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Whats In The Glass

Discussion in 'Off Topic' started by jimmyjack, 15/12/07.

 

  1. Dan Pratt

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    Posted 27/6/19
    This is from my cloudy IPA series

    Bring a Friend IPA

    6.5% ABV and 50 Ibu

    35% Pilsner
    30% Wheat
    30% Oats
    5% Light Crystal

    mashed at 66c for 1 hour

    Sulphate forward at ratio of 2:1

    90Min Boil

    FWH - Citra = 25ibu
    30Min - Citra/Mosaic = 15ibu
    Whirlpool @ end of boil - Citra/ Mosaic 3.5g per L ( combined ) Commence chill with IC after 5 mins of whirlpool and lock in those flavours. Takes about 5 mins to drop from 99c to 60c with the IC.

    Dry Hopped with Citra / Mosaic twice each time with 5g per L ( 2.5 Citra, 2.5 Mosaic ) - so total dry hop is 10g per L
    1. first dry hop at active high krausen, like a NEIPA beer
    2. second dry hop when yeast activity is close to terminal gravity
    Yeast = Danstar West Coast Ale BRY97 @ 19c

    Its not a NEIPA style beer but you get some of that biotransformation from the 1st hop addition. Its intentionally cloudy and soft on the palate but leaves a good firm bitterness that says "IPA"

    She is pungent on the nose, soft on the palate with hoppy flavour and bittering finish, fkn perfect!!

    upload_2019-6-27_11-31-1.png
     
    wozzie, Schikitar and Lodan like this.
  2. wide eyed and legless

    Pro Pro

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    Posted 27/6/19
    An English bitter drawn from the cask/cube dry hopped with EKG and using a Chinese English Ale yeast, very impressed with the results shown so far with this yeast. Quick and the flocculation leaves behind a fairly solid lump, even gentle swirling didn't shift it.
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    Lodan, malt and barley blues and razz like this.
  3. Brewer Tom

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    Posted 1/7/19
    Ordinary Bitter tonight, wonderfully malty and Brittish 20190701_125757.jpeg
     
    Lodan and malt and barley blues like this.
  4. malt and barley blues

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    Posted 1/7/19
    Looks like you dropped half a walnut in there WEAL and it has swollen up.
     
  5. citizensnips

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    Posted 22/7/19
  6. Schikitar

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    Posted 23/7/19
    What did you sub for the honey malt (unless you actually got your hands on some)?
     
    devoutharpist and musbus like this.
  7. damohb

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    Posted 23/7/19
    gladfield aurora or toffee?
     
  8. wide eyed and legless

    Pro Pro

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    Posted 24/7/19
    After a hard day in the green house planting out all my summer seedlings time for a Double Chance Bitter clone. Poured through the hand pump, which incidentally (from what I recently read in a BYO article) is almost like a nitro pour, being the atmosphere is 78% nitrogen. What more could you want.
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    I wonder what the poor people are doing.
     
  9. razz

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    Posted 24/7/19
    Looking at pics of a Double Chance Bitter clone!
     
  10. devoutharpist

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    Posted 24/7/19
    Quoting as i am also interested. See so many NEIPA recipes using honey malt but i can't say i have ever seen it here. last time i did one i just increased the base malt to compensate, but then my fridge broke and the fermentation got screwed and it tastes horrible anyway.
     
  11. citizensnips

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    Posted 28/7/19
    Just did 80% pale, 10% raw wheat, 10% oats. Funnily enough when I brew it again I'll mash 1.5 degrees higher or add some light crystal. It was a tiny bit to dry for me and to style if I was to be picky. Otherwise it's an absolute cracker.
     
    devoutharpist likes this.
  12. Moad

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    Posted 28/7/19
    60D52791-B58A-410C-8D71-3AD5642DA1F5.jpg



    An esb style malt profile with a touch of galaxy dry hop fermented with Gejernes kveik. I learned something with this beer... You don't filter out chill haze if you filter it too warm.

    Looked clear when I filtered and this is a couple of hours after where the haze is back, very hazy now it has chilled right down.
     
  13. devoutharpist

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    Posted 3/8/19
    First kegged beer, Belgian Single. Thanks to those who provided kegerator advice

    [​IMG]
     
  14. wide eyed and legless

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    Posted 3/8/19
    I tend to drink mine on the warm side, 12 to 15 C I presume it was from a keg, strong ales I bottle, weaker ales I will cask. Tonight I am drinking my Lees 1910 clone using Veloria malt, beautifully clear but I made a rookie mistake when bottling and that was the bulk prime wasn't distributed evenly, found out when I drank the dregs after I had bottled, sweet as.
     
    Moad likes this.
  15. ABG

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    Posted 3/8/19
    Just letting you guys know that Hop & Grain in Marrickville have honey malt in stock right now. This is not a paid advertisement. I was in there yesterday and saw it in stock. A rare sighting indeed.
     
    Schikitar and devoutharpist like this.
  16. Timbo

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    Posted 11/8/19
    5B48D1A3-8C99-445F-A1E2-7CE42C00D760.jpeg Used up some leftover bits and pieces, bit of honey and some Saunders malt extract haha, 70 grams of falconers flight I had left over....dumped on a yeast cake so a bit of an experiment really. Quite tasty!
     
    wide eyed and legless likes this.

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