loosen faith

hello to all members im happy to be here corse I found my way here from wtchin gashslug vids .. "gashslug"

I started homebrewin 20 yeqrs backs with kit an kilo sugar done the job got me pissed on the cheap for memory jus uster get the larger an kilo sugar an away ya go , how things have changed after probly 15 yrs sobriety Ive started to enjoy a few beers again baut as nuthins changed still cant afford my apetite so I decided to give homebrew another go bout 12 mths back have done 25 brews some good some not so , only used coopers pehopped can adding hops ect but still my beers aint been good enough to stop the buying antyways hoping to get some good advice fron you guys to keep me in the game will post my upcoming batch sone to get some feedback with apprexiation
baz

cant seem to find my way , I have two upcoming brews I want you guys to look at just need to know in what forum section should I post'em both are coopers prehopped tins with some hopeful upgrades

Just post them here mate, and we'll have a look , then move them to the recipe section if thats what you would like!

Hopefully we'll get you sorted!

Cheers mate!

21 lts
coopers OS draught
1kg LDM
100gms dex
200 gms crystal 120 “im guessin thats whatya call it , got it from ebay listed as cyrstal/cyrstal ”
amarillo 10 gms@10min , 10gms flameout 30min steep
cascade 10gms@10min, 10gms flameout 30 min steep
us 05 yeast
will be carbing with carb drops no racking ect
ferment the best I can around 15-18 degrees no fridge just do me best to keep it down

its abit of a tke off coopers fruit salad ale just hoping the addition off grain will help with presentation " head an lacing "

your thought and advice appreciated

That fruit salad ale was crafted from one of my recipes! They put that up a few months after my youtube video, and its too close to be a coincidence.
I'd start with a pale ale can if possible it turns out a lot nicer then their draught cans. The beer will turn out a little more bitter using the Draught Can.
Let me know how you are preparing your grains, I didn't add any to mine just to keep it simple for beginners, but steeping some grain for it will do it good.
And also using US05 you would be better off fermenting around 19c if possible (18c-20c).
I'd also cut the hop steep time down to 10mins max.
Other than that your recipe looks good. The beer will turn out a little more bitter using the Draught Can.

my initial plan was to cold steep the grain overnight bring up to volume add malt and do hop additions .

I have the draught on hand and prefer it over the pale ale so will stick with it , my plan is not make the fruit salad ale as such but I enjoyed those hops in the FSA so would like that pairing in the draught .

I thought it may be a become a little to bitter with the 10 min additions using Ians speedsheet draught has starting IBU 25 after additions IUB 30.8

as for my tongues IBU tolerance I got no idea on the numbers I enjoy store beers cooper red , boags , carlton VB ect nothing to bitter there for me but I dont know how those beers correspond to IBU scale so as to figure out my IBU cuttoff

I also came across the list of IBU's for coopers cans , it makes it even more confusing as the IUB's are higher on this list over the speadsheet

Using the formula: IBU of tin*1.7/23

Beer = IBU on can = IBU (based on 23L)
Lager = 390 = 28.8
Draught = 420 = 31.0
Dark Ale = 590 = 43.6
Real Ale = 560 = 41.4
Stout = 710 = 52.5
Pale Ale = 340 = 25.1
Mex Cerveza = 270 = 20.0
Can Blonde = 420 = 31.0
English Bitter = 590 = 43.6
Euro Lager = 340 = 25.1
Heritage Lager = 390 = 28.8
IPA = 710 = 52.5
Irish Stout = 560 = 41.4
Aust Bitter = 495 = 36.6
Pilsner = 420 = 31.0
Sparkling Ale = 490 = 36.2
Trad Draught = 420 = 31.0
Wheat Beer = 300 = 22.2

I had the 30 min steep time as taken from the FSA recipe , you recommend no longer than 10min steep , can you explain the reasoning ..in the way of steep times pros an cons

I could lower the additions to 5mins to drop the IUB 28.2 according to speadsheet ..then do your 10min steep with remaing hops

that would then come close to my original recipe excluding the draught for Pale Ale as you reccomend as in the speadsheet APA in my recipe with 10min add's gives IUB of 26

as for the temps dont have much control other than to keep fire burning to keep house warm and should be able to maintain 18-22 round about there

your thoughts appreciated

Those beers you like would be in the 20s for the IBUs at a guess.
The reason I would say to not steep the hops for so long at the end of the boil is the reason you do a steep is more for hop flavour, but a long steep will extract more bitterness. In recently boiled water the bitterness can keep extracting for up to 20mins. There people that swear that flameout hops don't add bitterness, I can tell you from many experiments they do. If you've read about no chill brewing you'll see they adjust hop additions by 20 mins, because of this fact. The reason I use Pale over Draught cans is because it is that little bit less bitter, which gives you more room for hop experimenting and boiling. So yes I think if drop the 10min additions to 5mins you will be better off, just remember you still want to boil the grain steep tea for about 15-20 mins to sanitise it. Other than that I think you are good to go!

no I havent had a chance to read up on no chill brewing but I will do , the other thing I will change is the grain steep from cold to a hot steep as follows takin from coopers recipe

In a good sized pot (around 8 litres), mix with 2 litres of hot water (not boiling) and let steep for about 1hr.

Remove the grain; add 3 litres of water and 500g of Light Dry Malt then bring to the boil.

I will then do the 5min additions

and yes Im go to go , thankyou Gash I do appreciate your help

an hour is plenty, even half hour will do it. When steeping grain like this its just really dissolving the sugars in the cracked grain husks, all the conversion has already been done, that's why cold steeping works as well. The warmer the water the easier it is to dissolve the sugars, cold you leave overnight. And anywhere between about 65c and 80c can be done if around 20 - 30mins. But if it ends up being an hour no harm is done. Give it a good stir at the start and end. Strain the grain and run some water through the grain to help get the goodness out. Throw the grain away and then boil for at least 15 mins.

thanks Gash will do , Recipe 2 is a Cervesa but im a bit confused with the grain I purchased

Crystal Caramel Pilsner
Crystal 5 < 10 Briess 5.5 - 6.5 5.50%
Caramel Malt Pils optimises the froth properties and full-bodied character of the beer. The malt character resembles that of BEST Pilsner malt. The malt is malted, sugared and finally gently roasted using a special process. This produces the special caramel aroma.

what gets me confused is this also refered to or abbreviated as carapils , ? crystal light ? crystal 10 ...
Im trying to put this into Ians spread sheet so as I can finalize my recipe but cant find a category because Im not sure as to where it fits