Otto Von Blotto Posted November 8, 2013 Share Posted November 8, 2013 I'm only writing this to have my name on all 5 active discussion posts on the main page. [innocent] [lol] Link to comment Share on other sites More sharing options...
Lotm Posted November 8, 2013 Share Posted November 8, 2013 You don't any more. [rightful] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 8, 2013 Share Posted November 8, 2013 I did when this screenshot was taken. [lol] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 8, 2013 Share Posted November 8, 2013 http://www.coopers.com.au/forum?g=posts&m=62847#post62847 Link to comment Share on other sites More sharing options...
Lotm Posted November 8, 2013 Share Posted November 8, 2013 Game, set, and match.... Otto. [lol] Link to comment Share on other sites More sharing options...
Lotm Posted November 8, 2013 Share Posted November 8, 2013 Sounds like the birth of a new tradition Phil. How do you do screen shots guys? [wink] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 8, 2013 Share Posted November 8, 2013 Yes, I know Phil beat me to it but I don't care. [lol] I do screen shots by hitting the print screen button on my keyboard, then opening MS Paint, and clicking Edit > Paste. It pastes the whole screen but you can re size it to only use a portion of it, as I did with that shot a few posts back. [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 8, 2013 Share Posted November 8, 2013 Summer is coming... Which means it's time for a Foreign Extra Stout!!! [devil] Crushed the grain for this baby earlier today. Mashing in at the sparrow's fart tomorrow morning. 5.3kg Joe White Traditional Ale Malt 1.0kg Wheat Malt 0.5kg Roasted Barley Pacific Gem 12.8% to 50IBUs Mash @ 68-69C Ferment with Wyeast 1275 - Thames Valley Ale @ 22C OG 1.062 FG 1.016 ABV (after bottling) ~6.5% depending on attenuation after a mash that high. [unsure] Looking forward to it. [happy] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 9, 2013 Share Posted November 9, 2013 That's uncanny because I'm brewing exactly the same thing next weekend. Not exactly the same recipe as I haven't even come up with it yet, but the same style. [innocent] SWMBO has taken a liking to stouts, but I also want to brew a dark heavy brew to age for next winter as well. This will be my first all grain stout so definitely looking forward to seeing how it turns out. [biggrin] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 9, 2013 Share Posted November 9, 2013 You'll [love] the smell of the mash when you open it up. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 9, 2013 Share Posted November 9, 2013 Nice. [cool] Hit my mash temp perfectly @ 69c. But now I'm wondering... At that temp it's probably going to be pretty thick and sweet. I didn't put any crystal in for this reason. Do we all reckon 50 IBUs is high enough to balance it, or should I up it to match the high mash temps? I reckon half a kilo of RB will add to the perceived bitterness anyway, but just putting it out there. (Heh, heh. Putting out.) Link to comment Share on other sites More sharing options...
Hairy Posted November 9, 2013 Share Posted November 9, 2013 I think you will be fine Phil. The high mash temp will give it a heavy body but that doesn't necessarily mean it is sweet. The dextrins produced at that temp shouldn't be sweet in the way that crystal malt is sweet. Is that mash temp pretty standard for the style? Let us know how it goes. Link to comment Share on other sites More sharing options...
Hairy Posted November 9, 2013 Share Posted November 9, 2013 I have a brew day planned this weekend; either tonight or tomorrow morning. I'm brewing a Dark Mild. 3.6kg Marris Otter 300g Medium Crystal 200g Aromatic malt 200g Biscuit malt 120g Chocolate malt 35g Roasted Barley 20g Challenger (8.4%) @ 60 minutes 10g Challenger @ 10 minutes Mash @ 70 degrees Yeast - Windsor OG - 1042 FG - 1013 (but I think it will finish higher) IBU - 28 23 litres I like having a mid strength on hand. Tasty beers that won't knock you about. Link to comment Share on other sites More sharing options...
Beerlust Posted November 9, 2013 Share Posted November 9, 2013 Interesting experiment you have going there Philbo. Mash temp vs specialty malt grain sweetness. I'll certainly be interested in your thoughts once it's at a decent drinking point. [cool] I bottled Post#340 a little earlier today. Very prominent grapefruit aromas as expected. That FWH addition is quite unique in what it gives the end beer. I haven't done any FWH since earlier in the year when I did 4 brews in a row with the technique. I tell a lie, I did one back in early September with the BRY-97 yeast that failed on me! [pinched] Damn BRY-97 yeast! [lol] The FV sample tasted nice. I just hope I've got my bitterness level right. Despite the IBU number quoted, these FWH influenced hop schedules can present quite differently to normal hopping schedules to the same IBU value in the end beer. It's still a bit of a "craps shoot" for me with the FWH addition & balancing the end bitterness from it. The flavour produced from it is well worth my continued interest & usage of it though. [biggrin] Cheers, Anthony. Link to comment Share on other sites More sharing options...
Beerlust Posted November 9, 2013 Share Posted November 9, 2013 Looks like a nice recipe Hairy. [cool] I've not used Biscuit Malt as yet, & have been eyeing off the prospect of using it or some Victory Malt in some upcoming brews. I'm curious with a recipe like that, what would be a commercial version beer that something like that would be based on? Cheers, Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted November 9, 2013 Share Posted November 9, 2013 Looks like a nice recipe Hairy. [cool] I've not used Biscuit Malt as yet, & have been eyeing off the prospect of using it or some Victory Malt in some upcoming brews. I'm curious with a recipe like that, what would be a commercial version beer that something like that would be based on? Cheers, Anthony. I don't know of any commercial versions here in Australia. There aren't too many nice mid strengths in Australia at all. I find mid strength lagers to be bland and watery. The only middies I drink here are Little Creatures Rogers' Ale [love] and Murray's Punch & Judy. I also haven't tried biscuit before. I have previously brewed Dr Smurto's Light Amber Ale with Cascade and Galaxy. It came in around 2.8% ABV but you wouldn't think it was that light. My dark mild above is a recipe by Manticle on AHB. I am doing a single infusion mash rather than a step mash though. Link to comment Share on other sites More sharing options...
Beerlust Posted November 9, 2013 Share Posted November 9, 2013 Yeah, it was clear the recipe is not based on anything locally produced. It certainly looked like something UK-based. [ninja] Yeah I'm a big fan of Little Creatures Rogers too. [love] Creating flavour like that in a lower ABV% beer is a real art I reckon, given the difficulties of using less fermentables to achieve that flavour. [cool] Good luck with the brew Hairy & let me know what you think of the Biscuit Malt if it is noticeable in the end beer. [wink] Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 9, 2013 Share Posted November 9, 2013 Is that mash temp pretty standard for the style? The article in BYO that I read suggests the range 67-69. I wanted some real guts to this one without it being too sweet. I want something you need a knife and fork to consume. With 1275 and this mash profile, Beersmith suggests I will end up with around 1.016, but I'm secretly hoping it will finish a little higher. [happy] Link to comment Share on other sites More sharing options...
Scottie Posted November 9, 2013 Share Posted November 9, 2013 Just laid down my Partial Mash mid strength Ashes Ale Variant. Quick & Dirty Pale Ale: Coopers APA can 1 kg of Marris Otter 15g Ella @ 8 mins 15g Styrian Goldings @ 5 mins Wyeast 1968 pitched direct from the trub at 20'C. Didn't get my normal mash efficiency and I reckon it was due to the crush. Used a battery drill for the first time probably a bit fast. Hanging out for my low speed high torque DC servo motor. Anyway OG was 1.035 Link to comment Share on other sites More sharing options...
ben 10 Posted November 9, 2013 Share Posted November 9, 2013 Still awaiting my grains for my first AG, can't leave a FV empty now can we? IPA time. Coopers IPA 500g DME in 5 litres 12g Magnum @ 30 25g Motueka @ 5 add a further 1kg DME US-05 @ 18\xb0 will dry hop with 25 Motueka OG 1050 tastes really bitter... yum! Link to comment Share on other sites More sharing options...
Hairy Posted November 9, 2013 Share Posted November 9, 2013 Just laid down my Partial Mash mid strength Ashes Ale Variant. Quick & Dirty Pale Ale: Coopers APA can 1 kg of Marris Otter 15g Ella @ 8 mins 15g Styrian Goldings @ 5 mins Wyeast 1968 pitched direct from the trub at 20'C. Didn't get my normal mash efficiency and I reckon it was due to the crush. Used a battery drill for the first time probably a bit fast. Hanging out for my low speed high torque DC servo motor. Anyway OG was 1.035 That looks like a really nice drop Scottie. Perhaps you could run the grain through twice until you get the new drill. Link to comment Share on other sites More sharing options...
Hairy Posted November 9, 2013 Share Posted November 9, 2013 Still awaiting my grains for my first AG, can't leave a FV empty now can we? IPA time. Coopers IPA 500g DME in 5 litres 12g Magnum @ 30 25g Motueka @ 5 add a further 1kg DME US-05 @ 18\xb0 will dry hop with 25 Motueka OG 1050 tastes really bitter... yum! Nice one Ben. It should be quite bitter but I think it will have the malt backbone to handle it. And the IPA kit with a heap of Motueka is [love] Link to comment Share on other sites More sharing options...
Beerlust Posted November 9, 2013 Share Posted November 9, 2013 Hi Ben 10. Your recipe should produce a beer close to the style guidelines for an English IPA. Perceived bitterness is subjective from one person to another, & your brew certainly won't lack for that in the low to mid 50's IBU mark. If it were me, I'd add-in a small grain steep with some light/medium crystal grain of approx. 150-250gms to bring the malt influence up to a point of where it blends well at your current IBU level. That said, my tastes, may not be your tastes. [innocent] Good luck with the brew. [wink] Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted November 9, 2013 Share Posted November 9, 2013 Thanks guys, new to this whole better than K+K bizzo. Still getting my head around the flavours available to us. Crystal went in my SNPA clone and was too sweet, if this turns out well I'll try the crystal next time. Thanks for not being can snobs... Link to comment Share on other sites More sharing options...
Scottie Posted November 9, 2013 Share Posted November 9, 2013 I have a brew day planned this weekend; either tonight or tomorrow morning. I'm brewing a Dark Mild. 3.6kg Marris Otter 300g Medium Crystal 200g Aromatic malt 200g Biscuit malt 120g Chocolate malt 35g Roasted Barley 20g Challenger (8.4%) @ 60 minutes 10g Challenger @ 10 minutes Mash @ 70 degrees Yeast - Windsor OG - 1042 FG - 1013 (but I think it will finish higher) IBU - 28 I like having a mid strength on hand. Tasty beers that won't knock you about. Hey Hairy I reckon something along these lines could be my first AG, it looks like the total mash volume would fit inside my 19 Litre Coleman. I would need to do a two pot boil though once I sparge. Like Anthony I'll been keen to here how it turns out. Link to comment Share on other sites More sharing options...
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