Aussiekraut Posted July 3, 2022 Share Posted July 3, 2022 1 hour ago, interceptor said: This one in for @Classic Brewing Co cherry juice and coconut in a stout! Recipe: Cherry Ripe Stout -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.056 SG Estimated Color: 74.7 EBC Estimated IBU: 29.7 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 1 58.8 % 1.96 L 1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 19.6 % 0.65 L 0.50 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3 9.8 % 0.33 L 0.25 kg Oats, Malted (Thomas Fawcett) (3.9 EBC) Grain 4 4.9 % 0.16 L 0.15 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 5 2.9 % 0.10 L 0.10 kg Carafa I (Weyermann) (630.4 EBC) Grain 6 2.0 % 0.07 L 0.10 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 7 2.0 % 0.07 L 20.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 8 29.7 IBUs - 500.00 g Coconut (Dry Nut) Flavor 9 - - 500 mL Cherry Juice Other 10 - - 1.0 pkg California Lager (Mangrove Jack's #M54) Yeast 11 - - ------------------------------------------------------------------------------------- I tried something similar once as a porter but used too much cherry juice and it was just overpowering. I’ll try again but with less juice or infusing with cherries, rather than juice. I certainly like the idea. 2 Link to comment Share on other sites More sharing options...
Aussiekraut Posted July 3, 2022 Share Posted July 3, 2022 (edited) Clayton’s Lager is boiling away. I changed the recipe twice and settled for Pilsener and Munich malts and a goodly amount of Hallertauer mf. Clayton’s because I’ll use M54, so it is the lager you’re having when you’re not having a lager. Just a test to see what the yeast can do. Edited July 3, 2022 by Aussiekraut 8 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 3, 2022 Share Posted July 3, 2022 4 minutes ago, Aussiekraut said: I’ll try again but with less juice or infusing with cherries, I have done both, the bickford's cherry juice goes well. Cherries would be good if there were any 1 minute ago, Aussiekraut said: so it is the lager you’re having when you’re not having a lager Big fan of the yeast, work well in my XXXX and It's Not a Pilsner 2 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 3, 2022 Share Posted July 3, 2022 10 minutes ago, interceptor said: I have done both, the bickford's cherry juice goes well That's good to know. I am planning a Blackforest Porter in a few brews time. Its recipe calls for 1 litre of Sour Cherry Juice. I was hoping that the Bickfords Juice would fit the bill. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted July 3, 2022 Share Posted July 3, 2022 21 minutes ago, Shamus O'Sean said: Its recipe calls for 1 litre of Sour Cherry Juice. Probably not sour like morello cherries - they may be better for the recipe, that's what we put in the cakes when I was a baker 4 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 3, 2022 Share Posted July 3, 2022 3 hours ago, interceptor said: Probably not sour like morello cherries - they may be better for the recipe, that's what we put in the cakes when I was a baker Thanks for the tip. So if the recipe says 1kg Sour Cherry Juice, how much of the product below would I replace it with? Also how would I add it? Chuck an amount in, juice and all? In a hop sock/Chux cloth? Chop, mash or crush the cherries first? Weigh out an amount of cherries only and add them? Chop, mash or crush first? Freeze then thaw and chop, mash or crush? Is this the product you mean? 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 3, 2022 Share Posted July 3, 2022 6 hours ago, interceptor said: 500 mL Cherry Juice That wil be a litre Link to comment Share on other sites More sharing options...
Pale Man Posted July 3, 2022 Share Posted July 3, 2022 4 hours ago, interceptor said: Probably not sour like morello cherries - they may be better for the recipe, that's what we put in the cakes when I was a baker I always imagined you being a food tradesman. I leaned toward chef, but you being a baker doesn't surprise me in the least. Link to comment Share on other sites More sharing options...
ben 10 Posted July 3, 2022 Share Posted July 3, 2022 17 minutes ago, Shamus O'Sean said: So I'd chuck the jar in... no not the jar, the contents. My usual for fruit is after peak ferment. And grain bag or something would be best. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 3, 2022 Share Posted July 3, 2022 1 minute ago, Pale Man said: I always imagined you being a food tradesman. I was chef also. Did 10 years cheffing, before that baker, not qualified just bulls$$hitted my way up 2 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 3, 2022 Share Posted July 3, 2022 4 minutes ago, interceptor said: I was chef also. Did 10 years cheffing, before that baker, not qualified just bulls$$hitted my way up As long as the Product was good not sure whether there is much bull$hitt involved... 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 3, 2022 Share Posted July 3, 2022 Not exactly “Brew Day” but prepping this limoncello is bloody laborious stuff 3 1 Link to comment Share on other sites More sharing options...
kmar92 Posted July 3, 2022 Share Posted July 3, 2022 How do you make that @stquinto? Lemon zest soaked in alcohol? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 3, 2022 Share Posted July 3, 2022 (edited) 25 minutes ago, kmar92 said: How do you make that @stquinto? Lemon zest soaked in alcohol? Qantas fly their planes with it. Edited July 3, 2022 by Classic Brewing Co 4 Link to comment Share on other sites More sharing options...
stquinto Posted July 3, 2022 Share Posted July 3, 2022 1 hour ago, kmar92 said: How do you make that @stquinto? Lemon zest soaked in alcohol? I took the zest from 9 unwaxed lemons ( don’t take the white pith, it ruins it) , put it in a jar with a litre of full-strength alcohol(that was from Italy, 96 degrees) and leave it a month. Then strain it and add the (by now bright yellow) alcohol to a sugar syrup. I haven’t the dosage on me but I’ll post it. Leave it another cuppla weeks and you’re good to go If you want the cloudy yellow colour you need to use high-alcohol booze apparently 1 1 1 Link to comment Share on other sites More sharing options...
RDT2 Posted July 4, 2022 Share Posted July 4, 2022 Emu Export clone again good brew day no dramas took the dog for a walk while mashing, one point down on Og. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 5, 2022 Share Posted July 5, 2022 BREW DAY #3 GERMAN KOLSCH - but using US-05 so now called 'Classic Bayside Ale' Mash underway. 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 5, 2022 Share Posted July 5, 2022 1 hour ago, Classic Brewing Co said: BREW DAY #3 GERMAN KOLSCH - but using US-05 so now called 'Classic Bayside Ale' Mash underway. The spent grain is attracting a crowd !! Boil underway - so far so good !! 2 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted July 5, 2022 Share Posted July 5, 2022 1 hour ago, Classic Brewing Co said: BREW DAY #3 GERMAN KOLSCH - but using US-05 so now called 'Classic Bayside Ale' Mash underway. Looks good @Classic Brewing Co, my Kolsch is still fermenting away, what hops are you using ? I used Hallertau in mine & Safale K97 German Ale Yeast. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 5, 2022 Share Posted July 5, 2022 25 minutes ago, Red devil 44 said: Looks good @Classic Brewing Co, my Kolsch is still fermenting away, what hops are you using ? I used Hallertau in mine & Safale K97 German Ale Yeast. Cheers RD. Hops (60 g) 20 g (18 IBU) — Perle 8% — Boil — 60 min 20 g (4 IBU) — Hersbrucker 2.75% — Boil — 15 min 20 g (2 IBU) — Hersbrucker 2.75% — Aroma — 16 min hopstand 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted July 5, 2022 Share Posted July 5, 2022 Just now, Classic Brewing Co said: Cheers RD. Hops (60 g) 20 g (18 IBU) — Perle 8% — Boil — 60 min 20 g (4 IBU) — Hersbrucker 2.75% — Boil — 15 min 20 g (2 IBU) — Hersbrucker 2.75% — Aroma — 16 min hopstand Ah ok, that’s a Country Brewer recipe isn’t it @Classic Brewing Co? That was my first AG batch I did as we have a Country Brewer up here in no not Sunny, rainy & cold Bris Vegas currently. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 5, 2022 Share Posted July 5, 2022 52 minutes ago, Classic Brewing Co said: The spent grain is attracting a crowd !! Be careful, it gets mighty stinky Link to comment Share on other sites More sharing options...
ben 10 Posted July 5, 2022 Share Posted July 5, 2022 10 minutes ago, Red devil 44 said: cold Bris Vegas currently. It's bleedin cold here too, I'm a good 1800kms north of you too 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 5, 2022 Share Posted July 5, 2022 Just now, interceptor said: Be careful, it gets mighty stinky Yes I know but they are cleaning it up pretty well, I just won't get downwind from them for a few days 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 5, 2022 Share Posted July 5, 2022 12 minutes ago, Red devil 44 said: Ah ok, that’s a Country Brewer recipe isn’t it @Classic Brewing Co? That was my first AG batch I did as we have a Country Brewer up here in no not Sunny, rainy & cold Bris Vegas currently. Yep sure is. Link to comment Share on other sites More sharing options...
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