Probably Due To Network Congestion

Posts Tagged ‘citra

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:
AG#134 - Trapped Nerve Red
The Malts:
AG#134 - Trapped Nerve Red
First Runnings onto the Hops:
AG#134 - Trapped Nerve Red
A Rather Large Stack of hops:
AG#134 - Trapped Nerve Red
Yeast to pitch after a good aeration:
AG#134 - Trapped Nerve Red

Took things steady, the only heavy thing to move was the full FV which Emma helped me with.
We have been all too busy for homebrewing while we are setting up the ‘real’ brewery!
Keep an eye on our twitter feed @WishboneBrewery our Blog page, FlickrInstagram, YouTube & Facebook for updates.

*Bottled: 24th May ’15 with 80g priming sugar.

Advertisements

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 🙂

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:
Image
First Wort Summer Hops:
Image
A nice healthy Flame-out steep:
Image
FV and bits had some extra love today, a nice soak with a chlorine based cleaner-sanitiser, good rinse then a final StarSan:
Image
1042.5, liquored back to 1040:
Image

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
AG#101 - SCAN
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 🙂

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:
Image
Dave Mashing in:
Image
The part of the brewday where we had to be diligent:
Image
Running into the copper:
Image
The 80c Steep hops:
Image

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.

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:
Image
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:
Image
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:
Image
The Oat Husks in the mash:
Image
20min Steep of the Flameout hops:
Image
Initial Gravity reading was 1061, liquored back 2.5L to 1054:
Image
The usual go-to yeast, its easy and clean fermenting:
Image

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 🙂

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….????

Hop Sap IPA – I was planning to do a Liquorice stout but thought stuff it I want some in-yer-face hops, I’ll dry hop this in the FV for about a week.

Fermentables:
Lager Malt – 82%
Cara Belge (Weyermann) – 8.7%
Wheat Malt – 4.8%
Flaked Barley – 3.5%
Amber Malt – 1%

Hops:
Willamette – 6.4 % @ 60 mins – 63g
Magnum – 14.5 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 30g (80c steep for 20-30mins)
Citra – 13.8 % @ 0 mins – 30g (80c steep for 20-30mins)
NZ Cascade – 10.2 % @ 0 mins – 30g (80c steep for 20-30mins)

Dry Hops:
Magnum – 5g
Chinook – 50g
Citra – 28g
NZ Cascade – 35g
Columbus – 20g
Simcoe – 60g

Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.013
Alcohol Content: 5.3% ABV
Total Liquor: 33.9 Litres
Mash Liquor: 13.4 Litres
Mash Efficiency: 75 % (actually hit 85.5%)
Bitterness: 70 EBU
Colour: 12 EBC
Yeast: Safale US-05
Copper Finings: 1/2 Protafloc Tablet

Bucket of malts, 5.584kg:
Image
Mash on at 66c:
Image
Gypsum, Epsom, Salt, I used THBF Liquor Treatment calculator for Pale Ale:
Image
Hops for the copper, I’ll probably dry hop too:
Image
Fairly tidy view of my brew area:
Image
My Brewday Record Sheet:
Image
In go the start of boil Willamette hops:
Image
I made a thing while i was in the garage, the thinking was for somewhere to put all my brewing books in the garage, It looked a lot better than this in my head!:
Image
Almost finished running off from the copper to the FV, I was using the Immersion Cooler today:
Image

I forgot to that a hydro shot, though in any case I hit the nail on the head… if I hadn’t started trying to be creative with wood it would have been a easy day! 😀

*21st Jun ’12 – Dry hopped today at 20°c with about 200g of Blitzed up hops, the food processor didn’t like it! I’ll drop the temp tomorrow once I’ve double checked the gravity is steady at 1013.

*30th Jun ’12 – chilling to 4c for a couple of days before bottling to drop some hop debris out. Tastes bloody good, just what I was after 🙂

*Bottled 3rd Jul ’12 with 78g white sugar, tastes pretty good bit sharper with stirring up the hops which retained about 3-4 litres of perfectly good beer!! I’ll make sure I blitz them for longer in the food processor next time so hopefully they will settle out to a thinner layer of mush rather than loads of still whole hops!

*7th Jul ’12 – Early taster, while out with the Leeds Homebrewers at Ilkley Brewery, Bloody fantastic 🙂 very pleased just need a little more time to carbonate up properly 🙂

*15th Jul ’12 – Tastes blooming good 🙂


Vital Stats

  • 212,853 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

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

Join 1,701 other followers