Posts Tagged ‘hot liquor tank’
Amber Motueka – I should really be brewing for a Twitter #BlackIPAoff beer swap with @Broadfordbrewer & @BrotherLogic but I decided to use up the end of a sack of Lager Malt and use some of the wonderful Motueka hops I have stashed in the Hop-Freezer. Motueka works rather well as a dry-hop so I’ll be using up the remainder of the bag once initial fermentation has died down.
This will ‘hopefully’ be a nice Amber coloured Hoppy IPA-like beer with a nice malt presence and a firm smooth bitterness.
Vienna Malt (Weyermann) – 40%
Lager Malt – 37.2%
Wheat Malt – 16%
Cara Aroma (Weyermann) – 3.7%
Cara Munich Type III (Wey – 3%
Motueka (B Saaz) – 13.8 % @ 60 mins – 20g (FWH)
Magnum – 14.5 % @ 60 mins – 10g (FWH)
Motueka (B Saaz) – 13.8 % @ 15 mins – 20g
Motueka (B Saaz) – 13.8 % @ 0 mins – 40g
Motueka (B Saaz) – 20g (or whatever is left from the 100g packet)
Final Volume: 23 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 33.3 Litres
Mash Liquor: 12 Litres
Mash Efficiency: 75 %
Bitterness: 55 EBU (Utilisation set to 25%)
Colour: 39 EBC
Mash: 60mins @ 66c
Yeast: Safale US-05
Liquor Treatment: Burton Pale Ale using the Graham Wheeler treatment calculator
Some of the malts:
Gypsum (Calcium Sulphate) being weighed out:
First Wort Hops and a small Sodium Chloride (Salt) addition in the Copper:
Flameout hops and half a Protafloc tab, it ran off pretty clear so 1/2 is all you really need for 5 gallons:
Hops steeped for 20-30mins with an occasional stir:
Target of 1049, near enough:
Wort dropping from copper into fermenting vessel, given a good thrash with a paddle and dry sprinkled the yeast:
A wide shot of running to fermenter, the all important clock in the background:
A no fuss brewday, everything works, hit gravity, yeast pitched, put to bed in the fermentation fridge for the first time!
Safale us-05 has a temperature range of 15-24c so I’ve set the cooling to come on at 24c and left the heating turned off so it can increase in temperature naturally.
*12 Nov ’11 FG 1012 reached, loose Dry Hopped with 20g of Motueka and set the fermentation fridge to cool to 17c.
*Bottled 18th Nov ’11 with 75g white sugar, tasting nice, nothing over-powering just nice.
*23rd Nov ’11 – About 1 week bottled taster, fruity with sweet malty bits, good mid-to-light-amber colour (Just been eating chocolate so maybe not the best pallet cleanser), maybe not the IPA-esque beer I was after but tasty, bitterness is smooth and pallet-coating. This beer would make a very nice Belgian ale with the appropriate yeast.
*1st Dec ’11 – now its had a bit more time in the bottle its drying out and the bitterness is coming through, its a lovely smooth bitterness. I’m happy with the results.
*17th Jan ’12 – This is a bloody good beer now
The Tools and the Holes, 3mm Cobalt drill, allen key, 21mm Q-max cutter, adjustable spanner, 10mm HSS drill:
15mm Polycarbonate tube in the Brass push-fit (Bent Tap Connector), Copper pipe goes right through the drilled out Tank connector to connect the 15mm Ball valve & Hop Stopper:
White Plastic clip, drilled and tapped M10, Stainless Nuts, Washers, Threaded Rod:
Inside the vessel, sight tube on the left, and copper stub for connecting Hop Stopper, I’ll most likely swap the washers for some silicone baking sheet ones:
Sight Glass fitted with Tank connector and Brass Push-fit:
Ball Valve tap fitted:
Syphon effect extension with 8mm restriction at bottom:
Hop Strainer soldered and fitted, just needs a shed load of holes drilling in the bottom third of the 22mm pipe, made almost exactly the same as my own so you can tilt the boiler a little when its time to run off and you get a little bit more wort for your hard work. The End Cap just pulls off for cleaning and the Brass Compression elbow allows you to get a Cask Tap cleaning brush right inside to clean too:
Left to right – Element, 37.5mm Q-max cutter, pierced slug, Carbide Burr, Psudo-Dremel, Spanner & Allen key (My Q-max cutter is for cheap-ass kettle elements so i had to whizz round it with the Dremel to open the holes up and make a snug fit for the M40 threads on the element):
Both elements fitted, I decided to fit them at 90 degrees:
After fitting I wired up the plugs on the Element leads, and filled the vessel full of water to check for leaks. No leaks found so I emptied out and did a boil test with both elements which was good for cleaning the pipework out, I gave the element sockets a wiggle and one almost popped off.
So I’ve decided to get the KM8 bearing nuts to secure them instead, I’ve also sanded down the original plastic cowls which helps but one of them still feels a bit dodgy so I’d prefer it not to fail when having 45-50 Litres of boiling wort in it… so Bearing Nuts it will be!
Once its all secure I will do another boil test and give the copper pipework another good flush through.
Last piece of the puzzle… all that is needed is a good boiling to clean out the copper pipework and also clean off the IC I’m making.
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
Hot Liquor Tank (HLT) temperature control with an STC-1000 Temperature controller from Ebay.
Temp controller in place from the rear:
Case internals so far, thought I’d include an Earthing block (which I didn’t use, though I might earth the Pipework on the HLT sometime):
Temp sensor fitted to side of HLT http://uk.rs-online.com/web/search/searchBrowseAction.html?method=getProduct&R=0461159 :
Controller fitted to case front with approx positions of the Heating & Cooling Sockets:
This box will be on the wall next to the HLT and wired from a fused Spur, When I get a fermentation fridge I’ll just get an extension lead and plug it in, though I may have to figure out a switchable Temp sensor to I can swap between two… though I suppose I could just buy a second Temp controller (*a couple of small 2-pin plugs & sockets would do this).
Holes cut and sockets in position:
I decided, seeing as I have plenty of case depth, I’d use the full pattress boxes to secure the socket fronts:
Live Feeds to in series:
- -Temp Controller
- -Heating Relay
- -Cooling Relay
Switched Relay Feeds to:
- -3 Pin Live! on both sockets
To Neutral Feed in series:
- -Both 3 Pin Socket Neutrals
- -Temp controller
Wall Mounted and Wired into a Fused Spur:
The Inside, knot tied in sensor lead so I don’t go pulling it:
Heating LED on, heating up:
No LED indicator showing, Heating OFF, set to 81c with a 1c drop so it stays 80c or above:
I just need to finish painting the walls, Paint the floor, and complete my Brewery Stand!!
The Plastic box came from www.rselectricalsupplies.co.uk
The making of my Hot Liquor Tank (HLT), this is going to be the upper-most stage of my gravity-fed garage brewery, holding up-to 50 Litres with 2 heating elements, sight tube and ball-valve tap. This will eventually be Insulated and temperature controlled.
This first shot shows the first Element, a budget Kettle Element from Curry’s:
The Inside with element and other side of the Ball-Valve Tank connector with soldered-in copper pipe:
Both elements now fitted and doing a leak / heating up test:
The Polycarbonate sight glass tube fixed at the bottom with a Compression fitting and another Tank Connector, clipped on higher up with a 15mm Plastic pipe clip drilled and tapped out to screw onto a length of M10 Stainless studding (including nuts and washers):
I cut two holes in the lid, one for filling and another for sticking a spoon through to give it a stir. I decided I’d heat / Boil with the lid in place as it keeps the barrel’s shape better along with keeping the heat in, I shall eventually insulate the sides with Foil-backed Camping mats or something:
Element splash shrouds (and good for keeping fingers away) made from used Silicone Sealant tubes, I Just need to ‘seal’ them round with something.. maybe Silicone Sealant!:
The parts for this are as follows:
The Mango Chutney Barrels came from http://stores.shop.ebay.co.uk/Smiths-of-the-Forest-of-Dean-Ltd__W0QQ_armrsZ1 I bought 2 as I’m sure I’ll find a use for the other even if its just storing malt.
I got the Polycarbonate tube from – http://www.theonestopplasticsshop.co.uk I have about 1.5m left over which I suppose I could sell but might just hang onto for a while in case I find any other uses.
The little white Pipe clip and Tank connectors was from ebay.
The Stainless nuts, stud and washers came from – http://www.a2stainless.co.uk
The Compression Elbow was from – http://www.tradingdepot.co.uk as it seemed to be the cheapest place.
I Just had to bend a little bit of copper pipe to join from the Tank connector to the Elbow
Copper pipe from the Local Plumbers merchants.
Temperature Controller on order from Hong Kong, so I can control 1 element and keep the liquor at a constant 80°C ideal for Mash & Sparge:
I got a couple of long ‘Hot Condition’ Kettle leads and a Temp Sensor from RS
461-159 NTCH Liquid Probe. SS. Silicon Cable
406-219 Hot condition straight plug w/cordset,2m