Posts Tagged ‘bobek hops’
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#32 – Kurgan’s Candy
Posted on: July 24, 2010
Kurgan’s Candy – This uses the Candy Sugar I made the other day to make a fairly strong Belgian Ale with some Duvel yeast cultured up from a bottle to a 1 Litre starter.
Fermentables:
Wheat Malt 2000g 42.5%
Lager Malt 2000g 42.5%
Sugar,Belgian Candy Light 250g 5.3%
Muscovardo Candy Light 250g 5.3%
Torrefied Wheat 200g 4.3%
Hops:
Bobek @ 60 mins 52g (Start of Boil)
Saaz @ 10 mins 36g
Final Volume: 15 Litres
Original Gravity: 1.067
Final Gravity: 1.010
Alcohol Content: 7.5% ABV
Total Liquor: 25.9 Litres
Mash Liquor: 10.5 Litres
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC – Roughly speaking!
Mash will be 90mins, Boil will be 60mins, Mash Temp will be 68c.
Yeast is cultured from a bottle of Duvel and is a 1 Litre Starter.
Lager malt, Wheat Malt, Torrefied Flaked Wheat, 1 Tsp Gypsum with thermometer stuck in it ready for the morning:
My home made Belgian (Yorkshire) Candy Sugar, LH dehydrated pee colour, RH 50/50 White Sugar & Light Muscovardo, both taken to Hard Crack:
The rest will follow tomorrow 
*Tomorrow comes, Mash was on at 7.55am
No Mash picture as its just a mash!
Big Bag of Bobek & Some Saaz Hops:
Just Waiting for the Mash, everything prepared. Old lager yeast to use as Yeast Nutrient in the boil, Half a Protafoc tablet, Scales, Thermometer, Refractometer, fully Tooled up!:
Refractometer conversion & Mash Efficiency:
End of Mash Temp, It started at 68c:
Light Straw coloured wort going into the copper:
Bobek going in at the start of boil:
I added the Lighter candy sugar after 15mins:
Then the Darker candy sugar after 30mins:
Recycling the IC coolng water to the HLT for later cleaning:
Saaz hops going in at 10mins left of boil:
OG 1061, supposed to be 1067 but I’m not bothered:
Light straw?:
Leftovers:
Some stuff going on – https://twitter.com/pdtnc
*This mornings Yeasty Head:
*Bottling update*
*Bottled 1st Aug ’10 with 60g of Light brown Sugar, tasting pretty good as a subtle Belgian.
*Tasted 5/9/10
Aroma: Subtle Pear drops & Banana
Taste: Spicy with more Pear Drops & some Sourness (possibly getting some of the Bobek & a bit of the Muscovardo in the finish)
Rather too easy drinking for a 7.5% 😉
All Grain Brew #1 – Deuchars IPA
Posted on: June 28, 2009
- In: Brewing
- 4 Comments
Deuchars IPA – www.caledonian-brewery.co.uk
Time to pop my Cherry, Started at 8.30am, the Mash is now on at 9.20am 🙂 I’m going to do a 90 minute Mash and a Boil of 60 mins… which should hopefully time well with the Bacon & Egg butties for breakfast with the other half 😉 *so we can actually use the cooker and grill ‘cos its not got a fecking huge pan on it!* 🙄
I’ve just slightly over estimated my grain weights to be on the safe side as have I with the Batch Sparge volumes using DaaB’s Batch Sparge Calculator.
Fermentables:
Maris Otter Malt 2180 grams
Crystal Malt 105 grams
Hops:
Fuggle 9 grams @ 60 mins (FWH)
Aurora 9 grams @ 60 mins (FWH)
Willamette 9 grams @ 15 mins
Bobek 10 grams @ 5 mins
Fuggle 9 grams @ 5 mins
Copper Finings:
Protafloc Tablet – Last 15-20 Minutes
Predicted stuff:
Final Volume: 12 Litres
Original Gravity: 1.043
Final Gravity: 1.010 *final reading was actually 1010*
Alcohol Content: 4.2% ABV
Total Liquor: 18.5 Litres
Mash Liquor: 5.7 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 15 EBC
The Mash:
Recipe done in BeerEngine software www.practicalbrewing.co.uk and notes scrawled!
The original recipe came from www.hopandgrain.com
Most of the ingredients from www.barleybottom.com
Pre-heating the Mash tun with hot tap water, good pinch of Sodium Met treating the Hot tap water in the FV
Grain Temperature 18.5 Deg C
The Maris otter malt and Crystal Malt
Water at Strike heat and Grain ready to mash
Strike Temp, tweaked with a dash of boiling water as I decanted from the boiler with a jug and lost a few degrees
Starting Mash Temperature, Mash to last 90 minutes
All tucked up and monitored with a cheap Fish Tank thermometer from Dealextreme.com 🙂
Wort to the Copper:
End of Mash period, I actually went 15 minutes over the planned 90mins
Mash topped up and stirred ready for first runnings
First runnings, which are returned to the mash until it runs clearer (Which was at least 3 Litres)
Filling FV before transfer to boiler (Think you’d call this an Under-back)
Hops all weighed out, First Wort Hops, 15min hops, 5 minute hops and half a protafloc tablet
First Wort Hops with boiler filling
Spent grains
The Boil:
15 minute hop addition + Protafloc
5 minute Hop addition
The Wort (still hot)
Left overs (Still hot as I haven’t made an IC yet)
Safale s-04 Pitched once this had cooled down in the bath 🙂 Now its cooled I can really see the cold break forming as its gone all clumpy and is slowly settling.
All done, not bad for about 6 hours, not including cooling time as it will be a while sat in cold water in the bath 🙂
And all pretty stress free, I’m glad I have been doing some extract brews as its got me fairly confident with the boiling and hop schedules, the Mash was a piece of cake with no problems.
Lessons learned:
I need to do is calibrate all my buckets and my boiler pot.
It would be handy to have an IC.
HLT isn’t necessary for the moment.
Time to look into water treatment a little.
🙂
Mash details:
about 18-20 Litres collected @ OG 1022 / 62.1 Deg C
In the FV:
Final Volume was about right looking for my 12 litre brew length, maybe slightly more than planned which would probably be due to Sparge Volumes / 60 vs 90 minute boils.
OG 1026 / 72.8 Deg C *Actual OG is 1046, just a little higher than its supposed to be.
I think this makes my efficiency pretty good. 🙂
**Update** Bottled today 10th July 2009, tasted pretty good 🙂
Extract#006 – T’old Blotchy Duck
Posted on: June 17, 2009
Kind of ‘Morland – Old Speckled Hen’ meets ‘St.Austell – Admiral’s Ale’ or at least thats what I’m trying for!! 😀
T’old Blotchy Duck
Fermentables:
- Coopers Light Malt Extract 1500 grams
- Caramalt 200 grams
- Crystal Wheat Malt 190 grams
- Sugar, Household White 150 grams
- Crystal Malt 30 grams
- Roasted Barley 26 grams
Hops:
- Challenger 60 mins 13 grams (FWH)
- Cascade 60 mins 11 grams (FWH)
- Cascade 15 mins 8 grams
- Bobek 15 mins 8 grams
- Challenger 15 mins 8 grams
The Ingredients, just missing the tin of Light Coopers LME:
Getting the Gervin English Ale yeast ready, I seem to have run out of s-04:
Grains and First Wort Hops going in at about 40 C:
Final Volume: 13 Litres
Original Gravity: 1.046
Final Gravity: 1.009
Alcohol Content: 4.8% ABV
Bitterness: 42 EBU
Colour: 43 EBC (I dare say its going to be a bit darker than planned due to the coopers Light LME)
Not a bad little brewday 🙂 I only had to add 1 Litre to dilute to get the correct OG 🙂
Probably Due To Network Congestion 