ben 10 Posted August 13, 2014 Share Posted August 13, 2014 Ha ha ha' date=' to me that seems like a lot of effort, and about all I am prepared to do with my commitments, [/quote'] You'll find if you ever venture to AG brewing when you get it down it can be amazingly easy all fit in with your day. I can make 2 brews - 50 litres - and still take the kids to school, go mountain bike riding, go out to lunch, pick the kids up, make dinner... Link to comment Share on other sites More sharing options...
Scottie Posted August 13, 2014 Share Posted August 13, 2014 Ha ha ha' date=' to me that seems like a lot of effort, and about all I am prepared to do with my commitments, [/quote'] You'll find if you ever venture to AG brewing when you get it down it can be amazingly easy all fit in with your day. I can make 2 brews - 50 litres - and still take the kids to school, go mountain bike riding, go out to lunch, pick the kids up, make dinner... Hey Tennyson I am going to need some tips from you. On Monday's Brew Day I had every intention of doing some study in between steps. Yet I was so busy flying about for a full 4.5 hours I didn't even touch a text book. Having another go on Friday. Cheers Scottie Link to comment Share on other sites More sharing options...
Scottie Posted August 15, 2014 Share Posted August 15, 2014 Brewing again in an effort to get in front. Brierley Hill Bitter 2.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 55.6 % 0.80 kg Munich Malt (17.7 EBC) Grain 2 22.2 % 0.40 kg Victory Malt (49.3 EBC) Grain 3 11.1 % 0.20 kg Amber Malt (43.3 EBC) Grain 4 5.6 % 0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5 5.6 % 15.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 22.5 IBUs 20.00 g Bramling Cross [6.00 %] - Boil 15.0 min Hop 7 7.4 IBUs 20.00 g Bramling Cross [6.00 %] - Boil 5.0 min Hop 8 3.0 IBUs 1.0 pkg Windsor Yeast Mashed at 66 degrees, single infusion with batch sparge. Wort Chilled to ?? with Plate Chiller yeats pitched into wort of ?? SG. Cheers Scottie Link to comment Share on other sites More sharing options...
Scottie Posted August 15, 2014 Share Posted August 15, 2014 The Valley Brewery Link to comment Share on other sites More sharing options...
Hairy Posted August 15, 2014 Share Posted August 15, 2014 Very nice Scottie. I am looking at getting an urn for a HLT. Are they the Crown urns and did you replace the tap with the ball valve yourself? Link to comment Share on other sites More sharing options...
Scottie Posted August 15, 2014 Share Posted August 15, 2014 Hey Hairy Yes they are Crown Urns, much cheaper that 40 litres SS pots too. I replaced the tap on the Kettle myself but the HLT still has the original, I need to buy a pump then I will fit a ball valve. For the moment it's a manual process. Cheers Scottie Link to comment Share on other sites More sharing options...
Hairy Posted August 15, 2014 Share Posted August 15, 2014 I am just going to gravity feed mine. Can you fit a hose on the original urn tap? If so I will just stick with that tap. Link to comment Share on other sites More sharing options...
Scottie Posted August 15, 2014 Share Posted August 15, 2014 I am just going to gravity feed mine. Can you fit a hose on the original urn tap? If so I will just stick with that tap. IanH uses the original tap, just fitted a hose over it. Link to comment Share on other sites More sharing options...
Hairy Posted August 15, 2014 Share Posted August 15, 2014 It is looking like horrible weather for outside brewing in Sydney this weekend so I am dragging out the small mash tun and doing a half batch on the stove. Plus I only want a half batch of this beer. Pumpkin Ale 2.8kg Pale Ale malt 380g Munich I malt 30g Melanoidin malt 250g Dark Brown Sugar 300g Roasted & caramelised Pumpkin 3g Cinnamon @ flameout 3g Coriander @ flameout 3g Nutmeg @ flameout 13g Magnum @ 60 minutes 15g Motueka @ flameout Safbrew T-58 yeast 12 litres OG - 1067 IBU - 38 Mash at 68 degrees It should be perfect for drinking by Halloween Link to comment Share on other sites More sharing options...
Beerlust Posted August 15, 2014 Share Posted August 15, 2014 Pumpkin Ale 2.8kg Pale Ale malt 380g Munich I malt 30g Melanoidin malt 250g Dark Brown Sugar 300g Roast Pumpkin 3g Cinnamon @ flameout 3g Coriander @ flameout 3g Nutmeg @ flameout 13g Magnum @ 60 minutes 15g Motueka @ flameout Safbrew T-58 yeast 12 litres OG - 1067 IBU - 38 Mash at 68 degrees It should be perfect for drinking by Halloween Indeed it will be. Is this what you do with yourself while mum & the kids are out 'trick or treating'? Or is this the 'trick' you give to the kids that fail the two hand test for your own amusement? A Happy Halloween for Hairy either way! Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 16, 2014 Share Posted August 16, 2014 Been a long time coming this brewday. I'm sick to death of all the hassle which comes with dry hopping, so I'm just going to make my flame out addition count. APA 1.050, 37IBU 4kg BB Ale 1kg Wey-Munich 300g Wey-Pale Wheat 200g Carabohemian 15g Citra FWH 15g NZ Cascade FWH 75g NZ Cascade F/O Mash at 65C Should be okay. It's been a while since I used Cascade. Link to comment Share on other sites More sharing options...
Hairy Posted August 16, 2014 Share Posted August 16, 2014 Been a long time coming this brewday. I'm sick to death of all the hassle which comes with dry hopping' date=' so I'm just going to make my flame out addition count. APA 1.050, 37IBU 4kg BB Ale 1kg Wey-Munich 300g Wey-Pale Wheat 200g Carabohemian 15g Citra FWH 15g NZ Cascade FWH 75g NZ Cascade F/O Mash at 65C Should be okay. It's been a while since I used Cascade.[/quote'] 75g, nice one Phil I have never used NZ Cascade; how does it compare to US Cascade? And my pumpkin is roasting in the oven Link to comment Share on other sites More sharing options...
not so newb now Posted August 16, 2014 Share Posted August 16, 2014 boring? meh! idk bottles today 33 stubs of various sizes and 12 coopers longys of the #`13 esva put straight back into action with a Oktoberfest as per the recipe. chezk pils in the other ready to bottle and turn over then straight into a hop gobbler. nice. Link to comment Share on other sites More sharing options...
Beerlust Posted August 17, 2014 Share Posted August 17, 2014 Brew day today! Just a tweaked version of my Mosaic Amber Ale today. Brewed with another grain added in, & an increased volume to maintain ABV%. Coopers Liquid Light Malt Extract 1.5kg Light Dry Malt Extract 500gms Munich Malt grain 500gms Medium Crystal grain 350gms Victory Malt grain 250gms Chocolate Malt grain (1200) 100gms CaraHell 200gms Mashed/steeped @ 68°C for 75mins 6 litre hop boil: Centennial 15gms @ 60mins Mosaic 10gms @ 20mins Mosaic 5gms @ 10mins Mosaic 10gms @ flameout (30min post boil steep) Mosaic 20gms dry hopped after 4-5 days. 1 litre starter of Wyeast 1318 London Ale III Fermented @ 19-20°C Brewed to 23 litres EBC = approx. 36.2 Bottled ABV = approx. 4.7% IBU = approx. 29.1 This will be the last caramel malt flavoured beer for while. As Spring is not far away, time to start making my pales a bit paler & cleaner. Cheers & good brewing, Anthony. Link to comment Share on other sites More sharing options...
porschemad911 Posted August 18, 2014 Share Posted August 18, 2014 Yesterday put down brew #6 - an English style pale ale: Coopers Australian Pale Ale tin 500g Coopers LME 1kg Coopers Brew Enhancer #2 300g dark crystal 55g EKG + 20g Fuggles 2 x kit yeast Method: Rehydrate both kit yeast Submerge Coopers kit in hot water Steep grains at 65-70C for 30 mins Strain and sparge into pot, fill up to 6 litres for boil Meanwhile drain sanitizer and rinse FV, soak collar and lid in sanitizer, rinse and reassemble 15g EKG + 10g Fuggles @30 mins 15g EKG + 10g Fuggles @10 mins 25g EKG @0 mins - rest for 20 mins with the lid on Stir in Coopers kit and BE2 Pour / splash into FV, top up with cold tap water to 23 litres Pitch rehydrated yeast @ 21C OG ended up at 1.045. Took me probably 2 hours including all the cleanup, a bit longer than I had hoped! Colour looks exactly like what I'm after in the FV though. Link to comment Share on other sites More sharing options...
Hairy Posted August 18, 2014 Share Posted August 18, 2014 It is looking like horrible weather for outside brewing in Sydney this weekend so I am dragging out the small mash tun and doing a half batch on the stove. Plus I only want a half batch of this beer. Pumpkin Ale 2.8kg Pale Ale malt 380g Munich I malt 30g Melanoidin malt 250g Dark Brown Sugar 300g Roasted and caramelised Pumpkin 3g Cinnamon @ flameout 3g Coriander @ flameout 3g Nutmeg @ flameout 13g Magnum @ 60 minutes 15g Motueka @ flameout Safbrew T-58 yeast 12 litres OG - 1067 IBU - 38 Mash at 68 degrees It should be perfect for drinking by Halloween I think I may have over-done the spices. A word of warning for the new players of spice out there; a little goes a long way. Hopefully it reduces a bit during fermentation and calms down over time. And after waiting for the wort to cool in an ice bath' date=' it ended up taking just as long to brew this half batch as it does to brew a full batch of no-chill wort. Same effort for half the result [img']pinched[/img] Link to comment Share on other sites More sharing options...
Beerlust Posted August 18, 2014 Share Posted August 18, 2014 Hi Hairy. I think I may have over-done the spices. A word of warning for the new players of spice out there; a little goes a long way. Hopefully it reduces a bit during fermentation and calms down over time. Sorry to hear your Pumpkin Ale (at this early point) appears a bit too spicy. I wouldn't judge it until it's fermented out though. Worst case scenario' date=' just brew a small hopped/non spiced version of the recipe & blend it at a later date. And after waiting for the wort to cool in an ice bath, it ended up taking just as long to brew this half batch as it does to brew a full batch of no-chill wort. Same effort for half the result ...& the glass half full version is you now have a brew fermenting away instead of one sitting in a cube chillin'. Good luck with it Hairy. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 18, 2014 Author Share Posted August 18, 2014 Brew Day!! I put down a Pale ale today for my friends up come wedding party. This one was to be the light, easy drinker for the folks that don't like it too hoppy or too dark. Well I kinda' dropped the ball on this one. It turned out too light which in turn will make it too hoppy and out of balance. I wonder if it was the Pilsner malt that didnt convert like I was expecting it to. I have been trying to sort out my brew house efficiency since switching to a 10 gallon brewery. I'm still tweeking the boil off rate and mash efficiency with every brew. It would seem that my Boil off rate is around 8% and my mash efficy. has been up around 85%! Until today's brew. Today the mash efficy. tanked and was down to 76%. I was expecting an OG of 1.047ish and ended up with 1.042. This low OG coupled with an IBU of 33ish throws the balance of this brew way out of wack. This is not too big of a problem if I am brewing for myself, but when I`m brew for 200+ people it really sucks.. Oh well, it`s in the cubes not wait to be fermented in a day or so. I might throw some DME at it on ferment day to balance things out a little. 500g per 21L should do the trick. I hope. Love Fest Pale Ale 4.0Kg Pilsner Malt 3.0Kg Pale malt .33Kg Crystal 40L .175Kg Crystal 60L 15g Hallertau 4.2% (FWH) 25g Magnum 12.5% (60mins) 20g Perle 4.2% (0mins) 20g Hallertau (0mins) 42L US-05/WLP090 Brewhouse Efficiency 76% IBU 33 OG 1.042 FG 1.010ish Mashed at 66C Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 18, 2014 Author Share Posted August 18, 2014 Hey Hairy, I bet those spices will mellow out when the brew is cooled to serving temperature. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 18, 2014 Share Posted August 18, 2014 This one was to be the light' date=' easy drinker for the folks that don't like it too hoppy or too dark. Well I kinda' dropped the ball on this one. It turned out too light which in turn will make it too hoppy and out of balance.[/quote']By light, do you mean gravity-wise or colour-wise? It's making me think I'll need to adjust my Sauvignon Blager ... Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 18, 2014 Author Share Posted August 18, 2014 This one was to be the light' date=' easy drinker for the folks that don't like it too hoppy or too dark. Well I kinda' dropped the ball on this one. It turned out too light which in turn will make it too hoppy and out of balance.[/quote']By light, do you mean gravity-wise or colour-wise? It's making me think I'll need to adjust my Sauvignon Blager ... I mean low gravity. It`s too low a`gravity for the amount of bitterness. It`s out of balance. BTW, I like your brainstorming with your Sauvignon Blager. I am sure that the combination of the Nelson Sauvin and the Oak is what makes the Big Island IPA a winner. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 18, 2014 Share Posted August 18, 2014 So when considering gravity and bitterness, how do simple sugars factor into the equation? The reason I've started asking questions is that my Blager has a only a moderate OG and a lot of that is simple sugar, so if you start talking about malt balance then does the sugar pretty much count for nothing? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 18, 2014 Author Share Posted August 18, 2014 So when considering gravity and bitterness' date=' how do simple sugars factor into the equation? The reason I've started asking questions is that my Blager has a only a moderate OG and a lot of that is simple sugar, so if you start talking about malt balance then does the sugar pretty much count for nothing?[/quote'] Yes. I would say simple sugars contribute nothing to the balance of the brew. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 18, 2014 Share Posted August 18, 2014 Looks like the next reply to this thread will be the 1,000th - any takers? Link to comment Share on other sites More sharing options...
Hairy Posted August 18, 2014 Share Posted August 18, 2014 So when considering gravity and bitterness' date=' how do simple sugars factor into the equation? The reason I've started asking questions is that my Blager has a only a moderate OG and a lot of that is simple sugar, so if you start talking about malt balance then does the sugar pretty much count for nothing?[/quote'] Yes. I would say simple sugars contribute nothing to the balance of the brew. That isn't entirely true. Simple sugars can aid you in increasing OG but maintaining a similar FG. This may actually aid you (if used correctly) if you require that to balance the beer. Link to comment Share on other sites More sharing options...
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