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Pumpy

Pumpy's Brewery.
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Either I have drank more than I planned or the dog is drinking it too.

but I am running out of Ale and the lager has another three weeks to go lagering then a month in the bottle.

Whats a good AG recipe to get into the bottle so I can be drinking in three weeks

something like

4 days fermenting
2 days chilling at 2C
2 weeks carbonating in bottles

Pumpy
 

Doc

Doctor's Orders Brewing
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I'd be going for a low gravity (for me anyway) light ale.

Something like:
And from memory I think I used WLP001 Calif Ale yeast.

Beers,
Doc

Doc's California Common

A ProMash Recipe Report

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

06-C American Pale Ales, California Common Ale

Min OG: 1.044 Max OG: 1.055
Min IBU: 35 Max IBU: 45
Min Clr: 16 Max Clr: 28 Color in EBC

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

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 4.79
Anticipated OG: 1.047 Plato: 11.76
Anticipated EBC: 10.3
Anticipated IBU: 39.8
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: 1.040 SG 10.06 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
-----------------------------------------------------------------------------
85.7 4.10 kg. JWM Export Pilsner Australia 1.037 3
7.1 0.34 kg. Hoepfner Vienna Germany 1.038 7
7.1 0.34 kg. JWM Caramalt Australia 1.036 56

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Cascade Pellet 5.40 34.1 60 min.
28.00 g. Cascade Pellet 5.40 5.7 15 min.
28.82 g. Cascade Pellet 5.40 0.0 0 min.


Yeast
-----




Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


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

Mash Type: Single Step

Grain kg: 4.79
Water Qts: 0.00 - Before Additional Infusions
Water L: 0.00 - Before Additional Infusions

L Water Per kg Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

dicko

Boston Bay Brewery
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Hi Pumpy,

If you want to drink your beer sooner then you could go to kegging and carbonate with C02.
I did an ale the other day at about 4.7% from grain to glass in 5 days :chug:

Cheers
 

neonmeate

hello
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do a 1038 OG bitter with WLP002 - 90% pale malt and 10% crystal - it'll be done and clear in three days max. siphon to another fermenter (with a tap), shove a plug or two of goldings in if you like, and pour yourself pints out of the barrel with no carbonation! not too far off drinking off cask!
 

jgriffin

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I'd go for a porter, i can drink mine after 2 weeks, although 3 is optimal. One week in primary, one in seconday, and one in the bottle and they're great.
 

Pumpy

Pumpy's Brewery.
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Thanks Doc I will give that Californian common a go ,I have the grain for all that apart from the Caramalt .Calafornian yeast is good in theses temperatures

Neomate That looks good too,I have got all the grain for that one Yup that sounds good Too .being a Pomme I often drink a flat beer!!

Dicko your right I am heading there I am worried that I drink even more beer ,it will happen .

JGrifffin ,I will be definately going to do a porter this year but thought they had to be left for long time they tasty ?

Thanks Guys
Pumpy
 

Rubes

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I always find wheat beers are remarkably drinkable after only a few weeks in the bottle. Nice summer drop too.
 

jgriffin

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Pumpy said:
JGrifffin ,I will be definately going to do a porter this year but thought they had to be left for long time they tasty ?
Nah not at all - and i think Jayse will back me up on this. Porters are best young - i like to have mine all drunk in the first 4-6 weeks after pitching the yeast. Check out Jayse' recipe in the recipe section.
 

Bobby

Bobby Dazzler Brewery
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what has happened to jayse?? havent seen him post for a while?
 

PostModern

Iron Wolf Brewery
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jgriffin, I found that my porters just started to taste good after about 6 weeks, but I was only playing around with them (about 3 batches) using S-04. What yeast do you use to get them tasty at 4 weeks?
 

jgriffin

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My favourite is the WLP004 irish ale, i like the slight residual sweetness it leaves, but i've also used 005 with some success.
 

Gambrinus

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It's not right.
Dependence from sort of All-grain beer must stand minimum 1 month(wheat, blond ale), dark and porters -- two.
After two months usuly all will ready.
Beer from concentrate mus stand ~1.5-2 months that yeast's taste will deappear from the body. Especially in summer

Endure...
 

jgriffin

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Gambrinus said:
It's not right.
Dependence from sort of All-grain beer must stand minimum 1 month(wheat, blond ale), dark and porters -- two.
After two months usuly all will ready.
Beer from concentrate mus stand ~1.5-2 months that yeast's taste will deappear from the body. Especially in summer

Endure...
Well i beg to differ. I don't like hard and fast rules when it comes to brewing, and many people have tasted my porter after 3 weeks, including several brewers from this forum, and nobody has complained that it was at all green.
 
P

phantom

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;) Yeah its definitly a personal taste thing and so dependant on yeast strains.I used to be an advocate of a minimum 6 weeks in bottle but have recently found wheat beers are best consumed at 3/4 weeks and some of my english bitter style beers became ordinary with aging(not what i,d hoped for)Many ales seem to be better younger, with crystal and choc as a component>
 

jgriffin

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Yep, i also took three beers to a recent brew day with Graham Sanders, they were an APA, and Amber Ale, and an Irish Red, all 3 weeks old and all i got was compliments.

I have a theory that a really good ale tastes good young, and doesn't need to be aged anywhere near as long as one with flaws.

Lagers are of course a different kettly of fish. My best ever lager was almost unrinkable young, it was so buttery you could spread it on toast, but after 6 weeks lagering was a great drop.
 

Gambrinus

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I remember one story by Russian about similar case.
A world competition "Rice's growing on speed"(I hope to tell right ;))
Vietnam--the 3-rd place. One month
India-- the 2-nd place. One week
China-- the 1-st place. One nigth

Referee ask to china people:
-How?
-Every nigth we are planting and every morning we are picking
-And rice is ready?
-No, but we are hungry

Try to hold 2 months beer that stand now 3-4 weeks and don't feel sorry for it
 

Ross

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Totally agree!!! - A well balanced ale - especially a low gravity English style ale - is best drunk young. Can't understand the mentallity of aging everything till all the character of the beer has become subdued...
Age will genrally improve a badly balanced ale though...
 

Gambrinus

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Ussually:
6-8 days--primary fermentation
7-10 days--secondary
minimum 2 weeks--bottling&carbonation
How much this is? More of one month. Or not?

Primery fermentation of English style ale--4-5 days
Secondary --7-10
Carbonation --2 weeks
Minimum 1 month

Only for weizens:
Primary --7-8 days
Secondary -- 3-5 days
Carbonation --2 weeks
and less of month, but I am hold 1.5 of month for a brigthing
 
P

phantom

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jgriffin said:
.

I have a theory that a really good ale tastes good young, and doesn't need to be aged anywhere near as long as one with flaws.

.
I think u my just have something there.Good point
 

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