Posts Tagged ‘Brewing’
AG#134 – Trapped Nerve Red
Posted on: May 13, 2015
AG#134 – Trapped Nerve Red – I’m off work due to a trapped nerve in my lower back, so thought I’d do some low impact homebrewing. Its based around an old recipe from 2011 which turned out a pretty good red-ish in colour and had bags of malty sweet toffee body making the hops all juicy-fruit yumminess! So a fine excuse to use up some open packs of hops in the freezer 🙂
Fermentables:
Pale Malt – 78%
Vienna Malt – 10%
Crystal Malt, Extra Dark – 4%
Caragold – 4%
Crystal Malt – 4%
Hops:
Triskel Whole 4.82 % @ 60 mins – 22g (FWH)
NZ Cascade Whole 8.5 % @ 15 mins – 10g
Experimental 366 Whole 15.7 % @ 15 mins – 10g
Amarillo Whole 10.9 % @ 15 mins – 10g
Citra Whole 15.0 % @ 0 mins – 9g (20min Hop Stand at 80c)
Amarillo Whole 10.9 % @ 0 mins – 31g (20min Hop Stand at 80c)
Riwaka Whole 5.9 % @ 0 mins – 34g (20min Hop Stand at 80c)
NZ Cascade Whole 8.5 % @ 0 mins – 66g (20min Hop Stand at 80c)
Experimental 366 Whole 15.7 % @ 0 mins – 49g (20min Hop Stand at 80c)
Final Volume: 23 Litres
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC
Yeast: Safale us-05
Mash: 69c for at least an hour depending on how lazy you want to be.
Boil: 60mins
I drilled a few extra holes in this before I used it:
The Malts:
First Runnings onto the Hops:
A Rather Large Stack of hops:
Yeast to pitch after a good aeration:
Took things steady, the only heavy thing to move was the full FV which Emma helped me with.
We have been all too busy for homebrewing while we are setting up the ‘real’ brewery!
Keep an eye on our twitter feed @WishboneBrewery our Blog page, Flickr, Instagram, YouTube & Facebook for updates.
*Bottled: 24th May ’15 with 80g priming sugar.
AG#127 – Belgian Extra Blonde
Posted on: September 14, 2014
Belgian Extra Blonde – A mix of Pale (didn’t have any Lager malt), Carapils, Dextrose (partly sugar as I didn’t have enough of either), Oat malt & Wheat malt.
Hops are a tiny amount of Magnum to bitter then a subtle amount of Mittlefruh in the last 5 minutes and about half the coriander you’d expect to add to a Wit.
I’m fermenting with WLP757 which I revived from a 2 year old Whitelabs tube.
The Malts, mashed at 69°c for about 90mins:
The 9g of bittering hops!
The Coriander:
Second sparge running to copper:
Hit 3 points over my target so liquored back to 1047:
I’m hoping for just a hint of coriander and a light coloured, light bodied beer with enough but not overpowering Belgianiness! I’ve used sugars for part of the bill to keep the strength at 5% ish without adding too much colour.
I’m still getting closer to signing a lease on premises and ordering brewkit and fermenters for Wishbone Brewery! (Sorry the website isn’t finished yet) but follow me on @WishboneBrewery for updates 🙂
*16th Sep ’14 – Yeast spewing all over the garage floor this morning, the ambient temp is about 19c and the FV is a fairly steady 22c, the WLP575 is smelling quite sulphurous, this could just be the yeast or I could be encouraging the sulphur because of my Sulphate additions (Calcium Sulphate & Magnesium Sulphate) all of which should dissipate as fermentation completes.
*Kegged 20th Sep ’14 – its about time i used my cornies!
*30 Sep ’14 – taster from keg, quite a soft carbonation, has Duvel-like properties some of the Sulphur is going but some of it could be the Coriander thats confusing me. I let the keg for 24 hours at 20psi and 24 hours at 30psi then left it until now, Ive put 30psi on it again and will test it again tomorrow.
AG#126 – Wishbone IPA
Posted on: September 7, 2014
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.
Malts & Salts:
Tiny amount of FWH:
The rest of the Hops were going in at 5mins before the end.
And some Vine vids from today too:
https://vine.co/v/OulhxXiBOum
https://vine.co/v/OuLde1pPIYv
https://vine.co/v/OuLg6HlYaQz
And the hops outside:
https://www.flickr.com/photos/pdtnc/sets/72157647318338112/
*Bottled 17th Sep ’14
AG#116 – Blueberry PA/Saison
Posted on: March 16, 2014
Blueberry PA / Saison – I’ve never used fruit in a beer so the NCB/Saltaire Competition on the 12th April is as good of an excuse as any… (Don’t forget Entries close on the 31st March so get your entry emails into Shane competitions@northerncraftbrewers.co.uk as there is still plenty of time to brew).
I’m going to stew up the Blueberries in a pan to kill any wild yeasts or nasties and add them during fermentation, I’m splitting the wort into two FVs and using good old us-05 in one and Belle Saison yeast in the other, I’ll enter whichever beer turns out the best.
The malts in the recipe are a bit of a mish-mash but the hopping is straight Mosaic, for its Blueberry notes, and I may pellet Dry-Hop one or both of these.
Fermentables:
Pale Malt – 70.3%
Flaked Wheat – 10.6%
Caragold – 7.7%
Wheat Malt – 6.7%
Crystal Rye Malt – 4.6%
Hops:
Mosaic – 11.8 % @ 60 mins – 20g
Mosaic – 11.8 % @ 0 mins – 40g (Flameout steep for 25mins)
Dry Hops & Fruit:
Blueberries – a Punnet or two split between the FVs
Mosaic Pellet – 50g (25g per FV)
Final Volume: 25 Litres
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.4% ABV
Mash Efficiency: 75 %
Bitterness: 21 EBU (I’m keeping the bitterness low to balance any acidity from the fruit and work with the dryness of the Saison yeast)
Colour: 19 EBC
Mash: 90mins @ 66c
Boil: 60mins
The malts all blended together:
Mosaic Hops smelling good:
Flameout hops:
1060.5 going for 1056:
btw… if I’ve not been around much its because of planning this @wishbonebrewery
400g per 12.5 litres Frozen Blueberries:
Microwaved and Mushed up (Added 18th Mar ’14):
*20th Mar ’14 – Gravities: Belle Saison at 1011.5 vs US-05 at 1017.5, the Saison is up at a higher temp to the us-05 just a subtle pink hue to the beer from the Blueberries, think I need more!
*22nd Mar ’14 – Dry Hopped with 25g Mosaic per FV:
Just pass me a spoon and some whipped cream 🙂
*Bottled 29th Mar ’14 – Primed with 37g sugar in the PA and 55g in the Saison
AG#114 – Magnam Style
Posted on: February 9, 2014
- In: Brewing
- 2 Comments
Magnum IPA – or ‘Magnam Style’ I’ve been wanting to try this for a while and I got some T90 off the jolly nice @Misterjk from Quantum Brewery, swapped for some homebrew Nice simple Malt bill, the T90’s will be used to dry Hop the FV.
Fermentables:
Pale Malt – 82.5%
Munich Malt – 17.5%
Hops:
Magnum Whole 12.7 % @ 60 mins – 40g (FWH)
Magnum Whole 12.7 % @ 5 mins – 60g (20min Stand)
Dry Hops:
Magnum Pellet 100g when fermentation has finished
Final Volume: 23 Litres
Original Gravity: 1.056
Final Gravity: 1.013
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 65 EBU
Colour: 14 EBC
Mash: 60mins @ 68c
Yeast: Safale us-05
Weighing the malts:
First Runnings:
To be liquored back to 1056:
Not so many pics today, ended up with 1.5 litres more than my target volume 🙂
*13th Feb ’14 – Dry Hopped with 100g Magnum T90 pellets as it was close to final gravity.
*Bottled 24th Feb ’14 – with 122g white sugar, tastes pretty bland with some light grassiness from the dry hop 🙂
*14th Mar ’14 – This is actually not bad, crisp carbonation and smooth bitterness, very easy drinking.
AG#111 – SAC IPA
Posted on: January 1, 2014
SAC IPA – You might see some similarities with this brew and my ‘Summit 73 E366‘ brew mainly the amounts and times of the late hops, I’m using up the last of my Pale & Lager malts along with the Cara/Crystal and some Dark Wheat.
I think this is the third year that a bunch of homebrewers have made the effort to brew on New Years Day, but its my fifth NYD brew in 5 years.
Fermentables:
Lager Malt – 44.3%
Munich Malt – 20.3% (some of this was English Munich and some was German)
Pale Malt – 19.5%
Wheat Malt Dark (Weyermann) – 6%
Flaked Wheat – 3.6%
Crystal Malt – 3.4%
Cara Hell – 3%
Hops:
Cluster Pellet – 7.9 % @ 60 mins – 40g (First Wort Hop)
Summit Whole – 17.5 % @ 15 mins – 15g
Apollo Whole – 19.5 % @ 15 mins – 15g
Cascade Whole – 7.9 % @ 15 mins – 15g
Summit Whole – 17.5 % @ 0 mins – 85g (20min steep)
Apollo Whole – 19.5 % @ 0 mins – 40g (20min steep)
Cascade Whole – 7.9 % @ 0 mins – 45g (20min steep)
Final Volume: 25 Litres
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 59 EBU
Colour: 24 EBC
Mash: 67°c for an inordinate amount of time
Yeast: Safale us-05 re-pitched from last gyle
Malts & Temp:
First batch sparge running off:
Big fat hit of flamout hops:
Skimmed straight off the FV of Ring of Fire IPA, mixed with a little fresh wort and pitched at 20c:
Maybe a touch darker than style, though beating it with a paddle it was smelling really good:
It was a bit of a drawn out brewday as i was supposed to be viewing a second hand car or two but one sold and the seller of the other was a bit shit at replying to txt messages.
*Bottled & Casked 8th Jan ’14 – with 15g sugar to the cask and half a Tsp to each of 6 bottles, also the cask was dry hopped with a 60g blend of Summit, Apollo & Cascade. I think it tastes good, my smell and taste are a bit buggered at the moment thanks to a cold.
This years Homebrew review of the year isn’t going to be as lengthy as other years as I’ve simply not brewed as much and didn’t try that hard when it came to the National Homebrew Competition, some serious time was spent building a car-port style affair at the side of the house, so the list bellow is the best of what I had time to brew…
- AG #110 – Ring of Fire IPA
This one is also still fermenting, but it smells & tastes so good I thought I’d add it to my end of year round up, it has promise whether I dry hop it or not 😉 - AG #109 – Mittlefruh Junga Blonde
This isn’t actually bottled at the time of writing this but tastes from the FV have been displaying some the traits I was wanting so I have high hopes for another easy drinker like AG#108 but with more spicy character. - AG #105 – Summit 73 E366
This is bloody marvelous, I hope they re-release Experimental 366 in future years and let us know what its going to be called. - AG #104 – NZ Sour Wheat
My Sour Mashed wheat beer, this is a style I’d like to pursue further, I dropped lucky and got a really nice balance between the Sour and the balancing sweetness and body. - AG #103 – Farmhouse Rye Noir
My first attempt at a Saison and it turned out damn well too 🙂 - AG #102 – Gods of War
Easy drinking mix of under-used hops, worthy of a re-brew but with more cara/crystal/hotter-mash/flaked-barley. - AG #101 – SCAN
Mental but good, in hindsight I’d go a bit easier on things to ensure more of a crowd-pleaser. - AG #100 – Altitudinous Cable
Everything to the MAX, a touch too much Max which has taken time to settle down, VERY hoppy, this is going to age really well over a few years 🙂 - AG #99 – BoomStick
Massively easy drinking simple recipe. - AG #98 – Robust Wheat Porter
It seems these user-upper brews always turn out well, this is a mega solid porter with hints of smoke. - AG #96 – Bravo+Apollo=Citra?
An experiment that turned out good. - AG #94 – Hooded Embarrassment
Maybe not my best beer but it ticks enough boxes and made for enjoyable drinking. - AG #93 – Pacific Rim
Nice little hop-combo and worthy of a re-brew.
A nice surprise this year was this book through the post from Andy Hamilton featuring a couple of my homebrew recipes, its full of good stuff and obviously some cracking recipes 😉
Too many hops and so little time!
My Hop-Freezer is bulging, I should make 2014 the year when I don’t buy any hops!
Sad to say the 50L copper I am building and said in last years review I would finish, is still not complete just the hop-filter to sort out and a mate to finish the socket wiring, I obviously need to get my finger out once the wiring is done.
What I want to do in 2014 is get an upt-to-date Liquor test by Murphy & Son and maybe get my digital Thermometer calibrated so when I mash in at 69°c I am really mashing in at 69°c! (for most beers 69°c seems to be the mash temperature that makes us-05 get to the FG that BeerEngine says it will!)
Happy New Year to all
