Beerlust Posted February 3, 2016 Share Posted February 3, 2016 Brew day! I haven't done a partial mash since before Christmas (I think?), & haven't used Citra in a brew for quite some time. It's time they met up! Blackrock light liquid malt extract 1.7kg Light dry malt extract 750gms Ale malt grain 500gms Aromatic malt grain 200gms Light crystal malt grain 200gms Wheat malt grain 150gms Mt. Hood 10gms @ 60mins Cascade 20gms @ 25mins ½ tsp yeast nutrient @ 15mins Citra 15gms @ 10mins Citra 15gms @ 5 mins Cascade & Citra 20gms each hop tea Citra 30gms dry hopped Re-hydrated US-05 yeast Brewed to 23 litres Ferment @ 18°C OG = approx. 1.049 FG = approx. 1.013 EBC = 14.6 IBU = 28.5 Kegged ABV = approx. 4.8% It should make for a nice drop. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted February 3, 2016 Share Posted February 3, 2016 Looks like a nice beer Lusty. I have taken a liking to Citra. Link to comment Share on other sites More sharing options...
Beerlust Posted February 3, 2016 Share Posted February 3, 2016 I produced some really lovely beers with it a few years ago. I did find it a bit too much in a single hopped beer though, hence me using some Mt. Hood & Cascade here. I'm enjoying playing around with bittering beer in different ways atm using different hop varieties & time frames. It's an interesting area to play around in where bitterness overlaps into flavour. Not that you Tom Selleck boys would know much about that! Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Scottie Posted February 3, 2016 Share Posted February 3, 2016 Hey Lusty Citra and Cascade are a good mix, I used a similar hop schedule several years ago in a kit brew and in what was at the time my best beer ever. Good luck with the brew bud Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Beerlust Posted February 3, 2016 Share Posted February 3, 2016 G'day Scottie. Hey Lusty Citra and Cascade are a good mix' date=' I used a similar hop schedule several years ago in a kit brew and in what was at the time my best beer ever.[/quote'] Isn't it funny how we do this? We brew these great beers & then it takes us about 2 years to realize how great they were, & to brew them again! Good luck with the brew bud Thanks mate! Quite a few of the boys are brewing EB's atm' date=' & I recently saw you are one of them. How are you finding your brews these days since the switch to AG? [img']unsure[/img] We didn't hear much from you during those terrible bush-fires in Tassie recently, so I can only gather all is good in your neck of the woods with family & friends. Cheers & good brewing my friend. Lusty. Link to comment Share on other sites More sharing options...
Scottie Posted February 3, 2016 Share Posted February 3, 2016 Hey Lusty Most of the fires were in the North West - ancient forests destroyed a real tragedy. The South is dry as a bone but we have been lucky so far with no fires. I think I might be the EB man around here, I have brewed heaps. However I do love to brew a Hoppy American after three or four English Bitters. At the moment I have an American and an English on tap, in the Brew Fridges I have two Americans. AG is great, yet I brewed a great Partial IPA using the TC IPA can, and I now have a K & K down. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
ICzed Posted February 5, 2016 Share Posted February 5, 2016 WOO, BREW DAY (tomorrow). Finally getting around to brewing a Witbier which I've been planning for a while and using up some more of those extract tins I've got laying around. Grapefruit Wit 3.00kg Coopers Liquid Wheat Extract 0.50kg Oats, Flaked 0.20kg Corn Sugar (Dextrose) 25g Saaz [3.75 %] - Boil 60.0 min 15g Motueka Flowers [7.00 %] - Boil 5.0 min 11g Coriander Seed - Boil 5.0 min 43g Citrus Zest (Grapefruit, Lemon & Lime) – Boil 5.0 min 1.0 pkg WLP400 Belgian Wit Ale 20 litre brew This is a BYO recipe but I've added the Grapefruit zest & Motueka flowers to give it my own little twist. First time using oats too, these will just be steeped in hot water for 30 minutes and rinsed before I start the boil. Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Beerlust Posted February 5, 2016 Share Posted February 5, 2016 G'day Mark. Grapefruit Wit ...3.00kg Coopers Liquid Wheat Extract 0.50kg Oats' date=' Flaked[/b'] 0.20kg Corn Sugar (Dextrose)... This is a BYO recipe...First time using oats too, these will just be steeped in hot water for 30 minutes and rinsed before I start the boil. I'm not sure of the exact BYO recipe (maybe this one? ) you are following but I'm betting you're converting at least part of it. If you use the oats without mashing it in conjunction with a base malt grain, all you'll end up with is cloudy white starch mixed in with your beer. The base malt grain is necessary to convert those released starches from the oats into a fermentable sugar. This is a mistake I myself made with an early attempt at adding a creaminess to the Fruit Salad Ale recipe until our ol' mate Philbo Baggins put me on the right track. A subsequent brew using oats mashed with a base malt grain turned out a whole lot better. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ICzed Posted February 5, 2016 Share Posted February 5, 2016 Hey Lusty, This is the recipe - > Witbier The extract version called for 113g of Munich but I thought I might be able to get away without using it. What amount of grain would you recommend to mix in with the oats? Cheers, Mark. Link to comment Share on other sites More sharing options...
Beerlust Posted February 5, 2016 Share Posted February 5, 2016 I admit I don't know the exact ratio of base malt to flaked ingredient, but am led to believe it doesn't need to be a whole lot. Just re-reading my old brewing notes, I used 500gms of Pilsner malt grain to 300gms of flaked oats in that second more successful brew. I would think an equal weight of each would be a safe bet. Happy to be corrected here as I haven't done a lot of cereal mashing. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 5, 2016 Share Posted February 5, 2016 I'm also doing a brew day tomorrow, this one is one of the simplest I've ever done I think. It is a SMaSH ale, something I haven't done before. I found some Brown Malt in my goodies earlier as well so when the weather cools a bit I might do a couple of brown ales to use it up. Anyway... onto tomorrow's brew, I don't really know what I'm calling this, maybe Centenotter Ale. Mashed at 65-66C for 90 mins, followed by 78C mash-out for 10 mins: 5.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 100.0 % 75 minute boil 20.00 g Centennial {10.00 %} - First Wort 75.0 min Hop 2 23.8 IBUs 7.00 g Centennial {10.00 %} - Boil 60.0 min Hop 3 7.2 IBUs 20.00 g Centennial {10.00 %} - Boil 5.0 min Hop 4 4.1 IBUs 20.00 g Centennial {10.00 %} - Steep/Whirlpool 15.0 min Hop 5 5.1 IBUs Harvested US-05 yeast. Aiming for 25 litres into the fermenter. No-chilled, no hop adjustments. Based on 75% Brewhouse Efficiency; Est Original Gravity: 1.0475 SG Est Final Gravity: 1.0090 SG Estimated Alcohol by Vol: 5.0 % Bitterness: 40.3 IBUs Est Color: 8.4 EBC Looking forward to this one being ready and pouring! Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted February 5, 2016 Share Posted February 5, 2016 I don't really know what I'm calling this' date=' maybe Centenotter Ale. [img']lol[/img] I think it's known around these parts as the "Hairy SMASH". From memory Hairy has brewed this exact malt & hop combo before & rated it pretty highly. I'd expect a really nice beer as a result. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted February 5, 2016 Share Posted February 5, 2016 Close. I have made a Centennial & JW Traditional Ale malt SMASH and a Centennial & Munich I SMASH. My Maris Otter SMASH was with Citra. The Centennial/Ale and the Citra/MO were both outstanding beers The Munich one was a nice drop but nowhere near as good as the other two. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 5, 2016 Share Posted February 5, 2016 Ha, well there you go. Yes I remember seeing him post about this combo before, that's sort of what made me go for it as well. I'm guessing the recipes themselves are different but I suppose mine is based around my normal pale ale hop schedule anyway. I will probably dry hop it too. O/T my old band RocketTrain is down in Adelaide this weekend, at the Enigma Bar tomorrow night I believe. Check it out if you can, they put on a great show. Now, as we were... Edit: I guess we were both mistaken on that one Lusty, must have mixed them all up Link to comment Share on other sites More sharing options...
Beerlust Posted February 5, 2016 Share Posted February 5, 2016 ...Edit: I guess we were both mistaken on that one Lusty' date=' must have mixed them all up [img']tongue[/img] I'm reading it that it took Hairy three separate brews to discover what has taken you just one! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 5, 2016 Share Posted February 5, 2016 I'm reading it that it took Hairy three separate brews to discover what has taken you just one! I'm happy to take that. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 6, 2016 Share Posted February 6, 2016 Brew day is underway here doing the Centennial/MO SMaSH. Currently mashing the grains. Grain mill again went excellent, this time I actually timed it. It took a smidge under 5 minutes to mill the 5kg, but I wasn't running it all that quickly. I'm very happy with that compared to the hour long milling sessions I had previously to replacing the 'lazy' roller with a fluted one. Also much happier with the crush - a lot less flour. Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 6, 2016 Share Posted February 6, 2016 Another successful brew day here today. Exceeded pre-boil SG by one point, but the post-boil SG was practically the same. I've started going out to 4 decimal places, mainly because of the way my phone app works out the temp correction (it's just a bit more accurate for working out efficiency and ABV). Predicted post-boil SG was 1.0475, I ended up with 1.0477. So, 1.048 basically, nominal 25 litres giving me 75.3% efficiency overall, which I'm happy with. Getting this consistently now (aside from that English ale) with the coarser crush and constant stirring of the mash. Combined with the mill working well again, it's making brew days much more enjoyable and less frustrating than they had been in recent months. I think I might replace my cubes soon too. Not that they're getting too dirty or anything, but they are expanding a lot more than they used to when filled with hot wort, which is making it increasingly difficult to actually fill them up properly without having to squeeze the crap out of them to expel the air. Maybe I can use the current ones to store distilled water for my pilsners in or something. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted February 7, 2016 Share Posted February 7, 2016 Thinking about this for tomorrow. Any thoughts? I'll use MJ's Belgian Wit yeast for this then harvest for a White IPA. Recipe: FarQ Wit Brewer: Grumpy Style: Witbier Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.046 SG Estimated Color: 5.5 EBC Estimated IBU: 19.3 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ Amt Name Type # %/IBU 3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 2.25 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 4 50.0 % 2.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5 50.0 % 20.00 g Hallertau Blanc [8.30 %] - First Wort 60 Hop 6 19.3 IBUs 28.00 g Coriander Seed (Boil 5.0 mins) Spice 7 - 0.91 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 - 56.00 g Lime Peel (Boil 0.0 mins) Spice 9 - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted February 7, 2016 Share Posted February 7, 2016 Too many unknowns in that recipe for my current knowledge bank. The main point of interest to me is how the yeast reacts with the brew. As an example of what I'm thinking, I'd be worried if I was brewing this as a pale ale that the Hallertau Blanc & Lime might have the beer turn out too "winey". The combo might end up being a stroke of genius, I really don't know. I'm happy for you to be a Guinea pig on this one! Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted February 7, 2016 Share Posted February 7, 2016 I'd be worried if I was brewing this as a pale ale that the Hallertau Blanc & Lime might have the beer turn out too "winey". BUT, stuff all hops in this and my White IPA had Nelson and was great. Link to comment Share on other sites More sharing options...
Beerlust Posted February 7, 2016 Share Posted February 7, 2016 I'd be worried if I was brewing this as a pale ale that the Hallertau Blanc & Lime might have the beer turn out too "winey". BUT' date=' stuff all hops in this and my White IPA had Nelson and was great.[/quote'] Go you good thing Guinea Pig! Link to comment Share on other sites More sharing options...
porschemad911 Posted February 7, 2016 Share Posted February 7, 2016 Ben, with the lime it might come out tasting a bit like a nice Eden Valley / Clare Valley riesling. Go for it! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 8, 2016 Author Share Posted February 8, 2016 Ripper of a RIPA ------------------------- Boil Size: 49.93 l Post Boil Volume: 43.68 l Batch Size (fermenter): 40.00 l Bottling Volume: 38.00 l Estimated OG: 1.058 SG Estimated Color: 6.7 SRM Estimated IBU: 50.0 IBUs Brewhouse Efficiency: 85.00 % Est Mash Efficiency: 89.3 % Boil Time: 75 Minutes Ingredients: ------------ 7.57 kg Pale Malt, 2 row (Gambrinus) (2.0 SRM) 85.7 % 0.79 kg Rye Malt (4.7 SRM) 8.9 % 0.30 kg Caramel/Crystal Malt - 40L (40.0 SRM) 3.4 % 0.18 kg Caramel/Crystal Malt - 80L (80.0 SRM) 2.0 % 15.80 g Citra 12.50 % - First Wort 75.0 min Hop 13.9 IBUs 31.61 g Nugget 14.50 % - Boil 60.0 min Hop 28.0 IBUs 15.80 g Mosaic (HBC 369) [12.00 %] - Boil 15.0 m Hop 5.7 IBUs 15.80 g Amarillo 6.90 % - Boil 10.0 min Hop 2.4 IBUs 30.00 g Amarillo 9.20 % - Steep/Whirlpool 0.0 Hop 0.0 IBUs 30.00 g Citra 12.00 % - Steep/Whirlpool 0.0 m Hop 0.0 IBUs 30.00 g Mosaic (HBC 369) 12.00 % - Steep/Whirl Hop 0.0 IBUs 2L starter California Ale (White Labs #WLP001) 2.11 tsp Yeast Nutrient (Primary 3.0 days) 1 Whirlfloc Tablet (Boil 15.0 mins) Mash Schedule: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 8.83 kg I just hit these two 5 gallon batches with some dry hops. batch 1 60g Cascade 15g Citra 15g Amarillo batch 2 60g Cascade 60g Amarillo (leaf) Should be good! Link to comment Share on other sites More sharing options...
Beerlust Posted February 8, 2016 Share Posted February 8, 2016 Nice looking recipe Chad. I haven't used Nugget as yet, but will have to give it a go in something given it's descriptors. I'll look forward to a pic of this one once in the glass. Have a fun brew day! Lusty. Link to comment Share on other sites More sharing options...
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