Posts Tagged ‘centennial’
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.
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
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%)
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)
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.
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.*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 🙂
I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!
This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml
There are Whitelabs yeasts in the fridge to brew with once I get going again:
- Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
- Belgian Blend (Might get some more Date Molasses)
- Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
- Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
- San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
- Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)
Malts are pretty plentiful too:
Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.
Bulging Hop Freezer:
UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.
I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????
Abyss Imperial Stout – The big brew! New years Day 2012, a beer to brew-bottle-and-leave until New years Eve (or as long as you can wait! 6 months +) 🙂 Brewing today was the idea of @Leedsbrew and a number of us Homebrew Forum and Twitter users are having an Imperial Stout Brew-a-long, the results should be interesting if we get to taste each others fully matured beers in a years time.
Lager Malt – 69%
Munich Malt I (Weyermann) – 7.2%
Sugar, Date Molasses – 4.9%
Cara Aroma (Weyermann) – 4.5%
Roasted Wheat (Simpsons / Barley Bottom) – 4.5%
Sugar, Molasses (Blackstrap) – 3.8%
Roasted Rye Malt – 2.7%
Chocolate Wheat Malt – 1.8%
Carafa Special III – 1.8%
Target – 10.2 % @ 60 mins – 83g
Bobek – 5.2 % @ 60 mins – 37g
Centennial – 11.5 % @ 60 mins – 10g
Challenger – 7.6 % @ 30 mins – 35g
Pacific Gem – 14.6 % @ 0 mins – 21g (20-30mins steep)
Hersbrucker – 3.0 % @ 0 mins – 20g (20-30mins steep)
Fuggle – 4.9 % @ 0 mins – 19g (20-30mins steep)
Stella – 15.6% @ 0 mins – 19g (20-30mins steep)
Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC
The day so far:
The mash was on last night at 00:50 and the temp was 66°c, at 9am this morning it had dropped to 59°c.
I did 1 sparge at 80°c with an hour’s Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80°c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.
7 Degree drop over about 8 hours:
Pretty full mash tun with the sparge liquor added:
The Molasses going in:
Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):
Dirty Copper, break material forming as the wort cools:
173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4°c, I’ll pitch the lot at 18°c:
OG: 1095 Temp corrected (Brix 23.8 with Refractometer = 1096):
Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn’t that I’ve just ruined an entire brew!) **Update, the beer in my Glass is Ta Moko, it smells just like the yeast, beer is fine)**
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing 🙂
I think I’ll be buying some more Basra Date Syrup as it tastes very good and would lend its self very well to a Belgian Ale.
Other peoples NYD Imperial Stout brewdays: (I’ll add more as they are posted)
Spikesdad’s Imperial Stout
Barney’s Imperial Stout
Leedsbrew’s Titan Imperial Stout Parti-Gyle brewday
Lugsy’s Super Massive Black Hole Imperial Stout
Jimp2003’s Event Horizon RIS (Slightly Belated)
Tom Dobson’s Old Black Imperial Stout
*3rd Jan ’12 – Gravity is currently 1064-ish, Tastes good, some of the hopping coming through and some Fruity stuff which might be the Date Syrup.
*4th Jan ’12 – 1050
*Bottled 18th Jan ’12 – with 60g of White Sugar, filled 50-off 330ml bottles.
*29th Feb ’12 – Taster:
The Carbonation is just about right, a good hiss when popping the cap and a solid mouth tingle.
Beer Colour is dark as it gets, if i shine a very bright LED torch at one side of the glass I can only just see a very, very faint red shape thru the glass.
Smells a leathery, dry, with a touch of alcohol and coffee.
Tastes, full mouth oily coating body, a fair amount of alcohol which lasts as long as the mouth coating, some coffee & liquorice.
I am, again, glad that i used sugars in this beer 🙂
*2nd May ’12 – Just having a bottle of this, its rather good… maybe more like a Black IPA as the sugars have obviously helped to dry it out, very drinkable 🙂
*6th Jun ’12 – Taster time! This is rather bloody good, a full smooth and oily mouth feel, crisp tingly carbonation, its getting to the stage of being like Warm Boot leather and just as chewy 🙂
Thursday (15th Dec) saw my first recipe brewed for work, a Rye Pale Ale.
The recipe consists of Pale Malt, Rye Malt, Vienna Malt, Crystal Rye Malt, and Torrefied Wheat. Hopped with Centennial and Nelson Sauvin to bitter then healthily hopped with Cascade & Nelson Sauvin to finish.
Let me know what you think if you find it on somewhere, it should start going out to trade at the end of next week (23rd Dec), and hopefully we’ll keep some back for the January Beer Club. Remember January is still a Ticket Only event so get ’em soon they sell like hot cakes (Whatever Hot cakes are?).
Really good of Tony to say, “Do a recipe!” from my initial idea, cheers.
(I need to work on him some more to encourage pellet dry hopping in the FV’s during the cooling phase) 😉
**Beer Club Update: the buggers have sold it all! Apparently it sold out in 5 working days with lots of repeat orders, possibly a chance its going to be at the Ilkley Beer Festival though.
But, yeah! Don’t expect to see it at Beer Club later this month!
Today I drove the 50-or-so minutes over to see Tara & Elaine at Mallinsons Brewery in Huddersfield.
If you’ve never heard of or had a Mallinsons beer you’ll be sure to enjoy them as they make some really well balanced beers, nothing too mental and they hit a lovely hoppy-middle-ground… Something like the Beer equivalent of the Goldilocks-Zone.
Have a look down their rather long list of brewed beers on their website & Check the brewery installation photos too.
Out of their beers I’ve had they have always been superb, bags of flavour & aroma, and a nice amount of body, and all hand-filled & bottled-conditioned (even veggie & vegan friendly) and they even sacrifice their office space to lovingly warm condition them before a cold conditioning phase.
Tara and Elaine started life as school teachers, Before starting the brewery Tara was experimenting with small homebrew batches making beer with Malt Extract & Hops before doing a 3-4 day Brewlab course and a Mossbrew course, then the first brew was done with David Porter… after that they were in at the deep end! Doing 2 brews per week was all that one person could manage with sales / racking and deliveries, during this time Elaine was still working in her old job to help pay Tara a wage while the business found its feet. I think they’ve found their feet now and the all girl team is now three strong with Elaine now brewing too (When Tara is not around!).
They now brew four times per week to keep up to demand, a success story from Homebrewer to well respected commercial Microbrewery.
Here are a few snaps of the brew-house, this is the 6-Barrel Copper – Mash Tun – Hot Liquor Tank, all wood-clad / built & installed by David Porter:
Another view of the kit:
The 4 Stainless steel Fermenting vessels:
Sterilised bottles ready to be filled:
The simplistic approach to hand bottling, straight from un-fined casks, I thought it would be a bit more technical than this so its nice to see things kept simple & straight forward:
Thanks again for taking the time to talk to me about brewing and process, it is always very nice to see how others work. 🙂
Centennial Blonde – A blonde ale made with mostly lager malt, hopefully I’ll get somewhere close to www.drinkmallinsons.co.uk ‘Centennial’, at least hop Flavour-wise.
Lager Malt – 79.1%
Wheat Malt – 7.9%
Oat Malt – 7.8% (using up a part bag, should add some fake body)
CaraHell (Weyermann) – 5.3%
Centennial Whole 11.5 % @ 60 mins – 25g – (FWH)
Centennial Whole 11.5 % @ 10 mins – 20g
Centennial Whole 11.5 % @ 0 mins – 30g – (20 minute Copper Stand with the boil just cooled a little)
Final Volume: 23 Litres
Original Gravity: 1.036 (I actually got about 1038-1040)
Final Gravity: 1.009
Alcohol Content: 3.5% ABV
Total Liquor: 32.1 Litres
Mash Liquor: 9.1 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU – I’ve set the hop utilisation in BeerEngine to 25% for this to see if things turn out a bit more realistic.
Colour: 5 EBC
Liquor Treatment: Gypsum 6.3g, Calcium Choride 6.3g, Epsom Salts 3.3g
The garage brewery Corner, I thought I’d add a bit of an overview of my setup:
A few Centennial Hops, bag-ends from work are handy though this will last me for ages:
The Mash, lost 2°c over about 70mins:
Another view of the Brewery Corner, the other side of the garage is rather less tidy:
First sparge running into the copper onto the First Wort Hops, Just over 77% Mash efficiency:
Flameout hops going in:
The Money shot, hydrometer says a bit above what the Refractometer said:
All done and cleaned up in about 5 hours, Mashed in at 8.30am for 60mins, Batch Sparged, boiled for 60mins, Hop steep for 20mins, cooled, stood for 20mins then ran to fermenter and pitched Safale us-05 at 20°c
*Bottled 22nd Oct ’11 with 75g White Sugar – FG 1008 @ 18°c, tasting pretty good.
*Early taster was very nice last night, 27th Oct ’11, bitterness is much more believable with the 25% Hop utilisation figure and could maybe be set to 30% for subsequent brews. Though maybe one more brew at 25% with different hops and a higher IBU to double check.
Lager Malt – 2200g – 45%
Wheat Malt – 2200g – 45%
Munich Malt – 390g – 8%
Crystal Malt – 98g – 2%
Pacific Gem @ 60 mins – 12g (First Wort Hop)
Nelson Sauvin @ 15 mins – 30g
Cascade @ 15 mins – 20g
Centennial @ 15 mins – 30g
Nelson Sauvin @ 0 mins – 46g (80c Steep for 30mins)
Cascade @ 0 mins – 30g (80c Steep for 30mins)
Centennial @ 0 mins – 30g (80c Steep for 30mins)
Final Volume: 23 Litres
Original Gravity: 1.048 (actually hit 1052)
Final Gravity: 1.011
Alcohol Content: 4.8% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 12.2 Litres
Mash Efficiency: 75 %
Bitterness: 62 EBU
Colour: 11 EBC
90minute Mash @ 66c followed by a 60minute Boil.
Protafloc Tablet @ 20mins.
The malts, Temp, & water treatments for ‘Dry Pale Ale’:
Hops weighed out, a total of 198g:
FWH Pacific Gem hops & Old lager yeast as Nutrient:
Thought I’d check my pH for a change, near as damn it:
Avoiding the dreaded, Shock Horror!, Hot Side Aeration my arse bull… It actually stops the end of the pipe dangling in the wort while its heating up:
It actually managed to escape the copper just a little but some quick blowing and a bit of a stir saved it:
15min hops going into a really good rolling boil:
Believe me, this is 1052, 4 points above my target which I think is 12.8Brix www.fermsoft.com/gravbrix:
Just added some fresh wort to the skimmed yeast ready to pitch:
FV with a good bit of aeration:
The Soon to be ‘Hop Compost’:
Pictures on T.watter – https://twitter.com/pdtnc
I managed a 93.7% Mash Efficiency, I think its time to change the settings in BeerEngine from 75% to 85% or more! 🙂
*Bottled 17th Aug ’10 with 80g of White Sugar primings. Tasting marvellous 😉