Babbs Systems Wars For The Qld Homebrewing Conference

[bconnery]

Would you like to borrow a pair of my undies BD? You could use them as a strainer of sorts.. :icon_vomit:

Cheers

Paul

BIABBB?

 

[Paul H]

BIABBB?

Brew In A Big Ball Bag :lol:

Cheers

Paul

 

[winkle]

I was contemplating getting my plumbers crack waxed for the occasion.

So the 3V dress requirements are 20 year old stubbies, double pluggers and a bluey - sweet!

 

[Bribie G]

What's the recipe?

And I only use Indian Polenta nowadays, none of that Peroni crap.

 

[Lord Raja Goomba I]

no-one likes hairy cleavage, whether it's builder's cleavage or the nicer variety.

Should have a "Ghetto System Wars" - that'd make BribieG at the top of pecking order in terms of equipment....

Goomba

 

[clarkey7]

This is what Beersmith puts out if you say 20L @ 75% efficiency and a 10%/hr boil-off rate with a mash out which we'll be doing. The only changes I've made since I sent this to you all was the (boil) gypsum addition, kettle-floc and yeast nutrient.
The book doesn't say what kind of crystal malt, we assume it's dark crystal (120L/240EBC) to get the colour suggested.

Nochill cube supplied, pitched at 19 degrees with WY1968 and fermented together in the Bacchus Fermentation room.
You guys need to bring a fermentor, I'll let you know when it's time to transfer them to keg as I might get some help for that. Kegs supplied also. Served at the QLD Homebrewing Conference for lunch where we are asked to vote on a favourite (blind), results will be announced at the conclusion of the Systems Wars presentation at the conference.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: BABBs QHC System Wars ESB
Brewer: BABBs Members - Fullers ESB from British Real Ale Graham Wheeler
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 25.25 L
Estimated OG: 1.052 SG
Estimated Color: 26.8 EBC
Estimated IBU: 34.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 90.91 %
0.40 kg Crystal Extra Dark - 120L (Crisp) (236.4 EGrain 9.09 %
7.00 gm Challenger [7.50 %] (60 min) Hops 6.3 IBU
14.00 gm Target [11.00 %] (60 min) Hops 18.5 IBU
7.00 gm Northdown [8.50 %] (60 min) Hops 7.2 IBU
10.00 gm Goldings, East Kent [4.80 %] (10 min) Hops 2.1 IBU
2.00 gm Goldings, East Kent [4.80 %] (Dry Hop 3 dHops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.40 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp

60 min Mash In Add 11.50 L of water at 72.4 C 66.0 C
10 min Mash Out Add 6.50 L of water at 95.1 C 75.6 C


Cheers and may the best prevail !!!

PB

 

[bradsbrew]

Dave I don't understand the water? Mash in with 11.5L and mash out with 6.5L gives 18L pre-boil? Has it left out the sparge water? I dont use beersmith.

Cheers

 

[clarkey7]

Dave I don't understand the water? Mash in with 11.5L and mash out with 6.5L gives 18L pre-boil? Has it left out the sparge water? I dont use beersmith.

Cheers

Yep - you're onto it Brad, actually systems will differ with there water/grain ratios (one of the main differences) during mashing and also boil volume, sparge water etc...

I suggest you plug the recipe into whatever you use and make adjustments to settings etc and print off a brew sheet.

Actually - I'll like to have a brew-sheet from all of you...ta

PB :beerbang:

 

[Bribie G]

Also I don't understand the 20L batch, boil size 25.25L - If you are referring to boil off, I wouldn't have a clue what my boil off rate is - I just judge by the line on the sight tube

If we are filling a Ross Cube then that's 21L, which is a good size to fill a corny after slurry loss in the fermenter. 20L would leave headspace in the cube.

Allowing a couple of litres at least of trub loss in the kettle that brings me to 23L after the boil, with 21 of that into the cube and 2L left in the kettle.

So to get a 1052 wort, according to BrewMate I'll need at least 4.6 of MO plus 0.46 of crystal, with the hops (kettle) increased at the ratio of hops/20 * 23


Apart from that, looks good - I'll send you a brewsheet.

 

[Bribie G]

I'll just post it:

System Wars Bitter


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.060
Total Hops (g): 63.50
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 10.9 (EBC): 21.5
Bitterness (IBU): 39.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.600 kg Pale Malt Maris Otter TF (90.91%)
0.460 kg Crystal Heritage Simpsons (9.09%)

Hop Bill
----------------
8.0 g Challenger Pellet (7.5% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
8.0 g Northdown Pellet (8.5% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
16.0 g Target Pellet (11% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
11.5 g East Kent Golding Pellet (4.8% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
20.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)

Misc Bill
----------------
7.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.0 g Whirlfloc Tablet @ 0 Minutes (Boil)
5.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes.
Fermented at 19C with Wyeast 1968 - London ESB Ale


Recipe Generated with BrewMate

:icon_cheers:

 

[clarkey7]

Also I don't understand the 20L batch, boil size 25.25L - If you are referring to boil off, I wouldn't have a clue what my boil off rate is - I just judge by the line on the sight tube

If we are filling a Ross Cube then that's 21L, which is a good size to fill a corny after slurry loss in the fermenter. 20L would leave headspace in the cube.

Allowing a couple of litres at least of trub loss in the kettle that brings me to 23L after the boil, with 21 of that into the cube and 2L left in the fermenter.

So to get a 1052 wort, according to BrewMate I'll need at least 4.6 of MO plus 0.46 of crystal, with the hops (kettle) increased at the ratio of hops/20 * 23


Apart from that, looks good - I'll send you a brewsheet.

20L was originally selected so as not to push the Ghetto system and because 19L fits in a keg (allow for 1L loss to ferm trub).
20L into cube will be fine BribieG, we'll use oven gloves and a helper to squeeze out the air and cap the cubes.
Also we are pitching as soon as the temp is down to 19.
How far off 1052 are you with a 20L batch with the stated ingredients?
I would have thought your efficiency may be a touch higher than 75 anyhow???
Let me know guys as the grain will be packed tomorrow for us.

If one of the batches is way off, we can always fix on the fly anyway.

You worry to much Bribie....you're gonna loose to the Ipswich Ghetto, Brads Man Rig or the Bling factor anyway h34r:

 

[Bribie G]

Well in that case I'll need to do a 22L batch with loss to trub. Remember the trub isn't just trub, it's got a lot of the fermentables "lost" in it as well. Mate, I'm quite happy to do a 22L batch to yeild 20L into the cube but really I'd just go the 23L as it's what my system generally does for a Rosscoe cube and if a bit gets wasted at the end it shouldn't be an issue on this occasion - maybe a couple of dollars (if that is an issue I'll donate $2 to a busker next time I'm in the Valley :lol: )

 

[bradsbrew]

Also I don't understand the 20L batch, boil size 25.25L - If you are referring to boil off, I wouldn't have a clue what my boil off rate is - I just judge by the line on the sight tube

If we are filling a Ross Cube then that's 21L, which is a good size to fill a corny after slurry loss in the fermenter. 20L would leave headspace in the cube.

Allowing a couple of litres at least of trub loss in the kettle that brings me to 23L after the boil, with 21 of that into the cube and 2L left in the fermenter.

So to get a 1052 wort, according to BrewMate I'll need at least 4.6 of MO plus 0.46 of crystal, with the hops (kettle) increased at the ratio of hops/20 * 23


Apart from that, looks good - I'll send you a brewsheet.

I thought the same thing Bribie, regarding brew size. Perhaps its a scandal to accomodate the 20L braumeister hmmmmmmmmmm. But I guess if we all start with the same weight of grain, same milling of grain, same water temp, same water profile, then the results should indicate which system gave the best mash efficiency as well. But it will also indicate if better mash efficiency may attribute to grain astringiency through over sparging etc etc.
I will be out of my comfort zone as my rig usually pushes out triple batches and aiming for a single batch in a 100L kettle is a bit harder to judge volumes when I have a mental note of what it should look like normally. I have done a couple of single batches in the last couple of weeks to try and get volume measurements for stages. My main concern is boil off % but I will aim to just fill a cube, if I have to top up that will be better than having too much.
IMO we all need to start with the same recipe amounts and have same volume at the end to give a proper indication of "system results" . So I think we aim to fill a cube to an equal mark each, that way we all have consistency in volume compared to ingredients.

Cheers


Edit= writing while PB posted

 

[Bribie G]

I hear what you say, Brad, but for a 20L total length that's probably only going to yield 17-18L into the cube with loss to trub. However considering that it's probably going into the lagering room and get pitched ASAP I can't see that cube headspace is going to be a problem. However to get a corny you are going to need at least 19 into the cube, thus 18 into the corny and that's why I mention 22 or 23 litres based on experience of brewing those quantities. 20L including trub ain't gonna cut it IMHO.

 

[bradsbrew]

I hear what you say, Brad, but for a 20L total length that's probably only going to yield 17-18L into the cube with loss to trub. However considering that it's probably going into the lagering room and get pitched ASAP I can't see that cube headspace is going to be a problem. However to get a corny you are going to need at least 19 into the cube, thus 18 into the corny and that's why I mention 22 or 23 litres based on experience of brewing those quantities. 20L including trub ain't gonna cut it IMHO.

Aaah now I see what you mean. I general don't count trub, so a 20L batch is 20L into the cube.

Cheers

 

[winkle]

I thought the same thing Bribie, regarding brew size. Perhaps its a scandal to accomodate the 20L braumeister hmmmmmmmmmm. But I guess if we all start with the same weight of grain, same milling of grain, same water temp, same water profile, then the results should indicate which system gave the best mash efficiency as well. But it will also indicate if better mash efficiency may attribute to grain astringiency through over sparging etc etc.
I will be out of my comfort zone as my rig usually pushes out triple batches and aiming for a single batch in a 100L kettle is a bit harder to judge volumes when I have a mental note of what it should look like normally. I have done a couple of single batches in the last couple of weeks to try and get volume measurements for stages. My main concern is boil off % but I will aim to just fill a cube, if I have to top up that will be better than having too much.
IMO we all need to start with the same recipe amounts and have same volume at the end to give a proper indication of "system results" . So I think we aim to fill a cube to an equal mark each, that way we all have consistency in volume compared to ingredients.

Cheers


Edit= writing while PB posted

Dang, we could have cobbled together a single batch rig easily. Should have talked about it earlier, still controlling the MT temp should be ok and boil off volumes can be sorted with a simple measuring stick and extra water. Do-able Brad, or you could use a smaller kettle?

 

[bradsbrew]

Dang, we could have cobbled together a single batch rig easily. Should have talked about it earlier, still controlling the MT temp should be ok and boil off volumes can be sorted with a simple measuring stick and extra water. Do-able Brad, or you could use a smaller kettle?

Tis all good winkle have the tun sorted and boil off is under control.

Cheers

 

[clarkey7]

Aaah now I see what you mean. I general don't count trub, so a 20L batch is 20L into the cube.

Cheers

Yep - I was getting confused too. I also do not count kettle trub when I'm describing my output volume.
The trub I mentioned earlier was fermentation trub.
Kettle trub has been allowed for in my brewing software for when using my usual rig, but I hadn't added it to the recipe specs for this exercise.

I know others won't add the losses into brewing software as it doesn't account for the lost IBU's etc...

So, if we all just use the ingredients supplied and aim for 20L into the cube that would be great. Don't stress too much about hitting 1052.

At one stage I was wanting us all to be fermenting a beer with the same OG as previous experiences from people/clubs/conference organisers who have conducted other taste offs (water chem, ANHC system wars and podcasts + ?? other etc) showed that differing OG's certainly can change the drinkers perception, experience and mouth-feel etc, but this meant we would have to use different recipe ingredients....or adding LDME or upping the hop additions etc...

To be a true systems wars we have to all brew a beer with the same ingredients and take readings/measurements of all stages and compare the differences...This way we'll get a better idea of the advantages and disadvantages I reckon.

I know that we could all change things to manipulate the final beer....but in this case see me first as we may all need to change something together.

I have no doubt all the beers will turn out great :beer:

 

[browndog]

Jeebers, you guys are thinking too hard, we all get the same amounts of ingrediants and we all brew with it. The beauty about the ghetto system is I've got NFI how it's going to turn out, hence, will see what happens on the day.

cheers

Browndog

will use my experience, wit and cunning to produce a beer to the required specs.

 

[clarkey7]

Jeebers, you guys are thinking too hard, we all get the same amounts of ingrediants and we all brew with it. The beauty about the ghetto system is I've got NFI how it's going to turn out, hence, will see what happens on the day.

cheers

Browndog

will use my experience, wit and cunning to produce a beer to the required specs.

Reckon you blokes will be alright.... 2 X State Champions brewing together.... Ghetto..we haven't got a chance.