manticle
Standing up for the Aussie Bottler
Looks nice Adam. Just curious about the 90 min mash (for this beer I mean).Adamski29 said:
I mash my mild with a fairly similar grist at 69 for 30 mins. Such an easy brewday and been loving the results.
What Are You Brewing III
- Thread starter raven19
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
- Status
I mash my mild with a fairly similar grist at 69 for 30 mins. Such an easy brewday and been loving the results.
Adam Howard
Well-Known Member
- Joined
- 18/2/10
- Messages
- 511
- Reaction score
- 63
Yeah I didn't mash for that long, ended up with greater than expected efficiency knocking out 46L of 1.040 wort so I'll be adding a little bit of water to each cube when I ferment to knock it back down around 1.036-37. Loved this beer last time I made it, used MO and didn't have the biscuit in it though so it'll be slightly different. I have this and a 7% Rye IPA for my engagement party. Needed a drivers beer!
B
bradsbrew
Guest
Havn't brewed for a long time. The rig is set up and the HLT is heating. Putting this one down tonight.
Blackdog
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 12.650
Total Hops (g): 190.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 9.0 (EBC): 17.8
Bitterness (IBU): 41.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90
Grain Bill
----------------
10.000 kg Golden Promise Malt (79.05%)
1.000 kg Pale Malt (7.91%)
1.000 kg Wheat Malt (7.91%)
0.500 kg Crystal 90 (3.95%)
0.150 kg Chocolate, Pale (1.19%)
Hop Bill
----------------
45.0 g Columbus Pellet (14.2% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
100.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (1.5 g/L)
45.0 g Wai-iti Pellet (3.9% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with
Notes
----------------
1 cube to be dry hopped with 45g Wai-iti, fermented with us05
1 cube dry hopped with 30g cascade k97 west coast
1 cube dry hopped with 30g EKG or styrian goldiings fermented with 1469
Recipe Generated with BrewMate
Blackdog
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 12.650
Total Hops (g): 190.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 9.0 (EBC): 17.8
Bitterness (IBU): 41.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90
Grain Bill
----------------
10.000 kg Golden Promise Malt (79.05%)
1.000 kg Pale Malt (7.91%)
1.000 kg Wheat Malt (7.91%)
0.500 kg Crystal 90 (3.95%)
0.150 kg Chocolate, Pale (1.19%)
Hop Bill
----------------
45.0 g Columbus Pellet (14.2% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
100.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (1.5 g/L)
45.0 g Wai-iti Pellet (3.9% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with
Notes
----------------
1 cube to be dry hopped with 45g Wai-iti, fermented with us05
1 cube dry hopped with 30g cascade k97 west coast
1 cube dry hopped with 30g EKG or styrian goldiings fermented with 1469
Recipe Generated with BrewMate
Dan Pratt
Well-Known Member
- Joined
- 28/1/10
- Messages
- 3,279
- Reaction score
- 1,274
Ross's Nelson Sauvin Summer Ale
OG Target - 1.053
FG Target - 1.010
Abv - 5.7%
IBU - 36
Color - 10
Malts
Maris Otter (UK) 4.6kg - 91.3%
Torrified Wheat (UK) 0.5kg - 8.7%
Hops
Bittering - 60 mins - 17g Nelson Sauvin (11.3%AA)
Flavor - 20 mins - 17g Nelson Sauvin (11.3%AA)
Aroma - 5 mins - 25g Nelson Sauvin (11.3%AA)
Steeped after boil at 85c - 25g Nelson Sauvin (11.3%AA) for 20 mins
Then chill to pitching temp.
Yeast
1.2ltr starter on stirplate for 2 days at 18c - Wyeast 1272 American Ale II
Ferment @ 20c for 5 days in Primary
Rack to secondary @ 20c for 7 days
3 days at 0c then keg/bottle
:chug:
OG Target - 1.053
FG Target - 1.010
Abv - 5.7%
IBU - 36
Color - 10
Malts
Maris Otter (UK) 4.6kg - 91.3%
Torrified Wheat (UK) 0.5kg - 8.7%
Hops
Bittering - 60 mins - 17g Nelson Sauvin (11.3%AA)
Flavor - 20 mins - 17g Nelson Sauvin (11.3%AA)
Aroma - 5 mins - 25g Nelson Sauvin (11.3%AA)
Steeped after boil at 85c - 25g Nelson Sauvin (11.3%AA) for 20 mins
Then chill to pitching temp.
Yeast
1.2ltr starter on stirplate for 2 days at 18c - Wyeast 1272 American Ale II
Ferment @ 20c for 5 days in Primary
Rack to secondary @ 20c for 7 days
3 days at 0c then keg/bottle
:chug:
mxd
Well-Known Member
- Joined
- 26/10/09
- Messages
- 2,431
- Reaction score
- 208
today
Code:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 63 ltr 0 min AIPA NC
Brewer: Matt
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 67.41 l
Post Boil Volume: 65.52 l
Batch Size (fermenter): 63.00 l
Bottling Volume: 63.00 l
Estimated OG: 1.066 SG
Estimated Color: 18.9 EBC
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
12.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 72.7 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 3 12.1 %
2.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 4 12.1 %
0.50 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 5 3.0 %
1.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
200.00 g Cascade [5.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
200.00 g Chinook [11.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
100.00 g Centennial [6.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
3.0 pkg American Ale II (Wyeast Labs #1272) [125 Yeast 10 -
60.00 g Cascade [5.50 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs
60.00 g Centennial [10.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
Mash Schedule: 4 Step
Total Grain Weight: 16.50 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 50.50 l of water and heat to 52.0 C 52.0 C 5 min
Maltose Add 0.01 l of water and heat to 62.0 C 62.0 C 40 min
Dextrinization Heat to 68.0 C over 7 min 68.0 C 15 min
Mash Out Heat to 74.0 C over 9 min 74.0 C 15 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 34.43l) of 75.6 C water
Notes:
------
it's ibu's calculated for 10 minute chill
so it should be a 10 min APIA 51 ibu, 1.066
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Bada Bing Brewery
Well-Known Member
- Joined
- 4/2/07
- Messages
- 654
- Reaction score
- 155
Simple Stella clone
38L batch
92% Boh pils
5% Carapils
3% Acid
step mash 55C 10 mins, 63C 40 mins, 72C 20 mins, 78C mashout 10 mins
Magnum to 25IBU
60g Saaz aroma hops at flameout
No chill
34/70 yeasties, pitch at 9C and ramp 1C to 12C. D-rest at 17C for 3 days.
38L batch
92% Boh pils
5% Carapils
3% Acid
step mash 55C 10 mins, 63C 40 mins, 72C 20 mins, 78C mashout 10 mins
Magnum to 25IBU
60g Saaz aroma hops at flameout
No chill
34/70 yeasties, pitch at 9C and ramp 1C to 12C. D-rest at 17C for 3 days.
Stuwort
Well-Known Member
Cracked a few of these yesterday with a mate and found them to be bloody marvellous. Will definitely be making this again. The cc'ing has dropped the hops out, but hasn't moved much of the yeast haze as the beer is very cloudy but not thick.Stuwort said:
lukiferj
Self Made Alehouse
First AG today. Woot! Woot! Hit all my targets except ended up with slightly higher efficiency. I had left at 70% as per the Brewmate defaults but ended up with 75% into the cube. Very happy with the day. Thanks Crusty for the recipe 
Crusty's APA (American Pale Ale)
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 31.8 (Average - No Chill Adjusted)
60.22% Pilsner
17.2% Munich I
17.2% Wheat Malt
5.38% Caramunich I
0.7 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)
0.4 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
0.4 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
0.4 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Boil)
0.5 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05
Recipe Generated with BrewMate
Crusty's APA (American Pale Ale)
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 31.8 (Average - No Chill Adjusted)
60.22% Pilsner
17.2% Munich I
17.2% Wheat Malt
5.38% Caramunich I
0.7 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)
0.4 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
0.4 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
0.4 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Boil)
0.5 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05
Recipe Generated with BrewMate
Rowy
Drinker of Kegs, Slayer of Fish & Ruiner of Good F
- Joined
- 3/10/11
- Messages
- 1,790
- Reaction score
- 227
Going to brew this tomorrow. I'm going through the age old argument in my head of 3068 V 3638. 3638 is winning at the moment but that could change................. I'm using Waimea because its high Alpha and I'm going through a love affair with this hop at them moment.
De Gautet's Wheat
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 19.1 (Average)
50% Wheat Malt
25% Ale Malt
25% Munich I
0.5 g/L Waimea (14.9% Alpha) @ 50 Minutes (Boil)
0.2 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.2 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L Brewbrite @ 10 Minutes (Boil)
Single step Infusion at 64°C for 90 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 3638 - Bavarian Wheat
Recipe Generated with BrewMate
De Gautet's Wheat
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 19.1 (Average)
50% Wheat Malt
25% Ale Malt
25% Munich I
0.5 g/L Waimea (14.9% Alpha) @ 50 Minutes (Boil)
0.2 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.2 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L Brewbrite @ 10 Minutes (Boil)
Single step Infusion at 64°C for 90 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 3638 - Bavarian Wheat
Recipe Generated with BrewMate
Bohemian Pilsner (mid)
I'm still figuring my processes out as much as my recipes. The process involves:
a 50 litre fishing esky mash tun, a 50 litre 2.8kW keggle, 3*20 litre buckets, a 2 tier stand, 1 little brown pump and a double coil copper immersion chiller.
adding hot/cold water to heat/cool the mash. Diluting the wort.
checking the temperature with a candy thermometer, sometimes while standing on a milk crate to reach into a hot keggle
Recipe:
10kg Best Malz Heidelberg Malt
Mash: 25min 50o ; 30min 68o ; 5min 76o
Hot Water: ~14 litres 56o; ~8 litres boiling; ~10 litres boiling
Fly sparge with 50 litres ~76-78o to collect ~60 litres. Sparge at 1 litre a minute (100ml every 6 seconds), and recirculate until clear before taking any wort.
*Mine cleared after about 10 litres.
Keep the last 19 litres separate and put 41 litres of the sweetest wort on to boil for 90 minutes
60min 70g Saaz (3.6% AAU)
30min 130g Saaz
15min 65g Saaz
0min 65g Saaz
Dilute out to 50 litres with tap water, chill to tap water temperature with a recirculating immersion chiller, then split into 3 fermenters, and add few more litres of tap water so that each fermenter is at least 2/3 full.
*My final volume would've been 50-55 litres and it's delicious already.
Chill to 9o in the fridge for ~6 hours or overnight. Keep the starter with the wort. Raise to 11o when pitching.
White Labs Pilsner Yeast WLP800
Make a starter by dissolving 500g of Coopers Light Dry Malt Extract in 5 litres of water and boiling the wort for 10 minutes.
Pitch when the temperature is right.
Let a decent yeast cake form and take most of the spent wort off the top, leaving enough to get the yeast out.
Chill the starter to get a better yeast cake.
Divide the yeast slurry into four and pitch 1 quarter into each fermenter, reserving the last quarter for that other 20 litres of 'small beer' that you should make up very soon.
*The starter took me about 6 days. 2.5 days before any yeast activity, 1.5 days growing and 2 days chilling. The yeast was old and I may have pitched it too hot.
Leave it alone for a couple of weeks at least.
I'm still figuring my processes out as much as my recipes. The process involves:
a 50 litre fishing esky mash tun, a 50 litre 2.8kW keggle, 3*20 litre buckets, a 2 tier stand, 1 little brown pump and a double coil copper immersion chiller.
adding hot/cold water to heat/cool the mash. Diluting the wort.
checking the temperature with a candy thermometer, sometimes while standing on a milk crate to reach into a hot keggle
Recipe:
10kg Best Malz Heidelberg Malt
Mash: 25min 50o ; 30min 68o ; 5min 76o
Hot Water: ~14 litres 56o; ~8 litres boiling; ~10 litres boiling
Fly sparge with 50 litres ~76-78o to collect ~60 litres. Sparge at 1 litre a minute (100ml every 6 seconds), and recirculate until clear before taking any wort.
*Mine cleared after about 10 litres.
Keep the last 19 litres separate and put 41 litres of the sweetest wort on to boil for 90 minutes
60min 70g Saaz (3.6% AAU)
30min 130g Saaz
15min 65g Saaz
0min 65g Saaz
Dilute out to 50 litres with tap water, chill to tap water temperature with a recirculating immersion chiller, then split into 3 fermenters, and add few more litres of tap water so that each fermenter is at least 2/3 full.
*My final volume would've been 50-55 litres and it's delicious already.
Chill to 9o in the fridge for ~6 hours or overnight. Keep the starter with the wort. Raise to 11o when pitching.
White Labs Pilsner Yeast WLP800
Make a starter by dissolving 500g of Coopers Light Dry Malt Extract in 5 litres of water and boiling the wort for 10 minutes.
Pitch when the temperature is right.
Let a decent yeast cake form and take most of the spent wort off the top, leaving enough to get the yeast out.
Chill the starter to get a better yeast cake.
Divide the yeast slurry into four and pitch 1 quarter into each fermenter, reserving the last quarter for that other 20 litres of 'small beer' that you should make up very soon.
*The starter took me about 6 days. 2.5 days before any yeast activity, 1.5 days growing and 2 days chilling. The yeast was old and I may have pitched it too hot.
Leave it alone for a couple of weeks at least.
stux
Hacienda Brewhaus
- Joined
- 15/12/09
- Messages
- 2,978
- Reaction score
- 310
Trying my take on a Zoiglbier, for a historic thing I have happening at Easter
Found a recipe in the Weyermann Bier Almanac, and have tweaked it to match my ingredients
58% Munich I
40% Floor Malted Bo Pils
2% Carafa II Special (to SRM 12.7)
Bittering @60 with Hallertau to 22 IBU
0.2g/L Aroma with Hallertau @Whirlpool to
OG 1.055
Mash: 50C for 30, 15 min ramp to 64C hold 15, 10 min ramp 69 hold 15 and ramp to mashout at 79
Will be doing it up with a WYeast 2352 Munich Lager II
Hoping for a sortof amber dunkel. A novel thing with the style is its not lagered for any length of time, served cloudy, which works with my timelines
Currently about to sparge, and its smelling and looking lurvely
Found a recipe in the Weyermann Bier Almanac, and have tweaked it to match my ingredients
58% Munich I
40% Floor Malted Bo Pils
2% Carafa II Special (to SRM 12.7)
Bittering @60 with Hallertau to 22 IBU
0.2g/L Aroma with Hallertau @Whirlpool to
OG 1.055
Mash: 50C for 30, 15 min ramp to 64C hold 15, 10 min ramp 69 hold 15 and ramp to mashout at 79
Will be doing it up with a WYeast 2352 Munich Lager II
Hoping for a sortof amber dunkel. A novel thing with the style is its not lagered for any length of time, served cloudy, which works with my timelines
Currently about to sparge, and its smelling and looking lurvely
Adam Howard
Well-Known Member
- Joined
- 18/2/10
- Messages
- 511
- Reaction score
- 63
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: PVW Imperial IPA
Brewer: Adam
Style: Imperial IPA
Recipe Specifications
--------------------------
Boil Size: 36.50 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.081 SG
Estimated Color: 5.4 SRM
Estimated IBU: 128.9 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 80 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 66.7 %
1.50 kg Vienna Malt (3.5 SRM) Grain 2 20.0 %
0.50 kg Wheat Malt, Ger (2.0 SRM) Grain 3 6.7 %
60.00 g Summit [17.00 %] - Mash 120.0 min Hop 4 26.1 IBUs
0.50 kg Rice Extract Syrup (7.0 SRM) Extract 5 6.7 %
30.00 g Columbus (Tomahawk) [14.00 %] - Boil 40. Hop 6 40.9 IBUs
20.00 g Summit [17.00 %] - Boil 40.0 min Hop 7 33.1 IBUs
40.00 g Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop 8 11.9 IBUs
40.00 g Falconer's Flight [11.40 %] - Boil 5.0 m Hop 9 9.7 IBUs
20.00 g Summit [17.00 %] - Boil 5.0 min Hop 10 7.3 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
30.00 g Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 12 0.0 IBUs
30.00 g Falconer's Flight [11.40 %] - Dry Hop 5. Hop 13 0.0 IBUs
20.00 g Summit [17.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Just knocked this out. Marathon brew day. Every time I use rye or wheat, even in small proportions I get massive issues with grain bed compaction. After about 5 hours mashing and an 80 minute boil it's finally over. Should be mental.
Recipe: PVW Imperial IPA
Brewer: Adam
Style: Imperial IPA
Recipe Specifications
--------------------------
Boil Size: 36.50 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.081 SG
Estimated Color: 5.4 SRM
Estimated IBU: 128.9 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 80 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 66.7 %
1.50 kg Vienna Malt (3.5 SRM) Grain 2 20.0 %
0.50 kg Wheat Malt, Ger (2.0 SRM) Grain 3 6.7 %
60.00 g Summit [17.00 %] - Mash 120.0 min Hop 4 26.1 IBUs
0.50 kg Rice Extract Syrup (7.0 SRM) Extract 5 6.7 %
30.00 g Columbus (Tomahawk) [14.00 %] - Boil 40. Hop 6 40.9 IBUs
20.00 g Summit [17.00 %] - Boil 40.0 min Hop 7 33.1 IBUs
40.00 g Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop 8 11.9 IBUs
40.00 g Falconer's Flight [11.40 %] - Boil 5.0 m Hop 9 9.7 IBUs
20.00 g Summit [17.00 %] - Boil 5.0 min Hop 10 7.3 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
30.00 g Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 12 0.0 IBUs
30.00 g Falconer's Flight [11.40 %] - Dry Hop 5. Hop 13 0.0 IBUs
20.00 g Summit [17.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Just knocked this out. Marathon brew day. Every time I use rye or wheat, even in small proportions I get massive issues with grain bed compaction. After about 5 hours mashing and an 80 minute boil it's finally over. Should be mental.
Stuwort
Well-Known Member
My first brew was a ginger beer made from:
Coopers GB kit
365g brown sugar
640g raw sugar
130g honey
100g thinly sliced ginger
1/2 tea spoon chilli powder (medium)
juice of one lemon
3 litres water for boil
Coopers yeast
Boil water
add ginger and sugar, boil for 15 min
add honey, lemon and chilli and boil for 10 min
take off boil, add can of goo and put in fermenter and make up to 18L
I didn't strain this, it all went into the fermenter at 22c for four weeks. These sugars will take a while to ferment.
Don't be put off when tasting at bottling, it will take at least six weeks to come good. Mine has been in the bottle for 8 weeks, but is now magnificent. I actually poured five out after two weeks as I thought it was not going to be any good and then changed my mind and gaave it a chance to mature. How I bloody wish I could have them back.
Coopers GB kit
365g brown sugar
640g raw sugar
130g honey
100g thinly sliced ginger
1/2 tea spoon chilli powder (medium)
juice of one lemon
3 litres water for boil
Coopers yeast
Boil water
add ginger and sugar, boil for 15 min
add honey, lemon and chilli and boil for 10 min
take off boil, add can of goo and put in fermenter and make up to 18L
I didn't strain this, it all went into the fermenter at 22c for four weeks. These sugars will take a while to ferment.
Don't be put off when tasting at bottling, it will take at least six weeks to come good. Mine has been in the bottle for 8 weeks, but is now magnificent. I actually poured five out after two weeks as I thought it was not going to be any good and then changed my mind and gaave it a chance to mature. How I bloody wish I could have them back.
brentice
Well-Known Member
im going to try something simple
1.7kg tin of Coopers Euro Larger
250g of steeped meduim crystal malt
1kg of DME
20G cascade @ 30
30g cascade @ 20
30g Cascade @ 10
Ferment @ 18-20 degrees with Us- 05 and pray to the beer gods for A liquid of enlightment after 10-12 days
1.7kg tin of Coopers Euro Larger
250g of steeped meduim crystal malt
1kg of DME
20G cascade @ 30
30g cascade @ 20
30g Cascade @ 10
Ferment @ 18-20 degrees with Us- 05 and pray to the beer gods for A liquid of enlightment after 10-12 days
jyo
No Chillin' Like a Villain.
After being gifted with 1/2 a pound of summit, I was going to brew this with a summit based hopping schedule yet I chickened out after reading some reviews of garlic and onion beer.
West Coast Red Ale Feb 2013
American Amber Ale
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.580
Total Hops (g): 115.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 6.23 %
Colour (SRM): 14.8 (EBC): 29.2
Bitterness (IBU): 51.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90
Grain Bill
----------------
4.800 kg Maris Otter Malt (86.02%)
0.280 kg Crystal 120 (5.02%)
0.250 kg Caraamber (4.48%)
0.200 kg Acidulated Malt (3.58%)
0.050 kg Carafa I malt (0.9%)
Hop Bill
----------------
30.0 g Cascade Pellet (5.6% Alpha) @ 40 Minutes (Boil) (1.3 g/L)
30.0 g Cascade Pellet (5.6% Alpha) @ 10 Minutes (Boil) (1.3 g/L)
10.0 g Apollo Pellet (15% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
25.0 g Apollo Pellet (15% Alpha) @ 0 Minutes (Aroma) (1.1 g/L)
20.0 g Galaxy Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 67°C for 90 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II
West Coast Red Ale Feb 2013
American Amber Ale
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.580
Total Hops (g): 115.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 6.23 %
Colour (SRM): 14.8 (EBC): 29.2
Bitterness (IBU): 51.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90
Grain Bill
----------------
4.800 kg Maris Otter Malt (86.02%)
0.280 kg Crystal 120 (5.02%)
0.250 kg Caraamber (4.48%)
0.200 kg Acidulated Malt (3.58%)
0.050 kg Carafa I malt (0.9%)
Hop Bill
----------------
30.0 g Cascade Pellet (5.6% Alpha) @ 40 Minutes (Boil) (1.3 g/L)
30.0 g Cascade Pellet (5.6% Alpha) @ 10 Minutes (Boil) (1.3 g/L)
10.0 g Apollo Pellet (15% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
25.0 g Apollo Pellet (15% Alpha) @ 0 Minutes (Aroma) (1.1 g/L)
20.0 g Galaxy Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 67°C for 90 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II
carniebrew
Brewvy baby, brewvy!
- Joined
- 26/11/12
- Messages
- 1,868
- Reaction score
- 614
Extract hefe fermenting this week:
Batch size: 17 litres
2.3 kg CBW Bavarian Wheat LME
Steeped 300gm light crystal 60 (Carahell)
100gm dextrose (to dry it out a bit)
20 grams of Hallertauer Mitt @ 60 minutes
WB-06 yeast fermented @ 23.5 degrees (aiming for more banana esters via this temp)
4.8% abv (after bottle conditioning), 13 IBU, 14 EBC
4.5 days in the fermenter and it's down from 1047 to 1010 already, so it's gonna be higher than my expected 4.8%
Batch size: 17 litres
2.3 kg CBW Bavarian Wheat LME
Steeped 300gm light crystal 60 (Carahell)
100gm dextrose (to dry it out a bit)
20 grams of Hallertauer Mitt @ 60 minutes
WB-06 yeast fermented @ 23.5 degrees (aiming for more banana esters via this temp)
4.8% abv (after bottle conditioning), 13 IBU, 14 EBC
4.5 days in the fermenter and it's down from 1047 to 1010 already, so it's gonna be higher than my expected 4.8%
Bought a 60L FV from neighbour which has solved my fermenting fridge bottleneck. I have 16 rellies descending for Easter so I'm running up a couple of kegs of Rellie's Delight International Lager
42L batch to fill 2 kegs.
3kg Pale Lager Malt (last of the Oakey Maltings stuff)
1kg wheat malt
60mins at around 65
30g Mt Hood 60 mins
2 tins Coopers Canadian Blonde
Kilo da sugaz
20g NZ Cascade hop tea into FV
Wyeast Danish 2042
10 days starting at 13 then rising to 18
10 days at minus one
5.2 % ABV, should be about 20 IBU
Keep em pissed.
42L batch to fill 2 kegs.
3kg Pale Lager Malt (last of the Oakey Maltings stuff)
1kg wheat malt
60mins at around 65
30g Mt Hood 60 mins
2 tins Coopers Canadian Blonde
Kilo da sugaz
20g NZ Cascade hop tea into FV
Wyeast Danish 2042
10 days starting at 13 then rising to 18
10 days at minus one
5.2 % ABV, should be about 20 IBU
Keep em pissed.
bum
Not entitled to an opinion
- Joined
- 19/2/09
- Messages
- 11,585
- Reaction score
- 911
Brewing Janet's Brown (from BCS) and a largish stout usuing a scaled up SN stout clone grainbill and EKG, chinook and centennial for the hops tomorrow.
Will be my first ever double brewday due to needing to punch a few beers out fairly quickly before semester starts. I hope it doesn't turn what is usually an enjoyable day in to work.
Will be my first ever double brewday due to needing to punch a few beers out fairly quickly before semester starts. I hope it doesn't turn what is usually an enjoyable day in to work.
lukiferj
Self Made Alehouse
Must be something in the water (beer). Mrs was away so I punched back to back brews today as well. First one I ripped off NickJD (thanks mate). Tasted awesome into the cube. Next was a rough clone with some leftover hops I had. Ended up with slightly higher efficiency so will adjust Brewmate accordingly. 2nd and 3rd AG brews All up, pretty laid back day for 2 BIAB in an urn brews.
Amarillo Mid
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.939
Total Hops (g): 25.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 22.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 60
Grain Bill
----------------
3.880 kg Pilsner (98.5%)
0.059 kg Caramunich III (1.5%)
Hop Bill
----------------
15.0 g Amarillo Pellet (8.6% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 65°C for 90 Minutes.
Anchor Porter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.489
Total Hops (g): 50.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 29.6 (EBC): 58.3
Bitterness (IBU): 36.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 60
Grain Bill
----------------
4.574 kg Pale Malt (83.33%)
0.329 kg Chocolate (5.99%)
0.307 kg Crystal 60 (5.59%)
0.153 kg Carapils (Dextrine) (2.79%)
0.104 kg Black Malt (1.89%)
0.022 kg Roasted Barley (0.4%)
Hop Bill
----------------
15.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
20.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
15.0 g Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes.
All up, pretty laid back day for 2 BIAB in an urn brews.Amarillo Mid
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.939
Total Hops (g): 25.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 22.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 60
Grain Bill
----------------
3.880 kg Pilsner (98.5%)
0.059 kg Caramunich III (1.5%)
Hop Bill
----------------
15.0 g Amarillo Pellet (8.6% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 65°C for 90 Minutes.
Anchor Porter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.489
Total Hops (g): 50.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 29.6 (EBC): 58.3
Bitterness (IBU): 36.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 60
Grain Bill
----------------
4.574 kg Pale Malt (83.33%)
0.329 kg Chocolate (5.99%)
0.307 kg Crystal 60 (5.59%)
0.153 kg Carapils (Dextrine) (2.79%)
0.104 kg Black Malt (1.89%)
0.022 kg Roasted Barley (0.4%)
Hop Bill
----------------
15.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
20.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
15.0 g Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes.
- Status
