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What Are You Brewing - 2014

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mje1980

Old Thunder brewery
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Even for a mild I still normally do a low 60's rest, as I like a drier finish. Just got the shits with having to go inside and calm the kids down, so thought I'd skip the low 60's rest this time.

How do you find that mild, attenuation and body wise?



Bloody kids. Oh well, the wife is at her Xmas party tonight, and I'll be at work tomorrow, so if the kids are tired and crappy I won't have to deal with it :).
 

Dan Pratt

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I just checked the recipe and I mashed the following - 67c/45m, 72c/10m, 78c/10. OG was 1040, FG was 1.010 using WY1469 @ 20c which gave app attenuation of 74%.
 

Kumamoto_Ken

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A bits n pieces APA cubed this morning.

91% Maris Otter
5% wheat
4% light xtal

Horizon @ 60minutes with Cascade, Centennial and Galaxy cube hopped.
1.050 and 45IBU.

Will use BRY-97 and probably dry hop with some combo of Cascade, Galaxy and Chinook.
 

Dan Pratt

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This coming weekend aiming for a East Coast style IPA with a solid bittering charge @ 60mins of 45ibu and the rest from a 5min addition.

Normally Id have 20-30ibu from 60mins and do hop bursting late at 20,10, 5 for the rest which resembles more of a West Coast style.

American IPA

OG - 1.070
FG - 1.015
ABV - 6.9%
IBU - 75
EBC - 12

87.5% JW Ale
12.5% Munich

Mashed @ 65c/90mins, 78c/30mins

60min Boil

Warrior @ 60m - 30ibu
Chinook @ 60m - 15ibu

Simcoe/Centennial @ 5m - 30ibu

Whirlpool for 5mins and stand for 10min rest before CFC transfer to FV

Misc - 6:1 Sulphate/Chloride ratio, Whirlfloc, Yeast Nutrient, Pure Oxygen added to wort.

Fermented with WLP001 @ 19c - pitch at 17c ad raise to 19c during lag phase.

Dry Hopped with Simcoe/Centennial @ 5.5g/L :beerbang:
 

mofox1

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Kumamoto_Ken said:
A bits n pieces APA cubed this morning.

91% Maris Otter
5% wheat
4% light xtal

Horizon @ 60minutes with Cascade, Centennial and Galaxy cube hopped.
1.050 and 45IBU.

Will use BRY-97 and probably dry hop with some combo of Cascade, Galaxy and Chinook.
Looks smashable :icon_drool2: ... but most of all impressed that your brew day was finished by midday! :blink:
 

Kumamoto_Ken

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mofox1 said:
Looks smashable :icon_drool2: ... but most of all impressed that your brew day was finished by midday! :blink:
Hi mofox, I BIAB and for my past 4-5 brews I've been pre-boiling my water the night before to get rid of the chlorine. I find that the water is still pretty warm in the morning and that saves me quite a bit of ramp-up time.
One or both of my kids are usually up at 6:30 so I wander out to the car-hole, turn on the urn, and am raining in the grain by about 7.
Raise to mashout at 8:30.
Hoist bag at 9ish.
Boiling by 9:30ish.
Flamout at 10:30.
Wort into cube at 11.
All packed up by about midday.
 

mofox1

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Kumamoto_Ken said:
Hi mofox, I BIAB and for my past 4-5 brews I've been pre-boiling my water the night before to get rid of the chlorine. I find that the water is still pretty warm in the morning and that saves me quite a bit of ramp-up time.
One or both of my kids are usually up at 6:30 so I wander out to the car-hole, turn on the urn, and am raining in the grain by about 7.
Raise to mashout at 8:30.
Hoist bag at 9ish.
Boiling by 9:30ish.
Flamout at 10:30.
Wort into cube at 11.
All packed up by about midday.
Hehe. car-hole.
 

Byran

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So I havent brewed for a while and just got the production line going for chrissy.

APA with centennial -US05
APA with palasade -US05
ESB with EKG and styrians-Mangrove jacks British ale
ESB with target - [SIZE=13.63636302948px]Mangrove jacks British ale[/SIZE]
 

slcmorro

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mofox1 said:
impressed that your brew day was finished by midday! :blink:
I can usually knock out a brew within 3-4 hours, and I brew 1V (really two if you count the sparge pot) BIAB with a pulley.
All things going well, this'd be a typical brew morning:

8:00am - Fill keggle with strike water and begin heating
8:10am - Measure and mill complete.
8:20am - Mash in.
9:00am - Heat sparge water.
9:20am - Raise grain bag off bottom and start mashout.
9:30am - Hoist grain bag out and squeeze/drip into keggle, fire up all burners.
9:35am - Place bag into seperate sparge vessel, and mix around while keggle is coming up to temp.
9:36am - Measure out hops.
9:40am - Place sparge pot on top of keggle, hoist grain bag and squeeze/drip.
9:45am - Add runnings from sparge to keggle.
10:00am - Rolling boil.
11:00am - Burners off, whirlpool.
11:10am - Start draining into cube.
11:20am - Seal cube.
11:21am - Start cleaning/scrubbing out keggle, transfer tubes and various bowls/spoons/paddles.
11:30am - Packed up.
 

DU99

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just tossed a British IPA FWK into a fermenter..something different..used Windsor yeast..
 

Tahoose

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mofox1 said:
Looks smashable :icon_drool2: ... but most of all impressed that your brew day was finished by midday! :blink:
Brewing can be done quickly if you so wish. Standard boil for my APA is 10mins with a 100% cube hop.

Flamesuit on, but if it's stupid and it works then it ain't stupid.

Did a Aussie pale ale with a 30 min mash and a 10min boil a few weeks ago which was all wrapped up in under 2hrs.
 

Dan Pratt

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slcmorro said:
I can usually knock out a brew within 3-4 hours, and I brew 1V (really two if you count the sparge pot) BIAB with a pulley.
All things going well, this'd be a typical brew morning:

8:00am - Fill keggle with strike water and begin heating
8:10am - Measure and mill complete.
8:20am - Mash in.
9:00am - Heat sparge water.
9:20am - Raise grain bag off bottom and start mashout.
9:30am - Hoist grain bag out and squeeze/drip into keggle, fire up all burners.
9:35am - Place bag into seperate sparge vessel, and mix around while keggle is coming up to temp.
9:36am - Measure out hops.
9:40am - Place sparge pot on top of keggle, hoist grain bag and squeeze/drip.
9:45am - Add runnings from sparge to keggle.
10:00am - Rolling boil.
11:00am - Burners off, whirlpool.
11:10am - Start draining into cube.
11:20am - Seal cube.
11:21am - Start cleaning/scrubbing out keggle, transfer tubes and various bowls/spoons/paddles.
11:30am - Packed up.
3.5hrs....wow, it takes me 3.5hrs from start to the end of mash cycle, then an hour for lautering. Brew day is at least 7hrs, at least.

just out of interest, what are you average mash efficiency's and brew house eff like with the system you run?

Mine are 86% Mash and 67% Brewhouse based on the last 10 batches.
 

slcmorro

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Pratty1 said:
3.5hrs....wow, it takes me 3.5hrs from start to the end of mash cycle, then an hour for lautering. Brew day is at least 7hrs, at least.

just out of interest, what are you average mash efficiency's and brew house eff like with the system you run?

Mine are 86% Mash and 67% Brewhouse based on the last 10 batches.
I'm hitting somewhere around 60-70% consistently, sometimes with a very small sparge only too. More than happy with that.
 

djar007

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Fire going and getting an early brew in. Bells two hearted clone for me today. Love an early morning brew.


edit: A few pics for those poor buggers on the way to work.

2014-12-10 06.45.22.jpg2014-12-10 06.45.27.jpg2014-12-10 07.37.24.jpg2014-12-10 07.37.35.jpg
 

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vykuza

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Tell me you boil on the wood fire, and haven't just lit it for warmth!
 

JDW81

I make wort, the yeast make it beer.
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Saison:

75% Pilsner
15% Munich
10% Wheat

Saaz at 60 minute to 17 IBUs
Saaz at 1 minute 1g/L

10g corriander seeds at 15
20g of bitter orange peel at 15

Fermented with 3724

OG 1053
FG 1010

Pitch yeast at 25 degrees, warm to 28 over first 3 days and finish off fermentation at ~30 degrees.

This beer is a nice, dry summer beer, with the yeast being the real hero.

JD
 

Droopy Brew

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Droopy Brew said:
My first Irish red-
2.5kg MO
1kg Mun 2
1kg Rye
600g Crystal 50
300g Crystal Wheat
100g Choc dark.

EKG 30g @ 60
EKG 20g @ 20
Yeast WPL002 Eng Ale.

Vol 21lL,
OG 1.059
FG 1.016

5 days in and it is almost done and looking ruby red and clear as a bell.

Another 2 points to go and it is tasting outstanding. Looking forward to trying this in a fortnight.
Turned out fantastic. Finished at 1.014 Only been in the keg for a few days but cant help myself.
Going to hold onto the bottles for a few months though as I reckon it will be much better with time.

Irish Red.jpg
 

slcmorro

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Boulders and Tinder (American Pale Ale)

Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 21.3 (Average - No Chill Adjusted)

59.57% Pale Ale Malt
38.3% Wheat Malt
2.13% Carapils (Dextrine)

0.4 g/L Galaxy (13.4% Alpha) @ 30 Minutes (Boil)
0.4 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Boil)

0.2 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate
 

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