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Posts Tagged ‘caramalt

AG#124 – Big IPA – Using BrewMate instead of BeerEngine as it lets me set attenuation so hopefully the beer should turn out about 9.2%, its loosely based around a recipe in the Mitch Steele IPA book.
Sorry I haven’t had time for blogging lately I have had my head full of Wishbone Brewery stuff with thoughts about a prospective unit and then just this week a different unit and different restrictions and different potential, its all fun but I’m itching to get something set in stone and order the brewhouse equipment.

Recipe Specs
—————-
Batch Size (L):           25.0
Total Grain (kg):         8.230
Total Hops (g):           469.50
Original Gravity (OG):    1.080  (°P): 19.3
Final Gravity (FG):       1.009  (°P): 2.3
Alcohol by Volume (ABV):  9.35 %
Colour (SRM):             6.5   (EBC): 12.7
Bitterness (IBU):         287.5   (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes):      90

Grain Bill
—————-
4.625 kg Pale Ale Malt (56.2%)
1.877 kg Wheat Malt (22.8%)
0.905 kg Dextrose (11%)
0.593 kg Vienna (7.2%)
0.230 kg Caramalt (2.8%)

Hop Bill
—————-
60.0 g Apollo Leaf (19.5% Alpha) @ 90 Minutes (First Wort) (2.4 g/L)
16.8 g Warrior Leaf (18.2% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
17.7 g Zeus Leaf (16.7% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
60.0 g Columbus Leaf (16.5% Alpha) @ 45 Minutes (Boil) (2.4 g/L)
45.0 g Amarillo Leaf (8.6% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
35.0 g Centennial Leaf (9.7% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
35.0 g Columbus Leaf (14.2% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
100.0 g Chinook Pellet (11.4% Alpha) @ 0 Days (Dry Hop) (4 g/L)
100.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (4 g/L)

Misc Bill
—————-

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05

I’ve basically made Hop-Stew 😉 And hit the OG I got 1082 and liquored back to 1080.
A few of the hops in the recipe changed as I went along due to what I found in the hop-freezer, I’ll dry hop in two parts half will go in when FG is reached then half 2 days later when I start chilling the beer so a half warm and half cold dry hop.
BsW1OgdCAAIsO7z.jpg largeBsWA1oQCQAAi21_.jpg large

Could be premises layout, just a mockup to see if things fit and planned for the future there will be less FVs (the black  squares with green crosses) to begin with.couldbepremises*19th Jul ’14 – I dry hopped this with 50g of Chinook & Nelson Sauvin, gravity was at 1011.5 @ 22°c

*22nd Jul ’14 – FG seems to be 1010 and steady, chilled to 17°c and dry hopped with the same T90 hops again.

*24th Jul ’14 – Chilled to 13°c, will chill to 8c before bottling.

*Bottled 2nd Aug ’14

*9th Aug ’14 – Tastes bloody good, the right level of bitterness with a medium carbonation and a good effect from the dry hopping,  as you’d expect quite boozy with its 9% abv 🙂

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Challenger Bitter – An English hopped Bitter hopefully with a massively malty presence. I’ve been wanting to do a 50% of each Munich+Vienna malts for a while, ideally as an IPA but I thought this would work quite nicely as I’m planning to serve it through a BeerEngine from either Cask or Bag-in-Box.

Fermentables:
Munich Malt – 43%
Vienna Malt – 43%
Caramalt – 9%
Crystal Rye Malt – 5%

Hops:
Cascade (UK) – 5.7 % @ 60 mins – 53g
Challenger – 7.6 % @ 0 mins – 100g

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 32 EBC
Mash: 67c for 90mins
Yeast: Safale us-05 repitched from last brew

The usual and predictable photo of the malts:
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Here’s a shot of the Galcium Chloride flakes, using the Mild water profile from THBF calc:
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Lovely colour, it was a deep chestnut red:
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Just about to drop a half protafloc:
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Nice fulsome 100g late steep of Challenger:
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Not the best start to the day, I found I hadn’t cleaned out the hops from the copper from the last brew so dug them out and gave the IC and ball-valve some extra TLC Boiling it while the mash was on.

*8th Jan ’14 – just got this in the brew-fridge, it is at 1017 but had got quite cool at 16.6°c, now set to warm up to 20°c so should finish fermenting in a day or two. Its amazing the difference in fermentation speed when re-pitching yeast skimmed of a previous brew, its made it easier to do this while I’ve been brewing every week. It wastes alright too 😉

*Racked to Bag-in-Box 11th Jan ’14 with 15g priming sugar and Allkleer Isinglass Finings.

Gods of War – An impromptu brewday and a half-baked earlier idea to use Warrior & Zeus hops for the first time, I’m going all out with the Cara/Crystal with some Melanoidin Malt to make up for me not having any Munich which was substituted by Dark Wheat Malt.

Fermentables:
Lager Malt – 69%
Crystal Malt – 8%
Caramalt – 8%
Wheat Malt Dark (Weyermann) – 8%
Melanoidin (Weyermann) – 5%
Chocolate Malt, Pale – 2%

Hops:
Apollo – 19.5 % @ 60 mins – 30g (FWH)
Zeus – 16.7 % @ 10 mins – 20g
Apollo – 19.5 % @ 10 mins – 20g
Warrior – 17 % @ 10 mins – 20g
Warrior – 17 % @ 0 mins – 30g (5-10mins Steep at 90c)
Zeus – 16.7 % @ 0 mins – 30g (5-10mins Steep at 90c)
Apollo – 19.5 % @ 0 mins – 30g (5-10mins Steep at 90c)

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.016
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 91 EBU (55 EBU if you discount the 10min additions)
Colour: 60 EBC
Mash: 67°c for 60mins
Yeast: The Malt Miller’s West Coast Style yeast

The malts:
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The Apollo hops really made the garage stink:
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I’ve not used this yeast before, I’d be interested to hear others findings:
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First batch sparge running into the copper:
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A good rolling boil and the 10min hops go in:
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Flameout hops go in at 90°c for a 5-10min steep after which I turned the Immersion cooler on:
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Yeast was rehydrated in cooled boiled water as instructed, it will be fermenting at the ambient temp of the garage to start with as last weeks brew is still in the brew-fridge.

*24th Aug ’13 – Dry Hopped today with 30g of each hop, Apollo, Warrior & Zeus (almost 4.3g per litre) Hopefully bottle mid week.

*Bottled 29th Aug ’13 – with 80g white sugar, tastes sort of like a weird liquorice, unsure of this hop combo so far, maybe it will improve with some time in bottle.

*8th Sep ’13 – Taster bottle, this is coming along quite nicely, the colour is good and it has just enough dry hop presence, it could use a little more body but otherwise a pretty easy drinker. The hop flavours I was unsure about have gone and its light “Pithy” character (*Pithy used courtesy of @hopzine).

Altitudinous Cable – I’m hoping for a ‘MagicRockBrewing Highwire / PartizanBrewing Columbus Chinook Cascade IPA‘ type of thing, bags of flavour and seriously dry hopped.
My 100th All-Grain Brewday was supposed to be an all-Fuggle Double IPA with a great big Fuggle Dry Hop, have beery mates round and cook food / drink beer / forget the Protafloc etc We’ll have to plan that for another time as I wanted something that will be distinctly hoppy with in-yer-face dry hopping, so what better beer to try imitate than MagicRock’s Highwire, a beauty of a beer at only 5.5%.

Fermentables:
Lager Malt – 82.5%
Caramalt – 8%
Vienna Malt – 5%
Munich Type I (Weyermann) – 4.5%

Hops:
Magnum – 12.7 % @ 60 mins – 27g (FWH)
Magnum – 12.7 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 43g (30min Steep)
Cascade – 7.9 % @ 0 mins – 43g (30min Steep)
Columbus – 16.5 % @ 0 mins – 43g (30min Steep)

Dry Hops:
Chinook Pellets
Cascade Pellets
Columbus Pellets
(see later *edits for Dry hop additions)

Final Volume: 25 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 10 EBC
Mash: 69c for 60mins
Yeast: Safale us-05

The malts, and a Teaspoon of Calcium Chloride (rough arse stylee):
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First Wort Hops:
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A healthy amount of flameout hops:
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The OG before liquoring back to 1055:
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Easy brewday, did a bit of a Garage tidy while I was at it.
I only gave the mash 1 Tsp of Calcium Chloride as I’ve had some comment on the dryness of my homebrew, so no other liquor salts for this brew just as an experiment.

*22nd May ’13 – Gravity at 1014, first dry hopping addition of 3g/litre Cascade, Columbus, Chinook (75g in total) it will be left at 20°c for 2-3 days, I’ll give the FV a stir tomorrow.

*24th May ’13 – Steady gravity, Tasting good but still subtle so…. chilling to 17°c and dry hopped with just less than 5g/litre, 24g Cascade, 50g Columbus, 50g Chinook. Again I will stir the FV tomorrow. I may do a third dry hop 😉

*27th May ’13 – The 3rd Dry Hop: 24g Columbus, 22g Chinook, 21g Amarillo (2.65g/litre in total), so all in all its been dry hopped with 10.65g per Litre of beer. Tastes a bit raw.

*1st Jun ’13 – Bottled with 120g White Sugar, I lost 3 Litres to the hop pellets/yeast, tasting pretty good has some rough edges but nothing that a week or two in bottle won’t cure. At this stage I would think that an almost 100% Chinook dry hop would be closer to a MagicRock/Partizan beer.

Syphoning the beer off the hops to bottling bucket:Syphon racking via a Teaball filter
The remaining sludge in the FV, the thought goes through my mind… I wonder what would happen if I brewed another beer and dumped the wort straight onto a mess of pellets & yeast like this?:
Hop pellet sludge in the FV

*8th Jun ’13 – early taster, its carbonated up just right, the bitterness pretty good, the dry hopping is going to take a week or two more to round off and loose the rough edges, cloudy as heck thanks to all those hops!

*14th Jun ’13 – Another taster, hops settling down a bit, strong bitterness until the pallet re-sets, I think I was right saying a bit more time 🙂

*13th Aug ’13 – Some time later, this is smoothing out but keeping its intense hoppyness and a nice sort of flat-tingle-spice-bitterness, it finishes with the body coming back in as the hops linger in the mouth. Next time I’ll not leave the hops in as long and maybe concentrate on dry hopping with just Cascade & Chinook.

Brown Ceas – This is my NCB / Saltaire Brewery brew for the bar, an American Style Brown Ale, loosely based on my previous ‘Steaming, Brown & Sticky‘ of last year, this is going to be a little lighter in colour as the other version was almost black, or at least a very dark brown.
‘Brown Ceas’ its like the 3-Cs Cascade, Columbus, Chinook and its brown! Bittering will hopefully be nice & spicy from the Aramis & Saaz, and I’ll have a Hop-freezer rummage for American Pellets and give it some dry in the fermenter.

Fermentables:
Lager Malt – 72%
Wheat Malt – 10%
Crystal Malt – 5%
Caramalt – 5%
Carapils (Weyermann) – 5%
Chocolate Malt, Pale – 2%
Chocolate Malt – 1%

Hops:
Aramis – 8.9 % @ 65 mins – 36g
Saaz – 3.95 % @ 35 mins – 40g
Columbus (Tomahawk) – 16.5 % @ 0 mins – 30g
Cascade – 7.9 % @ 0 mins – 30g
Chinook – 12.5 % @ 0 mins – 60g

Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Mash Efficiency: 77 % (Its too late now, I punched in 77 rather than 75%!!!)
Bitterness: 45 EBU
Colour: 46 EBC
Mash: 68°c for 60-90mins
Yeast: Safale us-05

The Malts:
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First Wort Aramis Hops:
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Recirculating the Mash for Clarity:
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The Hops all weighed out and ready:
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85°c Steep Hops in for 30mins:
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Top-Down view of the copper running off to FV, I got 1052 Gravity:
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The spent hops in the copper, they soaked up a good couple of litres:
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Bit of a late start but all done and dusted, liquored back just short of 3L from 1052 to 1045 getting a 21.92 Litre yield so only 1L short of target volume.
I almost forgot to add the Protafloc ‘cos I was messing about on Twitter too much, extended boil by 5 mins to account for lack of concentration!
I may dry hop this with Cascade Pellets, we shall see… 😉

*24th Mar ’13 – Dry Hopped with 20g each of Cascade & Amarillo, so approx 2g/litre, Gravity at 1011. I also skimmed the yeast to use in my Robust Wheat Porter.

*Racked to Box 31st Mar ’13 with just 20g White sugar primings, Alkleer Finings also added as this is to be served from Handpull on the bar at work. Smells nicely dry hopped 🙂

Bravo+Apollo=Citra? – An experimental brewday with added Brew-Monkey! Its something I heard Stan Hieronymus say on a Brewery Network podcast  (1H.27mins in) about the Bravo+Apollo=Citra  so thought I’d give it a go, so ordered some Bravo to go with the Apollo I already had. If its any good I’ll maybe enter it into the Northern Craft Brewers & Saltaire Brewery Competition.
Thats experiment No.1, experiment No.2 was for SimpleOne on JBK  (@Beehaveeor on Twitter) who wanted 5 beers marking for a hopping experiment he’s conducting, this second experiment also involved Dave @broadfordbrewer who came over to eat our food and drink our beer… and most welcome he was too.

Fermentables:
Lager Malt – 45%
Wheat Malt – 33%
Munich Type I (Weyermann) – 15%
Caramalt – 5%
Cara Munich III (Weyermann) – 2%

Hops:
Magnum – 12.7 % @ 60 mins – 25g (FWH)
Magnum – 12.7 % @ 30 mins – 25g
Bravo – 17.3 % @ 0 mins – 40g (80c Steep for 30mins)
Apollo – 19.5 % @ 0 mins – 40g (80c Steep for 30mins)

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 17 EBC
Yeast: Safale us-05 (I’d actually meant to skim off last weeks brew but totally forgot)
Mash: 60mins minimum, as we had beers to drink!
Liquor treated to Pale Ale via THBF calculator

The Malts:
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Dave Mashing in:
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The part of the brewday where we had to be diligent:
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Running into the copper:
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The 80c Steep hops:
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The wort was certainly smelling very good, hope the yeast works its magic and makes it taste like Citra, in any case the Bravo hops were smelling good too, though the Apollo just smell like Dank Onions 🙂
Did a 2.5 Litre Liquorback to get OG 1055, so less than 1 Litre short on predicted brew length.

*8th Mar ’13 – Gravity at 1020 and tastes rather nice, its definitely not Citra but its certainly good beer 😉 Might Dry Hop with a few grams of Bravo & Apollo.

*Bottled 16th Mar ’13 – with 110g of white sugar to about 20 Litres, tasting good, pretty Peach / Mellon type Uber-Cascade-Amarillo thing going on.

Casapollocade IPA – As the name sort of says, this beer uses Cascade & Apollo hops in abundance for the late steep though bittering comes from two very healthy doses of Willamette 🙂
This beer is not shy and promises to be brash on the bitterness with floral, “dank” and piney notes, the Apollo are pretty pungent and might be better suited rolled in some Rizlas than soaked in wort!
Its been a little while since I brewed so I decided to make this a bit of a Pancake-day, used up all my Pale, Lager, Weyermann Munich Type I, and Oat malts… out with the old and in with the new etc etc….:)

Fermentables:
Pale Malt – 45.6%
Lager Malt – 18.1%
Oat Malt – 15.2%
Munich Type I (Weyermann) – 14.6%
Caramalt – 4.6%
Amber Malt – 1.8%

Hops:
Willamette – 6.4 % @ 60 mins – 75g – (First Wort Hop)
Willamette – 6.4 % @ 30 mins – 75g
Cascade – 7.9 % @ 0 mins – 100g – (20-30min Steep)
Apollo – 19.5 % @ 0 mins – 100g – (20-30min Steep)

Final Volume: 23 Litres
Original Gravity: 1.062
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 32.9 Litres
Mash Liquor: 15.8 Litres
Mash Efficiency: 75 %
Bitterness: 84 EBU
Colour: 18 EBC
Mash: over 90mins @67c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: GW Calc Dry Pale Ale

The Malts:
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The Mash Temp, aimed for and hit my temp:
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Liquor Salts & 75g of Willamette FWH:
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Lots and lots of Hops:
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First Sparge of the two batches:
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Do you think 350g for a 23L brew-length is too much?:
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Flameout Steep hops, 200g of them:
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Chilled, nothing has settled out ‘cos there is a shed load of hops in there! Thinking logically this is a heck of a reason to use pellet hops for big heavily hopped beers as the retained wort would be much less:
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All done, busy day; brewing, Exam revision, and tiling the kitchen…!

*7th Oct ’12 – Down to 1012 @ 22°c think its done, should I or shouldn’t I dry hop, wasn’t going to… Tastes to have a similar pungency to Green Bullet / Bobek in the mix. If I do dry hop I may use Magnum to test out an idea.

*Bottled 13th Oct ’12 – with 80g White Sugar

*22nd Oct ’12 – Taster bottle, this isn’t bad, bags of flavour it will hopefully dry out a little in bottle and become more of the IPA its meant to be, I never bothered dry hopping btw.

*1st Nov ’12 – I’m actually really enjoying this beer, bags of flavour, plenty of body and a tingle of bitterness without being too harsh.


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