NeilE1 Posted August 22, 2013 Share Posted August 22, 2013 I may have to get that other s-23 yeast one was pitched at just under 20 and the other 22 Link to comment Share on other sites More sharing options...
Beerlust Posted August 22, 2013 Share Posted August 22, 2013 As we are only a few weeks away from the official start of spring, & the weather change that comes with it here in AUS, I thought I might throw down something more suited to it & get me in the mode for brews more suited for drinking when the real heat of summer hits. For this weekend... Cascade Orange Pale Ale. Extract/Partial. Coopers Light LME 1.5kg LDM 250gms Vienna Malt grain 500gms Barret Burston Wheat Malt grain 300gms Light Crystal grain 100gms CaraPils 100gms CaraMalt 50gms Dextrose 200gms Hop schedule: Citra 15gms @ FWH Centennial 10gms @ 60mins Orange zest 50gms @ 10mins Cascade 20gms @ 10mins Cascade 20gms @ 5mins Cascade 20gms @ flameout Cascade 35gms dry hopped Citra 10gms dry hopped. Danstar BRY-97 WCA yeast 11gms. 21 litres. OG = approx. 1.045 FG = approx. 1.011 IBU = approx. 35.4 EBC = approx. 8.8 Bottled ABV = approx. 4.9% It should make for a very refreshing & tasty beer. [smile] Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 23, 2013 Share Posted August 23, 2013 Looks nice indeed. I haven't made a beer that pale in a while! Have you brewed with orange peel before? My first true summer beer is going to be a wheat with some coriander and orange peel, and 50/50 wheat/pilsner malt. Never added those ingredients before and there are different opinions on how they should be added. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 23, 2013 Share Posted August 23, 2013 Also, that's a lot of hops. [happy] Link to comment Share on other sites More sharing options...
Beerlust Posted August 23, 2013 Share Posted August 23, 2013 Hi Phil. This is my first time at bat with the orange peel. I've been wanting to try it in a beer for sometime, and have just been waiting for the right type of recipe to come along that suits my tastes. Then I spotted this... Cascade Orange Coriander Pale Ale I modded it, & removed the coriander in my recipe. Don't get me wrong, I like coriander....in a curry, a salad, or as part of an Asian style dish, but what's the GEEEE OHHH with putting it in a beer? Am I missing out on something? [unsure] Cheers, Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted August 23, 2013 Share Posted August 23, 2013 Am I missing out on something? [unsure] I will take a guess and say Coriander [biggrin] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 23, 2013 Share Posted August 23, 2013 From what I have seen, orange peel and coriander seem to go hand in hand. I'll just have to try it I suppose. Link to comment Share on other sites More sharing options...
Beerlust Posted August 23, 2013 Share Posted August 23, 2013 Am I missing out on something? [unsure] I will take a guess and say Coriander [biggrin] Har-de-har-ha Hairy! [lol] In the dictionary, under the word, "redundant", it says, "see redundant". [lol] [biggrin] Anthony. Link to comment Share on other sites More sharing options...
Khellendros13 Posted August 23, 2013 Share Posted August 23, 2013 The 2 orange and coriander beers I have tried (commercial) the coriander is just too overpowering for me. It has this grassy, astringent bitterness in high levels. I reckon the orange with those hops will work well. Link to comment Share on other sites More sharing options...
Beerlust Posted August 23, 2013 Share Posted August 23, 2013 The 2 orange and coriander beers I have tried (commercial) the coriander is just too overpowering for me. It has this grassy, astringent bitterness in high levels. I reckon the orange with those hops will work well. Thanks for the "heads up" about the coriander Khellendros13. Much appreciated. [joyful] I'll stick with just the orange zest. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 23, 2013 Share Posted August 23, 2013 I'm with you Lusty on the coriander. That being said, I don't like it at all, never mind putting it in a beer. Meanwhile, I managed to break the sight gauge on my urn today, which means a trip to CB on Tuesday to get a replacement (will need it for next Saturday's brew day), and probably some Maris Otter and maybe some other roasted/dark grains as well.. I haven't come up with a recipe yet though, I can't decide what style of beer to brew next. [lol] Link to comment Share on other sites More sharing options...
TobiasA Posted August 24, 2013 Share Posted August 24, 2013 Just put down my 4th IPA (9th brew in total) with slight modification to the previous recipe Coopers IPA,\t 1,7kg Liquid Amber Malt,\t1,5kg Light Dry Malt,\t 500g Coopers BE1,\t 400g (wanted to get rid of it) WLP001 Yeast,\t 1 Vial Water,\t Up to 22l Chinook, 10g@20min Chinook/Cascade,\t 10g/20g@10min Chinook/Cascade,\t 10g/20g@FO (30 min) Used the vial of WLP001 as is, will pitch some US-05 if nothing happens within 3 days or so :) And then at day 3-4 dry hop with Chinook/Cascade,\t 10g/20g Already got my next two recipes done, the first will be a EB based porter-like beer and second will be a modification of my Stout, but will ask about them later :) Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 24, 2013 Share Posted August 24, 2013 Nice job Tobias. Like I said before, [love] that hop schedule. [cool] Link to comment Share on other sites More sharing options...
Hairy Posted August 24, 2013 Share Posted August 24, 2013 I agree, it looks good. Let us know how it goes with the amber malt. I have to start using chinook. I like it in the commercial beers that use it but have never brewed with it myself. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 24, 2013 Share Posted August 24, 2013 I agree, it looks good. Let us know how it goes with the amber malt. I have to start using chinook. I like it in the commercial beers that use it but have never brewed with it myself. I have always liked it when balanced with other things. In the same basket as Galaxy and Simcoe for me, but I think I like it a wee bit better than those other two. Have you tried the Tower 10 IPA? I reckon that's one of the better commercially available AIPAs for sure, and apparently it's entirely Chinook. I'm hoping to get enough home grown Chinook off my 2nd year bines this year to make a big harvest ale with it. [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 24, 2013 Share Posted August 24, 2013 Stoked to be brewing again next weekend, it's been a number of weeks. [crying] Got an ESB in mind, using some hops I got in the mail from Yob during the week. [happy] I may play with the recipe as I go. #90 - Good as Golding ESB 23L, 70% Eff, 1.051 OG, 33.4IBU 3.50 kg BB Ale Malt 1.00 kg Munich I 0.35 kg Dark Crystal 0.03 kg Black Malt (just for colour adjustment) 0.25 kg Brown Sugar 90 min mash @ 67C 15g Target (11.4%AA) FWH 25g EKG (6.5%AA) @ Whirlpool 25g Styrian Goldings (4.8%AA) @ Whirlpool 5g BrewBrite @ Whirlpool Wyeast 1275 - Thames Valley Ale (feck knows which generation [innocent]) fermented at 22C Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 24, 2013 Share Posted August 24, 2013 I'm also brewing next weekend, gonna do up another American pale. Old Hat Pale Ale 4kg Maris Otter 500g Munich II 300g Medium Crystal 80 250g CaraPils 75 min boil 20g Cascade FWH 15g Magnum @ 60 mins 10g Cascade @ 10 mins 10g Chinook @ 10 mins Probably dry hop with 30g ish Cascade as well. Harvested US-05 yeast. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 25, 2013 Share Posted August 25, 2013 Looks [love] Kelsey. I'm leaning towards the more reserved kind of hopping with my pales as well. A couple of questions: Have you used Munich II before? How does it compare with Munich I (which is becoming one of my favourite grains.) What temp will you mash this one at? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 25, 2013 Share Posted August 25, 2013 Hey Phil! Yeah, I have used it in all my Helles recipes of late. I haven't used it in a Pale yet though, but I think my last one had Munich I, so this might be an opportunity to compare. Unfortunately I don't have any of those ones left. [pinched] Also thinking of mashing around 64-65C. I tend to like my pales to have a little mouthfeel but not too much. Hoping to finish around the 1010 mark on SG whenever I get around to fermenting it. [joyful] Perhaps a mash of around 66 might be better? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 25, 2013 Author Share Posted August 25, 2013 Hey Gang, Brew Day again for me. Today's brew is my 'house' PA Golden PA 4.5Kg Pale Ale Malt .1Kg Wheat Malt .1Kg Crystal 120L 20g Cascade (FWH) 25g Perle (60mins) 15g Cascade (5mins) 10g Cascade (0mins) Tbsp 5.2 pH Stabilizer (in the mash) 7g yeast nut. 1/2 tab Whirlfloc US-05 21L Mash @ 65C OG 1.051 Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 25, 2013 Author Share Posted August 25, 2013 I'm also brewing next weekend, gonna do up another American pale. Old Hat Pale Ale 4kg Maris Otter 500g Munich II 300g Medium Crystal 80 250g CaraPils 75 min boil 20g Cascade FWH 15g Magnum @ 60 mins 10g Cascade @ 10 mins 10g Chinook @ 10 mins Probably dry hop with 30g ish Cascade as well. Harvested US-05 yeast. Hey, Otto, This is an interesting recipe here. I have a few ??? 1. Why the blend of MO with the American hops? Is it truly an APA if the malt is a classic style?[biggrin] [devil] 2. Why the 75 minute boil instead of a 60min? Will this darken the brew? 3. Speaking of the brews colour. With all the medium/dark spec. malt it would seem quite dark for a pale ale. 4. Great name for this one! Where you come up with it?[cool] It sounds like a brew I wouldn't mind trying. Keep us posted! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 26, 2013 Share Posted August 26, 2013 Hey Chad, To answer your questions: 1. Probably not [lol] but I thought I'd try something different. I never really brew strictly to style anyway. 2. There's no real reason behind it except that it works with my system for achieving desired batch volumes. Unsure of its effect on the color though. 3. According to Beersmith, it should come out around 17.8 EBC which is smack bang in the middle of the range on their style guide. 4. Cheers! Very simple really, I scrolled through all my songs on Winamp; it is a song by Izzy Stradlin'. I thought it sounded pretty cool[biggrin] I've started doing this for coming up with beer names recently, you can find some good ones. Will keep you all updated with how it progresses. I have a couple of other cubes I have to get fermented before this one, but it's 3rd in line. [cool] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 26, 2013 Author Share Posted August 26, 2013 Hey Otto, Is your recipe a Chill or No-Chill? I usually name my notable brews with place names of my local area or an event around the time I put it down[roll] . Your brew really sounds nice and I have it in my sights, I'd like to hear how yours comes 'round before I get around to putting it down. Then we'll see, Maybe it'll be, The best dang Pale ale we ever did see![whistling [wink] PS I didn't really mean that to be in verse, but it just turned out that way.[biggrin] It's funny how that comes out of a guy depending on who he's talking to[innocent] . Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 26, 2013 Share Posted August 26, 2013 Nice little rhyme there mate. [lol] It's a no-chill recipe. I didn't adjust the hopping for that, I never have but I haven't had a brew turn out way more bitter than expected so it works alright for me. My local area doesn't really have any place names that would sound good on a beer. [biggrin] I did name one of them after a bus route I frequently drive, as suggested by a friend (196 Pale Ale). But the rest of them since have been song titles. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 29, 2013 Share Posted August 29, 2013 Also I forgot to mention in the other post, the other reason I do a 75 min boil is to allow the foamy crap that forms on top (hot break?) to disappear before adding the 60min bittering hop addition. [cool] Link to comment Share on other sites More sharing options...
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