Whats In The Glass

[jayse]

:lol: Suffering for one's craft... The porter would be my pick. Have you posted the recipe?

Warren -

Pretty much the classic brown porter recipe, nothing outragous. Its no robust jobby.
percentages roundabouts
75% BB ale, 5% chocmalt, 6% caramunich II and the rest munich II (16%) for 1.052-1055
35IBU.
was bittered with target and 25g of goldings at 20mins.
Used safale in this which isn't all that, would be much better with anything other, 1028 is always a pearler for porter. 1098 is ok but a little to clean and watery even.
Got a real robust porter brewed yesterday with the yorkie, and a good wack of amber and black malt instead of girls blouse choc

 

[THE DRUNK ARAB]

Pretty much the classic brown porter recipe, nothing outragous. Its no robust jobby.
percentages roundabouts
75% BB ale, 5% chocmalt, 6% caramunich II and the rest munich II (16%) for 1.052-1055
35IBU.
was bittered with target and 25g of goldings at 20mins.
Used safale in this which isn't all that, would be much better with anything other, 1028 is always a pearler for porter. 1098 is ok but a little to clean and watery even.
Got a real robust porter brewed yesterday with the yorkie, and a good wack of amber and black malt instead of girls blouse choc

Nice looking beers jayse, I particularly like BSaazanator.
I'll call in next week so save me some :lol: !

C&B
TDA

 

[Duff]

Jayse,

Good to see some beers again.

Your lawn however looks like crap.

Cheers.

 

[T.D.]

Jayse,

Good to see some beers again.

Your lawn however looks like crap.

Cheers.

Hahahaha looking for some consulting work hey mate???

 

[jayse]

Nice looking beers jayse, I particularly like BSaazanator.
I'll call in next week so save me some :lol: !

C&B
TDA

Cool I'll be away all weekend end drinking swill so the real beer will be left alone.

Jayse,

Good to see some beers again.

Your lawn however looks like crap.

Cheers.

I am no grass expert like yourself but is crap the technical term for such a lawn? :lol: Its only a small yard but its a par 5 cause you loose your ball every shot.

 

[winkle]

Klassik Septic Pills (CAP-ish))



Some chill haze BWTF.

 

[NickB]

No Pic, but drinking a nice dimpled pint of my Smoked Porter... Pouring perfectly this evening (which must mean the keg is about to blow!), while I'm sitting and waiting for my latest batch of Vienna Lager to filter (hurry up gravity!!!)

Cheers

 

[Doogiechap]

A pint of Klsch which is settling down into a lovely drop indeed.

 

[THBF Wez]

How are you doing this Wez? Do you make a hop tea or add in a hopsock for 15 min?

Cheers,

Screwy

Hi Screwtop

Simply let the wort cool to 80c after the boil (using an IC) then turn the IC off - add the hops and leave for 15 mins then stick the IC back on. (Some beers are left for 30 mins)

Quite a popular method here in the UK, I sometimes go overboard with these steep hop additions as my beers are served through a beer engine which can knock out the flavour.

 

[Screwtop]

Hi Screwtop

Simply let the wort cool to 80c after the boil (using an IC) then turn the IC off - add the hops and leave for 15 mins then stick the IC back on. (Some beers are left for 30 mins)

Quite a popular method here in the UK, I sometimes go overboard with these steep hop additions as my beers are served through a beer engine which can knock out the flavour.

Thanks Wez, has the practice been borrowed from English breweries or is it only a homebrewer practice?

Screwy

 

[THBF Wez]

To be honest i'm not sure, quite a few of the home brewers over here do it, - the theory behind the 80c is that at that temperature the wort is still hot enough to release the oils & flavours but not too hot that it just all gets carried away - lots of flok stick them in when they turn the boiler off - i've had marked improvements since getting to 80c and steeping

Hope that helps.

Wez

 

[newguy]

Belgian blond ale. B)

 

[Katherine]

A pint of Klsch which is settling down into a lovely drop indeed.
View attachment 26088

YUMMMMM.... you're weekend started already....

 

[Duff]

Hahahaha looking for some consulting work hey mate???

Will work for beer!!

 

[Bribie G]

Ozzy Ozzy Ozzy OLD OLD OLD

Based on a DB recipe for Hunter Old, but I'll go bigger on the Carafa next brew. Smooth as, and only 30g POR 60 mins end of story.

 

[warrenlw63]

A small sample of my Flanders Red from the fermenter. I was checking the gravity and gauging if it's ready to be racked onto some oak. Gave it a squirt from the pocket beer engine for effect. Totally in love with the colour.

The balsamic sourness is just starting to take a hold 10 months in. There's some promise to repay all this waiting.

Warren -

 

[Bribie G]

Looks like the Crown Jewels. Who needs vintage port or fine liqueurs? :icon_drool2: :icon_drool2:

 

[NickB]

That Flanders Red looks bloody tasty.... Recipe????


Cheers

 

[warrenlw63]

Thanks gents... It actually started life as an Irish Red Ale. I pitched a starter of Thames Valley and it stopped stone-dead at 1.040. Even a fresh starter of the same yeast failed to make it budge. I had a packet of Roeselare laying around burning a hole in my fridge so I thought why not? It's now sitting at a respectable 1.004 ten months later.

Recipe itself I guess is near enough to a Flanders Red to be correct. It seems to be the case.

Wazzie's Dargle - Now a Flanders Red

A ProMash Recipe Report

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.90
Anticipated OG: 1.054 Plato: 13.39
Anticipated EBC: 39.6
Anticipated IBU: 25.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.9 9.00 kg. BB Pale Malt Australia 1.037 3
4.0 0.40 kg. Weyermann Caramunich III Germany 1.037 187
2.0 0.20 kg. JWM Roast Barley Australia 1.036 1200
1.0 0.10 kg. TF Crystal UK 1.034 194
1.0 0.10 kg. Weyermann Caraaroma Germany 1.034 470
1.0 0.10 kg. Weyermann Melanoidin Germany 1.037 93

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Northdown Pellet 6.50 14.0 60 min.
50.00 g. Northdown Pellet 6.50 11.9 30 min.


Yeast
-----

WYeast 1275 Thames Valley Ale
Wyeast 3763PC Roeselare Ale




Warren -

 

[TidalPete]

That Flanders Red looks bloody tasty.... Recipe????
Cheers

+1 Warren but I doubt if I would have your patience.

Am currently sucking on the last of my Scottish which I have been saving awaiting the arrival of my Gordon's Thistle glass. Pic coming your way soon.
Are you paying attention Batz? :lol:

TP

PS --- Just saw your post Warren (Again!)