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Ben 10

BREW DAY!! WATCHA' GOT, EH!? 2019

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BLOWN away by the Rodenbach Vintage 2015 I had for Christmas I'll make another in case my last one was good.

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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:
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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
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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        

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Mash warm to give the Brett something to eat apparently. Reuse of the 3278 gives more sour, so this will be the second pitch.

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For me, one of lifes simple pleasures is to have tallies of english ale stashed away in the kitchen pantry. 

IMG20190102103002.jpg

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Time for  a cube sour. this one will have a hep of davidson plum pulp thrown in after fermentation has slowed.

 

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Recipe: Davidsons Sour 213
Brewer: Grumpy
Style: Berliner Weisse
TYPE: All Grain

Recipe Specifications
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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:
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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      -             


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also... a MJs cider pouch. keeping it low abv for the wifey.

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also... found 12.5kg of smoked malt.... smokey porter time

 

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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:
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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         -             -             


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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? 

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i cook, mush and add after fermentation has subsided

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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

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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.

 

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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.

20190104_194341.jpg

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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

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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?

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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

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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.

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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.

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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. 

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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.

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I think you did the right thing. Rather smell vinegar in a starter than end of ferment.

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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...

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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 ; )

 

 

 

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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.

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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

IMG_20190107_084420.thumb.jpg.46b336715476221a5bd48586ed2a6d07.jpg

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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.

20190107_145141.jpg

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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 

IMG20190107191140.jpg

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