Archive for July 2010
Wheat Malt - 1730g - 50%
Lager Malt - 1380g - 40%
Munich Malt - 170g - 5%
Crystal Malt, Extra Dark - 87g - 2.5%
Crystal Malt - 87g - 2.5%
Columbus (Tomahawk) @ 60 mins 10g
Columbus (Tomahawk) @ 15 mins 20g
Simcoe @ 15 mins 20g
Ahtanum @ 0 mins 26g (80c Steep for 25mins)
Ahtanum @ 0 mins 13g (Dry Hop)
Final Volume: 15 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 23 Litres
Mash Liquor: 8.7 Litres
Mash Efficiency: 75 %
Bitterness: 68 EBU
Colour: 29 EBC
Yeast is Safale US-05
I’ve not used any of these hops before, fingers crossed
The malts & Water treatment:
A first for me, Re-circulating the Sparge which resulted in some really clear wort in the copper and I hit a Mash efficiency of 89%, mashed for about 75mins:
Hops Columbus & Simcoe, smelling quite pine-like:
Hops Columbus & Simcoe going in @ 15mins:
Should have been 1052, I got 1048 for some reason my Mash was a bit thin I think I gained a litre or so extra somewhere:
The wort colour:
Kurgan’s Candy – This uses the Candy Sugar I made the other day to make a fairly strong Belgian Ale with some Duvel yeast cultured up from a bottle to a 1 Litre starter.
Wheat Malt 2000g 42.5%
Lager Malt 2000g 42.5%
Sugar,Belgian Candy Light 250g 5.3%
Muscovardo Candy Light 250g 5.3%
Torrefied Wheat 200g 4.3%
Bobek @ 60 mins 52g (Start of Boil)
Saaz @ 10 mins 36g
Final Volume: 15 Litres
Original Gravity: 1.067
Final Gravity: 1.010
Alcohol Content: 7.5% ABV
Total Liquor: 25.9 Litres
Mash Liquor: 10.5 Litres
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC – Roughly speaking!
Mash will be 90mins, Boil will be 60mins, Mash Temp will be 68c.
Yeast is cultured from a bottle of Duvel and is a 1 Litre Starter.
Lager malt, Wheat Malt, Torrefied Flaked Wheat, 1 Tsp Gypsum with thermometer stuck in it ready for the morning:
My home made Belgian (Yorkshire) Candy Sugar, LH dehydrated pee colour, RH 50/50 White Sugar & Light Muscovardo, both taken to Hard Crack:
The rest will follow tomorrow
*Tomorrow comes, Mash was on at 7.55am
No Mash picture as its just a mash!
Big Bag of Bobek & Some Saaz Hops:
Just Waiting for the Mash, everything prepared. Old lager yeast to use as Yeast Nutrient in the boil, Half a Protafoc tablet, Scales, Thermometer, Refractometer, fully Tooled up!:
Refractometer conversion & Mash Efficiency:
End of Mash Temp, It started at 68c:
Light Straw coloured wort going into the copper:
Bobek going in at the start of boil:
I added the Lighter candy sugar after 15mins:
Then the Darker candy sugar after 30mins:
Recycling the IC coolng water to the HLT for later cleaning:
Saaz hops going in at 10mins left of boil:
OG 1061, supposed to be 1067 but I’m not bothered:
Some stuff going on – https://twitter.com/pdtnc
*This mornings Yeasty Head:
*Bottled 1st Aug ’10 with 60g of Light brown Sugar, tasting pretty good as a subtle Belgian.
Aroma: Subtle Pear drops & Banana
Taste: Spicy with more Pear Drops & some Sourness (possibly getting some of the Bobek & a bit of the Muscovardo in the finish)
Rather too easy drinking for a 7.5%
I used the guide from here http://oz.craftbrewer.org/Library/Metho … andy.shtml I’ll have a go with some more white sugar and try and get a really deep red.
500g of White sugar simmered at 127-135c with enough water to make a thick syrup and a good healthy pinch of citric acid for about 20 mins to gain some colour.
This is half n half white sugar & muscovardo… we’ve just been eating it like toffee
I used a silicone baking sheet draped over a couple of pie tins, much better than grease-proof paper
I shall have another go with just White sugar another day and see how dark I can make it, maybe add it to a Stout or a dark Belgian Ale
Did a bit of a Brew Trial for work today, the brew went well…
It was a 4.1% Stout with Pale, Crystal, Torrefied, Roasted, Black. Bittered with Fuggle, Last 15mins with Golding, Flame-out steep with Fuggle. Water treatment added to mash to the GW Calc Stout profile minus the common salt.
I ended up with a FV that was too full and my Mash efficiency was through the roof, checked with both Refractometer & Hydrometer my Pre-Boil wort was (11Brix) 1.042 (Wort in the Copper 31 Litres) and I was only aiming for 1.045 Starting Gravity, BeerEngine says my efficiency was 94%…
End of Boil I had to liquor-back.
Yeast was Nottingham.
Bottled up two previous brews so quite a busy day.
*Bottled 18th July ’10
Recipe a bit after the event
Black Pepper Stout
|Pale Malt||5 EBC||8 lbs. 1.5 oz||3670 grams||78%|
|Crystal Malt||120 EBC||1 lbs. 0.6 oz||470 grams||10%|
|Roasted Barley||1220 EBC||0 lbs. 8.2 oz||235 grams||5%|
|Torrefied Wheat||4 EBC||0 lbs. 8.2 oz||235 grams||5%|
|Black Malt||1100 EBC||0 lbs. 3.3 oz||94 grams||2%|
|Hop Variety||Type||Alpha||Time||lb: oz||grams||Ratio|
|Fuggle||Whole||4.9 %||60 mins||0 lbs. 1.2 oz||34 grams||30%|
|Golding||Whole||5.7 %||15 mins||0 lbs. 1.2 oz||34 grams||30%|
|Fuggle||Whole||4.9 %||0 mins||0 lbs. 1.6 oz||46 grams||40%|
It didn’t really show up any of the Black Pepper traits that I was looking for and a certain points during fermentation its taste reminded me of Cheap Cola! Though it mellowed into a good easy drinking stout, I mostly use this for making Beef Stew
Hmm, I think I need to do some serious brewing
Úber Brewing Nerd!
East Kent Golding
Home grown Fuggle
That works out at 2.79kg across 35 hops!
Need something distinctly Hoppy & Pale between 4 – 5.5%
Kind of in the vein of the Dogfish 60min IPA, and I have a big bag of Bobek!
Bobek 60 Minute IPA
Lager Malt 2.5 3280g 87.1%
Munich Malt 185g 5%
Caramalt 185g 5%
Wheat Malt 110g 3%
Bobek @ 60 mins 10g (FWH)
Bobek @ 60 mins 10g
Bobek @ 55 mins 10g
Bobek @ 50 mins 10g
Bobek @ 45 mins 10g
Bobek @ 40 mins 10g
Bobek @ 35 mins 10g
Bobek @ 30 mins 10g
Bobek @ 25 mins 10g
Bobek @ 20 mins 10g
Bobek @ 15 mins 10g
Bobek @ 10 mins 10g
Bobek @ 5 mins 10g
Bobek @ 0 mins 10g (Flame Out Steep for about 5-10mins)
Bobek @ 0 mins 10g (80c Steep for 20mins)
Final Volume: 14 Litres
Original Gravity: 1.060
Final Gravity: 1.014
Alcohol Content: 6% ABV
Total Liquor: 22.2 Litres
Mash Liquor: 9.4 Litres
Mash Efficiency: 75 %
Bitterness: 52 EBU
Colour: 9 EBC
Yeast is Nottingham.
Mash is 90mins @ 66c 1 Tsp Gypsum to mash.
Boil is 60mins.
The malt bill:
FWH and old lager yeast for nutrient:
The finally complete-ish 3-Tier brewery:
Hop Soup, 150g of hops in a 14Litre brew length:
Lovely clear wort, nice and light, with my new refrectometer 16 brix which is apparently OG 1063 which is 3 points over my target:
Hops & Trub, ran off to FV very slowly to give chance for the hops to drain and I recken I got pretty close to my intended 14L:
Running to FV, Pitched 11g of Nottingham Yeast dry sprinkled then thrashed with a paddle:
I had a late start after calibrating my HLT, got the Mash on at 12.30 but the day has gone very smooth. The 3-Tier system has definitely helped and speeded up the cleaning down stages, I piped the IC waste water back up to the HLT and used that for cleaning everything else once the boil was done.
Hops were dumped on the garden and the spent malt is now chicken feed for our neighbour.
My oversight was forgetting to change the Hops AA% in BeerEngine, they were 3.7% rather than 5.2% so I’m having to settle for 52 IBU rather than 66 IBU… ahh well!!
The Temp controlled HLT worked a treat, I’m so glad I added the Solar pump as a HLT stirrer as it saved loads of ladder climbing and physically stirring it, just one minor leak on the intake of the pump while the HLT has about 44L in it.
I’m finally getting to the place I want to be at with the brewery, today felt smooth and logical with the only bind being adding hops every 5 mins!
*Bottled 10th July ’10