125# of grain.

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Orfy

For the love of beer!
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I have a weekend and 125 lbs of Maria Otter

It's one of those times were I've run out of Gas C02 and other supplies. Even the battery in the digi therm needs replacing.

This morning is going to be a supply run. The Weather has forecast rain all weekend, I brew out side. but I have 3 carboys and 6 cornies empty.

Any one want to guess how many batches I'll manage over the weekend?? :ban:

pict00081pt8.jpg
 
orfy said:
I have a weekend and 125 lbs of Maria Otter

It's one of those times were I've run out of Gas C02 and other supplies. Even the battery in the digi therm needs replacing.

This morning is going to be a supply run. The Weather has forecast rain all weekend, I brew out side. but I have 3 carboys and 6 cornies empty.

Any one want to guess how many batches I'll get? :ban:

I'm gonna guess 11 or 12 batches outta 125 lbs :rockin:
 
i'm going with 9 cuz im guessing that's how you roll - like a crazy mutha. :rockin:

where the heck are you getting rain? It's so dry and hot in va my yard is like concrete.
 
Just back now.
I thought I'd risk my nearest brew shop (neer the gas retailers) No Chocholate malt, other malt in 300g bags only. So I had to drive 50 miles for a proper shop.
SWMBO spotted a few shops along the way.

I don't think I'll manage the lot.
RAIN, Don't talk to me about rain. We've had no summer!!!!!!!!
 
Well if I ever get started.....
Open a bottle of craft brew and the phone goes. Dad, can you help me lift something.

So it's 14:00 and I'm about to put the mash water on.
 
Sounds like you need a fast fermenter, as well as the usuals. You can make three batches, nothing one of those big ugly golfer's umbrellas won't solve. I wouldn't mind a bit of rain myself. It hasn't been as dry as last year (89 days without rain), but still well below average.
 
orfy said:
RAIN, Don't talk to me about rain. We've had no summer!!!!!!!!

I hear ya. It's the same here. I was on my boat for the first time this summer last Sunday. The lake last year was a little puddle due to the drought and this is is flooded. It's in the flood plane right now and expected to keep rising with all this rain Texas has been getting.
 
Batch One:

Mash On

4.8kg MO pale
0.3kg Crystal 55l
0.2Kg CaraPils
0.09kg Chocolate
pict00101pc4.jpg

14l water added at 78°C
pict00111kf0.jpg

Mash Temp 68°C
pict00171em1.jpg

Open 2nd beer.
Chill for 10 minutes.

Then Set up the shelter.
pict00181xn3.jpg
 
Yeast Rehydrating.

Kettle Set Up

Sparge water on

10L cleaner mixed
5L sanitiser mixed

30L in the kettle, last runnings from the sparge is 1012 so all looking good.

2nd lot of mash water on.

Mash tun cleaned.

3rd beer opened.
 
Next Batch formulated.

Wine poured.


Belgian Ale
Brew Type: All Grain Date: 18/08/2007
Style: Belgian Specialty Ale Brewer: Orfy
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.50 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 %

Brewing Steps Check Time Step
18/08/2007 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 39.01 L water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
3.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain
1.00 kg Cara-Pils/Dextrine (2.0 SRM) Grain
1.00 kg Munich Malt (9.0 SRM) Grain

-- ERROR - No mash steps are included in this recipe!
-- Sparge with 39.01 L of 75.6 C water.
-- Add water to achieve boil volume of 30.50 L
-- Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added
Boil for 60 min Start to Boil
Amount Item Type
30.00 gm Cascade [5.50%] (60 min) Hops
30.00 gm Cascade [5.50%] (60 min) Hops
0.45 kg Dememera Sugar (2.0 SRM) Sugar

Steep for 5 min Steep 30.00 gm Cascade [4.00%] (5 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 23.00 L
-- Siphon wort to primary fermenter and aerate wort.
18/08/2007 Measure Original Gravity: ________ (Estimate: 1.066 SG)
18/08/2007 Measure Batch Volume: ________ (Estimate: 23.00 L)
4 days Ferment in primary for 4 days at 20.0 C
22/08/2007 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 20.0 C
29/08/2007 Measure Final Gravity: ________ (Estimate: 1.017 SG)
-- Bottle beer at 15.6 C with 130.3 gm of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 11.1 C
26/09/2007 Sample and enjoy!
 
The first was a good recipe, good taste but the make up didn't match what the brewery use, so I changed to use the same ingredients.

Taste is a little roastier due to the increase in chocolate but lessens with age to become pretty spot on.

1st Batch the fermenter,

Second Sparge is started.

Doing a Boddies next.


Boddington's
Brew Type: All Grain Date: 10/01/2007
Style: English Ordinary Bitter Brewer: Orfy
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.50 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 %

Brewing Steps Check Time Step
10/01/2007 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 37.21 L water for brewing
-- Prepare Ingredients for Mash

3.30 kg Pale Malt, Maris Otter (3.0 SRM) Grain
0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.12 kg Crystal Malt - 60L (60.0 SRM) Grain
0.03 kg Chocolate Malt (450.0 SRM) Grain

0 min Mash Ingredients
Single: Add 9.66 L of water at 75.0 C
60 min - Hold mash at 68.0 C for 60 min
-- Add first wort hops to boiler at start of sparge
Amount Item Type
25.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops

-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 13.78 L of 77.0 C water.
-- Batch Sparge Round 2: Sparge with 13.77 L of 77.0 C water.
-- Add water to achieve boil volume of 30.50 L
-- Estimated Pre-boil Gravity is: 1.030 SG with all grains/extracts added
Boil for 60 min Start to Boil.
15 min into boil Add 25.00 gm Goldings, East Kent [4.00%] (45 min)
Steep for 60 min Steep 25.00 gm Goldings, East Kent [4.00%] (60 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 23.00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Youngs Generic Ale Yeast Yeast-Ale

10/01/2007 Measure Original Gravity: ________ (Estimate: 1.040 SG)
10/01/2007 Measure Batch Volume: ________ (Estimate: 23.00 L)
5 days Ferment in primary for 5 days at 20.0 C
15/01/2007 Transfer to Secondary Fermenter
13 days Ferment in secondary for 13 days at 17.0 C
28/01/2007 Measure Final Gravity: ________ (Estimate: 1.012 SG)
-- Bottle with corn sugar: 75
1.0 Weeks Age for 1.0 Weeks at 15.0 C
04/02/2007 Sample and enjoy!


Taste Rating (50 possible points): 40.0
Brewed to be a match for the Boddington's Cask bitter at it's peak.

Notes
Into Keg on 28th Jan.
Sampled on 8th Feb. Woo Hoo, it's good.
 
Well, I've maxed out at 3 today.

Due to only starting at around 2pm, Friends calling round at 7pm for a BBQ and several hundred slug coming out and climbing all over my gear and being trod in the house.

The first 2 have already started a dancin' before the 3rd's in the fermenter.

I think I'll carry on tomorrow, plus I'm hammered.:drunk:
 
orfy said:
Well, I've maxed out at 3 today.

Due to only starting at around 2pm, Friends calling round at 7pm for a BBQ and several hundred slug coming out and climbing all over my gear and being trod in the house.

I think I'll carry on tomorrow, plus I'm hammered.:drunk:

Lazy git. I mean, you had five hours. That's only one batch every 1.7 hours. What did you do with all the rest of your time? ;)
 
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