Probably Due To Network Congestion

Posts Tagged ‘Challenger hops

London Porterish II – Maybe to be re-named, my first brew for the www.gbhomebrew.co.uk competition. The brew is based on my last London Porter which was based on the Fullers London Porter, the Fullers is a lovely beer.

Malts:
Pale Malt – 70%
Brown Malt – 15%
Crystal Malt – 8%
Chocolate Malt – 5%
Extra Dark Crystal Malt – 2%

Hops:
Goldings – 11EBU @60mins
Challenger – 17EBU @ 60mins
Goldings – 11g @ 0mins
Challenger – 30g @ 0mins

OG 1060
Predicted FG 1016
ABV 5.7%
EBU 29
EBC
Yeast Safale US-05
Liquor Treatment to Porter profile in the GW Calc less the common Salt

I had a Brew Monkey today, Dave, BroadfordBrewer from THBF… he took a few phone pictures throughout the day… Thanks
We had a few beers, brewed a little, ate some food, and had a few more beers, a jolly good natter along the way made for an enjoyable day :)
Hit our OG near as damn it, couple of litres down on volume tough, Mash efficiency a rather poxy 70%.
I’m hoping to better my last London Porter with more Maltiness and a slightly more assertive hop flavour presence.

Malts, Temp and Liquor treatment:
Image
Mash temp of 66c aimed for and achieved:
Image
Doughing in:
Image
Weighing a few hops:
Image
First Runnings:
Image
Spooning the copper:
Image
Preparing to run to the fermenter:
Image
1060 (2 divisions in the meniscus):
Image

*Bottled 18th Sep ’11 with 65g of Sugar, tasting very good.

*4th Dec ’11 – After initially tasting bloody gorgeous about a week after bottling it tailed off a bit, but now after a good bit of maturation in bottle is is bloody gorgeous again 🙂 Very happy, a pretty perfect winter tipple 🙂

Citrallenger – The second of today’s brews and my 50th All Grain brew anniversary, this called for something a bit special. I’m thinking that spicy/ peppery Challenger are going to Blend well with the Herbal pungency of the Citra, backed up by a very solid bitterness from the Centennial Hops.
A pretty big beer, double IPA bla bla

Fermentables:
Lager Malt – 52.6%
Pale Malt – 32.4%
Flaked Oats – 5.4%
Caramalt – 5%
Wheat Malt – 4.6%

Hops:
Centennial Whole – 11.5 % 60 mins – 41g (FWH)
Centennial Whole – 11.5 % 30 mins – 51g
Challenger Whole – 7.6 % 0 mins – 50g (80c Steep for 30mins)
Citra Pellet – 11.1 % 0 mins – 31g (80c Steep for 30mins)

Final Volume: 15 Litres
Original Gravity: 1.070
Final Gravity: 1.017
Alcohol Content: 6.9% ABV
Total Liquor: 24.2 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 80 %
Bitterness: 118 EBU
Colour: 10 EBC

Yeast: Safale US-05
Mashed for 90mins
Liquor Treatment: GW Calc General Purpose

Malts and temp:
Image
Centennial were used to bitter at 60mins & 30mins:
Image
Batch sparge liquor at 77c running to mash tun:
Image
Action shot, in go the lates:
Image

Annoyingly the Pellet hops clogged up my ‘Works like magic every-time’ regular hop-stopper, so pretty slow run-off to fermenter… Just a couple of OG points low.

Easy brewday bar the slow run-off, doing a bit different hop schedule on this one, with the 2 centennial bittering additions and just one fairly large Aroma steep at 80c.

*Bottled 23rd Mar ’11

My Twentieth All Grain…!

This is a tweaked re-brew of my ‘Munich Blauer Vogel‘ which was based around the Coniston Bluebird recipe which drunk very well and I plan to try and keep it in stock as a House Bitter.
This time I’ve done it at a slightly lower ABV and also dropping the bitterness a bit with something I learned at work about blending hops to smooth out any inaccuracies, hence the addition of Bramling Cross for half of the bittering. Adding a bit of Wheat Malt for head retention.
I had some nice fresh acid-washed yeast from work which I will probably have to rouse from time to time as it works well with some added oxygen.

Uber Bluebird mkII

Fermentables:
Maris Otter 3100g – 77.5%
Munich Malt 500g – 12.5%
Wheat Malt 200g – 5%
Crystal Malt 200g – 5%

Hops:
Challenger @ 60 mins 21g (FWH)
Bramling Cross @ 60 mins 21g (FWH)
Challenger @ 20 mins 20g
Challenger @ 0 mins 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.009
Alcohol Content: 3.9% ABV
Total Liquor: 32.3 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 16 EBC

There aren’t many photos as I had a busy morning, the Mash was on at 8.45am and I had to go out so it is going to be a longer than 90min mash.
Mashing at a planned 66c which turned out to be 66.6c so near enough.

The malts and Gypsum:
Image
Hops:
Image
Leftovers:
Image
Saltaire Brewery Yeast:
Image
FWH:
Image
OG pretty damn close to 1039 predicted:
Image
Trub and cooler with last bit of wort running off:
Image
The FV was looking a little full so I jugged out a few litres into a plastic demijohn, thought it best as I’m expecting a frothy creamy explosion, I pitched approx 75g of Saltaire yeast:
Image

I would have been done ages ago if I hadn’t had things to do this morning. Wort tastes good, lots of fizzy challenger bitterness 🙂  I was going to do a yeast comparrison with Nottingham but I really couldn’t be bothered, I’ll do a basic pale with Fuggles & Goldings with 5% crystal for a yeast comparrison… and besides I fancy and nice wholesome earthy F&G hopped ale 🙂

**update for yeast activity, within 4 hours I had good signs of life, this morning I have a deep frothy head 🙂

Yeast head after approx 24 hours from pitching:
Image

*Bottled 16th Feb ’10

Kind of ‘Morland – Old Speckled Hen’ meets ‘St.Austell – Admiral’s Ale’ or at least thats what I’m trying for!! 😀

T’old Blotchy Duck

Fermentables:

  • Coopers Light Malt Extract    1500 grams
  • Caramalt    200 grams
  • Crystal Wheat Malt    190 grams
  • Sugar, Household White    150 grams
  • Crystal Malt    30 grams
  • Roasted Barley    26 grams

Hops:

  • Challenger        60 mins    13 grams (FWH)
  • Cascade    60 mins    11 grams (FWH)
  • Cascade    15 mins    8 grams
  • Bobek    15 mins    8 grams
  • Challenger    15 mins    8 grams

The Ingredients, just missing the tin of Light Coopers LME:

Getting the Gervin English Ale yeast ready, I seem to have run out of s-04:

Grains and First Wort Hops going in at about 40 C:

Final Volume:    13    Litres
Original Gravity:    1.046
Final Gravity:    1.009
Alcohol Content:    4.8%    ABV
Bitterness:    42    EBU
Colour:    43    EBC (I dare say its going to be a bit darker than planned due to the coopers Light LME)

Not a bad little brewday 🙂 I only had to add 1 Litre to dilute to get the correct OG 🙂

Coniston Bluebird bitter
Things went quite well, though I could have done with adding a few more litres during the boil as I only collected about half what i was supposed to, so I had to let it down with more water once in the FV. Kept running upstairs and using this www.collectionsoft.com/mybrewcollection/hc0.html until I got the Gravity to just above what it should have been.
It sat in the bath cooling off, next step has to be a immersion cooler as soon as I start making longer brew lengths.
Pitching Safale s-04 yeast.

Bulldog Blend Maris Otter Extract – 1490 grams
Crystal Malt – 96 grams
Challenger – 60 mins 14 grams
Challenger – 30 mins 17 grams
Challenger – 20 mins 11 grams

Final Volume: 13 Litres
Original Gravity: 1.036
Final Gravity: 1.008
Alcohol Content: 3.6% ABV
Bitterness: 38 EBU
Colour: 26 EBC

No pictures as it would have looked almost exactly like my last brew.
Please check out www.conistonbrewery.com for a damn fine pint!
Made Friday May 8th 2009.

It goes like this:
Hop Back Entire Stout – 5-Litres

  • Dried Malt Extract Pale: 725 grams (Actually used 500g Light DME and 225g Medium DME)
  • Crystal Malt: 32 grams
  • Chocolate Malt: 32 grams
  • Roasted Barley: 32 grams
  • Black Malt: 18 grams (not called for but I needed to up the colour with something)
  • Challenger: 90 mins – 10 grams
  • East Kent Golding: 15 mins – 4 grams

The Ingredients:

The Spray Malt Dissolved:

The Colour Change after Grains and Hops added, nice boil going on:

Used So4 yeast

    Final Volume: 5 Litres (actually got abot 4.5 L)
    Original Gravity: 1.055 (actual OG in picture below)
    Final Gravity: 1.015
    Alcohol Content: 5.3% ABV
    Bitterness: 41 EBU
    Colour: 171 EBC

Got a bit less than I wanted and nearly 10 points higher gravity, wonder if it will go off like rocket through the bubbler!
Pics:


🙂
Thanks to:
http://www.hopandgrain.com – for the AG recipe.
Graham Wheeler’s book and Beer Engine software – for helping me work out a small batch.
http://www.barleybottom.com for the Hops and Grain malts.

*A few hours later*

*The morning after*

*Bottled today, 18th April 2009*
Original Gravity (OG): 1066
Final Gravity (FG): 1020
Alcohol Content ABV: 6.04%
After a sneaky little taste while bottling it tastes quite sweet, looks like a different yeast might have chewed through the malt a bit better, but 6.04% is pretty fair. I just hope my 1/3 Tsp priming sugar has enough viable yeast to carbonate.


Vital Stats

  • 218,643 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,558 other followers