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

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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.

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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.

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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 by #granted+brew
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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.

Screenshot_20190111-113831.jpg

Screenshot_20190111-113839.jpg

Screenshot_20190111-113926.jpg

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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

 

 

 

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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 by PaddyBrew2
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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?

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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 

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Go a SMASH or something that's 85%+ your base malt. Iv kept all mine simple and they all worked out so far.

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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. 

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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.

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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. 

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12 minutes ago, Bearded Burbler said:

So what is actually meant by a SMASH brew?

Single malt and single hop.

whoop already sorted

Edited by The Captain1525230099
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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. 

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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!?!

 

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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.

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8 hours ago, The Captain1525230099 said:

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I'm guessing the 80gm Cascade dry hop is keg hopped? 😜

Looks a nice brew Capt.

Cheers,

Lusty.

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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.

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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... 😜

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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. 

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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!!

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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%

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