What are you Brewing 2016?
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technobabble66
Meat Popsicle
Dirty Ol' *******, TOP clone #3b - Old Ale
Vol = 24L (est. for 80% efficiency)
OG = 1.060
FG = 1.017
IBU = 35
EBC = 47
Alc% = 6.0
5.41kg (90.2%) TFFMMO
0.36 kg (6%) Simpson's Med Crystal
0.18kg (3%) Simspon's Roasted Barley
0.05kg (0.8%) Wey Acidulated
20g each of Fuggles & Challenger @ FWH
15g each of Fuggles & Challenger @ 20mins (cube-hopped)
2.8g CaCl2, 1.4g CaSO4, 1.0 MgSO4 into Mash
2.2g CaCl2, 1.1g CaSO4, 0.8g MgSO4, 0.3g Citric acid into Sparge
1g CaCl2, 0.5g CaSO4, 0.5g MgSO4 into Boil
Yeast nutrient & Irish Moss in at 10mins
55/65/72/78 for 5/70/30/2
Mash = 20L
Sparge= 16L
Yeast = 1469 - courtesy of Mardoo, Thanks v much!!!
Did the Mash & initial boil yesterday before work. Doing the rest of the boil and cubing today.
Drew off 4.2L of first running and boiled down to ~0.5-1L to caramelise. Currently looking like thick, dark LME
Sadly not looking like a dark red, more a dark brown, so i think my colour will be somewhat off.
Vol = 24L (est. for 80% efficiency)
OG = 1.060
FG = 1.017
IBU = 35
EBC = 47
Alc% = 6.0
5.41kg (90.2%) TFFMMO
0.36 kg (6%) Simpson's Med Crystal
0.18kg (3%) Simspon's Roasted Barley
0.05kg (0.8%) Wey Acidulated
20g each of Fuggles & Challenger @ FWH
15g each of Fuggles & Challenger @ 20mins (cube-hopped)
2.8g CaCl2, 1.4g CaSO4, 1.0 MgSO4 into Mash
2.2g CaCl2, 1.1g CaSO4, 0.8g MgSO4, 0.3g Citric acid into Sparge
1g CaCl2, 0.5g CaSO4, 0.5g MgSO4 into Boil
Yeast nutrient & Irish Moss in at 10mins
55/65/72/78 for 5/70/30/2
Mash = 20L
Sparge= 16L
Yeast = 1469 - courtesy of Mardoo, Thanks v much!!!
Did the Mash & initial boil yesterday before work. Doing the rest of the boil and cubing today.
Drew off 4.2L of first running and boiled down to ~0.5-1L to caramelise. Currently looking like thick, dark LME
Sadly not looking like a dark red, more a dark brown, so i think my colour will be somewhat off.
Midnight Brew
Well-Known Member
- Joined
- 23/3/09
- Messages
- 1,567
- Reaction score
- 772
Had a few hours spare this arvo so just finishing this up.
Mild
TFFM Maris Otter 85%
Wey Caraaroma 10%
Bairds Brown 5%
70/72/78 for 45/10/5
Brambling FWH to .5 BU/gravity ratio
1.038
29.5 EBC
Yeast undecided
Mild
TFFM Maris Otter 85%
Wey Caraaroma 10%
Bairds Brown 5%
70/72/78 for 45/10/5
Brambling FWH to .5 BU/gravity ratio
1.038
29.5 EBC
Yeast undecided
Danscraftbeer
Well-Known Member
Ginger Warmer. 21lt
1200g Ginger Root. (Smashed/pulverised with a meat tenderising Hammer in a plastic bag so it doesn't fly everywhere)
Then pressure cooked in 4 lt water with 1 tsp salt. Pureed. All added to the boil @ 5 min.
Grains:
2.5kg Marris Otter - 71.4%
0.75kg Crystal Malt - 21.4%
Mashed high at~ 69c for residual sweetness
Boil: slowly for um something like 300 minutes :unsure: ( distractions)
Ginger pulp added @ 5min
5g Fresh cracked Coriander seed @ 5min
2 lemons juice and rind @ 2min
5 Orange Habanero chilli deseeded @ 2min
Double handful of Fresh picked basil @ flame out.
cubed immediately with 250g boiled Raw Sugar
US-05 yeast
OG = 1.040
FG = ? hopefully at 1.010
ABV = ? ~ 3.9%
Color = 26.1 EBC
Kegged
I've done this before but non Alcoholic. I nearly regret the Basil addition in pre ferment wort taste test but the smell from the airlock is much better. The ginger is the forefront. The herbs will dissipate. The Chilli puts back the zing you lose from boiling the ginger. I think I got this right... B)
1200g Ginger Root. (Smashed/pulverised with a meat tenderising Hammer in a plastic bag so it doesn't fly everywhere)
Then pressure cooked in 4 lt water with 1 tsp salt. Pureed. All added to the boil @ 5 min.
Grains:
2.5kg Marris Otter - 71.4%
0.75kg Crystal Malt - 21.4%
Mashed high at~ 69c for residual sweetness
Boil: slowly for um something like 300 minutes :unsure: ( distractions)
Ginger pulp added @ 5min
5g Fresh cracked Coriander seed @ 5min
2 lemons juice and rind @ 2min
5 Orange Habanero chilli deseeded @ 2min
Double handful of Fresh picked basil @ flame out.
cubed immediately with 250g boiled Raw Sugar
US-05 yeast
OG = 1.040
FG = ? hopefully at 1.010
ABV = ? ~ 3.9%
Color = 26.1 EBC
Kegged
I've done this before but non Alcoholic. I nearly regret the Basil addition in pre ferment wort taste test but the smell from the airlock is much better. The ginger is the forefront. The herbs will dissipate. The Chilli puts back the zing you lose from boiling the ginger. I think I got this right... B)
technobabble66
Meat Popsicle
At 10pm?!? Good times!tj2204 said:
Best of luck tj
mofox1
Wubba lubba dub dub!
Ah haha... I do NOT miss those days. They don't really get better, just different.tj2204 said:
Yob
Hop to it
I be brewin tmoz.. I be makin a wort, base bittered to 30IBU.
will either be 4 cubes of pales or IPA's.. depends on my mood and desire to run a 5V reiterated beast or... just brew... regardless, each cube will be individually hopped.. er.. with a passion...
could go either way.. either way it's gunna be fun
*side note.. swmbo is takin the lids away for 4 days... drop to airport > get brew on + few beers and live like it's 1999 *******...
will either be 4 cubes of pales or IPA's.. depends on my mood and desire to run a 5V reiterated beast or... just brew... regardless, each cube will be individually hopped.. er.. with a passion...
could go either way.. either way it's gunna be fun
*side note.. swmbo is takin the lids away for 4 days... drop to airport > get brew on + few beers and live like it's 1999 *******...
mofox1
Wubba lubba dub dub!
must passion, got brew on no lids herr 4 sundai (did I do that right?).Yob said:
Luv ya work Jesse.
technobabble66
Meat Popsicle
Let's face it. They'll be IPAs, Yob.
Gee ... That sounds like a great time to crack open a keg of RIS or Wee Heavy... [emoji185]
Barreled.
Of course. [emoji185]
Gee ... That sounds like a great time to crack open a keg of RIS or Wee Heavy... [emoji185]
Barreled.
Of course. [emoji185]
Blind Dog
Beer
- Joined
- 30/7/13
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- 1,714
- Reaction score
- 793
I've read that 20+ times, but each time it is a jaded old Shaolin monk, who pours their herbal tincture that's been boiling for 20 min down the throat of the Dali Lama pre-new incarnation, milliseconds before the same concoction (but made by the evil villain) is poured into a fake Dali lama. But I live in an odd little world of my own devisingtj2204 said:
AJS2154
Well-Known Member
That last sentence was......superfluousBlind Dog said:
Nullnvoid
Well-Known Member
What base are you using?Yob said:
manticle
Standing up for the Aussie Bottler
If I can get my arse out to the brew shop for the base grain I forgot to order, I'll probably do an apa or an alt. Apa will use top cropped denny's fav in a starter, will do the alt if I calculate enough time between now and june 17. Usually I like 3 weeks in the fridge post fg with alt so probably the easy option.
Have guests mid june so mostly thinking of them.
Have guests mid june so mostly thinking of them.
Yob
Hop to it
Pale, wheat, Munich...Nullnvoid said:
Nullnvoid
Well-Known Member
That's right I couldn't remember if it was you that used a simple base. Equal amounts right?Yob said:
When I get a brew on, if I get a brew on I was going to go down that path.
Yob
Hop to it
Yep, pretty much equal ..and 150g acidulated malt per 25L output (ish)..
Fraser's BRB
Well-Known Member
- Joined
- 28/9/15
- Messages
- 365
- Reaction score
- 216
Brewing tomorrow, my Behemoth Bogan's Breakfast adaptation, Bathurst Brunch. Coffee Bourbon Milk Stout.
This will be my second attempt at this one, didn't use enough bourbon essence on the first one and left the coffee beans in too long. Coffee overpowered the bourbon to the point of it barely being there.
Will get a Dr Smurto's Golden done also time permitting.
This will be my second attempt at this one, didn't use enough bourbon essence on the first one and left the coffee beans in too long. Coffee overpowered the bourbon to the point of it barely being there.
Will get a Dr Smurto's Golden done also time permitting.
technobabble66
Meat Popsicle
1469 is a beast!
My Top clone was ~14-15°C overnight after pitching (i'd been warned it could get out of control).
Next morning already had a sizeable krausen.
Raised the temp slightly, partly because i have an IPA on the higher shelf of my FV fridge & partly to bring out a little more character in the 1469. It's sitting on 16°C and has a 4-5L krausen after only 24hrs.
Craziness!!!
My Top clone was ~14-15°C overnight after pitching (i'd been warned it could get out of control).
Next morning already had a sizeable krausen.
Raised the temp slightly, partly because i have an IPA on the higher shelf of my FV fridge & partly to bring out a little more character in the 1469. It's sitting on 16°C and has a 4-5L krausen after only 24hrs.
Craziness!!!
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