Otto Von Blotto Posted January 10, 2019 Share Posted January 10, 2019 2 hours ago, Bearded Burbler said: so a pretty silly question.... but for my first ever BIAB barley mashmaster minimill crush brew.... for a reasonable go... what temp am I aiming at - I understand that there a all sorts of ranges and step mashes and everything known to mankind.... but as a base rule-of-the-thumb.... crush a bag of malted grain (mostly barley)... what is my Mash Temp ye Master Brewers? About 66-67 is a good midrange temp for mashing grains. 1 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 10, 2019 Share Posted January 10, 2019 Yeah I found there grain prices a little steep but hop wise wasn't 2 bad. $10 for 100g any hop variety walk in and grab was great. I'm not usually out that way but thought I'd stop in. 1 Link to comment Share on other sites More sharing options...
#granted+brew Posted January 10, 2019 Share Posted January 10, 2019 (edited) Hi all, Brew night here, my second go at an IPA. The last one was great so I'm looking forward to this one. 3 litre boil with 300g LME 20g Cascade at 10 minutes 30g Cascade at F/O 30g Galaxy at F/O 1.7kg T.Coopers Brew A IPA kit 1.7kg LME 200g Dextrose Mixed to 21 litres (filtered water) 2 pkts kit yeast rehydrated, pitched at 20°C. On its way down to 18°C now O.G 1.055 Dry hop to follow around day 4 30g Galaxy 30g Mosaic Cheers, Lee Edited January 10, 2019 by #granted+brew 5 Link to comment Share on other sites More sharing options...
Gullys Brewing Posted January 11, 2019 Share Posted January 11, 2019 next on my list a remake and revamp of the Xpa I keep making. Going for the red colour I've been aming for. With a bit of malt flavour to add to the hoppyness. 6 Link to comment Share on other sites More sharing options...
The Captain!! Posted January 11, 2019 Share Posted January 11, 2019 Brew day for my brother. Pirate life inspired pale. 5 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 11, 2019 Share Posted January 11, 2019 Put this down today. 4.5kg - Pale 2-row Joe White . 300g - Carapils weyman .150g - Crystal 55L .500g - Amber malt .150g - Acid malt weyman 65 min mash 15 Litres @ 69° Sparged with 13 litres 60 min boil 60 min - 15g Magnum 5 min - 15g each Vic secret and Topaz Cube hopped 20g each Dry hopped 50g each Yeast -US05 First time cubing so hoping it goes alright. 23L est OG - 1.056 IBU - 37 2 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 11, 2019 Share Posted January 11, 2019 (edited) First brew of 2019 kicking off in earnest tomorrow. Gonna do a partial mash NEIPA. Using a variation of gash sluggs recipe 1.4kgs Coopers Ale malt 100gms crystal medium light Coopers APA 1.7 kg extract 1 kg Light dry malt extract 350 gms quick oats 300 gms of hops 40 gms citra, centennial and Amarillo whirlpool the rest dryhopped after day 4 and day 7 looking forward to a juicy thirst quenching NEIPA Edited January 11, 2019 by PaddyBrew2 5 Link to comment Share on other sites More sharing options...
Pezzza Posted January 11, 2019 Share Posted January 11, 2019 21 hours ago, Otto Von Blotto said: About 66-67 is a good midrange temp for mashing grains. Thanks Kelsey. If I was going to have a crack at a relatively "starter ground-zero" BIAB brew - any more 'fool-proof' recipe you might recommend? Be nice to start with something that is not too fraught with the 'degree of difficulty' - the complexity towards the apprentice type end of the spectrum? Any suggestions? Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 11, 2019 Share Posted January 11, 2019 King Rudd has some great biab vids on YouTube which makes the process look very do-able for any level of brewer. Recipes aren’t overly complex either 1 1 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 11, 2019 Share Posted January 11, 2019 Go a SMASH or something that's 85%+ your base malt. Iv kept all mine simple and they all worked out so far. 1 Link to comment Share on other sites More sharing options...
Hilltop hops Posted January 11, 2019 Share Posted January 11, 2019 My first Biab was a smash brew. 6.5 kg golden promise mashed at 68c for 60 mins. Mosaic 15g@60, 25@15,whirfloc at 10 30@0 and 30g dry hop. Us05 yeast.. Great beer. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 11, 2019 Share Posted January 11, 2019 24 minutes ago, Hilltop hops said: My first Biab was a smash brew. 6.5 kg golden promise mashed at 68c for 60 mins. Mosaic 15g@60, 25@15,whirfloc at 10 30@0 and 30g dry hop. Us05 yeast.. Great beer. Thanks HH! So what is actually meant by a SMASH brew? The above looks pretty straightforward HH - sounds good... mash for 60 mins with 6.5kg crushed malted grain in 23L at 68 degC? Can do (I think). Then Boil... So Mosaic 15g@60 minutes (at the end of the boil or is this some sort of count-down timing for the boil)? 25@15 more Mosaic Whirfloc (how much floc?) at 10 30@0 is this more floc? 30g dry hop - just add the hop sock into the boiled wort - or a hop tea of same? Apologies for the ignorance. Link to comment Share on other sites More sharing options...
Hilltop hops Posted January 11, 2019 Share Posted January 11, 2019 Smash meaning single malt and single hop. Boil is a countdown so 60 mins total and your first addition at 60 mins. Half a tablet of whirlfloc at 10 mins remaining. 30@0 means 30g of the hops added at the end of the boil. So the dry hop is added to fermenter after fermentation is complete approx 7 days. Hope that helps. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted January 11, 2019 Share Posted January 11, 2019 (edited) 12 minutes ago, Bearded Burbler said: So what is actually meant by a SMASH brew? Single malt and single hop. whoop already sorted Edited January 11, 2019 by The Captain1525230099 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 11, 2019 Share Posted January 11, 2019 8 minutes ago, Hilltop hops said: Hope that helps. Gold Link to comment Share on other sites More sharing options...
Hilltop hops Posted January 11, 2019 Share Posted January 11, 2019 Sorry didn't really answer you're mash question. If you're aiming for 23 litres need to start with 30+ litres. Each system will be different I'm sure guys on here who know way more than me will have a formula! To mash at 68c the water would need to about 71c before grain added. Link to comment Share on other sites More sharing options...
Pezzza Posted January 11, 2019 Share Posted January 11, 2019 7 minutes ago, Hilltop hops said: 23 litres need to start with 30+ litres. To mash at 68c the water would need to about 71c before grain added. Txvm HH. All good. Re water being warmer to begin with: Excellent. Yep I did see somewhere in my 'AG brew investigation travels' that the water does need to be warmer before adding the 'cold' milled malted grain... Great reminder. I have been somewhat fearful of the whole AG enterprise but it is great to get a few hints from all you brewers on this site and then I guess it is having a go!?! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 11, 2019 Share Posted January 11, 2019 It doesn't really matter how simple or complex the ingredient list is, the process remains the same. There are plenty of tried and true recipes out there, if you can find my Vic Secret pale ale in last year's brew day thread, that one turned out very nice. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted January 11, 2019 Share Posted January 11, 2019 8 hours ago, The Captain1525230099 said: I'm guessing the 80gm Cascade dry hop is keg hopped? Looks a nice brew Capt. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Beerlust Posted January 11, 2019 Share Posted January 11, 2019 18 minutes ago, Otto Von Blotto said: It doesn't really matter how simple or complex the ingredient list is, the process remains the same. There are plenty of tried and true recipes out there, if you can find my Vic Secret pale ale in last year's brew day thread, that one turned out very nice. ....and yet it took nearly 2 years of convincing him to even try the hop! "Stick In The Mud Stubbin". I swear it's like working on granite with him, it takes time to get anywhere! Cheers, Lusty. 1 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 11, 2019 Share Posted January 11, 2019 I wouldn't say convincing. I just had other ones to use up first is all 1 1 Link to comment Share on other sites More sharing options...
Beerlust Posted January 11, 2019 Share Posted January 11, 2019 8 hours ago, Otto Von Blotto said: I wouldn't say convincing. I just had other ones to use up first is all ...excuses, excuses... Link to comment Share on other sites More sharing options...
The Captain!! Posted January 11, 2019 Share Posted January 11, 2019 10 hours ago, Beerlust said: I'm guessing the 80gm Cascade dry hop is keg hopped? Nah I’ll be traditionally dry hopping this one at 14 degrees for about 5 days before the cold crash, There’s another 80g of mosaic in that dry hop too. Keg hopping has it’s place I just find that traditional dry hopping a more stable aroma and therefore flavour profile. 10 hours ago, Beerlust said: Looks a nice brew Capt. Thanks Lusty. Yeah I think it’ll be a good one. Link to comment Share on other sites More sharing options...
Beer Baron Posted January 12, 2019 Share Posted January 12, 2019 13 hours ago, Otto Von Blotto said: There are plenty of tried and true recipes out there, if you can find my Vic Secret pale ale in last year's brew day thread, that one turned out very nice. I found it and it’s on my list!! Link to comment Share on other sites More sharing options...
BlackSands Posted January 12, 2019 Share Posted January 12, 2019 Wakatu Saison (Dry Hopped) I'm building this partial-mash brew on a Mangrove Jacks Bavarian Wheat can. It's recently expired stock and hence discounted. I know from experience the LME will be perfectly fine. 1.7kg MJ Bavarian Wheat 2.15kg GF American Ale Malt 250g Carapils 100g GF Sourgrapes 250g Sugar 20g Wakatu @ 30mins 40g Wakatu (whirlpool/Steep) 50g Wakatu (Dry Hop) MJ M29 Saison Yeast 60 min mash @64ºC Expected IBU=27, EBC=7.5, ABV=5.5% 8 Link to comment Share on other sites More sharing options...
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