Norris! Posted July 5, 2018 Share Posted July 5, 2018 you could also reduce the amount of hops in the 60 min addition, but I think you will get the best of both worlds at 30min, because you should retain some flavour from that addition. Link to comment Share on other sites More sharing options...
Mikes15 Posted July 5, 2018 Author Share Posted July 5, 2018 1 hour ago, Norris! said: The Moutere sounds pretty good, like magnum but with flavour. This actually started with me wanting to do RepSpecs Coopers Session ale (Galaxy & Melba) a while back but the HBS don't have Melba, they suggested Moutere as a sub. Then I found the Galaxy in the freezer & thought I know just what that will go with & ive been wanting to do a full extract with ULME so set about (trying to) make a recipe, the citra just sound right by description! Hopefully will get the bits & brew it in a couple of weeks, got to secondary ferment my Saison for 2 weeks from this weekend first, need another brew fridge,,,, Link to comment Share on other sites More sharing options...
The Captain!! Posted July 5, 2018 Share Posted July 5, 2018 32 minutes ago, Mikes15 said: got to secondary ferment my Saison for 2 weeks from this weekend first, need another brew fridge,,,, Hey Mike, what do you mean by this. Link to comment Share on other sites More sharing options...
Mikes15 Posted July 5, 2018 Author Share Posted July 5, 2018 6 minutes ago, The Captain1525230099 said: what do you mean by this. Sorry prob wrong term, Bottling at the weekend, they need a couple of weeks at 18'C to carbonate, its a high of about 5'C in my garage at the moment, not really got anywhere in the house to site 25odd bottles so I use my brew fridge to bottle condition my beers before they get stored in the garage "Beer cupboard" waiting to be enjoyed. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 5, 2018 Share Posted July 5, 2018 Oh ok, fair call. High of 5. Ouch Link to comment Share on other sites More sharing options...
Mikes15 Posted August 1, 2018 Author Share Posted August 1, 2018 Finally the HBS is back in stock of the ULME so orders in & its game on, Unfortunately they didn't now have the Mouture so there subbing with Southern cross ;- Characteristics:A high alpha hop with distinctive tropical, grapefruit and passion fruit characters.Alpha Acid Range: 17.0-19.5%Beta Acid Range: 8.0 - 10.0% VS Characteristics: A delicate balance of citrus and spice, including a heady mix of lemon peel and pine needles.Alpha Acid Range: 11.0 - 14.0%Beta Acid Range: 5.0 - 6.0% ho hum. Link to comment Share on other sites More sharing options...
Mikes15 Posted August 9, 2018 Author Share Posted August 9, 2018 Steep is in for the night, brew day tomorrow Link to comment Share on other sites More sharing options...
Mikes15 Posted August 10, 2018 Author Share Posted August 10, 2018 After I sparged the grains I was up to a 7ltr boil, if you count volume before adding the malt extracts that is, otherwise is was a 8ltr. Dropped the boil time to 30mins, schedule is;- 15g Southern cross 30mins. 25g Citra 8mins 25g Galaxy 8mins 25g Southern cross @ FO for 10mins. Dry hop will be; 35g galaxy, 25g Citra 15g Southern cross calc is giving; 5,27% ABV, 40.29IBU Colour is golden to light golden. Getting 1 error though on SRM(?) which should be 5-10;- SRM Morey = 7.48 = ok SRM Daniels = 10.5 = ERROR. SRM Mosher = 7.85 = ok. Link to comment Share on other sites More sharing options...
Norris! Posted August 10, 2018 Share Posted August 10, 2018 Mike that recipes sounds pretty good! You got to tell us how it goes. I have never used southern cross. Pretty sure the error is saying you are slightly above the colour required for the beer type...I dont worry about that, I make my beers the way I like em. Good job Mate Norris Link to comment Share on other sites More sharing options...
Mikes15 Posted August 22, 2018 Author Share Posted August 22, 2018 Looking like this is stalling at around 1016 OG was 1062 instead of the 1054 suggested. Been a while sine Ive used Safale yeast but after a few wheat based brews it feels like the SLLOOOWWWEEESSSSTTTTT brew in the history of brewing,,,, been going since the 10th Aug! Started at 18'C, up to 20'c after 4 days. Going to DH tomorrow anyway as that always brings my SG down a notch. Colours great, spot on the light gold of NEIPA's & tasting like its got the bones of a nice beer, will cold crash on sat & looking to bottle on fri next week. Link to comment Share on other sites More sharing options...
Mikes15 Posted August 23, 2018 Author Share Posted August 23, 2018 SG again today at 1016, bit concerned at how sweet the beer is, do I need to consider pitching more yeast or should I just solider on & DH? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 23, 2018 Share Posted August 23, 2018 Given the makeup of the brew it could well be finished. The crystal will push the FG up and add sweetness, and maybe the extract is lower in fermentability than other brands, no real way of knowing that other than making a batch with it alone and seeing how far it ferments. The hops are all medium to short boils which may not give the same firm bitterness as a long boiled addition. Link to comment Share on other sites More sharing options...
Guvna Posted August 23, 2018 Share Posted August 23, 2018 2 hours ago, Mikes15 said: SG again today at 1016, bit concerned at how sweet the beer is, do I need to consider pitching more yeast or should I just solider on & DH? over 6% abv, 1.062 - 1.016 - nice work mikes15 Link to comment Share on other sites More sharing options...
Mikes15 Posted August 23, 2018 Author Share Posted August 23, 2018 Cheers fellas, Hopefully the 75g DH is enough to bring it round, its not terrible or even close just a touch to sweet at present. Defiantly going to chux bag the hops now so I can ring every last drop of bitterness out Link to comment Share on other sites More sharing options...
Mikes15 Posted August 26, 2018 Author Share Posted August 26, 2018 The hops are certainly fighting for to win the flavour war, lots of pineapple but also bitterness coming through, CC'ing tonight. Over the moon with the colour;- Link to comment Share on other sites More sharing options...
Beerlust Posted August 26, 2018 Share Posted August 26, 2018 On 8/23/2018 at 4:23 PM, Mikes15 said: SG again today at 1016, bit concerned at how sweet the beer is,... On 8/24/2018 at 4:51 AM, Mikes15 said: Hopefully the 75g DH is enough to bring it round, its not terrible or even close just a touch to sweet at present. Defiantly going to chux bag the hops now so I can ring every last drop of bitterness out. The sweetness you are noticing is directly related to the SG of the beer. 1.016 is quite high on that scale given most common commercial lagers & draughts are around 1.008 (or lower) give or take a couple of points. I've read the BS info out there related to dry hopping adding bitterness & for what I believe it is worth, it does not add one iota of bitterness related to actual IBU that can only be created by hops that are boiled. What dry hopping can do is add a grassiness/astringency that is often confused with bitterness if the hops have an inherit trait to throw this, or the dry hop was allowed to stay in contact with the beer for an elongated amount of time where the vegetal facet of the the hops adds the grassy tone. Just my 2 cents. Lusty. Link to comment Share on other sites More sharing options...
Mikes15 Posted August 26, 2018 Author Share Posted August 26, 2018 9 hours ago, Beerlust said: The sweetness you are noticing is directly related to the SG of the beer. 1.016 is quite high on that scale given most common commercial lagers & draughts are around 1.008 (or lower) give or take a couple of points. I've read the BS info out there related to dry hopping adding bitterness & for what I believe it is worth, it does not add one iota of bitterness related to actual IBU that can only be created by hops that are boiled. What dry hopping can do is add a grassiness/astringency that is often confused with bitterness if the hops have an inherit trait to throw this, or the dry hop was allowed to stay in contact with the beer for an elongated amount of time where the vegetal facet of the the hops adds the grassy tone. Just my 2 cents. Lusty. I assume adding small amounts of hop tea post ferment or even when bulk priming isn't an option? Link to comment Share on other sites More sharing options...
Beerlust Posted August 27, 2018 Share Posted August 27, 2018 9 hours ago, Mikes15 said: I assume adding small amounts of hop tea post ferment or even when bulk priming isn't an option? If it bothers you that much & if it were me, I'd do a small calculated boil with malt & hops to add the bitterness you believe it needs. Then use this wort as part or all of your bulk prime. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Mikes15 Posted August 27, 2018 Author Share Posted August 27, 2018 14 minutes ago, Beerlust said: If it bothers you that much & if it were me, I'd do a small calculated boil with malt & hops to add the bitterness you believe it needs. Then use this wort as part or all of your bulk prime. Cheers, Lusty. Thanks, It does bother me a lot TBH, now its chilled its tasting too much like funky fruit juice! In terms of how much bitterness it needs I wouldn't know but Id say it could take a good hit,,,, IBU's where supposed to be 40.29, style could go up to 50 so if I do a 1ltr boil of 140g LDME (100% of bulk prime amount) with 5g of Citra & 5g Southern cross (im out of galaxy) that should add another 7.17 Without being able to taste it, does that sound reasonable or suitable? Link to comment Share on other sites More sharing options...
Mikes15 Posted August 29, 2018 Author Share Posted August 29, 2018 Can anyone verify my calc on the hop tea come bulk prime? Going to bottle in a couple of days & dont really want to F-up my brew Link to comment Share on other sites More sharing options...
Mikes15 Posted August 30, 2018 Author Share Posted August 30, 2018 Bump,,, (is that a thing on forums?!!) Link to comment Share on other sites More sharing options...
porschemad911 Posted August 30, 2018 Share Posted August 30, 2018 Sounds fine, they're nice hops and should just boost your bitterness a bit plus more hoppy goodness. Edit: you're only boiling for 5 mins or so right? Cheers, John Link to comment Share on other sites More sharing options...
Mikes15 Posted August 30, 2018 Author Share Posted August 30, 2018 16 minutes ago, porschemad911 said: Sounds fine, they're nice hops and should just boost your bitterness a bit plus more hoppy goodness. Edit: you're only boiling for 5 mins or so right? Cheers, John Looks like I would need about 10mins for both hops to get a decent wack of bitterness of a bit over 5IBUS , 5mins only gives 2.9IBUS Thanks John. Link to comment Share on other sites More sharing options...
Norris! Posted August 31, 2018 Share Posted August 31, 2018 Sorry Mike, I didn't chime in because I was unsure of the calculations, did you just work it by hand or adjust the settings on the software? At the end I felt that after carbonation it would bring out the bitterness more and with some aging, like 3 to 4 weeks it would meld together nicely. So I didn't want to say anything that you already knew. Let us know how it comes out. Norris Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 31, 2018 Share Posted August 31, 2018 It should be noted that carbonation itself offsets sweetness. I don't know if it brings out the bitterness more but it does effectively reduce the sweetness. The difference in taste between fizzy and flat Coke is a good example of this, and is the reason why Coke is so highly carbonated. I've had batches in the past taste a bit sweet when they were either uncarbed or only partially carbed. Once fully carbed they were perfect. I wouldn't judge the final product on a flat sample. Link to comment Share on other sites More sharing options...
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