What are you brewing II ?

[devo]

Is it sweet like a crystal or dry and buiskety like amber malt?

I just had pictures of amber malt dryness and wasnt real sure.

cheers

no, not sweet as crystal can be. Is a touch dry but not much as say..Melanoidin.

 

[Duff]

I did a 'sort of' hop burst APA on Sunday. (Couldn't resist a small bittering addition thou.)

Recipe: Simcoe Hopburst Pale
Brewer: Braden
Style: American Pale Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.71 L
Estimated OG: 1.054 SG
Estimated Color: 9.7 SRM
Estimated IBU: 38.1 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
4.50 kg Pale (2 Row) US (2.0 SRM) 76.3 %
1.00 kg Munich (9.0 SRM) 16.9 %
0.40 kg Crystal (60.0 SRM) 6.8 %

10.00 gm Amarillo (60 min)
20.00 gm Simcoe (20 min)
10.00 gm Amarillo (20 min)
10.00 gm Cascade (20 min)
10.00 gm Amarillo (5 min)
10.00 gm Cascade (5 min)
10.00 gm Simcoe (0 min)
0.50 items Whirlfloc Tablet
1 Pkgs SafAle (DCL Yeast #S-05)


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.90 kg
----------------------------
Name Step Temp Step Time
Mash In 66.0 C 60 min
Mash Out 76.0 C 10 min

Looks like a good beer Fourstar. I think you'll enjoy that, I know I would.

Cheers.

 

[Hutch]

Looks like a good beer Fourstar. I think you'll enjoy that, I know I would.

Cheers.

+1.
I've got an almost identical hopburst APA to that on tap, and it is a beauty!
The Simcoe has a real pine-tang to it, not dissimilar to Chinook I reckon, and goes well with the Amarillo/Cascade combo.

 

[Jez]

...I did the floating mash thing...

I've tried to search for this but got nothing.

Is "floating the mash" the same as underletting?

Jez

 

[PostModern]

I've tried to search for this but got nothing.

Is "floating the mash" the same as underletting?

Jez

No. You crack coarse and barely stir at dough-in. Air is trapped in the husk which keeps the mash floating on the mash water. You fly sparge to keep the bed off the manifold and get very bright clear wort very quickly. I've been told it's the way Ye Olde English brewers do it.

 

[PostModern]

More info from reading the Institute of Brewing and Distilling study guide exam 1 "AME".


Along with the air in the husk-testa interface, the starches and small air-filled "water-free" spaces in the endosperm in a good "mealy" kernel are entrapped in the protein matrix. That means two things:

1. The air-filled spaces allow easy water ingress into the matrix and an even pattern of hydration and hence better modification of the endosperm
2. A coarse milled grain without destroying the matrix allows the grain to float.

This is one argument against milling fine.

EDIT: Anyway, this thread is not the place for a detailed discussion. PM me if you want me to start a thread on floating the mash. I'll do a little more book learnin' about it and post some resources. All I have so far is the word of a couple pro brewers and my own experience, detailed above.

I might end up having to ferment one of the brews for the NSW case swap if I can't get the intended batch sorted out at all

 

[Jez]

Anyway, this thread is not the place for a detailed discussion....

Yep, agreed. Thanks for the clarification PoMo & sorry all for the hijack.

Jez

 

[Weizguy]

:lol:

We are going to have to make a 'Tony Lexicon Wiki'

Rice gulls
Belgian Bubbels
Firmenters

Emicon

in case you missed it :icon_offtopic:

 

[hockadays]

Just about to clean up after Hocktoberfest,

1.3kg Munich Light
3.0 Pils weyermann
.7 Vienna
.1 Cararoma
.1 caramunich 1

northern brewer @50min
Hallertau @ 25min 28g

IBUs 28
OG 1.054
SRM 9

I'm trying letting it settle off the cold break this time while it chills down to 10degc currently at 22degc. I have a truck load of bock yeast WL 833 from a dortmunder ready to repitch. This yeast it a animal. On the dortmuder it ran at 10deg and fermented 1.051 down to 1.012 in 6days. I'm using a glass carbouy this time as well so I can watch. mmm mmm

 

[Ronin]

Just finishing a RIS, it's down to 1.028 and just ticking over still...hoping it'll get to 1.025

Batch Size: 12.00 L
Boil Size: 18.96 L
Estimated OG: 1.100 SG
Estimated Color: 167.8 EBC
Estimated IBU: 77.2 IBU
Brewhouse Efficiency: 69.60 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.94 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 72.96 %
0.54 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 10.00 %
0.41 kg Pale Chocolate Malt (Thomas Fawcett) (650.Grain 7.59 %
0.27 kg Brown Malt ( (Thomas Fawcett) (128.1 EBC) Grain 5.00 %
40.00 gm Challenger [7.90 %] (80 min) Hops 55.4 IBU
20.00 gm Fuggles [4.40 %] (30 min) Hops 11.2 IBU
15.00 gm Fuggles [4.40 %] (20 min) Hops 6.6 IBU
15.00 gm Fuggles [4.40 %] (10 min) Hops 4.0 IBU
0.24 kg Brown Sugar, Light (15.8 EBC) Sugar 4.44 %
1 Pkgs Irish Ale (Wyeast Labs #1084)

and just about to start a brown ale

Batch Size: 11.00 L
Boil Size: 22.00 L
Estimated OG: 1.046 SG
Estimated Color: 32.0 EBC
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.82 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 85.73 %
0.13 kg Brown Malt ( (Thomas Fawcett) (128.1 EBC) Grain 6.12 %
0.09 kg Pale Chocolate Malt (Thomas Fawcett) (650.Grain 4.08 %
0.09 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 4.08 %
12.00 gm Challenger [7.90 %] (80 min) Hops 25.4 IBU
6.00 gm Fuggles [4.50 %] (5 min) Hops 1.4 IBU
0.55 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028)

 

[Stuster]

Batch Size: 11.00 L
Boil Size: 22.00 L

Both beers sound great, especially the RIS. But that's quite a boil off you have there. Is that right or just the Beersmith set-up?

 

[Ronin]

It's the beersmith setup to a degree...I ended up leaving about 2L in the kettle of the brown ale (I used it to grow the yeast), so the post boil volume is 13L.

I still get a large boil off in my setup though, about 25% per hour. I didn't believe it at first, considering the beersmith guidelines are 5-15%, but that's what I get. The RIS is more reflective of my standard boil. I still lose several litres over 90 minutes

The RIS is quite intense at the moment, can't wait to taste it in a years time.

 

[Fents]

dont worry i get 20% boil of too in 60mins. start with 43 end up with 34. I blame my kettle's opening being too wide.

 

[Ronin]

I think that's the same reason that I'm getting a lot of evaporation, it's about a 80L pot so the opening is huge.

 

[Hutch]

I think that's the same reason that I'm getting a lot of evaporation, it's about a 80L pot so the opening is huge.

Just curious Ronin - why an 80Ltr pot for 12Ltr batches?

 

[Ronin]

So I can make bigger batches if I find a recipe I like...I found smaller batches lets me brew more styles. I know it's overkill but I was looking to the future :chug:

 

[drsmurto]

Woke up yesterday, didnt feel up to work so brewed instead.

Racked my case swap Dark Mild and didnt want the 1187 yeast cake to go to waste so whipped up a Hobgoblin styled Old Ale

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hobgoblin
Brewer: DrSmurto
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 34.84 L
Estimated OG: 1.062 SG
Estimated Color: 40.9 EBC
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 92.20 %
0.40 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.67 %
0.10 kg Black Malt (Bairds) (1300.2 EBC) Grain 1.42 %
0.05 kg Chocolate Malt (Bairds) (750.6 EBC) Grain 0.71 %
25.00 gm Newport [11.00 %] (60 min) Hops 25.8 IBU
20.00 gm Styrian Goldings [4.70 %] (20 min) Hops 4.9 IBU
20.00 gm Fuggles [4.40 %] (20 min) Hops 4.6 IBU
20.00 gm Fuggles [4.40 %] (20 min) (Aroma Hop-SteeHops -
25.00 gm Styrian Goldings [4.70 %] (20 min) (AromaHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.05 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 19.00 L of water at 76.8 C 68.0 C
10 min Mash Out Add 12.00 L of water at 96.5 C 78.0 C

2 hours after pitching yeast at 18C it was off and racing......... :super:

Must have been the smell of the mash or the boil but i feel better today! :lol:

Cheers
DrSmurto

 

[warrenlw63]

Woke up yesterday, didnt feel up to work so brewed instead.

Racked my case swap Dark Mild and didnt want the 1187 yeast cake to go to waste so whipped up a Hobgoblin styled Old Ale

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hobgoblin
Brewer: DrSmurto
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 34.84 L
Estimated OG: 1.062 SG
Estimated Color: 40.9 EBC
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 92.20 %
0.40 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.67 %
0.10 kg Black Malt (Bairds) (1300.2 EBC) Grain 1.42 %
0.05 kg Chocolate Malt (Bairds) (750.6 EBC) Grain 0.71 %
25.00 gm Newport [11.00 %] (60 min) Hops 25.8 IBU
20.00 gm Styrian Goldings [4.70 %] (20 min) Hops 4.9 IBU
20.00 gm Fuggles [4.40 %] (20 min) Hops 4.6 IBU
20.00 gm Fuggles [4.40 %] (20 min) (Aroma Hop-SteeHops -
25.00 gm Styrian Goldings [4.70 %] (20 min) (AromaHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.05 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 19.00 L of water at 76.8 C 68.0 C
10 min Mash Out Add 12.00 L of water at 96.5 C 78.0 C

2 hours after pitching yeast at 18C it was off and racing......... :super:

Must have been the smell of the mash or the boil but i feel better today! :

Cheers
DrSmurto

:icon_drool2: :wub:

Warren -

 

[Adamt]

I think you should supplement the weakness of your mild with this ale at the case swap

 

[Steve]

Doing a double batch of my KOBA on the weekend:

http://www.aussiehomebrewer.com/forum/inde...=16894&st=0

Will drop the fuggles.

Im excited!
Cheers
Steve