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And replied - thanks c0z.

I had this on tap at Saccharomyces in Brisbane earlier in the week and fell in love. :icon_drool2: Winter is coming, and Brisbane is far away, so time to get brewing. Ross has helpfully listed the ingredients (at least, the adjuncts) here. I thought that it might've been a riff off Rogue...

I could fit so many people much malt in that thing.

Here's the calculator I use. Sean has done some heavy maths to work out a refrac formula accurate enough for me to ditch the hydrometer altogether, pre- and post-pitching.

I've got a mate at Pullenvale who's interested in this as a job lot, but he's on a plane today and won't get to check it out til tonight.

Hnngh... :icon_drool2:

I'm the same. A 12L BIAB batch is easily doable on the stove top; is really quick because you're heating and cooling smaller amounts; and even after generous kettle/primary trub losses you're still landing an easy 8L into packaging. Doesn't sound like much compared to the monster brews some...

Clean nose, some hop aroma (Cluster?); brilliant white head collapses quickly; clear, bright; effervescent; bitterness low; balanced overall; light mouthfeel, effervescent, clean palate. Good effort, no major flaws, could use more malt 37/50

I do BIAB batches ranging from 9L to 14L. I've had good success with just sprinkling in a third of an 11.5g sachet of dried yeast (except f*ing Windsor Ale - don't get me started) or half a vial of White Labs. I chucked a whole sachet of S-05 into a 1.074 black IPA though.

PM'd you.

The Truth About Black Patent Malt

Thanks all. Fifteen years in this hobby and I'm still learning stuff. I'll let you know how it turns out.

It's in the fermenter - we'll see how it goes in a couple of weeks. I'm a RDWHAHB cultist, so I'm not worried, but still nice to know what my options are when things hit the fan. Stopping the boil at 20 mins and getting 17L at 1.040 vs 15L at 1.045 would've been the best choice in hindsight...

OK, now I'm confused. If I boil, say, 25g of 7.8% Northern Brewer for 20 minutes in what will be 15 litres of 1.045 wort (say the boil size is 17.6L if it matters), it'll be 20 IBU (if I believe Brewtoad). I guess it'd also have a fair amount of flavour, because it's in the ball park of a 15...

This is all a bit academic because the f'n wort is already chilling, but anyways: Let's say you chuck in what you think is 20 AAU or so of 4.5% alpha hops for a 60 minute boil. After fifteen minutes or so, you realise that they're actually 7.8% alpha, and your wort is on its way to being...

Thanks Barls - that reminds me of how I can work it out myself: Extract coarse grind dry basis - 77% Extract fine grind dry basis - 79% This calc gives me 35 ppg. So, none of the above :unsure:

I'm brewing with this tomorrow - using it as the base malt in John Palmer's Elevenses Ale. I noticed Brewtoad says its yield is only 30 ppg. Other sites says 31.4, 34, 36, or 37. Anybody brewed with it who knows what it really is?

Having offloaded my AG gear and moved to 12L BIAB stovetop batches, I've falling prey to the 'just one more bit of gear' bug. I'm looking at Keg King's turbo boiler as a way of getting out of the kitchen into the garage, and allowing for larger batches once in a while. Searching the forums...

Add me to the Barleyman fan club. First order took a while to arrive - too long for the polystyrene packing and ice gel pack to hold out. Not Barleyman's fault at all - just a dodgy local courier. They express posted a replacement liquid yeast :blink: :D :beerbang: Finally have oak-smoked...

paulyman - the article you linked says the test is valid, it accurately detects the level of gluten in fermented beverages, "...there are a number of beers with a gluten-free claim on the market and no adverse observations and complaints by the consumers have evolved so far", and "...[in]...