Posts Tagged ‘hoppy’
AG#74 – Is it cos I is Black?
Posted on: February 26, 2012
- In: Brewing
- 6 Comments
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
Fermentables:
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%
Hops:
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
Malts, malt temp & Salt additions:
Recirculating the first 4-5 litres, first Wort hops in the copper:
154g of 80c steep hops:
Should have been 1055, I got 1050, will do for me:
Pump Clip Design:
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
Magic Rock Brewing Co.
Posted on: November 11, 2011
- In: Brewing
- 4 Comments
One of Huddersfield’s newest breweries is Magic Rock , Rich is the boss who you might already know of from myBrewerytap, Stu is Head Brewer (Famed for eating Pork Pies on Youtube), recent addition is Scott the Drayman.
I’m not going to waffle on about Magic Rock too much when there is a great article in the Independent by Will Hawkes.
Needless to say, Magic Rock are brewing some stunningly excellent beers with my current personal favourite being ‘Highwire’ a thoroughly hop-forward & dry-hopped mouth coating loveliness of a beer.
The brewery was built and installed by www.malrexfabrication.co.uk who, as you can see from the following photos, have done a very professional job.
Its a bugger of a job making a Glass & Bottle look good with a torch in the kitchen!
From Left to right and anti-clockwise, Mash Tun, Bottom of Copper, Hopback:
I’m sure on the inside there is a sticker that says ‘Caution – Hop Surface’:
Bottoms of two conical fermenters:
The long-legged gas-fired Copper boiler:
Wort flow sight-glass and pipework, wort from the mash tun is re-circulated for clarity before being pumped to the copper:
Stu & Scott preparing the ‘Curious NZ’ hops for the Hopback:
Top of the copper:
Fermenter top hatch:
Another angle of the copper, through the plastic flaps is the Malt Loft; you can just see the grist case which is above the mash tun downstairs:
Filling the Hopback with lots of lovely whole-leaf hops:
Obligatory Sight Glass shot:
Two of the other fermenters, front filled with tasty Imperial Stout and the back has RockStar (the MagicRock & DarkStar collaboration brew):
Check them out on Twitter…
@MagicRockBrewCo @MagicRockRich @MagicRockStu @MagicRockScott @MagicRockJonny
Thanks for talking the time out of your day to let me take photos and talk beer ‘n brewing, it was good to hear Stu’s alternate views on yeast. I’m sure I learned a few things from you all
- In: Brewing
- 4 Comments
C.C.A.N – Todays little hop-bomb. This actually started out as being an all Chinook idea as I’ve not done a single hop Chinook yet. I think this will be better though bittering comes from 2 additions of Chinook then a big Aroma Steep of Chinook, Citra, Amarillo & Nelson Sauvin.
This is also my National Homebrew Day (a day late ‘cos I had to work n stuff)
Fermentables:
Pale Malt – 84%
Wheat Malt – 10%
Caramalt – 4%
Crystal Malt, Extra Dark – 2%
Copper Hops:
Chinook – 12.7 % @ 60 mins – 27g (First Wort Hop)
Chinook – 12.7 % @ 30 mins – 27g
Chinook – 12.7 % @ 0 mins – 30g (80c Steep 30mins)
Citra – 13.8 % @ 0 mins – 34g (80c Steep 30mins)
Amarillo – 9.5 % @ 0 mins – 30g (80c Steep 30mins)
Nelson Sauvin – 11.7 % @ 0 mins – 34g (80c Steep 30mins)
Dry Hops:
Motueka: 28g (pellets, what I had left)
Amarillo: 30g
Chinook: 18g (what was left in the packet)
Citra: 10g (just a touch of Citra, I wasn’t impressed with them dry)
Nelson Sauvin: 30g
Final Volume: 23 Litres
Original Gravity: 1.051
Final Gravity: 1.012
Alcohol Content: 5.1% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 80 %
Bitterness: 60 EBU
Colour: 23 EBC
Liquor: Burton Pale Ale profile in GW Calc (should help accentuate the hops and the bitterness)
Mash: 67c for 60mins
Sparge Liquor: 76c
Boil: 60mins
Yeast: Safale US-05
Malt Temp, with Liquor treatments added to the malts before mashing:
A collection of hops from ThriftyShopper, BarleyBotton, GrimsbyHomebrew and WorcesterHopsShop, Motueka dry hops are from CraftBrewer in Australia:
Some weighed out hops etc:
Late 80c Steep hops in for 30min soak:
Brewsheet notes and Yeast:
Suppose to be 1051, near enough eh:
Bit of a cock up, I was recycling my cooling water back to my HLT, watching a mark on my sight glass rather than the water level, showered water all over and wet a socket (eek!) Hopefully no damage done. Other than that a fairly lazy brewday, rehydrated my yeast for the first time in ages (reminded or guilted into it by others on Twitter, I should be nice to my yeast more often rather than the usual Dry Sprinkle on the wort).
*13th May ’11 Dry Hopped with 116g of Hops 
*Bottled 21st May ’11 with 75g White Sugar primings, I filled 20x 500ml bottles and 1x 330ml, there must have been a good litre or so soaked into the Dry hops.
*Taster 28th May ’11 – Mmmmm Dry Hopped lovliness. Tasting this good this early probably means that in a couple of weeks it will be amazing
*Reviewed 20th Aug ’11 at www.davelozman.co.uk/beer/ag-54/ Dave had the oldest and very last bottle of this Hoppy brew, many thanks for the kind review.
AG#51 – Double Oat Pale
Posted on: March 20, 2011
- In: Brewing
- 2 Comments
Double Oat Pale – Using Malted & Flaked Oats to hopefully give a full silky body, late hopped fairly heavily with German Hersbrucker & New Zealand Nelson Sauvin hops. (This hop combo worked well back in AG#37, so it should do again)
Fermentables:
Lager Malt - 75%
Caramalt - 10%
Oat Malt - 5%
Flaked Oats - 5%
Wheat Malt - 5%
Hops:
Magnum - 14.5 % @ 60 mins - 27g – (FWH)
Nelson Sauvin - 11.7 % @ 0 mins - 50g – (20-30min 80c Steep)
Hallertauer Hersbrucker - 3 % @ 0 mins - 50g – (20-30min 80c Steep)
Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.012
Alcohol Content: 4.7% ABV
Total Liquor: 33.1 Litres
Mash Liquor: 11.6 Litres
Mash Efficiency: 80 %
Bitterness: 40 EBU
Colour: 7 EBC
Yeast: Safale us-05
Liquor Treatment to General Purpose in GW Calc
Mash for 60mins @ 67c
Batch Sparge @ 77c
Boil for 60mins
Protafloc Tablet @ 10mins
Malts and temp:
Hops weighed out:
The mash, wooo isn’t this an exciting shot!:
First Wort Hops, Magnum, lovely smelling and quite sticky:
Second runnings, a very hydrated pale piss colour:
80c Steep hops, Hersbrucker & Nelson Sauvin:
Running to FV, gave my bucket a good caustic soak today, rinse and final StarSan:
88% Mash Efficiency, and Hydrometer says I hit my gravity Refractometer says I am 1 point low (I need to calibrate it).
Here’s my Pump Clip Design, done in Adobe Illustrator with a little bit of Stock Illustration from Fotolia.
My first Casked Home brewed ale:
*Casked 30th Mar ’11 with about 40g sugar, Alkleer Finings
- In: Brewing
- 4 Comments
Double Brewday Sunday, this is the first. There’s a few pics on my https://twitter.com/pdtnc
Flakey Mild Entire Stout
Fermentables:
Lager Malt 2700g – 57.3%
Mild Ale Malt 1000g – 21.2%
Chocolate Malt 250g – 5.3%
Roasted Barley 200g – 4.2%
Flaked Oats 180g – 3.8%
Flaked Barley 180g – 3.8%
Caramalt 100g – 2.1%
Crystal Malt, Dark 100g – 2.1%
Hops:
Progress @ 90 mins – 57g
Saaz @ 10 mins – 40g
Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.013
Alcohol Content: 4% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 189 EBC
Temp of dry malts:
Mash Temp:
First runnings going into the copper with Progress FWH:
Near as damn it hit my predicted 1044:
The Twins:
Safale s-04 yeast Pitched at 23c, hopefully an easy drinking tasty stout 
*Cornie + Bottled 4th Sept ’10 bottles with 1/2 Tsp White Sugar, Keg to Force Carbonate 30 psi and disconnected (to be checked periodically).
The second brew of Sunday’s Double Brewday A serious Hoppy pretty large beer!
Imperial Amarillo Wheat
Fermentables:
Munich Malt 3160g 46.2%
Wheat Malt 2680g 39.1%
Lager Malt 665g 9.8%
Caramalt 335g 4.9%
Hops:
Amarillo @ 60 mins – 250g (First Wort Hops)
Amarillo @ 15 mins – 100g
Amarillo @ 0 mins – 100g (Flameout Steep for 20mins)
Amarillo 80g (To Dry Hop)
Final Volume: 23 Litres
Original Gravity: 1.066 – I actually got 1.059 ish
Final Gravity: 1.016
Alcohol Content: 6.6% ABV
Total Liquor: 35.1 Litres
Mash Liquor: 17.1 Litres
Mash Efficiency: 75 %
Bitterness: 244 EBU – Bitterness surprisingly nice tasting the unfermented wort!
Colour: 26 EBC – The Colour is lovely
Mashed for 90mins @ 66c, Boiled for 60mins, took an age to cool with loads of stirring!
Quite a Full bucket of malt:
FWH, 250g of Amarillo:
Hops in the copper, there is some wort underneath!:
100g at 15mins left to boil:
Hop Stew, the spoon just stands up in it there are so many hops in the copper:
There is a IC in there somewhere:
About 5 points low on my target, I was half expecting this with such a large amount of Munich Malt coupled with the massive amount of Hops in addition to the compensated 5 Litres of losses guestimate!:
The Twins:
US-05 dry sprinkled at 23c
I’m guessing the US-05 will finish lower than predicted so the ABV will hopefully be around that predicted.
*Bottled 4th Sept ’10 with 65g White Sugar
*Last of the bottles 3rd March ’12, yes… 2012! This has really changed, this was a Brewdog-esque in-yer-face Bitter-bastard of a beer, now it is delicate and refined with honey sweet notes on the nose, an altogether different beer. I would put it in the same class as an aged Fullers ‘Brewers Reserve’, its making me want to brew it again and just leave 40 bottles well alone for 2 years before tasting. Mmmmm
- 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#23/24 – CNC 2.8 / Hemp Bitter
Posted on: April 25, 2010
CNC 2.8 is going to be a Hoppy low ABV, AmeriZealand Pale-ish Hopped with NS and 2 of the C’s.
Hemp Bitter is going to be a Goldings based bitter with 200g of ground hemp seed in the last 15mins of the boil
Couple of pictures from today’s prep for tomorrows double Brewday and the Recipes, I’m probably not going to do much in the way of water treatment though might add an odd Tsp of Gypsum here and there
The Grist; Maris Otter, Munich Malt, Oat malt, Crystal Malt, Caramalt, Wheat malt, Chocolate malt:
CNC 2.8
Fermentables:
Maris Otter 1740 grams 54.5%
Oat Malt 500 grams 15.7%
Munich Malt 400 grams 12.5%
Crystal Malt 200 grams 6.3%
Caramalt 200 grams 6.3%
Wheat Malt 100 grams 3.1%
Chocolate Malt 50 grams 1.6%
Hops:
Centennial @ 60 mins 5g (FWH)
Cascade @ 60 mins 5g (FWH)
Nelson Sauvin @ 60 mins 5g (FWH)
Centennial @ 15 mins 10g
Cascade @ 15 mins 10g
Nelson Sauvin @ 15 mins 10g
Cascade @ 0 mins 10g
Centennial e @ 0 mins 10g
Nelson Sauvin @ 0 mins 10g
Final Volume: 23 Litres
Original Gravity: 1.030
Final Gravity: 1.008
Alcohol Content: 2.8% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 8 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 30 EBC
Malts; Golden Promise, Crystal malt, Wheat malt; 200g of ground hemp seed for the last 15mins of the boil:
Hemp Bitter
Fermentables:
Golden Promise 2080 grams 85%
Crystal Malt 240 grams 10%
Wheat Malt 120 grams 5%
Hops:
Fuggle @ 60 mins 30g (FWH)
First Gold @ 20 mins 10g
East Kent Golding @ 0 mins 20g
Hemp Seed, Ground @ 15 mins 200g
Final Volume: 12 Litres
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol Content: 4.4% ABV
Total Liquor: 18.6 Litres
Mash Liquor: 6.1 Litres
Mash Efficiency: 75 %
Bitterness: 35 EBU
Colour: 25 EBC
Both brews will be 60mins, Mash will be 90mins, CNC will be 67-68c, Hemp will be 65-66c, yeast will be US-05 for both.
Mashes on:
First real use of the new HLT, worked a treat and didn’t hang around at heating the water:
First Wort Hops:
Sparge water in the 2nd mash:
Running off the Mash:
I’ll get organised, eventually:
Coming to a good boil:
Lots more lovely hops:
Pretty much Bang on the money:
The sweet wort:
US-05 Yeast:
FWH:
More hops:
Raw Sewage, Hemp seed Floaters!:
I seemed to boil the crap out of it, and had to liquor back 1.3L:
Hemp seed causes practically NO foaming when running off! Goodbye head retention:
Lots of pictures!! I got tempted by a big bag of Bobek in the freezer so added 1 small handfull every 5 mins in the last 20 mins of the boil (Might do an all Bobek IPA in the ‘Dogfish head 60 minute IPA’ style doing 2 good handfull every 5 minutes)
I also bottled last weekends Bramling XB around the end of boil/ cooling/running off.
*Bottled 3rd May ’10 Hemp with 40g Sugar & CNC with 30g Sugar/ 40g DSM
Both brews tasting pretty good, CNC especially lots better body than expected & Loads of Hemp Flavour in the Hemp Bitter.
