ben 10 Posted January 1, 2019 Share Posted January 1, 2019 2018 thread Link to comment Share on other sites More sharing options...
ben 10 Posted January 1, 2019 Author Share Posted January 1, 2019 BLOWN away by the Rodenbach Vintage 2015 I had for Christmas I'll make another in case my last one was good. Quote Recipe: Flanders II Brewer: Grumpy + Brewing Monkeys Style: Flanders Red Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 L Estimated OG: 1.056 SG Estimated Color: 29.9 EBC Estimated IBU: 10.9 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 63.9 % 2.28 L 1.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 18.2 % 0.65 L 0.50 kg Aromatic (51.0 EBC) Grain 3 9.1 % 0.33 L 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 4.6 % 0.16 L 0.20 kg Light Crystal (45.0 EBC) Grain 5 3.6 % 0.13 L 0.03 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 6 0.5 % 0.02 L 8.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 7 10.9 IBUs - 1.0 pkg Belgian Lambic Blend (Wyeast Labs #3278) [124.21 Yeast 8 - - Mash Schedule: BIAB, Full Body Total Grain Weight: 5.48 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 33.35 L of water at 73.0 C 68.9 C 60 min Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min ------------------------------------------------------------------------------------- Mash warm to give the Brett something to eat apparently. Reuse of the 3278 gives more sour, so this will be the second pitch. 4 Link to comment Share on other sites More sharing options...
grogdog Posted January 2, 2019 Share Posted January 2, 2019 For me, one of lifes simple pleasures is to have tallies of english ale stashed away in the kitchen pantry. 4 Link to comment Share on other sites More sharing options...
ben 10 Posted January 2, 2019 Author Share Posted January 2, 2019 Time for a cube sour. this one will have a hep of davidson plum pulp thrown in after fermentation has slowed. Quote Recipe: Davidsons Sour 213 Brewer: Grumpy Style: Berliner Weisse TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 30.00 L Post Boil Volume: 26.69 L Batch Size (fermenter): 23.00 L Bottling Volume: 21.60 L Estimated OG: 1.041 SG Estimated Color: 4.8 EBC Estimated IBU: 7.6 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 85.4 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 50.0 % 1.30 L 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 50.0 % 1.30 L 5.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 3 7.6 IBUs - ------------------------------------------------------------------------------------- 2 Link to comment Share on other sites More sharing options...
ben 10 Posted January 2, 2019 Author Share Posted January 2, 2019 also... a MJs cider pouch. keeping it low abv for the wifey. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 3, 2019 Author Share Posted January 3, 2019 also... found 12.5kg of smoked malt.... smokey porter time Quote Recipe: Smoked Porter Brewer: Grumpy Asst Brewer: Monkeys Style: Classic Style Smoked Beer TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.058 SG Estimated Color: 69.3 EBC Estimated IBU: 58.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 2.91 g Baking Soda (Mash) Water Agent 1 - - 2.78 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 2.22 g Calcium Chloride (Mash) Water Agent 3 - - 0.61 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 2.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 5 35.4 % 1.30 L 1.00 kg Brown Malt (128.1 EBC) Grain 6 17.7 % 0.65 L 1.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 7 17.7 % 0.65 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 8 17.7 % 0.65 L 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 9 4.4 % 0.16 L 0.20 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 10 3.5 % 0.13 L 0.20 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 11 3.5 % 0.13 L 40.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 12 58.6 IBUs - 1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 13 - - ------------------------------------------------------------------------------------- 2 Link to comment Share on other sites More sharing options...
Hilltop hops Posted January 3, 2019 Share Posted January 3, 2019 6 hours ago, Ben 10 said: Time for a cube sour. this one will have a hep of davidson plum pulp thrown in after fermentation has slowed. Looking at doing something similar with raspberries. Haven't made a fruit beer before do you pasteurise the fruit? Do you add fruit to primary fermenter or transfer to a secondary fermenter containing the fruit? Link to comment Share on other sites More sharing options...
ben 10 Posted January 3, 2019 Author Share Posted January 3, 2019 i cook, mush and add after fermentation has subsided 1 Link to comment Share on other sites More sharing options...
Rowbrew Posted January 3, 2019 Share Posted January 3, 2019 The next time i add fruit to a beer post fermentation, i will definitely heat it first. The sour beer i made a few months ago turned into vinegar and i suspect it was from the cherries i added after fermentation had finished 1 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 4, 2019 Share Posted January 4, 2019 First Run Pale 5kg - Joe White 2-row .150 - Carapils .250 - Crystal 55L Mash 60 min @ 68° 60 min boil 15g -Magnum 15 min 10g each Galaxy and Centenial FO - -80° steeped 10 min 15g each Gal and Cent Dry 70g each Gal and Cent Yeast US-05 IBU - 40 EST ABV - 5.23% Used the chiller for this took it from +100° to 77° in 30 secs ... handy bit of kit. 2 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 4, 2019 Share Posted January 4, 2019 Bit of a sh#t fight atm but running the chiller .. filling the esky .. swapping to pot .. throwing the water back in the water tank around the side .. efficiency. 5 Link to comment Share on other sites More sharing options...
Hilltop hops Posted January 5, 2019 Share Posted January 5, 2019 First brew of the new year. Something different from my usual hoppy ales/ipas. 2.2 kg of pilsner and 2.2 of wheat. 60 min boil with 20g hallertau at 45 No chill. Add to fermenter tomorrow arvo. Still not sure on temp thinking 19-20? Wb-06 yeast. Half the batch (10l) is gonna be an experiment with raspberries added to a secondary after fermentation. Pressure is on Mrs wants a raspberry beer as good as the ones she's been drinking from Ministry brewing Barossa Valley! Thinking 1kg fruit for 10l? Any help or previous experiences would be appreciated. Cheers 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 5, 2019 Share Posted January 5, 2019 On 1/3/2019 at 12:57 PM, Ben 10 said: also... found 12.5kg of smoked malt.... smokey porter time What an array of ingredients BT - do you have a good HB shop or order on-line in bulk and then just allocate ingredients as needed and store in the meantime? Link to comment Share on other sites More sharing options...
ben 10 Posted January 5, 2019 Author Share Posted January 5, 2019 6 hours ago, Bearded Burbler said: What an array of ingredients BT bulkbuys up here, nearest shop has kits, the next one in 1 1/2 hours away and has.... kits 1 Link to comment Share on other sites More sharing options...
Beerlust Posted January 6, 2019 Share Posted January 6, 2019 Brew day! Spilt Enz Icy Red Pale Ale: Coopers Light Liquid Malt extract 1.5kgs Light Dry Malt extract 250gms Coopers Pilsner/Lager Malt grain 500gms Best Malz Red-X Malt grain 500gms Weyermann CaraRed grain 300gms Weyermann Dark Wheat Malt grain 200gms Dextrose 100gms Fortnight 15gms @ 60mins Cascade 20gms @ 15mins Simcoe 20gms @ 5mins Riwaka 20gms @ flameout (5min steep prior to cooling) Cascade, Columbus, Riwaka, & Simcoe 25gms each dry hopped Harvested CCA yeast (2 litre starter) Brewed to 21 litres Ferment @ 19°C OG = approx. 1.050, FG = ? EBC = 13.9, IBU = 40.6 ABV = approx. 4.9% Hopefully the final colour has some red in it. Cheers & good brewing, Lusty. 4 Link to comment Share on other sites More sharing options...
Beerlust Posted January 6, 2019 Share Posted January 6, 2019 1 hour ago, Beerlust said: ...Hopefully the final colour has some red in it. I took a good long look at the wort colour after pouring off the mash. Albeit it is a concentrated form, it didn't look to have a lot of red in it. More orange if I had to pick a colour. Once it's mixed with the extract malts & diluted to 21 litres who knows, but I'm not holding my breath for a miracle transformation. Boil is currently on, & am tempted to steep some roasted barley to improve the hue, but think I'll just let it go & see what colour it eventually throws as a learning experience from these two grains I've never used before. The hop influences will make up for my colour woes. Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
Silmaril Posted January 6, 2019 Share Posted January 6, 2019 My fermenters have been empty for a few days, as I wait for my digital scales and vacuum sealer to arrive! Up to now I've been guesstimating the hops, but having bought a couple of 250gm bags, I want to get the measures right and then re-seal. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted January 6, 2019 Share Posted January 6, 2019 Not real happy atm. When I got up this morning the CCA yeast I prepared the day before looked to have fermented out the starter as there was an obvious scum ring on the flask, so I gave it a good swirl & continued on with my brew day. I had mixed my extracts & mini-mash in the fermenter & topped up so grabbed the flask to pitch the yeast in it. I always have a smell & didn't like what I smelled. It was quite neutral with a very slight hint of something I can only describe as vinegar-like. The neutral thing didn't concern me overly although I would have expected something more obvious on the nose with this strain. Maybe I've over-pitched into the starter from the harvest? The ever so slight vinegar note had me thinking infection straight away, & there is no way in hell I'm gonna pitch that into a brew wort I've spent quite a few hours producing. So I dry pitched a couple of the kit AC+L yeasts I had in the fridge. I know they'll do a good job with the brew. I was gonna pour the contents of the flask down the drain, but have now decided to do a half batch with it, to see if my initial smell observations were misleading. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Titan Posted January 6, 2019 Share Posted January 6, 2019 I think you did the right thing. Rather smell vinegar in a starter than end of ferment. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 6, 2019 Share Posted January 6, 2019 2 hours ago, Beerlust said: I had mixed my extracts & mini-mash in the fermenter Lusty - I am still a plodding extract brewer - working on going to AG in time - but why would you bother bringing in Dex and extracts if you can do the AG thing? There will be a good reason but it has me a little puzzled... Link to comment Share on other sites More sharing options...
Pezzza Posted January 6, 2019 Share Posted January 6, 2019 7th Jan an auspicious brew date... Finally the second Hefeweizen is down... Maybe more of a Weizenbok I suppose. Coopers Preachers 1.7kg Extract 1.5kg Coopers Wheat Liquid Extract 2 kg LDME 50g Perle Hop Tea SAFAle WB06 Dry Yeast Brewing at 24-25 degC in total of 23L of Springwater... unless we get a heat wave and the larder warms up ; ) 3 Link to comment Share on other sites More sharing options...
Beerlust Posted January 6, 2019 Share Posted January 6, 2019 13 hours ago, Bearded Burbler said: Lusty - I am still a plodding extract brewer - working on going to AG in time - but why would you bother bringing in Dex and extracts if you can do the AG thing? There will be a good reason but it has me a little puzzled... Volume restrictions due to pots & pans equipment. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 6, 2019 Author Share Posted January 6, 2019 5 minutes ago, Beerlust said: Volume restrictions due to pots & pans equipment. yep. I make all grain beers but for my RIS I added a kilo of dex to get the abv up. Lacto infected beer coming to the boil 1 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 7, 2019 Share Posted January 7, 2019 Took a reading on my First Run Pale and surprised to see it at 1.004 .. a wee bit lower then expected on my 5th run with this US-05 slurry but it seems to be doing the trick. Haven't had a beer go that low. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 7, 2019 Share Posted January 7, 2019 After being told off by a commie housemate for " hoarding " my beer and not sharing I decided to go full passive aggressive and produce the worst beer I can. I had thought the last shared beer was pretty bad but broke uni students drank it anyway. I will now lower the bar and not only make it super boozy, super bitter but also almost free!! I had well expired cans in the shed I meant to throw out ( BB 2015) and some BE1. Only real cost is the fresh hops and power used to boil / ferment . Mostly posting here for a fitting name for a 1.105 , 110 ibu and most likely horrid beer . Cold War Barleywine is so far about the best I can manage 4 2 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now