What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Peter Smith]

US Pale Ale - my macbook crashed so... it was seat of pants brewing

46L - hit 1.053

6 kg glad pale

4 kg glad pils

.5 carapils

.7 caramalt

.275 acid malt

columbus and simcoe at 90, 60 and 30 as per maximus recipe IBUs

then at 10 mins 100g Amarillo, 50g  us cascade,  50g centennial

I recirced the wort through the grain bed and got very clear wort... going to go get some hose for my pump now and set this up as normal brewing method...... video to come....   . took nots will calc est IBU etc once back online....

[Richard Honiss]

That looks very tasty Peter,  I'm using a 30L Urn for BIAB Mash and Boil and getting lots of trub so I've also just been considering recirculating my mash wort back through the bag to clear it up.  Very interested to know if it has any effects taste wise.  

[Mark Weusten]

Let us know how this turns out Peter, it does look good.

[Peter Smith]

It was looking better before I lost 4L to a slow tap leak .....      solved that tap issue,  I am using 1272 and its sitting at 17.5C and free rising,  smells SO GOOD.   Still hope to get 2 full cornys out of it...

congrats on the grainfather purchase,  I will post a video once I get the pump going on my system

[Peter Church]

Have finally got round to putting down a midstrength,  put 53l into the fermenter, got better efficiency by 10% so shortened the boil to 60.

3.6 abv

Og1042

Fg1014

Ibu 25.7

30.5ebc

70% maris

10% munich

10% wheat

7% carared

3% pale choc

10ibu amarillo @30

30gm stella, cascade and nelson sauv at 10

20gm stella, amarillo and cascade at flame out,

Used burton union yeast, not sure if this was the right call, time will tell

[Richard Honiss]

This was pretty damn good if I say so myself:-) It won't last long.

Style: Hoppy Red Bohemian Pilsner 5.8% ABV
TYPE: All Grain : BIAB, Pilsner Step Mash
Total Grain Weight: 4.70 kg

Boil Size: 23.05 l
Post Boil Volume: 18.72 l
Batch Size (fermenter): 19.00 l  
Bottling Volume: 17.00 l
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

26.00 l               Te Marua Water                                    -     
3.60 kg               Gladfield Pilsner Malt (3.8 EBC)                 76.6 %
0.30 kg               Gladfield Red Back Malt (65.0 EBC)               6.4 % 
0.30 kg               Gladfield Toffee Malt (10.5 EBC)                 6.4 % 
0.30 kg               Gladfield Vienna Malt (6.8 EBC)                  6.4 % 
0.20 kg               Gladfield Shepherds Delight Malt (300.0          4.3 % 
30.00 g               Simcoe [13.00 %] - Boil 20.0 min                 30.5
1.00 tsp              Irish Moss (Boil 10.0 mins)                      -     
20.00 g               Citra [12.00 %] - Boil 5.0 min                  6.2
20.00 g               Galaxy [14.00 %] - Boil 5.0 min                 7.2
2.0 pkg               Bohemian Lager Yeast (Mangrove Jack's M74       -     
35.00 g               Citra [12.00 %] - Dry Hop 5.0 Days              0.0
30.00 g               Galaxy [14.00 %] - Dry Hop 5.0 Days             0.0

Acid Rest         Add 25.43 l of water at 35.6 C          35.0 C        5 min        
Protein Rest      Heat to 52.0 C over 15 min              52.0 C        15 min       
Saccharification  Heat to 63.0 C over 11 min              63.0 C        45 min       
Saccharification  Heat to 72.0 C over 9 min               72.0 C        30 min       
Mash Out          Heat to 78.0 C over 6 min               78.0 C        10 min

Kegged with 50g dextrose to carbonate for 10days

[Matthew Vincent]

Random question -

Is there any detrimental possibilities if I was to split a BIAB over 2 days?

My plan is to do the mash tomorrow nite, transfer it to my kettle(no heat), put the lid on and then go to bed.

Get up in the morning, crank the heat and continue as per normal.

Thoughts?

[Samuel Loader]

yeah no problem just be sure to mash out correctly so you dont get further enzyme activity then you want and be sure to cover the wort well. Even though you'll boil it later and kill any bugs you can still get cheesy aromas that will carry through to the finial product if your not careful.

[Peter Smith]

Yet Another APA

stopped chill at 65C for 20 min whirlpool of 50g mosaic.  not so sure how america nel s is but.....

Amt	Name	Type	#	%/IBU
5.00 kg	Maris Otter (Crisp) (7.9 EBC)	Grain	1	90.9 %
0.50 kg	Caramel/Crystal Malt - 20L (39.4 EBC)	Grain	2	9.1 %
10.00 g	Nelson Sauvin [12.00 %] - Boil 60.0 min	Hop	3	15.1 IBUs
0.25 tsp	Irish Moss (Boil 10.0 mins)	Fining	4	-
25.00 g	Mosaic (HBC 369) [12.25 %] - Boil 10.0 min	Hop	5	14.0 IBUs
50.00 g	Wai-iti [3.90 %] - Boil 5.0 min	Hop	6	4.9 IBUs
25.00 g	Mosaic (HBC 369) [12.25 %] - Boil 5.0 min	Hop	7	7.7 IBUs
50.00 g	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 0.0 min	Hop	8	0.0 IBUs
1.0 pkg	American Ale II (Wyeast Labs #1272) [124.21 ml]	Yeast	9	-

[Crusader-Rob]

Mmmmmmmmmmmmmmmmmm.............. Wai-iti
Looks good mate.

[Jamie McQuillan]

Yum, that's going to be a lovely fruity beast.

[Cain Harland]

Wiamea Sauvin Galaxy IPA
14-B American IPA

Size: 40.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 213.02 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 8.23 (11.82 - 29.55)
Alcohol: 6.29% (5.5% - 7.5%)
Bitterness: 58.3 (40.0 - 70.0)

Ingredients:
6 kg (50.8%) Gladfield Ale Malt - added during mash
4 kg (33.9%) Pilsner Malt - added during mash
.4 kg (3.4%) CaraMalt - added during mash
.7 kg (5.9%) Munich Malt Type 1 (Organic) - added during mash
.7 kg (5.9%) Carapils®/Carafoam® - added during mash
0.1 ea Fermentis US-05 Safale US-05
30.0 g (6.3%) Warrior® (16.0%) - added during boil, boiled 90 m
30 g (6.3%) Waimea (15.0%) - added during boil, boiled 10 m
30 g (6.3%) Galaxy (12.6%) - added during boil, boiled 10 m
20 g (4.2%) Nelson Sauvin (14.0%) - added during boil, boiled 10 m
30 g (6.3%) Waimea (15.0%) - added during boil, boiled 2 m
30 g (6.3%) Galaxy (12.6%) - added during boil, boiled 2 m
45 g (9.4%) Nelson Sauvin (14.0%) - added during boil, boiled 2 m
30 g (6.3%) Waimea (15.0%) - added during boil
20 g (4.2%) Galaxy (12.6%) - added during boil
45 g (9.4%) Nelson Sauvin (14.0%) - added during boil
60 g (12.5%) Waimea (15.0%) - added dry to primary fermenter
70 g (14.6%) Galaxy (12.6%) - added dry to primary fermenter
40 g (8.3%) Nelson Sauvin (14.0%) - added dry to primary fermenter

Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m