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Posts Tagged ‘crystal wheat malt

Imperial Smoked Porter – This is serving a couple of purposes; First is a Trial run of a big beer in my newly finished False bottom Mash tun; Second is using up some odd bags of malt and some older hops I had in the freezer and some other part bags of hops.
I’m not expecting the stated bitterness from my hops – http://www.wellhopped.co.uk/Product.htm so I’m going semi-worst case scenario and adjusting AA for age and storage.

Fermentables:
Pale Malt – 70.2%
Caramalt – 8.2%
Peat Smoked Malt, medium – 4.2%
Amber Malt – 3.9%
Oat Malt – 3.5%
Chocolate Malt, Pale – 2.3%
Crystal Wheat Malt – 2.4%
Chocolate Wheat Malt – 1.8%
Flaked Wheat – 1.6%
Chocolate Malt – 1.5%
Flaked Rye 0 EBC – 0.5%

Hops:
Bobek – 3.7 % @ 75 mins – 124g (FWH)
Admiral – 12 % @ 75 mins – 19g (FWH)
Herkules – 15.8 % @ 75 mins – 35g (FWH)
Brewers Gold – 9.1 % @ 10 mins – 68g
Cascade – 5.5 % @ 0 mins – 29g (Flame-out Steep for 20mins)
Saaz – 3.8 % @ 0 mins – 33g (Flame-out Steep for 20mins)
Simcoe – 12.9 % @ 0 mins – 20g (Flame-out Steep for 20mins)

Final Volume: 23 Litres
Original Gravity: 1.076
Final Gravity: 1.021
Alcohol Content: 7.2% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 20.5 Litres
Mash Efficiency: 70 % (I collected 32L @ 1055 so hit efficiency but had too much liquor)
Bitterness: 121 EBU (I’m not expecting this as the bittering hops were fairly old so subtracting 30% from the AA will be more like 90EBU)
Colour: 140 EBC
Mashed for 90mins @ 66c
Boil for 75mins
Liquor treatment as per GW calc for General Purpose

Bigger bucket than normal with 8.5kg of malts:
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New mash tun full of hot liquor:
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Initial Mash a little high, cooled with cold liquor to 66c:
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Tidy brewsheet (version 3, other two are scibbly works in progress) along with late hops:
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Quite a heap of first Wort Hops in the copper along with the common salt addition:
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What lies beneath, mash leftovers under the mash screen:
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10 min hops going in:
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Break material clumping in the copper:
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Looks near as damn it to me (Showing 72 +2 divisions in the meniscus = 1076), not bad for a first outing of the new Mash Tun:
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I had 3.7 Litres in the new mash tun to just cover the false bottom, the first sparge top-up was a little over 3 litres so I didn’t top-up and subtracted the difference from the Second batch sparge. This was to take into account the liquor under the screen, I ended up with 32 Litres in the copper which i thought too much but by the end of the 75min boil I was at my predicted gravity so I must have worked things out right!

Thoughts on the False bottom:
The mash ran off very well and after a few jugs of recirculating it was also very clear.
After stirring the second sparge and running off I came back to the mash tun to find it had run a load of malt particles into the copper as the last of the mash drained out. I’ll have to keep an eye on it next time to stop this just as it starts to show bits coming through, or have a go a Fly sparging so as to not actually disturb the Mash bed and hopefully limit the amount of malt particles coming through.
New cleaning game, poking bits of malt out of the perforated stainless!

16th May ’11
The usual, Stout+S-04 ferment ūüôā :
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*Bottled 25th May ’11 with 71g of White sugar and a tiny sprinkle of Nottingham yeast into each bottle as a bit of a safety precaution as it had dropped very bright. Finished at 1016-1018 so about 7.7% ABV.

*4th JUne ’11 Taster bottle, tasting good the Peat Smoked malt works well with the Strength of this beer, Bitterness just right so I’m glad I adjusted the hop Alpha acids for my older hops.

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Bramling Cross IPA – I wasn’t actually planning to brew today, so I started late after throwing this recipe together. Its serving two functions; 1. I want to smell &taste Blackcurrant in an IPA from the Bramling Cross Hops; 2. It uses up a selection of Hops from the Freezer and pretty much depletes my base malt stocks.
I’d have preferred to have more Bramling Cross in the 80c steep but hopefully it will be adequate to give some of the characteristics I’m after.

Fermentables:
Lager Malt – 50%
Wheat Malt – 35%
Flaked Oats – 10%
Crystal Wheat Malt – 5%

Hops:
WGV @ 60 mins – 35g – (First Wort Hop)
Pilot @ 60 mins – 45g – (First Wort Hop)
First Gold @ 15 mins – 28g
Bramling Cross @ 0 mins – 39g – (80c Steep for 20mins)

Final Volume: 21 Litres
Original Gravity: 1.056
Final Gravity: 1.013
Alcohol Content: 5.6% ABV
Total Liquor: 31.2 Litres
Mash Liquor: 12.3 Litres
Mash Efficiency: 80 %
Bitterness: 68 EBU
Colour: 17 EBC

Mashed at 66c and lost 2c of 60min period, achieving 86% Mash efficiency.
Boiled for 60minutes, old Lager yeast added as nutrient and Protafloc tablet added for the last 20mins.
Yeast is Safale us-05 pitched at 20c, dry sprinkled.

First Wort Hops in the copper:
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80c Steep hops in along with the cooler:
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Must be 1054 with a couple of divisions in the meniscus, Refractometer said 14.2 Brix (1055), so about a point lower than Target:
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Pretty Seedy these hops:
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My first IPA type thing with Bramling Cross Hops back in April ’09

*Bottled 29th Jan ’11 with 50g white sugar primings

My first Wheat Beer and a bit of a user-upper too ūüôā¬† I’m only doing 19L as the recipe is tailored around the 2kg of Wheat Malt I had left, with the Crystal Wheat & Chocolate Wheat it takes the Wheat percentage to just over 50% of the entire malt bill.
Hops are the end of a bag of Perle, pre-dry hopped Mittlefruh kept in the Freezer, and the end of a bag of Hersbrucker.
The yeast needed using up too ūüėČ
No intentions of using any water treatments other than to kill the Chlorine and not going to be using protafloc as I want to keep this beer cloudy.

Dark Wheat WB06

Fermentables:
Wheat Malt 2000g 45.4%
Maris Otter 2000g 45.4%
Crystal Wheat Malt 200g 4.6%
Carafa Special III 100g 2.3%
Chocolate Wheat Malt 100g 2.3%

Hops:
Perle @ 60 mins 26g
Hallertauer Mittlefruh @ 20 mins 20g
Hallertauer Hersbrucker @ 10 mins 34g

Final Volume: 19 Litres
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol Content: 5% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 96 EBC

Mash for 90mins, Boil for 60mins, pitch and attempt to keep as cool as possible in the garage (I’m going to need a fermenting fridge sometime!)

The Malts; 50:50 Maris Otter & Wheat Malt, Carafa Special 3, Chocolate Wheat malt, Crystal Wheat malt, NO Gypsum or other water treatments today:
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Mash at 67c, which is probably 66c on my thermometer:
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FWH:
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Coming to a boil, even so it was only a 19L brew it was close to boil over, a full 23L would have needed a bit of stirring etc:
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1052:
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Muddy water:
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Safbrew WB-06 dry sprinkled:
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Another no fuss brewday, kind of had a bit of a break in the middle before starting the boil but still finished up for about 1pm ūüôā
Weird not using Protafloc (or other copper finings) the total lack of any cold break material and instead just muddy looking wort, all in the sake of Cloudiness.

*Bottled 3rd Jun ’10 with 100g Sugar priming.

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 ūüėČ
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 ūüôā

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 ūüôā

A No Fuss Brewday ūüôā

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.

AG#3 – Fuggles Bitter, H.Hillbilly’s House Bitter Grain bill
Thanks to Horden Hillbilly for answering my questions, I’ve used his grain bill for this recipe and just replaced the Goldings Hops with Fuggles.

Fermentable   Colour   lb: oz   Grams   Ratio
Maris Otter   4.25 EBC   4 lbs. 9.2 oz   2080 grams   90%
Crystal Malt   120 EBC   0 lbs. 4.9 oz   135 grams   6%
Torrefied Wheat   4 EBC   0 lbs. 3.3 oz   93 grams   4%

Hop Variety   Type   Alpha   Time   lb: oz   grams   Ratio
Fuggle   Whole   4.9 %   60 mins   0 lbs. 1.0 oz   28 grams   65.9%  ((FWH))
Fuggle   Whole   4.9 %   15 mins   0 lbs. 0.4 oz   10 grams   24.4%
Fuggle   Whole   4.9 %   0 mins   0 lbs. 0.1 oz   4 grams   9.8%
Protafloc Tablet   Pellet   0 %   0 mins   0 lbs. 0.0 oz   0 grams   0%

Final Volume:   12   Litres
Original Gravity:   1.043
Final Gravity:   1.010
Alcohol Content:   4.3%   ABV
Total Liquor:   18.5   Litres
Mash Liquor:   5.8   Litres
Mash Efficiency:   75   %
Bitterness:   33   EBU
Colour:   16   EBC
Water Treated to the ‘Bitter’ profile on the GW calc.

Mash on!
Water Treatment for Keighley Area to the ‘Bitter’ profile.
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The Grains. (I Just sneaked in a little oddment of Crystal Wheat malt)
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Mash temp at start.
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Mash pH. (Is this a little on the low side? I think its about pH5.7, shouldn’t it be more like pH5.2????)
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Hops Weighed out, Half a Protafloc Tab in with the 15minute addition.
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Sparge!
Mash finished.
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FWH in with first batch or wort warming up.
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Recycling at second batch sparge, trying not to disturb the grain bed. Had some sticking issues which I think are down to the flexibility of the plastic false bottom something I need to address before the next brewday.
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Mash fun! I poked it with the paddle handle which seemed to keep it going.
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Boiling.
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Boil and Cool!
Last 15 mins and the Cooler going in to Sanitize.
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Cold break.
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I scooped up a little from the boiler, looks pretty clear once the cold break settles.
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Sanitised sieve to catch the occasional hop seed and give the wort a good aerate.
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Boiler to FV setup, the long restricted (down to 8mm bore) copper pipe makes for an excellent syphon effect.
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Trub left overs.
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I was a few points short of my OG, seems I hit about 1036/38 ish @ 22 Deg C, Pitched Safale s-04 dry sprinkled.
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I’m pretty sure my excess volume was me overestimating a little while sparging as the last was boiled with the cooler in for the full 90 mins, this time I only had a 60 min boil and put the cooler in for the last 15 mins. I think leaving the IC in for the full boil actually makes for more boil off, hence the overcompensation! :D
All in all not a bad day, started at 7.40am and finished about 2pm with just a little clearing up left to do.

**The morning after:

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Good Yeast head this was getting going well last night less than 8 hours after dry pitching the yeast.

**Bottled 12/08/2009
Bottled about 15L with 70g sugar and re-pitched approx 5g of rehydrated s-04 yeast (see if I can solve my carbonation problems with the AG brews) First bottling using Starsan to sanitise. A tiny taste and it was pretty smooth.


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