Muddy Waters Posted October 31, 2011 Share Posted October 31, 2011 This is a beer I put together inspired by the Fat Yak that all the kids are talking about. I find the commercial Yak a little wanting so I have upped the Yak factor slightly. I'm happy with how it turned out and now deem the recipe ready for sharing.... Yakkity Yak 2kg light dry malt 750g Liquid amber malt (1/2 a tin of the Coopers brand) 250g light crystal malt (steeped) 150g CaraPils (steeped) 250g Dextrose 15g Cascade @ 60 mins 10g Nelson Sauvin @ 60 mins 15g Cascade @ 30 mins 10g Nelson Sauvin @ 30 mins 15g Cascade @ 0 mins 10g Nelson Sauvin @ 0 mins 15g Cascade dry hopped @ day 3 or 4 Yeast US-05 fermented @ 18C for 2 weeks This is based on a 10L boil with 1kg of the LDM Make up to 23L OG 1051 FG 1011 IBU 33.7 Link to comment Share on other sites More sharing options...
weggl Posted October 31, 2011 Share Posted October 31, 2011 Looks like a lot of work[crying] I find the Yak commercial a bit "in ya face" hope yours was a little more mellow.[love] Warren Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 31, 2011 Author Share Posted October 31, 2011 Work? Just a simple recipe really. You think the commercial one is "in ya face"! Are you sure you were drinking Fat Yak? Link to comment Share on other sites More sharing options...
jasond4 Posted October 31, 2011 Share Posted October 31, 2011 Just wondering Muddy if the 10L is first used as your steeping water (65c-75c) then you remove your steeping bag then add the LDM and then bring that to the boil and start with your hop schedule. Or do you do it a different way? Link to comment Share on other sites More sharing options...
Muddy Waters Posted November 1, 2011 Author Share Posted November 1, 2011 You can do it that way Jason - I cheated and used 2 large coffee plungers to steep my grains and then added it to my pot with extra water to make up 10L. If you have a grain bag it may be easier to just do it in the pot but I'd reduce the volume and then top up with cold water (rinse the grains with this to get any extra goodness out). Link to comment Share on other sites More sharing options...
jasond4 Posted November 1, 2011 Share Posted November 1, 2011 Thanks for that Muddy,but as I don,t have a coffee plunger I'll be sticking with the grain bag.[happy] Just good to hear that we Aussies can be inventive with the way we brew with what we've got around the house. Link to comment Share on other sites More sharing options...
weggl Posted November 1, 2011 Share Posted November 1, 2011 Yea a bit too heavy on the Cascade for me[pinched] [crying] [crying] Link to comment Share on other sites More sharing options...
weggl Posted November 4, 2011 Share Posted November 4, 2011 What does this mean Muddy? "This is based on a 10L boil with 1kg of the LDM" Have not learnt how to do that white quote thing yet, need more tutorials.[cool] Link to comment Share on other sites More sharing options...
ChrisK Posted December 7, 2011 Share Posted December 7, 2011 Can you explain the coffee plunger technique, Muddy? I'm forever discovering at precisely the wrong time that I'm out of hop bags and I don't think the Mrs would notice if a coffee plunger went missing ;) Link to comment Share on other sites More sharing options...
Guest Posted December 7, 2011 Share Posted December 7, 2011 Use a coffee plunger with hops as you would coffee and let them sit in there for 15 or so minutes and pour the liquid into your wort. I'll be doing that tonight but just haven't worked out which hops I want yet. Link to comment Share on other sites More sharing options...
ChrisK Posted December 7, 2011 Share Posted December 7, 2011 I'm comfortable throwing my hops straight int he boil and straining them as I pour that into my FV. It's the grain stuff I was curious about. Link to comment Share on other sites More sharing options...
Guest Posted December 7, 2011 Share Posted December 7, 2011 The grain side, even though I haven't done it, is exactly the same. Crack the grain and steep it in the coffee plunger for the required time... usually around 30 minutes. Just make sure the kitchen plunger is big enough [joyful] Link to comment Share on other sites More sharing options...
***** Posted December 7, 2011 Share Posted December 7, 2011 I'm comfortable throwing my hops straight int he boil and straining them as I pour that into my FV. It's the grain stuff I was curious about. The way I understand it it's better to steep cracked grains with some sort of temperature control, either in a Thermos or left on low heat. I steep my on low heat between 65 & 70'C for 30 mins, stirring the grains to prevent them from sticking together, I then strain them into another pot and rinse the grains with 2 litres of water at 70'C and use this water combined with LDM for my hop boil. I was looking for a coffee plunger but found a large (& fine) strainer at QV market for $4. At the end of the boil I combine the two worts and strain them both into the FV. Link to comment Share on other sites More sharing options...
Hairy Posted December 7, 2011 Share Posted December 7, 2011 I don't think temp control is that important for steeping specialty grains. Particular temps have to be maintained for a mash but a loss of temperature when steeping isn't really a bid deal. Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 8, 2011 Author Share Posted December 8, 2011 I don't think temp control is that important for steeping specialty grains. I'm never sure about this just to hedge my bets I tend to wrap my plunger in a towel or put it in a small esky....don't know if it makes a difference though. Link to comment Share on other sites More sharing options...
Hairy Posted December 8, 2011 Share Posted December 8, 2011 Here is some info on the temperature for steeping specialty grains from Brew Your Own magazine. Brew Your Own - Specialty Grains It indicates that steeping will produce pretty much the same result if the grains are steeped in the temperature range of 50-70 degrees. I usually heat the water in a pot to 65-70 degrees and then add the grains, cover with a lid and steep it for 30 minutes. A pot probably maintains the temperature better than a glass plunger so it may be best to insulate that, as you do. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 16, 2012 Author Share Posted September 16, 2012 I recently revisited my Yakkity Yak with a few tweaks on the original. I sampled one last night and hereby proclaim it a bloody good beer. As I probably said in my opening post it was styled around a Fat Yak but better...A little more Yak for your buck [biggrin] This version is similar except I have subbed the 45 min cascade with Magnum....Just typing about this beer is making me thirsty (Shame it is a no beer day [crying] ). Yakkity Yak (V2) 2 tins Light Malt Extract 1/2 tin Amber malt 150g Light crystal steeped 50g carapils steeped 20g Magnum @ 45 10g Nelson Sauvin @ 45 15g Cascade @ 30 10g Nelson Sauvin @ 30 15g Cascade @ 0 10g Nelson Sauvin @ 0 20g Cascade dry hopped (After about 5 days) Made to 23L Link to comment Share on other sites More sharing options...
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