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Currently mashing a somewhat scaled back version of a Deschutes Hop Henge clone.

OG 1064
24L
IBU 67

75% pale
17% Munich
8% light crystal

0.3gm/L Columbus @60
0.5gm/L Centennial @60
0.5gm/L Northern Brewer(US) @60
0.5gm/L Centennial @30
0.5gm/L Northern Brewer (US) @30
0.3gm/L Centennial @15
0.3gm/L Cascade @15
1.25gm/L Centennial @5
1.25gm/L Cascade @5
0.8gm/L Amarillo @5
0.5gm/L Centennial @0
0.5gm/L Cascade @0
0.5gm/L Amarillo @0
0.8gm/L Centennial @dry hop
0.8gm/L Cascade @dry hop
0.5gm/L Northern Brewer(US) @ dry hop

so is that a recipe, or a list of the hops you like !!!

You should have seen it before I knocked nearly 20IBU off of it.

Grog wrote:so is that a recipe, or a list of the hops you like !!!

That's not a recipe... It's a FORMULA!!

Brewing an English Mild this weekend for chrissy day. And so I don't have 4 TTL's in a row!!

Marris Otter 83.5%
Munich 1 63.5%
Crystal 60 5%
Chocolate Pale 5%

East Kent Golding 1.3 g/ltr @ 60min
Syrian Golding flowers 1.3 g/ltr @ 20 min
Wyeast 1469

OG 1035
20 ltr
25 IBU
12 SRM

rotten wrote:Marris Otter 83.5%
Munich 1 63.5%
Crystal 60 5%
Chocolate Pale 5%

Is that 157% of grain

Tipsy wrote:

rotten wrote:Marris Otter 83.5%
Munich 1 63.5%
Crystal 60 5%
Chocolate Pale 5%

Is that 157% of grain

Guaranteed to give you a High Gravity beer?

I guess if we modify it to this, it makes sense:
83.5% Maris Otter
6.5% Munich I
5% Crystal 60
5% Pale Chocolate

Looks like a nice recipe.

Bum have you done your hop beer and if so how did it go
Should be plenty hoppy @8.8 grams/litre
What was your mash program and extract %
Looks like a good “FORMULA

The lads are going to do another wheat beer on Tuesday
If think that they are going towards a crystal wizen I did suggest that they try a dunkel wizen but they feel that with summer coming on a crystal may be more appropriate
Next weekend I plane to put together an RIS for Xmas try to achieve around 1080 mark and IBUs in the sixties
This may come as a shock to all of you but have cracked a bag of northwestern wyeast and am currently growing it up to pitching rate for 220 litre brew
Rotten post your report on the brew that you are doing
Cheers speedie

speedie wrote:Bum have you done your hop beer and if so how did it go
Should be plenty hoppy @8.8 grams/litre
What was your mash program and extract %
Looks like a good “FORMULA

It is still in the cube, will be hitting the yeast (1272) tomorrow or the next day.
Single infusion mash, batch sparge x 2. Efficiency was 65% (that is calculated the way you don't like, you may know how to adjust it to the reference you use). 65% may seem low but I am happy enough with that for a high-ish OG beer on my system (which I admit to not having completely dialed in yet).
If it turns out half as nice as the original I will be a happy man. I did have a mix up with my crystal though - recipe was supposed to be the same amount but a 60/40 split between light and medium but it turns out I've run out of medium. Hopefully the light and the munich will stop it lacking in malt complexity.

warra48 wrote:

Tipsy wrote:

rotten wrote:Marris Otter 83.5%
Munich 1 63.5%
Crystal 60 5%
Chocolate Pale 5%

Is that 157% of grain

Guaranteed to give you a High Gravity beer?

I guess if we modify it to this, it makes sense:
83.5% Maris Otter
6.5% Munich I
5% Crystal 60
5% Pale Chocolate

Looks like a nice recipe.

Thanks Warra, spot on mate. Brewed this today, currently cooling in laundry sink. Can't decide if i need a plate chiller first, or the mill?
Cheers

If you are brave enough to risk certain botulism you could no-chill and get the mill. The reasons you might choose not to no chill are valid of course and this may not be any help at all.

Can I ask why you leave the brew in the cube! So long for before you pitch the yeast
I know that there are some companies (fresh wort) etc that sell there products in unpicthed base but sort of thought that if you were the brewer you would won’t to get it fermenting aspa
You mentioned that your extract % was low
I know that you single temp mash so as a word of advice try stepping your scarification temps plus stir the mash while raising the temp I would bet my sack that you will achieve better % results
Cheers enigma

Bum wrote:If you are brave enough to risk certain botulism you could no-chill and get the mill. The reasons you might choose not to no chill are valid of course and this may not be any help at all.

Was just about to post, just gotton over BIAB, don't introduce no chill!!!!!!!!!!

Hirns

speedie wrote:Can I ask why you leave the brew in the cube! So long for before you pitch the yeast
I know that there are some companies (fresh wort) etc that sell there products in unpicthed base but sort of thought that if you were the brewer you would won’t to get it fermenting aspa
You mentioned that your extract % was low
I know that you single temp mash so as a word of advice try stepping your scarification temps plus stir the mash while raising the temp I would bet my sack that you will achieve better % results
Cheers enigma

I know there are things I could be doing to squeeze out a couple more points but my understanding is that brewing high grav on the same system is going to result in lower efficiency. Is this correct or have I misunderstood many brewers in the past when they talk about this? If this is correct I'm still happy with the 65% (and this was the efficiency I based my calcs on so I hit my targets). And even if it isn't correct I'm still happy enough with it for now as the beers are still turning out better and better each brew and given my comparatively smaller batch size the possible financial savings aren't even worth thinking about. I will get around to step mashing at some point but it won't be any time soon (for the reasons given in the prior post).

As for no-chill, I am confident enough in my process that I am happy to omit the discussion of possible infection from such a delay and as such I see no blatant downside to no-chilling. I adjust my recipes to allow for the difference. Yes, I do admit there is a difference (which many no-chillers don't seem to be interested in doing) but for me the ease and cost effectiveness (SWMBO allowed the semi-recent purchase of my rig and JSP mill on my assertion that it would be all that I'd need for a while) outweigh any of the downsides (which can mostly be adapted out of the picture anyway).

I will admit to wishing I could chill my US style beers as I do feel no-chilling is knocking a slight bit of shelf-life off of them - but I guess I'll just have to drink them faster.

Bum,

despite all systems being different, would be interested in your no chill hop adjustment scheduale.

Cheers

Hirns

Wouldn't like to put myself up as any sort of no-chill expert. Done it for less than 10 beers so far and am still working out where my preferences lie. At the moment I'm thinking that a ten minute shift works better for me than the more common twenty minutes but I'm yet to repeat similar recipes with the method so I could change my mind dramatically sometime down the line. It is also worth bearing in mind that most of my beers are already rather bitter so some of the no-chill effects could easily be less apparent - could be a big difference if I ever did a lightly hopped lager or similar.

Bum wrote:Wouldn't like to put myself up as any sort of no-chill expert. Done it for less than 10 beers so far and am still working out where my preferences lie. At the moment I'm thinking that a ten minute shift works better for me than the more common twenty minutes but I'm yet to repeat similar recipes with the method so I could change my mind dramatically sometime down the line. It is also worth bearing in mind that most of my beers are already rather bitter so some of the no-chill effects could easily be less apparent - could be a big difference if I ever did a lightly hopped lager or similar.

THanks, I'm in a similar boat!

Cheers

Hirns

I have read extensively re no chill. Had decided personnaly not to pursue it only because I enjoy the results I'm getting. It may well be equivalant to no chill, but i still like what I'm doing. That and SWMBO has alraedy authorised the purchase of a plate chiller, as stated before, but I can't not supply milk and bread to get it though can I?
Cheers

Ah, but you could use the mill to make bread! THINK OF THE SAVINGS!!!