Posts Tagged ‘aromatic malt’
AG#59 – Schwarz IPA
Posted on: July 10, 2011
- In: Brewing
- 2 Comments
Schwarz IPA – My first Black IPA, at 4% ABV with a healthy bitterness of 62 EBU, not quite a Hop-bomb but 150g of 80c steep hops should be enough following the bittering addition at 35mins (25mins after boil start).
My recipe takes a few things into account; some pre-weighed and mixed Pacific Gem & Magnum; the end of a sack of Pale malt; Part bags of Carafa Spesh III & Cara Aroma; Open bags of Hops.
A screwed up beer, its a German Hopped Black India Pale Ale… Nice 🙂
Fermentables:
Lager Malt – 60.5%
Pale Malt – 19.5%
Carafa Special III – 5%
Wheat Malt – 5%
Flaked Oats – 5%
Cara Aroma (Weyermann) – 5%
Hops:
Pacific Gem – 14.6 % @ 35 mins – 24g
Magnum – 14.5 % @ 35 mins – 24g
Hallertauer Mittlefruh – 4.2 % @ 0 mins – 53g (80c Steep for 30mins)
Magnum – 14.5 % @ 0 mins – 48g (80c Steep for 30mins)
Hallertauer Hersbrucker – 3.0 % @ 0 mins – 49g (80c Steep for 30mins)
Dry Hops:
Tettnang – 50g
Crystal hops – 50g
Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.011
Alcohol Content: 4% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 80 %
Bitterness: 62 EBU
Colour: 119 EBC
Mash: 90mins @ 68c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: GW Calc ‘Lager’
The malts and temp:
Today’s hopping, Bittering from Pacific Gem & Magnum, 80c Steep from Hersbrucker; Magnum & Mittlefruh:
I recircuated about 6 litres to get a good clear flow of wort:
Boiling away nicely:
Bittering hops going in:
150g of 80c Steep hops:
Got 89% Mash Efficiency, hit a few points over my target OG after the boil and liquored back to 1042 with Hydrometer reading (1039 with Refractometer) I’m not sure which I trust.
I’m starting to get a better feel for the new mash tun and can cope with having to add 2.5 Litres of cooled boiled liquor after the boil 🙂
*16th July ’11 Gravity @ 1010 and looks like its done. Tasting interesting, bitterness coming through and roasty finish. I’ve decided on dry Hopping with 50g Tettnang & 50g Crystal hops, moving away slightly from the German theme with the Crystal but it does have some German Mittlefruh parentage.
*Bottled 24th Jul ’11 with 70g White Sugar, dry hopping probably kept hold of 1-2 Litres of beer, tastes a bit grassy for my liking maybe it will take a few weeks to settle down.
Phlegm – A Belgian Style beer made with Whitelabs WLP550 and another brew using up odd bits and bag ends.
‘Phlegm’ Flemish, Belgian, Dutch, Flanders etc
Fermentables:
Lager Malt – 45.2%
Vienna Malt – 15.1%
Pale Malt – 14%
Golden Naked Oats – 10.9%
Aromatic Malt – 4.3%
Muscovardo Candy Light – 3.8%
Sugar,Belgian Candy Light – 3.8%
Cara Red – 3%
Hops:
Liberty @ 60 mins – 60g
Bobek @ 60 mins – 50g
Bobek @ 10 mins – 10g
Liberty @ 0 mins – 40g
Final Volume: 23 Litres
Original Gravity: 1.071 – Actually got 1066 according to the Refractometer
Final Gravity: 1.013
Alcohol Content: 7.6% ABV
Total Liquor: 36.4 Litres
Mash Liquor: 15.3 Litres
Mash Efficiency: 80 %
Bitterness: 41 EBU
Colour: 52 EBC
First Wort Hops:
Wort running to copper:
Light Home made candy sugar:
Flame-out liberty hops, 20min steep:
Its really 1066, a few points low, I was expecting it low as the Naked Golden Oats were not crushed just blitzed in a blender for a while:
Wort running to fermenter@ 18c:
Dregs of my starter WLP550, hopefully it will get going pretty soon:
*Bottled 19th Jan ’11 with 85g of White Sugar, hit its target FG
AG#43 – Rangeley’s Ale
Posted on: November 21, 2010
Rangeleys Ale – A Blonde Ale bittered with Magnum, lots of late Saaz, a touch of Centennial at the end. Brewing for a Christmas present.
Recipe based around one I made called ‘May Day’ which turned out to be rather tasty so essentially this is a Tweaked re-brew:)
Should be a good one 🙂
Fermentables:
Pale Malt – 4030g – 85%
Caramalt – 235g – 5%
Wheat Malt – 235g – 5%
Aromatic Malt – 115g – 2.5%
Cara Red – 115g – 2.5%
Hops:
Magnum @ 60 mins 11g
Magnum @ 30 mins 5g
Brewers Gold @ 30 mins 6g
Saaz @ 15 mins 50g
Saaz @ 0 mins 30g
Centennial @ 0 mins 20g
Final Volume: 23 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.4 Litres
Mash Efficiency: 80 %
Bitterness: 37 EBU
Colour: 13 EBC
Yeast is Safale US-05 for a nice clean beer
Mast at 68c for 90mins
Boil for 60mins
Liquor salts as per the GW Calc ‘Dry Pale Ale’
The Start of creating a Bottle Label:
Pretty cold in my garage, so malt at 12c:
Weighing out the Gypsum:
Weighing out the Calcium Chloride & Magnesium Sulphate:
Mash put to bed for 90mins:
Hops Weighed out:
Top-down shot of the Mash running into the copper:
I did a 30min steep at 80c for the flame-out hops:
its actually 1055, 14 Brix:
Running to the FV:
🙂
*Bottled 2nd Dec ’10 with 70g white sugar
AG#10 – Yorkshire Trappist Red
Posted on: October 17, 2009
Fermentables:
Lager Malt 3300g
Munich Malt 800g
Vienna Malt 800g
Golden Syrup 680g (to be added at least half way through-ish)
Belgian Aromatic Malt 400g
Caramalt 400g
Wheat Malt 300g
German Cara Red 200g
Total 6.2kg Grain
Hops:
Boadicea @ 60 mins – 31g (FWH)
Saaz Whole @ 10 mins – 23g
Hallertauer Hersbrucker @ 10 mins – 23g
Protafloc Tablet Pellet @ 20 mins
Final Volume: 23 Litres
Original Gravity: 1.070
Final Gravity: 1.012
Alcohol Content: 7.7% ABV
Total Liquor: 34.5 Litres
Mash Liquor: 15.5 Litres
Mash Efficiency: 75 %
Bitterness: 26 EBU
Colour: 23 EBC
Whitelabs WLP500 Trappist yeast, 2 Litre starter.
90 Minute Mash @ 66 C (2 Tsp Gysum to grist)
Maybe 3 sparge batches as the Mash tun looks pretty full, but I’ll see as I go.
Water from the hot tap treated with Sodium Met, I made sure i treated lots in preparation this time:
The Grain bill, all mixed up, weighed out last night:
Mash on at 66 C for 90 mins:
Mash pH looks spot on, 2 heaped Tsp of Gypsum were added to the grist before mashing, though otherwise no other water treatment:
First Run-off:
FWH Boadicea, and Northdown as I ran out of Boadicea:
Saaz and Hersbrucker, Golden Syrup, Protafloc and Yeast Nutrient:
Lovely fat Northdown hop:
Spent Grains:
Spent Grain Recycling:
Coming to the Boil:
Saaz & Hersbrucker 10 minute hops:
Experiment with 3L and safale s-04 to see what I’m missing using the WLP500, and I saved a bit of my 2.5L starter to culture up a little more Trappist yeast, I let down my wort a little with bottled water:
This was shot with a white light LED torch behind to get some idea of the colour, I was aiming for something red, it looked better in the sunlight near the window:
OG:1066ish, just a few points lower than anticipated, won’t be worrying about that:)
A little Video Link – http://www.youtube.com/watch?v=HS3u1hUr5xU
Less than 24 hours later: Fermenting away with a good yeast head @ 18 Deg C this morning, I admit I was a little scared in leaving the FV on the cold cellar floor and not all tucked up and warm in my brewing cupboard. I’m going for the “earthy” character of the yeast…
After 4 days: Trial Jar and hydro says gravity 1026, so thats from pitched yeast on Saturday afternoon until now, is this normal for an 18 Deg C ferment????
The taste test btw,…. very different! Though there’s a fair amount of un-fermented sugars in there yet, has a very malty profile so far.
6 Days later: warmed it up to about 22 C.
The Smell is pears, taste is getting to a mild chalkiness with the pear coming through too.
Still tastes malty but it has gone a little now I’ve got the FV temperature up and Its dropped about 10 points though still quite actively fermenting with plenty of bubbles rising to the surface.
You also get a bit of warming in your throat from the alcohol.
Loads of yeast still in suspension.
*Bottled 29rd Oct ‘09 with 85g sugar to about 19-20 litres.
The yeast is surprisingly subtle, loads of malt flavour, still some pear flavour and aroma.
OG @ 1010 so its got to target.
Bottling about 19-20L with 85g sugar and bottling my s-04 3L with 25g sugar.
Tasted the s-04 batch, its like Wine, the alcohol comes straight through.
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