Jump to content
Beerlust

BREW DAY!! WATCHA' GOT, EH!? 2020

Recommended Posts

Brew day! 😀

Hi guys.

Simple Pale Ale loosely modelled on the Nelson's Light DIY recipe that I quite enjoy.

Coopers Wheat Liquid Malt Extract 1.5kg
Coopers Light Dry Malt 500gms
Coopers Pilsner Malt grain 1kg
CaraPils Malt grain 250gms
Centennial 30gms @ FWH30
Nelson Sauvin 20gms @ flameout
Azacca, Riwaka, Nelson Sauvin 25gms each dry hopped
White Labs WLP001 yeast (from stored starter)
Brewed to 21 litres.
Ferment @ 18°C
OG = approx. 1.049
FG = approx. 1.013
Kegged ABV = approx. 4.8%
EBC = 6.6 IBU = approx. 28.0

First time using Azacca hops. If it shows up as something noticeable among the Nelson Sauvin & Riwaka aromas, I'll use it again.

Cheers & good brewing for 2020.

Lusty.

  • Like 9

Share this post


Link to post
Share on other sites

Today im brewing this Zombie Dust IPA thats popular amongst all the brewers on YouTube

5.4 kgs BB Pale Malt  

500 gms WY Vienna Malt

300 gms Dextrine malt

300 gms  JW Caramalt

250 gms Melanoidin Malt

250 gms Joe White Munich Light

 

This one is all Citra

25 gms first wort hop

25 gms 10 mins

25 gms 5 mins

50 gms 1 min

75 gms Dry Hop 

Fermented with 2 packs US05. 

 

Supposed to be a real nice drop

  • Like 8

Share this post


Link to post
Share on other sites
21 hours ago, PaddyBrew2 said:

Today im brewing this Zombie Dust IPA.

Supposed to be a real nice drop.

I hope the brew went well, mate. I can add confirmation that it's a good one. I have done it once before and I've got the grain bill waiting for me in a storage bucket ready to do another.

  • Like 3

Share this post


Link to post
Share on other sites

Triple batch of Rye IPA .

1.065 , 72 ibu

Bittered with magnum,  simcoe and mosaic late.

easy done!!  

  • Like 3

Share this post


Link to post
Share on other sites
Quote


Recipe: Big REd
Brewer: Grumpy
Style: Red IPA
TYPE: All Grain, BIAB, No Chill, Botchulism

Recipe Specifications
--------------------------

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.073 SG
Estimated Color: 29.5 EBC
Estimated IBU: 73.2 IBUs

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
4.50 kg          Pale Malt, Maris Otter (5.9 EBC)                 Grain         1          66.9 %        2.93 L        
1.00 kg          Munich, Light (Joe White) (17.7 EBC)             Grain         2          14.9 %        0.65 L        
1.00 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         3          14.9 %        0.65 L        
0.18 kg          Caraaroma (Weyermann) (350.7 EBC)                Grain         4          2.7 %         0.12 L        
0.05 kg          Carafa III (Weyermann) (1034.2 EBC)              Grain         5          0.7 %         0.03 L        
50.00 g          Mosaic (HBC 369) [14.20 %] - First Wort 60.0 min Hop           6          73.2 IBUs     -             
3.65 g           Brewbrite (Boil 10.0 mins)                       Fining        7          -             -             

Belgian Dark Ale yeasties

  • Like 3
  • Haha 5

Share this post


Link to post
Share on other sites

Ha. With added "Botchulism".

Is this being sent to Lusty as a FWK?

  • Haha 7

Share this post


Link to post
Share on other sites
Botchulism

Delicious.

  • Haha 6

Share this post


Link to post
Share on other sites
On 1/5/2020 at 12:53 PM, PaddyBrew2 said:

5.4 kgs BB Pale Malt  

500 gms WY Vienna Malt

300 gms Dextrine malt

300 gms  JW Caramalt

250 gms Melanoidin Malt

250 gms Joe White Munich Light

I am certain you could simplify that...

Surely vienna and munich are close enough to just use one.

Share this post


Link to post
Share on other sites

Mate I just copy the recipes. I’m too noobish to be concocting my own 

  • Haha 2

Share this post


Link to post
Share on other sites

You "Botulism Brigade" can keep your no chill worts & your FWK's!

I'll out-live the lot of you cripples! 🤣

Lusty.

  • Like 1
  • Haha 6

Share this post


Link to post
Share on other sites
24 minutes ago, PaddyBrew2 said:

I’m too noobish to be concocting my own 

Never. I have always made all of mine up.

Quote

Melanoidin malt is used to improve flavour stability, fullness and rounding of the beer colour. It is often described as being similar to other German malts, like Munich and Vienna as they also have high melanoidin levels, but with more aroma, and sometimes used to help replicate the maltiness and mouthfeel found in decoction mashes

Quote

Dextrine, or Dextrin, is a term given to light colored malts that have been produced using specialty processes (specialty malts) in order to influence the overall character of the beer, typically the body and mouthfeel.

If you went 

5 kg Pale
1 kg Munich
300 g crystal 


I bet you'd be hard pushed to taste the difference

 

  • Like 2

Share this post


Link to post
Share on other sites
32 minutes ago, Beerlust said:

I'll out-live the lot of you cripples! 🤣

Maybe.... I know where you live

 

 

🙊

  • Haha 3

Share this post


Link to post
Share on other sites
39 minutes ago, PaddyBrew2 said:

 I’m too noobish to be concocting my own 

Rubbish.

  • Like 1
  • Haha 2

Share this post


Link to post
Share on other sites

Ordered my grain bill for my 1st BIAB. Doing an English Bitter for want of a better discription.  Using Maris Otter 93%, Carafa Special T1 4%, Medium Crystal 3%. Where I need some reasurrance is the pop schedule. I was planning either 25g of  Fuggles and 25g EKG  for 60min.  Or 25g EKG for 60 and 25g Centennial for 20. Or 25g EKG for 60, 25g cenntenial for 25 and then 25g of Styrian Goulding for 20min.  I know there is not much differnce between the EKG and the Styrian.  Just second guessing myself here. HELP.     

Share this post


Link to post
Share on other sites
Quote


Recipe: Big Belgian Bad Boy
Brewer: Grumpy
Style: Belgian IPA
TYPE: All Grain

Recipe Specifications
--------------------------

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.068 SG
Estimated Color: 9.7 EBC
Estimated IBU: 103.3 IBUs

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
5.00 kg          Pale Malt, Maris Otter (5.9 EBC)                 Grain         1          83.3 %        3.26 L        
1.00 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         2          16.7 %        0.65 L        
50.00 g          Mosaic (HBC 369) [14.20 %] - Boil 60.0 min       Hop           3          69.4 IBUs     -             
30.00 g          Amarillo [8.90 %] - Steep/Whirlpool  20.0 min    Hop           4          7.9 IBUs      -             
30.00 g          El Dorado [15.00 %] - Steep/Whirlpool  20.0 min  Hop           5          13.3 IBUs     -             
30.00 g          Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool  20 Hop           6          12.6 IBUs     -             
30.00 g          Amarillo [8.90 %] - Dry Hop 0.0 Days             Hop           7          0.0 IBUs      -             
30.00 g          El Dorado [15.00 %] - Dry Hop 0.0 Days           Hop           8          0.0 IBUs      -             
30.00 g          Mosaic (HBC 369) [14.20 %] - Dry Hop 0.0 Days    Hop           9          0.0 IBUs      -             
Belgian Pale Ale yeast
-------------------------------------------------------------------------------------

 

  • Like 3

Share this post


Link to post
Share on other sites
13 hours ago, MartyG1525230263 said:

Ordered my grain bill for my 1st BIAB. Doing an English Bitter for want of a better discription.  Using Maris Otter 93%, Carafa Special T1 4%, Medium Crystal 3%. Where I need some reasurrance is the pop schedule. I was planning either 25g of  Fuggles and 25g EKG  for 60min.  Or 25g EKG for 60 and 25g Centennial for 20. Or 25g EKG for 60, 25g cenntenial for 25 and then 25g of Styrian Goulding for 20min.  I know there is not much differnce between the EKG and the Styrian.  Just second guessing myself here. HELP.     

What are you looking for in the beer?
Is it no chill?
Why Centennial?

Share this post


Link to post
Share on other sites
2 minutes ago, Ben 10 said:

What are you looking for in the beer?
Is it no chill?
Why Centennial?

It will be chilled as I have an immersion coil.  The Centennial I am not sure why, I have used with EB kits before.  That is what I mean I am second guessing.  I just want an reasonable bitter english ale around the 30EBC and 30 IBU.  Most of the recipes I  have seen have Fuggles and Golding but many goldings only.   

Share this post


Link to post
Share on other sites

I like EKG for bittering, it is a nice hop.
Bitter with that then do a mix late I suppose. As I no chill and only late hop I can't really help with the 20 minute boils but if you want hop flavour maybe a 10 minute boil then let it steep for 20 minutes then chill

Share this post


Link to post
Share on other sites
3 minutes ago, Ben 10 said:

I like EKG for bittering, it is a nice hop.
Bitter with that then do a mix late I suppose. As I no chill and only late hop I can't really help with the 20 minute boils but if you want hop flavour maybe a 10 minute boil then let it steep for 20 minutes then chill

So just use the EKG and forget the rest. 

Share this post


Link to post
Share on other sites

Why not? As it is your first perhaps keep it simple.

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)
2 minutes ago, Ben 10 said:

Why not? As it is your first perhaps keep it simple.

I will, done!  I am now off to the LHBS

Thanks ... 

Edited by MartyG1525230263
  • Like 1

Share this post


Link to post
Share on other sites

Also i know you probably want to keep it simple and i dont know your water profile but a gypsum addition also works well for pommie style beers. I put 7gm for a 19L batch based on my sydney water.

Thats one to look at for the future.

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)
7 minutes ago, Greeny1525229549 said:

What yeast you going to use there Marty?

Nottingham is what I have about 4th gen I think. Why do you have another recommendation? It will be a slurry straight out of the fermenter.   I have a pseudo rice lager I did at 15which is at 20 right now and will be kegged while I am whirlpooling the cooled wort tomorrow.   I will take a sample right of that yeast cake wash the fermemter and then fill it, pitch and then straight into the fidge at 19O

Edited by MartyG1525230263

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...