RDT2 Posted February 19 Share Posted February 19 1 hour ago, iBooz2 said: Brew day today, Batch #113 AG #70 my take on @stquinto 's Guinness clone. it will not come in as dark as I wanted as I ran short of roasted barley, needed 900 g and only had 862 in stock. Did not need any lactic acid to get PH down as the dark grains, salts etc. added - CaCl2, MgS04 and CaSo4 helped to get a PH of 5.2. For some reason I chose a full long hop sock today (which I never do) and of course it was touching the bottom during the boil and melted a hole, hop matter went everywhere when I lifted it out. For the first time ever, I had as near as damn it boil-over. Was just about to go inside to make a cuppa and just caught it out of the corner of my eye so quickly killed the gas and saved the day. Foam / scum climbed right up about 25 mm over then edge of the Nano, but the surface tension somehow held it there and stopped it spewing onto the shed floor. The loose hop matter amplified the boiling and foam. Pic of the hop sock looks like a tropical weaver birds' nest when I hold it up. Dunno why I grabbed that long hop sock when there were plenty of half socks and quarter socks ready for the job. It meant I had to strain the wort into the cubes to collect any hop matter that was suspended in the liquid. Turns out there was not too much actually so all good there. Just hope my change of cubing routine has not introduced any bugs. This beer/stout will be fermented with WLP-004 Irish Ale Yeast. Recipe predicted IBU=40, EBC=61, ABV=4.5% BU:GU=0.87 I was one point up on pre-boil SG and two points up on post-boil SG so now it will be a 4.6% beer/stout. BHE predicted 81.3% but this batch came in at 84.77%. ME predicted 85% but this batch came in at 91.22%. Burnt hop sock flavour and colour might of made up for the roasted barley shortage Do you enter burnt hop sock in brewfather to see what ebc would be? 7 Link to comment Share on other sites More sharing options...
iBooz2 Posted February 19 Author Share Posted February 19 (edited) Yeah, Narh. Hop sock did not burn, just some very closely associated fibres therein decided to shrink back from their counterparts so EBC = 0. But I might need to calculate the IBU of said fibres in solution now that they are actually in the brew equation. Anyone got an idea what melted hop-sock fibres would be on a bitterness or taste scale? Please enlighten me. Edited February 19 by iBooz2 1 3 Link to comment Share on other sites More sharing options...
RDT2 Posted February 19 Share Posted February 19 9 hours ago, iBooz2 said: Yeah, Narh. Hop sock did not burn, just some very closely associated fibres therein decided to shrink back from their counterparts so EBC = 0. But I might need to calculate the IBU of said fibres in solution now that they are actually in the brew equation. Anyone got an idea what melted hop-sock fibres would be on a bitterness or taste scale? Please enlighten me. You might of discovered a new form of kettle Polyclar??? 5 Link to comment Share on other sites More sharing options...
kmar92 Posted February 22 Share Posted February 22 Brewed a double batch in my Nano today. 69% Coopers Premium Pale, 12% Weyermann Pilsner, 11% Weyermann Carapils, 7% Weyermann Bohemian Pilsner, 2% Gladfield light crystal. I was cleaning up a few small left over bags of malt so that is why it is a little bit of a strange looking grist. EKG of 50g in the boil for 60 mins for bittering, followed by 50g Saaz + 50g Tettnang for a 20 min hopstand at 80°. SG was 2 points higher than predicted. 2 cubes will go in the fridge tonight and the ferment will be 1 cube with W30/70 pressure fermented and 1 cube with Novalager and I will dry hop both fermenters with 25g each of Tettnang. Brewfather predicts an IBU of 21 and an EBC of 9. It was a little warm in the brewery today. This is the ambient and not the wort temp 8 Link to comment Share on other sites More sharing options...
Back Brewing Posted February 23 Share Posted February 23 Took advantage of a break in the weather a nice 24c day so brewed a galaxy Pale Ale it's all cubed up and probably put it in the fermenter in about a week 10 Link to comment Share on other sites More sharing options...
Aussiekraut Posted February 24 Share Posted February 24 Double batch of Helles. 7 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 24 Share Posted February 24 (edited) Todays brew was a Low Carb Lager. Based in part on a brew done on the Flying Wombat YouTube channel. My usual 30 L batch. Concentrated wort plus an 8 litre top up in the fermenter. I added a packet of Enzyme, that should get the brew very close to 1.000 Final Gravity. ABV expected 4.3%. OG expected 1.033, actual 1.034. IBU, a whopping 35. However, with a FG of 1.000, the Bitterness to Grain ratio might not be as bigger influence as might be expected. I used Coopers German Lager yeast harvested from my recent Coopers Australian Lager brew. Yeast pitched around 3pm today. Already actively fermenting as I post this just before 11pm tonight. Pressure fermenting at 15psi and 20°C (already up to pressure too). 4.2kg Gladfield German Pilsner 200g Carapils 7g Pride of Ringwood 50 minute boil - 6 IBU 20g Nectaron, 15g Centennial, & 15g Pride of Ringwood 15 minte boil - 29 IBU 6ml Lactic Acid, to reduce Mash pH to 5.2 Enzyme plus harvested Coopers German Lager yeast Measuring pH - 5.23 - Perfect Cleaning my Keg King Fermenter King Juniors and brewing away. Brewing table set-up. Pails of grain below table. Sparge water on milk crate. About to start transferring to the fermenter. Transfer underway. Snug in the fermenting fridge. Edited February 24 by Shamus O'Sean Forgot to add recipe details 8 Link to comment Share on other sites More sharing options...
Aussiekraut Posted February 25 Share Posted February 25 A bit of an exbeeriment. A Rwd Ale made with Strata hops. It features 3 kg of Red X malt to give it a red colour. It is a little bold to try and blend a rather malty grain with fruity flavours from the hops. I kept the IBU moderate at 34. Let’s see what it is like in a few weeks time. Oh how diabolical The colour is good but probably not red enough. Might replace the kilo of pale ale with more Red X. 8 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 2 Author Share Posted March 2 Brew day today, Batch # 114 - AG # 71 another Carlton Draught clone of 44 L. I might have to go to Mildura for a few days and will not have time to clean out 58 L SS Kegmenter # 1 so decided to do another CD clone and dump the two cubes onto the yeast cake of the previous three batches. This will be the fourth CD 44 L batch that I have gotten out of the initial freebee (but way out of date) DL yeast sachets that @Tricky Micky gave me a while back. I will keg up CD batch # 111 – AG # 68 tomorrow and then try to cool the two new cubes down to 18 C so they can be fermented under pressure. Pics – The mash then just coming to the boil and then the bittering hops having a spa. Pre-boil gravity was up two points on predicted. Will post later what the final numbers come in at. 7 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 2 Author Share Posted March 2 (edited) 1 hour ago, iBooz2 said: Brew day today, Batch # 114 - AG # 71 another Carlton Draught clone of 44 L. Ok, brew day done and dusted. Was aiming for an ABV of 4.5% so it might end up being 4.6 %. Pre-boil predicted gravity was 1.036 and came in at 1.038 so up +2. Post-boil predicted gravity was 1.043 and came in at 1.045 so up +2. Mash efficiency predicted was 85% and came in at 96.62%. Brewhouse efficiency predicted was 81.3% and came in at 84.7%. Now it's time to drink a few of batch # 111 AG # 68. Edited March 2 by iBooz2 4 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 2 Author Share Posted March 2 On 2/25/2024 at 4:09 PM, Aussiekraut said: A bit of an exbeeriment. A Rwd Ale made with Strata hops. It features 3 kg of Red X malt to give it a red colour. It is a little bold to try and blend a rather malty grain with fruity flavours from the hops. I kept the IBU moderate at 34. Let’s see what it is like in a few weeks time. The colour is good but probably not red enough. Might replace the kilo of pale ale with more Red X. Yes, I have an Irish/Ryerish Red ale coming up very soon. My research suggests you can use Red X up to 100 % of the grain bill. BTW, where did you get that little fish cleaning table/sink from that I see there in the background? I could do with one of those. 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted March 2 Share Posted March 2 15 minutes ago, iBooz2 said: Yes, I have an Irish/Ryerish Red ale coming up very soon. My research suggests you can use Red X up to 100 % of the grain bill. BTW, where did you get that little fish cleaning table/sink from that I see there in the background? I could do with one of those. I think I bought it from Catch. It's great. I have a sink when I need to rinse something and a spot to let things like fermenters dry. 3 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 2 Share Posted March 2 Today's brew day was an Australian Bitter Lager - Dave's Bitter based on The Home Brew Network's recipe. It will be my usual 30 litre batch; 22 litres of concentrated wort and 8 litres of top-up water in the fermenter. Expecting a 4.9% ABV beer with 32 IBU. Should get pretty close if maybe a little low. Pre-boil gravity was predicted to be 1.060, but was 1.059. Post-boil gravity predicted 1.066, actual 1.064 (but I took the sample from the top without mixing up the wort well, so it might still come out fine). 6.1kg Coopers Premium Ale Malt 120g Medium Crystal Malt 21g Super Pride 50 minute boil - 23 IBU 21g Pride of Ringwood 10 minute boil - 9 IBU 7ml Lactic Acid, to reduce Mash pH to 5.2 I cubed this wort because I will be away next weekend I still only have 1 fermenting fridge, and it is occupied by my Low Carb Lager I want to pour the Australian Bitter Lager onto the yeast cake from the Low Carb Lager, which I obviously cannot do until that brew is kegged About to add grains, cube in background Coming to the boil Whirlpool About to transfer to the cube Nice hop cone forming in brew kettle Cubed up, ready for a week or so. 9 Link to comment Share on other sites More sharing options...
RDT2 Posted March 2 Share Posted March 2 5 hours ago, Shamus O'Sean said: Today's brew day was an Australian Bitter Lager - Dave's Bitter based on The Home Brew Network's recipe. It will be my usual 30 litre batch; 22 litres of concentrated wort and 8 litres of top-up water in the fermenter. Expecting a 4.9% ABV beer with 32 IBU. Should get pretty close if maybe a little low. Pre-boil gravity was predicted to be 1.060, but was 1.059. Post-boil gravity predicted 1.066, actual 1.064 (but I took the sample from the top without mixing up the wort well, so it might still come out fine). 6.1kg Coopers Premium Ale Malt 120g Medium Crystal Malt 21g Super Pride 50 minute boil - 23 IBU 21g Pride of Ringwood 10 minute boil - 9 IBU 7ml Lactic Acid, to reduce Mash pH to 5.2 I cubed this wort because I will be away next weekend I still only have 1 fermenting fridge, and it is occupied by my Low Carb Lager I want to pour the Australian Bitter Lager onto the yeast cake from the Low Carb Lager, which I obviously cannot do until that brew is kegged About to add grains, cube in background Coming to the boil Whirlpool About to transfer to the cube Nice hop cone forming in brew kettle Cubed up, ready for a week or so. It’s a good beer enjoy I have made it a few times! 2 Link to comment Share on other sites More sharing options...
Back Brewing Posted March 6 Share Posted March 6 A question for the no chillers when you turn off the heat how long do you let it sit before doing a whirlpool (I have to do it manually) and then at what temperature do you let it get down to so you can do a 20 minute hop stand? 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted March 7 Share Posted March 7 On 3/6/2024 at 11:22 PM, Back Brewing said: A question for the no chillers when you turn off the heat how long do you let it sit before doing a whirlpool (I have to do it manually) and then at what temperature do you let it get down to so you can do a 20 minute hop stand? Letting the wort chill down to 80C takes a long time, so I prefer doing a hop stand at 90C for 10 minutes, rather than the 20 min @80C. I saw a video the other day (i think it was the homebrew network), where the suggestion was that it is pointless to wait to cool to 80C but to do the hop stand for a shorter time but hotter. An article on Brülosophy goes even further, suggesting that the difference between a 20-minute boil and a long hop stand was marginal in terms of taste and in fact, the version they brewed with a hop stand had a slightly higher IBU than the 20-minute addition. I used to do 90C hop stands for 10 minutes but I am beginning to question the practice. I might have to do some experimenting myself. Brew the same beer two or three times, employing a late boil addition, a 90C hop stand and an 80-minute hop stand. Late additions certainly save time compared to an 80C hop stand. As for whirlpool, I do that right after FO or if a hop stand is needed, after that. Once the WP is done, I cube. 5 1 Link to comment Share on other sites More sharing options...
Pale Man Posted March 8 Share Posted March 8 (edited) I'll brew this one up tomorrow or Sunday using a harvested Coopers Pale Ale yeast and English Bitter can. Edited March 8 by Pale Man 7 Link to comment Share on other sites More sharing options...
Red devil 44 Posted March 10 Share Posted March 10 Brew day underway, just mashing in. Heineken Clone, estimated 3.6% ABV 6 Link to comment Share on other sites More sharing options...
RDT2 Posted March 10 Share Posted March 10 Brew day Friday made a Guiness clone all went well and pitched it today after kegging another batch of coopers sparkling! So cleaned the fermenter out today after three dirty batchs on the commercial coopers yeast 10 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 13 Author Share Posted March 13 (edited) Brew day, well this morning anyway. Batch #114 AG #72 my take on a Rye Rish Red Ale, a 44 L batch. Predicted specs: EBC = 25 IBU = 22 ABV = 45. % BU:GU = 0.5 Using Northern Brewer for bittering and Fuggles for aroma. Epson salts and gypsum were added to this batch to make my filtered rainwater match an English Ale profile. Probably should have used a Dublin water profile but we will see how it turns out. This one will be hot cubed and maybe tomorrow, if I can keg up the 44 L of Guinness clone, I will dump it on top of the WLP-004 Irish Ale yeast that will be in the 58 L Kegmenter #2. Pic is mashing in at 45 C, at this early stage it looks like it will turn out a brown ale rather than a red, but we will see what colour the wort turns out like when I pump it into the cubes. Edited March 13 by iBooz2 8 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 14 Author Share Posted March 14 (edited) Well, that is another brew day done and dusted, 44 L into the cubes and currently cooling down under the garden sprinkler. Sorry I could not take a pic of the colour of the wort going into the cubes. Damn hop sock bused open when I was lifting the hop stand hops out, not having much luck with hops socks of late. The bloody string let go at the bottom and dropped all the hop matter into the wort. My own fault as this sock has been used dozens of times and I really should have tied it up with a new string. Anyway, I had to let it settle for a bit longer and finally got it into the cubes at just over 72 C. I had to use a sanitised funnel with a filter mesh so two hands were necessary hence no pic. The colour looks fantastic, like a copper liquid honey, be interested to see how it turns out after the ferment is done. Pic is after cubing and shows mess in the kettle but gives a good indication of the colour. What went into the cubes was very clear, no muck. Efficiency figures: Pre-boil SG was one point down on predicted but post boil SG was two points up on predicted and I had just the right post boil volume for two cubes so no waste. Was aiming for a 4.5 % ABV but now most likely a 4.6 % ABV beer. Predicted ME was 85 % and came in at 86.71 %. Predicted BHE was 81.3 % and came in at 85.72 %. Edited March 14 by iBooz2 4 1 Link to comment Share on other sites More sharing options...
Triple B Brewing Posted March 14 Share Posted March 14 6 hours ago, iBooz2 said: Well, that is another brew day done and dusted, 44 L into the cubes and currently cooling down under the garden sprinkler. Sorry I could not take a pic of the colour of the wort going into the cubes. Damn hop sock bused open when I was lifting the hop stand hops out, not having much luck with hops socks of late. The bloody string let go at the bottom and dropped all the hop matter into the wort. My own fault as this sock has been used dozens of times and I really should have tied it up with a new string. Anyway, I had to let it settle for a bit longer and finally got it into the cubes at just over 72 C. I had to use a sanitised funnel with a filter mesh so two hands were necessary hence no pic. The colour looks fantastic, like a copper liquid honey, be interested to see how it turns out after the ferment is done. Pic is after cubing and shows mess in the kettle but gives a good indication of the colour. What went into the cubes was very clear, no muck. Efficiency figures: Pre-boil SG was one point down on predicted but post boil SG was two points up on predicted and I had just the right post boil volume for two cubes so no waste. Was aiming for a 4.5 % ABV but now most likely a 4.6 % ABV beer. Predicted ME was 85 % and came in at 86.71 %. Predicted BHE was 81.3 % and came in at 85.72 %. Just one word “Bugger” 3 Link to comment Share on other sites More sharing options...
ben 10 Posted March 21 Share Posted March 21 Recipe: Kveik Pale Style: American Pale Ale Recipe Specifications -------------------------- Boil Size: 24.83 L Post Boil Volume: 20.83 L Batch Size (fermenter): 20.00 L Bottling Volume: 20.00 L Estimated OG: 1.055 SG Estimated Color: 11.5 EBC Estimated IBU: 42.5 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 70.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 60.0 % 1.96 L 1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 20.0 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 20.0 % 0.65 L 10.00 g Pride of Ringwood [10.00 %] - Boil 60.0 min Hop 4 13.3 IBUs - 30.00 g Azacca [12.20 %] - Steep/Whirlpool 20.0 min, 90 Hop 5 14.7 IBUs - 15.00 g Citra LupuLN2 [24.00 %] - Steep/Whirlpool 20.0 Hop 6 14.5 IBUs - Mash Schedule: Robobrew Mash and Sparge Light Body Total Grain Weight: 5.00 kg ---------------------------- ------------------------------------------------------------------------------------- 8 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 23 Share Posted March 23 Today's brew was a Mexican Cerveza based on a recent YouTube video from The Home Brew Network. This style usually includes some corn grains as a cheap, very light coloured source of sugars. In this case, it uses Instant Polenta as its source for corn. My usual 30 litre batch; 22 litres of concentrated wort and 8 litres of top-up water in the fermenter. Expecting a 4.6% ABV beer with 13 IBU. Should get pretty close, but maybe a bit high. Pre-boil gravity was predicted to be 1.054, and was 1.057. Post-boil gravity predicted 1.060, actual 1.066. 5.0 kg Gladfield German Pilsner Malt 84% 660g Instant Polenta 11% 270g Carapils 5% 29g Mount Hood hops 60 minute boil - 11 IBU 17g Mount Hood hops 10 minute boil - 3 IBU 6ml Lactic Acid to reduce Mash pH to 5.2 I cubed this brew because my brew fridge is occupied. I also need time to try to revive a White Labs WLP802 Czech Budejovice Lager yeast overbuild from July last year. This is not a "traditional" yeast for a Mexican Cerveza, but it was my only option after I found the Pilsen Yeast I harvested a while ago had started to turn into penicillin. I got about 1 litre of "spare" wort to use for the starter. I diluted it to an OG of 1.036 with some boiled water. Instant Polenta added to the grain, after stirring in about 2kg of the crushed grains into the mash to create a filter bed. I mixed the Polenta into the dry grain and then added the whole lot into the mash. Transferring to the cube. It is a very light colour. 4 Link to comment Share on other sites More sharing options...
Back Brewing Posted March 23 Share Posted March 23 42 minutes ago, Shamus O'Sean said: Today's brew was a Mexican Cerveza based on a recent YouTube video from The Home Brew Network. This style usually includes some corn grains as a cheap, very light coloured source of sugars. In this case, it uses Instant Polenta as its source for corn. My usual 30 litre batch; 22 litres of concentrated wort and 8 litres of top-up water in the fermenter. Expecting a 4.6% ABV beer with 13 IBU. Should get pretty close, but maybe a bit high. Pre-boil gravity was predicted to be 1.054, and was 1.057. Post-boil gravity predicted 1.060, actual 1.066. 5.0 kg Gladfield German Pilsner Malt 84% 660g Instant Polenta 11% 270g Carapils 5% 29g Mount Hood hops 60 minute boil - 11 IBU 17g Mount Hood hops 10 minute boil - 3 IBU 6ml Lactic Acid to reduce Mash pH to 5.2 I cubed this brew because my brew fridge is occupied. I also need time to try to revive a White Labs WLP802 Czech Budejovice Lager yeast overbuild from July last year. This is not a "traditional" yeast for a Mexican Cerveza, but it was my only option after I found the Pilsen Yeast I harvested a while ago had started to turn into penicillin. I got about 1 litre of "spare" wort to use for the starter. I diluted it to an OG of 1.036 with some boiled water. Instant Polenta added to the grain, after stirring in about 2kg of the crushed grains into the mash to create a filter bed. I mixed the Polenta into the dry grain and then added the whole lot into the mash. Transferring to the cube. It is a very light colour. I added my Polenta to the mash stirring it in its a nice beer 2 Link to comment Share on other sites More sharing options...
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