ben 10 Posted March 9, 2016 Share Posted March 9, 2016 Aaaaaand, another IPA, more sessionable... Upping the Gypsum as per Bru'N Water American Pale profile, first time I have pushed the minerals that far, it will be interesting. Recipe: Better Than... Brewer: Grumpy Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.057 SG Estimated Color: 19.7 EBC Estimated IBU: 54.9 IBUs Ingredients: ------------ 14.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) 1.50 g Calcium Chloride (Mash 60.0 mins) 1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) 0.61 g Salt (Mash 60.0 mins) 2.60 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 45.6 % 1.50 kg Munich II (Weyermann) (16.7 EBC) Grain 26.3 % 0.90 kg Rye Malt (Weyermann) (5.9 EBC) Grain 15.8 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 8.8 % 0.12 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.1 % 0.08 kg Caraaroma (Weyermann) (350.7 EBC) Grain 1.4 % 15.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 20.4 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 40.00 g Hallertau Blanc [8.30 %] - Steep/Whirlpo Hop 9.8 IBUs 30.00 g Brooklyn [17.10 %] - Steep/Whirlpool 20 Hop 15.2 IBUs 25.00 g Chinook [12.70 %] - Steep/Whirlpool 20. Hop 9.4 IBUs 40.00 g Hallertau Blanc [8.30 %] - Dry Hop 4.0 30.00 g Brooklyn [17.10 %] - Dry Hop 4.0 Days ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ICzed Posted March 10, 2016 Share Posted March 10, 2016 That recipe looks pretty good Ben. Do you use a wort chiller on most of your recipes? I am brewing on Sunday but probably won't get on a computer again between now and then so I'll share with you all now. BIAB Pacific Ale Clone 2.8kg BB Ale malt 1.4kg JW Wheat malt 0.2kg Rice hulls 15g Galaxy hops @ 10 minutes 25g Galaxy hops @ 5 minutes 30g Galaxy flowers dry hop MJ's West Coast Ale yeast 21 litre batch This will be a 60 minute boil / no chill recipe. I haven't done a Pacific Ale recipe since 2014 when I did an extract version so I am looking forward to this. I will have it on tap for my son's first birthday party next month Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Hairy Posted March 10, 2016 Share Posted March 10, 2016 That recipe looks pretty good Ben. Do you use a wort chiller on most of your recipes Ben is a no-chiller. I will have it on tap for my son's first birthday party next month The recipe looks good. I'm sure the kids will scoff it down like it was red cordial. I have never made a beer without at least a 30 minute addition. I know it isn't a bitter beer but it would be good to see if the bitterness drops away more quickly than a more traditional bittering addition. Or whether there is no difference at all. Link to comment Share on other sites More sharing options...
Away Posted March 10, 2016 Share Posted March 10, 2016 I've been on a roll for a while now. Every brew is better than the last. I felt it was time to have a crack at a lager, but I wanted to brew a quaffer in the style of Mexican Cerveza/Corona. With help from the learned brewers on this forum I combined their input with information gleaned from the Internet and came up with the following (which just happens to be the largest amount of grains I've brewed in a mash to date): Base malt: 1.30Kg Maris Otter Flaked corn: 0.5 Kg Flaked Rice: 0.25 Kg Mashed for 30 min @ 65C Wheat dry malt: 0.25 Kg Light dry malt: 0.6Kg Briess golden light malt extract 1.067 Kg (oops, slipped by 67g...) 45g Hallertau Mf @60 min 30g Tettnanger @60 min 30g Hallertau Mf @10 min 30g Tettnager @ 10 min 2 x sachets (10g ea) Mangrove Jacks M76 Bavarian Lager Yeast 90 min boil Calc OG 1.041 Actual OG 1.042 Calc FG 1.009 Expected ABV 4.5% (bottled) Calculated IBUs 29.4 (in keeping with the style.) Brew volume is 24L to attain the 4.5% ABV I was shooting for. Brew temp 10C I expect to ferment/diacetyl rest this batch for about 4 weeks in total, then lager at 1C for 4 weeks while I'm in Vietnam, and bottle on it my return. I know that I could tighten these times using the Brulosophy method, but I'm away for 4 weeks, so I may as well make use of the time to lager the brew. The prime objective here was to learn more about mashing - plus get the hang of lagering, which is going to be so such easier with a temperature controlled fridge. I also needed another quaffer in my cellar as I'm getting smashed drinking the 7% -8% (plus) IPA's that have been my staple brews recently. I'm also going to brew a pale ale before I leave and will cold crash at 1C in my other brew fridge or the 4 weeks I'm away. A couple of asides that I'm sure that all of you experienced brewers already know about: I have found some very useful information on the 'net that allowed me to calculate the strike temperature of the mash, the boil volume after the boil is finished, which in turn lead me to a calculator that allowed me to calculate exactly how much ice and cold water I needed to add to the boil liquid to get the finished wort at exactly the temperature that I intended to ferment at - 10C. This brew must have been the perfect storm because everything worked perfectly (with the exception of the OG being 0.001 pts out from the calculated value.) The FV went into the brew fridge at 10.2C, so I can't complain about that! Cheers Link to comment Share on other sites More sharing options...
ben 10 Posted March 10, 2016 Share Posted March 10, 2016 That recipe looks pretty good Ben. Do you use a wort chiller on most of your recipes? Hairy is on the ball. I no chill exclusively. My late hop additions are for my methods. Although having said that I am sure they would work for chillers too. Love my IPAs with big dry hops aka Hero Hopping. Link to comment Share on other sites More sharing options...
ben 10 Posted March 10, 2016 Share Posted March 10, 2016 in the style of Mexican Cerveza/Corona. Looks interesting. If you can get some Sorachi Ace hops try them sometime in something like this, nice lemony notes which may compliment Mex. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 10, 2016 Share Posted March 10, 2016 That recipe sounds like it'll turn out way better than a Corona style beer. I look forward to hearing how it turns out once it's ready to drink! Link to comment Share on other sites More sharing options...
Scottie Posted March 14, 2016 Share Posted March 14, 2016 Hey Brewers I'm getting lazy for the second time in four brew days. I'm dressing up a Coopers Australian Pale Ale, with 500g of grain, 500g of LDM and three hops. Even pitching the kit yeast. #LazyBrewDay. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Beerlust Posted March 14, 2016 Share Posted March 14, 2016 ...I'm dressing up a Coopers Australian Pale Ale' date=' with 500g of grain, 500g of LDM and three hops. Even pitching the kit yeast.[/quote']...& for more great dress options for your favourite kit, you can contact Scottie directly via the link below. scottie@crossdresserbrewing.com.au Cheers, Lusty. Link to comment Share on other sites More sharing options...
Scottie Posted March 14, 2016 Share Posted March 14, 2016 ...I'm dressing up a Coopers Australian Pale Ale' date=' with 500g of grain, 500g of LDM and three hops. Even pitching the kit yeast.[/quote']...& for more great dress options for your favourite kit, you can contact Scottie directly via the link below. scottie@crossdresserbrewing.com.au Cheers, Lusty. That's me, hair and all Link to comment Share on other sites More sharing options...
Scottie Posted March 14, 2016 Share Posted March 14, 2016 Got this Pale Ale down. 1 Can Coopers Aussie Pale Ale 500g Coopers Light Dry Malt 250g Munich Malt 250g Victory Malt 25g Centennial @ 15 minutes 15g Cascade @ 10 minutes 15g Galaxy @ 5 minutes Mashed grains in 2 litres at 64'C. Boil volume 6 litres. Kit yeast pitched at 26'C into 20 litres. In the brew fridge at 20'C. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Beerlust Posted March 14, 2016 Share Posted March 14, 2016 Hiya Scottie. ...I'm dressing up a Coopers Australian Pale Ale' date=' with 500g of grain, 500g of LDM and three hops. Even pitching the kit yeast.[/quote']...& for more great dress options for your favourite kit, you can contact Scottie directly via the link below. scottie@crossdresserbrewing.com.au Cheers, Lusty. That's me, hair and all I'm glad you took it in the spirit it was intended. Link to comment Share on other sites More sharing options...
Anzacpaul Posted March 15, 2016 Share Posted March 15, 2016 My take on a Dunkel went down last night using the following Preacher's Hefe can Can of Cooper's Wheat Malt extract 100g Steeped Midnight wheat 200g Crystal Malt steeped Wyeast 3068 Yeast. OG 1.044 Pitched yeast late last night and woke to a nice Krausen this morning Link to comment Share on other sites More sharing options...
Beerlust Posted March 16, 2016 Share Posted March 16, 2016 Belated brew day. I had planned to put this brew down last Sunday, but shall we say, I was a little under the weather (self inflicted) from a big night Saturday. I just wasn't in the mood for a 4hr+ brewday. So today's the day. I really love this malt bill, & this recipe is just a tweaked hop schedule from my Karl Strauss Pintail Pale Ale clone attempt I've brewed a couple of times now. It's definitely one of my fav home brewed beers. Coopers Amber Liquid Malt extract 1.5kg Light Dry Malt extract 1kg Barret Burston Pilsner Malt grain 500gms Medium Crystal grain 350gms CaraHell grain 200gms Centennial 15gms @ FWH Chinook 15gms @ 25mins & 10mins Cascade 20gms @ 5mins Cascade, Chinook & Centennial 20gms hop tea Citra, Centennial & Motueka 25gms each dry hopped. Re-hydrated US-05 Ferment at 18°C Brewed to 23 litres OG = approx. 1.050 FG = approx. 1.013 Bottled ABV = 5.3% Kegged ABV = 4.9% EBC = 26.3 IBU = 44.4 Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 16, 2016 Share Posted March 16, 2016 I'm trialing the new false bottom in my mash tun brewing my English Brown Ale this evening. Being the first brew on this bit of equipment I'm a bit blind on volumes and efficiency. I've measured my dead space with water and estimated the grain absorption rate and am targeting 65% efficiency with my recipe. See what I get in my cube! Link to comment Share on other sites More sharing options...
porschemad911 Posted March 16, 2016 Share Posted March 16, 2016 Well in the end I got 10.5 - 11 litres in my cube at an OG of 1.048, pretty much spot on target for the recipe. It wasn't always that way ... I got way too much wort out of the first and second runnings. My pre-boil volume was about 17.5 litres instead of the 15-odd litres I was aiming for. I had a crazy idea and separated a couple of litres of the extra runnings into another pot and boiled it alongside my main kettle. As it reduced, it got fairly thick and really malty in taste. I added this back to the main kettle with my last hop addition with 5 minutes to go in the boil. Should be a really nice malty English Brown now! Anyway, from this I can deduce that either the grain absorption and / or dead space numbers I used in Beersmith were way off. I used the default 0.96 l/kg absorption number and my measured 2.5 litres of dead space. However, I'm thinking that a lot of the dead space was actually taken up by grain, not wort, which meant I lost less than 2.5 litres. On the plus side, given that I still hit my OG it means my efficiency was way better than expected. Next batch I will be aiming to get the volumes right and see what efficiency I actually get. Link to comment Share on other sites More sharing options...
Koo wee brew Posted March 19, 2016 Share Posted March 19, 2016 Herbie the Love Bug Ale 1.7Kg OS Real ale 1.5Kg Briess Munich LME 200g Caramunich (1) cold steep 25g Tettnang @ 10min 25g Tettnang dry Notto @ 16C Cheers, Dave. Link to comment Share on other sites More sharing options...
ben 10 Posted March 21, 2016 Share Posted March 21, 2016 Going to make this tomorrow. No chilled. Recipe: RyePA II Brewer: Grumpy Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.071 SG Estimated Color: 16.0 EBC Estimated IBU: 70.8 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 - 5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 4 70.0 % 1.12 kg Munich II (Weyermann) (16.7 EBC) Grain 5 15.7 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 14.0 % 0.02 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 0.3 % 20.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 8 24.3 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 50.00 g Brooklyn [17.10 %] - Steep/Whirlpool 20 Hop 10 22.5 IBUs 50.00 g Cascade [9.30 %] - Steep/Whirlpool 20.0 Hop 11 12.3 IBUs 35.00 g Chinook [12.70 %] - Steep/Whirlpool 20. Hop 12 11.7 IBUs 50.00 g Cascade [9.30 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 7.14 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 21, 2016 Share Posted March 21, 2016 I'm doing a brew day on Friday, and I'll eat some meat and drink some beers too because it's a day off work! Anyway, first Bohemian Pilsner batch I've brewed in a while, some minor adjustments to the grain bill as another experiment. Definitely looking forward to getting this one on tap again. 25 litre batch, no-chilled, no hop adjustments made. 75% Brewhouse Efficiency. 36L strike water (distilled water) 0.48 g Epsom Salt (MgSO4) (Mash) Water Agent 2 - 0.43 g Chalk (Mash) Water Agent 3 - 0.38 g Baking Soda (Mash) Water Agent 4 - 0.35 g Calcium Chloride (Mash) Water Agent 5 - Grains 4.750 kg Pilsner (Weyermann) (3.3 EBC) Grain 6 94.7 % 0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 % 0.100 kg Acid Malt (5.9 EBC) Grain 8 2.0 % 0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 % Hops 50.00 g Saaz (3.03 %) - First Wort 90.0 min Hop 10 18.7 IBUs 50.00 g Saaz (3.03 %) - Boil 80.0 min Hop 11 16.7 IBUs 50.00 g Saaz (3.03 %) - Boil 15.0 min Hop 12 7.9 IBUs Harvested Wyeast 2001 Urquell Lager yeast, fermented at 10C for 5-6 days, allowed to free-rise to 18C and held until day 14-15 before a two week 'lagering' period at 0C. The Stats Est Original Gravity: 1.0472 SG Est Final Gravity: 1.0090 SG Estimated Alcohol by Vol: 5.0 % Bitterness: 43.3 IBUs Est Color: 9.5 EBC Hochkurz mash schedule, first rest at 62C for 40 minutes, ramped to 70/71C for 30-40 minutes, then 78C mash-out for 10 minutes. 90 minute boil. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted March 22, 2016 Share Posted March 22, 2016 Going to make this tomorrow. No chilled. Recipe: RyePA II Brewer: Grumpy Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.071 SG Estimated Color: 16.0 EBC Estimated IBU: 70.8 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 - 5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 4 70.0 % 1.12 kg Munich II (Weyermann) (16.7 EBC) Grain 5 15.7 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 14.0 % 0.02 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 0.3 % 20.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 8 24.3 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 50.00 g Brooklyn [17.10 %] - Steep/Whirlpool 20 Hop 10 22.5 IBUs 50.00 g Cascade [9.30 %] - Steep/Whirlpool 20.0 Hop 11 12.3 IBUs 35.00 g Chinook [12.70 %] - Steep/Whirlpool 20. Hop 12 11.7 IBUs 50.00 g Cascade [9.30 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs Mash Schedule: BIAB' date=' Light Body Total Grain Weight: 7.14 kg -------------------------------------------------------------------------------------[/quote'] Looks very tasty Benny! What yeast are you using? Good luck with the brew! Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted March 22, 2016 Share Posted March 22, 2016 What yeast are you using? Good luck with the brew! Lusty.[/size] Don't know. I will re pitch some MJ's something...I have been preferring their British Ale/ Burton Union aka New World Strong / Liberty Bell for ales for a while. Link to comment Share on other sites More sharing options...
Beerlust Posted March 22, 2016 Share Posted March 22, 2016 What yeast are you using? Good luck with the brew! Lusty.[/size] Don't know. I will re pitch some MJ's something...I have been preferring their British Ale/ Burton Union aka New World Strong / Liberty Bell for ales for a while. Yeah I used the MJ's British ale yeast on your advice back on the DIY Scotch Ale' date=' & it turned out nice. [img']happy[/img] I'm kegging & fast carbing my Mosaic Amber Ale using the MJ's Liberty Bell tomorrow. It appears to have done a good job as well given the last hydro sample I tried. Just quietly, I'm looking forward to a few pints of it too! Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted March 22, 2016 Share Posted March 22, 2016 Liberty Bell is the old Burton Union btw.... Link to comment Share on other sites More sharing options...
ben 10 Posted March 22, 2016 Share Posted March 22, 2016 A sessionable IPA tomorrow.... awaiting some new hops after this.. Recipe: Better Than... II Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.056 SG Estimated Color: 16.2 EBC Estimated IBU: 52.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU 14.00 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 - 0.61 g Salt (Mash 60.0 mins) Water Agent 4 - 3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 51.7 % 1.00 kg Munich Malt (17.7 EBC) Grain 6 17.2 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 7 17.2 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 8 8.6 % 0.30 kg Caramunich II (Weyermann) (124.1 EBC) Grain 9 5.2 % 20.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 10 27.2 IBUs 50.00 g Brooklyn [17.10 %] - Steep/Whirlpool 20 Hop 11 25.2 IBUs 50.00 g Brooklyn [17.10 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beeblebrox Posted March 23, 2016 Share Posted March 23, 2016 Brew day was actually Monday. I put down a basic K&K as a base for my Blushing Blonde, first batch using the brew fridge, & essentially a thank you brew for SWMBO for letting me get the fridge setup. It's not my favourite brew, but it's hers, & if stock are low enough I'll probably drink some of it. Canadian Blonde can, LHBS version of BE2, made to 23 litres with the yeast that came with the pack. Currently sitting nicely at 21c. Will be adding the frozen berries either today or tomorrow, using a mesh grain bag I got from the LHBS when I bought the brew can, adjunct & STC 200. I've got my replacement Bootmaker on the way with 1kg LDM, & will make this up next, but planning on getting some more LDM, making it up with maybe 25g Cascade & 25g Galaxy boiled with 500g LDM 5 litres of water, & again making it up to 23 litres, so will add an additional 1kg LDM. Out of respect for Coopers & their efforts to remedy the yeast issue, I'll be using the yeast that comes with the pack on this one too. After that I plan on moving on to experimenting with extract brewing. To think 3 years ago I was brewing only K&K at ambient temps! I think if I tried the sort of brew I was getting then I'd tip it down the sink now! Link to comment Share on other sites More sharing options...
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