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Double brew day

Russian River Row 2 Hill 56 Clone #30

Og 1.054
FG 1.010
ABV 5.86%
IBU 45.7

90Min Boil
21 litre Knockout

Pilsner 60.5%
Marris Otter 32.4%
Cara Hell 7%

Simcoe FWH 16G
Simcoe 30Min 17G
Simcoe whirlpool @70 28G for 30 Min
Simcoe 56G Dry Hop

Yeast US05

4 Pines Pale Ale Clone #31

OG 1.047
FG 1.09
ABV 5.1%
IBU 30.9
60min Boil
21 Knockout


Ale 77.6%
Wheat Malt 9.7%
Munich Dark 6.8%
Med Crystal 5.9%

Citra FWH 10G
Cascade 19g 30Min
Citra 6g 10Min
Amarillo 10g 10 Min

Citra 13g Dry Hop
Simcoe 13g Dry Hop
Cascade 14g Dry Hop

Going to have to use s04 on the 4 pines brew as my us05 yeast slurry had a really strong sulfer smell and bubbled everywhere when I opened up mason jar , not taking any chances with that

Luckily had some us05 and s04 to save the day for both brews
 
If you are using s04 you get a real good result if you hydrate it and if you have a stir plate stick it on there for 1/2 to 1 hour aerate the wort and it will take off in 3 to 4 hours. It is my favourite yeast.
The yeast I had in my Warwick Ale was a WLP002 which is a slow starter but once gets going its OK.
Pretty sure I did read that it isn't advisable to use the yeast cake from a dried yeast, Ray Daniels I believe it was who suggested that.
 
Yeah no stir plate as yet still waiting on digital homebrew , may have to source one from elsewhere at this rate

Yeah I have used s04 a few times , handy yeast to have as back up that’s for sure
 
Yeah no stir plate as yet still waiting on digital homebrew , may have to source one from elsewhere at this rate

Yeah I have used s04 a few times , handy yeast to have as back up that’s for sure
You could always give a good shake every 15 minutes, if you are any good with electrical faults, I have a new, none working one, just checked the wires were all connected but I wouldn't know what else to look for apart from that. I don't want any thing for it, don't know what postage is to Tassie though.
 
95% Maris Otter
5% Crystal Malt
10g Simcoe 20 Mins 8 IBU
20g Simcoe 10 Mins 10 IBU
30g Simcoe 5 Mins 8 IBU
US-05
1.058-1.014

This is only my third AG, going to be doing it tomorrow.
Haven't used MO or Simcoe yet so no idea what to expect.
 
You could always give a good shake every 15 minutes, if you are any good with electrical faults, I have a new, none working one, just checked the wires were all connected but I wouldn't know what else to look for apart from that. I don't want any thing for it, don't know what postage is to Tassie though.

Awesome mate I will have a look at it , Let me know postage costs are . I dont mind the odd tinker
 
Well
Double brew day

Russian River Row 2 Hill 56 Clone #30

Og 1.054
FG 1.010
ABV 5.86%
IBU 45.7

90Min Boil
21 litre Knockout

Pilsner 60.5%
Marris Otter 32.4%
Cara Hell 7%

Simcoe FWH 16G
Simcoe 30Min 17G
Simcoe whirlpool @70 28G for 30 Min
Simcoe 56G Dry Hop

Yeast US05

4 Pines Pale Ale Clone #31

OG 1.047
FG 1.09
ABV 5.1%
IBU 30.9
60min Boil
21 Knockout


Ale 77.6%
Wheat Malt 9.7%
Munich Dark 6.8%
Med Crystal 5.9%

Citra FWH 10G
Cascade 19g 30Min
Citra 6g 10Min
Amarillo 10g 10 Min

Citra 13g Dry Hop
Simcoe 13g Dry Hop
Cascade 14g Dry Hop
Double brew day

Russian River Row 2 Hill 56 Clone #30

Og 1.054
FG 1.010
ABV 5.86%
IBU 45.7

90Min Boil
21 litre Knockout

Pilsner 60.5%
Marris Otter 32.4%
Cara Hell 7%

Simcoe FWH 16G
Simcoe 30Min 17G
Simcoe whirlpool @70 28G for 30 Min
Simcoe 56G Dry Hop

Yeast US05

4 Pines Pale Ale Clone #31

OG 1.047
FG 1.09
ABV 5.1%
IBU 30.9
60min Boil
21 Knockout


Ale 77.6%
Wheat Malt 9.7%
Munich Dark 6.8%
Med Crystal 5.9%

Citra FWH 10G
Cascade 19g 30Min
Citra 6g 10Min
Amarillo 10g 10 Min

Citra 13g Dry Hop
Simcoe 13g Dry Hop
Cascade 14g Dry Hop


Well brew day was going awesome until I trod on a bee in the laundry were I brew just when I was starting transfer , might rename the 4 pines clone stinging foot pale ale . Had to get my daughter to hold the counter flow chiller hose going into the fermenter while I dug the stinger out lol.
 
95% Maris Otter
5% Crystal Malt
10g Simcoe 20 Mins 8 IBU
20g Simcoe 10 Mins 10 IBU
30g Simcoe 5 Mins 8 IBU
US-05
1.058-1.014

This is only my third AG, going to be doing it tomorrow.
Haven't used MO or Simcoe yet so no idea what to expect.

Love Simcoe today was the first brew I have done using it on its own . Works well with lots of other hops . I would sneak a dry hop in aswell If you can
 
Unless you are brewing a high gravity beer there is no need for oxygen in the wort, a really good vigorous shake, (use some wheels to help) oxygenate your starter with a stir plate or shaking whether dry or liquid yeast. Up to a 6.5% gravity this should be enough.
 
Hardmans Old
156 calories
Anonymous
Method: Partial Mash
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 13 liters
Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hardman1982
Share: <EMBED>

Original Gravity:
1.048
Final Gravity:
1.008
ABV (standard):
5.23%
IBU (tinseth):
32.81
SRM (morey):
25.81




Fermentables
Amount Fermentable PPG °L Bill %
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.04569 47.6%
1.5 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 35.7%
0.25 kg American - Wheat0.25 kg Wheat 38 1.8 6%
0.3 kg American - Chocolate0.3 kg Chocolate 29 350 7.1%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 3.6%
4.2 kg Total
Hops
Amount Variety Type AA Use Time IBU
20 g Ella20 g Ella Hops Pellet 13.5 Boil 60 min 25.45
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 6.52
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 0.85
Show Summary View

Hops Summary
Amount Variety Type AA
20 g Ella Pellet 13.5
30 g Fuggles Pellet 4.5
50 g Total
Mash Guidelines
Amount Description Type Temp Time
12 L -- 66 C --
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12.2 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-

Just doing last hop addition now - Also using S04 instead of 05

Also digital thermometer was 20 degrees out - tested at boiling point of water, not happy and trip back to brew shop return it tomorrow.
 
I am considering a porter for my next brew, came across this one, the brewer took this one from Ron Pattison, A Home Brewers Guide to Vintage Beer. A 19th century Porter.
  • Batch size: 5 US gallons (18.9 L)
  • Original gravity: 1.058
  • Final gravity: 1.016
  • Bitterness: 72+ (calculated)
  • Color: 29 SRM
MALTS

  • 10 lb. (4.55 kg) Maris Otter pale ale malt
  • 2.5 lb. (1.14 kg) British brown malt
  • 6.5 oz. (182 g) black patent malt
  • HOPS
  • 2.5 oz. (70 g) Hazel Dell Goldings, 5.7% a.a. @ 60 min
  • 2.75 oz. (77 g) Hazel Dell Goldings, 5.7% a.a. @ 45 min
  • YEAST
  • 2 sachets Safale Fermentis S-04 dry yeast
  • ADDITIONAL ITEMS
  • 3 oz. (84 g) corn sugar to prime if bottling
BREWING NOTES

Mash at a water-to-grist ratio of 1.5 qt./lb. (3.1 L/kg) at 150°F (66°C) for 60 minutes. Vorlauf until wort runs clear, and then sparge with enough water to collect about 6.5 gal. (26 L) of wort in the kettle. Boil for a total of 60 minutes, adding hops as indicated.

Chill wort to 66°F (19°C), rack to fermenting vessel, aerate, and pitch yeast. Ferment for 3 weeks in the upper 60s °F (18–20°C), and then prime and bottle or keg and force carbonate as normal.

PARTIAL-MASH VERSION

Replace 8 lb. (3.6 kg) of the Maris Otter with 5 lb. (2.3 kg) of British liquid malt extract. Conduct a mini-mash with the remaining malts at 150°F (66°C) for 45 minutes. Thoroughly mix the extract into the resulting wort, bring to a boi

I had originally planned to include some amber malt, too, but my local homebrew store didn’t stock it, and I wasn’t that sure that modern amber malt is as close to the amber malt of 200 years ago as today’s brown malt is. So, I substituted in just enough black patent malt to complete a recipe similar to what some brewers might have used back then.

There is some question about the extent to which Goldings were used in dark beers, but it is one of the only hop varieties—maybe the only hop variety—grown today that was also available in 19th century Britain. It’s such a good hop that it must have been used by at least a few brewers.

I used The Home Brewer’s Guide to Vintage Beer by Ron Pattinson to help formulate my porter replica and followed Ron’s suggestion to use Whitbread yeast. Here are my notes.

  • March 1, 2017: I pitched yeast at 3 p.m. into 64°F wort.
  • March 2, 2017: At 7 a.m., there was a 1/4″ layer of kräusen, and the airlock was burping every 10 seconds.
  • March 15, 2017: I took a gravity reading: 1.015.
  • March 29, 2017: I kegged most of the batch and bottled a small portion, still at 1.015.
  • April 1, 2017: I took a taste from the keg and am quite pleased.
  • April 11, 2017: I popped open a bottle with a nice hiss. It’s lightly carbonated and clear, and taste is good, but I slightly prefer the kegged portion.
I don’t know how close these two came to what was actually brewed back in 19th century Britain, but I am quite happy with my results, and if I came anywhere close on the porter, it’s no wonder that it was so popular for so long. If I brew the IPA again, I’ll have to include a way of mimicking the hot rolling ocean voyage to India these beers endured after the breweries released them.
 
Last edited by a moderator:
In hindsight would have dumped the crystal doubled the wheat and put some munich in.
 
According to my refractometer hit 12 bricks 1.049 fg, 1 point above predicted, good omens hopefully for hitting the BIAB scene next brew :)
 
Planning my American Pale ale for Next weekend.

Judgemental Me

OG 1050
FG 1012
Abv 5%
IBU 32
EBC 11
Vol 20Lt

81% Barret Burston Ale
11% Red X malt
5% Rye
3% Wheat

Mashed at 66c for 90mins

Sulphate at 200ppm, chloride at 80ppm

60min boil

FWH Warrior = 15ibu
@ 5mins Centennials = 17ibu

Chill to 75c at end of boil.

Fermented with Bry 97 West Coast Ale at 19c under 10psi pressure.

Dry hopped at high krausen ~ 48hrs into fermentation with 4 ounces of Centennials, which is 5.5g per litre

[emoji16][emoji7]
 
Last edited:
Unless you are brewing a high gravity beer there is no need for oxygen in the wort, a really good vigorous shake, (use some wheels to help) oxygenate your starter with a stir plate or shaking whether dry or liquid yeast. Up to a 6.5% gravity this should be enough.


to each their own i guess. im seeing positive results from oxy addition already.
 
Beer.jpg
Unless you are brewing a high gravity beer there is no need for oxygen in the wort, a really good vigorous shake, (use some wheels to help) oxygenate your starter with a stir plate or shaking whether dry or liquid yeast. Up to a 6.5% gravity this should be enough.
Hardmans Old
156 calories
Anonymous
Method: Partial Mash
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 13 liters
Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hardman1982
Share: <EMBED>

Original Gravity:
1.048
Final Gravity:
1.008
ABV (standard):
5.23%
IBU (tinseth):
32.81
SRM (morey):
25.81




Fermentables
Amount Fermentable PPG °L Bill %
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.04569 47.6%
1.5 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 35.7%
0.25 kg American - Wheat0.25 kg Wheat 38 1.8 6%
0.3 kg American - Chocolate0.3 kg Chocolate 29 350 7.1%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 3.6%
4.2 kg Total
Hops
Amount Variety Type AA Use Time IBU
20 g Ella20 g Ella Hops Pellet 13.5 Boil 60 min 25.45
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 6.52
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 0.85
Show Summary View

Hops Summary
Amount Variety Type AA
20 g Ella Pellet 13.5
30 g Fuggles Pellet 4.5
50 g Total
Mash Guidelines
Amount Description Type Temp Time
12 L -- 66 C --
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12.2 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-

Just doing last hop addition now - Also using S04 instead of 05

Also digital thermometer was 20 degrees out - tested at boiling point of water, not happy and trip back to brew shop return it tomorrow.

Making all the right noises, 12 hours after yeast being pitched - looks like I am getting my starters right.

 
Planning my American Pale ale for Next weekend.

Judgemental Me

OG 1050
FG 1012
Abv 5%
IBU 32
EBC 11
Vol 20Lt

81% Barret Burston Ale
11% Red X malt
5% Rye
3% Wheat

Mashed at 66c for 90mins

Sulphate at 200ppm, chloride at 80ppm

60min boil

FWH Warrior = 15ibu
@ 5mins Centennials = 17ibu

Chill to 75c at end of boil.

Fermented with Bry 97 West Coast Ale at 19c under 10psi pressure.

Dry hopped at high krausen ~ 48hrs into fermentation with 4 ounces of Centennials, which is 5.5g per litre

[emoji16][emoji7]

centennialS? ounces? when did you become an american?! :p
what temperature did you mash at, 149f?

haha
 
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