Scottie Posted November 24, 2013 Share Posted November 24, 2013 A English Bitter [unsure] Only my second Partial without a Coopers can as a base. 1.8 kg Maris Otter 700g Munich Malt 700g Dry Wheat Malt 250g Medium Crystal (120EBC) 14 litre boil 35g Challenger @ 60 minutes 30g Amarillo @ 15 minutes 20g Amarillo @ flame out (1minute) Wyeast 1768 (3rd Gen) If this recipe rings a bell its because I can't brew an AG DSGA and I don't want to do an extract or concentrate DSGA. Couldn't find a partial so had a crack at my own recipe. Link to comment Share on other sites More sharing options...
Beerlust Posted November 24, 2013 Share Posted November 24, 2013 Hi Scottie. If this recipe rings a bell its because I can't brew an AG DSGA and I don't want to do an extract or concentrate DSGA. Couldn't find a partial so had a crack at my own recipe. DSGA = Dr. Smurto's Golden Ale? [unsure] If it is, this thread is what you need to be looking at... Dr. Smurto's Golden Ale History, Evolution & Musings Scroll down to his "Award winning version" recipe & do the math Scottie. That's the one you are looking for. You're smart enough to do any conversions necessary to adapt it to your brewing techniques. [wink] Cheers, Anthony. Link to comment Share on other sites More sharing options...
GrahamB8 Posted November 24, 2013 Share Posted November 24, 2013 Two in the cube back to back brew day. I didn't name the brews just threw them together without software. Brew 1 20l 4.5kg Aussie pale malt 200g Crystal 200g Wheat 50g Carafa 2 3kg of Fresh roasted pumpkin 20g Northern brewer FWH 25g NB 60min 25g Willamette 15min Brew 2 20l 4.5kg Aussie pale 1kg Munich 250g Crystal 200g Wheat 25g NB FWH 50g Columbus 60 50g Columbus 30 50g Cascade 15 50g Cascade 0 Took about 7 hours but had the pumpkin to roast and had to make a new base for grain mill so not bad going. Ill probably just throw a pack of US05 at both of them and dry hop brew 2 with more cascade. I have another pumpkin which I will roast\\mash then add tot he fermenter for brew 1 Link to comment Share on other sites More sharing options...
Beerlust Posted November 24, 2013 Share Posted November 24, 2013 Hi GrahamB8. Nice looking Pumpkin Ale & a very serious looking IPA type brew! [cool] I'm about to start using some Columbus hops in some up & coming brews. What is your view of the hop for bittering & what it delivers at aroma points in the brewing schedule? I'd certainly be interested in your thoughts. Good luck with both brews. Cheers, Anthony. Link to comment Share on other sites More sharing options...
GrahamB8 Posted November 24, 2013 Share Posted November 24, 2013 Its an awesome hop mate and the character carries through when used for bittering. I would be cautious about the amount used for late hoping as it is aggressive much like Simcoe, its really nice paired with other 'C' aroma hops. Its got some of that American piney character and I would say it is somewhere between Cascade and Simcoe. Link to comment Share on other sites More sharing options...
Scottie Posted November 24, 2013 Share Posted November 24, 2013 Scroll down to his "Award winning version" recipe & do the math Scottie. That's the one you are looking for. You're smart enough to do any conversions necessary to adapt it to your brewing techniques. [wink] Cheers, Anthony. Hey Anthony Ned('s Mate) reckons I'm getting too smart for my own good. Anyway I'm not far off the numbers you linked. 52% MO 20% Munich 20% Wheat 7% Crystal Challenger bittering addition is somewhere between 30 and 35 IBU. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 25, 2013 Author Share Posted November 25, 2013 Brew Day!! I'm headed out today for another stint of work for a couple of weeks in the bush. So I decided to use my time while I'm away wisely and put down a quick Kit & bits brew. This one is as close as I could get to Cooper's Best Extra Stout Coop's Best Extra Stout 1.7Kg OS Stout 1.5Kg DME (light) .1Kg Crystal 80L .1Kg Black Patent Malt .1Kg Roasted Barley 2L Cooper's commercial yeast starter Pitched @ 22C 21L water We'll see you back here in a couple of weeks[biggrin] Link to comment Share on other sites More sharing options...
JohnE9 Posted November 25, 2013 Share Posted November 25, 2013 Hey Chad, Have a happy vacation, oops I mean stint. [sick] Link to comment Share on other sites More sharing options...
ben 10 Posted November 25, 2013 Share Posted November 25, 2013 Ginger Ninja going down today. 1 kg ginger (so expensive, glad I could get half from the garden) 1 kg Dex 1/2 kg Brown Sugar 2 limes - juice and zest US-05. Just opened the fermenting freezer and smelt the Pale I put down a few days ago. Holy bat turds batman, smells so freaking good I want to drink it now. Citra Pale Ale Ingredients\t Coopers Pale Ale \tBE2 \t250g Medium Crystal \t90g Citra \t Method\tCrystal in 10 litres @ 65\xb0 for 60 minutes \t10 Citra @ 20 \t25 Citra @ 10 \t25 Citra @ 5 \t30 Citra Dry Hop Link to comment Share on other sites More sharing options...
Del Posted November 25, 2013 Share Posted November 25, 2013 not brewing but... just tried my IPA steeped with crystal and hoppped up with citra and centenial, and also my unreal ale with styrian gouldings and some chocolate malt. both are... DELICIOUS! and best thing is my girl actually bottled the IPA up for me while i was away for work! she did a great job all by herself! Philbo... i need your weisbeer recipe you brewed last month when i was out there.. as ill stick it down tomorrow! Link to comment Share on other sites More sharing options...
Beerlust Posted November 25, 2013 Share Posted November 25, 2013 Its an awesome hop mate and the character carries through when used for bittering. I would be cautious about the amount used for late hoping as it is aggressive much like Simcoe, its really nice paired with other 'C' aroma hops. Its got some of that American piney character and I would say it is somewhere between Cascade and Simcoe. Thanks for the info Graham, I'll definitely be picking some up next time I'm at my LHBS (if it's available [unsure] ). Hey Anthony Ned('s Mate) reckons I'm getting too smart for my own good. Anyway I'm not far off the numbers you linked. 52% MO 20% Munich 20% Wheat 7% Crystal Challenger bittering addition is somewhere between 30 and 35 IBU. Experimentation in brewing is a healthy thing Scottie. Much wisdom is gained from it. [cool] I'm glad your numbers are close, that pretty much means you're likely to end up with a very nice beer at the end of it, all things going well. [innocent] Good luck with the brew. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Beerlust Posted November 25, 2013 Share Posted November 25, 2013 Hi Scottie. I meant to mention this in my previous post. Your malt ingredient breakdown percentages are actually different than what you have listed above. 1.8 kg Maris Otter 52% 700g Munich Malt 20% 700g Dry Wheat Malt 20% 250g Medium Crystal (120EBC) 7% For you to accurately list the percentages of your malt bill, the malt additives must be all in the same format (Dry Malt, Liquid Malt, or grain). As you have 3 grains & one dry malt extract, the quickest way to rectify this, is to convert the Wheat Dry Malt Extract to it's equivalent weight in grain. From DME to Grain conversion divide the DME amount by 0.67. Thus 700gms divided by 0.67 = approx. 1045gms. Now that all the weights are in grain measurements, you can re-do your percentages... 1.8kg Maris Otter (approx. 47.5%) 700g Munich Malt (approx. 18.5%) 1.045kg (Converted weight) Dry Wheat Malt (approx. 27.5%) 250g Medium Crystal (120EBC) (approx. 6.5%) I hope that helps. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 26, 2013 Share Posted November 26, 2013 This is usually the time Otto and I have a good chat together. He's usually dragging himself home from the bar at this time or getting off his bus shift.[lol] Spot on mate.[lol] Although these days when I'm dragging myself home from the bar, it's with SWMBO so there's no faffing about on the interwebs. [wink] My work shifts normally finish around midnight, I just stay up for a few hours when I get home, have a beer or two and read all the stuff I missed during the work hours. Good way to wind down.[cool] Also good pick up there Lusty on Scottie's recipe.. I didn't even notice it said dry wheat malt and was wondering what kind of partial it was when it seemed to be all grains in it. [lol] [lol] Link to comment Share on other sites More sharing options...
Scottie Posted November 26, 2013 Share Posted November 26, 2013 ... I hope that helps. Cheers, Anthony. Hey Anthony Thanks, it does. I will have to gather all the ingredients and have another crack. Link to comment Share on other sites More sharing options...
Del Posted November 26, 2013 Share Posted November 26, 2013 decided to brew today. Going to do a basic kit wheat beer for my Partner Kimberely. she is not much of a beer drinker but had originaly thought of producing a cherry beer for her. after trying Phils "standard" recipe wheat beer last month she has decided this will do her well for summer by the pool so.. the standard coopers wheat beer kit and kilo will be put down as soon as Beer Belly open up! http://www.coopers.com.au/the-brewers-guild/how-to-brew/ale/hefeweizen pitching Danstar Munich yeast. anyone think of any additions to this recipe that may be good? contact me on 0415152415 if so.. as im heading off now to pick up the K&K! Link to comment Share on other sites More sharing options...
Hairy Posted November 26, 2013 Share Posted November 26, 2013 No additions needed. Brew the recipe as is; it's all in the yeast. Link to comment Share on other sites More sharing options...
Del Posted November 26, 2013 Share Posted November 26, 2013 cheers Hairy! ive got some Hallertau hops here too.. maybe 25 grams for a 10 minute boil? just a thought... ( after steeping grains and added boiled hops and dry hops to my recent brews.. i guss i just wanna add stuff.. and not just pour a can in hehehehe) Link to comment Share on other sites More sharing options...
Hairy Posted November 26, 2013 Share Posted November 26, 2013 The Hallertau at 10 minutes should be fine. Link to comment Share on other sites More sharing options...
Hairy Posted November 30, 2013 Share Posted November 30, 2013 Brew day today and on the menu is a Golden Ale. It is a variation of Dr Smurto's Golden Ale. His latest version uses rye malt but after tasting a few different commercial rye beers I have found that it just doesn't do it for me. It isn't bad but I don't want a whole batch of it. A small addition wouldn't be too bad. Anyway, this is what I am running with: 3kg Golden Promise 1.7kg Vienna malt 500g Wheat malt 300g Carabohemian 20g Magnum @ 60 minutes 20g Mosaic @ 5 minutes 20g Mosaic @ whirlpool 20g Mosaic - dry hopped No chilled 23 litres US-05 yeast OG - 1053 FG - 1013 Mash @ 67 degrees IBU - late 30's It should be a nice one for summer. Link to comment Share on other sites More sharing options...
GrahamB8 Posted November 30, 2013 Share Posted November 30, 2013 Nice looking recipe Hairy Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 30, 2013 Share Posted November 30, 2013 Should be nice indeed Hairy. I [love] Mosaic. I'm trying to polish off a few other half-drunk batches before I start smashing mine, but it's hard, as these were perfect at 1 month old. Just mashed in myself: 97 - Leftovers APA Grain Bill: 3.090kg (60%) JWM Ale Malt 1.290kg (25%) Munich I 0.510kg (10%) Wheat Malt 0.260kg (5%) Crystal Mashed @ 67c 10g Pacific Gem (12.8%AA) FWH @ 60mins (still not sold on FWH, but it's easy to chuck my hops in before draining the MT [roll]) 5g BrewBrite @ Whirlpool 23g Cascade (6.2%AA) @ Whirlpool 23g Citra (13.9%AA) @ Whirlpool 23g Galaxy (12.3%AA) @ Whirlpool Aiming for ~35 IBU, but meh. Will dry hop with some leftover amounts of hops on day 5: (There may be slightly more/less of each in the bags, so I'll just dump them all in [devil].) 20g Citra 15g Amarillo 11g Mosaic Fermented with my fave US yeast, 1272, going bonkers in a small activator starter currently. Will decant and pitch into a real wort starter tomorrow. Last time I threw a left overs brew together it was excellent, so bring it on baby! Link to comment Share on other sites More sharing options...
ben 10 Posted December 2, 2013 Share Posted December 2, 2013 After the resounding success of my first AG, time for number two. Living where I live it is all internet orders, no choice there so I do not have a large range of grains available. Recipe: Summer Secret TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 18.00 l Post Boil Volume: 16.11 l Batch Size (fermenter): 23.00 l Bottling Volume: 21.00 l Estimated OG: 1.039 SG Estimated Color: 34.0 EBC Estimated IBU: 32.3 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 72.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.50 kg Pilsner, Malt Craft Export (Joe White) ( Grain 1 85.4 % 0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2 8.5 % 0.25 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 6.1 % 12.00 g Magnum [12.00 %] - Boil 60.0 min Hop 4 15.8 IBUs 10.00 g Summer (Summer Saaz) [5.50 %] - Boil 15. Hop 5 3.0 IBUs 10.00 g Vic Secret [16.10 %] - Boil 15.0 min Hop 6 8.8 IBUs 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 - 10.00 g Summer (Summer Saaz) [5.50 %] - Boil 5.0 Hop 8 1.2 IBUs 10.00 g Vic Secret [16.10 %] - Boil 5.0 min Hop 9 3.5 IBUs 1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 - I will dry hop as well Probably half half V.Secret and Summer. Link to comment Share on other sites More sharing options...
Scottie Posted December 2, 2013 Share Posted December 2, 2013 After the resounding success of my first AG, time for number two. Living where I live it is all internet orders, no choice there so I do not have a large range of grains available. Recipe: Summer Secret TYPE: All Grain I do like this Tennyson dude. Hooked and jumping right in and coming up with great names as well. And to top that off your using one of BL's favourite yeasts [lol] Link to comment Share on other sites More sharing options...
Beerlust Posted December 2, 2013 Share Posted December 2, 2013 Some very nice looking recipes on the surface there from Hairy, Philbo & Ben 10. [cool] Please post how they turn out. [cool] And to top that off your using one of BL's favourite yeasts [lol] It's highly likely S-04 will never again be used at the Beerlust Brewery. A yeast that attenuates slightly sweet as a natural property, & is prone to stalling.....Yeah gimmee more of that!! NOT!! [annoyed] On a serious note Ben 10, do monitor your Final Gravity numbers by taking hydrometer readings when you believe the ferment has ended, & you believe you may be close to bottling, when using this yeast. [rightful] Seriously, good luck with the yeast & the brew. [whistling Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted December 2, 2013 Share Posted December 2, 2013 On a serious note Ben 10, do monitor your Final Gravity numbers by taking hydrometer readings when you believe the ferment has ended, & you believe you may be close to bottling, when using this yeast. [rightful] Seriously, good luck with the yeast & the brew. [whistling Cheers, Anthony. Having not used this yeast before, and trying to buy at least SOMETHING from the local beercellar affiliated LHBS, who was out of US-05, I had no choice but to buy this. I will, of course, pay attention to OG and FG, and will report back how life is going. Link to comment Share on other sites More sharing options...
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