Posts Tagged ‘citra’
AG#134 – Trapped Nerve Red
Posted May 13, 2015
on:AG#134 – Trapped Nerve Red – I’m off work due to a trapped nerve in my lower back, so thought I’d do some low impact homebrewing. Its based around an old recipe from 2011 which turned out a pretty good red-ish in colour and had bags of malty sweet toffee body making the hops all juicy-fruit yumminess! So a fine excuse to use up some open packs of hops in the freezer 🙂
Fermentables:
Pale Malt – 78%
Vienna Malt – 10%
Crystal Malt, Extra Dark – 4%
Caragold – 4%
Crystal Malt – 4%
Hops:
Triskel Whole 4.82 % @ 60 mins – 22g (FWH)
NZ Cascade Whole 8.5 % @ 15 mins – 10g
Experimental 366 Whole 15.7 % @ 15 mins – 10g
Amarillo Whole 10.9 % @ 15 mins – 10g
Citra Whole 15.0 % @ 0 mins – 9g (20min Hop Stand at 80c)
Amarillo Whole 10.9 % @ 0 mins – 31g (20min Hop Stand at 80c)
Riwaka Whole 5.9 % @ 0 mins – 34g (20min Hop Stand at 80c)
NZ Cascade Whole 8.5 % @ 0 mins – 66g (20min Hop Stand at 80c)
Experimental 366 Whole 15.7 % @ 0 mins – 49g (20min Hop Stand at 80c)
Final Volume: 23 Litres
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC
Yeast: Safale us-05
Mash: 69c for at least an hour depending on how lazy you want to be.
Boil: 60mins
I drilled a few extra holes in this before I used it:
The Malts:
First Runnings onto the Hops:
A Rather Large Stack of hops:
Yeast to pitch after a good aeration:
Took things steady, the only heavy thing to move was the full FV which Emma helped me with.
*Bottled: 24th May ’15 with 80g priming sugar.
AG#124 – Big IPA
Posted July 13, 2014
on: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.
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.
*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 🙂
AG#101 – SCAN
Posted August 11, 2013
on:- In: Brewing
- 4 Comments
SCAN (Summer, Citra, Amarillo & Nelson Sauvin) I’ve not brewed since the 18th of May due to being busy with a lean-to construction on the house so this is a quick crowd pleaser, nothing too strong or too bitter but bags of flavour.
I’ll try not leave it as long before I brew again, Sorry about that if you are a regular reader 😉 Thats 85 non-homebrewing days!
Fermentables
Lager Malt – 50%
Pale Malt – 40%
Caragold – 5%
Cara Hell – 5%
Hops
Summer – 6.5 % @ 60 mins – 50g (FWH)
Citra – 15.0 % @ 0 mins – 40g
Amarillo – 8.7 % @ 0 mins – 40g
Nelson Sauvin – 12.1 % @ 0 mins – 40g (All 0mins hops 30min steep)
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Mash Efficiency: 75 %
Bitterness: 32 EBU
Colour: 7 EBC
Mash: 69°c for 60mins
Yeast: Safale us-05
The Malts, I added a rough 1 Tsp Calcium Chloride to the mash:
First Wort Summer Hops:
A nice healthy Flame-out steep:
FV and bits had some extra love today, a nice soak with a chlorine based cleaner-sanitiser, good rinse then a final StarSan:
1042.5, liquored back to 1040:
All went fine apart from the PSU on my solar pump decided to pack in so swapped for spare pump/psu so i could stir my HLT. The ground water is pretty warm at the moment so cooling took an age and I gave up at 21°c before liquoring back and pitching the yeast.
*15th Aug ’13 – Gravity at 1010, tasting good, might dry hop it tomorrow.
*16th Aug ’13 – Dry Hopped ‘subtly’ with:
Nelson Sauvin – 20g
Amarillo – 10g
Citra – 10g
Summer – 10g
Just over 2g/Litre with whole hops, they are going to need a good stir in once they have soaked properly.
*Bottled 21st Aug ’13 with 110g white sugar, tasting good.
*28th Aug ’13 – 1 week in the bottle and tasting very good, light and refreshing with oodles of flavour and nose 🙂
AG#96 – Bravo+Apollo=Citra?
Posted March 2, 2013
on: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:
Dave Mashing in:
The part of the brewday where we had to be diligent:
Running into the copper:
The 80c Steep hops:
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.
- In: Brewing
- 2 Comments
Non Terrestrial Intelligence – I’m using stuff up and have no Pale or Lager malt so I bought some Oat Husks from TheMaltMiller and added 5% to the recipe to aid sparging with so much Wheat Malt. I’m hoping for a fairly big hit of American hops with a good amount of bitterness.
The name comes from the Abyss movie.
Fermentables:
Wheat Malt – 76%
Carapils (Weyermann) – 8%
Special B – 8%
Oat Husks – 5%
Black Malt – 3%
Hops:
Simcoe – 14.2 % @ 60 mins – 25g (First Wort Hop)
Simcoe – 14.2 % @ 30 mins – 25g
Summit – 17.2 % @ 0 mins – 70g
Simcoe – 14.2 % @ 0 mins – 40g
Citra – 13 % @ 0 mins – 40g
Topaz – 16 % @ 0 mins – 10g (I just threw in a Sample I was given at work)
Nelson Sauvin – 12.1 % @ 0 mins – 11g (End of a bag)
Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.015
Alcohol Content: 5.1% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 15 Litres
Mash Efficiency: 70 % – (Reduced from my regular 75%)
Bitterness: 62 EBU
Colour: 125 EBC
Yeast: Safale us-05
Mash: 66°c for 2 hours, I did an iodine test at about 90mins which had a tiny bit of starch left.
Malts in the bucket, I added some gypsum to the mash and Calcium Chloride & Mag Sulphate to the boil:
Adding the Mash Liquor to the Mash Tun, added a few degrees higher than my strike temperature and allowed to cool / Pre-heat the tun before mashing in:
I was originally going to use Magnum for bittering but decided to go with the open packs of hops instead so it was Simcoe all the way:
The Oat Husks in the mash:
20min Steep of the Flameout hops:
Initial Gravity reading was 1061, liquored back 2.5L to 1054:
The usual go-to yeast, its easy and clean fermenting:
A good brewday, the Oat Husks / Sparge worked really well and the wort was pretty clear for such a high percentage of Wheat Malt. The wort was smelling great too, put to bed in the fermentation fridge set to 20°c.
*7th Dec ’12 – Gravity at 1014 @about 22°c think its done but will give it another day before chilling it down. The Hydrometer sample tasted very nice too 🙂
*10th Dec ’12 – Down to 1013.5-ish, put on to chill down before bottling, still tasting good 🙂
*Bottled 16th Dec ’12 – with 100g White Sugar into about 20L of beer, still tastes good, would probably have been epic if I’d dry hopped 🙂
AG#80 – Nit Wit
Posted May 26, 2012
on:- In: Brewing
- 4 Comments
Nit Wit – Something Decocting going on! The plan was to brew a Belgian style Wit, I’m taking some reference from ‘Radical Brews’ & ‘Brewing Classic Styles’ books along with Leedsbrew‘s brewday. This is the first time I’ve done a Decoction Mash and I started out using Beer Alchemy on the iPhone then later Switched to Brewzor on the old HTC Android, though the recipe was designed in good old BeerEngine.
I decided on the morning of the brewday to go with all Crystal Hops rather than my initial idea of blending them with Green Bullet (which I find like a very strong Styrian / Bobek)… however I had just slightly less Crystal than I wanted so added the 6g of Citra in the Flameout steep for that little touch of, what I hope will be, a complimentary herbal edge.
Fermentables:
Lager Malt – 50%
Flaked Wheat – 43%
Flaked Oats – 5%
Cara Vienna (Dingemans) – 2%
Hops:
Crystal – 4.9 % @ 60 mins – 12g (FWH)
Crystal – 4.9 % @ 30 mins – 30g
Crystal – 4.9 % @ 0 mins – 6g (30min Steep)
Citra – 13.8 % @ 0 mins – 6g (30min Steep)
Other additions:
Orange Zest – 27g
Lemon Zest – 5g
Orange Juice – 300ml from the 3 Oranges
Crushed Coriander – 11g
Camomile – 3g
Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.010
Alcohol Content: 4.4% ABV
Total Liquor: 33.8 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 65 % (I lowered this as I thought the mash may struggle with all the Flaked Adjuncts)
Bitterness: 17 EBU (BeerEngine Hop Utilisation set to 25%, which looks to compare with Rager setting in Beer Alchemy)
Colour: 3 EBC
The plan was to do a single decoction with the initial mash temp being 50°c, I mashed in and hit 51°c and left to rest for 15mins, then calculated the decoction using Beer Alchemy to raise the temperature to 68°c, so I brought the 5.92L of Mash to the boil then added back to the main mash. This increased the mash temp to 61°c which was nowhere near so I let rest for a further 15mins and did it again but this time using Brewzor… this is where i managed to punch the wrong numbers into the phone and only boiled up 2.9L which when added back to the main mash took me to 63°c, so again I rested the mash for 15mins! So now I’m onto the third decoction, and punched the right figures into the phone and boiled up my final 4.3L of the mash and added it back to the main mash to attain my 68°c that the first decoction should have given me.
Something obviously went a drift somewhere, be it software or operator error, anyway… I enjoyed myself 🙂
Now I’ve dipped my toe in the decoction, so to speak, I’m eager to use my Whitelabs Hefeweizen yeast and do a German Wheat beer with a shed load of Decoction steps!
Flaked goods and Cara Vienna, I added 2.1g Gypsum to the mash which started at 8.25am:
Doing a Decoction, I added the first back to the main mash at 9.15am:
Iodine test for Starch, this was after I’d been out shopping for oranges and it was 12.10pm with the last Decoction being added back to the main mash at 10.10am, I got a pretty mental 86% efficiency:
Second sparge running off into the copper with First Wort Hops, I used a Stout profile in THBF Liquor treatment calculator and added 14.6g Calcium Chloride / 2.3g Magnesium Sulphate / 3g Salt (Sodium Chloride) to the copper with the hops that I’m going to give it a further slick oily mouth-feel to the finished beer, this is something I will have to report back on later:
I have a massive crack… in my Mash! It was amazing the way the decoctions turned the mash from a gloopy gelatinous mess into something that ran freely and looked like wort!:
Crystal hops for 30min addition:
Orange & Lemon Zest with the juice of 3 oranges, I appreciate that the Orange Juice may cause a pectin haze… Good:
Crushed Coriander seeds with a couple of teabags-worth of Camomile:
Looks like its going to be a nice pale colour, had to do a load of Liquoring back to hit correct OG, I ended up with 29 litres so had to split the wort between my regular FV and a smaller new one I’d just got:
So with all that extra wort I put some in an Oxfam bucket and pitched T-58 into that to see what the differences are, the Oxfam buckets are really thick strong plastic and mega cheap too:
It was a pretty long brewday but I actually found it all rather entertaining, even though the Decoctions didn’t have the desired affect to begin with, Whitelabs WLP400 Belgian Wit Yeast pitched from an 800ml Starter that I’d chilled and poured most of the beer off the top.
Oh! and i didn’t realise until later that this was my 80th All Grain Brewday 🙂
*30th may ’12 – T-58 batch has finished at 1013, so a nice amount of body left. The WLP400 has stopped at 1035! Meh! Just given it a good thrashing with a sanitised paddle, fingers crossed all the yeast that was sat on top will get back to work and stop slacking!
*Further days up-to 1st Jun ’12 – it seems this yeast requires regular attention, the yeast seems to ferment and then rise to the top then stall, so two days running I have roused the fermenter and each day I have come back to find the yeast trying to escape the bucket with a subsequent gravity drop.
*4th Jun ’12 – Gravity at 1008 now after some further rousing, fingers crossed its finished there.
*Bottled 10th Jun ’12 primed in bulk for 2.5 Volumes of co2
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