What Are You Brewing III

[drsmurto]

Yesterday i put down my first unhoped extract kit and added Cascade hop flowers, Just another step in the direction of moving away from kits and towards AG for me!

Give us your thoughts on this,

45 mins 30g Cascade
30 mins 30g Cascade
10 mins 15g Cascade

Straind the hop water in to ther fermenter and squished out all the hoppy goodness from the hops, Then i added two cans of Thomas Coopers unhoped Light Malt Extract and disolved that in the water, I then added some very cold water up to the 23lt mark and placed the fermeter in to and ice bath to try and drop the temp more, I could only get it down to 28c, So I added the US05, over the next 12hrs i got the temp down to 16/17c
So i guess it will kinda turn out like an American Pale ale?
Any thoughts?

Did you boil the hops in plain water or did you dissolve some extract in first?

If water you are looking at more than 50 IBU....

EDIT - if you had mixed up the extract in your fermenter, made it up to 23L and then drawn off 4L and boiled your hops in that you would end up with a tad over 40 IBU. I also found in my kit brewing days that this helped bring out the hop flavour more. Boiling in water muted the hop flavour from my experience and fading memory.

 

[AussieJosh]

50 IBU is a bit to high right?

I only put the malt in to the fermenter not in the boil I did not have a very big pot so the boil was only in about 6 Liters of water
Looks like i have done a few things wrong!? I just hope its drinkable!?

 

[Maple]

50 IBU is a bit to high right?

I only put the malt in to the fermenter not in the boil I did not have a very big pot so the boil was only in about 6 Liters of water
Looks like i have done a few things wrong!? I just hope its drinkable!?

It'll be fine, it's all part of the learning process. like the good dr precribes, you don't need a huge pot to do it in. and besides too much is a personal taste. for me, lagers should be at least 50 IBU and ales at least 70*

*note - read up on balance - still need that no matter what

 

[praxis178]

Am i reading your recipe correctly - >40% crystal malts?

Not sure i understand why you are doing this.

Old recipe, I've been using a quite some time, the only change I've made is for this batch subbing in the 5% peated malt. Otherwise it's more or less just just like the RIS in the recipe DB....

 

[drsmurto]

Old recipe, I've been using a quite some time, the only change I've made is for this batch subbing in the 5% peated malt. Otherwise it's more or less just just like the RIS in the recipe DB....

Cant see the recipe, got a link? i searched for RIS and your name.

 

[AussieJosh]

Thanks for the tips guys!

 

[Nick JD]

Home Made Crystal Ale.
18L
3kg BB Ale Malt
250g Home made "crystal" (oven roasted bottom of the BIABag where the sugaz collect post sparge)
350g Dextrose
9g Southern Cross
10g Galaxy (both for 60 minutes)
T58 @ 20C

Mashed at 68C for 45 minutes. 12L boil, diluted to 18L in fermenter. Left any flavour/aroma hops additions out to see what the home made "crystal" does to it flavour-wise. EBC is about two times darker than base malt and a nice amber. Hops boiled in 1.067 wort.

Decided not to use my dark crystal - smells too "burnt" and might lead to some astringent tastes. In the bin.

 

[Kleiny]

Tomorrow is a RyePA

40L
9kg ale
1.2kg Rye
1.2kg Vienna
700g caramunich I

Magnum 28g 14% 60min
Fuggles 28g 5%30min
Goldings 28g 5% 20min
Goldings 28g 5% 10min
Cascade 38g 6% 1min
Ammarillo 74g 8% Dry Hop

Pacman yeast,

OG 1.066

Its the Terrapin RyePA recipe with a couple of changes to the grist charge. I didnt have any Honey malt or Victory malt.

Kleiny

 

[praxis178]

Cant see the recipe, got a link? i searched for RIS and your name.

linky This one isn't mine, but's eerily close to the one I brew..... Mine comes out at about ~8% and my efficiency is higher (normally 85%).

 

[itmechanic]

Just sparging Fatgodzilla's Better Red Than Dead, its my first use of Carared and the colour is amazing!

 

[randyrob]

Lazy Eye Porter (Brown Porter)

Original Gravity (OG): 1.052 (P): 12.9
Colour (SRM): 26.5 (EBC): 52.2
Bitterness (IBU): 29.9 (Average)

84% Pale Ale Malt
8% Caramunich I
5% Chocolate
2% Brown Malt
1% Black Patent

1.8 g/l Goldings - E.K. (4.75% Alpha) @ 60 Minutes (Boil)
0.7 g/l Goldings - E.K. (4.75% Alpha) @ 15 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 75 Minutes

Fermented at 20c with Thames Valley

Recipe Generated with BrewMate

 

[drew9242]

Well i completed my 1st barleywine yesterday. All went to plan and i got my efficency. Which i was happy about due to my small 25L mashtun, bit of fun stuffin in 7.5kg of grain in there. But all worked well and it has fired up nicely. Origanal recipe was courtesy of clean brewer, just tweeked for what i had in stock.

barlywine
Brew Type: All Grain Date: 8/03/2010
Style: American Barleywine Brewer: Drew Ryder
Batch Size: 14.00 L Assistant Brewer:
Boil Volume: 21.12 L Boil Time: 90 min
Brewhouse Efficiency: 65.00 % Equipment: My Equipment
Actual Efficiency: 63.81 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5.48 kg Barret Burston (4.0 SRM) Grain 72.00 %
1.22 kg BB Galaxy (3.0 SRM) Grain 16.00 %
0.61 kg Munich Malt (9.0 SRM) Grain 8.00 %
0.30 kg Caramunich Malt (56.0 SRM) Grain 4.00 %
40.37 gm Cluster [7.00 %] (120 min) Hops 36.6 IBU
8.65 gm Cascade [5.50 %] (20 min) Hops 3.4 IBU
5.77 gm Chinook [13.00 %] (20 min) Hops 5.4 IBU
11.53 gm Centennial [10.00 %] (20 min) Hops 8.3 IBU
11.53 gm Centennial [10.00 %] (10 min) Hops 5.0 IBU
5.77 gm Chinook [13.00 %] (10 min) Hops 3.2 IBU
8.65 gm Cascade [5.50 %] (10 min) Hops 2.0 IBU
9.13 gm Cascade [5.50 %] (0 min) Hops -
6.09 gm Chinook [13.00 %] (0 min) Hops -
12.17 gm Centennial [10.00 %] (0 min) Hops -

Beer Profile Estimated Original Gravity: 1.107 SG (1.080-1.120 SG) Measured Original Gravity: 1.105 SG
Estimated Final Gravity: 1.027 SG (1.016-1.030 SG) Measured Final Gravity: 1.027 SG
Estimated Color: 14.9 SRM (10.0-19.0 SRM) Color [Color]
Bitterness: 63.9 IBU (50.0-120.0 IBU) Alpha Acid Units: 18.4 AAU
Estimated Alcohol by Volume: 10.54 % (8.00-12.00 %) Actual Alcohol by Volume: 10.25 %
Actual Calories: 1,052 cal/l

 

[devo]

SWMBO and I are brewing an AIPA today.

Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 4.500 kg 72.9 % 4.8 In Mash/Steeped
German Munich Malt 0.500 kg 8.1 % 0.9 In Mash/Steeped
Australian Wheat Malt 0.500 kg 8.1 % 0.3 In Mash/Steeped
Australian Crystal 140 0.125 kg 2.0 % 2.9 In Mash/Steeped
UK Brown Malt 0.050 kg 0.8 % 0.9 In Mash/Steeped
Sugar - Demerara 0.500 kg 8.1 % 0.3 End Of Boil


Hops
Variety Alpha Amount IBU Form When
NZ Southern Cross 15.9 % 40 g 58.7 Loose Whole Hops 60 Min From End
NZ B Saaz 7.0 % 20 g 4.7 Loose Whole Hops 10 Min From End
NZ B Saaz 7.0 % 25 g 0.0 Loose Whole Hops At turn off
NZ Cascade 8.0 % 20 g 0.0 Loose Whole Hops At turn off

Yeast
DCL US-05 (formerly US-56) SafAle

IBU 67

Aiming for around 6.5% alc.

 

[grod5]

Blonde made yesterday, pitched 1056 this morning @17C


Batch Size: 23.00 L
Boil Size: 30.54 L
Estimated OG: 1.052 SG
Estimated Color: 11.4 EBC
Estimated IBU: 17.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.20 kg Australian Ale (4.1 EBC) Grain 94.55 %
0.30 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 5.45 %
30.00 gm Williamette [5.50 %] (60 min) Hops 17.7 IBU


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.50 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 17.31 L of water at 72.4 C 66.0 C

 

[petesbrew]

After a double brewday yesterday, I've got 2 AG's on the go and one in waiting
Bohemian Pilsner, from Jamils' book
Youngs Special London Ale Clone, from the BYO mag,
and waiting in a cube, A Dusseldorf Altbier.
Isn't brewing fun?

 

[manticle]

Youngs Special London Ale Clone, from the BYO mag,

Are you able to share the recipe for this? I've got one in secondary at the moment which is a tester for the Vic case swap. I'd be really interested in seeing how close or far mine might be from the suggested clone. If there's a copyright thingymajig with posting the recipe but sending a PM doesn't trouble you I would be very appreciative.

 

[petesbrew]

Shouldn't be a prob Manticle as mine;s a bit modified... this is my 2nd attempt at the same recipe... in the recipe db as Midson Rd London Ale
23 L batch
5.5kg Maris Otter
0.225g Crystal
0.225g Amber

40g Fuggles @60min
14g Goldings @15min
14g Goldings @0min
15g Willamette Dry Hopped
Nottingham yeast
OG = 1064

 

[manticle]

Cheers mate.

Williamette is interesting. Never used it myself but my understanding of YSLA is EKG and target.

Interested in swapping a bottle (provide both turn out ok)?

Mine was marris otter (~90%) crystal (~10 %), fuggles, ekg and target, dry hopped 10g each ekg and target. London Ale II yeast. Personally love this beer - like a Extra Special Bitter shagged a tripel.

 

[petesbrew]

Cheers mate.

Williamette is interesting. Never used it myself but my understanding of YSLA is EKG and target.

Interested in swapping a bottle (provide both turn out ok)?

Mine was marris otter (~90%) crystal (~10 %), fuggles, ekg and target, dry hopped 10g each ekg and target. London Ale II yeast. Personally love this beer - like a Extra Special Bitter shagged a tripel.

For sure, dude. Will save a bottle for you.
Your recipe is more accurate to the BYO recipe than mine actually, i'll post it again tomorrow.
The previous one I did was awesome.

 

[stuart13]

Basic stout:

4.5kg ale malt
500g roast barley
500g flaked barley
65g Goldings
Nottingham yeast.