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drsmurto wrote:
Followed by a galaxy version of my golden ale

Have been using Galaxy for the past 6-8 brews Doc, mostly single 60 Min additions in both Lagers & Ales. Both with between 20 & 25g,s depending on whether I add Pale Crystal or not, slight flavour & aroma carry over nicely.

Put down the usual Aussie Pale Ale again on Fri night but using 1098 Brit Ale yeast in place of S-04, Grain bill as follows:-

4Kg Pale malt (BB)
0.5Kg Wheat malt
0.5Kg flaked Maize

Mash @ 64 for 90 Min.

25g Galaxy flowers (%14.9) 60 Mins (25g because this pack has been open for a while!)
10g Amerillo pellets 15 Mins (not my usual, but had them on hand & thought I should give them a try)
Wyeast 1098 (starter built up over a week, split, washed & chilled for a few days then kick started with LDM 24hrs before brew day)

Chugging away nicely, no need for a blow off tube this time, Seems the 1098 is a little more subdued than S-04?

Next brew is Doc's Golden Ale (That is what the Amerillo is for)
Aussie Pale Malt (BB)
Aussie Munic Malt (BB)
Aussie Wheat malt (BB)
But will have to substitute the Caramalt with Pale Crystal (Sorry doc )
3 additions of Amerillo
just waiting on the S-05 to turn up.

Cheers, Mick.

Mick - I've used several different 'crystal malts' in the golden ale from light crystal, caramalt, caramunich and caraaroma and even pale chocolate in one darker version! All work fine.

I know you don't like me correcting your spelling/grammar but its amarillo, not amerillo.

Sorry, could've resist.

For someone who was convinced K&K was gods gift you are brewing a lot of AG beers. Looks like you are keeping the recipe similar too which is a good idea as you learn more when you only change 1 thing at a time. I'll be interested to hear what you think of the golden ale as it will have a lot more hop flavour and aroma to the aussie ale recipe you brew a lot. I have found it to be a great cross over beer. It keeps me and other brewers interested and isn't too in your face that the megaswill drinkers find it too confronting.

Only used the british ale yeast (WY 1098) once and it made a very nice porter from memory. If you like the result and the extra esters the liquid english ale yeasts produce have a crack at thames valley (WY 1275) and one of my favourites, ringwood ( WY 1187) although the ringwood is a bit trickier to use than the others as its a higher flocculator and lower attenuator, same goes for the ESB yeast (WY 1968). I'm doing a run with West Yorkshire at the moment (WY 1469) as its my all time favourite and is a must in a Landlord.

Cheers
DrSmurto

drsmurto wrote:
Sorry, could've resist.

no worries

drsmurto wrote:
and one of my favourites, ringwood ( WY 1187) although the ringwood is a bit trickier to use than the others as its a higher flocculator and lower attenuator,

I was reading about this one on my chart this arv' & I thought it said it was a low Floc, which made it tricky? Could be wrong?

I'm look'n at going back to Lagers again, with 2007 or 2035. Just need to cut & fold up a fan Cauling to go over my cooling unit.

drsmurto wrote:
For someone who was convinced K&K was gods gift you are brewing a lot of AG beers. Looks like you are keeping the recipe similar too which is a good idea as you learn more when you only change 1 thing at a time. I'll be interested to hear what you think of the golden ale as it will have a lot more hop flavour and aroma to the aussie ale recipe you brew a lot.

Yeh, I have had really good consistancy with the AG's, So much so that I havn't done a can kit for three brews now (6weeks) thats not to say it will not happen again if time & circumstances ever change.
It is a shame that my kettle will not, quite, take a double brew with the coils in the boil
Might be looking at a 3"- 4" keg extrusion some time soon

Cheers, Mick.

My keg/kettle isn't big enough for double batches either so I do concentrated boils and then add boiling water at flame-out to get 40L.

It has taken a while to get this technique working to the point where i hit target OG and volumes every time.

I lose ~5% in efficiency doing this too so it costs me a little bit more in grain and extra hops due to the higher boil SG but its my understanding that a lot of breweries do this.

Means I can do single or double batches without having to outlay money on a bigger pot.

Planning a double batch for the next brew so I can have 1 keg for me and 1 for the xmas case swap.

billybushcook wrote:

drsmurto wrote:
and one of my favourites, ringwood ( WY 1187) although the ringwood is a bit trickier to use than the others as its a higher flocculator and lower attenuator,

I was reading about this one on my chart this arv' & I thought it said it was a low Floc, which made it tricky? Could be wrong?

Cheers, Mick.

I Was wrong Doc,.....Should know by now!

It was the Kolsh that I had confused with Ringwood Ale as the Lousy Floculator, & high Atten,

I had been reading about a few that I was interested in & had these two A#se about.

drsmurto wrote:My keg/kettle isn't big enough for double batches either so I do concentrated boils and then add boiling water at flame-out to get 40L.

It has taken a while to get this technique working to the point where i hit target OG and volumes every time.

I lose ~5% in efficiency doing this too so it costs me a little bit more in grain and extra hops due to the higher boil SG but its my understanding that a lot of breweries do this.

Means I can do single or double batches without having to outlay money on a bigger pot.

Planning a double batch for the next brew so I can have 1 keg for me and 1 for the xmas case swap.

My plan is to simply roll a ring of 316gr, 2mm S/S sheet, 3-4" wide to sute the Dia, of my kettle. Cut the kettle in the middle & weld the ring in. (not the first, or even second time this kettle has been split & re-welded during it's many purposes through life.)

Cheers, Mick

Two at once this week!

1 - Coopers Larger
- Ikg Coopes Brewing Sugar
- Packet yeast
- Up to 23L

2 - Morgans Chairman Selection - Cerveza
- Coopers Be2
- Juice of 6 limes & Fruit
- Juice of lemonade fruit & Fruit
- Packet 15gm Brew cellar yeast
- Up to 23L

This one's an hour into the boil. 30 minutes to go. 25 litre batch.
Actual OG pre-boil 1.048.

Maris Otter (6.0 EBC) Grain 90.91 %
Amber Malt (85.0 EBC) Grain 3.64 %
Crystal Malt - 60L (Thomas Fawcett) Grain 1.82 %
Crystal Dark (260.0 EBC) Grain 1.36 %
Crystal Medium (145.0 EBC) Grain 1.36 %
Chocolate (1200.0 EBC) Grain 0.91 %
Challenger, First Gold, and Fuggles to about 45 IBU. Trying to use up some odds and sods from my hops stock.
WY1968 slurry.

Had TL SNPA clone in mind with some substitutes
Partial Mash

Pale ale malt - 2kg
LLME - 1.5 kg
DLME - 1 kg
Crystal med - 0.2 kg
Amber malt - 0.15 kg

Amarillo 20g @ 60 min (AA 8.6%)
Perle 20 g @ 60 min (AA 7.2%)
Simcoe 20 g @ 15 min (12.2%)
Simcoe 10 g @ flameout (12.2%)
(considering dry hop addition/simcoe)
US-05 yeast

IBU 46
OG 1068

Can't wait to drink
Cheers

Won't be much like a SNPA but it does look delicious.

Put this down last weekend. Fermenting nicely @ 19C.

APA

1.00 kg Light Dry Extract (15.8 EBC)
0.50 kg Wheat Dry Extract (15.8 EBC)
1.50 kg Pale Liquid Extract (15.8 EBC)
0.25 kg Pale Crystal (100.0 EBC) Boil
15.00 gm Nelson Sauvin [11.50 %] (20 min)
20.00 gm Cascade [7.80 %] (20 min)
10.00 gm Nelson Sauvin [11.50 %] (5 min)
10.00 gm Cascade [7.80 %] (5 min)
5.00 gm Nelson Sauvin [11.50 %] (0 min) (Aroma Hop-Steep)
10.00 gm Cascade [7.80 %] (0 min) (Aroma Hop-Steep)
0.20 kg Corn Sugar (Dextrose) (0.0 EBC) Boil
1 Pkgs American Sierra Ale Yeast (Pro Culture)

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.02 %
Bitterness: 32.9 IBU
Est Color: 19.1 EBC

20L
3L boil

& this one today

Hefe

0.25 kg Wheat Dry Extract (15.8 EBC) Boil
3.00 kg Wheat Liquid Extract (15.8 EBC)
25.00 gm Hallertauer Hersbrucker [6.30 %] (20 min)
1 Pkgs SafAle German Ale (DCL Yeast #WB-06)

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.77 %
Bitterness: 13.1 IBU
Est Color: 15.1 EBC

20L
3L boil

Hopefully should be a good couple of brews.

Cheers, Mat.

For me, It's all about Lagers at this time of year,

Consistantly doing this one of late,

4Kg Pale Pils malt
0.5Kg Wheat Malt
0.5Kg Flaked Maize

1.5hr mash @ 63 - 64Deg

18g Galaxy Flowers @ 60
15g Amarillo @ 5 Min.

S-23 Saflager yeast in a 24hr starter.

OG - 1.042
Colour - 4 to 5 EBC

Ferment 3 weeks @ 12 deg,
FG should end up around 1.004

Rack & filter

Cold condition 2 weeks @ 1 - 3 Deg & bottle.

A Nice, cleansing, every day drinker,
The 5 Min addition is optional, I trust my nose on this, if there is no Hop smell left at the end of the boil, I do the addition.
Generally, if I don't boil too hard, it will have some Hoppyness left to carry over & does not need it being a light bodied beer.

Mick.

Latest concoction as follows

Partial mash - 60 min @ 69c
2 kg Pilsener malt
0.2 kg Vienna malt
1.7 kg LLME
0.2 kg LDME

30 g Tett @ 60 min
15 g Saaz @ 15 min

16 ltr concentrated boil - 19 ltr final volume (topped up with 5 ltrs filtered water)
US-05 yeast (know it doesn't match, it's a concoction)

IBU - 20
SRM - 6
OG 1056
expect FG 1014

Achieved %73 efficiency using non conventional methods ie squeezing liquid from mash to extract it
Cheers

Putting on a brew tonight -

4.0kg Vienna
0.5kg Roasted Malt
0.5kg Rolled Oats
0.3kg Choc Malt
0.3kg Crystal

20g Northern Brewer @ 60 minutes
20g Willamette @ 20 minutes

Nottingham yeast

First AG stout and is a modified version of an extract recipe I've brewed a few times, so I'm hoping it'll turn out well.

Just put down something of a "house special" - an easy K&K Lemon Myrtle Wheat:

Bacchus & Barley Wheat Beer
500g Brewblend 2
500g dried wheat malt extract
5g lemon myrtle @ 10 min
5g lemon myrtle @ 5 min
5g lemon myrtle @ flameout
Kit yeast

Made to 23l.

I'll be throwing a cube of APA on to some 1272 tomorrow.

72% Golden Promise
12% pale malt
11% biscuit
5% dark crystal
20g each Simcoe, Citra and Amarillo - cube hop only.
Will decide if it needs a french pressing when I start taking readings for FG.

Bit of an experiment that (if it works) was based on Phillip's (AHB) 10 Min IPA recipe (if it doesn't work I'll blame speedie) dropping the gravity and bitterness (though it pains me) and no-chilling. Should give me a good idea of how much I should alter my calcs for my tastes at the very least.

My next DrSmurtos Golden Ale I am going to substitute the crystal barley for crystal wheat malt.

Was going to subsitute all of the crystal barley + about 200 grams of the wheat malt with crystal wheat malt (dark wheat malt).

Any thoughts ?

Cheers,
Chris

Start of with a straight swap of the crystal malt for crystal wheat and then decide whether you want more.

will do Doc,

thanks foir the advice as always...

Just pitched a jar of slurry of WY1968 from an IPA bottled yesterday.

This one's a Pommy Ale of some sort.
23.5 litres OG 1.048 About 40 IBU
454.00 gm Lyle's Golden Syrup [Boil for 10 min] Extract 10.08 %
3500.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 77.71 %
200.00 gm Crystal Malt - 60L (Thomas Fawcett) (118.2Grain 4.44 %
200.00 gm Crystal Medium (145.0 EBC) Grain 4.44 %
100.00 gm Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 2.22 %
50.00 gm Carafa Special T2 (1150.0 EBC) Grain 1.11 %
40.00 gm Challenger '06 [7.90 %] (60 min) (First Wort) Hops 34.7 IBU
20.00 gm Styrian Goldings [2.30 %] (10 min) Hops 1.5 IBU
30.00 gm Fuggles [4.00 %] (10 min) Hops 4.3 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Jar of yeastcake.

The Lyle's was to lighten the body of the beer somewhat after Mrs warra complained that all my beers have too much body. I don't agree, but we need to humour our better halves for the sake of peace.

Golden ale with a few, ok, a lot of changes.

Rye instead of wheat
Vienna instead of munich
Bairds crystal instead of caramunich
Bittered with Magnum
Flavour and aroma - homegrown chinook flowers
Pacman yeast

So not really a golden ale at all

Had a barry crocker of a brewday, 3 boilovers with the second one straight after adding the bittering hops. How much remained in the boil after was anyone's guess so i chucked another 5g in. Boilover when i added the flavour hops, hardly surprising as 40g of flowers expand quite a bit.

I really should have just stuck to brewing instead of filtering 2 beers....

Despite that i still hit target volume and OG, the beer gods were clearly as excited as me when the chinook flowers hit the boiling wort. Amazing aroma.

Here is what was left after draining the kettle