iBooz2 Posted October 21, 2021 Share Posted October 21, 2021 (edited) A new kind of beer for me this brew day, batch # 64, AG batch #23. This time a @ozdevil American Pale Ale, trying to replicate his recipe and the colour of that beer a while back. I had to sub in a small amount of MO and Gladfield Toffee malt as I did not have any Munich. Also toned the ABV down to a smash able level as it will be a summer’s day drink. Batch size 22 L, Estimated OG = 1.041, FG = 1.007, ABV = 4.4%, EBC = 8.7, IBU = 34.5 Using a reclaimed jar of US-05 for my yeast. 3.50 kg BB VIC ale malt 0.25 kg Gladfield toffee malt 0.25 kg M.O. malt 0.20 kg Acidulated malt 0.20 kg Carapils malt. Mash Schedule: AR at 50 C for 10” then 65 C for 60” then MO at 78 C for 10” Hop schedule: Columbus (Tomahawk) 8 g for 60”. Centennial 25 g WP at 92 C for 20” and Citra 25 g WP at 92 C for 20”. Actually I did a @Journeyman coffee plunger trick here and just scooped up 1.5 Litres of boiling wort and put the WP hops into the coffee plunger at 92 C for the 20” then strained and tipped the hop juices back into the kettle. Did this to stop a lot of trub being generated by a WP hop in the kettle and the wort was definitely clearer so who knows it might do the trick. Don’t know if the 1.5 L was enough to do the 50 g of hops justice so we will see if this new process mimic’s a WP hop action of not. Dry hop: Centennial 50 g and Citra 50 g both on BD+3. Will see how this one turns out once cube has cooled down and its fermented out next week. Edited October 21, 2021 by iBooz2 3 Link to comment Share on other sites More sharing options...
Pale Man Posted October 21, 2021 Share Posted October 21, 2021 4 minutes ago, iBooz2 said: A new kind of beer for me this brew day, batch # 64, AG batch #23. This time a @ozdevil American Pale Ale, trying to replicate his recipe and the colour of that beer a while back. I had to sub in a small amount of MO and Gladfield Toffee malt as I did not have any Munich. Also toned the ABV down to a smash able level as it will be a summer’s day drink. Batch size 22 L, Estimated OG = 1.041, FG = 1.007, ABV = 4.4%, EBC = 8.7, IBU = 34.5 Using a reclaimed jar of US-05 for my yeast. 3.50 kg BB VIC ale malt 0.25 kg Gladfield toffee malt 0.25 kg M.O. malt 0.20 kg Acidulated malt 0.20 kg Carapils malt. Mash Schedule: AR at 50 C for 10” then 65 C for 60” then MO at 78 C for 10” Hop schedule: Columbus (Tomahawk) 8 g for 60”. Centennial 25 g WP at 92 C for 20” and Citra 25 g WP at 92 C for 20”. Actually I did a @Journeyman coffee plunger trick here and just scooped up 1.5 Litres of boiling wort and put the WP hops into the coffee plunger at 92 C for the 20” then strained and tipped the hop juices back into the kettle. Did this to stop a lot of trub being generated by a WP hop in the kettle and the wort was definitely clearer so who knows it might do the trick. Don’t know if the 1.5 L was enough to do the 50 g of hops justice so we will see if this new process mimic’s a WP hop action of not. Dry hop: Centennial 50 g and Citra 50 g both on BD+3. Will see how this one turns out once cube has cooled down and its fermented out next week. Nice looking recipe fella. 1 Link to comment Share on other sites More sharing options...
ozdevil Posted October 21, 2021 Share Posted October 21, 2021 3 hours ago, iBooz2 said: A new kind of beer for me this brew day, batch # 64, AG batch #23. This time a @ozdevil American Pale Ale, trying to replicate his recipe and the colour of that beer a while back. I had to sub in a small amount of MO and Gladfield Toffee malt as I did not have any Munich. Also toned the ABV down to a smash able level as it will be a summer’s day drink. Batch size 22 L, Estimated OG = 1.041, FG = 1.007, ABV = 4.4%, EBC = 8.7, IBU = 34.5 Using a reclaimed jar of US-05 for my yeast. 3.50 kg BB VIC ale malt 0.25 kg Gladfield toffee malt 0.25 kg M.O. malt 0.20 kg Acidulated malt 0.20 kg Carapils malt. Mash Schedule: AR at 50 C for 10” then 65 C for 60” then MO at 78 C for 10” Hop schedule: Columbus (Tomahawk) 8 g for 60”. Centennial 25 g WP at 92 C for 20” and Citra 25 g WP at 92 C for 20”. Actually I did a @Journeyman coffee plunger trick here and just scooped up 1.5 Litres of boiling wort and put the WP hops into the coffee plunger at 92 C for the 20” then strained and tipped the hop juices back into the kettle. Did this to stop a lot of trub being generated by a WP hop in the kettle and the wort was definitely clearer so who knows it might do the trick. Don’t know if the 1.5 L was enough to do the 50 g of hops justice so we will see if this new process mimic’s a WP hop action of not. Dry hop: Centennial 50 g and Citra 50 g both on BD+3. Will see how this one turns out once cube has cooled down and its fermented out next week. looking forward to seeing how yours comes out mate 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 21, 2021 Share Posted October 21, 2021 4 hours ago, iBooz2 said: I did a @Journeyman coffee plunger trick here and just scooped up 1.5 Litres of boiling wort and put the WP hops into the coffee plunger Got to get a bigger coffee plunger. Link to comment Share on other sites More sharing options...
ben 10 Posted October 21, 2021 Share Posted October 21, 2021 Recipe: Woah Brewer: Grumpy Style: Imperial IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.077 SG Estimated Color: 15.8 EBC Estimated IBU: 86.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 57.0 % 2.61 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 14.2 % 0.65 L 1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 14.2 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 14.2 % 0.65 L 0.02 kg Gladfield Eclipse Wheat (1400.0 EBC) Grain 5 0.3 % 0.01 L 5.00 ml Centennial Hop Extract [48.80 %] (CO2 Extract) - Hop 6 22.3 IBUs - 20.00 g Cashmere [8.50 %] - Steep/Whirlpool 20.0 min, 8 Hop 7 2.2 IBUs - 20.00 g Cashmere [8.50 %] - Steep/Whirlpool 20.0 min, 9 Hop 8 4.7 IBUs - 20.00 g Centennial [10.20 %] - Steep/Whirlpool 20.0 min Hop 9 5.6 IBUs - 20.00 g Centennial [10.20 %] - Steep/Whirlpool 20.0 min Hop 10 2.6 IBUs - 20.00 g Enigma [16.50 %] - Steep/Whirlpool 20.0 min, 80 Hop 11 4.2 IBUs - 20.00 g Enigma [16.50 %] - Steep/Whirlpool 20.0 min, 90 Hop 12 9.1 IBUs - 20.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min, 80 Hop 13 4.0 IBUs - 20.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min, 90 Hop 14 8.7 IBUs - 20.00 g Idaho Gem [14.00 %] - Steep/Whirlpool 20.0 min, Hop 15 3.6 IBUs - 20.00 g Idaho Gem [14.00 %] - Steep/Whirlpool 20.0 min, Hop 16 7.7 IBUs - 20.00 g Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool 20 Hop 17 3.6 IBUs - 20.00 g Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool 20 Hop 18 7.9 IBUs - ------------------------------------------------------------------------------------- For the kids watching from home, the double dose of hops will be as follows... One lot at flameout, one lot when the temp has fallen to 80°c. I will repitch a saison yeast 4 Link to comment Share on other sites More sharing options...
Hairy Posted October 21, 2021 Author Share Posted October 21, 2021 Woah! 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 22, 2021 Share Posted October 22, 2021 Brew day again today – Another Pacific Summer Ale. A mid strength for Christmas drinking. Batch # 65 - AG Batch #24 Volume: 22 L Estimated specs: OG = 1.044, FG = 1.008, ABV = 4.5%, EBC = 6.9, IBU = 29.8, BU:GU = 0.078 Grains: Maris Otter (SIMP) = 3.50 kg, Wheat (WEY) = 1.00 kg Mash schedule: AR = 50 C for 10”, 65 C for 60”, MO = 78 C for 10’ Boil: 60” Hops schedule: 8 g x Galaxy 60”, 10 g x Summer 30”, 5 g x Galaxy 10”, 10 g x Summer 10”. 50 g x Galaxy DH BD+3 Yeast: Recycled Windsor from batch #63 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 22, 2021 Share Posted October 22, 2021 (edited) 8 hours ago, Hairy said: Woah! + 1 Woah! Woah! Ya gunna out do @Norris! Edited October 22, 2021 by iBooz2 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 22, 2021 Share Posted October 22, 2021 18 hours ago, Shamus O'Sean said: Got to get a bigger coffee plunger. Get two I reckon as this process did stop a lot of crud in the kettle so I am going with two of them next time. Will not know how the beer turns out in the glass for quite a while plus its a new brew for me so not knowing what to expect. And that fact may hide the end result a bit so just a process experiment. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 22, 2021 Share Posted October 22, 2021 25 minutes ago, iBooz2 said: Get two I reckon as this process did stop a lot of crud in the kettle so I am going with two of them next time. Will not know how the beer turns out in the glass for quite a while plus its a new brew for me so not knowing what to expect. And that fact may hide the end result a bit so just a process experiment. Just on Coffee Grinders Kmart - Anko Coffee Grinder PCML2012 apparently these $14.00 models are getting great reviews. I am getting one to test it. https://www.kmart.com.au/product/coffee-grinder/2112389 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 22, 2021 Share Posted October 22, 2021 4 minutes ago, Classic Brewing Co said: Just on Coffee Grinders Kmart - Anko Coffee Grinder PCML2012 apparently these $14.00 models are getting great reviews. @Classic Brewing Co, we were talking Coffee Plungers for hop steeps, whirlpools Phil. Are you going to grind your own grains for partials? I think @Journeyman uses one to mill his grains so look for his tips on doing that. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 22, 2021 Share Posted October 22, 2021 5 minutes ago, iBooz2 said: @Classic Brewing Co, we were talking Coffee Plungers for hop steeps, whirlpools Phil. Are you going to grind your own grains for partials? I think @Journeyman uses one to mill his grains so look for his tips on doing that. Ah yes sorry Al, I didn't read it properly I was going to get one for grain, I must have had a senior moment. But they sell those as well so I will get one of those too, Cheers. Link to comment Share on other sites More sharing options...
iBooz2 Posted October 22, 2021 Share Posted October 22, 2021 3 minutes ago, Classic Brewing Co said: Ah yes sorry Al, I didn't read it properly I was going to get one for grain, I must have had a senior moment. But they sell those as well so I will get one of those too, Cheers. All good Phil, I just posted in case you did not realize. No harm done Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 22, 2021 Share Posted October 22, 2021 Link to comment Share on other sites More sharing options...
ben 10 Posted October 22, 2021 Share Posted October 22, 2021 (edited) On 10/18/2021 at 8:21 PM, MitchBastard said: Managed to get a brew day In today Looks perilously close to a boil over there Good vigorous boil there though, what thingo does you have? Edited October 22, 2021 by disgruntled 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted October 22, 2021 Share Posted October 22, 2021 (edited) On 10/18/2021 at 8:21 PM, MitchBastard said: Managed to get a brew day In today and pushed out my American IPA. Really love this beer. It’s up there at 7% but drinks like it’s 4. I’m probably most happy with the solid malt back bone I’ve managed to wrangle up. It’s just sits in there nicely waiting it’s turn once the dry hop aroma and taste subsides down your throat. Big pine/dank dry hop in coming in about a weeks time. Not many pics from brew day except these two where I almost had some issues with volume lol. Numbers and volume into the fermenter were bang on. This looks rather close to the top and pretty vigorous? What are the mash and boil volumes and how much grain? Looks like an exercise in pushing a Guten to the limits Edited October 22, 2021 by Aussiekraut 1 Link to comment Share on other sites More sharing options...
Journeyman Posted October 22, 2021 Share Posted October 22, 2021 4 hours ago, iBooz2 said: @Classic Brewing Co, we were talking Coffee Plungers for hop steeps, whirlpools Phil. Are you going to grind your own grains for partials? I think @Journeyman uses one to mill his grains so look for his tips on doing that. Just make sure the grinder does burrs not blades. EM0480 wound right out to coasrsest is perfect for mash. Blades make powder. Link to comment Share on other sites More sharing options...
RDT2 Posted October 22, 2021 Share Posted October 22, 2021 15 hours ago, disgruntled said: Recipe: Woah Brewer: Grumpy Style: Imperial IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.077 SG Estimated Color: 15.8 EBC Estimated IBU: 86.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 57.0 % 2.61 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 14.2 % 0.65 L 1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 14.2 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 14.2 % 0.65 L 0.02 kg Gladfield Eclipse Wheat (1400.0 EBC) Grain 5 0.3 % 0.01 L 5.00 ml Centennial Hop Extract [48.80 %] (CO2 Extract) - Hop 6 22.3 IBUs - 20.00 g Cashmere [8.50 %] - Steep/Whirlpool 20.0 min, 8 Hop 7 2.2 IBUs - 20.00 g Cashmere [8.50 %] - Steep/Whirlpool 20.0 min, 9 Hop 8 4.7 IBUs - 20.00 g Centennial [10.20 %] - Steep/Whirlpool 20.0 min Hop 9 5.6 IBUs - 20.00 g Centennial [10.20 %] - Steep/Whirlpool 20.0 min Hop 10 2.6 IBUs - 20.00 g Enigma [16.50 %] - Steep/Whirlpool 20.0 min, 80 Hop 11 4.2 IBUs - 20.00 g Enigma [16.50 %] - Steep/Whirlpool 20.0 min, 90 Hop 12 9.1 IBUs - 20.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min, 80 Hop 13 4.0 IBUs - 20.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min, 90 Hop 14 8.7 IBUs - 20.00 g Idaho Gem [14.00 %] - Steep/Whirlpool 20.0 min, Hop 15 3.6 IBUs - 20.00 g Idaho Gem [14.00 %] - Steep/Whirlpool 20.0 min, Hop 16 7.7 IBUs - 20.00 g Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool 20 Hop 17 3.6 IBUs - 20.00 g Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool 20 Hop 18 7.9 IBUs - ------------------------------------------------------------------------------------- For the kids watching from home, the double dose of hops will be as follows... One lot at flameout, one lot when the temp has fallen to 80°c. I will repitch a saison yeast Pretty sure the server went down for 20minutes after you posted that 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 22, 2021 Share Posted October 22, 2021 8 hours ago, Journeyman said: Just make sure the grinder does burrs not blades. EM0480 wound right out to coasrsest is perfect for mash. Blades make powder. Yeah I will check it out I didn't want to pay too much for it but it the Kmart one is not suitable for grain I can still use it for other stuff. Cheers. Link to comment Share on other sites More sharing options...
Hilltop hops Posted October 23, 2021 Share Posted October 23, 2021 Cascade APA brewday. Haven't done an AG for a few months. Used Coopers Pale malt for the first time. 7 Link to comment Share on other sites More sharing options...
Red devil 44 Posted October 23, 2021 Share Posted October 23, 2021 My 3rd AG brew day yesterday, we had friends over for a BBQ, so didn’t get to post last night. Thought I would show you a few pics, all went well, just beat the storm that rolled in last night. Was planning an early start yesterday but the step daughter asked a few favours ( bloody kids ) Currently in a cube which cooled down overnight in my workshop, will transfer to a fermenter & pitch today. ‘But I’ll have to keg the Belgian Ale first which has been in CC for the last 4 days to make room. Lemon Drop XPA ‘CheersRD44 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 23, 2021 Share Posted October 23, 2021 13 minutes ago, Red devil 44 said: My 3rd AG brew day yesterday, we had friends over for a BBQ, so didn’t get to post last night. Thought I would show you a few pics, all went well, just beat the storm that rolled in last night. Was planning an early start yesterday but the step daughter asked a few favours ( bloody kids ) Currently in a cube which cooled down overnight in my workshop, will transfer to a fermenter & pitch today. ‘But I’ll have to keg the Belgian Ale first which has been in CC for the last 4 days to make room. Lemon Drop XPA ‘CheersRD44 Looks like you have nailed it RD, good stuff. Link to comment Share on other sites More sharing options...
Red devil 44 Posted October 23, 2021 Share Posted October 23, 2021 8 minutes ago, Classic Brewing Co said: Looks like you have nailed it RD, good stuff. Cheers @Classic Brewing Co Link to comment Share on other sites More sharing options...
Aussiekraut Posted October 24, 2021 Share Posted October 24, 2021 Munich Helles. This one is going to be the father in law’s Xmas pressie. Just letting the goodness drip from the grains 6 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 24, 2021 Share Posted October 24, 2021 Brew day yet again today – Another Leighs Lager, a double keg batch. In time for Christmas breakup for the boys. Batch # 66 - AG Batch #25 Volume: 44 L Estimated specs: OG = 1.044, FG = 1.007, ABV = 4.9%, EBC = 9.3, IBU = 22.2, BU:GU = 0.523 Grains: VIC ale malt = 6.30 kg, Maris Otter (SIMP) = 1.20 kg, Carapils = 0.50 kg, Light Crystal 88 ebc = 0.15 kg Mash schedule: AR = 50 C for 10”, 65 C for 60”, MO = 78 C for 10’ Boil: 60” Hops schedule: 12 g x Super Pride (14.5%) for 60”, 35 g x PoR (9.0%) for 10” White can sugar 0.40 kg at 15”, Yeast nutrient 5.0 g at 15”, Whirlfloc 1.4 g at 5” Yeast: Recycled W-34/70 from double batch of Royal Lager batch #62 7 Link to comment Share on other sites More sharing options...
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