Brownsworthy Posted August 27, 2015 Share Posted August 27, 2015 Wanted to try another hoppy mid and get rid of left over grains so I have started this 1.5kg Coopers Light Malt Extract 850g Caramalt 500g Caramunich 3 15g Magnum @ 60 min 20g Galaxy @ 10 min 20g Mosaic @ 10 min 10g Galaxy @ 5 min 10g Mosaic @ 5 min Nottingham Yeast 21 litre batch' date=' EST OG - 1.040, FG - 1.011, IBU - 44.5, EBC - 25.1 Hoping my Stocktake IPA is carbed up this arvo so I can have a couple whilst doing the boil. Cheers [/quote'] G'day fellas, Well I took an FG reading today and, after 5 days in, believe it or not it's at 1.009. Tastes lovely, still a little yeasty of course, nice bitterness and the Galaxy and Mosaic work well together not a lot of malt flavour showing through, which surprised me, and not at all to sweet. So get that up ya Anti, I now feel like I've achieve the impossible like some sort of pioneer, albeit a shit one. Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 28, 2015 Share Posted August 28, 2015 I'm doing another brew day tomorrow, this time a variation on my regular red ale recipe, this time with Mosaic in place of the Cascade. Look forward to trying this out whenever it's ready! Might add a small amount of calcium chloride to the mash as well to see if it enhances the maltiness a bit. Type: All Grain Batch Size: 25.00 l Boil Size: 33.50 l Boil Time: 75 min End of Boil Vol: 27.44 l Final Bottling Vol: 24.00 l Fermentation: Ale, Two Stage Date: 28 Aug 2015 Brewer: Kelsey Equipment: Electric Urn (10 Gal/40 L) - BIAB Efficiency: 72.50 % Est Mash Efficiency: 81.7 % Grains 4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.5 % 0.300 kg Caraaroma (Weyermann) (380.7 EBC) Grain 2 6.6 % 0.200 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 3 4.4 % 0.070 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 1.5 % Mash Profile Saccharification 66.7 C for 90 min Mash Out Heat 75.6 C 10 min (I'll do 79 in reality) Hops 10.00 g Mosaic (11.70 %) - First Wort 75.0 min Hop 5 13.8 IBUs 8.00 g Magnum (12.20 %) - Boil 60.0 min Hop 6 10.0 IBUs 20.00 g Centennial (10.00 %) - Boil 20.0 min Hop 7 12.5 IBUs 25.00 g Mosaic [11.70 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs US-05 yeast. Est Original Gravity: 1.041 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 4.2 % Bitterness: 36.3 IBUs Est Color: 33.9 EBC This is a no-chill batch and the hops have not been adjusted for it. Cheers Kelsey Link to comment Share on other sites More sharing options...
Hairy Posted August 28, 2015 Share Posted August 28, 2015 Golden ale time. It looks like Mosaic is popular at the moment. 2.8kg Maris Otter 1.5kg Vienna malt 450g Wheat malt 250g Carahell 12g Magnum (14.1% AA) @ 60 minutes 20g Mosaic (12% AA) @ 0 minutes 20g Mosaic @ whirlpool 20g Mosaic - Dry Hop Mash Schedule 55C - 5 minutes 64C - 25 minutes 68C - 25 minutes 72C - 10 minutes 78C - 10 minutes A little Calcium Sulfate and Calcium Chloride Yeast - US-05 OG - 1055 IBU - 38 (no chill) 23 litres Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 29, 2015 Share Posted August 29, 2015 Well today's Mosaic Red Ale brew day went pretty well. While I was milling the base malt it wasn't going through particularly quickly, so I decided to moisten it slightly, which stuffed it completely, the mill wouldn't even turn until I opened the gap slightly. Anyway, after that everything went well, mash temp held steady at around 67C thanks to being able to leave the urn on at the wall with the false bottom in. Went back to my old method of starting the boil timer at the set point, then adding in the excess wort from the bag afterwards, but still failed to completely fill the cube, though not by as much as previously. I did, however, increase the boil by 5 minutes to account for the 1.5/2L extra being added back in midway through. Next time I might just leave it at 75 mins, and also, tilt the urn backwards at flameout so all the trub settles away from the tap outlet. This should allow me to drain more of the wort before the trub starts getting in. Post boil SG is 1042 and at a guess I will get 24 litres into the FV, so overall efficiency of 70.6%. Not too bad! Cheers Kelsey Link to comment Share on other sites More sharing options...
Koo wee brew Posted September 3, 2015 Share Posted September 3, 2015 Hi Guys, 1.7Kg Coopers Draught can 1Kg DME 200g Medium Crystal (Hot steep) 25g Challenger @ 10 mins 1 pack Coopers yeast @ 10 mins 25g Challenger @ flame out (30 min steep) 25g Challenger dry hop 21L 2 packs Coopers yeast (Pitched and fermented @ 19C) OG 1044 FG(est) 1011 IBU ~33 4.8% abv Cheers big ears, Dave Link to comment Share on other sites More sharing options...
Beeblebrox Posted September 4, 2015 Share Posted September 4, 2015 Not exactly brew day' date=' but bought some new supplies yesterday, & have a current batch almost ready to bottle, so will be doing a quick turnaround in the next few days. The current batch is a Coopers Canadian Blonde, made with 1kg LDM which was boiled with some Galaxy & Citra (12g Citra 40 mins, 15g Galaxy 20 mins). As I've only got a rudimentary temp control system (water bath), I've made this batch with S23, essentially doing an ale as a lager. It's on its third week now, keeping nicely chilled, but should be ready by the W/E for bottling. As I can't properly lager it in the FV, I'll bottle it, condition/carb for a few weeks, then lager the bottles, which will just require some creativity in rearranging the fridge contents. I was planning on moving up to extract brewing, but that can wait until a few more batches down the track. Next batch will be a Coopers Pilsener with 1.5kg ultra light malt extract, 15g Saaz & S23 again. Clearly my last lager for the year, as by the time it's bottled it'll be too warm for another lager batch using my crude temp control method. I still make all my batches to 23 litres, as I'm pedantic (or anal if you prefer), & as I'm still bottling, 23 litres gives me 30 bottles which conveniently fit into 2 boxes of 15. Not sure what comes next, but I went about 2 months without brewing anything (& drank almost all my stock of beer), so at least I'm thinking ahead again now, & doing my best to build up stocks so I don't have to buy too much ready made beer! I've become big on using malt now, & can't see myself returning to using simple sugars, other than for carbing.[/quote'] I know it was a bit premature, seeing as this was only bottled on 24 August, only allowed the first box to carb for about a week, then 5 - 6 days in the fridge, but this is already by far the best brew I've ever made! So if anyone's interested in making a lager with hop additions from the Canadian Blonde can, I can highly recommend the recipe I pretty much made up as I went along. It seems some of the best brews come about by accident or experimentation, rather than sticking with formulas, recipes, or other guides! As for how I managed to lager it in the fridge (at about 4c, which I know is a bit higher than some do), it was just a matter of rearranging some things, but I can manage to fit one box of 15 bottles in at a time, so that's enough to lager my brew one box at a time (typically 30 bottles/2 boxes per batch). So you can actually make a decent lager without a brew fridge, all you need is time, a water bath, some ice, patience, & a bit of an obsession doesn't go astray either. That said, I'm home 99% of the time, so if you can't spend your days within easy reach of you FV for temp control, this method is not for you. I really didn't expect a lager to be ready to drink so soon (though admittedly another week or more at ambient temps would have made for better carbonation), but I'm delighted by the flavour. So on the W/E, I'm going to swap the bottles over, so the ones that have carbed better can lager, & the ones that have had a brief lager can carb up some more. Should be right as rain within a few weeks, but a sample here & there will show if I'm on the right track. BTW - my change to no rinse sanitizer also gets some credit for this, as I'm sure it's kept the nasties away better than diluted bleach, without impacting flavour. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 4, 2015 Share Posted September 4, 2015 That's awesome to hear that it's turned out well for you mate! It is a bit of a surprise at first when you brew a good lager and find that it is very nice to drink relatively early on, given most of what you read and hear about brewing and conditioning them is time, time and even more time before they are ready to go. I have a batch of Bohemian Pilsner in the keg at the moment, tomorrow it will have been in there two weeks, after a 4 week stint in the FV (2 weeks CCing), however, it was tasting brilliant after only a few days, pretty much exactly what I intended from the recipe when I created it. It is gradually improving but not particularly noticeably. I'm definitely a 100% convert to the fast lager method now, if I wasn't already. It would seem with good temp control and educated manipulation of the temperature you can have a lager ready to drink almost as soon as an ale, which is great for me being a fan of a good lagers. Gone are my days of leaving it in the FV for 9 or 10 weeks then not drinking it for another couple of months after bottling! Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted September 6, 2015 Share Posted September 6, 2015 Having a play with the Bridge Rd idea of no kettle hops in a Pale. But in an English, well American Amber style, but with English hops, malt and yeast. Recipe: English Amber Brewer: Grumpy Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.055 SG Estimated Color: 30.2 EBC Estimated IBU: 32.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 - 5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 93.5 % 0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 5.6 % 0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 6 0.9 % 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 75.00 g East Kent Goldings (EKG) [4.60 %] - Stee Hop 8 10.3 IBUs 75.00 g Fuggles [4.20 %] - Steep/Whirlpool 20.0 Hop 9 9.4 IBUs 50.00 g Challenger [8.30 %] - Steep/Whirlpool 2 Hop 10 12.4 IBUs Mash Schedule: BIAB, Medium Body Total Grain Weight: 5.35 kg -------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted September 6, 2015 Share Posted September 6, 2015 Hi Ben. Having a play with the Bridge Rd idea of no kettle hops in a Pale. But in an English' date=' well American Amber style, but with English hops, malt and yeast. Recipe: English Amber Brewer: Grumpy Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.055 SG Estimated Color: 30.2 EBC Estimated IBU: 32.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 - 5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 93.5 % 0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 5.6 % 0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 6 0.9 % 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 75.00 g East Kent Goldings (EKG) [4.60 %'] - Stee Hop 8 10.3 IBUs 75.00 g Fuggles [4.20 %] - Steep/Whirlpool 20.0 Hop 9 9.4 IBUs 50.00 g Challenger [8.30 %] - Steep/Whirlpool 2 Hop 10 12.4 IBUs Mash Schedule: BIAB, Medium Body Total Grain Weight: 5.35 kg -------------------------------------------- I for one, will be very interested to hear how this turns out using this hop schedule. Any idea how long your hops are above 80°C after flameout? A hoppy English Amber Ale. Quite unique! Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted September 6, 2015 Share Posted September 6, 2015 I for one' date=' will be very interested to hear how this turns out using this hop schedule. Any idea how long your hops are above 80°C after flameout? A hoppy English Amber Ale. Quite unique! [img']cool[/img] Good luck with the brew. Lusty.[/size] Thanks. No idea how long the hops stay above 80°.... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 6, 2015 Share Posted September 6, 2015 Last brew day I stuck the thermometer into the wort at flameout and monitored the temp over the 15 minute stand before transferring to the cube. It dropped to 92C in this time, so I'd imagine it would stay above 80 for at least half an hour if not more. Link to comment Share on other sites More sharing options...
ben 10 Posted September 8, 2015 Share Posted September 8, 2015 English IPA time, similar hop schedule to the Amber but with a bittering addition. I am interested to see how the two beers compare. BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Hop2iT XI Brewer: Grumpy Style: English IPA Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.062 SG Estimated Color: 11.4 EBC Estimated IBU: 52.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 75.0 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 16.7 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 6 8.3 % 20.00 g Dana [13.90 %] - First Wort 60.0 min Hop 7 28.5 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 50.00 g Challenger [8.30 %] - Steep/Whirlpool 2 Hop 9 11.7 IBUs 50.00 g East Kent Goldings (EKG) [4.60 %] - Stee Hop 10 6.5 IBUs 50.00 g Fuggles [4.20 %] - Steep/Whirlpool 20.0 Hop 11 5.9 IBUs Link to comment Share on other sites More sharing options...
ben 10 Posted September 8, 2015 Share Posted September 8, 2015 wrong thread Link to comment Share on other sites More sharing options...
Beerlust Posted September 13, 2015 Share Posted September 13, 2015 Brewday! I got hold of one of my favourite bittering hops during the week, so time to put it to use. I also began the re-activation of some Coopers commercial ale yeast from 6 stubbies a couple of days ago, & they are raring to go! Coopers Light Liquid Malt extract 1.5kg Pilsen Light Dry Malt extract 500gms Barret Burston Ale Malt grain 500gms Barret Burston Wheat Malt grain 250gms Medium Crystal grain 250gms CaraHell grain 200gms Mt. Hood 25gms @ FWH Mt. Hood 15gms @ 15mins Amarillo 15gms @ 10mins Chinook 10gms @ 5mins Chinook 20gms hop tea Amarillo 15gms hop tea Amarillo 20gms dry hopped CCA yeast (6 stubbies worth) Brewed to 21 litres Ferment @ 21°C Nothing over the top & should make for a pleasant Pale Ale with a nice mix of aroma & flavour influences. Cheers, Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted September 13, 2015 Share Posted September 13, 2015 That looks very very nice, Prof. Lusticles. I'm sure it will go well. I just wish you'd go a bit easier on our western Sydney mate, Follicles. I'm sure you've not gone through life without ever transposing some digits occasionally. More relevant, however, is his local branch presidency of the DNA (National Dyslexic Assn). For health reasons, I've been laid up for a while however, hopefully, the corner may have been turned. The upside is I've come up with four interpretations of clone recipes during the relatively lucid moments (Fullers ESB, Fat Yak, Warsteiner Brauerei Lager and Kumbarak Bohemian Pilsener). I think (hope) all the required ingredients are downstairs, so with a bit of luck it will be brew days on Tues and Thursday for the first two. Recipe: Ka Phooey Kumbarak (* See edit at end of post) Style: Bohemian Pilsner TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 53.26 l Post Boil Volume: 45.76 l *(plus 6 litres minus boil-off) Batch Size (fermenter): 46.00 l Bottling Volume: 44.00 l Estimated OG: 1.055 SG Estimated Color: 11.5 EBC Estimated IBU: 37.1 IBUs Brewhouse Efficiency: 78.00 % Est Mash Efficiency: 84.8 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU 10.30 kg Pilsner (3.0 EBC) Grain 1 90.4 % 0.50 kg Carahell (25.0 EBC) Grain 2 4.4 % 0.35 kg Caramunich II (120.0 EBC) Grain 3 3.0 % 0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 4 2.2 % 149.03 g Saaz [3.75 %] - Boil 90.0 min Hop 5 29.7 IBUs 64.20 g Saaz [3.75 %] - Boil 15.0 min Hop 6 5.9 IBUs 8.00 g BrewBrite (Boil 10.0 mins) Fining 7 - 64.20 g Saaz [3.75 %] - Boil 3.0 min Hop 8 1.5 IBUs Mash Schedule: Double Infusion, Light Body Total Grain Weight: 11.39 kg ---------------------------- Name Description Step Temperat Step Time Protein Rest Add 17.50 l of water at 56.9 C 50.0 C 20 min Saccharification Add 10.00 l of water at 97.7 C 65.0 C 60 min Mash Out Add 14.00 l of water at 99.6 C 75.6 C 10 min Sparge: Fly sparge with 25.67 l water at 75.6 C Recipe: Phullers ESB Brewer: antiphile Style: Extra Special/Strong Bitter (English Pale Ale) Recipe Specifications -------------------------- Boil Size: 53.26 l Post Boil Volume: 45.76 l Batch Size (fermenter): 40.00 l Bottling Volume: 38.00 l Estimated OG: 1.060 SG Estimated Color: 12.0 EBC Estimated IBU: 39.2 IBUs Brewhouse Efficiency: 78.00 % Est Mash Efficiency: 85.8 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU 40.00 l Burton On Trent, UK Water 1 - 9.60 kg Golden Promise (6.0 EBC) Grain 2 89.7 % 0.90 kg Carahell (25.0 EBC) Grain 3 8.4 % 0.20 kg Acidulated (Weyermann) (3.5 EBC) Grain 4 1.9 % 50.00 g Target [11.00 %] - Boil 70.0 min Hop 5 32.8 IBUs 50.00 g Fuggles [4.50 %] - Boil 15.0 min Hop 6 6.4 IBUs 15.00 g East Kent Goldings (EKG) [5.00 %] - Dry Hop 7 0.0 IBUs Mash Schedule: Double Infusion, Medium Body Total Grain Weight: 10.70 kg ---------------------------- Name Description Step Temperat Step Time Protein Rest Add 18.50 l of water at 56.1 C 50.0 C 15 min Saccharification Add 12.00 l of water at 98.0 C 66.7 C 60 min Mash Out Add 14.00 l of water at 97.5 C 75.6 C 10 min Sparge: Fly sparge with 21.98 l water at 75.6 C Good luck, Bully. * Edit added 8:30 pm. I just noticed the volume specs don't make any sense for the Kumbarak when posted like this. What is omitted in this listing is a 6 litre water top-up to the kettle @15 mins 'cos the kettle capacity is only 60 litres. That should make it a bit more sensible. Link to comment Share on other sites More sharing options...
ben 10 Posted September 14, 2015 Share Posted September 14, 2015 That should make it a bit more sensible. We don't need talk like that from you Link to comment Share on other sites More sharing options...
ben 10 Posted September 14, 2015 Share Posted September 14, 2015 Smashing out another ginger beer. The last one was very well received. Cheap when the ginger is in the backyard Link to comment Share on other sites More sharing options...
antiphile Posted September 14, 2015 Share Posted September 14, 2015 We don't need talk like that from you To be fair' date=' I did say I wasn't very well. Cheap when the ginger is in the backyard OK, though I was always keen on Mrs "Luvvy" Howell anyway. Link to comment Share on other sites More sharing options...
Beerlust Posted September 14, 2015 Share Posted September 14, 2015 Greetings my Tooleybuc tourguide. ..I just wish you'd go a bit easier on our western Sydney mate' date=' Follicles. I'm sure you've not gone through life without ever transposing some digits occasionally. More relevant, however, is his local branch presidency of the DNA (National Dyslexic Assn).[/quote']As far as the dislexic Western Sydney Wanderer's double digit dilemma, rather than defer or delegate or demean, although most likely not deliberate or devious, I felt it my duty to deal with the debacle without delay before any damage was done. For health reasons' date=' I've been laid up for a while however, hopefully, the corner may have been turned. The upside is I've come up with four interpretations of clone recipes during the relatively lucid moments (Fullers ESB, Fat Yak, Warsteiner Brauerei Lager and Kumbarak Bohemian Pilsener).[/quote']I hope it's nothing too serious. I'll look forward to viewing your Fat Yak recipe once revealed. Recipe: Ka Phooey Kumbarak... Bless you! The ESB looks very Timothy Taylor Landlord-like with all the Golden Promise. Good luck with both your planned brews. Mt. Hood brew is going great guns. That CCA yeast is Boomin' Jack' date='... Boomin'! [img']biggrin[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted September 14, 2015 Share Posted September 14, 2015 G'day again Herr Lust I had to pretend to think a long time about the base malt for the Fullers. I've gone off Barret Burston a bit due to dissapointing yield and poor milling performance. My ideal would be Voyager Pale, but I'm told they're doing a malthouse upgrade and won't be available for a few months. So my options from my preferred supplier are Golden Promise, Pearl and Maris Otter. That's why I went GP. The Fat Yak recipe should be pretty standard I hope and pearl should be nice in it. Recipe: Phat Yak Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 52.01 l Post Boil Volume: 45.76 l Batch Size (fermenter): 40.00 l Bottling Volume: 38.00 l Estimated OG: 1.053 SG Estimated Color: 13.5 EBC Estimated IBU: 33.3 IBUs Brewhouse Efficiency: 78.00 % Est Mash Efficiency: 85.8 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 7.00 kg Floor-malted Pearl (TF) (6.0 EBC) Grain 1 74.1 % 1.00 kg Carahell (25.0 EBC) Grain 2 10.6 % 1.00 kg Wheat Malt (BB) (3.9 EBC) Grain 3 10.6 % 0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 4 2.6 % 0.20 kg Caramunich II (120.0 EBC) Grain 5 2.1 % 30.00 g Pride of Ringwood [9.00 %] - Boil 60.0 m Hop 6 16.3 IBUs 15.00 g Citra [12.00 %] - Boil 20.0 min Hop 7 6.6 IBUs 30.00 g Citra [12.00 %] - Boil 10.0 min Hop 8 7.9 IBUs 40.00 g Cascade [5.50 %] - Boil 5.0 min Hop 9 2.6 IBUs Mash Schedule: Double Infusion, Medium Body Total Grain Weight: 9.45 kg ---------------------------- Name Description Step Temperat Step Time Protein Rest Add 17.00 l of water at 55.9 C 50.0 C 15 min Saccharification Add 11.00 l of water at 97.8 C 66.7 C 45 min Mash Out Add 13.28 l of water at 96.7 C 75.6 C 10 min Sparge: Fly sparge with 22.70 l water at 75.6 C Link to comment Share on other sites More sharing options...
Scottie Posted September 19, 2015 Share Posted September 19, 2015 A Pale Ale 4kg Gladfields American Ale Malt mashed at 68 degrees 200g Cara Aroma 150g Torrified Wheat 20g Chinook @ 60 mins 25g Cascade @ 5 mins 25 Galaxy @ 3 mins 10 g Cascade and 10g Galaxy in the Whirlpool & steeped for 30 minutes. BRY-97 pitched at 18 degrees Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
antiphile Posted September 19, 2015 Share Posted September 19, 2015 Birdie num num, Ma'am. That really does sound lovely. You've got me thinking that I need to get some torrified wheat and see what difference it makes it makes compared to "normal" wheat malt. Cheers moi Link to comment Share on other sites More sharing options...
ben 10 Posted September 23, 2015 Share Posted September 23, 2015 Slightly outside the bitterness guidelines for an APA so lets have a session IPA. I will use repitched MJ British Ale. Recipe: Session IPA Brewer: Grumpy Style: American Pale Ale Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.050 SG Estimated Color: 19.7 EBC Estimated IBU: 47.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 1.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2.70 kg Pilsner (Weyermann) (3.3 EBC) 55.1 % 1.00 kg Munich II (Weyermann) (16.7 EBC) 20.4 % 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) 20.4 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) 4.1 % 10.00 g Dana [13.90 %] - First Wort 60.0 min 15.6 IBUs 25.00 g Calypso [14.90 %] - Steep 20 11.5 IBUs 25.00 g Galaxy [13.60 %] - Steep 20 10.5 IBUs 25.00 g Sticklebreact [12.10 %] - Steep 20 9.4 IBUs Total Grain Weight: 4.90 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
porschemad911 Posted September 23, 2015 Share Posted September 23, 2015 Nice one Ben 10, I bet that will be really tasty. Link to comment Share on other sites More sharing options...
ben 10 Posted September 24, 2015 Share Posted September 24, 2015 Kinda Irish Red but not, bit strong and a little too bitter. But should be nice. Repitched M07 should smash it.. Recipe: Red Rager Brewer: Grumpy Style: Irish Red Ale Batch Size (fermenter): 23.00 l Estimated OG: 1.062 SG Estimated Color: 31.2 EBC Estimated IBU: 35.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) - 1.50 g Calcium Chloride (Mash 60.0 mins) 1.50 g Gypsum (Calcium Sulfate) 4.50 kg Pale Malt, Maris Otter (5.9 EBC) 1.00 kg Munich II (Weyermann) (16.7 EBC) 0.50 kg Gladfield Toffee Malt (10.5 EBC) 0.10 kg Gladfield Roast Barley (1450.0 EBC) 75.00 g East Kent Goldings (EKG) [4.60 %] - FWH 1 Items Whirlfloc Tablet (Boil 15.0 mins) ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
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