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Posts Tagged ‘hops

AG#134 – Trapped Nerve Red – I’m off work due to a trapped nerve in my lower back, so thought I’d do some low impact homebrewing. Its based around an old recipe from 2011 which turned out a pretty good red-ish in colour and had bags of malty sweet toffee body making the hops all juicy-fruit yumminess! So a fine excuse to use up some open packs of hops in the freezer 🙂

Fermentables:
Pale Malt – 78%
Vienna Malt – 10%
Crystal Malt, Extra Dark – 4%
Caragold – 4%
Crystal Malt – 4%

Hops:
Triskel Whole 4.82 % @ 60 mins – 22g (FWH)
NZ Cascade Whole 8.5 % @ 15 mins – 10g
Experimental 366 Whole 15.7 % @ 15 mins – 10g
Amarillo Whole 10.9 % @ 15 mins – 10g
Citra Whole 15.0 % @ 0 mins – 9g (20min Hop Stand at 80c)
Amarillo Whole 10.9 % @ 0 mins – 31g (20min Hop Stand at 80c)
Riwaka Whole 5.9 % @ 0 mins – 34g (20min Hop Stand at 80c)
NZ Cascade Whole 8.5 % @ 0 mins – 66g (20min Hop Stand at 80c)
Experimental 366 Whole 15.7 % @ 0 mins – 49g (20min Hop Stand at 80c)

Final Volume: 23 Litres
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC
Yeast: Safale us-05
Mash: 69c for at least an hour depending on how lazy you want to be.
Boil: 60mins

I drilled a few extra holes in this before I used it:
AG#134 - Trapped Nerve Red
The Malts:
AG#134 - Trapped Nerve Red
First Runnings onto the Hops:
AG#134 - Trapped Nerve Red
A Rather Large Stack of hops:
AG#134 - Trapped Nerve Red
Yeast to pitch after a good aeration:
AG#134 - Trapped Nerve Red

Took things steady, the only heavy thing to move was the full FV which Emma helped me with.
We have been all too busy for homebrewing while we are setting up the ‘real’ brewery!
Keep an eye on our twitter feed @WishboneBrewery our Blog page, FlickrInstagram, YouTube & Facebook for updates.

*Bottled: 24th May ’15 with 80g priming sugar.

Belgian Hop Burst – I wasn’t going to brew today I was going to trim the hedges, I decided to skim the yeast from the Belgian Extra Blonde in the fermenter so I could experiment more with WLP575. The yeast had thrown off a lot of sulphur while fermenting I’d guess for one of two reasons; 1/ its just a yeast that does that sort of thing, 2/ the liquor treatment I used had too much in the way of sulphates in it so it made the yeast express this with co2 as it fermented. The FV had been left on the garage floor and the thermometer strip on the side said it was at a pretty steady 22c, if that thermometer was actually a bit wrong the beer could have fermented too cool and the lack of vigorous fermentation may have stopped enough of the sulphurous odors from gassing off, though its not like I’m saying the yeast didn’t ferment vigorously as it went off like a rocket spewing out all over the garage floor 🙂

So yeah, the hedges are still in need of trimming but I have made wort! I am aiming for a fruity, malty & sweet sort of beer, this recipes lack of sugar will hopefully be compensated for by the lower mash temp than that of AG#127… we shall see.
The yeast flavour is actually quite clean so the double edged sword of a warmer more controlled ferment coupled with no added sulphates, just a simple Tsp of CaCl, will hopefully bring out more of a Belgian character and gas-off any volatile sulphur compounds.

Recipe Specs
Batch Size (L):           20.0
Total Grain (kg):         4.166
Total Hops (g):           90.00
Original Gravity (OG):    1.048  (°P): 11.9
Final Gravity (FG):       1.010  (°P): 2.6
Alcohol by Volume (ABV):  5.03 %
Colour (SRM):             11.3   (EBC): 22.3
Bitterness (IBU):         27.2   (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes):      60

Malts:
3.334 kg Pale Malt (80%)
0.208 kg CaraGold (5%)
0.208 kg Dark Crystal 340 ebc (5%)
0.208 kg Munich I (5%)
0.208 kg Vienna (5%)

Single step Infusion at 65°C for 60 Minutes.

Hops:
2.0 g Willamette Leaf (6.4% Alpha) @ 60 Minutes (First Wort) (0.1 g/L)
44.0 g Ahtanum Leaf (4.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
44.0 g Columbus Leaf (16.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)

My yeast was raring to do with just a little wort added to it at the start of transfer so I’ll probably end up making a yeasty mess of the fermentation fridge… which is set to 24c

Malts and Calcium Chloride:
AG#128 - Belgian Hop Burst, malts with just a Tsp of CaCl.
A massive 2g of First Wort Hops!
AG#128 - Belgian Hop Burst, a massive 2g of willamette to bitter!
Liquored back to 1048:
AG#128 - Belgian Hop Burst, 1051.5 going for 1048.

I’m still waiting for lease paperwork from the landlord before I start ordering my brewkit for @wishbonebrewery

*22 Sep ’14 – Gravity at 1014.5 thats fair ripped through the fermentation since pitching yesterday and no sulphurous odors and flavour is still quite clean, hop flavours tasting good.

*Bottled 4th Oct ’14 – with 70g of sugar in just short of 20L, tastes good, has more character with the warmer ferment, could use a touch more Dark Crystal to boost the colour a bit and hit a deeper red.

*15th Oct ’14 – This is tasting rather good, it has a nice slick mouth coating body, I could go a touch heavier on the hops but otherwise has good depth.

Just two brewday snaps and a hop growing update really…
Going for 1057 to finish at 1014, mashed at 68c for 60mins, sparged at 78c, boiled for 60mins, fermenting with 2 packs of Safale us-05 to get an ABV of 5.6%, will be heavily dry hopping with a blend of three hops.

Malts & Salts:
AG#126 Wishbone IPA, malts n salts
Tiny amount of FWH:
AG#126 Wishbone IPA, a massive 5g of FWH for the copper.
The rest of the Hops were going in at 5mins before the end.

And some Vine vids from today too:
https://vine.co/v/OulhxXiBOum
https://vine.co/v/OuLde1pPIYv
https://vine.co/v/OuLg6HlYaQz

And the hops outside:
https://www.flickr.com/photos/pdtnc/sets/72157647318338112/

*Bottled 17th Sep ’14

2013 Homegrown Hops – A British hopped pale ale, Yorkshire Homegrown hops from last years crop, I used the alpha acids that were last used in BeerEngine for the calculations but who knows what the bitterness will be like.

Fermentables:
Pale Malt – 89%
Carapils (Weyermann) – 11%

Hops:
Challenger – 60 mins – 9g
Fuggle – 60 mins – 9g
Challenger – 5 mins – 145g
Fuggle – 5 mins – 120g

Dry Hops:
Whitbread Golding 200g for 2-4 days

Final Volume: 25 Litres
Original Gravity: 1.053
Final Gravity: 1.013
Alcohol Content: 5.1% ABV
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 9 EBC
Mash: 60mins @ 69°c
Yeast: Safale us-05

Malts n Salts:
Image
Lots of Hops:
Image
First sparge wort going onto the FWH:
Image
Quite a Hop charge at 5mins left to boil:
Image

I’d liquored back with 2L during the boil as my volume in the copper was looking low, this later meant that I actually missed hitting my target OG of 1053 and got 1051. Weirdly the wort smells as if its been Wet-hopped even after drying and vac-packing my homegrown hops last September and kept in the freezer until now.

You’ll have noticed I’ve not been around much as my Wishbone Brewery project isn’t leaving me much time to think about anything else, all being well in the next couple of weeks I’ll have signed the lease on premises and will be getting the builder in to do the drains by the end of September, fingers crossed I’ll be brewing for Christmas.

*28th Aug ’14 – Gravity at 1013.5 so dry hopped with 200g homegrown WGV, the beer was tasting good as it was so this may have been a mistake! Stirring them in has probably just oxidized the beer!
AG#125 - homegrown hops, 200g of WGV going in the FV! Beer tasting good already.

*Bottled 6th Sep ’14 – with 66g of white sugar in just over 20L so the hops and yeast accounted for about 5L of losses! Tasting pretty good, big orangy taste from the dry hops.

AG#124 – Big IPA – Using BrewMate instead of BeerEngine as it lets me set attenuation so hopefully the beer should turn out about 9.2%, its loosely based around a recipe in the Mitch Steele IPA book.
Sorry I haven’t had time for blogging lately I have had my head full of Wishbone Brewery stuff with thoughts about a prospective unit and then just this week a different unit and different restrictions and different potential, its all fun but I’m itching to get something set in stone and order the brewhouse equipment.

Recipe Specs
—————-
Batch Size (L):           25.0
Total Grain (kg):         8.230
Total Hops (g):           469.50
Original Gravity (OG):    1.080  (°P): 19.3
Final Gravity (FG):       1.009  (°P): 2.3
Alcohol by Volume (ABV):  9.35 %
Colour (SRM):             6.5   (EBC): 12.7
Bitterness (IBU):         287.5   (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes):      90

Grain Bill
—————-
4.625 kg Pale Ale Malt (56.2%)
1.877 kg Wheat Malt (22.8%)
0.905 kg Dextrose (11%)
0.593 kg Vienna (7.2%)
0.230 kg Caramalt (2.8%)

Hop Bill
—————-
60.0 g Apollo Leaf (19.5% Alpha) @ 90 Minutes (First Wort) (2.4 g/L)
16.8 g Warrior Leaf (18.2% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
17.7 g Zeus Leaf (16.7% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
60.0 g Columbus Leaf (16.5% Alpha) @ 45 Minutes (Boil) (2.4 g/L)
45.0 g Amarillo Leaf (8.6% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
35.0 g Centennial Leaf (9.7% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
35.0 g Columbus Leaf (14.2% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
100.0 g Chinook Pellet (11.4% Alpha) @ 0 Days (Dry Hop) (4 g/L)
100.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (4 g/L)

Misc Bill
—————-

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05

I’ve basically made Hop-Stew 😉 And hit the OG I got 1082 and liquored back to 1080.
A few of the hops in the recipe changed as I went along due to what I found in the hop-freezer, I’ll dry hop in two parts half will go in when FG is reached then half 2 days later when I start chilling the beer so a half warm and half cold dry hop.
BsW1OgdCAAIsO7z.jpg largeBsWA1oQCQAAi21_.jpg large

Could be premises layout, just a mockup to see if things fit and planned for the future there will be less FVs (the black  squares with green crosses) to begin with.couldbepremises*19th Jul ’14 – I dry hopped this with 50g of Chinook & Nelson Sauvin, gravity was at 1011.5 @ 22°c

*22nd Jul ’14 – FG seems to be 1010 and steady, chilled to 17°c and dry hopped with the same T90 hops again.

*24th Jul ’14 – Chilled to 13°c, will chill to 8c before bottling.

*Bottled 2nd Aug ’14

*9th Aug ’14 – Tastes bloody good, the right level of bitterness with a medium carbonation and a good effect from the dry hopping,  as you’d expect quite boozy with its 9% abv 🙂

Blueberry PA / Saison – I’ve never used fruit in a beer so the NCB/Saltaire Competition on the 12th April is as good of an excuse as any… (Don’t forget Entries close on the 31st March so get your entry emails into Shane competitions@northerncraftbrewers.co.uk as there is still plenty of time to brew).
I’m going to stew up the Blueberries in a pan to kill any wild yeasts or nasties and add them during fermentation, I’m splitting the wort into two FVs and using good old us-05 in one and Belle Saison yeast in the other, I’ll enter whichever beer turns out the best.
The malts in the recipe are a bit of a mish-mash but the hopping is straight Mosaic, for its Blueberry notes, and I may pellet Dry-Hop one or both of these.

Fermentables:
Pale Malt – 70.3%
Flaked Wheat – 10.6%
Caragold – 7.7%
Wheat Malt – 6.7%
Crystal Rye Malt – 4.6%

Hops:
Mosaic – 11.8 % @ 60 mins – 20g
Mosaic – 11.8 % @ 0 mins – 40g (Flameout steep for 25mins)

Dry Hops & Fruit:
Blueberries – a Punnet or two split between the FVs
Mosaic Pellet – 50g (25g per FV)

Final Volume: 25 Litres
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.4% ABV
Mash Efficiency: 75 %
Bitterness: 21 EBU (I’m keeping the bitterness low to balance any acidity from the fruit and work with the dryness of the Saison yeast)
Colour: 19 EBC
Mash: 90mins @ 66c
Boil: 60mins

The malts all blended together:
Image
Mosaic Hops smelling good:
Image
Flameout hops:
Image
1060.5 going for 1056:
Image

btw… if I’ve not been around much its because of planning this @wishbonebrewery

400g per 12.5 litres Frozen Blueberries:
AG#116 - Blueberry PA / Saison, frozen at the moment.
Microwaved and Mushed up (Added 18th Mar ’14):
AG#116 - Blueberry PA / Saison, microwaved and crushed

*20th Mar ’14 – Gravities: Belle Saison at 1011.5 vs US-05 at 1017.5, the Saison is up at a higher temp to the us-05 just a subtle pink hue to the beer from the Blueberries, think I need more!

*22nd Mar ’14 – Dry Hopped with 25g Mosaic per FV:
Image
Just pass me a spoon and some whipped cream 🙂

*Bottled 29th Mar ’14 – Primed with 37g sugar in the PA and 55g in the Saison

Challenger Bitter – An English hopped Bitter hopefully with a massively malty presence. I’ve been wanting to do a 50% of each Munich+Vienna malts for a while, ideally as an IPA but I thought this would work quite nicely as I’m planning to serve it through a BeerEngine from either Cask or Bag-in-Box.

Fermentables:
Munich Malt – 43%
Vienna Malt – 43%
Caramalt – 9%
Crystal Rye Malt – 5%

Hops:
Cascade (UK) – 5.7 % @ 60 mins – 53g
Challenger – 7.6 % @ 0 mins – 100g

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 32 EBC
Mash: 67c for 90mins
Yeast: Safale us-05 repitched from last brew

The usual and predictable photo of the malts:
Image
Here’s a shot of the Galcium Chloride flakes, using the Mild water profile from THBF calc:
Image
Lovely colour, it was a deep chestnut red:
Image
Just about to drop a half protafloc:
Image
Nice fulsome 100g late steep of Challenger:
Image
Not the best start to the day, I found I hadn’t cleaned out the hops from the copper from the last brew so dug them out and gave the IC and ball-valve some extra TLC Boiling it while the mash was on.

*8th Jan ’14 – just got this in the brew-fridge, it is at 1017 but had got quite cool at 16.6°c, now set to warm up to 20°c so should finish fermenting in a day or two. Its amazing the difference in fermentation speed when re-pitching yeast skimmed of a previous brew, its made it easier to do this while I’ve been brewing every week. It wastes alright too 😉

*Racked to Bag-in-Box 11th Jan ’14 with 15g priming sugar and Allkleer Isinglass Finings.


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