antiphile Posted April 28, 2015 Share Posted April 28, 2015 One brew is not enough to join the B10 Club, I know. But I'm on my way to an entry point. The last version of the Wee Heavy has been so yummy, it's down as the next ale brew. Recipe: Wee Heavy Triple-D Style: Strong Scotch Ale Recipe Specifications -------------------------- Batch Size (fermenter): 40.00 l Estimated OG: 1.088 SG Estimated Color: 37.4 EBC Estimated IBU: 25.4 IBUs Boil Time: 90 Minutes Ingredients: ------------ Amt Name %/IBU 11.00 kg Golden Promise (6.0 EBC) 64.9 % 4.00 kg Pale Ale Malt (2 Row) (4.0 EBC) 23.6 % 1.50 kg Munich Malt (17.7 EBC) 8.8 % 0.30 kg Cararoma (400.0 EBC) 1.8 % 0.15 kg Roast Barley (1300.0 EBC) 0.9 % 45.00 g Target [11.00 %] - Boil 60.0 min 23.1 IBUs 30.00 g Fuggles [4.50 %] - Boil 10.0 min 2.3 IBUs Decoction mash to bring out the malt and caramel flavours. Link to comment Share on other sites More sharing options...
ben 10 Posted April 28, 2015 Share Posted April 28, 2015 One brew is not enough to join the B10 Club' date=' I know..[/quote'] Looks great actually. What do I do for the decoction? Link to comment Share on other sites More sharing options...
Beerlust Posted April 28, 2015 Share Posted April 28, 2015 Hi P2. When last you brewed this Scottish Ale recipe, was it to the 1.088 OG? If so, how did you find the bitterness level from a 25.4 IBU hop schedule in a 1.088 OG beer? No criticism inferred, just curious. Cheers, Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted April 28, 2015 Share Posted April 28, 2015 G'day Ben10 I just emailed you the BM2 file. There's some really great shortish vids on YouTube on how to do decoctions and while it takes a little longer than a normal mash, it's really simple and with my equipment I hit the temp rises exactly +/- 1 Degree C. The only trick seems to be you have to be careful to stir it very regularly or constantly. Mash Schedule: Decoction Mash, Triple Total Grain Weight: 16.95 kg ---------------------------- Name Description Step Temperature Step Time Acid Rest Add 38.50 l of water at 37.1 C 35.0 C 45 min Protein Rest Decoct 11.44 l of mash and boil it 50.0 C 60 min Saccharification Decoct 14.32 l of mash and boil it 64.4 C 15 min Saccharification Decoct 6.19 l of mash and boil it 68.9 C 15 min Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min Sparge: Fly sparge with 34.23 l water at 75.6 C Link to comment Share on other sites More sharing options...
porschemad911 Posted April 28, 2015 Share Posted April 28, 2015 It's a case of the ends not justifying the means really. That's a shame, one of the things an urn in theory would be great for would be step mashes. Oh well, I'm sure the beer is just as tasty without them! Link to comment Share on other sites More sharing options...
antiphile Posted April 28, 2015 Share Posted April 28, 2015 G'day Blusty Sorry for the delay. It seems Brunhilda and the ferals had some silly idea they deserved to be fed tonight. I kept quoting Tony and Joe telling them "the age of entitlement is over" but they just wouldn't shut up. Anyway, no I made up a similar recipe last time, and this time I made some changes that I think should improve it. The last one was: Recipe: Antiphile's Wee Heavy Style: Strong Scotch Ale Recipe Specifications -------------------------- Batch Size (fermenter): 41.00 l Estimated OG: 1.069 SG Estimated Color: 36.0 EBC Estimated IBU: 29.3 IBUs Boil Time: 120 Minutes Ingredients: ------------ Amt Name Type # %/IBU 6.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 5 46.2 % 5.50 kg Pale Ale Malt (2 Row) (4.0 EBC) Grain 6 42.3 % 0.50 kg Caramunich II (120.0 EBC) Grain 7 3.8 % 0.50 kg Wheat Malt (BB) (3.9 EBC) Grain 8 3.8 % 0.40 kg Cararoma (400.0 EBC) Grain 9 3.1 % 0.10 kg Roast Barley (1300.0 EBC) Grain 10 0.8 % 50.00 g Cascade [7.60 %] - Boil 60.0 min Hop 11 19.3 IBUs 10.00 g Northern Brewer [4.50 %] - Boil 60.0 min Hop 12 2.3 IBUs 50.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 13 7.7 IBUs Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 13.00 kg ---------------------------- Name Description Step Temperature Step Time Mash In Add 29.00 l of water at 74.2 C 66.7 C 60 min Mash Out Add 12.40 l of water at 99.9 C 75.6 C 10 min Sparge: Fly sparge with 24.67 l water at 75.6 C I also had some concerns about the bitterness for the large amount of malt but it was unfounded. The first one had kettle caramelisation and a longer boil too, but the decoction should be a great alternative. I'm really expecting thie new version to be even better (fingers crossed). Cheerio Link to comment Share on other sites More sharing options...
Beerlust Posted April 28, 2015 Share Posted April 28, 2015 Thanks for the reply Antsi, as I am genuinely interested in this brew & your adjustments of it. Are you following a progression from what you tasted from the first brew, or an adjustment based on a recipe you found that took your fancy? The reason I ask is that your previous brew was @ 1.069 OG, & this recipe is @ 1.088 apparently, yet very minimal increases have been made with your IBU increase. The Target hop will definitely give some bite due to it's co-humulone level, but will it be enough @ 1.088 OG? I honestly don't know, & am just posing the question out of pure interest. Regardless of my own thoughts & views, I ALWAYS wish you the best with the brew. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 28, 2015 Share Posted April 28, 2015 That's a shame' date=' one of the things an urn in theory would be great for would be step mashes. Oh well, I'm sure the beer is just as tasty without them![/quote'] It is a bit, but at least I gave it a go and found out on early attempts of this recipe, rather than making it a few times with a "normal" mash before trying it and probably thinking I'd ruined it. Going by my German lager brews with about 90% ish pilsner malt, which were mashed as a single infusion in the mid 60s, which turned out perfectly fine, I'm pretty confident that a similar mash schedule with the pils recipe will turn out fine as well. I just really can't be bothered spending 4 or 5 hours of a brew day faffing about, getting frustrated and annoyed because the thing won't heat up quickly, or at all. Link to comment Share on other sites More sharing options...
antiphile Posted April 28, 2015 Share Posted April 28, 2015 Are you following a progression from what you tasted from the first brew' date=' or an adjustment based on a recipe you found that took your fancy? [img']unsure[/img] I know it's a pretty big jump, but I'm confident it'll be a lot closer to the proper style as well as my tastes. My first taste comments here lead me to believe I should get away with it, but if it's too far in the other direction, I'll admit my bad and do another revision. This is a snapshot of what I got in Beersmith for this second version. Chiz from Philby Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 28, 2015 Share Posted April 28, 2015 On a side note, that style guide comparison thing in Beersmith I've found to be extremely helpful in designing recipes for styles I haven't tried before. Even ones I brew a lot of like APA's, I still keep an eye on the indicators and try to get them mostly in the middle. The resultant beers are generally very nice. ABV is about the only one I don't really care about though. I don't think the ABV calculator in Beersmith takes into account bottle priming sugar, so it always shows on the low side in my recipe creations. Link to comment Share on other sites More sharing options...
Beerlust Posted April 28, 2015 Share Posted April 28, 2015 Hi P2. Given your comments on the last brew, I certainly now understand your adjustments for this one. I just hope the notable increased gravity vs bitterness ratio doesn't create any adverse imbalances. Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
ICzed Posted April 30, 2015 Share Posted April 30, 2015 Hey everyone. I've been a bit busy with a new addition to the family BUT I have been able to keep on top of my brewing. This one is currently in the fermenter and is almost ready for bottling: Ol' Brown Dog 1.7kg Coopers Dark Ale 1.5kg Morgans Amber Caramalt 500g LDM 60g Cascade (late boil) 30g Centennial (dry hop) US-05 23lt OG - 1049 Next up is the 'extra' pale ale with rye I've been planning for a while. Hopefully this will be in the other fermenter before I go back to work next week. Extra Rye Ale 3.0kg Briess Rye LME 500g LDM 15g Northern Brewer @ 60 min 20g Simcoe @ 20 min 20g Simcoe @ 10 min 15g Vic Secret @ 5 min 20g Simcoe @ flameout 45g Vic Secret dry hop US-05 21lt Cheers + beers, Mark Link to comment Share on other sites More sharing options...
porschemad911 Posted May 1, 2015 Share Posted May 1, 2015 A tasty sounding couple of brews there Mark! Hope the fermentations go smoothly for you. Tuesday night was a busy one. After bottling my APA and sitting down to relax, my wife said to me 'Oh, you're not brewing tonight?'. At this I thought, 'Hmmm, 8:00, got all the ingredients on hand, still got some beer in the fridge, why not?!?' So, 10 litres of a nice American Red ale went into my cube. Recipe Stats Target Volume: 10.5 litres Target OG: 1.043 Bitterness: 33.9 IBUs Colour: 39.6 EBC Mash: Single infusion @66C for 60 mins in a cooler, batch sparge Boil: 60 mins Grain 1843g TF Maris Otter (5.7 EBC) 135g WY Caraaroma (400 EBC) 92g WY Carapils (4.5 EBC) 32g Baird's Roasted Barley (1400 EBC) Hops 15g NZ Cascade @FWH (5.5% AA) 15g US Centennial @5mins (10% AA) To come: 15g NZ Cascade dry hop The grain bill was meant to be 1810g MO, 90g Carapils and 30g roasted barley, but due to my dodgy measuring and Craftbrewer's packaging ended up a tiny bit different. I ordered 6.5kg MO and received one bag with 1843g in it and another with 4567g in it. So the whole 1843g of MO went in. The other variations were due to my slightly dodgy scooping after a few IPAs The mash / lauter / sparge / boil all went very smoothly. I think I prefer using my little cooler to mash and then batch sparging vs doing a full volume BIAB mash for a few reasons: My efficiency seems to be always maybe 5% better with batch sparging - this might change with a 90min BIAB mash, but that makes a weeknight brew day longer There's no worries with making a mess on the stove when pulling the bag out The smaller amount of strike water means it heats to temp faster which saves time Somehow I'm convinced FWH works even better when the wort is actually run on top of the hops And against the cooler? Well I guess it's one more thing to clean, but that's very fast anyway. The bag can clog the tap when running off, but now that i put a stainless pot rack on the bottom before lining the cooler with my grain bag this holds it just above the level of the tap which solves this problem. So Kelsey, looks like this brew is on target. The wort had a really nice dark red tinge in the cube, and I just about hit the numbers (OG was 1.047 instead of the targeted 1.043). My new hop filter is really great! It's about half the diameter of my pot and goes nearly all the way to the bottom, so I could see plenty of vigorous wort circulation during the boil. It's fantastic just throwing the pellets in and not having to worry about using and cleaning hop socks or whirlpooling and avoiding the residue when siphoning. Easy to clean too. The siphon was really fast and smooth this time, I left about half a litre of trub at the bottom of the pot. The only hiccup was a slight leak in the cube which I discovered Wednesday morning. It seemed to seal ok when cleaning last night, so maybe carrying it after filling it with hot wort warped the thread slightly and prevented a good seal. Thinking about this, I am tempted to try no-chill in the kettle itself. After the boil I would remove my hop filter, cover the pot with cling-wrap, poke a small hole and then put the sanitized lid on top of the clingwrap. After it has cooled to ambient temps within 24 hours I would pour the whole thing through a sanitized strainer into the fermenter and pitch yeast. Anyone tried this before? Edit: Maybe wrap al-foil around the lid rather than using cling-wrap for kettle chilling. Link to comment Share on other sites More sharing options...
antiphile Posted May 1, 2015 Share Posted May 1, 2015 Absolutely fantastic job, you son of a cow! With hitting all the numbers and any variation being due to increased efficiency, I'm beginning to dislike you more and more. Your name has been pencilled in to the "most hated" list. Is the brains (and the looks) of the house still supportive of your brewing? It'll help if you explain the process to her when she is appointed assistant brewer so you can concentrate solely on recipe design. Link to comment Share on other sites More sharing options...
porschemad911 Posted May 1, 2015 Share Posted May 1, 2015 Haha thanks Antiphile. Yes she is very supportive, especially if I brew things she likes to drink or have a nice colour (and no that's not her keeled over in my profile pic). Link to comment Share on other sites More sharing options...
Brownsworthy Posted May 2, 2015 Share Posted May 2, 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'] G'day fellas, Just took my fg for this brew and am completely blown away by how deliciously enticing this brew smells and tastes. It's like being smacked in the face with a bag full citrus and tropical fruit with a nice malt sweetness and bitterness balance. Very happy! Cheers Link to comment Share on other sites More sharing options...
antiphile Posted May 2, 2015 Share Posted May 2, 2015 Do you have room over there for a boarder? Anytime I get smacked in the face it is by a large bag of oranges, and Brunhilda is a bloody good aim with pineapples, mangoes, pawpaws etc as well. There are also terrifying screams and war chants as well. I have also just found the absolute limit of a 55 litre esky for mashing grain too. (The placement of the hinge on the top limits to liquid to about 50 litres I suppose). 16.95 kg grain, 31.5 litres of water??? Time to do the first decoction of the latest Wee Heavy so I'm hoping that will free up a bit of volume for some more water. Fingers crossed. Link to comment Share on other sites More sharing options...
Brownsworthy Posted May 2, 2015 Share Posted May 2, 2015 Best of luck with that one phil. Maybe you could try some mens help groups or the One in Three Campaign. Since I was witness to the expletive heavy abuse you'd received ( I really couldn't believe she behaved like that in front of guests) I'm afraid that this situation may escalate into something that someone may regret. I certainly don't believe that you would do anything drastic in these testing times, by resorting to violence yourself, as she obviously would be able to over power you in pretty much all physical areas. And yes i do have room for a boarder I have a spare dog bed in the shed but don't worry it's one of those thermal lined ones that should keep you plenty warm. Cheers Edit: I really do hope that Brunhilda doesn't have access to this site, I'm becoming a little concerned she may see my posts and my safety could be at risk, there is something truly intimidating about a woman with neck tattoos on a neck thicker than my own. Link to comment Share on other sites More sharing options...
King Ruddager Posted May 3, 2015 Share Posted May 3, 2015 First BIAB is under way Link to comment Share on other sites More sharing options...
Brownsworthy Posted May 3, 2015 Share Posted May 3, 2015 First BIAB is under way Best of luck with it King, I'll be borrowing my mates urn in a few weeks to have a crack myself, keen to hear how you go. Cheers Link to comment Share on other sites More sharing options...
King Ruddager Posted May 3, 2015 Share Posted May 3, 2015 Hmmm, mustn't have stirred in the grains with enough urgency - went from 70.5 to 65.5 instead of 68 ... And now, the waiting game. Link to comment Share on other sites More sharing options...
King Ruddager Posted May 3, 2015 Share Posted May 3, 2015 Lost 1 degree in the first hour. That's not too bad, right? Link to comment Share on other sites More sharing options...
CanaKiwi Posted May 3, 2015 Share Posted May 3, 2015 Art GarDunkelweizen -another 15L batch Caramel Wheat Malt 0.27 kg Pilsner Malt 0.80 kg Wheat Chocolate Malt 0.06 kg Dark Wheat Malt 2.15 kg 22g Tettnanger @45 mins 5g Tettnanger @5mins WLP300 fermented at 18°C Predicted OG 1.053 IBU 17.4 FG 1.010 EBC 34.9 Link to comment Share on other sites More sharing options...
King Ruddager Posted May 3, 2015 Share Posted May 3, 2015 And we have boil Link to comment Share on other sites More sharing options...
King Ruddager Posted May 3, 2015 Share Posted May 3, 2015 Hmmm, and now we have a floating bug. The local insects seem pretty interested in what I'm doing unfortunately. I fished him out - shouldn't do any damage, right? Still boiling away ... Link to comment Share on other sites More sharing options...
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