspirations low and smash out an imperial something or other while aiming for a session ale. lol

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Hey philbo I was not into brewing when you were active on the forum. I have read dozens of your posts in the archives on here. It feels like I know you already!

 

Welcome back and I’m glad you got back into it plus your brewing rig back. Look forward to reading your recipes and posts.

 

Jools

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Hey philbo I was not into brewing when you were active on the forum. I have read dozens of your posts in the archives on here. It feels like I know you already!

 

Welcome back and I’m glad you got back into it plus your brewing rig back. Look forward to reading your recipes and posts.

 

Jools

 

Thanks Jools. biggrin

 

I'm looking forward to getting back into it too, although I very much feel like I'm starting from scratch again. It's only been around 3.5 years but I've forgotten the lot. Lol.

 

I'll be sure to post when I take the old rig for another spin!

 

Cheers.

 

Phil

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I'm looking forward to getting back into it too' date=' although I very much feel like I'm starting from scratch again. It's only been around 3.5 years but I've forgotten the lot. Lol.[/quote']

I doubt you've forgotten. The info has just been tucked away in some crevice at the back of your mind. Once you've got your rig setup in front of you I'm sure it will all start flooding back. tongue

 

It's like riding a bike, once you've done it, you never forget how. wink

 

Cheers & good brewing,

 

Lusty.

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I did a brew day yesterday, another one of my German lagers. This time I created my own water profile from distilled water to see how that goes. I've decided that for some reason the boil off rate sucks on my urn lately, I don't know if it's the house or the urn itself getting old, but I ended up increasing the boil time by 20 minutes yesterday just to boil it down enough so I wasn't wasting litres of wort. This also brought the OG up to where it should have been. So I'm left with two options, use less strike water or increase the boil time. I'll probably go with the latter because the boil off is a little bit unpredictable and I won't necessarily always need to increase the length of the boil.

 

Anyway, onto the recipe

 

Batch size 21L based on 75% brewhouse efficiency

 

Water and Treatment

33.00 l Brisbane Water (German Lager) Water 1 -

4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -

3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -

3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 -

2.00 g Baking Soda (Mash 60.0 mins) Water Agent 5 -

1.00 g Chalk (Mash 60.0 mins) Water Agent 6 -

 

Grains

4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 7 90.7 %

0.300 kg Munich II (Weyermann) (16.7 EBC) Grain 8 6.8 %

0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 2.3 %

0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 10 0.2 %

Mash at 63C for 40 mins, 72C for 30 mins, 78C mash out

 

Hops

20.00 g Hallertauer Mittelfrueh {4.30 %} - First Wort 110.0 min Hop 11 11.5 IBUs

8.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 12 9.4 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 20.0 min Hop 13 5.8 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Boil 10.0 min Hop 14 3.5 IBUs

20.00 g Hallertauer Mittelfrueh {4.30 %} - Steep/Whirlpool 15.0 min Hop 15 2.4 IBUs

 

Yeast

Wyeast 2000 Budvar Lager fermented at 10C, raised to 18C after 5-6 days.

 

The Stats

Est Original Gravity: 1.0495 SG (Measured 1.0498)

Est Final Gravity: 1.0106 SG

Estimated Alcohol by Vol: 5.1 %

Bitterness: 32.6 IBUs

Est Color: 9.5 EBC

 

I have the previous batch of this recipe on tap currently and it's really nice, so I'm expecting similar from this one. Other than the extension of the boil the brew day went without a hitch. Fixed the grain mill gap and that saw the mash efficiency back where it should be too.

 

Cheers

 

Kelsey

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Looks good mate...

 

Double brewday (maybe)

 

Recipe: Brownie - 343

Brewer: Grumpy

Style: Brown IPA

TYPE: All Grain, BIAB, No Chill

 

Recipe Specifications

--------------------------

 

Estimated OG: 1.054 SG

Estimated Color: 28.0 EBC

Estimated IBU: 58.5 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 54.5 %

1.00 kg Brown Malt (128.1 EBC) Grain 2 18.2 %

1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 3 18.2 %

0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 9.1 %

5.00 ml Mosaic BLUE Resin [62.60 %] (CO2 Extract Hop 5 31.0 IBUs

50.00 g Amarillo [8.90 %] - Steep/Whirlpool 20. Hop 6 13.4 IBUs

50.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 7 14.1 IBUs

San Diego Super Yeast

-------------------------------------------------------------------------------------

 

Recipe: Pride of Pale - 297

Brewer: Grumpy

Style: Australian Sparkling Ale

TYPE: All Grain, BIAB, No Chill

 

Recipe Specifications

--------------------------

 

Estimated OG: 1.047 SG

Estimated Color: 13.3 EBC

Estimated IBU: 32.1 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

3.75 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 82.4 %

0.55 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 12.1 %

0.25 kg Brown Malt (128.1 EBC) Grain 3 5.5 %

20.00 g Super Pride [13.90 %] - First Wort 60.0 Hop 4 32.1 IBUs

San Diego Super Yeast

-------------------------------------------------------------------------------------

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Cheers mate.

 

I brewed the ANZAC NEIPA yesterday and had a few cock ups along the way. The recipe went like this

 

4.3 kg American Ale Malt

1kg Munich

750g Quick Oats

250g Light Crystal

100g Acid Malt

 

90 min mash in 28 litres at 65C stirred every 30 mins

( was meant to mash in 20 and dunk sparge in 8 litres but forgot to drain 8 litres from urn )

 

Preboil gravity was 1.058 so a fair whack under what i was expecting

Post boil gravity was 1.068 which seems too high for a preboil of 1.058

16.5 litres into cube

 

8g Warrior at 60 mins

10g Vic Secret at 10 mins ( supposed to be 0g )

20g Rakau at 10 mins

10g Topaz at 10 mins ( supposed to be 20g )

30g Vic Secret Cube hop at 80C

20g Rakau Cube hop at 80C

30g Topaz Cube hop at 80C

20g Vic Secret Dry hop 3 days in ( supposed to be 25g )

20g Rakau Dry hop 3 days in

40g Vic Secret Dry hop 6 days in ( supposed to be 45g )

40g Rakau Dry hop 6 days in

 

WLP008 from starter at 20C

 

So yeah, a few stuff ups but im sure it'll be right. Im just a little upset about the poor efficiency. I used my new 3 roller mill too so im pretty sure the crush was ok. Do you think maybe because its such a big grain bill? Any ideas?

 

Cheers!

 

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Generally, the bigger the grain bill is, the lower the efficiency is. Whenever I brew beers like stouts and porters that feature bigger grain bills than I normally use, I allow for this drop in efficiency when designing the recipes.

 

10 points isn't totally unexpected as an SG increase depending on the length and vigor of the boil. The lager I brewed yesterday went up nearly 12 points, however it was boiled for 110 minutes.

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As my kids had some friends over yesterday (which led to me being tied to the house) and was up at the crack of dawn (due to having forgotten to put the bins out!) I had an impromptu brew day, which turned out rather splendidly:

 

Dunkelweizen 10l (recipe acquired somewhere on this forum):

500g white wheat

500g munich

50g chocolate malt

50g dark crystal

1kg wheat DME

15g hallertau mitt @60m

 

It's been cubed, and once I keg the hefe that's currently in the FV tonight (now that the spiffing new 10l kegs arrived today!) will repitch the slurry.

 

My first time really recording all the details (volumes, gravities) along the way and it's super satisfying to see them line up almost perfectly with what beersmith was stating. A few rather proud moments there! Efficiency was better than I've experienced too - possibly due to a finer grind (for BIAB) and a 90m mash. (Got to replace that damn hacked pasta machine mill though - It works ok but takes forever).

 

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Pacific ale

Og 1.045 ibu 20

estimated abv 4.75%

 

0.3kg Carapils

0.1kg Acidulated

0.8kg Wheat

3.8kg B.B. pale

 

10g fwh cascade

 

30g Galaxy

20g Cascade

10g Nelson sauvin steeped for 10mins

 

20g Galaxy

10g Cascade

5g Nelson sauvin cube hopped at 85 degrees

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Pacific ale

Og 1.045 ibu 20

estimated abv 4.75%

 

Nice Captain!

 

Recipe: Nelson's Light Saison - 188

Brewer: Grumpy

Style: Saison

TYPE: All Grain' date=' BIAB, No Chill

Taste: (30.0)

 

Recipe Specifications

--------------------------

Batch Size (fermenter): 23.00 l

Estimated OG: 1.031 SG

Estimated Color: 5.3 EBC

Estimated IBU: 29.8 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 66.7 %

1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 33.3 %

5.00 g Super Pride [13.90 %'] - First Wort 60.0 Hop 3 9.1 IBUs

50.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 4 20.7 IBUs

Whitelabs Belgian Saison II

-------------------------------------------------------------------------------------

 

BTW the number in the brew title is the calorie count expected from a 700mL bottle.

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Hoppy pale

Og 1.045 ibu 32

estimated abv 4.75%

 

0.2kg Carapils

0.1kg Acidulated

0.8kg Munich 2

4kg B.B. pale

.08kg cararoma

 

8g fwh magnum

 

10g simcoe

10g Columbus boil 10mins

 

20g Suncorp

20g Columbus steep 10 mins

 

20g simcoe

20g Columbus

cube hopped at 85 degrees

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This weekend I'm going to try a partial mash.

 

I was thinking;

 

Coopers real ale

2Kg Ale malt

S-04 @ 20 degrees C

22L

 

A simple ale, but hopefully tasty if all goes well. I'm not sure of numbers or what I'm doing, but will post an update.

 

I love homebrew, but lately I'm sometimes underwhelmed with what I'm producing pouty

I hope that a partial mash will give me what I'm looking for unsure

 

Cheers,

Dave

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Had a go at the above,

Went quite smoothly.

BIAB set up, 20L stockpot from bigW, induction cooktop, in the garage.

Mashed into 8L. Held temp for an hour @ 65C.

Boiled for 30mins.

 

OG 1048

 

Fermenting nicely at the moment.

 

Cheers,

Dave

 

 

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