Recent content by granttheking98

Had a taste of the samples at 1.016/7 and it tastes really nice. Got a lovely citrusy hop bite, and a solid malt backbone, but not too sweet. You wouldn't know it was a 7% beer - low alcohol taste. Dry hopped it yesterday with 13g of Columbus (15% AA) - all I had left, so hopefully will...

Haven't thought about yeast - Maybe Mangrove Jacks Belgian Ale - works up to 14% ABV! Otherwise was thinking the Mangrove Jacks Bavarian Wheat yeast - used that in a belgian golden and it was amazing!

Hi guys, Just planning a massive experimental brew (well experimental is loose term but hey it's crazy for me). I'm planning on brewing a BIG High gravity belgian. Something around the 8-9% ABV mark - using a reitterated mash. I've only got a 20L cooler that is use to mash in so it has...

Incase anyone wondered this was the article on beersmith.com about BU:GU ratio. http://beersmith.com/blog/2009/09/26/balancing-your-beer-with-the-bitterness-ratio/

Yeah I was a bit worried by the 90IBU tag, but given that in real terms its reduced to a 3rd of the bitterness it was previously, plus its now 7% ABV instead around 4, it's probably going to be a really nice beer. I'm the same with styles - as long as it's close and within range i don't worry.

Some more quick maths. I read recently on beer smith.com that there is a ratio for BU:GU - so for my first beer including the Ibu of the kit at 25 + the hops at 116 = total of 141 Ibu. So the ratio 141:46 (46 from 1.046 OG) which means in real terms a bitterness ratio of 3.5 nearly 4.5 times...

Yeah that does still a monster at 90 ibu though

Ok so after some digging - http://www.homebrewandbeer.com/forum/viewtopic.php?f=2&t=9932&start=20#p99360 Found that the Australian Pale ale kit would be around 58 IBU at 10L - 25 IBU at 23L if you used an enhancer or brewing sugar. Any idea how to account for 4L of already brewed beer at 116...

Ok so here's what I did: 1 x Coopers Australian pale ale kit 100g Belgian Blonde candi sugar 50g dextrose 4 liters of super bitter fully brewed and bottled beer - as above. Made it up to a little over 10L in the fermenter. Pitched the kit yeast at 24C or thereabouts. The OG reading on my...

I was afraid that might be the case - I think mixing in the glass is the way to go. Heck I could test that now with another beer and see how it goes. The only downside is that I have to drink two beers, which won't make my wife too happy.

LOL apart from another $20 for a can of LME and a yeast sachet not much.

Hi All, Just after some advice - I brewed a 12L Batch of this beer using a Coopers Australian Pale Ale Can (that's the 1.7k LME in brewers friend) + 500g of Flaked rye. I was following a friends recipe and trying to halve it - however did the wrong thing and used the same hop bill for a full...

Thanks for that! Possibly the most helpful info I've had on malts. Good to know - had a small taste of it today to check the gravity and it's at 1.015 after 6 days. Going to leave it for another week before bottling. The sample had a lot of the flavours of a lager, a nice cleanness to the...

any reason why the crystal/toffee malt's would lead to greater sweetness? I thought the sugars in them would ferment out and turn into alcohol? Unless of course these malts are made up of mostly unfermentable sugars. I was considering dry hopping, still around 30g of stickelbracht left! But my...

an IPA with a lager yeast not an ale yeast