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Posts Tagged ‘crystal rye malt

Challenger Bitter – An English hopped Bitter hopefully with a massively malty presence. I’ve been wanting to do a 50% of each Munich+Vienna malts for a while, ideally as an IPA but I thought this would work quite nicely as I’m planning to serve it through a BeerEngine from either Cask or Bag-in-Box.

Fermentables:
Munich Malt – 43%
Vienna Malt – 43%
Caramalt – 9%
Crystal Rye Malt – 5%

Hops:
Cascade (UK) – 5.7 % @ 60 mins – 53g
Challenger – 7.6 % @ 0 mins – 100g

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 32 EBC
Mash: 67c for 90mins
Yeast: Safale us-05 repitched from last brew

The usual and predictable photo of the malts:
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Here’s a shot of the Galcium Chloride flakes, using the Mild water profile from THBF calc:
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Lovely colour, it was a deep chestnut red:
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Just about to drop a half protafloc:
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Nice fulsome 100g late steep of Challenger:
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Not the best start to the day, I found I hadn’t cleaned out the hops from the copper from the last brew so dug them out and gave the IC and ball-valve some extra TLC Boiling it while the mash was on.

*8th Jan ’14 – just got this in the brew-fridge, it is at 1017 but had got quite cool at 16.6ยฐc, now set to warm up to 20ยฐc so should finish fermenting in a day or two. Its amazing the difference in fermentation speed when re-pitching yeast skimmed of a previous brew, its made it easier to do this while I’ve been brewing every week. It wastes alright too ๐Ÿ˜‰

*Racked to Bag-in-Box 11th Jan โ€™14 with 15g priming sugar and Allkleer Isinglass Finings.

Nelson Brucker II – This will actually be my third use of this Hop combo but this version is truer to the first brew with tweaks and will be an entry into the www.gbhomebrew.co.uk competition. I’ll update the recipe after the closing date.

Malts:
Pale Malt – 79%
Crystal Rye Malt – 8%
Munich Malt – 8%
Wheat Malt – 5%

Hops:
Hallertauer Hersbrucker 6EBU @ 60mins
Nelson Sauvin 25EBU @ 60mins
Hallertauer Hersbrucker 60g @ 0mins
Nelson Sauvin 40g @ 0mins

Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.011
Alcohol Content: 4.3% ABV
Bitterness: 30 EBU
Colour: 26 EBC
Yeast: Safale US-05
Mash: 66c for 75mins
Boil: 60mins
Liquor: General Purpose Salts as per GW Calc

Malts etc:
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Sparging Liquor Temp:
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Mash Efficiency 77.4%:
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Hops being weighed:
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First Wort Hops, Hersbrucker & Nelson Sauvin:
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Immersion Chiller in to sanitise during the last 15-20mins of the boil:
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Wort cooled to about 80c before adding the Steep hops:
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Lots of lovely Hersbrucker & Nelson Sauvin hops:
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Break material while cooling, I cooled to 20c:
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Its a lovely wort colour, I liquored back about 800ml to ensure I was getting 1044:
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The wort is smelling fantastic, I’m looking forward to tasting this beer again ๐Ÿ™‚

*Bottled 3rd Oct ’11 with 71g of White sugar, tasting great ๐Ÿ™‚

Odd Ends Stout – This is going to be as black as a black thing, the mash starting to colour well straight after mashing in ๐Ÿ™‚
This recipe uses up a load of odd bits of malt up, some fairly old but frozen Willamette hops and a few Sovereign hops left from last weeks Porter. 

Fermentables:
Pale Malt – 3400g – 63.1%
Carafa Special III – 405g – 7.6%
Lager Malt – 400g – 7.4%
Flaked Maize – 375g – 7%
Amber Malt – 270g – 5.1%
Brown Malt – 235g – 4.4%
Black Malt – 100g – 1.9%
Flaked Oats – 92g – 1.7%
Crystal Malt, Dark – 48g – 0.9%
Chocolate Malt – 28g – 0.5%
Crystal Rye Malt – 22g – 0.4%

Hops:
Willamette @ 60 mins – 48g
Willamette @ 30 mins – 48g
Sovereign @ 5 mins – 25g

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.017
Alcohol Content: 4.9% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 12.9 Litres
Mash Efficiency: 80 %
Bitterness: 38 EBU
Colour: 253 EBC

90 minute Mash with 60 minute boil.
Yeast is Nottingham
Water treatment is almost the General purpose profile in the GW calc with the Calcium Chloride upped to the same amount as the Calcium Sulphate.
Calcium Sulphate: 6.3g
Calcium Chloride: 6.3g
Magnesium Sulphate: 3g
I omitted the common salt & chalk additions.

Blended malts & Water Treatment Salts:
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Strike Temp:
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Doughing in, the Mash smelt of Bitter Chocolate & Coffee:
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Mash Temp aimed for and attained:
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Hops at FWH, 30mins, 5mins, protafloc & old yeast:
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Blooming good mash efficiency:
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FWH getting the First runnings from the Mash Tun:
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Boiler Almost full:
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Natural Gas burner:
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30min Hops going in:
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5 minute hops and old yeast as nutrient going in:
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1052+ on the Hydrometer, the refractometer says 14 brix which is near as dam it 1055:
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All cleared up, yeast pitched,ย  House Smells of Stout! ๐Ÿ˜‰

*Bottled 23rd Nov ’10 with 65g white sugar

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 –ย  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) ๐Ÿ™‚
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 ๐Ÿ™‚

*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 ๐Ÿ™‚

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:
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Weighing out the salts:
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Boring Mash shot:
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Our hops today are…:
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First runnings going into the copper with First Wort hops:
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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:
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Weirdly I managed to hit 1040!:
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Quite like this colour, its Beer coloured:
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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

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 ๐Ÿ˜‰
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 ๐Ÿ™‚

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 ๐Ÿ™‚

A No Fuss Brewday ๐Ÿ™‚

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.


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