Posts Tagged ‘goldings’
AG#52 – Half Wit
Posted April 3, 2011
on:- 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.
- In: Brewing
- 2 Comments
Today, I shall mostly be making a Timothy Taylors Landlord 🙂 www.timothytaylor.co.uk
The recipe will be coming from the Graham Wheeler book.
12 litre brew length in my 15L mash tun with just a couple of additions to the recipe:
2% Crystal
10g Bobek @ Zero Minutes
Caramelise the first 2L runnings.
Apparently the Taylors spring water comes from Limestone country in the Yorkshire dales so I’ve added some Calcium Carbonate to the mash along with Gypsum
The Grain, Chalk and Gypsum:
Mashed in @ 66.8 C:
pH is around about right, maybe a little low:
Hops prepared and Stacked in order of use, water treatment and a little yeast nutrient and Protafloc tablets:
These are looking good:
Clive the Brewers assistant, happily sun bathing while I was taking pictures of the hops:
Mash finished at 65 C, ran over 15mins to 105 minute mash:
Recirculating the first couple of litres:
First Batch Sparge, the big jug in the back ground has the 2 litres for caramelisation, second batch sparge stuck and took some prodding to get it to run off, I might sack the False bottom and make a copper manifold:
First Wort Hops (FWH) and water treatments:
Boiling the heck out of the 2L:
Bandit, Brewers Second assistant:
Anyone for Toffee?? This stuff tastes yummy! This was added back to the boiler:
The Cooler doing its stuff:
Pitching Whitelabs Edinburgh Ale yeast, 1 litre starter from a tube I’m splitting:
Round about right, give or take the odd point or two, which means my volumes were pretty much on target:
Not a bad one, breakfast and lunch had amongst it, the caramelisation took about 90 mins so that has slowed me down a touch, wort tastes pretty good with a good kick of Styrians (Bobek).
**Update** 19/09/09 – Had a sneaky sample from the trial jar, its down to its FG nicely and it taste, well… rather Landlordy 😉 Maybe lacking a bit of Crystal Malt or Dark Crystal, maybe worth adding a bit more next time. Time will tell when its fully matured.
**Update** Bottled 22/09/09 with 50g household sugar, bottled in Timothy Taylors bottles and I’ll be printing some labels like this:
… Subtle changes 😉
Extract Brew #004: Otter Dark Stout
Posted May 24, 2009
on:Extract#004: Otter Dark Stout
Brewed this yesterday, its happily fermenting away now 🙂
Here’s the ingredients:
FWH, grains & Extract in at 40 deg C:
Some Floaters!:
Hot Break, I’d actually stirred it back down before taking this:
Half time, better have a slurp, which was my first ever Extract brew (Hop back Entire Stout):
Boiler run-off, the wort was cooled in the bath upstairs over a couple of hours:
Our tiny cooker! I let this go into the 25L bucket rather than my 15L as I expect the stout to explode shortly!:
Left overs:
Fermentables:
Bulldog Blend Maris Otter Extract – 1500g
Crystal Malt – 185g
Roasted Barley – 185g
Chocolate Malt, Pale – 185g
Crystal Wheat Malt – 100g
Hops:
Fuggle – 60 mins 17g (FWH)
East Kent Golding – 60 mins 10g (FWH) *cheers for adm for the info here on First Work Hops.
Fuggle – 15 mins 10g
East Kent Golding – 15 mins 10g
Yeast:
s-04, pitched at 22 Deg C from a 2 hour fizzing starter and given a really good aeration.
Final Volume: 12 Litres
Original Gravity: 1.048 (Actual reading about 1046 after cooling to 22, also after watering down by 3L after boiler run-off)
Final Gravity: 1.016
Alcohol Content: 4.2%ABV
Total Liquor: 16.9Litres
Bitterness: 37EBU
Colour: 246EBC (Its a dark one!)
… and my first time sanitising with spray bottle and Iodophor, it feels weird not being able to smell bleach… it it really sanitised?!!!! 😀
**Bottled 4/6/09** sneaky taste, quite interesting, lots of Pale Chocolate malt coming through.
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