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Big Malty Smoke Beer – The name says it all, this is what I want, it has to be Big, it has to be Malty, and it has to be Smokey 🙂
I should maybe give it a smokey German name like Rauchfaktor / KraftWort or something….

Fermentables:
Rauch Malt (Weyermann) – 48.5%
Munich Malt – 20.8%
Munich Malt II (Weyermann – 13.4%
Oak-Smoked Pale Wheat Mal – 6.9%
Cara Munich Type I (Weyer – 6.9%
Melanoidin Malt – 3%
Carafa Special III – 0.4%

Hops:
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 43g
Tettnang – 3.8 % @ 60 mins – 43g
Hallertauer Mittlefruh – 4.2 % @ 0 mins – 22g – (30min Steep)
Tettnang – 3.8 % @ 0 mins – 9g – (30min Steep)

Final Volume: 23 Litres
Original Gravity: 1.065
Final Gravity: 1.016
Alcohol Content: 6.4% ABV
Total Liquor: 35.5 Litres
Mash Liquor: 17.3 Litres
Mash Efficiency: 70 % (Reduced from usual 75% as unknown malts)
Bitterness: 34 EBU
Colour: 53 EBC
Mash: 90mins @ 69°c I want to keep this Malty & Sweet which I hope will display the smoke well or at least create a background to carry it.
Boil: 60mins
Yeast: 2x Safale us-05 (It was going to be a Whitelabs Kölsch starter but it didn’t start!)

Quite a heap of malts going into this one, most are fresh from @TheMaltMiller the other week:
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12°c in the garage today, a good temp for all the beer in there:
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The colour of the mash run-off was a deep straw colour, there was no first sparge so I did a decoction to achieve a good Mashout temperature before running off:
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This was the second sparge, i did a 30g carafa steep for 15mins to adjust for colour:
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Start of boil hops:
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Flameout hop steep of what remained in the two packs of hops:
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1079 with temperature correction, 4 litre Liquor-back required to hi OG and final volume, I actually got almost 80% Mash efficiency, the decoction obviously had a bearing on this:
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Put to bed in the fermentation fridge with it set to 18°c:
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Fairly straight forward brewday, new fermenting bucket cleaned and tap fitted my older (original) buckets are getting a bit chalky looking inside I need to de-scale them at work.
I think I may have let a load of fine malt particles through into the copper as the run-off from the Mesh Hop-stopper was feeble at best, but the cold weather helped.
I managed to chill the wort down to 17°c and then after liquoring back from the HLT I got 18°c which is pretty much what I was aiming for as I want to ferment this cool to try and limit any possible ester production and keep it clean, I’ll warm it up towards the end to let the yeast clean up its bi-products.

*12th Nov ’12 – Looks to have finished at 1021.5 @22°c pretty high though not totally unexpected with a mash temp of 69°c (5.6% vs predicted 6.4% ABV).

*Bottled 24th Nov ’12 – Primed with 100g White Sugar in about 20 Litres of beer… should probably have been bottled a week ago, hopefully some time in bottle and carbonation will bring out the smoke, there is a very slight sourness in the finish though could it be the Rauch or maybe the Melanoidin??? I shall be reserving judgement until its had a week or two in bottle.

*30th Nov ’12 – I had a sneaky taster of this last night, I didn’t detect any of the previous sourness, its smokey but not that smokey more akin to a smoked Cheese than my desired “Stood Next to a Bonfire”, its actually quite light to drink with enough Body and Sweetness which I suppose is a Bready Maltiness… If I re-brew, more smoke!!! Maybe even a bit of bastardization with a touch of Peat Smoked Malt. Schlenkerla’s smoke hit really must be down to a rapid succession from Maltsters to Smoke House to Milled & Mashed with a cool fermented clean yeast. Safale US-05 has done an admirable job even if it wasn’t my first choice yeast, I should get more Whitelabs Kölsch yeast for the next attempt.
I think there is scope to reduce the amount of body and increase my carbonation and maybe a subtle alteration on the hopping for ‘Less is More’.

Kind of in the vein of the Dogfish 60min IPA, and I have a big bag of Bobek! 🙂

Bobek 60 Minute IPA

Fermentables:
Lager Malt 2.5 3280g 87.1%
Munich Malt 185g 5%
Caramalt 185g 5%
Wheat Malt 110g 3%

Hops:
Bobek @ 60 mins 10g (FWH)
Bobek @ 60 mins 10g
Bobek @ 55 mins 10g
Bobek @ 50 mins 10g
Bobek @ 45 mins 10g
Bobek @ 40 mins 10g
Bobek @ 35 mins 10g
Bobek @ 30 mins 10g
Bobek @ 25 mins 10g
Bobek @ 20 mins 10g
Bobek @ 15 mins 10g
Bobek @ 10 mins 10g
Bobek @ 5 mins 10g
Bobek @ 0 mins 10g (Flame Out Steep for about 5-10mins)
Bobek @ 0 mins 10g (80c Steep for 20mins)

Final Volume: 14 Litres
Original Gravity: 1.060
Final Gravity: 1.014
Alcohol Content: 6% ABV
Total Liquor: 22.2 Litres
Mash Liquor: 9.4 Litres
Mash Efficiency: 75 %
Bitterness: 52 EBU
Colour: 9 EBC

Yeast is Nottingham.
Mash is 90mins @ 66c 1 Tsp Gypsum to mash.
Boil is 60mins.

The malt bill:
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Strike Temp:
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Mash Temp:
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First Runnings:
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FWH and old lager yeast for nutrient:
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The finally complete-ish 3-Tier brewery:
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Hop Soup, 150g of hops in a 14Litre brew length:
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Lovely clear wort, nice and light, with my new refrectometer 16 brix which is apparently OG 1063 which is 3 points over my target:
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Hops & Trub, ran off to FV very slowly to give chance for the hops to drain and I recken I got pretty close to my intended 14L:
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Running to FV, Pitched 11g of Nottingham Yeast dry sprinkled then thrashed with a paddle:
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I had a late start after calibrating my HLT, got the Mash on at 12.30 but the day has gone very smooth. The 3-Tier system has definitely helped and speeded up the cleaning down stages, I piped the IC waste water back up to the HLT and used that for cleaning everything else once the boil was done.
Hops were dumped on the garden and the spent malt is now chicken feed for our neighbour.
My oversight was forgetting to change the Hops AA% in BeerEngine, they were 3.7% rather than 5.2% so I’m having to settle for 52 IBU rather than 66 IBU… ahh well!!
The Temp controlled HLT worked a treat, I’m so glad I added the Solar pump as a HLT stirrer as it saved loads of ladder climbing and physically stirring it, just one minor leak on the intake of the pump while the HLT has about 44L in it.
I’m finally getting to the place I want to be at with the brewery, today felt smooth and logical with the only bind being adding hops every 5 mins! 🙂

*Bottled 10th July ’10

OK, so this isn’t just going to be my little garage brewery, we’ll be living here… in fact we are 🙂
The plan was to think ahead for what I was going to need in the garage for my hobby of All Grain Brewing…
It started like this:
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And this is me, stood in the brewery 😉
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Approx predicted location of 3 tier brewery:
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One of the builders floating out my brewery floor:
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Walls up:
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More progress on the garage area,  we moved in end of March 🙂
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Now I’m starting to do the plumbing (below) ready for when I build the stand for the brewing gear, we had the basics all plumbed in to the garage to start with of Hot and Cold water, Natural Gas, Lots of Electric with room for expansion and a drain outlet should I decide to use it:

Next is to build the Brewery Stand out of timber, screwing some 2″x3″ to the walls for the back support and then building up some front legs to form a good sturdy support in case I ever want to brew a bit longer length to what I do at present. I need to finish painting the walls and ceiling, and seal the floor with floor paint before I start the timber work.
The brewery, if a name is in order, will be named after my grandad’s old trade as a Cobbler, quite fitting as we are now living in his old house and still have some of his old Cobbling equipment.
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The first few brews have already been done, the above Rye Stout being the first 🙂
During building work its been a busy time, I’ve gone from Engineering and building Escalators to being made redundant and on the dole for two months… and now… I’m working for a Brewery “Living the Dream” so to speak – www.saltairebrewery.co.uk which has much more promise than staying in Engineering these days 🙂

*Update*
Not a lot has happened lately…
Just finished paining the Brewery area, the floor paint is supposed to be ‘Chocolate’ looks like a lighter shade of Black to me!:
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🙂 Should have bought grey! I haven’t bothered with the recommended concrete primer, there’s only so much I’ll spend on painting a garage floor!

*Another Update!*
Altered pipework, replaced the plastic JG ball valves with metal ones, hot feed on the Quick disconnect with hose for cleaning down. Cold feed plumbed around the big grey down pipe to a ball valve to feed the IC via a JG Pushfit-to-1/2″ tail to fit a bit of silicone hose:
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Finally the basic of my 3 tier (4 with the FV) brewery stand, all my malts under the stand (I’ll get the sacks into containers soon), one or two storage shelves to fix under the main stand for bits ‘n bobs. Just the HLT to calibrate and I’ll be good to brew:
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The other aspect of the garage, next to build is a short bench next to the boiler for doing the prep stuff on brewdays, which should use up most of the remaining timber:
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