peekaboo_jones Posted June 18, 2016 Share Posted June 18, 2016 Brew night tonight! Bock/Amber malty lager - 20L batch size TC Heritage Lager can Amber liquid malt 1.5kg Light dry malt 500g Wheat dry malt 200g Caramalt 300g Carawheat 100g 20g Hallertauer Mittelfrüh @ 5 mins then leave for 5 mins steep after flameout Saflager w37-40 plus 2x Coopers Euro lager yeasts. Han Solo's Lager - 23L batch size TC Aussie bitter 1kg light dry malt 300 carapils 25g Falconers Flight @ 10 mins 25g Galaxy flame out, 5 mins steep Saflager S-23 plus Coopers Euro kit yeast Pitch rehydrated yeast at 18C for 12hrs then drop to ferment temp 10C. Whilst these are bubbling next week I'll make a ambient temp Saison based off a Euro lager kit from whom one of these yeasts were borrowed from. It's handy having 4 fermenting vessels Link to comment Share on other sites More sharing options...
King Ruddager Posted June 18, 2016 Share Posted June 18, 2016 Brew day for me too Doing that mega-swill experiment this time Link to comment Share on other sites More sharing options...
jeremy-o Posted June 18, 2016 Share Posted June 18, 2016 Han Solo's Lager - 23L batch size25g Falconers Flight @ 10 mins 25g Galaxy flame out' date=' 5 mins steep[/quote'] Well played... Link to comment Share on other sites More sharing options...
joolbag Posted June 19, 2016 Share Posted June 19, 2016 Brew night for me. After I got both kids down for the night. Samuel Adams Boston Lager clone. Man its late now. Details tomo, that steep boil cool pitch took a lot longer than I expected! Lucky it is not a school night Link to comment Share on other sites More sharing options...
peekaboo_jones Posted June 20, 2016 Share Posted June 20, 2016 Brew day again, quick one this time. Two can Saison - 25L batch Coopers Euro Lager TC wheat beer 500g light dry malt Belle Saison yeast Fermenting at ambient temp in the house. Thinking of using this yeast cake for a dark Saison Link to comment Share on other sites More sharing options...
BlackSands Posted June 20, 2016 Share Posted June 20, 2016 Waimea Brown Ale (22litres) 1 x Coopers OS Real Ale 1 x 1.2 MJ Pale LME 1 x 500g Dextrose 1 x 250g Med. Cystal 1 x 250g Choc Malt 1 x 25g Waimea Hops (20min steep) 2 x Coopers Kit Ale Yeast. Was aiming for an OG of around 1.053 but got 1.048. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted June 20, 2016 Share Posted June 20, 2016 Used up the last cans of goo in the house and managed a small batch AG. Bottled both Smurtos Golden Ales so results in 2ish weeks Quicky Pale ale 23 L 1.7 kg Cooper's APA kit 1.5 kg TC LME .5 kg Caramunich (Joe white 40-60 EBC) All Amarillo 15g@30 , 20g @ 20 , 20 @ 0 (may Dry hop if needed ) Notty yeast (washed) @ 16 C Cascarillo Amber ale BIAB 14 L 2 kg Trad. Ale /Pale malt .7 kg Amber malt .35 kg Crystal 60 15 G each Cascade and Amarillo @40 10g each @ 0 (same day 7 if needed ) MJ M36 Liberty Bell @ 18 C managed to keep nearly all the crud out of FV this time , still no tap in my pot so went low-tech and used a siphon Link to comment Share on other sites More sharing options...
Kradmelder Posted June 20, 2016 Share Posted June 20, 2016 Darkside Dunkel Lager 1 x Cooper Heritage lager 0.75 kg Cooper Liquid dark malt 1 kg amber dry malt 200 g dextrose danstar munich yeast? (not sure yet) I'm going for a winter easy everyday drinking beer, malty so either no additional hopping or dry hop. Link to comment Share on other sites More sharing options...
Hairy Posted June 21, 2016 Share Posted June 21, 2016 Darkside Dunkel Lager 1 x Cooper Heritage lager 0.75 kg Cooper Liquid dark malt 1 kg amber dry malt 200 g dextrose danstar munich yeast? (not sure yet) I'm going for a winter easy everyday drinking beer' date=' malty so either no additional hopping or dry hop. [/quote'] If you are making a Dunkel then go with a lager yeast. If a dunkelwiezen then the Danstar Munich is fine, but you will need some wheat in it. Either way, I think it would be better without a dry hop. Link to comment Share on other sites More sharing options...
ICzed Posted June 21, 2016 Share Posted June 21, 2016 In fermenter for 2 days now and going like a volcano. Used galaxy hops instead.(Due to availability) Hope this works. 6 days in bottles now' date='smells good, will sample in a couple of days then leave it for a couple more weeks. [/quote'] Good stuff Gag! I've brewed some nice dark beers with Galaxy hops thrown in. Link to comment Share on other sites More sharing options...
ian.taylor4 Posted June 21, 2016 Share Posted June 21, 2016 Right so today I incorporated some of these low dissolved oxygen techniques into my brewing' date=' including pre-boiling the strike water, a small addition of 1/4 tsp of sodium metabisulphite to the mash, and a gentle simmering - rather than rolling - boil. The recipe was 2kg Pilsner, 200g Caramalt and 80g Acidulated Malt, with 15g of Hallertau MF boiled for 60. I only ended up with 8L of wort as I pulled the grains right out without squeezing or sparging; I wanted to keep it as undisturbed as possible, since I am thinking about oxygen ingress. I kept the 'second runnings' and will decide what to do with 'em later... luckily it sorted itself out that the gravity was spot on for a traditional Helles. I cooled it down under 15C and actually pitched the yeast into the brew pot before I poured it all into the FV. I did it in too quick a sequence for it to have made much difference, but I understand theoretically if done in that order the yeast provide extra defence from oxidation. My early opinion is that these three small changes made a substantial difference to the quality of the wort. It tasted almost as good boiled and chilled as wort can taste right at the peak of the mash. It's not some phenomenal quality I've never tasted before, as I tend to taste the wort at many stages, but it's the best flavour I've ever had at that interim stage hands down. Whether my system is apt to retain that subtlety of flavour... time will tell. PS if it sounds like I had a great brew day and all was in control... it wasn't. For some dumb reason I couldn't wait until a day I [i']wasn't[/i] hosting a barbecue, and guests were over before the mash was even done. For some reason I got a crapload of scummy break matter in the boil that I don't usually get. And I didn't time anything accurately because so much was going on. I still have high hopes for the beer, but Christ, it was a bad idea. edit: Here's a half-hearted gallery... Great pics Jeremy, but is that one of those kitchen scourer sponges that you are using for your temp probe on your FV in the fridge ? lol (either that, or it's a pair of Cher's underwear) Link to comment Share on other sites More sharing options...
Gag Halfrunt Posted June 21, 2016 Share Posted June 21, 2016 Can anyone recommend a good combo to go with a coopers dark ale kit can(I've been given a can and haven't made one before) I'm thinking just a kilo of BE2 and 800 odd grams of LME but would extra hopping be recommended? Not too sure about the hoppiness of this particular brew. Mate' date=' get yourself a can of Coopers APA and some EKG hops and make this cracker of a beer - SMOTY Ale. It's an absolutely delicious drop with minimal fuss - perfect for the colder months without being too heavy. Cheers, Mark Cool and thanks for the link, Have a can of APA in stock already will do this and report back. Sampling a stubbie of above recipe (only 10 days in bottle) as we speak. Seriously top drop. Galaxy is very noticeable flavour. Will it mellow with age? Link to comment Share on other sites More sharing options...
ben 10 Posted June 22, 2016 Share Posted June 22, 2016 Galaxy is very noticeable flavour. Will it mellow with age? Yes. Link to comment Share on other sites More sharing options...
ben 10 Posted June 22, 2016 Share Posted June 22, 2016 Was going to make Benny's Big Red but I am running out of grain... BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Bitsa Beer Brewer: Grumpy Style: American Amber Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.049 SG Estimated Color: 24.7 EBC Estimated IBU: 38.9 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 - 2.50 kg Munich Malt (17.7 EBC) Grain 3 46.9 % 2.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 37.6 % 0.56 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5 10.4 % 0.27 kg Brown Malt (Simpsons) (295.5 EBC) Grain 6 5.1 % 20.00 g Sticklebract [13.50 %] - First Wort 60.0 Hop 7 30.6 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 10.00 g Brooklyn [17.10 %] - Steep/Whirlpool 20 Hop 9 5.3 IBUs 10.00 g Cascade [9.30 %] - Steep/Whirlpool 20.0 Hop 10 2.9 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 5.33 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ICzed Posted June 27, 2016 Share Posted June 27, 2016 Brewed this yesterday. First attempt at a BIAB IPA. India Red Ale 3.4 kg JW Traditional Ale Malt 2.3 kg Munich I Malt 230 g CaraAroma 230 g CaraMunich 30 g Black Malt 30 g Simcoe hops - 60 min 30 g Cascade hops - 30 min 30 g El Dorado hops – 5 min 30 g Simcoe hops – 5 min 30 g Cascade (dry hop) 30 g Simcoe (dry hop) 30 g El Dorado (dry hop) Wyeast 1272 American Ale II OG: 1052 Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 27, 2016 Share Posted June 27, 2016 That's a lot of Munich malt for an American IPA. Link to comment Share on other sites More sharing options...
ICzed Posted June 27, 2016 Share Posted June 27, 2016 Even for a Red IPA / IRA? Pinched the recipe from BYO magazine. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 27, 2016 Share Posted June 27, 2016 Missed that bit. Somehow. I've never brewed one of those, but Munich isn't normally used in a standard type American IPA, apparently. It does sound like a nice recipe though! Link to comment Share on other sites More sharing options...
Beerlust Posted June 29, 2016 Share Posted June 29, 2016 Brewday! British IPA Coopers Light Liquid Malt Extract 1.5kg Light Dry Malt Extract 1kg Golden Promise Malt grain 1kg Caramalt grain 250gms CaraMunich II grain 100gms Target (11.5%AA) 35gms @ 60mins Fuggles (5.0%AA) 20gms @ 10mins East Kent Goldings (5.0%AA) 20gms @ 5mins East Kent Goldings 85gms dry hopped Nottingham yeast from 1½ litre starter (cold pitched) Brewed to 21 litres Ferment @ 19°C OG = approx. 1.060 FG = approx. 1.015 EBC = 11.9 IBU = 53.0 Kegged ABV = 5.9% I finally made some time to get this IPA down. I've had the ingredients for about 5 weeks now! I would usually follow a 1:1 BU:GU ratio for the IBU count with my IPA's, but want to test a theory out here with this brew, hence the final IBU is slightly lower than a 1:1 ratio with the original gravity. Just started the mash. Should be all done & yeast pitched by around 8.00-8.30pm tonight. Looking forward to this one. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Waylon Posted June 29, 2016 Share Posted June 29, 2016 Looks good on the hop side but its lacking the Crystal malts Mate, Wheres the caramel toffee Man, Im digging that in English IPA Ide bash it with 300g med crystal and sack the munich I Just blew a keg of Single Vienna hopped with mag and saaz! Good news is! Got the second keg lagered and ready to chuck in kegerater, but I love it that much im might save it for a few more months, 100% Vienna I give it 10 out of ten Although next brew will be 70% vienna 20% pilsner 10 carapils ,,,, because its what I have left and sounds bloody great! LOVING IT Link to comment Share on other sites More sharing options...
Beerlust Posted June 29, 2016 Share Posted June 29, 2016 Well I finished up almost bang on 8.00pm. Made one small error in the boil & added the Fuggles @ 20mins, not 10mins as quoted. No biggy as they are a low alpha hop. New IBU = approx. 58.4. On a very rare occasion, I pitched the yeast lower than my planned ferment temp. I have the heat pad in the brew fridge, so won't take long to raise it though. I'm glad I finally have this brew up & going. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Beerlust Posted June 29, 2016 Share Posted June 29, 2016 Hiya Waylon. Looks good on the hop side but its lacking the Crystal malts Mate' date='Wheres the caramel toffee Man, Im digging that in English IPA Ide bash it with 300g med crystal and sack the munich[/quote'] There is 350gms of Crystal type malts in the grist. With higher ABV beers you gain more sweetness from increased base malt levels so oddly enough, huge crystal malt quantities are not always needed. This brew has Golden Promise in it as well, & I want to get some idea of what it offers, & using too much crystal malt will mask that. 100% Vienna I give it 10 out of ten I like this malt too. Although next brew will be 70% vienna 20% pilsner 10 carapils ' date=',,, because its what I have left and sounds bloody great![/quote']That combo should work well. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 30, 2016 Share Posted June 30, 2016 There is 350gms of Crystal type malts in the grist. With higher ABV beers you gain more sweetness from increased base malt levels so oddly enough' date=' huge crystal malt quantities are not always needed. [/quote'] +1. Aside from Caramalt and Caramunich II being crystal malts... I've tasted a number of higher ABV pale beers, all of them IPAs of course, and a few of them had this yukky sweetness that was not well balanced by the hops at all. Given the ABV content and that they were all American style IPAs I can only figure that this came from increased base malt levels, not shitloads of crystal malts, as these aren't used in very high amounts in American IPAs anyway. Link to comment Share on other sites More sharing options...
Waylon Posted June 30, 2016 Share Posted June 30, 2016 Interesting point Kelsey makes, Ive just looked into my notes and noticed alot of IPAs are vary moderate on the crystal malts, although some like Stones IPA is 77 IBU with 5.7 Pale malt and 450g crystal, I clearly see Kelseys point that IPAs can be balanced with less crystal sweetness, expecialy using base malts such as Golden Promise & Marris Otter ESBs can be balanced quite alot of crystal, such Youngs Special Ale Clone for Youngs special ale suggests; 5.5kg maris otter and 430g crystal malt with 30 IBU, now that may seem extremely sweet! Clone PUNK IPA suggests just; 5.7 kg Maris otter only and 62 IBUs! no crystal at all! So Lusty I take your point on board and perhaps a GOLDEN PROMISE single malt IPA is quite suitable, Link to comment Share on other sites More sharing options...
Hairy Posted June 30, 2016 Share Posted June 30, 2016 I have used Golden Promise in a handful of beers and always found it had a sweet taste to it. It lacks the nutty, biscuity taste of Maris Otter though. It works well in certain beers, and looks well suited to Lusty's, but I much prefer Maris Otter and Pearl malt. My LHBS doesn't stock Pearl so it has been a while since I used it; I need to get my hands on some again. Link to comment Share on other sites More sharing options...
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