IainM
Landlord.
Yes. I didn't plan it that way but I did the Pilsner recipe in a rush, not accounting for the long and low mash and extra efficiency because of Crisp malt.
The Munich malt in the Dunkle was IREKS Munich from GEB.
IainM's brew day
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Yes. I didn't plan it that way but I did the Pilsner recipe in a rush, not accounting for the long and low mash and extra efficiency because of Crisp malt.
The Munich malt in the Dunkle was IREKS Munich from GEB.
BeerCat
Landlord.
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Ian that's a really impressive attenuation with the lager. What temp did you mash at? I am going to do another one this week with the bohemian yeast. Maybe i will mash at 63c and see what happens.
IainM
Landlord.
Yeah I was pretty surprised too. I started at 64 and let it drop. I must've been mashing for two hours or so and it dropped to 59 by the end of it. I stirred every 30 mins.
IainM
Landlord.
Right, with all the Christmas lark out the way I've finally had some time to do a bit of brewing stuff. I got round to kegging the lagers on Friday, after almost 6 weeks in primary. The pilsner had a lot of trub in the bottom, and I hope it hasn't affected the taste after all that time sitting on it. I also got a few bottles of each so I'll be interested in seeing how they differ from the kegs. Kegs are now carbonated and "lagering" at whatever the shed temperature is. I also put on three DJs, one of peach wine from 1.5kg frozen peaches from a friend's neighbour's garden (pitted, plus 1kg sugar and an out of date Youngs white wine enhancer, a campden tablet then 24h later 1tsp pectolase, 1tsp nutrient and CML white wine yeast), the second a cherry wine with 1.5kg cherries, stones and all, I froze back in cherry season (plus 1kg sugar and a Muntons red enhancer, all else the same except with Wilko yeast), and finally a 5 jar DJ of mead (1.84kg sugar in total, 0.5tsp citric acid and CML mead yeast). All are bubbling away nicely and I'll rack the first two off the fruit tonight. Finally, on Saturday I put on a Zombie Dust clone:
25L batch size, 1.061 to 1.015, 5.96% abv
5.4kg Pale (I didn't have enough so made up the difference with Maris Otter extra pale)
0.5kg Light Munich (I only had Munich and Vienna, so did 300g Munich and 200g Vienna)
0.23kg Caramalt
0.23kg Melanoidin
0.23kg Crystal
60 min boil:
15g Citra 13.2% AA, First wort hops 21.46 IBU
28g Citra 13.2% AA, 15min 18.07 IBU
28g Citra 13.2% AA, 10min 13.20 IBU
28g Citra 13.2% AA, 5min 7.26 IBU
35g Citra 13.2% AA, 1min 1.96 IBU
116g Citra 13.2% AA, 116g dry hop
Mash at 68C, 60 mins
2x S-04
I crushed the grain at credit card thickness, recirculation was great in the mash and when cooling, giving crystal clear wort. Trial jar tasted exactly as American IPA wort should. I ended up with 23L at 1.063, so not exactly on target but not far off. I tried the underletting method (in this thread) by adding the grain to the malt pipe and lowering it slowly into the liquor. This worked a treat and made doughing in a lot less laborious, so I'll be doing the same from now on.
25L batch size, 1.061 to 1.015, 5.96% abv
5.4kg Pale (I didn't have enough so made up the difference with Maris Otter extra pale)
0.5kg Light Munich (I only had Munich and Vienna, so did 300g Munich and 200g Vienna)
0.23kg Caramalt
0.23kg Melanoidin
0.23kg Crystal
60 min boil:
15g Citra 13.2% AA, First wort hops 21.46 IBU
28g Citra 13.2% AA, 15min 18.07 IBU
28g Citra 13.2% AA, 10min 13.20 IBU
28g Citra 13.2% AA, 5min 7.26 IBU
35g Citra 13.2% AA, 1min 1.96 IBU
116g Citra 13.2% AA, 116g dry hop
Mash at 68C, 60 mins
2x S-04
I crushed the grain at credit card thickness, recirculation was great in the mash and when cooling, giving crystal clear wort. Trial jar tasted exactly as American IPA wort should. I ended up with 23L at 1.063, so not exactly on target but not far off. I tried the underletting method (in this thread) by adding the grain to the malt pipe and lowering it slowly into the liquor. This worked a treat and made doughing in a lot less laborious, so I'll be doing the same from now on.
Oneflewover
Landlord.
Good to hear that the underletting was a success. Out of interest how slowly did you lower the grain basket in? Keen to give this a go myself...
IainM
Landlord.
I suppose it was about 5 minutes. After the base of the malt pipe was a few inches under the water line it started to float anyway then slowly drop by itself. Had to prod the grain a couple of times to help it drop.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Oneflewover
Landlord.
Cheers, I'll give it a whirl next brew day
IainM
Landlord.
Right, next brew day is going to be Tuesday, with a BIAB Fisherman's Stout, scaled up:
21L batch size
3.7kg pale or whatever I have about to do the job
300g roasted barley
200g cara malt
200g dark crystal
150g chocolate
150g special W
32g centennial (9%) 60 mins, for 35 IBUs.
60 minute mash at 67C
CML Pale
In the Bulldog Brewer I was planning on doing 23L of Epiphany Triple, a recipe from Brew Like a Monk:
1.087 to 1.021, 8.6%
7.1kg Pilsner
140g melanoidin
140g wheat
500g Belgian Candy sugar (white)
280g honey
Mash 66 to 67 C, 60 mins?
75 minute boil
60g Tettnanger (4.5%) 60 mins
30g Saaz (3.2%) 5 mins
Wyeast Trappist High Gravity 3787
I put a 2L starter on in the week, with the intention of decanting and putting another 2L of wort on top. The first 2L went well. However, when chilling to decant the spent wort I accidentally froze it. I was a little worried about the viability after that, so I defrosted it slowly, decanted and added the second 2L. Within 30 mins it was spewing out the Erlenmeyer and it finished in 8h or so. 3787 is a true top-cropper, and this has made me worry about head space, so I think I'll scale this down to 20L. Should give plenty of room for a ridiculous krausen, and will probably also compensate for the fact that my pitching rate will be lower than calculated because of all the yeast that spilt out the top.
21L batch size
3.7kg pale or whatever I have about to do the job
300g roasted barley
200g cara malt
200g dark crystal
150g chocolate
150g special W
32g centennial (9%) 60 mins, for 35 IBUs.
60 minute mash at 67C
CML Pale
In the Bulldog Brewer I was planning on doing 23L of Epiphany Triple, a recipe from Brew Like a Monk:
1.087 to 1.021, 8.6%
7.1kg Pilsner
140g melanoidin
140g wheat
500g Belgian Candy sugar (white)
280g honey
Mash 66 to 67 C, 60 mins?
75 minute boil
60g Tettnanger (4.5%) 60 mins
30g Saaz (3.2%) 5 mins
Wyeast Trappist High Gravity 3787
I put a 2L starter on in the week, with the intention of decanting and putting another 2L of wort on top. The first 2L went well. However, when chilling to decant the spent wort I accidentally froze it. I was a little worried about the viability after that, so I defrosted it slowly, decanted and added the second 2L. Within 30 mins it was spewing out the Erlenmeyer and it finished in 8h or so. 3787 is a true top-cropper, and this has made me worry about head space, so I think I'll scale this down to 20L. Should give plenty of room for a ridiculous krausen, and will probably also compensate for the fact that my pitching rate will be lower than calculated because of all the yeast that spilt out the top.
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Dutto
Landlord.
Sounds like a plan, but I would still start the fermentation off at a lower than normal temperature (e.g. 19 degrees) and make sure that I had a very large catchment volume just in case the krausen decided to go visiting.
IainM
Landlord.
Yup. I think I'll hold back the sugar and honey until the krausenosauruas has died back too.
IainM
Landlord.
Brew day went well. Sort of. I used the cheap Tesco Chase Spring water for the Fisherman's Stout, 1g salt, 2g gypsum and 3g calcium carbonate to make it balanced but malt forward. I got exactly 21L with exactly 1.052, which is bang on what I wanted. The Triple wasn't so successful. Firstly, I overshot the volume by 1 litre, not to mention what I lost by turning the recirculation on without putting the pipe in the top, so probably lost a litre or two to the floor. I used Ashbeck and added 0.5g salt, 4g gypsum, 5g calcium carbonate in the liquor, and 2g citric acid for the mash part. I don't know if I messed up the mash pH calc or something, but I ended up with a miserable 55% brewhouse efficiency. Guess I'll chuck a kilo of DME in when I get the chance to pop to LHBS.
IainM
Landlord.
Right. I'm drinking the Fisherman Stout already and it is a thing of beauty. Even scaling the triple back to 21L, the Krausen still managed to crawl out of the 33L fv. Trial jar tasted very promising, though perhaps a little too clean. I'll just have to wait and see.
Tonight is brew-night, and I'm doing the coconut ShyPA recipe:
25L, OG 1.042, about 4.5% abv
4.23kg Maris Otter
580g crystal 10 (this is pretty much cara malt, so I’ll use that)
240g flaked oats (same as quick oats, from the shop, that have been pre-gelatenised, but I've got flaked torrified oats)
66C mash, 60 mins
30L to boil, pre-boil gravity of 1.037
19g columbus, 60 mins (I will sub for warrior 16g)
250g toasted coconut, 0 mins and steep for 15 mins
Cool to 80C then:
30g cascade
24g mosaic
Dry hop: 47.5g Mosaic and 250g toasted coconut, both for 4 days.
US-05 x 1
Starting from my hard Cambridge water, I've added 1.75 tsp 80% lactic acid, 2.7g gypsym, 1.2g table salt, 0.7g calcium chloride, to 30L which *should* give a mash pH of 5.3. I'll check this with my brand new shiny pH meter tonight. I'll dough in with 20L, then use the rest along with an extra 5L to sparge.
So, I weighed everything out and treated the water, and then I decided I'd watch the brew video for the original recipe and a couple of things stood out. First, it appears that he Burtonised the water, while I originally went for a balanced water profile. I'll take another look at the calc I did and see how I can mineralise it a bit more. Secondly, he uses naked flaked oats, just like you get from the supermarket. I've got "flaked torrified oats" from Geterbrewed, which looks like the husks have come off the oats but haven't been separated from them. So, I'll need to up the oats to compensate for the weight of the husks, but I don't know what proportion of the weight is made up of husk and what is made from naked oat. I guess I'll just add an extra 30g or so and see what happens. It's only a tiny proportion of the grist so I'm not sweating it.
Otherwise, I'll also put on a kit brew, an Evil Dog double IPA. I'm not really into kits since going AG, but it was free so what the heck. The peach wine has finished and I've racked twice and laid it down for conditioning, so I'll forget about that for a few months. The plum wine from last August is ready. I back sweetened the DJ with 75g sugar, and it has come out very nicely. Not too sweet, not too dry, nice and vinous. First proper country wine I've had ready and really is a step above the cheap WineBuddy kits or my semi-botched WOW attempts. My old man isn't a fan of beer, but he loves this and the meads I've brought round.
Tonight is brew-night, and I'm doing the coconut ShyPA recipe:
25L, OG 1.042, about 4.5% abv
4.23kg Maris Otter
580g crystal 10 (this is pretty much cara malt, so I’ll use that)
240g flaked oats (same as quick oats, from the shop, that have been pre-gelatenised, but I've got flaked torrified oats)
66C mash, 60 mins
30L to boil, pre-boil gravity of 1.037
19g columbus, 60 mins (I will sub for warrior 16g)
250g toasted coconut, 0 mins and steep for 15 mins
Cool to 80C then:
30g cascade
24g mosaic
Dry hop: 47.5g Mosaic and 250g toasted coconut, both for 4 days.
US-05 x 1
Starting from my hard Cambridge water, I've added 1.75 tsp 80% lactic acid, 2.7g gypsym, 1.2g table salt, 0.7g calcium chloride, to 30L which *should* give a mash pH of 5.3. I'll check this with my brand new shiny pH meter tonight. I'll dough in with 20L, then use the rest along with an extra 5L to sparge.
So, I weighed everything out and treated the water, and then I decided I'd watch the brew video for the original recipe and a couple of things stood out. First, it appears that he Burtonised the water, while I originally went for a balanced water profile. I'll take another look at the calc I did and see how I can mineralise it a bit more. Secondly, he uses naked flaked oats, just like you get from the supermarket. I've got "flaked torrified oats" from Geterbrewed, which looks like the husks have come off the oats but haven't been separated from them. So, I'll need to up the oats to compensate for the weight of the husks, but I don't know what proportion of the weight is made up of husk and what is made from naked oat. I guess I'll just add an extra 30g or so and see what happens. It's only a tiny proportion of the grist so I'm not sweating it.
Otherwise, I'll also put on a kit brew, an Evil Dog double IPA. I'm not really into kits since going AG, but it was free so what the heck. The peach wine has finished and I've racked twice and laid it down for conditioning, so I'll forget about that for a few months. The plum wine from last August is ready. I back sweetened the DJ with 75g sugar, and it has come out very nicely. Not too sweet, not too dry, nice and vinous. First proper country wine I've had ready and really is a step above the cheap WineBuddy kits or my semi-botched WOW attempts. My old man isn't a fan of beer, but he loves this and the meads I've brought round.
Sounds great! Coconut. ..fresh toasted,packet toasted. ....?
Cheers
Clint
Cheers
Clint
IainM
Landlord.
Yeah it sounds really interesting, something you'd normally expect in a stout. strange-steve reviewed a beer using this recipe from Clarkeuk and had only good things to say, but then dan125 did a version of it but was disappointed about the lack of coconut coming through. The recipe calls for flaked toasted coconut, and the brew videos I saw it was from a packet. Luckily, I could see the logo and found out the brand was Sussex Wholefoods, which I bought from here, so hopefully this brand will be flavourful enough to come through.
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Link won't work...no worries I can easily find some...
Do you bag it or just chuck it in? I generally bag hops but do wonder about losing out on anything by doing so...although my beers seem fine!
Do you bag it or just chuck it in? I generally bag hops but do wonder about losing out on anything by doing so...although my beers seem fine!
IainM
Landlord.
Ah, just edited the post. Should work now. I bag hop pellets and haven't decided whether to bag these or just chuck 'em in. I'm erring on the side of chucking them in. I don't *think* they'll clog the bazooka, but I guess I won't know until I try.
Thanks for sorting that..yeah I'm so used to using a hop spider and bagging dry hops and getting zero transfer and easy clean up...I think the coconut may act as a great break filter..and being chunky shouldn't affect syphoning.
Oneflewover
Landlord.
You got me interested in the fisherman's stout....
IainM
Landlord.
I'll swap one if you want.
Oneflewover
Landlord.
Nice one! I've got a kolsch that is drinking nicely (in my opinion) or a Nelson Sauvin pale ale?
