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Author Topic: I will be brewing ....  (Read 751483 times)

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Offline FishersFirst

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Re: I will be brewing ....
« Reply #6880 on: December 02, 2017, 10:52:36 PM »
Brewing mojo is back big time. Brewing at every opportunity.

Knocking out a Rye Mild with Dr Rudi hops.


60% MO
22% Rye
6% special roast
6% carabohemian
6% caramel rye
70C mash
OG 1.038
Dr Rudi @ 60 to 28 IBU total
1.5g/L Dr Rudi @ 10
US05

Might sneak in another batch if time permits.




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Funny, I brewed tonight and was wondering how you were getting on with the GF.
I brewed a Honey Baltic Porter for the upcoming sabc comp. Must be the best wort I've ever tasted. Let's hope it turns out a good drop.

Offline Jules11

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Re: I will be brewing ....
« Reply #6881 on: December 03, 2017, 05:13:50 PM »
Brewing another lager.  I figure if I'm going to be lagering and running a fridge cold, I might as well fill it up.

Going to brew tomorrow some variation of the Pre-Prohibiton-Beer recipe from Weyermanns website.
https://www.weyermann.de/downloads/pdf/rezepte/Weyermann%C2%AE_Pre-Prohibiton_Beer_english.pdf

70% dark boh
20% boh pils
10% carabo

Double Decoction 55 62 70
Magnum/styrian goldings to about 30 IBU.
Wyeast 2487-PC.



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Re: I will be brewing ....
« Reply #6882 on: December 03, 2017, 06:03:38 PM »
Sounds nice, a malt-driven beer. IMHO, avoid late hopping and let the malt shine through - hops taking a back seat.
Just another Adelaide brewer

Offline Jules11

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Re: I will be brewing ....
« Reply #6883 on: December 03, 2017, 10:47:55 PM »
Thanks.  What hopping would you recommend?  Just one early kettle addition of bittering hops only?  Just with the Magnum?  I don't really have much else here left apart from those and NZ aroma hops.

Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6884 on: December 04, 2017, 03:35:17 PM »
Mmmm Coopers pale clone mashing now .
After the last batch disappeared at the case swap I'm looking forward to having this on tap at home for the red suited home invader .
Life begins at 40 ....IBUs

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Re: I will be brewing ....
« Reply #6885 on: December 10, 2017, 03:36:59 PM »
Experimental beer yesterday

55% wheat malt
23% Vienna malt
22% store bought quick oats
A little carafa steeped and liquid added to boil for a dark colour
Lots of rice hulls

Soaked the oats in boiling water for 20 mins and mixed with vienna malt in mash tun with some rice hulls. Ended up with a sticky gooey mess however, after 20 minutes the enzymes in the malt converted most of the oats to sugar and the mash got to be quite thin and liquid. Added wheat malt, more water and more rice hulls and mashed for 1 hour. No problems sparging.

Fermenting on Mangrove Jacks M20 Bavarian Wheat at ambient temp. An Oaten Wheat Dunkel
Just another Adelaide brewer