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Archive for August 2012

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….????

Chinook Blonde – This is vaguely based on the Centennial Blonde beer I brewed before, its not meant to be too hoppy or too bitter and a nice easy drinking ABV, I’d be happy if it comes somewhere close to Goose Eye Brewery’s Chinook.
Its got about 16% cara-esque malts and some Flaked oats for body building and UK Cascade hops for the bittering with a restrained hit of Chinook at the end of boil.

Fermentables:
Lager Malt – 74%
Carapils (Weyermann) – 9.9%
Cara Belge (Weyermann) – 6.3%
Wheat Malt – 4.9%
Flaked Oats – 4.9%

Hops:
UK Cascade – 5.7 % @ 60 mins – 30g (FWH)
UK Cascade – 5.7 % @ 30 mins – 30g
Chinook – 12.5 % @ 0 mins – 30g (Flameout Steep)

Final Volume: 23 Litres
Original Gravity: 1.037
Final Gravity: 1.010
Alcohol Content: 3.5% ABV
Total Liquor: 30.3 Litres
Mash Liquor: 9.5 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 6 EBC
Yeast: Skimmed us-05 from previous brew
Mash: 90mins at 68°c
Liquor: GW Calc ‘Sweet Pale Ale’

The usual shot of a bucket full of malts:
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Salts and FWHs:
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Homebrewer’s implements:
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Doing a full, two-way clean / sanitise of the Plate Chiller:
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Recirculating via the heat exchanger:
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Mostly an easy brewday, one slight glitch near the end was setting cooling to about 21°c with flow rates while recirculating in the copper, the swapped to filling the FV at which point the syphon effect and gravity take hold and the temperature goes up. So pitched the yeast a bit warm (Fridge probe saying 25-26°c) and bunged it straight in the fermentation fridge to chill it down to 20°c, the yeast I pitched was 130g of thick skimmed slurry from Ta Moko, fingers crossed it will be OK. I liquored back a couple of litres to OG at the end, should have been 3 litres but the FV was looking a bit full as it was!
The Plate Chiller is loads quicker but I’d have preferred the Immersion cooler on this occasion, I need to add a restriction valve to the outlet from the plate chiller to throttle back the pump / gravity syphon effect (When I bought the plate chiller and stainless fittings I also purchased a stainless ballvalve so its an easy mod).

*13th Aug ’12 – Messy yeasty fridge! Think this will be done fermenting very soon.

*18th Aug ’12 – Gravity at 1008 and tastes just how I wanted it, happy thus far 🙂

*Bottled 19th Aug ’12 – with 80g of white sugar, as I said above, tasting good 🙂

Ta Moko II – A re-brew with minor tweaks for hop Alphas and added 5% Flaked Oats. The last version of this beer is here. If this beer is as good as the last brew it won’t last long and is as good a reason as any to think about investing in a bigger copper boiler / 50 Litre Keg-boiler 😉

Fermentables:
Lager Malt – 75%
Carapils (Weyermann) – 10%
Wheat Malt – 8%
Flaked Oats – 5%
Cara Munich Type III (Weyermann) – 2%

Hops:
Pacific Gem – 17 % @ 60 mins – 15g
Pacific Gem – 17 % @ 15 mins – 10g
Nelson Sauvin – 12.1 % @ 10 mins – 41g
Nelson Sauvin – 12.1 % @ 0 mins – 51g

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 10.1 Litres
Mash Efficiency: 75 %
Bitterness: 52 EBU
Colour: 8 EBC
Mash: 60-90mins @ 67°c
Boil: 60mins
Liquor Treatment: as previous Ta Moko Brew / GW Calc ‘General Purpose’.
Yeast: Safale US-05

Malts are, Lager, Carapils, Wheat, CaraMunich III, and Flaked Oats, I put the Gypsum in the mash and the other salts went in the boil:
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Hops from @TheMaltMiller:
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Fairly reserved on the hopping, all but 15g of FWH are in the last 15mins of the boil:
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Filling the Mash Tun with hot Liquor, I use about 83°c and leave it to pre-heat the tun allowing it to cool down to my Strike Temperature before mashing in, I mashed in at 74°c:
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Full copper heating with the FWH:
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Half a protafloc tablet into a 23L brew @ 5mins left:
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The 50g of 80°c Steep hops:
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I liquored back 1.6 litres to get OG 1040 and near as damn it to my required volume:
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This is FV1 full of Ta Moko wort with US-05 dry sprinkled, I may skim and re-pitch for next weekends Chinook Blonde Brew:
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Mashed in just after 8am and finished before 2pm with a brief trip to town to get a strip-light for the kitchen, 2nd breakfast was had in-between batch sparges and lunch while running wort to the FV 🙂

*Bottled 18th Aug ’12 – with 80g of white sugar


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