Posts Tagged ‘flaked wheat’
I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!
This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing *Crates hold 20 bottles of 500ml or 24 x 330ml
There are Whitelabs yeasts in the fridge to brew with once I get going again:
- Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
- Belgian Blend (Might get some more Date Molasses)
- Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
- Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
- San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
- Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)
Malts are pretty plentiful too:
Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.
Bulging Hop Freezer:
UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.
I wonder how long I can go without firing up the HLT? AG#88 will be a….????
Nit Wit – Something Decocting going on! The plan was to brew a Belgian style Wit, I’m taking some reference from ‘Radical Brews’ & ‘Brewing Classic Styles’ books along with Leedsbrew‘s brewday. This is the first time I’ve done a Decoction Mash and I started out using Beer Alchemy on the iPhone then later Switched to Brewzor on the old HTC Android, though the recipe was designed in good old BeerEngine.
I decided on the morning of the brewday to go with all Crystal Hops rather than my initial idea of blending them with Green Bullet (which I find like a very strong Styrian / Bobek)… however I had just slightly less Crystal than I wanted so added the 6g of Citra in the Flameout steep for that little touch of, what I hope will be, a complimentary herbal edge.
Lager Malt – 50%
Flaked Wheat – 43%
Flaked Oats – 5%
Cara Vienna (Dingemans) – 2%
Crystal – 4.9 % @ 60 mins – 12g (FWH)
Crystal – 4.9 % @ 30 mins – 30g
Crystal – 4.9 % @ 0 mins – 6g (30min Steep)
Citra – 13.8 % @ 0 mins – 6g (30min Steep)
Orange Zest – 27g
Lemon Zest – 5g
Orange Juice – 300ml from the 3 Oranges
Crushed Coriander – 11g
Camomile – 3g
Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.010
Alcohol Content: 4.4% ABV
Total Liquor: 33.8 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 65 % (I lowered this as I thought the mash may struggle with all the Flaked Adjuncts)
Bitterness: 17 EBU (BeerEngine Hop Utilisation set to 25%, which looks to compare with Rager setting in Beer Alchemy)
Colour: 3 EBC
The plan was to do a single decoction with the initial mash temp being 50°c, I mashed in and hit 51°c and left to rest for 15mins, then calculated the decoction using Beer Alchemy to raise the temperature to 68°c, so I brought the 5.92L of Mash to the boil then added back to the main mash. This increased the mash temp to 61°c which was nowhere near so I let rest for a further 15mins and did it again but this time using Brewzor… this is where i managed to punch the wrong numbers into the phone and only boiled up 2.9L which when added back to the main mash took me to 63°c, so again I rested the mash for 15mins! So now I’m onto the third decoction, and punched the right figures into the phone and boiled up my final 4.3L of the mash and added it back to the main mash to attain my 68°c that the first decoction should have given me.
Something obviously went a drift somewhere, be it software or operator error, anyway… I enjoyed myself
Now I’ve dipped my toe in the decoction, so to speak, I’m eager to use my Whitelabs Hefeweizen yeast and do a German Wheat beer with a shed load of Decoction steps!
Flaked goods and Cara Vienna, I added 2.1g Gypsum to the mash which started at 8.25am:
Doing a Decoction, I added the first back to the main mash at 9.15am:
Iodine test for Starch, this was after I’d been out shopping for oranges and it was 12.10pm with the last Decoction being added back to the main mash at 10.10am, I got a pretty mental 86% efficiency:
Second sparge running off into the copper with First Wort Hops, I used a Stout profile in THBF Liquor treatment calculator and added 14.6g Calcium Chloride / 2.3g Magnesium Sulphate / 3g Salt (Sodium Chloride) to the copper with the hops that I’m going to give it a further slick oily mouth-feel to the finished beer, this is something I will have to report back on later:
I have a massive crack… in my Mash! It was amazing the way the decoctions turned the mash from a gloopy gelatinous mess into something that ran freely and looked like wort!:
Crystal hops for 30min addition:
Orange & Lemon Zest with the juice of 3 oranges, I appreciate that the Orange Juice may cause a pectin haze… Good:
Crushed Coriander seeds with a couple of teabags-worth of Camomile:
Looks like its going to be a nice pale colour, had to do a load of Liquoring back to hit correct OG, I ended up with 29 litres so had to split the wort between my regular FV and a smaller new one I’d just got:
So with all that extra wort I put some in an Oxfam bucket and pitched T-58 into that to see what the differences are, the Oxfam buckets are really thick strong plastic and mega cheap too:
It was a pretty long brewday but I actually found it all rather entertaining, even though the Decoctions didn’t have the desired affect to begin with, Whitelabs WLP400 Belgian Wit Yeast pitched from an 800ml Starter that I’d chilled and poured most of the beer off the top.
Oh! and i didn’t realise until later that this was my 80th All Grain Brewday
*30th may ’12 – T-58 batch has finished at 1013, so a nice amount of body left. The WLP400 has stopped at 1035! Meh! Just given it a good thrashing with a sanitised paddle, fingers crossed all the yeast that was sat on top will get back to work and stop slacking!
*Further days up-to 1st Jun ’12 – it seems this yeast requires regular attention, the yeast seems to ferment and then rise to the top then stall, so two days running I have roused the fermenter and each day I have come back to find the yeast trying to escape the bucket with a subsequent gravity drop.
*4th Jun ’12 – Gravity at 1008 now after some further rousing, fingers crossed its finished there.
*Bottled 10th Jun ’12 primed in bulk for 2.5 Volumes of co2
Is it cos I is Black – A Black IPA to be served from Cask at the forthcoming NCB Competition meet at Saltaire Brewery. Ali-G reference init! This wall be heavily dry hopped in two stages, first in the FV with Pellet hops, and secondly in the cask with whole hop cones.
I’m managing to use up a few bag ends too, Flaked Wheat, Munich Malt, NZ Cascade & Motueka
Pale Malt – 70.7%
Flaked Wheat – 8.7%
Munich Malt – 7.9%
Carapils (Weyermann) – 5.9%
Carafa Special III – 2.4%
Black Malt – 2.4%
Cara Aroma (Weyermann) – 1.9%
Magnum – 14.5 % @ 60 mins – 20g – First Wort Hop
Columbus (Tomahawk) – 16 % @ 60 mins – 20g – First Wort Hop
Simcoe – 12.2 % @ 0 mins – 30g – 80c Steep
Chinook – 11.5 % @ 0 mins – 20g – 80c Steep
Nelson Sauvin – 13.0 % @ 0 mins – 20g – 80c Steep
Citra – 13.8 % @ 0 mins – 30g – 80c Steep
Summit – 14.3 % @ 0 mins – 30g – 80c Steep
Motueka (B Saaz) – 13.8 % @ 0 mins – 13g – 80c Steep
NZ Cascade – 10.2 % @ 0 mins – 11g – 80c Steep
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.015
Alcohol Content: 5.2% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.8 Litres
Mash Efficiency: 75 %
Bitterness: 60 EBU
Colour: 129 EBC
Yeast: Safale us-05
Mash for 90mins, Boil for 60mins
Liquor Treatment: General Purpose with the Graham Wheeler Calculator
Mash efficiency was 83%, I added an extra litre in the sparge to compensate for extra hop-losses in the copper.
Another easy brewday followed by some messing around in Photoshop
I’ll update this post when I settle on which Dry Hops I’m going to use.
*4th March ’12 – Dry Hopped in FV with 20g of each of the following Pellets; Summit, Nelson Sauvin, Chinook & Cascade. Further whole hop dry-hopping in cask in about a weeks time.
*9th Mar ’12 – Racked this to cask and dry hopped with a further 25g Nelson Sauvin & 38g Simcoe (last of two bags), Allkleer Finings & 25g priming sugar used.
Bit of an pain having a homebrew FV fully dry hopped with Pellets, my Tea-ball syphon worked pretty well until the last couple of litres (critical litres to fill the cask) when it turned into a furry-pellet-blob and stopped flowing, the last little bit I had to jug a little murky beer into the cask.
So that is a Note-to-Self, don’t fully dry-hop the FV with pellets! I feel a mix of pellets & flowers would have not blocked up and a fully dry-hopped FV with flowers has no trouble at all syphoning.
I’d expect that if I had a chill-able Conical FV I could avoid most of this and draw-off the beer above the pellet sludge of rack-off the pellet debris first a day or so earlier.
*31st Mar ’12 – The first cask ale to run-off at the Northern Craft Brewers English IPA Competition at Saltaire Brewery
Imperial Smoked Porter – This is serving a couple of purposes; First is a Trial run of a big beer in my newly finished False bottom Mash tun; Second is using up some odd bags of malt and some older hops I had in the freezer and some other part bags of hops.
I’m not expecting the stated bitterness from my hops – http://www.wellhopped.co.uk/Product.htm so I’m going semi-worst case scenario and adjusting AA for age and storage.
Pale Malt – 70.2%
Caramalt – 8.2%
Peat Smoked Malt, medium – 4.2%
Amber Malt – 3.9%
Oat Malt – 3.5%
Chocolate Malt, Pale – 2.3%
Crystal Wheat Malt – 2.4%
Chocolate Wheat Malt – 1.8%
Flaked Wheat – 1.6%
Chocolate Malt – 1.5%
Flaked Rye 0 EBC – 0.5%
Bobek – 3.7 % @ 75 mins – 124g (FWH)
Admiral – 12 % @ 75 mins – 19g (FWH)
Herkules – 15.8 % @ 75 mins – 35g (FWH)
Brewers Gold – 9.1 % @ 10 mins – 68g
Cascade – 5.5 % @ 0 mins – 29g (Flame-out Steep for 20mins)
Saaz – 3.8 % @ 0 mins – 33g (Flame-out Steep for 20mins)
Simcoe – 12.9 % @ 0 mins – 20g (Flame-out Steep for 20mins)
Final Volume: 23 Litres
Original Gravity: 1.076
Final Gravity: 1.021
Alcohol Content: 7.2% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 20.5 Litres
Mash Efficiency: 70 % (I collected 32L @ 1055 so hit efficiency but had too much liquor)
Bitterness: 121 EBU (I’m not expecting this as the bittering hops were fairly old so subtracting 30% from the AA will be more like 90EBU)
Colour: 140 EBC
Mashed for 90mins @ 66c
Boil for 75mins
Liquor treatment as per GW calc for General Purpose
Bigger bucket than normal with 8.5kg of malts:
New mash tun full of hot liquor:
Initial Mash a little high, cooled with cold liquor to 66c:
Tidy brewsheet (version 3, other two are scibbly works in progress) along with late hops:
Quite a heap of first Wort Hops in the copper along with the common salt addition:
What lies beneath, mash leftovers under the mash screen:
10 min hops going in:
Break material clumping in the copper:
Looks near as damn it to me (Showing 72 +2 divisions in the meniscus = 1076), not bad for a first outing of the new Mash Tun:
I had 3.7 Litres in the new mash tun to just cover the false bottom, the first sparge top-up was a little over 3 litres so I didn’t top-up and subtracted the difference from the Second batch sparge. This was to take into account the liquor under the screen, I ended up with 32 Litres in the copper which i thought too much but by the end of the 75min boil I was at my predicted gravity so I must have worked things out right!
Thoughts on the False bottom:
The mash ran off very well and after a few jugs of recirculating it was also very clear.
After stirring the second sparge and running off I came back to the mash tun to find it had run a load of malt particles into the copper as the last of the mash drained out. I’ll have to keep an eye on it next time to stop this just as it starts to show bits coming through, or have a go a Fly sparging so as to not actually disturb the Mash bed and hopefully limit the amount of malt particles coming through.
New cleaning game, poking bits of malt out of the perforated stainless!
*Bottled 25th May ’11 with 71g of White sugar and a tiny sprinkle of Nottingham yeast into each bottle as a bit of a safety precaution as it had dropped very bright. Finished at 1016-1018 so about 7.7% ABV.
*4th JUne ’11 Taster bottle, tasting good the Peat Smoked malt works well with the Strength of this beer, Bitterness just right so I’m glad I adjusted the hop Alpha acids for my older hops.
Kolsch Wit – Almost the malt bill of a Belgian Wit combined with Tettnang Hops and the Whitelabs Kölsch yeast. Should be very light, maybe cloudy, clean & Lager-esque.
Lager Malt – 55%
Flaked Wheat- 30%
Flaked Rye – 10%
Munich Malt- 5%
Tettnang – 4.2 % @ 60 mins – 50g (FWH)
Tettnang – 4.2 % @ 10 mins – 20g
Tettnang – 4.2 % @ 0 mins – 30g (20min Steep with the sting just knocked out of the boil with the IC)
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.009
Alcohol Content: 4% ABV
Total Liquor: 32.9 Litres
Mash Liquor: 11.4 Litres
Mash Efficiency: 70 % (Reduced from my usual 80% due to having a lot of Flaked Adjuncts)
Bitterness: 26 EBU
Colour: 3 EBC
Whtelabs Kölsch yeast starter:
Scoop of Lager malt:
The usual FWH and first batch spargings:
I cooled to 16c before running to FV and pitching the yeast:
A little above my target of 1040:
The refractometer read 10.5 Brix (OG: 1040)
I Mashed for 2h 15mins and got 72% Mash efficiency, I pitched the Kölsch yeast while running to the fermenter at 16c, I shall be doing my best to keep the temperature under control in the garage. It might be time for some wet towels!
*Bottled 4th May ’11 with 70g White Sugar, tasting good, yeast practically dropped bright in the FV.
*9th May: Yet another very early taster, Very very lager-esque, bottles clear as a bell & even the bit of yeast that got in the glass was clumping, hopefully the carbonation will build a little more over the next week.
If brewed again I’d be a little more liberal with the priming sugars.
Half Wit – A Belgian Style Wit beer.
Lager Malt – 3000g – 51.5%
Flaked Wheat – 1500g – 25.8%
Flaked Spelt – 500g – 8.6%
Wheat Malt – 500g – 8.6%
Torrefied Wheat – 320g – 5.5%
Golding – 4.2 % @ 60 mins – 10g
Saaz – 3.8 % @ 60 mins – 10g
Golding – 4.2 % @ 30 mins – 8g
Saaz – 3.8 % @ 30 mins – 8g
Saaz – 3.8 % @ 10 mins – 40g
Crushed Coriander Seed – 12-15g – Last 5mins of boil
Grated Orange Zest – 3-4 Oranges – Last 5mins of boil
Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 34.1 Litres
Mash Liquor: 14.6 Litres
Mash Efficiency: 70 % – I’m being cautious as I’ve got a large amount of un-malted adjuncts
Bitterness: 18 EBU
Colour: 3 EBC
Mash: 67c for 90mins
Yeast: Safbrew T-58
Lots of un-malted wheaty adjuncts:
FWH & the most pale first runnings I have ever had :
Coriander seed well done in with a Pestle & Mortar:
Safbrew T-58 & stuff:
The money shot, near as damn it where it should be:
Smells very orangey!
I got some Tincture of Iodine from the local chemist (£1.10 vs Tincture_of_Iodine_30ml), after just less than an hour I have lots of Starch left. I gave the mash a good stir and decided to extend my mash period.
It has been a little bit scary knowing more than I knew before, the Iodine test… starch conversion complete after 1 hour 50 mins, quite reassuring and handy to know when mashing bigger beers.
Collected 28.5L at 12 brix making my Mash efficiency 77% so I was probably wise to be cautious with my Software setting of 70% and longer Mash until fully converted.
Wort tasting plenty Orangey! Hope that dies back a bit after fermentation.
I went with the Zest of 4 oranges and 15g Coriander.
*Three days Later*
Fermenting at 18c on the Garage Floor, yeast giving off loads of sulphurous aromas and flavours. Orange has died down thankfully. Hydrometer says about 1020.
I am really loving the paleness of this beer though, hope it keeps its cloudiness
*Bottled 21st Apr 2011 with 75g of priming sugar for a good bit of fizz.
*10 May ’11 – Another taster later, chilled in the fridge for a few days. I like this but…
If I was to use this yeast again I would ignore advice to ferment cool, I’d let it go for it at a minimum of 20c and let it ferment the heck out of it, this should gas-off the sulphourous stuff with the C02. I think my cool 18c ferment has made it retain the odours, I’d also cut out any Sulphates in the liquor treatment sticking to Calcium Chloride which would have the added bonus of some perceived mouth-feel.
Oh, I will use this yeast again as I think I can get better out of it.