Pezzza Posted November 7, 2020 Share Posted November 7, 2020 5 minutes ago, Hairy said: The long boil is supposed to promote Maillard reaction but I don’t know if it did. The reduction definitely would have. Thanks Hairy. Couple minutes too late - gave up at 75 mins and am cooling down now ; ) I always seem to get the Maillard caramelisation thing going - if colour change is anything to go by... Am just going to cop the larger volume and see if I can brew a lower ABV beer for a change!?! Plenty malt n hops so hopefully will taste good but might reduce the 'cold crashing' of my drinking buddies Link to comment Share on other sites More sharing options...
Pezzza Posted November 7, 2020 Share Posted November 7, 2020 (edited) "Desert no-chill".... chill down overnight with the fan, decant to FV and pitch in the morning: Edited November 7, 2020 by Bearded Burbler 2 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted November 7, 2020 Share Posted November 7, 2020 (edited) @Fergy1987 don’t get caught up on chasing efficiency. It will eventually line up and you’ll be getting too much efficiency. id look at your volumes..... as an example, I’ve found that 3.6L per kilo of grain is good for an ale, and for a lager I’m pushing 4.1L per kilo. A thicker mash tends to yield higher extract but It does come down to beer style and means you then adjust your sparging volumes. Keep in mind though, you can over sparge and dilute your wort. It’s a bit of farting around but you’ll find the sweet spot for how you like to brew. Do u boil at full power? Edited November 7, 2020 by MitchBastard 1 Link to comment Share on other sites More sharing options...
Fergy1987 Posted November 7, 2020 Share Posted November 7, 2020 3 hours ago, MitchBastard said: @Fergy1987 don’t get caught up on chasing efficiency. It will eventually line up and you’ll be getting too much efficiency. id look at your volumes..... as an example, I’ve found that 3.6L per kilo of grain is good for an ale, and for a lager I’m pushing 4.1L per kilo. A thicker mash tends to yield higher extract but It does come down to beer style and means you then adjust your sparging volumes. Keep in mind though, you can over sparge and dilute your wort. It’s a bit of farting around but you’ll find the sweet spot for how you like to brew. Do u boil at full power? Nah I've been boiling at 1800w I wonder if I should up that a bit. The element does seem to flick on and off throughout the boil. I think I had 4.24 per kilo in my mash so yeah maybe I need to look at that I mean at the end of the day my gob can't tell the difference between a 5% beer and a 4% beer so as long as it tastes good I'm not too bothered. Just want to get a standard process sorted for consistency 2 Link to comment Share on other sites More sharing options...
MitchBastard Posted November 7, 2020 Share Posted November 7, 2020 @Fergy1987 If you’ve worked out boil off rate at that power it should be accurate enough in the software your using. I crank my guten full bickies for mash and boil. I’d have a play and see if it changes though. 4.21 might be on the loose side, so I’d personally reel that in a bit. There is a bit of a balance you have to find. If your mash is too thick, there is too much protein (I think it’s protein, could be something else) in solution which inhibits easy access to the starch, meaning less conversion or fermentables. Too watery and there’s to much space between the starch and dilution occurs or a longer mash is required. yew Link to comment Share on other sites More sharing options...
Journeyman Posted November 8, 2020 Share Posted November 8, 2020 On 11/1/2020 at 3:07 PM, Journeyman said: Got a bit slack keeping track and the Fixation blew so past time for a new one - using up some old stock so not quite the same recipe. 1 pkt US05, 1 pkt S04 because they were getting on a bit. Little packs of 5g each. Hopefully I will get to have some of this one - missus and mates like it so I tend to drink the others but Fixation was always a goal for doing HB in the first place. I did 2 brews - the Fix quoted here and an XPA-type. The Fix came in at 1.074 and the XPA at 1.072. In both I used the low carb enzyme, understanding it might increase ABV due to making more sugars accessible. The spreadsheet shows them expected at 7.3% & 7.1% - I've just checked SG and both are sitting around 1.010% giveing me ~8.5% for Fix and 8.3% for the XPA. And given it's only 7 days and 6 days and the enzyme is meant to ferment longer than normal, they may not be finished yet. Looking very clear in the tubes also - I used whirfloc in last 10 mins of boil. 1 Link to comment Share on other sites More sharing options...
Journeyman Posted November 9, 2020 Share Posted November 9, 2020 On 11/8/2020 at 10:44 AM, Journeyman said: The spreadsheet shows them expected at 7.3% & 7.1% - I've just checked SG and both are sitting around 1.010% giving me ~8.5% for Fix and 8.3% for the XPA. Both brews are down to 1.006, putting them at 9/1% and 8.8%. If anyone asks how to increase their ABV, suggest the low carb enzyme. These are the 2 strongest brews I have made and the SG taste was very nice. Rounded flavour all across the tongue, noticeable bitterness at back of the mouth but not overly so, no sharp alcohol bite, very slight spritzig from them. Will check for FG tomorrow... Link to comment Share on other sites More sharing options...
Titan Posted November 9, 2020 Share Posted November 9, 2020 American Pale ale. 3.5kg pale 1kg Munich 300g carapils 100g wheat 250g honey 20g galaxy 60 boil 10 each galaxy and mosaic hopstand Verdant yeast. Not sure about the hops as it gives me around 58 IBU which is just under the style guidelines. Just does not seem enough. Anyway i will dry hop this with 30g mosaic on day 3. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 10, 2020 Share Posted November 10, 2020 Quote Recipe: 1088 Stout Brewer: Grumpy Style: Foreign Extra Stout TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.088 SG Estimated Color: 83.5 EBC Estimated IBU: 107.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Coopers Pale Malt (4.2 EBC) Grain 1 39.2 % 1.96 L 3.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 39.2 % 1.96 L 0.50 kg Gladfield Brown Malt (178.0 EBC) Grain 3 6.5 % 0.33 L 0.35 kg Gladfield Roasted Wheat (550.0 EBC) Grain 4 4.6 % 0.23 L 0.20 kg Gladfield Dark Chocolate Malt (1300.0 EBC) Grain 5 2.6 % 0.13 L 0.10 kg Gladfield Roast Barley (1450.0 EBC) Grain 6 1.3 % 0.07 L 0.50 kg Dextrose (Briess) [Boil] (2.0 EBC) Sugar 7 6.5 % 0.32 L 85.00 g Warrior [15.00 %] - Boil 60.0 min Hop 8 107.1 IBUs - 1.0 pkg German Wheat (Wyeast Labs #3333) [124.21 ml] Yeast 9 - - ------------------------------------------------------------------------------------- 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 10, 2020 Share Posted November 10, 2020 23 hours ago, Titan said: 20g galaxy 60 boil I would not do that. Link to comment Share on other sites More sharing options...
Pezzza Posted November 10, 2020 Share Posted November 10, 2020 8 hours ago, Ben 10 said: 3333 - very interesting indeed Ben! Link to comment Share on other sites More sharing options...
ben 10 Posted November 11, 2020 Share Posted November 11, 2020 Quote Recipe: Hoppy Amber Brewer: Grumpy Style: Red IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.065 SG Estimated Color: 32.2 EBC Estimated IBU: 64.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 2.50 kg Coopers Pale Malt (4.2 EBC) Grain 1 42.9 % 1.63 L 2.50 kg Munich II (Weyermann) (16.7 EBC) Grain 2 42.9 % 1.63 L 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 8.6 % 0.33 L 0.30 kg Gladfield Shepherds Delight Malt (300.0 EBC) Grain 4 5.1 % 0.20 L 0.03 kg Gladfield Roast Barley (1450.0 EBC) Grain 5 0.5 % 0.02 L 15.00 g Warrior [15.00 %] - First Wort 90.0 min Hop 6 27.2 IBUs - 50.00 g Amarillo [8.90 %] - Steep/Whirlpool 20.0 min Hop 7 13.8 IBUs - 50.00 g El Dorado [15.00 %] - Steep/Whirlpool 20.0 min Hop 8 23.3 IBUs - ------------------------------------------------------------------------------------- Unsure what yeast... maybe Kveik? 3 Link to comment Share on other sites More sharing options...
ben 10 Posted November 11, 2020 Share Posted November 11, 2020 Quote Recipe: Hazy IPA Brewer: Grumpy Style: American IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.081 SG Estimated Color: 11.0 EBC Estimated IBU: 75.9 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.50 kg Coopers Pale Malt (4.2 EBC) Grain 1 48.3 % 2.28 L 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 27.6 % 1.30 L 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 3 13.8 % 0.65 L 0.75 kg Oats, Flaked (2.0 EBC) Grain 4 10.3 % 0.49 L 30.00 g Warrior [15.00 %] - First Wort 60.0 min Hop 5 43.9 IBUs - 50.00 g Amarillo [8.90 %] - Steep/Whirlpool 20.0 min Hop 6 11.9 IBUs - 50.00 g El Dorado [15.00 %] - Steep/Whirlpool 20.0 min Hop 7 20.1 IBUs - ------------------------------------------------------------------------------------- Similar issues with yeast, dunno, Kveik or a wheat yeast. 2 Link to comment Share on other sites More sharing options...
Pale Man Posted November 14, 2020 Share Posted November 14, 2020 Nice little tasty mini mash before I do my second all grain mid next week. Warming up. Coopers Pale tin, Coopers Liquid Wheat extract, 250 grams of oats, 200 grams of Gladfield Ale malt, 100 grams of LDME. Hopstand 15 minutes with Hort, dry hop 50 grams with Huell Melon. 2 Link to comment Share on other sites More sharing options...
BlackSands Posted November 20, 2020 Share Posted November 20, 2020 (edited) Boiling the concentrated AG wort of yet another low ABV kveik brew. This one is modelled on an English Ordinary bitter but with a generous dose of non-traditional late hops - 50g Nelson and 50g Motueka. 2.8kg GF Ale malt 200g GF Redback Wheat Malt 200g GF Med Crystal malt 50g Roasted Barley 25g Nelson @20mins 25g Motueka @10mins 25g Motueka @5mins 25g Neslon Steep 5g gypsum M12 Kveik Edited November 20, 2020 by BlackSands 3 Link to comment Share on other sites More sharing options...
Norris! Posted November 20, 2020 Share Posted November 20, 2020 (edited) Brew day, late as but oh well, I am doing my Christmas brewing now,1st up is my house pale ale recipe with some different hops. 4.7kg Barrett Burston pale ale malt 500g Munich 250g carapils 200g caramunich 250g acidulated malt 8g of Columbus FWH 20g of mosaic, citra and simcoe cubed at 78c 50g of mosaic, citra and simcoe dry hop 1.054 OG 33IBU 23liters US05 yeast 2 packets 65c mash with mash out and will ferment at 18c. After this, maybe tomorrow morning, a NEIPA and a mango and passionfruit cider by MJ. Shout out to BB for making sure a bloke is doing alright. I truly appreciate that, it gave me a warm and fuzzy feeling or was that the last of my tropical ale? @Bearded Burbler Cheers Norris Edited November 20, 2020 by Norris! 3 Link to comment Share on other sites More sharing options...
John E Miller Posted November 20, 2020 Share Posted November 20, 2020 About to do my first overnight mash and get an early start on the boil in the morning before going garage sale hunting with the missus. Anyone else tried overnight mashing? 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted November 20, 2020 Share Posted November 20, 2020 Entered Hazy boi territory today. It’s been a while. Pilsner, munich, oats and wheat using some hops I’ve never used before... eldorado, idaho7 and galaxy. got some Norwegian yeast currently populating the fermenter. Should end up at 6.1%. Smells great. 6 Link to comment Share on other sites More sharing options...
Pezzza Posted November 20, 2020 Share Posted November 20, 2020 12 hours ago, John E Miller said: Anyone else tried overnight mashing? I think that @porschemad911 may have been doing some sort of different mashing for low alc beer. there a while back.. which might have been overnight... but sadly have not seen much activity from John for some time : | Link to comment Share on other sites More sharing options...
Pezzza Posted November 20, 2020 Share Posted November 20, 2020 14 hours ago, Norris! said: or was that the last of my tropical ale? Haha given the recent equatorial temps and then add to that a few lovely tropical AG ales on tap I suspect one's windscreen could become a bit fuzzy quite quickly and not just from the millions of bugs that have appeared with the onset of summer Certainly need to keep yer mouth closed when on the rider-mower at night with the lights on otherwise yer get a swag of insect-based protein before yer know it haha! 2 Link to comment Share on other sites More sharing options...
Pale Man Posted November 21, 2020 Share Posted November 21, 2020 Second All Grain. Good day. Nice Wheat that I'm desperate for. Big day. All went to plan. 5 Link to comment Share on other sites More sharing options...
Pezzza Posted November 24, 2020 Share Posted November 24, 2020 RYE NOT... Rye Not Retro? Haha cloth earrings resembling rye flowering ?!?!... ------ ------ The first crack at a Hoppy Red Rye Ale... Malt Bill made up of Voyager Veloria Schooner Malt, Rye, Wheat, and then Chocolate-Carafa II-Med Crystal for some tone and colour... hopefully will work ok... first trial... 63-64 deg... whether I get the red or not who knows... but we'll have a crack... Mash now underway Woohoo... And today's brewing song is: 1 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted November 24, 2020 Share Posted November 24, 2020 @Bearded Burbler bloody love the bennies. One of the funnest bands to watch live. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted November 28, 2020 Share Posted November 28, 2020 Moving on to another lovely All Grainer... building up the stocks.... Mash Stage: Half Bo Pils Half Straight Pils Wheat Then later a dried Hibiscus Steep Bitterness Perle then late Vic Secret - Cascade - Citra... A cuppla refreshing Candy Melon - Lime - fresh garden Mint - Granitas to spruce up the Brewing Team... and get hydrated for the Beer Fest later on haha! Festive AG HBs later only once the hop boil is underway ; ) 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 28, 2020 Share Posted November 28, 2020 Pilsner again today, it's about the only thing I have all the ingredients for at the moment. Next weekend I have to buy a sack of ale malt and the week after some hops so I can make a couple of ales. At least with these two pilsners in fermenters I've got time Anyway, it's boiling away now, about an hour left, total time 100 minutes. Pre boil SG was 1.038 so I'm expecting the OG around 1.047/8. No idea what the efficiencies are since the desktop with beersmith on it won't turn on (switch issue, loose button or something), but the SG is pretty much the same as always so it should be all good. Planned to pitch it tomorrow but will be too busy so Monday it will be. 3 Link to comment Share on other sites More sharing options...
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