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Posts Tagged ‘carabelge

Chinook Blonde – This is vaguely based on the Centennial Blonde beer I brewed before, its not meant to be too hoppy or too bitter and a nice easy drinking ABV, I’d be happy if it comes somewhere close to Goose Eye Brewery’s Chinook.
Its got about 16% cara-esque malts and some Flaked oats for body building and UK Cascade hops for the bittering with a restrained hit of Chinook at the end of boil.

Fermentables:
Lager Malt – 74%
Carapils (Weyermann) – 9.9%
Cara Belge (Weyermann) – 6.3%
Wheat Malt – 4.9%
Flaked Oats – 4.9%

Hops:
UK Cascade – 5.7 % @ 60 mins – 30g (FWH)
UK Cascade – 5.7 % @ 30 mins – 30g
Chinook – 12.5 % @ 0 mins – 30g (Flameout Steep)

Final Volume: 23 Litres
Original Gravity: 1.037
Final Gravity: 1.010
Alcohol Content: 3.5% ABV
Total Liquor: 30.3 Litres
Mash Liquor: 9.5 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 6 EBC
Yeast: Skimmed us-05 from previous brew
Mash: 90mins at 68°c
Liquor: GW Calc ‘Sweet Pale Ale’

The usual shot of a bucket full of malts:
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Salts and FWHs:
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Homebrewer’s implements:
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Doing a full, two-way clean / sanitise of the Plate Chiller:
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Recirculating via the heat exchanger:
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Mostly an easy brewday, one slight glitch near the end was setting cooling to about 21°c with flow rates while recirculating in the copper, the swapped to filling the FV at which point the syphon effect and gravity take hold and the temperature goes up. So pitched the yeast a bit warm (Fridge probe saying 25-26°c) and bunged it straight in the fermentation fridge to chill it down to 20°c, the yeast I pitched was 130g of thick skimmed slurry from Ta Moko, fingers crossed it will be OK. I liquored back a couple of litres to OG at the end, should have been 3 litres but the FV was looking a bit full as it was!
The Plate Chiller is loads quicker but I’d have preferred the Immersion cooler on this occasion, I need to add a restriction valve to the outlet from the plate chiller to throttle back the pump / gravity syphon effect (When I bought the plate chiller and stainless fittings I also purchased a stainless ballvalve so its an easy mod).

*13th Aug ’12 – Messy yeasty fridge! Think this will be done fermenting very soon.

*18th Aug ’12 – Gravity at 1008 and tastes just how I wanted it, happy thus far 🙂

*Bottled 19th Aug ’12 – with 80g of white sugar, as I said above, tasting good 🙂

Ring of Fire – This is a brew using two New Zealand hops I’ve never tried, ‘Pacifica’ and ‘Pacific Jade’ the latter smells like a cross between Citra & Nelson Sauvin to me…
The name is taken from the the hops / Pacific Ocean / volcanic “Ring of Fire”, part of which passes through New Zealand giving them Geothermal activity and Earthquakes.
A fairly sensible malt bill with German Munich Malt for some maltiness and Cara-Pils & Cara-Belge for some body & Sweetness, I’m going fairly restrained on the early bittering and quite light on the 5 minute hops as I want to leave the Dry Hopping to do the talking which will be the remainder of the two 100g packs of hops, should be around 50g of each.

Fermentables:
Lager Malt – 75%
Munich Malt I (Weyermann) – 10%
Carapils (Weyermann) – 5%
Flaked Oats – 5%
Cara Belge (Weyermann) – 5%

Hops:
NZ Pacifica – 6.1 % @ 60 mins – 10g (FWH)
Pacific Jade – 15.1 % @ 60 mins – 10g (FWH)
NZ Pacifica – 6.1 % @ 30 mins – 10g
Pacific Jade – 15.1 % @ 30 mins – 10g
Pacific Jade – 15.1 % @ 5 mins – 30g (with 20min Steep)
NZ Pacifica – 6.1 % @ 5 mins – 30g (with 20min Steep)

Dry Hops: (These will be added near the end of fermentation before cooling)
Pacific Jade – 50g
NZ Pacifica – 50g

Final Volume: 23 Litres
Original Gravity: 1.049 – I got 1053 so liquored-back 1.7 Litres
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 75 % – I actually hit over 83%
Bitterness: 50 EBU (I still have the BeerEngine software set to 25% Hop Utilisation)
Colour: 9 EBC
Mash: 67°c for 60-90mins
Yeast: Safale us-05
Liquor Treatment: General setting via www.thehomebrewforum.co.uk/water.php

Malts & Temp:
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First Wort Hops and liquor Salts for the boil:
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The 5 min Hops & 1 Protafloc tablet:
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Recirculating about 6 litres to get rid of the Turbid wort before running to the copper:
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5min Hops going in:
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Break material forming during cooling:
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OG:1053, I liquored back to correct 1049 gravity in FV:
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Pretty straight forward brewday, bleached a couple of crates of bottles thoroughly in amongst brewing to prepare to bottle AG#82 on Tuesday-ish 🙂

Liquoring back:
Its pretty easy to use a Smart Phone based app to help you calculate your liquoring back volume, but probably just as easy to use a calculator, it goes a like this.

Wort OG x Volume = (Litre Degrees)
Litre Degrees / Target OG = Volume to make up to with Liquor-Back
(We drop the leading 10 from the 1053 giving us 53)

Its important to read your Hydrometer/Saccharometer correctly and adjusting for sample temperature and know an accurate volume for the wort that you’ve collected.

*Bottled 15th Jul ’12 – with 90g sugar to 20.5 Litres of beer, tastes pretty green / grassy / zingy / catty, will probably take 2 or 3 weeks to settle down in the bottle.

*18th Jul ’12 – Cheeky taster, Orange zest and smooth, slight musky edge… bet would work well as an IPA or just a lovely refreshing summer pint.


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