Hairy Posted August 24, 2014 Share Posted August 24, 2014 Hi Hairy. 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. Thanks Lusty. .I have two packets of US-05 ready for this one The last time I made this I used three of those tennis ball sized tea strainer balls for 100g of hops. I will probably go with a few stockings for this one; I haven't decided yet. Link to comment Share on other sites More sharing options...
ben 10 Posted August 24, 2014 Share Posted August 24, 2014 Mk I was very nice. Let me know how your one turns out. I will mate' date=' I'll even post you a bottle if you like. This is how it will go. Recipe: Red n Hairy Brewer: Ben 10 Asst Brewer: Hairy Style: American IPA -------------------------- Estimated OG: 1.063 SG Estimated Color: 24.1 EBC Estimated IBU: 66.9 IBUs Ingredients: ------------ 5.30 kg Pale Malt (Barrett Burston) (3.9 EBC) 1.00 kg Munich I (Weyermann) (14.0 EBC) 0.25 kg Caraaroma (Weyermann) (350.7 EBC) 15.00 g Citra [13.50 %'] - First Wort 60.0 min 15.00 g Experimental Grapefruit [17.00 %] - Boil 20.00 g Experimental Grapefruit [17.00 %] - Steep 20.00 g Experimental Pine Fruit [14.10 %] - Steep 20.00 g Jarrylo [15.10 %] - Steep 20.00 g Experimental Grapefruit [17.00 %] - Dry Hop 20.00 g Experimental Pine Fruit [14.10 %] - Dry Hop 20.00 g Jarrylo [15.10 %] - Dry Hop 0.0 Days Hop ------------------------------------------------------------------------------------- I'll probably use WLP029. Really like that yeast, and I have it here. That or WLP009. Link to comment Share on other sites More sharing options...
Beerlust Posted August 24, 2014 Share Posted August 24, 2014 I will probably go with a few stockings for this one; I haven't decided yet. Let's hope your missus hasn't done a recent count of her stocking drawer! Right this minute I'm drinking a version of Chad's oaked IPA, but brewing-wise am moving towards lighter malted ales given we're heading into warmer times of the year. Hairy & Ben, I hope you will both update us on your versions of this brew. Pro quality stuff (IMHO). Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted August 24, 2014 Share Posted August 24, 2014 Hairy & Ben' date=' I hope you will both update us on your versions of this brew. Pro quality stuff (IMHO). Anthony.[/quote'] Not quite. I just soak grains in water, boil liquid and make beer. Nothing fancy. Ben, what is Experimental Grapefruit and Experimental Pine Fruit? They sound, um, I don't know .... experimental. Link to comment Share on other sites More sharing options...
Beerlust Posted August 24, 2014 Share Posted August 24, 2014 Pro quality stuff (IMHO). Not quite. I just soak grains in water' date=' boil liquid and make beer. Nothing fancy.[/quote'] Pro quality beer doesn't need to have all the pro quality equipment to make it. Just the recipe, the passion, the drive, the method, & suitable equipment. I have always respected your humble position since joining the forum. You'd make a 'shite' salesman though Hairy! As James Brayshaw would say, "Get around him!!" That recipe is gonna make a wicked beer. Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted August 24, 2014 Share Posted August 24, 2014 Ben' date=' what is Experimental Grapefruit and Experimental Pine Fruit? They sound, um, I don't know .... experimental. [/quote'] They are from Yakima Valley. I brewed, yesterday, a saison with those hops and f.me if it wasn't the fruitiest salad of a wort I have ever smelt. Almost felt bad tipping a rehydrated Belle Saison into that this morning. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 25, 2014 Author Share Posted August 25, 2014 Brew Day!! I've got variation of the good Dr. Smurto GA in the last stages of the boil as I type. Gold Nugget Ale 3.2Kg ESB malt 2.0Kg Munich 10L 1.2Kg Pale malt 12g Nugget 14.5% (60mins) 60g Amarillo 8.7% (0mins) 50g Amarillo Dry hop 42L Notto Mashed @ 66' OG1.046 IBU 30ish 4.5%ABV 80% efficiency. This will be the last brews for the wedding brews that I'm brewing for a friends big day. With only 3 weeks left before the big day it's none too early. Link to comment Share on other sites More sharing options...
Hairy Posted August 25, 2014 Share Posted August 25, 2014 You'd make a ‘shite’ salesman though Hairy! Thanks for the vote of confidence Lusty. I have been thinking of going into this field because I have a lot of shite to sell This will be the last brews for the wedding brews that I'm brewing for a friends big day. With only 3 weeks left before the big day it's none too early You are pushing it but you should be fine. I don't know why but I have found that AG beers come to hand much quicker than kit/extract beers. For most of them, once they are carbed they are good to go. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 25, 2014 Author Share Posted August 25, 2014 Hey Hairy, Kegging an AG brew really speeds things up. If I throw the yeast at it tomorrow I should come in right on time. I'm still looking for consistency with my efficiency. It's somewhere in between 80-85%. As soon as I find it I'll be changing my set up again. I've acquired a third 58L keg that I plan to replace my cooler MLT. This step should mess me up again. Oh well, You never stop learning at this hobby. BTW, the Golden Nugget Ale is in the cubes now and I ended up with a OG of 1.048. I was looking for 1.044. Link to comment Share on other sites More sharing options...
ben 10 Posted August 25, 2014 Share Posted August 25, 2014 Recipe: Red n Hairy . Done, I got 1066... gonna be big. Link to comment Share on other sites More sharing options...
Beerlust Posted August 29, 2014 Share Posted August 29, 2014 Hi guys. Earlier today I kegged & force carbed my brew from a recipe I posted earlier in this thread. Bottled 3 Coopers longnecks as well. The Recipe I got lazy & allowed the brew to condition for an extra week, & had it cold condition in my fridge for a good 5-6 days before I transferred it to the keg & bottled the remainder. It was very clear of sediment as you can imagine, & the FV sample tasted very fruity & lively as I was hoping for considering I was using 2 new hops I've never used before. After force carbing the keg initially, I've now got the keg attached at pouring pressure & will try to sneak a glass on Sunday to see how it's coming together. It certainly appears to be a promising mix of hops given the chilled FV sample I tasted before kegging/bottling. If it's anything worth a further mention I'll ad-lib a little further. I've got a nice Amarillo/Ahtanum brew planned for this coming brewday Sunday, & will post that on the day. Happy times ahead. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Beerlust Posted August 31, 2014 Share Posted August 31, 2014 Brew day! Spring has sprung, so why not something fruity & floral. AA Pale Ale: Coopers Light LME 1.5kg Light Dry Malt extract 500gms Barrett Burston Pale Malt grain 500gms Medium Crystal grain 100gms Dark Wheat Malt grain (13-14EBC) 250gms CaraHell grain 150gms Dextrose 150gms Amarillo 20gms @ 60mins Ahtanum 20gms @ 20mins Amarillo 10gms @ 5mins Ahtanum 10gms @ 5mins Ahtanum 20gms @ flameout Amarillo 15gms dry hopped OG = approx. 1.044 FG = approx. 1.011 EBC = 10.3 IBU = 25.9 Bottled ABV = approx. 4.7% Re-hydrated US-05 yeast Ferment @ 18°C Brewed to 23 litres That should make a nice pleasant one to kick off the start of the warmer weather. BTW the "AA" does not stand for 'Alcoholics Anonymous'. It stands for Amarillo/Ahtanum. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Magnaman Posted August 31, 2014 Share Posted August 31, 2014 G'day Brewers, I made up a Hop Slam IPA UK, the recipe came out just after I had a similar idea, but I used Fuggles and East Kent Golding hops, so I just had to give this one a go. I was very happy with the results I got, some how I think I'll be very happy with this one too, thank's PB2 Oh, just wanted to also say I put on a APA Fruit Salad Ale the other day and used re-cultured Coopers commercial yeast, went off like a bomb. This is becoming my most brewed beer, with slight variations and always a lovely beer, IMHO. Cheers. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 3, 2014 Share Posted September 3, 2014 Hi guys, Not a brew day as such here today, just a bottling-and-putting-new-batch-in-fermenter day. Finally got the lager bottled which means onto ales for the next 9 or 10 months, should get the stocks up hopefully. Anyway the new brew that went in was the third batch of my Ace of Spades Porter. I went back to the original recipe on this one (minus 1kg base malt). The second batch I used a heap of Willamette for bitterness just to get rid of it, and a different yeast, but the beer wasn't as nice as the original version, which is as follows: 5.00 kg Maris Otter 0.35 kg Black (Patent) Malt 0.20 kg Caramel/Crystal Malt Medium 0.10 kg Chocolate Malt 0.10 kg Roasted Barley 45.00 g Fuggles [5.00 %] - Boil 75.0 min 30.00 g Goldings, East Kent [6.40 %] - Boil 60.0 min 20.00 g Fuggles [5.00 %] - Boil 20.0 min 1.0 pkg That Damn S-04 Yeast!! Got 26 litres out of it with an OG of 1048, so should end up with a nice brew about 5.5% ABV bottled by the end of it. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted September 4, 2014 Share Posted September 4, 2014 Tomorrow's brew. Recipe: RyeSon Style: Saison -------------------------- Boil Size: 30.00 l Estimated OG: 1.060 SG Estimated Color: 16.2 EBC Estimated IBU: 30.5 IBUs Ingredients: --------- 4.50 kg Pale Malt (Barrett Burston) (3.9 EBC) 1.00 kg Rye Malt (Briess) (7.3 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 10.00 g Experimental Pine Fruit [14.10 %] - Boil 10 10.00 g Experimental Grapefruit [17.00 %] - Boil 15 10.00 g Experimental Grapefruit [17.00 %] - Steep 10.00 g Experimental Pine Fruit [14.10 %] - Steep Belle Saison yeasties. ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted September 4, 2014 Share Posted September 4, 2014 Hi Ben. As always, your brew recipes make for interesting reading. On a number of levels, I'm really interested to hear how this one ends up. I would certainly enjoy reading any further posts you might make about this brew once it's suitably carbed & drinking well. Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted September 4, 2014 Share Posted September 4, 2014 On a number of levels' date=' I'm really interested to hear how this one ends up. [/quote'] Thanks, the recipe is the same as WhySon but the wheat was changed for Rye. The hops are interesting, I just had a hydro sample of Red n Hairy and my wife and I both think the experimental Pine Fruit should be renamed to maybe SkunkFruit. A pre bottle taste of the WhySon had minimal funk considering the Belle Saison was ambient fermented and it wasn't too warm I am pleased with the results. Link to comment Share on other sites More sharing options...
Hairy Posted September 5, 2014 Share Posted September 5, 2014 I used Rye in my saison and it worked really well. When combined with the Saaz hops it added a little spiciness to it. Link to comment Share on other sites More sharing options...
ben 10 Posted September 5, 2014 Share Posted September 5, 2014 I used Rye in my saison and it worked really well. When combined with the Saaz hops it added a little spiciness to it. Lovely. Link to comment Share on other sites More sharing options...
ICzed Posted September 5, 2014 Share Posted September 5, 2014 Brewing this one tonight. Quick Draught 1.7kg OS Draught 1.5kg Coopers Light LME 300g Dextrose 200g Crystal 10g Chinook @ 20 min 10g Citra @ 20 min 20g Chinook & 20g Citra - dry hop 14g Coopers Yeast (sachets) 23lt brew Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Beeblebrox Posted September 5, 2014 Share Posted September 5, 2014 Brew day was yesterday, but here's what I've done: Coopers Australian Pale Ale with 1kg of my LHBS's "Ultra Mix" which is somewhat similar to BE2. Steeped 15g cascade hop bag - was meant to be 10 mins, but time got away and it turned into about 25 - 30 mins. filled to 23 litres. pitched at 24c, using the yeast that came with the can, no complaints so far, so sticking with what I know works. OG was 1039. Will be adding a dry hop of 15g Cascade on day 3 - tomorrow. This is supposed to turn out similar to LCPA, but either way it should be a good brew. Meanwhile I have a Coopers Heritage Lager and European Lager bottled and ageing, so I'll do another batch as soon as I can to allow time for the Lagers to reach their potential, and drink the Pale Ale whilst I wait; running low on stock, and don't want to drink what could be my best beer before it reaches its potential. Currently finishing off a 3 month old hopped Euro Lager, and the Morgan's Golden Saaz Pilsener; not as bad as I first thought, but needs extra time in the fridge to settle. I practically dry steep or both with every batch now, and feel like it's adding a hop signature of my own to each batch. I'm sure if I did a batch without extra hops it would just taste too sweet to me, so I'm on my way to IPA territory! Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 6, 2014 Share Posted September 6, 2014 Brew day! A simple, malty Special/Best Bitter. 1.045 SG 35IBU 66-67c mash 4kg BB Ale 250g Victory Malt 400g of various caramel/crystal malts which I haven't decided on yet. Probably heavy on the Caraaroma 200g White Sugar 25g Challenger FWH 50g Challenger @ F/O The usual whirlfloc and yeast nutrient @ 10mins I haven't used Caraaroma for ages, and I can't think why. It's one of my fave speccy malts for sure. The white sugar is there to give me a wicked dry beer at the end, which I will need with all that crystal gumming up the works. I've said it before, but many home brewed and craft beers I've tried which are heavy on the crystal could very much benefit from the brewer getting over the fear of simple sugar. Looking forward to this one. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted September 6, 2014 Author Share Posted September 6, 2014 Brew day! A simple' date=' malty Special/Best Bitter. 1.045 SG 35IBU 66-67c mash 4kg BB Ale 250g Victory Malt 400g of various caramel/crystal malts which I haven't decided on yet. Probably heavy on the Caraaroma [img']love[/img] 200g White Sugar 25g Challenger FWH 50g Challenger @ F/O The usual whirlfloc and yeast nutrient @ 10mins I haven't used Caraaroma for ages, and I can't think why. It's one of my fave speccy malts for sure. The white sugar is there to give me a wicked dry beer at the end, which I will need with all that crystal gumming up the works. I've said it before, but many home brewed and craft beers I've tried which are heavy on the crystal could very much benefit from the brewer getting over the fear of simple sugar. Looking forward to this one. That looks like a great brew, Phil! This is my favouite style as of late. Very simple hop additions. I like the FWH . A nice malt bill l. I`m really digging Victory malt these days. I hear ya about the simple sugar helping to dry the beer out a bit. It`s a good idea to get the caramel flavour out of the Crystal malt without the added sweetness and body. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 6, 2014 Share Posted September 6, 2014 Hey Chad, great to hear from you mate, eh? Yeah Victory is great. Between that and Munich I can get away with using cheap-arse base malt and get enough depth of malt flavour for the style. So what's on tap at the log cabin? Link to comment Share on other sites More sharing options...
Beerlust Posted September 6, 2014 Share Posted September 6, 2014 Hi Philbo. 400gms of Crystal hmm. A big move & step in trust there Philbo? Would I be right in suggesting that is possibly double as much as you've used in a recipe before? Despite your cool demeanor, I reckon you're still a bit nervous on that one! Hehe! Yeah Victory is great. Between that and Munich I can get away with using cheap-arse base malt and get enough depth of malt flavour for the style. Given your liking for Belgian styles' date=' then you'd love Aromatic Malt for this purpose. If you haven't already, you should give it a try. I did some batches with it last year using it predominantly in some experimental pale ale recipes with very pleasing results. Strangely enough, I used about 300gms of it in that modified Mike Mraz Pale Ale I gave you last year among that mixed 6 pack. [img']wink[/img] I liked it enough that I'll be buying some more of it soon to revisit a few of those recipes from last year, & to do a little more experimenting with it. Cheers & enjoy your brew day today. Anthony. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.