Probably Due To Network Congestion

Archive for April 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:
Image
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:
Image
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:
Image
First real use of the new HLT, worked a treat and didn’t hang around at heating the water:
Image
First Wort Hops:
Image
Sparge water in the 2nd mash:
Image
Running off the Mash:
Image
I’ll get organised, eventually:
Image
Coming to a good boil:
Image
Lots more lovely hops:
Image
Pretty much Bang on the money:
Image
The sweet wort:
Image
US-05 Yeast:
Image
FWH:
Image
More hops:
Image
Raw Sewage, Hemp seed Floaters!:
Image
I seemed to boil the crap out of it, and had to liquor back 1.3L:
Image
Hemp seed causes practically NO foaming when running off! Goodbye head retention:
Image

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.

The Plan… to make a solid wholesome malty pint with English hops and a fruity Blackcurrant flavour & Aroma from Bramling Cross hops 🙂
I’m starting this brew off and getting all my liquor from my hot & cold feeds in the garage today, probably try and tidy up a little while the mash is on too. (Note to self B&Q Pushfits are crap, can’t get the buggers back off, glad I only bought one of them)

Bramling XB – (Bramling Cross Bitter)

Fermentables:
Maris Otter 2700 grams 60.8%
Flaked Barley 500 grams 11.3%
Brown Malt 500 grams 11.3% (Bag end from work which will hopefully balance the Blackcurrant of the Bramlings)
Munich Malt 500 grams 11.3%
Caramalt 200 grams 4.5%
Chocolate Malt 40 grams 0.9% (Just to add a little deeper colour)

Hops:
Challenger 20g @ 60mins (FWH)
Fuggle 30g @ 30mins
Bramling Cross 20g @ 15mins
Bramling Cross 20g @ 0mins for 80c steep

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 32.7 Litres
Mash Liquor: 11.1 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 46 EBC

Mash Temp aimed at 67c to keep some body
Yeast Safale s-04
1 Tsp Gypsum to Mash + 1 to boil
Mash on at 8.50am

Twittered some pics as I went https://twitter.com/pdtnc

The Malt bill:
Image
Mash Start temp, not far off my aim of 67c:
Image
Hops all weighed out:
Image
First batch sparge just sitting before running off, and it ran off beautifully:
Image
First Wort Hops (FWH) just going in on the first spargings:
Image
80c Steep hops left for 30mins before cooling to 23c:
Image
Dropped from a good height caused a heck of a lot of foam:
Image
Aiming for 1042, so this is near enough for me:
Image

Brewday seemed to go really easy, very relaxed, it seems having a dedicated area for brewing is going to smooth things out considerably… and I’m far from organised at the moment! 🙂
The wort was tasting pretty nice, though there were lots of roasted and biscuit aromas while the boil was on, will be interested how this one turns out, its a nice deep tawny copper/brown by the looks of it too :)

Bottled 25th Apr ’10 with 60g Sugar priming

I’m doing a stout that I did as an extract recipe, it got lots of praise from mates at the time so now its time for the all grain 😉  The original Extract brew is here

I’m off to a worse than expected start, I’m not liking the look of sitting my copper on the shiny new range cooker in the kitchen, even with just the mash liquor in it its looking a bit heavy for it! Arse!
So got the mash on at 8am and started to build up the new Fokker burner in the garage, I knew even before siblings up a spanner that I would be a screw short! Sure enough, mechanical intuition proves right! One leg bolt short!
Gas jet changed for the natural gas jet and hose connected to burner inlet, I’m going out now to try get another fitting so I can actually connect the gas supply up.

Anyone know if there should be gasket sealant on the fibre gasket that closes off the inside of the cast burner?
Cheers.

The Recipe:
Rye Stout mkII

Fermentables:
Maris Otter 3000g 66.9%
Flaked Barley 500g 11.2%
Roasted Barley 280g 6.3%
Caramalt 250g 5.6%
Crystal Rye Malt 250g 5.6%
German Roasted Rye Malt 200g 4.5%

Hops:
Liberty @ 60 mins- 50g (FWH)
Liberty @ 15 mins- 50g

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.014
Alcohol Content: 3.6% ABV
Total Liquor: 32.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 40 EBU
Colour: 160 EBC

Malt inspection by cat:
Image
Bits of the new kitchen where i decided not to brew:
Image
Preparing the liquor, Hot water straight from mains pressure feed:
Image
Pre-heating the Mashtun, on the new shiny cooker:
Image
I was aiming for 66c:
Image
Moved into the garage and bought some plumbing fittings to hook up the new boiling ring to the mains gas:
Image
Trying to get the height right for the Heath-Robinson 3-teir:
Image
Sparge liquor going in:
Image
Just about to start first run-off:
Image
Liberty Hops:
Image
FWH’s warming up:
Image
15min hops with chiller already in, protafloc went in just before the chiller:
Image
Chiller water running to outside grate, I hooked up the chiller to the cold feed with a couple of push fits and a length of plastic water pipe:
Image
Aiming for 1042, this looks pretty close:
Image
Kind of a deep brown, wort was tasting quite bitter, lots of flavor:
Image
Running off after cooling to 23c:
Image
Hops n trub:
Image
Fairly well aerated, though still gave it a bit of a thrash after the yeast (s-04) went in:
Image

Once I got over the Kitchen / gas fittings issue it was actually pretty smooth 🙂  Fingers crossed it can only get smoother from now on 🙂


Vital Stats

  • 211,834 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,700 other followers