Xenon Posted February 13, 2015 Share Posted February 13, 2015 Okay am going to chuck together my Hop Slam brew tonight. Mostly as per recipe on the site, other than an additional 300g of dextrose for a little more "attitude" readjustment and a slightly modified hop schedule as (once again - god bless that man!) suggested by Hairy. The hops came in a 90g bag so they are all going into this baby, 15g in a 10 min boil with another 15 at flameout and 60 as a dry hop. Really looking forward to this one... my golden ale has turned out really nice, and will be my accompanying partner with me on this brew (first time I will actually get to drink a HB while I make a HB so this is some sort of progression in my hobby I guess) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 13, 2015 Share Posted February 13, 2015 Cricket, I only called it that because it's being brewed tomorrow and Australia is playing England in the opening game. Soccer or football ... I'd rather watch paint dry to be honest. Anyway, yeah hopefully it turns out well. Every other experimental brew I've done has, so there's a good track record there. I'll post a review of it once it's been fermented, bottled etc. Cheers Kelsey Link to comment Share on other sites More sharing options...
Hairy Posted February 13, 2015 Share Posted February 13, 2015 Okay am going to chuck together my Hop Slam brew tonight. Mostly as per recipe on the site' date=' other than an additional 300g of dextrose for a little more "attitude" readjustment and a slightly modified hop schedule as (once again - god bless that man!) suggested by Hairy[/quote'] Most people that have viewed Hairy in all his glory have said that he has already been blessed by god A man can dream, can't he? Link to comment Share on other sites More sharing options...
antiphile Posted February 14, 2015 Share Posted February 14, 2015 After several days of disinfecting and cleaning the brew area and equipment, I'm finally ready to try my first attempt at an SNPA clone tomorrow. Other than a few water treatment additions, I've finally settled on: Recipe: SNPA 150215 30 litres Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 40.36 l Post Boil Volume: 35.36 l Batch Size (fermenter): 30.00 l Bottling Volume: 28.70 l Estimated OG: 1.050 SG Estimated Color: 15.4 EBC Estimated IBU: 32.7 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 81.6 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type %/IBU 6.80 kg Pale Ale Malt (2 Row) (4.0 EBC) Grain 92.9 % 0.50 kg Caramunich II (120.0 EBC) Grain 7.1 % 20.00 g Galena [12.50 %] - Boil 60.0 min Hop 19.9 IBUs 20.00 g Centennial [10.00 %] - Boil 20.0 min Hop 9.6 IBUs 20.00 g Hallertauer Mittelfrueh [4.00 %] - Boil Hop 3.2 IBUs 10.00 g Cascade [5.50 %] - Dry Hop 7 Days Hop 0.0 IBUs 5.00 g Centennial [10.00 %] - Dry Hop 7 Days Hop 0.0 IBUs Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 7.29 kg ---------------------------- Name Description Step Temperature Step Time Mash In Add 17.08 l of water at 78.0 C 68.3 C 60 min Mash Out Add 10.65 l of water at 89.9 C 75.6 C 10 min Sparge: Fly sparge with 22.44 l water at 75.6 C US-05 yeast starter (stepped up to equivalent of 1g/litre dry weight) Obviously I've made a few substitions to account for what I have on hand. Link to comment Share on other sites More sharing options...
Magnaman Posted February 14, 2015 Share Posted February 14, 2015 Good luck P2. Cheers. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 14, 2015 Share Posted February 14, 2015 Obviously I've made a few substitions to account for what I have on hand. I was gonna say... None of those hops except Cascade is in the original' date=' and it's not dry hopped either. It's basically bittered with Magnum, with an addition of Perle at 30 mins, and then a 10 minute addition of 30g Cascade, followed by a flameout addition of 60g Cascade. These numbers are for a 25L batch though. The IBUs are up more around the 37-38 mark as well. Obviously, if you don't have these hops on hand, it makes it a bit difficult. In saying that, that recipe I think will produce a fine beer, but it may not be as close to SNPA as it could be. [img']wink[/img] For comparison, this is the recipe I use for a 25 litre batch: 5.22 kg Pale Malt, Maris Otter (5.6 EBC) Grain 1 92.1 % 0.45 kg Caramel/Crystal Malt - 80L (145.0 EBC) Grain 2 7.9 % 19.00 g Magnum [12.20 %] - Boil 60.0 min Hop 3 21.4 IBUs 18.00 g Perle [7.00 %] - Boil 30.0 min Hop 4 8.9 IBUs 30.00 g Cascade [7.60 %] - Boil 10.0 min Hop 5 7.6 IBUs 60.00 g Cascade [7.60 %] - Flameout addition. US-05 or Wyeast 1056. 37.9 IBUs 18.1 EBC Last batch OG 1049, FG 1010, ABV 5.5% bottled. Link to comment Share on other sites More sharing options...
ben 10 Posted February 15, 2015 Share Posted February 15, 2015 Recipe: White Trash IPA Brewer: Grumpy Recipe Specifications -------------------------- Boil Size: 30.00 l Post Boil Volume: 26.69 l Batch Size (fermenter): 23.00 l Estimated OG: 1.056 SG Estimated Color: 6.4 EBC Estimated IBU: 55.5 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 54.5 % 2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 45.5 % 15.00 g Magnum [13.00 %] - Boil 60.0 min Hop 3 19.0 IBUs 35.00 g Jarrylo [15.10 %] - Steep/Whirlpool 20. Hop 4 15.6 IBUs 30.00 g Simcoe [13.20 %] - Steep/Whirlpool 20.0 Hop 5 11.7 IBUs 25.00 g Nelson Sauvin [12.50 %] - Steep/Whirlpoo Hop 6 9.2 IBUs 25.00 g Nelson Sauvin [12.50 %] - Dry Hop 4.0 Da Hop 7 0.0 IBUs Mangrove Jacks Bavarian Wheat yeast ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted February 15, 2015 Share Posted February 15, 2015 Hi Ben. Interesting recipe. Wheat beer malt grist. Wheat beer yeast. IPA-like hop schedule. A hoppy, high bittered wheat beer? Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted February 15, 2015 Share Posted February 15, 2015 Hi Ben. Interesting recipe. Wheat beer malt grist. Wheat beer yeast. IPA-like hop schedule. A hoppy' date=' high bittered wheat beer? [img']unsure[/img] Lusty. Yep, a White IPA. Link to comment Share on other sites More sharing options...
Beerlust Posted February 15, 2015 Share Posted February 15, 2015 Hi Ben. Interesting recipe. Wheat beer malt grist. Wheat beer yeast. IPA-like hop schedule. A hoppy' date=' high bittered wheat beer? [img']unsure[/img] Lusty. Yep, a White IPA. Well there's one I hadn't heard of. Link to comment Share on other sites More sharing options...
ben 10 Posted February 15, 2015 Share Posted February 15, 2015 Well there's one I hadn't heard of. Me neither until I thought ... hmm, have a done dark IPA, so I web searched for white IPA. Yep... never had one, but some looking led me to the recipe. I think the hops should work well, grapefruit, wine and pine... with maybe some banana or clove from the yeast. Mind you I got bubblegum last time I used that yeast. A fair whack of the fun in homebrewing is making shit up and drinking the results. Link to comment Share on other sites More sharing options...
antiphile Posted February 15, 2015 Share Posted February 15, 2015 A fair whack of the fun in homebrewing is making shit up and drinking the results. Hmmm. I'm not going to criticise since we all have our own expectations from brewing at home, but that is certainly not one of mine! Link to comment Share on other sites More sharing options...
Beerlust Posted February 15, 2015 Share Posted February 15, 2015 Hi Ben. Well there's one I hadn't heard of. Me neither until I thought ... hmm' date=' have a done dark IPA, so I web searched for white IPA. Yep... never had one, but some looking led me to the recipe. I think the hops should work well, grapefruit, wine and pine... with maybe some banana or clove from the yeast. Mind you I got bubblegum last time I used that yeast. A fair whack of the fun in homebrewing is making shit up and drinking the results.[/quote'] Being a hophead like yourself, I pretty much like all your hop bills. I was mucking around with a few different yeast etc. just over a year ago, & while looking for another source of some banana ester profile in a beer I was brewing, I tried a german wheat beer yeast (Wyeast 3333) with a pale ale malt bill, & late hopped with a mix of approx. 80gms of Riwaka & Nelson Sauvin. I fermented @ 21°C. Yep you guessed it, I ended up with a @#$%ing wheat beer! I learned a very valuable lesson about yeast strains that day. I can laugh about it now, but I was not a happy camper at the time! For the clove-like character ferment lower @ approx. 18°C. For the banana-like ester ferment @ 21-24°C. Oddly enough, the Redback wheat beer clone I spoke of in another thread earlier today (& am currently drinking), I fermented the Wyeast 3056 Bavarian Blend yeast @ 18°C to attain that clove like profile in the end beer. Nailed it perfectly (IMHO) in that scenario. Just expect a good level of wheat beer-like influence at the end of it all. Cheers & good luck with the brew, Lusty. Link to comment Share on other sites More sharing options...
Magnaman Posted February 15, 2015 Share Posted February 15, 2015 A fair whack of the fun in homebrewing is making shit up and drinking the results. Hmmm. I'm not going to criticise since we all have our own expectations from brewing at home' date=' but that is certainly not one of mine![/quote'] Agreed P2, but it would be good if you were a plant. Link to comment Share on other sites More sharing options...
King Ruddager Posted February 15, 2015 Share Posted February 15, 2015 Dr Smurto's Golden Fuggles why not Link to comment Share on other sites More sharing options...
ben 10 Posted February 15, 2015 Share Posted February 15, 2015 Just expect a good level of wheat beer-like influence at the end of it all. I do, hence the Nelson as I feel it will go well with that whole idea. Link to comment Share on other sites More sharing options...
not so newb now Posted February 15, 2015 Share Posted February 15, 2015 Well after bottling the My Take Stouter Stout today after about 30 days (yeh been busy read slack) I put down another stout for winter much like one of my first. Toucan!!! 2 Coopers stout 1 BE2 300g Crystal malt Reactivated coopers yeast steep crystal malt in 3l of hot water for 30 mins, strain and boil for 2 mins and cool in cold water. add both cans and BE2 3l of boiled water and swirl to mix, add crystal liquid and top up to 28l. add reactivated yeast and one kit yeast and ferment at 22c. looking forward to trying this one after a bit of bottle time with the very small tweak's, last years toucan as a pleb was brilliant, with the coopers yeast and crystal it should be awesome!!! Link to comment Share on other sites More sharing options...
Koo wee brew Posted February 16, 2015 Share Posted February 16, 2015 Yesterday brew day. Golden Ale (The good doctor's latest kit version) 1.7 kg Coopers Lager 1.5 kg Coopers wheat malt 250g Medium crystal (hot steep 30 mins) 25g Amarillo @ 15 mins 25g Amarillo @ flameout (30 min post boil steep) Us 05 (pitched/fermented @ 20C) Stats: 23L OG 1.045, FG 1.011, IBU 33.2, 4.8%abv bottle. Cheers, Dave. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 16, 2015 Author Share Posted February 16, 2015 Brew day!! Three Limbed Pale Ale 40L Golden, BC CAN Water 1 - 10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 7.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 3 91.5 % 0.50 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 6.5 % 0.15 kg Acid Malt (5.9 EBC) Grain 5 2.0 % 30.00 g Centennial [10.50 %] - Boil 60.0 min Hop 6 20.5 IBUs 15.00 g Centennial [10.00 %] - Boil 20.0 min Hop 7 5.9 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 40.00 g Centennial [10.50 %] - Boil 5.0 min Hop 9 5.5 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Est Original Gravity: 1.049 SG Est Final Gravity: 1.011 SG Estimated Alcohol by Vol: 5.0 % Bitterness: 31.9 IBUs Est Color: 11.0 EBC Measured Original Gravity: 1.046 SG Measured Final Gravity: 1.010 SG Actual Alcohol by Vol: 4.7 % Link to comment Share on other sites More sharing options...
Gibbo Posted February 16, 2015 Share Posted February 16, 2015 Cube brew day today, pitching the CanEhdian PEhle Ehle that has been cubed since Australia Day. Also bottling up the ANZAC Ale following a successful post-beer-slushie yeast viability test early last week. Link to comment Share on other sites More sharing options...
Scottie Posted February 16, 2015 Share Posted February 16, 2015 Pacific Crossing Ale Maris Otter, Munich, Victory, Wheat and medium Crystal. Bittered with Magnum to 15 IBU, then flavour and aroma from Chinook (Grapefruit) and Galaxy (Passionfruit) to 35 IBU. Added 6g of Gypsum to the Valley Water. Will ferment with US05. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Beerlust Posted February 16, 2015 Share Posted February 16, 2015 Hi Kelsey. The one going in this week is my German lager recipe that I'm fermenting with US-05 at the low end of the temp range. I've been following your posts (over numerous threads ) about this brew. A few observations I've personally experienced' date=' read & understood about ale brewing at low temps leaning into lager yeast temps. I've tested US-05 at the lower end. I pitched a [u']single[/u] 11gm packet into a sub 1.050 OG brew in the low 20's. Over the next 18-24 hours I reduced that temp down to 15°C. Using an airlock fitted fermenter with the lid correctly fitted (I'll stir you up about this a little further down Kelsey! ). In this time I was able to observe the slowing rate of C02 expelling during primary fermentation once down at this 15°C temperature. As one would expect, it does slow & behave like a true lager yeast around this temperature. The slowing expelling of C02 reached a point where I felt the fermentation might stall. Stall because as those who understand lager fermenting, I had only pitched a single packet of the US-05. If I had pitched a second packet, I believe I could have left the brew @ 15°C & it would have fermented out easily due to a higher yeast cell count to begin with. As I believed it would stall, I raised the temperature to 16°C at the right time, & it "pepped up', behaved much better, & consequently fermented out to expected FG. That beer is in the best 5 beers I have ever brewed. Clean & crisp like a lager (due to the lower ferment temps), & some absolutely beautiful hop flavours that the US-05 promotes. This style is often referred to as a "Pseudo Lager". If you plan to brew this ale yeast based beer to produce a clean, crisp, hoppy beer, then yes use the US-05 (or equivalent). If you want to brew a clean, malty flavoured beer resembling a true lager beer then Nottingham (or equivalent) is a better choice as it is more malt friendly than US-05. In both cases, pitch more yeast than you would if brewing it in traditional ale brewing temperatures. Treat it as if you were brewing a true lager beer in terms of the volume of yeast you begin the primary fermentation with. For those interested, here's a thread over on a UK forum that has some very good conversation on creating "Pseudo Lagers". Brew UK Forum - Pseudo-Lager Ohh... I nearly forgot...Kelsey, you've previously stated your airlock has never bubbled (or something to that affect?) Being a bus driver, this should be easy to follow... When securing the airlock lid, hard right turn until you reach 'full lock', then hold firm! If that doesn't make the airlock bubble, perhaps get a new lid seal from your LHBS & if you actually are getting back to playing cricket, add the reverse sweep (if you bat right-handed) into your net routine! Sorry for the long post guys, but it is something I've wanted to put out there for sometime. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 16, 2015 Share Posted February 16, 2015 Nice one Lusty I don't even use the airlock anymore. I broke the grommet for it (guessing it perished from being subjected to freezing temps during CCing) so now I just put a piece of tape over the hole in the lid. Anywho... I'm actually going to be making a yeast starter for this batch, so I can harvest some of the yeast from it into a small jar for re use on the next batch and so on. I'm keen to try this method, as opposed to the "traditional" rinsing yeast after fermenting the full batch of beer. I just have to calculate how big to make the starter. Also I was going to ferment it more in the 16-16.5 sort of range. I suppose I could start it at 15 and then let it rise a little once it kicks off. I remember you posting about that batch when you fermented it, and it was always something I had slated to try but haven't got around to it until now. I'm actually keen for a bit more of the hops to come through in this lager recipe, so it sounds like the US-05 might just do the trick. Next time I do it with proper lager yeast I may increase the late hops to try and get more of their presence. It may not be strictly to style, but if I'm going to enjoy it more, that's what's more important at this point. If I was entering competitions, then sticking to style would be more important I guess. Anyway, that'll be getting underway sometime this week so will be interesting to see how it turns out. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted February 16, 2015 Share Posted February 16, 2015 So spot on Kelsey. Nice one Lusty I don't even use the airlock anymore. I broke the grommet for it (guessing it perished from being subjected to freezing temps during CCing) so now I just put a piece of tape over the hole in the lid. Anywho... I'm actually going to be making a yeast starter for this batch' date=' so I can harvest some of the yeast from it into a small jar for re use on the next batch and so on. I'm keen to try this method, as opposed to the "traditional" rinsing yeast after fermenting the full batch of beer. I just have to calculate how big to make the starter. Also I was going to ferment it more in the 16-16.5 sort of range. I suppose I could start it at 15 and then let it rise a little once it kicks off. I remember you posting about that batch when you fermented it, and it was always something I had slated to try but haven't got around to it until now. I'm actually keen for a bit more of the hops to come through in this lager recipe, so it sounds like the US-05 might just do the trick. Next time I do it with proper lager yeast I may increase the late hops to try and get more of their presence. It may not be strictly to style, but if I'm going to enjoy it more, that's what's more important at this point. If I was entering competitions, then sticking to style would be more important I guess. Anyway, that'll be getting underway sometime this week so will be interesting to see how it turns out. [img']cool[/img] Cheers Kelsey It's funny lookin' back. I reckon you & I joined the forum around the same time though my current join date would suggest otherwise . I know I identified with you very quickly as being someone at a similar level to myself of brewing expertise at that time. 4+ years later I still enjoy reading your posts & continue to learn from them as much as I do from others on the forum. Despite you moving onto AG brewing, I still reckon we relate on a number of levels in the same vein. I'd comment more on your posts, but they'd most likely be, "+1"..."+1",..."+1". That gets real boring, real quick, so I don't do it. I agree with you a hell of a lot, & respect the way you brew & the way you go about it. It's about time you put your best recipe out there for me to brew. Mine's out there, & Scottie & Hairy are brewing it/drinking it (credit away from mine for Scottie's & Hairy's (yet unknown) AG version) Chad's Big Island IPA, Scottie's Styx River Pale have sent me on many areas of discovery already. There's a few guys on this forum that I wish would ask me to brew their favourite recipe. You are definitely one of them. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 16, 2015 Share Posted February 16, 2015 It's funny lookin' back. I reckon you & I joined the forum around the same time though my current join date would suggest otherwise . I know I identified with you very quickly as being someone at a similar level to myself of brewing expertise at that time. 4+ years later I still enjoy reading your posts & continue to learn from them as much as I do from others on the forum. Despite you moving onto AG brewing' date=' I still reckon we relate on a number of levels in the same vein. I'd comment more on your posts, but they'd most likely be, "+1"..."+1",..."+1". That gets real boring, real quick, so I don't do it. I agree with you a hell of a lot, & respect the way you brew & the way you go about it. It's about time you put your best recipe out there for me to brew. Mine's out there, & Scottie & Hairy are brewing it/drinking it (credit away from mine for Scottie's & Hairy's (yet unknown) AG version) Chad's Big Island IPA, Scottie's Styx River Pale have sent me on many areas of discovery already. There's a few guys on this forum that I wish would ask me to brew their favourite recipe. You are definitely one of them. [img']wink[/img] Cheers, Lusty. I'm just gonna say +1, because I agree with everything you've just said there. As for best recipes I will have to have a look through my files. I'm leaning towards my red ale being my favourite, if only because it is a regular in the brewing cycle and always turns out the same, and is a very nice drop. I'll check the recipe on Beersmith first, as I think I may have edited the original recipe to account for hops that I used on the original but don't currently have any of. I'll check that out tomorrow in my shift break and post a topic about it anyways. Cheers Kelsey Link to comment Share on other sites More sharing options...
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