Otto Von Blotto Posted February 15, 2015 Share Posted February 15, 2015 Brew day was done yesterday, next on the agenda now is making a yeast starter (US-05) for the next batch to go into the FV, which is the German lager recipe I'm fermenting with 05 as an experiment. Also need to get some small jars for yeast storage, and will be using the 'harvesting yeast from starter' method for the first time, rather than rinsing the yeast after the batch is bottled. This will be done one day this week. Link to comment Share on other sites More sharing options...
King Ruddager Posted February 15, 2015 Author Share Posted February 15, 2015 My US-05 Oktoberfest partial was a total winner - what recipe are you making? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 16, 2015 Share Posted February 16, 2015 That's good to hear mate, my recipe is just one I made up myself. I've brewed it a few times, using W34/70 yeast and using a lager fermentation schedule. This time I plan to use US-05 at the low end of the temp range, and using an ale fermentation schedule. This is the recipe: 4.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 85.7 % 0.50 kg Munich Malt - 20L (39.4 EBC) Grain 2 10.7 % 0.17 kg Carared (39.4 EBC) Grain 3 3.6 % 20.00 g Hallertauer Hersbrucker [4.00 %] - First Wort 75.0 min Hop 4 9.2 IBUs 7.00 g Magnum [12.20 %] - Boil 60.0 min Hop 5 8.5 IBUs 25.00 g Hallertauer Hersbrucker [4.00 %] - Boil 20.0 min Hop 6 6.1 IBUs Link to comment Share on other sites More sharing options...
Magnaman Posted February 18, 2015 Share Posted February 18, 2015 G'day Brewers, 1: SMOTY with Fuggles instead of EKG, 2: Marilyn's Secret, with slight hop change, so maybe not so secret more galactic. Then Dark ales and Browns of some sort......mmmmm. Cheers. Link to comment Share on other sites More sharing options...
ben 10 Posted February 19, 2015 Share Posted February 19, 2015 An Amber and a Stout. Then something smokey. More Saisons.... Link to comment Share on other sites More sharing options...
Hairy Posted February 19, 2015 Share Posted February 19, 2015 Then something smokey. I have made a few smoked beers. I love them' date=' they really do it for me [img']love[/img] My first was a smoked IPA which was great. Link to comment Share on other sites More sharing options...
King Ruddager Posted February 19, 2015 Author Share Posted February 19, 2015 I made a smoked amber once but over did it and it tasted like bacon. Good breakfast beer though ... Link to comment Share on other sites More sharing options...
Hairy Posted February 19, 2015 Share Posted February 19, 2015 I made a smoked amber once but over did it and it tasted like bacon. Good breakfast beer though ... It is supposed to taste like bacon Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 19, 2015 Share Posted February 19, 2015 I like smoked beers as well. I made a Toucan smoked porter a couple of times. It was very nice. I always smoke rye malt over Juniper for my Viking beer. I've also made a smoked Scottish 80 shilling which was ok. I like smoking my own grain when I have my smoker going for smoking meat. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 19, 2015 Share Posted February 19, 2015 I like smoked beers as well. I made a Toucan smoked porter a couple of times. It was very nice. I always smoke rye malt over Juniper for my Viking beer. I've also made a smoked Scottish 80 shilling which was ok. I like smoking my own grain when I have my smoker going for smoking meat. That's a lot of smoking going on in one short paragraph. Link to comment Share on other sites More sharing options...
ben 10 Posted February 19, 2015 Share Posted February 19, 2015 Alright. I bought Simpsons Brown Malt, Weyermann Caraaroma Malt, Thomas Fawcett Chocolate Malt, Weyermann Smoked Malt, Weyermann Chocolate Rye Malt and Hops Marynka. Caraaroma is lovely, be great for an Amber. Marynka hops are apparently aniseed flavour, be nice in a stout. How much smoke malt in a whatever I brew? Link to comment Share on other sites More sharing options...
Hairy Posted February 19, 2015 Share Posted February 19, 2015 This was a post from the Brew Day thread for my last two smoked beers: A couple of brew days coming up. Tomorrow is a Smoked Choc Porter (recipe from AHB): 2kg Marris Otter 1.3kg Weyermann Smoked Malt 800g Munich 600g Caramunich I 150g Carafa III 150g Chocolate malt 125g Caraaroma 14g Magnum @ 60 minutes 20g Fuggles @ whirlpool Mangrove Jacks British Ale yeast 23 litres OG 1048 IBU 29 (no chill adjusted) Then I am backing it up next week with a Hoppy Smoked Red Ale of my own concoction: 4kg Marris Otter 1.8kg Weyermann Smoked malt 200g Carared 150g Caraaroma 50g Black malt 12g Magnum @ 60 minutes 25g Styrian Goldings @ 5 minutes 25g Challenger @ Whirlpool 20g Target @ Whirlpool 20g Challenger - dry hop 20g Target - dry hop Mangrove Jacks British Ale yeast 23 litres OG 1059 IBU 34 (no chill adjusted) I love smoked beers The first is around 25% smoked malt and the second around 29% smoked malt. The porter was a great beer but the smoke was quite subtle, perhaps the dark malts competed with it. But the second beer (i.e. red ale) was the perfect amount of smoke for me. Let me know what you end up doing. Link to comment Share on other sites More sharing options...
ben 10 Posted February 19, 2015 Share Posted February 19, 2015 Hmm, I only bought a kilo... Link to comment Share on other sites More sharing options...
Hairy Posted February 19, 2015 Share Posted February 19, 2015 Hmm' date=' I only bought a kilo...[/quote'] And I always thought you were a boundary pusher. I can't find a 'disappointed' emoticon. Link to comment Share on other sites More sharing options...
Hairy Posted February 19, 2015 Share Posted February 19, 2015 This was my smoked IPA recipe which was based on the Australian Brewery Smoked IPA. Very nice beer. 2.75kg Perle ale malt 2.0kg Weyermann smoked malt 700g Carared 700g medium crystal 35g Target (11.4%) @ 50 minutes 15g Styrian Goldings (3.4%) @ 5 minutes 25g Challenger (8.4%) @ 0 minutes 25g Target @ 0 minutes 20g Challenger - dry hop 20g Target - dry hop No chill Burton Union Ale yeast 23 litres OG - 1.058 FG - 1.015 IBU - 62.7 I would probably go with the British Ale yeast if doing this again. Link to comment Share on other sites More sharing options...
ben 10 Posted February 19, 2015 Share Posted February 19, 2015 Hmm' date=' I only bought a kilo...[/quote'] And I always thought you were a boundary pusher. I can't find a 'disappointed' emoticon. Hey... I'll buy some more then... F' ya Link to comment Share on other sites More sharing options...
Hairy Posted February 19, 2015 Share Posted February 19, 2015 Ben10, you have stirred something in my loins. To do list: 1. Smoked IPA 2. Euro lager hopped with Helga. Link to comment Share on other sites More sharing options...
Beerlust Posted February 20, 2015 Share Posted February 20, 2015 Ben10' date=' you have stirred something in my loins.[/quote']...OR that could be the Hep A smoothie! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted February 21, 2015 Share Posted February 21, 2015 I am now looking forward to the symptoms kicking in so then your jokes will just seem mean spirited Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 23, 2015 Share Posted February 23, 2015 No particular order 1. Glastonbury ESB 2. Cat's RIPA 3. Dortmunder Export Lager 4. Viking Ale/Lager 5. Dark Lager 6. Marzen/Oktoberfest I've got the supplies to do 40L batches of each. I might have to get some more rye malt and some hops. I might brew tomorrow. Link to comment Share on other sites More sharing options...
Hairy Posted February 23, 2015 Share Posted February 23, 2015 Will you be replicating the minerally water profile for the Dortmunder? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 23, 2015 Share Posted February 23, 2015 Will you be replicating the minerally water profile for the Dortmunder? Yeah' date=' within reason. Dortmund and Golden have similar H2O profiles. I have made this style of lager a couple of times with good results. I will tweek it a little though[img']smile[/img]. Link to comment Share on other sites More sharing options...
King Ruddager Posted March 3, 2015 Author Share Posted March 3, 2015 Well, the last beer brewed at my current place is fermenting (an amber ale) so let's see what will be on the list for when I upgrade to the new brewery ... 1. Hoppy fruit-salad-esque pale (promoted for simplicity as first brew in new environment) 2. Smashing Pumpkins Ale (it's brew that I adore) 3. Nutty dark ale (what specialty grains will achieve this incidentally?) 4. Oktoberfest (same awesome recipe as last time, but with proper lager yeast!!) Boy oh boy, I sure can't wait to get my hands on another fermenter (or two) for double-brew-days and bulk priming, not to mention a fridge for proper temperature control!! Link to comment Share on other sites More sharing options...
ICzed Posted March 3, 2015 Share Posted March 3, 2015 OK gang looks like my last list of brews has been completed so here's the next tasks: 1. Mid Nelson (already brewed, bottle on Friday) 2. Hairy's go to English Bitter recipe 3. Rye Ale with Simcoe; borderline APA / IPA, OG 1050, IBU 50 4. Ol' Brown Dog Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 4, 2015 Share Posted March 4, 2015 Not much of a list for me at the moment.. Bottle my pseudo lager next Sat (14th) Do another brew day in the near future, haven't decided on a recipe yet. Probably another pale ale, although the next batch to go into the FV is a pale ale that I used Northern Brewer hops in as a late addition to see what they're like. Also want to start work on my new bottle draining rack. I found an old wine rack on someone's footpath during kerbside cleanup last year and have been meaning to get a piece of timber and drill some holes in it that line up with the singular storage things in the rack so the bottles can sit upside down in the holes and drain. I'll varnish the timber as well to stop it from getting damp. Non brewing activities, I'm waiting on my old Scott Bonnar lawnmower to come back with a new engine, so I can start making the lawn look like a bowling green again. Cheers Kelsey Link to comment Share on other sites More sharing options...
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