Beerlust Posted October 20, 2016 Share Posted October 20, 2016 Hiya Ben. Nice' date=' Nelson is great and so unique.[/quote']Yep. Bought another 200gms last week & will likely grab another 200gms soon before it runs out. Pale with Bitter Gold and Calypso yesterday.Pale with Comet and Calypso today. Interesting... Pale' date=' wheat, and a touch of rye and munich.No crystal. Over it really.[/quote'] Nice grain mix. I can understand being up in the far North & the weather up there all year round that the sweetness of crystal is not something I would want a whole heap of either. Once the warmer months arrive down here in the South, I too generally enjoy my beers with less crystal influence than I use at cooler times of the year. Cleaner & crisper is the go for the next 5-6 months. Ironically, my next planned brew has a mere 50gms of medium crystal for this very reason. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted October 21, 2016 Share Posted October 21, 2016 Decisions, decisions ... for next Tuesday's brew evening I'm torn between sticking to my English IPA recipe or adding some DME and re-jigging the hopping to make an English Barleywine. Of course it would still be a very hoppy English Barleywine (6g/l late hops) ... they'll mellow with age. Link to comment Share on other sites More sharing options...
porschemad911 Posted October 21, 2016 Share Posted October 21, 2016 I can understand being up in the far North & the weather up there all year round that the sweetness of crystal is not something I would want a whole heap of either. Once the warmer months arrive down here in the South' date=' I too generally enjoy my beers with less crystal influence than I use at cooler times of the year. Cleaner & crisper is the go for the next 5-6 months. [img']smile[/img] Ironically, my next planned brew has a mere 50gms of medium crystal for this very reason. Cheers & good brewing, Lusty.[/size] 14% of Vienna malt has brought out a really nice maltiness in the Galaxy IPA I bottled up this week. To my tastes, this is preferable to say SNPA levels of crystal malt. I've got a few different crystal malts on hand, but somehow I just don't feel like using them. Link to comment Share on other sites More sharing options...
ben 10 Posted October 21, 2016 Share Posted October 21, 2016 I've got a few different crystal malts on hand' date=' but somehow I just don't feel like using them.[/quote'] I almost see no need at all. Drinking a hoppy saison with rye and it is nicely malty with a long lasting head and good lacing... Link to comment Share on other sites More sharing options...
porschemad911 Posted October 21, 2016 Share Posted October 21, 2016 Drinking a hoppy saison with rye and it is nicely malty with a long lasting head and good lacing... Thumbs up to that, sounds great! I'm a big fan of rye beers and saisons (and hops for that matter), and can imagine that it is a match made in heaven. I'm missing having a saison on hand at the moment, am really tempted to grab a pack of Belle Saison to ferment my Grapefruit APA FWK with ... and something nice to dry hop it with. Link to comment Share on other sites More sharing options...
Beerlust Posted October 22, 2016 Share Posted October 22, 2016 14% of Vienna malt has brought out a really nice maltiness in the Galaxy IPA I bottled up this week. To my tastes' date=' this is preferable to say SNPA levels of crystal malt. I've got a few different crystal malts on hand, but somehow I just don't feel like using them.[/quote']Yep, I love Vienna malt. I like to use it &/or Munich malt in place of larger portions of crystal malt grain to create a cleaner & crisper malt palate more suited for Summer time drinking. I'll still use crystal malt grain, but it is more for colour adjustment & my own interest in experimenting with different hues. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Scottie Posted October 22, 2016 Share Posted October 22, 2016 It's on. English Best Bitter. Bit of water correction. I'm also using Vienna Malt 40%, with Maris Otter 54% and 6% Crystal. FWH with Fuggles and 10g of Magnum for extra bitterness in at 60. Finish off with some fuggles and some Styrian. Will have to pitch US05 and ferment at 18 degrees. First Brew in two months Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Scottie Posted October 22, 2016 Share Posted October 22, 2016 It's on. English Best Bitter. Bit of water correction. I'm also using Vienna Malt 40%, with Maris Otter 54% and 6% Crystal. FWH with Fuggles and 10g of Magnum for extra bitterness in at 60. Finish off with some fuggles and some Styrian. Will have to pitch US05 and ferment at 18 degrees. First Brew in two months Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
CanaKiwi Posted October 23, 2016 Share Posted October 23, 2016 Brew day today, had planned on an american pale ale with cascade, citra and galaxy, but the only packages of liquid yeast at my LHBS were WLP023-Burton Ale Yeast and WLP300-Hefeweizen. I almost changed my mind and just bought a package of US05 but I looked up WLP23 and I figure the "delicious subtle fruity flavors like apple, clover honey and pear" may be a nice addition to a fruity pale ale anyway. I also picked up some Simpson's Concerto Pale Malt, which I am lead to believe is the malt used in Timothy Taylor's Landlord. So maybe I'm making more of a hoppy british pale now. Whatever, as long as it tastes nice. Cascade-Citra-Galaxy Pale Ale OG 1.050 FG 1.013 IBU 43.2 EBC 13.6 4.0 kg Simpson's Concerto Pale Malt (3 EBC) 0.4 kg Carapils Malt (6 EBC) 0.23 kg Victory Malt (76 EBC) 0.100 Medium Crystal (150 EBC) 15g Cascade (6.5% AA) @ FWH 10g Citra (13.2% AA) @ 15 10g Galaxy (13.6% AA) @ 15 15g Citra @ 5 15g Galaxy @ 5 20g Citra @ dryhop 20g Galaxy @ dryhop 20g Cascade @ dryhop Wlp023 - 2L starter Link to comment Share on other sites More sharing options...
BlackSands Posted October 23, 2016 Share Posted October 23, 2016 Needed to use up some left-over ingredients so formulated the following partial-mash Brown Ale this weekend: 1 x Coopers Draught can 1.8kg Vienna Malt 100g Choc Malt 200g Med Crystal 200g Brown Malt 200g sugar 10g Fuggles (15 min) 20g Goldings (15min steep) 60 min. oven mash. OG = was well under target at 1.040 so made up the deficit with another 200g sugar. S-04 slurry plus kit yeast. Link to comment Share on other sites More sharing options...
Waylon Posted October 23, 2016 Share Posted October 23, 2016 hey blacksands, Looks like a well thought out parcial mash brew mate! Great choices of grains for a dark English ale although the vienna hmmm maybe hit n miss for the extra effort but hell worth a crack... A chunky full slurry of 04 slurry should be a kickarse combo with your monster Ive just dropped a cubed 2 month old porter on some WLP 002 slurry and its kicked off like a dream Your brew will be a winner as I hope mine will be Hey why kit yeast? slurry will do the job and do a better job 100% Link to comment Share on other sites More sharing options...
BlackSands Posted October 23, 2016 Share Posted October 23, 2016 Hey why kit yeast? slurry will do the job and do a better job 100% I only had a small amount of aging S04 slurry left in a jar in the fridge... and online calculators told me it wasn't enough so I played it safe and tossed in the 7g kit yeast as well. Link to comment Share on other sites More sharing options...
Payno Posted October 23, 2016 Share Posted October 23, 2016 Another try at a Brown Ale today after the last one failed, left it a bit late in the day so an easy one. Coopers Dark Ale 300g Crystal Malt 1.5 kg Amber LME 20g Galaxy & 20g Cascade 10 mins 5g Galaxy, 5g Cascade flameout 20 g Galaxy, 20 Cascade dry hop US-05 23 ltrs Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted October 24, 2016 Share Posted October 24, 2016 4 brews today. celebration ale used US-05 instead of CCY due to time constraints. beekeeper. Helga's cool Kolsch using K-97 instead of US-05. Westside pale ale using US-05 instead of BRY-97. Link to comment Share on other sites More sharing options...
joolbag Posted October 24, 2016 Share Posted October 24, 2016 Serious brewday CSG! Do you have 4 FVs or did you cube some for fermenting later? I've got two FVs and headroom in my brew fridge. Tomorrow I am doing my first ever 2 brews in one day. A Kölsch fermented with K-97 and an LCPA clone from Aussie home brewer forum. I've got the time off work and will brew while my baby daughter naps. Morning and arvo Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted October 25, 2016 Share Posted October 25, 2016 3 brew fridges with 4 FVs. this house goes though a lot of beer and my housemate is unemployed so its rather handy we took up home brewing before is he got made redundant. plus a few mates dont mind having a few home brews when they visit. my brother also lends a hand, he made 2 batches of non alcoholic ginger beer while he was here. haha i see we are both doing kolsch with K-97 Link to comment Share on other sites More sharing options...
joolbag Posted October 25, 2016 Share Posted October 25, 2016 We sure are. I will substitute helga with Hallertau Mittelfrüh because I have it leftover. Will be interesting how it turns out! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 25, 2016 Share Posted October 25, 2016 I've been on a bit of a brewing hiatus lately due to stockpiling a few batches in cubes back in August. I did do a pilsner brew a few weeks back, but nothing since. That's gonna change not this weekend, but likely the fortnight after it. I've got an APA recipe constructed to test out Citra hops on their own, which I'll post up closer to the day. Looking forward to another brew day I must admit! Link to comment Share on other sites More sharing options...
ben 10 Posted October 25, 2016 Share Posted October 25, 2016 Quick and easy saison time. Total cost $17.45. Electricity from the sun. Recipe: BG Saison Brewer: Grumpy Style: Saison TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated Color: 5.6 EBC Estimated IBU: 32.3 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 - 2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 - 3.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 4 66.7 % 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5 22.2 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 11.1 % 20.00 g Brewer's Gold [13.80 %] - First Wort 60. Hop 7 32.3 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - Total Grain Weight: 4.50 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 32.75 l of water at 67.7 C 64.4 C ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
joolbag Posted October 25, 2016 Share Posted October 25, 2016 Hey Otto I have myself some citra and have two all citra brews planned. Extract at this stage. One is from a book I have which is a basic pale ale recipe, three additions of hops to 35 IBM from memory. Should be good to get a benchmark for what Citra brings to an APA. Plus a dry hop. The other is a 3 floyds zombie dust clone. Huge hop bill... 210g!!! Link to comment Share on other sites More sharing options...
Mark D Pirate Posted October 25, 2016 Share Posted October 25, 2016 not brewing it until this weekend after other opinions on this recipe Amount Fermentable PPG °L Bill % 2.5 kg United Kingdom - Golden Promise 37 3 51% 1.25 kg American - Rye 38 3.5 25.5% 0.75 kg German - Vienna 37 4 15.3% 0.1 kg German - Acidulated Malt 27 3.4 2% 0.3 kg German - CaraHell 34 11 6.1% 4.9 kg Total Amount Variety Type AA Use Time IBU 25 g Amarillo Pellet 8.6 Boil 60 min 22.25 25 g Amarillo Pellet 8.6 Boil 20 min 13.47 25 g Amarillo Pellet 8.6 Aroma 10 min 8.07 25 g Amarillo Pellet 8.6 Dry Hop 5 days mashing higher for more body ( 75 mins ) US-05 @18 , ramped to 20 after a few days expecting OG 1.048 ish IBU 50 ish depending on the weather first time using acidulated malt , it isn't set in stone and hoping it's packed separate ... thinking a tiny touch of sour will complement the beer Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 25, 2016 Share Posted October 25, 2016 Hey Otto I have myself some citra and have two all citra brews planned. Extract at this stage. One is from a book I have which is a basic pale ale recipe' date=' three additions of hops to 35 IBM from memory. Should be good to get a benchmark for what Citra brings to an APA. Plus a dry hop. The other is a 3 floyds zombie dust clone. Huge hop bill... 210g!!![/quote']Nice. I have had commercial beers with Citra in them, but haven't used it myself yet. My brew also has 3 additions but I brewed it to 42 IBUs, with half coming from a FWH addition so it should still be pretty smooth. The OG is predicted at 1.050, so it should be reasonably balanced. Pretty much my standard APA formula which has served me well so it should be a nice beer hopefully! Link to comment Share on other sites More sharing options...
porschemad911 Posted October 26, 2016 Share Posted October 26, 2016 Tonight I brewed my English IPA. Everything went very smoothly, I hit my OG exactly and the wort tastes sensational Stats Volume (end of boil, ambient): 12 litres OG: 1.069 IBU: 84.1 EBC: 12.7 Process 90 minute mash @66° C, double batch sparge 90 minute boil Grain 3kg Simpsons Maris Otter Malt 1kg Joe White Traditional Ale Malt Hops FWH - 38g Hallertauer Mittelfrueh [3% AA] FWH - 21g Styrian Goldings [4.8% AA] FWH - 9g Fuggles [5.05% AA] FWH - 5g East Kent Goldings [5.7% AA] Flameout (30 minute steep) - 15g East Kent Goldings Flameout (30 minute steep) - 15g Styrian Goldings Dry hop (7 days) - 15g East Kent Goldings Dry hop (7 days) - 15g Styrian Goldings Yeast White Labs WLP002 English Ale, repitched slurry Link to comment Share on other sites More sharing options...
ben 10 Posted October 26, 2016 Share Posted October 26, 2016 I like an English IPA - nice one... Recipe: Grumpy's RyePA Brewer: Grumpy Style: Rye IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.070 SG Estimated Color: 12.2 EBC Estimated IBU: 72.5 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 - 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 57.1 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 14.3 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 14.3 % 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 7 14.3 % 20.00 g Brewer's Gold [13.80 %] - First Wort 60. Hop 8 26.6 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 50.00 g Calypso [13.30 %] - Steep/Whirlpool 20. Hop 10 17.6 IBUs 50.00 g Citra [12.80 %] - Steep/Whirlpool 20.0 Hop 11 17.0 IBUs 50.00 g Comet [8.50 %] - Steep/Whirlpool 20.0 m Hop 12 11.3 IBUs 50.00 g Citra [12.80 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs 50.00 g Comet [8.50 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs Total Grain Weight: 7.00 kg ------------------------------------------------------------------------------------- MJ's British Ale slurry for ferment. Link to comment Share on other sites More sharing options...
Karstiron Posted October 26, 2016 Share Posted October 26, 2016 I have a Citra SMASH sitting in the FV cold crashing at the moment. I used 5kg of Golden Promise for an OG of 1.044, and only 23 IBUs - 6 from the 60 min boil and the rest from a 20 min boil. I just added another 20 grams dry hop of Citra last night. Playing with simplicity and balance right now. I have to say it tastes awesome. Really fruity on the nose, and a beautiful clean flavour. I like it so much already that I'm doing another one for my next brew. It's getting pretty warm up here in Brisbane and figure it's a perfect style for a hot weekend with the BBQ going and a dip in the pool. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.