antiphile Posted September 6, 2014 Share Posted September 6, 2014 A nice simple recipe for me today - though my efficiency was well down. I'm trying to find the best width for the mill rollers (and after a stuck sparge last time I think I've badly overcompensated). At least I'm getting closer to finding the limits! 150 LASHES Recipe Specs ---------------- Batch Size (L): 45.0 Total Grain (kg): 9.295 Total Hops (g): 115.00 Original Gravity (OG): 1.050 (°P): 12.4 Final Gravity (FG): 1.013 (°P): 3.3 Alcohol by Volume (ABV): 4.91 % Colour (SRM): 3.9 (EBC): 7.7 Bitterness (IBU): 24.3 (Average) Brewhouse Efficiency (%): 78 Boil Time (Minutes): 60 Grain Bill ---------------- 6.040 kg Pilsner (64.98%) 2.790 kg Wheat Malt (30.02%) 0.465 kg Carahell (5%) Hop Bill ---------------- 30.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.7 g/L) 40.0 g Willamette Pellet (7.1% Alpha) @ 10 Minutes (Boil) (0.9 g/L) 25.0 g Amarillo Pellet (8.6% Alpha) @ 1 Minutes (Boil) (0.6 g/L) 20.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 1 Minutes (Boil) (0.4 g/L) Single step Infusion at 66°C for 60 Minutes. My actual OG ended up at 1.044. Link to comment Share on other sites More sharing options...
Beerlust Posted September 6, 2014 Share Posted September 6, 2014 Hi Sir Les....whoops, I mean Phil. A nice simple recipe for me today - though my efficiency was well down. I'm trying to find the best width for the mill rollers (and after a stuck sparge last time I think I've badly overcompensated). At least I'm getting closer to finding the limits! For your less than perfect milling & lower than expected efficiency' date=' I recommend to the forum court that you receive 150 lashes! [img']biggrin[/img] Either that, or make him drink that 'space infected' London Pride pictured in your other thread! What yeast did you end up using? Good luck with the brew Phil. Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted September 7, 2014 Share Posted September 7, 2014 Recipe: Aussie Sparkling Ale -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.053 SG Estimated Color: 9.7 EBC Estimated IBU: 37.2 IBUs Ingredients: ------------ 4.50 kg Pale Malt (Barrett Burston) 0.50 kg Munich II (Weyermann) 0.50 kg Wheat Malt (Barrett Burston) 0.10 kg Caramel/Crystal Malt - 40L 15.00 g Citra [13.50 %] - First Wort 60.0 min 40.00 g Cascade [6.70 %] - Steep/Whirlpool 20.00 g Experimental Grapefruit [17.00 %] - Steep 1.0 pkg Australian Ale Yeast (White Labs #WLP009 Yeast ---------------------------- Link to comment Share on other sites More sharing options...
Scottie Posted September 7, 2014 Share Posted September 7, 2014 A nice simple recipe for me today - though my efficiency was well down. I'm trying to find the best width for the mill rollers (and after a stuck sparge last time I think I've badly overcompensated). At least I'm getting closer to finding the limits! Hey Phil Aiming for 78%' date=' your being too hard on yourself setting the bar that high. Anyway 1.044 sounds pretty good for a 150 Lashes clone, doesn't it [img']unsure[/img] Cheers Scottie Link to comment Share on other sites More sharing options...
ben 10 Posted September 7, 2014 Share Posted September 7, 2014 Brew number two for the day. Recipe: Hop2iT III Style: American IPA -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.059 SG Estimated Color: 21.1 EBC Estimated IBU: 58.0 IBUs Ingredients: ------------ 4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) 1.25 kg Munich II (Weyermann) (16.7 EBC) 0.50 kg Wheat Malt, Malt Craft (Joe White) 0.25 kg Cara-Pils/Dextrine (3.9 EBC) 0.20 kg Caraaroma (Weyermann) (350.7 EBC) 15.00 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] 25.00 g Citra [13.50 %] - Steep/Whirlpool 20.0 25.00 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Steep/Whirlpool 20min 25.00 g Jarrylo [15.10 %] - Steep/Whirlpool 20min 20.00 g Citra [13.50 %] - Dry Hop 3.0 Days 20.00 g Jarrylo [15.10 %] - Dry Hop 3.0 Days ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
antiphile Posted September 7, 2014 Share Posted September 7, 2014 G'day BeerLust When you threatened me with 150 lashes, it reminded me of the story of the sadist and the masochist.w The masochist pleaded to be whipped, and the sadist said "no!". In terms of the yeast, it's a house strain I've been developing - it's now in it's third generation but it probably comprises around 50% Windsor, 35% S-04 and the rest Coopers Ale Yeast from the IPA kit. Scottie: You're probably right about aiming high, but I suspect it should be achievable. But, then again, I often think I can do things that turn out to be a bit out of reach. So I adjusted the rollers a bit closer, and decided to do another brew today. It's a very simple Czech Pilsener just to see if I'm getting closer to the mark. (But I do agree that an OG of 1.044 is probably a better strating point for 150 lashes). Czech Pils 45L AG Bohemian Pilsener Recipe Specs ---------------- Batch Size (L): 45.0 Total Grain (kg): 9.200 Total Hops (g): 130.00 Original Gravity (OG): 1.049 (°P): 12.1 Final Gravity (FG): 1.012 (°P): 3.1 Alcohol by Volume (ABV): 4.81 % Colour (SRM): 3.1 (EBC): 6.1 Bitterness (IBU): 24.3 (Average) Brewhouse Efficiency (%): 78 Boil Time (Minutes): 90 Grain Bill ---------------- 8.900 kg Pilsner (96.74%) 0.300 kg Wheat Malt (3.26%) Hop Bill ---------------- 30.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.7 g/L) 70.0 g Saaz Pellet (3.6% Alpha) @ 20 Minutes (Boil) (1.6 g/L) 30.0 g Saaz Pellet (3.6% Alpha) @ 5 Minutes (Boil) (0.7 g/L) Misc Bill ---------------- Single step Infusion at 67°C for 60 Minutes. Fermented at 12°C with Saflager W-34/70 Better go. Mash has only 4 minutes left. Be good all Edit added 3:25 pm. Phew. I've restored my faith in humanity. I've just put in 54 litres of clear, sweet wort in the boil kettle and it is exactly SG=1.043 as predicted by BrewMate. I think I've found the correct roller width for the mill! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 8, 2014 Share Posted September 8, 2014 I had a rather annoying issue with my mill last brew day. The damn base malt refused to get pulled through the rollers, or at least it was reluctant to. What is normally a one person job became a three person job as we got a drill driver out to run the mill and someone else pushed the grains down while I held the mill in place. Does anyone have an idea what might cause this? It got done eventually. Then the specialty malts went in and had no trouble going through, which leads me to think it may be something to do with that base malt (Simpsons Maris Otter). Never had that issue with any other base malt or specialty grains before. The main thing is I hit the numbers I wanted by the end of it all and that brew is now fermenting away in the fridge. Cheers Kelsey Link to comment Share on other sites More sharing options...
antiphile Posted September 8, 2014 Share Posted September 8, 2014 Hi Otto I had a very similar problem when I first used my millmaster with an old B&D corded drill. I need a half inch chuck on the drill and the cordless is only three-eighths. But the old B&D didn't have enough torque, and the only way I could use it was to spin it way way too fast. I did a search and found most of the high torque, low speed drills cost a lot of money! Yet I found a nice powerful Ozito corded drill at Bunnings for $99 and tried it out. And it is just perfect for me. It has a maximum speed of 400 rpm, but I dial that down to about 250 rpm on the little knob and it has absolutely no problem providing tons of grunt to easily do the job. Cheers Phil Edited 6:20 pm 8/9/14: Dang! I just read an article in the Jan 2013 BYO magazine saying the best speed for milling grain is between 150 and 200 rpm. I'll have to turn down the speed knob thingy a bit more now! Link to comment Share on other sites More sharing options...
porschemad911 Posted September 8, 2014 Share Posted September 8, 2014 Yay my Coopers Craft beer kit arrived today! It's very cute and just about perfect for the 10 litre extract brews that I'll be doing. I'll be lending my full size FV to a colleague who's always wanted to brew a batch tomorrow. Hopefully it turns out well and he gets into the hobby! I might go over and run him through a kit brewday to make sure things go smoothly. I forgot about the bonus amber ale tin that was included with the kit, so I've decided to put that down before doing my hefeweizen. I've sanitized everything and currently rehydrating the yeast while dissolving the extract can in some slightly cooled, pre-boiled water in my stock pot. No grains, no hops ... feels strange! I wonder what on earth it will taste like? Link to comment Share on other sites More sharing options...
Beerlust Posted September 8, 2014 Share Posted September 8, 2014 Consider yourself "The Guinea Pig" porschemad! I'm sure it will be a nice drop. Let us know how it turns out. Cheers, Anthony. Link to comment Share on other sites More sharing options...
chromakey Posted September 9, 2014 Share Posted September 9, 2014 I put on a SNPA clone today. 19L 0.3kg crystal malt (60ºL) 3kg LME 0.3kg DME 13 grams Magnum pellet hops. Boiled for 60 minutes 17 grams Perle pellet hops. Boiled for 30 minutes 28 grams Cascade pellet hops. Boiled for 10 minutes 56 grams Cascade pellet hops. Added at flame out Safale US-05 Link to comment Share on other sites More sharing options...
antiphile Posted September 9, 2014 Share Posted September 9, 2014 Hi chromakey I don't know from where the recipe came, but I wouldn't have thought it was an SNPA clone. From the numbers, I'm guessing it fall more correctly into the IPA style. ABV 5.9%+, IBU 48.1. Just my first thoughts, though. Cheers Link to comment Share on other sites More sharing options...
ben 10 Posted September 9, 2014 Share Posted September 9, 2014 Actually not too far off one I made once >>> http://www.blackbucketbrew.com/sierra-nevada-pale-ale-clone/ Link to comment Share on other sites More sharing options...
antiphile Posted September 9, 2014 Share Posted September 9, 2014 I see what you mean, B10. Sorry, chromakey, my memory of SNPA must be haywire. I didn't recall it as being quite as bitter as my calculation suggests. Power to you, and good drinking. Cheers, Phil the amnesiac. Link to comment Share on other sites More sharing options...
King Ruddager Posted September 9, 2014 Share Posted September 9, 2014 Just built SteveL's porter 1.7Kg English Bitter 300g chocolate grain 250g medium crystal grain 100g roasted barley 200g dark brown sugar 1kg light dry malt 21g Coopers yeast made to 21 litres The 650g of grains really filled up my grain bag which made the sparge difficult. Had to use a lot of water, therefore ended up with a lot more to boil and now the temperature is somewhere around 26. Hopefully that comes down overnight and all is well Link to comment Share on other sites More sharing options...
porschemad911 Posted September 9, 2014 Share Posted September 9, 2014 Just built SteveL's porter 1.7Kg English Bitter 300g chocolate grain 250g medium crystal grain 100g roasted barley 200g dark brown sugar 1kg light dry malt 21g Coopers yeast made to 21 litres The 650g of grains really filled up my grain bag which made the sparge difficult. Had to use a lot of water' date=' therefore ended up with a lot more to boil and now the temperature is somewhere around 26. Hopefully that comes down overnight and all is well [img']smile[/img] Sounds really good! Curious, can I ask you a couple of questions about the recipe formulation? What's the colour rating on the chocolate malt? Is it going to be very bitter to start off with and then beautiful with a few months age on it? Just want to compare it to the chocolate malt I've got on hand. Are you planning to do a modest dry hop with anything? Link to comment Share on other sites More sharing options...
King Ruddager Posted September 10, 2014 Share Posted September 10, 2014 The chocolate malt would be ~1200EBC, but I don't know exactly which brand I've got. I do know that this porter will be pretty good straight up and then amazing in a few months. A few from my last similar batch (using my own recipe) somehow lasted to about 10 months and, yeah, amazing. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 10, 2014 Share Posted September 10, 2014 Yep I agree about the SNPA clone, it's basically the same as one I brewed a while back. If the IBU is too high then you could bump up the volume a couple of litres or whatever. 48 does sound high, mine came out around 38-40. My recipe went like this: (found on another forum) It was listed as a 19 or 23 litre batch, can't remember, but I scaled it up to fit in with my usual 25 litre batches. The recipe was formulated with help from the SN brew master himself, apparently. I tend to believe that claim because the brew turned out to taste pretty much exactly the same as the original. Mine was a little darker but I put that down to the crystal used. 5.22 kg Pale Malt 0.45 kg Caramel/Crystal Malt - 80L (145.0 EBC) 20.00 g Magnum [12.20 %] - Boil 60.0 min, 22.9 IBUs 18.00 g Perle [7.00 %] - Boil 30.0 min, 9.1 IBUs 30.00 g Cascade [5.60 %] - Boil 10.0 min, 5.7 IBUs 60.00 g Cascade [5.60 %] - Aroma Steep 0.0 min 0.0 IBUs (flame out addition) 1.0 pkg American Ale (Wyeast Labs #1056) Est Original Gravity: 1.051 SG Measured Original Gravity: 1.051 SG Est Final Gravity: 1.010 SG Measured Final Gravity: 1.011 SG ABV: 5.5% (bottled) Bitterness: 37.6 IBUs Est Color: 17.0 EBC Gonna be brewing this again soon, in time for Christmas. Just need to go and get more Cascade and other malts I need first. Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 10, 2014 Share Posted September 10, 2014 Hi Otto I had a very similar problem when I first used my millmaster with an old B&D corded drill. I need a half inch chuck on the drill and the cordless is only three-eighths. But the old B&D didn't have enough torque' date=' and the only way I could use it was to spin it way way too fast. I did a search and found most of the high torque, low speed drills cost a lot of money! Yet I found a nice powerful Ozito corded drill at Bunnings for $99 and tried it out. And it is just perfect for me. It has a maximum speed of 400 rpm, but I dial that down to about 250 rpm on the little knob and it has absolutely no problem providing tons of grunt to easily do the job. Cheers Phil Yeah the drill we used had no problem turning the rollers, it's just the grain refused to be pulled through them for some reason. Normally I just use the crank handle on it but it was taking 500 years to mill half a kilo of grain which was understandably giving me the absolute sh!ts. The other malts used in the recipe had no problem being dragged through and crushed without external help so I can only guess that it's something to do with that particular base malt. Cheers Kelsey Link to comment Share on other sites More sharing options...
chromakey Posted September 10, 2014 Share Posted September 10, 2014 Maybe my poor old spreadsheet is not working properly anymore? I get 38.1ibu with a 12 litre boil for this one. (adjusted my %AA based on the hops i used) It didn't taste real bitter when i was transferring it to the fermenter. Oh well, we will just wait and see :) Link to comment Share on other sites More sharing options...
chromakey Posted September 10, 2014 Share Posted September 10, 2014 Maybe my poor old spreadsheet is not working properly anymore? I get 38.1ibu with a 12 litre boil for this one. (adjusted my %AA based on the hops i used) It didn't taste real bitter when i was transferring it to the fermenter. Oh well' date=' we will just wait and see :)[/quote'] That was using the 'hop concentration factor' Link to comment Share on other sites More sharing options...
antiphile Posted September 11, 2014 Share Posted September 11, 2014 Hi chromakey, Otto and B10 Yeah, I just used the standard setup for the spreadsheet and didn't take into account the different alpha acid levels for each year's hop harvent, nor the HCF part. I just used this as standard: On another note, and it is probably something that could have been posted in the Fail Thread, I mentioned my problem with a stuck sparge when doing a small batch to a friend. I'm using a 55 litre esky for a mash tun and to get a decent depth for the grain bed it seems I need to do double batches. He said I may be able to still do smaller mashes if I include some rice hulls to "plump" out the grain in there which would also give slightly better drainage. He sent me some and gave me the tracking number for the parcel. Knowing it would arrive here at home yesterday, I devised an IPA recipe with a bit of a difference and prepared the crush etc. It was as follows: American IPARecipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 5.520 Total Hops (g): 70.00 Original Gravity (OG): 1.058 (°P): 14.3 Final Gravity (FG): 1.013 (°P): 3.3 Alcohol by Volume (ABV): 5.93 % Colour (SRM): 8.0 (EBC): 15.8 Bitterness (IBU): 41.5 (Average) Brewhouse Efficiency (%): 78 Boil Time (Minutes): 60 Grain Bill ---------------- 3.000 kg Pilsner (54.35%) 2.000 kg Pale Ale Malt (36.23%) 0.500 kg Carared (9.06%) 0.020 kg Roasted Barley (0.36%) Hop Bill ---------------- 10.0 g Cascade Pellet (7.6% Alpha) @ 50 Minutes (Boil) (0.4 g/L) 10.0 g Magnum Pellet (14.1% Alpha) @ 50 Minutes (Boil) (0.4 g/L) 30.0 g Saaz Pellet (3% Alpha) @ 50 Minutes (Boil) (1.3 g/L) 10.0 g Cascade Pellet (7.6% Alpha) @ 10 Minutes (Boil) (0.4 g/L) 10.0 g Magnum Pellet (14.1% Alpha) @ 10 Minutes (Boil) (0.4 g/L) Single step Infusion at 66°C for 60 Minutes. Fermented at 18°C with Mangrove Jacks M44 Knowing I had to do things later on, I waited and waited and waited, until finally I had to put it on and get cracking without the rice hulls. As you've guessed, I was just perfecting my swearing while dealing with a stuck sparge when the courier arrived! Still, it does taste just lovely so far, so I'm still looking forward to trying it in a few months. Cheers and be good, Phil Link to comment Share on other sites More sharing options...
Hairy Posted September 11, 2014 Share Posted September 11, 2014 Phil, what do you use as a manifold in the esky? It might be time to invest in a smaller esky for the half or single single batches. Link to comment Share on other sites More sharing options...
antiphile Posted September 12, 2014 Share Posted September 12, 2014 Hi Hairy It's just one I put together myself. If you promise not to laugh (it's the first time I ever tried to braze anything), here's a pic: C'mon, you promised! Perhaps I should think about making another and increasing the number of saw-cuts? I do, however, like your suggestion of getting a new tun for smaller batches. Maybe a round drink-cooler based one? Cheers, Phil Link to comment Share on other sites More sharing options...
Hairy Posted September 12, 2014 Share Posted September 12, 2014 Good work Phil, that is a 100 times better than anything I could produce. Is the manifold placed that way for the photo only? Aren't the cuts supposed to be facing downwards? Anyway, a small mash tun is handy. I have a 19 litre Coleman drink cooler (similar to Scottie's) that I use for smaller batches. I haven't made a false bottom for that one, I just use a bag. Link to comment Share on other sites More sharing options...
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