jeremy-o Posted July 23, 2016 Share Posted July 23, 2016 Didn't have time to make a starter for a liquid yeast and it's still too cool for an ale, so... another 34/70 lager? Easy peasy. No LODO messing around today, though I've gotta say, I probably will go back to it in the future despite the much better efficiency. It just tastes a bit flat and the mash-hopping didn't give the intense and delicious honey-nectar quality of the last one. Still waiting on end products though, so who knows? 2.5 Pilsner .2 Caramalt .2 Melanoidin .1 Acidulated Hallertau MF 20g (Mash Hop) Hallertau MF 10g (Boil 60 min) ...and some Ella pellets thrown in here and there. Link to comment Share on other sites More sharing options...
ben 10 Posted July 24, 2016 Share Posted July 24, 2016 First brew in a while will be in the morning. Recipe: Benny's Baby Red Brewer: Grumpy Style: American Pale Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.047 SG Estimated Color: 29.1 EBC Estimated IBU: 46.5 IBUs Brewhouse Efficiency: 75.00 % 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 - 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 3 62.6 % 0.75 kg Munich II (Weyermann) (16.7 EBC) Grain 4 15.7 % 0.75 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 15.7 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 5.2 % 0.04 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 7 0.8 % 30.00 g Sticklebract [13.50 %] - First Wort 60.0 Hop 8 46.5 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - Mash Schedule: BIAB, Light Body Total Grain Weight: 4.79 kg ------------------------------------------------------------------------------------- I will ferment this in the fermeezer for a few days with MJ's yeast formerly known as British Ale. Next weekend I'll make two lagers. This beer will finish on the bench. I'll harvest yeast from it too. Link to comment Share on other sites More sharing options...
joolbag Posted July 24, 2016 Share Posted July 24, 2016 Brew night for me - once I got the kids to bed as usual. Always a late one. The things we do for our hobbies! I put down my first partial mash, a Munich Helles. 2 x Briess Pilsner malt extract 450g pilsner grain 67g Haltetau Mittelfrüh (3.0% AA) 2 x M76 Bavarian Lager yeast OG 1053 Mashing + boiling takes a bloody long time. I rehydrated and pitched yeast at 11pm. All cleaned up now, time for bed Link to comment Share on other sites More sharing options...
mickc1525229722 Posted July 25, 2016 Share Posted July 25, 2016 I've got renovations happening and need a bit of beer to keep tradies happy. 60l 2 can apa 1 can real ale 1 Blackrock malt 1.7 1kg be2 2.5kg ldm 500gms dex 50gms of galaxy for 20 min Link to comment Share on other sites More sharing options...
CanaKiwi Posted July 25, 2016 Share Posted July 25, 2016 Put down a Pilsner based on the BYO grainbill and brewing classic styles hop schedule because I couldn't get any cluster. It was a cold and windy day in Canberra yesterday and it messed with my boil so I was 0.06 off my gravity target which is disappointing. Hopefully it still turns out alright. Pilsner Urquell OG 1.042 (estimate 1.048) EBC 9.6 IBU 45 3.6 kg Pilsner malt 0.45 kg Vienna malt 0.23 kg Munich malt 0.23 kg CaraPils malt 47g Saaz @ 60 40g Saaz @ 30 28g Saaz @ 10 28g Saaz @ 0 WLP800 2L starter and fermented by the quick lager method Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 25, 2016 Share Posted July 25, 2016 Interesting malt bill for the Urquell. I assume those other malts are in there to make up for not doing a decoction mash, as the real thing only uses pilsner malt with a triple decoction mash. I used Munich in my early versions too and it was quite nice. I don't know why Cluster would be in there though, as far as I'm aware Urquell uses Saaz exclusively (scroll down to "Inside the Brewery" section). It is an older article, so they may have changed since, however, from brewing my own with all Saaz, it turns out bloody nice. I'll be interested to see how yours turns out because it looks like a really nice beer! I have one of mine currently lagering in the fridge. This one used over 95% pilsner malt, about 1.5% acid malt with the rest made up with Melanoidin and a sprinkling of black malt for color, and of course all Saaz hopping as always. I had brewed this recipe once before but it ended up being fermented with 1469 yeast due to emergency, and didn't really turn out as intended as a result. This time it's been done with the proper yeast being the 2001 Urquell, same strain as the WLP800. FG samples tasted much better. Looking forward to it! Cheers Kelsey Link to comment Share on other sites More sharing options...
CanaKiwi Posted July 25, 2016 Share Posted July 25, 2016 You might be right about the malt bill, I looked around quite a bit for a clone recipe for Pilsner Urquell but this one is a bit different. The authors at BYO did recommend a single decoction mash but I didn't have the guts for it. I need to read up more about the wort/grain ratio to use. I figured i would just end up scolding the decoction and ruining the beer so I just did a step mash. I'll keep you posted on how it turns out. And thanks for the link, that's a really interesting article! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 25, 2016 Share Posted July 25, 2016 I hear you re the decoction mashing. I could do it on my BIAB urn set up but it would be rather a PITA, mainly with trying to get some grains out from all the way in the bottom of it. That's why I threw in Melanoidin as it apparently mimics the flavour from decoction mashing. I do a step mash of sorts, called a Hochkurz mash. Mine has rests at 63C, 71/72C, then mash out. I found that article when I was researching Urquell to design a recipe of my own, it was certainly very interesting. I used their hopping times except the later addition which goes in at 15 mins in mine rather than 25 mins. Turns out very nice indeed! Link to comment Share on other sites More sharing options...
ben 10 Posted July 29, 2016 Share Posted July 29, 2016 Recipe: Julebryg IV Brewer: Grumpy Style: Vienna Lager TYPE: All Grain, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.063 SG Estimated Color: 32.0 EBC Estimated IBU: 35.9 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 - 3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 55.6 % 2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 4 31.7 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 7.9 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 4.0 % 0.05 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 7 0.8 % 100.00 g Saaz [3.39 %] - First Wort 60.0 min Hop 8 35.9 IBUs 4.00 Items Anise, Star (Boil 30.0 mins) Spice 9 - 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - Mash Schedule: BIAB, Light Body Total Grain Weight: 6.30 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted July 30, 2016 Share Posted July 30, 2016 Recipe: PseduoPils Brewer: Grumpy Style: Czech Premium Pale Lager TYPE: All Grain, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.054 SG Estimated Color: 6.8 EBC Estimated IBU: 37.9 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 95.2 % 0.25 kg Munich II (Weyermann) (16.7 EBC) Grain 2 4.8 % 75.00 g Saaz [3.39 %] - First Wort 60.0 min Hop 3 27.7 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 - 100.00 g Saaz [3.39 %] - Steep/Whirlpool 20.0 mi Hop 4 10.2 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 5.25 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Waylon Posted July 30, 2016 Share Posted July 30, 2016 Looks good Grumpy, ? Arnt you worried about grassy flavours from saaz@ flameout if cubing you Pilsner! I had often avoided late flamout with saaz...for that reason havnt tried Link to comment Share on other sites More sharing options...
ben 10 Posted July 30, 2016 Share Posted July 30, 2016 I had often avoided late flamout with saaz.. No. I used to enjoy grass when I was younger. That aside I feel my flameout additions are kind like a 15 minute boil. Never had any issues with my hop schedule so we'll see I guess. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 30, 2016 Share Posted July 30, 2016 It's dry hopping with Saaz that is what causes the grassy flavours, that should be avoided. Pilsners aren't dry hopped anyway. I've currently got this recipe mashing away in the urn. I've had these Super Galena hops lying around in the freezer for ages and never really used them in anything, so I figured my usual pale ale base would be a good way to test them out in a single hop brew. 21L batch size, based on 75% overall efficiency. No Chill. 90 minute mash at 66/67C. Grains 3.900 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 1 89.7 % 0.250 kg Munich II (Weyermann) (16.7 EBC) Grain 2 5.7 % 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 3 4.6 % Hops 12.00 g Super Galena [13.20 %] - Boil 60.0 min Hop 4 18.2 IBUs 20.00 g Super Galena [13.20 %] - Boil 10.0 min Hop 5 11.0 IBUs 20.00 g Super Galena [13.20 %] - Steep/Whirlpool 20.0 min Hop 6 9.2 IBUs (Brewbrite at 5 mins) Yeast Harvested US-05, fermented at 18C for 5 days then allowed to rise to 21C. The Stats Est Original Gravity: 1.0490 SG Est Final Gravity: 1.0106 SG Estimated Alcohol by Vol: 5.0 % Bitterness: 38.3 IBUs Est Color: 14.2 EBC Will be interesting to see what this turns out like once it's on tap. Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 31, 2016 Share Posted July 31, 2016 Yesterday's brew day went well, and quite quickly too which was good. Finished up cubing the wort about 2:40pm. Didn't quite hit the OG this time around, getting 1.0475 instead of the estimated 1.049, but this is a minor detail and won't really affect the beer at all. Assuming I get 21L in the FV that's an efficiency of 72.7%, a bit down but I'm not overly concerned. It'll go into the FV after the current batch of ESB that went in today is kegged. Cheers Kelsey Link to comment Share on other sites More sharing options...
Morrie Posted August 1, 2016 Share Posted August 1, 2016 Kelsey When you cube do you manage to get 100% of the air out? I can't seem to manage getting all of the air out due to the configuration of the cube. I've tried squeezing it out from both ends, through the top as well as out of the tap. I seem to have maybe a half a cup of air left in. Link to comment Share on other sites More sharing options...
ben 10 Posted August 1, 2016 Share Posted August 1, 2016 IPA time! Recipe: Hop2iT XIX Brewer: Grumpy Style: American IPA TYPE: All Grain, No Chill, BIAB Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.066 SG Estimated Color: 12.2 EBC Estimated IBU: 62.4 IBUs Brewhouse Efficiency: 75.00 % 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, Ale (Barrett Burston) (5.9 EB Grain 4 76.9 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 15.4 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 7.7 % 20.00 g Sticklebract [13.50 %] - First Wort 60.0 Hop 7 26.8 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 50.00 g Barbe Rouge [6.60 %] - Steep/Whirlpool Hop 9 9.0 IBUs 40.00 g Cascade [9.30 %] - Steep/Whirlpool 20.0 Hop 10 10.2 IBUs 35.00 g Brooklyn [17.10 %] - Steep/Whirlpool 20 Hop 11 16.4 IBUs 50.00 g Barbe Rouge [6.60 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 6.50 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 1, 2016 Share Posted August 1, 2016 KelseyWhen you cube do you manage to get 100% of the air out? I can't seem to manage getting all of the air out due to the configuration of the cube. I've tried squeezing it out from both ends' date=' through the top as well as out of the tap. I seem to have maybe a half a cup of air left in.[/quote']I don't get all the air out, but I get all of it except for the handle space. Apparently you can tip them on an angle to get the air out of the handle too but I don't trust myself not to spill the bloody stuff all over the place trying to do that, so I just sit it flat and squeeze it if needed, until the wort reaches the rim of the top of it. Then I put the cube on its side for about 10 mins to get the hot wort into the handle before storing it upright again. I figure the hot wort sanitises the air in there enough to prevent any issues happening, which has certainly been my experience over the last nearly 4 years. I had one cube get infected but that was due to a tap not sealing properly. Link to comment Share on other sites More sharing options...
Morrie Posted August 1, 2016 Share Posted August 1, 2016 Kelsey Apologies is this has strayed off topic. I chill to about 30 degrees then cube as the other 10 degrees is not possible with tap water. I sanitize my cube and then fill it with wort and refrigerate it overnight. The next day It goes into the FV. I am concerned about the small air space causing infection. I don't want to leave it stand in the FV overnight before pitching yeast. I did do this once with no aparent ill effects but I am paranoid about infection. Perhaps I am being over paranoid and should just skip the cube process if it is only for 12 hours ? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 1, 2016 Share Posted August 1, 2016 Kelsey Apologies is this has strayed off topic. I chill to about 30 degrees then cube as the other 10 degrees is not possible with tap water. I sanitize my cube and then fill it with wort and refrigerate it overnight. The next day It goes into the FV. I am concerned about the small air space causing infection. I don't want to leave it stand in the FV overnight before pitching yeast. I did do this once with no aparent ill effects but I am paranoid about infection. Perhaps I am being over paranoid and should just skip the cube process if it is only for 12 hours ? The idea of cubing is to transfer the wort to the cube while it's sitting at about 90 degrees (or at least above 80C) and sealing it up and letting it cool naturally overnight or for however long it sits there, which is basically pasteurising it. That's why it's called no chill, because there is no active chilling taking place. If you're gonna chill it first then it defeats the whole purpose, and it is a lot more prone to infection from that air in the headspace than if it went in at ~90C. Link to comment Share on other sites More sharing options...
Morrie Posted August 1, 2016 Share Posted August 1, 2016 Thanks mate. Looks like I may need to rethink my proces. If I did no chill then how much time should I subtract from my late hop additions? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 1, 2016 Share Posted August 1, 2016 Thanks mate. Looks like I may need to rethink my proces. If I did no chill then how much time should I subtract from my late hop additions?At first I would say don't change them at all. Evaluate the beer once it's in the glass' date=' then make changes if necessary. That is one of those things that is different for everybody; I don't adjust any hop additions for no-chill because they work fine as is for my tastes, but others do adjust because that's what works best for them. [img']cool[/img] To be honest, I really think this idea of "moving all hop additions 15 minutes forward to compensate for no-chill" should be thrown on the scrap heap, because as I said, it varies between brewers. There is no one size fits all. Cheers Kelsey Link to comment Share on other sites More sharing options...
Morrie Posted August 1, 2016 Share Posted August 1, 2016 Kelsey Thanks for your advice here mate. What's your process just prior to cubing? Do you do a whirlpool 15 or 20 minute steep or rest prior to cubing? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 1, 2016 Share Posted August 1, 2016 No worries mate. My process is simple - I just switch the urn off and let it sit there for 20 minutes with the hop spider still in it, and the lid on top of the hop spider, then drain it slowly into the cube. I only open the ball valve up about 1/3 of the way, just helps to reduce disturbance of the trub in the bottom. When the wort gets about half way down the height of the valve outlet is the point that I tip the urn up if needed, seems to result in the least amount of kettle trub being transferred - often times none of it. I don't bother whirlpooling it, I tried it a few times but without an elbow shaped pickup tube it was worse than simply letting it sit unmoved. Link to comment Share on other sites More sharing options...
Morrie Posted August 2, 2016 Share Posted August 2, 2016 Another quick one Kelsey. Don't you think that a vigorous stir with a mash paddle creating a whirlpool for say a minute would settle out more trub and hop matter into the centre of the base away from the outlet point as opposed to just letting it stand? Also how do you find using a hop spider? I like the idea in one way but was concerned about hop utilization particularly with very late additions such as 5 minutes and zero. Particularly zero where there is no boiling effect occurring to expose the hop matter to all of the wort. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 2, 2016 Share Posted August 2, 2016 It would create that yes, the problem I found was that the trub got sucked into the outlet earlier when doing this, than it does when I just let it stand. If I had an elbow fitting on the outlet, then it would be a different story. Another thing I was gonna experiment with was cutting the bottom out of an appropriately sized stainless steel bowl, and putting it upside down in the bottom of the urn at flameout, then whirlpooling it to get the cone of crap inside the bowl and hopefully vastly reduce the amount of it that gets to the outlet. I've yet to try this though. I have no issues with the hop spider. The mesh is coarse enough to allow easy passage of wort through it. Mine's a home made one from one of those hop sock things, not the fancy stainless ones available these days. Maybe there is a bit of reduced utilisation and maybe that's why I don't feel the need to adjust hop additions for no-chill. I don't know. But either way I'm never disappointed with the bitterness levels and hop flavours in my beers. It doesn't work for flowers very well though, and since my grain bag has a tiny hole in the bottom of it, next visit to CB I will pick up another grain bag for mashing, and keep this current one to use in boils where I use my home grown flowers. I did dump some in loose last time but all they succeeded in doing was to block up the ball valve. Cheers Kelsey Link to comment Share on other sites More sharing options...
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