Beerlust Posted November 10, 2016 Share Posted November 10, 2016 Hi Headmaster. The Maharaja Imperial IPA Well this one has been going 12 days' date=' the massive dose of US05 I gave it (600ml of fresh compacted harvested yeast) made short work of the 1.088 OG, was 1.017 in 4 days, and now 1.015. My brewcipher sheet predicted FG 1.017. Just took out the 240g of dry hops tonight after 4 days in. 20litres left after squeezing and removing the hops. This thing tastes like nothing I have ever experienced.. Crikey, the alcohol hit is noticeable and pleasurable, as is the body, but it has a good bitterness balance as well, hop flavours are infinitely strong and somewhere way off the charts.. Time to cold crash for a few days then bottle Can't wait till it's carbonated to properly sample one :-)[/quote'] The recipe always looked the goods & it sounds terrific! My sorta beer. I'll look forward to a pic & follow up when it's ready for sampling. Good stuff! Lusty. Link to comment Share on other sites More sharing options...
headmaster Posted November 10, 2016 Share Posted November 10, 2016 My sorta beer. I'll look forward to a pic & follow up when it's ready for sampling. Good stuff! Lusty.[/size] Will do. Bit of a commitment a beer like this. Guess the hops cost me about $30 for it, buying in bulk from hopdealz, grain would have cost me about the same, so about a dollar a 330ml. Several times more expensive than the Pils and Kolsch I have just made. But also a unique experience to drink, so worth the money and the effort I think. I will be trying a couple of these massive IIPA clones in readiness for the 2017 amateur brewing comps. Next up I might try and clone Pliny the Elder from Russian River Brewing Co, and maybe Sip of Sunshine from Lawsons Finest Liquids. Avery Brewing Maharaja was an easy clone I guess, as they have published their actual recipes in the past. Link to comment Share on other sites More sharing options...
headmaster Posted November 10, 2016 Share Posted November 10, 2016 hop flavours are infinitely strong and somewhere way off the charts.. Nice buddy! I'll drop in when it is ready. You'd be welcome to give one a crack if it's good Ben :-) Link to comment Share on other sites More sharing options...
CanaKiwi Posted November 10, 2016 Share Posted November 10, 2016 Put down the ginger saison today. Ended up just going with wheat, pilsner and rye. Rye is a such a PITA to brew with, but tastes great. Brew day was mildly chaotic, for some reason I kept making a mess. In the end I'm not sure that the ginger hit is going to be big enough for my taste, but I'll let it ferment out a week and then reassess, and maybe add some more crystalized ginger or some fresh ginger. Batch Size: 23.00 l Measured Original Gravity: 1.050 SG Est Final Gravity: 1.011 SG Estimated Alcohol by Vol: 5.2 % Bitterness: 30.3 IBUs Est Color: 7.3 EBC 3.00 kg Wheat (BestMälz) (4.0 EBC) Grain 1 54.5 % 2.00 kg Pilsen (BestMälz) (3.0 EBC) Grain 2 36.4 % 0.50 kg Rye Malt (8.5 EBC) Grain 3 9.1 % 35.00 g Cascade [6.50 %] - Boil 60.0 min Hop 4 26.1 IBUs 120.00 g Crystalized Ginger (Boil 10.0 mins) Spice 5 - 28.00 g Cascade [6.50 %] - Boil 5.0 min Hop 6 4.2 IBUs 28.00 g Cascade [6.50 %] - Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs 1.0 pkg Magrove Jack's M29 French Saison Yeast 8 - Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 11, 2016 Share Posted November 11, 2016 Going to try my hand at a Mango Wheat. Only a 5L batch incase it is a disaster. Putting it down today 600gm Wheat Grain 550gm BB Ale malt 50gm light crystal 7gm Hallertau @ 60 mins 5 gms @ 10 mins 13 IBU Wb-06 yeast 300ml starter Going to rack it to a secondary @ ~ 1018 and put the mango's in (2 mango's cut up). Wait another 4 days and rack to bottling bucket. Link to comment Share on other sites More sharing options...
ben 10 Posted November 14, 2016 Share Posted November 14, 2016 $10 Tart Brewer: Grumpy TYPE: All Grain, BIAB, Kettle Soured, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.041 SG Estimated Color: 4.8 EBC Estimated IBU: 20.5 IBUs Ingredients: ------------ 2.00 kg Pilsner (Weyermann) (3.3 EBC) 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) 20.00 g Comet [8.50 %] - First Wort 60.0 min 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) ---------------------------- I will sour this overnight and boil tomorrow. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 14, 2016 Share Posted November 14, 2016 Finally getting another brew day happening this Saturday but I'm gonna post the recipe now anyway. This is an APA with Citra, but also with some water treatment. I did look up the water profile for my area online to get a rough idea and then used a variation of the APA profile that Randy Mosher (I think) uses, that I found somewhere online. Hopefully it makes the hops stick out more than they do with untreated water. Strike volume 36L, 25L intended batch size at 75% brewhouse efficiency. No chilled, and no hop adjustments Water treament 11.56 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 1.31 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 0.14 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 - 0.13 g Chalk (Mash 60.0 mins) Water Agent 5 - Grains 4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 6 84.1 % 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 7 9.3 % 0.250 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 8 4.7 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 1.9 % Mashed for 90 minutes at 66C; 78C mash out for 10 mins. Hops 12.00 g Citra [13.90 %] - First Wort 75.0 min Hop 10 19.6 IBUs 20.00 g Citra [13.90 %] - Boil 10.0 min Hop 11 10.3 IBUs 20.00 g Citra [13.90 %] - Steep/Whirlpool 15.0 min Hop 12 7.1 IBUs 40.00 g Citra [13.90 %] - Dry Hop 0.0 Days Hop 75 minute boil Yeast US-05 from a starter, fermented at 18C, allowed to rise to 21/22C after 3/4 days. The Stats Est Original Gravity: 1.0504 SG Est Final Gravity: 1.0109 SG Estimated Alcohol by Vol: 5.2 % Bitterness: 37.0 IBUs Est Color: 15.4 EBC As for the water, this is my normal water profile: Calcium: 29.30 ppm Sulfate: 28.00 ppm Magnesium: 8.90 ppm Chloride: 63.00 ppm Sodium: 37.00 ppm Bicarbonate: 134.20 ppm PH: 7.70 As you can see, the SO4 to Cl ratio isn't really suited to hop forward beers! The water treatments have changed it roughly to this: Calcium: 110.00 ppm Sulfate: 220.00 ppm Magnesium: 18.00 ppm Chloride: 63.00 ppm Sodium: 37.00 ppm Bicarbonate: 134.20 ppm PH: 7.70 Much better ratio of SO4 to Cl there which should allow the hops to come through more in the finished beer. Looking forward to brewing this and getting it on tap probably some time around Xmas or the new year. Cheers Kelsey Link to comment Share on other sites More sharing options...
meves Posted November 14, 2016 Share Posted November 14, 2016 Just put my second brew ever on yesterday. My misso got me a coopers craft kit for my birthday a month back so it looks like I may have a dangerous new hobby. I tried brewing the "West side pale ale"recipe from the coopers site. 1.3kg northwest pale ale can 250g pale malt extract 25g halletau hops (LHBS does not carry falconers flight, so substituted) byr-97 yeast Filled to 8.5L with good old Adelaide tap water that was put through a puratap Initial gravity reading of 1.050, and I now have a bit of krausen (the foam right) sitting on top of the brew. I'm hoping this one comes out well. I have just started drinking my first brew which is a straight "bewitched amber ale" straight from the can, and it tastes a little sour so I might have messed something up. Link to comment Share on other sites More sharing options...
Beerlust Posted November 16, 2016 Share Posted November 16, 2016 Brew day! Today I'm revisiting a very nice beer recipe I brewed a little over 2 years ago derived from information I gathered about the Beechworth Pale Ale, & the Punk IPA. It presented some very different aromas & flavours from what I was used to, & I thought it was terrific. Based on the notes I made at the time, I've made some small adjustments where I felt it needed it in an attempt to improve the the original recipe further. For this brewing I've added some more citrus punch into the early boil additions, & adjusted some of the later additions slightly. Nottingham gets a crack at fermenting it in place of US-05 this time. Coopers Liquid Light Malt Extract 1.5kg Light Dry Malt Extract 500gms Dextrose 100gms Barret Burston Ale Malt grain 500gms Dark Wheat Malt grain (13-14 EBC) 250gms CaraHell grain 150gms Medium Crystal Malt grain 50gms (purely for colour adjustment) Chinook (11.5%AA) 10gms @ 35mins Cascade (8.3%AA) 25gms @ 20mins Ahtanum (4.6%AA) 20gms @ 10mins Nelson Sauvin (12.6%AA) 15gms @ 5mins Columbus (15.4%AA) 25gms hop tea Chinook 10gms hop tea Ahtanum 15gms hop tea Ella (13.6%AA) 20gms dry hopped Ahtanum 25gms dry hopped Nelson Sauvin 15gms dry hopped Nottingham yeast (rehydrated @ 35°C) Brewed to 23 litres. Ferment @ 18°C. OG = approx. 1.043 FG = approx. 1.010 EBC = 10.8 (Is higher than last posted due to adjusting the EBC of the Coopers LME) IBU = 32.0 Kegged ABV = approx. 4.3% I'm really, really looking forward to this beer. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted November 18, 2016 Share Posted November 18, 2016 I'm really' date=' really looking forward to this beer. [img']love[/img] Looks to be a hop bomb! Recipe: Rye Pale Brewer: Grumpy Style: American Pale Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.059 SG Estimated Color: 9.2 EBC Estimated IBU: 57.6 IBUs Boil Time: 60 Minutes Ingredients: ------------ 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 66.7 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 16.7 % 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 6 16.7 % 50.00 g East Kent Goldings (EKG) [5.70 %] - Firs Hop 7 29.8 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 20.00 g Brewer's Gold [13.80 %] - Steep/Whirlpoo Hop 9 7.9 IBUs 20.00 g Calypso [13.30 %] - Steep/Whirlpool 20. Hop 10 7.7 IBUs 20.00 g Citra [12.80 %] - Steep/Whirlpool 20.0 Hop 11 7.4 IBUs 20.00 g Comet [8.50 %] - Steep/Whirlpool 20.0 m Hop 12 4.9 IBUs 20.00 g Brewer's Gold [13.80 %] - Dry Hop 0.0 Da Hop 13 0.0 IBUs 20.00 g Calypso [13.30 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs 20.00 g Citra [12.80 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs 20.00 g Comet [8.50 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Hairy Posted November 18, 2016 Share Posted November 18, 2016 Brew day today (well brew night actually). Time to crank out another summer beer my wife likes (or pretends to). Pasito 2.5kg Maris Otter 1.5kg Pilsner malt 700g Wheat Malt 5g Magnum @ 90 minutes 5g Galaxy @ 5 minutes 20g Galaxy @ 0 minutes 50g Galaxy - dry hop US-05 yeast 22 litres OG - 1050 IBUs - 27 ABV - around 5% Mash Schedule 55C - 5 minutes 64C - 25 minutes 68C - 25 minutes 72C - 10 minutes 78C - 10 minutes This one never seems to last long in the keg Link to comment Share on other sites More sharing options...
ICzed Posted November 18, 2016 Share Posted November 18, 2016 Who doesn't love Pasito, Hairy? Brewing this on Sunday for my Wife’s parents - BIAB no chill. Then I’ll give them the cube and they can ferment & bottle it themselves. Just an easy drinking beer for Xmas time. Second time brewing this recipe. Centennial Blonde 4.00kg Gladfield American Ale Malt 0.38kg Gladfield Gladiator (Dextrin) Malt 0.10kg Gladfield Dark Crystal 8g Centennial @ 55 min 8g Centennial @ 35 min 15g Cascade @ 20 min 15g Cascade @ 5 min Nottingham Yeast 23lt batch Est 1040 OG Est 30.5 IBU Cheers + beers, Mark Link to comment Share on other sites More sharing options...
ben 10 Posted November 18, 2016 Share Posted November 18, 2016 Pasito Nice! Centennial Blonde And nice!!! Centennial makes for a stella single hopped brew, may have to grab some again soon. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 18, 2016 Share Posted November 18, 2016 @Ben 10 How does Rye go when used with wheat ? been thinking of a APA using both with MO and munich 1 doing the heavy lifting Was thinking of something like 3 kg MO 1 kg Munich 1 .75 kg Rye .75 kg wheat a little carafoam/ carapils to balance it out and get the colour still almost no hops in freezer but was thinking chinook , cascade and citra as late / dry hops Link to comment Share on other sites More sharing options...
ben 10 Posted November 18, 2016 Share Posted November 18, 2016 How does Rye go when used with wheat ? Really well. Mutli grain beer so it must be better! Caveat - the reason I have done a few that way is a bucket of wheat went mouldy so I went hard to use it. Two recent pales have used both and are very nice. Great head retention and flavour. I like your grain bill but IMO no need for the cara. A few grams of some roast would do the trick. I'm going to roast my own when I remember, Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 18, 2016 Share Posted November 18, 2016 Most of the grain is pretty old , freebie give away from another forum Rye will be fresh as will half the MO , 90 min mash to ensure full conversion not even plugged it into software to see where the numbers land , i guessimated so far but happy to drop crystal if i dont need it Link to comment Share on other sites More sharing options...
ben 10 Posted November 18, 2016 Share Posted November 18, 2016 i guessimated so far but happy to drop crystal if i dont need it Try a brew without it. I have and have not used much since. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 18, 2016 Share Posted November 18, 2016 Can't argue with that ! You're the one to blame for my love affair with Rye , you and some of the other guys got me hooked on hops and now beer will never be the same for me Link to comment Share on other sites More sharing options...
Beerlust Posted November 19, 2016 Share Posted November 19, 2016 Can't argue with that ! You're the one to blame for my love affair with Rye ' date=' you and some of the other guys got me hooked on hops and now beer will never be the same for me[/quote'] I find the world a much more interesting place with the blinkers off. Welcome to Real Beer World. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 19, 2016 Share Posted November 19, 2016 Brew day is underway here, got about 40-45 minutes left in the mash, brewing my Citra pale ale today. This brew is a couple of firsts for me, Citra hops being one of them and the other one is increasing the sulfate levels of my water to accentuate the hops more. Will be interesting to see how this turns out. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 19, 2016 Share Posted November 19, 2016 Can't argue with that ! You're the one to blame for my love affair with Rye ' date=' you and some of the other guys got me hooked on hops and now beer will never be the same for me[/quote'] I find the world a much more interesting place with the blinkers off. Welcome to Real Beer World. Cheers, Lusty. Again , no arguments here ! Meeting more real beer lovers has changed my brewing and drinking habits forever Link to comment Share on other sites More sharing options...
joolbag Posted November 21, 2016 Share Posted November 21, 2016 Brewed this extract single hop ale while my daughter had her morning nap. Didn't quite finish when she woke up at noon, so I had a little "helper" at the end of it. 2 x 1.5kg cans of Briess Pale Ale LME 500g DME 250g CaraPils, steeped for 30mins 28g Citra @ 60min 14g Citra @ 15min 14g Citra @ 5min 42g Citra @ 0min Will dry hop 20g 4 days before cold crash OG was 1049. Given this starting gravity, I decided to use a bit of extra yeast. 1 x 10.5g MJ M44 West Coast Ale yeast + 1 x 7g pack of Cooper's Ale yeast (TC series). I really need to play around with this SNS starter method of Christina's, but didn't far enough ahead. I rehydrated the two yeast packets at 39C for 25min. Fermenting at 18C in my brew fridge. No krausen yet, but hope to see one in the morning! Link to comment Share on other sites More sharing options...
Swill Bill Posted November 23, 2016 Share Posted November 23, 2016 I have this IPA in my fermenter at the moment and about to dry hop for the first time tomorrow and was hoping I could get some answers to a few questions that are niggling away at me. 1. If I put the pellets in a hop bag will it sink like it does when boiling wort or will it float? If I need to put marbles in how many? Can I throw the pellets into the FV without the hop bag? I cold crash and will do so for a week from Sunday and also using polyclar. Also is Centennial ok for dry hop being a bittering hop? 5.70 kg Joe White Pilsner (3.9 EBC) Grain 1 95.0 % 0.30 kg Joe White Crystal Malt -120L (236.4 EBC) Grain 2 5.0 % 20.00 g Warrior [15.40 %] - Boil 60.0 min Hop 3 30.8 IBUs 0.50 tsp Irish Moss (Boil 10.0 mins) Fining 4 - 20.00 g Cascade [6.30 %] - Boil 0.0 min Hop 5 0.0 IBUs 20.00 g Centennial [10.40 %] - Boil 0.0 min Hop 6 0.0 IBUs 20.00 g Columbus(CTZ) [15.00 %] - Boil 0.0 min Hop 7 0.0 IBUs 20.00 g Cascade [6.30 %] - Dry Hop 2.0 Days Hop 8 0.0 IBUs 20.00 g Centennial [10.40 %] - Dry Hop 2.0 Days Hop 9 0.0 IBUs 20.00 g Columbus (CTZ) [15.00 %] - Dry Hop 2.0 Days Hop 10 0.0 IBUs Cheers Greg Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 23, 2016 Share Posted November 23, 2016 Given you're cold crashing you can just dump the pellets in loose if you like, they will drop into the trub when you cold crash it. Centennial works well for dry hopping too. I recently did a brew with it and Chinook through the boil and dry hopped, tasting good. Just because a hop has a relatively high AA% doesn't mean it can't be used for dry hopping. What are those 'boil 0.0 mins' additions? Did they go in at flameout for an immediate chill, or was this brew no chilled into a cube? Link to comment Share on other sites More sharing options...
Swill Bill Posted November 23, 2016 Share Posted November 23, 2016 Given you're cold crashing you can just dump the pellets in loose if you like' date=' they will drop into the trub when you cold crash it. Centennial works well for dry hopping too. I recently did a brew with it and Chinook through the boil and dry hopped, tasting good. Just because a hop has a relatively high AA% doesn't mean it can't be used for dry hopping. [img']wink[/img] Thanks Kelsey I was thinking along those lines as I didn't want to muck about with the hop bag and marbles just wasn't sure. What are those 'boil 0.0 mins' additions? Did they go in at flameout for an immediate chill, or was this brew no chilled into a cube? They went in at flameout for a 20 min steep while the wort cooled prior to cubing. thanks again Greg Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.