Search results

Ah, my apologies - you're on the money. 2600g is your grain weight Generally you can expect 75-78% extract - i.e. sugar - from pils/wheat malt which puts you around 2000g if you got 100% brewhouse efficiency, and about 1400g of extract given you have 70% efficiency. So 50g / 1400g is about...

Don't ask me, I only said 'a few hundred grams' because 50g in a 20-25L batch is around 1% (whether we're talking grain weight or extract weight). This gentleman says 5-10% and you and I have every reason to trust his knowledge.

That reflects my experience. I regularly use 3638 - I just like to be different, and I like Paulaner - and so I'm familiar with the phenolic profile. Last time I used a 20min rest at 44°C but didn't really notice a massive amount more clove/vanilla.

Dextrose = powdered form of glucose. So basically the same thing. You probably need in the order of a few hundred grams to make an appreciable difference.

Hi Mark, This is a great link - very good reading and goes well with Brewing With Wheat (Stan H) and German Wheat Beer (Eric W) as great wheat beer resources. I'm curious about two things: - 45°C is flagged as where maltase is most active but this is also where ferulic acid is produced. Both...

Note that there are a heap of IPA's in the new AABC categories. I assume the QABC this year is to these categories... http://aabc.org.au/docs/AABC2017_CategoriesAndStylesList.pdf The list includes *sigh* black IPA's... *sobs in corner* *triggered*

I think the recipe looks good. Another thing that will affect it - potentially a lot - is your water chemistry. Do you know what your alkalinity, hardness, sulphate and chloride levels are? Ideally (for this beer) you do have a bit of alkalinity - but if you don't you may need some slaked...

Geez mate you didn't even wait until August! :o

I wish all my beers had Janet Planet bubblegum... *sigh*

2-3 days after the first dry hop it was tasting outstanding - lemon, passionfruit flavour being really forward, and a gentle cedar and spicy bitterness. A week after that it had started to 'balance' a little more, with more cedar - and possibly tea, depending on the person - coming through. So...

Don't you go around sprouting this 2nd law of thermodynamics and equilibrium ******** - I'll have none of it here.

Sure it just hasn't been cold as frick lately?

Dammit...

Nice, pic looks good. Yeah I ummed and ah'd over the potential bitterness - probably IIPA territory - but hopefully it wasn't too bad. Challenger (UK) all the way through, plus Chinook, Waimea, Wai-iti.

Get amongst it:

Hi all, If my IPA's (21 - IPA) have been kept above 15°C and/or tipped up once or twice they'd definitely be good to go from now. Given the amount of hops I don't want people to be drinking much past mid August so if people start to get into them now they should be ok. Give them a little...

Any chance you're getting a bit of a cold and senses are a little suppressed? I haven't really used Magnum for flavouring but I'm sure that the citra would have made its presence known.

Oh... Oh you didn't...

That's a gorgeous looking beer. I need to get my *** to Brisneyland to grab my beers. By the way my IPA still probably needs a bit of carbonation as these freezing cold days have not helped as much as I'd hoped. Certainly not flat but not the effervescence I was aiming for at this stage...