Posts Tagged ‘Crystal Malt’
AG#97 – Brown Ceas
Posted on: March 17, 2013
- In: Brewing
- 4 Comments
Brown Ceas – This is my NCB / Saltaire Brewery brew for the bar, an American Style Brown Ale, loosely based on my previous ‘Steaming, Brown & Sticky‘ of last year, this is going to be a little lighter in colour as the other version was almost black, or at least a very dark brown.
‘Brown Ceas’ its like the 3-Cs Cascade, Columbus, Chinook and its brown! Bittering will hopefully be nice & spicy from the Aramis & Saaz, and I’ll have a Hop-freezer rummage for American Pellets and give it some dry in the fermenter.
Fermentables:
Lager Malt – 72%
Wheat Malt – 10%
Crystal Malt – 5%
Caramalt – 5%
Carapils (Weyermann) – 5%
Chocolate Malt, Pale – 2%
Chocolate Malt – 1%
Hops:
Aramis – 8.9 % @ 65 mins – 36g
Saaz – 3.95 % @ 35 mins – 40g
Columbus (Tomahawk) – 16.5 % @ 0 mins – 30g
Cascade – 7.9 % @ 0 mins – 30g
Chinook – 12.5 % @ 0 mins – 60g
Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Mash Efficiency: 77 % (Its too late now, I punched in 77 rather than 75%!!!)
Bitterness: 45 EBU
Colour: 46 EBC
Mash: 68°c for 60-90mins
Yeast: Safale us-05
The Malts:
First Wort Aramis Hops:
Recirculating the Mash for Clarity:
The Hops all weighed out and ready:
85°c Steep Hops in for 30mins:
Top-Down view of the copper running off to FV, I got 1052 Gravity:
The spent hops in the copper, they soaked up a good couple of litres:
Bit of a late start but all done and dusted, liquored back just short of 3L from 1052 to 1045 getting a 21.92 Litre yield so only 1L short of target volume.
I almost forgot to add the Protafloc ‘cos I was messing about on Twitter too much, extended boil by 5 mins to account for lack of concentration!
I may dry hop this with Cascade Pellets, we shall see… 
*24th Mar ’13 – Dry Hopped with 20g each of Cascade & Amarillo, so approx 2g/litre, Gravity at 1011. I also skimmed the yeast to use in my Robust Wheat Porter.
*Racked to Box 31st Mar ’13 with just 20g White sugar primings, Alkleer Finings also added as this is to be served from Handpull on the bar at work. Smells nicely dry hopped 
AG#64 – Mild Ale II
Posted on: September 11, 2011
Mild Ale II – The second of my brews for the www.gbhomebrew.co.uk competition, a Mild Ale based on my last Mild so slightly tweaked but hopping remains very similar. It wasn’t intended to have Pale Crystal in it but I ran out of Crystal Malt so had to substitute some.
Malts:
Pale Malt – 70%
Munich Malt – 10%
Crystal Malt – 6%
Flaked Oats – 6%
Crystal Malt, Pale – 4%
Chocolate Malt – 2%
Chocolate Wheat Malt – 2%
Hops:
Golding 21g – 4.2% @60mins (FWH)
Fuggle 21g – 3.8% @60mins (FWH)
Golding 13g – 4.1% @10mins
Fuggle 13g – 3.8% @10mins
Final Volume: 23 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Bitterness: 23 EBU
Colour: 67 EBC
Yeast: Windsor
Mash: 60-90mins @ 69c
Boil: 60mins
Liquor: Treated to Mild Profile using GW Calc
Malts, Temp and Liquor treatments:
The Mash at 69c:
Hops weighed, small common salt addition to go in the Copper and Protafloc tablet for last 5 mins:
First run-off onto First Wort Hops:
In go the 10 minute hops:
Windsor yeast rehydrated as the packet suggests, using 2 packets as I hear things about Windsor yeast stalling:
Aerated and in the FV:
I forgot to take a OG shot, it was 1040 with the hydrometer, Refractometer said 1038 so near enough either way.
I had 86.5% Mash Efficiency and hit my 69c mash temp.
*18th Sep ’11 – Word to the wise… Forget Windsor, it stops really high and in theory would leave me with a 2.8-3% Beer…
Soo….
I’ve rehydrated 26g of Nottingham yeast, added it and 90g of dissolved Demerara Sugar to the FV and given it a rather good stir… Fingers crossed for a few more points!
*Cornie 22nd Sep ’11 with Allkleer finings, 4 500ml bottles primed with 1/2 Tsp sugar, FG 1018 so about 2.8% beer! First & last use of Windsor yeast I think! When brewed again I’ll use my usual us-05 yeast.
AG#63 – London Porterish II
Posted on: September 3, 2011
London Porterish II – Maybe to be re-named, my first brew for the www.gbhomebrew.co.uk competition. The brew is based on my last London Porter which was based on the Fullers London Porter, the Fullers is a lovely beer.
Malts:
Pale Malt – 70%
Brown Malt – 15%
Crystal Malt – 8%
Chocolate Malt – 5%
Extra Dark Crystal Malt – 2%
Hops:
Goldings – 11EBU @60mins
Challenger – 17EBU @ 60mins
Goldings – 11g @ 0mins
Challenger – 30g @ 0mins
OG 1060
Predicted FG 1016
ABV 5.7%
EBU 29
EBC
Yeast Safale US-05
Liquor Treatment to Porter profile in the GW Calc less the common Salt
I had a Brew Monkey today, Dave, BroadfordBrewer from THBF… he took a few phone pictures throughout the day… Thanks
We had a few beers, brewed a little, ate some food, and had a few more beers, a jolly good natter along the way made for an enjoyable day 
Hit our OG near as damn it, couple of litres down on volume tough, Mash efficiency a rather poxy 70%.
I’m hoping to better my last London Porter with more Maltiness and a slightly more assertive hop flavour presence.
Malts, Temp and Liquor treatment:
Mash temp of 66c aimed for and achieved:
Doughing in:
Weighing a few hops:
First Runnings:
Spooning the copper:
Preparing to run to the fermenter:
1060 (2 divisions in the meniscus):
*Bottled 18th Sep ’11 with 65g of Sugar, tasting very good.
*4th Dec ’11 – After initially tasting bloody gorgeous about a week after bottling it tailed off a bit, but now after a good bit of maturation in bottle is is bloody gorgeous again Very happy, a pretty perfect winter tipple
TT Landlord mkII – I really wasn’t going to brew today… but I smacked the Wyeast 1469 yesterday with thoughts of building a bit bigger starter, then thought sod it as the pack states its a Pitchings worth, the pack is well swollen now.
I wanted to use Fuggles in the finish with Bobek but don’t have any to hand so Challenger it is!
Fermentables:
Pale Malt - 81%
Munich Malt - 10.4%
Crystal Malt - 6.2%
Flaked Oats - 2.4%
Hops:
Bobek @ 60 mins - 33g
Challenger @ 60 mins - 23g
East Kent Golding @ 10 mins - 26g
Bobek @ 0 mins - 21g
Challenger @ 0 mins - 22g
Final Volume: 23 Litres
Original Gravity: 1.043
Final Gravity: 1.010
Alcohol Content: 4.2% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 10.4 Litres
Mash Efficiency: 80 %
Bitterness: 36 EBU
Colour: 20 EBC
Updates & Photos on Twitter and a duplicate of the pics here from my phone.
The Malts:
Mash @ 68c for 1 hour:
Hops weighed out:
First Wort Hops:
Just less than 10mins to boil:
The West Yorkshire yeast:
1045 or there abouts:
No fuss brewday, yeast pitched at 21-22c
*Bottled 5th Feb ’11 with 1/2 Tsp sugar per bottle, no priming for the Cornie just hit with 30psi
AG#41 – London Porterish
Posted on: November 6, 2010
- In: Brewing
- 2 Comments
London Porterish – This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.
Fermentables:
Pale Malt - 3990g - 70%
Brown Malt - 625g - 11%
Crystal Malt - 340g - 6%
Wheat Malt - 285g - 5%
Chocolate Malt - 225g - 4%
Crystal Rye Malt - 170g - 3%
Crystal Malt, Dark - 57g - 1%
Hops:
Sovereign @ 60 mins - 56g
Sovereign @ 10 mins - 19g
Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
60min Boil
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil
Updates on my Twitter-T.watter page –
https://twitter.com/pdtnc
Malts, Temp & Salt additions:
The three tier:
Waste of time checking pH as usual:
Mash efficiency 95.3%!:
First runnings being recycled, FWH & old yeast ready in copper:
10min hop addition:
StarSan-ing everything that will touch sterile clean wort:
My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe)
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely
*Bottled 17th Nov ’10 with 65g of Soft Brown Sugar Came down to FG 1020 ish, needs some age for the dark malts to meld into something lush
- In: Brewing
- 2 Comments
A bit different malt bill, I’m classing the Wheat Malt just like any other Pale malt as I have plenty of it, the Munich is there to add some maltiness that the Lager Malt will be lacking.
Fermentables:
Lager Malt - 2200g - 45%
Wheat Malt - 2200g - 45%
Munich Malt - 390g - 8%
Crystal Malt - 98g – 2%
Hops:
Pacific Gem @ 60 mins - 12g (First Wort Hop)
Nelson Sauvin @ 15 mins - 30g
Cascade @ 15 mins - 20g
Centennial @ 15 mins - 30g
Nelson Sauvin @ 0 mins - 46g (80c Steep for 30mins)
Cascade @ 0 mins - 30g (80c Steep for 30mins)
Centennial @ 0 mins - 30g (80c Steep for 30mins)
Final Volume: 23 Litres
Original Gravity: 1.048 (actually hit 1052)
Final Gravity: 1.011
Alcohol Content: 4.8% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 12.2 Litres
Mash Efficiency: 75 %
Bitterness: 62 EBU
Colour: 11 EBC
90minute Mash @ 66c followed by a 60minute Boil.
Protafloc Tablet @ 20mins.
The malts, Temp, & water treatments for ‘Dry Pale Ale’:
Hops weighed out, a total of 198g:
FWH Pacific Gem hops & Old lager yeast as Nutrient:
Thought I’d check my pH for a change, near as damn it:
Avoiding the dreaded, Shock Horror!, Hot Side Aeration my arse bull… It actually stops the end of the pipe dangling in the wort while its heating up:
It actually managed to escape the copper just a little but some quick blowing and a bit of a stir saved it:
15min hops going into a really good rolling boil:
Believe me, this is 1052, 4 points above my target which I think is 12.8Brix www.fermsoft.com/gravbrix:
Just added some fresh wort to the skimmed yeast ready to pitch:
FV with a good bit of aeration:
The Soon to be ‘Hop Compost’:
Pictures on T.watter –
https://twitter.com/pdtnc
I managed a 93.7% Mash Efficiency, I think its time to change the settings in BeerEngine from 75% to 85% or more!
*Bottled 17th Aug ’10 with 80g of White Sugar primings. Tasting marvellous
AG#33 – H.O.P.P.Y
Posted on: July 31, 2010
H.O.P.P.Y
Fermentables:
Wheat Malt - 1730g - 50%
Lager Malt - 1380g - 40%
Munich Malt - 170g - 5%
Crystal Malt, Extra Dark - 87g - 2.5%
Crystal Malt - 87g - 2.5%
Hops:
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:
Cold Break:
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:
AG#26 – Northern Blue
Posted on: May 8, 2010
- In: Brewing
- 3 Comments
I started out with the Coniston Bluebird recipe but I’ve not got enough Challenger in the Freezer, so Northdown will be taking the place of most of the Challenger and there’s going to be some late Fuggles also as I want to finish a bag off.
The Malts are a bit like this too and I’ve moved away a little from the original, I had a bag of Wheat malt that I have a plan for 2kg’s of (Wheat Beer with WB-06) so the remainder of that Wheat is going in this along with a part bag of Crystal Malt which is near as damn it right for a Bluebird clone
Additions to the above are Crystal Rye & Crystal Wheat.
Malts:
Maris Otter 3450g 84.8%
Wheat Malt 264g 6.5%
Crystal Malt 154g 3.8%
Crystal Rye Malt 100g 2.5%
Crystal Wheat Malt 100g 2.5%
The Malts are weighed out and ready with 1 Tsp of Gypsum for the mash:
Hops are liable to change as I only roughly weighed what hops I’ll be using so anything over these weights will be thrown in at the end of boil.
Hops:
Northdown – 60 mins 25g (FWH)
Northdown – 30 mins 8g
Northdown – 20 mins 15g
Challenger – 0 mins 19g
Fuggle – 0 mins 28g
Mash on @ 7.45am for maybe 60 or 90 mins:
Pretty much hit my choice of Mash temperatures but found I have about a 1.5C variance across my three thermometers, 2 digital and 1 spirit:
Today’s hops all weighed out:
Beer profile:
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.8% ABV
Total Liquor: 32.4 Litres
Mash Liquor: 10.2 Litres
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 21 EBC
I’ll be using some Thick Edinburgh Ale Yeast I skimmed off my fermenter the other day, should be raring to go
Filling the Tun with the 1st batch sparge:
Top-down view of the FWH+Gypsum in thw Copper, Mash Tun and Underback:
Chiller already been in the copper for 15mins to sanitise, Flame Out hops in for a 20 or 30min steep:
Lovely thick skimmed Edinburgh Ale yeast from my last brew:
OG 1042, 2 points more than needed but near enough:
A good colour and very clear wort, tasted pretty good too:
Updates are on my T.watter page as I remember
http://twitter.com/pdtnc
A No Fuss Brewday
Yeast Action Update, it was off like a rocket!
*Bottled 20th May ’10 with 75g Sugar, dropped to FG 1010 / 1012 tastes to have lots of body and a full robust flavour from the hops.
