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Posts Tagged ‘imperial

I’m a little confused over the matter of brewing Big IPA’s, in regard to getting bitterness and some dryness into these high strength Imperial or Double IPA.

AG#92 - Klaatu Verata Nictu

Consider my AG#92 Klaatu Verata Nictu its an all malt DIPA but the residual sweetness after fermentation is far too high, time in bottle is s-l-o-w-l-y drying it out and its a nice beer, but much more of an American Barleywine than displaying the bitterness characteristics I was aiming for… It would seem that my predicted 200 IBU could have been doubled to 400 IBU to help cut through the sweetness.

This is theoretically where a Sugar addition comes into play to help dry the beer out…

AG#85 - HopZilla IPA

Now consider this AG#85 HopZilla IPA which did have a sugar addition for the purpose of drying the beer out, yet I still got an annoyingly high level of residual sweetness after fermentation, this did eventually dry up and display its proper character in bottle but it took blooming ages! I think I have 1 bottle of this left which I assume will be the dogs bollocks by the time I crack into it.

There is nothing wrong with either of the above beers apart from me not getting what I was aiming for, for my next experiment I will be trying a 10% addition of Dextrose, and a long cool Mash with less malts that could be adding Dextrins to the wort.

The following questions arise:

  • Mash Temp?
  • Liquor to Malt Ratio?
  • Mash Duration?
  • Amount & Type of Copper Sugars?
  • Malt selection?
  • Liquor Treatment additions?

I feel a MASSIVE dry hop is needed on these higher gravity beers, done in two stages.. i.e. Once in the FV, then transfer to Conditioning/Secondary for a while before doing a Second or even Third Heavy dry hop.

SB_Specials_Kala_Black_IPA

We brewed Kala BIPA, 6.2% @SaltaireBrewery a short time ago, I know the ABV is considerably different but we used a sugar addition of almost 10% to great effect in this beer making an amazingly easy drinking beer that went down like a 4% session ale.

Its all fun 🙂 I’d be really interested in how other homebrewers / brewers get their level of bitterness & Dryness in their DIPAs.

Cheers

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Klaatu Verata Nictu – The New Years Day BrewAthon 2013. It was a year ago that a few of us brewed an Imperial Stout on New Years Day, this year its a more free range of beer styles but people are pushing the boundaries a little with some funky yeast etc
The name for this beer comes from http://en.wikipedia.org/wiki/Army_of_Darkness quite the classic.
I’m making a big beer, 10% ABV with Amarillo & Delta Hops, I’d like to brew a beer that will evolve and change over a couple of years (hopefully it will last that long!) something with at least a hint of what my Imperial Amarillo Wheat had after 18 months.
Once I’ve fermented mine with US-05 I’ll be bottling half-ish and then using Brettanomyces Bruxellensis in a secondary fermenter.

Fermentables:
Lager Malt 2.5 EBC – 63.9%
Wheat Malt – 9.9%
Vienna Malt – 8.9%
Munich Type I (Weyermann) – 8.9%
Flaked Oats – 5%
Cara Vienna (Dingemans) – 3.5%

Hops:
Sticklebract Pellet – 11.7 % @ 60 mins – 90g
Chinook Pellet – 12.9 % @ 60 mins – 18g
Summit Pellet – 15.8 % @ 30 mins – 27g
Amarillo Whole – 10 % @ 15 mins – 50g
Delta Whole – 6.5 % @ 15 mins – 50g
Amarillo Whole – 10 % @ 0 mins – 50g – (80c steep for 20-30mins)
Delta Whole – 6.5 % @ 0 mins – 50g – (80c steep for 20-30mins)

Final Volume: 23 Litres
Original Gravity: 1.100
Final Gravity: 1.024
Alcohol Content: 10.2% ABV
Total Liquor: 37.5 Litres
Mash Liquor: 25.9 Litres
Mash Efficiency: 70 % – Reduced a bit from normal
Bitterness: 200 EBU
Colour: 19 EBC
Mash: 65°c for 120mins
Yeast: Safale US-05 x 3 packs
Liquor: GW Calc ‘Dry Pale Ale’

A very full fermenter full of malts, about 12kg in all:
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Hot liquor at 82°c to pre heat mash tun, let cool to 72°c before mashing in, Temp-Controller construction is here:
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The overview of my three tier home brewery, gravity fed system with Hot water from the House feed to fill the HLT at 50-60°c:
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These NZ Sticklebract smell great, big pungent citrus character, bit of a shame they are just the bittering:
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New Year Resolution is to brew my way thru some of this lot!:
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After 2 hour mash I’m recirculating the wort for clarity, tastes good:
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About OG 1090 give or take, a temperature corrected Hydrometer test showed 1083 a more reasonable figure, the mash was actually pretty text-book and the recirculation must have helped:
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Boiling down the wort in the kitchen too so as to speed things along, I did this with some of the first sparge and again with the second sparged wort:
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Amarillo and Delta 80°c steep hops:
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Almost 1110 off the scale, this is going to be a fun liquorback:
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Finally after a mega dribble transfer I have pitched 3 packs of yeast!:
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Everything was going sooo well until I got about 10 Litres transferred into the FV when it ground to a halt (Dribble) and I started to try and find a way to make it speed up so cleaned a Solar Pump and pipework and tried pumping it… sadly I just got the same dribble but through a pump, left it to it and came back about 9pm to find about 20 Litres in the FV. I was over my OG so I liquored back to just over my target and gained an extra couple of litres, there must have still been 4-5 Litres left in the soggy hops in the copper, If it had drained properly I’d got that extra out and would have split the batch into another FV and left the Brett to do a full primary ferment.

My Method for brewing this 10% beer:
This is how I have done my Barley Wine and Abyss Imperial Stout, Over-sparge by 10 Litres or so and boil it down in a few pans before adding all back to the copper and boiling down until I reach the theoretical pre-boil Volume, then add the 60min bittering hops and so on until the end of a boil. The Mash and Sparges were; Mash with hot liquor at 73°c for 120minutes (65c Mash); recirculate entire mash via solar pump for approx 20mins; drain Mash completely avoiding malt particles at the end; Sparge with 13.4L Hot Liquor at 78°c recirculate and Run-off; Boil down in pans; Second 10L Sparge Recirculated and Run off with a further boiling down.
As I was saying above I was actually finishing the boil with a good few litres more in the copper and was hoping for extra in the FV… oh well!

I may have to look at improving my Mesh Hop-Stopper for brewing these bigger beers that include some Pellet Hops.

Twitter HashTag #NYDBrewAthon

This years brewers were:
Here is Barney’s on JBK – Monks Slipper
Here is Macca’s on JBK – Cliffhanger Oatmeal Stout
Here is Lugsy’s on JBK – Pseudo-Lambic (Lugsy started early as he’d learned from last year!)
Here is Leedsbrew’s Prep Blog and later Update
Here is Quadrangularus’Raspberry Sour Brown Ale

More as and when the brewers post up their Brewdays

*12th Jan ’13 – Gravity at 1019 so 10.9% ABV, dry hopped with pellets:
Nelson Sauvin – 29g
Motueka – 29g
Cascade – 29g
I decided not to go down the Amarillo whole hop route as they would soak up too much beer and I’ll be splitting some of the beer off into a Demijohn or small FV bucket to Brett so don’t want to loose too much volume.

*Bottled 20th Jan ’13 – with 65g White Sugar, dropped the lot into a Bottling bucket with primings then bottled half-ish in 330ml bottles then put the rest in an Oxfam bucket and pitched the Brett.
Syphoned thru a Teaball to guard against getting pellet debris in the bottles, the chill down to 8°c in the fridge had made it pretty clear anyway:
Syphon Teaball
Brettanomyces Bruxellensis added to about 8L in Oxfam bucket:
Brettsnomyces Brux added to about 8L in Oxfam bucket
Got about 32 bottles, tasting pretty good with a fair amount of residual sweetness which should fade in bottle as it conditions and matures:
Bottled ag#92

*2nd Feb ’13 – Brett’d beer has dropped 2 points to 1017 from 1019, very slight speckled surface, think it needs more brett! Tastes just slightly different to what I’d expect from un-brett’d.

*2nd Feb ’13 – Had a taster bottle with Dave last night, has loads of residual sweetness which I hope will diminish as it matures, could have done with maturing in bulk then Dry hopping and bottling some weeks/months later.

*9th Feb ’13 – Just added a fresh tube of Whitelabs WLP650 as I was expecting more to be happening and wondering if the OG / Alcohol content is screwing the Brett Brux over.

*25th Feb ’13 – Gravity @ 1017 which hasn’t budged in the last 23 days! Tastes just on the edge of bretty-sour but very subtle. I’m fairly sure the High Alcohol has killed the Brett.

*31st Mar ’13 – Gravity @ 1015 so its creeping slowly and is now showing a more Bretty sour, it could be some time before this is finished!

*11th Aug ’13 – The Brett’d batch gravity is 1014, I doubt it is going to go any further, tastes different maybe not what I’d hoped for…

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 🙂

Imperial Smoked Porter – This is serving a couple of purposes; First is a Trial run of a big beer in my newly finished False bottom Mash tun; Second is using up some odd bags of malt and some older hops I had in the freezer and some other part bags of hops.
I’m not expecting the stated bitterness from my hops – http://www.wellhopped.co.uk/Product.htm so I’m going semi-worst case scenario and adjusting AA for age and storage.

Fermentables:
Pale Malt – 70.2%
Caramalt – 8.2%
Peat Smoked Malt, medium – 4.2%
Amber Malt – 3.9%
Oat Malt – 3.5%
Chocolate Malt, Pale – 2.3%
Crystal Wheat Malt – 2.4%
Chocolate Wheat Malt – 1.8%
Flaked Wheat – 1.6%
Chocolate Malt – 1.5%
Flaked Rye 0 EBC – 0.5%

Hops:
Bobek – 3.7 % @ 75 mins – 124g (FWH)
Admiral – 12 % @ 75 mins – 19g (FWH)
Herkules – 15.8 % @ 75 mins – 35g (FWH)
Brewers Gold – 9.1 % @ 10 mins – 68g
Cascade – 5.5 % @ 0 mins – 29g (Flame-out Steep for 20mins)
Saaz – 3.8 % @ 0 mins – 33g (Flame-out Steep for 20mins)
Simcoe – 12.9 % @ 0 mins – 20g (Flame-out Steep for 20mins)

Final Volume: 23 Litres
Original Gravity: 1.076
Final Gravity: 1.021
Alcohol Content: 7.2% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 20.5 Litres
Mash Efficiency: 70 % (I collected 32L @ 1055 so hit efficiency but had too much liquor)
Bitterness: 121 EBU (I’m not expecting this as the bittering hops were fairly old so subtracting 30% from the AA will be more like 90EBU)
Colour: 140 EBC
Mashed for 90mins @ 66c
Boil for 75mins
Liquor treatment as per GW calc for General Purpose

Bigger bucket than normal with 8.5kg of malts:
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New mash tun full of hot liquor:
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Initial Mash a little high, cooled with cold liquor to 66c:
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Tidy brewsheet (version 3, other two are scibbly works in progress) along with late hops:
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Quite a heap of first Wort Hops in the copper along with the common salt addition:
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What lies beneath, mash leftovers under the mash screen:
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10 min hops going in:
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Break material clumping in the copper:
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Looks near as damn it to me (Showing 72 +2 divisions in the meniscus = 1076), not bad for a first outing of the new Mash Tun:
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I had 3.7 Litres in the new mash tun to just cover the false bottom, the first sparge top-up was a little over 3 litres so I didn’t top-up and subtracted the difference from the Second batch sparge. This was to take into account the liquor under the screen, I ended up with 32 Litres in the copper which i thought too much but by the end of the 75min boil I was at my predicted gravity so I must have worked things out right!

Thoughts on the False bottom:
The mash ran off very well and after a few jugs of recirculating it was also very clear.
After stirring the second sparge and running off I came back to the mash tun to find it had run a load of malt particles into the copper as the last of the mash drained out. I’ll have to keep an eye on it next time to stop this just as it starts to show bits coming through, or have a go a Fly sparging so as to not actually disturb the Mash bed and hopefully limit the amount of malt particles coming through.
New cleaning game, poking bits of malt out of the perforated stainless!

16th May ’11
The usual, Stout+S-04 ferment 🙂 :
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*Bottled 25th May ’11 with 71g of White sugar and a tiny sprinkle of Nottingham yeast into each bottle as a bit of a safety precaution as it had dropped very bright. Finished at 1016-1018 so about 7.7% ABV.

*4th JUne ’11 Taster bottle, tasting good the Peat Smoked malt works well with the Strength of this beer, Bitterness just right so I’m glad I adjusted the hop Alpha acids for my older hops.

Bicycles in Beijing

My shot is at the top left, the ‘Bicycles in Beijing’ 🙂 I found this image with images.devilfinder.com which I’d never used before but someone had found my blog with it so I gave it a go and did a bit of searching for myself. Its nice to see myself, my photography, in print 🙂 I’d be unsure which agency it was purchased from so here’s the list of places you can buy my shot:

www.istockphoto.com/file_closeup.php?id=1428098
www.istockphoto.com/file_closeup.php?id=1579898
www.canstockphoto.com/Beijing-China—Bike-0248905.php
www.canstockphoto.com/Beijing-China—Bike-0248878.php

www.bigstockphoto.com/photo/view/432162
www.bigstockphoto.com/photo/view/432165

www.fotolia.com/id/439726/
www.fotolia.com/id/439730/
www.dreamstime.com/beijing-china—portrait-view-of-bicycles-rimage585212
www.shutterstock.com/pic.mhtml?id=1415610
www.stockxpert.com/browse.phtml?f=view&id=111143
www.stockxpert.com/browse.phtml?f=view&id=111122
www.123rf.com/photo_510860.html
www.123rf.com/photo_510764.html

Description:
Stock Photo In Beijing, China, Tiananmen Square / Beihai Park, Forbidden City…

Keywords:
bicycle, bike, pavement, walkway, sidewalk, ancient, architecture, beihai, beijing, bowuguan, building, chairman, china, chinese, city, clear, communism, communist, communists, courtyard, cultural, dynasty, emperor, flag, forbidden, gate, gugon, heavenly, historic, history, imperial, landmark, mandarin, mao, ming, monument, ornate, pagoda, palace, park, pavilion, peace, peking, peoples, prc, qing, red, republic, revolution, roof, shang, shrine, sky, square, summer, temple, tianamen, tiananmen, tree, zedong,

Here’s the Dreamstime referral image: 🙂
Beijing China - Portrait view of Bicycles
© Photographer: Pdtnc | Agency: Dreamstime.com


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