What Are You Brewing III

[Tony]

having a crack at making something a bit like TTLL. I used up some leftover small amounts of hops i had for the bittering adition, and also pulled 2 liters of first runnings and caramelised it.

It really started to bubble like mad when i reduced right down, then it started to thicken up and kind of fold in on itsself. Then when the bubbles mostly stopped and it was quite thick i stopped before it burnt. It smelt great!

I diluted it in some wort from the kettle and tipped it back in. Will be interesting to taste the effect....... probably not much, but i may boil down more nect time. I will put some pics in below.

TTLL


Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.046 Plato: 11.33
Anticipated EBC: 12.9
Anticipated IBU: 35.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
95.0 9.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
5.0 0.50 kg. TF Pale Crystal UK 1.034 100



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
48.00 g. E.K Goldings Pellet 4.80 12.4 60 min.
30.00 g. Wye Challenger Pellet 7.90 12.7 60 min.
50.00 g. E.K Goldings Pellet 6.50 10.6 20 min.
90.00 g. Styrian Goldings Pellet 3.40 0.0 0 min.


Yeast
-----

1469 of course!

 

[manticle]

I caramelise runnings on most bitters and find the flavour effect is noticeable.

A wide pan tends to overflow less/not at all compared with a tall stock pot.

Looks great.

 

[jyo]

I really like the effect from caramelising the runnings. Something I'm going to do more often with UK bitters.

I'm going stir crazy here. Recovering from a hernia operation ATM and everytime I look outside I can see my rig calling me. Absolutely hanging to put down a brew. With 2 weeks holidays, this is going to drag on... :angry:

 

[Tim F]

Yesterday I made Frankenstout. Tomorrow something with a bit more planning, We are making 30L batches each of oatmeal stout and dunkelweizen, looking forwards to a big brewday. Now I'm thinking I really need to get the angle grinder out and convert this keg I have to a keggle - otherwise I'm going to struggle boiling water and wort at the same time in my single kettle

 

[Tony]

how much first runnings should i be boiling down?

I did 2 liters in a 50 liter batch..... wasnt sure how much i should do.

 

[jyo]

I was advised by an experienced brewer to do 1.5 - 2 litres for a 23 L batch. I did 2L and the caramel flavour and aroma was really nice. Finally drained my Landlord last night

Cheers, John.

 

[Tony]

Ahhh ok...... well i added a few% pale crystal too so it wont be too over the top.

Next time i will just use caramilzed runnings i think..... will see how this one goes.

thanks

 

[manticle]

how much first runnings should i be boiling down?

I did 2 liters in a 50 liter batch..... wasnt sure how much i should do.

Can't say how much you should do as I don't know if there are any rules. I normally do 2-ish litres for a 20-30 L batch.

 

[RdeVjun]

Yeah, 1- 2L per 23L batch is good Tony, but with the crystal in that batch it should be up there and looks just fine to me.

I have mucked lately with a 'double' caramelise, that's take 1L, reduce it to the thick goo as in the photos above, then add another L of wort and do it all again. Its pretty intense and only have a couple of initial batches of ESB to go by, but so far so good. Probably the sort of thing that can be overdone (perhaps suited to a Scottish 70/- or 80/- if taken to the extreme?), but I'm willing to experiment to find that unique flavour.

 

[haysie]

What, no grits this time haysie?

Sugar instead! No cereal mash required

 

[RdeVjun]

Sugar instead! No cereal mash required

What were you using, not polenta? I used 500g of it yesterday in a similar recipe to your ESB, landed with 82% efficiency, so no issues with conversion. However, the cereal mash has its own purposes of course.

 

[argon]

Yeah, 1- 2L per 23L batch is good Tony, but with the crystal in that batch it should be up there and looks just fine to me.

I have mucked lately with a 'double' caramelise, that's take 1L, reduce it to the thick goo as in the photos above, then add another L of wort and do it all again. Its pretty intense and only have a couple of initial batches of ESB to go by, but so far so good. Probably the sort of thing that can be overdone (perhaps suited to a Scottish 70/- or 80/- if taken to the extreme?), but I'm willing to experiment to find that unique flavour.

how long does a typical boil down take you guys? (say 2-3L) i'd imagine for 3V brewers you'd be boiling down first runnings then adding back into kettle once sparge is complete?

 

[manticle]

Depending on length of boil, my reduction is pretty much equivalent to the length of the main boil (~75 mins). I don't boil first runnings - I take from the kettle once sparge is complete.

 

[winkle]

Hopefully my ad-hock repairs last out a double brewday tomorrow. :unsure:
First off the rank-
Saison Stout

4.3kg TF MO
0.45kg Choc Wheat
0.43kg Toasted Oats
0.25kg Brown Malt
0.22kg Roast Barley
0.3kg Brown Sugar
15gm Fuggles @60 minutes
W3711

Followed by a Gose.
(I must have a crack at caramelising some first runnings with my next ESB.)

 

[RdeVjun]

how long does a typical boil down take you guys? (say 2-3L) i'd imagine for 3V brewers you'd be boiling down first runnings then adding back into kettle once sparge is complete?

No, I don't use first runnings argon, I actually use the whole wort after the sparge is added to the first runnings and the boil is just getting underway. It takes close to an hour to caramelise, but I usually boil for 90 so its done before the boil is (thankfully). I'm a BIABer, but once the boil starts there's not much difference if any. There's been a few hypotheses about whether first runnings or whole wort is better or worse, I can't say one way or another to be honest.

 

[Tony]

how long does a typical boil down take you guys? (say 2-3L) i'd imagine for 3V brewers you'd be boiling down first runnings then adding back into kettle once sparge is complete?

mine took about an hour to boil down using the 2 x smaller rings on my 3 ring camping burner.

I used first runnings cause i figured it would have a higher concentration of sugars to actually caramelize.

For anyone having a go at it......... it just boils like normal and then starts to foam all of a sudden, and it transforms very fast once almost all the liquid is gone, so you really have to watch it like a hawk or you would burn it for sure...... and that would suck after an hour of boiling it down

 

[bradsbrew]

Will be putting this one down on monday. If I can find enough empty cubes I will also do a 66L batch of my mild.


another APA
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.250
Total Hops (g): 220.00
Original Gravity (OG): 1.046 (P): 11.4
Colour (SRM): 5.2 (EBC): 10.2
Bitterness (IBU): 35.3 (Average)
Brewhouse Efficiency (%): 87
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Ale Malt (35.56%)
2.000 kg Wheat Malt (17.78%)
5.000 kg Pale Malt (44.44%)
0.250 kg Crystal 90 (2.22%)

Hop Bill
----------------
40.0 g Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.6 g/l)
15.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (0.2 g/l)
30.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.5 g/l)
30.0 g First Gold Pellet (7.9% Alpha) @ 5 Minutes (Boil) (0.5 g/l)
45.0 g Chinook Pellet (11.4% Alpha) @ 0 Minutes (Dry Hop) (0.7 g/l)
60.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Dry Hop) (0.9 g/l)

Single step Infusion at 60C for 90 Minutes.
Fermented at 18c with Safale US-05


Recipe Generated with BrewMate


Cheers Brad

 

[Gustavoj]

i brew today some pliny the elder clone im not expecting something great cause i haven't tasted pliny >.< can't get it where i live and any IPA is really hard to find and far to expensive,so here it is to satisfied a hop head like me

American 2-Row Grain 1.8 86.64 % 5.44 Kg / 12.00 Lbs
Dextrose Sugar 0.0 5.42 % 0.34 Kg / 0.75 Lbs
Crystal 60 Grain 60.0 4.33 % 0.27 Kg / 0.60 Lbs
Carapils (Dextrine) Grain 1.0 3.61 % 0.23 Kg / 0.50 Lbs

-----------------------
Columbus 13.9% 42.52 g / 2.250 oz Boil 90 mins
Warrior 15.8% 56.70 g / 1.25 oz Boil 90 mins
Warrior 15.8% 21.26 g / 0.75 oz Boil 45 mins
Simcoe 12.3% 28.35 g / 1.00 oz Boil 30 mins
Centennial 8.0% 28.35 g / 1.00 oz Boil 0 mins
Simcoe 12.2% 70.87 g / 2.50 oz Boil 0 mins
Centennial 9.1% 28.35 g / 1.00 oz Dry Hop 12 days
Columbus 13.9% 28.35 g / 1.00 oz Dry Hop 12 days
Simcoe 12.2% 28.35 g / 1.00 oz Dry Hop 12 days
Centennial 9.7% 7.09 g / 0.25 oz Dry Hop 5 days
Columbus 14.2% 7.09 g / 0.25 oz Dry Hop 5 days
Simcoe 12.2% 7.09 g / 0.25 oz Dry Hop 5 days

i brew it today and expected IBU 265 the OG was 1.070

 

[Pennywise]

Just put an ordinary bitter down, made the one out of Brewing Classic Styles except used 1469. Hopefully this one doesn't end up looking like mud

 

[maxmcbain]

Type: All Grain
Date: 4/5/2011
Batch Size: 25.00 L
Boil Size: 30.11 L Asst Brewer:
Boil Time: 90 min Equipment: Keggle
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.37 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 68.63 %
0.96 kg Vienna Malt (3.5 SRM) Grain 19.61 %
0.29 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.88 %
0.29 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 5.88 %
9.62 gm Cascade [5.50 %] (45 min) Hops 4.9 IBU
9.62 gm Saaz [6.80 %] (45 min) Hops 6.0 IBU
14.42 gm Cascade [5.50 %] (20 min) Hops 4.8 IBU
14.42 gm Saaz [4.00 %] (20 min) Hops 3.5 IBU
19.23 gm Cascade [5.50 %] (0 min) Hops -
19.23 gm Saaz [4.00 %] (0 min) Hops -


Got this one from BIABBrewer Little Creatures Bright Ale