Luke Posted October 4, 2009 Share Posted October 4, 2009 Brewed this today. Powell's Pale Ale Malt - 5.1kg Powell's Munich - 700g Joe White Medium Crystal - 450g JW Chocolate Malt - 400g JW Roast Barley - 300g Rice Hulls - 250g Mash 67deg 60 min boil East Kent Goldings 4.8% - 60g @ 60mins Fuggles 4.2% - 40g @ 15mins EKG - 20g @ 1min Collected 21lts OG - 1.053 (wanted 1.057, couldn't be stuffed adding DME to bump it up!) Luke's house yeast (1056)- 2.5lt starter (whole starter added) Fermenting at 21deg. Link to comment Share on other sites More sharing options...
PB2 Posted October 5, 2009 Share Posted October 5, 2009 What do you expect from the rice hulls? A few years back, I was talked into using rice instead of flaked barley in an Irish Stout recipe. The shop owner said that rice gave the same result - WRONG! Link to comment Share on other sites More sharing options...
Luke Posted October 5, 2009 Author Share Posted October 5, 2009 Hi Paul, I'm only using them as a filter aid, as I've had a few stuck mashes! I hope I'm not extracting anything out of them!!! Maybe I should call them husks? Link to comment Share on other sites More sharing options...
PB2 Posted October 5, 2009 Share Posted October 5, 2009 Perhaps you are milling a bit too fine?? Link to comment Share on other sites More sharing options...
Luke Posted October 6, 2009 Author Share Posted October 6, 2009 Mmmmm, looks like I've got a bit of tweaking to do!!! I get the shop to mill the grain cause I don't have one! The next bit of equipment on the wishlist is a Beerbelly false bottom which will fit my esky perfectly. Maybe that will do the trick? Anyway, the Porter's fermenting nicely and smells fantastic! Can't wait! Link to comment Share on other sites More sharing options...
Luke Posted October 14, 2009 Author Share Posted October 14, 2009 Tested this beer last night. Gravity was 1.014 so about 5.4% Really really nice flavour. It's gonna be hard to keep this one for any length of time! :lol: I will bottle it in another week. Link to comment Share on other sites More sharing options...
Luke Posted October 15, 2009 Author Share Posted October 15, 2009 Hi Peddles, Haven't done an AG lager yet, but I'm gonna do one before Christmas. Probably start of November and lager it until Christmas. I'll do something like 100% Pilsner malt for about 1.045 OG and hop it with my new fave Galaxy for about 35 IBU's. Low mash temp (around 64-65) so it finishes dry and 90 min boil so it doesn't taste like the Carlton cabbage flavour! I'll just use S23 yeast (2 packs) and ferment at around 10 deg. With your ingredients I would use the pilsner malt, hallertau hops and the smackpack. Nice and simple. Link to comment Share on other sites More sharing options...
Luke Posted October 22, 2009 Author Share Posted October 22, 2009 Bottled this bad boy tonight! 8) FG 1.012 so about 6.1%. Bulk primed with 110g sugar. Tasted fantastic! Roasty, Coffee & Chocolaty all in one! Very malty even with 120g of hops! (But not sweet) Link to comment Share on other sites More sharing options...
Luke Posted November 5, 2009 Author Share Posted November 5, 2009 Cracked a longneck of this on cup day with a good mate (who got me into homebrewing) just to see how it's travelling. FANTASTIC!!! 8) 8) 8) Far out, what a beer! Deep ruby red, nice low carbonation and the taste was frikin unreal! Good body too, not thin and watery. And only 12 days in the bottle! Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted November 10, 2009 Share Posted November 10, 2009 all grain stuff is ticking over in my head and posing many questions. luke, paul, anyone? luke, you use roughly 7kg of grain in a porter recipe, if you made a lager or pilsner or pale ale,,,,or if you were imitating a STANDARD commercial beer, would you use less? ( i know the grains are different etc etc) eg. an AG coopers pale recipe might use 6kg? a VB might use 5kg??? am i on the right track? less flavour, less grains sorta kinda? im doing the sums n thinking the price of your porter is great for a porter ,,,,, but if derrick dickhead wanted to imitate vb he could do it cheaper with coopers aussie bitter! cheers matt p.s. im way off an all grain, but im very very interested as i am steeping grains with great success in my MID STRENGTH KIT BEERS! Link to comment Share on other sites More sharing options...
PB2 Posted November 10, 2009 Share Posted November 10, 2009 When brewing from grain, you may or may not be able to brew more cheaply and you may or may not produce better beer. but A brew will certainly take a lot more of your time and you will most likely experience a greater sense of achievement. I urge you to see somebody go through the process first hand before taking the jump. :wink: The amount of grain required depends partly on the efficiency of your setup, that is the amount of sugars you can extract per kg of grain. Not such a bad idea to have a stash of Light Dry Malt Extract on hand if your OG falls short of expectations. I normally go for 4kg of Pale Malt Grains to achieve around 4% to 4.5% in a 20 litre brew. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted November 10, 2009 Share Posted November 10, 2009 LOL , good answer paul, i posed a pretty muddled question/ questionS then!!!! thanks heaps, just the answer i needed, made heapsa sense! :D matt Link to comment Share on other sites More sharing options...
Luke Posted November 12, 2009 Author Share Posted November 12, 2009 Hi Thirsty, I've got a really nerdy book called 'Designing Great Beers' by Ray Daniels. It shows you how to calculate how much of any grain you need for any starting gravity. (The only downside is it's in gallons, pounds & ounces and I need to convert it to metric - but it works!!!) Basically, it's as Paul said! More grain, more alcohol! Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted November 13, 2009 Share Posted November 13, 2009 cheers luke! i get the picture mate. thanks matt Link to comment Share on other sites More sharing options...
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