Gullys Brewing Posted March 14, 2019 Share Posted March 14, 2019 Clean shed create workbench finish power connection to shed Brew day with Wachey- for above mentioned barrel aged RIS. Brew larger batches. Brew a lager. Research into white stout- made an NEXPA, meh really hoppy and delish but it's a meal on it own. This has led me to the white stout route given I made a nice thick beer just gotta add choc and roasted flavours Also the list gets bigger never smaller. 1 Link to comment Share on other sites More sharing options...
BlackSands Posted March 14, 2019 Share Posted March 14, 2019 9 hours ago, MartyG1525230263 said: Interesting any chance of some more info .... If you want free there's the IanH Spreadsheet available for download somewhere, or web-based there's the Brewers Friend Recipe designer: https://www.brewersfriend.com/homebrew/recipe/calculator Or, if you don't mind spending a small amount of $ there's the ever popular Beer Smith: http://beersmith.com/ 1 1 Link to comment Share on other sites More sharing options...
porschemad911 Posted March 15, 2019 Share Posted March 15, 2019 Need to go and grab some yeast and malt for my next batch. With the weather cooling off and given I have heaps of EKG in the freezer an English Brown sounds good... Or maybe a smoked porter if my LHBS has the right malt in stock. Cheers, John 1 Link to comment Share on other sites More sharing options...
porschemad911 Posted March 17, 2019 Share Posted March 17, 2019 On 3/16/2019 at 8:28 AM, porschemad911 said: Or maybe a smoked porter if my LHBS has the right malt in stock. And they did! So I'm going with the this recipe for a smoked English porter ... keeping it fairly toned down. 2.5kg Cooper's Schooner Ale malt 500g Best Malz Smoked malt (beech wood smoked) 150g Simpson's Medium crystal malt 150g Voyager Chocolate malt 30g EKG at FWH (60 min boil) White Labs WLP028 Edinburgh Scottish Ale yeast 11 litre fermenter volume, 1.051 OG, 33 IBU, 51 EBC Cheers, John 2 Link to comment Share on other sites More sharing options...
Titan Posted March 17, 2019 Share Posted March 17, 2019 I would go easy on the smoked malt. Last one i did was 100g light peat smoked and to be honest its slighly too much smoke for me. Link to comment Share on other sites More sharing options...
The Captain!! Posted March 17, 2019 Share Posted March 17, 2019 I think the difference there is that it isn’t peat smoked. Beechwood is a lot milder. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 17, 2019 Share Posted March 17, 2019 1 hour ago, Titan said: I would go easy on the smoked malt. Last one i did was 100g light peat smoked and to be honest its slighly too much smoke for me. Yeah The Captain's got it... Best Malz say start with 10%, others say go for 20%, so I'm starting at around 15%. Cheers, John Link to comment Share on other sites More sharing options...
joolbag Posted March 18, 2019 Share Posted March 18, 2019 Hey John I brewed a smoked porter for the NSW state comp last year. It was too young and did not score well overall, but the notes on the smokiness were positive. I've still got some and it is drinking better than it was 6 months ago. Smokiness is just right for me. Here's my malt and hop bill It's a recipe from a book and the recipe is from the Beavertown Brewery. The beer is their Smog Rocket. 9 malts! Could definitely simplify it if I were to brew again, but as a first go I followed the recipe to the letter. This recipe was 29.94% smoked malt. The beechwood stuff is quite mild. Go on have a taste of some grains. The smokiness is just a hint and that is why I used almost 30% and it wasn't overhwhelming. Some commerical smoked beers I have tried are waaaaaaaaaaaaay smokier. I suspect that is how to sell a special release. Make it stand out above the rest, sometimes to the detriment of the balance of a beer. 1.53 kg BEST Smoked (BESTMALZ) (6.0 EBC) Grain 2 1.53 kg Gladfield Ale Malt (6.0 EBC) Grain 3 560.0 g Gladfield Munich Malt (15.5 EBC) Grain 4 410.0 g Uncle Toby's Rolled Oats (2.8 EBC) Grain 5 310.0 g BEST Chocolate (BESTMALZ) (900.0 EBC) Grain 6 310.0 g Brown Malt (128.1 EBC) Grain 7 310.0 g Gladfield Dark Crystal Malt (190.0 EBC) Grain 8 100.0 g Caramel/Crystal Malt - 10L (19.7 EBC) Grain 9 50.0 g BEST Black Malt (BESTMALZ) (1200.0 EBC) Grain 10 4.5 g Magnum [12.1%] - Boil 60 min Hops 11 4.0 g Hallertau Magnum [14.8%] - Boil 60 min Hops 12 14.0 g Chinook [11.6%] - Boil 30 min Hops 13 1 1 Link to comment Share on other sites More sharing options...
porschemad911 Posted March 18, 2019 Share Posted March 18, 2019 (edited) 8 hours ago, joolbag said: I brewed a smoked porter for the NSW state comp last year ... Thanks very much for sharing your experience Jools. So reading between the lines, what you are saying is add a higher proportion of smoked malt and then also make it an imperial version? That last part could be of my own volition of course ... This is coming to the boil now after a 90 min no-sparge mash ... 3kg Cooper's Schooner Ale malt 1kg Best Malz Smoked malt (22.7% of the grain bill) 200g Simpson's Medium Crystal malt 200g Voyager Chocolate malt 45g EKG at FWH (60 min boil) That will give 11 litres into the fermenter at 1.064 OG, 45 IBU and 63 EBC or thereabouts. Should be pretty tasty from the smell of the wort as it is coming to a boil! Cheers, John Edited March 18, 2019 by porschemad911 1 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted March 18, 2019 Share Posted March 18, 2019 This place is great inspiration. I think I need to make a smoked porter! 1 Link to comment Share on other sites More sharing options...
joolbag Posted March 18, 2019 Share Posted March 18, 2019 11 minutes ago, porschemad911 said: what you are saying is add a higher proportion of smoked malt and then also make it an imperial version? My brew had an OG of 1.052, but I certainly think this beer can handle higher gravity! If I were to brew this again I would mash mine higher and use a good English ale yeast. I mashed quite low used US-05. I would prefer my beer to have a touch more residual malt sweetness and a hint on English yeast character. your beer and recipe sounds good. Keep us posted how it tastes in 4 or so weeks! Jools Link to comment Share on other sites More sharing options...
porschemad911 Posted March 18, 2019 Share Posted March 18, 2019 28 minutes ago, joolbag said: If I were to brew this again I would mash mine higher and use a good English ale yeast. Good tips! I mashed at 65C for 45 mins and then boosted it to 67C for the remaining 45 mins. WLP028 is meant to attenuate from 70 - 75%, and produce some noticeable esters at my planned fermentation temp of 21C, so fingers crossed I get a bit of malt sweetness and yeast character. Cheers, John Link to comment Share on other sites More sharing options...
joolbag Posted March 18, 2019 Share Posted March 18, 2019 John, sounds like your one is going to turn out great with a ferment temp of 21C and WLP029. Those esters should complement the malt and in particular the smoked malt very nicely. Mash temp is a tad higher than mine, so should finish a bit higher too, esp if the yeast attenuates closer to 70%. That's what this forum is all about - sharing knowledge, tweaking recipes and posting the results. 2 Link to comment Share on other sites More sharing options...
King Ruddager Posted April 10, 2019 Author Share Posted April 10, 2019 It's funny how often I come back to this thread when I'm not sure what to brew next Unfortunately it's no help to me today! Need to order something quick though to make sure it's delivered for an easter brew day Link to comment Share on other sites More sharing options...
The Captain!! Posted April 10, 2019 Share Posted April 10, 2019 My to do always changes with how thirsty my wife has been as I always keep something dark on tap for her. Next darker beer will be Lustys mosaic amber 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted April 10, 2019 Share Posted April 10, 2019 Got the ingredients for a London Brown Ale ordered to pick up for an Easter brew day. Hopefully I can get the Keggle finished and get it done and fermenting. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 10, 2019 Share Posted April 10, 2019 Get more Saaz so I can brew another few pilsner batches. Had a rather expensive car service last week so having to delay ordering for a little while. Hopefully next week. If not I'll just buy a couple of bags from the local shop for a batch and order more when I can. Link to comment Share on other sites More sharing options...
Smash Posted April 10, 2019 Share Posted April 10, 2019 I just need to make better beer 1 Link to comment Share on other sites More sharing options...
King Ruddager Posted April 10, 2019 Author Share Posted April 10, 2019 Perhaps I'll make a golden promise smash with (spins a wheel ...) amarillo! 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted April 10, 2019 Share Posted April 10, 2019 39 minutes ago, King Ruddager said: Perhaps I'll make a golden promise smash with (spins a wheel ...) amarillo! That would actually be quite nice Ruddy. Link to comment Share on other sites More sharing options...
Beer Baron Posted April 10, 2019 Share Posted April 10, 2019 I have no idea why I do the ‘to do’ list. I never stick to it. My next brew will be a pale ale with just el Dorado hops. I have never tried that hop so this will be a great chance Link to comment Share on other sites More sharing options...
King Ruddager Posted April 10, 2019 Author Share Posted April 10, 2019 3 hours ago, The Captain!! said: That would actually be quite nice Ruddy. Should I go hoppy or malty? Link to comment Share on other sites More sharing options...
Beer Baron Posted April 10, 2019 Share Posted April 10, 2019 4 minutes ago, King Ruddager said: Should I go hoppy or malty? I vote hoppy!! Hops make everything better!! Link to comment Share on other sites More sharing options...
The Captain!! Posted April 10, 2019 Share Posted April 10, 2019 19 minutes ago, King Ruddager said: Should I go hoppy or malty? Always hoppy. Amarillo is such a good hop for these type of beers in my opinion. Golden promise will withstand a smashing of it too. Link to comment Share on other sites More sharing options...
Beer Baron Posted April 15, 2019 Share Posted April 15, 2019 Brewing plans have changed again. I’m such an idiot....... 1. Black IPA 2. NEIPA 3. Lager Next up will be the Grainfather kit ‘The Kraken’ which is a Black IPA and it will become my winter beer even though it is quite hoppy. I had it last year and I can’t slam them down because of the darker malts. It was a very nice beer and because I’m not a massive fan of stouts it makes a great cold weather beer for me. After the Black IPA is kegged I am going to try and make one of those fancy NEIPAs that everyone raves on about. I will just do a 12L batch and put it in my small keg to see how it tastes. I read that the hop punch fades quick and because of shift work I only drink on days off so it makes sense to make a small batch. When winter kicks in I’ll brew a lager or two and let them lager until the weather starts to get warmer and start spring with a clean refreshing beer. Beer Baron 1 Link to comment Share on other sites More sharing options...
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