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Look like nice recipes, Oliver.
Welcome to the first small step towards AG brewing.
I'm sure you'll notice the impact of those grains in your beer.

Thanks Warra. Just cleaning up now Hopefully before 'er indoors gets home

All smells pretty good at the moment.

Geoff dropped over during the day to check on progress and have a beer or two. He, too, has purchased a bag so that he can get on the BIAB bandwagon.

Beer rocks!

Cheers,

Oliver

Brew day tomorrow.

This one's a modified version of DrSmurto's Golden Ale. It's a famous recipe, but I've never brewed one to date.
I'm not a fan of Amarillo (I know many are), so I've substituted Cascade all the way through. It's an opportunity to clear the decks of some of my older stock of Cascade. They've been in the freezer all along, and the older ones still smell fresh and are green, just like new hops.

Starter was built up from a test tube I'd had in the fridge since March '10. It fired up nicely in a .5 litre starter, and built up with a further 2 litres of starter the next day.

Cascade Golden Ale
Brew Type: All Grain Date: 19/01/2011
Style: Blonde Ale Brewer: warra48 Assistant Brewer: Elsie the Pug
Batch Size: 23.00 L Boil Volume: 31 L Boil Time: 60 min
Brewhouse Efficiency: 85.00 % Equipment: My Equipment
Actual Efficiency: don't know until I measure it, now, do I?

2400.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 56.43 %
825.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 19.40 %
778.00 gm Munich II (Weyermann) (16.7 EBC) Grain 18.29 %
250.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 5.88 %
25.00 gm Cascade '10 [5.00 %] (Dry Hop 7 days) Hops -
28.00 gm Cascade '07 [6.30 %] (60 min) Hops 19.6 IBU
35.00 gm Cascade 09 [7.40 %] (10 min) Hops 10.4 IBU
25.00 gm Cascade '10 [5.00 %] (5 min) Hops 2.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
3 gm Calcium Chloride (Mash 60.0 min) Misc
10 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
15.00 L Tank Water Port Mac Water, Plus Mash out and Sparge, so probably about 36 or 37 litres
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.049 SG (1.045-1.060 SG)
Estimated Final Gravity: 1.011 SG (1.008-1.015 SG)
Estimated Color: 14.4 EBC (3.9-15.8 EBC)
Bitterness: 32.8 IBU (15.0-33.0 IBU)

cascade apa (American Pale Ale)

Original Gravity (OG): 1.059 (°P): 14.5
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 46.2 (Average)

90% Pale Ale Malt
10% Munich I

1 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 20 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

still looking for a better yeast, will be no chilled for a few days


Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

Have you tried the proculture P-10 yeast Rotten?

I've used it a few times now (twice from top cropped) and found it to be good. Doesn't floc out too well but that doesn't bother me. Let's the hops come through nicely though

Cheers, Mat

no mat, not yet. Been tied up, with wy1469 madness. Nearly sick of that and branching out to other variances. maybbe a dried yeast will force me to try some other liquid yeast.
Cheers

What wp varieties would come close? maybe that one you suggested is it?

Not sure I understand your last q but proculture is a diff brand. Made here in Perth. P-10 is supposed to be the Sierra Nevada type.

Also not sure about WY equiv someone else should be able to point you in the right direction (probably bum!)

cheers, mat

you are right matr, tipsy posts of mine not making sense even after carefull checking. I only like cubing for a few days so unless I can get US-05 from a local supplier, I think i may have to plan better with a P strain for the next brew.
Cheers

bloody double post somehow

If P10 is the Sierra Nevada type, then the equivalants are:

US-05
WLP001
WY1056

rotten wrote:bloody double post somehow

Gee, haven't had one of those for a while now!

Not your fault, was mine. Pressed button twice as was slightly tipsy and impatient.

SuperBroo wrote:Sorry Doc this might be a dumb question, but what is Rye ?

Is is a malted grain that you crush and mash, or an adjunct ?

What do I ask my LHBS to order ( for the Rye ) if I want to copy your recipe ?

Sorry again if its a dumb question...

Cheers,
Chris - Grog - Superbroo.

Think rye bread. Rye is a grain like barley and wheat. Like wheat it doesn't have a husk so high percentages make sparging fun. More so than wheat.

Not many rye beers on the market. But i love rye bread and bake my own rye sourdough regularly.

I tasted an american rye IPA from a fellow brewer and fell in love. Brewed his recipe and then starting using it in my golden ale instead of wheat.

Bought a bag (25kg) in a recent bulk buy and decided to brew a roggenbier - Link

Using it in the golden ale doesn't require extra effort with sparging in my experience so give it a go and see what you think.

It adds an earthy, spiciness to the beer.

Currently brewing an extract version of Fly Blown Belgian from AHB, my first belgian. Welcomed the 2nd junior brew assistant on Tuesday morning, a little boy. Home from hospital so my 20month old daughter can have a sleep so taking the opportunity to brew before mum and bub come home.

Congrats, earle!

Congratulations, Earle, and to mrs Earle.

It's nice to have what's called a pigeon pair, that is one of each.

Congrats Earle,

Mick.

Congrats Earle, nice time in your life



Hey Doc,
So is the Rye you use malted, or plain ?

cheers,
Chris

Congratulations Earle.
Cheers

Double batch of house mid PA
42 L
6.0 kg BB Pale malt
0.6 kg pale wheat
0.1kg med crystal
Mash for 60 min @ 69degC
No mash out
Double batch sparge
28g Northern Brewer @ 60 mins
20g Cascade @ 10 mins
20g Amarillo @ 10 mins
1 x Whirlfloc tab
2 tsp yeast nutrient
No chill
Ferment @ 18 degC with Wyeast 1272 American Ale II
Should turn out about 3.4 % and 24 IBU's

Tasty, tasty stuff

Regards