ben 10 Posted September 6, 2016 Share Posted September 6, 2016 BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Gose Brewer: Grumpy Style: Gose TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.041 SG Estimated Color: 4.8 EBC Estimated IBU: 16.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU 2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 50.0 % 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 50.0 % 10.00 g Sticklebract [13.50 %] - First Wort 60.0 Hop 3 16.3 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 - 28.00 g Coriander Seed (Boil 10.0 mins) Spice 5 - 28.00 g Salt (Boil 10.0 mins) Water Agent 6 - Mash Schedule: BIAB, Light Body Total Grain Weight: 4.00 kg ------------------------------------------------------------------------------------- This will be kettle soured over night and boiled tomorrow. Fermented with MJ's French Saison yeast I think. Link to comment Share on other sites More sharing options...
King Ruddager Posted September 11, 2016 Share Posted September 11, 2016 Just made my ESVA ROTM. 1.062 ... eep! Link to comment Share on other sites More sharing options...
Payno Posted September 12, 2016 Share Posted September 12, 2016 Just made my ESVA ROTM. 1.062 ... eep! Knocked up mine aswell....although, as it was about 9.30pm by the time I finished it and put it in the brew fridge I forgot to take a SG reading - will go with yours KR, did you use the full 1kg of Dex? Link to comment Share on other sites More sharing options...
Dickster86 Posted September 12, 2016 Share Posted September 12, 2016 although, as it was about 9.30pm I feel your pain Payno. I was cleaning bottles and kegs last night at about 2030, and didn't finish bottling til about 2130. Bottled a dark (very dark) and hoppy American/English/Imperial IPA (its a bastardisation i don't even know what it is but hey it tasted good out of the fermenter so a few weeks in the bottle and it should be great). FG came out at 1018, OG was 1072. So looking at an ABV of about 7.5% in the bottle. At the same time was able to try some of the Cascarillo Amber Ale (recipe from the coopers store) i bottled on the 28th. Already tasting amazing and looking forward to see how much it improves with a bit of extra time. Link to comment Share on other sites More sharing options...
Payno Posted September 12, 2016 Share Posted September 12, 2016 although' date=' as it was about 9.30pm[/quote'] I feel your pain Payno. I was cleaning bottles and kegs last night at about 2030, and didn't finish bottling til about 2130. Bottled a dark (very dark) and hoppy American/English/Imperial IPA (its a bastardisation i don't even know what it is but hey it tasted good out of the fermenter so a few weeks in the bottle and it should be great). FG came out at 1018, OG was 1072. So looking at an ABV of about 7.5% in the bottle. At the same time was able to try some of the Cascarillo Amber Ale (recipe from the coopers store) i bottled on the 28th. Already tasting amazing and looking forward to see how much it improves with a bit of extra time. Im usually pretty good with bottling as I know how long it takes. But I am guilty of leaving my brews till later in the day - then they get delayed for one reason or another and before you know it, youre a nighttime brewer! .....its one of the reasons I haven't gone all grain yet, at least with Kits and bits you can get a brew together in an hour or so. IPA sounds interesting - haven't tried many English ones yet, but saw one at Dan Murphys that I would like to try to see if I'd like to brew one. I Bottled a "Freezer Cleaner APA" earlier yesterday - was just an extract pale ale to use up leftover hops in the freezer. - it has got Pacific Jade, Hallertau, Cascade & Galaxy in it, and dry hopped with some leftover Mosaic...will be interesting to see what its like once its carbed, tasted 'interesting' out of the FV Link to comment Share on other sites More sharing options...
Waylon Posted September 14, 2016 Share Posted September 14, 2016 Put down another batch yesterday, ended up getting 2 X 28 litre cubes Last two batches Ive forgot to add irish moss so as a result my trub has been a lttle unsettled after whirlpool... Just totally forgot about adding a 10 minuts in last few brews Not sure weather to ALE OR LAGER ABV 5.16% IBU 38.19 SRM 5.76 Fermentables 11.5 kg Joe WHite - Pale 2-Row 38 2.5 88.7% 1.2 kg Joe WHite - Munich 37 6 9.3% 0.26 kg Joe WHite - Crystal 60L 34 60 2% 12.96 kg Total Hops Amount Variety Type AA Use Time IBU 55 g Centennial Pellet 10 Boil 60 min 24.9 25 g Fuggles Pellet 4.5 Boil 60 min 5.09 25 g Mt hood Pellet 5.6 Boil 15 min 3.14 25 g Fuggles Pellet 4.5 Boil 15 min 2.53 50 g Mt hood Pellet 5.6 Boil 5 min 2.53 Mash Guidelines 37 L Temperature 63 C 30 min 37 L Temperature 66 C 60 min 37 L Temperature 70 C 15 -- Sparge 76 C -- Starting Mash Thickness: 3 L/kg Yeast perhaps 1 x cube White Labs - San Francisco Lager Yeast WLP810 1 x cube or ale yeasts Target Water Profile: Balanced Profile Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- 80 5 25 75 80 100 Link to comment Share on other sites More sharing options...
porschemad911 Posted September 14, 2016 Share Posted September 14, 2016 I measured my ESVA at 1.060 OG using 500g dextrose. Looks like it has hit a FG of 1.011, so that would be a shade under 7% ABV after bottle carbonation. Unfortunately it is going to stay in the fermenter a while longer. I tore some ligaments in my left shoulder at basketball on Monday night, so I won't be carrying my full-size fermenter to my bottling spot for a while. Now I see one advantage of fermenting in a cube - you can carry it easily with one hand if you have to. Link to comment Share on other sites More sharing options...
King Ruddager Posted September 14, 2016 Share Posted September 14, 2016 Knocked up mine aswell....although' date=' as it was about 9.30pm by the time I finished it and put it in the brew fridge I forgot to take a SG reading - will go with yours KR, did you use the full 1kg of Dex?[/quote'] Just 500g, which is what the recipe called for ... I think? Link to comment Share on other sites More sharing options...
Rex Banner Posted September 14, 2016 Share Posted September 14, 2016 The next Brew i have is for my partner she has been diagnosed with coeliac disease its just a gluten free mangrove jacks pale ale with hop extract in it. But ill had 1kg of moltodextrin to give it some head as recommended I have an extra 500g that could go in maybe?? has anybody used this before ill add a link to the product, it comes in a foil pouch. wish me luck http://mangrovejacks.com/products/traditional-series-gluten-free-pale-ale Link to comment Share on other sites More sharing options...
ben 10 Posted September 14, 2016 Share Posted September 14, 2016 http://mangrovejacks.com/products/traditional-series-gluten-free-pale-ale "Ingredients - Gluten free malt extract (barley, hop extract), dried brewing yeast (yeast, emulsifier (E491))" Hmm, gluten free barley malt... Link to comment Share on other sites More sharing options...
CanaKiwi Posted September 14, 2016 Share Posted September 14, 2016 The next Brew i have is for my partner she has been diagnosed with coeliac disease its just a gluten free mangrove jacks pale ale with hop extract in it. But ill had 1kg of moltodextrin to give it some head as recommended I have an extra 500g that could go in maybe?? has anybody used this before ill add a link to the product' date=' it comes in a foil pouch. wish me luck [img']unsure[/img]http://mangrovejacks.com/products/traditional-series-gluten-free-pale-ale If you've brewed a recipe like this before and it's to your taste then go for it, but personally I think a brew with 1kg of maltodextrin would be undrinkable. If you're avoiding gluten, maybe add dextrose as the recipe suggested, maybe 500-750g, then only add about 250g maltodextrin. Link to comment Share on other sites More sharing options...
Rex Banner Posted September 14, 2016 Share Posted September 14, 2016 Whoops I didn't mean 1kg of moltidextrin that would be bad....... I meant the 1 Kg of Dextrose. Do you think i could get away with an extra 500g in it? ill add a litte moltidextrin just for the head and body Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 14, 2016 Share Posted September 14, 2016 I wouldn't add a whole kg of dextrose either. It doesn't make for a very tasty beer. I tried a gluten free beer once that was brewed with sorghum, it was bloody awful to be honest. Hopefully that kit produces a better beer than that! Link to comment Share on other sites More sharing options...
Beerlust Posted September 15, 2016 Share Posted September 15, 2016 Brew day today! American Pale Ale: Blackrock Amber Liquid Malt extract 1.7kg Coopers Wheat Liquid Malt extract 1.5kg Dextrose 100gms Bravo 15gms @ 30mins Cascade 15gms @ 15mins Amarillo 15gms @ 10mins Cascade/Centennial/Cluster 15gms hop tea Amarillo/Bravo 25gms each dry hopped US-05 (rehydrated) Brewed to 21 litres OG = approx. 1.049 FG = approx. 1.014 EBC = 21.8 IBU = 33.3 Kegged ABV = 4.5% I haven't used the wheat LME in this beer style before, so will be interested to see how it goes & whether I can notice any discernible difference in the end beer from the usual light LME I normally use. Good times ahead. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted September 18, 2016 Share Posted September 18, 2016 Brewday again Another version of the Ryebaby XPA i made by mistake last time 23 L 2.75 german Bo pils .92 kg german munich 1 .92 kg german Rye .3 kg caramalt really loving what Rye brings to a beer , bit under 19 % of the bill this time All Amarillo again 20g @ 60 ,20 @ 40 ,20 @ 20, 20 @ 0 and a dry hop TBA Exp OG 1.050 IBU 45ish i think ? ( my chilling methods take a good 10 mins to bring temps down ) Notty yeast @ 16 Link to comment Share on other sites More sharing options...
porschemad911 Posted September 20, 2016 Share Posted September 20, 2016 I brewed an Oktoberfest this evening, recipe as follows: Stats Batch volume (end of boil): 12 litres OG: 1.052 SG Bitterness: 23.2 IBUs Colour: 14.4 EBC Mash / Lauter: 60 minutes at 66° C, batch sparged Boil: 60 minutes Grain 1kg BestMalz Pilsner malt 1kg Joe White Munich malt 1kg BestMalz Vienna malt Hops FWH - 32g Hallertauer (3% AA) Yeast Re-pitched WLP838 slurry I took it pretty slowly and carefully (hence the late finish), and everything went nice and smoothly. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 22, 2016 Share Posted September 22, 2016 I'm doing another brew day on Saturday since I have a spare day, the first one in about 5 weeks I think after my 3 brews in 3 days last month got the stocks up enough. I'll be brewing another of my Bo Pils since I've restocked on Saaz hops. 25L intended batch size, based on 75% brewhouse efficiency. Usual treated water. No chilled and not adjusted. Grains 4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 % 0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 % 0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 % Mashed at 63C for 40 mins, 71C for 30 mins, 78C mash out for 10 mins Hops 100.00 g Saaz [1.30 %] - First Wort 90.0 min Hop 10 16.0 IBUs 45.00 g Saaz [3.40 %] - Boil 80.0 min Hop 11 16.9 IBUs 30.00 g Saaz [1.30 %] - Boil 80.0 min Hop 12 4.3 IBUs 100.00 g Saaz [1.30 %] - Boil 15.0 min Hop 13 6.8 IBUs 90 minute boil followed by 20 minute stand Yeast Wyeast 2001 Urquell lager, pitch and ferment at 10C, raise to 18C on day 5 or 6 depending on SG. This yeast is still going after 18 months of being re-used and still hasn't started throwing any funky flavours yet. The Stats Est Original Gravity: 1.0473 SG Est Final Gravity: 1.0090 SG Estimated Alcohol by Vol: 5.0 % Bitterness: 44.0 IBUs Est Color: 9.6 EBC Yes, there are 275g of hops in this beer due to the crazy low AA% of the Saaz. But, I'm not going back to bittering this recipe with something of a higher AA% because the result is not as nice. Hopefully the next order they are a bit higher in AA though. Currently drinking a glass of the previous batch which is now on tap, tasting good! Cheers Kelsey Link to comment Share on other sites More sharing options...
josho1525228560 Posted September 22, 2016 Share Posted September 22, 2016 Finally got around to the esva 16 and also the discovery ipa.... Does any one have a recipe for me to try......? I havent decided what to brew next .kit and bits preferred as i have no knowledge of full grain yet plus i am not set up for it Cheers Link to comment Share on other sites More sharing options...
ICzed Posted September 29, 2016 Share Posted September 29, 2016 Hey everyone. How’s everything going? I’m planning to do a quick extract brew this weekend between BIAB recipes. This is a BYO Magazine recipe from their September issue. Foreign Extra Stout II 3 kg Amber Liquid Malt 1 kg Light Dry Malt 450 g Roasted Barley (Gladfields) 210 g Dark Crystal (Gladfields) 105 g Shepherd’s Delight (Gladfields) 200 g Dextrose 100 g EK Goldings @ 60 minutes GigaYeast GY080 Irish Stout 22 litre batch Estimates: IBU 60(ish) – No chill OG - 1062 This should be a good one. Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Mark D Pirate Posted September 30, 2016 Share Posted September 30, 2016 Verb simple brew this weekend 4.5 kg golden promise All cascade to 30 ish IBU Got a few yeast to choose from and leaning towards CCA ....these smash recipes are turning rather well and increasing my knowledge Link to comment Share on other sites More sharing options...
Beerlust Posted September 30, 2016 Share Posted September 30, 2016 It's gonna be a busy weekend. Simple brew planned for Sunday using another new hop (moutere) & a new Briess LME. Briess CBW Pale Ale LME 1.5kg Coopers Light LME 1.5kg Wheat Dry Malt 250gms Dextrose 50gms Centennial 15gms (10.2%AA) @ 35mins Moutere 15gms (17.1%AA) @ 15mins Moutere 15gms @ 5mins Moutere 20gms hop tea Moutere 50gms dry hopped US-05 yeast (rehydrated @ 37°C) Brewed to 21 litres Fermented @ 18°C OG = approx. 1.049 FG = approx. 1.014 EBC = 13.4 IBU = 36.6 Kegged ABV = 4.6% Have a good weekend guys! Cheers, Lusty. Link to comment Share on other sites More sharing options...
joolbag Posted September 30, 2016 Share Posted September 30, 2016 Hey lusty I also saw that new briess malt extract. What was your go to briess for pale ales before this came out? The golden light? When I use up my last couple of malt cans I am going to do a bulk order of briess malts extracts. I like that there are so many variations to choose from so should be able to get even closer to a particular style. Link to comment Share on other sites More sharing options...
Beerlust Posted September 30, 2016 Share Posted September 30, 2016 Hi joolbag. Hey lusty I also saw that new briess malt extract. What was your go to briess for pale ales before this came out? The golden light? Absolutely. The colour & flavour off that LME is superb (IMHO). Every brew I've used that LME in has turned out terrific for the Pale Ale style that I predominantly brew. Aim for an EBC around 14 using some light crystal malts in conjunction with this LME & tell me it ain't spectacular looking in the glass! When I use up my last couple of malt cans I am going to do a bulk order of briess malts extracts. I like that there are so many variations to choose from so should be able to get even closer to a particular style. I support Coopers wherever I can as an extract based brewer' date=' but Briess are now the market leader in liquid malt extracts due to producing lines that incorporate predominantly a wider variety of BASE MALT alternatives for extract based brewers. If you like brewing certain styles of beer & have limited equipment, previously you would be very limited in how closely you could reproduce these styles if using malt extract for your base. Briess have taken the gamble & expanded their base malt range in both LME & somewhat in DME. I for one am grateful for this. [img']cool[/img] I hope Coopers are monitoring the situation, & are perhaps tempted to produce a similar range. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
joolbag Posted September 30, 2016 Share Posted September 30, 2016 Helpful as always lusty! I have only used the pilsner extract from Briess, and was rather impressed with it. Am definitely going to try other base malts in their range. Like you I support Coopers, and will still buy extract and other bits from my LHBS and online here. But they cannot compete with the range that Briess have at the moment Link to comment Share on other sites More sharing options...
Rowbrew Posted October 1, 2016 Share Posted October 1, 2016 Hi all. First time posting on this topic so here we go. I just put down my first all extract brew. Its based on Dr Smurtos golden ale recipe, but i got it from King Ruddagers youtube channel, fast homebrew. Awesome channel, i highly recommend you all check it out if you haven't yet. Anyway, the recipe is as follows, 1 Coopers light LME can 1 Coopers wheat LME can 250g caramalt 30 min steep 12g warrior at 60 mins (15.6% AA) 15g amarillo at 15 mins (7.0% AA) 15g amarillo at 5 mins (7.0% AA) US-05 pitched at 20c fermenting at 18c 23 litres OG - 1.044 FG -1.010 (expected) IBU - 31 (approx) ABV - 4.5% (depending on FG) I plan to dry hop with 15 or 20g amarillo 4 days before bottle day. I cant wait to taste this! Thanks your majesty! Link to comment Share on other sites More sharing options...
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