I have just got 450g of Galaxy flowers and I want to put it to use, but having never used flowers or galaxy I am hoping for some advice regarding hop additions and ammounts (I have heard people say go easy on the galaxy.. but is 10g at 60 and 30 too easy? (maybe I should do 30 and 0 seeing I am no chilling?).
As I am no chilling I was planning on either french pressing or maybe even taking off 3 litres from the cube and boiling with the hops for a short time to get some flavour/aroma once the cube has cooled.
I was also going to put the flowers in a hop sock as I am a bit worried they might block up my urns tap.
Recipe: Galale (Biab No.5)
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 30.72 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.59 l
Estimated OG: 1.048 SG
Estimated Color: 7.5 EBC
Estimated IBU: 22.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Pilsner, Malt Craft Export (Joe White) ( Grain 1 85.7 %
0.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 9.5 %
0.25 kg Carafoam (Weyermann) (3.9 EBC) Grain 3 4.8 %
10.00 g Galaxy [13.20 %] - Boil 60.0 min Hop 4 12.7 IBUs
10.00 g Galaxy [13.20 %] - Boil 30.0 min Hop 5 9.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
20.00 g Galaxy [13.20 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
Mash Schedule: BIAB, Light Body
Total Grain Weight: 5.25 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.92 l of water at 67.7 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Post #2 made 14 years ago
Good idea on the sock. I used flowers for the first time last weekend and blocked my siphon. Not fun.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #3 made 14 years ago
Diddo on the sack. Been there, done that.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #4 made 14 years ago
Hi deebo,
I'm a huge Galaxy fan!! How hoppy do you like your beers?
Also, I've found recently that for no chilling, i change my 60/20/5 minute additions to 45/0/hop tea after 5-7 days works a treat.
I think your current quantities would go pretty nice. It's not nearly over-doing it, but not under doing it either. Let us know what you wind up doing!
I'm a huge Galaxy fan!! How hoppy do you like your beers?
Also, I've found recently that for no chilling, i change my 60/20/5 minute additions to 45/0/hop tea after 5-7 days works a treat.
I think your current quantities would go pretty nice. It's not nearly over-doing it, but not under doing it either. Let us know what you wind up doing!
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- SVA Brewer With Over 100 Brews From Australia
-
Post #5 made 14 years ago
I like fairly hoppy beers (dont like too much bitterness though).
I think I will go with a 45 and 0 and tea. Will I get a good sense of the galaxy with those small ammount? or should I up the 0 minute and hop tea ammounts do you think?
I think I will go with a 45 and 0 and tea. Will I get a good sense of the galaxy with those small ammount? or should I up the 0 minute and hop tea ammounts do you think?
Post #6 made 14 years ago
For the last batch I did with galaxy, I had 10g each of Galaxy/Chinook for flavour and aroma, and it turned out pretty awesome. So I reckon you could go 20g for each quite happily.
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- SVA Brewer With Over 100 Brews From Australia
-
Post #7 made 14 years ago
Sounds good! hopefully will be able to brew it tommorow if it isnt too rainy.
Post #8 made 14 years ago
Hijack Alert
After a recent topic, I am trying to put together a recipe for a double chocolate stout, AKA Young's.
I am having some problems getting any sense out of beersmith, as it does not have all of the adjuncts I will be using in it's data base.
Here is what I have in beersmith so far;
Chocolate Stout
Sweet Stout
Type: All Grain Date: 7/20/2011
Batch Size (fermenter): 25.25 l Brewer:
Boil Size: 34.50 l Asst Brewer:
Boil Time: 90 min Equipment: My keggle
End of Boil Volume 27.00 l Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 24.25 l Est Mash Efficiency 86.7 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.91 EBC) Grain 1 69.0 %
0.36 kg Caramel/Crystal Malt -120L (236.40 EBC) Grain 2 6.2 %
0.35 kg Chocolate Malt (886.50 EBC) Grain 3 6.0 %
0.25 kg Oats, Flaked (1.97 EBC) Grain 4 4.3 %
22.00 g Goldings, East Kent [3.80 %] - Boil 15.0 min Hop 8 4.0 IBUs
0.45 kg Lyle's Golden Syrup (0.00 EBC) Extract 5 7.8 %
0.39 kg Milk Sugar (Lactose) (0.00 EBC) Sugar 6 6.7 %
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
50.00 g Hallertauer [5.00 %] - Boil 60.0 min Hop 7 24.3 IBUs
What I also intend to add is;
Cocoa, 195g @ 15 minutes
Dark chocolate 200g 70% cocoa @ 15 minutes
These 2 items cannot be added in BS, therefore I cannot get a true indication of predicted OG or colour.
Any help would be appreciated, if not I can simply report back next Wednesday with actual results.
Thanks and sorry for the hijack
After a recent topic, I am trying to put together a recipe for a double chocolate stout, AKA Young's.
I am having some problems getting any sense out of beersmith, as it does not have all of the adjuncts I will be using in it's data base.
Here is what I have in beersmith so far;
Chocolate Stout
Sweet Stout
Type: All Grain Date: 7/20/2011
Batch Size (fermenter): 25.25 l Brewer:
Boil Size: 34.50 l Asst Brewer:
Boil Time: 90 min Equipment: My keggle
End of Boil Volume 27.00 l Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 24.25 l Est Mash Efficiency 86.7 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.91 EBC) Grain 1 69.0 %
0.36 kg Caramel/Crystal Malt -120L (236.40 EBC) Grain 2 6.2 %
0.35 kg Chocolate Malt (886.50 EBC) Grain 3 6.0 %
0.25 kg Oats, Flaked (1.97 EBC) Grain 4 4.3 %
22.00 g Goldings, East Kent [3.80 %] - Boil 15.0 min Hop 8 4.0 IBUs
0.45 kg Lyle's Golden Syrup (0.00 EBC) Extract 5 7.8 %
0.39 kg Milk Sugar (Lactose) (0.00 EBC) Sugar 6 6.7 %
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
50.00 g Hallertauer [5.00 %] - Boil 60.0 min Hop 7 24.3 IBUs
What I also intend to add is;
Cocoa, 195g @ 15 minutes
Dark chocolate 200g 70% cocoa @ 15 minutes
These 2 items cannot be added in BS, therefore I cannot get a true indication of predicted OG or colour.
Any help would be appreciated, if not I can simply report back next Wednesday with actual results.
Thanks and sorry for the hijack
Last edited by hashie on 21 Jul 2011, 07:02, edited 5 times in total.
"It's beer Jim, but not as we know it."
Post #9 made 14 years ago
Ummm
Sorry for the lack of help, but keen to know how it turns out.
SWMBO loves Y's DCS
And I'm quite partial to it to
Sorry for the lack of help, but keen to know how it turns out.
SWMBO loves Y's DCS
And I'm quite partial to it to
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #10 made 14 years ago
Gave the recipe above a go yesterday. I think it has turned out well, time will tell.
I ended up with 27.5 litres @ 1062 post boil. This means the cocoa and the chocolate added 3 gravity points, assuming all else was equal.
This makes sense as there is very little sugar in the chocolate (70% cocoa), so maybe 40g at most. Plus the cocoa addition was un-sweetened, so therefore should not add any gravity points just colour and flavour.
The unfermented wort tasted wonderful, a bit like weak hot chocolate, only it wasn't hot.
It is happily fermenting now so I will have a much better idea on final flavours next week.
I ended up with 27.5 litres @ 1062 post boil. This means the cocoa and the chocolate added 3 gravity points, assuming all else was equal.
This makes sense as there is very little sugar in the chocolate (70% cocoa), so maybe 40g at most. Plus the cocoa addition was un-sweetened, so therefore should not add any gravity points just colour and flavour.
The unfermented wort tasted wonderful, a bit like weak hot chocolate, only it wasn't hot.
It is happily fermenting now so I will have a much better idea on final flavours next week.
"It's beer Jim, but not as we know it."
Post #11 made 14 years ago
How did you add the chocolate? (Did you melt it or grate it and dump into the boil?)
Post #12 made 14 years ago
Hey deebo, I added the chocolate, cocoa, golden syrup and milk sugar at 15 minutes from boil end. I simply put the choclate in as a block and stirred a bit to make sure it didn't glue itself to the bottom.
A broken block maybe easier in the future, while grating would be over kill.
A broken block maybe easier in the future, while grating would be over kill.
"It's beer Jim, but not as we know it."
