devo
Str8outtaCoburg
Wyeast American Ale II which I've used a number of times previously and never had it go this slow. May have purchased a suspect batch cause it was still well within it's viable date.
What are you brewing II ?
- Thread starter Ross
- Start date
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warrenlw63
Just a Hoe
- Joined
- 4/5/04
- Messages
- 7,202
- Reaction score
- 12
Maybe toss a sachet of US-05 in to finish it off ?? :unsure:
Warren -
Warren -
tangent
Well-Known Member
- Joined
- 28/1/04
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Haven't brewed in a while. Cranked the MM.
Just a bitza today:
NS Ale
Recipe Overview
Wort Volume Before Boil: 33.00 l Wort Volume After Boil: 28.00 l
Volume Transferred: 27.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 27.00 l Volume Of Finished Beer: 26.50 l
Expected Pre-Boil Gravity: 1.042 SG Expected OG: 1.050 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 27.0 IBU Expected Color (using Morey): 18.9 EBC
BU:GU ratio: 0.54 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
Australian Pale Ale Malt 3.000 kg 49.6 % 3.0 In Mash/Steeped
German Pilsner Malt 2.500 kg 41.3 % 1.0 In Mash/Steeped
Australian Wheat Malt 0.350 kg 5.8 % 0.2 In Mash/Steeped
Australian Dark Crystal 0.200 kg 3.3 % 6.6 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
NZ Nelson Sauvin 11.0 % 25 g 24.7 Loose Whole Hops 60 Min From End
NZ Nelson Sauvin 11.0 % 30 g 1.3 Loose Whole Hops 1 Min From End
US Cascade 8.0 % 30 g 0.9 Loose Whole Hops 1 Min From End
Other Ingredients
Ingredient Amount When
Yeast
DCL US-56 SafAle American Ale
Thinking about chucking a kilo of plum puree into the end of the boil...
Just a bitza today:
NS Ale
Recipe Overview
Wort Volume Before Boil: 33.00 l Wort Volume After Boil: 28.00 l
Volume Transferred: 27.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 27.00 l Volume Of Finished Beer: 26.50 l
Expected Pre-Boil Gravity: 1.042 SG Expected OG: 1.050 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 27.0 IBU Expected Color (using Morey): 18.9 EBC
BU:GU ratio: 0.54 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
Australian Pale Ale Malt 3.000 kg 49.6 % 3.0 In Mash/Steeped
German Pilsner Malt 2.500 kg 41.3 % 1.0 In Mash/Steeped
Australian Wheat Malt 0.350 kg 5.8 % 0.2 In Mash/Steeped
Australian Dark Crystal 0.200 kg 3.3 % 6.6 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
NZ Nelson Sauvin 11.0 % 25 g 24.7 Loose Whole Hops 60 Min From End
NZ Nelson Sauvin 11.0 % 30 g 1.3 Loose Whole Hops 1 Min From End
US Cascade 8.0 % 30 g 0.9 Loose Whole Hops 1 Min From End
Other Ingredients
Ingredient Amount When
Yeast
DCL US-56 SafAle American Ale
Thinking about chucking a kilo of plum puree into the end of the boil...
devo
Str8outtaCoburg
mmm don't have any US but do have some more of the wyeast variety. May have to do another small starter and pitch that.
kook
Well-Known Member
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- 8/12/02
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- 2,358
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Well, this evening I had to do something pretty depressing. Poured an all-grain batch onto the front lawn.
I brewed an American Blonde (1.050 OG, 95% Pilsner, 2.5% Caraamber, 2.5% Carared, 25IBU Columbus) last Sunday. Pitched 15gm of "Brewcellar American Ale" (US-56) at about 9PM that night. Checked on Monday, no activity. Checked again Tuesday, still no activity. Left it another night and pitched a second 15gm pack on Wednesday night. Checked again tonight, and the gravity has not moved, there is no krausen, but there was one small (tiny) patch of greeny blue mould
I guess the yeast must have been killed in transit between the manufacturer, distributor and HBS. The HBS does store all their yeast (and hops) refridgerated. I'll have to give them a call and let them know as it may not only be me who has had this problem. I guess opening the fermenter on Tuesday night introduced some bugs to the fermenter that showed themselves today. Have left it soaking in hot napisan, and will give a caustic rinse tomorrow.
Going to brew another American Blonde tomorrow though, changed the brew slightly:
1.051 OG
75% Weyerman Pils
22.5% Weyermann Vienna
2.5% Weyermann Caraamber
22 IBU Columbus @ 75 min
0.34g / litre Mt Hood @ 10 min
0.51g / litre Mt Hood @ Flame out
Going to use Nottingham instead of US-56, as it's all i've got (dry) in the fridge.
Will follow that up with a Witbier:
1.045 OG
45% Weyermann Pils
45% Flaked Wheat
5% Rolled Oats
5% Weyermann Acidulated
13 IBU Styrian Goldings @ 60 min
0.69g / litre Fresh Valencia Orange Peel @ 5 min
0.86g / litre Crushed Indian Coriander Seeds @ 5 min
Have a 2L stirred starter of WY3944 chilled ready to decant for this one. Once it's finished I'm going to rack 20L worth on top of 3kg of frozen raspberries and leave that for 2-3 weeks.
I brewed an American Blonde (1.050 OG, 95% Pilsner, 2.5% Caraamber, 2.5% Carared, 25IBU Columbus) last Sunday. Pitched 15gm of "Brewcellar American Ale" (US-56) at about 9PM that night. Checked on Monday, no activity. Checked again Tuesday, still no activity. Left it another night and pitched a second 15gm pack on Wednesday night. Checked again tonight, and the gravity has not moved, there is no krausen, but there was one small (tiny) patch of greeny blue mould
I guess the yeast must have been killed in transit between the manufacturer, distributor and HBS. The HBS does store all their yeast (and hops) refridgerated. I'll have to give them a call and let them know as it may not only be me who has had this problem. I guess opening the fermenter on Tuesday night introduced some bugs to the fermenter that showed themselves today. Have left it soaking in hot napisan, and will give a caustic rinse tomorrow.
Going to brew another American Blonde tomorrow though, changed the brew slightly:
1.051 OG
75% Weyerman Pils
22.5% Weyermann Vienna
2.5% Weyermann Caraamber
22 IBU Columbus @ 75 min
0.34g / litre Mt Hood @ 10 min
0.51g / litre Mt Hood @ Flame out
Going to use Nottingham instead of US-56, as it's all i've got (dry) in the fridge.
Will follow that up with a Witbier:
1.045 OG
45% Weyermann Pils
45% Flaked Wheat
5% Rolled Oats
5% Weyermann Acidulated
13 IBU Styrian Goldings @ 60 min
0.69g / litre Fresh Valencia Orange Peel @ 5 min
0.86g / litre Crushed Indian Coriander Seeds @ 5 min
Have a 2L stirred starter of WY3944 chilled ready to decant for this one. Once it's finished I'm going to rack 20L worth on top of 3kg of frozen raspberries and leave that for 2-3 weeks.
warrenlw63
Just a Hoe
- Joined
- 4/5/04
- Messages
- 7,202
- Reaction score
- 12
Hoping to knock this out over the weekend. Sort of stuck between Irish Dry and Baltic Porter with Kiwi hops. 
Three Shades of Stout Mk II
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-A Stout, Dry Stout
Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 65 Max Clr: 126 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.00
Anticipated OG: 1.049 Plato: 12.10
Anticipated EBC: 86.0
Anticipated IBU: 37.4
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.038 SG 9.47 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.6 0.50 kg. Weyermann Carafa Special III Germany 1.035 1748
5.6 0.50 kg. Baird's Pale Chocolate UK 1.033 500
11.1 1.00 kg. Flaked Barley America 1.032 5
22.2 2.00 kg. BB Pale Malt Australia 1.037 3
11.1 1.00 kg. TF Brown Malt UK 1.033 268
44.4 4.00 kg. BB Ale Malt Australia 1.038 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Green Bullet Whole 13.60 32.5 60 min.
30.00 g. Green Bullet Whole 13.60 4.9 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
DCL Yeast S-189 SafLager German Lager
Notes
-----
1tsp gypsum to mash and kettle
2 tsp chalk to mash and 1 to kettle.
1/2tsp salt to kettle and 1 tsp baking soda.
Warren -
Three Shades of Stout Mk II
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-A Stout, Dry Stout
Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 65 Max Clr: 126 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.00
Anticipated OG: 1.049 Plato: 12.10
Anticipated EBC: 86.0
Anticipated IBU: 37.4
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.038 SG 9.47 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.6 0.50 kg. Weyermann Carafa Special III Germany 1.035 1748
5.6 0.50 kg. Baird's Pale Chocolate UK 1.033 500
11.1 1.00 kg. Flaked Barley America 1.032 5
22.2 2.00 kg. BB Pale Malt Australia 1.037 3
11.1 1.00 kg. TF Brown Malt UK 1.033 268
44.4 4.00 kg. BB Ale Malt Australia 1.038 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Green Bullet Whole 13.60 32.5 60 min.
30.00 g. Green Bullet Whole 13.60 4.9 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
DCL Yeast S-189 SafLager German Lager
Notes
-----
1tsp gypsum to mash and kettle
2 tsp chalk to mash and 1 to kettle.
1/2tsp salt to kettle and 1 tsp baking soda.
Warren -
Hello,
Trying this recipe today for the first time
Ruddles County
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 12 Max Clr: 35 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 4.12
Anticipated OG: 1.050 Plato: 12.49
Anticipated EBC: 19.4
Anticipated IBU: 35.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 20.54 L
Pre-Boil Gravity: 1.047 SG 11.59 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
0.7 0.03 kg. Chocolate Malt Great Britain 1.034 936
87.4 3.60 kg. Goldern Promise UK 1.038 6
7.3 0.30 kg. Corn Sugar Generic 1.046 0
4.6 0.19 kg. Crystal 55L Great Britian 1.034 108
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Bramling Cross Pellet 8.60 2.5 5 min.
10.00 g. Bramling Cross Pellet 8.60 12.7 60 min.
10.00 g. Golding Whole 5.30 3.5 15 min.
15.00 g. Northdown Pellet 7.50 16.6 60 min.
Yeast
-----
Fermentis Safale s-04
Mash Schedule
-------------
Mash Name: 65 C Mash
Total Grain kg: 3.82
Total Water Qts: 16.19 - Before Additional Infusions
Total Water L: 15.32 - Before Additional Infusions
Tun Thermal Mass: 0.30
Grain Temp: 15.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash 5 60 65 65 Infuse 75 15.32 4.01
Mash Out 5 5 75 75 Infuse 100 6.77 5.78
Total Water Qts: 23.34 - After Additional Infusions
Total Water L: 22.09 - After Additional Infusions
Total Mash Volume L: 24.64 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Regards
Graeme
Trying this recipe today for the first time
Ruddles County
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 12 Max Clr: 35 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 4.12
Anticipated OG: 1.050 Plato: 12.49
Anticipated EBC: 19.4
Anticipated IBU: 35.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 20.54 L
Pre-Boil Gravity: 1.047 SG 11.59 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
0.7 0.03 kg. Chocolate Malt Great Britain 1.034 936
87.4 3.60 kg. Goldern Promise UK 1.038 6
7.3 0.30 kg. Corn Sugar Generic 1.046 0
4.6 0.19 kg. Crystal 55L Great Britian 1.034 108
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Bramling Cross Pellet 8.60 2.5 5 min.
10.00 g. Bramling Cross Pellet 8.60 12.7 60 min.
10.00 g. Golding Whole 5.30 3.5 15 min.
15.00 g. Northdown Pellet 7.50 16.6 60 min.
Yeast
-----
Fermentis Safale s-04
Mash Schedule
-------------
Mash Name: 65 C Mash
Total Grain kg: 3.82
Total Water Qts: 16.19 - Before Additional Infusions
Total Water L: 15.32 - Before Additional Infusions
Tun Thermal Mass: 0.30
Grain Temp: 15.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash 5 60 65 65 Infuse 75 15.32 4.01
Mash Out 5 5 75 75 Infuse 100 6.77 5.78
Total Water Qts: 23.34 - After Additional Infusions
Total Water L: 22.09 - After Additional Infusions
Total Mash Volume L: 24.64 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Regards
Graeme
devo
Str8outtaCoburg
I'm doing a German Pilsner today. Was originally going to do a Kolsch but found I didn't have any munich left.
Two new first for me today. Firstly it's my first extract brew, and second it's my first gluten free beer.
This is for my partner, who is gluten intollerant. As it's the first time I have brewed gluten free, I thought I would do a split batch. I used the same base recipe, and in one I left as is, and the other I have added some honey at flame out. The recipe below shows 0.8kg of honey which is for a full batch, but in reality I used half that (0.4kg) since it was a split batch.
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.18 L
Estimated OG: 1.051 SG
Estimated Color: 4.2 SRM
Estimated IBU: 21.7 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.80 kg Liquid Sorghum Extract (Briess) (4.0 SRM) Extract 77.78 %
16.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 19.5 IBU
4.00 gm Amarillo Gold [8.90 %] (15 min) Hops 2.2 IBU
3.00 gm Amarillo Gold [8.90 %] (0 min) Hops -
0.80 kg Honey (1.0 SRM) Sugar 22.22 %
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
This is for my partner, who is gluten intollerant. As it's the first time I have brewed gluten free, I thought I would do a split batch. I used the same base recipe, and in one I left as is, and the other I have added some honey at flame out. The recipe below shows 0.8kg of honey which is for a full batch, but in reality I used half that (0.4kg) since it was a split batch.
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.18 L
Estimated OG: 1.051 SG
Estimated Color: 4.2 SRM
Estimated IBU: 21.7 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.80 kg Liquid Sorghum Extract (Briess) (4.0 SRM) Extract 77.78 %
16.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 19.5 IBU
4.00 gm Amarillo Gold [8.90 %] (15 min) Hops 2.2 IBU
3.00 gm Amarillo Gold [8.90 %] (0 min) Hops -
0.80 kg Honey (1.0 SRM) Sugar 22.22 %
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
THE DRUNK ARAB
Zen Arcade
- Joined
- 7/8/03
- Messages
- 2,127
- Reaction score
- 8
Started this at 7pm tonight. Hopefully turn out to be a great winter warmer!
Old Cove Ale
Old Ale
Type: All Grain
Date: 20/02/2008
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 33.28 L Asst Brewer:
Boil Time: 120 min Equipment: Marks Equipment
Brewhouse Efficiency: 70.0
Ingredients
Amount Item Type % or IBU
5.75 kg Bairds Marris Otter (5.0 EBC) Grain 76.2 %
1.00 kg Weyermann Munich II (23.6 EBC) Grain 13.2 %
0.40 kg Bairds Caramel/Crystal Malt -120L (236.4 EBC) Grain 5.3 %
0.20 kg TF Flaked Maize (0.0 EBC) Grain 2.6 %
0.20 kg TF Pale Chocolate Malt (500.4 EBC) Grain 2.6 %
32.00 gm Target [9.50%] (60 min) Hops 39.5 IBU
28.00 gm EKG [5.5%] (Dry hop 14 days)
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.072 SG
Bitterness: 39.5 IBU
Est Color: 40.3 EBC
Notes
Mashed at 68C. Took 2 Litres of first runnings and boiled down to 0.5 Litres. No chilled.
Pictures of the the caramelisation of 2 litres of first runnings down to 0.5 litres.
I am about to run it out of the kettle.
C&B
TDA
Old Cove Ale
Old Ale
Type: All Grain
Date: 20/02/2008
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 33.28 L Asst Brewer:
Boil Time: 120 min Equipment: Marks Equipment
Brewhouse Efficiency: 70.0
Ingredients
Amount Item Type % or IBU
5.75 kg Bairds Marris Otter (5.0 EBC) Grain 76.2 %
1.00 kg Weyermann Munich II (23.6 EBC) Grain 13.2 %
0.40 kg Bairds Caramel/Crystal Malt -120L (236.4 EBC) Grain 5.3 %
0.20 kg TF Flaked Maize (0.0 EBC) Grain 2.6 %
0.20 kg TF Pale Chocolate Malt (500.4 EBC) Grain 2.6 %
32.00 gm Target [9.50%] (60 min) Hops 39.5 IBU
28.00 gm EKG [5.5%] (Dry hop 14 days)
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.072 SG
Bitterness: 39.5 IBU
Est Color: 40.3 EBC
Notes
Mashed at 68C. Took 2 Litres of first runnings and boiled down to 0.5 Litres. No chilled.
Pictures of the the caramelisation of 2 litres of first runnings down to 0.5 litres.
I am about to run it out of the kettle.
C&B
TDA
warrenlw63
Just a Hoe
- Joined
- 4/5/04
- Messages
- 7,202
- Reaction score
- 12
Started this at 7pm tonight. Hopefully turn out to be a great winter warmer!
Old Cove Ale
Old Ale
Type: All Grain
Date: 20/02/2008
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 33.28 L Asst Brewer:
Boil Time: 120 min Equipment: Marks Equipment
Brewhouse Efficiency: 70.0
Ingredients
Amount Item Type % or IBU
5.75 kg Bairds Marris Otter (5.0 EBC) Grain 76.2 %
1.00 kg Weyermann Munich II (23.6 EBC) Grain 13.2 %
0.40 kg Bairds Caramel/Crystal Malt -120L (236.4 EBC) Grain 5.3 %
0.20 kg TF Flaked Maize (0.0 EBC) Grain 2.6 %
0.20 kg TF Pale Chocolate Malt (500.4 EBC) Grain 2.6 %
32.00 gm Target [9.50%] (60 min) Hops 39.5 IBU
28.00 gm EKG [5.5%] (Dry hop 14 days)
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.072 SG
Bitterness: 39.5 IBU
Est Color: 40.3 EBC
Notes
Mashed at 68C. Took 2 Litres of first runnings and boiled down to 0.5 Litres. No chilled.
Pictures of the the caramelisation of 2 litres of first runnings down to 0.5 litres.
I am about to run it out of the kettle.
C&B
TDA
Great looking recipe TDA... My first runnings are at the mouth. :icon_drool2:
Warren -
Dave86
Well-Known Member
- Joined
- 2/4/07
- Messages
- 351
- Reaction score
- 0
Just put in a PNAU cider yesterday for the girls I live with (I still haven't organised myself enough to set up my gear, hopefully rectify that this weekend with tony's LCBA clone or a witbier)
20 litres of cedar creek 100% apple juice
juice of 12 punnets of strawberries
couple of tablespoons of bakers yeast boiled up for nutrient
1 pack of nottingham
21.5 litres, 1.048, a lovely pinkish red coulour in the fermenter
looking mighty tasty so far..
20 litres of cedar creek 100% apple juice
juice of 12 punnets of strawberries
couple of tablespoons of bakers yeast boiled up for nutrient
1 pack of nottingham
21.5 litres, 1.048, a lovely pinkish red coulour in the fermenter
looking mighty tasty so far..
PostModern
Iron Wolf Brewery
- Joined
- 9/12/02
- Messages
- 5,293
- Reaction score
- 8
I have 20 litres of this going in the fermenter at the moment:
50% Weyerman Wheat
25% Pils (IMC or Weyermann if I have some left)
15% Munich
5% Rye Malt
5% Munich II
OG 1.072
20IBUs of Aus Cascade flowers.
20g extra Aus Cascade flowers thrown in for 10mins
1 sachet WB-06 fermenting at 20C
I used the 12 litres of 1.034 second runnings to mash in another beer:
17litres of IMC Ale malt (I'm using a bucket to measure grain these days)
handful or two of crystal
pinch of Carafa Special II,
mashed in with the preserved wort and some extra hot water.
Preboil gravity came to something stupid like 1.075 in a full keggle.
40IBUs with 15%AA Warrior
From 25 mins or so, I constantly added a mix of flowers, Aus Tettnanger, NZ Hallertau (both pretty low AA) and 7.6%AA Aus Cascade flowers. The hopsock (no kettle false bottom hop **** shot, sadly) came out looking like a football!
Got 34Litres of 1.08+ wort. Diluted the first 17L cube to 19L with tap water and pitched 2x US-05. It's fermenting with the Weizenbock at 20C Depending how this tastes, I'll work out what to do with the second cube.
50% Weyerman Wheat
25% Pils (IMC or Weyermann if I have some left)
15% Munich
5% Rye Malt
5% Munich II
OG 1.072
20IBUs of Aus Cascade flowers.
20g extra Aus Cascade flowers thrown in for 10mins
1 sachet WB-06 fermenting at 20C
I used the 12 litres of 1.034 second runnings to mash in another beer:
17litres of IMC Ale malt (I'm using a bucket to measure grain these days)
handful or two of crystal
pinch of Carafa Special II,
mashed in with the preserved wort and some extra hot water.
Preboil gravity came to something stupid like 1.075 in a full keggle.
40IBUs with 15%AA Warrior
From 25 mins or so, I constantly added a mix of flowers, Aus Tettnanger, NZ Hallertau (both pretty low AA) and 7.6%AA Aus Cascade flowers. The hopsock (no kettle false bottom hop **** shot, sadly) came out looking like a football!
Got 34Litres of 1.08+ wort. Diluted the first 17L cube to 19L with tap water and pitched 2x US-05. It's fermenting with the Weizenbock at 20C Depending how this tastes, I'll work out what to do with the second cube.
Linz
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Im on the slacker side side of brewing......
Just pitched- US05 to a HBW.com American draught..also SO4 to an ND pale ale(i think) and another SO4 to either a Stout/porter/pivo.. the last 2 were a gift from Franko and werent labelled..all made up to 20lt each
Also cleaned and sanitized 6x15lt cubes in readiness for the home brewery rebuild and production run
Just pitched- US05 to a HBW.com American draught..also SO4 to an ND pale ale(i think) and another SO4 to either a Stout/porter/pivo.. the last 2 were a gift from Franko and werent labelled..all made up to 20lt each
Also cleaned and sanitized 6x15lt cubes in readiness for the home brewery rebuild and production run
Hey Rook.
I was thinking of doing something very similar.
Where did you get Spalt with that high AA? The stuff I got from Ross was only 3.3%
Cheers,
Wrenny
All done and dusted, in the freezer, waiting for the temp to drop to pitching temp.
Recipe: Dead Easy ESB
Style: Extra Special/Strong Bitter (English Pale Ale)
--------------------------
Batch Size: 24.00 L
Boil Size: 31.65 L
Estimated OG: 1.058 SG
Estimated Color: 7.4 SRM
Estimated IBU: 27.8 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 96.15 %
0.20 kg Crystal (Joe White) (74.6 SRM) Grain 3.85 %
55.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 27.8 IBU
0.50 tbsp 5.2 PH Stabiliser (Mash 60.0 min) Misc
1.27 items Whirlfloc Tablet (Boil 15.0 min) Misc
15 g Nottingham (Danstar) Yeast-Ale
Mash Schedule: Single Infusion 66.7
Total Grain Weight: 5.20 kg
----------------------------
Single Infusion 66.7
Step Time Name Description Step Temp
60 min Sacrification Add 16.00 L of water at 77.8 C 66.7 C
20 min Mash Out Heat to 77.0 C over 20 min 77.0 C
Recipe: Dead Easy ESB
Style: Extra Special/Strong Bitter (English Pale Ale)
--------------------------
Batch Size: 24.00 L
Boil Size: 31.65 L
Estimated OG: 1.058 SG
Estimated Color: 7.4 SRM
Estimated IBU: 27.8 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 96.15 %
0.20 kg Crystal (Joe White) (74.6 SRM) Grain 3.85 %
55.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 27.8 IBU
0.50 tbsp 5.2 PH Stabiliser (Mash 60.0 min) Misc
1.27 items Whirlfloc Tablet (Boil 15.0 min) Misc
15 g Nottingham (Danstar) Yeast-Ale
Mash Schedule: Single Infusion 66.7
Total Grain Weight: 5.20 kg
----------------------------
Single Infusion 66.7
Step Time Name Description Step Temp
60 min Sacrification Add 16.00 L of water at 77.8 C 66.7 C
20 min Mash Out Heat to 77.0 C over 20 min 77.0 C
Kai
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Well, this evening I had to do something pretty depressing. Poured an all-grain batch onto the front lawn.
I brewed an American Blonde (1.050 OG, 95% Pilsner, 2.5% Caraamber, 2.5% Carared, 25IBU Columbus) last Sunday. Pitched 15gm of "Brewcellar American Ale" (US-56) at about 9PM that night. Checked on Monday, no activity. Checked again Tuesday, still no activity. Left it another night and pitched a second 15gm pack on Wednesday night. Checked again tonight, and the gravity has not moved, there is no krausen, but there was one small (tiny) patch of greeny blue mould
That's no good. Did you rehydrate the yeast first? If so did it look ok?
kook
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No rehydration with the first pack, just sprinkled on top. Second was rehydrated in 450ml water. It did "cascade" down like yeast normally does under rehydration, but it did look a bit darker than normal when stirring.
I've never had this issue with dried yeast before, it's always taken off quickly whether rehydrated or sprinkled.
kook
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Where'd you pick up anomalus? Did you ferment the porter entirely with brett, or add in secondary?
How long did your starter take to build up?
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