Canadian Eh!L Posted February 24, 2016 Author Share Posted February 24, 2016 Hey Mark' date=' You didn't get the volume you were looking for because of the rye malt. Rye malt is a lot more "sticky" and harder to pass from vessel to vessel. Rye (like wheat, malt) does not have a husk, which is used as a filter during lautering. To combat this issue you should a % of rice hulls to aid in lautering.[/quote'] Hey Chad. I do a full volume BIAB - 26 litres or so on this occasion without any sparge water. Would the rye malt still have an effect on the final volume? I'm not sure, Mark. I think it a good idea to expect to come up with a little less volume when brewing with rye or wheat in the malt bill. I'm sure it'll be a great beer. I love rye malt. It is a pain in the ass, though. Link to comment Share on other sites More sharing options...
ben 10 Posted February 24, 2016 Share Posted February 24, 2016 Sounds nice. What was the yeast selection? Will be reused Belgian Wit from Mangrove Jacks. Link to comment Share on other sites More sharing options...
porschemad911 Posted February 24, 2016 Share Posted February 24, 2016 Good luck with the brew ... Thanks Lusty' date=' it's always better to feel fuzzy rather than sticky! [img']unsure[/img] I have just embarked on the reactivation process ... a sanitized 1 litre mason jar with some cooled boiled water, 4 tbsp of dextrose and the dregs of 6 stubbies is safely covered in cling wrap on the bench, and I now have a large pitcher of cold Coopers APA to get through with just the aid of a hot weather thirst and my trusty tulip glass Cheers, John Link to comment Share on other sites More sharing options...
ben 10 Posted February 25, 2016 Share Posted February 25, 2016 Just for something different Recipe: Dark FarQ Wit Brewer: Grumpy Asst Brewer: Style: Dunkelweizen TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.054 SG Estimated Color: 33.1 EBC Estimated IBU: 18.1 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 Salt (Mash 60.0 mins) Water Agent 3 - 2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 45.9 % 2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 36.7 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 9.2 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 7 3.7 % 0.20 kg Caramunich II (Weyermann) (124.1 EBC) Grain 8 3.7 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 9 0.9 % 20.00 g Hallertau Blanc [8.30 %] - First Wort 60 Hop 10 18.1 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - Mash Schedule: BIAB, Light Body Total Grain Weight: 5.45 kg ---------------------------- Link to comment Share on other sites More sharing options...
Hairy Posted February 25, 2016 Share Posted February 25, 2016 Recipe: Dark FarQ Wit Nice' date=' very clever [img']wink[/img] Link to comment Share on other sites More sharing options...
568ml Posted February 27, 2016 Share Posted February 27, 2016 Just put down a wee heavy aka Scotch Ale. Added a Young's Ale Yeast to the Nottingham Yeast and about 100g Mabel Syrup to the brown sugar. Both bits that needed to be used. Now the wait begins ... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 4, 2016 Share Posted March 4, 2016 Brew day tomorrow! This will be the first brew I put into one of my smaller 20L cubes which I have decided to use for keg only batches. I do have two new 25L cubes as well for my usual size batches. This brew is also a first for me as an AG'er, adding some raw sugar to it (it says dememara in the recipe, closest thing I could find in Beersmith). English Ale V2 21 litre batch, no-chilled (hops not adjusted), 75% brewhouse efficiency. Grains Mashed at 66C for 90 mins, 78C mash-out for 10 mins 3.400 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.9 % 0.200 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 5.2 % 0.200 kg Dememera Sugar (3.9 EBC) Sugar 6 5.2 % 0.050 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 1.3 % 0.020 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 0.5 % Hops 75 minute boil 20.00 g Goldings, East Kent [6.40 %] - First Wort 75.0 min Hop 5 18.4 IBUs 20.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 7 11.3 IBUs 20.00 g Goldings, East Kent [6.40 %] - Boil 10.0 min Hop 8 5.8 IBUs Yeast Harvested Wy1318 London Ale III, fermented at 20.5C. Est Original Gravity: 1.0449 SG Est Final Gravity: 1.0095 SG Estimated Alcohol by Vol: 4.6 % Bitterness: 35.5 IBUs Est Color: 21.1 EBC (I've gone to 4 decimal points on the SG due to my temp correction calculator often throwing up things like 1.013743 or something.) Looking forward to this brew day and of course, tasting the beer once it is suitably ready for drinking. Cheers Kelsey Link to comment Share on other sites More sharing options...
captsensible23 Posted March 4, 2016 Share Posted March 4, 2016 Brew day tomorrow! This will be the first brew I put into one of my smaller 20L cubes which I have decided to use for keg only batches. I do have two new 25L cubes as well for my usual size batches. This brew is also a first for me as an AG'er' date=' adding some raw sugar to it (it says dememara in the recipe, closest thing I could find in Beersmith). English Ale V2 21 litre batch, no-chilled (hops not adjusted), 75% brewhouse efficiency. [b']Grains[/b] Mashed at 66C for 90 mins, 78C mash-out for 10 mins 3.400 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.9 % 0.200 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 5.2 % 0.200 kg Dememera Sugar (3.9 EBC) Sugar 6 5.2 % 0.050 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 1.3 % 0.020 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 0.5 % Hops 75 minute boil 20.00 g Goldings, East Kent [6.40 %] - First Wort 75.0 min Hop 5 18.4 IBUs 20.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 7 11.3 IBUs 20.00 g Goldings, East Kent [6.40 %] - Boil 10.0 min Hop 8 5.8 IBUs Yeast Harvested Wy1318 London Ale III, fermented at 20.5C. Est Original Gravity: 1.0449 SG Est Final Gravity: 1.0095 SG Estimated Alcohol by Vol: 4.6 % Bitterness: 35.5 IBUs Est Color: 21.1 EBC (I've gone to 4 decimal points on the SG due to my temp correction calculator often throwing up things like 1.013743 or something.) Looking forward to this brew day and of course, tasting the beer once it is suitably ready for drinking. Cheers Kelsey I've got the same system as you. What's your strike volume for this? Or in the mash profile in beer smith, the liquor to grist ratio? Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 4, 2016 Share Posted March 4, 2016 Strike volume is 32 litres, down from my usual 36 litres that I use with the 25 litre cubes. I'm just doing BIAB in an urn. Can't seem to find the grain to water ratio in Beersmith but it works out about 8.7 litres per kg of grain. Link to comment Share on other sites More sharing options...
captsensible23 Posted March 4, 2016 Share Posted March 4, 2016 Thanks mate. They are around try same figures I was using. Link to comment Share on other sites More sharing options...
Hairy Posted March 5, 2016 Share Posted March 5, 2016 Time for an easy drinking Pacific Ale type beer. 2.3kg Maris Otter 1.3kg Pilsner Malt 500g Wheat Malt 100g Carapils 5g Magnum @ 75 minutes 5g Galaxy @ 5 minutes 15g Galaxy @ flame out 50g Galaxy - dry hop Mash Schedule 55c - 5 min 64C - 25 min 68C - 25 min 72C - 10 min 78C - 10 min US-05 21 litres OG - 1047 IBU - 25 (no chill adj) Link to comment Share on other sites More sharing options...
ben 10 Posted March 5, 2016 Share Posted March 5, 2016 Time for an easy drinking Pacific Ale type beer. Yum. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 5, 2016 Share Posted March 5, 2016 Mash Schedule55c - 5 min 64C - 25 min 68C - 25 min 72C - 10 min 78C - 10 min G'day Hairy' date=' Sounds tasty, I've got heaps of Galaxy in the freezer so have suddenly become interested in recipes using it [img']innocent[/img] I'm curious though, what are you aiming for with each step of that mash schedule? Cheers, John Link to comment Share on other sites More sharing options...
Beerlust Posted March 6, 2016 Share Posted March 6, 2016 Mash Schedule55c - 5 min 64C - 25 min 68C - 25 min 72C - 10 min 78C - 10 min G'day Hairy' date=' Sounds tasty, I've got heaps of Galaxy in the freezer so have suddenly become interested in recipes using it [img']innocent[/img] I'm curious though, what are you aiming for with each step of that mash schedule? Cheers, John I reckon he was thawing out some chops & snags on top for the pending BBQ shortly there after... Nice looking recipe Hairy. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted March 6, 2016 Share Posted March 6, 2016 Mash Schedule55c - 5 min 64C - 25 min 68C - 25 min 72C - 10 min 78C - 10 min G'day Hairy' date=' Sounds tasty, I've got heaps of Galaxy in the freezer so have suddenly become interested in recipes using it [img']innocent[/img] I'm curious though, what are you aiming for with each step of that mash schedule? Cheers, John I can't recall exactly I researched it a while ago and used this schedule on my Maris Otter & Citra SMASH. It ended up attenuating well but still had a nice body. I use this on my lighter style beers. Most other beers I use a single infusion mash with a mash out. I think the first step was a short protein rest, which you probably don't need with today's malts. The 64c and 68c is to hit both the Alpha and Beta amylase zones, but sequentially rather than overlapping at the same time. Then cranking it up for the mash out. Sorry, that is a crap explanation; I will have to go back to my research at the time. Link to comment Share on other sites More sharing options...
Beerlust Posted March 6, 2016 Share Posted March 6, 2016 Brew day! Time for another batch of my amber ale. A couple of small changes on this version. Midnight wheat in place of the chocolate malt, & giving the new Mangrove Jack's Liberty Bell yeast a whirl. Mosaic Amber Ale V.6 Briess Pilsen Light liquid malt extract 1.5kgs Light Dry Malt extract 500gms Munich Malt grain 500gms Medium Crystal grain 350gms CaraHell grain 200gms Midnight Wheat Malt grain 75gms Centennial 20gms @ 60mins Mosaic 10gms @ 20mins Mosaic 5gms @ 5mins Mosaic 10gms @ flameout Mosaic 25gms dry hopped Re-hydrated Mangrove Jack's Liberty Bell yeast. Brewed to 21 litres Ferment @ 20°C OG = approx. 1.047 FG = approx. 1.012 Bottled ABV = 4.9% Kegged ABV = 4.5% EBC = 31.8 IBU = 33.8. I'll be interested in the final attenuation of the yeast as it is simply listed as "high". Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 6, 2016 Share Posted March 6, 2016 Yesterday's brew day went well, hit my intended figures to within half an SG point and overflowed the cube while filling it. Safe to say I'll get my 21 litres into the FV when it goes in after my Centennial/MO batch. The mash temp got up higher than I wanted though, so I expect it will ferment out to a higher FG than intended. Oh well. Link to comment Share on other sites More sharing options...
ben 10 Posted March 7, 2016 Share Posted March 7, 2016 I'll be interested in the final attenuation of the yeast as it is simply listed as "high". That appears to be renamed Burton Union. Turned down a $600 overtime shift to brew today.... Recipe: Brooklyn Saison Style: Saison Batch Size (fermenter): 23.00 l Estimated OG: 1.055 SG Estimated Color: 8.4 EBC Estimated IBU: 27.7 IBUs 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 - 4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 4 72.7 % 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 5 9.1 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 9.1 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 7 9.1 % 15.00 g Brooklyn [17.10 %] - First Wort 60.0 min Hop 8 27.7 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 1.0 pkg Belgian Ale Yeast (Mangrove Jack's #M27) Yeast 10 - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beeblebrox Posted March 7, 2016 Share Posted March 7, 2016 Preparing to do the ROTM - Pacific Summer Ale. I held off as long as I could, with the persistently warm weather, but the overnight temps are starting to get a little lower so hopefully I can get away with it. Hopefully this will be the last, or one of the last brews using the swamp box, as SWMBO has agreed it's time for a brew fridge. BTW - any tips on the optimal size for a bar fridge I can convert to a brew fridge? Don't want to use a full sized fridge, & just need to make sure whatever I get will be big enough to accommodate my Coopers FV, & that I'll be able to close the door on the thing. Link to comment Share on other sites More sharing options...
Beerlust Posted March 7, 2016 Share Posted March 7, 2016 Hi Zaphod. Hopefully this will be the last' date=' or one of the last brews using the swamp box, as SWMBO has agreed it's time for a brew fridge.BTW - any tips on the optimal size for a bar fridge I can convert to a brew fridge? Don't want to use a full sized fridge, & just need to make sure whatever I get will be big enough to accommodate my Coopers FV, & that I'll be able to close the door on the thing.[/quote'] There is some really good chat & info in the Brew Fridge Requirements thread that should help you narrow down what to target for your needs. Good move finally taking the plunge with a brew fridge. You'll be amazed at how much better your beer is, & you'll now have the ability to brew true lager beers whenever you want. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted March 8, 2016 Share Posted March 8, 2016 IPA time... Want to get a good taste of Brooklyn hops..... BIAB, no chill. Recipe: Hop2iT XVII Brewer: Grumpy Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.068 SG Estimated Color: 19.3 EBC Estimated IBU: 68.2 IBUs Brewhouse Efficiency: 75.00 % 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 - 5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 74.4 % 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 5 7.4 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 7.4 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 7 7.4 % 0.20 kg Caramunich II (Weyermann) (124.1 EBC) Grain 8 3.0 % 0.02 kg Gladfield Roast Barley (1450.0 EBC) Grain 9 0.3 % 20.00 g Brooklyn [17.10 %] - First Wort 60.0 min Hop 10 33.4 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - 40.00 g Brooklyn [17.10 %] - Steep/Whirlpool 20 Hop 12 18.4 IBUs 20.00 g Cascade [9.30 %] - Steep/Whirlpool 20.0 Hop 13 5.0 IBUs 20.00 g Chinook [12.70 %] - Steep/Whirlpool 20. Hop 14 6.8 IBUs 20.00 g Hallertau Blanc [8.30 %] - Steep/Whirlpo Hop 15 4.5 IBUs 50.00 g Brooklyn [17.10 %] - Dry Hop 50.00 g Hallertau Blanc [8.30 %] - Dry Hop Total Grain Weight: 6.72 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Hairy Posted March 8, 2016 Share Posted March 8, 2016 Have you tasted the Brooklyn hops in your other beers yet? You used it in a recent Saison I think. Link to comment Share on other sites More sharing options...
ben 10 Posted March 8, 2016 Share Posted March 8, 2016 Have not tasted the hop yet. Made a saison with it yesterday and bottled a Belgian White IPA yesterday as well that utilised the hop. Link to comment Share on other sites More sharing options...
Hairy Posted March 8, 2016 Share Posted March 8, 2016 Ah, the Belgian White IPA was the one I was thinking about. Let us know when you get around to tasting it. Link to comment Share on other sites More sharing options...
Beerlust Posted March 8, 2016 Share Posted March 8, 2016 Hi guys. My amber ale is up & fermenting with the new MJ's Liberty Bell yeast. It wasn't quick to get going though, & has one of the wimpiest krausens I've seen! US-05 is never really high, but this one takes the cake! I'm just leaving it be, & will take a gravity reading sometime Saturday. Nice looking IPA Ben! Yeah that Brooklyn hop looks enticing. Good luck with the brew(s). Lusty. Link to comment Share on other sites More sharing options...
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