Big Beers Experimentation

[dicko]

Hi Kenny,

I need to ask just one question.-

Are your steps still in tac????

If so, -

Then I feel your beer may be OK!!!!

If you survived the easter barossa brew day and that brew turned out OK then dont panic.

Cheers

Dicko

 

[Batz]

Bummer Ken

Sorry to hear you had a bad one , I did have a tiny winnie little snigger because it sounded just a bit funny

Shit Happens , only it's better when it does not happen to ones self.

I am sure the next brew we go great....you could have put the kids on the roof

Hell I am not helping am I ?? :blink: :blink:

Batz :unsure:

 

[GMK]

Thanks Alot guys....

u are all making me laugh.....

Might have to take Steve up on his offer to brew at his place.

At least i can laugh about it now - plus side was the refractometer and digital scales still work,
Lost one of the eye dropper thingys though.....

 

[Doc]

Bummer.
You win

Hope the next brew goes better GMK.

And just think, that big stain on the ground from the spilt mash/wort will remind you for ages to not try and do too many things at once.
I've mastered doing multiple things at once, but even I wouldn't have attempted your brew day with three kids also.

Beers,
Doc

 

[Snow]

Oh sorry to hear about all that Ken. Get right back on thet horse, mate!

- Snow

 

[THE DRUNK ARAB]

Brewed my version of Denny Conns RyeIPA tonight.
Main difference was the hops. Substituted Hersbrucker for Mt Hood and Chinook for Columbus.

Smelt awesome, and I lost an extra litre or two due to all the hops.
Forgot to add the Gypsum to the boil though <_<
Slightly overshot the OG as I ended up with 1.080.

Beers,
Doc

Doc's Rye IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 16 Max Clr: 28 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 7.92
Anticipated OG: 1.077 Plato: 18.67
Anticipated EBC: 18.7
Anticipated IBU: 95.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.066 SG 16.03 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
67.6 5.35 kg. JWM Traditional Ale Malt Australia 1.038 7
18.4 1.46 kg. Rye Malt America 1.030 7
7.7 0.61 kg. JWM Caramalt Australia 1.036 56
3.2 0.25 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
3.2 0.25 kg. JWM Wheat Malt Australia 1.040 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
39.00 g. Hersbrucker Pellet 4.20 20.9 70 min.
46.00 g. Chinook Pellet 12.20 69.4 60 min.
19.00 g. Hersbrucker Pellet 4.20 5.0 30 min.
28.00 g. Hersbrucker Pellet 4.20 0.0 0 min.
28.00 g. Chinook Pellet 12.20 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.24 Tsp Irish Moss Fining 15 Min.(boil)
1.24 Tsp Gypsum Other 60 Min.(boil)


Yeast
-----

White Labs WLP051 California Ale V


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.92
Water Qts: 23.26 - Before Additional Infusions
Water L: 22.01 - Before Additional Infusions

L Water Per kg Grain: 2.78 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 76 Time: 10
Sparge Temp : 80 Time: 60


Total Mash Volume L: 27.30 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

Notes
-----

add gypsum to boil, not mash. The object is to bring out the hops, not adjust mash pH.

[post="26590"][/post]​

I brewed one of these suckers on Friday night. Rye malt is a stubborn ******* to crack and I sparged slower as I have read of some stuck sparges using rye.
Here is what I used.

RYE IPA

5.40 kg JWM Traditional Ale Malt (3 SRM) Grain
1.20 kg TF Pale Rye Malt (4 SRM) Grain
0.30 kg Weyermann Caramunich II (63 SRM) Grain
0.20 kg Weyermann Carapils (Carafoam) (2 SRM) Grain
0.20 kg Weyermann Pale Wheat (2 SRM) Grain

Boil for 90 min Start to Boil.
30 min into boil Add 18.00 gm Northern Brewer [10.0%] (60 min)
45 min into boil Add 15.00 gm Simcoe [14.7%] (45 min)
75 min into boil Add 20.00 gm Cascade [5.4%] (15 min)
90 min into boil Add 20.00 gm Vanguard [6.2%] (0 min)

Whitelabs 008

OG 1070
IBU 60

No stuff ups whatsoever!

C&B
TDA

 

[Doc]

Hey TDA,

Sounds like you had a great brew session. Hope it ferments well. I think yours will come out quite a bit lighter than mine and less hoppy :lol:
Look forward to tasting, what promises to be a great beer.

Beers,
Doc

 

[THE DRUNK ARAB]

Hey TDA,

Sounds like you had a great brew session. Hope it ferments well. I think yours will come out quite a bit lighter than mine and less hoppy :lol:
Look forward to tasting, what promises to be a great beer.

Beers,
Doc

[post="47261"][/post]​

Yeah, I'm no real hophead Doc

Am keen to see what the the rye malt adds to the beer.
Hope it has that same full body that yours had!! :chug:

C&B
TDA

 

[THE DRUNK ARAB]

Tasted my Rye IPA last night, just a little taste mind you. :angry:

It's a great beer, really full bodied and spicy. :super:

Anyone brewing one on big brew day?

C&B
TDA

 

[jayse]

I really hope to be brewing that for big brew day. :super:

 

[racemate]

Hey yo's
what up?
I been in the process of bringing my brewery from the states
And I've been trying to accommodate my habits to my new surroundings; hence, The following question:
1. I've just found some Jerry cans( or whatever you think cans are in OZ) that I secured from Bunnings for a song and a half. Do any of you know of what they are made and whether they would be suitable for high-alcohol fermentations. I'm a bit worried that the polymer would be sparingly soluble in alcohol, or mild acids (or alcohol + mild acids) and don't want to risk plastic in my beer. They are designed for water storage so I know they're food grade but that's all I know.
Any links or responses appreciated. I know this question probably has a more appropriate topic to post to but I have heaps of questions and I was reading this thread when it occurred to me.
Mark the Pharmacist

 

[barfridge]

I dont think you'll have much of a problem with the plastic jerry cans (yes, that's what we call them as well). They are made from PET (Polyethylene Terephthalate), the same stuff as softdrink bottles. So if they can survive having coke and other highly acidic drinks in them, you should have no worries with a beer.

Sometimes they can give a plastic taste if used immediately, but some people just throw in some bleach, leave for a bit, then rinse, rinse and rinse some more.

There is a little more information about PET plastic here: http://www.sks-bottle.com/PETHelp.html

Quote from the site: "PET is highly resistant to dilute acids, oils, and alcohols."