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Author Topic: I will be brewing ....  (Read 585486 times)

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Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6520 on: May 14, 2017, 07:26:15 AM »
So brew both. Back to back saves hours on doing two brew days. Cube one.
Great idea , will shoot out for another cube and just cube both of them and wait until i have room in ferment fridge and get both cracking along
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Online FishersFirst

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Re: I will be brewing ....
« Reply #6521 on: May 19, 2017, 08:48:02 PM »
I have. Always in hop forward beers. Holds up well and dries out without any residual sweetness imo. The beer I've just dry hopped has a much higher percentage of it. Brewed for Glenbrew. But I have enough for a half keg for myself. I'll try and remember to bring you a bottle of it next Wednesday.
The supernova is something I've only just started using. From what I've read it's right up my ally for winterish hoppy pale ales. Just trying to get a bit of nut and biscuitness into them but still have them dry right out.

Enjoying your beer now, Dez. Thanks for the sample. The cola type flavour from the Shepherds delight really does come through. Got a bready nuttiness to it too. There's a lot to like about it, but I find myself wanting a touch of sweetness. Maybe just a personal preference.

Offline Dez

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Re: I will be brewing ....
« Reply #6522 on: May 20, 2017, 06:56:36 PM »
I have. Always in hop forward beers. Holds up well and dries out without any residual sweetness imo. The beer I've just dry hopped has a much higher percentage of it. Brewed for Glenbrew. But I have enough for a half keg for myself. I'll try and remember to bring you a bottle of it next Wednesday.
The supernova is something I've only just started using. From what I've read it's right up my ally for winterish hoppy pale ales. Just trying to get a bit of nut and biscuitness into them but still have them dry right out.

Enjoying your beer now, Dez. Thanks for the sample. The cola type flavour from the Shepherds delight really does come through. Got a bready nuttiness to it too. There's a lot to like about it, but I find myself wanting a touch of sweetness. Maybe just a personal preference.
Good to hear. My half keg of it just blew. I agree that a touch of crystal would compliment that recipe.  The next batch will be in the keg in a few days time. Less Shep D more Supernova. Will be an interesting comparo.

Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6523 on: Yesterday at 07:04:26 PM »
Hows this sound ? Big nod to Smurto for the original recipe i have been fucking around with for a while and find very forgiving
Title: Pirate XPA
Author: Pirate

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Boil Size: 52 liters
Boil Gravity: 1.039
Efficiency: 80% (brew house)


STATS:
Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.07%
IBU (tinseth): 45.32
SRM (ebcmorey): 14.01

FERMENTABLES:
3.5 kg - United Kingdom - Golden Promise (40.9%)
2.1 kg - German - Rye (24.6%)
1.6 kg - German - Vienna (18.7%)
0.5 kg - German - Carapils (5.8%)
0.3 kg - German - Acidulated Malt (3.5%)
0.25 kg - JWM Dark Crystal (2.9%)
0.3 kg - Rice Hulls (3.5%)

HOPS:
12.5 g - Columbus, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 14.02
25 g - Centennial, Type: Pellet, AA: 9.3, Use: Boil for 15 min, IBU: 8.09
25 g - Mosaic, Type: Pellet, AA: 13.6, Use: Boil for 15 min, IBU: 11.82
25 g - Citra, Type: Pellet, AA: 13.1, Use: Boil for 15 min, IBU: 11.39
40 g - Centennial, Type: Pellet, AA: 9.3, Use: Boil for 0 min
40 g - Mosaic, Type: Pellet, AA: 13.6, Use: Boil for 0 min
40 g - Citra, Type: Pellet, AA: 13.1, Use: Boil for 0 min
35 g - Centennial, Type: Pellet, AA: 9.3, Use: Dry Hop for 3 days
35 g - Mosaic, Type: Pellet, AA: 13.6, Use: Dry Hop for 3 days
35 g - Citra, Type: Pellet, AA: 13.1, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 75 min
Starting Mash Thickness: 4.5 L/kg

OTHER INGREDIENTS:
1 each - whirlfloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Wyeast - American Ale II 1272

Any feedback welcome , converting my recipe from urn / no chill to Glycol Glen and his fancy blingy system screwed a few thing up
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Offline punkin

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Re: I will be brewing ....
« Reply #6524 on: Today at 04:15:32 AM »
I would really pick the acidulated malt in the finished beer at 3.5%. Seems to jump out at me and i don't like using it. Must be sensitive to the taste of piss.
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Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6525 on: Today at 08:14:00 AM »
Thanks , I missed that
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Offline Glenbrew

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Re: I will be brewing ....
« Reply #6526 on: Today at 09:44:27 AM »
Silly Pirate.

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Offline DrSmurto

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Re: I will be brewing ....
« Reply #6527 on: Today at 10:30:21 AM »
I don't see why the acidulated malt is there at all. Or the rice hulls. 24.6% rye is no drama in a mash.

Rye adds body so carapils is pointless, I'd add something with flavour like carahell. Or just increase the dark crystal and call it an amber ale. Hops look like a very tasty combination and love the yeast choice.

Online Hatchy

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Re: I will be brewing ....
« Reply #6528 on: Today at 11:44:12 AM »
I wondered about the rice hulls too.
I have nothing interesting to add here.

Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6529 on: Today at 12:23:45 PM »
Happy to drop the rice hulls , was never an issue without them at home but I use a bag .
Only use the carapils for head retention and acid malt for mash pH adjustment .
Will drop those and maybe mash a little higher for a little more body since 1272 seems to rip through everything I throw it at .
Can't get carabohemian local so waiting on bulk buy to arrive to try it , will sub in something instead of the dark crystal to get the colour and flavour where I want it
3 of my favourite hops.

Thanks guys 
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Offline labels

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Re: I will be brewing ....
« Reply #6530 on: Today at 07:09:04 PM »
You can use a bit of wheat malt for head retention, that's a better choice but an even better one is a gluco rest at 70-72C for 20 minutes. Also your comment on pH adjustment is a bit wild. Adjusting what to where??. Without accurate measurement you're just stabbing in the dark and taking wild guess
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Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6531 on: Today at 07:39:29 PM »
You can use a bit of wheat malt for head retention, that's a better choice but an even better one is a gluco rest at 70-72C for 20 minutes. Also your comment on pH adjustment is a bit wild. Adjusting what to where??. Without accurate measurement you're just stabbing in the dark and taking wild guess
Sorry if that was vague , Knowing the current local water report and grainbill i calculated a mash ph of 5.32 with the acidulated malt and 5.7 ish  ( from memory ) without it .
Trying to get my head around the Bru'n water spreadsheet

Wheat and rye in same recipe ? so that gluco rest is between sacc rest and mash out ? not sure if i can do a mash out on Glens gear so would take either a decoction or a fuckload of boiling water to bring temps up .

More to think about , thanks Labels
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Re: I will be brewing ....
« Reply #6532 on: Today at 08:24:28 PM »
I have never used Rye so I don't know the head formation/retention properties of it, I do know it's used for body and spicyness and also for a nice mouthfeel but other than that I'm ignorant.

Although I was concerned about pH in the earlier part of my brewing experience, I don't bother with it now. The buffering effect of natural acids in the mash is huge. It takes very little acid to take it down as far as it will go - usually a couple of points and after that you can go 10 times as much acid with little or no change in pH. Using test strips, my mashes were always in the target range using filtered tap water and IMHO, there are far more important things to worry about than mash pH. A gram or two of calcium chloride works just as well.
Would like to continue my '69 Buick restoration IF this effing State can ever get out of first gear, I might earn enough money to continue!