Canadian Eh!L Posted November 2, 2015 Author Share Posted November 2, 2015 This is the first time using Carastan 35L for me. It's an English style crystal. I think... We'll see I guess. It should be a nice brew though. Everything went well with the brewday and the ferment is off to a promising start. Link to comment Share on other sites More sharing options...
Beerlust 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 The unnamed portion is love Hairy. You've gotta leave some room for that! Cheers' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
Scottie 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) 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! Me too Link to comment Share on other sites More sharing options...
Koo wee brew Posted November 3, 2015 Share Posted November 3, 2015 Hi Guys, Brew Day Sunday, BORN AND RAISED IN FNQ ALE 1.7 Kg Morgan's Queenslander Gold 0.5 Kg LDM 30 g Cluster @ flameout (30 min steep) Notto yeast (Pitched and fermented @ 18C) 23L OG 1031 FG (est) 1008 IBU 23 Abv 3% keg 3.4% bottle. XXXX Gold is a guilty pleasure of mine IPA 1.7 Kg Coopers IPA 1 Kg LDM 30 g Centennial @ flameout (30+ Mins steep) 25 g Centennial dry 25 g Citra dry 25 g Chinook dry US05 (pitched and fermented @ 18C) 21 L OG 1043 FG(est) 1011 IBU 43 Abv 4.2% keg 4.6% bottle Both brews fermenting away nicely ATM. I am going to have to increase my fermentables in future brews as I am now kegging , to reach the desired Abv. Something I didn't consider when putting these brews together. Cheers, Dave. Link to comment Share on other sites More sharing options...
Beerlust Posted November 3, 2015 Share Posted November 3, 2015 Hi Dave. Nice looking IPA. That Notto yeast should do very well for something like a XXXX gold type brew. Both brews fermenting away nicely ATM. I am going to have to increase my fermentables in future brews as I am now kegging ' date=' to reach the desired Abv. Something I didn't consider when putting these brews together. [/quote']Yeah it's an added bonus when switching to kegging beer. As you are not using a priming sugar, that extra 0.3-0.4%ABV can be used for other malts in your recipe, giving a fuller flavour at the same ABV% of bottled beer that uses sugar/dextrose to carbonate the beer. It's not as noticeable with higher ABV beers, but for light to mid-strength beers especially, every bit of malt you can cram into them helps improve their flavour. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 3, 2015 Share Posted November 3, 2015 Yeah agreed, I also sort of forgot about that when I began kegging, although I've also kind of gone the other way with it - for my red ale and pilsner I've left the recipes the same and sacrificed the 0.4% of alcohol, because the recipes are fine and how I want them as they are. The pilsner was actually too high an ABV when it was bottled, so it's got back to where I want it kegging it. For pale ales I have increased the base malt by 500g though, to keep them in the 4.5-5% range and give them a bit more maltiness and body. This worked well on the latest one (Mosaic pale). So yeah, I guess for me it depends on the beer. I've yet to do a dark beer since kegging but once I build a stockpile of kegged beers, I will brew one. Dunno what I'll do for a recipe yet but I'll cross that bridge when I come to it. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted November 3, 2015 Share Posted November 3, 2015 It's not as noticeable with higher ABV beers' date=' but for light to mid-strength beers especially, every bit of malt you can cram into them helps improve their flavour. [img']wink[/img] All grain is different as we have the advantage of manipulating enzyme action. I bottle prime and have no issue using simple sugars even with the odd mild. Link to comment Share on other sites More sharing options...
Beerlust Posted November 3, 2015 Share Posted November 3, 2015 Hi Ben. It's not as noticeable with higher ABV beers' date=' but for light to mid-strength beers especially, every bit of malt you can cram into them helps improve their flavour. [img']wink[/img] All grain is different as we have the advantage of manipulating enzyme action. I bottle prime and have no issue using simple sugars even with the odd mild. Agreed you can manipulate final ABV with your mash temps, but that is to do with altering Final Gravity, that affects body & mouthfeel etc. more so than increasing malt character. Being able to add extra amounts of malt onto a recipe you originally primed with sugar should be looked at as really a freebie. For those that don't have the ability to keg beer, but would like to see the difference with what I'm talking about, then simply bulk prime your brew with a dry malt extract instead of sugar/dextrose at the suited dry malt extract equivalent priming rates for your recipe. As mentioned previously, in lower ABV beers it is noticeable. For beers above approx. 5.0%ABV I admit it's less noticeable, & not really worth worrying about. Cheers, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted November 4, 2015 Share Posted November 4, 2015 Tonight I brewed a dunkelweizen as follows. Grain 58.1% wheat malt 27.7% munich malt 8.2% pils malt 4.2% caramunich II malt 1.8% chocolate malt Hops Hallertauer Mittelfrueh @FWH to 15.6 IBUs Process 90 minute full volume BIAB mash @66C 60 minute boil No-chill Stats Volume: 10.5 litres target (11 litres measured) OG: 1.053 target (1.043 measured) Est colour: 31.1 EBC Bitterness: 15.6 IBUs I'll be repitching WLP351 into this. Also, I think I'm going to go back to batch sparging in my cooler. Full volume BIAB is very convenient but the efficiency I'm getting is pretty ordinary. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 5, 2015 Share Posted November 5, 2015 Hm, yeah 10 points under your target OG is a bit of a concern. I'd been having a small efficiency problem over the last few brews but nothing like that. Last brew day I decided to stir the mash periodically over the 90 minutes plus just before, while ramping up to and after mash out, which got it back to where it normally is. I reckon in your case though going back to the sparging might have more success! Link to comment Share on other sites More sharing options...
Gibbo Posted November 5, 2015 Share Posted November 5, 2015 Uni's over and the little bloke is a few months old now, must be time to get brewing again. Hoping to get these done on Sunday -- will probably cube the Pale and pitch the IPA first: Pehle Ehle 2: Son of CPA (a second Craft variation of Chad's OS Draught Pale Ale) 1/2 OS Draught 600g Light DME 100g Med Crystal US-05 60g Cascade @ 5m 20g Cascade @ dry-hop 10.5L batch OG/FG: 1.048 / 1.012 IBU: ~40 EBC: ~15 BV: ~1.7 ABV: 5.1% (bottled) Hirsute IPA (a Craft variation of Hairy's OS Draught IPA) 1/2 OS Draught 750g Briess Munich LME 250g Wheat DME 250g Med Crystal 150g Victory Malt (steeped not mashed) US-05 Amarillo & Centennial 5g @ 15m Amarillo & Centennial 5g @ 10m Amarillo & Centennial 10g @ 5m Centennial 20g @ dry-hop 10.5L batch OG/FG: 1.062 / 1.016 IBU: ~54 EBC: ~34 BV: ~1.8 ABV: 6.5% (bottled) Link to comment Share on other sites More sharing options...
ben 10 Posted November 5, 2015 Share Posted November 5, 2015 Hirsute IPA That one looks good! Link to comment Share on other sites More sharing options...
Xenon Posted November 6, 2015 Share Posted November 6, 2015 Putting this one down nice and early tomorrow. Should be ready just in time for some easy summer drinking methinks...no prizes for guessing what it's modelled on Type: All Grain Batch Size (fermenter): 27.00 l Brewer: Ken Boil Size: 35.00 Boil Time: 75 min Equipment: 01 - Kens Crown Urn BIAB NoChill End of Boil Volume 30.00 l Brewhouse Efficiency: 70.00 % Final Bottling Volume: 26.00 l Est Mash Efficiency 74.8 % Fermentation: Ale, Single Stage Ingredients Ingredients Amt Name Type # %/IBU 3.29 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 59.6 % 2.11 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 38.3 % 0.12 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 2.1 % 15.00 g Galaxy [14.00 %] - Boil 30.0 min Hop 4 14.4 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 - 15.00 g Galaxy [14.20 %] - Steep/Whirlpool 20.0 min Hop 6 5.8 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 - 70.00 g Galaxy [14.20 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs Beer Profile Est Original Gravity: 1.045 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 4.7 Bitterness: 20.2 IBUs Est Color: 7.4 EBC Mash Profile Mash In Add 37.00 l of water at 68.5 C 66.0 C 90 min edit: LHBS is out of pellets so will be using flowers for the first time as well ... could be interesting Link to comment Share on other sites More sharing options...
porschemad911 Posted November 6, 2015 Share Posted November 6, 2015 Nice Xenon. A colleague said he tried a beer made with Galaxy flowers through the boil and dry hopped. He said it tasted like ripping open a ripe lychee. Link to comment Share on other sites More sharing options...
Beerlust Posted November 7, 2015 Share Posted November 7, 2015 ...LHBS is out of pellets so will be using flowers for the first time as well ... could be interesting Wort loss to hop absorption is higher when using flowers over pellets' date=' but I wouldn't think that will be a huge factor with your quantities here. I've used plugs a number of times & they certainly held more wort than my pellets did. Good luck with the S&W Pacific Ale clone. [img']wink[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 9, 2015 Share Posted November 9, 2015 Doing another brew day on Saturday, this one is a first for me - an IPA. I hope I have enough Centennial hops, otherwise I'll have to substitute those ones with something else (will check the freezer tomorrow), but this is what I've come up with so far. I basically just created a pale ale like I normally would but made it stronger, and went with Ben's method of aiming for the IBUs to match the OG number. It's an experiment really but if my past experiments are anything to go by, it should turn out pretty well. Type: All Grain Batch Size: 25.00 l Boil Size: 34.14 l Boil Time: 75 min End of Boil Vol: 28.08 l Final Bottling Vol: 24.00 l Equipment: Electric Urn (10 Gal/40 L) - BIAB Efficiency: 72.50 % Est Mash Efficiency: 78.3 % Ingredients 6.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 94.2 % 0.400 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 5.8 % Mashed at 65-66C for 90 minutes 20.00 g Mosaic {11.70 %} - First Wort 75.0 min Hop 3 25.2 IBUs 30.00 g Centennial {10.00 %} - Boil 10.0 min Hop 4 10.2 IBUs 30.00 g Mosaic {11.70 %} - Boil 10.0 min Hop 5 11.9 IBUs 30.00 g Centennial {10.00 %} - Steep/Whirlpool 15.0 min Hop 6 7.0 IBUs 30.00 g Mosaic {11.70 %} - Steep/Whirlpool 15.0 min Hop 7 8.2 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 - 30.00 g Centennial {10.00 %} - Dry Hop 0.0 Days Hop 9 0.0 IBUs 30.00 g Mosaic {11.70 %} - Dry Hop 0.0 Days Hop 10 0.0 IBUs Gravity, Alcohol Content and Color Est Original Gravity: 1.063 SG Est Final Gravity: 1.012 SG Estimated Alcohol by Vol: 6.7 % Bitterness: 62.5 IBUs Est Color: 19.6 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted November 11, 2015 Share Posted November 11, 2015 Hi Kelsey. The Otto man making an IPA? Is the world coming to an end? When I look at some of the AG hop schedules lately, they really are very different to the way I construct hop schedules due to the different brewing methods we use, particularly with how we approach cooling/not cooling the wort post flameout. Now that a number of us are disclosing these methods in a little more detail it does throw up a lot of different scenarios & approaches. Interesting stuff! Nice hops for an IPA. I hope your one packet of US-05 gets through the 1.063 OG ok? Good luck with the brew, & be prepared for some new hair on your chest! P.S. Is anyone else finding this thread slow & lagging? Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 11, 2015 Share Posted November 11, 2015 Hey Lusty, Firstly, yes I do find it takes a little longer to load when hitting the add reply button, not so much when simply loading the thread to read though. My missus suggested it when I was talking to her on Monday about what I wanted to brew this weekend, so I thought why not, might as well give it a go. A minor secondary reason is to use up more of the MO that's in the grain bin so I can move the other sack into it quicker. I best go check if there is enough Centennial down there , otherwise I have Cascade but I want to save that for a red ale, and Super Galena which may work. Not quite enough Chinook for that schedule I don't think. I have a fair amount of Fuggles and UK Goldings but I want to save those for an English ale. Yes, the yeast will be fine, I am using harvested yeast that I'll build up in a starter (it's just Beersmith shows it as 1 package). Anyways, thanks mate. Hopefully it turns out pretty well. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 11, 2015 Author Share Posted November 11, 2015 Sorry Lusty there is still another month and a half before the 2016 edition of Brew day...!!?? come out! That IPA looks good, Otto. I agree that those hops work well together. Maybe mix a little Amarillo in if you have it. Otherwise, Cascade will work. I'd throw some Oak chips at it if I were you. It'll blow your mind!!! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 11, 2015 Share Posted November 11, 2015 Thanks Chad I have no Amarillo at this stage. Or oak chips for that matter. I have no way of getting oak chips before Saturday (trying to kick a flu at the moment) but if this turns out well and I decide to brew it again at some point, I'll definitely give them a go. Link to comment Share on other sites More sharing options...
antiphile Posted November 11, 2015 Share Posted November 11, 2015 Well' date=' looks like we broke another Brew day!! thread[/quote'] What's this "we", mad Canuck? Of course, someone from BC could give us all an early Chrissy present. Cheers mate Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 11, 2015 Author Share Posted November 11, 2015 Thanks Chad I have no Amarillo at this stage. Or oak chips for that matter. I have no way of getting oak chips before Saturday (trying to kick a flu at the moment) but if this turns out well and I decide to brew it again at some point' date=' I'll definitely give them a go. [img']biggrin[/img] You can add the Oak chips later like a dry hop. In fact my last Oaked ale was oaked twice. Once at ferment and again after about a month. It was a Mosaic, Centennial, Amarillo Dark IPA (CDA). It is one of the best beers I have ever made.I've still got a glass or so in the keg but I don't want it to end. I'll be brewing it again real soon. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 11, 2015 Share Posted November 11, 2015 Don't mind me, I'm just a bit off with the fairies with this cold/flu thing.. always does it to me. Since I'm no-chilling and have another batch to go in to ferment before this IPA, I would of course be able to get oak chips for it. However, being the first ever IPA I've done I'll still leave them out of this batch, but yeah if it goes well I'll brew it again with oak chips that time. That'll also give me a comparison sort of thing too, to see how they impact it which would be cool. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 11, 2015 Author Share Posted November 11, 2015 Of course' date=' someone from BC could give us all an early Chrissy present. [img']innocent[/img] Sorry, Phil. Chrissy comes to Ausse 19 hours before it does here BC! No early Chrissy gift for you! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 11, 2015 Author Share Posted November 11, 2015 Don't mind me' date=' I'm just a bit off with the fairies with this cold/flu thing.. always does it to me. [img']pinched[/img] Since I'm no-chilling and have another batch to go in to ferment before this IPA, I would of course be able to get oak chips for it. However, being the first ever IPA I've done I'll still leave them out of this batch, but yeah if it goes well I'll brew it again with oak chips that time. That'll also give me a comparison sort of thing too, to see how they impact it which would be cool. That's why I like brewing 10 gallon batches. I can brew one with and one without. Link to comment Share on other sites More sharing options...
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