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Barell Project - Recipe

Started by Jacob, April 18, 2013, 02:29:51 PM

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Cahalbrua

Quote from: Jacob on April 23, 2013, 08:04:24 AM
Cahal wont be able to brew for the next two week so,
what about a brew day on the 11th of May?
Should be able to get mine done this sunday,just would'nt be able to get away for a brew day.
What are we using yeast wise us 05 ?

Rats

Also planning to brew the weekend. I only have 05 and wheat yeast.
I drive way to fast to worry about cholesterol

Jacob

Quote from: Partridge9 on April 22, 2013, 10:35:06 PM
With regards to yeast -

WLP001 or US-05 -

I'll be also brewing with us05

Rats

Quote from: Jacob on April 24, 2013, 08:19:47 AM


I'll be also brewing with us05
What size starter do you recommend and how long to keep it on stir plate?
I drive way to fast to worry about cholesterol

Jacob

Not sure if going to prepare any. Will use 2 sachets instead.
Also looking at the numbers you would need 3.5l starter :/

Partridge9

Apparently 23g of dried yeast  ..

4 Litre starter

or pitch on trub.

You will need a Blow off.

Keep temp at 18C if you can manage it.

I have a great podcast on my phone - I cant find it online - its one of the first BYO.

Jacob

If you're going to prepare a starter you'll know when its ready when the head disappear.

Will_D

So at present I intend to follow the original recipe:

Ingredients:
2500 g Pale Ale Malt
2500 g Dry Malt Extract Substitute Pale LME
1000 g Wheat Malt
500 g Chocolate Malt
500 g Crystal
500 g Roast Barley
500 g Barley Flaked
50 g Magnum (15.7%) - added during boil, boiled 60 min
2 ea US-05 or I have trub from IPA
Remember: The Nationals are just round the corner - time to get brewing

ColMack

Will_D, won't you need to increase the malt a bit to make up for the difference between LME and DME?
I'm using 1.5L of LME (thanks ColmR) and Hopville tells me I need to add an extra 2Kg of pale malt to make up the difference.  It's going to be tight in the 33L mash tun. Is this right?

Figures based on 22L, 65% efficiency and 1.087 OG.

Ingredients:
4500 g Pale Ale Malt
1500 g Pale LME
1000 g Wheat Malt
500 g Chocolate Malt
500 g Crystal
500 g Roast Barley
500 g Barley Flaked
55 g Magnum (14.2%) - added during boil, boiled 60 min
2 ea US-05

nigel_c

So mash temps. We mash at 68? Keep the body up on this bad boy.

Jacob

Quote from: nigel_c on April 24, 2013, 02:18:41 PM
So mash temps. We mash at 68? Keep the body up on this bad boy.
+1


Partridge9

April 24, 2013, 08:10:45 PM #42 Last Edit: April 24, 2013, 08:17:47 PM by Partridge9
180 Litre - so we need 9 .. or 8 + someone brewing 40 ..

@Nigel - I agree 68C - this will improve body and allow a little brewing sugar if required (max 400g)
@Colm - you could add 400g Dextrose to knock down you grain-bill - if your mashtun is too full your efficiency will dive.

I think fermentation temp is important - if you ferment at 20C it will rise to 22C go mental (from what Ive heard) this will also produce those nasty Alco phenols -if you can keep it at 18C you are laughing.

I will try to get that podcast - its very good.

Found it - uploaded it here for 24 hours.
http://www.keane-family.com/Russian%20Imperial%20Stout%20-%20The%20Jamil%20S.mp3

Jacob

Ok I'll brew 27l ... who's going to cover remaining 2-3l ?

Will_D

Quote from: ColMack on April 24, 2013, 12:28:42 PM
Will_D, won't you need to increase the malt a bit to make up for the difference between LME and DME?
I'm using 1.5L of LME (thanks ColmR) and Hopville tells me I need to add an extra 2Kg of pale malt to make up the difference.  It's going to be tight in the 33L mash tun. Is this right?
Sorry Yes I will use 3 kg of LME and adjust as needed! May get a bit more than 22.5 L
Remember: The Nationals are just round the corner - time to get brewing