Brew Day!! Watcha' got, eh!? 2016

[Koo wee brew]

Double brew day

 

Bitta hair (Hairy's recipe that I saved from somewhere)

EB kit

1Kg LDM

250g Medium crystal (hot steep)

30g EKG @ 10mins

30g EKG @ dry

23L

MJ's Burton Union (pitched and fermented @ 20C)

 

IPA

Real Ale kit

1.5Kg LDM

300g Caramunich 1 (hot steep)

150g Dex

25g Centennial @ 30mins

100g Cascade @ flameout (I let it steep for a few hours)

75g Centennial dry

23L (it was going to be 20L )

SO4 (Pitched and fermented at 20C)

 

Not sure of numbers..... I worked it out on 20L. It a bit of a guess anyway as I am unsure of what IBU's I get from the flame out addition (10L boil volume)

I was aiming for an OG 1060, with 60 IBU's.

 

Cheers

Dave.

[jeremy-o]

Turns out it's Monday already and I'm back at work tomorrow. Good news is it's going to be brew day before I know it - Saturday at this stage. Thinking a bit more practically and doing some reading about a Northern-leaning-towards-American Brown Ale, based on the Cavalier thread. Nothing's set in stone and as you probably recall this will be my second all-grain attempt so stop me before I do anything insane...

 

---

HOME BREW RECIPE:

Title: Little Nut Brown Ale (or Guess How Much I Love Beer)

Author: Jeremy-O

 

Brew Method: All Grain

Style Name: American Brown Ale

Boil Time: 60 min

Batch Size: 11 liters (fermentor volume)

Boil Size: 13 liters

Boil Gravity: 1.041

Efficiency: 75% (brew house)

 

STATS:

Original Gravity: 1.049

Final Gravity: 1.012

ABV (standard): 4.77%

IBU (tinseth): 27.83

SRM (morey): 19.85

 

FERMENTABLES:

2 kg - United Kingdom - Maris Otter Pale (87.9%)

0.1 kg - American - Caramel / Crystal 120L (4.4%)

0.1 kg - American - Caramel / Crystal 60L (4.4%)

0.075 kg - United Kingdom - Chocolate (3.3%)

 

HOPS:

15 g - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 30 min, IBU: 22.48

20 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 3 min, IBU: 5.35

 

YEAST:

Fermentis / Safale - English Ale Yeast S-04

 

Generated by Brewer's Friend - http://www.brewersfriend.com/

 

edit: *tweak tweak*

[Dingo 1525229558]

Lotto (Otto and Lusty's) Red Ale

 

1.5kg Breiss Light Malt

500gm LDM

500gm BE3

280gm CaraAromoa

180g Carapils

60g Roast Barley

Steep for 45 mins @ 66C

 

20.00 g Cascade - First Wort 80.0 min

5.00 g Warrior - Boil 60.0 min

20.00 g Centennial - Boil 20.0 min

30g Cascade dry-hopped

Whirfloc at 10mins

 

BRY-97 yeast fermented at 18C

 

20L Batch

OG 1.046

FG 1.010

IBU 38.7

EBC 40.6

 

Dingo.

[Payno]

Turns out it's Monday already and I'm back at work tomorrow. Good news is it's going to be brew day before I know it - Saturday at this stage. Thinking a bit more practically and doing some reading about a Northern-leaning-towards-American Brown Ale' date=' based on the Cavalier thread. Nothing's set in stone and as you probably recall this will be my second all-grain attempt so stop me before I do anything insane...

 

---

HOME BREW RECIPE:

Title: Little Nut Brown Ale (or Guess How Much I Love Beer)

Author: Jeremy-O

 

Brew Method: All Grain

Style Name: American Brown Ale

Boil Time: 60 min

Batch Size: 11 liters (fermentor volume)

Boil Size: 13 liters

Boil Gravity: 1.041

Efficiency: 75% (brew house)

 

STATS:

Original Gravity: 1.049

Final Gravity: 1.012

ABV (standard): 4.77%

IBU (tinseth): 27.83

SRM (morey): 19.85

 

FERMENTABLES:

2 kg - United Kingdom - Maris Otter Pale (87.9%)

0.1 kg - American - Caramel / Crystal 120L (4.4%)

0.1 kg - American - Caramel / Crystal 60L (4.4%)

0.075 kg - United Kingdom - Chocolate (3.3%)

 

HOPS:

15 g - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 30 min, IBU: 22.48

20 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 3 min, IBU: 5.35

 

YEAST:

Fermentis / Safale - English Ale Yeast S-04

 

Generated by Brewer's Friend - http://www.brewersfriend.com/

 

edit: *tweak tweak*[/quote']

 

 

Hey Jeremy

So cool you are having a go at the Cavalier! - Ive copied your recipe and may give it a try as a partial mash when I work my way up to that. I hope it comes out well - looks great!

Cheers

Chris

[ICzed]

So last night I made an American Brown Ale. The 2.75kg of Gladfields malt was originally intended to be a 10 litre batch of brown ale, then an American Stout. Finally I decided on doing a partial brew to get a 20 litre batch out of it instead. Given the grain had been sitting around for almost 3 months I wanted to use it up. The colour came out really nice and brown which I am happy with and the gravity is spot on where it should be too.

 

This is looking like one of those brews you just throw together at the last minute and turns out awesome – compared to the brews you work on for ages and ends up tasting average.

 

Brown Sabbath

2.2kg Gladfield American Ale Malt

1.0kg Light Dry Malt

110g Gladfield Aurora Melanoidin Malt

110g Gladfield Brown Malt

110g Gladfield Light Crystal Malt

110g Gladfield Light Chocolate Malt

110g Gladfield Shepherd Delight Malt

100g Roasted Barley

100g Chocolate Malt

15g Chinook @ 60 minutes

10g Chinook @ 15 minutes

25g Amarillo @ 5 minutes

35g Amarillo in the cube

MJ Dark Ale Yeast

20lt batch

 

OG – 1048

 

Cheers + beers,

Mark

 

 

 

[CanaKiwi]

Got my hands on some BestMalz Red-X. I was intrigued by it and thought I'd give it a whirl. From what I understood from NHB website and other sources, its best to aim for an OG of 1.050, use a step mash and try to get as clear a wort as possible. I managed to get a very clear wort using brewbrite, and I hit my target of 1.050, but its not as red as I hoped. It looks pretty red in the fermenter but in the test tube it was more amber. Anyway, I'll see how it looks in a couple weeks when I bottle.

 

 

Ranga IPA

Est Original Gravity: 1.049 SG

Est Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.1 %

Bitterness: 50.0 IBUs

Est Color: 29.3 EBC

 

4.50 kg RedX (BestMälz) (30.0 EBC)

10.00 g Cascade @ 20

5.00 g Galaxy @ 20

15.00 g Cascade @ 15

10.00 g Galaxy @ 15

15.00 g Cascade @ 10

10.00 g Galaxy @ 10

15.00 g Cascade @ 5

10.00 g Galaxy @ 5

15g Galaxy & 15g Cascade 80°C hop stand

 

[Beerlust]

Brew day!

 

Pavarotti Pale Ale:

 

Coopers Light LME 1.5kg

Light Dry Malt extract 500gms

Vienna Malt grain 1kg

Joe White Amber Malt grain 150gms

CaraPils grain 150gms

CaraAroma 100gms

Bravo 10gms @ 60mins

Cascade 10gms @ 20mins

Chinook 15gms @ 5mins

Bravo/Cascade 15gms each hop tea

Bravo 25gms dry hopped

Re-hydrated US-05 yeast

Brewed to 23 litres

OG = approx. 1.047

FG = approx. 1.012

EBC = 15.5 IBU = 25.8

Kegged ABV = 4.5%

Bottled ABV = 4.9%

 

Looking forward to this one on a number of levels.

 

Cheers & good brewing,

 

Lusty.

[Ale.Coholic]

G'day there all,

 

Here's what i have in mind to throw down tomorrow as my 4th brew.

 

1.7kg Coopers APA can

1kg Light Dry Malt Extract

0.2kg Dextrose

0.2kg Crystal Malt - steeped for 30 min

Simcoe 20gm @ 20min

Amarillo 15gm @ 10min

Cascade 15gm @ 10min

Amarillo 15gm @ 0min

Cascade 10gm @ 0min

Amarillo 20gm dry hopped post ferment for 5 days

 

I'm going to pitch CCA harvested and washed from Fruit Salad Ale brew.

 

I was thinking of a hopped out Pale, but Lusty tells me I'm near IPA territory with approximately 50 IBU's!.

 

Bring in on!

 

Luke

 

 

[Xenon]

Well tomorrow is the best day of the week ...BREWDAY !!!

 

Here's whats going down in my brewshed :

 

Recipe: 001 Cascade/Mosaic Hoppy Pale Ale

Brewer: Ken

Asst Brewer:

Style: American Pale Ale

TYPE: All Grain

Taste: (30.0)

 

Recipe Specifications

--------------------------

Boil Size: 32.04 l

Post Boil Volume: 27.04 l

Batch Size (fermenter): 25.00 l

Bottling Volume: 24.00 l

Estimated OG: 1.052 SG

Estimated Color: 16.1 EBC

Estimated IBU: 38.6 IBUs

Brewhouse Efficiency: 70.00 %

Est Mash Efficiency: 72.8 %

Boil Time: 75 Minutes

 

Ingredients:

------------

Amt Name Type # %/IBU

4.90 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 82.4 %

0.75 kg Munich I (Weyermann) (14.0 EBC) Grain 2 12.6 %

0.30 kg Caramel/Crystal Malt - 65L (Bairds) (128 Grain 3 5.0 %

15.00 g Magnum [12.00 %] - Boil 60.0 min Hop 4 18.7 IBUs

0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -

20.00 g Cascade [5.50 %] - Boil 15.0 min Hop 6 5.7 IBUs

20.00 g Mosaic [12.25 %] - Boil 15.0 m Hop 7 12.6 IBUs

20.00 g Cascade [5.50 %] - Steep/Whirlpool Hop 8 0.6 IBUs

15.00 g Mosaic [12.25 %] - Steep/Whirl Hop 9 0.9 IBUs

30.00 g Cascade [5.50 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs

20.00 g Mosaic [12.25 %] - Dry Hop 3.0 Hop 12 0.0 IBUs

 

Grain Weight: 5.95 kg

----------------------------

Name Description Step Temperat Step Time

Mash Step Add 35.68 l of water and heat to 67.0 C 67.0 C 90 min

 

Rehydrated US05 as per usual... Fairly simple recipe , but I'll wager that it turns out pretty tasty

 

[ben 10]

Brewer: Ken

l... Fairly simple recipe ' date=' but I'll wager that it turns out pretty tasty [img']lol[/img]

 

Looks to be a great beer Ken,,,,

[jeremy-o]

Ordered my stuff to brew the brown ale tomorrow. I'll pick it up in the morning from Marrickville and start brewing and bottling when the kid's down for his nap. I reckon I could get away with bottling during the boil. How tight have you guys cut it with freeing up your FV?

 

edit: if any of you guys have instagram I set up a brewing-related feed and will be updating with brew-day shots, I'm sure. Feel free to follow me, though I'll post some highlights (or lowlights) here!

[Lauds86]

Picked up all my ingredients yesterday from the LHBS (Newcastle Home Brew) to brew the "CraigTube Porter" on Saturday... and wouldn't you know it... no Choc Malt grain. grrrr

 

Picked up two new FV's this afternoon for myself after scoring 2 for $50 on gumtree! what a score! a Coopers 34L FV with the krausen collar, and a Brew Cellar 30L FV.

Then had to drive 50min out to another home brew store in Maitland to get the choc malt grains so I didn't have to go out on Saturday for it. Made it just in time before they shut.

Great store too! If you are local to the Maitland area in NSW definitely check out Country Brewer.

 

So anyway, I'm all set now and ready to go for tomorrows brew day. Very much looking forward to brewing this porter!

I'll throw up a couple of pics onto the thread tomorrow arvo after I'm done. Thinking I'll film it too and put it on youtube.

[Xenon]

Brewer: Ken

l... Fairly simple recipe ' date=' but I'll wager that it turns out pretty tasty [img']lol[/img]

 

Looks to be a great beer Ken,,,,

 

Cheers, I have high hopes for it. Brew went really well , exceeded my pre boil and post boil estimates by exactly 1 point each and she's in the fermenting fridge as we speak. I think I've really got my equipment profile dialled in now, so consistency should be pretty , errr, consistent

[ben 10]

so consistency should be pretty ' date=' errr, consistent [img']tongue[/img]

 

That's what you want.

 

I don't use a hydrometer much at all really now.

 

 

Making a Saison today, just for something different. I find it great to have a nice saison around to offset the sometimes overly hoppy IPAs and Pales I have usually.

 

Lager time soon, have just ordered a few packets of S 189.

[Scottie]

Today I am using Rye for the first time. I am brewing an IPA, RIPA.

for the purists I will be a little on the low side with my OG (1.05) and my ABV (5%); yet these are relatively big numbers for me. My little Coleman Cooler Mash Tun is almost at full capacity with 4.7 kg mashed in 12.2 litres of water, I could probably push another 100 to 200 g but doubt I could pull off a 5kg brew unless I run a thicker mash.

 

Mash is about 1/2 done so early afternoon will see a sweet smelling boil, again I will be adding Chinook at 30 minutes after starting the boil with some boring Northern Brewer. I will finish the brew with Cascade from 15 down to 6 and some Mosaic at the 1 minute mark.

 

Cheers & Beers

Scottie

Valley Brew

[ben 10]

Today I am using Rye for the first time.

 

Congrats!

How much Rye?

[Scottie]

Only 500g first up.

[ben 10]

Only 500g first up.

 

15% for me is the sweet spot, get a good mouthful of flavour from that.

[Corksniffer]

Well I've gotten up the guts to try my second T.U.B.S brew from here http://www.ozbrew.com/default.asp?menuI=4&catI=2&catS=5&CatSs=94&country=Australia which is actually the only LHBS we have in Darwin. I've been ordering online @ Coopers Club with good results but the guy here was very confident his kits were far superior to any other extract. My first Belgian Wheat turned out really bad and he said that was really strange because it's a great brew. I bought a Pilsner kit at his recommendation and tasted it the other night with a few friends. Absolute rubbish. This is what I think they mean about the old days of wild west home brews when it all tasted like rubbish. I asked what type of yeast he uses in the kits and he was pretty tight lipped 'all sorts' but the thing is: they all contain one plain silver packet with no name. I've come to think that these kits are purely for profit because lets face it, you're not going to make money selling Coopers kits people can buy online or at the grocery store cheaper. And there's probably not a lot of profit to be made anyway. He tells me his malts come in tons from Coopers and it's really fresh. Both beers have been too dark for their styles. Are they using just a couple of malt extracts for basis of these brews? They then throw mostly dextrose with the kits. . And a small bag of hops. So all in all I've had much better results with Coopers kits and this ties in with my early findings of brewing years ago where the LHBS guy used to tell me the Coopers kits were crap and I was unwittingly brewing Beer Makers kits for years without success before trying an APA and being wowed by it

 

I can't blame them for trying to make a profit but these are mu findings anyway.

[jeremy-o]

Brew day went relatively well yesterday with the brown ale. Again, it always surprises me how much energy it takes. I had to duck back out because I discovered at the last minute before heating my strike water that the cheap milk frothing thermometer had died after its first use. Water got to it when I was cleaning up, I guess. I also keep messing up the dilution - with an efficiency somewhere around 83 to 86 percent, I had to dilute it substantially to get a to-style OG of 1049, but despite what I thought was a conservative addition of water relative to calculations, it ended up at 1043. I'm doing something wrong - I have a feeling it's just the accumulative effects of rough maths and measurements at every stage. I was never a good pastry chef and I'll probably never be a great brewer

 

But I got beer. I rehydrated the S-04 for 45 minutes and pitched it at 18. Temp's set at 17. I almost did do a 'proofing' step, as the Fermentis instructions suggest it can be rehydrated in either water or wort. But it was too late by that stage, I was too buggered. I'm starting to think even the advised 45 minutes (15 resting, 30 stirring) was too much. It hasn't had a quick start yet.

 

edit: some shots:

 

most of the consumables - rice syrup was for priming the amber lager.

 

what was that i was saying about rough measurements? dollar-store 'diet scale'

 

state of the laundry when i got up to pitching the yeast. there's a lot going on. i need to remember to keep it simple.

[Scottie]

Only 500g first up.

 

15% for me is the sweet spot' date=' get a good mouthful of flavour from that.[/quote']

 

I am at almost 11%, I had heard that you can get a stuck sparge when using Rye so I was a bit wary. The first batch sparge did become stuck, so for the second and final sparge I drained the mash tun at 1/2 rate, hit my targeted 20 litres in the FV so it was all good.

 

I will up the rate to 15% next time.

 

Cheers & Beers

Scottie

Valley Brew

[Scottie]

Looking good Jeremy O. I wish I could hit 83%, 70% seems to be my limit. My estimated mash efficiency is 79.4% and I reckon the 2.7 litres lost to the trub is something I'll never get back.

 

I'd br interested in what the BIABers are getting in the way of losses, I'd assume if you're using a crown urn as I am that the losses would be the same. If this is the case then the mash efficiency of the BAIB process must be better than my process. I doubt that I could mill any finer without big issues in the sparge.

 

I guess it isn't a big deal at the end of the day, a little extra grain to compensate.

 

Cheers & Beers

Scottie

Valley Brew

[jeremy-o]

Even with the small scale of the equipment I tend to lose at least a litre in the mash and around 2 litres in the boil. The efficiency I think comes from being able to control the temp a bit more precisely and squeeze the everloving crap out of the bag. By the time I'm done with it there's really nothing left but damp, flavourless husks.

 

I honestly don't think a finer mill would help. I don't get double crushed grains and the efficiency is excellent.

[Lauds86]

My brew day yesterday went pretty well.

 

First time brewing the CraigTube Porter. (first porter of any kind for me actually).

 

Was a worried I stuff up somewhere along the line, but once I was going it was relatively simple.

One thing I will need to invest in is an immersion chiller. Took forever to bring the wort down to temp even though i was dumping in ice cold water and gave it an ice bath in the bathtub.

Used re-hydrated Notthingham yeast (Didn't have Windsor) (first time re-hydating so was stressing that I'd bugger that up too). All worked out okay.

O.G came in at 1.050 and it's sitting in the spare room under some blankets (really need to get a fermenting fridge!)

Going to let it ferment for about 14 days, and then will bottle for another month to 2 months. Might save a bottle or two and crack them open in 12 months time to see how they change over that period.

Fingers crossed it turns out alright

 

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[ben 10]

 

I'd br interested in what the BIABers are getting in the way of losses' date=' [/quote']

 

Would be the same in the kettle for me as I use a Crown urn.

 

And really, with grain costing less than $5 a kg the expense is negligible on a HB scale.