PhilboBaggins Posted November 2, 2014 Share Posted November 2, 2014 Hey Mark. I let most of my Belgians get up to or over 24 with great results. Just select your yeast based on the flavours you want. I'm also planning a Stout at ambient temps this week which may get over recommended temps. I also have no problem with English yeasts reaching 24 (but that is the absolute top end). In fact, any style where you WANT the esters, I believe is okay to brew higher. I never brew ales below 20C usually, and would NEVER bother brewing an ale as low as 16 unless it was a Kolsch or a Faux Lager. And even then, I'd probably just brew a Lager. Flame suit on. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 2, 2014 Share Posted November 2, 2014 I'll be mashing this in in a couple of hours: Foreign Extra Stout: 24L, OG 1.060, IBU 55 5.5kg BB Ale 500g Weyermann Pale Wheat 550g Roast Barley 120g Chocolate Malt (It's all I had) 250g White Sugar Mash @ 66C Super Pride FWH to 55 IBU Ferment with 1469 @ ambient, then call in the special forces to clean up. Link to comment Share on other sites More sharing options...
Beerlust Posted November 2, 2014 Share Posted November 2, 2014 Hi guys. Brew day today, & a little different than normal for me. Time to get a brew going to be ready around Xmas time for my father. These days, he drinks light to midstrength beers most of the time, mainly to appease Mum. I've brewed PB2's Nelson's Light for him quite a few times now, did a midstrength version using the Thomas Coopers Traditional Draught as a base that he also liked, so this time around I felt like having a crack at one off my own back for something different. I've got a host of hops on hand & thought this mix might go down well with a bit of added freshness from a small mini-mash of grain. Coopers Light Malt LME 1.5kg Vienna Malt grain 500gms Medium Crystal grain 150gms CaraHell grain 150gms Pride Of Ringwood (9.5%AA) 15gms @ 45mins Chinook (13.3%AA) 10gms @ 10mins Ella (14.3%AA) 10gms @ flameout (30min post boil steep) Ella 10gms dry hopped Riwaka 10gms dry hopped CCA yeast gathered from slurry & used in a small DME starter Brewed to 22 litres Ferment @ 18°C OG = approx. 1.033 FG = approx. 1.009 IBU = 18.0 EBC = 10.5 Bottled ABV = approx. 3.5% Here's hoping it turns out to be a nice brew for him. Anyways I better get back to it, the mini-mash is almost done... Cheers, Anthony Link to comment Share on other sites More sharing options...
ICzed Posted November 3, 2014 Share Posted November 3, 2014 Thanks for your feedback everyone. I pitched the yeast at about 22° and it has since warmed about to about 25° so I'm trying to maintain that temperature for now. This is the quickest yeast I've ever used, sealed it all up at about 9:30 pm and by the time I woke up at 7 am the krausen had already begun to form. Also I've never had a brew with this much aeration which obviously helped. Ben - I ran out of cold water so I topped it up to 22lt ;) Cheers + beers, Mark Link to comment Share on other sites More sharing options...
ICzed Posted November 3, 2014 Share Posted November 3, 2014 Looks like a nice brew for your Dad Lusty. Is he a fan of hoppy beers? The last time my Dad had one of my brews (Canadian Blonde tin with some late Calypso) he said "Whoa, it tastes like something else. Like hops" Link to comment Share on other sites More sharing options...
antiphile Posted November 3, 2014 Share Posted November 3, 2014 I'm right with you there, Mark. It's a really good and reassuring sign when 12 hours after pitching the krausen is several inches thick and "looks" like the consistency of whipped thick cream or mashed potato. Great job (and to belle saison too). Link to comment Share on other sites More sharing options...
Koo wee brew Posted November 3, 2014 Share Posted November 3, 2014 Trip to LHBS today after "starsan brew" resulted in double brew nite- EB 1 x Coopers EB can 1kg DME 250g medium crystal 30g fuggles (30+ min post boil steep) ? 25g fuggles dry hop ? SO4 yeast (pitched at 20 degrees C) 23L OG 1040 fG 1013(Est) 5% abv (bottle) Cider 1 x 1.7 blackrock cider can 3 x 3L Apple and pear juice MJ cider yeast (pitched at 20 degrees C) 23L No stats sorry In brew fridge set at 20 degrees C Cheers. Link to comment Share on other sites More sharing options...
Scottie Posted November 3, 2014 Share Posted November 3, 2014 Hey Koo wee That English Bitter sounds like a cracker, Fuggles steeped and added to a kit that is late hopped with Styrian Goldings = . If you are thinking twice about the Dry Hop, as the ? indicate, I'd say leave it out and save the Fuggles for another brew, I bet after you taste this one it will be another EB for sure. Cheers Scottie Valley Brew Link to comment Share on other sites More sharing options...
ben 10 Posted November 3, 2014 Share Posted November 3, 2014 I pitched the yeast at about 22° and it has since warmed about to about 25° so I'm trying to maintain that temperature for now. Prepare you taste buds for a completely unexpected experience. Link to comment Share on other sites More sharing options...
Beeblebrox Posted November 7, 2014 Share Posted November 7, 2014 Just put down a tarted up Canadian Blonde; did exactly what I said in post 3 on this thread, except I had some extra yeast so popped in a second pack just to get it started quicker, and so I wouldn't end up throwing it out after sitting in the fridge a couple of months. https://www.coopers.com.au/coopers-forum/topic/13490/ Link to comment Share on other sites More sharing options...
ben 10 Posted November 8, 2014 Share Posted November 8, 2014 Recipe: Kingpin II Style: American IPA -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.062 SG Estimated Color: 28.9 EBC Estimated IBU: 63.2 IBUs Ingredients: ------------ 5.00 kg Pale Malt (Barrett Burston) 1.00 kg Rye Malt (Weyermann) 0.25 kg Caraaroma (Weyermann) 0.05 kg Roasted Malt (Joe White) 30.00 g Magnum [14.50 %] - Boil 60.0 min 20.00 g Mt. Hood [5.60 %] - Boil 20.0 min 20.00 g Santiam [6.60 %] - Boil 20.0 min 20.00 g Mt. Hood [5.60 %] - Boil 5.0 min 20.00 g Santiam [6.60 %] - Boil 5.0 min ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 8, 2014 Share Posted November 8, 2014 Santiam. This guy... You keep coming up with hops that I've never heard of man. Well, I'm still working on the recipe, but I've taken yours and Hairy's advice and bought some rye, and some Riwaka on Lusty's recommendation. I'm finally going to make something along the lines of Dr. Smurto's Golden Ale. I will swap the Vienna for Munich, however, and some of the rye for wheat. The Golden Ale doesn't have wheat in the recipe at all, but I want to put some in there. I will also swap the Victoria hops for Riwaka & Cascade. So really not that similar at all. Do you reckon 500g rye will be enough to flavour the beer? Link to comment Share on other sites More sharing options...
ben 10 Posted November 8, 2014 Share Posted November 8, 2014 Do you reckon 500g rye will be enough to flavour the beer? Yes, Rye is weird. The original Golden Ale did have wheat BTW. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 8, 2014 Share Posted November 8, 2014 That was a few years ago now though. Thanks for that, 500g it is. Edit: I've actually heard Dr. S state recently that the only use he has for wheat is cleaning out the grain mill. Not something I particularly agree with, but funny thing to say. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 8, 2014 Share Posted November 8, 2014 Here's what I decided on: Ryewakascade APA 24L 1.044 32.5IBU 3kg BB Pale 500g Munich I 500g Rye 300g Wheat 200g Carabohemian 200g Sugar Mash @ 66 17g Centennial FWH 45g Cascade @ FO 45g Riwaka @ FO Ferment @ 20c with 1272 If I'm feeling crazy I might dry hop too. Estimated FG 1.009 Link to comment Share on other sites More sharing options...
Beerlust Posted November 8, 2014 Share Posted November 8, 2014 Nice looking recipe(s) Ben & Philbo. I haven't used Santiam before, but have used Mt. Hood a number of times & quite like it. Trying to get my head around how the spiciness presents from rye malt, how does it compare with the spiciness produced by say the Saaz hop in the end beer? I'm glad you're giving the Riwaka a go Philbo. I think it was in that oaked Coopers IPA I gave you last year that you said you liked? I was thinking just yesterday while drinking a few different brews of mine, that my brewing has become a little one dimensional of late. The beers still taste good & drink well, but despite a lot of hop changes each time, are using a very similar malt base that I've been using over & over for sometime now with my pale ales. Your recipes have prompted me to move on and use a few new grains. CaraAroma, CaraVienne, CaraMunich, Rye, & a few others are on the cards. Good luck with the brews guys. Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted November 8, 2014 Share Posted November 8, 2014 Thanks. I haven't used either Mt Hood or Santium - also bought 100g of Riwaka - so I am not sure how the brew will turn out. The wort smells GREAT boiling, as I was heating to boil it smelt like rye bread. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 8, 2014 Share Posted November 8, 2014 Just a heads up Lusty, Nige has Riwaka and NZ Cascade on sale ATM. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 8, 2014 Author Share Posted November 8, 2014 Trying to get my head around how the spiciness presents from rye malt' date=' how does it compare with the spiciness produced by say the Saaz hop in the end beer? [img']unsure[/img] Black peppery. exotic, very nice! Watch out for for very thick mash/wort! The rye can make for some real problems when transferring from vessel to vessel (MT-BK, BK-FV). Adding rice hulls to the mash can help this problem Link to comment Share on other sites More sharing options...
King Ruddager Posted November 8, 2014 Share Posted November 8, 2014 Quick brew day for me today - TC Irish stout with 450g flaked oats Just steeped them in the end - seems to have achieved something? Link to comment Share on other sites More sharing options...
Beerlust Posted November 8, 2014 Share Posted November 8, 2014 Hi Chad. Trying to get my head around how the spiciness presents from rye malt' date=' how does it compare with the spiciness produced by say the Saaz hop in the end beer? [img']unsure[/img] Black peppery. exotic, very nice! Watch out for for very thick mash/wort! The rye can make for some real problems when transferring from vessel to vessel (MT-BK, BK-FV). Adding rice hulls to the mash can help this problem Thanks for the info about the Rye. Do you reckon it's better suited in higher gravity beers (above 1.050)? I got the feeling it might be? Just a heads up Lusty' date=' Nige has Riwaka and NZ Cascade on sale ATM.[/quote']Thanks for the heads up mate. I almost placed an order with Nigel on Wednesday just past, but thought I might take this weekend off from brewing as I have 2 kegs on the go, 2 FV's with beer in them, & plenty of bottled stock atm. Plus when I order from Nigel I like to give him a decent order to make it worth his while as he is kind enough to home deliver. I'll place a good order with him next week. The wort smells GREAT boiling' date=' as I was heating to boil it smelt like rye bread.[/quote']I hope that kilo of rye malt in the recipe didn't cause a massive stuck mash that it did turn into a loaf of bread Ben?!! Hehe! Cheers & good brewing guys, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted November 9, 2014 Share Posted November 9, 2014 The wort smells GREAT boiling' date=' as I was heating to boil it smelt like rye bread.[/quote']I hope that kilo of rye malt in the recipe didn't cause a massive stuck mash that it did turn into a loaf of bread Ben?!! I use a bag and it was VERY heavy to lift and drained for 3/4 of an hour. Link to comment Share on other sites More sharing options...
Rising damp Posted November 9, 2014 Share Posted November 9, 2014 Hi all, 3rd brew down yesterday. coopers apa,1kg ldme,250gm of crystal,steeped. 10 gm cascade and amarillo,5 gm nelson sauvin @ 10mins,0mins and dry. Used kit yeast,saving the 05 for the arrival of me fridge. Little darker in colour than expected.No lovibond on the MJ cracked crystal grain at LHBS. Thought id try the hop additions i read on the forum,cant remember who posted, big thanks though,if it tastes half as good as my place smelled,ill be well chuffed. pleased to meet you all,lurked for a while,finally got my rear into gear and post. Cheers. T Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 9, 2014 Share Posted November 9, 2014 I was nervous when mashing in, but it seems 500g is not enough to experience the lautering problems that rye is famous for. Drained to kettle easily, and nice and clear too. I'm wondering if I should have used more rye or left the Munich out? I didn't get much of a different aroma to usual. Mind you, that was a couple of cigars down. The Riwaka smelled incredible. I may dry hop this one if I end up with enough time to CC. I'd certainly like to Polyclar the hell out of it. Chill haze is beginning to be an annoyance. Link to comment Share on other sites More sharing options...
ben 10 Posted November 9, 2014 Share Posted November 9, 2014 Welcome Rising Damp - you beer sounds good. If the crystal is a dark variety the beer should come out a lovely deep amber. Philbo - if you haven't had rye before, 500g is a good place to start... Link to comment Share on other sites More sharing options...
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