What Are You Brewing III

[lael]

No Probs ex-neighbour.

reason: Wake up on brew day ready to sparge and boil. On an extended Pilsner mash that's about 2-3 hours saved right there (including all ramp up times), meaning that when I do another batch after that I finish way earlier.

advantage: Depending on when I set up and how long I intend to sleep, I can set the mash schedule accordingly. So if I set up early, 4 hours at room temp, then the 'normal mash steps' (53, 61, 63, 72 or whatever), then another extended mash out for 4 hours max. Means I fill the BM with water, dump the grain in, go to bed, watch TV or whatever, no waiting for liquor to reach strike temp.
Set up an 8L urn on a timer with an STC 1000 to 85 degrees, and next morning when I wake up to the beep beep beep I can walk down in 'pyjamas', lift the malt pipe, quickly sparge with the water that's ready, start the boil and prepare breakfast.
So the overnight mash is simply a convenience factor for me, no harm in extending those non crucial mash steps.

Disadvantage: None that I can think of, apart from the initial outlay for the automation, but that was 2.5 years ago so it doesn't bother me.

That's awesome! I was wondering about programming Matho's controller to have a count-down to mashing, but I guess you set a really long mash-in and then let it run from there? I guess this is pretty similar to doing an acid rest?

 

[Florian]

I am about to do my 3rd BM brew, and am totally going to try this. You don't find any loss of body doing this?

Not that I can tell from previous attempts, never noticed any abnormalities, but will keep an closer eye this time around. Just pitched the yeast on one of those cubes today.

That's awesome! I was wondering about programming Matho's controller to have a count-down to mashing, but I guess you set a really long mash-in and then let it run from there? I guess this is pretty similar to doing an acid rest?

Same as a countdown really (as your grain would still have to sit in the water during that time), set your first step to 10 degrees or anything colder than your actual water temp. I'm doing it below acid rest temps as I don't necessarily want an acid rest (beer dependant), just the convenience of a split brew day.

The other step to extend is the mash out. Gotta say I thought the wort was clear on normal mashes, but it even get's clearer with a four hour recirculating mash out.

If you'd do a single infusion then I can't see any harm in extending that, but I usually do several sacch steps so don't want to mess around with them.

 

[sponge]

Woke up feeling crook so got this down today as my medicine.

English red

70% GP
10% munich
5% heritage xtal
5% wheat
5% victory
4% aroma
1% midnight wheat

1469

1.052, 25IBU's styrians @ cube

 

[Econwatson]

I've got Warra48's AIPA in the cube.

My losses are still too high, perhaps to do with brewing outside. But I got the OG, pretty much **** on, a first!

Will ferment with US-05

 

[thylacine]

1) Schwarztbier: Chocolate Cream, 56% Munich II

2) Rye Lager: 15% Rye, 15% Munich

 

[JDW81]

Cider:

20L apple juice, cinnamon, cloves and nutmeg. Fermented with 4766.

 

[vykuza]

How do you find the ring wood mate?. Tempted to give it a go but heard its a bit temperamental

First time I've tried it. It took ages to get moving (even with a big starter). Smells ok fermenting, very malty - but it's early days yet!

 

[sponge]

Woke up feeling crook so got this down today as my medicine.

English red

70% GP
10% munich
5% heritage xtal
5% wheat
5% victory
4% aroma
1% midnight wheat

1469

1.052, 25IBU's styrians @ cube

Still feeling crook so have decided upon a stout today.

A bigger beer based on 4 shades of stout with what I have on hand.

40% MO
40% GP
5% choc
5% amber
5% carafa I
3% RB
2% xtal

1.058
30IBU's chinook @ FWH

1469

 

[Nibbo]

Brewing tonight for the first time in months...Spent the last week sorting out the shed so i can get my groove back.

A mongrel pale ale type
Using some:
Pilsner malt - Wanted to use BB Galaxy but don't have enough...still might use whats left.
Caramel Pilsner malt
Extra Special
Carapils

Warrior
N/Sav
Cascade

And deciding either the San Diego Super Yeast or the English Dry of the White LAbs Variety.

 

[yankinoz]

[SIZE=12pt]UNAMERICAN AMBER ALE[/SIZE]

[SIZE=12pt]Basically a variation on a previous recipe that many people liked. The aim is to come down on the malty side, using European specialty malts and a European-style base malt, hence the name. Where previously I used 120L crystal, I subbed Special B. Then I used all Mt Hood for flavour and aroma, but wanted a hint of citrus this time. [/SIZE]
[SIZE=12pt]. [/SIZE]
[SIZE=12pt]Partial mash, partial boil (16 L kettle)[/SIZE]

[SIZE=12pt]BIAB mashed in 9L of water at 68 C: for 80 minutes at an estimated pH of 5.38.[/SIZE]
[SIZE=12pt]JW Vienna – 1900 g[/SIZE]
[SIZE=12pt]Bestmalz melanoidin – 500g [/SIZE]
[SIZE=12pt]Dingemann Special B – 300g[/SIZE]
[SIZE=12pt]Home roasted JW wheat – 200g[/SIZE]

[SIZE=12pt]Dunk sparged with 6L water with two drops of lactic acid at 80 C[/SIZE]
[SIZE=12pt]Mashed out at 77.[/SIZE]
[SIZE=12pt]Mash efficiency 78%[/SIZE]

[SIZE=12pt]Boil 75 minutes[/SIZE]
[SIZE=12pt]9 g Magnum hops at –60 13 IBUs[/SIZE]
[SIZE=12pt]950g Briess Golden DME at -21[/SIZE]
[SIZE=12pt]36 g Mt Hood and 3g Cascade at -18, 11 IBUs[/SIZE]
[SIZE=12pt]1 tab hydrated Whirlfloc at -5 [/SIZE]
[SIZE=12pt]20 g Mt Hood and 5g Cascade at 0[/SIZE]

[SIZE=12pt]Danstar Nottingham yeast. Original plan called for Wyeast 1272, but it was out of stock.[/SIZE]

[SIZE=12pt]Topped volume at knockout with cold sanitised water to 13 L, then chilled.[/SIZE]
[SIZE=12pt]Final volume in fermenter 23 L.[/SIZE]
[SIZE=12pt]OG 1.043[/SIZE]

[SIZE=12pt]Started fermentation at 14 C. Three days in, at a steady temperature of 18 C, CO2 producing fermentation is largely done, and a two-inch krausen has fallen back.[/SIZE]

[SIZE=12pt] [/SIZE]

 

[Smokomark]

First run on the new system today. Just about to add my 15 min hops.


4 x 22lt cubes all cube hopped. Will also dry hop with 1/2 cube addition

100g Amarillo

150g Simcoe

200g cascade

120g Hersbrucker




BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 88 lt base IPA 11may13
Brewer: smokomark
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 109.00 l
Post Boil Volume: 94.00 l
Batch Size (fermenter): 88.00 l
Bottling Volume: 88.00 l
Estimated OG: 1.062 SG
Estimated Color: 9.1 EBC
Estimated IBU: 5.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU

20.64 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 84.5 %
0.90 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 3.7 %
0.88 kg Munich I (Weyermann) (14.0 EBC) Grain 5 3.6 %
0.87 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 3.6 %
0.84 kg Munich II (Weyermann) (16.7 EBC) Grain 7 3.4 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 8 1.2 %
37.38 g Magnum [12.20 %] - Boil 15.0 min Hop 9 5.9 IBUs
18.60 g Brewbrite (Boil 10.0 mins) Fining 10 -


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 24.44 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 73.31 l of water at 69.8 C 64.4 C 75 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 61.66 l water at 75.6 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Yob]

**** man!! what time did you mash in?

 

[Smokomark]

About 630 ish. Set the timer for 330am to heat the HLT.

I'll will be all washed up and packed away by 10am with 4 cubes in the pool.

 

[PeteQ]

These victoria's secret hops smell awesome! I'm currently half way through the boil with this little guy.

Aroma hops will be cubed

Victoria Bitter (American IPA)

Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.80 %
Colour (SRM): 7.4 (EBC): 14.6
Bitterness (IBU): 54.3 (Average - No Chill Adjusted)

60% Pale Malt
25% Wheat Malt
10% Munich I
5% Caramunich I

0.9 g/L Victoria's Secret (17.2% Alpha) @ 10 Minutes (Boil)
3.8 g/L Victoria's Secret (17.2% Alpha) @ 0 Minutes (Aroma)
1.2 g/L Victoria's Secret (17.2% Alpha) @ 4 Days (Dry Hop)

0.1 g/L Brewbrite @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Danstar BRY-97


Recipe Generated with BrewMate

 

[lukiferj]

Just waiting for strike water to heat up on this. looking forward to tasting some Mosaic hops.


Mosaic IPA Recipe
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.650
Total Hops (g): 80.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.96 %
Colour (SRM): 8.3 (EBC): 16.4
Bitterness (IBU): 53.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pilsner (88.5%)
0.350 kg Caramunich III (6.19%)
0.300 kg Dextrose (5.31%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Mash out at 78°C

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Rowy]

Just waiting for strike water to heat up on this. looking forward to tasting some Mosaic hops.


Mosaic IPA Recipe
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.650
Total Hops (g): 80.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.96 %
Colour (SRM): 8.3 (EBC): 16.4
Bitterness (IBU): 53.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pilsner (88.5%)
0.350 kg Caramunich III (6.19%)
0.300 kg Dextrose (5.31%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Mash out at 78°C

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

You must like pilsner malt! Interested in how this turns out. Will even swap you a bottle of my mosaic.

 

[lukiferj]

Sounds like a deal Rowy! Keen for any kind of feedback

 

[bullsneck]

Brewed a Pale Ale this fine day, then capped the session off with bottling my RIS.

23L, 1.047, 38 IBU

85% Pils
9% Munich
6% Carahell

28g Cascade @ 60
40g Riwaka @ 20
40g Riwaka @ Whirlpool
20g Riwaka to be dry hopped

Trying out San Diego Super Yeast for the first time, too.

Looking forward to this one.

 

[NickB]

So, with thoughts of 'what's the worst that can happen' in my head, I doughed in this half an hour ago....


Red Lentil Red Ale

(Irish Red Ale)


8.00 Kg BB Ale
2.00 Kg Red Split Lentils (Boiled 30 mins)
500g Simpsons Naked Golden Oats
100g CaraFa T2
100g Black

Boil lentils then cool to 70c. Add 2Kg. Grain for a cereal mash. Add to main mash tun and dough in rest of recipe. Mash 66C for 90 mins.

Hops
UK Boadicea (6.1%) 50g @ 90
UK Boadicea (6.1%) 30g @ 10

Drain to 2 cubes and then ferment with Wyeast 1098 @ 19C


Fingers crossed!

 

[rbtmc]

Lentil beer...

Could be the next big thing :lol: