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Posts Tagged ‘chocolate wheat malt

Brown and Sticky – brewing again today because I want to test out my new Mesh-Hop-Stopper after yesterday’s fiasco with my US-Brown Ale, so today I’m doing another American Brown and throwing a shed load of Columbus at it again and a further shed load of pellet hops just to try and screw it up. This could lead to another crappy end to an otherwise good brewday, we shall see… fingers crossed!

I’m worried that the stainless mesh resting on the base of the Gas-fired copper is going to have a damping effect on the rolling action of the boil, it certainly does when tested with boiling water, so this brew is also to see if it kills the roll with wort too.

Seeing as this is a very impromptu brewday I might even throw in 2 packs Safelager W-34/70 and make it a Steam Beer, so instead of being called ‘Brown & Sticky’ it would be ‘Steaming Brown & Sticky’ 😉 I quite like the latter naming option 😉  Its obviously going to be a cross-over style American Brown vs Steam Beer.

Fermentables:
Lager Malt – 74%
Flaked Barley – 10%
Caramalt – 9%
Crystal Malt, Extra Dark – 3%
Chocolate Malt – 2%
Chocolate Wheat Malt – 1%
Chocolate Malt, Pale – 1%

Hops:
Columbus (Tomahawk) Whole – 16.5 % @ 60 mins – 10g (First Wort Hop)
Columbus (Tomahawk) Whole – 16.5 % @ 30 mins – 25g
Chinook Pellet – 12.9 % @ 0 mins – 20g
Cascade Pellet – 5.9 % @ 0 mins – 20g
Columbus (Tomahawk) Whole – 16.5 % @ 0 mins – 80g
Rakau (Organic) Pellet – 11.5 % @ 0 mins – 89g (all Late hops will have a 20-30min steep)

Dry Hops:
Maybe…

Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.3 Litres
Mash Efficiency: 70 % (reduced as I only just hit 75% yesterday)
Bitterness: 47 EBU (25% Utilisation)
Colour: 75 EBC

Malt & Temp:
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Lots of Pellet hops:
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New mesh Hop-Stopper with first wort hops:
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First batch spargings running onto the new Hop-stopper and First Wort Columbus hops:
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Its an altered boil alright, it rumbles around to its self and splatters occasionally, seems active enough:
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In go 80g of Whole Columbus and 129g of Pellet hops:
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OG: 1043/44, Refractometer said I was right on the money at 1045:
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Torch held at the back of the trial jar, wort was nice and clear in comparrison to some of the wort I’ve had lately:
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Loads of sludge in the copper, the new Mesh Hop-Stopper worked a treat and drained right down with the syphon effect sucking loads of wort out of the pellet sludge:
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Maybe not the nicest looking soldering but it blooming well worked:
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The Mash was on at 12:25 and I was all cleaned up by about 17:00, it all went rather smoothly.  Maybe its time to start using my Plate Chiller as leedsbrew suggested! 2 packs of Saflager W34/70 Yeast pitched at 19-20c I’ll leave it on the cold garage floor to cool down overnight and let it go from there.

*24th Mar ’12 – FG 1011-12 put in fridge to warm up a little for a, probably un-needed, diacetyl rest. No dry hopping this tastes fantastic and clean as it is with a nice bit of bitterness coming through, I may actually transfer to a secondary FV and Lager this for a while (must ask a few Lagering questions on JBK).

*7th Apr ’12 – Bottled with 75g of White Sugar, tasting rather nice it has so far exceeded my expectations 🙂 I never bothered with any Dry hopping, I’ll be looking forward to this once its Carbonated up.

Mild Ale II – The second of my brews for the www.gbhomebrew.co.uk competition, a Mild Ale based on my last Mild so slightly tweaked but hopping remains very similar. It wasn’t intended to have Pale Crystal in it but I ran out of Crystal Malt so had to substitute some.

Malts:
Pale Malt – 70%
Munich Malt – 10%
Crystal Malt – 6%
Flaked Oats – 6%
Crystal Malt, Pale – 4%
Chocolate Malt – 2%
Chocolate Wheat Malt – 2%

Hops:
Golding 21g – 4.2% @60mins (FWH)
Fuggle 21g – 3.8% @60mins (FWH)
Golding 13g – 4.1% @10mins
Fuggle 13g – 3.8% @10mins

Final Volume: 23 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Bitterness: 23 EBU
Colour: 67 EBC
Yeast: Windsor
Mash: 60-90mins @ 69c
Boil: 60mins
Liquor: Treated to Mild Profile using GW Calc

Malts, Temp and Liquor treatments:
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The Mash at 69c:
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Hops weighed, small common salt addition to go in the Copper and Protafloc tablet for last 5 mins:
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First run-off onto First Wort Hops:
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In go the 10 minute hops:
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Windsor yeast rehydrated as the packet suggests, using 2 packets as I hear things about Windsor yeast stalling:
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Aerated and in the FV:
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I forgot to take a OG shot, it was 1040 with the hydrometer, Refractometer said 1038 so near enough either way.
I had 86.5% Mash Efficiency and hit my 69c mash temp.

*18th Sep ’11 – Word to the wise… Forget Windsor, it stops really high and in theory would leave me with a 2.8-3% Beer…
Soo….
I’ve rehydrated 26g of Nottingham yeast, added it and 90g of dissolved Demerara Sugar to the FV and given it a rather good stir… Fingers crossed for a few more points!

*Cornie 22nd Sep ’11 with Allkleer finings, 4 500ml bottles primed with 1/2 Tsp sugar, FG 1018 so about 2.8% beer! First & last use of Windsor yeast I think! When brewed again I’ll use my usual us-05 yeast.

Imperial Smoked Porter – This is serving a couple of purposes; First is a Trial run of a big beer in my newly finished False bottom Mash tun; Second is using up some odd bags of malt and some older hops I had in the freezer and some other part bags of hops.
I’m not expecting the stated bitterness from my hops – http://www.wellhopped.co.uk/Product.htm so I’m going semi-worst case scenario and adjusting AA for age and storage.

Fermentables:
Pale Malt – 70.2%
Caramalt – 8.2%
Peat Smoked Malt, medium – 4.2%
Amber Malt – 3.9%
Oat Malt – 3.5%
Chocolate Malt, Pale – 2.3%
Crystal Wheat Malt – 2.4%
Chocolate Wheat Malt – 1.8%
Flaked Wheat – 1.6%
Chocolate Malt – 1.5%
Flaked Rye 0 EBC – 0.5%

Hops:
Bobek – 3.7 % @ 75 mins – 124g (FWH)
Admiral – 12 % @ 75 mins – 19g (FWH)
Herkules – 15.8 % @ 75 mins – 35g (FWH)
Brewers Gold – 9.1 % @ 10 mins – 68g
Cascade – 5.5 % @ 0 mins – 29g (Flame-out Steep for 20mins)
Saaz – 3.8 % @ 0 mins – 33g (Flame-out Steep for 20mins)
Simcoe – 12.9 % @ 0 mins – 20g (Flame-out Steep for 20mins)

Final Volume: 23 Litres
Original Gravity: 1.076
Final Gravity: 1.021
Alcohol Content: 7.2% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 20.5 Litres
Mash Efficiency: 70 % (I collected 32L @ 1055 so hit efficiency but had too much liquor)
Bitterness: 121 EBU (I’m not expecting this as the bittering hops were fairly old so subtracting 30% from the AA will be more like 90EBU)
Colour: 140 EBC
Mashed for 90mins @ 66c
Boil for 75mins
Liquor treatment as per GW calc for General Purpose

Bigger bucket than normal with 8.5kg of malts:
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New mash tun full of hot liquor:
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Initial Mash a little high, cooled with cold liquor to 66c:
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Tidy brewsheet (version 3, other two are scibbly works in progress) along with late hops:
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Quite a heap of first Wort Hops in the copper along with the common salt addition:
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What lies beneath, mash leftovers under the mash screen:
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10 min hops going in:
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Break material clumping in the copper:
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Looks near as damn it to me (Showing 72 +2 divisions in the meniscus = 1076), not bad for a first outing of the new Mash Tun:
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I had 3.7 Litres in the new mash tun to just cover the false bottom, the first sparge top-up was a little over 3 litres so I didn’t top-up and subtracted the difference from the Second batch sparge. This was to take into account the liquor under the screen, I ended up with 32 Litres in the copper which i thought too much but by the end of the 75min boil I was at my predicted gravity so I must have worked things out right!

Thoughts on the False bottom:
The mash ran off very well and after a few jugs of recirculating it was also very clear.
After stirring the second sparge and running off I came back to the mash tun to find it had run a load of malt particles into the copper as the last of the mash drained out. I’ll have to keep an eye on it next time to stop this just as it starts to show bits coming through, or have a go a Fly sparging so as to not actually disturb the Mash bed and hopefully limit the amount of malt particles coming through.
New cleaning game, poking bits of malt out of the perforated stainless!

16th May ’11
The usual, Stout+S-04 ferment 🙂 :
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*Bottled 25th May ’11 with 71g of White sugar and a tiny sprinkle of Nottingham yeast into each bottle as a bit of a safety precaution as it had dropped very bright. Finished at 1016-1018 so about 7.7% ABV.

*4th JUne ’11 Taster bottle, tasting good the Peat Smoked malt works well with the Strength of this beer, Bitterness just right so I’m glad I adjusted the hop Alpha acids for my older hops.

Mild Ale Something easy drinking to fill a Cornie with 🙂  That will have a bit of flavour longevity unlike the smaller hop-flavour-window of APAs etc 

Fermentables:
Pale Malt 2940g – 75%
Caramalt 585g – 15%
Chocolate Wheat Malt 195g – 5%
Flaked Oats 195g – 5%

Hops:
Golding @ 65 mins – 20g
Fuggle @ 65 mins – 20g
Golding @ 10 mins – 13g
Fuggle @ 10 mins – 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.011
Alcohol Content: 3.6% ABV
Total Liquor: 32.2 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 80 %
Bitterness: 23 EBU
Colour: 65 EBC

Mash was supposed to be 69c but try as I might after mashing with some boiling water I only hit 67c, even after doing a better pre-heat of the mash Tun than usual. I think the Bucket of malt must have been colder at the bottom than the top when I took the temp! (Malt 16.2c, Aimed for 69c Mash, Strike heat of 77.4c). It will be a 90minute Mash stand at least, maybe 2 hours as I have to be a Taxi this morning too.
The Chocolate Wheat Malt in the recipe was from Hop&Grape, I also have some Roasted Wheat Malt from BarleyBottom… weirdly the Chocolate is loads darker than the Roasted, kind of Black vs Mid-Brown type of thing!
32L of Liquor salts added to the malts prior to mashing, done to the ‘Mild’ profile in the GW Calc.

Yeast, maybe Windsor or maybe Nottingham.

Malts and temp:
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Calcium Chloride & Magnesium Sulphate in the Pestle & Morter:
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Missed my desired Mash Temp by 2c! Should be 69c:
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First Wort Hops (FWH) and a handful of old lager yeast as Nutrient:
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Brewers Breakfast:
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First Runnings:
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IC in and 10min hops just in:
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1044 I’d say though the Refractometer worked out at 1046:
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Went for Nottingham yeast in the end, I’ll save the Windsor for another brew 🙂
Yeast Action the morning after:
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*9th Oct ’10 Just racked this into a cornie, cleared brilliantly in the FV, hit it with 50psi or so and will leave it to it.
just a handful of bottled primed with 1/2Tsp sugar :)

My first Wheat Beer and a bit of a user-upper too 🙂  I’m only doing 19L as the recipe is tailored around the 2kg of Wheat Malt I had left, with the Crystal Wheat & Chocolate Wheat it takes the Wheat percentage to just over 50% of the entire malt bill.
Hops are the end of a bag of Perle, pre-dry hopped Mittlefruh kept in the Freezer, and the end of a bag of Hersbrucker.
The yeast needed using up too 😉
No intentions of using any water treatments other than to kill the Chlorine and not going to be using protafloc as I want to keep this beer cloudy.

Dark Wheat WB06

Fermentables:
Wheat Malt 2000g 45.4%
Maris Otter 2000g 45.4%
Crystal Wheat Malt 200g 4.6%
Carafa Special III 100g 2.3%
Chocolate Wheat Malt 100g 2.3%

Hops:
Perle @ 60 mins 26g
Hallertauer Mittlefruh @ 20 mins 20g
Hallertauer Hersbrucker @ 10 mins 34g

Final Volume: 19 Litres
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol Content: 5% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 96 EBC

Mash for 90mins, Boil for 60mins, pitch and attempt to keep as cool as possible in the garage (I’m going to need a fermenting fridge sometime!)

The Malts; 50:50 Maris Otter & Wheat Malt, Carafa Special 3, Chocolate Wheat malt, Crystal Wheat malt, NO Gypsum or other water treatments today:
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Mash at 67c, which is probably 66c on my thermometer:
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FWH:
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Coming to a boil, even so it was only a 19L brew it was close to boil over, a full 23L would have needed a bit of stirring etc:
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1052:
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Muddy water:
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Safbrew WB-06 dry sprinkled:
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Another no fuss brewday, kind of had a bit of a break in the middle before starting the boil but still finished up for about 1pm 🙂
Weird not using Protafloc (or other copper finings) the total lack of any cold break material and instead just muddy looking wort, all in the sake of Cloudiness.

*Bottled 3rd Jun ’10 with 100g Sugar priming.


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