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

[Dozer71]

6 hours ago, Pale Man said:

Im sending Cheeky Peak their baskets are not big enough for the kettle. The biggest beer i can make with their basket designed for my kettle is around 6.6 percent in a 50 litre kettle.

I want to make some big Dubbles and Stouts for winter. So i'll have to revert back to the bag.  Under engineered. 

Could always do a re-iterated mash for the bigger beers. Or add a kilo or 2 of LDM late in the boil or even during ferment so don't need as much yeast.

[Hairy]

7 hours ago, Pale Man said:

Im sending Cheeky Peak their baskets are not big enough for the kettle. The biggest beer i can make with their basket designed for my kettle is around 6.6 percent in a 50 litre kettle.

I want to make some big Dubbles and Stouts for winter. So i'll have to revert back to the bag.  Under engineered. 

Is it the basket or is it the no sparge brewing?

If you reduced the water in the mash and added a sparge could you use a bigger grain bill?

[Shamus O'Sean]

7 hours ago, Pale Man said:

Im sending Cheeky Peak their baskets are not big enough for the kettle. The biggest beer i can make with their basket designed for my kettle is around 6.6 percent in a 50 litre kettle.

I want to make some big Dubbles and Stouts for winter. So i'll have to revert back to the bag.  Under engineered. 

Looking at your photo, I did think there was a lot of space between the basket and the kettle wall.

[QK]

Doing one of my regular golden ales

2.2 kg maris otter

1 kg wheat malt

.6 kg munich

.08 kg acid malt

1 tspn cal sulp

1/2 whirlfloc tab 15 m

3 g warrior 60 m

30 g amarillo 10 m

40 g am    cube

55 g citra dry

OG 1039     IBU 27      1056 yeast

Have made this a few times,so good. Have a good xmas everyone.

[jamiek86]

@QK what volume?

[QK]

23 Lts

[ben 10]

2x20 litre brews. 
I am out of grain, picking up tomorrow.
3 empty kegs.

So...

English Bitter + 500g LDM.
Bootmaker Pale + OS Lager + 500g LDM.

first kits in forever...

[BlackSands]

A simple stove-top AG batch today, a hoppy British Golden Ale, brewed with no British ingredients!     

Chintennial Gold

| OG=1.039 | IBU=28 | ABV(est) 4.5% | EBC=8.3 |

• 2.8kg GF Pilsner Malt
• 200g GF Redback Malt
• 200g GF Sour Grapes
• 10g Chinook @30mins
• 20g Centennial @10mins
• 40g Chinook @5mins
• 30g Centennial @FO
• Kveik Voss

Surprisingly high OG, suggesting 90% efficiency!?  That, combined with voss's high attenuation means I can achieve a 4.5% beer (incl. priming) with only a 3.2kg grain bill.  Nice! 

Oh, and.... I forgot to add both gypsum and whilfloc!   

 

[Pale Man]

On 12/24/2020 at 7:42 AM, Hairy said:

Is it the basket or is it the no sparge brewing?

If you reduced the water in the mash and added a sparge could you use a bigger grain bill?

Ive just sort of worked all that out. I didnt sparge. Next brew i'll use less mash water and sparge and see how it goes.

I still want to mash out, so hopefully after the mash the grains will fit comfortably for the mash out. 

Then a sparge. I'm still learning 

[Aussiekraut]

A simple 4kg Pale + 1kg Vienna pale ale to finally use the Nelson Sauvin. Added a little Simcoe for bittering and dry hopping. Let's see. When I put it in the fridge, I decided to do a double batch, and make another mid strength pacific ale, so make it worth my while. It'll give me next weekend off brewing and bottling duties to spend with SWMBO, just after we saw off the in-laws back to Tassie  

Nelson's:

Mid Pacific Ale

[jamiek86]

Another bookmaker pale ale 

Bootmaker pale ale 1.7kg

Wheat malt extract 1.5kg

200 gram dextrose 2 x kit yeast 7g 

22 litres OG 1.046 will do Amarillo/Galaxy hop tea day 4 or 5 30 each

[ben 10]

Quote

Recipe: Pacific Kveik
Brewer: Grumpy
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 21.00 L   
Estimated OG: 1.045 SG
Estimated Color: 5.4 EBC
Estimated IBU: 23.1 IBUs

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
2.00 kg          Pale Malt (Barrett Burston) (3.9 EBC)            Grain         1          50.0 %        1.30 L        
2.00 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         2          50.0 %        1.30 L        
20.00 g          Eclipse [17.00 %] - Steep/Whirlpool  20.0 min    Hop           3          12.0 IBUs     -             
20.00 g          Galaxy [15.70 %] - Steep/Whirlpool  20.0 min     Hop           4          11.1 IBUs     -             
1.0 pkg          Voss Kveik (Omega #OYL-062)                      Yeast         5          -             -             


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[iBooz2]

5 hours ago, Green Blob said:

 

What was your mash temp, timings? Did you do a mash out? and what was your whirlpool/steep temp?  Sorry if I am not making sense. TIA.

Cheers - AL

[ben 10]

7 minutes ago, iBooz2 said:

What was your mash temp, timings? Did you do a mash out? and what was your whirlpool/steep temp?  Sorry if I am not making sense. TIA.

Cheers - AL

64°
60 minutes
No - don't see the point
Flameout
All good
cheers

[ben 10]

Quote

Recipe: Simple Saison
Style: Saison
TYPE: All Grain

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

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.045 SG
Estimated Color: 5.4 EBC
Estimated IBU: 28.1 IBUs

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
2.00 kg          Pale Malt (Barrett Burston) (3.9 EBC)            Grain         1          50.0 %        1.30 L        
2.00 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         2          50.0 %        1.30 L        
10.00 g          El Dorado [15.00 %] - Boil 60.0 min              Hop           3          17.5 IBUs     -             
20.00 g          El Dorado [15.00 %] - Steep/Whirlpool  20.0 min  Hop           4          10.6 IBUs     -             
1.0 pkg          Belle Saison (Lallemand/Danstar #-)              Yeast         5          -             -             

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[ben 10]

Quote

Recipe: Seppo Pale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Post Boil Volume: 25.19 L
Batch Size (fermenter): 21.00 L   
Estimated OG: 1.059 SG
Estimated Color: 9.8 EBC
Estimated IBU: 56.1 IBUs

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
3.00 kg          Pale Malt (Barrett Burston) (3.9 EBC)            Grain         1          54.5 %        1.96 L        
1.00 kg          Munich I (Weyermann) (14.0 EBC)                  Grain         2          18.2 %        0.65 L        
1.00 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         3          18.2 %        0.65 L        
0.50 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         4          9.1 %         0.33 L        
15.00 g          Warrior [15.00 %] - Boil 60.0 min                Hop           5          23.5 IBUs     -             
25.00 g          El Dorado [15.00 %] - Steep/Whirlpool  20.0 min  Hop           6          11.9 IBUs     -             
20.00 g          Eclipse [17.00 %] - Steep/Whirlpool  20.0 min    Hop           7          10.8 IBUs     -             
20.00 g          Galaxy [15.70 %] - Steep/Whirlpool  20.0 min     Hop           8          9.9 IBUs      -             

Belgian Wheat Yeast....
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[Pezzza]

On 12/21/2020 at 8:59 PM, Pale Man said:

First time using my basket for 50 litre pot.

Hey there PM... think my CPB SS Pot n Basket are the same as yours...  think I can get more than 6kgs freshly milled malt into mine... well stirred... I mash at whatever volume suits... then lift the basket out and after it has drained a bit do a minor sparge...  a lot of the time I run a little pump and re-circ the mash but not always...  depending upon what ABV and body you want you could sparge a bit more to increase volume...  In my records I did a reasonably big Stout a while ago with 8.5kg... was a bit of a squeeze... yours looks like it is fullasagoog with 6kgs?  Have you stirred the grains in?  I also have experimented with a staged mash i.e. about 70% grain in for 40mins then add remaining for 40mins... if you look at Palmer's graphs it seems most of the action re enzyme splitting long chain sugars into fermentables (saccharification) is all done in first 20 or so anyway... 

I am making good beer it seems from all reports (as well as my own haha ), but do not claim great efficiency and my methodology may not suit all... 

I remember vaguely @Otto Von Blotto Kelsey mentioning ages ago - if you have to add a couple kilos more grain to get your chosen ABV and body doing BIAB etc does it really matter... buying 25kg bags of most malts sees a small increase in total cost... 

And if your basket combo does not work... I guess as you point out - you could revert back to the Nylon Brew Bag but you would want to have your false floor in so your bag does not contact the element?

The below is a basket brew example... fairly high water level, pumping, with grains stirred in... think that might be only the first 70% of the milled malt at that stage tho:

Edited December 31, 2020 by Bearded Burbler

[Hairy]

Final brew day for the year is done and dusted.

A hazy-ish pale ale but bittered to 40 IBUs (OG 1056). Added wheat and oats and using Lallemand New England yeast. Hops are Citra, Mosaic and Simcoe.

I can now say the haziness is intentional and not caused by my poor brewing skills.

[Pale Man]

3 hours ago, Graubart said:

Hey there PM... think my CPB SS Pot n Basket are the same as yours...  think I can get more than 6kgs freshly milled malt into mine... well stirred... I mash at whatever volume suits... then lift the basket out and after it has drained a bit do a minor sparge...  a lot of the time I run a little pump and re-circ the mash but not always...  depending upon what ABV and body you want you could sparge a bit more to increase volume...  In my records I did a reasonably big Stout a while ago with 8.5kg... was a bit of a squeeze... yours looks like it is fullasagoog with 6kgs?  Have you stirred the grains in?  I also have experimented with a staged mash i.e. about 70% grain in for 40mins then add remaining for 40mins... if you look at Palmer's graphs it seems most of the action re enzyme splitting long chain sugars into fermentables (saccharification) is all done in first 20 or so anyway... 

I am making good beer it seems from all reports (as well as my own haha ), but do not claim great efficiency and my methodology may not suit all... 

I remember vaguely @Otto Von Blotto Kelsey mentioning ages ago - if you have to add a couple kilos more grain to get your chosen ABV and body doing BIAB etc does it really matter... buying 25kg bags of most malts sees a small increase in total cost... 

And if your basket combo does not work... I guess as you point out - you could revert back to the Nylon Brew Bag but you would want to have your false floor in so your bag does not contact the element?

The below is a basket brew example... fairly high water level, pumping, with grains stirred in... think that might be only the first 70% of the milled malt at that stage tho:

 

Whats going on with the name change BB? Thanks for that post. Yeah ive not used the basket as it's designed yet. I've been doing full BIAB style.

Next brew i'll split water for mash and a sparge, i'm sure i can push it much further.

[Pezzza]

Haha @Pale Man PM onwards and upwards on the grand brewing trail mate with a fresh new perspective and leaving the old 2020 behind haha! 

[Pale Man]

2 hours ago, Graubart said:

Haha @Pale Man PM onwards and upwards on the grand brewing trail mate with a fresh new perspective and leaving the old 2020 behind haha! 

Fair call fella. At least we know who you are 

[Hairy]

2 hours ago, Graubart said:

Haha @Pale Man PM onwards and upwards on the grand brewing trail mate with a fresh new perspective and leaving the old 2020 behind haha! 

I have shaved off the 2020 body hair and may change my name to Hairless. Here’s to a hair free 2021.

[Greenyinthewestofsydney]

2 day in a row brew day for the last days of the year. Made back to back Flanders ale batches per attached recipe. My first go at it was put down on June 6 this year. Kind of a fail. The ph never got low enough really I think due to a too high IBU. I was thinking about adding acid but decided against it. So I have a brett beer with a hint of sour. It doesn't taste too bad bottling it so will see how it goes after a little bit in the bottle. 

I made a few changes for these new batches. I am holding back the hops till week 2 when I will do a stove top boil and add them. For the start of fermentation I have cut the slurry from the first batch in half. I have also added half a slurry of WY3724 I had from a week ago and also 2 IBS tablets for each batch. So unhopped I am thinking I should get decent sour by the end of the first week and then the brett can work for the next 3 or 4 months. 

Pic 2 and 3 the one I bottled. Some nice bacteria bubbles on the surface.

Pic 4 and 5 filling up the carboy with the new batch.

Happy new year to all.

[ben 10]

10 hours ago, Greeny1525229549 said:

Kind of a fail. The ph never got low enough really I think due to a too high IBU.

Mine are 14 IBU. Be interesting to see how the new ones go with the added lacto.

[Greenyinthewestofsydney]

4 hours ago, Green Blob said:

Mine are 14 IBU. Be interesting to see how the new ones go with the added lacto.

Yeah I think your blend contains pedioccus which can handle higher IBU. Sour batch kids contains only lacto and judging by the IBU statement probably plantarum as that can't handle hops. Guess I should have read a little more prior but all good. Pretty confident my unhopped wort will sour and can add some IBU later on.