Beerlust Posted January 4, 2020 Share Posted January 4, 2020 2019 thread... Link to comment Share on other sites More sharing options...
Beerlust Posted January 4, 2020 Author Share Posted January 4, 2020 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. 9 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 5, 2020 Share Posted January 5, 2020 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 8 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted January 6, 2020 Share Posted January 6, 2020 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. 3 Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 6, 2020 Share Posted January 6, 2020 Triple batch of Rye IPA . 1.065 , 72 ibu Bittered with magnum, simcoe and mosaic late. easy done!! 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 6, 2020 Share Posted January 6, 2020 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 3 5 Link to comment Share on other sites More sharing options...
Hairy Posted January 6, 2020 Share Posted January 6, 2020 Ha. With added "Botchulism". Is this being sent to Lusty as a FWK? 7 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted January 6, 2020 Share Posted January 6, 2020 Botchulism Delicious. 6 Link to comment Share on other sites More sharing options...
ben 10 Posted January 6, 2020 Share Posted January 6, 2020 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. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 6, 2020 Share Posted January 6, 2020 Mate I just copy the recipes. I’m too noobish to be concocting my own 2 Link to comment Share on other sites More sharing options...
Beerlust Posted January 6, 2020 Author Share Posted January 6, 2020 You "Botulism Brigade" can keep your no chill worts & your FWK's! I'll out-live the lot of you cripples! Lusty. 1 6 Link to comment Share on other sites More sharing options...
ben 10 Posted January 6, 2020 Share Posted January 6, 2020 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 2 Link to comment Share on other sites More sharing options...
ben 10 Posted January 6, 2020 Share Posted January 6, 2020 32 minutes ago, Beerlust said: I'll out-live the lot of you cripples! Maybe.... I know where you live 3 Link to comment Share on other sites More sharing options...
Norris! Posted January 6, 2020 Share Posted January 6, 2020 39 minutes ago, PaddyBrew2 said: I’m too noobish to be concocting my own Rubbish. 1 2 Link to comment Share on other sites More sharing options...
Marty_G Posted January 8, 2020 Share Posted January 8, 2020 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. Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2020 Share Posted January 8, 2020 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 ------------------------------------------------------------------------------------- 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2020 Share Posted January 8, 2020 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? Link to comment Share on other sites More sharing options...
Marty_G Posted January 8, 2020 Share Posted January 8, 2020 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. Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2020 Share Posted January 8, 2020 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 Link to comment Share on other sites More sharing options...
Marty_G Posted January 8, 2020 Share Posted January 8, 2020 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. Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2020 Share Posted January 8, 2020 Why not? As it is your first perhaps keep it simple. 1 Link to comment Share on other sites More sharing options...
Marty_G Posted January 8, 2020 Share Posted January 8, 2020 (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 January 8, 2020 by MartyG1525230263 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 9, 2020 Share Posted January 9, 2020 What yeast you going to use there Marty? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 9, 2020 Share Posted January 9, 2020 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. 1 Link to comment Share on other sites More sharing options...
Marty_G Posted January 9, 2020 Share Posted January 9, 2020 (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 150 which 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 January 9, 2020 by MartyG1525230263 Link to comment Share on other sites More sharing options...
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