Beeblebrox Posted October 20, 2014 Share Posted October 20, 2014 Just put down another Coopers APA with steeped Cascade. 1.7kg can Coopers Australian Pale Ale 500g malt, 250g Dextrose, 250g Maltodextrin. Steeped 12g Cascade finishing hop bag for about 20 mins whilst getting everything going, then just dunked it all into the mix and stirred it through. I'm sure the bag is still in there somewhere, but it hasn't surfaced yet. Pitched at 26c with the yeast that came with the can, and will add another bag of Cascade on day 3. Must remember to remove the bags a week later, as if they're left in too long they tend to leave a bit of a grassy taste in the brew. OG was 1040. It's a much simpler batch than a few of my recent efforts; ESVA, Artisan Reserve, but as noted previously, and as many others do, I like to make a simple sessionable brew from time to time, to allow the more complex beers to condition and age. Still waiting to hear from my younger brother who said he had a bunch of FULL bottles he wanted to offload as he's moving to kegging; not holding my breath, but the idea of free bottles with beer in them is pretty tempting; just hope it isn't the usual family thing where I accept the bottles and find there's a catch that makes them less appealing; like having to help the olds move when they sell the house next month or something (they're my estranged parents for very good reason). Link to comment Share on other sites More sharing options...
Beerlust Posted October 20, 2014 Share Posted October 20, 2014 Hi Chad. Brew Day!! Mt. Hood Pale Ale 5. Kg Pale malt 2. Vienna .5 Wheat malt .5 Victory 35g Mt. Hood 3.5% (FWH) 25g Columbus 12.5% (60mins) 25g Mt. Hood (0mins) 42L US-05/Notto OG 1.056 Mashed @ 67C SRM 5 IBU 34 I like your recipe. I brewed a very similar recipe to this (excluding the Columbus) back in early 2013. It was the first time I had ever used Mt. Hood before. I was very pleased with the end beer. Ken Lenard: Dancing Bear Extra Pale Ale (4th recipe up from the bottom of the page) I took a bit of a shine to Mt. Hood from that day onward' date=' & have used it in another 4 or 5 brews since, including as part of a 3 hop combo with the Coopers home brew version of the ESVA that turned out very well. I'd actually use the hop more often if it wasn't so low alpha. [img']pouty[/img] I'm not sure on how the Columbus will influence things, but I 'd still expect a nice beer in the end. Cheers, Anthony. Link to comment Share on other sites More sharing options...
peekaboo_jones Posted October 20, 2014 Share Posted October 20, 2014 Put a last minute brew on Saturday night whilst the Mrs was making some dessert! had a can of Coopers real ale and 1kg LDME, 250g dextrose, 20g saaz hops for 10min. boil, Coopers kit yeast. Filled to 23L but SG was too high for my liking, 1065 so I added water to 26L and achieved SG 1042. this is my 6th batch. All different beers so far. had everything in the cupboard but was planning on making something else with the real ale but got sick of looking for a recipe. One thing I've started doing is keep half the bottled batch my current drinking stock pile and other half hidden in my shed. Wonder if they will improve... All brews been nice from 4 weeks old though Link to comment Share on other sites More sharing options...
Hairy Posted October 20, 2014 Share Posted October 20, 2014 Put a last minute brew on Saturday night whilst the Mrs was making some dessert!had a can of Coopers real ale and 1kg LDME' date=' 250g dextrose, 20g saaz hops for 10min. boil, Coopers kit yeast. Filled to 23L but SG was too high for my liking, 1065 so I added water to 26L and achieved SG 1042. this is my 6th batch. All different beers so far. had everything in the cupboard but was planning on making something else with the real ale but got sick of looking for a recipe. One thing I've started doing is keep half the bottled batch my current drinking stock pile and other half hidden in my shed. Wonder if they will improve... All brews been nice from 4 weeks old though[/quote'] I think you may be having trouble with either your hydrometer, or using your hydrometer. The kit, 1kg LDM and 250g dextrose in 23 litres should give you an OG around 1043 (give or take a couple of points). In 26 litres you are looking at an OG around 1038. So your OG seems unusually high and it shouldn't drop 23 points by adding an additional 3 litres of water. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 21, 2014 Author Share Posted October 21, 2014 Hi Chad.Brew Day!! Mt. Hood Pale Ale 5. Kg Pale malt 2. Vienna .5 Wheat malt .5 Victory 35g Mt. Hood 3.5% (FWH) 25g Columbus 12.5% (60mins) 25g Mt. Hood (0mins) 42L US-05/Notto OG 1.056 Mashed @ 67C SRM 5 IBU 34 I like your recipe. I brewed a very similar recipe to this (excluding the Columbus) back in early 2013. It was the first time I had ever used Mt. Hood before. I was very pleased with the end beer. Ken Lenard: Dancing Bear Extra Pale Ale (4th recipe up from the bottom of the page) I took a bit of a shine to Mt. Hood from that day onward' date=' & have used it in another 4 or 5 brews since, including as part of a 3 hop combo with the Coopers home brew version of the ESVA that turned out very well. I'd actually use the hop more often if it wasn't so low alpha. [img']pouty[/img] I'm not sure on how the Columbus will influence things, but I 'd still expect a nice beer in the end. Cheers, Anthony. Hey Lusty, Thanks for the post. There are a lot of nice recipes on the link that you posted.. I'll be referencing some of those in the future.. I'm hoping for a nice Balance beer from the malty bill with the Mt hood. The Columbus is in there all because I needed more bitterness than the Mt. hood could provide at 3.4%. Columbus is a new hop for me as well as the Mt. Hood so I thought I`d experiment with both in one brew. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 24, 2014 Share Posted October 24, 2014 G'day Otto I've also had some challenging times milling some types of grain. I did a little reading (though I had no problems with the last 2 batches so I didn't need to try it)' date=' but my next go to plan when I have problems is to moisten the problematic grain and reduce the gap. I have no idea if it works, but I'll let you know the results when I next need to try something different. Cheers and good luck (and that SNPA looks nice) Phil I tell ya what, it's bloody annoying to say the least. I have about 3/4 of a pail of this malt left to use up now. It's a 20L pail but I know it doesn't hold 20kg of grain. Probably a bit over 2 batches worth left so I'll deal with it til then, then not buy it again. Anyway, the SNPA one is a cracking recipe, last time I brewed it, it turned out a tad hoppier and not as thick bodied as the original, which I actually enjoyed more. The flavour though was pretty well spot on, just a tad less sweetness. I don't like thick bodied pale beers, so this was a positive outcome. I wouldn't say SNPA is thick bodied in the scheme of things but the home brewed version was slightly drier and a bit more refreshing. Come to think of it, almost all of my home brewed pale ales are drier and more refreshing than commercially available ones. Still heaps of flavour though. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted October 24, 2014 Share Posted October 24, 2014 Recipe: Summer's Here Pale Ale Style: American Pale Recipe Specifications -------------------------- Estimated OG: 1.061 SG Estimated Color: 11.1 EBC Estimated IBU: 57.6 IBUs Ingredients: ------------ 3.00 kg Pale Malt (Barrett Burston) 2.00 kg Munich I (Weyermann) 1.00 kg Wheat Malt (Barrett Burston) 15.00 g Magnum [13.00 %] - Boil 60.0 min 50.00 g Jarrylo Steep 1.0 pkg Pacific Ale (White Labs #WLP041) Link to comment Share on other sites More sharing options...
antiphile Posted October 24, 2014 Share Posted October 24, 2014 Birdy num num! Where do you find these interesting hops? Jarrylo is the god of fertility, heralding spring. The presented was as a barefoot young man (or more rarely a girl), in a white robe, a white horse, with a wreath on his head. attributes of deity are based or sheaf of grain in one hand and in the other a human head. Aroma: Pear, orange, spicy, fruity Alpha: 15- 17 % Beta: 7.37 % We expect to see a pic of you appropriately dressed astride your white horse with a glass of this beer in hand in a few months time. Link to comment Share on other sites More sharing options...
ben 10 Posted October 24, 2014 Share Posted October 24, 2014 Where do you find these interesting hops? Yakima Valley hops bulk buy. Yum indeed. Considering throwing some cascade in as well. Think I may lower the Magnum and chuck in 30 cascade. Link to comment Share on other sites More sharing options...
Beerlust Posted October 26, 2014 Share Posted October 26, 2014 Brew day today! 250cc Pale Ale v.2 Coopers Light LME 1.5kg LDM 250gms Dextrose 100gms Munich Malt grain 500gms Maris Otter grain 500gms Medium Crystal grain 250gms CaraHell grain 250gms Warrior 10gms @ 45mins Riwaka 15gms @ 20mins Citra 20gms/Nelson Sauvin 15gms/Riwaka 15gms @ 5mins Nelson Sauvin/Riwaka 15gms @ flameout Centennial 20gms @ flameout. Citra/Centennial/Nelson Sauvin/Riwaka 25gms dry hopped. Re-hydrated Nottingham yeast Brewed to 23 litres. OG = approx. 1.045 FG = approx. 1.012 EBC = 14.9 IBU = 31.6. v.1 is drinking very well at the moment from the keg, & am looking forward to this one down the track. Excluding the malt bill & hop changes, I did reduce the IBU down a bit (to suit my own tastes) by shaving 15mins off the Warrior bittering addition & reducing the 20 minute addition from 20gms down to 15gms. Riwaka & Nelson Sauvin....Yum! Anyways,....mash is nearly done, so I better get back to it. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Brownsworthy Posted October 29, 2014 Share Posted October 29, 2014 Well I just got my ESVA 14 in the fv today. Yet another stuff up. Around 15mins after putting in the yeast I relised that I hadn't put the Dextrose in so I just poured it straight on top and sealed it back up. What a goose! I hope it all goes well. Link to comment Share on other sites More sharing options...
antiphile Posted October 29, 2014 Share Posted October 29, 2014 Don't lose any sleep. That will dissolve fine over the next day or two, and the yeast will find it. Link to comment Share on other sites More sharing options...
porschemad911 Posted October 29, 2014 Share Posted October 29, 2014 Tonight I put down my melting pot pale ale. Tried a few new things in this brew: mashing in my 10 litre Esky beverage cooler, throwing loose hops into the boil and using a Wyeast smack-pack. Grain bill: 1.2kg Maris Otter 700g Munich I 85g Pale Crystal 8g Carafa Special I 90min mash @ 70C At least that was the plan ... I ordered exact quantities from Craftbrewer and it ended up weighing 2056g instead of the 1993g I expected. So I have no idea what the real grain bill was! Strike water volume = 6 litres, sparge volume = 4 litres. After losses to grain absorption this left me with about 8.5 litres going into the boil. Extract: 250g Light dry malt (added with 15 minutes left to go on the boil) Hops: 8g Nelson Sauvin @90mins 8g Pacific Hallertau @90mins 4g Nelson Sauvin @20mins 4g Pacific Hallertau @20mins 5g Nelson Sauvin @flameout (steep for 15 mins + chilling time) 5g Pacific Hallertau @flameout (as above) Chilled in an ice bath, topped up to 10 litres in the fermenter and pitched a very swollen packet of Wyeast 1056 @17C Now this didn't quite go as planned. Based on 60% efficiency I was projecting an OG of 1.047. Turned out that either I got an insane level of mash efficiency or something was amiss with my reading because I got two (yes I double-checked) OG readings of 1.081! . Adding a couple of litres of water and giving things a good stir got the gravity reading down to 1.047 which was what I was after. And no worries about the hops being out of balance, I must've got great utilization because tasting my initial gravity samples revealed a massive dose of hop bitterness, flavour and aroma. Man, scaling 1800 litre commercial recipes down to 10 litre partial mash batches properly is hard! Next time I will increase my estimated efficiency and scale down the hops a little. This is a recipe I'm going to make over and over until I get it perfect. I do love my little Esky for mashing though, it holds the temp so much better than my pot on the stove. I put a pot holder on top of the lid then wrapped it in my zip-up fleece fermenter jacket and it only lost about 1.5C over the 90 minute mash. The spigot is handy to. And my water volumes were almost spot on this time for the mash / sparge / boil which made things easy. And next time I'll order my grains separately and weigh them out myself Link to comment Share on other sites More sharing options...
Beerlust Posted October 29, 2014 Share Posted October 29, 2014 Hi Porschemad. I admire the lengths you are going to for a small batch AG brew. I really do. What you do at this lower volume & the feedback you gain from experienced AG brewers on the forum will only fast track your brewing to full volume AG brewing. Any man with that sort of dedication is bound to end up a category winner in a major brewing competition he actually bothers to enter. I look at this sort of info from time to time, so I'll look for your name in about 2 years time in the Canberra home-brewing circle media releases. Cheers & good brewing, Anthony. Link to comment Share on other sites More sharing options...
porschemad911 Posted October 30, 2014 Share Posted October 30, 2014 Cheers Anthony! You would like this one I think ... a beautiful whack of Nelson Sauvin in my gravity samples Link to comment Share on other sites More sharing options...
ben 10 Posted October 30, 2014 Share Posted October 30, 2014 Recipe: Semtex Pale Ale Style: American Pale Ale -------------------------- Estimated OG: 1.055 SG Estimated Color: 21.9 EBC Estimated IBU: 46.5 IBUs ------------ 4.50 kg Pale Malt (Barrett Burston) 0.50 kg Munich II (Weyermann) 0.50 kg Wheat Malt (Barrett Burston) 0.25 kg Caraaroma (Weyermann) 10.00 g Magnum [13.00 %] - Boil 60.0 min 25.00 g Cascade [6.70 %] - Steep 25.00 g Centennial [9.40 %] - Steep 25.00 g Citra [13.50 %] - Steep 25.00 g Columbus [15.50 %] - Steep 20.00 g Cascade [6.70 %] - Dry Hop 20.00 g Centennial [9.40 %] - Dry Hop 20.00 g Citra [13.50 %] - Dry Hop ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 30, 2014 Share Posted October 30, 2014 Looks nice Ben. I love Caraaroma. What temperature will you mash at? And dayum that's a lot of hops. Link to comment Share on other sites More sharing options...
ben 10 Posted October 30, 2014 Share Posted October 30, 2014 64°c mash. And yes, I thought it was time for a hop bomb, I need an excuse to buy some more hops. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 30, 2014 Share Posted October 30, 2014 Nice, at that temp it shouldn't be too chewy. Link to comment Share on other sites More sharing options...
Gibbo Posted October 31, 2014 Share Posted October 31, 2014 Technically, brew day was a little under a week ago, but it was topping up and pitching a cube, so not really worth mentioning -- what is worth mentioning is that it was the second half of my 23L-recipe-in-a-Craft-FV Real Ale experiment that had been cubed for around a month. No infections, taste-test was decent, and I'm now wondering how long I could realistically store some pre-mixed wort in my little 5L cube. Also -- I bottled it tonight so I thought I'd take the opportunity to show off one crate of the ~160 bottles I managed to snag on Gumtree. Got a stack of Schwelmer bottles for around 40c each (less than half the price of PET bottles!), and while they were a bit manky-looking before, a good soak in oxyclean, a thorough brushing and some special attention for the seals, and they came up an absolute treat: Count me among the happy campers! Link to comment Share on other sites More sharing options...
ICzed Posted October 31, 2014 Share Posted October 31, 2014 Nice bottles mate. Tonight's brew: Really looking forward to this one. Cheers + beers, Mark Link to comment Share on other sites More sharing options...
ben 10 Posted October 31, 2014 Share Posted October 31, 2014 Are you going to use temperature control or let it run riot? Link to comment Share on other sites More sharing options...
ICzed Posted October 31, 2014 Share Posted October 31, 2014 Hey Ben, I can keep it around 22 - 24° quite easily but in saying that some of my recent brews have tasted a tad on the boring side. I mean they're 100% drinkable but nothing mind blowing. What would you suggest? Link to comment Share on other sites More sharing options...
Beerlust Posted November 1, 2014 Share Posted November 1, 2014 Hi Mark. I can keep it around 22 - 24° quite easily but in saying that some of my recent brews have tasted a tad on the boring side. I mean they're 100% drinkable but nothing mind blowing. What would you suggest? Perhaps some of the discussion in the thread I started about this brew last year' date=' you might find helpful. Coopers kit based Saison! Let the temp gradually rise throughout ferment, & go get the funk I say! You'll love it Mark. Great recipe! Cheers & good luck with the brew, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted November 2, 2014 Share Posted November 2, 2014 What would you suggest? Maybe do two. Control one and leave the other at ambient? Depends what ambient temp is for you at the moment I guess. Last one I bottled sat in the brew shed with day time temps of 28°c, so there is a chance the brew was a few degrees higher at times. Bell Saison can get face puckeringly funky as it warms. Strangely though it can taste very malty while being thin and highly alcoholic. My latest had the Yeast Bays Saison Blend and was no where near as funky out of the FV. Link to comment Share on other sites More sharing options...
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