Posts Tagged ‘goldings hops’
AG#64 – Mild Ale II
Posted on: September 11, 2011
Mild Ale II – The second of my brews for the www.gbhomebrew.co.uk competition, a Mild Ale based on my last Mild so slightly tweaked but hopping remains very similar. It wasn’t intended to have Pale Crystal in it but I ran out of Crystal Malt so had to substitute some.
Malts:
Pale Malt – 70%
Munich Malt – 10%
Crystal Malt – 6%
Flaked Oats – 6%
Crystal Malt, Pale – 4%
Chocolate Malt – 2%
Chocolate Wheat Malt – 2%
Hops:
Golding 21g – 4.2% @60mins (FWH)
Fuggle 21g – 3.8% @60mins (FWH)
Golding 13g – 4.1% @10mins
Fuggle 13g – 3.8% @10mins
Final Volume: 23 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Bitterness: 23 EBU
Colour: 67 EBC
Yeast: Windsor
Mash: 60-90mins @ 69c
Boil: 60mins
Liquor: Treated to Mild Profile using GW Calc
Malts, Temp and Liquor treatments:
The Mash at 69c:
Hops weighed, small common salt addition to go in the Copper and Protafloc tablet for last 5 mins:
First run-off onto First Wort Hops:
In go the 10 minute hops:
Windsor yeast rehydrated as the packet suggests, using 2 packets as I hear things about Windsor yeast stalling:
Aerated and in the FV:
I forgot to take a OG shot, it was 1040 with the hydrometer, Refractometer said 1038 so near enough either way.
I had 86.5% Mash Efficiency and hit my 69c mash temp.
*18th Sep ’11 – Word to the wise… Forget Windsor, it stops really high and in theory would leave me with a 2.8-3% Beer…
Soo….
I’ve rehydrated 26g of Nottingham yeast, added it and 90g of dissolved Demerara Sugar to the FV and given it a rather good stir… Fingers crossed for a few more points!
*Cornie 22nd Sep ’11 with Allkleer finings, 4 500ml bottles primed with 1/2 Tsp sugar, FG 1018 so about 2.8% beer! First & last use of Windsor yeast I think! When brewed again I’ll use my usual us-05 yeast.
AG#63 – London Porterish II
Posted on: September 3, 2011
London Porterish II – Maybe to be re-named, my first brew for the www.gbhomebrew.co.uk competition. The brew is based on my last London Porter which was based on the Fullers London Porter, the Fullers is a lovely beer.
Malts:
Pale Malt – 70%
Brown Malt – 15%
Crystal Malt – 8%
Chocolate Malt – 5%
Extra Dark Crystal Malt – 2%
Hops:
Goldings – 11EBU @60mins
Challenger – 17EBU @ 60mins
Goldings – 11g @ 0mins
Challenger – 30g @ 0mins
OG 1060
Predicted FG 1016
ABV 5.7%
EBU 29
EBC
Yeast Safale US-05
Liquor Treatment to Porter profile in the GW Calc less the common Salt
I had a Brew Monkey today, Dave, BroadfordBrewer from THBF… he took a few phone pictures throughout the day… Thanks
We had a few beers, brewed a little, ate some food, and had a few more beers, a jolly good natter along the way made for an enjoyable day 
Hit our OG near as damn it, couple of litres down on volume tough, Mash efficiency a rather poxy 70%.
I’m hoping to better my last London Porter with more Maltiness and a slightly more assertive hop flavour presence.
Malts, Temp and Liquor treatment:
Mash temp of 66c aimed for and achieved:
Doughing in:
Weighing a few hops:
First Runnings:
Spooning the copper:
Preparing to run to the fermenter:
1060 (2 divisions in the meniscus):
*Bottled 18th Sep ’11 with 65g of Sugar, tasting very good.
*4th Dec ’11 – After initially tasting bloody gorgeous about a week after bottling it tailed off a bit, but now after a good bit of maturation in bottle is is bloody gorgeous again 🙂 Very happy, a pretty perfect winter tipple 🙂
AG#52 – Half Wit
Posted on: April 3, 2011
- In: Brewing
- 2 Comments
Half Wit – A Belgian Style Wit beer.
Fermentables:
Lager Malt – 3000g – 51.5%
Flaked Wheat – 1500g – 25.8%
Flaked Spelt – 500g – 8.6%
Wheat Malt – 500g – 8.6%
Torrefied Wheat – 320g – 5.5%
Hops:
Golding – 4.2 % @ 60 mins – 10g
Saaz – 3.8 % @ 60 mins – 10g
Golding – 4.2 % @ 30 mins – 8g
Saaz – 3.8 % @ 30 mins – 8g
Saaz – 3.8 % @ 10 mins – 40g
Spices etc:
Crushed Coriander Seed – 12-15g – Last 5mins of boil
Grated Orange Zest – 3-4 Oranges – Last 5mins of boil
Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 34.1 Litres
Mash Liquor: 14.6 Litres
Mash Efficiency: 70 % – I’m being cautious as I’ve got a large amount of un-malted adjuncts
Bitterness: 18 EBU
Colour: 3 EBC
Mash: 67c for 90mins
Boil: 60mins
Yeast: Safbrew T-58
Lots of un-malted wheaty adjuncts:
FWH & the most pale first runnings I have ever had :
Coriander seed well done in with a Pestle & Mortar:
Orange Zest:
Safbrew T-58 & stuff:
The money shot, near as damn it where it should be:
Smells very orangey!
I got some Tincture of Iodine from the local chemist (£1.10 vs Tincture_of_Iodine_30ml), after just less than an hour I have lots of Starch left. I gave the mash a good stir and decided to extend my mash period.
It has been a little bit scary knowing more than I knew before, the Iodine test… starch conversion complete after 1 hour 50 mins, quite reassuring and handy to know when mashing bigger beers.
Collected 28.5L at 12 brix making my Mash efficiency 77% so I was probably wise to be cautious with my Software setting of 70% and longer Mash until fully converted.
Wort tasting plenty Orangey! Hope that dies back a bit after fermentation.
I went with the Zest of 4 oranges and 15g Coriander.
*Three days Later*
Fermenting at 18c on the Garage Floor, yeast giving off loads of sulphurous aromas and flavours. Orange has died down thankfully. Hydrometer says about 1020.
I am really loving the paleness of this beer though, hope it keeps its cloudiness 🙂
*Bottled 21st Apr 2011 with 75g of priming sugar for a good bit of fizz.
*8th May ’11 – Bottles have dropped pretty clear! Still has sulphur but it goes down pretty well chilled from the fridge.
*10 May ’11 – Another taster later, chilled in the fridge for a few days. I like this but…
If I was to use this yeast again I would ignore advice to ferment cool, I’d let it go for it at a minimum of 20c and let it ferment the heck out of it, this should gas-off the sulphourous stuff with the C02. I think my cool 18c ferment has made it retain the odours, I’d also cut out any Sulphates in the liquor treatment sticking to Calcium Chloride which would have the added bonus of some perceived mouth-feel.
Oh, I will use this yeast again as I think I can get better out of it.
Extract#005: Sarah Hughes Dark Ruby
Posted on: May 30, 2009
Fermentables:
Malt Extract Syrup Pale 1510g
Crystal Malt 350g
Hops:
Fuggle 60 mins 15g (First Wort Hops)
Golding 60 mins 13g (First Wort Hops)
Fuggle 10 mins 9g
Final Volume: 12 Litres
Original Gravity: 1.043
Final Gravity: 1.010
Alcohol Content: 4.3% ABV (I’m making it with 3 extra Litres, it should be 5.7%)
Total Liquor: 16.6 Litres
Bitterness: 33 EBU
Colour: 36 EBC
Its run off the boiler into the FV before cooling in the bath, Yeast is s-04.
After a quick temperature and hydro check I’ve actually come the closest I’ve ever been to getting the correct SG and volume in the FV 🙂
On top of what Beer Engine said my total Liquor would be I added 1.5 Litres for Hop and trub losses, maybe I’ve cracked it!
It seems the real beer doesn’t exist any longer in its bottled form, as from what I can gather they only cask their ales now, no website either but here’s some info www.quaffale.org.uk/php/brewery/491
**Bottled 10/06/2009, tasted quite sweet.
***Tasted after 8 Days in the bottle, its blooming good already 🙂
http://www.sarahhughesbrewery.co.uk – I Just found they do have a website now 🙂
Probably Due To Network Congestion 