ben 10 Posted November 18, 2015 Share Posted November 18, 2015 Recipe: Old Lady Amber Brewer: Grumpy Style: American Amber Ale Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.039 SG Estimated Color: 29.6 EBC Estimated IBU: 32.5 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 78.9 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 13.2 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 6.6 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 4 1.3 % 20.00 g Pride of Ringwood [8.70 %] - Boil 60.0 m Hop 5 19.4 IBUs 20.00 g Citra [12.10 %] - Steep/Whirlpool 20.0 Hop 6 8.2 IBUs 20.00 g Motueka [7.20 %] - Steep/Whirlpool 20.0 Hop 7 4.9 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 3.80 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 32.32 l of water at 67.4 C 64.4 C 90 min Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
antiphile Posted November 18, 2015 Share Posted November 18, 2015 As opposed to the 8.5%+ beers he makes when the Mother-IN LAW comes to visit. You have to admit though, Slushie, you can't argue with results. I understand that every time she arrives scowling, and leaves meowing. Link to comment Share on other sites More sharing options...
Beerlust Posted November 18, 2015 Share Posted November 18, 2015 As opposed to the 8.5%+ beers he makes when the Mother-IN LAW comes to visit. You have to admit though' date=' Slushie, you can't argue with results. I understand that every time she arrives scowling, and leaves meowing.[/quote'] I was thinking more along the lines of Ben slamming down a few of those 8.5%'ers in quick fashion to knock himself out so he doesn't have to listen to it! BTW, is that another low ABV beer recipe Ben has posted? If so, that is 2 in a row. Are you feeling ill or something Ben? Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted November 18, 2015 Share Posted November 18, 2015 [quote=Beerlust Are you feeling ill or something Ben? All good here buddy. After that Biere De Garde I made that will be over 9% I may need a refresher or two! Link to comment Share on other sites More sharing options...
MPH Posted November 19, 2015 Share Posted November 19, 2015 Put down another pale ale last night. Hoping for something along the lines of the JS hop thief 7, not sure it'll turn out that way but hopefully nice none the less. 1.5kg coopers light lme 1.5kg briess munich lme 500g light dme 150g carapils 150g medium crystal 20g magnum @60 15g mosaic @10 15g galaxy @10 15g mosaic @0 15g galaxy @0 US-05 Dry hop 15g galaxy and 15g mosaic 25 litre batch I've never used carapils before so thought I'd throw a bit in to test it out, also same with the briess munich lme. Cheers, Tom Link to comment Share on other sites More sharing options...
Tonny's Brewing Posted November 20, 2015 Share Posted November 20, 2015 He guys, Haven't posted for ages. Been busy with work, kids etc (I know excuses excuses...) Have made the occasional brew over the last few months, but realized summer is approaching quickly. Bought a second fermenter and a heap of ingredients. Haven't decided which order yet but these are the planned brews Hoppy pale ale IPA - mainly extract but with with crystal malts, waimea hops (plus a couple more nz hops) and US-05 Wheat bear - probably a belgium style Fruit beer - raspberry ale for the wife (have to keep her happy!!!) Saison Amber ale Tomorrow night I will get the first 2 going Cheers and Happy brewing all Tonny Link to comment Share on other sites More sharing options...
porschemad911 Posted November 20, 2015 Share Posted November 20, 2015 Good luck Tonny, sounds like a pretty good list! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 23, 2015 Share Posted November 23, 2015 Another brew day will be happening here on Saturday, which should see me not have to do another one until I'm on holidays in 3 weeks time, which will make things easier. This time I'm doing another red ale, but finally - it's the original version* again! Batch Size 25 litres, no-chilled 4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.5 % 0.300 kg Caraaroma (Weyermann) (350.7 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 % Mashed at 66C for 90 minutes, with a small addition of CaCl. 75 minute boil 20.00 g Cascade {5.60 %} - First Wort 75.0 min Hop 5 13.8 IBUs 6.00 g Magnum {12.20 %} - Boil 60.0 min Hop 6 7.8 IBUs 20.00 g Centennial {10.00 %} - Boil 20.0 min Hop 7 13.0 IBUs Harvested US-05 yeast, fermented at 18C, and a 30g dry hop of Cascade once fermentation dies off. Est Original Gravity: 1.041 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 4.2 % (4.6% bottled) Bitterness: 34.6 IBUs Est Color: 34.0 EBC *Aside from the mineral addition, and the following... **This will potentially be a mixture of Carapils and Caramalt. I found some Carapils in a vac sealed bag in my spec. grains box recently, but not sure how much is in it, so I'll use all of it and make up the remainder to 200g with Caramalt if required. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beeblebrox Posted November 24, 2015 Share Posted November 24, 2015 Just put down a doctored up Coopers Australian Pale Ale. 1.7kg can Coopers Australian Pale Ale 1kg LDM 500g BE2 (left over from ROTM - Helga's Cook Kolsch) 15g Cascade Hops 15g Galaxy Hops Yeast from pack + leftover yeast from Canadian Blonde (again from ROTM as above). Boiled 1kg LDM in 3.4 litres water. Added 15g Cascade for 15 min boil. 15g Galaxy for 5 min boil. As the BE2 had clumped up (thanks to 37c day last week), I ended up bunging it in with the boiled wort as it was cooling, to help it break down, prior to adding to the FV - it was one solid piece of BE2! Added all the wort (the brew can & the boiled wort) to the FV. Filled up to 24 litres (to allow for yeast & hops sediment, as I didn't bother to strain out the hops prior to adding hopped wort to the FV), including some ice from the freezer, pitched the yeast at 24c. OG was 1.046 I expect this to come to a bit over 5% A/V, though most of my brews I only make to around 4.5. Link to comment Share on other sites More sharing options...
ben 10 Posted November 26, 2015 Share Posted November 26, 2015 Recipe: AmberSon Brewer: Grumpy Style: Saison Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.042 SG Estimated Color: 28.3 EBC Estimated IBU: 27.9 IBUs Ingredients: ------------ Amt Name Type # %/IBU 2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 - 2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 - 3.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 85.4 % 0.25 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 6.1 % 0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 6 6.1 % 0.10 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 2.4 % 50.00 g Fuggles [4.20 %] - Boil 60.0 min Hop 8 27.9 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - Link to comment Share on other sites More sharing options...
Koo wee brew Posted November 28, 2015 Share Posted November 28, 2015 last Sunday, Kolsch recipe as per ROTM with a few adjustments, Substituted Helga hop additions with 20g Motueka Fermented with Notto @14C ( Pitched brew directly on top of yeast cake from my XXXX gold clone. It took off like a rocket!) Cheers, Dave. Link to comment Share on other sites More sharing options...
Quadricorn Posted November 29, 2015 Share Posted November 29, 2015 Put down the base for a lemon weizen. Couldn't find the thermometer so ha to guess the temp for yeast rehydration. Later found it and the yeast was at 34 degrees. Hope I didn't kill it. Anyway, on a positive note I found out that the tree that smells amazing whenever I mow near it is actually lemon myrtle.... Ripper. The biggest thing I have found that slow down my brew day is lack of boiling water. Going to have to upgrade from Kettle to stock pot me thinks. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 30, 2015 Share Posted November 30, 2015 I did my red ale as listed in post 808 on Saturday as planned. Only change being I forgot to add the Caramalt, so while all the other grains were the same, it only contains 100g Carapils (what I had left over). Apart from that no changes were made to what is listed there. Brew day went really well. This time I re-measured my urn with a one litre jug. Turns out my fill level is 36 litres and the boil starts at 33 litres. By the time the boil had finished I still had 29.5 litres, but that includes the excess added back in nearing the end of the boil, from the bag being left to drain then squeezed further into my grain bucket. Didn't completely fill the cube but I have noted they are expanding more when being filled these days - the last batch like this was the SNPA clone and I got 24.5 litres into the FV from that, so only 500mL off my 25 litre target. This time I managed to hit (actually exceed) gravity estimations, and they were consistent pre and post boil which is good. I got my 33 litre pre-boil volume at 1.034 (est. 1.033), and post boil was 1.042 (est. 1.041). I expect I'll get 25 litres into the FV, which gives me total efficiency of 74.3%, a big improvement on the last few batches which were more in the mid 60s. Hopefully it stays that way. This 8 point increase between pre and post boil SG is more in line with what I used to get all the time, and I'm not sure why it dropped off on recent batches but anyway. I'll be brewing another APA in a couple of weeks or so, so I'll definitely take note of whether it does the same thing. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted December 1, 2015 Share Posted December 1, 2015 Time for a big, fruity Pale. 188g of wheat was all there was left. Recipe: Summer Time Pale Brewer: Grumpy Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.055 SG Estimated Color: 21.3 EBC Estimated IBU: 48.5 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 - 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 74.1 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 18.5 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 3.7 % 0.20 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 7 3.7 % 20.00 g Pride of Ringwood [8.70 %] - First Wort Hop 8 18.7 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 60.00 g Motueka [7.20 %] - Steep/Whirlpool 20.0 Hop 10 12.8 IBUs 25.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 11 7.4 IBUs 25.00 g Citra [12.80 %] - Steep/Whirlpool 20.0 Hop 12 9.5 IBUs 25.00 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs 25.00 g Citra [12.80 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
porschemad911 Posted December 2, 2015 Share Posted December 2, 2015 Time to play with Wyeast 3725 This yeast strain may or may not come from Fantome, who make killer Saison. In case it does, I'll start off trying a fairly simple Saison recipe without too much alcohol or hops so as to hopefully bring the yeast character to the fore. Fantome ferment pretty hot, but with my far smaller batch size I'm going to keep this one at about 20 - 21C for the first day or so and then let it naturally rise as the fermentation gets going. Stats Fermenter volume: 10.5 litres Target OG: 1.048 (@70% brewhouse efficiency) Bitterness: 27 IBUs Colour: 9 EBC Grain 1450g (60%) Best Malz pils malt 475g (20%) Best Malz munich malt 475g (20%) Joe White wheat malt Hops 31g Hallertauer Mittelfrueh (2.9% AA) @FWH Yeast Wyeast 3725 smack pack Process Batch sparge in cooler, 60 minute boil, no-chill in cube Link to comment Share on other sites More sharing options...
antiphile Posted December 2, 2015 Share Posted December 2, 2015 Someone's starting early this morning. What happened, PoshSpice, did you wet the bed? The description of that Bier de Garde yeast sounds awesome, and I see you've become addicted to Best Malz too. Sounds like it should be a superb beer, though. Brew on! PS. I think you'll get away with it this once as long as no-one points it out to him, but don't push your luck again or B10 may find out about that "keep the ABV down" comment and you'll really be in for it. Mmmmmmmmm. Mittelfruh. drool drool. Link to comment Share on other sites More sharing options...
ben 10 Posted December 2, 2015 Share Posted December 2, 2015 Time to play with Wyeast 3725 Looks good! I was going to make an Amber' date=' but this turned up instead. Recipe: CitRyePA Brewer: Grumpy Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.069 SG Estimated Color: 24.4 EBC Estimated IBU: 67.3 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 - 4.75 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 68.2 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 14.4 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 14.4 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 7 2.9 % 0.01 kg Gladfield Roast Barley (1450.0 EBC) Grain 8 0.1 % 15.00 g Pride of Ringwood [8.70 %'] - First Wort Hop 9 12.6 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 70.00 g Azacca [12.20 %] - Steep/Whirlpool 20.0 Hop 11 22.8 IBUs 70.00 g Citra [12.80 %] - Steep/Whirlpool 20.0 Hop 12 23.9 IBUs 30.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 13 8.0 IBUs 50.00 g Citra [12.80 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs Link to comment Share on other sites More sharing options...
antiphile Posted December 2, 2015 Share Posted December 2, 2015 I've never even considered it before, but the citra and rye combination sounds really nice (and unusual too). However, I don't have a clue about Azacca and never even heard of it. The tiny touch of roast barley for colour reminded me of a weekend conversation I had. The vast majority opinion of the brewers in north NSW seem to have totally stopped using it and instead use Carafa III. I can't swear to it (we were probably on to the fourth or fifth Coopers Dark at that stage), but I think the reasoning was that Carafa is a dehusked grain and so you get the colour and flavour with very little bitterness. (Not that the amount in your recipe will present a lot of bitterness, of course). I've got to get some to try it 'cos there's a smoked porter on the cards soon, and it's time to put down a stout for next winter. But you're one up on John. At least you didn't piss the bed. Link to comment Share on other sites More sharing options...
ben 10 Posted December 2, 2015 Share Posted December 2, 2015 New South Welshman are an odd bunch. I have never noticed any bitterness from RB myself. Azacca tastes like pineapple. Link to comment Share on other sites More sharing options...
antiphile Posted December 2, 2015 Share Posted December 2, 2015 That may be true, but I've never found one yet who could be classed as "gawn troppo". In the darker styles, especially when used for colouring in porters stouts etc, a reasonable quantity seems to add a disproportinate* amount of bitterness. Pineapple huh? That sounds as though it could also go well in an APA/IPA. Is that one you got from Yakima? *How's that for a big mispelt** word early in the day. **Or should that be mispelled? Link to comment Share on other sites More sharing options...
ben 10 Posted December 2, 2015 Share Posted December 2, 2015 Pineapple huh? That sounds as though it could also go well in an APA/IPA. Is that one you got from Yakima? Bought it from Hopdealz. Used it awhile ago in an Amber and it was delish! Link to comment Share on other sites More sharing options...
Payno Posted December 2, 2015 Share Posted December 2, 2015 Hi guys and girls! Ok so not exactly Brew Day (he says while typing at work!) but anxiously anticipating bottling day this Saturday and brew day this sunday. I have the Lightening Strike Summer Ale in my large FV and the Cascarillo Amber ale in my small FV (just reduced the ingredients by half for a 11litre batch) On brew day I think I will do another dark ale - I'm thinking "mister Sinister" from the recipe page for my large FV (although ive seen many other great recipes on here Id love to try!) I'm getting a bit low on pale so I thought in my smaller FV Id try an extract Pale Ale - so 1.5kg can of LME and my own hop boil. I like to do something like a JS Hop Thief or Mountain Goat pale style (I know I keep banging on about it - but it is delicious!). For the JS Im thinking Mosaic and galaxy ( not sure my LHBS has Galaxy tho) or the Mountain Goat uses Chinook, Mosiac, Cascade, Citra and centennial - which all seems a but much for a half size batch. Any recommendations? (Id like to try something other than cascade/Amarillo for a change) Alternatively someone suggested somewhere on here that a 1.7kg Pale Ale plus 500gm Dark ME would make a half decent IPA in 10 litres Any thoughts appreciated cheers Chris Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 2, 2015 Share Posted December 2, 2015 or the Mountain Goat uses Chinook' date=' Mosiac, Cascade, Citra and centennial - which all seems a but much for a half size batch.[/quote'] All you'd have to do is work out what you'd use for a full size batch and then halve all the amounts. Link to comment Share on other sites More sharing options...
Payno Posted December 2, 2015 Share Posted December 2, 2015 or the Mountain Goat uses Chinook' date=' Mosiac, Cascade, Citra and centennial - which all seems a but much for a half size batch.[/quote'] All you'd have to do is work out what you'd use for a full size batch and then halve all the amounts. Yeah, but I have no idea of the quantities and timing - that was just the hops listed on the Mountain Goat website when I googled the beer. if I knew the actual recipe I'd do a full sized batch..... maybe I'll try random selection of what of them my LHBS stocks ....here's to brew day!! Link to comment Share on other sites More sharing options...
porschemad911 Posted December 2, 2015 Share Posted December 2, 2015 Haha cheers guys, it was a hot night ... hard to sleep. Re ABV I have been caught out by Saison yeast attenuation before ... one fermented down to 1.000. Didn't taste that dry though, it still had a really nice texture and body to it. It was only when I tried to stand up fast after a few that the attenuation became apparent! Things have gone very smoothly with this batch, just settling for a few minutes after the boil now, then into the cube. Fingers crossed for decent efficiency from my batch sparge this time (after ~50-ish% the last couple of batches doing full volume BIAB). Alternatively someone suggested somewhere on here that a 1.7kg Pale Ale plus 500gm Dark ME would make a half decent IPA in 10 litres I'd keep the Dark DME out of an IPA ... an APA kit + 500g light DME + some extra hops would make a decent one though! Given that it's an IPA, with the hops I'd try a 5 minute boil with say 10g of each of the 4 varieties. Then I'd add a dry hop of the same amount. Edit: That may end up a bit fiercer than the Mountain Goat IPA, but I bet it will be really tasty. The APA tin will get you what ... 50-ish IBUs in 10.5 litres + some more for the hop boil (chill it down quick in the sink after the boil). Link to comment Share on other sites More sharing options...
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