1st Quarter Brew 2023

Sunfire96 · Jan 2, 2023

Excellent, I'm excited to try this one out. I've got the recipe scaled and I'm going to stick with the Citra, Talus, and Mosaic combo. I've been wanting to use Talus for a while, so this gives me a good excuse to buy a bunch of it

thanks Ben! I've got some lagers lined up next, so it may be Feb/March before I get to this one.

Zambi · Jan 2, 2023

I've been working on the hop side of things till I realised how much is needed!
Doing a re-think as that would make a big dent in my (not easily replacable) stock.
Maybe I do a gallon batch instead of my normal size

Herm brews · Jan 9, 2023

I like what I see in this recipe, and look forward to making a batch, or more.

Zambi · Jan 10, 2023

I'm dilldallying...
I like trying some of the techniques like hopstand and dry hopping as I've not done those before.
BUT, both recipe and description of the beer make me think it will be far too bitter for me. Even most IPA's are.
So, I'm thinking of halving the hops, but then it's no longer Bunyip

The Brew Mentor · Jan 10, 2023

I really want to brew this as closely to how Ben would do it.
I'm thinking;
BIAB, fine crush grains, full volume water.
Mash, then direct heat to mashout temp before pulling the bag. 30 minute boil, then transfer to SS Fermentor, adding all ending hops, close up and let chill over night. I'll likely direct pitch in the AM and aerate as I have plenty of yeast. Dry hop around day 3 .

Avangard pale ale malt
Avangard Vienna
Briess white wheat
Briess caramel 90

Magnum
Citra
Simcoe

Sound about right @Trialben ?

Josh Hughes · Jan 10, 2023

Looking forward to this one.

GFHomebrew · Jan 10, 2023

The Brew Mentor said:
I really want to brew this as closely to how Ben would do it.

I'm thinking;

BIAB, fine crush grains, full volume water.

Mash, then direct heat to mashout temp before pulling the bag. 30 minute boil, then transfer to SS Fermentor, adding all ending hops, close up and let chill over night. I'll likely direct pitch in the AM and aerate as I have plenty of yeast. Dry hop around day 3 .

Avangard pale ale malt

Avangard Vienna

Briess white wheat

Briess caramel 90

Magnum

Citra

Simcoe

Sound about right @Trialben ?

Hit the nail on the head there Sir!

The Brew Mentor · Jan 11, 2023

Not sure I'll get 85% efficiency though.
I may up the grain bill.

Ozarks Mountain Brewery · Jan 11, 2023

this looks good to me, its what I have

8 lb - Maris Otter Pale (71%)
2.5 lb - Flaked Wheat (22.2%)
0.75 lb - Victory (6.7%)
0.25 oz - Caramel / Crystal 120L (0.1%)

GFHomebrew · Jan 11, 2023

The Brew Mentor said:
Not sure I'll get 85% efficiency though.

I may up the grain bill.

Not with a full volume mash I get 10% less with no sparge 75% ish.

GFHomebrew · Jan 11, 2023

Ozarks Mountain Brew said:
this looks good to me, its what I have

8 lb - Maris Otter Pale (71%)

2.5 lb - Flaked Wheat (22.2%)

0.75 lb - Victory (6.7%)

0.25 oz - Caramel / Crystal 120L (i0.1%)

Nice originally it was Vienna not Munich in this I think the victory should bring some nice biscuity roast notes to this.

What's your hops going to be?

Try and keep em new world hop.

Ozarks Mountain Brewery · Jan 11, 2023

Trialben said:
Nice originally it was Vienna not Munich in this I think the victory should bring some nice biscuity roast notes to this.

What's your hops going to be?

Try and keep em new world hop.

I have to sub Equinox but I have everything else

Craigerrr · Jan 11, 2023

I have some kegs to clean. Will see how that goes. If my back holds up to that, I will start to work out my new indoor brewing process, to see how that goes on a dry run just using water. If my back can tolerate that, I will transpose this into an extract version and give it a go.
A lot of if's there...

GFHomebrew · Jan 11, 2023

Craigerrr said:
I have some kegs to clean. Will see how that goes. If my back holds up to that, I will start to work out my new indoor brewing process, to see how that goes on a dry run just using water. If my back can tolerate that, I will transpose this into an extract version and give it a go.
A lot of if's there...

Oh Yeah you'll love this Craigerr
For you double no tripple the hop additions or double Dry hop it.

Maybe a base Liquid Malt Extract with some c60
And 5 - 10% Maltodexrine would be a great base to lay the hops on

.

Josh Hughes · Jan 11, 2023

Craigerrr said:
I have some kegs to clean. Will see how that goes. If my back holds up to that, I will start to work out my new indoor brewing process, to see how that goes on a dry run just using water. If my back can tolerate that, I will transpose this into an extract version and give it a go.
A lot of if's there...

Good luck!

Donoroto · Jan 12, 2023

Craigerrr said:
I have some kegs to clean. Will see how that goes. If my back holds up to that, I will start to work out my new indoor brewing process, to see how that goes on a dry run just using water. If my back can tolerate that, I will transpose this into an extract version and give it a go.
A lot of if's there...

I know you know this better than anyone, so...

Ya know, I don't think I even need to say it!

Zambi · Jan 12, 2023

Got a question about hopstand.
If you put those hops in at flame out and then let stand for 30 minutes, what temperature should you use for ibu contribution?
I was thinking 85 or 90 oC (185 or 195 oF)?

GFHomebrew · Jan 13, 2023

Zambezi Special said:
Got a question about hopstand.
If you put those hops in at flame out and then let stand for 30 minutes, what temperature should you use for ibu contribution?
I was thinking 85 or 90 oC (185 or 195 oF)?

Personally I think the IBU predictions post boil are a total Crap shoot and between you and me the developers of this site sorta know this

sorry.
The whole Tinsenth IBU standard is better calculating boil addition hops but once it comes to flame out Whirlpooled/ DRy hopped additions your guess is good enough lol.
Or brew a few of these taste the beers and decide for yourself if your perceiving more or less bitterness from the hops.
Theses is also oxidation of Alpha acids and such that can give you more pronounced bitterness and more complex stuff.
This link is brulabs link to better way of predicting ibus (more modern).
https://open.spotify.com/episode/6J...i=xeXnlYfAQBOIQenRgmu2GQ&utm_source=copy-link
OK so take that with a grain of salt or not.

So put boiling in I do and the length of time it's gunna stay above the isomerisation level 80c 20-30mins I find in sunny Queensland (this is for a no chill flame out hop addition.)

I just reduce my bittering additions a little if need be.

The main thing in the bunyip is getting a bit of bitterness but alot of aroma and flavour immersed into the wort before fermentation.
Then once fermentation is almost done slapping some more hops in you know just to make sure

.

So if really hoppy beers arnt your jam but you like a more malt forward beverage you cab either half to flame out DH addition.

Or as I do with my largers sometimes just do a whirlpool a flame out and no Dry hop.

You'll still get that bitterness and flavor and aroma contributions but it just won't be as up front.
It'll be more restrained

Herm brews · Jan 13, 2023

Zambezi Special said:
This is new territory for me
Does this sound anywhere in the right direction?
Before I work on getting the hops in place?
View attachment 23715

As for hops:
Ben mentioned fruity hops. I asked mr Google and out of the hops that came up, I got Galena, Hallertau Tradition & Perle.
I also have the Cascade that Ben suggested, but I did a saison with only cascade and found it not nearly as nice and as fruity as EKG and Saaz/Spalt.

I'm going to have so many questions!

If I recall correctly, Sierra Nevada Pale Ale once used Perle as the bittering hop, and Cascade for the rest. Granted @Trialben recipe isn’t a SN clone, but those hops do work together.
And for your concerns of hitting IBU’s, don’t worry too much about that. Try to brew a beer inspired by Ben that will suit your own taste. I’m sure you’ll make a good beer.