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Posts Tagged ‘Chinook

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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CheshireBrewhouseBlack

I went down to see Shane at www.cheshirebrewhouse.co.uk yesterday to do a collaboration brew.
The brew was to be a Black IPA made with, among other things, Weyermann Sinamar Carafa Extract and Warrior hops, we stuck to a simple malt bill with Pale malt and a little Munich and adding sugar at the end of boil to take us into the 6.7ABV area.

The dry goods in the Mash Tun, Shane Underlets to mash in, this was a first for me as I’ve always used a Hydrator so the malt and liquor are already mixing as they hit the tun. For those that don’t know, Shane built all his brewkit from second-hand vessels and insulated and clad them himself:
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The FV’s:
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Shane paddling hard at the mash:
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All the FV’s have a name, this is the temp controller belonging to Gertrude:
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Underback and pump:
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Sparge arm spinning:
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Shane rubbing up the 10minute hops:
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This is his take on a hop filter (Used to be Hop-back), the copper has a big 4 inch butterfly valve on the base of the cone so the spent hops in the copper are simply poked down thru the outlet to clean out:
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This was either the late sugar addition or the late Steep hops going in:
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Some beery treasure I brought home with me 🙂
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We had some fun and games with a stuck mash and the copper was on a go-slow at getting to the boil, it was hopped with first Wort Warrior hops then 10 mins before the end of boil more Warrior & US-Magnum, finally finished with a late 85c steep of Simcoe, Chinook and Experimental 366. The Sinamar was added while recirculating and the colour checked…. It was black 😉
The wort was tasting great with little to no roast character, this is what we were aiming for with the Sinamar… so look out for “Stormy Point” Dark and Moody IPA from @shaneswindells you might see @pdtnc or @SaltaireBrewAde on the bottle labels & Pump Clips etc

Cheers for a great day Shane

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.

BoomStick – I’m brewing this for NCB member Paul Bromley who runs a back-garden charity event, he asked me if I’d brew something pale for it, so here it is, its an evolution from my Chinook Blonde recipe, using some of the same hops (but more of them) and adding some Weyermann Munich Type I, and mashing at 69°c, fermenting with Safale us-05.
This time the name again comes from a line Ash says in Army of Darkness “This… is my Boomstick!”

Alright you Primitive Screwheads, listen up! You see this? This… is my boomstick! The twelve-gauge double-barreled Remington. S-Mart’s top of the line. You can find this in the sporting goods department. That’s right, this sweet baby was made in Grand Rapids, Michigan. Retails for about a hundred and nine, ninety five. It’s got a walnut stock, cobalt blue steel, and a hair trigger. That’s right. Shop smart. Shop S-Mart. You got that?

Fermentables:
Pale Malt – 70%
Munich Type I (Weyermann) – 20%
Flaked Oats – 5%
Carapils (Weyermann) – 5%

Hops:
UK Cascade – 5.7 % @ 60 mins – 21g (FWH)
UK Cascade – 5.7 % @ 30 mins – 21g
Chinook – 12.5 % @ 10 mins – 21g
Cascade – 7.9 % @ 10 mins – 21g
Chinook – 12.5 % @ 0 mins – 49g (94c Steep for 25mins)
Cascade – 7.9 % @ 0 mins – 49g (94c Steep for 25mins)

Final Volume: 25 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.7% ABV
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 9 EBC
Mash: 69°c for 70mins
Boil: 60mins

The malts, all pretty pale:
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The hops:
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Second batch sparge liquor going in at 78°c:
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In go the Cascade & Chinook for the flameout steep:
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I decided to rehydrate my yeast today to try and get things underway faster, I want a speedy ferment with time to put this beer in cask to condition before Paul’s event:
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The money shot, I got 1044 and liquored back to 1037 with 4 litres giving me a total volume of 25.7 Litres, a goodly amount for filling a plastic pin cask:
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No messing, done and dusted.

*25th Apr ’13 – Steady gravity reached, exactly as predicted FG, chilling down before casking this beer.

*Casked 27th Apr ’13 – with 20g white sugar and Allkleer finings, got a few 500ml bottles from it too which I give 3/4 Tsp white sugar each.
Charity beer in cask, ag#99 few spare yeasty bottles thanks to brewing 25LI’m going to give the cask a couple of days of warm then chill it down to cellar temps.

*1st May ’13 – Had a cheeky bottle of this, and its bloody good, plenty of juicy hops with a nice balance between the Cascade & Chinook, Chinook not overpowering just nice 🙂

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 🙂

Klaatu Verata Nictu – The New Years Day BrewAthon 2013. It was a year ago that a few of us brewed an Imperial Stout on New Years Day, this year its a more free range of beer styles but people are pushing the boundaries a little with some funky yeast etc
The name for this beer comes from http://en.wikipedia.org/wiki/Army_of_Darkness quite the classic.
I’m making a big beer, 10% ABV with Amarillo & Delta Hops, I’d like to brew a beer that will evolve and change over a couple of years (hopefully it will last that long!) something with at least a hint of what my Imperial Amarillo Wheat had after 18 months.
Once I’ve fermented mine with US-05 I’ll be bottling half-ish and then using Brettanomyces Bruxellensis in a secondary fermenter.

Fermentables:
Lager Malt 2.5 EBC – 63.9%
Wheat Malt – 9.9%
Vienna Malt – 8.9%
Munich Type I (Weyermann) – 8.9%
Flaked Oats – 5%
Cara Vienna (Dingemans) – 3.5%

Hops:
Sticklebract Pellet – 11.7 % @ 60 mins – 90g
Chinook Pellet – 12.9 % @ 60 mins – 18g
Summit Pellet – 15.8 % @ 30 mins – 27g
Amarillo Whole – 10 % @ 15 mins – 50g
Delta Whole – 6.5 % @ 15 mins – 50g
Amarillo Whole – 10 % @ 0 mins – 50g – (80c steep for 20-30mins)
Delta Whole – 6.5 % @ 0 mins – 50g – (80c steep for 20-30mins)

Final Volume: 23 Litres
Original Gravity: 1.100
Final Gravity: 1.024
Alcohol Content: 10.2% ABV
Total Liquor: 37.5 Litres
Mash Liquor: 25.9 Litres
Mash Efficiency: 70 % – Reduced a bit from normal
Bitterness: 200 EBU
Colour: 19 EBC
Mash: 65°c for 120mins
Yeast: Safale US-05 x 3 packs
Liquor: GW Calc ‘Dry Pale Ale’

A very full fermenter full of malts, about 12kg in all:
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Hot liquor at 82°c to pre heat mash tun, let cool to 72°c before mashing in, Temp-Controller construction is here:
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The overview of my three tier home brewery, gravity fed system with Hot water from the House feed to fill the HLT at 50-60°c:
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These NZ Sticklebract smell great, big pungent citrus character, bit of a shame they are just the bittering:
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New Year Resolution is to brew my way thru some of this lot!:
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After 2 hour mash I’m recirculating the wort for clarity, tastes good:
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About OG 1090 give or take, a temperature corrected Hydrometer test showed 1083 a more reasonable figure, the mash was actually pretty text-book and the recirculation must have helped:
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Boiling down the wort in the kitchen too so as to speed things along, I did this with some of the first sparge and again with the second sparged wort:
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Amarillo and Delta 80°c steep hops:
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Almost 1110 off the scale, this is going to be a fun liquorback:
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Finally after a mega dribble transfer I have pitched 3 packs of yeast!:
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Everything was going sooo well until I got about 10 Litres transferred into the FV when it ground to a halt (Dribble) and I started to try and find a way to make it speed up so cleaned a Solar Pump and pipework and tried pumping it… sadly I just got the same dribble but through a pump, left it to it and came back about 9pm to find about 20 Litres in the FV. I was over my OG so I liquored back to just over my target and gained an extra couple of litres, there must have still been 4-5 Litres left in the soggy hops in the copper, If it had drained properly I’d got that extra out and would have split the batch into another FV and left the Brett to do a full primary ferment.

My Method for brewing this 10% beer:
This is how I have done my Barley Wine and Abyss Imperial Stout, Over-sparge by 10 Litres or so and boil it down in a few pans before adding all back to the copper and boiling down until I reach the theoretical pre-boil Volume, then add the 60min bittering hops and so on until the end of a boil. The Mash and Sparges were; Mash with hot liquor at 73°c for 120minutes (65c Mash); recirculate entire mash via solar pump for approx 20mins; drain Mash completely avoiding malt particles at the end; Sparge with 13.4L Hot Liquor at 78°c recirculate and Run-off; Boil down in pans; Second 10L Sparge Recirculated and Run off with a further boiling down.
As I was saying above I was actually finishing the boil with a good few litres more in the copper and was hoping for extra in the FV… oh well!

I may have to look at improving my Mesh Hop-Stopper for brewing these bigger beers that include some Pellet Hops.

Twitter HashTag #NYDBrewAthon

This years brewers were:
Here is Barney’s on JBK – Monks Slipper
Here is Macca’s on JBK – Cliffhanger Oatmeal Stout
Here is Lugsy’s on JBK – Pseudo-Lambic (Lugsy started early as he’d learned from last year!)
Here is Leedsbrew’s Prep Blog and later Update
Here is Quadrangularus’Raspberry Sour Brown Ale

More as and when the brewers post up their Brewdays

*12th Jan ’13 – Gravity at 1019 so 10.9% ABV, dry hopped with pellets:
Nelson Sauvin – 29g
Motueka – 29g
Cascade – 29g
I decided not to go down the Amarillo whole hop route as they would soak up too much beer and I’ll be splitting some of the beer off into a Demijohn or small FV bucket to Brett so don’t want to loose too much volume.

*Bottled 20th Jan ’13 – with 65g White Sugar, dropped the lot into a Bottling bucket with primings then bottled half-ish in 330ml bottles then put the rest in an Oxfam bucket and pitched the Brett.
Syphoned thru a Teaball to guard against getting pellet debris in the bottles, the chill down to 8°c in the fridge had made it pretty clear anyway:
Syphon Teaball
Brettanomyces Bruxellensis added to about 8L in Oxfam bucket:
Brettsnomyces Brux added to about 8L in Oxfam bucket
Got about 32 bottles, tasting pretty good with a fair amount of residual sweetness which should fade in bottle as it conditions and matures:
Bottled ag#92

*2nd Feb ’13 – Brett’d beer has dropped 2 points to 1017 from 1019, very slight speckled surface, think it needs more brett! Tastes just slightly different to what I’d expect from un-brett’d.

*2nd Feb ’13 – Had a taster bottle with Dave last night, has loads of residual sweetness which I hope will diminish as it matures, could have done with maturing in bulk then Dry hopping and bottling some weeks/months later.

*9th Feb ’13 – Just added a fresh tube of Whitelabs WLP650 as I was expecting more to be happening and wondering if the OG / Alcohol content is screwing the Brett Brux over.

*25th Feb ’13 – Gravity @ 1017 which hasn’t budged in the last 23 days! Tastes just on the edge of bretty-sour but very subtle. I’m fairly sure the High Alcohol has killed the Brett.

*31st Mar ’13 – Gravity @ 1015 so its creeping slowly and is now showing a more Bretty sour, it could be some time before this is finished!

*11th Aug ’13 – The Brett’d batch gravity is 1014, I doubt it is going to go any further, tastes different maybe not what I’d hoped for…

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

Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)

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….????


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