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Archive for March 2013

Robust Wheat Porter – The Pancake Day of Homebrews! I’m using up a load of bag-ends, so my base malts (Lager & Wheat) are now totally depleted.
I’m not too fussed if its something odd-ball, it should hopefully be entertaining and I can start from fresh malts for subsequent brews.

Fermentables:
Wheat Malt – 44.9%
Lager Malt – 26.6%
Munich Malt – 5.9%
Jaggery (Cane) – 5.5%
Brown Malt – 3.7%
Chocolate Malt – 3.7%
Rauch Malt (Weyermann) – 3.2%
Amber Malt – 2.6%
Peat Smoked Medium – 1.8%
Munich Type II (Weyermann) – 1.4%
Roasted Barley – 0.7%
Oat Husks – 3% (This works out at 103%, added after calculating recipe)

Hops:
Bobek – 4.5 % @ 60 mins – 408g
Saaz – 4.15 % @ 0 mins – 48g

Final Volume: 23 Litres
Original Gravity: 1.077
Final Gravity: 1.016
Alcohol Content: 8.1% ABV
Mash Efficiency: 70 %
Bitterness: 181 EBU – (This is going to be bogus, the hops are old and like confetti)
Colour: 148 EBC
Mash: 90mins @ 67°c
Yeast: Safale US-05 skimmed from last weeks brew before I dry hopped it
Liquor Treatment: General Purpose copied from AG#55

The Malts, I added a few Oat Husks as a precaution:
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408g of Bobek Hops in the copper:
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Recirculating the first few jugs from the mash tun until it runs clear:
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Jaggery Goor, or Unrefined Cane sugar:
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In go the late Saaz hops:
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Quite a lot of spent hops left in the copper:
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I ended up with 1079 so liquored back 0.54L to 1077, I feel a few things worked in my favor to get the right OG and 21.46Litres:

  1. Predicted Mash efficiency be set low.
  2. The 3.7L bellow the Mash Tun’s false bottom which I usually deduct from the first sparge.
  3. 80c second (technically first) sparge, I normally go for 78°c, and 15min rest before running off.

All cleaned up and yeast pitched, I expect it to kick off quite soon and spew all over the kitchen floor, the fermentation fridge is still full of Brown Ceas which I just dry hopped.

*25th Mar ’13 – The fresh yeast has taken off well, still in the bucket… just!

*31st Mar ’13 – Gravity at 1018 so this has been pretty fast at fermenting, and it tastes rather good with quite a bit of smoke and the Brown/Amber/Choc malts definitely playing their parts, bitterness is coming through but not overly 🙂

*7th Apr ’13 – Gravity at 1018 still so chilling it down before bottling sometime next week.

*Bottled 10th Apr ’13 – with 76g White Sugar, tastes bloody good too 🙂

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Brown Ceas – This is my NCB / Saltaire Brewery brew for the bar, an American Style Brown Ale, loosely based on my previous ‘Steaming, Brown & Sticky‘ of last year, this is going to be a little lighter in colour as the other version was almost black, or at least a very dark brown.
‘Brown Ceas’ its like the 3-Cs Cascade, Columbus, Chinook and its brown! Bittering will hopefully be nice & spicy from the Aramis & Saaz, and I’ll have a Hop-freezer rummage for American Pellets and give it some dry in the fermenter.

Fermentables:
Lager Malt – 72%
Wheat Malt – 10%
Crystal Malt – 5%
Caramalt – 5%
Carapils (Weyermann) – 5%
Chocolate Malt, Pale – 2%
Chocolate Malt – 1%

Hops:
Aramis – 8.9 % @ 65 mins – 36g
Saaz – 3.95 % @ 35 mins – 40g
Columbus (Tomahawk) – 16.5 % @ 0 mins – 30g
Cascade – 7.9 % @ 0 mins – 30g
Chinook – 12.5 % @ 0 mins – 60g

Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Mash Efficiency: 77 % (Its too late now, I punched in 77 rather than 75%!!!)
Bitterness: 45 EBU
Colour: 46 EBC
Mash: 68°c for 60-90mins
Yeast: Safale us-05

The Malts:
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First Wort Aramis Hops:
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Recirculating the Mash for Clarity:
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The Hops all weighed out and ready:
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85°c Steep Hops in for 30mins:
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Top-Down view of the copper running off to FV, I got 1052 Gravity:
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The spent hops in the copper, they soaked up a good couple of litres:
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Bit of a late start but all done and dusted, liquored back just short of 3L from 1052 to 1045 getting a 21.92 Litre yield so only 1L short of target volume.
I almost forgot to add the Protafloc ‘cos I was messing about on Twitter too much, extended boil by 5 mins to account for lack of concentration!
I may dry hop this with Cascade Pellets, we shall see… 😉

*24th Mar ’13 – Dry Hopped with 20g each of Cascade & Amarillo, so approx 2g/litre, Gravity at 1011. I also skimmed the yeast to use in my Robust Wheat Porter.

*Racked to Box 31st Mar ’13 with just 20g White sugar primings, Alkleer Finings also added as this is to be served from Handpull on the bar at work. Smells nicely dry hopped 🙂

Bravo+Apollo=Citra? – An experimental brewday with added Brew-Monkey! Its something I heard Stan Hieronymus say on a Brewery Network podcast  (1H.27mins in) about the Bravo+Apollo=Citra  so thought I’d give it a go, so ordered some Bravo to go with the Apollo I already had. If its any good I’ll maybe enter it into the Northern Craft Brewers & Saltaire Brewery Competition.
Thats experiment No.1, experiment No.2 was for SimpleOne on JBK  (@Beehaveeor on Twitter) who wanted 5 beers marking for a hopping experiment he’s conducting, this second experiment also involved Dave @broadfordbrewer who came over to eat our food and drink our beer… and most welcome he was too.

Fermentables:
Lager Malt – 45%
Wheat Malt – 33%
Munich Type I (Weyermann) – 15%
Caramalt – 5%
Cara Munich III (Weyermann) – 2%

Hops:
Magnum – 12.7 % @ 60 mins – 25g (FWH)
Magnum – 12.7 % @ 30 mins – 25g
Bravo – 17.3 % @ 0 mins – 40g (80c Steep for 30mins)
Apollo – 19.5 % @ 0 mins – 40g (80c Steep for 30mins)

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 17 EBC
Yeast: Safale us-05 (I’d actually meant to skim off last weeks brew but totally forgot)
Mash: 60mins minimum, as we had beers to drink!
Liquor treated to Pale Ale via THBF calculator

The Malts:
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Dave Mashing in:
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The part of the brewday where we had to be diligent:
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Running into the copper:
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The 80c Steep hops:
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The wort was certainly smelling very good, hope the yeast works its magic and makes it taste like Citra, in any case the Bravo hops were smelling good too, though the Apollo just smell like Dank Onions 🙂
Did a 2.5 Litre Liquorback to get OG 1055, so less than 1 Litre short on predicted brew length.

*8th Mar ’13 – Gravity at 1020 and tastes rather nice, its definitely not Citra but its certainly good beer 😉 Might Dry Hop with a few grams of Bravo & Apollo.

*Bottled 16th Mar ’13 – with 110g of white sugar to about 20 Litres, tasting good, pretty Peach / Mellon type Uber-Cascade-Amarillo thing going on.


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