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Brew UK Forum » Forum: Brewdays - Recent Topics http://www.brewuk.co.uk/forum/ Brew UK Forum » Forum: Brewdays - Recent Topics en Tue, 07 Feb 2012 22:31:30 +0000 iceman on "BIG Brew day" http://www.brewuk.co.uk/forum/topic/big-brew-day#post-30675 Tue, 07 Feb 2012 12:29:43 +0000 iceman 30675@http://www.brewuk.co.uk/forum/ Got up at 5:30 a.m. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_cry.gif" title=":cry:" class="bb_smilies" /> dogs were barking so decided to get up and have a big brew day. First job was to get two kits on, Brewferm ABDIJ and DIABOLO.Dont know how they will turn out used half a tin of back treacle in each and 650 gram of muscovado sugar. I have put these in water cooler bottles and put next to a radiator in the spare room see how they go on. Next job is to bottle a batch of AMBIORIX again another Brewferm kit. Then I have to take dogs out for a walk. Smacked my w yeast before going <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Now its time for the big brew my first extract.Doing London pride. Thought I would have a coffee and watch a clip how to do it just to be sure will update later with a few photo's along the way iceman on "london pride old peculier 1968 w-yeast" http://www.brewuk.co.uk/forum/topic/london-pride-old-peculier-1968-w-yeast#post-30391 Sun, 05 Feb 2012 16:20:18 +0000 iceman 30391@http://www.brewuk.co.uk/forum/ Going to my local home brew shop in the morning to pick up two kits they have made up for me out of G/W book 3rd gen. I asked for London pride and old peculiar and some wyeast. for some reason they have only been sent one wyeast that I asked for its (1968 w-yeast) would this be ok in both or just London pride. Was thinking of making a starter and splitting it and using it in both. Or I could just use it in one of the brews and order another one different strain and pick it up next week. seamus48 on "First Crack at Tim Taylors's Landlord Extract Kit" http://www.brewuk.co.uk/forum/topic/first-crack-at-tim-taylorss-landlord-extract-kit#post-30233 Sat, 04 Feb 2012 19:33:00 +0000 seamus48 30233@http://www.brewuk.co.uk/forum/ Ok, our first crack at the new Brew UK Timothy Taylor's Landlord Extract kit: All ingredients checked as being present and correct and everything sanitised(?) with videne then rinsed (yes I know it doesn't need it but I do it anyway). <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010179.jpg"> 6L of water on the stove in the 15L stockpot and brought up to 68C, then temp stabilised before steeping 18g of Black Malt for 30 mins in a mussie bag. <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010163.jpg"> Meanwhile, weighed out 800g of DME and 25g of East Kent Goldings and 27 g of Styrian Goldings. <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010165.jpg"> 30 mins is up so out with the black malt and in with the first lot of DME. The balloon whisk is a godsend here... it really helps to mix in the DME quickly and smoothly! <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010168.jpg"> Bring the mix to the boil and add the first of the hops. <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010169.jpg"> Got a nice vigorous boil going now... only 65 mins to wait <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_confused.gif" title=":?" class="bb_smilies" /> <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010172.jpg"> While that's boilng away nicely the smackpack of Wyeast is doing its thing at 22C and the next batch of hops is weighed out... 18g of Styrians all ready to go. <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010173.jpg"> Timer's gone off so in with the last of the hops and set the timer for another 10 mins... will be 75 mins total boil. <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010174.jpg"> Then off with the heat, in with the remainder of the DME (1700g) and stir in nicely. <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010177.jpg"> Stockpot into the sink with cold running water and the occasional stir... temp down from 100C to 28C in 35 mins (found out that the wort chiller is being 'borrowed' by brew buddy son's mate without telling me!) <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010178.jpg"> 8L of cold water into the FV, then the contents of the stockpot poured into it through the strainer using the hops to help filter out the crud. <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010180.jpg"> Topped up to 21L also added through the hop bed to wash out the last of the flavours... by which time the smackpack has swollen up to bursting point! Quick temp check 21C... good to go... <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010181.jpg"> Opened carefully and poured in to the aerated wort... <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010182.jpg"> OG check, bang on 1042, FV lid on, air lock in, tucked away at a constant 20C for the next 14 days, job done! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_mrgreen.gif" title=":mrgreen:" class="bb_smilies" /> <img src="http://i12.photobucket.com/albums/a249/Seamus48/P1010185.jpg"> oldbrewer on "Planned a days fishing" http://www.brewuk.co.uk/forum/topic/planned-a-days-fishing#post-27274 Fri, 13 Jan 2012 15:08:45 +0000 oldbrewer 27274@http://www.brewuk.co.uk/forum/ Planned a days fishing today, but the weather turned a little cold - damned cold in fact. So! cancelled the fishing and decided to brew a few gallons of London Pride. It is going well, but my partner says the house stinks, I say it smells like a brewery. Will follow up with another post when finished, with a few pics. I can drink the beer, can't eat the fish. iceman on "first bottled beer" http://www.brewuk.co.uk/forum/topic/first-bottled-beer#post-29105 Tue, 24 Jan 2012 15:18:14 +0000 iceman 29105@http://www.brewuk.co.uk/forum/ <a href="http://imageshack.us/photo/my-images/857/beerbottled.jpg/"><img src="http://img857.imageshack.us/img857/9487/beerbottled.jpg"></a> Uploaded with <a href="http://imageshack.us">ImageShack.us</a> Just finished bottling my second brew its a kit wheat beer. Thanx to all the help on this forum everything is going along very well. I now have a king keg 3/4 full of a very nice bitter and my first wheat beer bottled. I have just been given a 2 cans of brewferm lucky me Ambiorix and Abdij so will get them going. Think this will be the last kits that I do. Got a 19lt pan and am going to try the extract beer. again I am so lucky as we have a great brew shop local and the lady said that if I tell her the page number in graham wheelers(again got this from the advice here) book she will put the kit together for me.(think I have pulled lol.) Its just a shame that the nearest corny supplier on ebay is 85 miles away oh well cant have it all. Timbo77 on "Bottled Amarillo, Brewing Ginger" http://www.brewuk.co.uk/forum/topic/bottled-amarillo-brewing-ginger#post-29695 Sun, 29 Jan 2012 20:37:46 +0000 Timbo77 29695@http://www.brewuk.co.uk/forum/ I had quite a productive day yesterday. Started off by bottling 40 bottles of Amarillo but managed to smash a bottle whilst capping, I was more heartbroken about losing the contents than concerned about the shattered glass everywhere! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":(" class="bb_smilies" /> Anyway, bottling is sooo much easier using one of those strap on bottling aid gismos <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> I couldn't help having to sample the last drop left behind (I think I'm gonna like this Amarillo a lot!) After the clear up operation, I couldn't believe it wasn't lunch time yet so I thought 'ginger beer'! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> Then popped to the shops and got the ingredients, only to get the most weirdest looks from fellow shoppers around me when selecting the ginger..."doing something with ginger tonight mate"? one guy asked. but anyways, got back home, followed the recipe on here for 23 litres and now the house is smelling nice and erm...gingery! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> I'm lucky enough to have my kitchen as the brewery <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_mrgreen.gif" title=":mrgreen:" class="bb_smilies" /> simonb_13 on "#9 - AG-BIAB - Mary's Chocolate Orange Porter" http://www.brewuk.co.uk/forum/topic/9-ag-biab-marys-chocolate-orange-porter#post-7527 Wed, 06 Oct 2010 14:48:52 +0000 simonb_13 7527@http://www.brewuk.co.uk/forum/ Brew on tomorrow evening. Making a small batch for Crimbo based on Varnish's Vanilla Porter: Recipe Specifications -------------------------- Batch Size: 10.00 L Estimated OG: 1.051 SG Estimated Color: 29.0 SRM Estimated IBU: 43.9 IBU Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 1.70 kg Pale Malt, Maris Otter (3.0 SRM) Grain 77.27 % 0.20 kg Oats, Flaked (1.0 SRM) Grain 9.09 % 0.15 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.82 % 0.15 kg Chocolate Malt (450.0 SRM) Grain 6.82 % 20.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 25.5 IBU 15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 9.5 IBU 15.00 gm Fuggles [4.50 %] (15 min) Hops 7.7 IBU 6.00 gm Fuggles [4.50 %] (5 min) Hops 1.2 IBU 5.00 gm Orange Peel, Sweet (Boil 20.0 min) Misc 30.00 gm Cocoa Powder (Boil 5.0 min) Misc Using Brew-in-a-Bag again and will be bottling my Amabrillo in the same evening. Nothing like giving yourself a challenge! iceman on "Brewferm Ambiorix" http://www.brewuk.co.uk/forum/topic/brewferm-ambiorix-1#post-29419 Thu, 26 Jan 2012 08:23:54 +0000 iceman 29419@http://www.brewuk.co.uk/forum/ Another brew on. Not for the purest but I got given a can of Brewferm Ambiorix and due to work cant get my extract on so I thought I would get this going as I will have to bottle it up and leave for abot 3 months. I think it is going to be very strong and a bit sweet. I did not have any brewing suger or spray malt to hand so decided to get some muscavado suger as its a dark beer. It said to put in 1075 grams so I got a 1kilo bag and a 500 gram bag put the one kilo bag in fv and when I opened the 500 gram the bag split and half of it went in. Just had a look this morning and its bubbling away like mad and has a yeast layer about 6 inch. Has anyone else tried one of these kits. Technotrucker on "Bottle beer (Bah humbug)" http://www.brewuk.co.uk/forum/topic/bottle-beer-bah-humbug#post-28585 Sun, 22 Jan 2012 12:52:00 +0000 Technotrucker 28585@http://www.brewuk.co.uk/forum/ I love homebrewing..I hate having to bottle, no that's wrong, I don't mind doing say a small brew one I'm having a trial at..that's why I've gone down the Corni route. So this morning I've put my latest trial house bitter into bottles... <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_evil.gif" title=":evil:" class="bb_smilies" /> <img src="http://i997.photobucket.com/albums/af94/Dieseljockey/IMAG0010-1.jpg"> A mix of bottles as you can see...from left Purity..Newcastle..and Bud, now before anyone starts booing, I didn't drink the Bud they came from a mate at work. One thing with them the labels come off a treat, and they are 500ml going to ask for more (empty that is). Talking of labels I should pull my finger out and come up with some thing. Barracuda on "Cider/Wine Brew Day" http://www.brewuk.co.uk/forum/topic/ciderwine-brew-day#post-28931 Mon, 23 Jan 2012 17:50:53 +0000 Barracuda 28931@http://www.brewuk.co.uk/forum/ Hey all. I seem to have a few things going on, so I thought a post would be in order. My Rioja is all done fermenting, and has been degassing with the stabilizer over the weekend. I'll be clearing in the next day or two, which is exciting, as a tasting is certainly in order! Also, I have 3 different turbo ciders on the go, these are in the last couple of days of fermentation I reckon. It's been really interesting to see the difference of the fermentation lvls depending on the contents of the Demi. My plain apple cider gently bubbled away for the duration, the one I added a blackberry juice (concentrate) to was fizzing like crazy for a day or two, I think this is due to the added sugar in the juice. Then one with some crushed real strawberries, big, foaming ferment on that one. And a great colour from the fruit. I'm going to bottle these all up later this week and leave them to sit for as long as I can resist. Looking forward to the results. Iestyn on "Save it or sink it" http://www.brewuk.co.uk/forum/topic/save-it-or-sink-it#post-27635 Sun, 15 Jan 2012 11:51:03 +0000 Iestyn 27635@http://www.brewuk.co.uk/forum/ marnin y'all, Yesterdays st Austell old smoke went badly, to say the least. My home made mash tun leaked lots and I lost the first few litres of sweet treacly wort. Checked the og and came up with 1042 at 5 deg instead of 1056. Taking temp into account, og is 1024. Shouldn't take long to ferment! My question to you is, should I add some sugar to get the abv up or should I just go and buy some proper job, not from tesco, and ditch the black stuff. I'm putting it all down to experience, character building, rather than getting down about the epic fail. Next time... Thanks guys P.s radio 6 is cracking this morning, lovely Cerys Matthews on air merlin on ""2nd Wherry BB" http://www.brewuk.co.uk/forum/topic/2nd-wherry-bb#post-26452 Mon, 09 Jan 2012 19:06:30 +0000 merlin 26452@http://www.brewuk.co.uk/forum/ Hello all....My 2nd Wherry BB has been down now for 12 days so will be Kegging it Wednesday - couple of mods done are.. used Wyeast 1968 and two types of hop teas poured in prior to tossing the yeast - one 250ml of 10gr boiled Goldings and another 500ml of 10gr Goldings steeped for 30min produced quite a bittering effect more than I care to admit is to my liking, will this tone down with a few weeks of conditioning ?!... Oh and plus 10gr dry hopped Goldings SOOooo! have I £%$*&^%£/messed up. Did have a sip of both the hop teas, the boiled tea was in my estimation at least 4-5 times more bitter than the steeped hops, that's why I only used 250ml. Will sip a sample of the beer prior to kegging it. I do have another kit which was a Christmas pressy to be put down this weekend it's St Peter's Golden Ale so any advice on the posible adjustment/addition to the ingredients knowng that I have Wyeast1968 and Golding... I know, I know - stop bloody tinkering will you, I hear you say.. tinkered all me life.. can't stop now.. wuff wuff says me best mate 'merlin' simonb_13 on "Extract #2 Twibute Act" http://www.brewuk.co.uk/forum/topic/extract-2-twibute-act#post-4264 Thu, 24 Jun 2010 16:36:25 +0000 simonb_13 4264@http://www.brewuk.co.uk/forum/ Brewed this yesterday evening and, apart from pouring some extract on to the hob and it catching fire, it went OK. Twibute Act (extract version of Tony's Twibute) Batch Size: 19.00 L Estimate OG: 1.043 SG IBU: 26.8 Estimated Colour: 10.5 Steep Specialty Grains 350.00 gm Caramel/Crystal Malt - 120L 150.00 gm Cara-Pils/Dextrine Boil Amount Item 60 min 200.00 gm Wheat Dry Extract (8.0 SRM) 60 min 1000.00 gm Light Dry Extract (8.0 SRM) 60 min 15.00 gm Fuggles [3.80 %] (60 min) 60 min 20.00 gm Williamette [6.70 %] (60 min) 15 min 1000.00 gm Light Dry Extract (8.0 SRM) 10 min 18.00 gm Williamette [5.50 %] (10 min) 10 min 25.00 gm Bobek [5.40 %] (10 min) Missed the OG by 3 points at 1.040. Maybe because I reduced the original boil water from 8 to 6 litres as it looked a bit too much for the old stockpot. No pics this time as was cooking dinner and trying to watch the tennis! Have got one of a sample that I'll post later. Ciao ZegaBrew on "Brew Years Day" http://www.brewuk.co.uk/forum/topic/brew-years-day#post-25401 Sun, 01 Jan 2012 15:16:34 +0000 ZegaBrew 25401@http://www.brewuk.co.uk/forum/ Hi, Getting started on the first brew of the year. Recipe is as below - thanks to Saracen for his help on this. EX#2 - Admiral Nelson. Dried Malt Extract Pale. 10 EBC. 2350 grams. 96.5% of Extract Crystal Malt. 130 EBC. 150 grams. 3.5% of Extract Admiral Whole. AA 12.9%. 60 mins. 20 grams. 69.1% of EBU Nelson Sauvin Whole. AA 12.7%. 10 mins. 25 grams. 30.9% of EBU Nelson Sauvin Whole. AA 12.7%. 0 mins. 25 grams. 0% of EBU Final Volume: 19 Litres Original Gravity: 1.045 Final Gravity: 1.010 Alcohol Content: 4.5% ABV Bitterness: 48 EBU Colour: 20 EBC Will update as it goes, if its not too hectic there may even be some pics! Water is on. Grains <a href="http://www.flickr.com/photos/73272955@N07/6612653295/"><img src="http://farm8.staticflickr.com/7145/6612653295_eb8dd86092_m.jpg"></a> <a href="http://www.flickr.com/photos/73272955@N07/6612653295/">P1020363</a> by <a href="http://www.flickr.com/people/73272955@N07/">ZegaBrew</a>, on Flickr Grains have steeped, bringing to the boil now. <a href="http://www.flickr.com/photos/73272955@N07/6612663191/"><img src="http://farm8.staticflickr.com/7033/6612663191_8c36bafbf9_m.jpg"></a> <a href="http://www.flickr.com/photos/73272955@N07/6612663191/">P1020364</a> by <a href="http://www.flickr.com/people/73272955@N07/">ZegaBrew</a>, on Flickr Added 1kg DME - this has frothed up considerably. Is this normal? <a href="http://www.flickr.com/photos/73272955@N07/6612833657/"><img src="http://farm8.staticflickr.com/7161/6612833657_b22a262690_m.jpg"></a> <a href="http://www.flickr.com/photos/73272955@N07/6612833657/">P1020366</a> by <a href="http://www.flickr.com/people/73272955@N07/">ZegaBrew</a>, on Flickr The Admiral has been deployed.... there will probably be more puns to come... <a href="http://www.flickr.com/photos/73272955@N07/6612948133/"><img src="http://farm8.staticflickr.com/7174/6612948133_517f6e04eb_m.jpg"></a> <a href="http://www.flickr.com/photos/73272955@N07/6612948133/">P1020367</a> by <a href="http://www.flickr.com/people/73272955@N07/">ZegaBrew</a>, on Flickr Opened the Nelsons, oh my giddy aunt they smell good! 10 min additions going in. <a href="http://www.flickr.com/photos/73272955@N07/6613344021/"><img src="http://farm8.staticflickr.com/7026/6613344021_9504d3d3d6_m.jpg"></a> <a href="http://www.flickr.com/photos/73272955@N07/6613344021/">P1020369</a> by <a href="http://www.flickr.com/people/73272955@N07/">ZegaBrew</a>, on Flickr The flameout hops in. <a href="http://www.flickr.com/photos/73272955@N07/6613357517/"><img src="http://farm8.staticflickr.com/7029/6613357517_da7f3d58ea_m.jpg"></a> <a href="http://www.flickr.com/photos/73272955@N07/6613357517/">P1020370</a> by <a href="http://www.flickr.com/people/73272955@N07/">ZegaBrew</a>, on Flickr Going to leave them to steep a little, have made up the rest of the DME in some of the top up water OK, OG has come out at 1.043, target so pretty close. I ended up having about 0.5l extra water in the FV which may explain it. Yeast has been pitched. Not smelling as Nelsony as I was expecting it to but still smelling pretty good. Lets see how it turns out! Iestyn on "1st at success ish" http://www.brewuk.co.uk/forum/topic/1st-at-success-ish#post-25093 Wed, 28 Dec 2011 09:02:56 +0000 Iestyn 25093@http://www.brewuk.co.uk/forum/ Happy new year all and hope you had a good christmas Used the new kit and the summer lightning recipe from greg I messed up the sparging a bit and definitely will purchase a hop bag. Og came out 0003 under which I'm not too bothered about. The yeast is frothing nicely now sO fingers crossed Thanks for all the tips and help getting to ag Planning to get the other ag kits now, then on to gw recipes. Incidentally, I tried st peter's red and tribute a couple of days ago on the recomendations and loved them Cheers simonb_13 on "Oh No!" http://www.brewuk.co.uk/forum/topic/oh-no#post-24895 Fri, 23 Dec 2011 19:40:41 +0000 simonb_13 24895@http://www.brewuk.co.uk/forum/ After a 6 month's layoff I've got another Twibute on the go. As was well with the BIAB mash and in went the bittering hops. 30 mins later and go to put the next batch of hops and.. Oh dear, the boilers stopped! Change the fuse and still Nowt. Bugger! Decided to chuck all the hops in and let it steep, cool down and drain. Let's see what happens. New boiler for me then. Barracuda on "Brewday #1: Spiced Cider" http://www.brewuk.co.uk/forum/topic/brewday-1-spiced-cider#post-23493 Mon, 05 Dec 2011 16:21:10 +0000 Barracuda 23493@http://www.brewuk.co.uk/forum/ I'm feeling fairly pleased with myself. My first homebrew is now on it's way. 3 demi's of Spiced Cider with some mulling spices and ginger. It may just be a flavoured Turbo Cider, but going through the process of sterilizing everything etc was something I wanted to do before I put my 30 bottle wine kit on next weekend. After sugar was added I recorded an OG of 1.050. I think theory dictates that'll put it at something like 7-8% depending how the fermentation goes? We'll see. Here's hoping it ends up tasting ok. sonicm1etn on "AG#3 undecided" http://www.brewuk.co.uk/forum/topic/ag3-undecided#post-23298 Fri, 02 Dec 2011 19:55:54 +0000 sonicm1etn 23298@http://www.brewuk.co.uk/forum/ Hoping to get AG#3 on the go tomorrow in between painting babies room (got a month or so to finish it) Don't know what I'll do yet but either Jenkins Cumberland or Marston's Pedigree depends what grain box I pull out first if it has terrified wheat (well wouldn't you be if your going to be soaked for 90mins at 66C) in it I'll do Cumberland if not Pedigree. Not sure which yeast have a selection of s-04, Nottingham & Windsor, again might just have a random dig in the fridge and see what come out first <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Defiantly got bitten by this AG lark, just finished a cornie of my first AG Timothy Taylor Landlord, should have left it longer I think, but it tasted sooooo good, hence why I got to get this brew on this weekend as its my b'day next weekend and have a cornie of Summer lightning conditioning. I'm being good and attempting to connect it up until next Friday......At least I have sorted out Crimbo prezzies this year <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_lol.gif" title=":lol:" class="bb_smilies" /> Nath on "OPA OPA 2 - or as it is now known - "LEB" or "low efficency beer"" http://www.brewuk.co.uk/forum/topic/opa-opa-2-or-as-it-is-now-known-leb-or-low-efficency-beer#post-22244 Mon, 21 Nov 2011 21:48:03 +0000 Nath 22244@http://www.brewuk.co.uk/forum/ Heres the recipe:- Type: All Grain Date: 20/11/2011 Batch Size (fermenter): 24.00 l Brewer: Nath Boil Size: 33.31 l Asst Brewer: Boil Time: 75 min Equipment: Shiney! 19 End of Boil Volume 28.08 l Brewhouse Efficiency: 75.00 % Final Bottling Volume: 24.00 l Est Mash Efficiency 84.4 % Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0 Taste Notes: Ingredients Ingredients Amt Name Type # %/IBU 5.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 90.2 % 0.63 kg Caragold (10.0 EBC) Grain 2 9.8 % 55.00 g Target [12.97 %] - Boil 75.0 min Hop 3 62.9 IBUs 60.00 g Aurora [8.10 %] - Aroma Steep 30.0 min Hop 4 0.0 IBUs 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 5 - 20.00 g Aurora [8.10 %] - Dry Hop 7.0 Days Hop 6 0.0 IBUs Beer Profile Est Original Gravity: 1.063 SG Measured Original Gravity: 1.050 SG Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG Estimated Alcohol by Vol: 6.9 % Actual Alcohol by Vol: 5.0 % Bitterness: 62.9 IBUs Calories: 468.2 kcal/l Est Color: 10.5 EBC Mash Profile Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 6.43 kg Sparge Water: 24.18 l Grain Temperature: 22.2 C Sparge Temperature: 75.6 C Tun Temperature: 22.2 C Adjust Temp for Equipment: FALSE Mash PH: 5.20 Mash Steps Name Description Step Temperature Step Time Mash In Add 16.77 l of water at 70.6 C 64.4 C 75 min Sparge Step: Batch sparge with 3 steps (1.17l, 11.50l, 11.50l) of 75.6 C water Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). But as my efficiency was 60% (see here - <a href="http://www.brewuk.co.uk/forum/topic/efficiency-woes" rel="nofollow">http://www.brewuk.co.uk/forum/topic/efficiency-woes</a> ) My bitterness and ratios are all out of sync! So the recipe is really more like this:- Type: All Grain Date: 20/11/2011 Batch Size (fermenter): 24.00 l Brewer: Nath Boil Size: 33.31 l Asst Brewer: Boil Time: 75 min Equipment: Shiney! 19 End of Boil Volume 28.08 l Brewhouse Efficiency: 60.00 % Final Bottling Volume: 24.00 l Est Mash Efficiency 67.5 % Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0 Taste Notes: Ingredients Ingredients Amt Name Type # %/IBU 5.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 90.2 % 0.63 kg Caragold (10.0 EBC) Grain 2 9.8 % 55.00 g Target [12.97 %] - Boil 75.0 min Hop 3 68.9 IBUs 60.00 g Aurora [8.10 %] - Aroma Steep 30.0 min Hop 4 0.0 IBUs 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 5 - 20.00 g Aurora [8.10 %] - Dry Hop 7.0 Days Hop 6 0.0 IBUs Beer Profile Est Original Gravity: 1.050 SG Measured Original Gravity: 1.050 SG Est Final Gravity: 1.009 SG Measured Final Gravity: 1.012 SG Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.0 % Bitterness: 68.9 IBUs Calories: 468.2 kcal/l Est Color: 10.5 EBC Mash Profile Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 6.43 kg Sparge Water: 24.18 l Grain Temperature: 22.2 C Sparge Temperature: 75.6 C Tun Temperature: 22.2 C Adjust Temp for Equipment: FALSE Mash PH: 5.20 Mash Steps Name Description Step Temperature Step Time Mash In Add 16.77 l of water at 70.6 C 64.4 C 75 min Sparge Step: Batch sparge with 3 steps (1.17l, 11.50l, 11.50l) of 75.6 C water Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Brewed on Sunday and had the low efficiency problems. So its 70ibu instead of 60 and probably a whole percent or so lower in alcohol! But hey ho - its beer and fermented with some WLP007 yeast which has got the BIGGEST yeasty head on it 18hours after pitching! Smells great, those aurora hops are uber cool! sonicm1etn on "Brewday done:-)" http://www.brewuk.co.uk/forum/topic/brewday-done-#post-21376 Sun, 30 Oct 2011 17:37:16 +0000 sonicm1etn 21376@http://www.brewuk.co.uk/forum/ Hi, Wasn't sure whether to carry on my first thread or start a new one. Just finished my first AG brewday, all in all a good day, slight hic-up to start with when the HLT fell off the stand, so put me back an hour while I re filled and heated it, but after than all seemed to go well, just waiting to see if the yeast starts working now. Will sort some pics later. Brew Day 1 30/10/11 All grain Timothy Taylor Landlord • Start 09:25 HLT on to warm • HLT fell off stand – water every where • HLT back on stand, re filled, tied so it doesn’t fall off • 1 off Campden tablet added. • Strike temp hit 10:30 • Mash Tun @ 68⁰C • Mash started 10:40 • Sparge started 12:10 Mash Tun @ 65⁰C <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> • Batch Sparged • Boiler lit on low to keep Wort warm while batch sparging • Rolling Boil started @ 13:10 • 1st Hop @ 13:10 • Irish Moss @ 14:25 • 2nd Hop @ 14:30 • Flame out 14:40 • Chiller on • Wort to 30⁰C in 15 to 20 mins • In to fermenter 15:00ish • Yeast in after I had tidied the brew tent up @ 15:45 O.G 1.040 Not bad as recipe said 1.042 Just have to wait now to if it turns out good <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_cool.gif" title="8)" class="bb_smilies" /> Planning for Hopback Summer Lightning now sonicm1etn on "1st AG brewday planned" http://www.brewuk.co.uk/forum/topic/1st-ag-brewday-planned#post-21219 Tue, 25 Oct 2011 17:18:57 +0000 sonicm1etn 21219@http://www.brewuk.co.uk/forum/ Finally got all the kit, ingredients, and a day allocated for my first attempt at AG - looking forward to it. Sunday 30th is the chosen day, going to do a Timothy Taylor Landlord. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> Think I've sussed it all, but have readied myself in case it all goes tits up. Let you know how I do Nath on "Pale-ly Ale-ly! recipe & brewday" http://www.brewuk.co.uk/forum/topic/pale-y-ale-y#post-20146 Tue, 20 Sep 2011 17:03:49 +0000 Nath 20146@http://www.brewuk.co.uk/forum/ Hey peeps, Brewday Saturday. Going for a similar (ish) brew to the lastchance EPA which was a mega success. The hops have been changed a bit as I wanted to a) lower the IBUs from around 37 to 30 and b) wanted to get some cascade in the fv for dry hopping as I havnt used cascade for about a year now! Im also upping the abv as while it was a great drink, I found myself drinking it too fast as it was 3.4%, this one is going to be around 4.2% The left over cascade will be used in an IPA next brewday with some aurora which I have kept for a while in the fridge - I may even pitch on the slurry, or should I just double my starter and keep one in the fridge..... (hmmmmm another topic coming) Anyhoo - heres the recipe for you lot to have a butchers at - any ideas welcome <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> Recipe: Lastchance cascade! v1.1 TYPE: All Grain Style: Special/Best/Premium Bitter ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 8.1 EBC SRM RANGE: 9.8-31.5 EBC IBU: 30.3 IBUs Tinseth IBU RANGE: 25.0-40.0 IBUs OG: 1.043 SG OG RANGE: 1.040-1.048 SG FG: 1.012 SG FG RANGE: 1.008-1.012 SG BU:GU: 0.700 Calories: 386.5 kcal/l Est ABV: 4.1 % EE%: 71.00 % Batch: 25.00 l Boil: 36.44 l BT: 75 Mins ---WATER CHEMISTRY ADDITIONS---------------- Amt Name Type # %/IBU 4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 92.8 % 0.35 kg Caragold (10.0 EBC) Grain 2 7.2 % Total Grain Weight: 4.85 kg Total Hops: 151.00 g oz. ---MASH PROCESS------MASH PH:5.40 ------ >>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<< Name Description Step Temperat Step Time Mash In Add 12.61 l of water at 72.4 C 66.0 C 60 min ---SPARGE PROCESS--- >>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C >>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH Fly sparge with 29.89 l water at 78.0 C ---BOIL PROCESS----------------------------- Est Pre_Boil Gravity: 1.034 SG Est OG: 1.043 SG Amt Name Type # %/IBU 40.00 g Goldings, East Kent [5.68 %] - Boil 75.0 Hop 1 21.6 IBUs 26.00 g Goldings, East Kent [5.68 %] - Boil 15.0 Hop 2 6.7 IBUs 15.00 g Styrian Goldings (Savinjski) [2.95 %] - Boil 15.0 Hop 3 2.0 IBUs 1tsp Irish moss - Boil 15.0 4 50.00 g Styrian Goldings (Savinjski) [2.95 %] - Aroma Hop 5 1000ml Pitch Starter of 1968 ESB Wyeast 6 After 9 days of fermentation 20g Cascade - Dry Hop 7 Primary Start: 13/08/2011 - 14.00 Days at 19.0 C Iestyn on "Amarillo Brew day - a nagging concern" http://www.brewuk.co.uk/forum/topic/amarillo-brew-day-a-nagging-concern#post-20067 Sat, 17 Sep 2011 16:04:34 +0000 Iestyn 20067@http://www.brewuk.co.uk/forum/ Hi guys, wife was out shopping, it's hammering down outside and the 15ltr stockpot arrived so took the plunge and went ahead with the amarillo recipe from Brew UK. Instructions were easy and great. All started off well... I realised that the stockpot, being so thin, doesn't get an aggressive boil on so I kept the lid on for the whole hour and a bit.The wort smelt amazing but looked like a stock rather than the thick syrup which I had in the Coopers cans on the last two batches. Should the wort be more like a syrup or a stock? (should I have left the lid off to boil down). When it came to sieving the stock into the fermenter, (glad there were two of us!) the final temp at 21 lts was in the mid thirties!! I left it for half an hour (to pick up the wife), added some ice cubes and it was around 26. I've read here from someone (vague, sorry)that the wort shouldn't be left too long so I went ahead and added the yeast. Yeast guidelines say 15-24deg so I may have botched it. What happens, does the yeast just die if it's too hot? I'll have to wait and see if any fermentation occurs. What would you guys have done if the temp of the wort was over - just wait or add the yeast? Also, there are still seeds from the hops in the wort, is that ok? I'm a 'barrel's half full' kind of guy, so I'm hopeful, if not impatient! cheers guys, hope you're all enjoying the weeknd (and rugby!) Iestyn Nath on "Loosechance Bitter Brewday!" http://www.brewuk.co.uk/forum/topic/loosechance-bitter#post-19136 Sun, 21 Aug 2011 10:56:08 +0000 Nath 19136@http://www.brewuk.co.uk/forum/ Righty, using Loosecannons yeast on this one, hence the name of the beer. The yeast is looking nice and healthy after being swirled around my stir plate for the last 2 days, settled out nicely! Heres the final recipe - Recipe Specifications -------------------------- Boil Size: 36.44 l Post Boil Volume: 30.16 l Batch Size (fermenter): 25.00 l Bottling Volume: 25.00 l Estimated OG: 1.037 SG Estimated Color: 15.1 EBC Estimated IBU: 24.7 IBUs Brewhouse Efficiency: 71.00 % Est Mash Efficiency: 82.4 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 90.9 % 0.20 kg Caragold (10.0 EBC) Grain 2 4.8 % 0.03 kg Chocolate Malt (886.5 EBC) Grain 4 0.7 % 0.15 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 3.6 % 22.00 g Goldings, East Kent [5.22 %] - Boil 75.0 Hop 5 11.4 IBUs 17.00 g Goldings, East Kent [5.68 %] - Boil 75.0 Hop 6 9.6 IBUs 22.00 g Amarillo [8.90 %] - Boil 5.0 min Hop 7 3.7 IBUs 50.00 g Styrian Goldings (Savinjski) [2.95 %] - Dry Hop 8 0.0 IBUs 1.0 pkg Loosecannon (Rebelion #N/A) Yeast 9 - 20.00 g Styrian Goldings (Savinjski) [2.95 %] - Hop 10 0.0 IBUs Ive hit all my targets so far, again no water treatments just water run through a carbon filter. I used a thermometer in my grain bed to see what temp the sparge was going at - I found that I had to heat my water to 85c to get a grain bed temp of 76c (which is what GW recommends). Piccys to follow! Jim on "GW all grain Bathams clone" http://www.brewuk.co.uk/forum/topic/gw-all-grain-bathams-clone#post-18205 Mon, 25 Jul 2011 15:16:56 +0000 Jim 18205@http://www.brewuk.co.uk/forum/ Thought I'd share some photos of my first all grain brewday! Mainly because it went surprisingly well and secondly as I bottled it yesterday I was very impressed with a small sample I had to try: I'm also seeing if I can add images to my post! This is the spent grain in my home made mash tun.. a project that caused quite a bit of cussing and blisters but did its job really well in the end <img src="http://www.flickr.com/photos/65616519@N02/5974195622/in/photostream"> The wort coming up to boil <img src="http://www.flickr.com/photos/65616519@N02/5974195630/in/photostream/"> <img src="http://www.flickr.com/photos/65616519@N02/5974195632/in/photostream/"> First lot of hops going in <img src="http://www.flickr.com/photos/65616519@N02/5974195636/in/photostream/"> A small sample of what got bottled.. although flat it tasted so much better than anything else I've ever brewed and the colour is spot on for Bathams.. a lovely light straw coloured ale! I can't wait to crack open a bottle in 3-4 weeks time now!! <img src="http://www.flickr.com/photos/65616519@N02/5974195640/in/photostream/"> simonb_13 on "Wheatahops" http://www.brewuk.co.uk/forum/topic/wheatahops#post-17886 Sat, 16 Jul 2011 15:18:39 +0000 simonb_13 17886@http://www.brewuk.co.uk/forum/ Just add water <img src="http://farm7.static.flickr.com/6133/5942537287_3cd6827382.jpg"> Using BIAB. <a href="http://www.brewuk.co.uk/forum/topic/hoppy-100-wheat-beer#post-16922">Recipe</a> James-Dylan on "Nightmare Brewday" http://www.brewuk.co.uk/forum/topic/nightmare-brewday#post-16846 Fri, 24 Jun 2011 15:29:27 +0000 James-Dylan 16846@http://www.brewuk.co.uk/forum/ I fancied a cheeky brewday today.. Had plans to make a Witbier. Here's how it it all unfolded.. The mash stuck.. REALLY stuck. Finally got it flowing again but onto the kitchen floor instead of my boiler. I then dropped my thermometer into the boiler and ended up having to drain the boiler to fish it out only to refill it again (luckily not reached a boil yet). Sliced the end of my finger trying to get the peel of an orange.. And then.. Achieved a nice rolling boil.. In with the first of the hops and 15 mins into the boil the boiler cuts out. I have no other option now than to ditch the whole 5 gallons. Need to find out what is wrong with the boiler or I'll have around 30kg of grain in my house with no means to use them <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":-(" class="bb_smilies" /> I think my neighbour now thinks I'm a drug dealer as he sat watching me bag up various quantities of hops in my kitchen. Must look suspicious to an outsider.. I need a beer now! James-Dylan on "Timothy Taylor Landlord (GW)" http://www.brewuk.co.uk/forum/topic/timothy-taylor-landlord-gw#post-16609 Tue, 21 Jun 2011 13:00:41 +0000 James-Dylan 16609@http://www.brewuk.co.uk/forum/ After a hellish 6 months of work and life getting in the way.. Brewday! It's been ages since I could even think about brewing. Straight out of GW's book, mash efficiency seems to be around 80-85%. No photo's sadly but damn excited to be brewing again.. Just waiting for her to reach a boil now. I had to remind myself this morning of what I needed to do. First time using tap water for me as I usually take the bottled water route. Interested to see if there's much difference down the line. Happy man! Nath on "BrEWdAy! - 12th May - Take on Amarillo" http://www.brewuk.co.uk/forum/topic/12-may-brewday-take-on-amarillo#post-15074 Thu, 12 May 2011 11:56:37 +0000 Nath 15074@http://www.brewuk.co.uk/forum/ Well its started! The grains in the tun and half way through, got a ph of 5.4ish but I will check again later. Used 3 thermometers on this the classic glass thermometer (which I have faith in) said 66 in the tun, the 2 digital ones read 64. Hmmmm who should I believe???? Anyhoo its a big batch and I batch sparging so its gonna take me a while in my puny mashtun (tis only 23 ltrs!) I think about 3 sparges should do it! Piccys taken but I will add em all tonight when its all finished. OFF...... WE....... GOOOOOOOOOOOOO! Varnish on "Pale ale" http://www.brewuk.co.uk/forum/topic/pale-ale#post-14559 Fri, 22 Apr 2011 17:04:23 +0000 Varnish 14559@http://www.brewuk.co.uk/forum/ First brew in about 1000 years! No pictures I'm afraid, but you've seen it all before. 20 litre brew length Marris otter 5000g Chocolate malt 20g Goldings 6.8% 40g 60mins Fuggles 3.8 50g 5 mins Yeast: Mutons Gold predicted IBU 36 predicted ABV 4.98% OG 1.053 I put the FV in a big bucket full of water in the garage to try and keep the temperature down. Tony on "Mild (+ new boiler)" http://www.brewuk.co.uk/forum/topic/mild-new-boiler#post-14516 Thu, 21 Apr 2011 07:35:44 +0000 Tony 14516@http://www.brewuk.co.uk/forum/ Made a Mild yesterday... felt like a challenge and a run out for the new boiler. Many thanks to my dad who made the boiler and the magical 'splitter' Batch Size: 42.00 L Estimated OG: 1.044 Estimated Color: 12.3 Estimated IBU: 25.5 IBU Brewhouse Efficiency: 80.00 % Boil Time: 60 Minutes 5.50 kg Pale Malt 1.50 kg Caramel/Crystal Malt - 60L 1.50 kg Munich Malt 35.00 gm Goldings, East Kent [5.00 %] (60 min) 50.00 gm Fuggles [4.20 %] (60 min) 30.00 gm Goldings, East Kent [5.00 %] (15 min) 1.09 tsp Protafloc (Boil 15.0 min) London 1028 [Starter 3ltr] Mash: 66C Bit of an experiment with the yeast, it was all I had in the 'fridge from the porter I did last month. New boiler: <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5086.jpg"> Outside <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5089.jpg"> Splitter up close <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5088.jpg"> First runnings <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5090.jpg"> Boil and in with the first hops <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5091.jpg"> All over and cold break <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5092.jpg"> Splitter in action <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5093.jpg"> Le Crap <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mild/IMG_5097.jpg"> Ended up with 40 ltrs so a little short. simonb_13 on "Return of the Sierra Madre Pale Ale" http://www.brewuk.co.uk/forum/topic/return-of-the-sierra-madre-pale-ale#post-14070 Mon, 04 Apr 2011 22:03:59 +0000 simonb_13 14070@http://www.brewuk.co.uk/forum/ Day off tomorrow so I'm going to brew this puppy again: <a href="http://www.brewuk.co.uk/forum/topic/biab-11-sierra-madre-pale-ale#post-8898">Sierra Madre Pale Ale</a> Little tweak with the malts that I'll post tomorrow. Full AG this time. So no BIAB! James-Dylan on "Early Finish Brewday.." http://www.brewuk.co.uk/forum/topic/early-finish-brewday#post-10857 Fri, 14 Jan 2011 19:57:43 +0000 James-Dylan 10857@http://www.brewuk.co.uk/forum/ Got home from work early and decided to stock a mash on. It's a recipe I have been fiddling with for the last couple of weeks. Here goes.. Volume At Pitching: 23.00 l Boil Duration: 90 mins 5600g Maris Otter Pale Malt 25g Black Malt 33g Northern Brewer (8.6% alpha) 90 mins 23g Northern Brewer (8.6% alpha) 15 mins 15g Northern Brewer (8.6% alpha) 5 mins 20g Northern Brewer (8.6% alpha) Aroma Hops Safale US-05 Yeast Target OG: 1.046 Target FG: 1.007 Estimated ABV: 5.2% Colour: 12.0 EBC Bitterness: 35 IBU Currently waiting for the wort to boil. Hit 85% efficiency and got a pre boil gravity of 1.054. Using US-05 on this one but planning on trying a WYeast on my next brew. Hope to have this tucked up in the brew cupboard by 10pm. sam87 on "Galaxy Hops" http://www.brewuk.co.uk/forum/topic/galaxy-hops#post-12299 Sun, 13 Feb 2011 23:15:41 +0000 sam87 12299@http://www.brewuk.co.uk/forum/ Just started my Galaxy IPA recipe and was taken back when I opened the galaxy hops i got shipped over The smell was amazing fruity and ohhh it gives me shivers everytime i smell them cant wait to see what they taste like. Think im gonna have to use some for dry hopping to try and keep that smell for every sip of beer i take Has anyone else used galaxy hops and felt the same way? Neil on "GW's Guiness Extra Stout" http://www.brewuk.co.uk/forum/topic/gws-guiness-extra-stout#post-12836 Sun, 27 Feb 2011 15:59:07 +0000 Neil 12836@http://www.brewuk.co.uk/forum/ Well the sun is shining in Norfolk today and the wife has given me the go ahead to do a brew wooo hoo! So i thought i'd do GW's Guiness Extra Stout clone. Recipe: 19 ltrS Pale Malt = 2590 gms Flaked Barley = 740 gms Roasted Barley = 370 gms Start of boil Target Hops (Smell Lovely by the way) = 29 gms Total Liqour (Ltrs) = 27 Mash Liquor (Ltrs) = 9.2 Mash Schedule 66c (151F) 90 Mins (Although i went slightly over aroun 100 mins) Boil Time 90 minutes OG 1042 FG 1013 ABV 3.8% Bitterness Units (EBU) 45 Colour (EBC) 203 I sparged with around 10 ltrs of water at 82c and collected around 15 ltrs of wort. Few mishaps along the way fuse going in my shed during the boil aaaarrggh! Hopefully, wont have a detrimental affect on the end result. Tap open on bucket losing around 1/2 ltr or wort before i realised doh! Other than that going well... lol Sorry lads no pictures having lost the camera. It's in the house some where, where i don't know? Neil Nath on "Ringwood 49er and Nelson's Pale Double double brewday!" http://www.brewuk.co.uk/forum/topic/ringwood-49er-and-nelsons-pale-double-double-brewday#post-11955 Sat, 05 Feb 2011 12:15:55 +0000 Nath 11955@http://www.brewuk.co.uk/forum/ Hey peeps, Well I convinced myself to do a double brewday instead of the tripple but its 2 doubles (2x 38 ltrs of beer!) Yummy yummy yummy! Started lastnight with an overnight mash for the 49er, which after the brew day will be split to 2 fvs, 1 normal and 1 dry hopped with......STRYIANS! Piccys to follow! After the boil is on I will sort the mash for the Nelson Sauvins Pale, which will also be split into 2 fvs! Lol on "1 st All Grain" http://www.brewuk.co.uk/forum/topic/1-st-all-grain#post-12253 Sat, 12 Feb 2011 18:08:27 +0000 Lol 12253@http://www.brewuk.co.uk/forum/ Had my first go !did Greg's Timmy Taylors Landlord pack. takes a fair bit of time! All seemed to go well????!!! was worried that liquid from mash was very clear, but thinking about it I have only ever done kits!. Ended up at the end with 3.5 gallons at 1050 after final boil @ 20 deg c, added water to make 5 gallons and got 1040. I was confused with what volume I should have had before I boiled and added hops? as the liquid from mas had some sweetness? Oh and did not add any moss or profolac! any idea thanks for all your help and advice. regards Lawrence Tayport on "1st AG Brewday Nerves!" http://www.brewuk.co.uk/forum/topic/1st-ag-brewday-nerves#post-11655 Mon, 31 Jan 2011 14:40:34 +0000 Tayport 11655@http://www.brewuk.co.uk/forum/ Hi All, After much reading and planning I've decided to take the plunge and go for my very first all grain brewday tomorrow and I know it's stupid, but I'm actually starting to get nervous about it just because I know that there's a lot to remember and I really want it to go well! The things that concern me the most are sparging as I don't have a sparge arm or anything and so am not sure what the best thing to use might be? Am also a bit worried because I keep reading about very precise gravity readings etc and although I have a hydrometer I can't quite get my head around what I need to do and when?? Have posted on here a few times and have had some great help, so any wise words of encouragement would be very much appreciated! Thanks stuwilliams on "brewing tonight" http://www.brewuk.co.uk/forum/topic/brewing-tonight#post-11534 Fri, 28 Jan 2011 16:17:05 +0000 stuwilliams 11534@http://www.brewuk.co.uk/forum/ Thinking of getting a brew on tonight. Anyone else? Here's what I've got so far. Comments welcome. UK Pale Ale Malt (Low Color) 5.000 kg 58.8 % German Munich Malt 1.500 kg 17.6 % German Pilsner Malt 1.000 kg 11.8 % Belgian Aromatic Malt 0.500 kg 5.9 % UK Wheat Malt 0.500 kg 5.9 % US Magnum 15.7 % 40 g all of boil German Hallertauer Hersbrucker 3.0 % 30 g 10 mins from end Czech Saaz 2.8 % 30 g 10 mins from end Not decided on the mash temp yet. Pretty much always end up around 65C anyway. Got a couple of yeasts to choose from, probably leaning towards a belgium type one. Also gonna throw some dog ends of hops in the Primary too. Of course, I'm sitting here at the moment waiting for british gas to come and fix my boiler, so this could all never happen... Happy days. Tayport on "Scottish Brewday?" http://www.brewuk.co.uk/forum/topic/scottish-brewday#post-11414 Tue, 25 Jan 2011 18:04:47 +0000 Tayport 11414@http://www.brewuk.co.uk/forum/ Hey! Don't suppose anyone who lives near Aberdeen, Scotland is having a brewday anytime soon and is willing to show me the ropes? I've made a few beer batches from kits and am considering going all grain, and thought it would be good if I watched an actual brew master at work first! Thanks Tony on "Out With The Old" http://www.brewuk.co.uk/forum/topic/out-with-the-old#post-10337 Mon, 27 Dec 2010 21:27:10 +0000 Tony 10337@http://www.brewuk.co.uk/forum/ Hi all A while ago I managed to get hold of a burco boiler (30 ltr) from ebay for 15 quid. It needed a new tap and a bit of work doing on it - also needed a nice hop filter which my dad has made and delivered over christmas <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> . Well it's all ready to go so I'm doing a double brew - 50 ltrs split between that boiler and my older one (hoping to get a little over the 50 ltrs - somewhere nearer 53. HLT is on and just about to come to strike temp so this will be an overnight mash. Keeping this a nice simple pale ale, one for drinking through the new year after the excesses of christmas at 4%. I did intend to play around with the hops and do it different for the two brews but I think the only difference will be to dry hop one of them. Anyway, here is the run down - if I get a chance I'll take a couple of pics and post later. Batch Size: 50.00 L Estimated OG: 1.042 SG Estimated IBU: 45.5 IBU Brewhouse Efficiency: 80.00 % Boil Time: 60 Minutes 6.00 kg Pale Malt 71.01 % 1.00 kg Munich Malt 11.83 % 1.00 kg Wheat Malt 11.83 % 50.00 gm Pearle (60 min) 60.00 gm Nelson Sauvin (30 min) 10.00 gm Nelson Sauvin (Aroma) 1.00 items Protafloc (Boil 15.0 min) 0.45 kg Palm Sugar (Boil 5.0 min) 1 Pkgs SafAle #S-04 Full Body, Batch Sparge Single Infusion, Full Body, Batch Sparge 64.0 C Notes: ------ 4ml CRS added to mash water 1 teaspoon Epsom Salts into boiler This brew is to be halved between two boilers with approx 15 min gap (half first run into each, half sparge into each) Mike1986 on "Brewers choice-Black Country Mild" http://www.brewuk.co.uk/forum/topic/brewers-choice-black-country-mild#post-10812 Wed, 12 Jan 2011 21:24:49 +0000 Mike1986 10812@http://www.brewuk.co.uk/forum/ Being as this is only my second attempt at brewing I decided to try another kit before trying all grain brewing. Being as i wanted a little more input than with my last kit I chose a Brupaks kit, a Brewers Choice, Black Country Mild. This is a dry kit, using hop and grain 'teabags' and spray malt. The kit also require a choice of either: 1) Use 1kg sugar for a light-bodied beer with a pronounced hop character. 2) Use 1kg of Dark Dried malt Extract ( Spraymalt ) This will produce a beer with more body and a maltier profile, hops are still in evidence. 3) Use 1.5kg of Brupaks Dark Malt Extract This method produces a truly commercial quality beer with a fuller body and a higher alcohol content. I chose option no 2 <img src="http://i26.photobucket.com/albums/c105/Mike_burton/2011-01-10203052.jpg"> Add two litres of boiled water to hop and grain 'teabags' and let stand for twenty minutes. Once this is complete drain into fermentation vessel and repeat twice. <img src="http://i26.photobucket.com/albums/c105/Mike_burton/2011-01-10212225.jpg"> Finished result + 1 fly, tried to fish out but just a bit to slippery, hopefully not to detrimental. <img src="http://i26.photobucket.com/albums/c105/Mike_burton/2011-01-10214336.jpg"> Add the spray malt, this took a bit of mixing. <img src="http://i26.photobucket.com/albums/c105/Mike_burton/2011-01-10214634.jpg"> Next in with the dark malt extract, my choice (option 2) then top up with water <img src="http://i26.photobucket.com/albums/c105/Mike_burton/2011-01-10220530.jpg"> Finally pitch in the yeast, stir, check temp and take a hydrometer reading. <img src="http://i26.photobucket.com/albums/c105/Mike_burton/2011-01-10220851.jpg"> Finished now just to wait and see, fingers crossed. Tony on "Oast" http://www.brewuk.co.uk/forum/topic/oast#post-10934 Sat, 15 Jan 2011 21:00:40 +0000 Tony 10934@http://www.brewuk.co.uk/forum/ HLT on ... overnight mash on the way! I'll be up at 5.15 to drain and sparge! Bit of a mixture of oatmeal Stout recipes and adjusted to what is in stock. Trying a 1028 London Ale yeast for a change! Batch Size: 30.00 L Estimated OG: 1.049 SG Estimated IBU: 36.3 IBU Brewhouse Efficiency: 80.00 % Boil Time: 60 Minutes 4.50 kg Pale Malt 0.50 kg Barley, Flaked 0.50 kg Oats, Flaked and roasted 0.50 kg Roasted Barley 0.25 kg Crystal Malt 0.10 kg Chocolate Malt 40.00 gm Northern Brewer (60 min) 30.00 gm Fuggles (15 min) 20.00 gm Fuggles (Aroma) - 1.20 items Protafloc (Boil 15.0 min) 1 Pkgs London Ale (Wyeast Labs #1028) Mash In 70.0 C Batch Sparge I love brewdays!!!! Greg on "Hoppy Pale" http://www.brewuk.co.uk/forum/topic/hoppy-pale#post-10961 Sun, 16 Jan 2011 10:32:17 +0000 Greg 10961@http://www.brewuk.co.uk/forum/ Been struggling to find a name for this one so hoppy pale it is for now. Started at 8am and finished at 6pm as I had to go out for a few hours while the mash was on and then wait for the sparge water to heat up again. I also need to get a timer so I can wake up with the mash water at the right temp which will help a lot. All in all a pretty good day. I'm but worried about the yeast as I made up a Wyeast 1318 to 6 litres (adding 2 at a time) over the past week. The first batch was fine as normal. The second and third lots foamed right out of the demi john, never seen a starter behave like that before and the sediment around the side of the jar smelt really bready. The sediment also didn't look as much as normal but I decanted to a sterile jug last night and it smelt fine to I pitched away. Not action this morning so fingers crossed. If nothing it going on tonight I have 3 packs of Nottingham in reserve. Here's the recipe: Batch Size: 60.00 L Estimated OG: 1.043 SG Estimated IBU: 38 IBU Boil Time: 90 Minutes Est Abv: 4.2% Ingredients: ------------ 11.14 kg Pale Malt, Maris Otter (3 EBC) 903 gm Caragold Malt 80 gm Challenger (90 min) 100 gm East Kent Goldings (10 min) 50 gm Pioneer (10 min) 50 gm Pioneer (steeped 30 mins at end) 300 gm Stryians (steeped at the end) Looking for something really hoppy and quite light ABV wise and hit the targets spot on. Here's some photo's. <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03948.jpg"> Mash Water at temp. <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03968.jpg"> Dough in <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03958.jpg"> Sparge <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03959.jpg"> Spent grain <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03991.jpg"> Boil on <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03987.jpg"> The beast, or probably should be the beauty. Tony on "WOPAPALLGBMW" http://www.brewuk.co.uk/forum/topic/wopapallgbmw#post-7081 Sat, 25 Sep 2010 20:26:38 +0000 Tony 7081@http://www.brewuk.co.uk/forum/ I almost feel guilty sticking this in 'brewday' It only took 20 minutes - and therefore not many pics! It's WOW really (Wurzels Orange Wine - do a search) but sainsbury's had a deal on their fruit cocktail - 56p for 2ltrs! So.. it's not wurzels orange wine, it's: Wurzels -Orange - Pineapple - Apricot - Passion Fruit - Apple - Lemon - Lime - Guava - Banana - Mango - wine! Le recipe: To make 20 ltrs 5 ltr White Grape Juice 4 ltr 'Orange' Juice (see above) 3.5k Sugar 4 tsp Pectolase Tannin – 2 teaspoons 4 tsp Glycerine 4 teaspoons yeast nutrient Champagne Yeast (all I had) Sugar - first bag has the tannin stirred into it as it's a sod to dissolve <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/WOW/BIMG_4200.jpg"> In the pan with a couple ltrs of water.. dissolving <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/WOW/BIMG_4201.jpg"> Into the DJ goes the 'orange' juice <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/WOW/BIMG_4202.jpg"> Closely followed by the grape <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/WOW/BIMG_4203.jpg"> Bung in the sugar syrup and glycerine and give it a shake up. Then add yeast nutrient & pectolase - shake again and bung a stopper on with fermentation trap <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/WOW/BIMG_4204.jpg"> Too damn simple - tell the missus that it cost next to nothing and took 20 mins .... tell you should be able to do several of these each weekend without her even noticing. I did - and yes, of course she agrees <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_rolleyes.gif" title=":roll:" class="bb_smilies" /> I'll update as and when but I'm expecting quite a mad ferment and then will top it up with cooled boiled water once the nutty phase is over. None of this is mine - the recipe is widely available pretty much everywhere - so thanks to Wurzel, Moley and everyone who has added/adapted/contributed! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Otter on "dry hopping" http://www.brewuk.co.uk/forum/topic/dry-hopping-1#post-10680 Fri, 07 Jan 2011 04:36:19 +0000 Otter 10680@http://www.brewuk.co.uk/forum/ Gday people, Well the 4b styrian stunner is in the barrel after fermenting down to 1012 and well impressed with the yeast which has cleared right down leaving a bright beer,slightly disapointed in that ive lost the blackcurrant aroma so think i should have dry hopped in me second fermenter,question is how much,styrians i have are fresh as so i want to utilise them as quick as possible,leads me to another question. Ive always matured in a barrel before bottling but only have the one barrel so whats the view on maturing a brew in a sealed secondary fermenter with airlock,iwould transfer it out of one secondary fermenter into a clean one but would you still add priming sugar or leave it till it you bottled it,just trying to use me hops while still fresh and wont pay megabucks for an imported barrel. Also any ideas what to substitute for challenger or target,got some nz super alpha(13.4)anybody any ideas all advice gratefully received Greg on "First Day on Brewery V2" http://www.brewuk.co.uk/forum/topic/first-day-on-brewery-v2#post-10523 Sun, 02 Jan 2011 20:56:36 +0000 Greg 10523@http://www.brewuk.co.uk/forum/ Today was the first chance I had to give the new brewery a test drive and it was like my first ever brewday. There are some pics but still don't have the lead to download them so I'll add them later. I did run some water through it the other day to see how it all worked with the pumps and valves but first time with grain and hops. After much dilapidation I ended up brewing 60 litres of Ringwood Fortyniner so final recipe: Batch Size: 60.00 L Estimated OG: 1.049 SG Estimated IBU: 28 IBU Boil Time: 90 Minutes Est Abv: 4.9% Ingredients: ------------ 11.89 kg Pale Malt, Maris Otter (3 EBC) 533 gm Crystal Malt 267 Torri Wheat 42g Choc 83 gm Challenger (90 min) 32 gm East Kent Goldings (10 min) 30 gm East Kent Goldings (steeped at the end) Wyeast 1187 Ringwood Ale Yeast made up to 6 litre starter over a few days by adding 2 litres at a time, letting it ferment out then repeating. Treated the water with 107 Crs after taking a reading on the test kit which gave me 257 CaCo3, slightly under my water board reading. I also decided to mix the gypsum with a whisk and add the whole lot to the water rather than in the grain and boiler. Started okay, took 2 hrs for the 85 litres of water to heat up. Aimed for 80c as its pretty cold in my garage and the mashtun and grain were cold but wish I had gone higher as ended up adding about 5 litres more water and still only ended up at 63c. Decided to press on as this beer is pretty full flavoured so would be okay if a little thinner and I will have to try heating the water a little higher next time and maybe also adding some hot to the mashtun before hand. Ph looked good but only used Ph Strips which I always find hard to read but looked like 5.2. Ended up with 1.038 preboil gravity but no idea what volume so was waiting to see what I ended up with. All good, actually ended up with 63 litres at 1.049 with no liquoring back. One of the best things about my new brewery is that all vessels are bottom draining so there is no deadspace and therefore very little wastage. Fitted 2 x immersion heaters to a brupaks 60 litre fermenter. Using a ATC800 to control the heaters (as no cooling will be required) and taped the sensor to the side of the fermenter, insulating the outer side with some bubble wrap after reading about this method in a book I got for Xmas. Aerated the yeast with a spoon as didn't seem to get much foam from the chiller. So far so good. The ATC is reading an accurate temp. Not sure whether is better to drop the beer straight through the chiller into the fermenter (cold break and all) or to recirculate for a while so the cold break forms in the boiler then transfer, need to do a bit more reading into that one. Problem with brewing in larger volumes is that its very difficult to move the fermenters round when they are full. Anyway, pumps, heaters, counterflow chillers - all new but all good. Just need to clear up now and its getting really cold in the garage. Maybe a beer will help <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> Planning a lager next. Or maybe an IPA. Can't decide. Next brewday 2 weeks once the fermenter is free. So happy to be back brewing after nearly 3 months off. Ian on "AG#12, so far unnamed" http://www.brewuk.co.uk/forum/topic/ag12-so-far-unnamed#post-10613 Tue, 04 Jan 2011 13:40:19 +0000 Ian 10613@http://www.brewuk.co.uk/forum/ Have got the house to myself, so brewing first beer of the new year. I can't think what to call it though. Brewers blank, so will wait until inspiration comes. No pics today as camera battery is flat. Anyway recipe: Type: All Grain Batch Size: 23.00 L Boil Size: 31 litres Boil Time: 90 min 5.00 kg Maris Otter (4.5 EBC) 0.30 kg Crystal Malt (135.0 EBC) 25.00 gm East Kent Goldings [7.00 %] (90 min) 25.00 gm Fuggles [5.50 %] (90 min) 20.00 gm Styrian Goldings [4.50 %] (15 min) 15.00 gm Styrian Goldings [4.50 %] (0 min) flame out 10.00 gm Styrian Goldings [4.50 %] (0 min) @85 C 1.00 tsp protofloc (Boil 15.0 min) Yeast London Ale III (Wyeast Labs #1318) 4th generation Est Original Gravity: 1.050 SG Est Final Gravity: 1.013 SG Estimated Alcohol by Vol: 4.79 % Bitterness: 37.3 IBU Est Color: 15.8 EBC Made the usual mistake of forgetting to put the hop strainer in and had to drain the boiler down to fit it. Stupid mistake.... Pre-boil gravity is 1.045 so hopefully will come in on target or slightly above. Currently boiling away nicely. Will post results in due course. What do people think? Any ideas of a name? Otter on "4 B styrian wonder" http://www.brewuk.co.uk/forum/topic/4-b-styrian-wonder#post-10437 Fri, 31 Dec 2010 08:51:35 +0000 Otter 10437@http://www.brewuk.co.uk/forum/ Happy new yr to all,just a quick note from nz Finally got up too motueka for a holiday and combined it with a visit to a nz hop store and picked up a cone of nz styrian hops,not one im familar with but heard so much had to give it a go but kept it nice and simple,just 5kg pale malt,100gm crystal water treatment just some gypsum and using saf04 yeast Hops were 5.3 so used 65gm start boil(90min)20gm last 15min and a further 15gm for 1 min. Got to admit the only thing that got me away from the boiler was the cricket cos the smell was amazing and we got to 1044 at the end with a tad under 23ltrs so all good Today put it into secondary fermenter and it tasted and smelled amazing,a real almost blackcurrant aroma but could do with it being a bit more on the bitter front but never mind there is always another time just got a real good feeling about it and ive plenty more hops! If you ever see any then partake of a brew from the stoke brewery in nelson particularly the amber which is without doubt the best beer ive found in nz,closely followed by the golden bear brewery at mapua,seismic ipa at 6.4% is something else . Happy brewing to one and all Nath on "Styrianwood Thirtyniner - The brewday!" http://www.brewuk.co.uk/forum/topic/styrianwood-thirtyniner-the-brewday#post-8869 Sun, 14 Nov 2010 12:49:10 +0000 Nath 8869@http://www.brewuk.co.uk/forum/ Hi Peeps, Well the day is here so heres the account do far! Recipe Specifications -------------------------- Batch Size: 38.00 L Boil Size: 56.00 L Estimated OG: 1.046 SG Estimated Color: 15.5 EBC Estimated IBU: 22.9 IBU Brewhouse Efficiency: 74.00 % Boil Time: 90 Minutes Approx ABV = 4.56 Ingredients: ------------ Amount Item Type % or IBU 7.00 kg Pale Malt - Marris Otter (5.9 EBC) Grain 93.96 % 0.29 kg Caramel/Crystal Malt - 80L (145.0 EBC) Grain 3.89 % 0.14 kg Wheat, Torrified (3.3 EBC) Grain 1.88 % 0.02 kg Chocolate Malt (886.5 EBC) Grain 0.27 % 42.00 gm Challenger [7.18 %] (90 min) Hops 20.4 IBU 40.00 gm Styrian Goldings [4.50 %] (30 min) (AromaHops - 16.00 gm Goldings, East Kent [6.80 %] (10 min) Hops 2.5 IBU 1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale (made into a 3.5 ltr starter) Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 7.45 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 90 min Mash In Add 18.62 L of water at 73.7 C 66.0 C I used 4g gypsum in the mash and I used 1/2 the amount of crs in the whole amount of water as Im pretty sure I could taste the crs as the mineral water version of my SL dosnt have the same aftertaste as the crs treated tap version. Heres the "grain shot - looks like a beer-pie chart. Mmmmm Beer. Mmmmm Pie. <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1444.jpg"> I just managed to squeeze the grain and 18.5 ltrs of water into the mash tun....I mean just! So if anyone asks you - "how much grain can ya fit into a brewpacks size mashtun say 7.5kg and 18.5ltrs of water! Check it out! <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1450.jpg"> Got 67c, which is fine as its an overnighter <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1448.jpg"> In the morning it was at 62ish which I thought was great, but I did tuck her up well! <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1452.jpg"> On to the fly/batch/mixed sparge! <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1458.jpg"> My first stuck mash and I was unsure how to do it anyway as there was so little space, I tried to "fly sparge with a sheet of foil on top dispersing the water and thats when I found I had a stuck mash so I decided to kind of batch sparge via the beersmith blog way ( <a href="http://www.beersmith.com/batch_sparging.htm" rel="nofollow">http://www.beersmith.com/batch_sparging.htm</a> ). Now I had a lot grain so it took me about 50mins to batchsparge with a lot of water! I finished sparging at 1.021 which is cool. Now my first muck up! I forgot to see what the water level would be with the required 58 lts of water dso I made a rough mark which was double that of my normal 19ltr batches (29ltrs total so 58ltr). I fell short by (I guess) 4 ltrs, but then I think I may be ok due to the water surface area filling the pan more Imay get less evapouration, but I dont know. Got my new tank on <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1461.jpg"> I had a 3.9kg and that lasted for 5 brews and there was some left! But I swapped it for this at no extra cost for the upgrade of canister. 13kg should last me 17+ brewdays so all is good! Took ages to get up to the boil <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1459.jpg"> Not much movement on this boiler, looks more like a simmer but the thermometer measured 102c so boiling is boiling I suppose! 15mins "boiling then the first addition <img src="http://i739.photobucket.com/albums/xx39/nath812/stryianwood%2039er/DSCF1463.jpg"> And now I play the waiting game! simonb_13 on "BIAB #10 - Cali Steam Beer" http://www.brewuk.co.uk/forum/topic/10-cali-steam-beer#post-8458 Wed, 03 Nov 2010 15:29:32 +0000 simonb_13 8458@http://www.brewuk.co.uk/forum/ <img src="http://farm5.static.flickr.com/4045/5164503140_8d14d438bf.jpg"> A mixed bag on this one. The Good 1. BIAB worked fine. I did a mash out for 10 minutes at 75C then picked up the bag, squeezed and then dunked it in a FV with 6 litres of water at 75C. Left for a few minutes, lifted the bag, squeezed and poured this into the boiler. 2. Nice rolling boil on the Lidl's boiler. 3. Made myself a nice double cheese burger! The Bad 1. Smack pack didn't swell up so decided to pitch a Saflager S-23 instead. 2. The cooling took forever! 100C to 40C is OK but then it's dire! I'm using a copper immersion chiller connected to an outside tap with quite a low flow rate. Any advice on this? 3. My tap clogged with Protofloc. Had to resort to scooping the wort out with a sanitised jug. All the break got mixed back in and I went from lovely and clear to ditch water. I need to invest in a hop filter. 4. Only got 15 litres. The Ugly 1. That Protofloc leaves some real ugly stuff behind! Ian on "Snow day brew day" http://www.brewuk.co.uk/forum/topic/snow-day-brew-day#post-9469 Thu, 02 Dec 2010 23:40:24 +0000 Ian 9469@http://www.brewuk.co.uk/forum/ Meetings in London cancelled tomorrow so working from home.....sneaky brew day! Yeast starter started, just need to decide what to do. I think a very pale ale with Amarillo and styrian goldings for bittering, riwaka at the end and dry hopped. About 5% abv, ibu 50ish. I'll post a recipe in the morning. What do people think? Now to sleep and perchance to dream.....of beer! James-Dylan on "GW - Exe Valley Autumn Glory" http://www.brewuk.co.uk/forum/topic/gw-exe-valley-autumn-glory#post-9407 Mon, 29 Nov 2010 01:15:43 +0000 James-Dylan 9407@http://www.brewuk.co.uk/forum/ Needed a nice session beer to stick in my new corny :-). Adapted version of the Autumn Glory.. Volume Before Boil: 27.00 l Volume After Boil: 18.00 l Water Added To Dilute: 5.00 l Volume At Pitching: 23.00 l 4kg Maris Otter Pale Malt 0.295kg Crystal Malt 26 g of Fuggles (alpha 7.5%) 90 mins 26 g of Goldings (alpha 7.5%) 90 mins 23 g of Styrian Goldings (alpha 3.1%) Aroma Hops Original Gravity: 1.038 SG Final Gravity: 1.009 SG Expected ABV: 3.8% Color: 12.0 EBC Bitterness: 37 IBU Dropped the ABV a bit as I have too many strong beers around at the moment. Need something I can drink after work with my dinner. All targets hit, mash efficiency of 76%. Some pics.. Grains <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000783.jpg"> Hops <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000802.jpg"> Mash <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000787.jpg"> Sparge <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000788.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000794.jpg"> Pre Boil Gravity <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000804.jpg"> There she boils <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000805.jpg"> Original Gravity 1.032 @ 40ºc (1.038) <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000806.jpg"> Into the FV <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000809.jpg"> I'll clean this up in the morning.. <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000813.jpg"> All in all a good days brewing.. I need sleep as I have to be up for work in about 5 hours. James-Dylan on "Brewday.. Decisions to make.." http://www.brewuk.co.uk/forum/topic/brewday-decisions-to-make#post-9073 Sat, 20 Nov 2010 10:07:07 +0000 James-Dylan 9073@http://www.brewuk.co.uk/forum/ Hello, Attempting a last minute brewday today. I have 2 recipes I want to do, one of them is a Hobgoblin clone and the other is an AG version of Summer Ale. I can't decide which one to go with and also I'm unsure of whether my calculations are right on the Summer Ale. I ran it through beer alchemy then adjusted the boil volume and replaced the DME for pale malt. I'm aiming at an ABV of around 4.2%. Software claims; Volume Before Boil: 27.00 l Volume After Boil: 18.00 l Water Added To Dilute: 2.00 l Volume At Pitching: 20.00 l Target OG: 1.042 Target FG: 1.011 ABV: 4.2% 3.400 kg of UK Maris Otter Pale Malt 0.350 kg of UK Medium Crystal 9 g of UK Golding (All Of Boil) (alpha 7.5%) 7 g of UK Progress (All Of Boil) (alpha 6.7%) 7 g of UK Golding (30 Min From End) (alpha 7.5%) 4 g of UK Progress (30 Min From End) (alpha 6.7%) 7 g of UK Golding (2 Min From End) (alpha 7.5%) Boil time: 60 mins Water volumes based on my last AG brew. Does this sound about right as I very new to the software and AG. Would it benefit from soaking the last addition of hops for around 40mins after the boil? I really want to get my head around this software. Planning to start at 3pm so might be a late one tonight. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> Thanks, J. Neil on "GW's Burton Bridge Golden Delicious recipe Done!" http://www.brewuk.co.uk/forum/topic/gws-burton-bridge-golden-delicious-recipe-done#post-9355 Sat, 27 Nov 2010 21:43:08 +0000 Neil 9355@http://www.brewuk.co.uk/forum/ Hi All... Managed to get another AG brew under my belt today i did the GW Burton Bridge Golden Delicious from his book and it was a fantastic brew. Unfortunately due to a broken camera i couldn't take any pictures. But i did the 19ltr version of it managed to get 15ltrs from the sparge topped up to 19ltrs. It was a nice pale ale and the S.G. was bang on the nose of 1.038. My only concern is i left my mash for 2hrs instead of 90 minutes. When i took the temperature after 2hrs though it was still at 65c/64c so didn't lose much in temperature. It looks like as well i might have only lost 3/4 litres in the boil too. Nath i know what you mean about Styrians too, first time i've used them only needed 7grms but they smelt lovely. Now waiting for the wort to chill down to 25c, could be a long night. But in the end it could well be worth it. You've got to love this brewing hobby of ours - all hail the ale! Neil Ian on "Sadman's Tinkers Rucksack" http://www.brewuk.co.uk/forum/topic/sadmans-tinkers-rucksack#post-9139 Mon, 22 Nov 2010 10:58:21 +0000 Ian 9139@http://www.brewuk.co.uk/forum/ This is a recipe I did last Spring and I took pictures of the brewday (my second). Here is the recipe, pics to follow. Type: All Grain Batch Size: 23.00 L Boil Size: 30.96 L Boil Time: 90 min Ingredients 4.00 kg Pale Malt, Maris Otter (5.9 EBC) 0.50 kg Cara Malt (28.0 EBC) 0.20 kg Light Chocolate Malt (500.0 EBC) 0.05 kg Roast Barley (1280.0 EBC) 12.00 gm East Kent Goldings [7.00 %] (90 min) 20.00 gm fuggles [3.90 %] (90 min) 11.00 gm Challenger [6.10 %] (90 min) 15.00 gm Challenger [6.10 %] (60 min) 10.00 gm East Kent Goldings [7.00 %] (10 min) 6.00 gm East Kent Goldings [7.00 %] (0 min) 1.00 tsp protofloc (Boil 10.0 min) 1 Pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast-Ale Water; tescos value bottled water Additions; 5g plus 5g Gypsum 1g Epsom salts 1 campden tablet Mash 14l @ 67C for 90 minutes Sparge 20l @ 75C Beer Profile Measured Original Gravity: 1.043 SG Measured Final Gravity: 1.011 SG Actual Alcohol by Vol: 4.16 % Bitterness: 36.9 IBU Color: 35.1 EBC James-Dylan on "1st AG Brewday Done (with pics)" http://www.brewuk.co.uk/forum/topic/1st-ag-brewday-done-with-pics#post-8838 Sat, 13 Nov 2010 11:20:59 +0000 James-Dylan 8838@http://www.brewuk.co.uk/forum/ Summer Lightning is in the FV and bubbling away... I had so much fun yesterday and thanks to everyone who helped with advice. A few issues occurred but there was always something or someone on this forum that helped. I started at 1pm and finished by about 7.30pm which I was happy with. Recipe as taken from GW - Real Ale. Homemade Mash Tun worked a treat and held it's temperature. According to my brewing software I hit 83% efficiency and the OG was 1.051 (after a minor top up of water). I think I ended up with some gunk in the FV but hopefully that won't matter??? All in all happy days, some pics below. <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000708.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000710.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000734.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000739.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000740.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000755.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000757.jpg"> <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000760.jpg"> James-Dylan on "First AG Brewday" http://www.brewuk.co.uk/forum/topic/first-ag-brewday#post-8744 Thu, 11 Nov 2010 20:41:34 +0000 James-Dylan 8744@http://www.brewuk.co.uk/forum/ Excited.. First AG brewday all set for tomorrow. New kit and new skills to learn. I'm doing a batch of Summer Lightning, homemade mashtun, homemade attempt at fly sparging and a brand new boiler (thanks Greg). I have the house to myself all day, 3 yr old at pre-school and girlfriend at work :-). I'm generally planning on taking my time on this as much as possible and I've done heaps of reading etc., but would gladly welcome any advice on things that I may miss or just generally experience tips. I'm also using Beer Alchemy on my laptop to record things and work out how my kit reacts/adjust ingredients etc. Fingers crossed all goes well. J. Mr H on "Brewday - yeeehaaaa !" http://www.brewuk.co.uk/forum/topic/brewday-yeeehaaaa#post-8667 Tue, 09 Nov 2010 23:53:25 +0000 Mr H 8667@http://www.brewuk.co.uk/forum/ Thought I would have a cheeky little brewday as I had the house to myself! Been tinkering with Beersmith and have set my own equipment up to represent my 25L HLT, 42L Mash tun and 50L brewpan. Previously I had been brewing using one of the equipment profiles on Beersmith which always meant I was doing a 22.7L boil and then topping up my wort with water to my desired volume. In honesty It has always worked well, but after reading some discussions on the forum i thought it was about time to get sorted, so here goes! - Theakston Old Peculier Type: All Grain Date: 08/11/2010 Batch Size: 25.00 L Boil Size: 31.84 L Boil Time: 90 min Equipment: My Equipment Brewhouse Efficiency: 75.00 Taste Notes: Ingredients Amount Item Type % or IBU 5.93 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 91.37 % 0.33 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 5.08 % 0.23 kg Chocolate Malt (886.5 EBC) Grain 3.54 % 16.00 gm Fuggles [4.00 %] (90 min) Hops 5.8 IBU 33.00 gm Challenger [7.18 %] (90 min) Hops 21.3 IBU 15.00 gm Goldings, East Kent [5.00 %] (10 min) Hops 2.3 IBU 1 tsp Irish Moss (Boil 15.0 min) Misc Beer Profile Est Original Gravity: 1.058 SG Measured Original Gravity: 1.058 SG Est Final Gravity: 1.015 Estimated Alcohol by Vol: 5.61% Bitterness: 29.3 IBU Calories: 550 cal/l Est Color: 41.3 EBC Color: Color Mash Profile Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 6.49 kg Sparge Water: 22.35 L Grain Temperature: 22.2 C Sparge Temperature: 75.6 C TunTemperature: 22.2 C Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp 90 min Mash In Add 16.94 L of water at 74.4 C 67.8 C After 90 Min boil and cooling, I had 24L at 1.063(ish) so still topped up with water to get the 1.058 I wanted, but ended up with 26.5L in fermenter. Think I need to adjust the boil off % in Beersmith and increase loss to boiler/trub to get more accurate amount next time. Still I was pleased with the efficiency I got from my rather slow fly sparge today. Pitched in WYeast London III (1318)which is good for 1.060 and 5 gals according to pack. Hopefully this will do the job, but pushing it a bit at 26.5L of wort. Started drinking the Summer Lightning - wow very tasty (good old GW's book)! Happy days <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> Nath on "Styrianwood Thirtyniner" http://www.brewuk.co.uk/forum/topic/styrianwood-thirtyniner#post-8670 Wed, 10 Nov 2010 00:05:16 +0000 Nath 8670@http://www.brewuk.co.uk/forum/ Well Sunday is planned for another yummy brewday, and slthough I said I would wait for my tests of mineral and tap water to full condition....well....I just cant help meself! Im gonna do a double batch and pray I have enough bottles after filling the keg up! Based on the GW recipe of fortyniner but with the addition of the ever popular naths favourite STYRIANS and a reduction in the abv due to the fact i have wayyyy too many 5%+ beers! let us know what you think, im open to tweaking as it wont be till Sunday <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif" title=":wink:" class="bb_smilies" /> Recipe: Styrianwood Thirtyniner Brewer: Nath Asst Brewer: Style: Special/Best/Premium Bitter TYPE: All Grain Taste: (40.0) Recipe Specifications -------------------------- Batch Size: 38.00 L Boil Size: 61.00 L Estimated OG: 1.046 SG Estimated Color: 16.4 EBC Estimated IBU: 26.4 IBU Brewhouse Efficiency: 74.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 7.00 kg Pale Malt - Marris Otter (5.9 EBC) Grain 93.96 % 0.29 kg Caramel/Crystal Malt - 80L (145.0 EBC) Grain 3.89 % 0.13 kg Wheat, Torrified (3.3 EBC) Grain 1.74 % 0.03 kg Chocolate Malt (886.5 EBC) Grain 0.40 % 48.00 gm Challenger [7.18 %] (90 min) Hops 23.9 IBU 40.00 gm Styrian Goldings [4.50 %] (30 min) (AromaHops - 16.00 gm Goldings, East Kent [6.80 %] (10 min) Hops 2.6 IBU 2 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 7.45 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 90 min Mash In Add 19.44 L of water at 73.4 C 66.0 C I think I will split the yeast and do a starter saracen stylee (<a href="http://www.brewuk.co.uk/forum/topic/yeast-regeneration" rel="nofollow">http://www.brewuk.co.uk/forum/topic/yeast-regeneration</a> 4th or 5th reply) The other thing is, will the standard brewpacks mashtun hold 19 ltrs and 7kg of grain? Varnish on "'API Christmas" http://www.brewuk.co.uk/forum/topic/api-christmas#post-391 Sun, 25 Oct 2009 23:23:26 +0000 Varnish 391@http://www.brewuk.co.uk/forum/ My IPA I'll be laying down for Christmas. Made this 30/08/09 Grain: Marris otter-- 7000g Crystal Malt - 150g Total: 7150g Hops: Magnum. 15.7% AA 65g--60min addition (86 IBU) 30g--30 min addition (31 IBU) 5g---10 min addition (3 IBU) [I also added a hand full of Amarillo] 25g--Amarillo at flame out Total: 125g Dry Hops (added to secondary): Amarillo (for citrus flavour) 9.5% AA 100g for 12 days (remove) Total: 100g Yeast: Safale US_05 24 grams pitched Target OG: 1.070 (Actual 1.058, bumped up to 1.068 with sugar) Target FG: 1.016 (Actual 1.008) Target ABV: 7.1% (Actual 8%) IBU: 120 EBC: 17 <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0803.jpg" /> Mash tun (familiar design I'm sure) and old skool boiler. <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0805.jpg" /> Sparging (Constant batch sparge, I think this is where I lost some efficiency) <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0807.jpg" /> Magnum and Amarillo hops weighed out. <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0806.jpg" /> Boiling outside <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0808.jpg" /> Hot break (yes, it boiled over) <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0810.jpg" /> Hops added <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0813.jpg" /> Cooling <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0815.jpg" /> Gravity after boil came out too low. I'm sure I sparged far too quickly. But you have you make mistakes to learn from them. I added some sugar to bring the gravity up. Since making this brew it's been a bit of a pain. It's refusing to clear and it's a bit harsh with the 120IBU. TBH if it wasn't been laid down for christmas it would have been thrown away by now. Nath on "2 x Summer Lightning!" http://www.brewuk.co.uk/forum/topic/2-x-summer-lightning#post-7811 Sat, 16 Oct 2010 20:53:33 +0000 Nath 7811@http://www.brewuk.co.uk/forum/ Who said lightning dont strike the same place twice eh...eh.... Anyway the last few ag beers I have made have been fine to start with but a lingering taste has been developing. I am trying to combat this by process of elimination, so my next step was my water. I brewed GW's Summer Lightning twice today, 1 with treated tap water and 1 with mineral water (tesco's ashbeck stuff). I started at 8am and finished at 7pm. A long day, my back is all hurty and i have not had a single beer. On with the pics! First Mash <img src="http://i739.photobucket.com/albums/xx39/nath812/1mash.jpg"> The setup <img src="http://i739.photobucket.com/albums/xx39/nath812/2sparge.jpg"> Cool erm I mean Hot runnings <img src="http://i739.photobucket.com/albums/xx39/nath812/3runoff.jpg"> My dodgy non-spinning sparge arm <img src="http://i739.photobucket.com/albums/xx39/nath812/4arm.jpg"> In Motion! <img src="http://i739.photobucket.com/albums/xx39/nath812/6inmotion.jpg"> Start of boil <img src="http://i739.photobucket.com/albums/xx39/nath812/5break.jpg"> Steeping The Goldings (Recipe called for 8g but I um....acidently put in 20g on both brews!) <img src="http://i739.photobucket.com/albums/xx39/nath812/7steep.jpg"> In to the FV <img src="http://i739.photobucket.com/albums/xx39/nath812/8tofv.jpg"> Mmmmmmmm. Protofloc. <img src="http://i739.photobucket.com/albums/xx39/nath812/9break.jpg"> Re-arranged brewfridge - I had to move the cornys out and use the bigger fridge for this double! <img src="http://i739.photobucket.com/albums/xx39/nath812/10fridge.jpg"> Bottom fermenters airlock being held by its higher brother! <img src="http://i739.photobucket.com/albums/xx39/nath812/11f2.jpg"> Tube wasnt bendy enough to use as a blow off so I had to make this up! <img src="http://i739.photobucket.com/albums/xx39/nath812/12f4.jpg"> So a few things - 1. It didnt rain 2. It didnt rain 3. Then it rained right at the end! 4. My ph was 5.4is in the mash for my water (treated with crs and camdet tablet to begin with and 1/2tsp gypsum in the mash) The ph for the mineral water was higher even with 1/2 tsp gypsum, about 5.7ish 5. I used wyeast yeast nutrient 10min before boil end. 6. My gavity was supposed to be 1.050 at 19ltrs and I got 1.048 on both and ended up with 21 ltrs. Sweet. So all in all all went fine and dandy, now tucked away in brewfridge at 19c (yeast pitched at about 24c as I had to get it in there) Ta peeps Im now off for a shower and bed, Im ker-pooped. Tony on "First First Gold" http://www.brewuk.co.uk/forum/topic/first-first-gold#post-8155 Wed, 27 Oct 2010 12:44:05 +0000 Tony 8155@http://www.brewuk.co.uk/forum/ Well, I eventually got around to using the hops I grew ... only 20g from the first year's crop - and I threw them in for aroma. They'll probably be eclipsed by all the other hops but I wanted to used some up that had been hanging around! Anyway - here's the spec - no pics I'm afraid as it's just the same old brewday. I tried adding CRS again - but a shed load less than last time as I swear I could taste it. I also tried a much lower mash temp - 62C, has anyone else gone that low? I used a thinner mash too .. upping the recommended amount (from BeerSmith) and lowering the sparge amount. Oh .. I hit the gravity estimate smack on - 1054 with the efficiency set at 80% 23.00 L Estimated OG: 1.054 SG Estimated IBU: 39.1 IBU Brewhouse Efficiency: 80.00 % Boil Time: 60 Minutes 4.00 kg Pale Malt 0.65 kg Munich Malt 0.50 kg Wheat Malt 20.00 gm Nelson Sauvin [11.30 %] (60 min) 35.00 gm Fuggles [4.50 %] (30 min) 15.00 gm Goldings, East Kent [4.60 %] (30 min) 5.00 gm Cascade [7.60 %] Aroma 20.00 gm First Gold [7.50 %] Aroma 20.00 gm Goldings, East Kent [4.60 %] Aroma 2.64 tsp Irish Moss (Boil 15.0 min) 1 Pkgs SafAle English Ale S-04 62.0 C Notes: ------ Added: 7.5ml CRS (into mash) 4.5g Gypsum (into mash) 5g Epsom Salts (into boil) Hamish on "Ready in two weeks?" http://www.brewuk.co.uk/forum/topic/ready-in-two-weeks#post-7584 Sat, 09 Oct 2010 20:40:55 +0000 Hamish 7584@http://www.brewuk.co.uk/forum/ I've read that if stored at fermentation temperature Coopers carbonation drops will carbonate beer within 3 days. Bavarian style Wheat beer is meant to be served cloudy so it doesn't need racking to let the yeast settle. So with this in mind is it possible to brew beer that is drinkable within 2 weeks?, only one way to find out... Day 1 (yesterday) Water treatment & yeast starter. Day 2 Brew day - no pics I'm afraid, someone has borrowed the camera. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_evil.gif" title=":evil:" class="bb_smilies" /> Full mash 4 Bavarian Wheat Beer - 40 pints Wheat Malt 2700g 50% Pale Malt 2400g 44.4% Carapils 300g 5.6% Hallertauer Hersbrucker 50g 75 minutes WYeast Wiehenstephaner - 1 litre starter Final Volume: 23 litres Original Gravity: 1.052 Final Gravity:1.013 Alcohol Content: 5.2% ABV Mash Efficiency: 75% Boil time: 75 minutes Bitterness: 16 EBU Colour: 7 EBC Under shot the gravity again!. The California Common came in over gravity so I'd obviously over compensated but the Vanilla Porter was bang on, both volume & gravity. This brew should come in at 5% ABV so all is not lost. Had a bit of a scare, thought I'd got a stuck mash but it was just a kink in the pipe when I tried to recirculate the sparge. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> The plan is to ferment for a week, rack & immediately bottle with one & a half carb drops, store at 18C, move to somewhere cooler overnight then sample a bottle or 3 a week on Friday. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif" title=":wink:" class="bb_smilies" /> simonb_13 on "#6 AG-BIAB - Tony's Twibute" http://www.brewuk.co.uk/forum/topic/6-ag-biab-tonys-twibute#post-6247 Wed, 08 Sep 2010 11:30:45 +0000 simonb_13 6247@http://www.brewuk.co.uk/forum/ Brew on this afternoon. Recipe Specifications -------------------------- Batch Size: 19.00 L Boil Size: 21.75 L Estimated OG: 1.054 SG Estimated Color: 7.7 SRM Estimated IBU: 25.8 IBU Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 86.02 % 0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.38 % 0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.30 % 0.20 kg Wheat Malt, Bel (2.0 SRM) Grain 4.30 % 20.00 gm Fuggles [4.50 %] (60 min) Hops 10.1 IBU 10.00 gm Williamette [5.50 %] (60 min) Hops 6.2 IBU 12.00 gm Styrian Goldings [5.40 %] (30 min) (AromaHops - 12.00 gm Williamette [5.50 %] (30 min) (Aroma Hop-Hops - 18.00 gm Williamette [5.50 %] (10 min) Hops 4.0 IBU 25.00 gm Styrian Goldings [5.40 %] (10 min) Hops 5.5 IBU Using BIAB for the first time so fingers crossed. Nath on "Exmoor Gold - Take 2!" http://www.brewuk.co.uk/forum/topic/exmoor-gold-take-2#post-6771 Sat, 18 Sep 2010 09:20:45 +0000 Nath 6771@http://www.brewuk.co.uk/forum/ hey peeps itsss...... BREWDAY!!!!!! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> :D <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> :D <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> :D <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> :D grains are mashing at 67 but im leaving them for longer as I gota go and see some people and get into andover. I used 1.5g gypsum as I used 1.1g last time and my ph was 5.7 so im hopeing that it will bring it down a bit. No piccys yet as I done that last time, but I will have some piccys later in the process! LATER! stuwilliams on "Simcoe American Brown Ale" http://www.brewuk.co.uk/forum/topic/simcoe-american-brown-ale#post-7162 Sun, 26 Sep 2010 23:13:16 +0000 stuwilliams 7162@http://www.brewuk.co.uk/forum/ Evening all, A weekends hard graft around the house, has earned me a brewday on Monday. I'm giving this Simcoe american brown ale a crack. Pretty sure the ABV isn't going to be this high though, think I've either cocked up the efficiency or the dilution. Beats going to work... Target OG: 1.063 SG Target FG: 1.016 SG Target ABV: 6.3 % Target IBU (using Tinseth): 32.2 IBU Target Color (using Morey): 32.4 EBC Fermentables German Pilsner Malt 3.000 kg 38.0 % 3.2 In Mash/Steeped UK Pale Ale Malt (Low Color) 3.000 kg 38.0 % 1.3 In Mash/Steeped German Munich Malt 1.500 kg 19.0 % 2.9 In Mash/Steeped Belgian Special B 0.300 kg 3.8 % 11.9 In Mash/Steeped UK Chocolate Malt 0.100 kg 1.3 % 13.8 In Mash/Steeped Hops US Simcoe 12.9 % 20 g All Of Boil US Simcoe 12.9 % 20 g 15 Min From End US Simcoe 12.9 % 30 g At turn off Yeast Wyeast 1272-American Ale II Tony on "Esenpeeay" http://www.brewuk.co.uk/forum/topic/esenpeeay#post-6389 Sat, 11 Sep 2010 11:02:26 +0000 Tony 6389@http://www.brewuk.co.uk/forum/ (SNPA) Hi all Hit 86% efficiency - chuffed! Great brew this - everything went exactly to plan, great looking and smelling ale! Batch Size: 25.00 L OG: 1.061 SG IBU: 42.0 IBU Boil Time: 60 Minutes 5.50 kg Pale Malt 0.30 kg Crystal Malt 0.10 kg Cara-Pils 25.00 gm Pearle [8.20 %] (60 min) 17.00 gm Magnum [14.50 %] (30 min) 30.00 gm Cascade [7.60 %] (10 min) 50.00 gm Cascade [7.60 %] Aroma 0.50 tsp protafloc (Boil 15.0 min) 1 Pkgs SafAle American US-05 66.0 C Only took a few pics as the process has been well documented 10 million times before! Le Crap part one (spent grain) <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4163.jpg"> Pearle ('s a singer) <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4162.jpg"> Boil + Pearle <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4165.jpg"> 30g Cascade @ 10 mins <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4166.jpg"> 50g Cascade in at 80C - aroma <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4167.jpg"> Coldbreak <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4168.jpg"> The business <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4169.jpg"> Le Crap part two <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4170.jpg"> Look ma .. bubbles <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/SNPA/IMG_4171.jpg"> yum yum! All tucked up with the yeasties by 9am <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Nath on "Shiney Boiler - GW's 49er - Back to the drawing Board :(" http://www.brewuk.co.uk/forum/topic/shiney-boiler-gws-49er-back-to-the-drawing-board#post-6165 Sun, 05 Sep 2010 20:55:48 +0000 Nath 6165@http://www.brewuk.co.uk/forum/ Well I christened my new shiney with gas setup today and it was a bit of a nightmare. I wanted a 19ltr brewlength and in beersmith we worked out total water of 31 ltrs, so water was treated with crs and 1/2 campden tablet a night before. next day got mash tun pre heated, 11 ltr water to mash tun 76c, added grain and gypsum temp down to 67 bang on left for 2 hrs. Ph was 5.3 so that was cool. Set up like this for the hlt to mash to boiler <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1089.jpg"> I sparged with 21 ltr of water hoping to get a pre boil of 27ltr, I think I got around 25-26. Set the beast alight! <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1091.jpg"> Boiling - Way easier to control than my uber boiler (now hlt) and it took 40ish mins to get to boiling so not as fast as my old boiler, probably because im heating the pan while my leccy one was heating the wort direct. <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1093.jpg"> The chiller and protofloc (1st time using protofloc) were added at 15mins to end but as the new boiler is so large I had to bend the chillers "arms" and rest it in there, no leaks so all was ok. <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1095.jpg"> <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1097.jpg"> <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1098.jpg"> prepped the brewfridge - Lookin nice n clean! <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1099.jpg"> Now this is here it all went wrong! Looking at the amount of wort it just didnt look like I had enough, great cold break material though, protofloc is awesome <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1102.jpg"> uber clear wort - Strainer was doing the job....... <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1100.jpg"> but it was blocked, I though I must have made the holes too small or not enough so i had to swish it around a bit to get it to flow. Enter a load of break material into fv <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":(" class="bb_smilies" /> Then even doing that didnt work so I had to do a diy job I was using a wideneck fermenter so I got this out of the potato squisher thing <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1104.jpg"> and wedged it in the top (sanitised first but I did rush it) and had to pour the rest through it. So loads of crappy break got in there and then I found I only had 17 lts 17! Where the hell did all of it go from 31 thats almost half gon and there was only just over 4kg of grain. So after doing all the special water treatments in the end I had to top up with normal chlorinated water from the tap <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_rolleyes.gif" title=":roll:" class="bb_smilies" /> Still shes tucked away in her bed now:- <img src="http://i739.photobucket.com/albums/xx39/nath812/05sep10/IMAG1103.jpg"> Not holding out any hope, bound to be infected just to make the day go from bad to worse! I did find that the hop strainer had little yello globs stuck in it??!?!?!?! I xcan only assume that is is malty stuff that may have caramalised a bit???? dunno anyone else had this? On the plus side i will be getting another potato squisher thing as its stainless steel and I reckon could come in handy as a strainer inside the boiler! Anyhoo time will tell, so a bit of juggling for the next brew methinks! out of interest how mush water does eveyone else use for your brews? Tony on "Eleanor Rigby/Yellow Submarine" http://www.brewuk.co.uk/forum/topic/eleanor-rigbyyellow-submarine#post-5760 Mon, 23 Aug 2010 08:39:26 +0000 Tony 5760@http://www.brewuk.co.uk/forum/ Brewday!!! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Double A side this one, I'm attempting my partigyle beer! Difficult one to manage this one as I can only partly use beersmith. The idea is that I make one beer from the first mash - no sparge. 13.2kg of grain - tried to get 40 ltrs of water into the tun but with all that grain I could only get in 35. This will be the 'Big Beer'. 10.00 kg Pale Malt (2 Row) 2.00 kg Munich Malt 1.00 kg Wheat Malt 0.20 kg Roasted Barley 35.00 gm Chinook [12.70 %] (60 min) 35.00 gm Cascade [7.60 %] (30 min) 30.00 gm Challenger [7.60 %] (0 min) 1.32 tsp Irish Moss (Boil 15.0 min) 1 Pkgs SafAle English Ale Yeast #S-04 Did the first mash overnight - went in at 9.30pm and stayed in until 5.30 this morning. Mash temp was 67C and AMAZINGLY the whole mash only lost .1C. I couldn't believe it so I took a pic <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> (will post that one later. The dough-in .. nearly broke my arms this one! <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Partigyle/bIMG_4020.jpg"> Tucked up safely for the night <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Partigyle/bIMG_4022.jpg"> Big Beer is currently running into the FV whilst Small Beer is mashing - has been for about 2 hours now. Have taken more pics and will post later. Greg on "Brewing with a hangover" http://www.brewuk.co.uk/forum/topic/brewing-with-a-hangover#post-6440 Sun, 12 Sep 2010 11:37:43 +0000 Greg 6440@http://www.brewuk.co.uk/forum/ Its not a good idea to brew with a hangover. I forgot to add gypsum to the mash. Nearly forgot the put the hop strainer in and nearly sparged with water at 90c. Apart from that hit the gravity in the boiler so not too bad. Nath on "Exmoor Gold - 12th Sep 2010" http://www.brewuk.co.uk/forum/topic/exmoor-gold-12th-sep-2010#post-6450 Sun, 12 Sep 2010 12:57:11 +0000 Nath 6450@http://www.brewuk.co.uk/forum/ Hey peeps, Well after 4 hours sleep. Feeling shite i have started on the Exmoor. Mash temp was 65ish (note to self - get a better thermometer) and shes being tucked away for a little over 2 hours as I gota go to work for a while. Poo. Still on the plus side no kids or wife and I bought me sum beers to keep me going when I get back. Fullers Cheswick, St peters organic, Deutchers IPA and Fullers Bengal Lancer. Im also gonna be a slut and try the ringwood I brewed last weekend thats been in the bottle for 2 days. hehehehehe. Anyhoo here are the start of the piccys! Started indoors coz the wife aint here but only the mash stage, sparging onwards will be outside with my...unghhhhh....shiney! <img src="http://i739.photobucket.com/albums/xx39/nath812/Exmoor%20Gold%2012092010/IMAG1106.jpg"> Tippin' the grains (with a lil bit o' gypsum). <img src="http://i739.photobucket.com/albums/xx39/nath812/Exmoor%20Gold%2012092010/IMAG1107.jpg"> More to come! Hamish on "Full mash brew number 1" http://www.brewuk.co.uk/forum/topic/full-mash-brew-number-1#post-6135 Sun, 05 Sep 2010 14:40:36 +0000 Hamish 6135@http://www.brewuk.co.uk/forum/ Bavarian Weizen Pale Malt 2280 grams 43% Wheat Malt 2650 grams 50% Carapils 370 grams 7% Hallertauer Hersbrucker 45gms 90 minutes Wyeast Weihenstephaner – 1 litre starter Final Volume: 23 litres Original Gravity: 1.052 Final Gravity: 1.012 Alcohol Content: 5.2% ABV Total Liquor: 33.6 litres Mash Liquor: 13.3 litres Mash Efficiency: 75% Bitterness: 15 EBU Colour: 10 EBC I finally got around to it & although it took 6 hours I really enjoyed the process. I had an audience most of the time which to be honest I could have done without, the pump drew most attention. I thought everything had gone to plan but the major headline is I missed the OG. Should have been 1052 but it came in at 1046 which I'm quite annoyed about. I've been trying to work out what went wrong & have come to the conclusion it was most likely the sparge, I think the water ran straight through the grains some of the time. Next time I think I'll batch sparge, I've got the pump so may as well make best use of it, all part of the learning process I guess. The sneaky wort tastings were fantastic, much nicer than the extract brews. BTW Greg, a message for Warminster, I found a Wild Oat seed! Varnish on "Birthday brew" http://www.brewuk.co.uk/forum/topic/birthday-brew#post-5998 Thu, 02 Sep 2010 10:11:45 +0000 Varnish 5998@http://www.brewuk.co.uk/forum/ Birthday was yesterday. Went to see the expendables. It wasn't that good. Heavy on explosions, light on storyline. Reminded me a lot of "Clear and present danger" with Harrison Ford. That is actually a much better film. Because of that I've had a late start as I had to clean everything this morning. Vanilla Porter 23L 4KG Pale 450g Flaked Barley 300g Chocolate Malt 400g Crystal ~126 EBC OG~1.049 FG~1.013 ~65% efficiency Goldings 6.8% 39g @90 mins Goldings 6.8% 24g @15 mins Fuggle 3.8% 36g @15mins Fuggle 3.8% 12g @5 mins ~44 IBU Mash at 69*C one hour. Add vanilla extract @ 1.5ml per litre when racking to keg. stuwilliams on "Golden ale" http://www.brewuk.co.uk/forum/topic/golden-ale-1#post-6334 Thu, 09 Sep 2010 21:41:08 +0000 stuwilliams 6334@http://www.brewuk.co.uk/forum/ So last weekends brewday got cancelled, when the grown up in me won the fight between making beer or painting the house before the weather gets any worse. Gutting, but it did buy me some of those rarest of rare brownie points. So instead, I've booked a days leave on Monday specifically with the intention of getting a brew on. This started off as the Sharps Citrus Golden recipe from this site, but I've had to improvise with what I have in stock. How's it look? This is only my 3rd AG, and I wanted something straight forward and inoffensive, just to replenish my rapidly dwindling stocks. Greg - dont know if you remember but I was asking before about volumes. Specifically, that I wasn't ending up with as much beer as I wanted. I've re-read your reply today and had a little tinker with the volumes in beeralchemy, so hopefully this is on the money now. If you've any comments on this, I'd be very grateful (or anyone else of course!) <img src="http://i949.photobucket.com/albums/ad340/stuwilliams/Screenshot2010-09-09at213039.png"> Mr H on "Summer Wit - brew done!" http://www.brewuk.co.uk/forum/topic/summer-wit-brew-done#post-5587 Thu, 19 Aug 2010 12:21:51 +0000 Mr H 5587@http://www.brewuk.co.uk/forum/ <img src="http://i1039.photobucket.com/albums/a472/cassenburger/029fb51d.jpg"> Thats another one under the belt - Summer Wit Witbier Type: All Grain Date: 17.08.2010 Batch Size: 26.00 L Boil Size: 23.53 L Boil Time: 60 min Ingredients Amount Item Type % or IBU 2.50 kg Pale Malt (2 Row) Bel (3.0 SRM) Grain 50.00 % 1.85 kg Wheat Malt, Ger (2.0 SRM) Grain 37.00 % 0.65 kg Wheat, Torrified (Thomas Fawcett) (2.0 SRM) Grain 13.00 % 28.00 gm Goldings, East Kent [6.80 %] (60 min) Hops 15.0 IBU 24.07 gm Coriander Seed (Boil 5.0 min) Misc 24.07 gm Orange Peel, Bitter (Boil 5.0 min) Misc 1 Pkgs Safbrew Wheat Beer (DCL Yeast #WB-06) Yeast-Wheat Est Original Gravity: 1.045 SG Measured Original Gravity: 1.045 SG Est Final Gravity: 1.013 Estimated Alcohol by Vol: 4.14 % Bitterness: 15.0 IBU Calories: 420 cal/l Est Color: 3.9 SRM Color: Color Mash Profile Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.00 kg Sparge Water: 9.15 L Grain Temperature: 22.2 C Sparge Temperature: 75.6 C TunTemperature: 22.2 C Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH Single Infusion, Medium Body Step Time Name Description Step Temp 90 min Mash In Add 13.03 L of water at 75.6 C 67.8 C 10 min Mash Out Add 7.30 L of water at 91.9 C 75.6 C Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Plumped for a larger than normal brew - usually aim for 23L but thought 26L would go well as this appears to be a lovely summer drink (despite it raining everyday since brewing!) Got the mash on - 5kg grains and 13.03L of mash water at 66c for 90 mins. Had only a 1c drop in 90 mins - plenty of towels and sleeping bag wrapped around mash tun. Mashed out with 7.30L at 74c for 15 mins. Preheated 9.15L of sparge water in my Electrim HLT - got this to the temp i needed and decided to lift higher to give a good header feed to my mash tun - as soon as i moved the Electrim, it conveniently decided to spill its guts everywhere - the boiler element and connected cable simply slipped out into the heated water. How it didnt trip the rcd God only knows? After removing the items from the drawers under the worktop and removing the water from them (and kitchen floor) I got my 50L stockpot on the gas and completed the task in hand. Got the boil on with my burner. This has turned out to be a fantastic way of boiling up, Im still using my piddley little 5kg bottle of propane - this has now done 6 BBQ's, one 90 min boil and now a 60 min boil and I still have propane sloshing around in the bottle, seems to be very economical!Once I hit a rolling boil, I crank back the gas controller to reduce gas usage but still keep a rolling boil going. Did boil in garage as weather was showery, added 28g of Goldings at start of boil (60min) - Was looking for 15 IBU's - when I did the calcs on Beer Smith it called for 38g of Goldings. On the day the penny dropped when i noticed the alpha was 6.8 on the Goldings bag - realised Beersmith was set for alpha 5.0 and used a quick online calc to adjust the amount needed. - Was unsure whether to use Irish Moss or not as most wheat / Wit beers are cloudy anyway - I decided to use just a small pinch rather than a teaspoon (sat on the fence!. Last 5 mins added coriander (24g cracked) and also bitter orange peel (24g). Got temp down quickly with wort cooler and got my gravity of 1.045 at 25L rather than 26L - quite happy with that - brewhouse efficiency must have been slightly down (Mash out i feel is similar to a small batch sparge -this may be why?)Usually fly sparge all brews. Added my yeast (Safbrew Wheat beer dry yeast WB-06)at 22c. Brew now happy and bubbling away with a nice fluffy yeast head - colour looks nice too. Got a Turbo Cider on the go last night - start gravity of 1.057 to start with - looks good and fermenting good also - 4.5L batch God I love brewing! regards Howard simonb_13 on "#7 Extract - Cheeky Little Six Pack" http://www.brewuk.co.uk/forum/topic/7-extract-cheeky-little-six-pack#post-5622 Fri, 20 Aug 2010 08:48:42 +0000 simonb_13 5622@http://www.brewuk.co.uk/forum/ Was getting withdrawl symptoms waiting for my BIAB stuff to arrive so I did a little six pack with ingredients I had to hand. Batch Size: 5.00 L Boil Size: 6.00 L Estimated OG: 1.037 SG Estimated Color: 14.2 SRM Estimated IBU: 25.4 IBU Brewhouse Efficiency: - % Boil Time: 30 Minutes Ingredients: ------------ Amount Item Type % or IBU 0.50 kg Light Dry Extract (8.0 SRM) Dry Extract 83.33 % 0.10 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 16.67 % 7.00 gm Fuggles [4.50 %] (30 min) Hops 11.7 IBU 7.00 gm Styrian Goldings [5.40 %] (15 min) Hops 9.1 IBU Just 5 litres wanted and only a 30 minute boil. It took an hour and three quarters from switching on the gas to pitching the yeast. Put 1 litre of water in one pan and 5 litres in my stockpot. Threw the crystal into the 1 litres and switched on the gas. Started heating the 5 litres at the same time. Switched off the gas under the crystal when it reach 70C and steeped until the 5 litres started to boil. Then tipped the crystal malt through a sieve into the boiling water and added the Fuggles. Added the Styrians and the extract after 15 minutes and then stopped after a further 15 minutes. In a sink of water with some icepacks until down to 24C and pitched the yeast. It's now sitting in a 5 litre glass fermenter and frothing up all over the place. Didn't bother taking the OG. It'll be whatever it'll be. A very pleasant way to pass a couple of hours of an evening. A bit quick and dirty but it's still beer! rp9 on "Brewing Locations" http://www.brewuk.co.uk/forum/topic/brewing-locations#post-4754 Wed, 14 Jul 2010 08:58:40 +0000 rp9 4754@http://www.brewuk.co.uk/forum/ I don't think there is a thread on this yet, if there is please delete. Where do you do your brewing? I only do kit brews (at the moment, who knows in the future but with a 6 week old baby there's not much time, space, money or time to do anything else.) Location: Bathroom. The shower head makes cleaning stuff so much easier and I can fit the bucket under the taps to fill it up so making up a kit is quite quick (assuming I've remembered to bypass the water softener.) It then goes in the spare bedroom with a heating belt on until ready to keg. Kegging again in the bathroom, a handy cupboard to sit it on and siphon down into the keg in the bath. I leave the keg in the bath for two days, I've suffered from dripping taps too many times to risk it anywhere carpeted, then lump it downstairs into the garage where it lives a short life until it's empty. Nath on "Styrian Stunner - overnight masher!" http://www.brewuk.co.uk/forum/topic/styrian-stunner-overnight-masher#post-4937 Wed, 21 Jul 2010 09:51:12 +0000 Nath 4937@http://www.brewuk.co.uk/forum/ Hi peeps, Well after managing to brew Tony's Twibute on sunday I had the thirst for more and as I had to go into work at 2am thismorning I thought i would tryout the overnight mash! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_twisted.gif" title=":twisted:" class="bb_smilies" /> To be honest its a great way to do a brew. I stuck it on at 67c at about midnight and woke up this morning about 8 and checked and the temp was 57c so 10c loss overnight aint that bad! So far ive hit all my targets so heres hopeing <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_cool.gif" title="8)" class="bb_smilies" /> Anyhoo I have promised myself to do a styrian recipe for ages. It's all the rage on a few boards and the orig. recipe has won a fair few homebrew awards. The recipe has become changes over the years and there is so many styrian stunner recipes so I thought I would make my own based on whats going round and then also make the first recipe later to compare. Heres my recipe:- Recipe: Styrian Stunner 1 Brewer: Nath Asst Brewer: Style: Altbier TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 32.00 L Estimated OG: 1.040 SG Estimated Color: 8.3 EBC Estimated IBU: 26.8 IBU Brewhouse Efficiency: 70.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.20 kg Pale Malt - Marris Otter (5.9 EBC) Grain 100.00 % 25.00 gm Styrian Goldings [4.50 %] (Dry Hop 3 daysHops - 40.00 gm Styrian Goldings [4.50 %] (75 min) Hops 19.7 IBU 30.00 gm Styrian Goldings [4.50 %] (30 min) (AromaHops - 30.00 gm Styrian Goldings [4.50 %] (15 min) Hops 7.0 IBU 1 Pkgs Nottingham (Danstar #-) Yeast-Ale Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 4.20 kg ---------------------------- Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 10.96 L of water at 74.4 C 67.8 C Notes: ------ Mashed overnight (11pm-8.30am) Boiled for 90mins with the first additions in after 15 to get a better hotbreak. Now I hope I can finish before I have to go back into work at 1.30! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> Nath on "Sharps citrus ale (tinkered a bit)" http://www.brewuk.co.uk/forum/topic/sharps-citrus-ale-tinkered-a-bit#post-3420 Sun, 16 May 2010 12:27:45 +0000 Nath 3420@http://www.brewuk.co.uk/forum/ Well the missus has been very kind and not only allowed me on a bender last night but has even taken the darling kids to grandmas so I can do a brew. Life IS good! So I decided to do the Sharps citrus ale recipe from the brewuk recipe section. I have had to scale it down to 23 ltrs and I have tinkered slightly with the recipe, a little bit less brewers gold and a different yeast. I will be batch sparging this one as I want to see how different it is to fly sparging so I am taking Tonys advice and Im gonna do a single sparge which should save me some time. Im also adding water treatments to try and replicate a dry pale ale stylee so I will see how that goes. Heres the slightly tinkered with recipe, I used Pilgrim as my first hops as I had some left over and they are 10.9aa Recipe: Sharps Citrus 23ltr Brewer: Nath Asst Brewer: Style: Extra Special/Strong Bitter (English Pale Ale) TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 31.03 L Estimated OG: 1.048 SG Estimated Color: 8.9 EBC Estimated IBU: 22.0 IBU Brewhouse Efficiency: 75.00 % Boil Time: 75 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.58 kg Pale Malt, Maris Otter (5.9 EBC) Grain 97.80 % 0.10 kg Wheat Malt, Bel (3.9 EBC) Grain 2.20 % 13.00 gm Pilgrim [10.90 %] (75 min) Hops 16.1 IBU 55.00 gm Styrian Goldings [4.50 %] (60 min) (AromaHops - 70.00 gm Cascade [7.60 %] (60 min) (Aroma Hop-SteeHops - 13.00 gm Brewer's Gold [8.40 %] (15 min) Hops 5.9 IBU 1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4.68 kg ---------------------------- Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp 60 min Mash In Add 12.23 L of water at 68.9 C 63.0 C Notes: ------ Sparge temp 77oC Boil 75 minutes as vigorously as possible Leave hops to sit in wort after heater off for an hour before transferring to FV. Fit cover to kettle while you do this. Crash cool to 20oC ASAP after stand Cool, well the mash is mashing as we speak, I just hope we have no more rain today so I dont get wet like I did last time! stuwilliams on "Near a Nevada" http://www.brewuk.co.uk/forum/topic/near-a-nevada#post-4465 Wed, 30 Jun 2010 10:26:03 +0000 stuwilliams 4465@http://www.brewuk.co.uk/forum/ In keeping with the time honoured tradition of pun based beer naming, I am going to have a brew day this Sat trying a Sierra Nevada pale ale clone (of sorts...) Have come up with the following based on recipes online. Stupidly forgot to order the correct yeast last week, so am substituting with the 1318. Hope this won’t matter too much, as I’m not looking to make an exact clone, just some tasty beer. Comments welcomed before I take the plunge on what will be my second AG batch. Looking forward to giving my new strainers a run in both the mash tun and boiler. 23L batch Est. OG 1.047 Est. FG 1.012 Est. ABV 4.5% Est. IBU 46 Est Colour 16 EBC 90 min Mash at 67 C UK Maris Otter 4.8kg, (92.3%) UK Light Crystal 400g (7.7%) US Magnum 15.7%, 15g all of boil Perle 8.2% 15g 30 mins from end Cascade 6.3% 50g 10 mins from end Cascade 6.3% 25g at turn off. Wyeast 1318 London Ale III Nath on "First AG - 22/11/09" http://www.brewuk.co.uk/forum/topic/first-ag-221109#post-827 Sat, 21 Nov 2009 17:43:49 +0000 Nath 827@http://www.brewuk.co.uk/forum/ Hey all, Just thought Id give you the heads up that I will be "performing" my first AG tomorow. I got all the hops and malt sorted and just wanted to know if anyone has some tips for me. Anyone have any routines they like to do? Excited isnt the word. But it is a word Greg on "Double Brew day - DONE." http://www.brewuk.co.uk/forum/topic/double-brew-day-done#post-4146 Sun, 20 Jun 2010 08:20:09 +0000 Greg 4146@http://www.brewuk.co.uk/forum/ Started around 8am yesterday and was all done by 8ish. 2 brews now in fermenters. I think I need a bigger fermentation area now as I've got Ginger Cider, 10 gallons of ale and Elderflower champagne all fermenting. Should keep me going for a bit. First brew was my standard house pale ale. 100% Maris + Challenger and Easy Kent Goldings to 38 IBU. I've been altering the hop scheduling and yeasts on this one for the past few brews to try and hone the perfect pale ale. Settled on Wyeast Whitbread 1099 for the yeast and find this one gives a nice sweetness which conditions to a lovely roundness in the mouth. Previous hop schedules have been multi throughout a 90 min boil but I simplified it on this one to 90 min, 10 min then I'm going to dry hop to see if there is much difference. I also omitted the Calcium Chloride flakes on the water treatment as I did find this seems to deaden the hop flavour a bit. Treating the water is giving a much better hot break. <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03604.jpg" /> The only problem with brewing outside on a windy day is that stuff gets blown into the boiler. I thought a slug had climbed in at one point. <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03605.jpg" /> <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03607.jpg" /> <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03608.jpg" /> It turns out it was just a bit of break material. Second brew was Tony's tribute recipe. I altered it slightly for my equipment and also ommitted the wheat as I've never really got good results from wheat additions. I also changed to a 90 min boil as I find I get better breaks with the longer boil so hops recalculated accordingly. Water treated with 1 campden tab, 53.8ml CRS, 1.34 Gypsum in Mash, 2.42 Gypsum/6.32 Epsom salts in boil. Batch Size: 23.00 L Estimated OG: 1.046 SG Estimated Color: 10.6 EBC Estimated IBU: 26.4 IBU 4 kg Pale Malt 1 kg Munich Malt 30.00 gm Fuggles(60 min) 8.80 gm Williamette(60 min) 22.00 gm Bobek (10 min) 15.00 gm Williamette (10 min) 12.00 gm Williamette (80C) (Aroma) 12.00 gm Bobek (80C) (Aroma) 1 tsp Protafloc (Boil 15.0 min) 1 Pkgs English Ale (Wyeast 1968 ESB) Mash Schedule: Single Infusion, Medium Body, No Mash Out Mash at 65.0 C 20.00 gm Bobek (Dry Hop 3 days) Its not come out as orange as I remember Tribute being but looks good still. <img src="http://i935.photobucket.com/albums/ad195/brewuk/DSC03609.jpg" /> Planning to ferment both for 4 days then transfer to secondary for a further 10 days (dry hopping for 3). Not tried the 1968 ESB yeast before so also looking forward to sampling that. Varnish on "Double brew" http://www.brewuk.co.uk/forum/topic/double-brew#post-4014 Mon, 14 Jun 2010 20:18:23 +0000 Varnish 4014@http://www.brewuk.co.uk/forum/ Right, hello. First of all, it's been ages since I've even though about doing a brew. So I'm going to make up for it and do a double brew this weekend. I'm thinking the good Ole Vanilla porter as its always well received, and I'm also going to recreate my first ever AG brew as that also went down a storm. But I think I'll be able to improve it with some of the things I've learnt in the past year. Brake Fluid (a dark larger, of sorts) 5000.00 gm Lager Malt (3.9 EBC) Grain 83.33 % 500.00 gm Crystal Malt(135.0 EBC) Grain 8.33 % 500.00 gm Vienna Malt (6.9 EBC) Grain 8.33 % 62.00 gm Saaz [3.30 %] (60 min) Hops 21.1 IBU 15.00 gm Saaz [2.80 %] (60 min) (First Wort Hop) Hops 4.3 IBU 50.00 gm Saaz [2.80 %] (15 min) Hops 6.5 IBU 15.00 gm Saaz [2.80 %] (5 min) Hops 0.8 IBU Wyeast 2206 Est Original Gravity: 1.053 Est Final Gravity: 1.014 Estimated Alcohol by Vol: 5.11 % Bitterness: 32.7 IBU Est Color: 20.2 EBC Vanilla porter recipe is on here already so won't post it again. Mr H on "Exmoor Gold from real ale brew book" http://www.brewuk.co.uk/forum/topic/exmoor-gold-from-real-ale-brew-book#post-4232 Tue, 22 Jun 2010 21:15:31 +0000 Mr H 4232@http://www.brewuk.co.uk/forum/ Hi guys. Just done my 2nd AG brew today 4.59kg Maris otter pale malt 47g challenger hops main boil 16g goldings hops 10 mins from end 9g styrian goldings 15 min steep after boil Safale s-04 yeast All started according to plan and mash went well (90 mins at 66c). Fly sparged with 14.70 litres at 76c and got boil volume to 21 litres. Now the fun began with my electrim 'alleged' boiler. Got onto a rolling boil and got my hot break (only just !!!) and after that it decided to keep cycling on and off - pain in the rear being polite! I disconnected the thermostat and rewired it so it bypassed straight to the element but found it was the element clicking on and off. Had a look at this and could not do any running mods ( it was off at the mains so I have no frizzy hair tonight !) in the end I had to settle for a poor performance from my boiler. Used my irish moss on last 15 mins and when done I used my wort cooler and got down to 23c. Checked gravity on top up to 5 gals and I hit 1.046 (1.045 target). Pleased with sparging as seem to hit 75% efficency both times I've sparged. Pitched safale s-04 yeast at 22c and now the wait begins! Wort was lovely golden colour and smelt soooo good! Overall apart from my boiler that I've only used Twice not a bad day. Now on the lookout for a new boiler. cheers H Plopleuk on "Thanks" http://www.brewuk.co.uk/forum/topic/thanks#post-4107 Fri, 18 Jun 2010 20:34:58 +0000 Plopleuk 4107@http://www.brewuk.co.uk/forum/ i just want to say thanks to Greg for rushing my order out so i can do a brew tomorrow before i go away next Tuesday. excellent service as you said you have been busy. you have made my weekend now if only england can do something with that bloomin ball! Tony on "Fool on the Hill" http://www.brewuk.co.uk/forum/topic/fool-on-the-hill#post-3986 Sat, 12 Jun 2010 20:27:44 +0000 Tony 3986@http://www.brewuk.co.uk/forum/ Decided from now on I'm going to name all my beers after Beatles songs ... Batch Size: 25.00 L Estimated OG: 1.045 SG Estimated Color: 13.3 EBC Estimated IBU: 61.0 IBU Boil Time: 60 Minutes Water treated with CRS in HLT 1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) 4.50 kg Pale Malt 0.30 kg Caraamber 0.20 kg Biscuit Malt 40.00 gm Pilgrim [11.50 %] (60 min) 30.00 gm Williamette [6.70 %] (20 min) 30.00 gm Williamette [6.70 %] (Aroma) 1.00 tsp Protafloc (Boil 15.0 min) 1 Pkgs S-04 Mash Schedule: Single Infusion, Medium Body, Batch Sparge Single Infusion, Medium Body, Batch Sparge 68.5 C Didn't bother with a full pic set as they're all starting to look the same, but.... New mast tun :o) <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/MT1.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/MT2.jpg" /> Last few brews I've been complaining that I haven't been getting a good cold break... so this time I switched to protafloc: <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Break1.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Break2.jpg" /> Gravity was up - 1050 but I was down 2 ltrs so I added 2 to bring it back to 1045 (ish) <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/OG1.jpg" /> Note cold break. Never seen one like this, there's a fair amount transferred to FV too .. it's sitting in there giving me evils. Hoping it's going to drop with the yeast. <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/OG2.jpg" /> Still .... S-O4 is doing it's business and all seems well ... tried the cara amber and the biscuit to see if I could get some red colour - seems like I have in the FV but can't be seen in the trial jar. Tony on "Inside Stout" http://www.brewuk.co.uk/forum/topic/inside-stout#post-2493 Sat, 06 Mar 2010 07:19:40 +0000 Tony 2493@http://www.brewuk.co.uk/forum/ Brewday!! Was wondering how basic I could keep the ingredients, so giving this a bash... INSIDE STOUT Batch Size: 24.00 L 4.00 kg Pale Malt 1.00 kg Barley, Flaked 0.50 kg Roasted Barley 30.00 gm Northern Brewer [10.50 %] (60 min) 20.00 gm Goldings, East Kent [4.60 %] (30 min) 20.00 gm Goldings, East Kent [4.60 %] (0 min) (Aroma Hop-Steep) 1.27 tsp Irish Moss (Boil 15.0 min) Wyeast Labs #1084 Estimated Original Gravity: 1.047 SG Estimated Final Gravity: 1.012 SG Estimated Color: 45.7 EBC Bitterness: 38.5 IBU Estimated Alcohol by Volume: 4.54 % Dough-in was smack on 5.30am. I've done two test boils in my burco since I repaired the element plate, increased the size of the holes in my strainer (from something imperial that my dad had - to 2.5mm), and all seems well. Fingers Crossed. If it doesn't hold up I'll have to change the name to 'chuck it stout'. Pics later Nath on "TeeToteAle - Now with Piccys!" http://www.brewuk.co.uk/forum/topic/teetoteale#post-3905 Tue, 08 Jun 2010 13:48:00 +0000 Nath 3905@http://www.brewuk.co.uk/forum/ Well well well, its brewday tomorrow and heres what I will be brewing:- Recipe: tee-tot-ale Brewer: Nath Asst Brewer: Style: English IPA TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 35.00 L Estimated OG: 1.061 SG Estimated Color: 16.0 EBC Estimated IBU: 50.0 IBU Brewhouse Efficiency: 70.00 % Boil Time: 75 Minutes Ingredients: ------------ Amount Item Type % or IBU 5.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.13 % 0.25 kg Munich Malt (20.0 EBC) Grain 3.98 % 0.21 kg Wheat Malt, Ger (3.9 EBC) Grain 3.23 % 0.17 kg Caramel/Crystal Malt - 80L (145.0 EBC) Grain 2.66 % 12.00 gm Pilgrim [10.90 %] (75 min) Hops 12.8 IBU 30.00 gm Brewer's Gold [8.40 %] (30 min) Hops 18.1 IBU 30.00 gm Brewer's Gold [8.40 %] (20 min) Hops 14.3 IBU 34.00 gm Cascade (NZ) [7.60 %] (5 min) Hops 4.8 IBU 0.61 gm Irish Moss (Boil 15.0 min) Misc 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 6.38 kg ---------------------------- Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp 75 min Mash In Add 16.50 L of water at 69.0 C 63.0 C I had to change the original recipe as I did not have enough Pilgrim (need 25g had 12g) so I added 5g on each brewers gold addition. This has made the ibus about 10 less but thats cool as my last beer was a 60ibu one. Water treatments on this one for a dry pale ale style and thats about it really, dunno what it will turn out like its just to use up some bits n bobs I had lying around. LeeSmith on "Belgian Beer Event" http://www.brewuk.co.uk/forum/topic/belgian-beer-event#post-3929 Wed, 09 Jun 2010 14:57:06 +0000 LeeSmith 3929@http://www.brewuk.co.uk/forum/ Hello, I am currently organising a Belgian beer event in the UK. I would like to invite all you beer lovers to take two minutes of your time to complete the survey below. The aim of the survey is to ensure that the whole night is built around the end consumer. Every aspect of the event including entertainment and beer selection is crucial to me for it to be successful and for this to happen I need your feedback. If you know of any other Beer fanatics, please feel free to send the survey to them also. I also have a group on Facebook called "A Taste Of Belgium" if you would like to join just look it up and you will have access to all the information on the beers, their types and flavours along with their history. I will also be promoting future events via this group. <a href="http://www.surveymonkey.com/s/39Z7PSC" rel="nofollow">http://www.surveymonkey.com/s/39Z7PSC</a> I thank you in advance for your time and support. Regards Lee Nath on "2 brews in a day but the brewgods were against me!" http://www.brewuk.co.uk/forum/topic/2-in-a-day-but-the-brew-gods-were-against-me#post-3158 Sun, 25 Apr 2010 21:30:31 +0000 Nath 3158@http://www.brewuk.co.uk/forum/ Well, what a nightmare! Missus took the kids away today and as soon as I hot back from work I started on me brews. In hindsight I should have at least cleaned the neglected equipment on the saturday and got all the bill ready, still hey ho! Started at 11ish and finished well, now 9.30pm! The first beer was the pilgrims choice ale, but changed a bit, also I didnt realize how little pale malt I had left so its an 11ltr batch, made a lil bit weaker! heres the recipe:- BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: Pilgrim's Choice in the end again Brewer: Nath Asst Brewer: Style: Special/Best/Premium Bitter TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 17.00 L Boil Size: 22.91 L Estimated OG: 1.045 SG Estimated Color: 11.9 EBC Estimated IBU: 33.3 IBU Brewhouse Efficiency: 70.00 % Boil Time: 55 Minutes Ingredients: ------------ Amount Item Type % or IBU 3.40 kg Pale Malt, Maris Otter (5.9 EBC) Grain 97.87 % 0.07 kg Caramel/Crystal Malt - 60L (145.0 EBC) Grain 2.13 % 4.00 gm Pilgrim [10.90 %] (55 min) Hops 6.3 IBU 10.00 gm Pilgrim [10.90 %] (30 min) Hops 12.5 IBU 15.00 gm Pilgrim [10.90 %] (30 min) (Aroma Hop-SteHops - 45.00 gm Pilgrim [10.90 %] (5 min) Hops 14.5 IBU 1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 3.47 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 9.07L (ended up with about 11L) of water at 80.7 C 69.0 C But that didnt really go to plan as I couldent find my irish moss so I hope it clears ok, first time with a wort cooler though and that was a laff (ta greg). Still I messed up the brew by putting the 45g of steep hops into the brew at 50mins, so I cut the brew length by 5 mins and chucked the 10 at the end (recipe was ammended to show this). What will it turn out like? Who knows! I know they are high aa for a dual purpose, but if ya dont try youll never know! It smelled like a beer so finger crossed and all that. While this was boiling I finally got round to starting the "lager with no name" recipe by greg:- BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: The lager with no name 60m Brewer: Nath Asst Brewer: Style: German Pilsner (Pils) TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 20.00 L Boil Size: 26.63 L Estimated OG: 1.043 SG Estimated Color: 6.6 EBC Estimated IBU: 34.9 IBU Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 3.50 kg Lager Malt (3.9 EBC) Grain 89.74 % 0.40 kg Wheat Malt, Ger (3.9 EBC) Grain 10.26 % 48.00 gm Hallertauer Hersbrucker [3.00 %] (60 min)Hops 18.5 IBU 48.00 gm Saaz [2.20 %] (60 min) Hops 13.6 IBU 20.00 gm Saaz [2.20 %] (15 min) Hops 2.8 IBU 0.50 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager Mash Schedule: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 3.90 kg ---------------------------- Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp 90 min Mash In Add 10L of water at 80.7 C 69.0 C Notes: ------ 1st ferment @ 11c until 1.025 (3/4s fermented) Up temp to 20c for 24hrs (dycil rest) Then back to 11c Rack to secondary and drop temp to 5c in 2c steps each day (3 days) Bottle after 2 weeks. ------------------------------------------------------------------------------------- As you can see I will be fermenting this proper lager stylee! Smelt really nice and spicy so I hope all goes well with this one. No irish moss again as its lost but we shall see. The only other thing I did was get really bloddy wet as the brewgods were unhappy as I messed the first ag up and they unleashed a massive rain storm while I was brewing outside with my home made kettle! So I was ringing wet and just waiting to be electrified by my dodgyness! YAY Im still here! BOW DOWN TO THE HOME MADE BOILER!!! Mwa hahahahahahaha. I also opted for a higher mash temp than usual to see if it really does make a fuller bodied beer. Piccys of the first one to follow soon! Greg on "Today I will mostly be brewing..." http://www.brewuk.co.uk/forum/topic/today-i-will-mostly-be-brewing#post-3186 Fri, 30 Apr 2010 11:25:08 +0000 Greg 3186@http://www.brewuk.co.uk/forum/ Well the sun is shining (most of the time) and I got a pretty early start to get 2 brews underway. Brew 1: Recipe: Summer Lightning Style: Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 23.00 L Estimated OG: 1.049 SG Estimated IBU: 38 IBU Boil Time: 90 Minutes Est Abv: 4.9% Ingredients: ------------ 5000.00 gm Pale Malt, Maris Otter 21.5 gm Challenger (90 min) 26.5 gm East Kent Golding (90 min) 4.6 gm Challenger (30 min) 9.29 gm East Kent Golding (30 min) 9.35 gm Challenger (15 min) 25 gm Challenger (5 mins) 20 gm Challenger (steep 30 mins 80c) Wyeast 1099 Whitbread Dry Yeast. Slightly different recipe from GW Summer Lightning but I did this a few brews ago and turned out really nice and smooth. Gone for water treatment this time as I got the readings from Wessex Water and our water is really really hard. Water treated (33 litres) 1 Campden tablet 44.4ml CRS added 1.34g Gypsum added to the Mash 2.2g Gypsum added to the boil 5.96g Epsom Salts added to the boil. I'm pretty sure the hard water is giving a harsness to the bitterness which is definitely noticeable in my pale ales. Wessex water were brilliant. Got most of the readings from the website (after entering my postcode) but they I emailed some queries and got a response within a hour, top service. Absolutely no limescale in the boiler (which is normally caked after heating the mash/sparge water) so its definitely worked. Time will tell on the tasting. Brew 2: Recipe: Simcoe IPA Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 25.00 L Estimated OG: 1.060 SG Estimated IBU: 60 IBU Boil Time: 90 Minutes Est Abv: 6% Ingredients: ------------ 6.68 gm Pale Malt, Maris Otter 10gm Simcoe (90 min) 35gm Simcoe (30 min) 35gm Simcoe (15 min) 12.88g Amarillo (15 mins) 30g Amarillo (Steep 30 mins at 80c) Wyeast 1056 American Ale Yeast. Don't think I'm going to treat the water on this one but may change my mind but there is 40 litres needed and I don't have anything big enough. May split into 2 batches. Got an early start as treated water for brew 1 and measured grain etc last night so first boil nearly finished. blackhatchetboy on "Giant Heed!" http://www.brewuk.co.uk/forum/topic/giant-heed#post-3191 Fri, 30 Apr 2010 17:08:03 +0000 blackhatchetboy 3191@http://www.brewuk.co.uk/forum/ I brewed a Coopers kit the other month and It's beautifully clear but the head is awfully big. I left it another few weeks but still big frothy head. I guess I've barrelled too early, or put too much sugar in the barrel but does anyone know how I can sort it out? Greg on "Friday Brewday" http://www.brewuk.co.uk/forum/topic/friday-brewday#post-3168 Wed, 28 Apr 2010 09:22:24 +0000 Greg 3168@http://www.brewuk.co.uk/forum/ Got the day off on Friday so planning a double Brew day as I haven't brewed for about 6 weeks. Hope the weather is good so I can brew outside. Planning a English Pale with EKG/Fuggles as can't go wrong with that and stocks are low and also a 65 IBU 6% IPA. Just can't decide on hops. I thinking Simcoe and Crystal at the moment with possibly Cascade. I would use Rakua and Nelson Sauvin but both are out of stock now until this years crop is released. I thinking Wyeast American Ale II for the yeast. I'm also planning to use water treatment on the English Pale for the first time, just waiting for Wessex water to confirm the Alkalinity as this doesn't seem to be available on their website. Our water is really hard and I'm thinking this is bringing out a harshness in the bittering but I'll keep you posted. My last beer hasn't turned out as well as expected. The Styrians have given is a very strong flavour which I'm not keen on and also it still to clear completely. Its only been in the barrel for about 5 weeks so hopefully it may turn out drinkable but not too good so far. I've been having to buy beer but its costing a fortune even when finding deals around. Varnish on "Steam powered rocking horse" http://www.brewuk.co.uk/forum/topic/steam-powered-rocking-horse-1#post-2551 Thu, 11 Mar 2010 20:12:25 +0000 Varnish 2551@http://www.brewuk.co.uk/forum/ Pale Malt 6000 grams 92.3% Cara Red 500 grams 7.7% Northern Brewer 10.5% 60 mins 25 grams 44.9% Northern Brewer 10.5% 15 mins 17 grams 29.9% Northern Brewer 10.5% 0 mins 14 grams 25.1% Wyeast 2112 Final Volume: 23 Litres Original Gravity: 1.051 Final Gravity: 1.012 Alcohol Content: 5% ABV Bitterness: 35 EBU Colour: 14 EBC Mash 67* 90 mins Fly sparge Brewday planned 13/03/2010 Neil on "Imp Ale" http://www.brewuk.co.uk/forum/topic/imp-ale#post-2847 Sat, 27 Mar 2010 22:40:39 +0000 Neil 2847@http://www.brewuk.co.uk/forum/ Good pictures Tony... Looks like it was a weekend for home brews. I managed to get one done this weekend as well now waiting for it to cool down as i don't have a wort chiller just yet. Then wait for a couple of weeks to see what happens as it was a bit of chuck it in a see brew. But i reckon they're the ones that turn out surprisingly good... Neil Nath on "Standard Bitter - V1" http://www.brewuk.co.uk/forum/topic/standard-bitter-v1#post-2366 Sun, 28 Feb 2010 10:50:55 +0000 Nath 2366@http://www.brewuk.co.uk/forum/ Recipe Specifications -------------------------- Batch Size: 20.00 L Boil Size: 26.63 L Estimated OG: 1.040 SG Estimated Color: 10.1 EBC Estimated IBU: 27.1 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 2.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 73.10 % 0.75 kg Munich Malt (17.7 EBC) Grain 21.93 % 0.17 kg Oats, Malted (2.0 EBC) Grain 4.97 % 17.00 gm Goldings, East Kent [6.80 %] (60 min) Hops 15.2 IBU 30.00 gm Fuggles [3.90 %] (30 min) Hops 11.8 IBU 25.00 gm Fuggles [3.90 %] (0 min) (Aroma Hop-SteepHops - 0.50 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs British Ale II (Wyeast Labs #1335) [StarteYeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 3.42 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 90 min Mash In Add 8.92 L of water at 77.0 C 70.0 C Well I had a nightmare day. Started really late due to work issues. Temp in mash was 66 not 70. I didnt hit gravity - I worked it out to be around 1032 which is a first as I normally hit over. Boiled away to 16 ltr! So I have to top up 5 ltr but that means it will be 2% if my calculations were correct. I didnt pitch the yeast as I have to cool naturally so I will be pitching it after work (in about 20 mins) I will check the gravity, I may just leave it at 16ltr if the gravity is low. All in all not uber sucsessful, and I only managed 1 beer. Im gonna wait for a wort chiller and my wyeast czech pils starter is still bubbling away so it may be a while before I can use it. Unhappy, but beer is beer so its all good really. Nath edit - Forgot to add my missus broke my thermometer and I broke a pyrex jug. edit 2 - Looks like the og is ok, topped up to 20ltr and the og is 1.040 bang on - sweeeeeeeeet Tony on "Tip Ale" http://www.brewuk.co.uk/forum/topic/tip-ale#post-2148 Thu, 18 Feb 2010 18:57:00 +0000 Tony 2148@http://www.brewuk.co.uk/forum/ Ok .. brewday tomorrow! The name is T(raditional) IPA(le) and at the moment the place looks like a tip as I've been building a new computer station. I've gone traditional as I got a really nice full rich taste with a brew at the end of last year in which I used palm sugar (a first!) and I want to know if it was the sugar which did it. I should be able to tell with this build. I also feel like making a high-hop beer with a big kick. Batch Size: 23.00 L Estimated OG: 1.072 SG Estimated Color: 8.2 EBC Estimated IBU: 59.0 IBU 6.00 kg Pale Malt (2 Row) UK (2.5 EBC) 0.50 kg Wheat Malt, Bel (3.0 EBC) 70.00 gm Goldings, East Kent [4.60 %] (60 min) 70.00 gm Fuggles [3.90 %] (60 min) 30.00 gm Goldings, East Kent [4.60 %] 30.00 gm Fuggles [3.90 %] (0 min) (Aroma) 1.32 tsp Irish Moss (Boil 15.0 min) 0.50 kg Palm Sugar (15.8 EBC) Mash Schedule: Single Infusion, Full Body, Batch Sparge 66.0 C Should come out (if all goes to plan), smack on 7% ABV How I love brewdays - alarm all set for 5.30am! Nath on "2 1/2 batches of lager! (kind of)" http://www.brewuk.co.uk/forum/topic/2-12-batches-of-lager-kind-of#post-110 Sun, 11 Oct 2009 12:50:14 +0000 Nath 110@http://www.brewuk.co.uk/forum/ Well Im gonna do this today seeing as the kids and the missus are in wales at the mo - 1 geordie lager kit. 15g sazz hops in 750ml water boiled for 15mins for aroma. made to 20ltr Then im gonna split the mix into 2 fvs and use a left over coopers lager yeast and ferment that at 15c with one and some so4 yeast in t'other. Whaddaya all rekon? Greg on "Tribute V1." http://www.brewuk.co.uk/forum/topic/tribute-v1#post-1700 Fri, 29 Jan 2010 19:25:11 +0000 Greg 1700@http://www.brewuk.co.uk/forum/ I've been given the green light on a brew day tomorrow so thought I would try and get started early and do a double brew day again to really give stocks a boast and I also have 2 empty kegs. First up is an attempt to reproduce a beer similar to St Austell flagship beer - Tribute. The bottle states Cornish Gold and Maris Otter Malts, Fuggles, Styrian and Willamette hops @ 4.2% and with no clue to IBU or EBC. I don't have access to Cornish Gold but have read that Munich Malt can be used instead and it seems to fit the profile, adding a nice malty flavour and Orange colouring. Perhaps this could also be the malt in Tangle Foot? I'm guessing at the hop additions, IBU and yeast but you've got to start somewhere and I think this will turn out pretty good whatever happens. So here's the recipe as it stands. Recipe: Tribute V1 Style: English Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 23.00 L Estimated OG: 1.044 SG Estimated Color: 6.2 EBC Estimated IBU: 33.8 IBU Boil Time: 60 Minutes Est Abv: 4.2% Ingredients: ------------ 4000 gm Pale Malt, Maris Otter (3 EBC) 500 gm Munich Malt (20 EBC) 27.56 gm Fuggles [5.40 %] (60 min) 33.86 gm Willamette [4.5 %] (15 min) 33.86 gm Styrian Goldings Savinski [2.5 %] (15 min) 33.86 gm Willamette [4.5 %] (5 min) 29.91 gm Styrian Goldings Savinski [2.5 %] (5 min) Wyeast 1098 British Ale Yeast. I was thinking about putting this in the mash tun tonight then leaving overnight so I could get a real good start in the morning. I've read that this can be done without any issues, has anyone else done this? I've left it in the mash for 3 - 4 hrs before without issue and most of the starch conversion is done in the first 45 mins so can't see it causing any problems. Now what to brew after this one? Perhaps a American single hop IPA. Fancy trying Pacific Gem or might do some Nelson Sauvin again but on its own this time with lower ABV. Varnish on "Vanilla Porter" http://www.brewuk.co.uk/forum/topic/vanilla-porter#post-238 Fri, 23 Oct 2009 17:32:05 +0000 Varnish 238@http://www.brewuk.co.uk/forum/ This is my last brew which I made last week and bottled/kegged today. Vanilla Porter Grain Pale Malt 4000g (75%) Flaked Barley 450g (10%) Chocolate Malt 300g (5%) Crystal Malt 400g (10%) OG 1.049 FG 1.013 ABV 4.6% 126 EBC 90 Minute boil: Hops Golding (4.6%) 58g (90 mins) 29 IBU Fuggles (3.9%) 35g (15 mins) 8 IBU Golding (4.6%) 36g (15 mins) 7 IBU Fuggles (3.9%) 12g (5 mins) 1 IBU Total 44 IBU Mash Single infusion 60 mins 69*C Mash out <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA150213.jpg" /> Hot break <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA150219.jpg" /> Hops: Goldings on top, fuggles bottom. <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA150221.jpg" /> Hops added and boiling away <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA150224.jpg" /> Intercooler added. You can just make out the cold break, but the flash gets in the way. <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA150228.jpg" /> Vanilla Extract <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA230209.jpg" /> Added at 1.5 ml per litre <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA230206.jpg" /> Racked to corny charged with CO2 then used the tap to fill a few bottles. <img src="http://i133.photobucket.com/albums/q66/varnish5000/PA230214.jpg" /> I've got a Nitrogen/Carbon dioxide 70/30 gas bottle from Andover Patio Centre (a bargain I think at £17 with NO rental) which I'll be using when it's got a slight fizz from the CO2. I've also got a stout tap to get that proper nitrogen pour head. Yum Greg on "Weize Guy Wheat 8.11" http://www.brewuk.co.uk/forum/topic/weize-guy-wheat-811#post-616 Sun, 08 Nov 2009 11:00:55 +0000 Greg 616@http://www.brewuk.co.uk/forum/ Okay, the grains in the mash tun @ 70c. Got to go and watch my son in the rememberance Parade in town so going to have to leave it a bit longer than the normal 1.5hrs today but can't see it being a major problem as I've read about people mashing overnight. Sparge when I get back and I'll keep you posted. No photo's today as I really don't have time, I'll try and get some done later. Wyeast is looking good, nice and foamy. Tony on "Brewday!!!" http://www.brewuk.co.uk/forum/topic/brewday#post-1197 Wed, 30 Dec 2009 09:13:04 +0000 Tony 1197@http://www.brewuk.co.uk/forum/ heh heh .... brewday. Been up and at it since 6am. Like a kid at christmas :o) IPA ..... yumyum! Nath on "2nd AG - Wadworths 6x" http://www.brewuk.co.uk/forum/topic/2nd-ag-wadworths-6x#post-1155 Sun, 20 Dec 2009 11:55:34 +0000 Nath 1155@http://www.brewuk.co.uk/forum/ Posted the recipe in the relevant section, but thought I would post here so I can tell you guys how its going over the next few weeks. The actual brewday went really well. No problems, a little bit rushed as I was on a tight schedule. The only real problem was the hop strainer came off but luckily the hop bed was nice and tight so not many came out. Now its in the brewfridge at 21c and I play the waiting game! Varnish on "Stuck mash" http://www.brewuk.co.uk/forum/topic/stuck-mash#post-1126 Fri, 18 Dec 2009 13:16:39 +0000 Varnish 1126@http://www.brewuk.co.uk/forum/ Not happy <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":(" class="bb_smilies" /> Manifold came apart in the tun. Probably due to stiring. Pre-boil gravity is 1.024, with lots of grainy rubbish. Oh, it's another vanilla porter BTW. Varnish on "Czech This Out" http://www.brewuk.co.uk/forum/topic/czech-this-out-1#post-495 Fri, 30 Oct 2009 19:13:41 +0000 Varnish 495@http://www.brewuk.co.uk/forum/ Czech This Out Czech style Pilsner/lager 23 Litres Grain Lager Malt 4000 grams 80% Vienna Malt 500 grams 10% Munich Malt 500 grams 10% Mash temp 67*C Hops Saaz whole (2.8% AA) FWH 5 grams (~1.5 IBU) Saaz pellet (3.3% AA) 90 mins 85 grams (30 IBU) Saaz pellet (3.3% AA) 10 mins 55 grams (7 IBU) Saaz whole (2.8% AA) Hand full at shut off (0 IBU) Original Gravity: 1.049 Final Gravity: 1.011 Alcohol Content: 4.9% ABV Bitterness: ~39 IBU Colour: 8 EBC I'm looking forward to this. I've been doing some planing and have treated the water and made a yeast starter. I hope it all goes well. dandan on "Back to basics brewday!!! :)" http://www.brewuk.co.uk/forum/topic/back-to-basics-brewday#post-1024 Tue, 08 Dec 2009 00:19:13 +0000 dandan 1024@http://www.brewuk.co.uk/forum/ On another forum they are doing a back to basics challenge! Where you are not allowed to use any brewing equipment other than a thermometer, scales and fermenting vessel, the brew length is 1-6L which means I will be able to try this as I can lift that kind of weight with out getting in to trouble with the doc's or parents! So in the next couple of days I will be making a yet to be decided beer!!! Tomorrow i will be testing kitchen appliances to see their heat retention and suitability for a mash tun!! The rules are: All Grain only Any Beer Style you like 1 to 6 Litres final volume Any Malts allowed Any Hops allowed Any Sugars allowed Any Yeast allowed Copper & Keg Finings allowed No Homebrewing equipment (or commercial) to be used with the exception of your thermometer, scales and fermenting vessel (demijohn). No Brewing Software to be used. Pictures must be taken of each stage of the brew. Campden Allowed. I'll keep you posted on how it goes!! Varnish on "Extra Special Bitter" http://www.brewuk.co.uk/forum/topic/extra-special-bitter-1#post-979 Wed, 02 Dec 2009 21:35:53 +0000 Varnish 979@http://www.brewuk.co.uk/forum/ This is the (final) final recipe: Grain: Marris Otter 4000 grams 80% Crystal Malt 500 grams 10% Vienna Malt 500 grams 10% Hops: Goldings(4.6%AA)60 mins 70 grams Goldings(4.6%AA)15 mins 25 grams Handful of Fuggle at shut off, steep for ~20 mins before adding IC. Yeast: Wyeast 1968 Mash temp: 67*C Final Volume: 23 Litres Aiming for: Alcohol: 4.1%ABV Bitterness: 38IBU Colour: 25EBC I decided to remove the 30 min hops as I thought they were redundant. I increased the 60 and 15 min additions. I've set a timer to switch the boiler on at 7am. I've disinfected everything, and filled the mash tun with the grain bill already. The money shot: <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0922.jpg" /> <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0923.jpg" /> The Wyeast 1968 is super flocculent. By the time I had gone up stairs got my camera and comeback it had all fallen out of suspension. Even the smack pack had fallen bright after only a few hours. I'll post more tomorrow. mikehawley on "Blackrock Pilsener" http://www.brewuk.co.uk/forum/topic/blackrock-pilsener#post-948 Sun, 29 Nov 2009 19:29:02 +0000 mikehawley 948@http://www.brewuk.co.uk/forum/ Seen as no one has tried this yet thought I would give it a go. 1x tin extract 2 x 500grm hopped light malt extract Made to 23 litres. I decided to try tap water on this one (ok forgot to get bottled water and shops were shut!!) However Harrogate is renowned for its awesome water ( very very nice straight from the tap)so will see how this turns out. Will do primary fermentation at 13 degress for 8 days and then upto 20 degrees for final 48 hours. Will then check gravity. Into a sealed vat for 3 weeks in the garage at 6 degrees. Bottle and then into the fridge and 2 degrees for 4 weeks, then into the garage again for 6 months.(minus a few taster bottles!!) What i'm finding with my lager at the moment is if i put it in their after bottling and leave for 6-8 weeks, the carbonation goes very weird (not very fizzy and no head). However if i move to the garage for a week or so, the fizz comes back and the head is fantastic. So I do this with all the lager now: Fridge for 4 weeks and then garage for 4 weeks. Back into the fridge 48 hours before serving and then out of the fridge 10 mins before serving. This way seems to give me loads of little bubbles but a fantstic head that seems to last at least halfway down the glass, so dont know if anyone has any theories comments on this? Will let you know how this one turns out, but smells fantastic at the moment. Cheers Mike beermonster on "How to get a good head on the bitter" http://www.brewuk.co.uk/forum/topic/how-to-get-a-good-head-on-the-bitter#post-676 Thu, 12 Nov 2009 17:41:52 +0000 beermonster 676@http://www.brewuk.co.uk/forum/ Hi all ! Just brewed my first ever batch of bitter, started with a Muntons IPA Bitter. To my supprise the OG was correct in the bin b4 yeast, and the FG was also bang on. Now in presure barrel outside and in bottles, been there for 14 days this Friday so is ready to drink. I cracked a test bottle open yesturday (and yip got the right fizz sound), tastes very nice but ive picked up on a couple of points: - Tastes a little sweet (did not use any more sugar than recommended and no spraymalt) maybe needs longer to sit ? - Does not have a head on the pint Now i expect point 1 is just a sitting thing or may well be the nature\taste of the bitter (anyone else used Muntons IPA??), Point 2 however is more concerning to me. Now to start with im a John Smiths Smooth drinker in pubs, and probably very wrongly im compairing my homebrew to that. The big question is how do i get and then keep a head ??? Use Spraymalt ? Thanks everyone and i look forward to your reponses. Regards PS: Just about to go into the bin is my next batch: This time Stout !.... EDME Superbrew Gold Irish Stout, now this i want a good head on.(Guiness effect) simonp on "Brewing a Hefeweisen" http://www.brewuk.co.uk/forum/topic/brewing-a-hefeweisen#post-74 Tue, 06 Oct 2009 11:23:35 +0000 simonp 74@http://www.brewuk.co.uk/forum/ Brew day last Sunday. Having done a Hoegaarden style wit last time, which has nearly gone already (only did an 11 litre batch), I decided to try another wheat beer, a German Hefeweisen this time. I found a recipe somewhere on the net a while back for a Paulaner clone, not that I have ever found a Paulaner to try but I understand it is one of the best. I like the Erdinger and Franziskaner ones. I'm an extract brewer as I don't currently have the kit or space for all grain. But this recipe was a sort of partial mash one as it used some Munich Malt grain. The recipe called for steeping at 150F for 20 minutes and then sparging with 150F water afterwards. Quite hard to do this on my hob, but I think the temp stayed quite steady. There was quit a bit of colour in the resulting water and smelled quite like extract does, so hopefully OK. I'm guessing it is just for a bit of colour and flavour as the recipe still used 1.5Kg of wheat malt extract for an 11 litre batch size. Brewed up the wort using the late addition method i.e. 250g of extract at the start of the boil, then 45 minute boil with the hops (4 litres of liquid in my pan as it is only small) then add the remaining 1.25 Kg of extract and boil for 15 minutes. One advantage to the small boil is that you can cool the wort very quickly with the pan in iced water. I topped up the wort to 11 litres in the fermentation bin and aerated for 5 minutes. then pitched the yeast, which is where it gets interesting. I used liquid yeast for the first time as I wanted to get the genuine Hefeweisen yeast characteristic which I have read the Safbrew WB-06 dry wheat beer yeast doesn't quite get. I used the Wyeast 3056 strain. This is where I took a risk, what I used was one of the propagator smack packs, BUT I didn't make a starter. My thinking was that though it has few yeast cells, I was only doing a half sized brew, and I read that under pitching the yeast for a Hefe helped the phenolic flavours. I worked out that the number of yeast cells in the pack was under the "ideal" by about 30%, so worth a risk. Well after 12 hours there was NO sign of fermentation which was worrying, so I was wondering if I had made an expensive mistake. However after 24 hours there were signs, horary! This morning, 36 hours on there is a 2 inch high krausen on top, so looks like all is well. I'll post more as we go. Greg on "Rakau Rhino 25.10" http://www.brewuk.co.uk/forum/topic/rakau-rhino-2510#post-385 Sun, 25 Oct 2009 20:46:43 +0000 Greg 385@http://www.brewuk.co.uk/forum/ Okay, not put off by the last disaterous attempt at this recipe, I got back in the saddle and tried again. All went well, only issue was I forgot to put the hop strainer in the burco but a quick decant to a fermenter and back on track. Mashing the 5kg of Maris Otter with 12.5 litres of 75c water. <img src="http://i935.photobucket.com/albums/ad195/brewuk/mashin.jpg" /> Sparging after 1.5 hrs mash. 22 litres at 75c <img src="http://i935.photobucket.com/albums/ad195/brewuk/sparge.jpg" /> Hops ready for the boiler. Top right anticlockwise, 90min, 30min, 15min, 5min boil time. <img src="http://i935.photobucket.com/albums/ad195/brewuk/hopbill.jpg" /> Hops in the boiler after 15 mins boiling <img src="http://i935.photobucket.com/albums/ad195/brewuk/firsthops.jpg" /> Into the fermenter after 1/2 rest, steep hops and immersion chilling. <img src="http://i935.photobucket.com/albums/ad195/brewuk/intothefermenter.jpg" /> Pitching the old faithful S04 <img src="http://i935.photobucket.com/albums/ad195/brewuk/yeastin.jpg" /> Empty fermenter (hopefully with all the trub) but we'll wait and see. I used Irish moss this time to see if it worked better but time will tell. <img src="http://i935.photobucket.com/albums/ad195/brewuk/emptyboiler.jpg" /> Hit the OG once I added 2 litres of water and taste sweet and bitter (as expected). I'll keep you posted as to the progress. Not sure if I'll dry hop with some cascade pellets, depends on how it tastes after primary fermentation. Varnish on "Making a yeast starter" http://www.brewuk.co.uk/forum/topic/making-a-yeast-starter#post-405 Mon, 26 Oct 2009 16:52:47 +0000 Varnish 405@http://www.brewuk.co.uk/forum/ I weighed 100g of Light spray malt and added to one litre of water. According to beer engine that makes an OG of 1.035. <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0829.jpg" /> I boiled this for about 10 minutes. <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0833.jpg" /> Left to cool in a sink full of cold water. <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0834.jpg" /> Then transferred to sterile demijohn. Because this is a lager starter I put it in the fridge for an hour to chill it to fermentation temp. I'm using yeast from a bottle of homebrew. The stain is WYeast Bavarian Lager 2206. <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0835.jpg" /> I shook up the small amount of beer and yeast then added it to the malt solution and put it on the stir plate. <img src="http://i133.photobucket.com/albums/q66/varnish5000/100_0838.jpg" /> Video for your enjoyment. <a href="http://s133.photobucket.com/albums/q66/varnish5000/?action=view&current=100_0837.flv" rel="nofollow">http://s133.photobucket.com/albums/q66/varnish5000/?action=view&current=100_0837.flv</a> The amount of yeast is very small, so I imagine it'll take a day or so to get started. I'm planning to add another litre of 10% malt solution tomorrow, and brew on wednesday. I may postpone to thursday if the yeast doesn't look like it's got going by then. mikehawley on "Bottled up Today" http://www.brewuk.co.uk/forum/topic/bottled-up-today#post-107 Sat, 10 Oct 2009 13:49:59 +0000 mikehawley 107@http://www.brewuk.co.uk/forum/ KKKAAAAAABBBOOOOOOOOOOOMMMM!!!!! I had a bottle explode!! I hope this isnt things to come lol! - 500ml bottles, I filled them to just above where the bottle begins to thin near the neck. I'm hoping it was just a weak bottle as it really went with a hell of a pop. ?Used 170g demorera sugar in 300ml water to 21 litrs of brew. Anyway we'll see. The little bottler is awesome made it all so much easier! Good news is after a week fermenting and a week in the garage, it has priduced a lovely orangey/yellow (golden lol) lager that is clear already!?!?!?!? how did that happen. Any control bottle (diet coke bottle) keeps tewmpting me but I'm going top leave it a week or so. The mouthful i fot during syphoning was actually very pleasant as far as flat lager goes. I tasted very much like Kronennbourg I thought just without the floral hop notes Cheers Mike