Canadian Eh!L Posted October 21, 2015 Author Share Posted October 21, 2015 Wow Ben! That is a big English IPA. Interesting hop schedule. FWH and whirlpool only, eh? No mid-additions? No 60min bittering? How come? BTW, 6.8Kgs of malt is more malt than I would normally use for 10 gallons of beer! Link to comment Share on other sites More sharing options...
ben 10 Posted October 21, 2015 Share Posted October 21, 2015 Generally that is all I do now. Works well for what I like to drink. And yes it is big, but I haven't made a silly beeer for a while. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 21, 2015 Author Share Posted October 21, 2015 That's a huge amount of hops for 20 litres. That's like $12-15 of hops. How does your system handle so much hops matter? What are your losses? That's more hops than I might use in 120 litres of beer! Link to comment Share on other sites More sharing options...
ben 10 Posted October 21, 2015 Share Posted October 21, 2015 Yeah why not EH! Needed to use them really, and it's only 250g... . Losses don't seem to bad for that. It's a no chill, I still got 23 litres, but some of that will not go in the FV, maybe a 22 litre batch. Link to comment Share on other sites More sharing options...
Beerlust Posted October 21, 2015 Share Posted October 21, 2015 The recipe looks good Ben. That's a huge amount of hops for 20 litres. That's like $12-15 of hops. That's more hops than I might use in 120 litres of beer! Ben was pretty much forced into those quantities when chasing high IBU's using low alpha hops like EKG & Fuggle. Anyways Canuck' date=' when did you transform into a hop wussy?!! [img']tongue[/img] That's so unlike you! Good luck with the brew Ben! Cheers, Lusty. Link to comment Share on other sites More sharing options...
MPH Posted October 26, 2015 Share Posted October 26, 2015 Hi people's, Put down a left over brew last night, aiming for a lower alcohol easy drinking beer not sure how it will turn out. 1kg light lme 1kg wheat lme 500g light dme 250g dextrose 250g medium crystal 15g magnum @ 30 mins 5g cascade @ 30 mins 20g galaxy @10 mins 20g galaxy @ 0 mins US-05 Will dry hop with 20g galaxy I'll let you know how it turns out. Cheers Tom Link to comment Share on other sites More sharing options...
Beerlust Posted October 28, 2015 Share Posted October 28, 2015 Brew day today! Nice easy extract with a fresh grain steep. Coopers Amber Malt Extract 1.5kg Light Dry Malt extract 1kg Light Crystal grain 250gms CaraHell grain 250gms Pride of Ringwood 15gms/Mt. Hood 10gms @ 60mins Cascade 15gms @ 15mins Chinook, Simcoe, Cascade 20gms each hop tea @ 75-80°C for 30mins Centennial & Ahtanum 25gms dry hopped Re-hydrated US-05 yeast Brewed to 21 litres OG = approx. 1.047 FG = approx. 1.012 EBC = 24.0 IBU = 29.9 Kegged ABV = 4.5% Have the current ROTM pack arriving sometime this week, & will likely put that down this coming Sunday. It's rabbit season, no it's duck season, rabbit season, duck season, rabbit season, duck season,.... ...NO, IT'S BEER SEASON!! I love this time of year! Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted October 28, 2015 Share Posted October 28, 2015 Yum yum yum. You certainly know how to put down a very tasty session beer. I'm sure I vowed about 12 months ago to get some ahtanum and try it, but alas, I'm a lazy bugger. And you're wrong on both counts. It's Lust season. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 28, 2015 Share Posted October 28, 2015 Since I found a bag of about 200g Cascade in the freezer the other day, I'm doing another batch of my Sierra Nevada Pale Ale clone on Saturday, to be fermented after the current Bo Pils is kegged/bottled. Fermenting with harvested US-05 @ 18C. I realise the flameout hops will contribute bitterness, especially given that I no-chill in cubes, but I find when I construct the recipe to leave them out of the equation that it turns out pretty much identical to the original beer. The only real difference is that mine is a bit darker due to the crystal used, but the flavour/aroma is spot on. Type: All Grain Batch Size: 25.00 l Boil Size: 34.14 l Boil Time: 75 min End of Boil Vol: 28.08 l Equipment: Electric Urn (10 Gal/40 L) - BIAB Efficiency: 72.50 % Est Mash Efficiency: 78.3 % Ingredients 5.220 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 92.1 % 0.450 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 7.9 % Mash for 90 minutes at 66-67C. 17.00 g Magnum {12.20 %} - Boil 60.0 min Hop 3 21.1 IBUs 19.00 g Perle {7.00 %} - Boil 30.0 min Hop 4 10.4 IBUs 30.00 g Cascade {5.60 %} - Boil 10.0 min Hop 5 6.2 IBUs 60.00 g Cascade {5.60 %} - Steep/Whirlpool 0.0 min Hop 6 0.0 IBUs Harvested US-05 yeast Gravity, Alcohol Content and Color Est Original Gravity: 1.052 SG Est Final Gravity: 1.011 SG Estimated Alcohol by Vol: 5.3 % Bitterness: 37.7 IBUs Est Color: 19.7 EBC Looking forward to this one - I can use my SNPA tap handle on that keg when it's done. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted October 28, 2015 Share Posted October 28, 2015 Yum yum yum. You certainly know how to put down a very tasty session beer. Thanks Antsi. Pretty safe with that hop group. The difference between making a good hoppy beer & a great hoppy beer is really about where & how much of them you use at various points in the boil & beyond' date=' then how that all comes together. There are quite a number of methods at a brewers' disposal in regard to hop scheduling to achieve a variety of outcomes. I can think of 5 just off the top of my head. To me it is the most fascinating area of brewing. [img']cool[/img] I'm sure I vowed about 12 months ago to get some ahtanum and try it' date=' but alas, I'm a lazy bugger.[/quote']I remember saying something very similar about getting some Rakau to try it, but still haven't gotten around to it. And you're wrong on both counts. It's Lust season. It's always Lust season! Cheers & good brewing' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
porschemad911 Posted October 28, 2015 Share Posted October 28, 2015 I bottled up my Kumquat Hefeweizen tonight. It stabilized at a FG of 1.005, and the gravity sample tasted crisp, light and a little bit tangy, with the kumquat flavour fairly prominent at the moment. I've been taking gravity samples every couple of days and the kumquat flavour has been slowly intensifying. There's still a tiny bit of sulfur evident, but from reports this should condition out fairly quickly. For this batch I bulk-primed at a rate that Beersmith says will give me ~3 vols of CO2 ... aiming for a nice fizzy refresher for the warm weather! This one was a bit of an experiment, I'll be interested see how it turns out. I saved some beer in the fermenter, swirled up the yeast and harvested a litre of thin slurry which is now in the fridge. All ready for the dunkelweizen I'll be brewing next week! Edit: Sounds like a tasty brew Lusty, but don't you find PoR a bit boring for bittering? Sorry ... couldn't resist. Link to comment Share on other sites More sharing options...
Beerlust Posted October 29, 2015 Share Posted October 29, 2015 Edit: Sounds like a tasty brew Lusty' date=' but don't you find PoR a bit boring for bittering? [img']devil[/img] Sorry ... couldn't resist. Not as boring as Magnum! Truth be known, I had some left over from my Coopers Commercial Draught re-creation attempt that needed to be used up. Congrats on the kumquat brew John. Just a word of warning with it though. Kumquats are good for the digestive system & said to help keep you "regular". I would be mindful not to drink too many of them in one sitting, or you could have it coming out of both ends! Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted October 30, 2015 Share Posted October 30, 2015 Smashing out another of my big red ryes.... yum Link to comment Share on other sites More sharing options...
ICzed Posted October 30, 2015 Share Posted October 30, 2015 Putting this down tonight, a nice quick brew :) Mark's EB Porter 1.7kg EB Tin 1kg LDM 150g Dry Wheat Malt 250g Chocolate Malt 200g Caramunich 150g Dark Crystal 50g Carafa III Nottingham Yeasties 21 litre batch Link to comment Share on other sites More sharing options...
antiphile Posted October 31, 2015 Share Posted October 31, 2015 This is a bit of a surprise for me: An ESB! Style: Extra Special/Strong Bitter (English Pale Ale) TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 46.00 l Estimated OG: 1.060 SG Estimated Color: 13.0 EBC Estimated IBU: 38.8 IBUs Brewhouse Efficiency: 80.00 % Est Mash Efficiency: 87.0 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name %/IBU 7.50 kg Pale Ale Malt (Muntons) (5.9 EBC) 65.8 % 2.50 kg Pilsner (Weyermann) (3.3 EBC) 21.9 % 0.50 kg Carahell (25.0 EBC) 4.4 % 0.50 kg Carared (50.0 EBC) 4.4 % 0.20 kg Acidulated (Weyermann) (3.5 EBC) 1.8 % 0.20 kg Melanoidin (Weyermann) (59.1 EBC) 1.8 % 25.00 g Apollo [18.00 %] - First Wort 90.0 min 26.4 IBUs 35.00 g Fuggles [5.10 %] - Boil 30.0 min 6.8 IBUs 40.00 g Bramling Cross [5.00 %] - Boil 10.0 min 3.6 IBUs 30.00 g Fuggles [5.10 %] - Steep/Whirlpool 15.0 1.9 IBUs WLP005 (Britsh Ale Yeast) And because everyone knows I'm already a boring fart, I can use whatever damn bittering hop I want! Edit added 5:00 pm: I've really got to do something about stocktake and inventory control (maybe Lusty is willing to do some off the books consultancy work?). Nearly 25 mins into the boil and getting out the next hop addition, and I can't bloody find any fuggles at all (I'm meant to have 100g in the freezer). So quick recipe change to: 35g Bramling Cross @30 40g Bramling Cross @10 30g Styrian Goldings @whirlpool for 15 mins. I hate that! Link to comment Share on other sites More sharing options...
porschemad911 Posted October 31, 2015 Share Posted October 31, 2015 Congrats on the kumquat brew John. Just a word of warning with it though. Kumquats are good for the digestive system & said to help keep you "regular". I would be mindful not to drink too many of them in one sitting' date=' or you could have it coming out of both ends! [img']tongue[/img] Haha they should be pretty lethal combined with all the suspended yeast in a hefeweizen then! Link to comment Share on other sites More sharing options...
Beerlust Posted November 1, 2015 Share Posted November 1, 2015 ...Nearly 25 mins into the boil and getting out the next hop addition' date=' and I can't bloody find any fuggles at all (I'm meant to have 100g in the freezer).[/quote']They're probably where all hops get lost..........in Kelsey's freezer! Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted November 1, 2015 Share Posted November 1, 2015 Brewer: Grumpy Style: Biere de Garde Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.071 SG Estimated Color: 28.6 EBC Estimated IBU: 26.5 IBUs Ingredients: ------------ 2.50 g Epsom Sal 2.50 g Gypsum 1.50 g Calcium Chloride 4.50 kg Pale Malt, Ale (Barrett Burston) 2.00 kg Munich II (Weyermann) 0.30 kg Gladfield Toffee Malt 0.10 kg Caraaroma (Weyermann) 0.05 kg Gladfield Roast Barley 20.00 g Dana [13.90 %] - First Wort 60.0 min Link to comment Share on other sites More sharing options...
antiphile Posted November 1, 2015 Share Posted November 1, 2015 ...Nearly 25 mins into the boil and getting out the next hop addition' date=' and I can't bloody find any fuggles at all (I'm meant to have 100g in the freezer).[/quote']They're probably where all hops get lost..........in Kelsey's freezer! You, Otter, are an absolute bastard! Give me back my hops! Now! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 1, 2015 Share Posted November 1, 2015 No idea what you're talking about. Link to comment Share on other sites More sharing options...
568ml Posted November 2, 2015 Share Posted November 2, 2015 I'm waiting for : - the Coopers Saison to have had at least three weeks in the bottles before I will have a tester, on its second week. - the somewhat failed Little Creatures Clone - had Saaz not Cascade hobs in house (my mistake) - to finish its time in the FV, so - - the Coopers Marilyn Secret can get its time in the FV (the joy of only having room for one FV) All this waiting for your beer to brew and condition, will lead a man to drink. /568 Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 2, 2015 Author Share Posted November 2, 2015 Brew day!! Timmy's Best Bitter 88% ESB malt (Gambrinus) 9% Carastan 35L 2.2% Chocolate Malt (colour adjustment) 21 IBU Challenger 60mins 7 IBU Target 60min 2 IBU Fuggle 15min 1.5 IBU EKG 15mins 1.5 IBU EKG 1mins WLP002 100% RO water Water treatment for profile Ca: 85 Mg: 9.5 Na: 17.6 SO4:178.8 Cl: 46.3 HCO3: 45.8 OG: 1.044 Mash: 66-68C IBU: 33 ECB:22 I love brewing English ales! Link to comment Share on other sites More sharing options...
Hairy Posted November 2, 2015 Share Posted November 2, 2015 Brew day!! Timmy's Best Bitter 88% ESB malt (Gambrinus) 9% Carastan 35L 2.2% Chocolate Malt (colour adjustment) I like how you don't give everything away and make people guess what the remaining 0.8% of the grain bill is It looks nice though. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 2, 2015 Author Share Posted November 2, 2015 Brew day!! Timmy's Best Bitter 88% ESB malt (Gambrinus) 9% Carastan 35L 2.2% Chocolate Malt (colour adjustment) I like how you don't give everything away and make people guess what the remaining 0.8% of the grain bill is It looks nice though. I thought somebody would comment about that Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 2, 2015 Share Posted November 2, 2015 What is Carastan? Looks like a nice brew though Chad. I brewed another of my SNPA clones on Saturday, which went well. I decided to periodically stir the mash during the 90 minutes this time, probably stirred it 3 times and then also another two times before and after ramping up for mash out. I ended up getting a pre-boil SG of 1 point more than Beersmith predicted (same pre-boil volume), so I'll continue the stirring procedure from now on I think. I wasn't able to get a post boil SG this time, so I'll have to wait until I transfer it to the FV to get that reading. I seem to be getting more trub in the urn post-boil lately for some reason, which is a bit annoying because it doesn't allow me to fully fill my cubes. This appears to have coincided with using a bigger dose of Brewbrite... maybe I'll go back to a smaller amount next brew and see what happens given that I use other finings post fermentation anyway. Ingredients haven't been any different aside from the pilsners; ales are the same malts I've always used. Weird. Cheers Kelsey Link to comment Share on other sites More sharing options...
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