Whats In The Glass

[waggastew]

First attempt at a Partial Aussie Megaswill Lager. Lager is a bit of a misnomer as it has not yet had time to even sit!

1kg Pale malt
20g Dark Crystal
1.3kg Extra LDME
300g Table Sugar
30g Homegrown POR, 60min (26 IBU)
3.5L Starter of Danish WY2042

SG 1.044, FG 1006, Est ABV - Bit over 5%

Grains mashed at 65degC for 60mins. Made upto 19L. Fermented at 10degC for 14 days, bumped up gradually to 14degC over four days, crash chilled for 6 days, then bottled. Allowed to carbonate at room temp for 12 days.

Decided to have a VERY early sneak peek (i.e. it has been in the bottle 15days) so I chucked a bottle in the fridge 3 days ago, cracked it tonight. Had a hunch from the hydro sample at bottling it was good.

Appearance - Light straw yellow, too light for the style but given I have only recently switched to partials this is a novelty. Would probably double the dark crystal to 40g next time. Nice tight white fluffy head that laces ALL the way down the glass. Has cleared pretty well given the short time in the bottle. Could not be happier

Aroma - Definite POR, happy with the homegrown hops. Still a bit of yeast character, not suprising given the complete lack of lagering.

Flavour - Nice level of bitterness, happy given I was shooting blind with the IBU's of the homegrown hops. I tried to over compensate for a predicted lower IBU level in my hops. Very dry on the palate, no residual sweetness. Again this is a novelty being a recent K&K/extract, a hydro of 1.006 was really pleasing. Very drinkable at such a tender age!

Overall - I am stoked with this beer. Given it is yet to have my pre-req of 2-3 months bottle age plus a good two weeks in the fridge before serving this is amazingly drinkable. The big lessons learnt here were:

1. Use a sh*tload of yeast
2. Yeast nutrient and aeration makes a big difference
3. Partial mash gives you much more control of your FG
4. Homegrown bittering hops is a bit of a shot in the dark!

Will report back in a few months with the post-aging/lagering result

Stew

 

[Mayor of Mildura]

First attempt at a Partial Aussie Megaswill Lager. Lager is a bit of a misnomer as it has not yet had time to even sit!

1kg Pale malt
20g Dark Crystal
1.3kg Extra LDME
300g Table Sugar
30g Homegrown POR, 60min (26 IBU)
3.5L Starter of Danish WY2042

SG 1.044, FG 1006, Est ABV - Bit over 5%

Grains mashed at 65degC for 60mins. Made upto 19L. Fermented at 10degC for 14 days, bumped up gradually to 14degC over four days, crash chilled for 6 days, then bottled. Allowed to carbonate at room temp for 12 days.

Decided to have a VERY early sneak peek (i.e. it has been in the bottle 15days) so I chucked a bottle in the fridge 3 days ago, cracked it tonight. Had a hunch from the hydro sample at bottling it was good.

Appearance - Light straw yellow, too light for the style but given I have only recently switched to partials this is a novelty. Would probably double the dark crystal to 40g next time. Nice tight white fluffy head that laces ALL the way down the glass. Has cleared pretty well given the short time in the bottle. Could not be happier

Aroma - Definite POR, happy with the homegrown hops. Still a bit of yeast character, not suprising given the complete lack of lagering.

Flavour - Nice level of bitterness, happy given I was shooting blind with the IBU's of the homegrown hops. I tried to over compensate for a predicted lower IBU level in my hops. Very dry on the palate, no residual sweetness. Again this is a novelty being a recent K&K/extract, a hydro of 1.006 was really pleasing. Very drinkable at such a tender age!

Overall - I am stoked with this beer. Given it is yet to have my pre-req of 2-3 months bottle age plus a good two weeks in the fridge before serving this is amazingly drinkable. The big lessons learnt here were:

1. Use a sh*tload of yeast
2. Yeast nutrient and aeration makes a big difference
3. Partial mash gives you much more control of your FG
4. Homegrown bittering hops is a bit of a shot in the dark!

Will report back in a few months with the post-aging/lagering result

Stew

Looks great mate. I've made a few bb ale + POR smashes with danish lager yeast and they are awesome. If it was at my place i'm not sure that I would have the will power to leave it for 2 - 3 months... 15 days sounds about right :beerbang:

 

[warra48]

Another of waggastew's beers, we work as each other's tasters!
This time it's an APA.

Dense tight head with fine small carbonation. Excellent!
Copper amber colour, good clarity, no haze etc at all. The haze on the glass is from condensation only. Excellent!
Soft flowery citrussy US hop aroma, but it fades a little quickly, although it's there throughout the brew, but not in your face.
Medium body with some maltiness, but with little crystal or malt sweetness.
Hop bitterness kicks in from the mid palate and remains through the finish, leaving a lingering bitterness in the after taste.
There is some hop flavour, but it is dominated by the bitterness.
As the beer warms in the glass, the malt comes more to the foreground, and makes for a better balanced beer, by which stage it's yummy.
This beer is better when it's not overchilled.
The glass still has lacing all down its length, even 10 minutes after the last draught was swallowed!
Altogether, a very nice beer, much enjoyed.

 

[bconnery]

Saison with Aramis hops
View attachment 54775

 

[NickB]

Top beer Ben!

Liked it a lot!

Cheers

 

[bconnery]

Not the best photo but I couldn't be bothered grabbing the good camera so it's mobile only...
Babbs Club Wild Brew Project Batch 1
10+% Belgian dark soured in the barrel for over a year. Bottled November 2011
Great sweet dark fruit malt up front fading very fast to a lovely sourness. Hiding the alcohol well, at least until it warms you up nicely on a 'chilly' Brisbane evening...
View attachment 54777

 

[Fourstar]

Mildly smoked porter

Robust porter with a touch of smoke malt to heighten the roast qualities. Been kegged for just on one month. Goin to be lucky to last the rest of the weekend. Simply delicious! :chug:

Will be my first keeper recipe after 100+ AG batches (my aipa case swap came very close). One of the best beers I've ever brewed. To brew a maiden recipe without wanting to tweak it is like finding valhalla. Ninkazi must have a hard on for me right now.

 

[Danwood]

View attachment 54718

Another of waggastew's beers, we work as each other's tasters!
This time it's an APA.

Dense tight head with fine small carbonation. Excellent!
Copper amber colour, good clarity, no haze etc at all. The haze on the glass is from condensation only. Excellent!
Soft flowery citrussy US hop aroma, but it fades a little quickly, although it's there throughout the brew, but not in your face.
Medium body with some maltiness, but with little crystal or malt sweetness.
Hop bitterness kicks in from the mid palate and remains through the finish, leaving a lingering bitterness in the after taste.
There is some hop flavour, but it is dominated by the bitterness.
As the beer warms in the glass, the malt comes more to the foreground, and makes for a better balanced beer, by which stage it's yummy.
This beer is better when it's not overchilled.
The glass still has lacing all down its length, even 10 minutes after the last draught was swallowed!
Altogether, a very nice beer, much enjoyed.

Sounds/looks great, nice speigelau too btw. What's your head retention mash schedule?

 

[waggastew]

Sounds/looks great, nice speigelau too btw. What's your head retention mash schedule?

That APA was an extract and spec grains recipe:

1.8kg LDME
100g Dark crystal steeped
30g Choc Wheat
10g Centennial 60min
5g Saaz 15min
10g Centennial 15min
10g Cascade 15min
10g Cascade dry hop at high krausen
10g Amarillo dry hop at high krausen
1/2tsp Calcium Sulphate
Made upto 14L
US05 at 16degC

PS. Thanks for the nice review Warra! We will have to post some nasty ones about each other at some stage so the natives don't get suss!

 

[RobB]

Mildly smoked porter

Robust porter with a touch of smoke malt to heighten the roast qualities. Been kegged for just on one month. Goin to be lucky to last the rest of the weekend. Simply delicious! :chug:

Will be my first keeper recipe after 100+ AG batches (my aipa case swap came very close). One of the best beers I've ever brewed. To brew a maiden recipe without wanting to tweak it is like finding valhalla. Ninkazi must have a hard on for me right now.

You can't rave on like that without posting a recipe! Actually, I have been wondering how much smoked malt to add for just a background hint. I don't know if they actually use smoked malt, but I had a Meantime porter and it had a really nice "coal-tar" quality to it which I would like to replicate.

 

[bullsneck]

Meantime Porter recipe here

 

[Tony]

Mildly smoked porter

Robust porter with a touch of smoke malt to heighten the roast qualities. Been kegged for just on one month. Goin to be lucky to last the rest of the weekend. Simply delicious! :chug:

Will be my first keeper recipe after 100+ AG batches (my aipa case swap came very close). One of the best beers I've ever brewed. To brew a maiden recipe without wanting to tweak it is like finding valhalla. Ninkazi must have a hard on for me right now.

Now that looks great. I have a tops Mild recipe i use but would love to see how you made it 4*
Im setting up 2 taps for nitro pour over the next couple weeks. One will have a stout in it full time and the other will rotate between bitter and mild and ESB as required

I love the English beer in the Belgian glass on the German coaster

 

[Fourstar]

Recipe here. http://www.aussiehomebrewer.com/forum/inde...st&p=899060

I dont think i will be able to replicate it either. i got massive efficiency and ended up with a OG of 1.068 @ 45L (my double batches i brew to 35L over gravity, then add 10L of boiled water to the kettle at flameout and goes into cubes of 20-22L~)

You can't rave on like that without posting a recipe! Actually, I have been wondering how much smoked malt to add for just a background hint. I don't know if they actually use smoked malt, but I had a Meantime porter and it had a really nice "coal-tar" quality to it which I would like to replicate.

20% is the sweet spot i recon (at least using weyermann rauchmalz). for the first week or so in the keg the smoke wasnt really noticable but once everything smoothed out it pops up in your face and says hello!

Now that looks great. I have a tops Mild recipe i use but would love to see how you made it 4*
Im setting up 2 taps for nitro pour over the next couple weeks. One will have a stout in it full time and the other will rotate between bitter and mild and ESB as required
I love the English beer in the Belgian glass on the German coaster

oh this would be soooo good on nitro Tony. As for the glass, i had just finished an orval and a Petrus Ode Bruin. :icon_drool2:

Felt like a shame to pour it into a long tall pint glass.

 

[Bribie G]

Like Tony (and I do :lol: ) I'm putting a tap on nitro next week, and my CO2 cylinder has spat the dummy about this insult to it, and run itself out so I have no gas of any description and no system happening at the moment. I've pulled the keggo apart and will replumb everything when all the bits are ready.

In the meantime apart from a couple of slabs of Henninger I've fished out a few archives on bottle, including this American Wheat about 2 months old. Half and half BB ale and wheat.

OMFG, I reckon I'll bottle for my comp entries of this style this season

 

[Lord Raja Goomba I]

I didn't think you did wheat, Bribie, let alone American Wheat.

I might start ramping up brewing, with this weather.

I think Roggenweiss is on the cards again.

 

[jyo]

BDS with caramelised date syrup.
At 6 months old this is really coming along nicely. The pic doesn't do the colour any justice.

 

[stef]

Looks and sounds amazing jyo. How do you make caramelised date syrup? Is it as simple as it sounds? And would you be able to share the recipe for the beer also?

Cheers

Stef

 

[Tony]

Belgian Pale Ale.

Oh this stuff is addictive...... runs the fine line between body but swill-able, sweet, bitter, malty, dry, buiskety, moreish yum juice!

Pils, Munich 2, brisket, aromatic and special B

forbidden fruit yeast

 

[bconnery]

, brisket,

brisket malt? Is that just slow kilned rice gulls?

 

[dmac80]

....brisket...

Should be meaty Tony...