Posts Tagged ‘craft brew’
Phlegm – A Belgian Style beer made with Whitelabs WLP550 and another brew using up odd bits and bag ends.
‘Phlegm’ Flemish, Belgian, Dutch, Flanders etc
Fermentables:
Lager Malt – 45.2%
Vienna Malt – 15.1%
Pale Malt – 14%
Golden Naked Oats – 10.9%
Aromatic Malt – 4.3%
Muscovardo Candy Light – 3.8%
Sugar,Belgian Candy Light – 3.8%
Cara Red – 3%
Hops:
Liberty @ 60 mins – 60g
Bobek @ 60 mins – 50g
Bobek @ 10 mins – 10g
Liberty @ 0 mins – 40g
Final Volume: 23 Litres
Original Gravity: 1.071 – Actually got 1066 according to the Refractometer
Final Gravity: 1.013
Alcohol Content: 7.6% ABV
Total Liquor: 36.4 Litres
Mash Liquor: 15.3 Litres
Mash Efficiency: 80 %
Bitterness: 41 EBU
Colour: 52 EBC
First Wort Hops:
Wort running to copper:
Light Home made candy sugar:
Flame-out liberty hops, 20min steep:
Its really 1066, a few points low, I was expecting it low as the Naked Golden Oats were not crushed just blitzed in a blender for a while:
Wort running to fermenter@ 18c:
Dregs of my starter WLP550, hopefully it will get going pretty soon:
*Bottled 19th Jan ’11 with 85g of White Sugar, hit its target FG
- In: Brewing
- 4 Comments
Building a 45 Litre Igloo Mash Tun
Each piece of the soldered manifold is made from 22mm copper pipe with un-soldered joints to allow disassembly and cleaning with a ‘cask tap cleaning brush’, the underside 1/3-1/2 of the copper tube is slotted with a 1mm Angle grinder disk.
The hole in the coolbox was made with a 21mm Q-max cutter, the tank connector was drilled out with a 15mm Blacksmiths drill (this would have been a lot easier with a Pillar drill and a Vice, but all I have is a crappy woodworking vice clamped to a wobbly table and a Cordless drill!)
Tools used were:
Pipe cutter
Solder, Flux, and Blow lamp
Round file
Flat file
Angle Grinder with 1mm Cutting disks
Scotch Brite pad
21mm Q-max cutter, with 8mm pilot drill
15mm Blacksmith’s drill
Cordless Drill / driver
Parts used were:
45litre Igloo coolbox
22mm Copper pipe
15mm copper pipe
6-off 22mm Equal Elbows
4-off 22mm Equal Tees
1-off 15x22x22mm Un-equal Tee
15mm Brass compression tank connector
15mm Brass Ball Valve
The Igloo coolbox which came from an ebay seller:
Some of the manifold pieces cut and arranged:
Soldered and separated:
Soldered and attached:
15mm Ball Valve tap fitted approx 11mm up from the inside base of the coolbox:
Cleaned manifold:
I found while fitting everything together that the Elbows were a bit more acute than 90 degrees which made it look all out of parallel, I fixed this by soldering it up with the removable end pieces on.
Everything was filled clean of burrs inside and out, excess solder removed, then scotch-brite pad used to polish up the copper. A thorough clean with a mild soda crystal solution gave it a final internal clean out. I later added a short bent turn-down spout from the ball valve with a 8mm reducer soldered to it.
AG#43 – Rangeley’s Ale
Posted on: November 21, 2010
Rangeleys Ale – A Blonde Ale bittered with Magnum, lots of late Saaz, a touch of Centennial at the end. Brewing for a Christmas present.
Recipe based around one I made called ‘May Day’ which turned out to be rather tasty so essentially this is a Tweaked re-brew:)
Should be a good one 🙂
Fermentables:
Pale Malt – 4030g – 85%
Caramalt – 235g – 5%
Wheat Malt – 235g – 5%
Aromatic Malt – 115g – 2.5%
Cara Red – 115g – 2.5%
Hops:
Magnum @ 60 mins 11g
Magnum @ 30 mins 5g
Brewers Gold @ 30 mins 6g
Saaz @ 15 mins 50g
Saaz @ 0 mins 30g
Centennial @ 0 mins 20g
Final Volume: 23 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.4 Litres
Mash Efficiency: 80 %
Bitterness: 37 EBU
Colour: 13 EBC
Yeast is Safale US-05 for a nice clean beer
Mast at 68c for 90mins
Boil for 60mins
Liquor salts as per the GW Calc ‘Dry Pale Ale’
The Start of creating a Bottle Label:
Pretty cold in my garage, so malt at 12c:
Weighing out the Gypsum:
Weighing out the Calcium Chloride & Magnesium Sulphate:
Mash put to bed for 90mins:
Hops Weighed out:
Top-down shot of the Mash running into the copper:
I did a 30min steep at 80c for the flame-out hops:
its actually 1055, 14 Brix:
Running to the FV:
🙂
*Bottled 2nd Dec ’10 with 70g white sugar
AG#41 – London Porterish
Posted on: November 6, 2010
- In: Brewing
- 2 Comments
London Porterish – This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.
Fermentables:
Pale Malt – 3990g – 70%
Brown Malt –Â 625g – 11%
Crystal Malt – 340g – 6%
Wheat Malt – 285g – 5%
Chocolate Malt – 225g – 4%
Crystal Rye Malt – 170g – 3%
Crystal Malt, Dark – 57g – 1%
Hops:
Sovereign @ 60 mins – 56g
Sovereign @ 10 mins – 19g
Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
60min Boil
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil
Updates on my Twitter-T.watter page – https://twitter.com/pdtnc
Malts, Temp & Salt additions:
The three tier:
Waste of time checking pH as usual:
Mash efficiency 95.3%!:
First runnings being recycled, FWH & old yeast ready in copper:
10min hop addition:
StarSan-ing everything that will touch sterile clean wort:
My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe) 🙂
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely 🙂
*Bottled 17th Nov ’10 with 65g of Soft Brown Sugar Came down to FG 1020 ish, needs some age for the dark malts to meld into something lush 🙂
AG#40 – Kartoffel-Rauch
Posted on: October 31, 2010
After supping some of Leedsbrew’s Smoked Stout yesterday I decided I’d better use my kilo of Rauchmalt today, then I can justify buying some Peat Smoked malt 😉
Kartoffel-Rauch (Potato Smoke)
Fermentables:
Pale Malt – 2240g – 52%
Rauch Malt, Smoked – 1000g – 23.2%
Munich Malt – 800g – 18.6%
Wheat Malt – 200g – 4.7%
Cara Munich Type I – 70g – 1.6% (Leftovers from last a bag thrown in)
Hops:
Brewers Gold @ 60 mins – 26g (FWH)
Hallertauer Hersbrucker @ 10 mins – 25g
Hallertauer Mittlefruh @ 0 mins – 13g
Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.012
Alcohol Content: 4.6% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 85 % – Thought I’d push the limit today and see how the Theoretical compares to the Actual.
Bitterness: 27 EBU
Colour: 14 EBC
Yeast: Safale s-04
Mash temp: 66c (Aimed for 67c, time to turn up the HLT controller)
Mash duration: 90mins
Boil Duration: 60mins
Water Treatments: General Purpose for 32L added to the Malts
Mash Efficiency figures 97.7%???!!! Surely not!!!:
Malts & Malt Temp:
Brewers Gold FWH and old Lager yeast as Nutrient:
Recycling first runnings:
10min addition of Hersbrucker Hops:
OG: 1046 / 12 Brix, 2 points lower than predicted:
Dry Sprinkle of Safale s-04:
All cleaned up a little while ago, no fuss brewday, the next couple of brewdays might be presents for people or a trial-brew for an easy Blonde Christmas present 🙂
*Bottled 11th Nov ’10 with 75g white sugar
AG#37 – Nelson Brucker
Posted on: September 12, 2010
- In: Brewing
- 3 Comments
I’ve been pondering on this one for a while, I think this is going to make a good combo of Hops… with hopefully a slightly spicy edge from the Crystal Rye and some good maltiness. Thats the plan at least!
Nelson Brucker
Fermentables:
Pale Malt – 2740g – 75% (Actually 3650g as I weighed the total grain amount rather than the Pale malt!)
Crystal Rye Malt – 365g – 10%
Munich Malt – 365g – 10%
Torrefied Wheat – 180g – 5%
Hops:
Hallertauer Hersbrucker @ 60 mins 15g
Nelson Sauvin @ 60 mins 15g
Hallertauer Hersbrucker @ 15 mins 40g
Nelson Sauvin @ 15 mins 20g
Nelson Sauvin @ 0 mins 20g
Hallertauer Hersbrucker @ 0 mins 30g
Final Volume: 23 Litres – I’ve been going against my half batches a bit lately 
Original Gravity: 1.040 – (Actually 1.050 due to Pale malt mess up!)
Final Gravity: 1.010
Alcohol Content: 3.9% ABV – (Actually 5%)
Total Liquor: 32 Litres
Mash Liquor: 9.1 Litres
Mash Efficiency: 85 % – I’m starting out at 85% now rather than 75% (Actual Efficiency was 86.2%)
Bitterness: 42 EBU – (Actually 39 as I added 5 mins to boil to compensate a little)
Colour: 28 EBC – (Actually 30EBC, though it does look a nice colour)
Today’s malts:
Weighing out the salts:
Boring Mash shot:
Our hops today are…:
First runnings going into the copper with First Wort hops:
Copper about Half full, collected a total of 30L @ 10.2Brix = 1.039, 108% Mash Efficiency??!! I think I must have weighed something wrong?! Maybe an extra kilo of Pale if it looks like its going to be a 5.1% after the boil:
Weirdly I managed to hit 1040!:
Quite like this colour, its Beer coloured:
Pitched Safale US-05 at 22-23c
The post boil gravity was 1043 according to the Refractometer’s 11.2brix which should make the 4% beer I was aiming for if it finishes at 1012! (I’m a little confused about all this, should I really stick to 75% mash efficiency in my recipe software?)
1043 – 1012 x 0.129=3.999% ABV
*Bottled 22nd Sept ’10 with 75g White Sugar
- In: Brewing
- 4 Comments
Double Brewday Sunday, this is the first. There’s a few pics on my https://twitter.com/pdtnc
Flakey Mild Entire Stout
Fermentables:
Lager Malt 2700g – 57.3%
Mild Ale Malt 1000g – 21.2%
Chocolate Malt 250g – 5.3%
Roasted Barley 200g – 4.2%
Flaked Oats 180g – 3.8%
Flaked Barley 180g – 3.8%
Caramalt 100g – 2.1%
Crystal Malt, Dark 100g – 2.1%
Hops:
Progress @ 90 mins – 57g
Saaz @ 10 mins – 40g
Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.013
Alcohol Content: 4% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 189 EBC
Temp of dry malts:
Mash Temp:
First runnings going into the copper with Progress FWH:
Near as damn it hit my predicted 1044:
The Twins:
Safale s-04 yeast Pitched at 23c, hopefully an easy drinking tasty stout 😉
*Cornie + Bottled 4th Sept ’10 bottles with 1/2 Tsp White Sugar, Keg to Force Carbonate 30 psi and disconnected (to be checked periodically).
The second brew of Sunday’s Double Brewday 😉 A serious Hoppy pretty large beer!
Imperial Amarillo Wheat
Fermentables:
Munich Malt 3160g 46.2%
Wheat Malt 2680g 39.1%
Lager Malt 665g 9.8%
Caramalt 335g 4.9%
Hops:
Amarillo @ 60 mins – 250g (First Wort Hops)
Amarillo @ 15 mins – 100g
Amarillo @ 0 mins – 100g (Flameout Steep for 20mins)
Amarillo 80g (To Dry Hop)
Final Volume: 23 Litres
Original Gravity: 1.066 – I actually got 1.059 ish
Final Gravity: 1.016
Alcohol Content: 6.6% ABV
Total Liquor: 35.1 Litres
Mash Liquor: 17.1 Litres
Mash Efficiency: 75 %
Bitterness: 244 EBU – Bitterness surprisingly nice tasting the unfermented wort!
Colour: 26 EBC – The Colour is lovely
Mashed for 90mins @ 66c, Boiled for 60mins, took an age to cool with loads of stirring!
Quite a Full bucket of malt:
FWH, 250g of Amarillo:
Hops in the copper, there is some wort underneath!:
100g at 15mins left to boil:
Hop Stew, the spoon just stands up in it there are so many hops in the copper:
There is a IC in there somewhere:
About 5 points low on my target, I was half expecting this with such a large amount of Munich Malt coupled with the massive amount of Hops in addition to the compensated 5 Litres of losses guestimate!:
The Twins:
😉 US-05 dry sprinkled at 23c
I’m guessing the US-05 will finish lower than predicted so the ABV will hopefully be around that predicted.
*Bottled 4th Sept ’10 with 65g White Sugar
*Last of the bottles 3rd March ’12, yes… 2012! This has really changed, this was a Brewdog-esque in-yer-face Bitter-bastard of a beer, now it is delicate and refined with honey sweet notes on the nose, an altogether different beer. I would put it in the same class as an aged Fullers ‘Brewers Reserve’, its making me want to brew it again and just leave 40 bottles well alone for 2 years before tasting. Mmmmm 🙂
- In: Brewing
- 2 Comments
Fermentables:
Lager Malt – 2200g – 45%
Wheat Malt – 2200g – 45%
Munich Malt – 390g – 8%
Crystal Malt – 98g – 2%
Hops:
Pacific Gem @ 60 mins – 12g (First Wort Hop)
Nelson Sauvin @ 15 mins – 30g
Cascade @ 15 mins – 20g
Centennial @ 15 mins – 30g
Nelson Sauvin @ 0 mins – 46g (80c Steep for 30mins)
Cascade @ 0 mins – 30g (80c Steep for 30mins)
Centennial @ 0 mins – 30g (80c Steep for 30mins)
Final Volume: 23 Litres
Original Gravity: 1.048 (actually hit 1052)
Final Gravity: 1.011
Alcohol Content: 4.8% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 12.2 Litres
Mash Efficiency: 75 %
Bitterness: 62 EBU
Colour: 11 EBC
90minute Mash @ 66c followed by a 60minute Boil.
Protafloc Tablet @ 20mins.
The malts, Temp, & water treatments for ‘Dry Pale Ale’:
Hops weighed out, a total of 198g:
FWH Pacific Gem hops & Old lager yeast as Nutrient:
Thought I’d check my pH for a change, near as damn it:
Avoiding the dreaded, Shock Horror!, Hot Side Aeration my arse bull… It actually stops the end of the pipe dangling in the wort while its heating up:
It actually managed to escape the copper just a little but some quick blowing and a bit of a stir saved it:
15min hops going into a really good rolling boil:
Believe me, this is 1052, 4 points above my target which I think is 12.8Brix www.fermsoft.com/gravbrix:
Just added some fresh wort to the skimmed yeast ready to pitch:
FV with a good bit of aeration:
The Soon to be ‘Hop Compost’:
Pictures on T.watter – https://twitter.com/pdtnc
I managed a 93.7% Mash Efficiency, I think its time to change the settings in BeerEngine from 75% to 85% or more! 🙂
*Bottled 17th Aug ’10 with 80g of White Sugar primings. Tasting marvellous 😉
Probably Due To Network Congestion 
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