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Posts Tagged ‘all grain

Just two brewday snaps and a hop growing update really…
Going for 1057 to finish at 1014, mashed at 68c for 60mins, sparged at 78c, boiled for 60mins, fermenting with 2 packs of Safale us-05 to get an ABV of 5.6%, will be heavily dry hopping with a blend of three hops.

Malts & Salts:
AG#126 Wishbone IPA, malts n salts
Tiny amount of FWH:
AG#126 Wishbone IPA, a massive 5g of FWH for the copper.
The rest of the Hops were going in at 5mins before the end.

And some Vine vids from today too:
https://vine.co/v/OulhxXiBOum
https://vine.co/v/OuLde1pPIYv
https://vine.co/v/OuLg6HlYaQz

And the hops outside:
https://www.flickr.com/photos/pdtnc/sets/72157647318338112/

*Bottled 17th Sep ’14

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iFuggle
iFuggle – I’ve been threatening doing this for a while, a big-ass Fuggle IPA, its an experiment and I may not like it but thats no reason not to try! And its a while since I made a British IPA.
The Dextrose will go in with the Protafloc in the last 10 minutes so as not to effect the hop utilisation, I’m using a couple of @MagicRockStu’s tips too.

Fermentables:
Pale Malt – 80%
Dextrose – 12.4%
Vienna Malt – 5.5%
Amber Malt – 2%

Hops:
Cluster Pellet – 7.9 % @ 75 mins – 150g (Start of boil)
Fuggle Whole – 5.1 % @ 5 mins – 150g
Fuggle Pellet – 4.3 % @ 0 mins – 100g (Dry Hop in FV)

Final Volume: 23 Litres
Original Gravity: 1.083
Final Gravity: 1.019
Alcohol Content: 8.4% ABV
Mash Efficiency: 75 %
Bitterness: 137 EBU
Colour: 15 EBC
Mash: 60-90mins @ 63°c (I actually hit 64°c)
Boil: 75mins
Yeast: Safale us-05 – 2 packs

The malts, a fairly full bucket with just over 7kg:
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150g Cluster T90 pellets:
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Second batch sparge running in:
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In go the pellets at the start of boil:
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The late whole fuggles go in at 5mins left:
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I liquored back from 1085.5 to 1083, and ended up with 22.3L in the FV:
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Yeast pitched at 20°c, in the fermenting fridge set to 20°c too, cleaned up, no fuss as usual 🙂

*16th Nov ’13 – Gravity at 1021, tasting rather sweet, could that 1°c higher than my planned 63°c mash temp be to blame? I was hoping for nearer to 1010 by now. I have dry hopped with with 100g Fuggles pellets and given it a good rouse, hopefully it will drop a few more points.

*18th Nov ’13 – Gravity at 1013 this is more like it, a couple more points and I’ll be happy.

*20th Nov ’13 – Gravity at 1008! Makes this 10% which is quite a big beer and about 2% stronger than planned 😀

*Bottled 30th Nov ’13 – with about 75g white sugar, my scales were messing me around, tastes strong and traditional, good dark straw colour. It actually finished fermenting at 1006.5 making it 10.2%!

Kraftwort – I really enjoyed last years brew of ‘Big Malty Smoke beer‘ so I thought I’d do a smokier one this year, and to add a little extra to it I’m doing a Double Decoction.

Fermentables:
Rauch Malt (Weyermann) – 56.3%
Oak-Smoked Pale Wheat Malt (Weyermann) – 28.2%
Munich Type I (Weyermann) – 14.1%
Carafa Special III (Weyermann) – 1.4%

Hops:
Spalt Select – 5.2 % @ 60 mins – 70g
Spalt Select – 5.2 % @ 0 mins – 30g

Final Volume: 25 Litres
Original Gravity: 1.064
Final Gravity: 1.015
Alcohol Content: 6.4% ABV
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 57 EBC
Mash: Infusion to 52°c for 30mins, Decoction to 65°c for 60mins, Decoction to 71°c, Sparge at 78°c
Yeast: 2x Safale us-05 and a cool 18°c ferment

The malts & Temp:
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Hops from Simply:
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The First Decoction went well and took me upto saccrification temperature:
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A rather nice deep colour from the first runnings:
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Messy splattered mash tun after the decoctions:
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In go the hops:
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Chillin’ I left it to get nice and cold:
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Liquored back hot in the copper with a couple of litres and the refractometer, ended up with 1063.5 so near enough, I have been using hot liquor to liquorback in FV with lately but I wanted to keep the temp in the FV nice and low, which i did.

Bit of a long brewday with the decoctions and rests, smells a tastes good already 🙂

*29th Oct ’13 – I warmed it up a couple of days ago and let it finish off, its at a steady 1009.5 making it 7.1%!!! I’m chilling it down now ready for bottling.

*Bottled 3rd Nov ’13 – with 122g white sugar primings, tasting good, tastes very smokey 🙂

*20th Nov ’13 – Taster time, this is starting to be good now, its plenty smokey but subtle all at the same time.

NZ Sour Wheat – This is the start of my brewday on Sunday, but its still Wednesday!
I have just mashed 2.45kg of Pale malt in my old mini-mash Tun, 66°c for 60mins, then added about 2-3L of cold water to bring the temp down to 49°c with another 1kg of pale malt added to the mash to add some Lactobacillus to the Mash. I have put my little mash tun into my FV fridge set at 46°c and i hope to keep the temperature above 35°c as it says here http://beerandwinejournal.com/fossil-cove-sour-mash-experiment/ I did as it states and I covered the mash with cling-film and topped it off with a blanket of co2.

The Sour Mash:
Image

My Main Mash is to be on Sunday and I’ll update this more then.

Fermentables:
Lager Malt – 40%
Wheat Malt – 25%
Wheat Malt, Dark (Weyermann) – 25%
Carapils (Weyermann) – 5%
Melanoidin (Weyermann) – 5%

Hops:
NZ Hallertau Aroma – 8.2 %  @ 60 mins – 20g
NZ Hallertau Aroma – 8.2 %  @10 mins – 30g
NZ Hallertau Aroma – 8.2 %  @0 mins – 30g
Pacific Jade – 15.1 % @ 0 mins –  30g

Final Volume: 23 Litres
Original Gravity: 1.047
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 22 EBU
Colour: 15 EBC
Mash: 75mins @ 69°c
Boil: at least 75mins
Yeast: NBS Weiss, I assume this is Munich Wheat yeast.
Copper Finings: Protafloc @ 10mins left to boil

I’m expecting a fair few spec-changes, I’m thinking of my combined Run-off / sparge to be no more than 30L, I may get more, I may boil down, I will no doubt have a gravity change which will also effect the bitterness…. ;-)

**Sunday**
To start off with I prepared my malts while the HLT was heating:
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Then Checked the Sour Mash, it was 33°c in the center and smelled like the waste malt skip at work, I’m pretty pleased it managed to stay at 33c as @lugsy51 tells me that should be alright:
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The top of the mash, even though it was covered in Cling-film had changed to a darker shade than the rest of the mash underneath:
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I added about 3.8L boiling water to the Sour mash and gave it a good stir before running off about 7L into the copper, these are the weirdest first runnings I’ve ever had, the photo below shows them as clear as they were going to get:
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The copper was pretty full after the main mash was sparged with about 32L in total, I liquored back 3L as the boil progressed checking with my Refractometer:
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I did a 10min & Flamout (90°c Steep) additions, I’m hoping the Pacific Jade will give some Orange notes which i think will compliment the Wheat beer yeast:
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I liquored back 3L to 1048, 2 points above my original predicted OG:
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I tasted the Sour wort after it had 15mins of boiling, it was very sour (like so sour I went to spit in the sink!), I boiled it down to 5L with the hope of driving off some of the smell…! Things calmed down after today’s main mash was run to the copper with the wort ending up with just a subtle tang behind the malt sweetness at the end of boil, I’m told the sour will increase as the wort ferments and the sugars are used up.
Yeast was rehydrated and pitched into 30L at 20°c.

Things went very smoothly even with extended boil times running off the small sour mash worked well while the main mash was having its mash rest then the rest of the brewday was as per usual with just a slight lingering smell of the sour mash in the house, I was expecting worse! 🙂
Fingers crossed on this one as its all new to me!

*24th Sep ’13 – Gravity at 1019 and tastes pretty ok, a cider-like bite/tang.

*27th Sep ’13 – Gravity at 1018 and looks to have finished, have given it a rouse and will check again tomorrow, at this rate the beer will be really balanced against the lactic sourness.

*28th Sep ’13 – FG seems steady and I’ve just dry hopped this with 22g Motueka I had in the freezer.

*Bottled 5th Sep ’13 – Primed about 24L with 165g White Sugar, its got a permanent haze and tastes like cheap orange juice, though the balance of sweet to sour is quite good, hopefully it will carbonate up well and give it a crispness. With its starting and finishing gravities this beer is actually 3.9% ABV.

*16th Oct ’13 – Taster time… Yeasty Clove on the nose, quite light sparkling body on the pallet with a tang like fresh squeezed oranges. I’m hungry and this is making my belly rumble, bitterness is subtle and quite chalky but its hard to detect as the sourness and prickly carbonation cross the tongue first, with a few more mouthfuls the body feels to have a slick quality like a good Belgian Wit.

BoomStick – I’m brewing this for NCB member Paul Bromley who runs a back-garden charity event, he asked me if I’d brew something pale for it, so here it is, its an evolution from my Chinook Blonde recipe, using some of the same hops (but more of them) and adding some Weyermann Munich Type I, and mashing at 69°c, fermenting with Safale us-05.
This time the name again comes from a line Ash says in Army of Darkness “This… is my Boomstick!”

Alright you Primitive Screwheads, listen up! You see this? This… is my boomstick! The twelve-gauge double-barreled Remington. S-Mart’s top of the line. You can find this in the sporting goods department. That’s right, this sweet baby was made in Grand Rapids, Michigan. Retails for about a hundred and nine, ninety five. It’s got a walnut stock, cobalt blue steel, and a hair trigger. That’s right. Shop smart. Shop S-Mart. You got that?

Fermentables:
Pale Malt – 70%
Munich Type I (Weyermann) – 20%
Flaked Oats – 5%
Carapils (Weyermann) – 5%

Hops:
UK Cascade – 5.7 % @ 60 mins – 21g (FWH)
UK Cascade – 5.7 % @ 30 mins – 21g
Chinook – 12.5 % @ 10 mins – 21g
Cascade – 7.9 % @ 10 mins – 21g
Chinook – 12.5 % @ 0 mins – 49g (94c Steep for 25mins)
Cascade – 7.9 % @ 0 mins – 49g (94c Steep for 25mins)

Final Volume: 25 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.7% ABV
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 9 EBC
Mash: 69°c for 70mins
Boil: 60mins

The malts, all pretty pale:
Image
The hops:
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Second batch sparge liquor going in at 78°c:
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In go the Cascade & Chinook for the flameout steep:
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I decided to rehydrate my yeast today to try and get things underway faster, I want a speedy ferment with time to put this beer in cask to condition before Paul’s event:
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The money shot, I got 1044 and liquored back to 1037 with 4 litres giving me a total volume of 25.7 Litres, a goodly amount for filling a plastic pin cask:
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No messing, done and dusted.

*25th Apr ’13 – Steady gravity reached, exactly as predicted FG, chilling down before casking this beer.

*Casked 27th Apr ’13 – with 20g white sugar and Allkleer finings, got a few 500ml bottles from it too which I give 3/4 Tsp white sugar each.
Charity beer in cask, ag#99 few spare yeasty bottles thanks to brewing 25LI’m going to give the cask a couple of days of warm then chill it down to cellar temps.

*1st May ’13 – Had a cheeky bottle of this, and its bloody good, plenty of juicy hops with a nice balance between the Cascade & Chinook, Chinook not overpowering just nice 🙂

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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