Posts Tagged ‘magnum’
AG#100 – Altitudinous Cable
Posted on: May 18, 2013
- In: Brewing
- 2 Comments
Altitudinous Cable – I’m hoping for a ‘MagicRockBrewing Highwire / PartizanBrewing Columbus Chinook Cascade IPA‘ type of thing, bags of flavour and seriously dry hopped.
My 100th All-Grain Brewday was supposed to be an all-Fuggle Double IPA with a great big Fuggle Dry Hop, have beery mates round and cook food / drink beer / forget the Protafloc etc We’ll have to plan that for another time as I wanted something that will be distinctly hoppy with in-yer-face dry hopping, so what better beer to try imitate than MagicRock’s Highwire, a beauty of a beer at only 5.5%.
Fermentables:
Lager Malt – 82.5%
Caramalt – 8%
Vienna Malt – 5%
Munich Type I (Weyermann) – 4.5%
Hops:
Magnum – 12.7 % @ 60 mins – 27g (FWH)
Magnum – 12.7 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 43g (30min Steep)
Cascade – 7.9 % @ 0 mins – 43g (30min Steep)
Columbus – 16.5 % @ 0 mins – 43g (30min Steep)
Dry Hops:
Chinook Pellets
Cascade Pellets
Columbus Pellets
(see later *edits for Dry hop additions)
Final Volume: 25 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 10 EBC
Mash: 69c for 60mins
Yeast: Safale us-05
The malts, and a Teaspoon of Calcium Chloride (rough arse stylee):
First Wort Hops:
A healthy amount of flameout hops:
The OG before liquoring back to 1055:
Easy brewday, did a bit of a Garage tidy while I was at it.
I only gave the mash 1 Tsp of Calcium Chloride as I’ve had some comment on the dryness of my homebrew, so no other liquor salts for this brew just as an experiment.
*22nd May ’13 – Gravity at 1014, first dry hopping addition of 3g/litre Cascade, Columbus, Chinook (75g in total) it will be left at 20°c for 2-3 days, I’ll give the FV a stir tomorrow.
AG#96 – Bravo+Apollo=Citra?
Posted on: March 2, 2013
Bravo+Apollo=Citra? – An experimental brewday with added Brew-Monkey! Its something I heard Stan Hieronymus say on a Brewery Network podcast (1H.27mins in) about the Bravo+Apollo=Citra so thought I’d give it a go, so ordered some Bravo to go with the Apollo I already had. If its any good I’ll maybe enter it into the Northern Craft Brewers & Saltaire Brewery Competition.
Thats experiment No.1, experiment No.2 was for SimpleOne on JBK (@Beehaveeor on Twitter) who wanted 5 beers marking for a hopping experiment he’s conducting, this second experiment also involved Dave @broadfordbrewer who came over to eat our food and drink our beer… and most welcome he was too.
Fermentables:
Lager Malt – 45%
Wheat Malt – 33%
Munich Type I (Weyermann) – 15%
Caramalt – 5%
Cara Munich III (Weyermann) – 2%
Hops:
Magnum – 12.7 % @ 60 mins – 25g (FWH)
Magnum – 12.7 % @ 30 mins – 25g
Bravo – 17.3 % @ 0 mins – 40g (80c Steep for 30mins)
Apollo – 19.5 % @ 0 mins – 40g (80c Steep for 30mins)
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 17 EBC
Yeast: Safale us-05 (I’d actually meant to skim off last weeks brew but totally forgot)
Mash: 60mins minimum, as we had beers to drink!
Liquor treated to Pale Ale via THBF calculator
The Malts:
Dave Mashing in:
The part of the brewday where we had to be diligent:
Running into the copper:
The 80c Steep hops:
The wort was certainly smelling very good, hope the yeast works its magic and makes it taste like Citra, in any case the Bravo hops were smelling good too, though the Apollo just smell like Dank Onions 
Did a 2.5 Litre Liquorback to get OG 1055, so less than 1 Litre short on predicted brew length.
*8th Mar ’13 – Gravity at 1020 and tastes rather nice, its definitely not Citra but its certainly good beer 
Might Dry Hop with a few grams of Bravo & Apollo.
*Bottled 16th Mar ’13 – with 110g of white sugar to about 20 Litres, tasting good, pretty Peach / Mellon type Uber-Cascade-Amarillo thing going on.
- In: Brewing
- 4 Comments
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
Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)
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….????
AG#82 – Hop Sap IPA
Posted on: June 17, 2012
- In: Brewing
- 9 Comments
Hop Sap IPA – I was planning to do a Liquorice stout but thought stuff it I want some in-yer-face hops, I’ll dry hop this in the FV for about a week.
Fermentables:
Lager Malt – 82%
Cara Belge (Weyermann) – 8.7%
Wheat Malt – 4.8%
Flaked Barley – 3.5%
Amber Malt – 1%
Hops:
Willamette – 6.4 % @ 60 mins – 63g
Magnum – 14.5 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 30g (80c steep for 20-30mins)
Citra – 13.8 % @ 0 mins – 30g (80c steep for 20-30mins)
NZ Cascade – 10.2 % @ 0 mins – 30g (80c steep for 20-30mins)
Dry Hops:
Magnum – 5g
Chinook – 50g
Citra – 28g
NZ Cascade – 35g
Columbus – 20g
Simcoe – 60g
Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.013
Alcohol Content: 5.3% ABV
Total Liquor: 33.9 Litres
Mash Liquor: 13.4 Litres
Mash Efficiency: 75 % (actually hit 85.5%)
Bitterness: 70 EBU
Colour: 12 EBC
Yeast: Safale US-05
Copper Finings: 1/2 Protafloc Tablet
Bucket of malts, 5.584kg:
Mash on at 66c:
Gypsum, Epsom, Salt, I used THBF Liquor Treatment calculator for Pale Ale:
Hops for the copper, I’ll probably dry hop too:
Fairly tidy view of my brew area:
My Brewday Record Sheet:
In go the start of boil Willamette hops:
I made a thing while i was in the garage, the thinking was for somewhere to put all my brewing books in the garage, It looked a lot better than this in my head!:
Almost finished running off from the copper to the FV, I was using the Immersion Cooler today:
I forgot to that a hydro shot, though in any case I hit the nail on the head… if I hadn’t started trying to be creative with wood it would have been a easy day! 
*21st Jun ’12 – Dry hopped today at 20°c with about 200g of Blitzed up hops, the food processor didn’t like it! I’ll drop the temp tomorrow once I’ve double checked the gravity is steady at 1013.
*30th Jun ’12 – chilling to 4c for a couple of days before bottling to drop some hop debris out. Tastes bloody good, just what I was after
*Bottled 3rd Jul ’12 with 78g white sugar, tastes pretty good bit sharper with stirring up the hops which retained about 3-4 litres of perfectly good beer!! I’ll make sure I blitz them for longer in the food processor next time so hopefully they will settle out to a thinner layer of mush rather than loads of still whole hops!
*7th Jul ’12 – Early taster, while out with the Leeds Homebrewers at Ilkley Brewery, Bloody fantastic very pleased just need a little more time to carbonate up properly
*15th Jul ’12 – Tastes blooming good
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
AG#67 – Amber Motueka
Posted on: November 6, 2011
- In: Brewing
- 3 Comments
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.
Fermentables:
Vienna Malt (Weyermann) – 40%
Lager Malt – 37.2%
Wheat Malt – 16%
Cara Aroma (Weyermann) – 3.7%
Cara Munich Type III (Wey – 3%
Hops:
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
Dry Hops:
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
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: Burton Pale Ale using the Graham Wheeler treatment calculator
HLT temperature:
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
AG#59 – Schwarz IPA
Posted on: July 10, 2011
- In: Brewing
- 2 Comments
Schwarz IPA – My first Black IPA, at 4% ABV with a healthy bitterness of 62 EBU, not quite a Hop-bomb but 150g of 80c steep hops should be enough following the bittering addition at 35mins (25mins after boil start).
My recipe takes a few things into account; some pre-weighed and mixed Pacific Gem & Magnum; the end of a sack of Pale malt; Part bags of Carafa Spesh III & Cara Aroma; Open bags of Hops.
A screwed up beer, its a German Hopped Black India Pale Ale… Nice
Fermentables:
Lager Malt – 60.5%
Pale Malt – 19.5%
Carafa Special III – 5%
Wheat Malt – 5%
Flaked Oats – 5%
Cara Aroma (Weyermann) – 5%
Hops:
Pacific Gem – 14.6 % @ 35 mins – 24g
Magnum – 14.5 % @ 35 mins – 24g
Hallertauer Mittlefruh – 4.2 % @ 0 mins – 53g (80c Steep for 30mins)
Magnum – 14.5 % @ 0 mins – 48g (80c Steep for 30mins)
Hallertauer Hersbrucker – 3.0 % @ 0 mins – 49g (80c Steep for 30mins)
Dry Hops:
Tettnang – 50g
Crystal hops – 50g
Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.011
Alcohol Content: 4% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 80 %
Bitterness: 62 EBU
Colour: 119 EBC
Mash: 90mins @ 68c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: GW Calc ‘Lager’
The malts and temp:
Today’s hopping, Bittering from Pacific Gem & Magnum, 80c Steep from Hersbrucker; Magnum & Mittlefruh:
I recircuated about 6 litres to get a good clear flow of wort:
Boiling away nicely:
Bittering hops going in:
150g of 80c Steep hops:
Got 89% Mash Efficiency, hit a few points over my target OG after the boil and liquored back to 1042 with Hydrometer reading (1039 with Refractometer) I’m not sure which I trust.
I’m starting to get a better feel for the new mash tun and can cope with having to add 2.5 Litres of cooled boiled liquor after the boil
*16th July ’11 Gravity @ 1010 and looks like its done. Tasting interesting, bitterness coming through and roasty finish. I’ve decided on dry Hopping with 50g Tettnang & 50g Crystal hops, moving away slightly from the German theme with the Crystal but it does have some German Mittlefruh parentage.
*Bottled 24th Jul ’11 with 70g White Sugar, dry hopping probably kept hold of 1-2 Litres of beer, tastes a bit grassy for my liking maybe it will take a few weeks to settle down.
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
