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big d

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hope your brew day with your father goes well jaz.he can blame you for the new addiction to beer things. ;)

big d
 

Jazman

Fishweide BrauHaus
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well i know my mother aint impressed and he has been brewing for long as i have so he is taking the step straight from k+k to all grain
 

GMK

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Been asked a question or 2 on the start time - so feel free to rock up from 1.30pm.

Still need an avid brewer to rock on around 11.00am to brew on my gear.....

.................any takers out there?
 

wee stu

wee stu's brury - hand made beers, award winning l
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Is it nice and clean Kenny??
Lots of sanitiser on hand for brew day??
Got a good chiller so wort gets cooled and can be taken home aerated for the yeast, but not stuffed up by HSA??

Last time I brewed at someone else's place on their gear I ended up chucking the whole lot away!! :ph34r:

Note - this doesn't mean I am necessarily brewing - just asking questions of relevance to any avid brewer who might be contemplating the deed.
 

GMK

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My All Grain gear consists of:
- 30 ltr Urn as a HLT
- 10 Gallon rubbermaid with SS False Bottom as Mash Tun
- 65ltr aluminium electric copper washer as the Kettle.

Barley Crusher Grain Mill
St Pats Convoluted Copper Counter Flow Wort chiller
SS Mash Padle and SS spoon
Electric immersion element for step mashes and for use in the kettle.
Electronic timer and thermometer probe.
Digital Scales for measuring ingredients.
IDRA pump for recirc of the wort prior to sparging.
Refrig grade holed Copper Coil as the sparge spiral.
Refractometer
ProMash on Computer
4 x standard fermenters, 2 x 60 ltr fermenters -
~3 primary - robust porter AG, IPA coopers kits&bits, double Munich Helles - cans.
~ one in the fridge secondary CC Ruby Red AG.

For pleasant reading:
Beer Captured, Award wining Homebrew recipe Book, History of Beer encyclopedia - great for beer styles, another book on designing great beers; lent out Great Beer from Kits.

For Brewing, I have approx:
- 10kgs of different hops.
- 100kgs of different grains - Marris Otter, Cryer Ale Malt, Pilsner, MunichI and II, Wheat, Dark Wheat, Caramunich, Vienna, as well as speciality malts - choc, roast barley, crystal, amber, smoked, melanoidin, black, caraaroma etc.
- 9 different liquid yeasts - 1026, 1728, scotish ale, 1332, 2007, belgian Abbey Ale II, 1028, mead, cider, (and before anyone asks - no Zinfadel yet) etc.

Adjuncts - not for the purists -
- 4kg of honey
- Dark Brown Sugar.
- Belgian Candi Sugar
- Lactose
- Amber LME
- Light DME
- Dextrose
- Rice Hulls
- Oats
- Dark compound Cooking Choc
- Salts - gypsum, chalk, epson, sea salt.
- yeast nutrient
- French Grape Tanin and tartaric acid.

Brewing with Cans - Coopers Sparkling ALe, Muntons Scotish Ale, coopers Ginger Beer, apple cider can mix.
Brewing with kits - 3 x Grumpys Theakstons Old Peculiar Kits.

For those Drinking - 3 taps on the fridge - 3 kegs currently with:
- Theakstons - extract/partial.
- Coopers Pale Ale - Kits and Bits
- Barossa Breakfast stout - >7% All Grain Oatmeal stout.
- Grumpys Boston Cream gassed, refrigerated and ready to drop in when one keg emptys.
- some Mead and Cider.

For those Eating - BYO meat and a salad/Desert.
Crispy the cook will be cooking the BBQ....

I want to enjoy the Day - so dont want to brew - but drink.

So - with all that stuff - someone should be able to brew almost anything....

........



:lol: :chug:
 

wee stu

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wee stu said:
OK - Jazman is the brewer. at least I think that's what you said Jaz.

If Jazman pulls a hammy, or something else crops up to stop him, I'm prepared to be second up to the plate.
Hoist by his own petard, wee stu walks gingerly up to the plate :unsure: !!

Thinking of a simple, but bigish beer, borrowed from Randy Mosher's Fallen Angel Strong Pale Beligan Ale in his Radical Brewing book.

Might make up to 36L, with Kenny fermenting half with belgian abbey 2, and me doing half with Wyeast 1728 Scottish. The original yeast used in Duvel came from McEwan's brewery in Edinburgh, and I believe the source for 1728 was from them too, so the yeast is a little piece of brewing revisionism/

thinking along the lines of

9.5kg Weyermann Pilsner
1kg Weyerman Carapils
1kg Belgian Kandi Sugar


50gm (5.4%) Styrian Goldings 60min
50gm (5.4%) Styrian Goldings 30min
56gm Saaz (2.8%) 30 min
42gm Saaz end of boil

Guessing I might strike 70% on foreign soil. that could lead to 1.073 og and about 33 ibus.

A step infusion mash might be the go, but on public display, lacking confidence and experience, and with much drink around a simple infusion might be the reality.

Only AG 4 so comments, as always, welcome.
 

GMK

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Looks good Wee Stu - as u have stepped upt o the plate - i will be the catcher.

I like to Mash Hop and do FWH - First Wort Hopping.
Do you want to have a go at that.

As we only have SAAZ plugs - would need to Mash Hop with Styrian Goldings - say 100gms.
Then add the 50gms of styrian as FWH before the boil - what IBUS does that give us.

Step mash of 48 degrees for 30 mins then 66 for 60mins.

Only Ideas - you are the brewmiester on the day - so it rests with you.
 

wee stu

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GMK said:
I like to Mash Hop and do FWH - First Wort Hopping.
Do you want to have a go at that.
I've been at one of your brew days before, first rule of brewinig with GMK - don't let him near the hops!!! :eek:

Isn't that right Jayse ;)
 

Jazman

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forget the mash hops and fwh hops stu recipe looks fine a big beer and dont see a big need to step mash with those highly modified malsts
 

GMK

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wee stu said:
GMK said:
I like to Mash Hop and do FWH - First Wort Hopping.
Do you want to have a go at that.
I've been at one of your brew days before, first rule of brewinig with GMK - don't let him near the hops!!! :eek:

Isn't that right Jayse ;)
OK then Wee Stu....

U add the Mash Hops and the FWH....

I will just catch them when they fall... :D
 

wee stu

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Jazman said:
forget the mash hops and fwh hops stu recipe looks fine a big beer and dont see a big need to step mash with those highly modified malsts
Sorry Ken, Jazman wins - he is bigger than me for one, and he has more hair :D
 

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