ben 10 Posted August 14, 2016 Share Posted August 14, 2016 I see no late hop additions for your Big Red IPA. In that beer I have just set it as an IPA for the style. It isn't really. It's my own ongoing recipe Benny's Big Red Rye. Big, bitter and rye. Edit : the Sticklebract gives a nice dank bitterness. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted August 14, 2016 Share Posted August 14, 2016 It's my own ongoing recipe Benny's Big Red Rye. Big' date=' bitter and rye. [/quote'] Quite a fan of the way my Rye Golden Ale is coming along , Dry hopped it today with even more Amarillo and quite like the spicy flavours that rye brings and wouldn't have tried it except you inspired me will be using it again for sure ! Got the "not a CPA clown" into the FV now , think i earned a beer so clean up and decide what to drink Link to comment Share on other sites More sharing options...
Shibby Posted August 14, 2016 Share Posted August 14, 2016 Im just about to keg for my new kegerators first beer - CitraElla IPA TC Brew A IPA @ 21L 5grams Ella @ 10mins 35grams Ella @0 30 min Whirlpool 40grams Citra @0 30 min whirlpool 25G of Each for Dry Hop Nottingham Yeast @ 16-17c I would have like to get an All grain down but haven't had time, and these new cans are very nice. Smells amazing and my FG taste was good. Link to comment Share on other sites More sharing options...
ben 10 Posted August 15, 2016 Share Posted August 15, 2016 Recipe: Hop2iT XXI Brewer: Grumpy Style: Double IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.074 SG Estimated Color: 13.4 EBC Estimated IBU: 79.8 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 - 5.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 75.9 % 1.25 kg Munich II (Weyermann) (16.7 EBC) Grain 5 17.2 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 6.9 % 20.00 g Sticklebract [13.50 %] - First Wort 60.0 Hop 7 25.2 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 70.00 g 007 [14.60 %] - Steep/Whirlpool 20.0 mi Hop 9 26.3 IBUs 50.00 g Amarillo [8.50 %] - Steep/Whirlpool 20. Hop 10 10.9 IBUs 50.00 g Sticklebract [13.50 %] - Steep/Whirlpool Hop 11 17.4 IBUs 60.00 g Amarillo [8.50 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 7.25 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 15, 2016 Share Posted August 15, 2016 I think Ben's pretty well covered it there Lusty. The main reason I mash out is to allow easier drainage of the wort out of the grains and bag, although how much difference it really makes I have no idea, probably sweet FA . Obviously any enzymes in the wort itself will be denatured by bringing it up to and boiling it, so it's probably not entirely necessary for that reason. I think it's just logic that you'd extract more sugars out of the grains by sparging rather than creating a larger mash volume and simply draining and squeezing a bag. So I guess it depends whether you care about spending an extra 50 cents or whatever per batch on grains or not . I'm happy with my efficiency being up in the mid-high 70s though, it's a good number and it's consistent which is what matters the most. I probably would extract a bit more by sparging but for me personally it's not worth the trouble. I haven't had any issues with shit coating the element by mashing out, however I do have a stainless steel brush on a long handle that I use to clean the element off prior to heating it up to a boil. Haven't had any boil cut outs so far since doing this, except one on a pilsner. If it does cut out I just get the brush out again and clean it off and that usually keeps it going fine until the end. Cheers Kelsey Link to comment Share on other sites More sharing options...
Mark D Pirate Posted August 16, 2016 Share Posted August 16, 2016 With stovetop BIAB i only sparge so im not filling with plain top up water for the boil , i hang bag in a spare clean FV and stir it up good then pour a few litres of hot 70-75 C water over it ( however much i need until A : runs clearish or B: boil kettle is full) then squeeze it and top up boil volume with it . Still not a perfect process as i'm only getting low-mid 70 % brewhouse efficiency so far . Set targets low for now but the "not a CPA clone" is charging along @ 18 C despite my efforts to get it higher i did hit my target vol into FV and OG targets within a point so a few weeks from now i'll know if it throws enough esters at a lower temp Link to comment Share on other sites More sharing options...
Scottie Posted August 21, 2016 Share Posted August 21, 2016 Brew Dudes I am into my first Brew Day in nearly 3 months. Oh how I have missed the sweet smell of freshly milled grains mixing with the strike water to form the mash. Steiermark Ale (English Special Bitter) My Water (Ca 131ppm, Mg 1.5ppm, Na 3.6ppm, S04 179ppm, Cl 95.4ppm, HC03 13.1ppm) 1.5kg Pale Malt 1.75kg Vienna Malt 500g Wheat Malt 250g Cararoma 100g Acid malt Single Step Mash at 66 degrees with batch sparge 25g Styrian Goldings (FWH) 10g Magnum @ 60m 25g Styrian Goldings @ 15m 25g Styrian Goldings @ 1m Nottingham Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Morrie Posted August 21, 2016 Share Posted August 21, 2016 Nice one Scottie - I just love those Styrians. I'm currently drinking a Timothy Taylor's Landlord Clone with Styrian Goldings...yummy. Hope you've had plenty of brew to tie you over...stocks must be running low by now. Link to comment Share on other sites More sharing options...
Scottie Posted August 21, 2016 Share Posted August 21, 2016 Hey Morrie I feel the same way about Styrian Goldings and I've been hanging out for my LHBS to stock them. He's been telling me they're only Fuggles, while I've beensaying they may be Fuggles but they taste better. It's in the FV now, 1.042 and 22 litres. Pitched the yeast at 20 degrees after my plate chiller dropped the wort temp from the kettle to the Fermenter in 7 minutes. As for the stocks I put down a fresh wort kit in between, just added water and yeast so doesn't count as a brew day. It is a Lager so we'll have to wait and see, Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Morrie Posted August 21, 2016 Share Posted August 21, 2016 I think I read somewhere someone describing Stryians as a mandarin type flavour. Yep - and I think I can slightly detect a somewhat mandarin taste in this ale. It goes well in a combination with golden promise malt but probably would with any malt. How are you getting 20ºC with your plate chiller so fast? I use bore water and it comes out at around 23ºC and I can drop my wort from about 100 to 30 in around 20 minutes with a stainless coil chiller but under 30 degrees its a long haul, maybe another 30 minutes to 24ºC. I even made a pre- chill coil from 15 m of 1/2 inch copper tube and froze it in a 20 maxi-pail full of water and it is still a bit slow for the pull down. Link to comment Share on other sites More sharing options...
Scottie Posted August 21, 2016 Share Posted August 21, 2016 I think I read somewhere someone describing Stryians as a mandarin type flavour. Yep - and I think I can slightly detect a somewhat mandarin taste in this ale. It goes well in a combination with golden promise malt but probably would with any malt. How are you getting 20ºC with your plate chiller so fast? I use bore water and it comes out at around 23ºC and I can drop my wort from about 100 to 30 in around 20 minutes with a stainless coil chiller but under 30 degrees its a long haul' date=' maybe another 30 minutes to 24ºC. I even made a pre- chill coil from 15 m of 1/2 inch copper tube and froze it in a 20 maxi-pail full of water and it is still a bit slow for the pull down.[/quote'] The water coming through the pipes in these parts at the moment would be lucky to top 14c degrees Celsius. It will be much more difficult next month. Cheers & Beers Scottie Valley Brew PS I did a TT Clone, called it Squire's Bitter, it is filed in my good recipes - can't remember why it wasn't excellent. I used GP as the malt, Fuggles to bitter, EKG at 20mins and Styrian at flame out. I should try another and replace the EKG with Styrian and change the yeast from Windsor to Notto. Link to comment Share on other sites More sharing options...
Morrie Posted August 21, 2016 Share Posted August 21, 2016 Mate, that explains it 14ºC nice for chilling. Not sure what temp my bore water is in summer but I'm hoping not much variance between winter and summer due to the fact that it is coming from 40 feet down. Sounds like you're in Tassie or somewhere similar with those water temps. I've only done 2 TTLCs but am working on refining it. I used Ringwood ale yeast but have now got a hold of some Yorkshire 1469. I've basically only just started out in AG and don't want to try and do too many beers but want to get 2 beers down pat, the other I'm working on is an APA and just bottled 2 brews of it yesterday. I'm calling my APA, Galitracade. Galaxy/Citra/Cascade. Link to comment Share on other sites More sharing options...
Waylon Posted August 21, 2016 Share Posted August 21, 2016 Hey Gang just put my first allgrain stout down realy excited! Waylons first stout Method: All Grain Style: English Porter Boil Time: 70 min Batch Size: 60 liters (fermentor volume) Boil Size: 80 liters Boil Gravity: 1.043 (recipe based estimate) Efficiency: 84% (brew house) Original Gravity: 1.057 IBU (tinseth): 38.6 SRM (morey): 39.68 Fermentables Amount Fermentable PPG °L Bill % 9 kg United Kingdom - Maris Otter Pale 38 3.75 66.7% 0.75 kg United Kingdom - Crystal 70L 34 70 5.6% 1 kg United Kingdom - Chocolate 34 425 7.4% 2 kg United Kingdom - Brown 32 65 14.8% 0.5 kg United Kingdom - Extra Dark Crystal 160L 33 160 3.7% 0.25 kg United Kingdom - Roasted Barley 29 550 1.9% 13.5 kg Total Hops Amount Variety Type AA Use Time IBU 100 g Fuggles Pellet 4.5 Boil 60 min 20.29 14 g Magnum Pellet 15 Boil 60 min 9.47 14 g Nugget Pellet 14 Boil 60 min 8.84 Hops Summary Amount Variety Type AA 100 g Fuggles Pellet 4.5 14 g Magnum Pellet 15 14 g Nugget Pellet 14 Mash Guidelines Amount Description Type Temp Time 37.9 L Temperature 68 C 60 min 37.9 L Sparge 76 C -- Starting Mash Thickness: 3 L/kg Yeast White Labs - Dry English Ale Yeast WLP007 Fermentation Temp: 18-20 Target Water Profile: Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- 100 5 37 53 49 270 Link to comment Share on other sites More sharing options...
Morrie Posted August 21, 2016 Share Posted August 21, 2016 Should be a nice drop Waylon. I think it will be a while before I get around to brewing an AG stout though. I still have your London Porter recipe on file and am keen to do this before a stout. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 22, 2016 Share Posted August 22, 2016 Are you brewing a stout or a porter? I agree it looks like a nice recipe, but it's definitely in porter territory. Nowhere near enough roasted barley for a stout like flavour. I use double that amount in a batch one third of the size... brown malt seems out of place in a stout as well. Having said that, I think you should brew it as is because it still looks like a delicious dark beer! Link to comment Share on other sites More sharing options...
Waylon Posted August 22, 2016 Share Posted August 22, 2016 Hey Morrie & Kelsey I never brewed that last Porter posted back a few weeks because I didn't have brown malt...Ive now got a bag, I changed a few miner things to my original plan of doing the; Waylons Porter I increase the malt added water adjustments to suit the style and cut the added late hops and increased the bittering slightly, Im hoping to see how the malts work together in this brew Sorry to confuse you morrie! but its basically the same brew with a few miner alterations... Hey Kelsey I wasn't sure what to call it...porter or stout...its 39.68 SMR I guess its voted a porter so its a porter Method: All Grain Style: English Porter Boil Time: 70 min Batch Size: 60 liters (fermentor volume) Boil Size: 80 liters Boil Gravity: 1.043 (recipe based estimate) Efficiency: 84% (brew house) Original Gravity: 1.057 IBU (tinseth): 38.6 SRM (morey): 39.68 Fermentables Amount Fermentable PPG °L Bill % 9 kg United Kingdom - Maris Otter Pale 38 3.75 66.7% 0.75 kg United Kingdom - Crystal 70L 34 70 5.6% 1 kg United Kingdom - Chocolate 34 425 7.4% 2 kg United Kingdom - Brown 32 65 14.8% 0.5 kg United Kingdom - Extra Dark Crystal 160L 33 160 3.7% 0.25 kg United Kingdom - Roasted Barley 29 550 1.9% 13.5 kg Total Hops Amount Variety Type AA Use Time IBU 100 g Fuggles Pellet 4.5 Boil 60 min 20.29 14 g Magnum Pellet 15 Boil 60 min 9.47 14 g Nugget Pellet 14 Boil 60 min 8.84 Hops Summary Amount Variety Type AA 100 g Fuggles Pellet 4.5 14 g Magnum Pellet 15 14 g Nugget Pellet 14 Mash Guidelines Amount Description Type Temp Time 37.9 L Temperature 68 C 60 min 37.9 L Sparge 76 C – Starting Mash Thickness: 3 L/kg Yeast White Labs - Dry English Ale Yeast WLP007 Fermentation Temp: 18-20 Target Water Profile: Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- 100 5 37 53 49 270 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 22, 2016 Share Posted August 22, 2016 Yeah, looking at the ingredients it certainly fits more in the porter category than a stout. It's not so much about the colour but more the types and amounts of darker grains used. Things like foreign extra and dry stouts seem to have a higher percentage of roasted barley and less of things like chocolate and crystal and as such have a more bitter, roasty flavour. Porters are heavier on the brown malt and chocolate, and taste a bit more rounded, usually. Either way, as I said it does look like a nice brew so I'll be interested to see how it turns out. Link to comment Share on other sites More sharing options...
josho1525228560 Posted August 22, 2016 Share Posted August 22, 2016 Styx river pale ale..... looking forward to this one. Link to comment Share on other sites More sharing options...
Cheers1525229867 Posted August 22, 2016 Share Posted August 22, 2016 Tsars tar and unreal ale, looking forward for the tsars tar never brewed anything like that before. Link to comment Share on other sites More sharing options...
Waylon Posted August 24, 2016 Share Posted August 24, 2016 Just bought a bag of joe white munich so I thought ide just go easy the malt and see how she goes with mild hop combination! Is there enuff hop bitterness to balance the beer! I hope so! Waylons Munich Lager Method: All Grain Style: International Pale Lager Boil Time: 90 min Batch Size: 60 liters (fermentor volume) Boil Size: 80 liters Boil Gravity: 1.041 (recipe based estimate) Efficiency: 84% (brew house) ABV (standard):5.01% IBU : 22.52 SRM3.87 Fermentables 10 kg German - Pilsner 2 kg Joe White - Munich light 0.5 kg - Carapils 12.5 kg Total Hops 14 g Magnum Pellet 14.5 Boil 60 min 60 g Domestic Hallertau Pellet 4.7 Boil 60 min Mash Guidelines Amount Description Type Temp Time 38 L Temperature 57 C 15 min 38 L Temperature 66 C 60 min 38 L Sparge 76 C -- Starting Mash Thickness: 3 L/kg Yeast White Labs - San Francisco Lager Yeast WLP810 Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- 7 3 2 5 5 25 Link to comment Share on other sites More sharing options...
ben 10 Posted August 26, 2016 Share Posted August 26, 2016 Just bought a bag of joe white munich I love Munich' date=' haven't tried Joe's though... All the best with that brew, looks good. I may have to make a Munich Lager tomorrow. Today is Saison Day! First go using acid malt. Recipe: Stickle Saison Brewer: Grumpy Style: Saison TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.049 SG Estimated Color: 5.6 EBC Estimated IBU: 30.7 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 85.4 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 72.9 % 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 20.8 % 0.30 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 6.3 % 20.00 g Sticklebract [13.50 %'] - First Wort 60.0 Hop 6 30.7 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - Mash Schedule: Single Infusion, Light Body, No Mash Out Total Grain Weight: 4.80 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted August 26, 2016 Share Posted August 26, 2016 Brew day! Time to try a new hop. I enjoy trying new hops, it's one of the joys of brewing my own beer. Seymour Undertow Pale Ale Coopers Light Liquid Malt extract 1.5kg Light Dry Malt extract 1kg Medium Crystal grain 250gms CaraHell grain 100gms Dextrose 100gms Mt. Hood (5.7%AA) 20gms @ 60mins Cascade (6.7%AA) 20gms @ 25mins El Dorado (12%AA) 10gms @ 10mins El Dorado 10gms @ 5mins Cascade 20gms hop tea El Dorado 40gms dry hopped Re-hydrated US-05 yeast Brewed to 21 litres Ferment @ 18°C OG = approx. 1.046 FG = approx. 1.012 EBC = 14.8 IBU = 32.9 Kegged ABV = approx. 4.5% Good oil content in El Dorado, so good for aromatics especially through dry hopping. Good co-humulone levels suited to smooth long boil based bittering too. I am looking forward to sampling the beer once it's ready for drinking. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Waylon Posted August 26, 2016 Share Posted August 26, 2016 Waylons august almost amber Ale I will call it.... Waylons Amber Flight 60 litre batch cubed Original Gravity: 1.054 IBU 43.09 SRM (morey): 10.39 Fermentables Amount Fermentable PPG °L Bill % 7 kg Joe white pale malt 1 kg Joe white - Munich 0.4 g Joe white - Crystal med 0.6 kg Joe white - Dark Crystal 3.5 kg United Kingdom - Maris Otter Pale 1 kg Cane Sugar _ sorry but had to get it in Hops Amount Variety Type AA Use Time IBU 7 g Nugget Pellet 14 Boil 50 min 28 g Magnum Pellet 14 Boil 50 min 25 g Fuggles Pellet 4.5 Boil 50 min 25 g Falconer's Flight Pellet 10 Boil 10 min 50 g Falconer's Flight Pellet 10 Boil 00 min FLAME OUT Link to comment Share on other sites More sharing options...
ben 10 Posted August 27, 2016 Share Posted August 27, 2016 BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Munich Lager Brewer: Grumpy Style: Munich Dunkel TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Boil Size: 30.00 l Post Boil Volume: 26.69 l Batch Size (fermenter): 23.00 l Bottling Volume: 21.60 l Estimated OG: 1.054 SG Estimated Color: 31.3 EBC Estimated IBU: 28.6 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 85.4 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 2.50 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 - 3.50 kg Munich II (Weyermann) (16.7 EBC) Grain 4 65.4 % 1.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 5 28.0 % 0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 4.7 % 0.10 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 7 1.9 % 50.00 g Saaz [3.39 %] - First Wort 60.0 min Hop 8 18.4 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 100.00 g Saaz [3.39 %] - Steep/Whirlpool 20.0 mi Hop 10 10.1 IBUs Mash Schedule: BIAB, Medium Body ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted September 1, 2016 Share Posted September 1, 2016 Recipe: Red Rye Lager Brewer: Grumpy Style: Helles Bock TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.068 SG Estimated Color: 17.7 EBC Estimated IBU: 31.9 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 85.4 % Ingredients: ------------ Amt Name Type # %/IBU 2.50 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 Pilsner (Weyermann) (3.3 EBC) Grain 4 72.5 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.5 % 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 6 7.2 % 0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 7 3.6 % 0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 8 2.2 % 19.00 g Sticklebract [13.50 %] - First Wort 60.0 Hop 9 25.1 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 75.00 g Saaz [3.39 %] - Steep/Whirlpool 20.0 mi Hop 11 6.8 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 6.90 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
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