Canadian Eh!L Posted January 2, 2016 Share Posted January 2, 2016 Hey Gang, Happy new year to you all! After 889 post and 19920 views it would seem we have worn out another Brew Day!! thread. So, its time for a new edition. Please, lets continue on for another year of laughs and learning from each other! Here's a link to Brew Day!! 2015 for reference purposes. Regards, Chad Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 3, 2016 Author Share Posted January 3, 2016 Brew Day!! It's -20C here in the mountains and just too damn cold again to brew outside. So I'm in the kitchen putting down my first ever real PM. English Bitter 1.7 Kg OS Draught can .5Kg Cooper's LDM .5 Kg ESB malt (Gambrinus) .25 Kg Carastan 45L (Bairds) 15 g Fuggles 5.2% (20mins) 30 g Fuggles (5mins) 1.5 L starter WLP013 London ale 21L water Mashed in the oven @65-67C for 60mins OG 1.044 IBUs 35ish Link to comment Share on other sites More sharing options...
King Ruddager Posted January 3, 2016 Share Posted January 3, 2016 Oh yeah ... made my "Devil's Half Ruby Porter" yesterday. Pretty simple ... 1.7kg Porter kit 1.0kg light DME 23L Kit yeast Link to comment Share on other sites More sharing options...
Magnaman Posted January 3, 2016 Share Posted January 3, 2016 G'day Brewers, put on a quick Aussie IPA with TC IPA, Coopers LME 1.5 Kg and Briess GLME, MJ 44 yeast and Melba and Galaxy hops. Cheers. Link to comment Share on other sites More sharing options...
ben 10 Posted January 6, 2016 Share Posted January 6, 2016 Made a Saison today, first brew for the year. Simple one with Fuggles. This will be fermented at shed temp which is 35° at the moment, so it will be interesting. Link to comment Share on other sites More sharing options...
porschemad911 Posted January 6, 2016 Share Posted January 6, 2016 Brewed my Moo Brew Belgo-inspired pale ale tonight. Link to comment Share on other sites More sharing options...
King Ruddager Posted January 6, 2016 Share Posted January 6, 2016 This will be fermented at ... 35° ... Jeebus! Link to comment Share on other sites More sharing options...
ben 10 Posted January 7, 2016 Share Posted January 7, 2016 Jeebus! Unsure if the brew will get that warm though.... It drops to 18° or so over night so I'm thinking the brew may be around the high 20s. And I'll make a big red rye today. Link to comment Share on other sites More sharing options...
Beerlust Posted January 7, 2016 Share Posted January 7, 2016 Made a Saison today' date=' first brew for the year.Simple one with Fuggles. This will be fermented at shed temp which is 35° at the moment, so it will be interesting.[/quote'] Disco Stu suggests this should turn out to be one funking beer! Link to comment Share on other sites More sharing options...
Beeblebrox Posted January 8, 2016 Share Posted January 8, 2016 I've got kind of a variation on the Helga's Cook Kosch recipe down at the moment. 1 can Canadian Blonde. 500g LDM boiled for 10 mins in 5 litres of water with 25g or so of Hallertau 1kg of my LHB's take on BE2 US 05 re-hydrated & pitched at about 24c, dropped to 20c & pretty steady there. Made to 23 litres. I put this together on 31/12, & on a whim I steeped the Hallertau I still had left over, a bit over 25g steeped for 30 mins then tipped the liquid into the FV today. It got a really good aroma when I poured the steeped hops in, so I expect this will be a pretty good brew. The krausen still hasn't collapsed yet, but I'll let it do it's thing for a while yet, then chill it down as best as I can next week, to see if that helps. If not I'll just bottle it as is around day 14; I'm sure it will sort itself out in the bottle, especially if I give the bottles a bit more than 2 weeks to condition, & refrigerate each bottle a week prior to consumption. Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2016 Share Posted January 8, 2016 Recipe: Citra Pale Brewer: Grumpy Style: American Pale Ale Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.053 SG Estimated Color: 14.0 EBC Estimated IBU: 46.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 76.2 % 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 2 9.5 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 9.5 % 0.25 kg Crystal Wheat (100.0 EBC) Grain 4 4.8 % 15.00 g Dana [13.90 %] - First Wort 60.0 min Hop 5 22.9 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - 60.00 g Citra [12.80 %] - Steep/Whirlpool 20.0 Hop 7 23.3 IBUs ------------------------------------------------------------------------------------- Threw in a teaspoon of Gypsum for some pH adjust. Link to comment Share on other sites More sharing options...
peekaboo_jones Posted January 8, 2016 Share Posted January 8, 2016 Gday gang, Been a bit slack but getting back into things now. My first Lager's, and I'll be following Otto's quick method - cheers Otto! Brew 16.1 Czech Pils But with adding some White Labs Clarity Ferm I have some friends who have problems with gluten, so I'll see if they are game enough to try my beer. Brew 16.2 T'sar's Tar Both bubbling away nicely at 11.5 C Cheers & happy new beers! Peekaboo Link to comment Share on other sites More sharing options...
Scottie Posted January 9, 2016 Share Posted January 9, 2016 Back to basics, I am brewing the new Thomas Coopers Selection Boot Makers Pale Ale with 1.5kg of Coopers Wheat Malt Extract. Topped off with a simple 5 litre 5 minute boil of Galaxy - 5 litres of water and 1/3 can of wheat malt. Pitched US05 and popped in the brew fridge at 18 degrees Celsius. Needed a Keg Filler and running short on time so I put this one down tonight after playing cricket all day. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Payno Posted January 10, 2016 Share Posted January 10, 2016 Hi all Finally bottled my session IPA yesterday so 2 brews to go down today. Grabbed a Coopers Sparkling Ale kit before they ran out a while ago so thinking of doing the Scotch Ale as per the coopers recipe. I'm not a huge fan of the actual sparkling ale and if I wanted it it's easily accessible and fairly cheap so thought I'd use the kit for something else. in my small FV I'm doing the Vlad the Impale Ale as per the craft recipe. Not going to tinker with either recipe this time. Link to comment Share on other sites More sharing options...
Xenon Posted January 13, 2016 Share Posted January 13, 2016 Hoping to put this one down on Saturday , will be my first AG IPA. It is roughly based on a recipe for DogfishHead 60 minute IPA. Apparently the Thomas Fawcett Amber malt is essential as it adds a certain resiny flavour and I couldn't source it locally so waiting for my shipment from QLD. This will also be the first time I have played with water chemistry - I am using packaged spring water that i have the analysis for and using brewers friend software have worked out I need to add 2 teaspoons of gypsum. Looking forward to this one! BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: DFH 60 1.0 Brewer: Ken Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 30.22 l Post Boil Volume: 25.84 l Batch Size (fermenter): 23.00 l Bottling Volume: 22.00 l Estimated OG: 1.063 SG Estimated Color: 11.8 EBC Estimated IBU: 65.4 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 75.6 % Boil Time: 75 Minutes Est ABV : 6.5% (before bottling) Ingredients: ------------ Amt Name Type # %/IBU 7.00 kg Bairds Maris Otter (5.0 EBC) Grain 1 96.9 % 0.22 kg Amber Malt (43.3 EBC) Grain 2 3.1 % 23.12 g Warrior [15.00 %] - Boil 60.0 min Hop 3 34.6 IBUs 16.51 g Amarillo [9.50 %] - Boil 35.0 min Hop 4 13.0 IBUs 16.51 g Simcoe [14.00 %] - Boil 30.0 min Hop 5 17.7 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - 2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 - 28.00 g Amarillo [9.50 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs 15.00 g Simcoe [14.00 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs Mash Schedule: 001 - Kens BIAB 67c Total Grain Weight: 7.22 kg ---------------------------- Name Description Step Temperat Step Time Mash Step Add 32.83 l of water and heat to 67.0 C 67.0 C 90 min Link to comment Share on other sites More sharing options...
Beerlust Posted January 13, 2016 Share Posted January 13, 2016 Hi Xenon. You certainly are moving forward with your level of brewing at a great rate of knots! Warrior is a great hop for bittering IPA's due to it's light citrus notes, low co-humulone levels (smooth bittering) & high alpha acid percentage. A shame you couldn't sneak a 20-25gm addition of Amarillo in @ flameout/whirlpool as is listed in the Dogfish Head 60 minute IPA clone recipe I looked at over at BYO (they used Palisade). Also I was wondering what yeast you plan to ferment your brew with? The Dogfish clone recipe suggests a British Ale yeast. Good luck with the brew. I'll look forward to your review of it down the track. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ICzed Posted January 14, 2016 Share Posted January 14, 2016 Happy new year everyone. I've been a bit quiet the last few weeks but that's cause I've been away from a PC. First two brews are done for the year. Hop Bomb IPA (Craft ROTM sometime last year) 1.3kg Diablo IPA tin 250g Pale LME 12g Bravo @ 5 min 13g Bravo dry hop 25g Citra dry hop BRY-97 yeast 9 litre batch OG 1048 Next recipe is something I've been looking forward to for a while now. I finally bought a Crown Urn so I could have a go at all grain brewing, BIAB style. For my first recipe I did the Centennial Blonde which was the number 1 user recipe on homebrewtalk.com - Lusty shared the link to the top 100 recipes last year - https://www.coopers.com.au/coopers-forum/topic/14660/ Centennial Blonde 3.2 kg BB Ale Malt .34kg Briess Carapils .34kg Weyermann Munich II .23 JW Vienna 7g Centennial @ 55 min 7g Centennial @ 35 min 7g Cascade @ 20 min 7g Cascade @ 5 min Nottingham yeast 21 litre batch OG 1040 The brew day went really well, from what I can tell so far I hit my target gravity and the urn is super friendly to use & clean. This is a really simple recipe but the best thing of all is the price. All the malt, hops & yeast cost me a total of $23.40 - given there is not a lot of hops and it will only be a mid-strength but I am still pretty happy with the cost outlaid. Especially seeing that I got a top deal on the urn. If anyone is after a 40 litre Crown Urn I would highly recommend National Home Brew Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 14, 2016 Share Posted January 14, 2016 Brilliant stuff mate! I too am a big fan of the cheaper cost of ingredients for AG brewing. I really should fix up my inventory in Beersmith so I'm getting an accurate idea of costings. One day... I used to have it all sorted until the old computer crashed. The urns are great for doing normal 20-25 litre size batches I reckon. Been using mine for over 3 years now and still really enjoying it. No desire to 'upgrade'. Anyway, I'm sure the brew will turn out nicely and look forward to hearing how it turns out for you. Cheers Kelsey Link to comment Share on other sites More sharing options...
Xenon Posted January 14, 2016 Share Posted January 14, 2016 A shame you couldn't sneak a 20-25gm addition of Amarillo in @ flameout/whirlpool as is listed in the Dogfish Head 60 minute IPA clone recipe I looked at over at BYO (they used Palisade). Also I was wondering what yeast you plan to ferment your brew with? The Dogfish clone recipe suggests a British Ale yeast. . ahh I didn't see that recipe' date=' I was going off the one in Homebrew talk top 100 recipes 2015. (http://www.homebrewtalk.com/showthread.php?t=25709 ) I will certainly have enough amarillo left over to do a 20g flameout addition. Most of the posters said the homebrew talk recipe one was bang-on so hadn't looked for alternatives. Also the original recipe called for "pacman" yeast which isn't available anymore, but recommendations were for a good attenuating clean yeast such as 05 or notto so think I will rehydrate 2 packs of that. Not aiming for a clone necessarily as I have never tried the beer and wouldn't be able to tell if it worked, rather it seems like a tasty IPA and not too complicated for my limited AG experience[img']biggrin[/img] Link to comment Share on other sites More sharing options...
ben 10 Posted January 14, 2016 Share Posted January 14, 2016 If anyone is after a 40 litre Crown Urn I would highly recommend National Home Brew Oh YES!!!!! I love Martin's service. And +1 to the pricing. I do that with all my beers. Link to comment Share on other sites More sharing options...
Magnaman Posted January 14, 2016 Share Posted January 14, 2016 If anyone is after a 40 litre Crown Urn I would highly recommend National Home Brew Oh YES!!!!! I love Martin's service. And +1 to the pricing. I do that with all my beers. On this I'm in total agreement' date=' National Home Brew and Martin are number one in my books. [img']wink[/img] Link to comment Share on other sites More sharing options...
Hairy Posted January 15, 2016 Share Posted January 15, 2016 Back in Oz now my and beer supply is relatively low. Time to put down a quick beer. I will doing the TC Preachers Hefe with 1.5 kg liquid wheat malt. I am going to use the kit yeast to see how the new product turns out. I have used the TC Wheat on a few occasions and it always makes a nice beer that is an early drinker, although I have never used the kit yeast. I am not sure if the kit has actually changed but I understand the yeast is a different strain. Based on the description on the can it looks like it will be similar to WB-06; has anyone on here fermented with it yet? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 15, 2016 Share Posted January 15, 2016 Figured I might as well do a brew day tomorrow, nothing adventurous, just a quick keg filler really but should turn out pretty good anyway. After something nice and refreshing so I think this will deliver that. 4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 84.2 % 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 2 10.5 % 0.250 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 5.3 % Mash at 64C for 90 minutes 75 minute boil: 20.00 g Cascade [5.50 %] - First Wort 75.0 min Hop 4 13.5 IBUs 15.00 g Magnum [12.20 %] - Boil 60.0 min Hop 5 19.5 IBUs 20.00 g Cascade [5.50 %] - Boil 5.0 min Hop 6 2.3 IBUs 10.00 g Cascade [5.50 %] - Steep/Whirlpool 15.0 min Hop 7 1.5 IBUs Harvested US-05 yeast, as usual aiming for 25 litres in the FV. No-chilled (hops not adjusted). Est Original Gravity: 1.0434 SG Est Final Gravity: 1.0072 SG Estimated Alcohol by Vol: 4.7 % Bitterness: 36.8 IBUs Est Color: 15.4 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
Xenon Posted January 15, 2016 Share Posted January 15, 2016 Ahh I love brewday eve ... the anticipation ... the planning ... the preparing of ingredients and kit ... I sure do love beer but sometimes I almost think I enjoy brewing it even more Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 15, 2016 Share Posted January 15, 2016 Yep... No prep tonight though, I'm off up to the local for a few pints and watch some bands Link to comment Share on other sites More sharing options...
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