Archive for July 2011
AG#60 – Nelson Weizen
Posted on: July 31, 2011
- In: Brewing
- 2 Comments
Nelson Weizen – This is the first of my Wheat beer brews as detailed Here using Nelson Sauvin Hops to bitter and flavour the beer which will be fermented with Whitelabs WLP300.
I reduced my brew-length just a little to try and ensure I have enough malts to squeeze out the three or four intended wheat beer brews.
Fermentables:
Wheat Malt – 50%
Lager Malt – 45%
CaraHell (Weyermann) – 5%
Hops:
Nelson Sauvin AA 13.0 % @ 60 mins – 21g – (FWH)
Nelson Sauvin AA 13.0 % @ 5 mins – 41g
Final Volume: 21 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 4.9% ABV
Total Liquor: 28.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 41 EBU
Colour: 7 EBC
Yeast: Whitelabs WLP300 Hefeweizen
Mashed @ 66°C for over 2 hours (‘cos I had to go do some work!)
Boil: 60mins with 25min Steep
Liquor treatment: GW Calc General Purpose profile
Malts weighed out and Temperature taken:
Weighing out the liquor treatments:
FWH:
The False bottom mash tun worked admirably again, even with 50% Wheat in the mix there was no sign at all of it sticking, I actually opened up the valve fully for a while to see if it would suck bits through and it didn’t and just flowed really fast:
Hops and protafloc for the last 5 mins, followed with a 25min Copper Stand:
WLP300 – Approx 500ml of Starter, I bottled 2 splits prior to this shot for the next two brews:
I’d say this is near as damn it, I liquored back with 1 Litre before taking this shot:
Leftovers in the copper, the wort settled out lovely and clear after cooling:
The yeast starter was smelling great, all cleaned up and tidy, nice easy brewday 🙂
*Bottled 14th Aug ’11 with 80g of White Sugar dissolved in 100ml water and added to 20 litres of beer, FG 1010.
Tasting pretty good, the apple taste & aroma have now gone, left the bottles in the garage just in case I’ve made bottle bombs… though I shouldn’t have!
*First 1 week bottled taste – aroma is smooth caramel, taste maybe a mix of banana & grape, It has a dryness, its different.
A Tale of 3 Weizen
Posted on: July 16, 2011
- In: Brewing
- 11 Comments
I’ve been a fan of Schneider Weisse for a while now, their Hopfen-Weisse is lovely and @JamesClayBeers mentioned that it was *Amarillo hopped, and Schneider are bringing out a Nelson Sauvin hopped special version.
So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.
Current garage malt stocks are about half a sack each of Lager and Wheat malts, with a few kilos of Weyermann Munich I & II along with lots of cara/crystal-esque malts.
I’ve started the yeast off in 1 Litre of 1040 wort, which will hopefully get going ok, I’ll then add 2 or 3 Litres more after decanting the beer off the yeast sediment and let it ferment out and again decant off some of the beer then split the yeast 3-ways for three different Hefeweizen. One will be German hopped, one American Hopped and another will use New Zealand hops.
*Thanks to the kind email reply from Sandra at www.schneider-weisse.de I now know that its the Brooklyn Brewery Hopfen-Weisse which is hopped with Amarillo and the Schneider is hopped with Saphir. – Its brilliant when breweries are helpful towards homebrewers, gives you that warm fuzzy feeling 🙂
The following recipes could change! (assume Mash Efficiency: 75 %) I’d probably treat my liquor to a Lager profile and I would be using Protofloc copper finings.
Nelson Weizen – Brewday #1 Complete
- Wheat Malt – 50%
Lager Malt – 45%
CaraHell – 5% - Nelson Sauvin – 13.0 % @ 60 mins – 23g
Nelson Sauvin – 13.0 % @ 5 mins – 40g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 40 EBU
Colour: 13 EBC
Amarillo Weizen – Brewday #2 Complete
- Wheat Malt – 50%
Lager Malt – 40%
Melanoidin Malt – 10% - Amarillo – 9.4 % @ 60 mins – 34g
Amarillo – 9.4 % @ 5 mins – 40g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 40 EBU
Colour: 16 EBC
Then one of the following, either a Munich malt based or a really basic Hefe.
Munich Weißbier – Brewday #3 Complete
- Wheat Malt – 60%
Munich Malt I (Weyermann) – 30%
Munich Malt II (Weyermann – 10% - Hallertauer Hersbrucker – 2.9 % @ 60 mins – 20g
Hallertauer Mittlefruh – 4.1 % @ 60 mins – 20g
Hallertauer Hersbrucker – 2.9 % @ 10 mins – 10g
Hallertauer Mittlefruh – 4.1 % @ 10 mins – 10g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 16 EBU
Colour: 15 EBC
Hefe
- Wheat Malt – 60%
Lager Malt – 40% - Hallertauer Hersbrucker – 2.9 % @ 60 mins – 40g
Hallertauer Hersbrucker – 2.9 % @ 10 mins – 20g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 13 EBU
Colour: 5 EBC
Thoughts on recipes most appreciated, cheers 🙂
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#58 – Trial Brew
Posted on: July 2, 2011
Trial Brew of something for work, so photos only… rather than Recipe.
Final Volume: 23 Litres
Original Gravity: 1.060
Final Gravity: 1.016
Alcohol Content: 5.7% ABV
Total Liquor: 31.9 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 80 %
Bitterness: 25 EBU
Colour: 122 EBC
Malt, Liquor Treatment & Temp:
Second Batch Sparge running to Copper:
Hops in with good rolling boil:
I make this 1056, 4 points low, I only got 75% Mash efficiency today which might be because it was the last in the sack of Pale Malt:
*Casked 14th Jul ’11 with 32g White Sugar, 8.5ml Finings Adjunct, 142ml Allkleer Finings
FG: 1010
Probably Due To Network Congestion 
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