Whats In The Glass

[billygoat]

How does the M79 go?

Could you chuck in some feedback in the Burton Union M79 thread? Details on AHB are sketchy-ish at the moment and it might be a good thing to get some feedback on some of these newer (ish) dried yeasts.

Will do.

 

[Liam_snorkel]

I'm fermenting this experiment at the moment.

hopped like a big stinky US IPA, dark & malty grain bill, & Scottish ale yeast. Time will tell if it works haha.. either way, it should suit my tastes, and make up for the 4.5% pale lager I brewed earlier this month.

Come at me, style police:

IPA? IBA? brown / red IPA?

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 18.9 (EBC): 37.2
Bitterness (IBU): 148.6 (Average - No Chill Adjusted)

45.05% Munich I
45.05% Vienna
4.5% Caraaroma
4.5% Carared
0.9% Carafa II malt special
(6.66kg total... :super: )

1.1 g/L Warrior (15.1% Alpha) @ 60 Minutes (Boil)
1.7 g/L Centennial (9.2% Alpha) @ 30 Minutes (Boil)
2.2 g/L Cascade (6.5% Alpha) @ Cube
2.2 g/L Centennial (9.2% Alpha) @ 5 Cube
2.2 g/L Citra (13% Alpha) @ 5 Minutes Cube
1.3 g/L Cascade (6.5% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Centennial (9.2% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Citra (13% Alpha) @ 7 Days (Dry Hop)

0.7 g/L Cascade (6.5% Alpha) (Keg Hop)
0.7 g/L Citra (13% Alpha) (Keg Hop)

mash-in at 64°C,
ramp to Infusion at 66.6°C for 60 Minutes.
Ramp to 72°C for 10min rest,
Ramp to 78°C mash-out.
Boil for 70 Minutes

Fermented at 18°C with WLP028 - Edinburgh Scottish Ale


Recipe Generated with BrewMate

no idea on style mate, but it looks sexy

Style be damned make what you like and enjoy it! And if you don't enjoy it let us know, it'll save us from making the same mistakes!!!

I kegged this yesterday. Actual OG was 1.065, FG 1.017 - so 6.3% ABV.

it's very very nice. the calculated 148IBU is wayyy off. At cold crashing, the sample tasted bitter-as-****, but now that it's in the keg it's actually balanced. Tastes more like 70 or so.

the beer is super malty, with a really juicy hop profile. something along the lines of 8 wired tall poppy. I'm really happy with it! The colour is a deep dark red, with a tinge of greeny-brown from all the hops. Next time I'll drop the carafa a little bit to brighten it up. The yeast worked well too. I can't notice any esters but it really let both the malt & hops shine.

 

[LorriSanga]

Looks the goods Liam. Might be worth giving it a go.

 

[fletcher]

I kegged this yesterday. Actual OG was 1.065, FG 1.017 - so 6.3% ABV.

it's very very nice. the calculated 148IBU is wayyy off. At cold crashing, the sample tasted bitter-as-****, but now that it's in the keg it's actually balanced. Tastes more like 70 or so.

the beer is super malty, with a really juicy hop profile. something along the lines of 8 wired tall poppy. I'm really happy with it! The colour is a deep dark red, with a tinge of greeny-brown from all the hops. Next time I'll drop the carafa a little bit to brighten it up. The yeast worked well too. I can't notice any esters but it really let both the malt & hops shine.

looks awesome mate!

 

[AndrewQLD]

Beechwood Smoked Maple Porter 5% rich and sweet finishes bitter and smoky, very happy.

 

[dent]

So.. what the deal with the maple?

 

[AndrewQLD]

100% organic Canadian maple Syrup dent, added at start of fermentation and also used for priming in the bottle version and kegged version.

 

[Liam_snorkel]

Great idea, roughly what % of your fermentables for the syrup?

 

[AndrewQLD]

4% Liam, that stuff is bloody expensive, plus 8 ml per litre for priming.

 

[Screwtop]

Beechwood Smoked Maple Porter 5% rich and sweet finishes bitter and smoky, very happy.

IMG_6886 - Copy.JPG

Ohhhhhhhh! That looks and sounds soooooooooooooo good!!!!!!!

Screwy

 

[TheWiggman]

First ever home brew lager. Bribie G XXXX bitter recipe. WOW. I feel like I'm at the pub and am staggered that I brewed this myself. Too easy to drink!
Cheers to all contributing members of AHB. I have you all to thank.

 

[lael]

Beechwood Smoked Maple Porter 5% rich and sweet finishes bitter and smoky, very happy.

IMG_6886 - Copy.JPG

that sounds amazing... just drinking a founders porter now. Soo rich, smooth and delicious.
Loving winter beers and looking to make a porter next - Mind sharing your recipe?

 

[TidalPete]

Beechwood Smoked Maple Porter 5% rich and sweet finishes bitter and smoky, very happy.

That beer looks very, very tasty Andrew. Not bad for an Admin. :lol:
Asking for the recipe will get us nowhere I know but interested in finding out what smoked malt was used?
Weyermanns? Percentage of grist?
Bairds Peated? Percentage of grist?

Just asking.

 

[AndrewQLD]

that sounds amazing... just drinking a founders porter now. Soo rich, smooth and delicious.
Loving winter beers and looking to make a porter next - Mind sharing your recipe?

That beer looks very, very tasty Andrew. Not bad for an Admin. :lol:
Asking for the recipe will get us nowhere I know but interested in finding out what smoked malt was used?
Weyermanns? Percentage of grist?
Bairds Peated? Percentage of grist?

Just asking.

Only too happy to share Pete and lael.

Recipe: Smoked Maple Porter
Brewer: Andrew Clark
Style: Robust Porter
TYPE: All Grain
Taste: (30.0) Prime 8 ml per litre

Recipe Specifications
--------------------------
Boil Size: 32.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 25.00 l
Estimated OG: 1.057 SG
Estimated Color: 68.2 EBC
Estimated IBU: 36.2 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.20 kg               Pale Malt, Traditional Ale (Joe White) ( Grain         1        33.8 %        
2.20 kg               Smoked Malt Best Malz (6.0 EBC)          Grain         2        33.8 %        
0.50 kg               Caramalt (Global Malt) (50.0 EBC)        Grain         3        7.7 %         
0.50 kg               Munich 1(Best Malz)  (15.0 EBC)          Grain         4        7.7 %         
0.45 kg               Crystal (Joe White) (141.8 EBC)          Grain         5        6.9 %         
0.20 kg               Black Malt (Simpsons) (1083.5 EBC)       Grain         6        3.1 %         
0.20 kg               Chocolate Malt (Simpsons) (1100.0 EBC)   Grain         7        3.1 %         
40.00 g               Goldings, East Kent [5.20 %] - Boil 60.0 Hop           8        22.5 IBUs     
20.00 g               Fuggles [5.00 %] - Boil 30.0 min         Hop           9        8.3 IBUs      
20.00 g               Fuggles [5.00 %] - Boil 15.0 min         Hop           10       5.4 IBUs      
2.0 pkg               Burton Union Yeast (Mangrove Jack's #M79 Yeast         11       -             
0.25 kg               Maple Syrup (69.0 EBC)                   Sugar         12       3.8 %         


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 6.50 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 22.02 l of water at 75.3 C          68.0 C        45 min        

Sparge: Batch sparge with 2 steps (0.24l, 16.00l) of 75.6 C water
Notes:

[ATTACH]70989[/ATTACH][ATTACH]70990[/ATTACH]

 

[TidalPete]

Thanks Andrew, you're a star. :beer:

 

[dent]

Stupor Pils

8% Czech Pilsener. This one has been in the keg about a year, and somehow has avoided getting oxidised over that whole period. It has cleaned up to the point now it is almost a quaffing beer. Pours nice and bright now, with a clean finish and mellow malt flavour. Certainly it wasn't nearly as nice earlier on but now by the time I'm sick of the keg taking up a space in the fridge, it has come up pretty good.

 

[Online Brewing Supplies]

Vienna, still with some clearing to do, about 2 weeks in the keg.

 

[dent]

What, Nev, is it too hazy to post a picture?

Edit: Ok now I can see the haze. Good shot.

 

[keifer33]

Damn those beers look tasty as Dent and Nev...now to find something suitable to drink as I am thirsty.

 

[StalkingWilbur]

So I got my kegs mixed up and went to pour a pint of what was supposed to be a Brown Ale and this came out. A Stout that I bothered Nev for a recipe. As usual things didn't go to plan and ended up adding 2kg of sugar to a 45L end of boil volume batch to get to 1.080.

I was planning on aging this up while I finished off the Kolsch (maybe two glasses left), then drank a dead guy clone (which i just found out is cloudy and pretty much undrinkable) and then the brown ale. I guess this isn't going to see much aging, but I'm not too fussed because it tastes damn delicious already. I smashed through a pint and thoroughly enjoyed every sip. There wasn't even a "oh, this would be so good if this flavor mellowed out". Really happy with it!