What are you brewing?

Replies to This Discussion

Permalink Reply by Regional Wines and Spirits on April 26, 2010 at 1:23pm

I have given up gas as the soot was just way to much of an issue. Im using an electric hot plate now.

Kieran

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Permalink Reply by Reviled on April 26, 2010 at 1:31pm

What sort of hot plate and for what sort of volume Kieran??

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Permalink Reply by Patrick on April 26, 2010 at 2:11pm

How long does it take to get from mash temp to the boil mate? I think mine is about 25 minutes.

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Permalink Reply by Doublehoppy on April 26, 2010 at 3:39pm

Rev,

It (the medium regulator) was $40 from BBQ Factory about 18 months ago. I'll post the model and specs etc tonight.

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Permalink Reply by Reviled on April 26, 2010 at 3:41pm

Sweet cheers mate!

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Permalink Reply by Doublehoppy on April 26, 2010 at 8:33pm

OK, it's a BBQ Factory brand model 7060
Specs are:
Q 2.5 kg/hr
Max inlet pressure 250-1750 kpa
Outlet pressure 2.75 kpa

Not sure how this compares to a "standard" BBQ regulator

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Permalink Reply by Patrick on April 26, 2010 at 9:25pm

I checked mine: 2kg/hr
Max inlet: 1750kpa
Outlet pressure: 2.8kpa

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Permalink Reply by Reviled on April 27, 2010 at 8:53am

Yeah thats definately bigger than mine, mine is only 1kg/hr so im not really surprised its lacking in grunt...

Cheers for all the info guys!

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Permalink Reply by Dale Cooper on April 26, 2010 at 9:15pm

Brewed this in the weekend (double batch):

5.7kg Weyermann smoked malt
1kg Oat malt
1kg wheat
0.5kg carapils
0.5 dark crystal
0.4kg Roast barley
0.4 black
0.2 pale chocolate

120g Stryrian goldings 60mins
30g fuggles 15
30g fuggles 0

1968 London ESB yeast

OG 1050

Bit of an experiment, based on a stout recipe I like but I wanted to try the smoked malt and oat malt. Hope it turns out ok!

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Permalink Reply by Soren on April 27, 2010 at 7:41am

sounds yummy!

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Permalink Reply by Tony on April 27, 2010 at 11:33am

Looks interesting Dale. Please keep us informed how it goes? I recently did a Rauchbier, with 75% smoked malt and it did not attenuate as well as I would have liked. It stopped fermenting at 1.014, after starting at 1.047. Thats as far as it would go, so I am interested to see how yours goes. I was using a lager yeast, so it will also be interesting to see how the ESB yeasties handle it, given the large amount of unfermentables

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Permalink Reply by Dale Cooper on April 27, 2010 at 1:20pm

Sure, i'll let you know how it turns out. It was tasting Soren's new beer "Big Smoke" that made me decide to finally use the smoked malt I have had sitting around for a while. You should give that a try when if you see it around, very nice.

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