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Posts Tagged ‘Ahtanum

Belgian Hop Burst – I wasn’t going to brew today I was going to trim the hedges, I decided to skim the yeast from the Belgian Extra Blonde in the fermenter so I could experiment more with WLP575. The yeast had thrown off a lot of sulphur while fermenting I’d guess for one of two reasons; 1/ its just a yeast that does that sort of thing, 2/ the liquor treatment I used had too much in the way of sulphates in it so it made the yeast express this with co2 as it fermented. The FV had been left on the garage floor and the thermometer strip on the side said it was at a pretty steady 22c, if that thermometer was actually a bit wrong the beer could have fermented too cool and the lack of vigorous fermentation may have stopped enough of the sulphurous odors from gassing off, though its not like I’m saying the yeast didn’t ferment vigorously as it went off like a rocket spewing out all over the garage floor 🙂

So yeah, the hedges are still in need of trimming but I have made wort! I am aiming for a fruity, malty & sweet sort of beer, this recipes lack of sugar will hopefully be compensated for by the lower mash temp than that of AG#127… we shall see.
The yeast flavour is actually quite clean so the double edged sword of a warmer more controlled ferment coupled with no added sulphates, just a simple Tsp of CaCl, will hopefully bring out more of a Belgian character and gas-off any volatile sulphur compounds.

Recipe Specs
Batch Size (L):           20.0
Total Grain (kg):         4.166
Total Hops (g):           90.00
Original Gravity (OG):    1.048  (°P): 11.9
Final Gravity (FG):       1.010  (°P): 2.6
Alcohol by Volume (ABV):  5.03 %
Colour (SRM):             11.3   (EBC): 22.3
Bitterness (IBU):         27.2   (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes):      60

Malts:
3.334 kg Pale Malt (80%)
0.208 kg CaraGold (5%)
0.208 kg Dark Crystal 340 ebc (5%)
0.208 kg Munich I (5%)
0.208 kg Vienna (5%)

Single step Infusion at 65°C for 60 Minutes.

Hops:
2.0 g Willamette Leaf (6.4% Alpha) @ 60 Minutes (First Wort) (0.1 g/L)
44.0 g Ahtanum Leaf (4.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
44.0 g Columbus Leaf (16.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)

My yeast was raring to do with just a little wort added to it at the start of transfer so I’ll probably end up making a yeasty mess of the fermentation fridge… which is set to 24c

Malts and Calcium Chloride:
AG#128 - Belgian Hop Burst, malts with just a Tsp of CaCl.
A massive 2g of First Wort Hops!
AG#128 - Belgian Hop Burst, a massive 2g of willamette to bitter!
Liquored back to 1048:
AG#128 - Belgian Hop Burst, 1051.5 going for 1048.

I’m still waiting for lease paperwork from the landlord before I start ordering my brewkit for @wishbonebrewery

*22 Sep ’14 – Gravity at 1014.5 thats fair ripped through the fermentation since pitching yesterday and no sulphurous odors and flavour is still quite clean, hop flavours tasting good.

*Bottled 4th Oct ’14 – with 70g of sugar in just short of 20L, tastes good, has more character with the warmer ferment, could use a touch more Dark Crystal to boost the colour a bit and hit a deeper red.

*15th Oct ’14 – This is tasting rather good, it has a nice slick mouth coating body, I could go a touch heavier on the hops but otherwise has good depth.

WAA

Waimea Amarillo Ahtanum – I’ll think up a better name than this! This is my brew for the bar at Saltaire Brewery / NCB Competition, I’ve gone for Flaked Oats & Barley in there and the water profile is for a Mild to try and keep some good body. I plan to dry hop this brew in the FV and probably a light dry hop in the cask too. Oh, btw… its a ‘Hoppy Blonde’ 😉

Fermentables:
Pale Malt – 71.3%
Munich Malt – 9.6%
Flaked Barley – 6.5%
Caramalt – 4.8%
Carapils (Weyermann) – 4.8%
Flaked Oats – 3.1%

Hops:
Cluster Pellet 7.9 % @ 60 mins – 3g (FWH)
Waimea Pellet 14.9 % @ 15 mins – 22g
Amarillo Whole 10.1 % @ 15 mins – 22g
Ahtanum Pellet 5.2 % @ 15 mins – 16g
Waimea Pellet 14.9 % 0 mins – 40g
Amarillo Whole 10.1 % @ 0 mins – 40g
Ahtanum Pellet 5.2 % @ 0 mins – 20g
Cluster Pellet 7.9 % @ 0 mins – 6g (Just ‘cos 6g isn’t worth keeping)

Final Volume: 25 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Mash Efficiency: 75 %
Bitterness: 29 EBU
Colour: 9 EBC
Yeast: Safale us-05
Mash: 68°c for 90mins
Liquor Treatment: THBF Mild profile

The Malts:
Image
A Massive 3 whole grams of bittering hops:
Image
The Waimea Turd, smelled great and were really sticky:
Image
Running off the mash and heating the copper:
Image
In go the 15min hops:
Image
Flameout hops for a 20minute Copper stand:
Image

Ended up with an OG of 1049 so liquored back to 1041 giving me 26.22L in the FV, using a fair amount of hop pellets in the boil has stopped hop absorption in comparison to whole hops, this should leave plenty of beer to fill a cask and get some bottles 🙂

*26th Mar ’14 – Gravity at 1010.5 so Dry Hopped with Amarillo 32g, Ahtanum 34g & Waimea 39g so round about 4g/litre

*Cask & Bottled 3rd Apr ’14 – Tasting good, decided not to dry hop the cask.

*12th Apr ’14 – This won the show of hands for ‘Best Cask Ale’ at the Northern Craft Brewers Competition at Saltaire Brewery 🙂

*26th Apr ’14 – Having a bottle of this now and its rather blooming good, its quite dry but a lovely flavour, more of a 4% IPA.

H.O.P.P.Y

Fermentables:
Wheat Malt – 1730g – 50%
Lager Malt – 1380g – 40%
Munich Malt – 170g – 5%
Crystal Malt, Extra Dark – 87g – 2.5%
Crystal Malt – 87g – 2.5%

Hops:
Columbus (Tomahawk) @ 60 mins 10g
Columbus (Tomahawk) @ 15 mins 20g
Simcoe @ 15 mins 20g
Ahtanum @ 0 mins 26g (80c Steep for 25mins)
Ahtanum @ 0 mins 13g (Dry Hop)

Final Volume: 15 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 23 Litres
Mash Liquor: 8.7 Litres
Mash Efficiency: 75 %
Bitterness: 68 EBU
Colour: 29 EBC

Yeast is Safale US-05
I’ve not used any of these hops before, fingers crossed 😉

The malts & Water treatment:
Image
A first for me, Re-circulating the Sparge which resulted in some really clear wort in the copper and I hit a Mash efficiency of 89%, mashed for about 75mins:
Image
Hops Columbus & Simcoe, smelling quite pine-like:
Image
Hops Columbus & Simcoe going in @ 15mins:
Image
Cold Break:
Image
Should have been 1052, I got 1048 for some reason my Mash was a bit thin I think I gained a litre or so extra somewhere:
Image
The wort colour:
Image

🙂
*Bottled 10th Aug ’10 with 70g of white sugar.

Hmm, I think I need to do some serious brewing 😉

Úber Brewing Nerd!

Admiral
Ahtanum
Amarillo
Bobek
Bobek
Bramling Cross
Brewers Gold
Cascade
Centennial
Columbus
East Kent Golding
First Gold
Fuggle
Golding
Green Bullet
Herkules
Hersbrucker
Home grown Fuggle
Liberty
Mittlefruh
Motueka
Nelson Sauvin
Pacific Gem
Pilot
Pioneer
Progress
Rakau
Riwaka
Saaz
Simcoe
Soverign
Sticklebract
Target
WGV
Williamette

That works out at 2.79kg across 35 hops!

Need something distinctly Hoppy & Pale between 4 – 5.5%
….Suggestions???


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