I currently have 3 brews at different stages:
* A WilliamsWarn English Pale Ale extract kit that's fully matured (23L batch)
* An experimental 4L batch which was a full boil DME + Galaxy hops, in bottles but still green.
* A BIAB smash batch still in fermenter, again 4L size (pilsner malt + cluster)
All extract kits I've made always end up with an odd taste that I cannot quite put my finger on what it is. The WilliamsWarn kit is no exception, which is why I wanted to try something different.
I also wanted to brew smaller quantities to not end up with 23 L of undrinakble swill in the case I mess up totally. Hence the 4L batch sizes.
I have a 1 gallon (+ a bit) glass fermenter, which is actually an old soft-drink extract container from the 1970s that my dad rescued many years ago. It's in perfect condition, so I use that with a bung and airlock.
About a week ago I got a bag and did a BIAB brew. It's in the last stage of fermenting and I haven't tried it though the wort tasted OK.
I tried my DME + Galaxy experiment on the weekend. It has only been in the bottles for about 2 weeks and I think I detected a hint of priming sugar sweetness, but it was carbonated. It was _significantly_ better than all the kits I've done to date, and after matured will probably pass for a commercial beer!
But the one issue I have with it is that it all feel rather "thin" (for lack of a better word) to drink.
So after some research I decided I'd add some caramalt to my next attempt.
The aim of the recipe is to use a common ale yeast but target the vital statistics for the AABC Style 2.1 Australian Larger. The colour works out _slightly_ darker than the style, but I'm not too worried about that.
Also, for my currently fermenting BIAB recipe, I had the idea that chloramines might have been part of the reason for the weird flavour I was always getting. So I added 50mg of Potassium Metabisulphate to the 10L of water I prepared for the brewing session. I didn't do that for my DME experiment, and it turned out better than fine. So I think I'm going to skip that and see if there is any difference.
Finally, with my stovetop and equipment, it seems my evaporation rate is much lower than predicted by BIABacus. I've underestimated for the next brew by rounding down to the nearest 0.1L/hour from my last attempt (1.15L/h). I figure that if the evaporation rate turns out to be higher than predicted it's easier to add a little water in the last 10/15 mins than remove sugars.
(The misc ingredients don't print right for some reason. They are 1/4 of a whirflock tablet, and 1/4 tsp of yeast nutrient.)
Source Recipe Link:
ABV: 4.1% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.042
IBU's (Tinseth): 20
Bitterness to Gravity Ratio: 0.48
Colour: 9.7 EBC = 4.9 SRM
Kettle Efficiency (as in EIB and EAW): 84.2 %
Efficiency into Fermentor (EIF): 75.9 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 60 mins at 67 C = 152.6 F
Boil: 60 min
Ferment: 14 days at 19 C = 66.2 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/
Total Water Needed (TWN): 6.83 L = 1.8 G
Volume into Boil (VIB): 6.3 L = 1.66 G @ 1.035
Volume of Ambient Wort (VAW): 4.99 L = 1.32 G @ 1.042
Volume into Fermentor (VIF): 4.5 L = 1.19 G @ 1.042
Volume into Packaging (VIP): 4.17 L = 1.1 G @ 1.011 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to www.biabrewer.info (needs link)
95% Ale Male (BB) (6.3 EBC = 3.2 SRM) 799 grams = 1.76 pounds
5% Caramalt Malt (BB) (40 EBC = 20.3 SRM) 42 grams = 0.09 pounds
The Hop Bill (Based on Tinseth Formula)
14.7 IBU Cluster Pellets (5.4%AA) 5 grams = 0.176 ounces at 60 mins
5.3 IBU Cluster Pellets (5.4%AA) 5 grams = 0.176 ounces at 10 mins
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 60 mins at 67 C = 152.6 F
Strike Water Needed (SWN): 6.96 L = 1.84 G 67.5 C = 153.6 F
Chilling & Hop Management Methods
Hopsock Used: Y (Pulled 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: US-05 for 14 days at 19 C = 66.2 F
Condition for 14 days.
Special Instructions/Notes on this Beer