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Posts Tagged ‘Crystal Malt

TT Landlord mkII – I really wasn’t going to brew today… but I smacked the Wyeast 1469 yesterday with thoughts of building a bit bigger starter, then thought sod it as the pack states its a Pitchings worth, the pack is well swollen now.
I wanted to use Fuggles in the finish with Bobek but don’t have any to hand so Challenger it is!

Fermentables:
Pale Malt – 81%
Munich Malt – 10.4%
Crystal Malt – 6.2%
Flaked Oats – 2.4%

Hops:
Bobek @ 60 mins – 33g
Challenger @ 60 mins – 23g
East Kent Golding @ 10 mins – 26g
Bobek @ 0 mins – 21g
Challenger @ 0 mins – 22g

Final Volume: 23 Litres
Original Gravity: 1.043
Final Gravity: 1.010
Alcohol Content: 4.2% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 10.4 Litres
Mash Efficiency: 80 %
Bitterness: 36 EBU
Colour: 20 EBC

Updates & Photos on Twitter and a duplicate of the pics here from my phone.
The Malts:
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Mash @ 68c for 1 hour:
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Hops weighed out:
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First Wort Hops:
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Just less than 10mins to boil:
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The West Yorkshire yeast:
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1045 or there abouts:
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🙂 No fuss brewday, yeast pitched at 21-22c

*Bottled 5th Feb ’11 with 1/2 Tsp sugar per bottle, no priming for the Cornie just hit with 30psi

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 –  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:
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The three tier:
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Waste of time checking pH as usual:
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Mash efficiency 95.3%!:
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First runnings being recycled, FWH & old yeast ready in copper:
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10min hop addition:
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StarSan-ing everything that will touch sterile clean wort:
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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 🙂

ORBY v1.2 – A Tweak & Re-brew of this Over-Run By Yanks a Hoppy AmeriZealand Pale. The first version just didn’t last long enough, it was brilliant, so I thought it about time I made another version with MORE hops 😉 A bit different malt bill, I’m classing the Wheat Malt just like any other Pale malt as I have plenty of it, the Munich is there to add some maltiness that the Lager Malt will be lacking.

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.

Yeast is Safale US-05 thick yeast skimmed from my previous brew 🙂
Protafloc Tablet @ 20mins.
All water treatments for 33Litres were added to the Malts prior to mashing.
Brewsheet & Strike heat on phone:
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The malts, Temp, & water treatments for ‘Dry Pale Ale’:
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Hops weighed out, a total of 198g:
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FWH Pacific Gem hops & Old lager yeast as Nutrient:
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Thought I’d check my pH for a change, near as damn it:
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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:
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It actually managed to escape the copper just a little but some quick blowing and a bit of a stir saved it:
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15min hops going into a really good rolling boil:
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Believe me, this is 1052, 4 points above my target which I think is 12.8Brix www.fermsoft.com/gravbrix:
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Just added some fresh wort to the skimmed yeast ready to pitch:
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FV with a good bit of aeration:
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The Soon to be ‘Hop Compost’:
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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 😉

H.O.P.P.Y

Fermentables:
Wheat Malt – 1730g – 50%
Lager Malt – 1380g – 40%
Munich Malt – 170g – 5%
Crystal Malt, Extra Dark – 87g – 2.5%
Crystal Malt – 87g – 2.5%

Hops:
Columbus (Tomahawk) @ 60 mins 10g
Columbus (Tomahawk) @ 15 mins 20g
Simcoe @ 15 mins 20g
Ahtanum @ 0 mins 26g (80c Steep for 25mins)
Ahtanum @ 0 mins 13g (Dry Hop)

Final Volume: 15 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 23 Litres
Mash Liquor: 8.7 Litres
Mash Efficiency: 75 %
Bitterness: 68 EBU
Colour: 29 EBC

Yeast is Safale US-05
I’ve not used any of these hops before, fingers crossed 😉

The malts & Water treatment:
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A first for me, Re-circulating the Sparge which resulted in some really clear wort in the copper and I hit a Mash efficiency of 89%, mashed for about 75mins:
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Hops Columbus & Simcoe, smelling quite pine-like:
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Hops Columbus & Simcoe going in @ 15mins:
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Cold Break:
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Should have been 1052, I got 1048 for some reason my Mash was a bit thin I think I gained a litre or so extra somewhere:
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The wort colour:
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🙂
*Bottled 10th Aug ’10 with 70g of white sugar.

I started out with the Coniston Bluebird recipe but I’ve not got enough Challenger in the Freezer, so Northdown will be taking the place of most of the Challenger and there’s going to be some late Fuggles also as I want to finish a bag off.
The Malts are a bit like this too and I’ve moved away a little from the original, I had a bag of Wheat malt that I have a plan for 2kg’s of (Wheat Beer with WB-06) so the remainder of that Wheat is going in this along with a part bag of Crystal Malt which is near as damn it right for a Bluebird clone 😉
Additions to the above are Crystal Rye & Crystal Wheat.

Malts:
Maris Otter 3450g 84.8%
Wheat Malt 264g 6.5%
Crystal Malt 154g 3.8%
Crystal Rye Malt 100g 2.5%
Crystal Wheat Malt 100g 2.5%

The Malts are weighed out and ready with 1 Tsp of Gypsum for the mash:
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Hops are liable to change as I only roughly weighed what hops I’ll be using so anything over these weights will be thrown in at the end of boil.
Hops:
Northdown – 60 mins 25g (FWH)
Northdown – 30 mins 8g
Northdown – 20 mins 15g
Challenger – 0 mins 19g
Fuggle – 0 mins 28g

Mash on @ 7.45am for maybe 60 or 90 mins:
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Pretty much hit my choice of Mash temperatures but found I have about a 1.5C variance across my three thermometers, 2 digital and 1 spirit:
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Today’s hops all weighed out:
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Beer profile:
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.8% ABV
Total Liquor: 32.4 Litres
Mash Liquor: 10.2 Litres
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 21 EBC

I’ll be using some Thick Edinburgh Ale Yeast I skimmed off my fermenter the other day, should be raring to go 🙂

Filling the Tun with the 1st batch sparge:
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Top-down view of the FWH+Gypsum in thw Copper, Mash Tun and Underback:
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Chiller already been in the copper for 15mins to sanitise, Flame Out hops in for a 20 or 30min steep:
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Lovely thick skimmed Edinburgh Ale yeast from my last brew:
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OG 1042, 2 points more than needed but near enough:
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A good colour and very clear wort, tasted pretty good too:
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Updates are on my T.watter page as I remember http://twitter.com/pdtnc 🙂

A No Fuss Brewday 🙂

Yeast Action Update, it was off like a rocket!
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*Bottled 20th May ’10 with 75g Sugar, dropped to FG 1010 / 1012 tastes to have lots of body and a full robust flavour from the hops.

CNC 2.8 is going to be a Hoppy low ABV, AmeriZealand Pale-ish Hopped with NS and 2 of the C’s.
Hemp Bitter is going to be a Goldings based bitter with 200g of ground hemp seed in the last 15mins of the boil
Couple of pictures from today’s prep for tomorrows double Brewday and the Recipes, I’m probably not going to do much in the way of water treatment though might add an odd Tsp of Gypsum here and there
The Grist; Maris Otter, Munich Malt, Oat malt, Crystal Malt, Caramalt, Wheat malt, Chocolate malt:
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CNC 2.8

Fermentables:
Maris Otter 1740 grams 54.5%
Oat Malt 500 grams 15.7%
Munich Malt 400 grams 12.5%
Crystal Malt 200 grams 6.3%
Caramalt 200 grams 6.3%
Wheat Malt 100 grams 3.1%
Chocolate Malt 50 grams 1.6%

Hops:
Centennial @ 60 mins 5g (FWH)
Cascade @ 60 mins 5g (FWH)
Nelson Sauvin @ 60 mins 5g (FWH)
Centennial @ 15 mins 10g
Cascade @ 15 mins 10g
Nelson Sauvin @ 15 mins 10g
Cascade @ 0 mins 10g
Centennial e @ 0 mins 10g
Nelson Sauvin @ 0 mins 10g

Final Volume: 23 Litres
Original Gravity: 1.030
Final Gravity: 1.008
Alcohol Content: 2.8% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 8 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 30 EBC

Malts; Golden Promise, Crystal malt, Wheat malt; 200g of ground hemp seed for the last 15mins of the boil:
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Hemp Bitter

Fermentables:
Golden Promise 2080 grams 85%
Crystal Malt 240 grams 10%
Wheat Malt 120 grams 5%

Hops:
Fuggle @ 60 mins 30g (FWH)
First Gold @ 20 mins 10g
East Kent Golding @ 0 mins 20g
Hemp Seed, Ground @ 15 mins 200g

Final Volume: 12 Litres
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol Content: 4.4% ABV
Total Liquor: 18.6 Litres
Mash Liquor: 6.1 Litres
Mash Efficiency: 75 %
Bitterness: 35 EBU
Colour: 25 EBC

Both brews will be 60mins, Mash will be 90mins, CNC will be 67-68c, Hemp will be 65-66c, yeast will be US-05 for both.

Mashes on:
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First real use of the new HLT, worked a treat and didn’t hang around at heating the water:
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First Wort Hops:
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Sparge water in the 2nd mash:
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Running off the Mash:
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I’ll get organised, eventually:
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Coming to a good boil:
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Lots more lovely hops:
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Pretty much Bang on the money:
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The sweet wort:
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US-05 Yeast:
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FWH:
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More hops:
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Raw Sewage, Hemp seed Floaters!:
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I seemed to boil the crap out of it, and had to liquor back 1.3L:
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Hemp seed causes practically NO foaming when running off! Goodbye head retention:
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Lots of pictures!! I got tempted by a big bag of Bobek in the freezer so added 1 small handfull every 5 mins in the last 20 mins of the boil (Might do an all Bobek IPA in the ‘Dogfish head 60 minute IPA’ style doing 2 good handfull every 5 minutes)
I also bottled last weekends Bramling XB around the end of boil/ cooling/running off.

*Bottled 3rd May ’10 Hemp with 40g Sugar & CNC with 30g Sugar/ 40g DSM

Both brews tasting pretty good, CNC especially lots better body than expected & Loads of Hemp Flavour in the Hemp Bitter.

My Twentieth All Grain…!

This is a tweaked re-brew of my ‘Munich Blauer Vogel‘ which was based around the Coniston Bluebird recipe which drunk very well and I plan to try and keep it in stock as a House Bitter.
This time I’ve done it at a slightly lower ABV and also dropping the bitterness a bit with something I learned at work about blending hops to smooth out any inaccuracies, hence the addition of Bramling Cross for half of the bittering. Adding a bit of Wheat Malt for head retention.
I had some nice fresh acid-washed yeast from work which I will probably have to rouse from time to time as it works well with some added oxygen.

Uber Bluebird mkII

Fermentables:
Maris Otter 3100g – 77.5%
Munich Malt 500g – 12.5%
Wheat Malt 200g – 5%
Crystal Malt 200g – 5%

Hops:
Challenger @ 60 mins 21g (FWH)
Bramling Cross @ 60 mins 21g (FWH)
Challenger @ 20 mins 20g
Challenger @ 0 mins 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.009
Alcohol Content: 3.9% ABV
Total Liquor: 32.3 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 16 EBC

There aren’t many photos as I had a busy morning, the Mash was on at 8.45am and I had to go out so it is going to be a longer than 90min mash.
Mashing at a planned 66c which turned out to be 66.6c so near enough.

The malts and Gypsum:
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Hops:
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Leftovers:
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Saltaire Brewery Yeast:
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FWH:
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OG pretty damn close to 1039 predicted:
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Trub and cooler with last bit of wort running off:
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The FV was looking a little full so I jugged out a few litres into a plastic demijohn, thought it best as I’m expecting a frothy creamy explosion, I pitched approx 75g of Saltaire yeast:
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I would have been done ages ago if I hadn’t had things to do this morning. Wort tastes good, lots of fizzy challenger bitterness 🙂  I was going to do a yeast comparrison with Nottingham but I really couldn’t be bothered, I’ll do a basic pale with Fuggles & Goldings with 5% crystal for a yeast comparrison… and besides I fancy and nice wholesome earthy F&G hopped ale 🙂

**update for yeast activity, within 4 hours I had good signs of life, this morning I have a deep frothy head 🙂

Yeast head after approx 24 hours from pitching:
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*Bottled 16th Feb ’10


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