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What are you brewing in 2017 ?


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#281 Pratty1

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Posted 25 March 2017 - 09:40 PM

Woops I was thinking dextrose.

What was your ibu?

My current IIPA is 9.2% abv and calculated 140+ ibu, 90 of that was between FWH and 30mins

#282 fletcher

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Posted 25 March 2017 - 09:48 PM

matplat, don't get in pratty's way when talking about munich and crystal in ipas. he'll eat you alive :P



#283 Matplat

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Posted 25 March 2017 - 10:06 PM

Yeah pretty sure I've seen some crystal hate coming from that corner before! Ha ha ha...

Ibu at 79....

#284 Pratty1

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Posted 26 March 2017 - 06:21 AM

^ haha so true.

It took me a while to figure out what was affecting the hop character of my hoppy ales. When I removed Munich and lowered the crystal to less then 5% the hops came through much more and there was no mistake what flavours I was getting.

#285 good4whatAlesU

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Posted 26 March 2017 - 08:02 AM

OG was a bit low with the home made malt, 1.035 compared with 1.042 ish I would get with the same volume commercial malt.

Maybe will turn out 3.5% (?) abv so a mid-strength. I resisted topping up with sugar and just let it go.

Very pale in colour, similar to a pilsner wort. Tastes okay.

Pitched with a K97 last night and there is a healthy krausen this morning so the yeast seem happy enough.. Fingers crossed.

Edit: typo

Edited by good4whatAlesU, 26 March 2017 - 08:03 AM.


#286 SBOB

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Posted 26 March 2017 - 12:22 PM

Base Jumper Ale 3
OG 1040
FG 1007
ABV 4.2%
IBU 20
EBC 7
25% JW Ale
25% JW Ale
25% Vienna
25% Wheat


So 50% jw ale? ;)

#287 Pratty1

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Posted 26 March 2017 - 01:26 PM

So 50% jw ale? ;)


Haha, typo.

Its 25% each of Ale, Pils, Vienna and Wheat.

#288 Rocker1986

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Posted 26 March 2017 - 07:40 PM

1.3% AA for 390g into wort will absorb 4.68lts of wort.

You will be lucky to get 20lts if you don't account for the absorption.

And the vegetal note will be hard to hide, surely you have some magnum for the fwh and 80m additions??

 

Ended up filling the 20L cube and still had about 2 or 3 litres of wort left over in the end. I brewed it as if it was a 25 litre batch though, as I figured the hops would soak up a fair bit of wort.

 

I do have Magnum but previous experience bittering pilsners with it wasn't great, there just doesn't seem to be the depth of flavour like there is when all Saaz is used. I guess time will tell on the vegetal flavours, it's next in the FV on Tuesday.


Edited by Rocker1986, 26 March 2017 - 07:41 PM.


#289 Coodgee

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Posted 27 March 2017 - 02:09 PM

my two IPAs from last week - One with heaps of crystal and one with none, and both hopped late with simcoe and columbus; dry hopped the one with no crystal with 150g mosaic and 50g chinook. The other with 150g chinook and 50g centennial. Both in hop bags in the primary fermenter. 



#290 Pratty1

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Posted 27 March 2017 - 02:17 PM

my two IPAs from last week - One with heaps of crystal and one with none, and both hopped late with simcoe and columbus; dry hopped the one with no crystal with 150g mosaic and 50g chinook. The other with 150g chinook and 50g centennial. Both in hop bags in the primary fermenter. 

 

Hi Coodgee,

 

What was your sulphate to chloride ratio on your water profile?

 

Did you add any more gypsum to the boil when the late hops went in?



#291 Coodgee

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Posted 27 March 2017 - 03:02 PM

Ratio is highly on the sulphates side. 12g gypsum added to mash only. Mash pH adjusted to 5.3 with lactic acid and sparge water adjusted to about 5.7. I am liking the results of adjusting the sparge water pH. Gives a nice crispness.

#292 Pratty1

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Posted 29 March 2017 - 10:06 AM

Ratio is highly on the sulphates side. 12g gypsum added to mash only. Mash pH adjusted to 5.3 with lactic acid and sparge water adjusted to about 5.7. I am liking the results of adjusting the sparge water pH. Gives a nice crispness.

 

You have me rethining my sparge water pH. I only use ~ 1 - 1.5lts for a rinse so have not worried about adjustment. 

 

How much sparge water are you adjusting and what are you adjusting that with?



#293 Pratty1

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Posted 29 March 2017 - 10:12 AM

hoping to sneak in my first Helles this weekend.

 

Helles 1

 

OG 1.043

FG 1.007

ABV 4.8%

IBU 18

EBC 6

 

80% Pilsner

20% Vienna

 

Mashed at 63c for 60mins and target pH of 5.4 - not crisp and dry, targeting soft. 

 

Using 100% rain water with very minor adjustment for < 10ppm for each mineral.

 

90 Min boil

 

Magnum @ 60mins = 18ibu

 

Fermented with yeast cake from fake blonde W34/70 ~ 800mls of yeast slurry 



#294 Coodgee

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Posted 29 March 2017 - 11:12 AM

You have me rethining my sparge water pH. I only use ~ 1 - 1.5lts for a rinse so have not worried about adjustment. 

 

How much sparge water are you adjusting and what are you adjusting that with?

 

Well when I say sparge water I mean all additional water in addition to the water used for mashing. I acidify it whether it's used for sparging or not. This all started with a raspberry wheat that I was possibly going to sour with lactic acid after kegging, but I found with the mash and remaining water adjusted to pH 5.2 is was perfect. So I did it again with a Saison with the same grain bill and it is very nice as well. Then took it a bit easier with the IPAs and only went to 5.7. It can be hard to get the pH of tap water right. It gets to the point where all the buffering capacity is gone and the pH drops like a stone and then I am adding water back in. So 5.7 is not based on science it's just under 6 and above 5.2.  With regards to how much actual sparge water it can vary from 8 to 17 litres depending on the amount of grain that goes into the mash. 

 

This weekend I'm going to do a summer ale with the same 50/50 dingermans pils and BB wheat and pH 5.2 throughout with the aim of brewing a hoppy summer ale with galaxy and Riwaka. Going for a really refreshing hoppy ale a bit like the 4 pines summer ale. That grain bill and pH with high carbonation and a protein rest gives it a really softdrink-like mouthfeel which I am liking. It contrasts well with a 7.5% IIPA. 

 

All adjustments are made with 80% lactic acid.


Edited by Coodgee, 29 March 2017 - 11:15 AM.


#295 droid

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Posted 29 March 2017 - 06:03 PM

some sort of pils style on Saturday done in the bush on gas - well, I say the bush but there's a house and water and some battery power, near Cann River

 

100% pils malt (decocted)

1050 ish OG

62/3C mash ~ 2 hrs

rain water with a mineral addition

37ibu ish (20 with magnum and mt hood and 17 with later additions of harvested perle and saaz on the day)

 

not sure of the other 2 choices on yeast, I think one will be s-23, mine will be white labs budvejoice and some dry enzyme

 

it will be fun... beer, food, solving brewhouse problems etc etc



#296 Mardoo

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Posted 29 March 2017 - 07:02 PM

Steinbrau?



#297 droid

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Posted 29 March 2017 - 07:05 PM

^vas ist das?



#298 Coodgee

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Posted 29 March 2017 - 07:10 PM

Steinbrau?


Nah just a pint for me thanks bro