Mardoo
Noob What Craps On A Bit
My guess is that a lower gravity wouldn't stand up to the oak, so kiss serendipity hello 
What are you Brewing 2016?
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droid
somewhere on the slippery slope with a beer in han
There's problems with barrel, of the most evil kind Madhu...
TLk about that L8r
TLk about that L8r
mofox1
Wubba lubba dub dub!
Brew day with a mate.
Hop Thief 7 *cough* clone *cough*. With hops.
Knocking out two cubes of this, and another cube just loaded up with home grown chinook & cascade. Yum.
This one's got the Hops, Thief
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 69.0L
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.70 %
Colour (SRM): 15.6 (EBC): 30.7
Bitterness (IBU): 40.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Grain Bill
----------------
8.580 kg Pilsner (64.15%)
3.183 kg Munich I (23.8%)
0.700 kg Carabohemian Malt (5.23%)
0.400 kg Caraaroma (2.99%)
0.330 kg Wheat Malt (2.47%)
0.110 kg Wheat Malt, Roasted Dark (Briess Midnight Wheat) (0.82%)
0.071 kg Acidulated Malt (0.53%)
Hop Bill
----------------
30.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
140.0 g Cascade (AU) Leaf (6.5% Alpha) @ Whirlpool (2 g/L)
Cube 1 (23L / 39 IBUs):
23.0 g Galaxy Pellet (13.4% Alpha) @ 80°C (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 80°C (1.0 g/L)
23.0 g Galaxy Pellet (13.4% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
Cube 2 (23L / 39 IBUs):
23.0 g Galaxy Pellet (13.4% Alpha) @ 80°C (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 80°C (1.0 g/L)
23.0 g Galaxy Pellet (13.4% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
Cube 3 (23L / 42.4 IBUs):
23.0 g Cascade (AU) Leaf (6.5% Alpha) @ 80°C (1.0 g/L)
69.0 g Chinook Leaf (10% Alpha) @ 80°C (3.0 g/L)
23.0 g Cascade (AU) Pellet (7.5% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Chinook Pellet (12.7% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
Misc Bill
----------------
12.0 g Calcium Chloride @ 60 Minutes (Mash)
6.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.5 x Whirlfloc Tablet @ 10 Minutes (Boil)
3 tspn Yeast Nutrient @ 10 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Mangrove Jacks M44 US West Coast Yeast or something else....
Hop Thief 7 *cough* clone *cough*. With hops.
Knocking out two cubes of this, and another cube just loaded up with home grown chinook & cascade. Yum.
This one's got the Hops, Thief
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 69.0L
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.70 %
Colour (SRM): 15.6 (EBC): 30.7
Bitterness (IBU): 40.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Grain Bill
----------------
8.580 kg Pilsner (64.15%)
3.183 kg Munich I (23.8%)
0.700 kg Carabohemian Malt (5.23%)
0.400 kg Caraaroma (2.99%)
0.330 kg Wheat Malt (2.47%)
0.110 kg Wheat Malt, Roasted Dark (Briess Midnight Wheat) (0.82%)
0.071 kg Acidulated Malt (0.53%)
Hop Bill
----------------
30.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
140.0 g Cascade (AU) Leaf (6.5% Alpha) @ Whirlpool (2 g/L)
Cube 1 (23L / 39 IBUs):
23.0 g Galaxy Pellet (13.4% Alpha) @ 80°C (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 80°C (1.0 g/L)
23.0 g Galaxy Pellet (13.4% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
Cube 2 (23L / 39 IBUs):
23.0 g Galaxy Pellet (13.4% Alpha) @ 80°C (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 80°C (1.0 g/L)
23.0 g Galaxy Pellet (13.4% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
Cube 3 (23L / 42.4 IBUs):
23.0 g Cascade (AU) Leaf (6.5% Alpha) @ 80°C (1.0 g/L)
69.0 g Chinook Leaf (10% Alpha) @ 80°C (3.0 g/L)
23.0 g Cascade (AU) Pellet (7.5% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Chinook Pellet (12.7% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
Misc Bill
----------------
12.0 g Calcium Chloride @ 60 Minutes (Mash)
6.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.5 x Whirlfloc Tablet @ 10 Minutes (Boil)
3 tspn Yeast Nutrient @ 10 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Mangrove Jacks M44 US West Coast Yeast or something else....
A3k
Well-Known Member
- Joined
- 7/2/07
- Messages
- 621
- Reaction score
- 18
Here's a Dubbel I have fermenting using the syrups from these guys http://www.candisyrup.com/ . This one is Closely based on their Westmalle recipe.
I subbed the "Dingeman’s Mout Roost 900" gram for gram with Carafa Special II. Hopefully it's a good sub, but i think it may have been too much.
Very dark, but taste tests after 3 days fermenting is promising (touch wood)
Recipe Specifications
--------------------------
Batch Size (fermenter): 29.50 l
Estimated OG: 1.064 SG
Estimated Color: 26.1 SRM
Estimated IBU: 18.6 IBUs
Brewhouse Efficiency: 82.00 %
Ingredients:
------------
Amt Name Type # %/IBU
6.10 g Gypsum (Calcium Sulfate)
1.69 g Calcium Chloride
4.77 kg Pilsen (Dingemans) (1.6 SRM) 65.2 %
0.89 kg Vienna Malt (Weyermann) (3.0 SRM) 12.2 %
0.22 kg Carafa Special II (Weyermann) (415.0 SRM) 3.1 %
0.08 kg Acidulated (Weyermann) (1.8 SRM) 1.1 %
22.86 g East Kent Goldings [5.00 %] - Boil 60min 10.4 IBUs
24.58 g Styrian Goldings [5.00 %] - Boil 30.0 min 8.3 IBUs
1.3 pkg YEAST WY3787 Trappist High Gravity
Syrup into fermenter
0.45 kg Candi Syrup, D-180 (180.0 SRM) Extract 11 6.1 %
0.45 kg Candi Syrup, D-45 (45.0 SRM) Extract 12 6.1 %
0.45 kg Candi Syrup, D-90 (90.0 SRM) Extract 13 6.1 %
Cheers,
Al
I subbed the "Dingeman’s Mout Roost 900" gram for gram with Carafa Special II. Hopefully it's a good sub, but i think it may have been too much.
Very dark, but taste tests after 3 days fermenting is promising (touch wood)
Recipe Specifications
--------------------------
Batch Size (fermenter): 29.50 l
Estimated OG: 1.064 SG
Estimated Color: 26.1 SRM
Estimated IBU: 18.6 IBUs
Brewhouse Efficiency: 82.00 %
Ingredients:
------------
Amt Name Type # %/IBU
6.10 g Gypsum (Calcium Sulfate)
1.69 g Calcium Chloride
4.77 kg Pilsen (Dingemans) (1.6 SRM) 65.2 %
0.89 kg Vienna Malt (Weyermann) (3.0 SRM) 12.2 %
0.22 kg Carafa Special II (Weyermann) (415.0 SRM) 3.1 %
0.08 kg Acidulated (Weyermann) (1.8 SRM) 1.1 %
22.86 g East Kent Goldings [5.00 %] - Boil 60min 10.4 IBUs
24.58 g Styrian Goldings [5.00 %] - Boil 30.0 min 8.3 IBUs
1.3 pkg YEAST WY3787 Trappist High Gravity
Syrup into fermenter
0.45 kg Candi Syrup, D-180 (180.0 SRM) Extract 11 6.1 %
0.45 kg Candi Syrup, D-45 (45.0 SRM) Extract 12 6.1 %
0.45 kg Candi Syrup, D-90 (90.0 SRM) Extract 13 6.1 %
Cheers,
Al
shacked
I like beer
- Joined
- 7/5/14
- Messages
- 2,139
- Reaction score
- 341
Double brew day today.
Rye FES v2
Foreign Extra Stout
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 8.575
Total Hops (g): 42.00
Original Gravity (OG): 1.072 (°P): 17.5
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 7.29 %
Colour (SRM): 37.8 (EBC): 74.5
Bitterness (IBU): 38.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Gladfield Ale (58.31%)
2.000 kg Rye Malt (23.32%)
0.375 kg Demerara Sugar (4.37%)
0.300 kg Caramunich I (3.5%)
0.300 kg Roasted Barley (3.5%)
0.200 kg Chocolate, Pale (2.33%)
0.200 kg Special-B (2.33%)
0.100 kg Acidulated Malt (1.17%)
0.100 kg Carafa I malt (1.17%)
Hop Bill
----------------
25.0 g Magnum Pellet (10.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
17.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (0.8 g/L)
67 / 72 / 77C for 50 / 15 / 5 mins
2x American Medium Toast oak dominoes: baked at 125C for 30 mins and soaked in makers mark (120ml) - added to cube.
Fermented at 20°C with WLP001 / WLP013 blend.
Belgian Pale (sort of)
Belgian Specialty Ale
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.000
Total Hops (g): 25.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.82 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 31.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60
Grain Bill
----------------
3.000 kg Vienna (60%)
1.000 kg American 2-Row (20%)
0.500 kg Wheat Malt (10%)
0.200 kg Aromatic Malt (4%)
0.200 kg Toffee Malt (4%)
0.100 kg Acidulated Malt (2%)
Hop Bill
----------------
10.0 g Ella Pellet (14.9% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Ella Pellet (14.9% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
Single step Infusion at 65°C for 60 Minutes. Mash out at 77C for 10 mins.
Fermented at 20°C (ramped to 25C) with Trappist/Abbey/Saison blend.
- Bourbon Oaked Rye Export Stout (version 2)
- Belgian Pale
Rye FES v2
Foreign Extra Stout
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 8.575
Total Hops (g): 42.00
Original Gravity (OG): 1.072 (°P): 17.5
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 7.29 %
Colour (SRM): 37.8 (EBC): 74.5
Bitterness (IBU): 38.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Gladfield Ale (58.31%)
2.000 kg Rye Malt (23.32%)
0.375 kg Demerara Sugar (4.37%)
0.300 kg Caramunich I (3.5%)
0.300 kg Roasted Barley (3.5%)
0.200 kg Chocolate, Pale (2.33%)
0.200 kg Special-B (2.33%)
0.100 kg Acidulated Malt (1.17%)
0.100 kg Carafa I malt (1.17%)
Hop Bill
----------------
25.0 g Magnum Pellet (10.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
17.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (0.8 g/L)
67 / 72 / 77C for 50 / 15 / 5 mins
2x American Medium Toast oak dominoes: baked at 125C for 30 mins and soaked in makers mark (120ml) - added to cube.
Fermented at 20°C with WLP001 / WLP013 blend.
Belgian Pale (sort of)
Belgian Specialty Ale
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.000
Total Hops (g): 25.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.82 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 31.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60
Grain Bill
----------------
3.000 kg Vienna (60%)
1.000 kg American 2-Row (20%)
0.500 kg Wheat Malt (10%)
0.200 kg Aromatic Malt (4%)
0.200 kg Toffee Malt (4%)
0.100 kg Acidulated Malt (2%)
Hop Bill
----------------
10.0 g Ella Pellet (14.9% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Ella Pellet (14.9% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
Single step Infusion at 65°C for 60 Minutes. Mash out at 77C for 10 mins.
Fermented at 20°C (ramped to 25C) with Trappist/Abbey/Saison blend.
technobabble66
Meat Popsicle
Just sitting on the first Sacch step
Dead Rez Red
(basically a batch of Better Red than Dead)
Vol = 25L
OG=1.048
FG=1.011
IBU=25
EBC=36
alc%=5.1
3.0kg TFFMO (inc. some Viking) (60%)
1.3kg Munich 2 (inc. some Viking) (26%)
0.3kg CaraRed (6%)
0.25kg Heritage Crystal (5%)
0.1kg Roasted Barley (2%)
0.05kg Acidulated (1%)
25g Fuggles @FWH
5g Challenger @FWH
10g Challenger @20mins (cube)
15g EKG @20mins (cube)
55/63/66/72/78 for 5/65/30/20/2 (- split sacch steps to hopefully to get a dry but full finish to the beer)
20L Mash, 18L Sparge
3g CaCl2 + 1.4g CaSO4 + 1g MgSO4 into Mash
2.7g CaCl2 + 1.3g CaSO4 + 0.9g MgSO4 +0.4g Citric acid into Sparge
1g CaCl2 + 0.5gCaSO4 + 0.5g MgSO4 into boil
(Melbourne water)
Yeast = 1469 (3rd gen)
(just waiting for my TOP clone to finished (stalled at 1.020 :angry: ) then this will go onto the yeast cake)
Dead Rez Red
(basically a batch of Better Red than Dead)
Vol = 25L
OG=1.048
FG=1.011
IBU=25
EBC=36
alc%=5.1
3.0kg TFFMO (inc. some Viking) (60%)
1.3kg Munich 2 (inc. some Viking) (26%)
0.3kg CaraRed (6%)
0.25kg Heritage Crystal (5%)
0.1kg Roasted Barley (2%)
0.05kg Acidulated (1%)
25g Fuggles @FWH
5g Challenger @FWH
10g Challenger @20mins (cube)
15g EKG @20mins (cube)
55/63/66/72/78 for 5/65/30/20/2 (- split sacch steps to hopefully to get a dry but full finish to the beer)
20L Mash, 18L Sparge
3g CaCl2 + 1.4g CaSO4 + 1g MgSO4 into Mash
2.7g CaCl2 + 1.3g CaSO4 + 0.9g MgSO4 +0.4g Citric acid into Sparge
1g CaCl2 + 0.5gCaSO4 + 0.5g MgSO4 into boil
(Melbourne water)
Yeast = 1469 (3rd gen)
(just waiting for my TOP clone to finished (stalled at 1.020 :angry: ) then this will go onto the yeast cake)
btrots87
Well-Known Member
This one is boiling away as I type, my pre-boil efficiency was about 11% higher than usual so I had to dilute it a bit to lower the alcohol. More beer for me though.
Golden Ale
5% ABV
~30 IBU
~7 SRM
67% Gladfield Ale
27% Wheat
5% Medium crystal
1% Acidulated Malt
Amarillo @ 60 min ~ 10 IBU
Riwaka @ 20 min ~ 12 IBU
Riwaka @ 10 min ~ 8 IBU
Whirlpool @ 80C with a mix of amarillo, riwaka and vic secret
Ferment with US05.
Trying to use up some leftover hops, looking for a pretty easy drinking refreshing ale.
Golden Ale
5% ABV
~30 IBU
~7 SRM
67% Gladfield Ale
27% Wheat
5% Medium crystal
1% Acidulated Malt
Amarillo @ 60 min ~ 10 IBU
Riwaka @ 20 min ~ 12 IBU
Riwaka @ 10 min ~ 8 IBU
Whirlpool @ 80C with a mix of amarillo, riwaka and vic secret
Ferment with US05.
Trying to use up some leftover hops, looking for a pretty easy drinking refreshing ale.
Coodgee
Well-Known Member
So I just ordered 1.5kg of hops and thought I would do a really hoppy IPA. Do you think this is overkill?
Code:
Style: American IPA
Recipe Specifications
--------------------------
Boil Size: 28.00 l
Batch Size (fermenter): 23.00 l
Estimated OG: 1.056 SG
Estimated Color: 28.8 EBC
Estimated IBU: 67.6 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.0 g Gypsum
5.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 85.5 %
0.50 kg Caramel/Crystal Malt - 110L (Bairds) (26 Grain 2 8.5 %
0.35 kg Munich I (Weyermann) (14.0 EBC) Grain 3 6.0 %
5.00 g Simcoe [13.20 %] - Boil 60.0 min Hop 4 6.7 IBUs
10.00 g Centennial [10.00 %] - Boil 30.0 min Hop 5 7.8 IBUs
10.00 g Simcoe [13.20 %] - Boil 30.0 min Hop 6 10.3 IBUs
10.00 g Centennial [10.00 %] - Boil 20.0 min Hop 7 6.1 IBUs
10.00 g Simcoe [13.20 %] - Boil 20.0 min Hop 8 8.1 IBUs
10.00 g Centennial [10.00 %] - Boil 10.0 min Hop 9 3.7 IBUs
10.00 g Citra [13.10 %] - Boil 10.0 min Hop 10 4.8 IBUs
10.00 g Simcoe [13.20 %] - Boil 10.0 min Hop 11 4.8 IBUs
55.00 g Simcoe [13.00 %] - Steep/Whirlpool 4.0 Hop 12 5.9 IBUs
50.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 13 4.1 IBUs
50.00 g Citra [13.10 %] - Steep/Whirlpool 4.0 m Hop 14 5.4 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -
100.00 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
100.00 g Citra [12.00 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs
---------------------------
Name Description Step Temperat Step Time
Mash In Add 15.26 l of water at 73.5 C 66.0 C 75 min
mash out Add -0.00 l of water and heat to 76.0 C 76.0 C 10 min
Dan Pratt
Well-Known Member
- Joined
- 28/1/10
- Messages
- 3,279
- Reaction score
- 1,274
^ ^ ^ ^ aaaargh!!
Its not overkill but the malt bill, you must be ******* with me Coodgee...loll
8.5% Crystal 110L :huh:
Munich in and American IPA :blink: you have heard my dismay with that.
forget the 30 and 20mins additions, load up late @ <10m
Do the right thing for the hops, <5% crystal and no munich. Let the hops be the show and the malt the stage but no one is talking about the stage.
Its not overkill but the malt bill, you must be ******* with me Coodgee...loll
8.5% Crystal 110L :huh:
Munich in and American IPA :blink: you have heard my dismay with that.
forget the 30 and 20mins additions, load up late @ <10m
Do the right thing for the hops, <5% crystal and no munich. Let the hops be the show and the malt the stage but no one is talking about the stage.
Coodgee
Well-Known Member
dude. The malt bill is not up for negotiation!
Coodgee
Well-Known Member
You're an ipa zealot! Haha
Kingy
Well-Known Member
- Joined
- 21/10/06
- Messages
- 1,628
- Reaction score
- 552
Brewing up another dry stout. Trying to keep this on tap is a lot of work. Production and consumption is out of balance at the moment
Dry stout
Og 1042 Fg 1.010
70%pale
20%flaked barley
10%roasted barley
Ekg bittered to 44ibu
49°c 15min
64°c 60min
Converted a few non black beer drinkers this one.
Don't be fooled by the colour I say.
Great session beer. [emoji7]
Dry stout
Og 1042 Fg 1.010
70%pale
20%flaked barley
10%roasted barley
Ekg bittered to 44ibu
49°c 15min
64°c 60min
Converted a few non black beer drinkers this one.
Don't be fooled by the colour I say.
Great session beer. [emoji7]
Midnight Brew
Well-Known Member
- Joined
- 23/3/09
- Messages
- 1,567
- Reaction score
- 772
Brewed an almost identical recipe of this a few weeks back. Kegging today and hand pumping with a syringe. Time to get a move on!!Kingy said:
Getting my brew on for the first time in a while.
Going simple for a dunkleweizen attempt 50/50 wheat/munich II. Or maybe 60/40, havent decided yet.
Then going to do a hoppy pale or american wheat with MO/Wheat/munich. Quantaties yet to be decided.
Looking forward to it!
Going simple for a dunkleweizen attempt 50/50 wheat/munich II. Or maybe 60/40, havent decided yet.
Then going to do a hoppy pale or american wheat with MO/Wheat/munich. Quantaties yet to be decided.
Looking forward to it!
drewstertherooster
Active Member
- Joined
- 26/12/12
- Messages
- 35
- Reaction score
- 11
BIAB Rauchbier today. 2.5kg german smoked and 100g carafa III in a 11.5L batch.
Goddamn it smelt good working with smoked malt
Goddamn it smelt good working with smoked malt
Mardoo
Noob What Craps On A Bit
Well, we finally got a brew day together for this one, yesterday. I spent a few evenings tasting grain combos and sniffing hops to come up with the recipe. Then the problems startedMardoo said:I'm working on a roast chestnut Amber collaboration with DJ_L3ThAL. Step one:
ImageUploadedByAussie Home Brewer1462787760.987955.jpg
Let's just say that 5 kilos of roasted and pureed chestnuts is excellent for gumming up a mash, pump or RIMS tube among other things. Can't say I didn't have that feeling.But, our Recirculating RIMS BIAB Mash Paddle and Buckets Hybrid system came through for us. We persevered though and got a lovely little wort which tastes great. I'm going with the Burton yeast, and I believe DJ_L3thAl is too. Thanks for sticking in with me through this one mate. Next time, no adjuncts
30.4% Roasted Chestnuts
60.8% Schooner Pale Malt
3.6% Simpsons Amber
3.1% Simpson's Brown Malt
2.1% Simpsons Chocolate Malt
Magnum at 60 min to 12 IBU's
Centennial and Challenger at 20 min to 8 IBU's
Centennial and Challenger at 10 min to 4.7 IBU's
Centennial, Challenger, Columbus and Crystal in the cube to 21 IBU's
Dry Hop with Centennial, Crystal and Columbus
We're both still trying to work out what the lessons learned are...
- Status
