antiphile Posted April 14, 2015 Share Posted April 14, 2015 I'm getting real hungry for a big IPA again' date=' & have loaded up on hops recently to have a go at something in the Ben10 territory! [img']biggrin[/img] Hey Big Luster Hope you included some rakau and kohatu in the order. It really was (IMHO) spectactular and well worth a try, though the Tropical Ale was a Pale Ale and not an IPA anywhere near that IBU level. A big beerio cheerio. Link to comment Share on other sites More sharing options...
Brownsworthy Posted April 14, 2015 Share Posted April 14, 2015 Thanks Lusty, I reckon at 6%, with around 240g worth of hops, ben would consider it an extremely sessionable brew Cheers mate Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 14, 2015 Author Share Posted April 14, 2015 Chad' date=' where are the Styrian Goldings? They are the best bit [img']wink[/img] Yeah, I know. I'm all out of S. Goldings at the moment. EKG is supposed to be a reasonable substitute. I'm not using the proper yeast strain either. I wanted WLP037 Yorkshire square, but this is only available seasonally. When the yeast is available in November I'll make to have some S. Goldings on hand as well. This is partly why I put forth the disclaimer about its unlikeness toward the Landlord. I do expect something good out of they two brews though. Fingers crossed Link to comment Share on other sites More sharing options...
Brownsworthy Posted April 14, 2015 Share Posted April 14, 2015 This is the first time I've used Caramunich 2 and I must say it smells fantastic Link to comment Share on other sites More sharing options...
Hairy Posted April 14, 2015 Share Posted April 14, 2015 Chad' date=' where are the Styrian Goldings? They are the best bit [img']wink[/img] Yeah, I know. I'm all out of S. Goldings at the moment. EKG is supposed to be a reasonable substitute. I'm not using the proper yeast strain either. I wanted WLP037 Yorkshire square, but this is only available seasonally. When the yeast is available in November I'll make to have some S. Goldings on hand as well. This is partly why I put forth the disclaimer about its unlikeness toward the Landlord. I do expect something good out of they two brews though. Fingers crossed Still looks like a nice beer. I wasn't really happy with my TTLL clone, way too bitter. I may have give it another go. Link to comment Share on other sites More sharing options...
King Ruddager Posted April 16, 2015 Share Posted April 16, 2015 Robo Choc Porter, bitches. 23L though, because that's how I roll Link to comment Share on other sites More sharing options...
porschemad911 Posted April 18, 2015 Share Posted April 18, 2015 Brew day this evening - time for a hoppy Pale Ale This was my first ever pure extract with steeping grains brew, so quite fun to try this method out. Malt 1.5kg Coopers LDM 100g Simpsons medium crystal malt (30 min steep @65 - 70C) Hops 5g Nelson Sauvin @60 mins 12g Amarillo @5 mins 6g Nelson Sauvin @5 mins 12g Amarillo @cube 12g Pacific Hallertau @cube 7g Nelson Sauvin @cube Yeast: Repitching WLP006 Dry Hop 12g Amarillo 12g Pacific Hallertau 7g Nelson Sauvin I will dry hop at around day 7 for 5 days. I'm curious how WLP006 goes in a hoppy pale ale. Googling I found a couple of people that really liked it, so I'll give it a go and see how it turns out. Edit: Forgot the vital stats below ... Batch size: 10 litres into fermenter OG: 1.054 Bitterness: Beersmith says 53.8 IBUs based on a 30 minute steep / whirlpool estimate for the cube hops Colour: 20 EBC Link to comment Share on other sites More sharing options...
GregT5 Posted April 19, 2015 Share Posted April 19, 2015 Brew day/hour today. Simple brew, but a favourite with our golf group. OS Draught 1kg Amber DME 25g Centennial hops 10 mins 25g Nelson Sauvin hops 10 mins 23 litres Kit yeast. In the brew fridge for 2 weeks @ 18 deg. Next in line another simple brew: OS Lager 1kg LDM 200g Pale Choc malt - cold steep overnight Haven't decided on hops at this time, but have 2 weeks to think about it. Link to comment Share on other sites More sharing options...
antiphile Posted April 19, 2015 Share Posted April 19, 2015 Brew day/hour today. Simple brew' date=' but a favourite with our golf group. OS Draught 1kg Amber DME 25g Centennial hops 10 mins 25g Nelson Sauvin hops 10 mins 23 litres Kit yeast.[/quote'] Hi Greg I suspect you made a typo, and you meant "Simple brew, and a favourite with our golf group". From what I've found, a good beer is much more a result of the thought put into the recipe rather than how simple or complex it is to make. I haven't done that recipe, but I suspect it would have lovely earthy flavours with also a slightly "gutsy" boost from the centennial. Great brew I'd expect. Otherwise, as with most things for moi these days, I was delayed in putting down the German Pilsner until today. I had to make a few minor tweaks hop-wise 'cos some of the hops I thought were in the freezer had disappeared; but it's still a pretty standard recipe for the style. Recipe: Phil Von Pilsen Asst Brewer: Brunhilda Style: German Pilsner (Pils) Recipe Specifications -------------------------- Batch Size (fermenter): 44.00 l OG: 1.053 SG Estimated Color: 6.3 EBC Estimated IBU: 28.3 IBUs Boil Time: 90 Minutes Amt Name %/IBU 8.50 kg Pilsner (Weyermann) (3.3 EBC) 91.9 % 0.30 kg Acidulated (Weyermann) (3.5 EBC) 3.2 % 0.30 kg Cara-Pils/Dextrine (3.9 EBC) 3.2 % 0.15 kg Carahell (25.0 EBC) 1.6 % 100.00 g Spalt Spalter [3.50 %] - Boil @60 20.0 IBUs 60.00 g Hallertauer [2.90 %] - Boil @15 4.9 IBUs 40.00 g Hallertauer [2.90 %] - Boil @10 2.4 IBUs 30.00 g Hallertauer [2.90 %] - Boil @5 1.0 IBUs German Lager X Yeast (White Labs #WLP835) The thing that really surprised me was how easy doing a triple decoction mash was (even if it was very time consuming -- over 2.5 hrs for a 90 min mash but it'll get quicker from here I hope). Yet it really improved efficiency a lot, and I hit all the numbers which I hadn't done for a while. I'm gonna follow the yeast instructions exactly, so the FV has been sealed and put in the fridge overnight to cool to 5C, and the yeast pitched in the morning and the temp controller set to 11C to ferment. So fingers crossed. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 19, 2015 Share Posted April 19, 2015 I found my efficiency increased as well when I did that step mash on my sort of BoPils recipe the other week. I hope it works out because it took about 5 hours with the damn thing struggling to heat it towards the latter half of the mash. Anyway, looks like a nice recipe though. Are you going to live on the edge and try the quick lager method on it? Link to comment Share on other sites More sharing options...
antiphile Posted April 19, 2015 Share Posted April 19, 2015 Are you going to live on the edge and try the quick lager method on it? You're nearly as big a stirrer as I! Nah. Fortunately I've got quite a few brews on hand, so it won't be a biggie to tie up the fridge for 5 weeks or so. And I'm a bit lucky 'cos I have a nice cool place to do Mr Magnificent's ale without needing the fridge this time of year. My next fridge brew will also be a Czech Pilsener and I've got in 250g Saaz for it. It'll also be a 44 litre knockout but using White Labs WLP802 Czech Budejovice Lager Yeast (IIRC you used the Wyeast Urquell). But after today, I'll certainly do a decoction mash. Cheers Link to comment Share on other sites More sharing options...
porschemad911 Posted April 20, 2015 Share Posted April 20, 2015 And I'm a bit lucky 'cos I have a nice cool place to do Mr Magnificent's ale without needing the fridge this time of year. I've had to crack out the heat-pad already to keep my current and previous batch at 18C overnight and stop my WLP006 going into hibernation ... looks like it will be a cold winter! Good luck with the brew by the way! Sounds like it will be very tasty, hope all the hard work that went into the mash pays off. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 20, 2015 Share Posted April 20, 2015 You're nearly as big a stirrer as I! Fair point. I could put my pils in the FV and get it going now and do a reduced lagering time but not as much as the quick method if I wanted to' date=' but I am keen to try that out and see how it goes, so I'll leave it for another week or two. I do have a pouch of the Urquell lager yeast yes. I was tossing up between it and the Budvar (Budejovice) one. I'll re-use it a number of times but next time I need a new yeast for pils beers I might give the Budvar a go. I have a brew day happening on Saturday which is the "proper" pils recipe using all Saaz hops. Looking forward to it. [img']happy[/img] Link to comment Share on other sites More sharing options...
ben 10 Posted April 20, 2015 Share Posted April 20, 2015 Recipe: Fanta Pants II Brewer: Grumpy Style: American Amber Ale Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.056 SG Estimated Color: 28.1 EBC Estimated IBU: 45.7 IBUs Ingredients: ------------ Amt Name Type # %/IBU 5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 2 73.4 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 3 18.3 % 0.30 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 4 5.5 % 0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 1.8 % 0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 6 0.9 % 20.00 g Chinook [12.60 %] - Boil 60.0 min Hop 7 24.6 IBUs 4.00 g Brewbrite (Boil 10.0 mins) Fining 8 - 75.00 g Melba [9.50 %] - Steep/Whirlpool 20.0 m Hop 9 21.1 IBUs Probably a 25g dry hop as well. And MJ's British Ale yeast. ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
antiphile Posted April 20, 2015 Share Posted April 20, 2015 I'm beginning to regret I just slagged you off in the "BIAB me" thread since it's obvious you're not a well man (????). OG only 1.056? IBU only 46? For no particular reason, would you be kind enough to ask your long suffering better half to remove all sharp objects, firearms, medications etc in your house? On a side note, I just got some stuff in for better and quicker wort aeration. Even though I was with it in the batcave at the time, I obviously wasn't paying sufficient attention. After 20 mins it may have been a little too much. The eldest heir came down and took a pic, and once I can talk him into getting it off his phone, I'll post it here. Link to comment Share on other sites More sharing options...
ben 10 Posted April 20, 2015 Share Posted April 20, 2015 IBU only 46? For no particular reason' date=' .[/quote'] Hey, occasionally I like easy drinking too. More like 50 IBU too as I went a 90 minute boil with the centennial as a FWH Link to comment Share on other sites More sharing options...
antiphile Posted April 21, 2015 Share Posted April 21, 2015 Okely Dokely! Finally pulled out the digit and think I have settled on my take of Mr Malodorous's Dreadnought Bitter. Obviously in the conversion to AG it will somewhat differ, but it should be perty close, I hope. Recipe: Magneto Man's Dreadnought ESB Style: Extra Special/Strong Bitter (English Pale Ale) Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.052 SG Estimated Color: 17.9 EBC Estimated IBU: 36.3 IBUs Boil Time: 75 Minutes Ingredients: ------------ Amt Name %/IBU 3.00 kg Golden Promise (6.0 EBC) 53.6 % 2.00 kg Pale Malt, Maris Otter (5.9 EBC) 35.7 % 0.30 kg Crystal, Dark (Simpsons) (157.6 EBC) 5.4 % 0.30 kg Melanoiden Malt (39.4 EBC) 5.4 % 20.00 g Target [11.00 %] - First Wort 60.0 min 24.5 IBUs 25.00 g Fuggles [4.50 %] - Boil 15.0 min 5.7 IBUs 15.00 g Amarillo [9.20 %] - Boil 10.0 min 5.1 IBUs 10.00 g Cascade [5.50 %] - Boil 5.0 min 1.1 IBUs Yeast: Probably WL Burton or MJ Newcastle Dark Ale Fingers crossed it should be brewed tomorrow. Cheers. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 21, 2015 Share Posted April 21, 2015 If you're boiling for 75 minutes then you should change the FWH addition to 75 minutes as well. Other than that, looks like a pretty nice recipe mate. Good luck with it. Link to comment Share on other sites More sharing options...
antiphile Posted April 21, 2015 Share Posted April 21, 2015 Woops. Thanks Otto, I missed that. The default setting is 60 mins for the boil and I increased it to 75 without even checking! Done. Phew, it only added 1.1 IBUs so my delicate lil' tongue should cope. Link to comment Share on other sites More sharing options...
Beerlust Posted April 22, 2015 Share Posted April 22, 2015 Brew day today! A few roster changes this week forced me to brew a little earlier in the week. I've been giving this brew a lot of thought over the last week or so & put together the following a little earlier today. Midstrength Nirvana IPA: Thomas Coopers Sparkling Ale kit 1.7kg Light Dry Malt Extract 500gms CaraHell grain 200gms CaraBohemian 100gms ½ tsp yeast nutrient @ 15mins Ella 20gms, Mosaic 15gms, & Citra 15gms post boil steeped once wort hits 70°C for 30mins Riwaka, Mosaic, Citra 20gms each dry hopped Re-hydrated US-05 yeast Brewed to 23 litres Ferment @ 18°C OG = approx. 1.035 FG = approx. 1.008 EBC = 11.6 IBU = 36.2 Kegged ABV = approx. 3.5% Smelled really good as I was pitching the yeast. Hopefully produces a nice beer at the right levels on the palate for a low ABV beer. I'll update down the track. Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted April 24, 2015 Share Posted April 24, 2015 Mr MagicMan's Dreadnought is just about to hit the hotbreak. Since I was the butt of criticism from him regarding the colour of a previous ESB, viz., Looks good' date=' is it's colour a bit light?[/quote'] And then there was an opinionated power-hungry indigent who said: ...your ESB was a tad light in colour and was a little less bitter than I would like so there take that!!! So after being discharged from the mental health unit with a script for lithium' date=' I decided to change the dark crystal to Special B. But the good news is I found a replacement website for Silk Road and a guy there has an introductory April offer to knee cap two people for the price of one. Don't be surprised if you guys have a visitor this weekend! [img']lol[/img] Cheers Link to comment Share on other sites More sharing options...
James Posted April 24, 2015 Share Posted April 24, 2015 Thinking about doing a Pale Ale tin, be2,500 grams coopers ldm and dump it onto my scottish ale trub and 50 gram Willamette dry hop at day 4, brew at 20 degrees. Any thoughts against reusing the trub I have done it a few times before with good results. Link to comment Share on other sites More sharing options...
antiphile Posted April 24, 2015 Share Posted April 24, 2015 That should work out really well - I love Willamette as a hop. Since I'm a mad ESBer, I'd use the English kit, but I'm certain the Aus Pale Ale will work out really well too. As for using the trub, yeah go for it. It should take off pretty quickly and using it from a Scottish should mean there won't be a lot of hops in there. Cheers Link to comment Share on other sites More sharing options...
James Posted April 24, 2015 Share Posted April 24, 2015 Ok cool, do I need to bring the trub up to room temp as the Scottish is cold crashing at the moment, going to bottle Sunday. Link to comment Share on other sites More sharing options...
antiphile Posted April 24, 2015 Share Posted April 24, 2015 I'd suggest you bring the trub to the same temp as the wort you are pitching into it; if they are both at room temp that would be ideal. If you have a second fermenter or another large vessel you can sanitise, I'd mix the new brew in that. Then when they are at the same temp, pour the new wort on top of the trub (and not too gently). In my view, it's good to get it all mixed together initially, and stir the hell out of it to aerate it well (or use some other method of aeration). Don't worry about it though, 'cos the trub will drop out again pretty quickly after the really vigous part of fermentation is done. Link to comment Share on other sites More sharing options...
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