Posts Tagged ‘brewer’
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.
And the hops outside:
*Bottled 17th Sep ’14
2013 Homegrown Hops – A British hopped pale ale, Yorkshire Homegrown hops from last years crop, I used the alpha acids that were last used in BeerEngine for the calculations but who knows what the bitterness will be like.
Pale Malt – 89%
Carapils (Weyermann) – 11%
Challenger – 60 mins – 9g
Fuggle – 60 mins – 9g
Challenger – 5 mins – 145g
Fuggle – 5 mins – 120g
Whitbread Golding 200g for 2-4 days
Final Volume: 25 Litres
Original Gravity: 1.053
Final Gravity: 1.013
Alcohol Content: 5.1% ABV
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 9 EBC
Mash: 60mins @ 69°c
Yeast: Safale us-05
I’d liquored back with 2L during the boil as my volume in the copper was looking low, this later meant that I actually missed hitting my target OG of 1053 and got 1051. Weirdly the wort smells as if its been Wet-hopped even after drying and vac-packing my homegrown hops last September and kept in the freezer until now.
You’ll have noticed I’ve not been around much as my Wishbone Brewery project isn’t leaving me much time to think about anything else, all being well in the next couple of weeks I’ll have signed the lease on premises and will be getting the builder in to do the drains by the end of September, fingers crossed I’ll be brewing for Christmas.
*Bottled 6th Sep ’14 – with 66g of white sugar in just over 20L so the hops and yeast accounted for about 5L of losses! Tasting pretty good, big orangy taste from the dry hops.
Pacific Rim – Light coloured beer stocks are low so I hope this to be a hoppy easy drinking beer, bittering from Simcoe and very kiwi Flame-out steep, I had a hop-freezer rummage and found a half pack of Riwaka… nice 🙂
The name ‘Pacific Rim’ is sort of an evolution from my Ring Of Fire which was all New Zealand grown hops, I didn’t realise until afterwards that there is a movie of the same name which looks pretty cool.
Lager Malt – 62.6%
Munich Type I (Weyermann) – 24.4%
Caragold – 8%
Wheat Malt – 5%
Simcoe 14.2 % @ 60 mins – 12g (FWH)
Simcoe 14.2 % @ 30 mins – 12g
Pacific Gem 17 % @ 0 mins – 25g (30min Steep)
Pacific Jade 15.1 % 0 mins – 25g (30min Steep)
NZ Cascade 8.5 % @ 0 mins – 25g (30min Steep)
Riwaka 5.9 % @ 0 mins – 25g (30min Steep)
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 31.4 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 8 EBC
Mash: 67°c for 70mins
Yeast: Safale us-05
The Malts, 1kg of Weyermann Munich I & some CaraGold are my body & sweetness:
First Wort Hops, I went with an open pack of Simcoe rather than opening up my first choice, a new pack of Magnum:
100g Flame-out Steep, all these hops were smelling amazing, the Pacific Jade are really sticky too:
Pre-liquorback gravity 1046, target is 1040:
No messing today, added some spacing pieces inside my Mesh Hop-Stopper so that it can’t lay too flat, compact & block, had lovely clear and timely run-off to FV.
Slight Schoolboy error was miss-reading the calculator and liquoring back an extra litre doh! Not the end of the world!
Tucked up in the fermentation fridge at 20°c, the yeast should make fairly short work of this.
*2nd Feb ’13 – This is tasting pleasantly light and drinkable, down at 1008 pretty sure its finished, happy so far 🙂
*Bottled 5th Feb ’13 with 100g White Sugar.
*12th Feb ’13 – this is very drinkable, subtle orange and berry with some light woody notes, a crisp bitterness and finish. I could easy drink a few of these 🙂
Klaatu Verata Nictu – The New Years Day BrewAthon 2013. It was a year ago that a few of us brewed an Imperial Stout on New Years Day, this year its a more free range of beer styles but people are pushing the boundaries a little with some funky yeast etc
The name for this beer comes from http://en.wikipedia.org/wiki/Army_of_Darkness quite the classic.
I’m making a big beer, 10% ABV with Amarillo & Delta Hops, I’d like to brew a beer that will evolve and change over a couple of years (hopefully it will last that long!) something with at least a hint of what my Imperial Amarillo Wheat had after 18 months.
Once I’ve fermented mine with US-05 I’ll be bottling half-ish and then using Brettanomyces Bruxellensis in a secondary fermenter.
Lager Malt 2.5 EBC – 63.9%
Wheat Malt – 9.9%
Vienna Malt – 8.9%
Munich Type I (Weyermann) – 8.9%
Flaked Oats – 5%
Cara Vienna (Dingemans) – 3.5%
Sticklebract Pellet – 11.7 % @ 60 mins – 90g
Chinook Pellet – 12.9 % @ 60 mins – 18g
Summit Pellet – 15.8 % @ 30 mins – 27g
Amarillo Whole – 10 % @ 15 mins – 50g
Delta Whole – 6.5 % @ 15 mins – 50g
Amarillo Whole – 10 % @ 0 mins – 50g – (80c steep for 20-30mins)
Delta Whole – 6.5 % @ 0 mins – 50g – (80c steep for 20-30mins)
Final Volume: 23 Litres
Original Gravity: 1.100
Final Gravity: 1.024
Alcohol Content: 10.2% ABV
Total Liquor: 37.5 Litres
Mash Liquor: 25.9 Litres
Mash Efficiency: 70 % – Reduced a bit from normal
Bitterness: 200 EBU
Colour: 19 EBC
Mash: 65°c for 120mins
Yeast: Safale US-05 x 3 packs
Liquor: GW Calc ‘Dry Pale Ale’
A very full fermenter full of malts, about 12kg in all:
Hot liquor at 82°c to pre heat mash tun, let cool to 72°c before mashing in, Temp-Controller construction is here:
The overview of my three tier home brewery, gravity fed system with Hot water from the House feed to fill the HLT at 50-60°c:
These NZ Sticklebract smell great, big pungent citrus character, bit of a shame they are just the bittering:
New Year Resolution is to brew my way thru some of this lot!:
After 2 hour mash I’m recirculating the wort for clarity, tastes good:
About OG 1090 give or take, a temperature corrected Hydrometer test showed 1083 a more reasonable figure, the mash was actually pretty text-book and the recirculation must have helped:
Boiling down the wort in the kitchen too so as to speed things along, I did this with some of the first sparge and again with the second sparged wort:
Amarillo and Delta 80°c steep hops:
Almost 1110 off the scale, this is going to be a fun liquorback:
Finally after a mega dribble transfer I have pitched 3 packs of yeast!:
Everything was going sooo well until I got about 10 Litres transferred into the FV when it ground to a halt (Dribble) and I started to try and find a way to make it speed up so cleaned a Solar Pump and pipework and tried pumping it… sadly I just got the same dribble but through a pump, left it to it and came back about 9pm to find about 20 Litres in the FV. I was over my OG so I liquored back to just over my target and gained an extra couple of litres, there must have still been 4-5 Litres left in the soggy hops in the copper, If it had drained properly I’d got that extra out and would have split the batch into another FV and left the Brett to do a full primary ferment.
My Method for brewing this 10% beer:
This is how I have done my Barley Wine and Abyss Imperial Stout, Over-sparge by 10 Litres or so and boil it down in a few pans before adding all back to the copper and boiling down until I reach the theoretical pre-boil Volume, then add the 60min bittering hops and so on until the end of a boil. The Mash and Sparges were; Mash with hot liquor at 73°c for 120minutes (65c Mash); recirculate entire mash via solar pump for approx 20mins; drain Mash completely avoiding malt particles at the end; Sparge with 13.4L Hot Liquor at 78°c recirculate and Run-off; Boil down in pans; Second 10L Sparge Recirculated and Run off with a further boiling down.
As I was saying above I was actually finishing the boil with a good few litres more in the copper and was hoping for extra in the FV… oh well!
I may have to look at improving my Mesh Hop-Stopper for brewing these bigger beers that include some Pellet Hops.
Twitter HashTag #NYDBrewAthon
This years brewers were:
Here is Barney’s on JBK – Monks Slipper
Here is Macca’s on JBK – Cliffhanger Oatmeal Stout
Here is Lugsy’s on JBK – Pseudo-Lambic (Lugsy started early as he’d learned from last year!)
Here is Leedsbrew’s Prep Blog and later Update
Here is Quadrangularus’ – Raspberry Sour Brown Ale
More as and when the brewers post up their Brewdays
*12th Jan ’13 – Gravity at 1019 so 10.9% ABV, dry hopped with pellets:
Nelson Sauvin – 29g
Motueka – 29g
Cascade – 29g
I decided not to go down the Amarillo whole hop route as they would soak up too much beer and I’ll be splitting some of the beer off into a Demijohn or small FV bucket to Brett so don’t want to loose too much volume.
*Bottled 20th Jan ’13 – with 65g White Sugar, dropped the lot into a Bottling bucket with primings then bottled half-ish in 330ml bottles then put the rest in an Oxfam bucket and pitched the Brett.
Syphoned thru a Teaball to guard against getting pellet debris in the bottles, the chill down to 8°c in the fridge had made it pretty clear anyway:
Brettanomyces Bruxellensis added to about 8L in Oxfam bucket:
Got about 32 bottles, tasting pretty good with a fair amount of residual sweetness which should fade in bottle as it conditions and matures:
*2nd Feb ’13 – Brett’d beer has dropped 2 points to 1017 from 1019, very slight speckled surface, think it needs more brett! Tastes just slightly different to what I’d expect from un-brett’d.
*2nd Feb ’13 – Had a taster bottle with Dave last night, has loads of residual sweetness which I hope will diminish as it matures, could have done with maturing in bulk then Dry hopping and bottling some weeks/months later.
*9th Feb ’13 – Just added a fresh tube of Whitelabs WLP650 as I was expecting more to be happening and wondering if the OG / Alcohol content is screwing the Brett Brux over.
*25th Feb ’13 – Gravity @ 1017 which hasn’t budged in the last 23 days! Tastes just on the edge of bretty-sour but very subtle. I’m fairly sure the High Alcohol has killed the Brett.
*31st Mar ’13 – Gravity @ 1015 so its creeping slowly and is now showing a more Bretty sour, it could be some time before this is finished!
*11th Aug ’13 – The Brett’d batch gravity is 1014, I doubt it is going to go any further, tastes different maybe not what I’d hoped for…
Big Malty Smoke Beer – The name says it all, this is what I want, it has to be Big, it has to be Malty, and it has to be Smokey 🙂
I should maybe give it a smokey German name like Rauchfaktor / KraftWort or something….
Rauch Malt (Weyermann) – 48.5%
Munich Malt – 20.8%
Munich Malt II (Weyermann – 13.4%
Oak-Smoked Pale Wheat Mal – 6.9%
Cara Munich Type I (Weyer – 6.9%
Melanoidin Malt – 3%
Carafa Special III – 0.4%
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 43g
Tettnang – 3.8 % @ 60 mins – 43g
Hallertauer Mittlefruh – 4.2 % @ 0 mins – 22g – (30min Steep)
Tettnang – 3.8 % @ 0 mins – 9g – (30min Steep)
Final Volume: 23 Litres
Original Gravity: 1.065
Final Gravity: 1.016
Alcohol Content: 6.4% ABV
Total Liquor: 35.5 Litres
Mash Liquor: 17.3 Litres
Mash Efficiency: 70 % (Reduced from usual 75% as unknown malts)
Bitterness: 34 EBU
Colour: 53 EBC
Mash: 90mins @ 69°c I want to keep this Malty & Sweet which I hope will display the smoke well or at least create a background to carry it.
Yeast: 2x Safale us-05 (It was going to be a Whitelabs Kölsch starter but it didn’t start!)
Quite a heap of malts going into this one, most are fresh from @TheMaltMiller the other week:
12°c in the garage today, a good temp for all the beer in there:
The colour of the mash run-off was a deep straw colour, there was no first sparge so I did a decoction to achieve a good Mashout temperature before running off:
This was the second sparge, i did a 30g carafa steep for 15mins to adjust for colour:
Start of boil hops:
Flameout hop steep of what remained in the two packs of hops:
1079 with temperature correction, 4 litre Liquor-back required to hi OG and final volume, I actually got almost 80% Mash efficiency, the decoction obviously had a bearing on this:
Put to bed in the fermentation fridge with it set to 18°c:
Fairly straight forward brewday, new fermenting bucket cleaned and tap fitted my older (original) buckets are getting a bit chalky looking inside I need to de-scale them at work.
I think I may have let a load of fine malt particles through into the copper as the run-off from the Mesh Hop-stopper was feeble at best, but the cold weather helped.
I managed to chill the wort down to 17°c and then after liquoring back from the HLT I got 18°c which is pretty much what I was aiming for as I want to ferment this cool to try and limit any possible ester production and keep it clean, I’ll warm it up towards the end to let the yeast clean up its bi-products.
*12th Nov ’12 – Looks to have finished at 1021.5 @22°c pretty high though not totally unexpected with a mash temp of 69°c (5.6% vs predicted 6.4% ABV).
*Bottled 24th Nov ’12 – Primed with 100g White Sugar in about 20 Litres of beer… should probably have been bottled a week ago, hopefully some time in bottle and carbonation will bring out the smoke, there is a very slight sourness in the finish though could it be the Rauch or maybe the Melanoidin??? I shall be reserving judgement until its had a week or two in bottle.
*30th Nov ’12 – I had a sneaky taster of this last night, I didn’t detect any of the previous sourness, its smokey but not that smokey more akin to a smoked Cheese than my desired “Stood Next to a Bonfire”, its actually quite light to drink with enough Body and Sweetness which I suppose is a Bready Maltiness… If I re-brew, more smoke!!! Maybe even a bit of bastardization with a touch of Peat Smoked Malt. Schlenkerla’s smoke hit really must be down to a rapid succession from Maltsters to Smoke House to Milled & Mashed with a cool fermented clean yeast. Safale US-05 has done an admirable job even if it wasn’t my first choice yeast, I should get more Whitelabs Kölsch yeast for the next attempt.
I think there is scope to reduce the amount of body and increase my carbonation and maybe a subtle alteration on the hopping for ‘Less is More’.
Nelson Brucker II – This will actually be my third use of this Hop combo but this version is truer to the first brew with tweaks and will be an entry into the www.gbhomebrew.co.uk competition. I’ll update the recipe after the closing date.
Pale Malt – 79%
Crystal Rye Malt – 8%
Munich Malt – 8%
Wheat Malt – 5%
Hallertauer Hersbrucker 6EBU @ 60mins
Nelson Sauvin 25EBU @ 60mins
Hallertauer Hersbrucker 60g @ 0mins
Nelson Sauvin 40g @ 0mins
Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.011
Alcohol Content: 4.3% ABV
Bitterness: 30 EBU
Colour: 26 EBC
Yeast: Safale US-05
Mash: 66c for 75mins
Liquor: General Purpose Salts as per GW Calc
Sparging Liquor Temp:
Mash Efficiency 77.4%:
Hops being weighed:
First Wort Hops, Hersbrucker & Nelson Sauvin:
Immersion Chiller in to sanitise during the last 15-20mins of the boil:
Wort cooled to about 80c before adding the Steep hops:
Lots of lovely Hersbrucker & Nelson Sauvin hops:
Break material while cooling, I cooled to 20c:
Its a lovely wort colour, I liquored back about 800ml to ensure I was getting 1044:
The wort is smelling fantastic, I’m looking forward to tasting this beer again 🙂
*Bottled 3rd Oct ’11 with 71g of White sugar, tasting great 🙂