BlackSands Posted December 26, 2019 Share Posted December 26, 2019 Peaches Pale Ale Currently a stove top AG NZPA brewed on Xmas day is chugging along nicely. I called it "peaches" because of the HORT4337 and Wai-iti hops featured both of which are noted for their peachy notes. 4 Link to comment Share on other sites More sharing options...
Marty_G Posted December 27, 2019 Share Posted December 27, 2019 Gee @BlackSands you make that look so easy. Link to comment Share on other sites More sharing options...
BlackSands Posted December 27, 2019 Share Posted December 27, 2019 3 hours ago, MartyG1525230263 said: Gee @BlackSands you make that look so easy. Yes, as you can see from the video it only took 2 minutes and 13 seconds! Seriously though, it is very easy. My stove top AG's are relatively quick compared to doing full volume brews. I typically do 20 litre batches, mash 3.5kg grain to make 12-14 litres of a concentrated wort after sparging which is later topped up to 20 litres in the FV. Because of the smaller volumes involved it's generally easier to manage and certainly quicker to heat to a boil etc. Preparation and clean up takes no time at all. 3 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted December 27, 2019 Share Posted December 27, 2019 Is it AG if there’s malt extract ? Link to comment Share on other sites More sharing options...
Marty_G Posted December 27, 2019 Share Posted December 27, 2019 28 minutes ago, PaddyBrew2 said: Is it AG if there’s malt extract ? Because that was one of the partials he does? Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted December 27, 2019 Share Posted December 27, 2019 Maybe. “AG” would imply all grain. That’s obviously a partial extract. No wonder it doesn’t take long to clean up. Just chuck the tin in the bin 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 27, 2019 Share Posted December 27, 2019 (edited) 8 hours ago, BlackSands said: Peaches Pale Ale Currently a stove top AG NZPA brewed on Xmas day is chugging along nicely. I called it "peaches" because of the HORT4337 and Wai-iti hops featured both of which are noted for their peachy notes. I got my hands on some HORT 4337 and will use them in one of a series of SMASH batches I have planned. Will be good to see what it is like. I've heard good things about it. Edited December 27, 2019 by Aussiekraut Link to comment Share on other sites More sharing options...
BlackSands Posted December 27, 2019 Share Posted December 27, 2019 25 minutes ago, Aussiekraut said: I got my hands on some HORT 4337 and will use them in one of a series of SMASH batches I have planned. Will be good to see what it is like. I've heard good things about it. Yes... I have a single 4337 hop brew conditioning now. A very peach tasting sample. Might have a sneak peak tasting of the beer tomorrow to see how it's doing.... that'll be day 12 or 13 in bottle. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 27, 2019 Author Share Posted December 27, 2019 3 hours ago, PaddyBrew2 said: Is it AG if there’s malt extract ? I guess it depends how much. If a tin is used for some of the fermentables and the rest made from a mash then it's a partial. I haven't seen the video yet so not sure what the recipe is. Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 27, 2019 Share Posted December 27, 2019 1 minute ago, BlackSands said: Yes... I have a single 4337 hop brew conditioning now. A very peach tasting sample. Might have a sneak peak tasting of the beer tomorrow to see how it's doing.... that'll be day 12 or 13 in bottle. May I ask what your hop schedule was? Day 12 should be quite decent already. Link to comment Share on other sites More sharing options...
BlackSands Posted December 27, 2019 Share Posted December 27, 2019 5 hours ago, PaddyBrew2 said: Is it AG if there’s malt extract ? 550g LME = 14%. We decided elsewhere, somewhat arbitrarily that 15% non-grain adjuncts was the AG/Partial threshold based percentages often seen in some Belgians and some English ales. 1 Link to comment Share on other sites More sharing options...
BlackSands Posted December 27, 2019 Share Posted December 27, 2019 15 hours ago, Aussiekraut said: May I ask what your hop schedule was? Day 12 should be quite decent already. The recipe is listed elsewhere but it was a simple British Golden ale with a straight forward hop schedule:: 25g@40 min 25g@10min 25g@FO 25g Dry Hop Total hops is 100g which quite a bit more than I'd normally use and I don't usually dry hop golden ales either but because this brew was largely about experiencing HORT4337 I've upped the quantity and included a modest dry hop as well. Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 27, 2019 Share Posted December 27, 2019 49 minutes ago, BlackSands said: The recipe is listed elsewhere but it was a simple British Golden ale with a straight forward hop schedule:: 25g@40 min 25g@10min 25g@FO 25g Dry Hop Total hops is 100g which quite a bit more than I'd normally use and I don't usually dry hop golden ales either but because this brew was largely about experiencing HORT4337 I've upped the quantity and included a modest dry hop as well. Cheers for that. It looks very different to what I had in mind. Fairly high IBU according to Beersmith. I was thinking about: 10g @60 10g @30 30g @FO 30g Dry hop I think I need to get another lot of the hop to try both and see what the difference is. Taking the in-laws to the airport on Tuesday and the HBS I got the hops from is up there, so I might hop in (pardon the pun) and get more. 1 Link to comment Share on other sites More sharing options...
BlackSands Posted December 28, 2019 Share Posted December 28, 2019 12 minutes ago, Aussiekraut said: Cheers for that. It looks very different to what I had in mind. Fairly high IBU according to Beersmith. I was thinking about: 10g @60 10g @30 30g @FO 30g Dry hop I think I need to get another lot of the hop to try both and see what the difference is. Taking the in-laws to the airport on Tuesday and the HBS I got the hops from is up there, so I might hop in (pardon the pun) and get more. My Golden ale works out to be around 35 IBU - middle of the range for the style. I've weighted the additions fairly late to try maximise flavour and aroma but really, there's any number of timings and quantity distributions that would likely achieve a very similar outcome. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 30, 2019 Author Share Posted December 30, 2019 Just pitched the batch meant for last Monday, a pale ale which I can't remember the recipe of but I do know contains Vic secret and Amarillo and Cascade in varying amounts. Might have thrown in Centennial too but I don't think so. Anyway, got 24 litres into the fermenter and it was sitting about 25/26 degrees. OG about 1.052 if I remember right. This is the last batch to be pitched this year, next to go in are the leftovers pilsner and perhaps a porter for winter, although I may delay that and put on another ale for more immediate consumption along with the lager, and do the porter after those. Link to comment Share on other sites More sharing options...
Marty_G Posted December 30, 2019 Share Posted December 30, 2019 Bout to do my last batch for the year and last extract brew before I go all grain. Can Blue Mountains Lager 500g Rice Syrup 200g Maltodextrin 200g DLME 25g Hallertau Hop Tea 25g Hallertau dry Hop Harvested Nottingham @ 15 degrees Made to 21L ABV 3.5% Getting rid of fermetables that I have had on hand. 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 30, 2019 Share Posted December 30, 2019 I put down KE2 (Kveik experiment 2) on Saturday. This tine I used a simple k&k as it is all about the yeast and its flavours. A can of Coopers Lager and a kilo of dry malt extract for a 21l batch. I pitched 3g @32C and after 24 hours, SG had dropped from 1042 to 1020. I'll take another sample later, once we hit the 48 hour mark. It's been fermenting at around 30C and seems to be happy as Larry. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted December 30, 2019 Share Posted December 30, 2019 On 12/27/2019 at 8:29 PM, BlackSands said: 550g LME = 14%. We decided elsewhere, somewhat arbitrarily that 15% non-grain adjuncts was the AG/Partial threshold based percentages often seen in some Belgians and some English ales. Naaaaaaaaargh... it is AG if you use AG. If you use other adjuncts whatever percentage it is a Partial. Otherwise it would be called an All and Something Else Grain. Link to comment Share on other sites More sharing options...
Pezzza Posted December 30, 2019 Share Posted December 30, 2019 6 hours ago, Otto Von Blotto said: Anyway, got 24 litres into the fermenter and it was sitting about 25/26 degrees. OG about 1.052 if I remember right. Ale at that high temp? Not 18? Link to comment Share on other sites More sharing options...
Pezzza Posted December 30, 2019 Share Posted December 30, 2019 2 hours ago, Aussiekraut said: I put down KE2 (Kveik experiment 2) on Saturday. This tine I used a simple k&k as it is all about the yeast and its flavours. A can of Coopers Lager and a kilo of dry malt extract for a 21l batch. I pitched 3g @32C and after 24 hours, SG had dropped from 1042 to 1020. I'll take another sample later, once we hit the 48 hour mark. It's been fermenting at around 30C and seems to be happy as Larry. Will you ever be able to use that fermenter again without getting contam from that voracious Kveik organism AK? Or @Ben 10 am I thinking of the wrong beast here? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 30, 2019 Author Share Posted December 30, 2019 11 minutes ago, Bearded Burbler said: Ale at that high temp? Not 18? It'd be getting close to it now, that was just the pitching temp since I forgot to put the cube in the brew fridge last night or this morning. Lately they've been pitched at about 13 degrees and allowed to warm up because I'm not really gonna get up at 3am to stick a cube in a fridge so it's either cooler or a couple of degrees warmer. I prefer cooler. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted December 30, 2019 Share Posted December 30, 2019 1 minute ago, Otto Von Blotto said: It'd be getting close to it now, that was just the pitching temp since I forgot to put the cube in the brew fridge last night or this morning. Lately they've been pitched at about 13 degrees and allowed to warm up because I'm not really gonna get up at 3am to stick a cube in a fridge so it's either cooler or a couple of degrees warmer. I prefer cooler. Ideally - we grow our yeast cool and then pitch into warmer? or same temp? I thought you or Palmer or someone told me that I should not grow the yeast warm and pitch into cool? Link to comment Share on other sites More sharing options...
BlackSands Posted December 30, 2019 Share Posted December 30, 2019 1 hour ago, Bearded Burbler said: Ideally - we grow our yeast cool and then pitch into warmer? or same temp? I thought you or Palmer or someone told me that I should not grow the yeast warm and pitch into cool? And what of all those Belgian Ales brewed commercially that contain 15% candi sugar? And all those commercial English ales that contain up 15% sugar of one form or another? Partials also? Bollocks. I'm calling it AG. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted December 30, 2019 Share Posted December 30, 2019 6 minutes ago, BlackSands said: And what of all those Belgian Ales brewed commercially that contain 15% candi sugar? And all those commercial English ales that contain up 15% sugar of one form or another? Partials also? Bollocks. I'm calling it AG. Nonnnnnnsense. 'Tis a partial. Pick up yer sacks, grind and make an AG. 2 Link to comment Share on other sites More sharing options...
Norris! Posted December 30, 2019 Share Posted December 30, 2019 I kind of agree and disagree with you both, @BlackSands@Bearded Burbler But at the end of the day I think the main concern is, is it drinkable and enjoyable? If the answer is yes, you can call the process bugger juice extraction for all I care. I like the banter between you all, very refreshing. Norris 1 Link to comment Share on other sites More sharing options...
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