What are you brewing?
Replies to This Discussion
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Permalink Reply by Peter Smith on
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US Pale Ale - my macbook crashed so... it was seat of pants brewing
46L - hit 1.053
6 kg glad pale
4 kg glad pils
.5 carapils
.7 caramalt
.275 acid malt
columbus and simcoe at 90, 60 and 30 as per maximus recipe IBUs
then at 10 mins 100g Amarillo, 50g us cascade, 50g centennial
I recirced the wort through the grain bed and got very clear wort... going to go get some hose for my pump now and set this up as normal brewing method...... video to come.... . took nots will calc est IBU etc once back online....
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Permalink Reply by Richard Honiss on
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That looks very tasty Peter, I'm using a 30L Urn for BIAB Mash and Boil and getting lots of trub so I've also just been considering recirculating my mash wort back through the bag to clear it up. Very interested to know if it has any effects taste wise.
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Permalink Reply by Mark Weusten on
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Let us know how this turns out Peter, it does look good.
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It was looking better before I lost 4L to a slow tap leak ..... solved that tap issue, I am using 1272 and its sitting at 17.5C and free rising, smells SO GOOD. Still hope to get 2 full cornys out of it...
congrats on the grainfather purchase, I will post a video once I get the pump going on my system
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Permalink Reply by Peter Church on
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Have finally got round to putting down a midstrength, put 53l into the fermenter, got better efficiency by 10% so shortened the boil to 60.
3.6 abv
Og1042
Fg1014
Ibu 25.7
30.5ebc
70% maris
10% munich
10% wheat
7% carared
3% pale choc
10ibu amarillo @30
30gm stella, cascade and nelson sauv at 10
20gm stella, amarillo and cascade at flame out,
Used burton union yeast, not sure if this was the right call, time will tell
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This was pretty damn good if I say so myself:-) It won't last long.
Style: Hoppy Red Bohemian Pilsner 5.8% ABV
TYPE: All Grain : BIAB, Pilsner Step Mash
Total Grain Weight: 4.70 kgBoil Size: 23.05 l
Post Boil Volume: 18.72 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes26.00 l Te Marua Water -
3.60 kg Gladfield Pilsner Malt (3.8 EBC) 76.6 %
0.30 kg Gladfield Red Back Malt (65.0 EBC) 6.4 %
0.30 kg Gladfield Toffee Malt (10.5 EBC) 6.4 %
0.30 kg Gladfield Vienna Malt (6.8 EBC) 6.4 %
0.20 kg Gladfield Shepherds Delight Malt (300.0 4.3 %
30.00 g Simcoe [13.00 %] - Boil 20.0 min 30.5
1.00 tsp Irish Moss (Boil 10.0 mins) -
20.00 g Citra [12.00 %] - Boil 5.0 min 6.2
20.00 g Galaxy [14.00 %] - Boil 5.0 min 7.2
2.0 pkg Bohemian Lager Yeast (Mangrove Jack's M74 -
35.00 g Citra [12.00 %] - Dry Hop 5.0 Days 0.0
30.00 g Galaxy [14.00 %] - Dry Hop 5.0 Days 0.0Acid Rest Add 25.43 l of water at 35.6 C 35.0 C 5 min
Protein Rest Heat to 52.0 C over 15 min 52.0 C 15 min
Saccharification Heat to 63.0 C over 11 min 63.0 C 45 min
Saccharification Heat to 72.0 C over 9 min 72.0 C 30 min
Mash Out Heat to 78.0 C over 6 min 78.0 C 10 minKegged with 50g dextrose to carbonate for 10days
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Random question -
Is there any detrimental possibilities if I was to split a BIAB over 2 days?
My plan is to do the mash tomorrow nite, transfer it to my kettle(no heat), put the lid on and then go to bed.
Get up in the morning, crank the heat and continue as per normal.
Thoughts?
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Permalink Reply by Samuel Loader on
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yeah no problem just be sure to mash out correctly so you dont get further enzyme activity then you want and be sure to cover the wort well. Even though you'll boil it later and kill any bugs you can still get cheesy aromas that will carry through to the finial product if your not careful.
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Yet Another APA
stopped chill at 65C for 20 min whirlpool of 50g mosaic. not so sure how america nel s is but.....
Amt
Name
Type
#
%/IBU
5.00 kg
Maris Otter (Crisp) (7.9 EBC)
Grain
1
90.9 %
0.50 kg
Caramel/Crystal Malt - 20L (39.4 EBC)
Grain
2
9.1 %
10.00 g
Nelson Sauvin [12.00 %] - Boil 60.0 min
Hop
3
15.1 IBUs
0.25 tsp
Irish Moss (Boil 10.0 mins)
Fining
4
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25.00 g
Mosaic (HBC 369) [12.25 %] - Boil 10.0 min
Hop
5
14.0 IBUs
50.00 g
Wai-iti [3.90 %] - Boil 5.0 min
Hop
6
4.9 IBUs
25.00 g
Mosaic (HBC 369) [12.25 %] - Boil 5.0 min
Hop
7
7.7 IBUs
50.00 g
Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 0.0 min
Hop
8
0.0 IBUs
1.0 pkg
American Ale II (Wyeast Labs #1272) [124.21 ml]
Yeast
9
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Permalink Reply by Crusader-Rob on
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Mmmmmmmmmmmmmmmmmm.............. Wai-iti
Looks good mate.
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Permalink Reply by Jamie McQuillan on
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Yum, that's going to be a lovely fruity beast.
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Permalink Reply by Cain Harland on
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Wiamea Sauvin Galaxy IPA
14-B American IPA
Size: 40.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 213.02 kcal per 12.0 fl oz
Original Gravity: 1.064 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 8.23 (11.82 - 29.55)
Alcohol: 6.29% (5.5% - 7.5%)
Bitterness: 58.3 (40.0 - 70.0)
Ingredients:
6 kg (50.8%) Gladfield Ale Malt - added during mash
4 kg (33.9%) Pilsner Malt - added during mash
.4 kg (3.4%) CaraMalt - added during mash
.7 kg (5.9%) Munich Malt Type 1 (Organic) - added during mash
.7 kg (5.9%) Carapils®/Carafoam® - added during mash
0.1 ea Fermentis US-05 Safale US-05
30.0 g (6.3%) Warrior® (16.0%) - added during boil, boiled 90 m
30 g (6.3%) Waimea (15.0%) - added during boil, boiled 10 m
30 g (6.3%) Galaxy (12.6%) - added during boil, boiled 10 m
20 g (4.2%) Nelson Sauvin (14.0%) - added during boil, boiled 10 m
30 g (6.3%) Waimea (15.0%) - added during boil, boiled 2 m
30 g (6.3%) Galaxy (12.6%) - added during boil, boiled 2 m
45 g (9.4%) Nelson Sauvin (14.0%) - added during boil, boiled 2 m
30 g (6.3%) Waimea (15.0%) - added during boil
20 g (4.2%) Galaxy (12.6%) - added during boil
45 g (9.4%) Nelson Sauvin (14.0%) - added during boil
60 g (12.5%) Waimea (15.0%) - added dry to primary fermenter
70 g (14.6%) Galaxy (12.6%) - added dry to primary fermenter
40 g (8.3%) Nelson Sauvin (14.0%) - added dry to primary fermenter
Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m
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