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Posts Tagged ‘fuggles

iFuggle
iFuggle – I’ve been threatening doing this for a while, a big-ass Fuggle IPA, its an experiment and I may not like it but thats no reason not to try! And its a while since I made a British IPA.
The Dextrose will go in with the Protafloc in the last 10 minutes so as not to effect the hop utilisation, I’m using a couple of @MagicRockStu’s tips too.

Fermentables:
Pale Malt – 80%
Dextrose – 12.4%
Vienna Malt – 5.5%
Amber Malt – 2%

Hops:
Cluster Pellet – 7.9 % @ 75 mins – 150g (Start of boil)
Fuggle Whole – 5.1 % @ 5 mins – 150g
Fuggle Pellet – 4.3 % @ 0 mins – 100g (Dry Hop in FV)

Final Volume: 23 Litres
Original Gravity: 1.083
Final Gravity: 1.019
Alcohol Content: 8.4% ABV
Mash Efficiency: 75 %
Bitterness: 137 EBU
Colour: 15 EBC
Mash: 60-90mins @ 63°c (I actually hit 64°c)
Boil: 75mins
Yeast: Safale us-05 – 2 packs

The malts, a fairly full bucket with just over 7kg:
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150g Cluster T90 pellets:
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Second batch sparge running in:
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In go the pellets at the start of boil:
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The late whole fuggles go in at 5mins left:
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I liquored back from 1085.5 to 1083, and ended up with 22.3L in the FV:
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Yeast pitched at 20°c, in the fermenting fridge set to 20°c too, cleaned up, no fuss as usual 🙂

*16th Nov ’13 – Gravity at 1021, tasting rather sweet, could that 1°c higher than my planned 63°c mash temp be to blame? I was hoping for nearer to 1010 by now. I have dry hopped with with 100g Fuggles pellets and given it a good rouse, hopefully it will drop a few more points.

*18th Nov ’13 – Gravity at 1013 this is more like it, a couple more points and I’ll be happy.

*20th Nov ’13 – Gravity at 1008! Makes this 10% which is quite a big beer and about 2% stronger than planned 😀

*Bottled 30th Nov ’13 – with about 75g white sugar, my scales were messing me around, tastes strong and traditional, good dark straw colour. It actually finished fermenting at 1006.5 making it 10.2%!

Abyss Imperial Stout – The big brew! New years Day 2012, a beer to brew-bottle-and-leave until New years Eve (or as long as you can wait! 6 months +) 🙂 Brewing today was the idea of @Leedsbrew and a number of us Homebrew Forum and Twitter users are having an Imperial Stout Brew-a-long, the results should be interesting if we get to taste each others fully matured beers in a years time.

Fermentables:
Lager Malt – 69%
Munich Malt I (Weyermann) – 7.2%
Sugar, Date Molasses – 4.9%
Cara Aroma (Weyermann) – 4.5%
Roasted Wheat (Simpsons / Barley Bottom) – 4.5%
Sugar, Molasses (Blackstrap) – 3.8%
Roasted Rye Malt – 2.7%
Chocolate Wheat Malt – 1.8%
Carafa Special III – 1.8%

Hops:
Target – 10.2 % @ 60 mins – 83g
Bobek – 5.2 % @ 60 mins – 37g
Centennial – 11.5 % @ 60 mins – 10g
Challenger – 7.6 % @ 30 mins – 35g
Pacific Gem – 14.6 % @ 0 mins – 21g (20-30mins steep)
Hersbrucker – 3.0 % @ 0 mins – 20g (20-30mins steep)
Fuggle – 4.9 % @ 0 mins – 19g (20-30mins steep)
Stella – 15.6% @ 0 mins – 19g (20-30mins steep)

Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC

The Malts, 8.455kg of them:
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The Sugars, Date Syrup & Blackstrap Molasses:
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The day so far:
The mash was on last night at 00:50 and the temp was 66°c, at 9am this morning it had dropped to 59°c.
I did 1 sparge at 80°c with an hour’s Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80°c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.

7 Degree drop over about 8 hours:
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Pretty full mash tun with the sparge liquor added:
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Today’s hops:
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The Molasses going in:
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Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):
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Dirty Copper, break material forming as the wort cools:
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173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4°c, I’ll pitch the lot at 18°c:
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OG: 1095 Temp corrected (Brix 23.8 with Refractometer = 1096):
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Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn’t that I’ve just ruined an entire brew!) **Update, the beer in my Glass is Ta Moko, it smells just like the yeast, beer is fine)**
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing 🙂
I think I’ll be buying some more Basra Date Syrup as it tastes very good and would lend its self very well to a Belgian Ale.

Other peoples NYD Imperial Stout brewdays:  (I’ll add more as they are posted)
Spikesdad’s Imperial Stout
Barney’s Imperial Stout
Leedsbrew’s Titan Imperial Stout Parti-Gyle brewday
Lugsy’s Super Massive Black Hole Imperial Stout
Jimp2003’s Event Horizon RIS (Slightly Belated)
Tom Dobson’s Old Black Imperial Stout

*3rd Jan ’12 – Gravity is currently 1064-ish, Tastes good, some of the hopping coming through and some Fruity stuff which might be the Date Syrup.
*4th Jan ’12 – 1050
*Bottled 18th Jan ’12 – with 60g of White Sugar, filled 50-off 330ml bottles.

*29th Feb ’12 – Taster:
The Carbonation is just about right, a good hiss when popping the cap and a solid mouth tingle.
Beer Colour is dark as it gets, if i shine a very bright LED torch at one side of the glass I can only just see a very, very faint red shape thru the glass.
Smells a leathery, dry, with a touch of alcohol and coffee.
Tastes, full mouth oily coating body, a fair amount of alcohol which lasts as long as the mouth coating, some coffee & liquorice.
I am, again, glad that i used sugars in this beer 🙂

*2nd May ’12 – Just having a bottle of this, its rather good… maybe more like a Black IPA as the sugars have obviously helped to dry it out, very drinkable 🙂

*6th Jun ’12 – Taster time! This is rather bloody good, a full smooth and oily mouth feel, crisp tingly carbonation, its getting to the stage of being like Warm Boot leather and just as chewy 🙂

Its a two Batch day, I’m doing 12 litres a piece and actually taking my time over it. I decided to Mash then Sparge and collect, then Mash then Sparge and collect followed by 2 boils.

AG#13 – Bloody Nelson

Fermentables:
Golden Promise 2090g
Wheat Malt 260g
German Cara Red 260g

Hops:
Nelson Sauvin 60 mins 0 lbs. 0.4 oz 10g (FWH)
Nelson Sauvin 15 mins 0 lbs. 0.4 oz 10g
Nelson Sauvin 0 mins 0 lbs. 0.4 oz 20g (I’ve doubled this from 10g as the hops were smelling good)

Final Volume: 12 Litres
Original Gravity: 1.048
Final Gravity: 1.012
Alcohol Content: 4.7% ABV
Total Liquor: 18.8 Litres
Mash Liquor: 6.5 Litres
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 15 EBC

The Grains, golden promise pale malt, wheat malt, carared malt, 1 tsp gypsum:
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New toy with little Brewing calculator on it, mashed in @ 67.7c:
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FWH & 1 Tsp Gypsum:
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Floaters:
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12g of Nottingham Yeast:
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20min steep of flame Out hops:
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Rehydrated Notts yeast within 1 degree of my wort temp:
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All put to bed now, lots of yeast for the 12L length, should get going pretty quick.
I’m not too sure if the CaraRed Malt has done its stuff, looked a bit straw-like in the boiler, will see better at bottling.
Near as damn it hit my OG just a point or two out. 🙂

AG#14 – Black Promise

Fermentables:
Golden Promise 1880g
Wheat Malt 260g
Black Malt 100g
Crystal Malt 100g

Hops:
Northdown 60 mins 5g (FWH)
Whitbread Golding 60 mins 5g (FWH)
Fuggle 60 mins 5g (FWH)
Whitbread Golding 20 mins 20g
Home Grown Fuggle 10 mins 21g

Final Volume: 12 Litres
Original Gravity: 1.044
Final Gravity: 1.012
Alcohol Content: 4.1% ABV
Total Liquor: 18.5 Litres
Mash Liquor: 5.9 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 86 EBC

Grain weighed out, golden promise pale malt, black malt, crystal malt, wheat malt, 1 tsp gypsum, 1/2 tsp Calcium Chloride:
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New toy with little Brewing calculator on it, mashed in @ 66c:
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Good deep colour, though tastes a bit mild I was hoping for more of the Black malt flavours:
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FWH:
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WGV going in!:
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Home grown Fuggles going in:
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Near enough for me:
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All done, I just hope the Black malt comes through with the flavour as well as the colour. 🙂

**Bottled Bloody Nelson 27th Nov ’09 with 50g of DSM

**Black Promise *Bottled 3rd Dec ’09 with 55g of DSM

Weights & Measures – A bit of a user-upper to get rid of a few bags of bits, now I’ve tried a few grains out its time to concentrate on a more general range.

 

Fermentables:
Lager Malt 1600g
Golden Promise 1400g
Rye Malt 490g
Caramalt 250g
Torrefied Wheat 245g
Vienna Malt 215g
Amber Malt 80g
Chocolate Malt, Pale 40g

Hops:
Fuggles 60 mins 75g
Bramling Cross 15 mins 28g
Saaz Whole 0 mins 17g

Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 75 %
Bitterness: 43 EBU
Colour: 17 EBC

The Grist and 5g Gypsum:
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I’m trying to guide my time with a Google Calender Timetable:
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Mashed in 1 degree lower than I wanted, Grain was 16c, Strike should have been 75c… I lost a degree somewhere, so if anyones seen one its mine:
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Calibrated Boiler = No more Jugging my liquor into the Tun (Even though I did this time just to check my scale):
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Tucked up for 90mins:
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Lots of Lovely Fuggles:
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FWH in with 1st batch of Sparged wort:
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Mash Paddle and floaters:
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Hot Break, the 38L stock pot has just the right amount of head space for it to boil pretty much without watching it:
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Bramling Cross Hops going in @ 15mins:
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Saaz Hops going in at 0mins for 10min steep:
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Just a point or two high, 1042/44:
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Dry Sprinkled Nottingham Yeast:
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Not a bad brewday, the wort tastes good enough to drink as it is 🙂

**Bottled 17th Nov ’09

Today I helped make award winning real ale at the ‘Old Spot Brewery’ in Cullingworth near Keighley.
They have recently Won the Leicester Beer Festival with a Gold for Spot O’ Bother which was also a 1st in the Porter/Stout category.
Please check their beers out when you see them :)
http://www.oldspotbrewery.co.uk

The brew is a pretty hoppy and mainly pale malt with some wheat, name yet to be decided.
Chris has a relaxed attitude to brewing and there’s nothing complex in his brewing process, knowing his process and customers tastes gives him plenty of room to experiment within his brewing experience in creating new ales.

Here’s a Few snaps from today:
The Brewery, Mashtun in front, Boiler back left and HLT’s at the right:
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The 2 elements inside the boiler:
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FV’s:
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FV’s being cleaned and sterilised:
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Sparging, Grains were Optic Malt and Wheat Malt:
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Weighing out the hops, Todays hops were Fuggles for Bittering, Golding, Willamette & Fuggles for flavour/aroma:
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Used hops in the boiler:
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I’ve just drunk a bottle of a dark Mild Chris gave me which is well balanced and chocolaty, another bottle of something light is waiting for after though I forget what he called it. They don’t normally bottle their beers as they stick to dealing direct with pubs.

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.

Beard Lovers Bitter –  W.G.V IPA

Fermentables:
Lager Malt 1040g
Maris Otter 1040g
Wheat Malt 520g
Crystal Malt, Pale 53g

Hops:
Whitbread Golding 90 mins 26g (FWH)
Whitbread Golding 30 mins 13g
Whitbread Golding 15 mins 13g
Fuggle 10 mins 10g
Saaz Whole 0 mins 10g (80 C Steep for 20 mins)

Water Treatment:
Treated using Grahams water treatment calculator for the Burton Pale Ale profile.

Final Volume: 12 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 5.0% ABV
Total Liquor: 18.9 Litres
Mash Liquor: 6.7 Litres
Mash Efficiency: 75 %
Bitterness: 56 EBU
Colour: 8 EBC

The Goods:
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Grain temp:
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Doughing in:
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The Mash:
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Mash temp:
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Closed lid mash temp:
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Yeast Starter, Nottingham Yeast:
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Hops and Protafloc:
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Finished Mash Temp:
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A bit of extra late hopping:
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First Sparge Wort:
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FWH and first batch of the sparge go on to warm up:
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Second Batch of sparged wort:
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Mmmm, my first Cold Break in the boiler, my new IC doing its job:
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Murky wort in the FV with yeast Pitched at 22 C:
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I started at 7.30am and finished about 3pm! Had lunch and breakfast in amongst.
I ended up with OG:1058 so watered down with 1.9L of ASDA Smart Price water in the boiler before collecting in the FV. The collected wort was pretty murky, try as I might I could not get it to run clear, I’m wondering if my short brew lengths of 12 litres are to blame with half the depth of hop-bed filtration in comparison to a 5 Gallon brew.

**Bottled 22nd July 2009**


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