What are you brewing?

[Fingerlickin_B]

I'm thinking of doing a super-dooper-simple APA tomorrow that goes something like this:
5kg JWM Export Pilsener
25g Chinook (12% aa) for 60 min
25g Cascade (6% aa) for 15 min
US-56 yeast.

Any thoughts?

PZ.

 

[Steve]

I'm thinking of doing a super-simple APA tomorrow that goes something like this:
3kg JWM Export Pilsener
2kg JWM Ale
25g Chinook (12% aa) for 60 min
25g Cascade (6% aa) for 15 min
US-56 yeast.

Any thoughts?

PZ.

chuck another 25g cascade in at flameout :super:

 

[Fingerlickin_B]

chuck another 25g cascade in at flameout :super:

Ok :chug:

 

[warrenlw63]

Warren - how come you are using both GP and MO? Never seen that done before.
Cheers
Steve

Had a kilo of MO left over from a bag. Thought why not? The Pils and GP are basically intentional.

Warren -

 

[Steve]

Had a kilo of MO left over from a bag. Thought why not? The Pils and GP are basically intentional.

Warren -

why the hell not - live on the edge I say :beerbang:
Cheers
Steve

 

[warrenlw63]

why the hell not - live on the edge I say :beerbang:
Cheers
Steve

With Belgian brewing... There are no rules.

Warren -

 

[eric8]

I am doing my first fresh wort . An ESB APA with 30gms of Cascade. Won't be drinking till my freind from Perth comes over in Jan, so should be tasting pretty good by then.
Eric h34r:

 

[Fingerlickin_B]

This weekend's recipe has been even further simplified...HBS mill still not up and running!

Might toss in some Carahel for a bit of colour (got 250g of it)

PZ.

 

[Jye]

Depending on how I pull up Sunday after the QLD xmas swap I have a Blonde to brew.

3.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 77.8 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 22.2 %

25.00 gm Cascade [6.00%] (60 min) Hops 16.7 IBU
30.00 gm Cascade [6.00%] (10 min) Hops 7.3 IBU

1 Pkgs Nottingham (Danstar #-) Yeast-Ale

 

[peas_and_corn]

Got a steam beer in primary right now, yeast went crazy for the first five days and is only just settling down now...

 

[Fingerlickin_B]

Hey P&C, I've got a question.

If I'm correct in thinking that a Steam Beer uses lager yeast at ale fermentation temps, how do you avoid it tasting like farts...or is it supposed to? :blink:

PZ.

 

[DJR]

Hey P&C, I've got a question.

If I'm correct in thinking that a Steam Beer uses lager yeast at ale fermentation temps, how do you avoid it tasting like farts...or is it supposed to? :blink:

PZ.

Yes, you're right, but you use the proper yeast, besides the sulfur smell dissipates with time, the esters from high ferment temps don't though. You're getting a bit confused between the two...

 

[Adamt]

Got a big belgian about to start, trying to get it down to pitching temperature in my 100-can cooler, had to be freeking 38 today didn't it!

 

[Fingerlickin_B]

You're getting a bit confused between the two...

No, I don't believe I am

 

[DJR]

No, I don't believe I am

Sulfur production usually decreases with increasing temperature in lager yeasts anyway, but it will dissipate with time, nobody would drink something that tastes like farts... :lol:

 

[warrenlw63]

Hey P&C, I've got a question.

If I'm correct in thinking that a Steam Beer uses lager yeast at ale fermentation temps, how do you avoid it tasting like farts...or is it supposed to? :blink:

PZ.

Wyeast 2112 California Lager ferments at around 17 degrees with no issues. Right yeast for the job. :beerbang:

Warren -

 

[Fingerlickin_B]

Got it, specialised yeast

I accidentally fermented a Cooper's Bavarian Lager kit at around 22 degrees about a year or so ago...the sulphury fart taste never went away, even after months in the bottle :blink:

PZ.

 

[bindi]

With Belgian brewing... There are no rules.

Warren -

Just mashed my Trappist again for the third time, first one is great, 2nd one in CC and tasted good when racked, the test is to see if I can repeat the first one.

 

[Voosher]

Wyeast 2112 California Lager ferments at around 17 degrees with no issues. Right yeast for the job. :beerbang:

Mightily impressed with this yeast so far. It may yet restore my faith in American yeasts after a very disappointing experience with the 1056 and a less than perfect 1272 brew.
Tried the 2112 first on an Aussie lager at 14C and it's tasted wonderful on the transition from secondary to lagering.
It's now chugging away at 18C on the first of the 'California Experiment' brews.
Three California Common's with three different Northern Brewer crops - last season's American NB's which had the expected alpha of 10%; this season's which are abnormally low at 6.2% and some Euro NB's.
Even if the exercise doesn't yield dramatically different results it's still a great excuse to have 3 Steamie batches to drink.
:chug:

 

[Asher]

Speaking of Belgian Blondes

I'm going to have a crack at a 'Radermacher Rader Blonde' clone


Rader Blonde

Bottle fermented ale brewed in old-fashioned way with natural gin flavor added to the brew just before the bottling (some sort of distillate I believe). Fragrant, subtle bouquet of juniper berries. 6.5%

Ingredients:..... Pilsen malt, Hallertau-Hersbrucker and Saaz hops, natural gin flavor

----------------------------------------------

I was quite impressed with the draft version of this beer at the Delirium cafe. As was a group of non beerie friends we were with at the time

I have no idea how to make a juniper distillate(anyone?). So I have decided to add the juniper berries at the end of the boil. I'm guessing an amount of 80g for the 40 litre batch as a first attempt. Will see how it turns out....

Asher for now

----------------------
Rader Blonde Clone
----------------------

Batch Size (L): 40.00
Total Grain (kg): 10.25
Anticipated OG: 1.065
Anticipated SRM: 3.4
Anticipated IBU: 30.4
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

9.00 kg. JWM Export Pilsner
0.75 kg. Candi Sugar (clear)
0.50 kg. Hoepfner Wheat Malt Light


70.00 g. Hallertau Hersbrucker 60 min.
60.00 g. Czech Saaz 60 min.
28.00 g. Hallertau Hersbrucker 15 min.
20.00 g. Czech Saaz 10 min.

80.00 gm Juniper Berries 0 Min.(boil)


WYeast 1214 Belgian Ale