Scottie Posted December 29, 2014 Share Posted December 29, 2014 G'day Brewers As planned I am doing an All Grain adaption of Beerlust's Mosaic Amber Ale. No Maris Otter in this one, a change is as good as a holiday. Will be interesting. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
antiphile Posted December 29, 2014 Share Posted December 29, 2014 Hey Scottie Go for it big boy, I'm sure it'll be great (again, you smart alec smarmy b@st*rd). Hope you've been having a graet season for your climes. My sister (on the Mornington Peninsula) tells me she had a lovely 22C day on the 25th, but I've been too busy suffering in the Brissie heat and humidity to notice what's been happening in Australia's pubic region. It seems it's all the same to you, so send me the Maris Otter while you enjoy your holiday. PS. Most disappointed to see you didn't buy yourself a haircut for Christmas. Link to comment Share on other sites More sharing options...
Mattrox Posted December 29, 2014 Share Posted December 29, 2014 Got the hops boiling on Cooper's ROTM Mosaic Amber Ale. I'm using BRY-97 yeast on this one. Geez the hops smell good. Link to comment Share on other sites More sharing options...
Scottie Posted December 29, 2014 Share Posted December 29, 2014 Got the hops boiling on Cooper's ROTM Mosaic Amber Ale. I'm using BRY-97 yeast on this one. Geez the hops smell good. Did you taste it? I did' date=' it was very different to any other sweet wort that I have tried. Hoping this one ferments out OK, looking forward to sampling the fruits of my labour on this one. Happy Brewing Scottie [i']Valley Brew[/i] Link to comment Share on other sites More sharing options...
Beerlust Posted December 29, 2014 Share Posted December 29, 2014 Hi Scottie. I hope the brew went well, & fingers crossed it ferments outs OK for you too. Most of all, I hope the end beer is one you enjoy. Good luck with it. Anthony. Link to comment Share on other sites More sharing options...
porschemad911 Posted December 31, 2014 Share Posted December 31, 2014 Today on my wife's request, I brewed a raspberry petite saison as follows. Grain 1.75kg Heidelberg pilsner malt 50g 240EBC crystal malt Hops 20g Hallertauer Mittelfrueh @ 60mins 8g Hallertauer Mittelfrueh @ 15mins 2g Nelson Sauvin @ 15mins Yeast Harvested Wyeast 3726PC Farmhouse ale This was a very smooth brew day. It was the first time I used my 15l Esky beverage cooler and 21l kettle and both worked great. Very nice to be able to do a full volume boil and also have plenty of headroom to avoid worrying about a boilover. First time doing a proper batch sparge as well. I mashed with 7.25 litres water and my grain bag for 60mins @ 66C and then drained the cooler completely. I then added 7.5 litres sparge water, gave everything a good stir and let that sit for 10 minutes with the lid on before draining the cooler completely again. I then sat my grain bag in a colander to drain completely as the first and second runnings came up to a boil. Thankfully my gas stove had no worries at all with the boil, but I must have overestimated my boil-off rate because I ended up with 11 litres in the fermenter for this batch instead of 10. Luckily my efficiency was at about 75% instead of the estimated 65% so I ended up with an OG of 1.038 (target was 1.036 for 10 litres). For a finishing touch, I added 250g frozen and thawed raspberries in a hop sock straight into the fermenter. Not looking for a strong raspberry flavour in this one, just a hint. Hopefully it still finishes at about 4% ABV for a nice refreshing summer saison Link to comment Share on other sites More sharing options...
Mattrox Posted December 31, 2014 Share Posted December 31, 2014 Got the hops boiling on Cooper's ROTM Mosaic Amber Ale. I'm using BRY-97 yeast on this one. Geez the hops smell good. Did you taste it? I did' date=' it was very different to any other sweet wort that I have tried. Hoping this one ferments out OK, looking forward to sampling the fruits of my labour on this one. Happy Brewing Scottie [i']Valley Brew[/i] I didn't taste it. But it is fermenting away well at the moment. The aroma from the fridge when I open the door is amazing. I'll probably have a taste when I dry hop and get a gravity reading. Link to comment Share on other sites More sharing options...
Gibbo Posted January 1, 2015 Share Posted January 1, 2015 Today on my wife's request' date=' I brewed a raspberry petite saison as follows. [b']Grain[/b] 1.75kg Heidelberg pilsner malt 50g 240EBC crystal malt Hops 20g Hallertauer Mittelfrueh @ 60mins 8g Hallertauer Mittelfrueh @ 15mins 2g Nelson Sauvin @ 15mins Yeast Harvested Wyeast 3726PC Farmhouse ale ... 250g frozen and thawed raspberries in a hop sock straight into the fermenter That sounds bloody delicious -- really keen to hear how this comes out, as I'd love to make a Saison in the Craft fermenter but have too many recipes to choose from... Link to comment Share on other sites More sharing options...
Mattrox Posted January 1, 2015 Share Posted January 1, 2015 Got the hops boiling on Cooper's ROTM Mosaic Amber Ale. I'm using BRY-97 yeast on this one. Geez the hops smell good. Did you taste it? I did' date=' it was very different to any other sweet wort that I have tried. Hoping this one ferments out OK, looking forward to sampling the fruits of my labour on this one. Happy Brewing Scottie [i']Valley Brew[/i] I tasted it today. Still sweet. But yes I agree there is something different. The black wheat? Tastes as though it's going to be a really good brew. It is at 1.017 and I'll dry hop tomorrow. Link to comment Share on other sites More sharing options...
porschemad911 Posted January 1, 2015 Share Posted January 1, 2015 That sounds bloody delicious -- really keen to hear how this comes out' date=' as I'd love to make a Saison in the Craft fermenter but have too many recipes to choose from...[/quote']Thanks mate, I am hoping it turns out tasty, will be sure to let you know! I'm not too sure about the dark crystal in this recipe, only put a little bit of it in because the pils malt I used is so, so pale by itself. Last saison I did used a different pils, wheat, munich and caramunich ... haven't had a sample yet since it's still carbonating in the bottle. That one ended up a fair bit stronger though at 7 - 8% ABV. Link to comment Share on other sites More sharing options...
ben 10 Posted January 1, 2015 Share Posted January 1, 2015 Mmm, raspberry saison! I'm going to have to get some saison yeast and put down a rosella saison. Heaps of calyxes in my garden at the moment. Link to comment Share on other sites More sharing options...
Beerlust Posted January 1, 2015 Share Posted January 1, 2015 I'm going to have to get some saison yeast and put down a rosella saison. Heaps of calyxes in my garden at the moment. That would work really well I reckon. It should look great in a glass too. Even more so with some of your clever camera work Ben! Cheers' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
Brownsworthy Posted January 3, 2015 Share Posted January 3, 2015 G'day fellas, Thought I'd get the year off to a good start so yesterday I put down an IPA and today a Hefeweizen. With the IPA I used the TCS IPA can a can of Amber Malt Extract, 500g LDM with Nottingham Yeast and the kit yeast as well was thinking of dry hopping with some Amarillo. With the hefeweizen I used the TCS Wheat Beer can a can of Wheat Malt Extract and the Safbrew wb 06 yeast. All the best for the New Year Cheers Link to comment Share on other sites More sharing options...
ben 10 Posted January 3, 2015 Share Posted January 3, 2015 Recipe: Hop2iT V Style: American IPA Just threw 100g Vic Secret dry hop in... yummy! Link to comment Share on other sites More sharing options...
Beerlust Posted January 3, 2015 Share Posted January 3, 2015 Brewday tomorrow. I've been wanting to put this brew down for about a month now, & finally everything aligned to do so. It's based on a beer recipe I found & brewed about 2 years ago. That recipe used Mt. Hood hops, whereas this recipe will be using the 'Summer' hop. The recipe from 2 years ago was the first time I had ever used the First Wort Hopping technique. It turned out really well, & I have followed the exact hop schedule with this recipe subbing the Summer hop in place of the Mt. Hood. The reason I chose the Summer hop for a re-visit of this recipe is that it has almost identical alpha & co-humulone numbers to that of the Mt. Hood. Coopers Light LME 1.5kg Light Dry Malt extract 500gms Perle Malt grain 500gms Munich Malt grain 500gms CaraHell grain 200gms Summer (5.5%AA) 25gms @ FWH Summer 25gms @ 60mins Summer 25gms @ Flameout (30min post boil steep) Re-hydrated US-05 yeast Brewed to 21 litres Ferment @ 18°C If I end up with a nice easy drinking, light apricot-like flavoured beer I'll be most pleased. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Magnaman Posted January 4, 2015 Share Posted January 4, 2015 G'day Brewers, Started a brew today a simple summer sipper. OS Real Ale 1.7 Kg Briess golden light liquid malt 1.2 Kg Crystal 60 (hot steep 30 minute) 16g Chinook and 16g of Citra 10 minute boil made up to 23 litres pitched re hydrated US-05 at 22°C and will ferment at 18°C on day5 dry hop with 16g chinook and 16g of citra It will get about 3 weeks in the fermenter and will put a Fruit Salad on in the next couple of days, I need to fill a few bottles. Cheers. Link to comment Share on other sites More sharing options...
LunaticSoup Posted January 4, 2015 Share Posted January 4, 2015 I have put 2 brews on in the last few days, they are: Dark Ale - 1 can Coopers dark ale 1.5 kg dark LME 500 g dark DME 500 g dextrose 150 g chocolate malt dry hopped 24 g Pride of Ringwood Nottingham yeast plus kit yeast Pale Ale - 1 can Coopers pale ale 1.5 kg light LME 500 g light DME 300g dextrose 150 g crystal malt 24 g cascade steeped for 15 mins dry hopped 12 g Cascade S04 yeast plus kit yeast Both OG's sat around 1060 and have both been fermenting at approx. 24 degrees. SG reading are both sitting around 1010 after roughly 72 hours in the fermenter. Tasted both samples and so far so good. Cheers :) Link to comment Share on other sites More sharing options...
antiphile Posted January 4, 2015 Share Posted January 4, 2015 You have been a busy boy, Looney Tunes Duck Soup. I'm particularly interested in hearing of your impression of the first brew you listed when it's ready for a drink. I've only used POR as a bittering hop, so it'll be great to hear feedback about using it as a dry hop addition. All the best and may your glass be never empty. Phil Link to comment Share on other sites More sharing options...
LunaticSoup Posted January 4, 2015 Share Posted January 4, 2015 You have been a busy boy' date=' Looney Tunes Duck Soup. I'm particularly interested in hearing of your impression of the first brew you listed when it's ready for a drink. I've only used POR as a bittering hop, so it'll be great to hear feedback about using it as a dry hop addition. All the best and may your glass be never empty. Phil[/quote'] Haha, very busy. I will let you know how it turns out, I have never dry hopped with PORW either, but am aiming to get some oak/cedar aroma from it without making the brew too much more bitter. Not sure how well it will turn out, but I guess I will find out soon enough. Thanks Phil, keep you posted. That's all folks! Link to comment Share on other sites More sharing options...
Magnaman Posted January 7, 2015 Share Posted January 7, 2015 G'day Brewers, got this one going yesterday and yes this is my most brewed APA. IS APA 1.7 Kg Briess Golden light liquid malt 1.2 Kg Crystal malt grain 250g (hot Steep) 30 minutes Amarillo 26g and Cascade 26g 10 minute boil made up to 21 litres, fermented at 18C US-05 re-hydrated Dry hop day 5 Amarillo 16g and Cascade 16g Amarillo and Cascade work so well together for me. Brew fridge now full and got a Ginger Beer trial on today, showing good potential. Cheers. Link to comment Share on other sites More sharing options...
not so newb now Posted January 8, 2015 Share Posted January 8, 2015 ok here goes, feel just like the pleb I am in this company and am about to throw a bastedisation of the APA for everyone to comment on. this is going down on Friday because its more or less what I have. 1 Coopers APA can 1.5KG LDM 500g dextrose 300G Crystal malt 20g cascade 35g nelson sauvin recultured coopers yeast (as per pale ale) Bring 4l of water to the boil with 1kg of LDM 20g cascade at 30min 15g nelson at 5 min 300g crystal at 1 min 30g nelson at flame out mix APA can and dex with 500g of LDM in 2l of boiled water and swirl to dissolve the strain the cooled mixture into the fv and fill to 23ladd reactivated yeast. brew at 22c. my take on a Australian/American APA but closer to a IPA going by the spreadsheet, I would love some feedback on this one as it going down Friday night before I bugger off for a weeks fishing :) the only thing im thinking I will change at the moment is the 30g nelson at flame out for 15g at flame out and 15g dry hopped on day 4-5-6? or the last 500g od LDM at the end just leaving it out? regards. Link to comment Share on other sites More sharing options...
Beerlust Posted January 8, 2015 Share Posted January 8, 2015 Hi newb. There is only one point that concerns me with the recipe from how you have listed it. "300g crystal at 1 min". Crystal grains need to be steeped in a minimum of 3 times their weight in approx. 65-70°C water for about 30mins. Then as a precaution, most brewers will give the liquid obtained from that steep, a short boil to kill off any nasties that may be present or that survived the steeping temperature. Good luck with the brew & the fishing. Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted January 8, 2015 Share Posted January 8, 2015 There have been some Coopers recipes that called for boiling the grains for a minute or so. I recall PB2 saying that you won't extract tannins in so short a timeframe. But I would probably steep them for 30 minutes. Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2015 Share Posted January 8, 2015 Tomorrow's brew... Recipe: Brew 66 -------------------------- Estimated OG: 1.066 SG Estimated Color: 18.2 EBC Estimated IBU: 66.2 IBUs Ingredients: ------------ 5.00 kg Munich II (Weyermann) (16.7 EBC) 1.45 kg Wheat Malt (Barrett Burston) (3.0 EBC) 18.00 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] 48.00 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Steep/Whirlpool 30.00 g Centennial [9.40 %] - Steep/Whirlpool 30.00 g Vic Secret [15.90 %] - Steep/Whirlpool 100.00 g Vic Secret [15.90 %] - Dry Hop 0.0 Days ------------------------------------------------------------------------------------- Slight adjust to the hopping, saving the Cascade for something else. Just bottled an IPA with 100g Vic Secret dry hop - YUM!!!! Link to comment Share on other sites More sharing options...
Beerlust Posted January 9, 2015 Share Posted January 9, 2015 There have been some Coopers recipes that called for boiling the grains for a minute or so. I recall PB2 saying that you won't extract tannins in so short a timeframe. Point taken. I was mainly concerned with the variety of methods used by individuals to cool the boil wort down from this point on. The timeframe this is held above approx. 80°C (to me at least) becomes the area where problems might occur for less experienced brewers. Better to avoid that scenario than chance it I feel. Just my 2 cents on that one. Ben 10: I really like your hop schedule in that recipe Ben! I just wasn't a fan of Columbus @ the bittering end of the recipes I used it for. Apparently though' date=' it is widely accepted as a very good hop for bittering in IPA's. So what do I know?! [img']surprised[/img] What yeast are you using? I've been quite impressed with 'Warrior' for bittering in a string of hoppy crafted beers I've used it in of late. Good luck with the brew Ben. Lusty. Link to comment Share on other sites More sharing options...
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