The Captain!! Posted August 8, 2019 Share Posted August 8, 2019 (edited) Ease up gents..............When I changed the body in BeerSmith I then changed the OG to get it to the point I wanted, than forgot to change the weights to be more rounded. Im putting it down to being really tired from work. Edited August 8, 2019 by The Captain!! 1 Link to comment Share on other sites More sharing options...
Worthog Posted August 15, 2019 Share Posted August 15, 2019 On 7/1/2019 at 7:00 PM, Worthog said: Red Ale, just mashed today and will go into the FV tomorrow. This is my first AG Red Ale so I am looking forward to it. My grain schedule is not exactly my prefered combo for Red but somewhat dictated by LHBS supply. To 23 litre 3.8kg Maris Otter 300g Dark Crystal 200g Red-X 200g Caramalt 70g Roasted Malt, all @66c/75min 10g Simcoe@FWH 15g Centennial / 15g Cascade@ 8m 30g Cascade@WP 11g Nottingham rehydrated ABV: 4.7% IBU/EBC 32/31 This brew will be clarified with Polyclar so I can post a photo which could be mistaken for an @Otto Von Blotto product. Results in 5 weeks. Cheers Well, finally, here it is. Very happy with my first All Grain Red Ale. I'm enjoying the piney, floral and earthy flavours, and it is leaving a sharp but pleasant aftertaste which sits well in the mouth between drinks. I think there is a nice balance between malt and hop given no dry hopping. The "red" is really only evident in the light otherwise it looks Amber. Cheers 10 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 15, 2019 Share Posted August 15, 2019 Looks good mate! 1 Link to comment Share on other sites More sharing options...
Worthog Posted August 15, 2019 Share Posted August 15, 2019 It ended up as 4.2% ABV which all you All Grainers would have suspected with the grain Bill. I have also learned that when using Polyclar (PVPP) as a Cold Crash addition, then the secondary fermentation - carbonation - period needs to be extended to 3 weeks and maybe even adjust the bottle conditioner up over 20c, due to lack of yeast in the bottle working up the CO2. My bottles are pretty clear and have only a "film" of yeast on the bottom. Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 15, 2019 Share Posted August 15, 2019 Polyclar doesn't have any effect on yeast mate. I'd say there are other reasons why the carbonation took a bit longer. Link to comment Share on other sites More sharing options...
Worthog Posted August 15, 2019 Share Posted August 15, 2019 20 minutes ago, Otto Von Blotto said: Polyclar doesn't have any effect on yeast mate. I'd say there are other reasons why the carbonation took a bit longer. Yeah, it gets to sub-zero in the shed in NE Vic this time of year, so the bottle conditioner may not be holding enough internal temp. But Nottingham yeast was used which should carbonate down to 16c(?). But point taken. Thanks Kelsey. Link to comment Share on other sites More sharing options...
Norris! Posted August 15, 2019 Share Posted August 15, 2019 Looks really nice Worty! 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 15, 2019 Share Posted August 15, 2019 3 hours ago, Worthog said: Yeah, it gets to sub-zero in the shed in NE Vic this time of year, so the bottle conditioner may not be holding enough internal temp. But Nottingham yeast was used which should carbonate down to 16c(?). But point taken. Thanks Kelsey. Nottingham also drops like a stone, and it would be more so with a cold crash, which would explain the lesser amount of yeast in the bottles. Temperature is probably also playing a part in the time taken. I've used polyclar a few times when I did surplus bottles after kegging, and the carbonation didn't take any longer than usual. One lot even fully carbonated in four days after sitting near zero for two days before being warmed up, so six days in total. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 19, 2019 Share Posted August 19, 2019 Did a brew day/smoking bacon day yesterday. Another batch of my Boh Pils that I always enjoy having on tap. Planned batch was 21 litres which I will achieve, and also hit target OG. I had a bit extra pre boil volume though so the boil was more like 2 hours, but I decided to increase the time before the late hops/Brewbrite additions so all went in at the right times.Water and Treatment 33L Distilled Water 0.44 g Epsom Salt (MgSO4) (Mash) Water Agent 2 - - 0.34 g Baking Soda (Mash) Water Agent 4 - - 0.32 g Calcium Chloride (Mash) Water Agent 5 - - 0.30g GypsumGrains 4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 93.8 % 2.61 L 0.150 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.5 % 0.10 L 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.3 % 0.07 L 0.015 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.4 % 0.01 LMash at 63C for 45 minutes, 72C for 25 minutes, 78C mash outHops 60.00 g Saaz [2.40 %] - First Wort 90.0 min Hop 10 19.0 IBUs - 70.00 g Saaz [2.40 %] - Boil 80.0 min Hop 11 19.9 IBUs - 40.00 g Saaz [2.40 %] - Boil 15.0 min Hop 12 5.3 IBUs - 30.00 g Saaz [2.40 %] - Steep/Whirlpool 15.0 min, 90.2 C Hop 13 2.0 IBUs -Originally 90 minute boil, increased to 120 minutesYeast Czech Pilsner Lager (Wyeast Labs #2278), pitch and begin ferment at 12CThe Numbers Est Original Gravity: 1.0478 SG Est Final Gravity: 1.0107 SG Estimated Alcohol by Vol: 4.9 % Bitterness: 46.2 IBUs Est Color: 11.4 EBC Cheers Kelsey 5 Link to comment Share on other sites More sharing options...
Norris! Posted August 20, 2019 Share Posted August 20, 2019 (edited) I am hoping to do a brew on Saturday or Sunday...hopefully. I was going to name it "Wheat You Talking Bout Willis" but since that name is taken I will go with "Waku Mo Wheat". The 15 minute whirlpools will be a cube hop...so any input would be nice. Edited August 20, 2019 by Norris! 4 Link to comment Share on other sites More sharing options...
porschemad911 Posted August 21, 2019 Share Posted August 21, 2019 23 hours ago, Norris! said: so any input would be nice. I would personally use a crisper base malt than Maris Otter, but I bet it will turn out just fine. Cheers, John 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 21, 2019 Share Posted August 21, 2019 Yeah, i agree with John here. 1 Link to comment Share on other sites More sharing options...
Norris! Posted August 22, 2019 Share Posted August 22, 2019 Thanks guys. I actually was planning on Barret Burston's pale ale malt but couldn't find it in beersmith, probably user error hahah. But cheers on the advice, I will remember that about maris otter. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 22, 2019 Share Posted August 22, 2019 (edited) I’d say the coopers red malt would go well in that. I actually really enjoy the coopers malts. Edited August 22, 2019 by The Captain!! 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 22, 2019 Share Posted August 22, 2019 BB malts are in Beersmith, you have to install the add on. 1 1 Link to comment Share on other sites More sharing options...
John304 Posted August 22, 2019 Share Posted August 22, 2019 Just put down Ben's Pacific Ale for the daughters wedding in about a month, this one will be kegged. always a bit nervous putting down a brew for someone else. The two previous were good. so fingers crossed, thanks to @Ben 10 3 Link to comment Share on other sites More sharing options...
Norris! Posted August 24, 2019 Share Posted August 24, 2019 (edited) So I am doing the first brew, so far so good. While waiting to mash in I cut half the yard, mashed in, weed whacked and now I am just waiting to sparge and boil. I have a cube ready and a towel and gloves, so we will see how that goes. I don't have a cool name, but it will be a American wheat...Pacific ale type thing. The 25g steep addition will go in the cube. Should I increase the time on that addition and the flameout? Edited August 24, 2019 by Norris! 3 Link to comment Share on other sites More sharing options...
Norris! Posted August 24, 2019 Share Posted August 24, 2019 Continued from the previous post...Should I increase the time on the additions for the no chill? The flameout is at flameout and will be a 20 min addition,I just want to get the IBUs right. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted August 24, 2019 Share Posted August 24, 2019 Good thinking to put the unit on a bench. My first brew I didn’t and had to lift it with 25 litres of boiling wort. My first IPA I chucked everything in at flameout and let it sit for 20 mins. Turned out fine 1 Link to comment Share on other sites More sharing options...
Norris! Posted August 24, 2019 Share Posted August 24, 2019 Thanks Paddy! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 24, 2019 Share Posted August 24, 2019 Those are similar settings to what I use and they turn out fine. 1 Link to comment Share on other sites More sharing options...
Norris! Posted August 24, 2019 Share Posted August 24, 2019 Cheers Kelsey! Link to comment Share on other sites More sharing options...
Beerlust Posted August 24, 2019 Share Posted August 24, 2019 Best of luck with the brew Norris! Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Norris! Posted August 24, 2019 Share Posted August 24, 2019 (edited) Thanks Lusty. It went fairly smooth, I made a few mistakes like turning the unit off instead of the pump, my sparge amount was too little so I came up with 16l and I didn't clean while boiling. The end boil difference is due to me using 10l to sparge instead of 15l, the extra 5l would of put me at 21l just under 23l I dialed in. I should of ran a test run and measured the boil off for a 23l batch, but all in all a good first run. Oh, I also forgot to test the gravity after mashing or pre-boil and after boil, I am waiting for the wort to chill to get that reading and work backwards...So besides those mistakes it went well, I have beer that I hope tastes all right. I also think I should of went with a higher bittered recipe but until I taste the sample who knows? Hahaha, when I look at the post exercise assessment it seems I missed a lot of things that came normally in my previous process...I kind of dropped the ball but honestly I feel it was a success and it was fun working in the yard while brewing and making a sand pit with my father in law for my son. I like the chimes and how it won't go to the next step until I tell it to...push a button. Yeah it was cool and really too easy, just have to remember to get my samples and get the boil off right. I am also guessing I could of boiled with 2000kw instead of 2400kw but yeah. Cheers Norris Edited August 24, 2019 by Norris! 4 Link to comment Share on other sites More sharing options...
ben 10 Posted August 28, 2019 Author Share Posted August 28, 2019 Brew 2 day. I'm procrastinating. Have some study to do but don't want to. Statistics, fist that for a joke. Quote Recipe: Lemon Wheat Brewer: Grumpy Style: Weissbier TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.045 SG Estimated Color: 6.1 EBC Estimated IBU: 15.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 1 75.0 % 1.96 L 1.00 kg Coopers Premium Ale (5.9 EBC) Grain 2 25.0 % 0.65 L 20.00 g Lemondrop [5.20 %] - Boil 60.0 min Hop 3 12.1 IBUs - 3.65 g Brewbrite (Boil 10.0 mins) Fining 4 - - 20.00 g Lemondrop [5.20 %] - Steep/Whirlpool 20.0 min Hop 5 3.7 IBUs - 1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50.28 ml] Yeast 6 - - ------------------------------------------------------------------------------------- Quote Recipe: Bramling IPA Brewer: Grumpy Style: English IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.069 SG Estimated Color: 29.8 EBC Estimated IBU: 59.7 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 82.0 % 3.26 L 1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 16.4 % 0.65 L 0.10 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 3 1.6 % 0.07 L 75.00 g Bramling Cross [6.30 %] - Boil 60.0 min Hop 4 45.8 IBUs - 3.65 g Brewbrite (Boil 10.0 mins) Fining 5 - - 75.00 g Bramling Cross [6.30 %] - Steep/Whirlpool 20.0 Hop 6 13.9 IBUs - 1.0 pkg Liberty Bell (Mangrove Jack's #M36) Yeast 7 - - ------------------------------------------------------------------------------------- 1 Link to comment Share on other sites More sharing options...
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