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Posts Tagged ‘bramling cross

Bramling Cross IPA – I wasn’t actually planning to brew today, so I started late after throwing this recipe together. Its serving two functions; 1. I want to smell &taste Blackcurrant in an IPA from the Bramling Cross Hops; 2. It uses up a selection of Hops from the Freezer and pretty much depletes my base malt stocks.
I’d have preferred to have more Bramling Cross in the 80c steep but hopefully it will be adequate to give some of the characteristics I’m after.

Fermentables:
Lager Malt – 50%
Wheat Malt – 35%
Flaked Oats – 10%
Crystal Wheat Malt – 5%

Hops:
WGV @ 60 mins – 35g – (First Wort Hop)
Pilot @ 60 mins – 45g – (First Wort Hop)
First Gold @ 15 mins – 28g
Bramling Cross @ 0 mins – 39g – (80c Steep for 20mins)

Final Volume: 21 Litres
Original Gravity: 1.056
Final Gravity: 1.013
Alcohol Content: 5.6% ABV
Total Liquor: 31.2 Litres
Mash Liquor: 12.3 Litres
Mash Efficiency: 80 %
Bitterness: 68 EBU
Colour: 17 EBC

Mashed at 66c and lost 2c of 60min period, achieving 86% Mash efficiency.
Boiled for 60minutes, old Lager yeast added as nutrient and Protafloc tablet added for the last 20mins.
Yeast is Safale us-05 pitched at 20c, dry sprinkled.

First Wort Hops in the copper:
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80c Steep hops in along with the cooler:
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Must be 1054 with a couple of divisions in the meniscus, Refractometer said 14.2 Brix (1055), so about a point lower than Target:
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Pretty Seedy these hops:
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My first IPA type thing with Bramling Cross Hops back in April ’09

*Bottled 29th Jan ’11 with 50g white sugar primings

Hmm, I think I need to do some serious brewing πŸ˜‰

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???

The Plan… to make a solid wholesome malty pint with English hops and a fruity Blackcurrant flavour & Aroma from Bramling Cross hops πŸ™‚
I’m starting this brew off and getting all my liquor from my hot & cold feeds in the garage today, probably try and tidy up a little while the mash is on too. (Note to self B&Q Pushfits are crap, can’t get the buggers back off, glad I only bought one of them)

Bramling XB – (Bramling Cross Bitter)

Fermentables:
Maris Otter 2700 grams 60.8%
Flaked Barley 500 grams 11.3%
Brown Malt 500 grams 11.3% (Bag end from work which will hopefully balance the Blackcurrant of the Bramlings)
Munich Malt 500 grams 11.3%
Caramalt 200 grams 4.5%
Chocolate Malt 40 grams 0.9% (Just to add a little deeper colour)

Hops:
Challenger 20g @ 60mins (FWH)
Fuggle 30g @ 30mins
Bramling Cross 20g @ 15mins
Bramling Cross 20g @ 0mins for 80c steep

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 32.7 Litres
Mash Liquor: 11.1 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 46 EBC

Mash Temp aimed at 67c to keep some body
Yeast Safale s-04
1 Tsp Gypsum to Mash + 1 to boil
Mash on at 8.50am

Twittered some pics as I went https://twitter.com/pdtnc

The Malt bill:
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Mash Start temp, not far off my aim of 67c:
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Hops all weighed out:
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First batch sparge just sitting before running off, and it ran off beautifully:
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First Wort Hops (FWH) just going in on the first spargings:
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80c Steep hops left for 30mins before cooling to 23c:
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Dropped from a good height caused a heck of a lot of foam:
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Aiming for 1042, so this is near enough for me:
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Brewday seemed to go really easy, very relaxed, it seems having a dedicated area for brewing is going to smooth things out considerably… and I’m far from organised at the moment! πŸ™‚
The wort was tasting pretty nice, though there were lots of roasted and biscuit aromas while the boil was on, will be interested how this one turns out, its a nice deep tawny copper/brown by the looks of it too :)ο»Ώ

Bottled 25th Apr ’10 with 60g Sugar priming

My Twentieth All Grain…!

This is a tweaked re-brew of my ‘Munich Blauer Vogel‘ which was based around the Coniston Bluebird recipe which drunk very well and I plan to try and keep it in stock as a House Bitter.
This time I’ve done it at a slightly lower ABV and also dropping the bitterness a bit with something I learned at work about blending hops to smooth out any inaccuracies, hence the addition of Bramling Cross for half of the bittering. Adding a bit of Wheat Malt for head retention.
I had some nice fresh acid-washed yeast from work which I will probably have to rouse from time to time as it works well with some added oxygen.

Uber Bluebird mkII

Fermentables:
Maris Otter 3100g – 77.5%
Munich Malt 500g – 12.5%
Wheat Malt 200g – 5%
Crystal Malt 200g – 5%

Hops:
Challenger @ 60 mins 21g (FWH)
Bramling Cross @ 60 mins 21g (FWH)
Challenger @ 20 mins 20g
Challenger @ 0 mins 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.009
Alcohol Content: 3.9% ABV
Total Liquor: 32.3 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 16 EBC

There aren’t many photos as I had a busy morning, the Mash was on at 8.45am and I had to go out so it is going to be a longer than 90min mash.
Mashing at a planned 66c which turned out to be 66.6c so near enough.

The malts and Gypsum:
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Hops:
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Leftovers:
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Saltaire Brewery Yeast:
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FWH:
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OG pretty damn close to 1039 predicted:
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Trub and cooler with last bit of wort running off:
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The FV was looking a little full so I jugged out a few litres into a plastic demijohn, thought it best as I’m expecting a frothy creamy explosion, I pitched approx 75g of Saltaire yeast:
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I would have been done ages ago if I hadn’t had things to do this morning. Wort tastes good, lots of fizzy challenger bitterness πŸ™‚Β  I was going to do a yeast comparrison with Nottingham but I really couldn’t be bothered, I’ll do a basic pale with Fuggles & Goldings with 5% crystal for a yeast comparrison… and besides I fancy and nice wholesome earthy F&G hopped ale πŸ™‚

**update for yeast activity, within 4 hours I had good signs of life, this morning I have a deep frothy head πŸ™‚

Yeast head after approx 24 hours from pitching:
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*Bottled 16th Feb ’10

Weights & Measures – A bit of a user-upper to get rid of a few bags of bits, now I’ve tried a few grains out its time to concentrate on a more general range.

 

Fermentables:
Lager Malt 1600g
Golden Promise 1400g
Rye Malt 490g
Caramalt 250g
Torrefied Wheat 245g
Vienna Malt 215g
Amber Malt 80g
Chocolate Malt, Pale 40g

Hops:
Fuggles 60 mins 75g
Bramling Cross 15 mins 28g
Saaz Whole 0 mins 17g

Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 75 %
Bitterness: 43 EBU
Colour: 17 EBC

The Grist and 5g Gypsum:
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I’m trying to guide my time with a Google Calender Timetable:
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Mashed in 1 degree lower than I wanted, Grain was 16c, Strike should have been 75c… I lost a degree somewhere, so if anyones seen one its mine:
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Calibrated Boiler = No more Jugging my liquor into the Tun (Even though I did this time just to check my scale):
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Tucked up for 90mins:
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Lots of Lovely Fuggles:
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FWH in with 1st batch of Sparged wort:
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Mash Paddle and floaters:
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Hot Break, the 38L stock pot has just the right amount of head space for it to boil pretty much without watching it:
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Bramling Cross Hops going in @ 15mins:
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Saaz Hops going in at 0mins for 10min steep:
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Just a point or two high, 1042/44:
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Dry Sprinkled Nottingham Yeast:
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Not a bad brewday, the wort tastes good enough to drink as it is πŸ™‚

**Bottled 17th Nov ’09

2nd Extract brew – Bramling Cross IPA πŸ™‚
This time its a 12 litre brew, so more than a demijohn full like my first extract, this time its in a new small 15 Litre FV bucket which is a nice manageable size for lugging up and down the cellar steps!
This was a real test for my stock-pot conversion to boiler (I should blog the details) πŸ˜‰

The recipe:
Malt Extract Syrup Pale – 5.5 EBC – 1500 grams
Dried Malt Extract Pale – 10 EBC – 390 grams
Wheat Malt Extract – 8 EBC – 50 grams
Crystal Wheat Malt – 125 EBC – 50 grams
Roasted Barley – 1350 EBC – 20 grams

Bramling Cross – 38 grams – 60 Mins
Bramling Cross – 26 grams – 15 Mins
Bramling Cross – 10 grams (added to steep for about 20 mins at 80 Deg C)

Final Volume: 12 Litres
Original Gravity: 1.051
Final Gravity: 1.012
Alcohol Content: 5.1% ABV
Bitterness: 61 EBU
Colour: 31 EBC

The Ingredients:

Bramling Cross Hops:

First batch of hops gone in, grain bags bobbing around:

Run-off from boiler into FV3, which was cooled in the bath:


Yeast Starter, the Safale us-05 was mad-for-it with loads of fine bubbles:

Hydro @ 35 degrees, apparently its really about 1044 (6 or 7 points below where it should have been):

15 Litre FV tucked up to bed:

Things I’d change:
The way the boiler drains off through the hop stopper could be improved, I’m thinking a short curved copper pipe.
The Linen bags for the grain are a little watertight, though they did their job, I shall have to search for muslin bags πŸ˜‰
Immersion cooler wouldn’t go a miss!!
I maybe wouldn’t rinse the hops with as much liquor next time so as to keep the right gravity, I should have checked the hydro in the FV and adjusted after πŸ™‚

**Update**
Bottled 6/5/09 with 50g Dry Spray Malt instead of sugar @ FG 1010.


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