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What Should We Sit And Watch Gmk Brew?

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What Should We Sit And Watch Gmk Brew?

  • Batemans dark mild?

    Votes: 0 0.0%
  • robust porter?

    Votes: 0 0.0%
  • oatmeal stout?

    Votes: 0 0.0%
  • brown porter?

    Votes: 0 0.0%
  • dry stout?

    Votes: 0 0.0%
  • American pale ale?

    Votes: 0 0.0%
  • English pale ale?

    Votes: 0 0.0%
  • Califorian lager?

    Votes: 0 0.0%
  • India pale ale?

    Votes: 0 0.0%
  • Something else?

    Votes: 0 0.0%

  • Total voters
    0

jayse

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What does everything think.
As GMK suggested originally lets put it to a poll.
Iam now leaning toward a robust porter or oatmeal stout.
here's two simple recipes for 25 litres.

================================
ROBUST PORTER :chug: :chug: :chug:
-================
4 kg pale ale
1.3 kg munich
450 G cara aroma 300EBC
220 Gblack malt

30 ibu goldings(50g)

28G 10 mins
28G five mins

1028 london ale or any clean british yeast prefer not to use irish.


o.g 1.052 ibu 40
=================================




OATMEAL STOUT :chug: :chug: :chug:
================================

500g oatmeal
300 g roast barley
100 g choc
100 g black
500 g TF 120EBC crystal
5 k.g pale ale malt

50 g chinnook 60 mins

mashed 68c
irish ale yeast or scotish ale
o.g 1.055 IBU 55
=============================

Thats my 2 bobs worth.


So voice your opinion.
cheers jayse
 

jayse

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This is GMKs recipe.

GMK's Aka NAHBC First AG Brew - Batemans Dark Mild.
Mash:
2100 gms Pale malt 60%
420 gms Crystal Malt 12%
175 gms chocolate malt 5%
140 gms torrified wheat 4 %

in the copper:
700gms inverted sugar 19 %
55gms Goldings hops - start of boil - FWH
10 gms goldings last 15 mins
Mash temp - 63C
Mash time 90mins
Boil time 90 mins
OG 1033 - Final gravity 1005
Bitterness 22 EBU

Any thoughts - improvements etc.
 

GMK

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Well - i am happy for the poll....

But you guys need to decide so that we can organise the stuff.

I like the idea of the robust porter - or the mild, or the IPA.

but vote...
 

big d

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well whatever you guys end up brewing on the day i hope it is a success.
btw the oatmeal stout sounds great.on my list of must brews but need more ingredients.

cheers
big d
 

jayse

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I'll put on a june show for your tour bigd.
Someone mentioned today a session at the holdfast bay hotel just up the road from the G-Spot man would be a cool idea also for another forum guys get together while your here.

Did you vote for the batemans GMK? iam cool really if you want to brew that. Afterall its your beer.
But really if you want a dark ale i'd rather impress you with one of these recipes.
The recipe you have is a very light body beer. I think you should give one of these recipes here ago and you'll freak your nuts.
I'll get the other stuff you don't have for them. You will need around 5kg of ale malt though

If we do a IPA we should just use what you have and make up a recipe.
here's one of my IPA's we could just do a mix up combo of all the different hops you have for the cascade additions.
This beer needs ale malt also how much do you have.

SKUNK FART 666 IPA 25 litres 0.g 1.066 ibu 66
========================
6 kg ale malt
600g wheat malt
600g munich malt
300 g crystal 50ebc

30g NB 80 mins
30 g cascade 80 mins
14 g chinnook 80 mins

14 g cascade 15 mins
14 g cascade 10 mins
42 g cascade 5 mins.
======================================



Jayse
 

GMK

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Your recipee for the above skunk fart - all th eingredients i have.

I have allways wanted to do one - so i happy with that.
Will first wort hop the 80 min hops - but also want to do some mash hoping - say 45 gms of POR or Pearle...

Let me know.
 

jayse

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the pearle for sure leave the pride of ringworm for another beer just add a oz of pearle in the mash on top of whats already there.
thats not the now famous SFPA but its much bigger brother the number of the beast 666 IPA.
we can do the LCPA cloney one if you like which is much the same but tamed down.
personly for your first brew i would not do such a high gravity brew but its up to you GMK.
anyway iam happy with your choice to do that brew( not that what i think even counts anyway).
so will do that one then?
this one beniifits from a couple extra weeks of conditioning at 15c or whatever for the passion fruit to come out.


jayse
 

GMK

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Jayse,

I prefer to go in the deep end - way deep - then ther ei sonly one way up.

Lets do the 666....go in boots and all.
 

jayse

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how about we spread all the last 15-0 mintue hops out in one minute additions from 20 minutes?

IBU is neither here nor there with this brew.

jayse
 

wee stu

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jayse said:
how about we spread all the last 15-0 mintue hops out in one minute additions from 20 minutes?
.... or, we divide the number of ahb brewers there by 15, subtract the 15% drunkest, add the square root of GMK's mother in law's age, and divide by the number you first thought of? <_<

Or we share the load - any brewer, wife or sibling gets to chuck in a (measured) ceremonial hop addition in a minute by minute countdown to the end!

Which may be what you were getting at anyway Jayse! <_<

BTW the 666 IPA sounds like a ripper of a brew.
 

jayse

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.... or, we divide the number of ahb brewers there by 15, subtract the 15% drunkest, add the square root of GMK's mother in law's age, and divide by the number you first thought of? <_< [/QUOTE]


[/QUOTE]
once wee work all that out wee might understand weestu's scotish acsent.:lol:
I think your handle really does speak for itself stu.
great to meet you today.

jayse
 

GMK

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How about this for an idea.
You have 70 gms of hops in the late additions...

How about we add ONE gram every minute from 10 mins into the boil.

It would be like that brew they do in the states where they add 1 oz every minute for the 120 min boil.

We will need a name for it....
 

jayse

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your refering too cj in j hop hourglass.

the only reason not too is you don't know exactly how long you'll be boiling for so if you chuck too many in at the start you could over do it.
Thats why i suggest start adding when you know thats its not gunna need more than another 20-30 minutes boiling.

Iam refering to the boil of rate of your copper washer which is unknown and the fact that we should boil not to time but boil untill you reach the correct boil off.

ie, we collect 32litres and boil down to 25 litres. not we boil for a certian amount of time but we watch the boil off and boil untill thats right.

does this makes sense.


jayse
 

deebee

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Sigh... I wish I could be a part of this mayhem. Curse that nullarbor.
 

GMK

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It does....

That means taht i have to measur and mark off 32 ltr mark and a 25 ltr mark and i assume we leave approx 2 ltrs behind in the copper with the hops etc.

I only have one element in use in the copper - draws approx 6.5 amps.
Cant connect the second element in parallle as i need a 15 amp socket - waiting on the electrician to install one in the shed.

But i will run my portable 2.4kw element with it - from a seperate circuit as well.
This should give us 4kw of heat that should get us a nice rolling boil.

Will set up the AG as a gravity feed - not ready or enough time for the Hermes yet....

So far - have the sparge spiral done - not looking at batch sparging.
Need some clamps for the CCCFWC - almost there.
Urn and Copper washer are all cleaned, tested and ready.

Buying some clamps, food grade silicon, 3/8 to 1/2 inch converter, some female nylex hose fittings and a couple of male fittings and i need some SS Flywire or mesh that has >= 1mm holes in it.

Then i need to connect it all up - and need to make the sparge spiral stand....then all set.

8 days to go but who is counting..... :eek:
 

jayse

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GMK
yeap work out a way to measure 25 litres.
my suggestion is if you know the exact amount it holds then you can measure the height in centimetres and divid that by the volume that will give you how many centimetres equals 1 litre.
that way you use a measuring tape as a dip stick.
for 25 litres just times 25 by the number you get.
for my keg kettle its .88


for the boil volume you don't sparge untill you get to a certain volume but calculate the amount of sparge water to end up at 32 litres.

ie the grain bill is 7.5 kg so mashed at 3L-1KG gives you 22.5 litres of mash water to go in.
now subtract 1 litre of that for every kg of grain to be left in the grain at the end so you'll lose 7.5 litres to the grain.
so calculate that as 22.5L minus 7.5L equals 15litres.
then all this together you can work out you need 32 litres minus 15 litres = around 17 litres of sparge water to get the right volume.

Does any of that makes sense?hopefully.

anyway don't be to fussed about a sparge spiral or anything like that just keep chucking in all the sparge water as you go any old way you can.
wether that be someone standing there adding with a jug or anything like that.

It looks like i'll be rocking up early so will go over the appraoch will take while the mash water is heating up etc.

Just think simple and we want have any dramas at all.

jayse
 

jayse

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Here's what going down at ken's today.



666 IPA KENS FIRST BATCH

A ProMash Recipe Report

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



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.4 6.00 kg. JWM Traditional Ale Malt Australia 317.42 7
7.7 0.60 kg. IMC Munich Australia 317.42 12
7.7 0.60 kg. JWM Wheat Malt Australia 334.13 4
3.9 0.30 kg. JWM Caramalt Australia 300.71 56
3.2 0.25 kg. Hoepfner Melanoidin Germany 309.07 40


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. simcoe Pellet 14.25 52.6 80 min.
14.00 g. cascade new Pellet 4.50 4.8 20 min.
28.00 g. cascade new Pellet 4.50 7.8 15 min.
14.00 g. cascade new Pellet 4.50 2.9 10 min.
28.00 g. cascade new Pellet 4.50 3.1 5 min.
56.00 g. cascade new Pellet 4.50 1.4 1 mi







Jayse
 

ben_sa

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hehehe being the noob that i am, I dont really understand any of what Jayse just wrote....

But ill be there in the background watching with great eagerness!!!

Ben
 

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