Oh boy
- Thread starter bigj
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GrumpyPaul
Well-Known Member
Be interested to hear the recipe...
How much exactly is 2x?
And what did you put it in?
How much exactly is 2x?
And what did you put it in?
They were fresh.doesn't say if they are t45 or 90.got them off eBay ---} http://pages.ebay.com/link/?nav=item.view&id=271211526651&alt=web
dicko
Boston Bay Brewery
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That ebay seller doesn't tell you much at all from his ebay site at least.
Maybe when you got your hops the exact AA was marked on the packaging. If it wasn't then I wouldn't be buying off them.
Your recipe above has very little description in the way of malt colouring to be able to achieve an amber lager.
You may very well end up with a pale lager.
Dark malt will assist in taking up some of the hop bitterness in that style.
If you use brewing software you will more accurately calculate the ingredients and bitterness to suit the style.
Brew Mate is free and works well.
Maybe when you got your hops the exact AA was marked on the packaging. If it wasn't then I wouldn't be buying off them.
Your recipe above has very little description in the way of malt colouring to be able to achieve an amber lager.
You may very well end up with a pale lager.
Dark malt will assist in taking up some of the hop bitterness in that style.
If you use brewing software you will more accurately calculate the ingredients and bitterness to suit the style.
Brew Mate is free and works well.
GrumpyPaul
Well-Known Member
I read the ebay ad as 3.6 AA, or to could be 3 to 6?
I plugged it into Ianh 's spreadsheet and at 3.6 your IBUs are a touch over 31
If the AA is 4 - IBU = 34
if the AA is 5 - IBU = 43
if the AA is 6 - IBU = 52
Whatever the AA was it is going to be drinkable - and probably pretty nice to.
DONT TIP IT. Wait and see what it tastes like.
I plugged it into Ianh 's spreadsheet and at 3.6 your IBUs are a touch over 31
If the AA is 4 - IBU = 34
if the AA is 5 - IBU = 43
if the AA is 6 - IBU = 52
Whatever the AA was it is going to be drinkable - and probably pretty nice to.
DONT TIP IT. Wait and see what it tastes like.
warra48
I've drunk all my homebrew and I'm still worried.
I'd venture to say that even at the top end of the IBU range mentioned by GrumpyPaul, your brew will be fine. The recipe is basically all malt, so there is a solid base to support the hops. I'm with all the others who want you to go for it. Enjoy the beer!
GrumpyPaul
Well-Known Member
Out of interest how much dry malt and crystal.
Playing with the spreadsheet 2.5kg dry and 300g of crystal got it to an OG of 1.043
Puts the OG and EBC into a reasonable range of an Aust Pale Ale. The lower end of the IBU ranges above also fit with that style.
You may just have made a pretty nice beer.
As they say in the classics....Relax and Have a Home Brew.
Playing with the spreadsheet 2.5kg dry and 300g of crystal got it to an OG of 1.043
Puts the OG and EBC into a reasonable range of an Aust Pale Ale. The lower end of the IBU ranges above also fit with that style.
You may just have made a pretty nice beer.
As they say in the classics....Relax and Have a Home Brew.
Heres the recipe
0.5 lbs CaraHell
5.0 lbs of dry light malt extract
1.0 oz. Saaz hop pellets (60m)
0.5 oz. Saaz hop pellets (15m)
0.5 oz. Saaz hop pellets
(1m)1 tablet Whirlfloc (15m)
Saflager S-23 dry yeast (Genuine Lager)
I said light crystal but that was a mistake i used caramalt cause that's what I had left over
I stuffed it because I only have a 10l ferm and I forgot to halve the amount above in the 20l recipe.
The recipe also calls for 2 days at 21 degrees for diacetyl rest. Is it that necessary and if so does it have to be around 21? Can only get to room temp of 18 at night and 20 during the day
0.5 lbs CaraHell
5.0 lbs of dry light malt extract
1.0 oz. Saaz hop pellets (60m)
0.5 oz. Saaz hop pellets (15m)
0.5 oz. Saaz hop pellets
(1m)1 tablet Whirlfloc (15m)
Saflager S-23 dry yeast (Genuine Lager)
I said light crystal but that was a mistake i used caramalt cause that's what I had left over
I stuffed it because I only have a 10l ferm and I forgot to halve the amount above in the 20l recipe.
The recipe also calls for 2 days at 21 degrees for diacetyl rest. Is it that necessary and if so does it have to be around 21? Can only get to room temp of 18 at night and 20 during the day
GrumpyPaul
Well-Known Member
If your batch size was only 10 litres - that's a whole different story.
That much malt in a 10l batch puts your OG at 1.088.
I single sachet of yeast is probably going to struggle in a beer that big. Someone more experienced than me can shed some light on that for you.
Still - I would NOT tip it.....wait and see. When its all done if it taste crap then tip it. You've done all the work already you've got nothing to lose by waiting
edited because I left the key word NOT out originally
That much malt in a 10l batch puts your OG at 1.088.
I single sachet of yeast is probably going to struggle in a beer that big. Someone more experienced than me can shed some light on that for you.
Still - I would NOT tip it.....wait and see. When its all done if it taste crap then tip it. You've done all the work already you've got nothing to lose by waiting
edited because I left the key word NOT out originally
manticle
Standing up for the Aussie Bottler
18-20 will be fine for d-rest.
If the whole lot is twice as much in half the water, buy a 20 L, half fill with clean, cold water and make the full batch. Add 1 more yeast pack and run the 10L batch through the tap and a clean silicon hose.
If the whole lot is twice as much in half the water, buy a 20 L, half fill with clean, cold water and make the full batch. Add 1 more yeast pack and run the 10L batch through the tap and a clean silicon hose.
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