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Galaxy Recipe.

Post #1 made 13 years ago
by Shifter
Style: APA
Name: Galaxy crossing Cascade
Yeast: US- 05
Fermentation Temperature: 18 Deg C
Original Gravity: 1.048
Total IBU's: 29.5 - No Chill.
Colour (EBC): 12.8
Efficiency at End of Boil: 68%
Mash Length (mins): 60 mins
Boil Length (mins): 30 mins
Your Vessel Type (Pot/Keggle/Urn): Crown Urn
Source/Credits:
Notes/Instructions/Comments:

Volumes etc.

Your Vessel Volume (L or gal): 40 ltrs
Your Vessel Diameter (cm or in): 33.7 mm
Water Required (L or gal): 31 ltrs - 342 mm
Mash Temperature (C or F): 66 Deg C
Volume at End of Boil (L or gal): 28 Ltrs
Volume into Fermenter (L or gal): 20 Ltrs
Brew Length (L or gal): 21 Ltrs
Total Grain Bill (g or oz): 4.90 kg

Grains - Colours - Percentages and/or Weight (g or oz)

Grain 1: 2.1kg Golden Promise (5.9 EBC) 42.86%
Grain 2: 2.1kg Maris Otter (7.9 EBC ) 42.86%
Grain 3: 0.500 kg Wheat Malt (2.0 EBC) 10.20 %
Grain 4: 0.200 kg Caraamber ( 70.9 EBC) 4.08%

Hops - AA% - IBUs - Weight (g or oz) at Minutes

Hop 1: Galaxy 14.3% 12.3 IBU 8g @ 30 mins
Hop 2: Cascade 6.8% 5.61 IBU 10g @ 10 mins
Hop 3: Galaxy 14.3% 11.6 IBU 10g @ 10 mins
Hop 4: Galaxy 14.3% 0 IBU 52g French Press.
etc

Adjuncts/Minerals/Finings etc

Adjunct:
Mineral:
Finings: Whirlfloc 1g

This beer came out pretty well, with loads of Galaxy aroma and flavour. Unfortunately there does appear to be a full "mouthful". Can any advise me on how to get slightly more body in to the beer?

Thanks and regards,
Last edited by Shifter on 24 Jan 2012, 16:41, edited 3 times in total.

Post #2 made 13 years ago
by thughes
What temperature did you mash at? Higher mash temps will give your brew more body. I normally shoot for @ 154-156F if I am looking for a heavier body when doing a porter, stout, or a SMaSH (which tend to be thin and one-dimensional if mashed too low). Another suggestion is to add a bit of carapils (dextrine) but I would experiment with mash temps first. Good luck.

---Todd
WWBBD?
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Post #3 made 13 years ago
by Shifter
Thanks for your response.

Mash was at 66 deg C.

I am going to make it again and will try to mash with a higher temp. I did mash out at 78 deg C and steeped the Caraamber for 30 mins.

Post #6 made 13 years ago
by PistolPatch
I love Galaxy!

Thanks for posting your recipe in that format Shifter - easy to read! But, there are a few figures there that are not making sense (only just caught them though as I was focussing on the recipe percentages)...

End of boil efficiency at 68% is very low. Volume at end of boil is 28 litres but volume into fermentor is 20 litres. That's a large loss. We also have a 60 minute mash and a 30 minute boil which are either bending some rules or breaking them :lol:.

I can't see a problem with the recipe or using 66 C as the mash temp for this recipe. I think there are other issues at play here.

Can you give some more info on my questions regarding your numbers?

:peace:
PP
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Post #7 made 13 years ago
by Shifter
PP,
Thanks for yours.

Efficiency should read 70%. Looking at my notes - Vol at end of boil was 28 ltrs, 21 ltrs in to the cube. Intentionally lost 7 ltrs from end of boil in to the cube. There was a huge amount of trub, but not 7 ltrs worth, maybe 3.5 ltrs worth. After no chill, I managed to get about 19 clean ltrs out of the cube. With the french pressing of 52 g of hops this brought up the fermenter volume to 20 ltrs.

The 30 min boil was done as I no chill and appeared to work very well. Stolen from someone on AHB. 60 minute mash with a mash out at 78 Deg C and addition of the crystal malt for 30 mins steep. Again I think it worked very well. Very pleased with the result. Problem is it is not lasting too long. It is very moorish!

Do you think I should try and mash at a higher temp to get a little more body in to the beer? My original question was about lack of body. How do I get more mouthful and body?

Just love the galaxy hops.

How is BIABacus going??

Post #8 made 13 years ago
by joshua
Good Day Shifter, I found I can get the "body of the Goddess" at 156F/69C.
Honest Officer, I swear to Drunk, I am Not God.
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