Canadian Eh!L Posted April 10, 2015 Author Share Posted April 10, 2015 Wow! It looks awesome' date=' Ben!![img']w00t[/img]. {/quote] Whirlpool hop at the end there... Going to use MJ's British Ale. And for the berries I may very well dry hop. Made some gin a while by soaking the berries in homemade vodka and it came out well. Right. Whirlpool. Gotcha' Berries dry hopped might be good. Get some in the boil though, eh! Hey post this on the "Viking beer" thread to keep that one up to date , eh? Link to comment Share on other sites More sharing options...
ben 10 Posted April 10, 2015 Share Posted April 10, 2015 Oh the smoked malt smells GREAT!!! Love the smell of boiling wort. Link to comment Share on other sites More sharing options...
Beerlust Posted April 10, 2015 Share Posted April 10, 2015 Wow! It looks awesome' date=' Ben!![img']w00t[/img]. I concur. Seven different malts, fresh fruit.... Good luck with it Ben. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted April 10, 2015 Share Posted April 10, 2015 Good luck with it Ben. Thanks! It sure is busy. I may need some luck with it. About to throw the steep hops in. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 10, 2015 Author Share Posted April 10, 2015 Oh the smoked malt smells GREAT!!!Love the smell of boiling wort. I recently put 1 Kg apple smoked rye into a 40L Dunkelryezien brew with a friend at his brewery while I was on vacation. Smoked malt really does smell nice during the boil! Link to comment Share on other sites More sharing options...
ben 10 Posted April 10, 2015 Share Posted April 10, 2015 Nice. Oh, and slight edit. IBUs more like 35, I had the steep at the end as 60 minutes.... Link to comment Share on other sites More sharing options...
CanaKiwi Posted April 12, 2015 Share Posted April 12, 2015 Double Chocolate Stout Recipe came from AHB and was adapted to 15 litres and I used Willamette because I wanted to use up what I had. Bring on winter! BB Ale Malt 2.40 kg TF Pale Chocolate 0.23 kg Flaked Oats 0.16 kg BB Dark Crystal 0.23 kg Willamette 27g @ 60 Mins Goldings 12g @ 15 Mins Cocoa 130g @ 15 Mins Dark Chocolate 65g @ 15 Mins Lactose 270g @ 15 Mins Golden Syrup 245g @ 15 Mins S-04 Predicted OG 1.058 IBU 28.5 FG 1.015 EBC 49.1 %alc Bottle 6.0 Link to comment Share on other sites More sharing options...
Beerlust Posted April 12, 2015 Share Posted April 12, 2015 Brew day today. I had to make some alterations to the planned Kolsch recipe, as I couldn't get hold of any Rye malt, or Galaxy hops. I've also decided to lower the ABV% as the style is described as a "Lawnmower Ale" & to me at least, a 5.0%+ ABV probably isn't necessary. Pacific Kölsch Ale: Briess Pilsen Light Liquid Malt Extract 1.5kg Pilsen Light Dry Malt Extract 1kg Ale Malt grain 250gms CaraHell 200gms Ella (14.3%AA) 10gms @ FWH Ella 10gms @ 5mins Ella 60gms dry hopped Wyeast 2565 Kölsch yeast (1½ litre starter) Brew to 22 litres Ferment @ 15°C OG = approx. 1.044 FG = approx. 1.009-1.011 EBC = 5.8 ABV = approx. 4.4% A little disappointed I couldn't get hold of the rye malt in time as I reckon it would of added a nice element into this beer, but am less disappointed about having to use the Ella hop in place of Galaxy. The last time I used this hop was in a brew that I took bits & pieces from what was disclosed about the Punk IPA, & a discussion a few here on the forum were having on replicating the Beechworth Pale Ale. It ended up a very nice beer, & very different to most of the pale ales I usually make. I felt the aromatics from this hop were very good, & being a half sister to Galaxy should hold it in good stead here. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 12, 2015 Author Share Posted April 12, 2015 Brew Day!! yesterday Tim Thomson PA TT Landlord clone 6.14 Kg ESB Pale malt (Gambrinus) .5 Kg Honey Malt (Gambrinus) 67g Willemette 5.5% 60mins 15g EKG 4.3% 15min 20g EKG 0mins 5 tsp. Yeast nutrient 1 Whirlfloc tab 1.5 L WLP028 & WLP005 split 40L RO 100% Water profile: (Salts added) Ca 88g Mg 10g Na 18 SO4 187 Cl 47 HCO3 47 OG 1.044 IBU 27 BHE 85% 75 min Boil This is a rare brew day that went along without a hitch. everything went very smooth. This is the first brew I've done starting with 100% RO water and building the profile from scratch. The first time in a very long time I've used yeast nutrients. The ferment is going crazy right now @ 19C. I don't really think I'll be anywhere close to the real TT landlord but I don't really care. If all things go right it should be an awesome couple of brews. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 12, 2015 Author Share Posted April 12, 2015 Ella (14.3%AA) 10gms @ FWH Ella 10gms @ 5mins Ella 60gms dry hopped What's the IBU's? Seems light on bitterness. I don't know the style well, though. Link to comment Share on other sites More sharing options...
Beerlust Posted April 12, 2015 Share Posted April 12, 2015 Ella (14.3%AA) 10gms @ FWH Ella 10gms @ 5mins Ella 60gms dry hopped What's the IBU's? Seems light on bitterness. I don't know the style well' date=' though.[/quote'] I don't have accurate calculations for the FWH in IanH's Spreadsheet, so didn't bother to list IBU here. I use 70mins as a guide in the spreadsheet, that gives me 20.2 as a number here. I used 25gms of galaxy once in this scenario & it presented too sharp a bitterness, so 10-15gms seems likely here. It's not meant to be an overly bitter beer anyway, but hopefully some of the spicy notes from Ella will help out here. Time will tell. Good luck with your TT-like brew Chad. Edit: I just threw the FWH in & decided to up that to 12gms just to be on the safe side. Cheers Chad. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 12, 2015 Author Share Posted April 12, 2015 Hmm! Good luck with it Link to comment Share on other sites More sharing options...
Beerlust Posted April 13, 2015 Share Posted April 13, 2015 Happy to report the Kolsch brew had noticeable signs of fermentation at around 8-9 hours after pitching. The Canuck got me that paranoid about having enough bitterness, not only did I up the FWH addition, but I also shifted the 5min addition forward in the boil to 10mins! That's a 6 point IBU shift, & should put it in a safe zone. All bopping away nicely @ 15°C. Cheers, Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted April 13, 2015 Share Posted April 13, 2015 Three brew days starting tomorrow. The eldest heir has done a lot of recipe examination and has decided he'd like to do the Coopers Abbey Blonde recipe. Since he's only starting, at my insistence it will absolutely according to PB2s instructions. Then on Wednesday, I'll be putting on a German Pilsner (recipe below), then Magnaman's recipe on Friday. Recipe: Phil Von Pilsen Style: German Pilsner (Pils) Recipe Specifications -------------------------- Boil Size: 55.34 l Post Boil Volume: 47.84 l Batch Size (fermenter): 42.00 l Bottling Volume: 42.00 l Estimated OG: 1.052 SG Estimated Color: 6.5 EBC Estimated IBU: 31.0 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 82.1 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU 8.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 91.9 % 0.30 kg Acidulated (Weyermann) (3.5 EBC) Grain 2 3.2 % 0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 3.2 % 0.15 kg Carahell (25.0 EBC) Grain 4 1.6 % 80.00 g Tettnang [4.50 %] - Boil 60.0 min Hop 5 21.1 IBUs 75.00 g Hallertauer Mittelfrueh [2.90 %] - Boil Hop 6 6.3 IBUs 30.00 g Hallertauer Mittelfrueh [4.00 %] - Steep Hop 7 3.5 IBUs Mash Schedule: Decoction Mash, Triple, Lager Total Grain Weight: 9.25 kg ---------------------------- Name Description Step Temperature Step Time Dough-In Add 19.87 l of water at 21.1 C 21.1 C 15 min Acid Rest Add 12.06 l of water at 80.3 C 40.6 C 20 min Protein Rest Decoct 6.25 l of mash and boil it 50.0 C 10 min Dextrinization Re Decoct 13.55 l of mash and boil it 67.2 C 20 min Mash Out Decoct 11.34 l of mash and boil it 76.7 C 5 min Ooops. I forgot. Never tried it before, but using WLP835 - German Lager X yeast. Link to comment Share on other sites More sharing options...
antiphile Posted April 13, 2015 Share Posted April 13, 2015 Tim Thomson PA TT Landlord clone 6.14 Kg ESB Pale malt (Gambrinus) .5 Kg Honey Malt (Gambrinus) ... G'day CanCanMan Even if it doesn't end up a clone of the Landlord, it looks like a really nice brew. What volume did you get into the FV? Link to comment Share on other sites More sharing options...
Beerlust Posted April 13, 2015 Share Posted April 13, 2015 Your Pilsner recipe looks really good P2. Have you used Acidulated Malt before? I understand it helps to balance/adjust mash pH among other things. I was just wondering what else it brings to the party? Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted April 13, 2015 Share Posted April 13, 2015 Hey BL This will be the first time I've used it, but that's my understanding too (at rates up to 5% of the grain bill). It's meant to be particularly helpful for pilsners (according to Weyermann). And not that I've ever done one, but apparently you can use it in sour beers at around 10% as well. However it goes, it'll be a good experiment! Thanks mate. Link to comment Share on other sites More sharing options...
Beerlust Posted April 13, 2015 Share Posted April 13, 2015 With this Kolsch I'm working on, I've played it safe the first time by minimizing grain additions & stuck with more extract. Pilsner & lager type brews can expose weaknesses in your techniques as there really is nowhere to hide flavour-wise with them. If the brew turns out well, I may go to a bit more trouble by creating a larger mash based content next time including some Acidulated Malt. So I'll be very hopeful to hear the words "crisp" & "clean" when you are drinking that Pilsner of yours! Your brewing has come along way in a short time. That's some serious step mashing there! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 14, 2015 Share Posted April 14, 2015 If I wasn't doing BIAB I'd have a go at a decoction myself. It's just too much faffing about with BIAB for mine. I don't have any way of boiling the part mash close to the urn either.. I'd have to be running up and down stairs every time with a pot full of hot or boiling mash. Anyway, good luck with it mate, keen to hear how it turns out! Today for me is an ingredients run to Craftbrewer. I have on my list, a sack of Weyermann Floor Malted Bohemian Pils malt, Wyeast 2001 Urquell Lager yeast, and my brewing salts, (gypsum, chalk, calcium chloride and magnesium sulfate), obviously I can get table salt and bi-carb soda anywhere. Will have a look and see if they have a decent sized stiff bristled brush I can use to clean my flasks out too. Cheers Kelsey Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 14, 2015 Author Share Posted April 14, 2015 Tim Thomson PA TT Landlord clone 6.14 Kg ESB Pale malt (Gambrinus) .5 Kg Honey Malt (Gambrinus) ... G'day CanCanMan Even if it doesn't end up a clone of the Landlord' date=' it looks like a really nice brew. What volume did you get into the FV?[/quote'] Thanks Phil, I was able to collect a little more than 40L. The primary ferment is now done and it was vigorous to say the least. Things have died down now and it's all a waiting game now. Link to comment Share on other sites More sharing options...
Hairy Posted April 14, 2015 Share Posted April 14, 2015 Chad, where are the Styrian Goldings? They are the best bit Link to comment Share on other sites More sharing options...
Brownsworthy Posted April 14, 2015 Share Posted April 14, 2015 G'day guys, Brew day today and yet another IPA! Morgans Caramalt 1.5kg Morgans extra pale 1.5kg 1kg LDM 500g Caramunich 2 30g Simcoe @ 60 min 30g Citra @ 5 min 30g Amarillo @ 5 min 30g Cascade @ 5 min Dry hopping with 100-120g of Citra, Cascade and Amarillo. Essex Ale yeast Wlp022 I heard it has similar characteristics to us -05 so I thought I'd give it a crack. 23lt batch estimated IBU 58.3, estimated EBC 24.1. Cheers Link to comment Share on other sites More sharing options...
antiphile Posted April 14, 2015 Share Posted April 14, 2015 Sounds like really good combo, Brownie. I'll be especially interested how you go with the Essex yeast. Good luck, my friend. Link to comment Share on other sites More sharing options...
Beerlust Posted April 14, 2015 Share Posted April 14, 2015 G'day guys' date=' Brew day today and yet another IPA! Morgans Caramalt 1.5kg Morgans extra pale 1.5kg 1kg LDM 500g Caramunich 2 30g Simcoe @ 60 min 30g Citra @ 5 min 30g Amarillo @ 5 min 30g Cascade @ 5 min Dry hopping with 100-120g of Citra, Cascade and Amarillo. Essex Ale yeast Wlp022 I heard it has similar characteristics to us -05 so I thought I'd give it a crack. 23lt batch estimated IBU 58.3, estimated EBC 24.1. Cheers[/quote'] Looks really good Brownsworthy! Depending on yeast attenuation, upwards of 6.0% ABV should create a nice malt backbone to all those hops. I'm getting real hungry for a big IPA again, & have loaded up on hops recently to have a go at something in the Ben10 territory! Good luck with the brew, & let us know how it turns out! P.S. @ an estimated 1.063 OG, I hope you pitched enough yeast! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Brownsworthy Posted April 14, 2015 Share Posted April 14, 2015 Thanks Phil, The Burton ale yeast has gone brilliantly had about 5-6 inch krausen after 36hrs and and was bubbling like mad through the blow off tube and had a beautiful floral and fruit aroma checked sg day 6 it was 1.016 didn't get to check it again until day 12 and it had come down to 1.009 and is currently ccing. Got my fingers crossed with the Essex I reckon it'll go well I'll throw both viles in as my og should be around 1.063. Cheers mate I'll keep you posted. Link to comment Share on other sites More sharing options...
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