ben 10 Posted January 8, 2014 Share Posted January 8, 2014 f "benh10" in that original 2011 thread. You wouldn't be that same guy now would you Ben 10!? :P. Not me. Dark and Stormy 1.5kg L Wheat 1.5kg L LME 350g Caraaroma 50 fuggles @ 60 40 EKG @ 20 23 Styrian Dry hop 20L OG around 1045 IBU around 30 Hop schedule taked from Dr Smurto's Landlord. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 8, 2014 Share Posted January 8, 2014 Very nice recipe Kelsey. Good to see the RB being the dominant dark grain. The difference between stouts and porters has always been iffy to me' date=' so keeping dominant roast for stouts and dominant chocolate for porters is a good way of differentiating the two. Did you read through either of the Beersmith or BYO style profiles before coming up with it? That's where I start whenever I start designing a recipe, they are far more valuable than the BJCP Guidelines. Here are the stout ones: BYO - Foreign Extra Stout Oops. Can't find a Beersmith one. Hey Phil! Cheers mate. :) Personally I don't think there is a difference. I know these days they put them in to two different sub styles, but originally there was porter. The stronger ones were known as stout porter and extra stout porter and over the years the porter just dropped off the name when people ordered it, and they became known as stout and extra stout. That difference in the dominant grain is something I do as well. This recipe to me tastes pretty much like a strong porter, which I guess is what stout is anyway. I did have a look through the BYO one before coming up with the recipe. My missus sent it to me as a bit of a hint to get on with coming up with a stout recipe lol. She loves stouts and porters, as do I, so didn't really take much pushing anyway! Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 10, 2014 Share Posted January 10, 2014 I just read through another thread and noticed that I've posted that link to you before. Duh. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 11, 2014 Author Share Posted January 11, 2014 Hey Gang, Brew day!! Today's brew is "snow chilling" as I type. It's a golden ale inspired by Scottie (he was inspired by Dr. Smurto). Doc Scottie's GA (DSGA) 1.8 Kg ESB 1 Kg PA malt .7 Kg Munich .3 Kg Crystal 40/80L 20G EKG 6.4% (60mins) 30g Amarillo 8.6% (15mins) 25g Amarillo (1min) 21L WLP 013 London Ale Mashed @66C 1.043/1.011 IBU 33 ABV 4.42% It sure is smelling nice in the kettle! Thanks again, Scottie! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 13, 2014 Share Posted January 13, 2014 I just read through another thread and noticed that I've posted that link to you before. Duh. Lol. Yeah I remember you posting that. I think it was about two days after SWMBO sent it to me as well. I did have a read through it before constructing a recipe. I tasted another one of them last night and it was a bit yeasty, but that could have been stirred up in transit between mine and her place. Also I didn't bother cold crashing that one either. Anyway, we did a bottling and repitching day yesterday. Bottled a pale ale I brewed months ago with some home toasted malt, so will be interesting to see how that turns out. Then threw the 2nd version of my red ale on top of the old yeast cake (US-05) and got that underway. I had a look at it earlier and the air lock is bubbling for the first time ever. More importantly though, the brew has a thick foam on top of it and plenty of condensation so it's going along nicely. :) Link to comment Share on other sites More sharing options...
ben 10 Posted January 14, 2014 Share Posted January 14, 2014 Nelson Muntz' HA HA Estimated OG: 1.042 SG Estimated IBU: 30.1 IBUs 2.50 kg Pale Malt, Traditional Ale (Joe White) 1.00 kg Vienna Malt (Joe White Maltings) 0.50 kg Wheat Malt, Malt Craft (Joe White) 0.25 kg Crystal (Joe White) 0.10 kg Chocolate Malt (Joe White) 10.00 g Magnum [12.00 %] - Boil 60.0 min 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) 15.00 g Nelson Sauvin [13.20 %] - Boil 15.0 min 25.00 g Nelson Sauvin [13.20 %] - Boil 5.0 min 1.0 pkg Mangrove Jack's #M44 Yeast 25.00 g Nelson Sauvin [13.20 %] - Dry Hop Link to comment Share on other sites More sharing options...
Lotm Posted January 14, 2014 Share Posted January 14, 2014 Put down a SNPA style beer. Numbers worked out nicely for me except evaporation rate as I had to use the lid more than I liked, despite using an adjustable regulator (might need to work on adjusting the flame Heights. Simple recipe 5.25kg Ale Malt 0.25kg light crystal 13g Magnum @ 60 9g Perle @ 25 30g Cascade @ 10 15g Cascade @ 0 US -05 Edit: mashed at 67 Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 14, 2014 Author Share Posted January 14, 2014 Anyway' date=' we did a bottling and repitching day yesterday. Bottled a pale ale I brewed months ago with some home toasted malt, so will be interesting to see how that turns out. Then threw the 2nd version of my red ale on top of the old yeast cake (US-05) and got that underway. I had a look at it earlier and the air lock is bubbling for the first time ever. More importantly though, the brew has a thick foam on top of it and plenty of condensation so it's going along nicely. :) [/quote'] Hey Otto I've got a nut brown ale I brewed with 1 kg of toasted malt (30 mins dry@ 180C)in a keg right now. It's drinking quite nicely with the toasted malt being very pronounced and nutty. I also have an Irish stout with a wack of toasted malt waiting its turn for the keg. It's showing a lot of potential out of the FV. I'm glad to see you using the fresh yeast cake to its full potential. Link to comment Share on other sites More sharing options...
Beerlust Posted January 14, 2014 Share Posted January 14, 2014 Hi Scott. Put down a SNPA style beer. Numbers worked out nicely for me except evaporation rate as I had to use the lid more than I liked. I assume you mean evaporation from the boil? (insert unsure icon) If this is the case' date=' I'd be inclined to top up your volume with added boiling water, rather than covering with the lid. DMS (Dimethyl Sulphide) like flavours [u']may[/u] begin to appear in your beers if using this practice. How To Brew by John Palmer: Dimethyl Sulphides (scroll down) Cheers, Anthony. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 14, 2014 Share Posted January 14, 2014 Hey Otto I've got a nut brown ale I brewed with 1 kg of toasted malt (30 mins dry@ 180C)in a keg right now. It's drinking quite nicely with the toasted malt being very pronounced and nutty. I also have an Irish stout with a wack of toasted malt waiting its turn for the keg. It's showing a lot of potential out of the FV. I'm glad to see you using the fresh yeast cake to its full potential. Hey Chad, That sounds great! I only used 300g of it in my pale ale so dunno whether I'll notice too much. I have a few 300g ish bags of the toasted malt at different times and my plan is to brew the same recipe for all of them, using a different one each time to see if there's any difference. I'm also gonna do a slight variation on the same recipe and brew that over and over (replace the toasted malt with something else) to try out different hops on their own as well so will probably brew one of those ones next brew day. After this red ale is bottled the next batch to go in is a Southern English Brown ale styled brew so looking forward to tasting that. It's the first time I've done a brew like that (might have been slightly influenced by SWMBO to brew it lol). I don't mind though because it means we have a variety of different styles since she favours the dark beers and I, in the warmer months anyway, favour the paler styles. :) Regarding re pitching onto the yeast cake, I've mainly done that on the last couple of brews because I haven't gotten around to fixing up my harvesting equipment. But I'm hoping to sort that out before the brown ale goes into the FV so at least it's there and ready to harvest the yeast from that when it is bottled. Cheers Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 17, 2014 Author Share Posted January 17, 2014 Brew Day!! Today's brew was a K&B with some home grown Cascade and Centennial hops as late additions. I really must say that enjoy the Kit/extract for the simplicity and time saving in comparison to AG. Backyard Brew 1.7 Kg OS Real Ale 1.5 Kg DME .3 Kg Crystal 40L 20g Cascade 7.1% 30mins 10g Simcoe 11.3% 20mins 7 g Cascade (home grown) 5mins 7 g Centennial (home grwon ) 0mins US-05 pitched @ 22C brewed @ 20ish 21-23ish Litres By the way that was my entire 2013 crop of hops after the bine's first season. Rather puny I know but there's always next year and the year after, etc, etc. As a side note I also smoked a 2 kg beef brisket over apple wood, Montreal style today and devoured a pile of that for supper tonight. I washed it all down with a couple of pints of my "Glastonbury ESB". I must say it was an awesome dinner!! Link to comment Share on other sites More sharing options...
Lotm Posted January 17, 2014 Share Posted January 17, 2014 Hi Scott.Put down a SNPA style beer. Numbers worked out nicely for me except evaporation rate as I had to use the lid more than I liked. I assume you mean evaporation from the boil? (insert unsure icon) If this is the case' date=' I'd be inclined to top up your volume with added boiling water, rather than covering with the lid. DMS (Dimethyl Sulphide) like flavours [u']may[/u] begin to appear in your beers if using this practice. How To Brew by John Palmer: Dimethyl Sulphides (scroll down) Cheers, Anthony. I know DMS, I need to use the lid to get a vigorous boil at full volume. As a result, I had a little too much wort at the end of the boil. That's why I need to adjust the height of the flame to give me more heat. Having said all of this, I take the lid off in the last 20 minutes or so to hopefully boil away any DMS. Still pretty stoked overall, only 2 points off with my OG. :-) Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 17, 2014 Author Share Posted January 17, 2014 Hey Lotm, I'm not sure but I think Lusty was suggesting that you reduce the volume of your boil to the point where you can get a rolling boil without the lid. Whatever that may be. Then after topping up the wort with cold water much the same way you would with an extract brew. This is a good suggestion. Link to comment Share on other sites More sharing options...
Beerlust Posted January 17, 2014 Share Posted January 17, 2014 Hi Skookum. Brew Day!! Today's brew was a K&B with some home grown Cascade and Centennial hops as late additions. I really must say that enjoy the Kit/extract for the simplicity and time saving in comparison to AG. Backyard Brew 1.7 Kg OS Real Ale 1.5 Kg DME .3 Kg Crystal 40L 20g Cascade 7.1% 30mins 10g Simcoe 11.3% 20mins 7 g Cascade (home grown) 5mins 7 g Centennial (home grwon ) 0mins US-05 pitched @ 22C brewed @ 20ish 21-23ish Litres By the way that was my entire 2013 crop of hops after the bine's first season. Rather puny I know but there's always next year and the year after' date=' etc, etc. [img']crying[/img] As a side note I also smoked a 2 kg beef brisket over apple wood, Montreal style today and devoured a pile of that for supper tonight. I washed it all down with a couple of pints of my "Glastonbury ESB". I must say it was an awesome dinner!! With a few mates, you pretty much described a near perfect day for me. Awesome! Given the time of year & the coinciding weather there, I am more than a little envious. Very cool Chad. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Beerlust Posted January 17, 2014 Share Posted January 17, 2014 Hi Scott.Put down a SNPA style beer. Numbers worked out nicely for me except evaporation rate as I had to use the lid more than I liked. I assume you mean evaporation from the boil? (insert unsure icon) If this is the case' date=' I'd be inclined to top up your volume with added boiling water, rather than covering with the lid. DMS (Dimethyl Sulphide) like flavours [u']may[/u] begin to appear in your beers if using this practice. How To Brew by John Palmer: Dimethyl Sulphides (scroll down) Cheers, Anthony. I know DMS, I need to use the lid to get a vigorous boil at full volume. As a result, I had a little too much wort at the end of the boil. That's why I need to adjust the height of the flame to give me more heat. Having said all of this, I take the lid off in the last 20 minutes or so to hopefully boil away any DMS. Still pretty stoked overall, only 2 points off with my OG. :-) Using a lid to achieve boil is a lot different to using a lid throughout boil. Cool bananas, Anthony. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 18, 2014 Author Share Posted January 18, 2014 Hi Skookum.Brew Day!! Today's brew was a K&B with some home grown Cascade and Centennial hops as late additions. I really must say that enjoy the Kit/extract for the simplicity and time saving in comparison to AG. Backyard Brew 1.7 Kg OS Real Ale 1.5 Kg DME .3 Kg Crystal 40L 20g Cascade 7.1% 30mins 10g Simcoe 11.3% 20mins 7 g Cascade (home grown) 5mins 7 g Centennial (home grwon ) 0mins US-05 pitched @ 22C brewed @ 20ish 21-23ish Litres By the way that was my entire 2013 crop of hops after the bine's first season. Rather puny I know but there's always next year and the year after' date=' etc, etc. [img']crying[/img] As a side note I also smoked a 2 kg beef brisket over apple wood, Montreal style today and devoured a pile of that for supper tonight. I washed it all down with a couple of pints of my "Glastonbury ESB". I must say it was an awesome dinner!! With a few mates, you pretty much described a near perfect day for me. Awesome! Given the time of year & the coinciding weather there, I am more than a little envious. Very cool Chad. Cheers, Anthony. Update on this brew! It's going crazy in the FV! I had to attach a blow-off tube to reduce some pressure. This happens often with 2nd generation US-05. It also usually ends up being a great brew when it does happen. Link to comment Share on other sites More sharing options...
Beerlust Posted January 19, 2014 Share Posted January 19, 2014 Hi guys. Brew day today. Time to sneak in my Oaked Vanilla Porter recipe so it is ready for drinking come winter time. I did make one small change to the recipe I made last year, not because there was anything wrong with the recipe (it's definitely in my top 3 best brews), but had these hops on hand after some previous brews, so decided to use them as they are very well suited to this beer style & brew. Thomas Coopers English Bitter 1.7kg Thomas Coopers Amber Malt 1.5kg Dark Dry Malt Powder 500gms Wheat Malt grain 250gms Chocolate Malt grain 150gms CaraPils grain 100gms 4½ litre hop boil: Styrian Goldings 15gms @ 15mins East Kent Goldings 10gms @ 5 mins Oak Chips 30gms sprinkled directly into the wort prior to pitching yeast East Kent Goldings 15-20gms Dry Hopped 1 x split Vanilla bean pitched at same time as dry hop. 2 x Coopers Ale kit yeast pitched @ 20°C Brewed to 23 litres. Primary fermented @ 19°C for 2 weeks. OG = approx. 1.058 - FG = approx. 1.015 IBU = approx. 49.1 - EBC = approx. 56.5 Bottled ABV = approx. 6.0% I admit I lucked out when I first brewed this beer to some degree. It turned out that good, I'm reluctant to muck with it too much, despite some obvious areas that could be improved upon. My megaswill mates love it, I love it, so the recipe won't be changing in any big way anytime soon. For those that enjoy a good dark beer, now is the time (in AUS) to start looking at putting a brew down in this style so that it is ready come our winter. If you are looking for ideas, & inspiration for a dark Porter/Stout type beer, then please do yourself a favour & have a good read through these two very good threads here on the Coopers forum. SteveL's Porter recipe thread and... King Ruddager's EB Porter Dictionary thread Collectively, they cover a huge variety of possibilities & ideas for these types of beers. Well worth the time to read through. Cheers & good brewing, Anthony. Link to comment Share on other sites More sharing options...
LeCoq/Rooster Posted January 19, 2014 Share Posted January 19, 2014 Hey Fellas, Just put this down today. Namesake Midstrength Lager Ingredients @ 13litres : Light Dry Malt Extract 1.325kg JWM Crystal Malt Cracked 75gms Dextrose 125gms Malt steeped 20min at 70c in 2litres, strained. 300g LDM added to Crystal Malt liquid for Hop boil. Hops Pride of Ringwood (10%AA) 15gms @ 45mins Pride of Ringwood (10%AA) 15gms @ 30mins Hallertau (4.34%AA) 5gms @ 15mins Hallertau (4.34%AA) 10gms @ 5mins Add Dextrose and stir. Pour into fermenter and add rest of LDM (1.075kg). Fill to 10L. Yeast: Saflager S-189 yeast brewed @ approx. 15°C. OG: 1.080 Additional Hop Boil (3L) Pride of Ringwood (10%AA) 10gms @ 45mins Galaxy (6%AA) 8gms @ 30mins Pride of Ringwood (10%AA) 10gms @ 15mins Galaxy (6%AA) 10gms @ 5mins To get it to midstrength I'll make the additional hop boil around 3 litres when it has finished fermenting, depending on the FG. Aiming for 3.5%. I did this last time and it turned out to be a cracker. I'll try it with the additional hop boil with the first hop boil and see what the difference is. One issue is that I'm not sure if I used Galaxy or Cascade for my additional hop boil the last time I made this. I forgot to type it up as I was trying to get out the door for my holidays. Having a look at my hops I think it may have been the Cascade. Link to comment Share on other sites More sharing options...
LeCoq/Rooster Posted January 20, 2014 Share Posted January 20, 2014 And I've just put this one in the fridge as well: Pale Ale 450g Light DME 150g Treacle/Molasses 100g Dry Wheat Extract 50g Dextrose 50g Panela Sugar 40g Crystal Malt 150EBC 5g Ella 30min 7g Ella 15min 6g Ella Flame out 7 litres, US-05 OG:1.041 IBU: expected to be 45 Link to comment Share on other sites More sharing options...
jean-guyl Posted January 20, 2014 Share Posted January 20, 2014 I think I did a booboo I just finished brewing my cervesa and realised that I used 2kg of dextrose instead of one any suggestions? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 20, 2014 Author Share Posted January 20, 2014 Hi JG, I think you should add another can of Mex. Cervesa, split the batch into a second container (FV), throw in the second yeast packet and make a double batch. Link to comment Share on other sites More sharing options...
LeCoq/Rooster Posted January 20, 2014 Share Posted January 20, 2014 Hi JG' date=' I think you should add another can of Mex. Cervesa, split the batch into a second container (FV), throw in the second yeast packet and make a double batch.[img']wink[/img] I second. A happy mistake. Link to comment Share on other sites More sharing options...
ben 10 Posted January 20, 2014 Share Posted January 20, 2014 No grain left so a Kit + Hops time. Sparkling Mosaic. TC Sparkling Ale Cooper Light LME 500g DME 15 Mosaic @ 10 15 Mosaic @ 5 20 Mosaic Dry 5.4% ABV 37.2 IBU Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 20, 2014 Author Share Posted January 20, 2014 Hey Ben, You seem to be really putting down the batches these days! You might be brew ing as fast as me. How many brew's since December 1st? Fresh is best!! Link to comment Share on other sites More sharing options...
ben 10 Posted January 20, 2014 Share Posted January 20, 2014 How many brew's since December 1st? 10 - 2 = 8. Lost two, hence the need to catch up with a kit brew. Fresh is best, as is variety. Link to comment Share on other sites More sharing options...
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