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They use a 200-litre one at Grain and Grape to do their fresh wort kits.

I was being a bit ambitious thinking I could do two beers last night, or even two today FInally got cleaned up after 9 some time last night and was absolutely stuffed (although that might have had something to do with Geoff leading me astray on Saturday night).

Today I started at 11ish and put down:

Code: Select all

No.69 Steam-ish Ale
American Wheat or Rye Beer
Type: All Grain
Batch Size (fermenter): 21.00 l
Boil Time: 90 min

Ingredients
2.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 1 55.6 %
1.80 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 2 40.0 %
0.20 kg Crystal, Pale (Simpsons) (60.0 EBC) Grain 3 4.4 %
10.00 g Amarillo Gold [8.20 %] - Boil 60.0 min Hop 4 10.1 IBUs
5.00 g Citra [13.50 %] - Boil 20.0 min Hop 5 5.1 IBUs
5.00 g Galaxy [12.30 %] - Boil 20.0 min Hop 6 4.6 IBUs
0.5 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
15.00 g Citra [13.50 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs
15.00 g Galaxy [12.30 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
 
Beer Profile
Est Original Gravity: 1.048
Est Final Gravity: 1.008
Estimated Alcohol by Vol: 5.2 %
Bitterness: 19.8 IBUs
Est Color: 8.8 EBC 

Mashed at 65C

All went well, apart from the fact I overfilled it a bit with today's batch and it took a bit of adjusting so that the recirculation didn't spray everywhere.

It also didn't help that G&G sold me 12mm hose for transfer instead of 10mm, so a few scalds yesterday from hot wort inspired me to make a return visit this morning for the correct hose.

Of course, the proof will be in three weeks when I taste them.

To be honest, if we had the room I'd love to go a "proper" AG setup, but the fact is that we don't have a shed or anywhere to store that sort of stuff, so I guess a BM will just have to do!

Cheers,

Oliver

Im sure it will onlly get easier Oliver.Hope it makes a good beer.
TWOC makes fwks with his also.Im still fine tuning my set up after
some more than eventful early attempts.

Brewing a 100% rye this afternoon as part of a malt comparison for SABC, the newly formed SA brewing club.

Using vast amounts of rice hulls, a step infusion mash to aid lautering.

OG 1.050, 23 IBU from a single addition of Magnum @60. Us-05.

Will take some pics/vids to document the challenges I expect to encounter.

Ingredients
Amt Name Type # %/IBU
1.75 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 -
1.75 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
6.000 kg Cane (Beet) Sugar (0.0 EBC) Sugar 3 100.0 %
1.00 Cup Tomato Paste (Boil 5.0 mins) Other 4 -
0.50 Items Lemon (Boil 5.0 mins) Water Agent 5 -
2.0 pkg Bakers Yeast [50.0 ml] Yeast 6 -


Should be good, starting bubbling after 10 minutes

That one should keep you regular at least Tipsy...

Tipsy wrote:1.75 g Epsom Salt (MgSO4)
1.75 g Gypsum (Calcium Sulfate)
6.000 kg Cane (Beet) Sugar
1.00 Cup Tomato Paste
0.50 Items Lemon
2.0 pkg Bakers Yeast

What exactly are you making here, Tipsy?

That'll be a tomato paste wash to run though the still.

Hoping to get a 95-96% neutral spirit from it.

Interesting Tipsy .
Why tomato,tomato vodka ? Instant bloody marys?

I've just put down an Earle's Stone and Wood. This time I got some galaxy to brew with as last time the HBS only had Amarillo. Also be interesting to see how this goes now that I have my temperature control working. Should be better I'm hoping.

Just pitched the whitelabs english cider yeast into 40L of fresh apple juice that I bought from an organic orchard last week. Going for a slow ferment at 16C and will add the dregs of a french cider (I am yet to buy) into 10L to see if it can get some of the breton cider character.

Dr Smurto's Original Golden Ale, with some changes to hop schedule due to the unavailability of Amarillo at Grain & Grape, is currently mashing in the Braumeister.

2.85 kg Pilsner (2 Row) Bel (3.9 EBC) 56.4 %
0.95 kg Munich Malt (17.7 EBC) 18.8 %
0.95 kg Wheat Malt, Ger (3.9 EBC) 18.8 %
0.30 kg Caramunich Malt (110.3 EBC) 5.9 %
12.00 g Cascade [6.70 %] - Boil 60.0 min 8.9 IBUs
8.00 g Citra [11.10 %] - Boil 60.0 min 9.9 IBUs
14.00 g Cascade [6.70 %] - Boil 20.0 min 6.3 IBUs
12.00 g Amarillo Gold [9.30 %] - Boil 20.0 min 7.5 IBUs
14.00 g Cascade [6.70 %] - Boil 0.0 min 0.0 IBUs
13.00 g Amarillo Gold [9.30 %] - Boil 0.0 min 0.0 IBUs
0.25 Items Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05)

Making up for lost time, I plan to get 5 brews down in the next two months before Lager season starts.

Yesterday I bottled a version of Boonie's LCPA:

Coopers Draught Tin
1.5 kg Golden Light DME
15g Cascade 15 min
10g Cluster 15 min
12g Chinook Dry Hopped at Rack
US05

Then I put down an Earle's Stone and Wood, but I substituted a half-half blend of Cascade and Centennial in place of Earle's Galaxy additions.

Coopers Canadian Blonde Tin
1.5 kg Coopers Liquid Wheat Malt Extract Tin
5g each of Cascade and Centennial 20 Min
5g each of Cascade and Centennial 10 Min
10g each of Cascade and Centennial Flameout
US05

My first brew this year just dry hopped it I think it will turn out alright. I didn't use any ibu calculations I expect it to be a bit bitter which I dont mind every now and then.

Coopers Real Ale
20g Chinook 35min
20g Citra Flameout
1kg ldme
125g crystal 320
125g crystal 50
us05 from craftbrewer 11g
10g chinook dry hopped 21/4
10g citra dry hopped 21/4

No.71 Best Bitter
3.50 kg Pale Malt, Maris Otter
0.25 kg Wheat Malt, Belgian
0.10 kg Chocolate Malt (Simpsons)
22 g Goldings, East Kent [5.20 %] - Boil 100 min - 16.3 IBUs
20 g Fuggles [5.00 %] - Boil 100 min - 14.2 IBUs
7 g Goldings, East Kent [5.20 %] - Boil 20 - 2.9 IBUs
Danstar Windsor yeast

Aiming for 21 litres into the fermenter/23ish litres post-boil.

Mash at 66C for 90 mins, 76C mash-out.
Looking at the colour it's much darker than BeerSmith suggested it would be. I probably could have gone 50g chocolate malt instead of 100g.

Brewed in Braumeister while bottling No.70. Dr Smurto's Golden Ale.

Brewed in Braumeister while bottling No.70.

Wow are they good?

Melykabeer

It is a slippery slope mate.

You start out popping tins of goop into a fermenter. Then you start messing about with hop additions and specialty malts. Then you are using calculators to work out malt profile and IBU's. Then....

Sometimes you end up with a micro brewery. Ask the guys at Red Duck or Holgate's.

Hey Big Dave
yeh I know lol I started brewing when I signed up back in 2007. Done all those things screwed lots of stuff up I even have most of the equipment to do brew in a bag 70l stainless pot, plater chiller etc just need a few pipe fittings and my brew in a bag setup is complete. Were about to have our first baby and will be taking somewhere between 1-2months off work so I am hoping ill have some time in there to brew my first one. Sounds like a good plan to me new baby new brew

It is a good plan. I would just advise you to nut it out first on a piece of paper, and get all your bits and pieces together. PM me your email, and I will shoot you the tools I use.

melykabeer wrote:

Brewed in Braumeister while bottling No.70.

Wow are they good?

They are pretty good, if I do say so!

However, as I think I've said in another thread, the beer is not necessarily better than that made with any other form of all-grain brewing, but the Braumiester makes it much easier. This is because it controls all mash temperatures and times (including the mash-out) and you can even program it to beep when it's time for a hop addition. As a result, you spend less time having to monitor it. Some would call it cheating ...

If I hadn't been given it as a surprise by the missus for my 40th I would have happily continued on with BIAB. I'm not complaining though.

Get into BIAB; you won't regret it.

Cheers,

Oliver

I bottled my variation of Earle's Stone and Wood (with Centennial and Cascade) and then put on a basic wheat, which is currently bubbling away at 20 degrees!

1 Tin Thomas Coopers Wheat
1.5 kg Wheat Malt Extract
Wyeast 3056 Bavarian Wheat.

I think it's about time I experimented with some late-hop additions for my basic wheat. Any suggestions out there from those hefe-handed?