What are you brewing?

[Neil]

I've made a Kolsch with that yeast. Not a bad drop if i do say so myself.

Makes a cracker Altbier as well.

Some ppl have used it in APAs as its a clean ale yeast.

Got my hands on some 2575 (Kolsch II) to use in my next Kolsch.

I racked my kolsch off to secondary today - SG now at 1.005 from 1.043! Have any of you kolsch brewers had this yeast bring the SG down that far? Or did I mash too low? Dopplesticke going on the yeast cake tomorrow.

Cheers

Neil

[drsmurto]

1005 seems a tad low, i assumed you mashed VERY low.

I dont have the numbers in front of me but i reckon it stopped above 1010 mashing at 63/4

[Neil]

1005 seems a tad low, i assumed you mashed VERY low.

I dont have the numbers in front of me but i reckon it stopped above 1010 mashing at 63/4

I was aiming for 63 and mashed in at this temperature but then a stack of things kept me away from the mash tun for the next hour or so and when I got back to it the temp. was down to 61C. So, I just hope that I don't have too thin, dry and unbalanced beer . Live and learn I guess.

Cheers

Neil

[Tipsy]

I put down an APA yesterday

Thanks Yardglass for the recipe

4.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 77.59 %
0.50 kg Crystal Malt - 60L (Thomas Fawcett) (95.0 EBC) Grain 8.62 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 8.62 %
0.25 kg Amber Malt (43.3 EBC) Grain 4.31 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 0.86 %
13.00 gm Simcoe [12.30 %] (75 min) (First Wort Hop) Hops 18.1 IBU
13.00 gm Pearle [6.00 %] (75 min) (First Wort Hop) Hops 8.8 IBU
10.00 gm Amarillo Gold [8.50 %] (20 min) Hops 5.1 IBU
10.00 gm Cascade [6.30 %] (10 min) Hops 2.2 IBU
10.00 gm Cascade [6.30 %] (0 min) (Aroma Hop-Steep) Hops -
10.00 gm Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

[Neil]

Decoctions apparently improve your efficiency - at least i have read that somewhere.

His point re acid rests is worth noting in particular. I used to do this until I forgot once and my standard Oktoberfest was noticeably smoother and fuller.

Because my mashtun is a 10Gal Rubbermaid Cooler, I like to decoct to achieve mashout temps without having to overly dilute the mash. Mind you, I decoct for the additional melanoidins and not efficiency....it's all about flavour, don't you think?!

Sorry to drift O/T...

Cheers,
TL

Thanks for this excellent piece on decoction, TL. I am about to brew up an Oktoberfest and was thinking of giving a decoction a go, in part because I don't have any melanoidin malt on me and I just want to throw away those training wheels for a day . By coincidence (or not) I came across an oktoberfest recipe of Ray Mills' in which he uses just this decoction schedule (at least I think it did) and I was going to try that recipe out. Anyone else brewed it?

Cheers

Neil

[Trough Lolly]

Ray's Oktoberfest recipe is excellent - brew with confidence knowing that you'll make an excellent beer.

Cheers,
TL

[Neil]

Ray's Oktoberfest recipe is excellent - brew with confidence knowing that you'll make an excellent beer.

Cheers,
TL

That's what I wanted to hear, TL. You may see that I've posted a version of his recipe up elsewhere on this forum for feedback. Apart from following Dr Smurto's sagely advice to drop the crystal I'm about ready to launch into it!

Cheers

Neil

[drsmurto]

Been way too long since i added to this thread.

As mentioned in another thread i have an american rye IPA in primary after a friday brewday (i still haven't forgotten about a invite PA, next weekend brewday i will send you a PM).

3.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 51.47 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 29.41 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 14.71 %
0.15 kg Caraamber (Weyermann) (70.9 EBC) Grain 2.21 %
0.15 kg Crystal, Medium (Bairds) (145.0 EBC) Grain 2.21 %
30.00 gm Simcoe [12.30 %] (60 min) Hops 41.6 IBU
20.00 gm Amarillo [8.00 %] (20 min) Hops 10.9 IBU
20.00 gm Amarillo [8.00 %] (10 min) Hops 6.5 IBU
20.00 gm Cascade [6.70 %] (10 min) Hops 5.5 IBU
45.00 gm Cascade [6.70 %] (0 min) Hops -
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05)

20L
OG 1.071
IBU 64.5
EBC ~20

Will be dry hopping this in the next few days with 50g of amarillo/cascade.....

Also racked my latest munich dunkel to lager for a few months and collected a WLP833 (german bock) yeastcake that i will be splitting and using for a Bo Pils and a German Pils. No temp control needed for lager brewing at my place. The fermenting fridges are switched off and hold a stable 10C day/night.

After that i will be firing up the kolsch II yeast (wyeast 2575) and then an Alt with the german ale yeast (wyeast 1007) so i have a boozy german spring/Oktoberfest (minus an actual Oktoberfest beer.....)

For those interested in AG stouts i have made both the 4 shades and 3 shades of stout (from the AHB recipeDB) and can say they are both rocking my world. Also have a brown porter in a keg waiting for a tap and a robust porter to take to the SA Case Swap this weekend (up in the Barossa) which will hopefully be going on a handpump!

Its been a busy few months at the Angas Creek Brewery and i see no let up in sight!

Cheers
DrSmurto

p.s. almost forgot, keg of Angas Creek Pale Ale with home grown chinook flowers is about to blow. Damn it was a fine drop - keen to know if others have tried aussie grown chinook and think it tastes more like NZ B Saaz than the US grown Chinook?

[Neil]

1005 seems a tad low, i assumed you mashed VERY low.

I dont have the numbers in front of me but i reckon it stopped above 1010 mashing at 63/4

I was aiming for 63 and mashed in at this temperature but then a stack of things kept me away from the mash tun for the next hour or so and when I got back to it the temp. was down to 61C. So, I just hope that I don't have too thin, dry and unbalanced beer . Live and learn I guess.

Cheers

Neil

Just a tiny bit of feedback on that Kolsch. It has turned out (IMO of course, but friends have been impressed as well) as a really lovely beer. Quite nice and fruity, well balanced with the hop bitterness and general character. I love the WY1007 in this - gives it a nice fresh crusty bread character. I'll be making this again.

Cheers

Neil

[Trough Lolly]

I have an AG Oktoberfest going bonkers in the garage right now! I've had to make do with W34/70 but it looks very nice. Vigorous ferment - the krausen has pushed all the Tettnanger flowers to the surface making it easy to skim!!

Cheers,
TL

[drsmurto]

Brewed a simple pale ale on Friday for an AMB single hop challenge. A group of us are using the same grist, smae mash temp, same yeast and same late hop schedules but different hops. We want to get our heads around each hop and rather than individually brew 20 beers this seemed like an easier way.

Tasting night is at my place in a few weeks!

The hop i chose is NZ B Saaz (flowers) as i want to see how close it is to my home grown chinook.

Recipe was 80% ale, 15% munich, 5% caramunich. 35 IBU. OG 1.050. US05 (to let the hops dominate).

And then on Sunday i brewed a double batch of an aussie pale ale for a camping trip with mates.

8.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 88.54 %
0.60 kg Wheat, Torrified (Bairds) (3.9 EBC) Grain 6.25 %
0.30 kg Amber Malt (Bairds) (100.0 EBC) Grain 3.13 %
0.20 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 2.08 %
60.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 41.3 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
7.50 gm Yeast Nutrient (Boil 5.0 min) Misc
Coopers Ale Yeast

40L (30L boil, 10L of boiling water added at FO)
OG 1.047
BU 30ish
EBC about that.

And this Sunday i plan on using the yeast cake from the NZ B Saaz ale for 2 batches of my golden ale for the camping trip (5 days, 4 kegs)

[warra48]

Brewed this one last Monday.
Was a bit worried whether the starter would kick the batch off OK, as it was cultured from the thick dregs of a bottle about 3 to 4 months old, from an earlier batch. However, I thoroughly oxygenated the batch with an aquarium pump, and it kicked off with about 4 hours from pitching, with the typical top fermenting kraeusen you expect from WY1968.
Looking forward to a really malty Bitter. Will carbonate medium to low.

Best/Premium Bitter
Batch Size: 23.00 L
Actual OG: 1.045 SG
Estimated Color: 25.4 EBC
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

3500.00 gm Maris Otter (6.0 EBC) Grain 82.16 %
310.00 gm Crystal Medium (145.0 EBC) Grain 7.28 %
220.00 gm CaraMunich II (120.0 EBC) Grain 5.16 %
150.00 gm Amber Malt (85.0 EBC) Grain 3.52 %
80.00 gm Crystal Dark (260.0 EBC) Grain 1.88 %
25.00 gm EK Goldings [4.50 %] (60 min) (First WortHops 13.8 IBU
30.00 gm Styrian Goldings [2.30 %] (60 min) Hops 7.7 IBU
30.00 gm EKGoldings [4.80 %] (15 min) Hops 8.0 IBU
10.00 gm Styrian Goldings [2.30 %] (Dry Hop 7 daysHops -
10.00 gm EKGoldings [4.80 %] (Dry Hop 7 days) Hops Plug -
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale

Mashed 68ºC for 90 minutes.

[drsmurto]

Looks very tasty Warra!

i really should give wy1968 another go but i cant drag myself away from the west yorky or ringwood beasts.

[warra48]

Thanks drs.

I really like the malty quality wy1968 gives my beers. I can brew a relatively light beer, but not lose body & malt feel.

When I want a hop hit, I brew an APA.

[Trough Lolly]

I haven't brewed in ages (well, about 2 months) and I'm thinking about getting back into the swing of things with a really big IPA.

I had a few IPA's at a farewell lunch yesterday and they reminded me of how nice this style of beer can be.

Cheers,
TL

[tazman67]

For me today...

Tried a recipe from Daemon on AHB
a "Stone And Wood" inspired beer

22L batch
Eff. 70 %
OG 1.046
FG 1.011
Alcohol 4.55 %
Total IBU 18.6
EBC 9

3.5 kg BB Ale Malt
0.8 kg BB Wheat Malt
0.2 kg Raw Wheat
0.1 kg Weyermann Munich I
15g Galaxy (flowers 14.9 AA, 10min )
25g Galaxy (flowers 14.9 AA 5min)
Yeast US 05 ale yeast

No Chilled..so the IBUs might be higher. smelt fantastic..
Nice Summer Session Beer..

[CarlosN]

About to put down the following (largely based on Dr Smurto's golden ale recipe). This will be my second all extract attempt.

Batch Size: 23 ltrs
Boil Size: 10 ltrs
Expected OG: 1.056
IBU: 30.4
EBC: 16.2

2.5 kg Light Dry Malt Extract
1.0 kg Dry Wheat Malt Extract
0.250 kg Light Crystal (will steep for 30 mins)
23 gm Amarillo [8.6%] (60 min)
18 gm Amarillo [8.6%] (20 min)
23 gm Amarillo [8.6%] (5 min)
1/2 tsp Irish Moss (Boil 10 min)
Safale Us-05

Used Beersmith for hop schedule based on a 10 litre boil (0.6 kg WDME, 1.0 kg LDME).

Any thoughts on the above? I'm trying to attempt an all extract version of JS golden ale (hence the Dr Smurto reference), so I'm not sure if I'm missing something?

Cheers,

Carlos.

[Tipsy]

Amount Item Type % or IBU
3.25 kg Pale Malt (Weyermann) (6.5 EBC) Grain 54.62 %
2.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 42.02 %
0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.36 %
20.00 gm Pearle [6.00 %] (60 min) Hops 13.4 IBU
25.00 gm Saaz [4.00 %] (20 min) Hops 6.8 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle German Ale (DCL Yeast #K-97) Yeast-Ale


Doing this today.
I've never tasted a rye beer, I don't even know if the hops and yeast will suit but that's all I've got.

I'm expecting a hell of a sparge.

[warra48]

Scheduled for Monday. Starter of WY1469 built up and ready to go.

Hobbling Along Ale

Batch Size: 23.00 L
Estimated OG: 1.055 SG
Estimated Color: 36.8 EBC
Estimated IBU: 37.3 IBU
Brewhouse Efficiency: 80.00 %

3300.00 gm Maris Otter (6.0 EBC) Grain 60.55 %
1500.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 27.52 %
250.00 gm Crystal Malt - 60L (Thomas Fawcett) (118.2Grain 4.59 %
250.00 gm Crystal Medium (145.0 EBC) Grain 4.59 %
100.00 gm Chocolate (1200.0 EBC) Grain 1.83 %
50.00 gm Carared (43.0 EBC) Grain 0.92 %
35.00 gm EKGoldings [4.80 %] (60 min) (First Wort Hops 18.6 IBU
14.00 gm EK Goldings [4.30 %] (60 min) Hops 5.6 IBU
28.00 gm EK Goldings [4.30 %] (30 min) Hops 8.6 IBU
14.00 gm EK Goldings [4.30 %] (10 min) Hops 2.2 IBU
30.00 gm Styrian Goldings [2.30 %] (10 min) Hops 2.3 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs West Yorkshire Ale (Wyeast Labs #WY1469) [Yeast-Ale

Mash at 67ºC for 90 minutes.

[drsmurto]

Brewed on Friday, 20L of a german pilsner and 40L of the latest incarnation of my Landord.

The 2 fermenters of landlord are happy as a pig in ......... in the lounge-room which at this time of the year is holding a constant 18C. The pils is in the fermenting fridge at 9C.

Next up is a pilsner with NZ hallertau aroma and nelson sauvin.

Followed by a galaxy version of my golden ale and an all challenger IPA which blew my mind last time.

Lots of brewing to be done for xmas as i am hosting the family this year. Still need to get the SA xmas case swap beer ready which means deciding what to brew for it!