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Archive for April 2012

Pioneer’s Gold – A Barley wine for the National Homebrew Competition (or maybe the Year after) and using fresh live yeast from work. I’ve been meaning to try this for a while and after seeing Graeme Coates’ brewday I thought I’d go for it. I’ve gone for 15 litres as i don’t think its something I’ll drink very fast and its nicely left room in the copper for an extra 10L sparge to extract more from the mash. Hopping is some Pioneer pellets and older First Gold that were in the Hop-Freezer.

Fermentables:
Pale Malt – 90%
Wheat Malt – 5%
Caramalt – 4%
Amber Malt – 1%

Hops:
First Gold Whole 7.9 % @ 60 mins – 25g (after a long boil down first)
Pioneer Pellet 9.5 % @ 60 mins – 17g
First Gold Whole 7.9 % @ 10 mins – 17g
Pioneer Pellet 9.5 % @ 10 mins – 17g
First Gold Whole 7.9 % @ 0 mins – 39g
Pioneer Pellet 9.5 % @ 0 mins – 56g (What was left in the bag)
Golding Whole 5.1 % @ 0 mins – 3g (I ran out of First Gold so made a small extra addition)

Final Volume: 15 Litres
Original Gravity: 1.100
Final Gravity: 1.024
Alcohol Content: 10.1% ABV
Total Liquor: 26.7 Litres
Mash Liquor: 17.2 Litres
Mash Efficiency: 70 %
Bitterness: 73 EBU (The First Gold are pretty old now so i don’t expect to make this figure)
Colour: 22 EBC
Yeast: Thick skimmed yeast from Saltaire Brewery, fresh as you like.
Mash: 3 hours at 65°c, aimed for 66°c.

Liquor Treatment salts,  shown here is the Calcium Chloride with Magnesium Sulphate on top:
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Malts, Temp & Gypsum (Calcium Sulphate):
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I went back to my old HTC Android for Strike Temp & Batch sparge volumes, this is even though I just got Beer Alchemy on the iPhone:
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Pretty full, but I’m sure I could get a fair bit more in sometime:
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First runnings, I recycled about 12 litres:
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From the first sparge I collected 20 Litres @ 17.4 Brix so did an extra 10 Litre sparge and got 32 Litres @ 13.8 Brix, just over 64% Mash efficiency on the First sparge which I am quite happy with:
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The first sparge was added kind of on the fly, then the extra 10 L sparge was added via my beta-version spinning sparge arm and the solar pump:
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On the boil, I had to simmer for a while until I could turn up the heat:
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Boiled off about 12-13 litres before adding the first hops, 3 hours 20 mins total boil time!:
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Pioneer Pellets & First Gold hops:
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I didn’t realise at this point but I think my refreactometer may have been exaggerating a bit:
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Steep hops in for 30mins at Flameout:
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I ended up collecting about 18 litres after doing some liquoring back towards the end of the boil (Thanks Refractometer, I should have stuck with my instincts as I would have been right!) did some small sugar additions to rescue a few OG points ended up with 1091. I pitched 100g of fresh, thick live yeast from work, MrMalty said 80-100ml, yeast pitched at 17°c:
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A fairly relaxed day, second breakfast, drop the Mrs off at the train station, and walked the dogs while the mash was on, left the copper cleaning until the day after. Fermenter in the fridge set at 18°c for the first 24 hours then will hold at 20°c for a day or two before letting it free rise to 24°c, if its anything like at work this yeast will need a bit of TLC with a rouse every now and then.

This was my first Brewday taking all the photos on the iPhone, cracking photo quality and much easier than using the Canon DSLR, I use Instagram without any filters which kept everything in the nice square-blog-able format 🙂

*1st May ’12 – gravity at 1041 @ about 20°c, tasting very fruity almost like US hops!

*3rd May ’12 – Gravity 1027 @ 22°c tonight, not far from 1024 predicted FG, given it a good rouse… still tasting pretty sweet, hope some of this will dry out a bit.

*8th May ’12 – Down to 1015 @ 22°c I’m hoping its going to stop soon, it was 1016 yesterday so its getting close.

*9th May ’12 – Steady at 1015 now, chilling in stages probably 17°c then down to 11°c before bottling.

*12th May ’12 – Bottled with 90g White Sugar, got 45ish 330ml-ish bottles, the waiting game begins…..

*10th Sep ’12 – Tasting rather good, a nice malty toffee mouthful with warm lingering alcohol, a sweet lemoniness is also apparent.

UK Cascade – Trying out a Single Hop UK-grown Cascade brew. Using up the end of a sack of Lager Malt and thought I’d throw in some nice German Munich and give it some body with the Carapils, and I’d just got some Melanoidin malt so in went some of that 😉
The UK Cascade hops were bought from Charles Farams as a 5kg Freshpak, so I’ve got a few spare & Vac-packed if anyone wants some.

Fermentables:
Lager Malt – 67.5%
Munich Malt II (Weyermann) – 10.5%
Carapils (Weyermann) – 9.3%
Munich Malt I (Weyermann) – 7%
Melanoidin Malt – 5.6%

Hops:
UK Cascade – 5.7 % 60 mins – 50g (First Wort Hopped)
UK Cascade – 5.7 % 15 mins – 40g
UK Cascade – 5.7 % 0 mins – 40g (20-30min steep)

Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.3 Litres
Mash Efficiency: 75 %
Bitterness: 39 EBU
Colour: 13 EBC
Yeast: Safale us-05
Mashed at 67°c (actually aimed for 68°c but what the hey) mash duration was well passed 90mins as I was out with the dogs, and i ended up with over 87% Mash Efficiency.

The Mash, you can really smell the Melanoidin Malt:
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Sparging Temp in the HLT:
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First Wort Hops and first runnings, I used the Sweet Pale Ale profile in the GW Calc for my Liquor Treatment:
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A goodly amount of UK Cascade @ 15mins:
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Steeping, Hop soup, a fair amount of seeds in these uk Cascade:
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Near as damn it, think the Refractometer said 10.4 brix so OG 1040:
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Ran off to FV in quick-sticks, lovely clear wort (why I didn’t make a mesh hop-stopper sooner I don’t know!) and pitched US-05:
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Easy brewday, I bottled AG#76 after brewing 🙂 Yeast pitched at 20°c and put in fermentation Fridge set at 20°c

*13th Apr ’12 – Had a little trial jar taste, Gravity down to 1010-ish, some flavour a bit like what I got in my Revolutions Comp Brew that I didn’t enter, I feel this may be either the Re-packaged yeast I used (most probable) or the fermenting bucket is contaminated.

*14th Apr ’12 – Had another taste in a glass rather than a trial jar, I was maybe a bit quick to judge though there is something underlying. I shall stick to original packaged Safale us-05 from now on I think, maybe it had been in my fridge too long before pitching.

*Bottled 21st Apr ’12 – with 80g of white sugar, I actually wonder if the flavour I’m getting is the Melanoidin Malt… I’ll have to get someone in the know to have a taste and tell me its pants! 😉

Yesterday 31st Mar ’12  was the second Northern Craft Brewers meeting at Saltaire Brewery, this time we held a competition for the best English-Hopped IPA, with First, Second, Third & Forth prizes / certificates with two Highly Commended mentions.
There was also a Cask ale prize for the best home-brewed cask ale, we had an amazing and varied selection of IPA’s from both Northern & Midlands Craft brewers.
While Judging was commencing Shane did a 15 minute talk on India Pale Ales and excellent and romantic exposé of one of the most revered yet simple beers in British History.
We had home brewers from as far afield as Brighton, Cambridge, Durham & Newcastle and a large local contingent… there must have been over 50-60 of us which was a brilliant turn-out.

I’d best not forget the £400 we raised from beer-donations which we will share between these Charities:
www.candlelighters.org.uk
www.loros.com
www.martinhouse.org.uk
www.zephaniah.org.uk
www.sadsuk.org.uk

Some of the crowd at the Brewery:


Someone had to do the pulling of pints, so myself, my wife and my colleague and his wife were running the bars:

The competition entries all labelled up and expertly organised by Shane:

Judging begins, we had National Guild judges, CAMRA judges, and Bloggers  Zak Avery (BeerRitz.co.uk) & Rob Derbyshire (Hopzine.com):



Allan Gayton with his Rudyard IPA on the bar, a fine beer that might have been better on the upstairs bar:

The Trophy Tankards kindly provided by Tony the Head Brewer & Owner of Saltaire Brewery:

Best Cask beer was won by Dave a local home-brewer from Saltaire:

Steve won first prize for his English IPA:

Second prize was won by Tom:

I collected third prize:

Ray came forth place:

Highley Commended were Karl(pictured) and Ron:

Some of the crowd watching the Prize giving by Bill:

Here’s my Trophy Tankard, Certificate & Malt Miller Voucher:
Norther Craft Brewers / Saltaire Brewery IPA Competition
Thanks to Emma my wife for taking the photos.

Its been a great event and looks to have been appreciated by all who attended and entered their beers in the competition, Hopefully we’ll see you all again, same-ish time / same place, next year…

For further reading on the subject of India Pale Ales see:
http://en.wikipedia.org/wiki/India_Pale_Ale
http://barclayperkins.blogspot.co.uk
http://www.durdenparkbeer.org.uk

The full results were:

1st Steve Syson MCB PrizeTankard and £20 Malt Miller Voucher
2Nd Tom Dobson (Brighton) PrizeTankard and £15 Malt Miller Voucher
3rd Adrian Chapman NCB PrizeTankard and £10 Malt Miller Voucher
4th Dr Ray Carson MCB £5 Malt Miller Voucher
5th Karl Clarke NCB Highly Commended
6th Ron Allison MCB Highly Commended
7th Neil Gardner NCB Highly Commended
8th Mathew Darcy NCB Highly Commended
9th Nigel Atak NCB Highly Commended

Also the Full Results of the Cask Peoples Vote were:

David Bishop                      (Tomahawk IPA)                              1st
Adrian Chapman              (Is it because I is Black)                  2nd Joint
Rob Derbyshire                 (C Bomb)                                             2nd Joint
N Gardner                           (Achillies)                                            4th
Barley Bottom                   (Black Beards Revenge)                5th
Allan Gayton                      (Rudyard)                                        6th

Here are the letters of thanks from the charities, thank you to all who came and had a few pints 🙂
http://www.flickr.com/photos/pdtnc/sets/72157629542248100/


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