King Ruddager 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. You know IanH's spreadsheet right Hairy? If you were trying to strike a balance using the graph on that and you had a lot of simple sugars in your recipe pushing up the OG do you think that would give a false result? It sounds to me like the truth is somewhere in between including and excluding sugar when doing it this way Link to comment Share on other sites More sharing options...
Hairy Posted August 18, 2014 Share Posted August 18, 2014 I qualified my post by using the phrase "when used properly" and I think this is really important. Throwing too much simple sugar at your beer can result in thin a cidery beer. But I think the only reason you would use simple sugar is because of the style (eg. Belgians) or to help balance the beer. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 19, 2014 Author Share Posted August 19, 2014 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. I'm not just looking to boost the OG for ABV sake. I am trying to sort out the balance between bitterness and malt sweetness. Do you think a shot of DME (500g) will do the trick? I wonder if it was the Pilsner malt that didnt convert like I was expecting it to. Do you think there is any merit to this? Link to comment Share on other sites More sharing options...
Hairy Posted August 19, 2014 Share Posted August 19, 2014 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. I'm not just looking to boost the OG for ABV sake. I am trying to sort out the balance between bitterness and malt sweetness. Do you think a shot of DME (500g) will do the trick? I wonder if it was the Pilsner malt that didnt convert like I was expecting it to. Do you think there is any merit to this? Sorry Chad, my comments weren't made in relation to your beer, they were general comments about using sugar to balance a beer. In your case I would go with the DME. I can't really comment on the low brewhouse efficiency apart from checking the grain crush and perhaps doing a mash out. Using pilsner malt shouldn't affect your estimated OG. Each grain has its own potential yield but I presume this is taken into account in the brewing software you use. So it is probably equipment or technique. I am sure you will master it in time with more brews on the big rig. I think the most important part is consistency. I currently have a brewhouse efficiency of 70% and I am not looking to improve it. I would rather add a little extra grain and hit my targets each time then have a fluctuating efficiency. Are you getting the estimated volume of wort at the end? Link to comment Share on other sites More sharing options...
porschemad911 Posted August 20, 2014 Share Posted August 20, 2014 Yesterday put down brew #6 - an English style pale ale ... Well that took off like a rocket! I set the temp controller set to 21C to get some nice fruity flavours in there and my gravity reading last night showed it down to 1.013 already. I've never tried rehydrating dry yeast for brewing before (only for baking) but it seems to have done the trick! Sample tastes good already' date=' nice solid bitterness and the distinctive hop flavour / aroma I was after. I reckon this is my last kit-based batch for a while (unless the I get too tempted by the ROTM packs). I've been reading the 'Brewing Classic Styles' book and I think I'll give some smaller extract batches a go. Fingers crossed my LHBS hasn't closed down, last time I was there I saw a 'For Sale' sign in the window [img']sad[/img] Link to comment Share on other sites More sharing options...
King Ruddager Posted August 20, 2014 Share Posted August 20, 2014 Sauvignon Blager day today Must not forget to add kiwi fruit this time next week! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 21, 2014 Author Share Posted August 21, 2014 Sorry Chad' date=' my comments weren't made in relation to your beer, they were general comments about using sugar to balance a beer. In your case I would go with the DME. I can't really comment on the low brewhouse efficiency apart from checking the grain crush and perhaps doing a mash out. Using pilsner malt shouldn't affect your estimated OG. Each grain has its own potential yield but I presume this is taken into account in the brewing software you use. So it is probably equipment or technique. I am sure you will master it in time with more brews on the big rig. I think the most important part is consistency. I currently have a brewhouse efficiency of 70% and I am not looking to improve it. I would rather add a little extra grain and hit my targets each time then have a fluctuating efficiency. Are you getting the estimated volume of wort at the end?[/quote'] Thanks Hairy for the feedback! I'm going with 500g DME /1L boiled water. This should give me another 4 points SG which will be right at my target OG. My volumes haven't been consistent either with the new rig. Just lately I think I've dial my boil off rate at 8%/hour. BTW, you can do better than 70%. Link to comment Share on other sites More sharing options...
Scottie Posted August 21, 2014 Share Posted August 21, 2014 BTW' date=' you can do better than 70%.[img']smile[/img] Hey Guys It seems to me that my efficiency increases as my percentage of Maris Otter and Munich increases 2kg MO (0.75kg Munich) = 68.8% 2.8kg MO (0.70kg Munich, 0.25kg Amber) = 69.1% 3kg MO (1.15kg Munich= 71.3% Who knows its only a small sampling? Cheers Scottie Link to comment Share on other sites More sharing options...
ICzed Posted August 22, 2014 Share Posted August 22, 2014 Good morning all, I’m doing a LC Rogers clone from my LHBS tonight. Red Rogers 1.7kg Morgans Royal Oak Amber 500g Light Dry Malt 200g CaraRed 50g Roasted Barley 20g Amarillo (20 minute steep) 15g Cascade (day 4 dry hop) S-04 Yeast 21 litre brew Estimates: OG 1036 / FG 1009 / IBU 41.6 / EBU 33.8 I know the IBU is high for a Rogers clone but the majority of that is due to the tin (the original is only 24 IBU). The originally recipe said to boil/steep both the hops but I’ve changed this around to try and bring the bitterness down. Besides, the hops are left overs in my freezer and I want to use them up. Cheers + beers, Mark. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 22, 2014 Author Share Posted August 22, 2014 Sounds like a nice brew, Iczed. I'm a fan of Cascade and Amarillo as a combo. It might be a little darker than red, though. Link to comment Share on other sites More sharing options...
ICzed Posted August 22, 2014 Share Posted August 22, 2014 Hey mate. Red Rogers is just their name to avoid copyright or whatever I guess. The original beer is 40 EBC. https://littlecreatures.com.au/beers Link to comment Share on other sites More sharing options...
ben 10 Posted August 22, 2014 Share Posted August 22, 2014 I'm going to make this tomorrow. Recipe: WhySon Style: Saison Recipe Specifications -------------------------- Boil Size: 30.00 l Post Boil Volume: 25.04 l Estimated OG: 1.062 SG Estimated Color: 15.6 EBC Estimated IBU: 29.4 IBUs Ingredients: ------------ 4.50 kg Pale Malt (Barrett Burston) (3.9 EBC) 1.00 kg Wheat, Torrified (3.3 EBC) 0.50 kg Special Roast (Briess) (98.5 EBC) 0.50 kg Corn Sugar (Dextrose) (0.0 EBC) 10.00 g Citra [13.50 %] - Boil 60.0 min Hop 10.00 g Experimental Pine Fruit [14.10 %] - Boil Hop 10.00 g Experimental Grapefruit [17.00 %] - Boil Hop 10.00 g Experimental Grapefruit [17.00 %] - Steep Hop 10.00 g Experimental Pine Fruit [14.10 %] - Steep Hop Belle Saison yeast ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted August 23, 2014 Share Posted August 23, 2014 0545 Fill urn set to 70° go for bike ride. 0745 get home, mill grain. 0800 mash in. 1115 cube filled, urn cleaned and put away. Sweet. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 23, 2014 Author Share Posted August 23, 2014 The early bird gets the worm, eh Ben! Link to comment Share on other sites More sharing options...
King Ruddager Posted August 23, 2014 Share Posted August 23, 2014 0545 Fill urn set to 70° go for bike ride.0745 get home' date=' mill grain.[/quote'] 2hr bike ride hey. How far did you get? Link to comment Share on other sites More sharing options...
ben 10 Posted August 23, 2014 Share Posted August 23, 2014 0545 Fill urn set to 70° go for bike ride.0745 get home' date=' mill grain.[/quote'] 2hr bike ride hey. How far did you get? Having not ridden for 2 weeks I think it was about 12kms - on a mountain bike. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 23, 2014 Author Share Posted August 23, 2014 0545 Fill urn set to 70° go for bike ride.0745 get home' date=' mill grain.[/quote'] 2hr bike ride hey. How far did you get? Having not ridden for 2 weeks I think it was about 12kms - on a mountain bike.Nice! Link to comment Share on other sites More sharing options...
King Ruddager Posted August 23, 2014 Share Posted August 23, 2014 Having never been proper MTBing I have no idea what sort of achievement that is My brother-in-law just got a new mountain bike though, so hopefully he lets me have a go at it. Link to comment Share on other sites More sharing options...
ben 10 Posted August 23, 2014 Share Posted August 23, 2014 Having never been proper MTBing I have no idea what sort of achievement that is Not much, more a plod with the missus and the dog. Going out again in the morning. Back on topic and taste of the 1062 wort out of the sample tube was AMAZING. Oh so fruity. Link to comment Share on other sites More sharing options...
Beerlust Posted August 23, 2014 Share Posted August 23, 2014 Back on topic and taste of the 1062 wort out of the sample tube was AMAZING. Oh so fruity. ...wait til the Saison yeast gets hold of it. Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted August 24, 2014 Share Posted August 24, 2014 Another one. Same deal, water on, go for a ride, mill grains, MASH IN! Recipe: Don't Mention the War Style: American Wheat -------------------------- Estimated OG: 1.046 SG Estimated Color: 11.7 EBC Estimated IBU: 32.3 IBUs Ingredients: ------------ 2.00 kg Pale Malt (Barrett Burston) (3.9 EBC) 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) 1.00 kg Munich II (Weyermann) (16.7 EBC) 0.20 kg Caramel/Crystal Malt - 40L (78.8 EBC) 15.00 g Citra [13.50 %] - Boil 60.0 min 20.00 g Cascade [6.70 %] - Steep/Whirlpool 15.00 g Citra [13.50 %] - Steep/Whirlpool 15.00 g El Dorado [15.60 %] - Steep/Whirlpool 1.0 pkg German Ale/Kolsch (White Labs #WLP029) ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Hairy Posted August 24, 2014 Share Posted August 24, 2014 Red IPA Mk II Pretty much the same as Mk I but I upped the dry hopping. 5.3kg BB Ale malt 1kg Munich I 250g Caraaroma 20g Magnum (AA 14.7%) @ 60 minutes 30g Falconers Flight (AA 10.8%) @ 5 minutes 30g Falconers Flight @ whirlpool 20g Centennial (AA 10%) @ whirlpool 40g Falconers Flight - dry hop 40g Centennial - dry hop 40g Amarillo - dry hop 23 litres US-05 yeast OG 1063 IBU 64 (no chill) Link to comment Share on other sites More sharing options...
ben 10 Posted August 24, 2014 Share Posted August 24, 2014 Red IPA Mk II Hmm, I need to make another beer tomorrow and I have all the grain for that. I might give it a poke if it pleases Sir Hairy? Link to comment Share on other sites More sharing options...
Beerlust Posted August 24, 2014 Share Posted August 24, 2014 Hi Hairy. Red IPA Mk II Pretty much the same as Mk I but I upped the dry hopping. 5.3kg BB Ale malt 1kg Munich I 250g Caraaroma 20g Magnum (AA 14.7%) @ 60 minutes 30g Falconers Flight (AA 10.8%) @ 5 minutes 30g Falconers Flight @ whirlpool 20g Centennial (AA 10%) @ whirlpool 40g Falconers Flight - dry hop 40g Centennial - dry hop 40g Amarillo - dry hop 23 litres US-05 yeast OG 1063 IBU 64 (no chill) Super looking recipe there Hairy from where I sit! Having used Falconer's Flight before' date=' along with each of the other hops mentioned, the recipe looks really, really good. [img']cool[/img] I like your aggressive approach to the dry hop too. Questions... Are you using the one pkt of US-05? 1.063 OG sounds like quite a bit for one pkt to chew through. What method are you using for the dry hop? Commando-style, hop balls, or something else? Our favourite Canuck's 'Big Island IPA' recipe may have a new challenger! (In my eyes) Good luck with the brew Hairy, it sounds wicked! Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted August 24, 2014 Share Posted August 24, 2014 Red IPA Mk II Hmm' date=' I need to make another beer tomorrow and I have all the grain for that. I might give it a poke if it pleases Sir Hairy?[/quote'] Go for it Mr 10 Mk I was very nice. Let me know how your one turns out. Link to comment Share on other sites More sharing options...
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