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Brew Day!! Watcha' got, eh!? 2015


Canadian Eh!L

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The last dribble out of my bucket was 1030.

 

 

Recipe: Untitled Recipe

Brewer: Grumpy

Style: Robust Porter

--------------------------

Batch Size (fermenter): 23.00 l

Estimated OG: 1.064 SG

Estimated IBU: 57.5 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

2.30 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 36.5 %

2.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 31.7 %

1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 3 15.9 %

0.50 kg Brown Malt (Simpsons) (295.5 EBC) Grain 4 7.9 %

0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 4.8 %

0.20 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 6 3.2 %

37.00 g Magnum [13.00 %] - Boil 90.0 min Hop 7 47.3 IBUs

50.00 g Marynka [7.30 %] - Steep/Whirlpool 20.0 Hop 8 10.2 IBUs

 

-------------------------------------------------------------------------------------

MJ's British Ale will be used.

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Yummy yummy. I love porters (and let Brunhilda love the stouts).

 

I know I'm just worrying like a collage girl, but I wonder if the collection of sugars can be done more fully in the same volume of wort? (Just thinking out loud really).

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I just ordered a stainless steel strainer thingy for my Crown urn. Not really sure why I've waited so long but anyway.. just one of those things I never put a lot of thought into I guess. One of those, "yeah, one day..." things.

 

I'll put it to use on my next brew day as it will be here well and truly by then. This should allow me to leave the urn switched on (at the wall) so it can come on and off to maintain the mash temp better, without risking burning the bag, and also make it easier to heat up for a mash out by not having to lift the bag off the bottom. Looking forward to testing it out! happy

 

Cheers

 

Kelsey

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Recipe: Afternoon Ale

Brewer: Grumpy

Style: American Pale Ale

TYPE: All Grain

 

Recipe Specifications

--------------------------

Boil Size: 30.00 l

Post Boil Volume: 26.69 l

Batch Size (fermenter): 23.00 l

Bottling Volume: 21.60 l

Estimated OG: 1.052 SG

Estimated Color: 12.0 EBC

Estimated IBU: 43.4 IBUs

Brewhouse Efficiency: 75.00 %

Est Mash Efficiency: 85.4 %

Boil Time: 60 Minutes

 

Ingredients:

------------

Amt Name Type # %/IBU

3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 57.1 %

1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 19.0 %

0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 9.5 %

0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 9.5 %

0.25 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 5 4.8 %

15.00 g Chinook [12.60 %] - Boil 60.0 min Hop 6 19.0 IBUs

26.00 g Azacca [14.00 %] - Steep/Whirlpool 20.0 Hop 7 11.1 IBUs

25.00 g Nelson Sauvin [12.50 %] - Steep/Whirlpoo Hop 8 9.5 IBUs

10.00 g Chinook [12.60 %] - Steep/Whirlpool 20. Hop 9 3.8 IBUs

25.00 g Nelson Sauvin [12.50 %] - Dry Hop 5.0 Da Hop 10 0.0 IBUs

 

 

Mash Schedule: BIAB, Light Body

Total Grain Weight: 5.25 kg

Cost: $18.56

-------------------------------------------------------------------------------------

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Recipe: Afternoon Ale

Brewer: Grumpy

Style: American Pale Ale

TYPE: All Grain

 

Recipe Specifications

--------------------------

Boil Size: 30.00 l

Post Boil Volume: 26.69 l

Batch Size (fermenter): 23.00 l

Bottling Volume: 21.60 l

Estimated OG: 1.052 SG

Estimated Color: 12.0 EBC

Estimated IBU: 43.4 IBUs

Brewhouse Efficiency: 75.00 %

Est Mash Efficiency: 85.4 %

Boil Time: 60 Minutes

 

Ingredients:

------------

Amt Name Type # %/IBU

3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 57.1 %

1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 19.0 %

0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 9.5 %

0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 9.5 %

0.25 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 5 4.8 %

15.00 g Chinook [12.60 %] - Boil 60.0 min Hop 6 19.0 IBUs

26.00 g Azacca [14.00 %] - Steep/Whirlpool 20.0 Hop 7 11.1 IBUs

25.00 g Nelson Sauvin [12.50 %] - Steep/Whirlpoo Hop 8 9.5 IBUs

10.00 g Chinook [12.60 %] - Steep/Whirlpool 20. Hop 9 3.8 IBUs

25.00 g Nelson Sauvin [12.50 %] - Dry Hop 5.0 Da Hop 10 0.0 IBUs

 

 

Mash Schedule: BIAB' date=' Light Body

Total Grain Weight: 5.25 kg

Cost: $18.56

-------------------------------------------------------------------------------------[/quote']

 

Nice looking recipe there Ben! cool

 

Good luck with the brew.

 

Lusty.

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I just ordered a stainless steel strainer thingy for my Crown urn. Not really sure why I've waited so long but anyway.. just one of those things I never put a lot of thought into I guess. One of those' date=' "yeah, one day..." things.

[/quote']

 

Are you talking about a false bottom?unsure Funny. I just received one in the mail for my mash tun. The last two brew days I had stuck mashes with my old and battered SS braided manifold so I made the move to the falsey and dip tube.smile

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Earlier last year, when starting grainy adventures in Brewland, I did a Timothy Taylor clone before adopting brew software. I accepted a recipe suggestion without checking the basic stats, and whilst proud of the achievement found it to be too bitter. Yesterday out of interest, the figures were plugged into beersmith with a resulting est. IBU of over 64! No wonder it tasted bitter.

 

So now this weekend will be a TimTaylor Landlord revisited (with some hop changes to account for quantities on hand and a target IBU around 40.

 

Recipe Specifications

--------------------------

Batch Size (fermenter): 40.00 l

Estimated OG: 1.052 SG

Estimated Color: 21.3 EBC

Estimated IBU: 39.7 IBUs

Boil Time: 90 Minutes

 

5.00 kg Golden Promise (6.0 EBC)

4.50 kg Pale Malt, Maris Otter (5.9 EBC)

0.10 kg Roast Barley (1300.0 EBC)

30.00 g Magnum [12.00 %] - Boil 60.0 min

45.00 g Willamette [5.50 %] - Boil 40.0 min

40.00 g Styrian Goldings [5.40 %] - Boil 10.0 min

Essex Ale Yeast (White Labs #WLP022)

 

Best wishes and good luck to all weekend-ish brewers.

 

 

 

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Are you talking about a false bottom?unsure Funny. I just received one in the mail for my mash tun. The last two brew days I had stuck mashes with my old and battered SS braided manifold so I made the move to the falsey and dip tube.smile

 

Basically yeah. It looks like this:

 

$_57.JPG

 

 

And just drops into the bottom of the urn. It's probably not something that is a necessity for BIAB in an urn' date=' as I've made about 20 batches so far without one with no issue, but it will make keeping mash temps stable a bit easier as I can leave the urn switched on at the wall without fear of it burning the bag, and also enable me to only have to lift the bag out once, to drain when everything is finished. [img']cool[/img]

 

Cheers

 

Kelsey

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I just ordered a stainless steel strainer thingy for my Crown urn. Not really sure why I've waited so long but anyway.. just one of those things I never put a lot of thought into I guess. One of those' date=' "yeah, one day..." things.

[/quote']

 

Are you talking about a false bottom?unsure Funny. I just received one in the mail for my mash tun. The last two brew days I had stuck mashes with my old and battered SS braided manifold so I made the move to the falsey and dip tube.smile

 

When I had a series of stuck mashes, I asked the guy that I now buy from about options, and he suggested another company (that he has no relationship with BTW) that he had used and highly recommended. I ended up adapting the DIY manifold with more saw cuts and drill holes (but if I can't solve the high SG final runnings problem I still might have to fork out $169).

 

For my situation of using a 50+ litre esky as a mash tun, he said he found the Falsie Complete Esky kit was really efficient and hassle-free.

 

Cheers

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Recipe: Untitled Recipe

Brewer: Grumpy

Style: Robust Porter

 

MJ's British Ale will be used.

 

Rehydrated - in water - the yeast and pitched yesterday. Signs of impending fermentation in 3 hours. The yeast appeared on the surface and was actively reproducing. Full krausen within 8 hours. What a cracker of a yeast!

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For my situation of using a 50+ litre esky as a mash tun' date=' he said he found the Falsie Complete Esky kit was really efficient and hassle-free.

 

RW31oaC.jpg[/img]

 

This is my falsey installed. It seems to work great. It drains almost all the water from the tun. there might be 150mL left behind! I can't wait to try it out. $99CND.

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I've just realised I might have to chop out a section of the side of that strainer/false bottom when it gets here so it can fit over the thread pipe on my ball valve. I'm pretty sure when the urn had its original tap in place, there wasn't a length of threaded pipe jutting out into the inside of the urn. Oh well, a small inconvenience and easily rectified. cool

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Earlier last year' date=' when starting grainy adventures in Brewland, I did a Timothy Taylor clone before adopting brew software. I accepted a recipe suggestion without checking the basic stats, and whilst proud of the achievement found it to be [u']too[/u] bitter. Yesterday out of interest, the figures were plugged into beersmith with a resulting est. IBU of over 64! No wonder it tasted bitter.

 

So now this weekend will be a TimTaylor Landlord revisited (with some hop changes to account for quantities on hand and a target IBU around 40.

 

Recipe Specifications

--------------------------

Batch Size (fermenter): 40.00 l

Estimated OG: 1.052 SG

Estimated Color: 21.3 EBC

Estimated IBU: 39.7 IBUs

Boil Time: 90 Minutes

 

5.00 kg Golden Promise (6.0 EBC)

4.50 kg Pale Malt, Maris Otter (5.9 EBC)

0.10 kg Roast Barley (1300.0 EBC)

30.00 g Magnum [12.00 %] - Boil 60.0 min

45.00 g Willamette [5.50 %] - Boil 40.0 min

40.00 g Styrian Goldings [5.40 %] - Boil 10.0 min

Essex Ale Yeast (White Labs #WLP022)

 

Best wishes and good luck to all weekend-ish brewers.

 

 

 

Tim Talylor "Landlord" is my favourite bottle to buy out of the shop these days. I recently decided on a recipe in hopes of something like the original. It goes like this:

 

Timber Thomson Pale Ale

--------------------------

Boil Size: 49.93 l

Post Boil Volume: 43.68 l

Batch Size (fermenter): 40.00 l

Bottling Volume: 38.00 l

Estimated OG: 1.043 SG

Estimated Color: 8.4 EBC

Estimated IBU: 30.0 IBUs

Brewhouse Efficiency: 85.00 %

Est Mash Efficiency: 89.3 %

Boil Time: 75 Minutes

 

Ingredients:

------------

Amt Name Type # %/IBU

5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -

6.14 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 96.9 %

0.19 kg Honey Malt (49.3 EBC) Grain 3 3.1 %

67.68 g Willamette [5.50 %] - Boil 65.0 min Hop 4 25.9 IBUs

2.11 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -

11.28 g Willamette [5.50 %] - Boil 10.0 min Hop 6 1.5 IBUs

33.84 g Willamette [5.50 %] - Boil 5.0 min Hop 7 2.5 IBUs

1.0 pkg Yorkshire Square Ale Yeast (White Labs # Yeast 8 -

 

 

I recently received some fresh EKG and Fuggles so the hop schedule may change. I'm also waiting for my choice of yeast. I want to brew this one with the right yeast. The Yorkshire Square is only seasonally available so I don't know if i can get it right now. It's on the "To Do" list though.

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I know Barleyman in Oz got some WL Yorkshire Square Yeast in about a month ago, but I just assumed it was primarily designed for an open ferment (though to be honest I haven't checked up on it). So you should be right at the moment in BC with a bit of luck.

 

Seeing your IBUs, maybe I should drop mine a little.

 

Thanks CanCan.

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I know Barleyman in Oz got some WL Yorkshire Square Yeast in about a month ago' date=' but I just assumed it was primarily designed for an open ferment (though to be honest I haven't checked up on it). So you should be right at the moment in BC with a bit of luck.

 

Seeing your IBUs, maybe I should drop mine a little.

 

Thanks CanCan.[/quote']

 

I've never used the WL YS before but I'd like to get this one close. I here this strain is a bit of a pain in the arse with it everlasting krausen but I plan to work it all out.smile

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Found a place with a good solid 11 degrees at my brothers house, so went there and put down a TC Pilsner with 1,5kg LDM and kit yeast and Saflager W-34/70 made to 22 liter. Planning on leaving it there for about 4 weeks, will be interesting to see results :)

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Big day (arvo) @ koo wee brew.

Bottled golden ale.

Brewed "Anzac Ale" per Cooper's recipe.

A few 1st's-

~no terrorists (kids)

~my new (old) fermenter given to me by my next door neighbour

~ glad wrap (no airlock)

~reused Yeast from Golden Ale (US-05 )(sterilised cup full of trub from Golden Ale, and pitched into Anzac Ale @ 20 C. Ferment @ 20 C.)

Here's hoping innocent

Cheers,

Dave.

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Brew Day!!

 

Recipe: Cat's Rye IPA

American RIPA

 

Recipe Specifications

--------------------------

Boil Size: 49.93 l

Post Boil Volume: 43.68 l

Batch Size (fermenter): 40.00 l

Estimated OG: 1.058 SG

Estimated Color: 14.7 EBC

Estimated IBU: 61.3 IBUs

Brewhouse Efficiency: 85.00 %

Est Mash Efficiency: 89.3 %

Boil Time: 75 Minutes

 

Ingredients:

------------

Amt Name Type # %/IBU

40.00 l Golden, BC CAN Water 1 -

7.46 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 80.4 %

0.99 kg Rye Malt (9.3 EBC) Grain 3 10.7 %

0.83 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 8.9 %

18.44 g Amarillo Gold [7.90 %] - First Wort 75.0 Hop 5 10.2 IBUs

18.44 g Chinook [13.00 %] - First Wort 75.0 min Hop 6 16.7 IBUs

15.00 g Cascade [8.00 %] - First Wort 75.0 min Hop 7 8.4 IBUs

22.13 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 8 11.4 IBUs

18.44 g Chinook [13.00 %] - Boil 60.0 min Hop 9 14.6 IBUs

2.11 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -

20.00 g Cascade [8.00 %] - Boil 0.0 min Hop 11 0.0 IBUs

20.00 g Chinook [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs

10.00 g Centennial [10.00 %] - Boil 0.0 min Hop 13 0.0 IBUs

1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -

 

 

Mash Schedule: Single Infusion, Medium Body

Total Grain Weight: 9.29 kg

----------------------------

Name Description Step Temperat Step Time

Mash In Add 24.22 l of water at 77.6 C 66.7 C 60 min

 

This is the first brew that I used my HERMS setup and false bottom in my MLT. It went ok. I'll have to get used to it though.

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Well I loved the Coopers Hop Gobbler recipe (and the Wychwood Hopgoblin beer) so much that tonight I am brewing a fairly close approximation to the Wychwood Hobgoblin cask ale recipe as told by the head brewer. The yeast is a bit different and Wychwood use Cascade rather than Amarillo in the late hop addition, but I'm hoping it turns out close enough. Also my LHBS was out of Maris Otter, but the owner highly recommended base malt from a fairly local grower and maltster. Feeling lazy tonight, so going with a full volume BIAB mash in the kettle rather than using my cooler to mash.

 

Volume into fermenter: 10 litres

Original Gravity: 1.048

Bitterness: 32.7 IBUs (~25 IBU for bittering additions)

Colour: 31.1 EBC

 

Process: Full volume BIAB 60 minute single infusion mash, 60 minute boil, slow-chill in cube

 

Grain

2kg Voyager Veloria Buloke ale malt (9 EBC)

175 Simpsons medium crystal malt (150 EBC)

45g JWM chocolate malt (650 EBC)

 

Hops

8g EKG @ 60 mins (5.7% AA)

8g Fuggles @ 60 mins (5.05% AA)

16g Styrian Goldings in the cube

4g Amarillo in the cube

 

Yeast: White Labs WLP006 Bedford British Ale

 

And most importantly, enjoying a tallie of my saison + a couple of Coopers Vintage ales (2013 & 2014) during the brewing process biggrin

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Well my urn false bottom thing arrived on Monday. It's actually smaller than the urn diameter and fits perfectly in the bottom without the threaded pipe from the ball valve hitting it or anything, which is good. No mods needed! Looking forward to testing it out on the next brew day, whenever that ends up being.

 

Cheers

 

Kelsey

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