What Are You Brewing III

[kenlock]

ZYTHOS tryout double brew day

APA and an AIPA

Recipe: Zythos Pale Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 27.24 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.054 SG
Estimated Color: 8.1 SRM
Estimated IBU: 44.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
4.36 kg Pale Malt, Traditional Ale (Joe White) 89.4 %
0.21 kg Caramel Malt - 60L (Briess) (60.0 SRM) 4.3 %
0.21 kg Carared (20.0 SRM) 4.3 %
0.10 kg Cara-Pils/Dextrine (2.0 SRM) 2.1 %
15.00 g Warrior [13.70 %] - Boil 60.0 min 26.6 IBUs
22.00 g Zythos [10.90 %] - Boil 10.0 min 11.3 IBUs
22.00 g Zythos [10.90 %] - Boil 5.0 min 6.2 IBUs
1.0 pkg Northwest Ale (Wyeast Labs #1332)
15.00 g Zythos [10.90 %] - Dry Hop 7.0 Days 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.88 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.72 l of water at 73.5 C 67.0 C 60 min
Mash Out Add 7.12 l of water at 97.5 C 77.0 C 10 min

Sparge: Fly sparge with 12.29 l water at 77.0 C

Recipe: Zythos IPA
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 27.24 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.061 SG
Estimated Color: 7.6 SRM
Estimated IBU: 59.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.19 kg Pale Ale Malt 2-Row (Briess) (3.5 SRM) 75.3 %
0.43 kg Carared (20.0 SRM) 7.7 %
0.39 kg Munich Malt (7.6 SRM) 6.9 %
0.29 kg Cara-Pils/Dextrine (2.0 SRM) 5.2 %
0.27 kg Wheat Malt (1.3 SRM) 4.8 %
17.50 g Warrior [13.70 %] - Boil 80.0 min 31.4 IBUs
23.00 g Zythos [10.90 %] - Boil 20.0 min 18.8 IBUs
23.00 g Zythos [10.90 %] - Boil 5.0 min 6.2 IBUs
46.00 g Zythos [10.90 %] - Boil 1.0 min 2.7 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272)
42.00 g Zythos [10.90 %] - Dry Hop 7.0 Days 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.57 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.53 l of water at 71.2 C 65.0 C 60 min
Mash Out Add 8.13 l of water at 98.5 C 76.0 C 10 min

Sparge: Fly sparge with 10.16 l water at 77.0 C

 

[Nick JD]

I got given some Zythos and brewed a 15min APA yesterday to try it out.

Heard it was a combo of a few "C" hops.

 

[brewtas]

Interested to hear how it goes but I'm presuming that won't be for 6 -12 months at least.

Yeah, I'm not sure how long it will take. I assumed it would take a while but I've read that brett behaves a bit differently when it's on its own, quicker fermentation times and not quite as crazy attenuation.

I think I heard somewhere that Crooked Stave get some of theirs to ferment out in 10 days or so? I'll have to see if I can find out where I got that from.

I'll keep you posted.

 

[kenlock]

I got given some Zythos and brewed a 15min APA yesterday to try it out.

Heard it was a combo of a few "C" hops.

Heard that, too. Certainly smells as if that is the case. Also reports that it could be a little underwhelming in that regard. We'll soon find out.

 

[manticle]

Yeah, I'm not sure how long it will take. I assumed it would take a while but I've read that brett behaves a bit differently when it's on its own, quicker fermentation times and not quite as crazy attenuation.

I think I heard somewhere that Crooked Stave get some of theirs to ferment out in 10 days or so? I'll have to see if I can find out where I got that from.

I'll keep you posted.

Most of my brett beers (brett added to secondary) have sat for 12+ months before bottling. However I did have a belgian golden that refused to attenuate that I added the dregs of two orval bottles to. Went from 1030-1002 in two weeks.

Brett behaves as he wants to behave.

 

[brewtas]

Yeah, I'm happy to wait as long as I need to.

This isn't what I was thinking of but in the powerpoint presentation from the NHC conference, Chad Yakobson says that using brett in primary you can expect 2 weeks to a month depending on the strain.

 

[Salt]

I got given some Zythos and brewed a 15min APA yesterday to try it out.

Heard it was a combo of a few "C" hops.

Have you checked out the new offering from Epic Breweries? Their latest IPA is called 'Zythos' and predominantly, if not solely, uses Zythos.

Not sure if it has made it to your shores yet.

I have some in my freezer wanting to be brewed with!

Cheers

 

[DUANNE]

Yeah, I'm happy to wait as long as I need to.

This isn't what I was thinking of but in the powerpoint presentation from the NHC conference, Chad Yakobson says that using brett in primary you can expect 2 weeks to a month depending on the strain.

that sounds about right from my experience, brett is a much cleaner tasting primary yeast than you would expect.while the main ferment finishes pretty quick the flavours will change over time as well. last one i did with straight brett after 6 months in the bottle every bottle was different.

 

[brewtas]

last one i did with straight brett after 6 months in the bottle every bottle was different.

Awesome! Can't wait to see how mine turns out.

 

[Lord Raja Goomba I]

Goomba's right in the Pils
German Pilsner (Pils)

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.450
Total Hops (g): 65.00
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 3.2 (EBC): 6.3
Bitterness (IBU): 30.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Pilsner (91.74%)
0.450 kg Polenta (8.26%)

Hop Bill
----------------
20.0 g Chinook Pellet (10% Alpha) @ 90 Minutes (First Wort) (0.8 g/L)
45.0 g Saaz Pellet (2.2% Alpha) @ 0 Minutes (Boil) (1.8 g/L)

Misc Bill
----------------

Single step Infusion at 64C for 60 Minutes.
Fermented at 16C with Danstar Nottingham


Recipe Generated with BrewMate

 

[Rowy]

I like the looks of this Goomba. Just a quick one, why the Polenta?

 

[NickB]

Not brewing today but still very productive.

Kegged a 10 min Simcoe APA, bottled off 20 odd bottles of The Black Death 2 (RIS, 12.2%) from the keg, filled 8 kegs with hot water and Sodium Perc., and had a couple of samples.

Also located the stink downstairs (dead rat under a fridge....)....

Brewed on Saturday so 8 cubes full, 2 fermenters full.

Cheers

 

[Lord Raja Goomba I]

I like the looks of this Goomba. Just a quick one, why the Polenta?

Partly to see what the fuss was about (thanks BribieG), and mostly just to make it a cheap brew.

I wouldn't be using BB Pils otherwise!

Chinook, because I like it's piney resinous flavour (not that a 60 min addition provides much flavour) and I got it in a bulk buy and want to use it up and the Saaz comes courtesy of Craftbrewer's $2.90 pack of pellets.

It's downstairs in the Ferm Freezer, bringing it down to temp. Appears as though my efficiency is reasonable (given I had a spillage).

Goomba

 

[manticle]

(not that a 60 min addition provides much flavour)

I think absolutely a 60 minute addition provides flavour, especially hops like chinook.

I wondered about the chinook but figured it was deliberate and based on more than just using high aa hop early (a brewing practice that makes me scratch my head unless you're trying to turn a profit). You like the resin, that's a good enough reason.

 

[Wolfman]

I have made one of bribie's polenta blondes. Oh so creamy!!

 

[Lord Raja Goomba I]

I think absolutely a 60 minute addition provides flavour, especially hops like chinook.

I wondered about the chinook but figured it was deliberate and based on more than just using high aa hop early (a brewing practice that makes me scratch my head unless you're trying to turn a profit). You like the resin, that's a good enough reason.

You pretty well hit the nail on the head.

Not much isn't the same as none - that ;ittle bit of piney, resinous flavour - but not much because it's a 60 min addition - will set this off nicely with Saaz.

 

[PhantomEasey]

Got the week off work between jobs, today's the only 'nice' day out of the lot of 'em so its "Double Brewday Tuesday" down here in Mordy

Just hitting mashout on an English Pale Ale, following that will be an APA with the same grain bill, for comparisons (laziness) sake

English Pale Ale 03 (Extra Special/Strong Bitter (English Pale Ale))
Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 9.8 (EBC): 19.3
Bitterness (IBU): 33.9 (Average - No Chill Adjusted)

94% Maris Otter Malt
3% Briess Victory
3% Crystal 120

25 g East Kent Golding (4.3% Alpha) @ 90 Minutes (Boil)
15 g Fuggles (5.1% Alpha) @ 90 Minutes (Boil)
5 g East Kent Golding (4.7% Alpha) @ 5 Minutes (Boil)
5 g Fuggles (5.7% Alpha) @ 5 Minutes (Boil)

Mash: 66C for 60 Minutes.
Step: 72C for 10 Minutes.
Machout:78C for 10 Minutes.

Boil for 90 Minutes

Fermented at 18C with Safale S-04




American Pale Ale 05 (American Pale Ale)

Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 9.8 (EBC): 19.3
Bitterness (IBU): 42.8 (Average - No Chill Adjusted)

94% Maris Otter Malt
3% Briess Victory
3% Crystal 120

20g Hallertau Tradition (5.7% Alpha) @ 90 Minutes (Boil)
5 g Citra (11.1% Alpha) @ 10 Minutes (Boil)
5 g Nelson Sauvin (11.5% Alpha) @ 10 Minutes (Boil)
5 g Citra (11.1% Alpha) @ 5 Minutes (Boil)
5 g Nelson Sauvin (11.5% Alpha) @ 5 Minutes (Boil)
5 g Citra (11.1% Alpha) @ 0 Minutes (Boil)
5 g Nelson Sauvin (11.5% Alpha) @ 0 Minutes (Boil)
5 g Citra (11.1% Alpha) @ 0 Days (Dry Hop)
5 g Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)
5 g Nelson Sauvin (11.5% Alpha) @ 0 Days (Dry Hop)

Mash: 66C for 60 Minutes.
Step: 72C for 10 Minutes.
Machout:78C for 10 Minutes.

Boil for 90 Minutes

Fermented at 18C with Safale US-05

Hallertau obviously misses 'spec' but I've used it as the bittering in a few APA's now and quite like the mellower bitterness it gives, as opposed to say a Citra or NS bittering addition.

Cheers again to Manticle for the Briess Victory sample, cant wait to see how it goes compared to my previous EPA's that were MO/Crystal only.

 

[warra48]

My first brew day since 7 February.
Shoulder surgery meant I was in a sling for 6 weeks, and couldn't really lift anything until now.

American India Pale Ale
23 litres into fermenter
Measured OG 1.066
IBU 52.7 Tinseth
Est Color: 24.6 EBC
Mash 105 min. Boil 105 min.

Halcyon Floor Malted (Thomas Fawcett) (6.9 EBC) Grain 8 51.6 %
Munich, Light (Joe White) (17.7 EBC) Grain 9 31.2 %
Maris Otter Floor Malted (Thomas Fawcett) (5.9 EBC) Grain 10 10.9 %
Crystal Light (120.0 EBC) Grain 11 1.6 %
Crystal Medium (150.0 EBC) Grain 12 1.6 %
Crystal Dark 216.7 EBC) Grain 14 0.8 %
Chocolate Wheat (Weyermann) (817.5 EBC) Grain 13 0.8 %
Cascade [5.00 %] - First Wort 60.0 min Hop 15 15.5 IBUs
Cascade [5.00 %] - First Wort 5.0 min Hop 16 2.1 IBUs
Columbus (Tomahawk) [14.00 %] - First Wort 60.0 min Hop 17 21.7 IBUs
Cascade [5.00 %] - Boil 60.0 min Hop 18 9.4 IBUs
Cascade [5.00 %] - Boil 10.0 min Hop 20 4.1 IBUs
0.50 Whirlfloc Tablet (Boil 10.0 mins) Fining 19 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 21 -
20.0 g Columbus (Tomahawk) [14.00 %] - Boil 1.0 min Hop 22 0.0 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP090)
25.0 g Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days Hop 24 0.0 IBUs

Yeast kindly donated by BribieG.

 

[evildrakey]

This weekend I'm planning a Brew Day with the local medieval group I'm part of...

* Oatmeal Stout (double batch, one will have vanilla),
* Cider,
* Rauchbier - 4kg Weymanns Smoked, 1kg Bairds Peat Smoked, 500g Goldern Promise, 500g Carared, 500g Carapils, a
huge whack of Tettnanger Plugs...
* Golden Ale (with Bramling Cross)
* Golden Ale (with citra)
* Mead - Probably Digby's #7 - To make fine meath

And writing up an article on Kumiss for the Medieval Crowd. An Article I've been meaning to re-write since 2003.

 

[Wolfman]

How do I upload a brewmate file to this thread?