Archive for May 2010
House Warming & Beer Range
Posted May 30, 2010
on:- In: Brewing | Random
- Leave a Comment
To my surprise everything was pretty well received, the ‘May Day’ was held in great esteem and my ‘Rye Stout’ @ 3.6% was said to punch well above its weight, even my Bitter as hell ‘Munich 5000 IPA’ got a fair few bottles trashed with some repeat business! Even my ‘Builders Lager’ went down well even if I don’t much care for it myselfΒ π
I had the following beers ready after several weeks of brewing:
- #25 β May Day *Bottled 16th May β10
- #24 β Hemp Bitter *Bottled 3rd May β10
- #23 β CNC 2.8 *Bottled 3rd May β10
- #22 β Bramling XB *Bottled 25th Apr β10
- #21 β Rye Stout mkII *Bottled 17th Apr β10
- #20 β Γber Bluebird mkII *Bottled 16th Feb β10
- #19 β Munich 5000 IPA *Bottled 10th Feb β10
- #18 β Builders Lager *Cornie + Bottled 31st Jan β10
Youtube vid of the range with descriptions
Please visit www.ragus.co.uk for your sugary needs π
Product
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Code
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Composition
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Colour
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Applications
|
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Liquid Refined Sugar
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LS01
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Sucrose water solution
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Clear Syrup
|
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Fermenting
|
Priming
|
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Organic White Liquid Sugar
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OR05
|
Sucrose water solution
|
Clear Syrup
|
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Fermenting
|
Priming
|
||
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Liquid Cane Raw Sugar
|
LS03
|
Sucrose water solution
|
40-50 EBC
|
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Fermenting
|
Priming
|
Colour
|
Flavour
|
Liquid Organic Raw Sugar
|
OR06
|
Sucrose water solution
|
40-50 EBC approx
|
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Fermenting
|
Priming
|
Colour
|
Flavour
|
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Liquid Dark Muscovado Syrup
|
LS13
|
Sucrose / molasses water solution
|
500-625 EBC
|
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Fermenting
|
Priming
|
Colour
|
Flavour
|
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Invert Sugar L78
|
IN03
|
Partial invert
|
Clear Syrup
|
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Priming
|
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Organic Invert L78
|
OR10
|
Partial invert
|
Clear Syrup
|
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Priming
|
|||
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Invert Sugar OL78
|
IN04
|
Full invert
|
Clear syrup
|
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Fermenting
|
Priming
|
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Organic Invert OL78
|
OR08
|
Full invert
|
Clear syrup
|
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Fermenting
|
Priming
|
||
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Brewers Candy Block
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BR14
|
Crystalline block
|
White to pale straw
|
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Priming
|
|||
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Golden Syrup
|
GO01
|
Partial invert
|
25-35 EBC
|
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Priming
|
Colour
|
Flavour
|
|
Organic Golden Syrup
|
OR01
|
Partial invert
|
35-60 EBC approx
|
![]() |
Priming
|
Colour
|
Flavour
|
|
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||||||||
DBS Priming Sugar
|
CS04
|
Partial invert
|
60-75 EBC
|
![]() |
Priming
|
Colour
|
Flavour
|
|
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||||||||
Organic Cane Syrup
|
OR04
|
Partial invert
|
60-75 EBC
|
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Priming
|
Colour
|
Flavour
|
|
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||||||||
Liquid Brewers Invert No.1
|
BR22
|
Full invert
|
25-35 EBC
|
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Fermenting
|
Flavour
|
||
Liquid Brewers Invert No.2
|
BR23
|
Full invert
|
60-70 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
Liquid Brewers Invert No.3
|
BR24
|
Full invert
|
120-140 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
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||||||||
Priming R
|
BR11
|
Full invert / caramel
|
550-650 EBC
|
![]() |
Priming
|
Colour
|
Flavour
|
|
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||||||||
Brewers Sugar No.1
|
BR01
|
Crystalline block
|
25-35 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
Brewers Sugar No.2
|
BR02
|
Crystalline block
|
60-70 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
Brewers Sugar No.3
|
BR03
|
Crystalline block
|
120-140 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
Brewers Sugar No.4
|
BR04
|
Crystalline block / caramel
|
550-650 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
![]() |
||||||||
Brublock No.1
|
BR08
|
Crystalline block / glucose
|
25-35 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
Brublock No.2
|
BR09
|
Crystalline block / glucose
|
55-65 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
Brublock No.3
|
BR10
|
Crystalline block / glucose
|
120-140 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
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||||||||
Glucose Chip Block
|
BR12
|
Crystalline block / glucose
|
20 EBC typically
|
![]() |
Priming
|
Colour
|
||
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||||||||
Brewers Black Invert
|
BR21
|
Crystalline block / caramel
|
325-375 EBC
|
![]() |
Fermenting
|
Colour
|
Flavour
|
|
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||||||||
Orchard Fermenting Sugar
|
GL16
|
Glucose syrup
|
Clear to pale straw
|
![]() |
Fermenting
|
|||
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||||||||
Honey Flavour Syrup
|
OM05
|
Partial invert / natural honey flavour
|
25-35 EBC
|
![]() |
Priming
|
Colour
|
Flavour
|
|
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||||||||
Caramel (E150)
|
OM18
|
Black viscous liquid
|
40000-44000 EBC
|
![]() |
Colour
|
Flavour
|
||
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||||||||
Black Treacle
|
TM05
|
Partial invert / molasses
|
1125-1875 EBC
|
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Colour
|
Flavour
|
||
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||||||||
Cane Treacle No.3
|
TM07
|
Viscous syrup
|
Dark brown / black
|
![]() |
Colour
|
Flavour
|
||
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||||||||
Organic Molasses (Blackstrap)
|
OR11
|
Viscous syrup
|
Dark brown / black
|
![]() |
Colour
|
Flavour
|
||
![]() |
||||||||
Cane Demerara Sugar
|
SI03
|
Coarse grain
|
30-65 EBC
|
![]() |
Fermenting
|
Priming
|
Colour
|
Flavour
|
![]() |
||||||||
Cane Fermenting Sugar
|
SI06
|
Coarse grain
|
20-45 EBC
|
![]() |
Fermenting
|
Priming
|
Colour
|
Flavour
|
![]() |
||||||||
Organic Raw Sugar
|
OR02
|
Coarse grain
|
Beige crystalline colour
|
![]() |
Fermenting
|
Priming
|
Colour
|
Flavour
|
![]() |
||||||||
Light Muscovado Sugar
|
BL04
|
Fine grain
|
212-262 EBC
|
![]() |
Fermenting
|
Priming
|
Colour
|
Flavour
|
![]() |
||||||||
Refined Granulated Sugar
|
ME01
|
Coarse grain
|
32 ICU max
|
![]() |
Fermenting
|
Priming
|
ο»Ώ
AG#27 – Dark Wheat WB06
Posted May 22, 2010
on:- In: Brewing
- 3 Comments
Hops are the end of a bag of Perle, pre-dry hopped Mittlefruh kept in the Freezer, and the end of a bag of Hersbrucker.
The yeast needed using up too π
No intentions of using any water treatments other than to kill the Chlorine and not going to be using protafloc as I want to keep this beer cloudy.
Dark Wheat WB06
Fermentables:
Wheat Malt 2000g 45.4%
Maris Otter 2000g 45.4%
Crystal Wheat Malt 200g 4.6%
Carafa Special III 100g 2.3%
Chocolate Wheat Malt 100g 2.3%
Hops:
Perle @ 60 mins 26g
Hallertauer Mittlefruh @ 20 mins 20g
Hallertauer Hersbrucker @ 10 mins 34g
Final Volume: 19 Litres
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol Content: 5% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 96 EBC
Mash for 90mins, Boil for 60mins, pitch and attempt to keep as cool as possible in the garage (I’m going to need a fermenting fridge sometime!)
The Malts; 50:50 Maris Otter & Wheat Malt, Carafa Special 3, Chocolate Wheat malt, Crystal Wheat malt, NO Gypsum or other water treatments today:
Mash at 67c, which is probably 66c on my thermometer:
FWH:
Coming to a boil, even so it was only a 19L brew it was close to boil over, a full 23L would have needed a bit of stirring etc:
1052:
Muddy water:
Safbrew WB-06 dry sprinkled:
Another no fuss brewday, kind of had a bit of a break in the middle before starting the boil but still finished up for about 1pm π
Weird not using Protafloc (or other copper finings) the total lack of any cold break material and instead just muddy looking wort, all in the sake of Cloudiness.
*Bottled 3rd Jun ’10 with 100g Sugar priming.
AG#26 – Northern Blue
Posted May 8, 2010
on:- In: Brewing
- 3 Comments
I started out with the Coniston Bluebird recipe but I’ve not got enough Challenger in the Freezer, so Northdown will be taking the place of most of the Challenger and there’s going to be some late Fuggles also as I want to finish a bag off.
The Malts are a bit like this too and I’ve moved away a little from the original, I had a bag of Wheat malt that I have a plan for 2kg’s of (Wheat Beer with WB-06) so the remainder of that Wheat is going in this along with a part bag of Crystal Malt which is near as damn it right for a Bluebird clone π
Additions to the above are Crystal Rye & Crystal Wheat.
Malts:
Maris Otter 3450g 84.8%
Wheat Malt 264g 6.5%
Crystal Malt 154g 3.8%
Crystal Rye Malt 100g 2.5%
Crystal Wheat Malt 100g 2.5%
The Malts are weighed out and ready with 1 Tsp of Gypsum for the mash:
Hops are liable to change as I only roughly weighed what hops I’ll be using so anything over these weights will be thrown in at the end of boil.
Hops:
Northdown – 60 mins 25g (FWH)
Northdown – 30 mins 8g
Northdown – 20 mins 15g
Challenger – 0 mins 19g
Fuggle – 0 mins 28g
Mash on @ 7.45am for maybe 60 or 90 mins:
Pretty much hit my choice of Mash temperatures but found I have about a 1.5C variance across my three thermometers, 2 digital and 1 spirit:
Today’s hops all weighed out:
Beer profile:
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.8% ABV
Total Liquor: 32.4 Litres
Mash Liquor: 10.2 Litres
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 21 EBC
I’ll be using some Thick Edinburgh Ale Yeast I skimmed off my fermenter the other day, should be raring to go π
Filling the Tun with the 1st batch sparge:
Top-down view of the FWH+Gypsum in thw Copper, Mash Tun and Underback:
Chiller already been in the copper for 15mins to sanitise, Flame Out hops in for a 20 or 30min steep:
Lovely thick skimmed Edinburgh Ale yeast from my last brew:
OG 1042, 2 points more than needed but near enough:
A good colour and very clear wort, tasted pretty good too:
Updates are on my T.watter page as I remember http://twitter.com/pdtnc π
A No Fuss Brewday π
Yeast Action Update, it was off like a rocket!
*Bottled 20th May ’10 with 75g Sugar, dropped to FG 1010 / 1012 tastes to have lots of body and a full robust flavour from the hops.
Mango Chutney HLT
Posted May 5, 2010
on:- In: Brewing
- 2 Comments
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.
π I Just had to bend a little bit of copper pipe to join from the Tank connector to the Elbow π
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 80Β°C ideal for Mash & Sparge:
I got a couple of long ‘Hot Condition’ Kettle leads and a Temp Sensor from RS:
461-159Β Β NTCH Liquid Probe. SS. Silicon Cable
406-219Β Β Hot condition straight plug w/cordset,2m
- In: Brewing
- 3 Comments
I had plans of doing some Hop gardening today, I got as far as screwing some Rawl Eye Bolts into the house then it started to rain and hail.
Paul over at BarleyBottom mentioned it was National Home Brew Day or something… so what the heck! Its a Mayday brew π
I’m using mostly Lager hops, Perle & Saaz with a small addition of Cascade in the final Flame out steep, I had a bag of Mild Ale malt that I thought I’d find a use for with a couple of small additions of Crystal-malt-esque things and a tad of wheat malt for head retention.
May Day
Fermentables:
Golden Promise 4000g 74.1%
Mild Ale Malt 1000g 18.5%
Wheat Malt 200g 3.7%
Cara Red 100g 1.9%
Aromatic Malt 100g 1.9%
Hops:
Perle 60 mins 50g (split 50:50 between FWH & Start of Boil)
Saaz 15 mins 50g
Saaz 0 mins 50g (20min steep)
Cascade 0 mins 10g (20min steep)
Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.3% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 13.5 Litres
Mash Efficiency: 75 %
Bitterness: 48 EBU
Colour: 12 EBC
Mashing for 1 hour, Boiling for 1 hour. Good healthy Teaspoon of Gypsum to the Mash.
Yeast to be Whitelabs Edinburgh Ale yeast which might be nice π
Mashing:
Mash Temp at start:
Hops all weighed and ready:
Did a pH just to see if I still don’t need to bother:
Sparge:
FWH, I split the bittering addition between FWH and Start of boil:
Start of boil hops:
Predicted 1052, maybe a little over:
Really tasty wort, pitched a couple of splits of a Whitelabs Edinburgh Ale yeast
π Will clean my copper tomorrow.
Dry Hopping with 20g of Mittlefruh 10th May ’10 for 3 days.
*Bottled 16th May ’10 with 70g Sugar priming, tasting very good with a nice floral edge π
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