Popo the Reprobate Posted November 11, 2020 Share Posted November 11, 2020 8 hours ago, pilotsh said: Rough Method: Boil 2 Litres of water, add 50g Hops boil for 45 minutes. (lid on/lid off?) Turn off heat, have a beer (drop to 90C) then add 1kg Crystal Malt, let steep for 30 minutes, natural drop in temperature. Thoughts, Suggestions, Comments!? Hey Pilotsh, are you planning to boil the hops in plain water? It's usually better to do it in wort (or the liquid from your crystal steep). 50g for 45 min also seems like a lot - especially with another 50g steep after that. 1kg of crystal malt is also quite a lot. If you really want to use that much, you might need to up the amount of water you steep in and adjust the temperature. If you are interested, there is also the Beekeeper recipe in the Cooper's recipe section (apologies if you've already seen this). 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 11, 2020 Share Posted November 11, 2020 10 hours ago, pilotsh said: Alright, after two days off , it's time to stop fiddlefruiting around and get back on the Brew 013 horse- Crazy Scientist Time! So the plan is (subject to any forth-coming suggestions): Brew 13: Beez Nees Nostalgia Brew Peacher's Hefe Wheat Can (1.7kg) Wheat Malt Can (1.5kg) ½ box Brew Enhancer 2 (500g) 400g sugars worth of honey thinking 1/2 Capilano "Bold and Dark" and 1/2 Beechworth Mountain 500g Joe White Light Crystal Malt EBC 90-100 500g Joe White Wheat Crystal Malt EBC 100-150 100g of Mandarina Bavaria Hop Pellets Extra Yeast- Sachet of Munich Classic (Lallemand) (have a lot of fermentables) Followed by honey batch prime, with either Capillano Yellow Box or Beechworth Regular Rough Method: Boil 2 Litres of water, add 50g Hops boil for 45 minutes. (lid on/lid off?) Turn off heat, have a beer (drop to 90C) then add 1kg Crystal Malt, let steep for 30 minutes, natural drop in temperature. Strain Pot into another pot, add other 50g hops, cool in water bath until I get sick of waiting. (10 minutes ish?) Pour (not strain) into FV. Refill pot with 2 Lt water, bring to boil, Add the Peachers Hefe, Wheat Malt Can and Brew Enhancer 2 and Honey. Stir. Pour into FV. Add Fridge water to 19C at 23Lt. Add both Can yeast and Lallemand yeast. Enjoy 6 weeks later. Thoughts, Suggestions, Comments!? A couple of comments. You will boil off most of the 2 litres of water in your 45 minute hop boil. You should boil the wort you create from the grains. You should boil the hops in a wort solution rather than plain water, for better extraction of bitterness, I have read. So here is what I would do instead: Heat 4 litres of water to around 75°C Crack the grains Add the grains to the 75°C water and let steep for 30 minutes Strain into another pot and bring to the boil Add 50g hops and boil for 45 minutes After 45 minutes turn off the heat (flame-out) and add 50g hops and let steep for 10 minutes Cool in water bath Strain into FV Refill pot with 2 litres water and mix extracts as per the rest of your procedure. I have put the recipe into the IanH spreadsheet and what I get is attached below. Looks like a good strong brew. I put Centennial in the spreadsheet because it does not have Mandarina Bavaria hops and Centennial has a similar alpha acid level, which is where the bitterness comes from. 2 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 12, 2020 Share Posted November 12, 2020 4 hours ago, Shamus O'Sean said: A couple of comments. Pure Gold Shamus!!! Link to comment Share on other sites More sharing options...
pilotsh Posted November 12, 2020 Author Share Posted November 12, 2020 (edited) 12 hours ago, Popo said: 50g for 45 min also seems like a lot The 50g is a lot or the 45 minutes is a lot? Happy to cut back the time if necessary, but I thought the longer the boil the more bitter the result. 9 hours ago, Shamus O'Sean said: Looks like a good strong brew. 12 hours ago, Popo said: 1kg of crystal malt is also quite a lot. Well I am using a Wheat Malt Can... maybe drop the 500g Crystal Wheat Malt, and just use the 500g Crystal Light Malt? Or drop the crystal light and keep the crystal wheat? Edited November 12, 2020 by pilotsh Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted November 12, 2020 Share Posted November 12, 2020 1 hour ago, pilotsh said: The 50g is a lot or the 45 minutes is a lot? Happy to cut back the time if necessary, but I thought the longer the boil the more bitter the result. Well I am using a Wheat Malt Can... maybe drop the 500g Crystal Wheat Malt, and just use the 500g Crystal Light Malt? Or drop the crystal light and keep the crystal wheat? I had a bit of a guesstimate. I thought you'd get more than the IBUs shown in Shamus' spreadsheet. Your addition will kick it up to more than double of the Cooper's recipe. All good if that's what you are after. I'm definitely no expert on malts but have used crystal in the range of 2-300 grams in a batch (mostly pales). I've used more in a cleanout batch and did not enjoy the results. I'm not sure how it would play out in your beer but I probably would be cautious about putting that much in. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 12, 2020 Share Posted November 12, 2020 2 hours ago, Popo said: I had a bit of a guesstimate. I thought you'd get more than the IBUs shown in Shamus' spreadsheet. Your addition will kick it up to more than double of the Cooper's recipe. All good if that's what you are after. I'm definitely no expert on malts but have used crystal in the range of 2-300 grams in a batch (mostly pales). I've used more in a cleanout batch and did not enjoy the results. I'm not sure how it would play out in your beer but I probably would be cautious about putting that much in. The spreadsheet might under-estimate IBU's. But because @pilotsh's recipe has so much fermentables, it should balance out okay. I have a Brown Porter that I will keg and bottle tomorrow. It has 500g of Crystal Malt and 200g of Brown Malt. These were hot steeped/mini-mashed. The samples along the way have tasted good. Maybe 1kg of Crystal type malts might be a bit much. Rather than completely drop one or the other, maybe halve one or the other. 1 Link to comment Share on other sites More sharing options...
pilotsh Posted November 13, 2020 Author Share Posted November 13, 2020 Putting Brew 013 together on the weekend. In the mean time: Muhaha Muhaha, Mmmmuuuuhahahahahaha 1 2 Link to comment Share on other sites More sharing options...
Pale Man Posted November 13, 2020 Share Posted November 13, 2020 34 minutes ago, pilotsh said: Putting Brew 013 together on the weekend. In the mean time: Muhaha Muhaha, Mmmmuuuuhahahahahaha Good stuff you'll never look back. Whats the cylindical gadget with holes? 1 Link to comment Share on other sites More sharing options...
pilotsh Posted November 13, 2020 Author Share Posted November 13, 2020 (edited) 9 minutes ago, Pale Man said: Good stuff you'll never look back. Whats the cylindical gadget with holes? It's the triple tap font for the kegerator. We will start with kegging water for soda water to learn gassing and tubing, but in the end plan for a Dark beer, Soda, Light beer kegerator setup. The kegerator can hold four kegs, but a four tap font was a bit to outlandish, so the fourth keg that fits in the Kegerator in the future can be a cold spare if I run out during a dinner party. and Edited November 13, 2020 by pilotsh added a party smiley 3 Link to comment Share on other sites More sharing options...
Pale Man Posted November 13, 2020 Share Posted November 13, 2020 Ahh yeah i forgot you had a kegerator. Wait until your brews are on tap, it's amazing. 1 Link to comment Share on other sites More sharing options...
pilotsh Posted November 13, 2020 Author Share Posted November 13, 2020 3 minutes ago, Pale Man said: Ahh yeah i forgot you had a kegerator. Only just...four weeks, but as for beer on tap, maybe sooner than I expect, but I got the kegerator so I can brew during summer as ambient temp is not suitable for me to ferment during summer. So with reference to the Kegerator I will definitely be torn between keeping kegs cold or brewing beer! 2 Link to comment Share on other sites More sharing options...
pilotsh Posted November 13, 2020 Author Share Posted November 13, 2020 (edited) On 11/12/2020 at 8:39 AM, Shamus O'Sean said: After 45 minutes turn off the heat (flame-out) and add 50g hops and let steep for 10 minutes Cool in water bath Strain into FV Refill pot with 2 litres water and mix extracts as per the rest of your procedure. Getting close to putting this together, so thought about this again. My mini-aim was to sanitise the second 50g hop batch with heat, but also let them sit in the FV the whole time. Sort of as a 'see what sanitised hops do without dry-hopping' experiment. I am not worried about floaties, as I plan to at least semi cold crash. Any extra thoughts you have with this extra information would be appreciated. Knowledge sponge ready again! Edited November 13, 2020 by pilotsh Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 14, 2020 Share Posted November 14, 2020 9 hours ago, pilotsh said: Getting close to putting this together, so thought about this again. My mini-aim was to sanitise the second 50g hop batch with heat, but also let them sit in the FV the whole time. Sort of as a 'see what sanitised hops do without dry-hopping' experiment. I am not worried about floaties, as I plan to at least semi cold crash. Any extra thoughts you have with this extra information would be appreciated. Knowledge sponge ready again! Yes, I did see in your process that you said to pour the hops into the FV with the liquid. I "corrected" the process to strain the hops out. I have never done it, so I do not know for sure, but people have said that leaving hops in the fermenter for a long time can lead to grassy or vegetal flavours. That is why I would not leave hops in the fermenter for the whole fermentation process. Most of this talk is about dry hopping. I did get grassy flavours from leaving dry hops in a brew for about 7 days before bottling. So I can believe that having the hops in the whole time might lead to similar outcomes. At the end of the day it is your call. Some brewers want some beers with a bit of grassiness. Some hops are even designed to impart this flavour. 1 1 Link to comment Share on other sites More sharing options...
pilotsh Posted November 14, 2020 Author Share Posted November 14, 2020 30 minutes ago, Shamus O'Sean said: Yes, I did see in your process that you said to pour the hops into the FV with the liquid. I "corrected" the process to strain the hops out. I have never done it, so I do not know for sure, but people have said that leaving hops in the fermenter for a long time can lead to grassy or vegetal flavours. That is why I would not leave hops in the fermenter for the whole fermentation process. Most of this talk is about dry hopping. I did get grassy flavours from leaving dry hops in a brew for about 7 days before bottling. So I can believe that having the hops in the whole time might lead to similar outcomes. At the end of the day it is your call. Some brewers want some beers with a bit of grassiness. Some hops are even designed to impart this flavour. I see. Thank you for the information. Now that I understand the reasoning behind it, it makes sense, and I probably will strain it out too. If there is one beer that doesn’t go well with grassy vegetal flavours, it is a honey wheat beer, lol. 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 15, 2020 Share Posted November 15, 2020 On 11/14/2020 at 12:35 AM, pilotsh said: Muhaha Muhaha, Mmmmuuuuhahahahahaha Woooooooooooohoooooooooo!!! You can keg on up 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 15, 2020 Share Posted November 15, 2020 @pilotsh Pilot - and all others wanting to do partials - @ChristinaS1 Christina has provided a really great description of process over on - page 74 1 1 Link to comment Share on other sites More sharing options...
pilotsh Posted November 17, 2020 Author Share Posted November 17, 2020 Dear diary, I haven’t forgotten you. I have been researching and researching crystal malts and hops, to tweak the recipe. But a post is coming. Here are two live teaser shots... 2 Link to comment Share on other sites More sharing options...
pilotsh Posted November 17, 2020 Author Share Posted November 17, 2020 (edited) Tuesday 17th November: Brew 013 “Three Threes Beez Nees” pitched! Malt: Canned- Coopers Preacher’s Hefe Wheat. BB date on can: 24/10/21. Extra Ingredients: 300g Cracked Joe White Light Crystal Malt, Coopers Wheat Malt Can (1.5kg), 400g sugars worth of Honey (370g Beechworth Mountain Honey (82.1g/100g) and 118g Capilano Dark & Bold (82.5g/100g)), 400g Coopers Brew Enhancer 1, 30g Mandarina Bavaria Hop Pellets. Water: Any unboiled water was either Coles or Woolworths Spring Water. Preparation/Recipe: Brought 4 Litres of water to boil, let cool to 70C. Add 300g Cracked Light Crystal Malt, steep at 66C in oven for 30 minutes. Strain into another pot. Sparge with 1Lt of 76C water. Rest for 15 minutes, then moderate to firm squeeze. Sparge again with 500ml of 55C water. Rest 15 minutes, then moderate to firm squeeze. Bring wort to boil on Mod-High Heat, boil wort lid off for 15 minutes. Add 30g hops, boil for 30 minutes. Cool in water bath for 15 minutes, strain into FV. Did not squeeze hops chux this time as already quite high IBU (30). In clean pot, bring 2Lt water to boil, heat off. Stir in honey, Hefe Can, Wheat Malt Can and Brew Enhancer 1. Add to FV. Rinse Cans and pot with 500ml boiled water, add to FV. Top to 23Lt with Spring water (10L from Fridge). Plan to batch bottle prime with a light honey at 8g of sugars / Lt. Yeast: Coopers Can Sachet, AND 11g Lallemand Munich Classic Sachet BB date: 10/2022. Pitching Method: Re hydrated Munich Classic in 100g sterile water at about 25C for about 20 minutes until nice and foamy. Pour into Wort and sprinkle Coopers yeast onto wort. Initial Wort Temperature: 22.5C deliberately to kick-start, going into Kegerator immediately. Temperature Control: Inkbird/Kegerator. Inkbird set to 18.8C, taped to side of FV. Cooling- Kegerator set to 18C, plugged into the Inkbird, trigger at 19.4C. Heating- 35W heat belt, plugged into the Inkbird, trigger 18.1C. Initial Sample SG (OG): 1054. Right on the spreadsheet estimate! Comments: Initial nose- honey, orange and dough. Initial taste- Honey lemon green tea… promising! Photo(s): Edited November 17, 2020 by pilotsh Attach photos. Note about hops chux 3 Link to comment Share on other sites More sharing options...
Pezzza Posted November 17, 2020 Share Posted November 17, 2020 Should be a beaut! Link to comment Share on other sites More sharing options...
pilotsh Posted November 18, 2020 Author Share Posted November 18, 2020 Tuesday 18th November: Brew 013 “Three Threes Beez Nees”- 19 hours (0.79 days) since pitch. Brew Temp: 18.8C (good little inkbird!) Comments: Nice bubbly Krausen! Lovely! Photo(s): 1 Link to comment Share on other sites More sharing options...
pilotsh Posted November 20, 2020 Author Share Posted November 20, 2020 Thursday 19th November: Brew 013 “Three Threes Beez Nees”- 48hours (2.0 days) since pitch. Brew Temp: 18.8C, to 19.3, to 18.8, to 19.3, to 18.8, to 19.3 lol. (good little inkbird!) Comments: Nil Photo(s): Nil 1 Link to comment Share on other sites More sharing options...
pilotsh Posted November 20, 2020 Author Share Posted November 20, 2020 Friday 13th November: Brew 013 “Three Threes Beez Nees”- 62hours (2.58 days) since pitch. Brew Temp: 18.8C-19.3C. Comments: Krausen changed from bubbly to foamy (normal), but a different smell to what I am used to. I am getting some banana, which I’ve had before, but also a stong fart smell (sulphur?). Is this normal for a beer with honey fermenting? Photo(s): Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted November 20, 2020 Share Posted November 20, 2020 1 hour ago, pilotsh said: Comments: Krausen changed from bubbly to foamy (normal), but a different smell to what I am used to. I am getting some banana, which I’ve had before, but also a stong fart smell (sulphur?). Is this normal for a beer with honey fermenting? The banana will be from the Munich Classic yeast. It will hang around in the beer. Do not know about the sulphur. Hopefully it does not hang around. You get sulphur from lager yeasts and it usually disappears, so I would be hopeful in your case. Link to comment Share on other sites More sharing options...
pilotsh Posted November 23, 2020 Author Share Posted November 23, 2020 (edited) Saturday 21st November: Brew 013 “Three Threes Beez Nees”- 85hours (3.51 days) since pitch. Brew Temp: 18.8C-19.3C. Comments: The farts smell was much less: I am thinking maybe I just had a lot of CO2 and maybe it overwhelmed my nose. Photo(s): Nil ----------- Sunday 22nd November: Brew 013 “Three Threes Beez Nees”- 119hours (4.95 days) since pitch. Brew Temp: 18.8C-19.3C. Comments: All unusual smells gone. Light smell of banana. Photo(s): Nil ----------- Monday 23rd November: Brew 013 “Three Threes Beez Nees”- 142hours (5.91 days) since pitch. Brew Temp: 18.8C-19.3C. Comments: Krausen still foamy, but more compact (dropped). Great smell of banana bread from FV! Might wait until Krausen breaks down to check SG...? Photo(s): Attached Edited November 23, 2020 by pilotsh Corrected dates, attached photo 3 Link to comment Share on other sites More sharing options...
pilotsh Posted November 25, 2020 Author Share Posted November 25, 2020 Tuesday 24th November: Brew 013 “Three Threes Beez Nees”- 166 hours (6.91 days) since pitch. Brew Temp: 18.8C-19.3C. Comments: Nice persistent Krausen Photo(s): Nil Link to comment Share on other sites More sharing options...
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