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[SykomantiS]

NO, that

Yeah i know.. hence me saying this : So adapted for what I was thinking.. is the water volume enough cause it'll cook away won't it?

Let me see if I can find a noob friendly step by step recipe.

Or is @Toxxyc value of 3l water per kg malt post boil ?

No, that's for the mashing.

Okay, so I figure...

grain absorption @ 1L/kg
mash thickness @ 3L/kg
boil off rate 3L/kg


Ignoring all trub losses that should put you at 20L in the fermenter. This is obviously a thumb-suck, as I don't know your equipment profile.

Assumed 75% efficiency, room and grain temp @ 25°C:

 

[abudabi]

NO, that

No, that's for the mashing.

Okay, so I figure...

grain absorption @ 1L/kg
mash thickness @ 3L/kg
boil off rate 3L/kg

View attachment 946904
Ignoring all trub losses that should put you at 20L in the fermenter. This is obviously a thumb-suck, as I don't know your equipment profile.

Assumed 75% efficiency, room and grain temp @ 25°C:

LEGEND!!!

Thanks very much... makes a whole lot more sense now. What app is this?

 

[abudabi]

I actually found a similar-ish recipe using a different hop : https://beerrecipes.org/Recipe/3711/anders-pale-ale.html

Beer Style: American Pale Ale (10A)
Recipe Type: all-grain
Yield: 5.25 US gallons

Beer Color

Ingredients:​

• 8 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 2 lbs - Vienna Malt (3.5 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt - 10L (10.0 SRM) (Grain)
• 1.0 oz - Cascade [5.5%] - Boil 60 min (Hops)
• 0.5 oz - Cascade [5.5%] - Boil 30 min (Hops)
• 0.2 oz - Cascade [5.5%] - Boil 15 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 0.2 oz - Cascade [5.5%] - Boil 5 min (Hops)
• 1 pkgs - Nottingham (Danstar #-) (Yeast)

Additional Instructions​

Boil: 60 Minutes

Beer Profile​

Original Gravity: 1.052 (12.8° P)
Final Gravity: 1.012 SG (3.0° P)
Alcohol by Vol: 5.3%
Color SRM: 4.2 Color Sample
Bitterness IBU: 27.7
Recipe Type: all-grain
Yield: 5.25 US Gallons

 

[SykomantiS]

LEGEND!!!

Thanks very much... makes a whole lot more sense now. What app is this?

It's the brewfather app. Linked on the previous page.
There's also an Android version for your phone, or the web app on phone/pc

 

[ScottulusMaximus]

I actually found a similar-ish recipe using a different hop : https://beerrecipes.org/Recipe/3711/anders-pale-ale.html

Technically your recipe with Fuggles and Nottingham is going to be a British style pale ale not an APA.

English-Style Pale Ale (ESB)

ESB stands for "extra special bitter." This style is known for its balance and the interplay between malt and hop bitterness.

www.craftbeer.com

 

[abudabi]

I just registered for brewfather... do I need to change any settings or can I just start playing around with my equipment / recipes etc.?

 

[SykomantiS]

I just registered for brewfather... do I need to change any settings or can I just start playing around with my equipment / recipes etc.?

Settings, like what?
I would at the least check units of measurement.

 

[abudabi]

Settings, like what?
I would at the least check units of measurement.

Yeah yeah.. did that.

but there's also these settings that control how things are calculated in the backend. I just left them on the default.

 

[abudabi]

Sorry... last annoying question then I'll shut up



I see there's quite a few pale ale malts in brewfather. How did you know to use this one as I cannot find a malt profile for what I ordered on brewmart.

 

[SykomantiS]

Sorry... last annoying question then I'll shut up

View attachment 947014

I see there's quite a few pale ale malts in brewfather. How did you know to use this one as I cannot find a malt profile for what I ordered on brewmart.

Errr... Brewmart only has Belgian pale malt in stock. I know because they are my preferred shop as well. I figured it would be castle malting, I think if you dig around their site they have a table of malts for different suppliers. I went off memory (hoping I remembered correctly) that castle malting was listed there. If its not the correct malt profile, then you can just change it. Although there shouldn't be a big difference between pale ale malts anyway.

Edit: https://brewmart.co.za/shop/index.php?route=product/category&path=57_238

 

[abudabi]

Errr... Brewmart only has Belgian pale malt in stock. I know because they are my preferred shop as well. I figured it would be castle malting, I think if you dig around their site they have a table of malts for different suppliers. I went off memory (hoping I remembered correctly) that castle malting was listed there. If its not the correct malt profile, then you can just change it. Although there shouldn't be a big difference between pale alw malts anyway.

Ah.. I see the bulk 25kg one is called castle malting but the per kg product doesn't have that.

Thanks for the assistance today gents!

 

[SykomantiS]

Ah.. I see the bulk 25kg one is called castle malting but the per kg product doesn't have that.

Thanks for the assistance today gents!

Yeah, they're not the greatest at keeping their website/stock levels up date. Couple of weeks ago I bought maris otter via walk-in even though it was listed out of stock on the website. A week later my parents tried the same, but the maris was out of stock, with them only having the Belgian pale malt in stock. They went from out of stock to in stock to out of stock again without ever touching their stock indicators on the website. Very irritating.

 

[SykomantiS]

On the flip side, they recently adjusted their mills, my efficiency for the last three batches jumped from 65% to over 80% on my urn and to 75% on my smaller stove top brew pot (experimental small batches), so very chuffed with that. Now I have two batches that are rather high in alcohol which makes weekends interesting to say the least.

 

[abudabi]

And the coopers lager tin is bottled. Woop woop.


I fermented these at 18 and then upped it to 20 at the end. I'm assuming back into the fridge to bottle condition at 20?

 

[Jitters]

And the coopers lager tin is bottled. Woop woop.
View attachment 949750

I fermented these at 18 and then upped it to 20 at the end. I'm assuming back into the fridge to bottle condition at 20?

Room temp is fine for 3 weeks to carb up.

It's not needed but you can do a lager period after that if you want. As close to 0 as you can manage for 3 weeks wil help any other solids drop out.

 

[abudabi]

Room temp is fine for 3 weeks to carb up.

It's not needed but you can do a lager period after that if you want. As close to 0 as you can manage for 3 weeks wil help any other solids drop out.

Even with our current temps in the 30s in JHB?

 

[Jitters]

Even with our current temps in the 30s in JHB?

I haven't been brewing that long but I have had no issues with mine, gotten up to about 28 in cape town last few weeks. I did some googling, and it seems like the general consensus is it will carb up quicker but reduce shelf life in the long term.

IMO, I think you'll be fine having it in a dark cool cupboard.

 

[Snyper564]

2Xcases of smoked porter bottled ended at 5.94%

 

[Dimpie (COMPUTEK)]

Even with our current temps in the 30s in JHB?

What are you saying?, cause you said it will go back in the fridge at 20ºC, so it sounds like you're controlling it? Outside temp shouldn't be a factor

 

[abudabi]

What are you saying?, cause you said it will go back in the fridge at 20ºC, so it sound you're controlling it? Outside temp shouldn't be a factor

Yes, I'm controlling the fridge temp to 20.

The room temp comment was aimed at seth as he commented to bottle condition outside at room temp.. so was just getting an idea of what his room temp was.