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BREW DAY!! WATCHA’ GOT, EH? 2021


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17 minutes ago, Red devil 44 said:

Done & Dusted for AG brew day, 5 hrs.

‘In the cube now cooling & awaiting a free fermenter & fridge space. 

@Red devil 44, ha ha  😁 you are such a show off and a tease to @Classic Brewing Co.  Five hours is a big bite when compared to K & K hey!  It comes as a bit of a shock for basically manufacturing 1 keg of beer but it is worth it as you will no doubt find out on tasting day.  After 4 weeks in the keg your AG brews will thank you for your efforts.

BTW I hope you laid that cube on its side for a fair while in order to let all the very hot wort get up into the handle cavity and cap areas to sanitise the nooks and crannies.

I can feel another AG Pacific Ale coming on...

 

Edited by iBooz2
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23 minutes ago, iBooz2 said:

@Red devil 44, ha ha  😁 you are such a show off and a tease to @Classic Brewing Co.  Five hours is a big bite when compared to K & K hey!  It comes as a bit of a shock for basically manufacturing 1 keg of beer but it is worth it as you will no doubt find out on tasting day.  After 4 weeks in the keg your AG brews will thank you for your efforts.

BTW I hope you laid that cube on its side for a fair while in order to let all the very hot wort get up into the handle cavity and cap areas to sanitise the nooks and crannies.

I can feel another AG Pacific Ale coming on...

 

Ha ha @iBooz2,  not really showing off mate ( just excited to finally get into AG ) , and hopefully post & comment on my BIAB experience. 

My cube started out the day as rinsed with sanitiser, emptied, then served as my sparge water container, then my cube.

‘Yes I shall lay on both sides now whilst still warm, good tip I missed mate, appreciate it. 👍

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Oktoberfest - Better late than never.

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  1. Mixing in the grain
  2. Starting the mash
  3. near the end of the mash - Colour looks awesome
  4. My first boil-over, not by much though.  Walked away, didn't I.  Standing in the kitchen, then this beeping starts.  Me thinks, what's that beeping for, it should not be beeping.  Oh sugar!  It's beeping because it has reached a boil.  Battle stations.
  5. Sterilising the counter-flow chiller by running the boiling wort through it for a few minutes.
  6. Two 16 litre babies, packaged, pitched and pressurised at 12 psi.

1906528413_OktoberfestPhotoCollage.jpg.1b41ba44acd053b8d0347febce2e35c7.jpg

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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. 
 

81089BB1-7836-4DA8-90C6-8E79EA384A9D.jpeg

B5000FFA-3999-4069-BC53-FF89D79F27BA.jpeg

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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 by iBooz2
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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.

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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

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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

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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

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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.

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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

42651208-1-f.jpg

 

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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.

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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.

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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 👌

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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 by disgruntled
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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. 
 

81089BB1-7836-4DA8-90C6-8E79EA384A9D.jpeg

B5000FFA-3999-4069-BC53-FF89D79F27BA.jpeg

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 by Aussiekraut
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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.

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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🤣

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