Posts Tagged ‘amber malt’
AG#107 – iFuggle
Posted November 9, 2013
on:- In: Brewing
- 2 Comments
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:
150g Cluster T90 pellets:
Second batch sparge running in:
In go the pellets at the start of boil:
The late whole fuggles go in at 5mins left:
I liquored back from 1085.5 to 1083, and ended up with 22.3L in the FV:
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%!
AG#88 – Casapollocade IPA
Posted September 30, 2012
on:- In: Brewing
- 4 Comments
Casapollocade IPA – As the name sort of says, this beer uses Cascade & Apollo hops in abundance for the late steep though bittering comes from two very healthy doses of Willamette 🙂
This beer is not shy and promises to be brash on the bitterness with floral, “dank” and piney notes, the Apollo are pretty pungent and might be better suited rolled in some Rizlas than soaked in wort!
Its been a little while since I brewed so I decided to make this a bit of a Pancake-day, used up all my Pale, Lager, Weyermann Munich Type I, and Oat malts… out with the old and in with the new etc etc….:)
Fermentables:
Pale Malt – 45.6%
Lager Malt – 18.1%
Oat Malt – 15.2%
Munich Type I (Weyermann) – 14.6%
Caramalt – 4.6%
Amber Malt – 1.8%
Hops:
Willamette – 6.4 % @ 60 mins – 75g – (First Wort Hop)
Willamette – 6.4 % @ 30 mins – 75g
Cascade – 7.9 % @ 0 mins – 100g – (20-30min Steep)
Apollo – 19.5 % @ 0 mins – 100g – (20-30min Steep)
Final Volume: 23 Litres
Original Gravity: 1.062
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 32.9 Litres
Mash Liquor: 15.8 Litres
Mash Efficiency: 75 %
Bitterness: 84 EBU
Colour: 18 EBC
Mash: over 90mins @67c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: GW Calc Dry Pale Ale
The Malts:
The Mash Temp, aimed for and hit my temp:
Liquor Salts & 75g of Willamette FWH:
Lots and lots of Hops:
First Sparge of the two batches:
Do you think 350g for a 23L brew-length is too much?:
Flameout Steep hops, 200g of them:
Chilled, nothing has settled out ‘cos there is a shed load of hops in there! Thinking logically this is a heck of a reason to use pellet hops for big heavily hopped beers as the retained wort would be much less:
All done, busy day; brewing, Exam revision, and tiling the kitchen…!
*7th Oct ’12 – Down to 1012 @ 22°c think its done, should I or shouldn’t I dry hop, wasn’t going to… Tastes to have a similar pungency to Green Bullet / Bobek in the mix. If I do dry hop I may use Magnum to test out an idea.
*Bottled 13th Oct ’12 – with 80g White Sugar
*22nd Oct ’12 – Taster bottle, this isn’t bad, bags of flavour it will hopefully dry out a little in bottle and become more of the IPA its meant to be, I never bothered dry hopping btw.
*1st Nov ’12 – I’m actually really enjoying this beer, bags of flavour, plenty of body and a tingle of bitterness without being too harsh.
AG#55 – Imperial Smoked Porter
Posted May 15, 2011
on:- In: Brewing
- 3 Comments
Imperial Smoked Porter – This is serving a couple of purposes; First is a Trial run of a big beer in my newly finished False bottom Mash tun; Second is using up some odd bags of malt and some older hops I had in the freezer and some other part bags of hops.
I’m not expecting the stated bitterness from my hops – http://www.wellhopped.co.uk/Product.htm so I’m going semi-worst case scenario and adjusting AA for age and storage.
Fermentables:
Pale Malt – 70.2%
Caramalt – 8.2%
Peat Smoked Malt, medium – 4.2%
Amber Malt – 3.9%
Oat Malt – 3.5%
Chocolate Malt, Pale – 2.3%
Crystal Wheat Malt – 2.4%
Chocolate Wheat Malt – 1.8%
Flaked Wheat – 1.6%
Chocolate Malt – 1.5%
Flaked Rye 0 EBC – 0.5%
Hops:
Bobek – 3.7 % @ 75 mins – 124g (FWH)
Admiral – 12 % @ 75 mins – 19g (FWH)
Herkules – 15.8 % @ 75 mins – 35g (FWH)
Brewers Gold – 9.1 % @ 10 mins – 68g
Cascade – 5.5 % @ 0 mins – 29g (Flame-out Steep for 20mins)
Saaz – 3.8 % @ 0 mins – 33g (Flame-out Steep for 20mins)
Simcoe – 12.9 % @ 0 mins – 20g (Flame-out Steep for 20mins)
Final Volume: 23 Litres
Original Gravity: 1.076
Final Gravity: 1.021
Alcohol Content: 7.2% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 20.5 Litres
Mash Efficiency: 70 % (I collected 32L @ 1055 so hit efficiency but had too much liquor)
Bitterness: 121 EBU (I’m not expecting this as the bittering hops were fairly old so subtracting 30% from the AA will be more like 90EBU)
Colour: 140 EBC
Mashed for 90mins @ 66c
Boil for 75mins
Liquor treatment as per GW calc for General Purpose
Bigger bucket than normal with 8.5kg of malts:
New mash tun full of hot liquor:
Initial Mash a little high, cooled with cold liquor to 66c:
Tidy brewsheet (version 3, other two are scibbly works in progress) along with late hops:
Quite a heap of first Wort Hops in the copper along with the common salt addition:
What lies beneath, mash leftovers under the mash screen:
10 min hops going in:
Break material clumping in the copper:
Looks near as damn it to me (Showing 72 +2 divisions in the meniscus = 1076), not bad for a first outing of the new Mash Tun:
I had 3.7 Litres in the new mash tun to just cover the false bottom, the first sparge top-up was a little over 3 litres so I didn’t top-up and subtracted the difference from the Second batch sparge. This was to take into account the liquor under the screen, I ended up with 32 Litres in the copper which i thought too much but by the end of the 75min boil I was at my predicted gravity so I must have worked things out right!
Thoughts on the False bottom:
The mash ran off very well and after a few jugs of recirculating it was also very clear.
After stirring the second sparge and running off I came back to the mash tun to find it had run a load of malt particles into the copper as the last of the mash drained out. I’ll have to keep an eye on it next time to stop this just as it starts to show bits coming through, or have a go a Fly sparging so as to not actually disturb the Mash bed and hopefully limit the amount of malt particles coming through.
New cleaning game, poking bits of malt out of the perforated stainless!
16th May ’11
The usual, Stout+S-04 ferment 🙂 :
*Bottled 25th May ’11 with 71g of White sugar and a tiny sprinkle of Nottingham yeast into each bottle as a bit of a safety precaution as it had dropped very bright. Finished at 1016-1018 so about 7.7% ABV.
*4th JUne ’11 Taster bottle, tasting good the Peat Smoked malt works well with the Strength of this beer, Bitterness just right so I’m glad I adjusted the hop Alpha acids for my older hops.
AG#42 – Odd Ends Stout
Posted November 13, 2010
on:This recipe uses up a load of odd bits of malt up, some fairly old but frozen Willamette hops and a few Sovereign hops left from last weeks Porter.
Fermentables:
Pale Malt – 3400g – 63.1%
Carafa Special III – 405g – 7.6%
Lager Malt – 400g – 7.4%
Flaked Maize – 375g – 7%
Amber Malt – 270g – 5.1%
Brown Malt – 235g – 4.4%
Black Malt – 100g – 1.9%
Flaked Oats – 92g – 1.7%
Crystal Malt, Dark – 48g – 0.9%
Chocolate Malt – 28g – 0.5%
Crystal Rye Malt – 22g – 0.4%
Hops:
Willamette @ 60 mins – 48g
Willamette @ 30 mins – 48g
Sovereign @ 5 mins – 25g
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.017
Alcohol Content: 4.9% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 12.9 Litres
Mash Efficiency: 80 %
Bitterness: 38 EBU
Colour: 253 EBC
90 minute Mash with 60 minute boil.
Yeast is Nottingham
Water treatment is almost the General purpose profile in the GW calc with the Calcium Chloride upped to the same amount as the Calcium Sulphate.
Calcium Sulphate: 6.3g
Calcium Chloride: 6.3g
Magnesium Sulphate: 3g
I omitted the common salt & chalk additions.
Blended malts & Water Treatment Salts:
Strike Temp:
Doughing in, the Mash smelt of Bitter Chocolate & Coffee:
Mash Temp aimed for and attained:
Hops at FWH, 30mins, 5mins, protafloc & old yeast:
Blooming good mash efficiency:
FWH getting the First runnings from the Mash Tun:
Boiler Almost full:
Natural Gas burner:
30min Hops going in:
5 minute hops and old yeast as nutrient going in:
1052+ on the Hydrometer, the refractometer says 14 brix which is near as dam it 1055:
All cleared up, yeast pitched, House Smells of Stout! 😉
*Bottled 23rd Nov ’10 with 65g white sugar
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