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SAC IPA – You might see some similarities with this brew and my ‘Summit 73 E366‘ brew mainly the amounts and times of the late hops, I’m using up the last of my Pale & Lager malts along with the Cara/Crystal and some Dark Wheat.
I think this is the third year that a bunch of homebrewers have made the effort to brew on New Years Day, but its my fifth NYD brew in 5 years.

Fermentables:
Lager Malt – 44.3%
Munich Malt – 20.3% (some of this was English Munich and some was German)
Pale Malt – 19.5%
Wheat Malt Dark (Weyermann) – 6%
Flaked Wheat – 3.6%
Crystal Malt – 3.4%
Cara Hell – 3%

Hops:
Cluster Pellet – 7.9 % @ 60 mins – 40g (First Wort Hop)
Summit Whole – 17.5 % @ 15 mins – 15g
Apollo Whole – 19.5 % @ 15 mins – 15g
Cascade Whole – 7.9 % @ 15 mins – 15g
Summit Whole – 17.5 % @ 0 mins – 85g (20min steep)
Apollo Whole – 19.5 % @ 0 mins – 40g (20min steep)
Cascade Whole – 7.9 % @ 0 mins – 45g (20min steep)

Final Volume: 25 Litres
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 59 EBU
Colour: 24 EBC
Mash: 67°c for an inordinate amount of time
Yeast: Safale us-05 re-pitched from last gyle

Malts & Temp:
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First batch sparge running off:
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Big fat hit of flamout hops:
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Skimmed straight off the FV of Ring of Fire IPA, mixed with a little fresh wort and pitched at 20c:
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Maybe a touch darker than style, though beating it with a paddle it was smelling really good:
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It was a bit of a drawn out brewday as i was supposed to be viewing a second hand car or two but one sold and the seller of the other was a bit shit at replying to txt messages.

*Bottled & Casked 8th Jan ’14 – with 15g sugar to the cask and half a Tsp to each of 6 bottles, also the cask was dry hopped with a 60g blend of Summit, Apollo & Cascade. I think it tastes good, my smell and taste are a bit buggered at the moment thanks to a cold.

Mittlefruh Junga Blonde – Another easy drinker which might just be ready in time for over Christmas, this time using German Mittlefruh & Polish Junga, I’ve tweaked the malt bill a tiny bit from my last brew loosing 2% Carapils and making sure I hit my 69°c mash temp.
I’m hoping the addition of Junga will add a spice-character, I’ve also increased the bitterness just a touch to try emphasize this.

Fermentables:
Lager Malt – 82%
Vienna Malt – 10%
Carapils (Weyermann) – 8%

Hops:
Junga – 12.3 % @ 60 mins – 11g
Hallertauer Mittlefruh – 4.9 % @ 60 mins – 10g
Junga – 12.3 % @ 5 mins – 24g
Hallertauer Mittlefruh – 4.9 % @ 5 mins – 24g

Final Volume: 23 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.6% ABV
Mash Efficiency: 75 %
Bitterness: 25 EBU
Colour: 4 EBC
Mash: 60mins @ 69°c
Yeast: Safale us-05

The malts:
AG#109 - Mittlefruh Junga Blonde, the malts
Recirculating the first few jugs of wort and a tiny amount of FWH:
AG#109 - Mittlefruh Junga Blonde, recirculating a few jugs. Tiny amount of FWH
These Junga are smelling particularly nice:
AG#109 - Mittlefruh Junga Blonde, these smell rather blooming good
Running off to FV:
AG#109 - Mittlefruh Junga Blonde, almost done, had some other stuff to do.
Gave my FV a thorough clean/sanitise as the last thing that was in here was my Kraftwort smoked beer and it still had a slight taint to it.
Left it cooling really slowly while we went out, got back and it was at 12°c (oops) and I’d hot-liquored back on the FV with 2 litres from the HLT so only had 620ml to liquorback in the FV so no chance to warm things up with that, its now in the Fermentation Fridge set to 20°c so should warm up pretty soon.

*Bottled 30th Dec ’13 – with 127g of sugar

*8th Jan ’14 – Early-ish taster, this is rather good, a little bit of sweetness, a nice amount of body with subtle tasty hops. (I’ll taste again when my cold has gone, but I reckon this is a good one)

Vienna Blonde – fair enough, this is not a Vienna lager recipe but I’m after an easy drinking beer for Christmas which anyone can drink. All German hops and done with subtlety, used the Mild Water profile from THBF Liquor Treatment Calculator to give it a healthy dose of Chloride.

Fermentables:
Lager Malt – 80%
Carapils (Weyermann) – 10%
Vienna Malt – 10%

Hops:
Magnum – 12.7 % @ 60 mins – 13g (FWH)
Hallertauer Hersbrucker – 3.0 % @ 5 mins – 23g
Tettnang – 3.8 % @ 5 mins – 23g

Final Volume: 23 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.6% ABV
Mash Efficiency: 75 %
Bitterness: 20 EBU
Colour: 4 EBC
Mash: 60mins, Aimed for 69°c and got 68°c
Yeast: Safale us-05

The tiny amount of First wort hops:
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This was the Mash pH:
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A restrained amount of late hops:
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The OG pre-liquorback:
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After liquoring back I had around 24 litres, which will probably escape the FV once things start fermenting!

*30th Nov ’13 – Gravity at 1011.5, tasting those lageresque flavours with hints of honey, not bad at all its a nice little hop combo.

*Bottled 8th Dec ’13 – with 127g White sugar, hopefully be nice and crisp once its carbonated up.

*14th Dec ’13 – Early taster, a bready nose with some sweetness, woody with some floral in the mouth, a subtle decaying woodiness goes nicely with the smooth balanced bitterness, carbonation is a nice full pallet tingle, body is enough, just a hint of greenness. Maybe a slightly hotter mash and a lower percentage of Carapils.

Summit 73 E366 – Bit of an experiment, I’m mashing for a 1040 wort but mashing high so as to produce lots of un-fermentable sugars and hoping for a full bodied 2.8% ABV, Phil Lowry recommends something like this for a low abv beer so I’m finally getting round to giving it a go though he recommended 74°c for the mash temp I’m resisting and going for 73°c.
My choice of malts is also high on the Dextrine and malty side to try and pack in a load of malt flavour while keeping the beer light in colour *Fingers crossed!*
I’m also not adding any hops for the first 45mins ‘Hop Bursting‘ of the boil with just a small charge at 15mins from end and a massive end of boil steep using ‘Summit‘ & ‘Experimental 366‘ in equal parts.

Fermentables:
Lager Malt – 65%
Carapils (Weyermann) – 15%
Munich Malt – 10%
Vienna Malt – 10%

Hops:
Summit – 17.5 % @ 15 mins – 15g
Experimental 366 – 15.7 % @ 15 mins – 15g
Summit – 17.5 % @ 0 mins – 85g
Experimental 366 – 15.7 % @ 0 mins – 85g

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010 (I’m hoping for a high FG)
Alcohol Content: 3.9% ABV
Mash Efficiency: 75 %
Bitterness: 24 EBU
Colour: 7 EBC
Mash: 60mins @ 73°c
Boil: 60mins
Yeast: Safale us-05
Protafloc @ 10mins

Here are the usual batch of brewday photos :)

The malts & malt temp:
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The Exp 366 hops:
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First batch sparging running to the copper:
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The last 15mins:
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End of boil steep for 20mins:
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I liquored back in the FV with 2.4L and pitched the yeast:
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The wort tastes quite bitter and smells amazing when you give it a good thrash to aerate.

*29th Sep ’13 – Its a weird ferment on this one, a slightly scummy bubble top yesterday and today I thought it had stopped until i had a close look and saw loads of little bubbles fizzing away.

*1st Oct ’13 – Just done a gravity, this is at 1018, and I hope its finished, as its bang on the 2.8% I was aiming for. It has bags of body and flavour, you can still tell that it lacks alcohol but the body is there!

*6th Oct ’13 – Dry Hopped with 40g of Summit & 40g of Experimental 366 both whole hops.

*Bottled 17th Oct ’13 – primed with 102g white sugar for about 21 Litres, tasting very nice, this will be drinkable as soon as its carb’d up 🙂

*24th Oct ’13 – taster, I’d say this is ready to drink, a nice smooth dry hopped character and its picked up some bitterness from the dry hops too, carbonation is smooth maybe a little too much but only just, Bags and bags of fruity goodness.

*9th Nov ’13 – I have had a few bottles of this now, lovely and cold from the fridge I’d rank this as one of the best beers I’ve ever made! The hop Character and carbonation work really well and it holds its own well with beers more than twice as strong.

NZ Sour Wheat – This is the start of my brewday on Sunday, but its still Wednesday!
I have just mashed 2.45kg of Pale malt in my old mini-mash Tun, 66°c for 60mins, then added about 2-3L of cold water to bring the temp down to 49°c with another 1kg of pale malt added to the mash to add some Lactobacillus to the Mash. I have put my little mash tun into my FV fridge set at 46°c and i hope to keep the temperature above 35°c as it says here http://beerandwinejournal.com/fossil-cove-sour-mash-experiment/ I did as it states and I covered the mash with cling-film and topped it off with a blanket of co2.

The Sour Mash:
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My Main Mash is to be on Sunday and I’ll update this more then.

Fermentables:
Lager Malt – 40%
Wheat Malt – 25%
Wheat Malt, Dark (Weyermann) – 25%
Carapils (Weyermann) – 5%
Melanoidin (Weyermann) – 5%

Hops:
NZ Hallertau Aroma – 8.2 %  @ 60 mins – 20g
NZ Hallertau Aroma – 8.2 %  @10 mins – 30g
NZ Hallertau Aroma – 8.2 %  @0 mins – 30g
Pacific Jade – 15.1 % @ 0 mins –  30g

Final Volume: 23 Litres
Original Gravity: 1.047
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 22 EBU
Colour: 15 EBC
Mash: 75mins @ 69°c
Boil: at least 75mins
Yeast: NBS Weiss, I assume this is Munich Wheat yeast.
Copper Finings: Protafloc @ 10mins left to boil

I’m expecting a fair few spec-changes, I’m thinking of my combined Run-off / sparge to be no more than 30L, I may get more, I may boil down, I will no doubt have a gravity change which will also effect the bitterness…. ;-)

**Sunday**
To start off with I prepared my malts while the HLT was heating:
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Then Checked the Sour Mash, it was 33°c in the center and smelled like the waste malt skip at work, I’m pretty pleased it managed to stay at 33c as @lugsy51 tells me that should be alright:
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The top of the mash, even though it was covered in Cling-film had changed to a darker shade than the rest of the mash underneath:
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I added about 3.8L boiling water to the Sour mash and gave it a good stir before running off about 7L into the copper, these are the weirdest first runnings I’ve ever had, the photo below shows them as clear as they were going to get:
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The copper was pretty full after the main mash was sparged with about 32L in total, I liquored back 3L as the boil progressed checking with my Refractometer:
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I did a 10min & Flamout (90°c Steep) additions, I’m hoping the Pacific Jade will give some Orange notes which i think will compliment the Wheat beer yeast:
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I liquored back 3L to 1048, 2 points above my original predicted OG:
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I tasted the Sour wort after it had 15mins of boiling, it was very sour (like so sour I went to spit in the sink!), I boiled it down to 5L with the hope of driving off some of the smell…! Things calmed down after today’s main mash was run to the copper with the wort ending up with just a subtle tang behind the malt sweetness at the end of boil, I’m told the sour will increase as the wort ferments and the sugars are used up.
Yeast was rehydrated and pitched into 30L at 20°c.

Things went very smoothly even with extended boil times running off the small sour mash worked well while the main mash was having its mash rest then the rest of the brewday was as per usual with just a slight lingering smell of the sour mash in the house, I was expecting worse! 🙂
Fingers crossed on this one as its all new to me!

*24th Sep ’13 – Gravity at 1019 and tastes pretty ok, a cider-like bite/tang.

*27th Sep ’13 – Gravity at 1018 and looks to have finished, have given it a rouse and will check again tomorrow, at this rate the beer will be really balanced against the lactic sourness.

*28th Sep ’13 – FG seems steady and I’ve just dry hopped this with 22g Motueka I had in the freezer.

*Bottled 5th Sep ’13 – Primed about 24L with 165g White Sugar, its got a permanent haze and tastes like cheap orange juice, though the balance of sweet to sour is quite good, hopefully it will carbonate up well and give it a crispness. With its starting and finishing gravities this beer is actually 3.9% ABV.

*16th Oct ’13 – Taster time… Yeasty Clove on the nose, quite light sparkling body on the pallet with a tang like fresh squeezed oranges. I’m hungry and this is making my belly rumble, bitterness is subtle and quite chalky but its hard to detect as the sourness and prickly carbonation cross the tongue first, with a few more mouthfuls the body feels to have a slick quality like a good Belgian Wit.

Gods of War – An impromptu brewday and a half-baked earlier idea to use Warrior & Zeus hops for the first time, I’m going all out with the Cara/Crystal with some Melanoidin Malt to make up for me not having any Munich which was substituted by Dark Wheat Malt.

Fermentables:
Lager Malt – 69%
Crystal Malt – 8%
Caramalt – 8%
Wheat Malt Dark (Weyermann) – 8%
Melanoidin (Weyermann) – 5%
Chocolate Malt, Pale – 2%

Hops:
Apollo – 19.5 % @ 60 mins – 30g (FWH)
Zeus – 16.7 % @ 10 mins – 20g
Apollo – 19.5 % @ 10 mins – 20g
Warrior – 17 % @ 10 mins – 20g
Warrior – 17 % @ 0 mins – 30g (5-10mins Steep at 90c)
Zeus – 16.7 % @ 0 mins – 30g (5-10mins Steep at 90c)
Apollo – 19.5 % @ 0 mins – 30g (5-10mins Steep at 90c)

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.016
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 91 EBU (55 EBU if you discount the 10min additions)
Colour: 60 EBC
Mash: 67°c for 60mins
Yeast: The Malt Miller’s West Coast Style yeast

The malts:
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The Apollo hops really made the garage stink:
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I’ve not used this yeast before, I’d be interested to hear others findings:
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First batch sparge running into the copper:
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A good rolling boil and the 10min hops go in:
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Flameout hops go in at 90°c for a 5-10min steep after which I turned the Immersion cooler on:
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Yeast was rehydrated in cooled boiled water as instructed, it will be fermenting at the ambient temp of the garage to start with as last weeks brew is still in the brew-fridge.

*24th Aug ’13 – Dry Hopped today with 30g of each hop, Apollo, Warrior & Zeus (almost 4.3g per litre) Hopefully bottle mid week.

*Bottled 29th Aug ’13 – with 80g white sugar, tastes sort of like a weird liquorice, unsure of this hop combo so far, maybe it will improve with some time in bottle.

*8th Sep ’13 – Taster bottle, this is coming along quite nicely, the colour is good and it has just enough dry hop presence, it could use a little more body but otherwise a pretty easy drinker. The hop flavours I was unsure about have gone and its light “Pithy” character (*Pithy used courtesy of @hopzine).

SCAN (Summer, Citra, Amarillo & Nelson Sauvin) I’ve not brewed since the 18th of May due to being busy with a lean-to construction on the house so this is a quick crowd pleaser, nothing too strong or too bitter but bags of flavour.

I’ll try not leave it as long before I brew again, Sorry about that if you are a regular reader 😉 Thats 85 non-homebrewing days!

Fermentables
Lager Malt – 50%
Pale Malt – 40%
Caragold – 5%
Cara Hell – 5%

Hops
Summer – 6.5 % @ 60 mins – 50g (FWH)
Citra – 15.0 % @ 0 mins – 40g
Amarillo – 8.7 % @ 0 mins – 40g
Nelson Sauvin – 12.1 % @ 0 mins – 40g (All 0mins hops 30min steep)

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Mash Efficiency: 75 %
Bitterness: 32 EBU
Colour: 7 EBC
Mash: 69°c for 60mins
Yeast: Safale us-05

The Malts, I added a rough 1 Tsp Calcium Chloride to the mash:
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First Wort Summer Hops:
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A nice healthy Flame-out steep:
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FV and bits had some extra love today, a nice soak with a chlorine based cleaner-sanitiser, good rinse then a final StarSan:
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1042.5, liquored back to 1040:
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All went fine apart from the PSU on my solar pump decided to pack in so swapped for spare pump/psu so i could stir my HLT. The ground water is pretty warm at the moment so cooling took an age and I gave up at 21°c before liquoring back and pitching the yeast.

*15th Aug ’13 – Gravity at 1010, tasting good, might dry hop it tomorrow.

*16th Aug ’13 – Dry Hopped ‘subtly’ with:
Nelson Sauvin – 20g
Amarillo – 10g
Citra – 10g
Summer – 10g
AG#101 - SCAN
Just over 2g/Litre with whole hops, they are going to need a good stir in once they have soaked properly.

*Bottled 21st Aug ’13 with 110g white sugar, tasting good.

*28th Aug ’13 – 1 week in the bottle and tasting very good, light and refreshing with oodles of flavour and nose 🙂

Altitudinous Cable – I’m hoping for a ‘MagicRockBrewing Highwire / PartizanBrewing Columbus Chinook Cascade IPA‘ type of thing, bags of flavour and seriously dry hopped.
My 100th All-Grain Brewday was supposed to be an all-Fuggle Double IPA with a great big Fuggle Dry Hop, have beery mates round and cook food / drink beer / forget the Protafloc etc We’ll have to plan that for another time as I wanted something that will be distinctly hoppy with in-yer-face dry hopping, so what better beer to try imitate than MagicRock’s Highwire, a beauty of a beer at only 5.5%.

Fermentables:
Lager Malt – 82.5%
Caramalt – 8%
Vienna Malt – 5%
Munich Type I (Weyermann) – 4.5%

Hops:
Magnum – 12.7 % @ 60 mins – 27g (FWH)
Magnum – 12.7 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 43g (30min Steep)
Cascade – 7.9 % @ 0 mins – 43g (30min Steep)
Columbus – 16.5 % @ 0 mins – 43g (30min Steep)

Dry Hops:
Chinook Pellets
Cascade Pellets
Columbus Pellets
(see later *edits for Dry hop additions)

Final Volume: 25 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 10 EBC
Mash: 69c for 60mins
Yeast: Safale us-05

The malts, and a Teaspoon of Calcium Chloride (rough arse stylee):
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First Wort Hops:
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A healthy amount of flameout hops:
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The OG before liquoring back to 1055:
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Easy brewday, did a bit of a Garage tidy while I was at it.
I only gave the mash 1 Tsp of Calcium Chloride as I’ve had some comment on the dryness of my homebrew, so no other liquor salts for this brew just as an experiment.

*22nd May ’13 – Gravity at 1014, first dry hopping addition of 3g/litre Cascade, Columbus, Chinook (75g in total) it will be left at 20°c for 2-3 days, I’ll give the FV a stir tomorrow.

*24th May ’13 – Steady gravity, Tasting good but still subtle so…. chilling to 17°c and dry hopped with just less than 5g/litre, 24g Cascade, 50g Columbus, 50g Chinook. Again I will stir the FV tomorrow. I may do a third dry hop 😉

*27th May ’13 – The 3rd Dry Hop: 24g Columbus, 22g Chinook, 21g Amarillo (2.65g/litre in total), so all in all its been dry hopped with 10.65g per Litre of beer. Tastes a bit raw.

*1st Jun ’13 – Bottled with 120g White Sugar, I lost 3 Litres to the hop pellets/yeast, tasting pretty good has some rough edges but nothing that a week or two in bottle won’t cure. At this stage I would think that an almost 100% Chinook dry hop would be closer to a MagicRock/Partizan beer.

Syphoning the beer off the hops to bottling bucket:Syphon racking via a Teaball filter
The remaining sludge in the FV, the thought goes through my mind… I wonder what would happen if I brewed another beer and dumped the wort straight onto a mess of pellets & yeast like this?:
Hop pellet sludge in the FV

*8th Jun ’13 – early taster, its carbonated up just right, the bitterness pretty good, the dry hopping is going to take a week or two more to round off and loose the rough edges, cloudy as heck thanks to all those hops!

*14th Jun ’13 – Another taster, hops settling down a bit, strong bitterness until the pallet re-sets, I think I was right saying a bit more time 🙂

*13th Aug ’13 – Some time later, this is smoothing out but keeping its intense hoppyness and a nice sort of flat-tingle-spice-bitterness, it finishes with the body coming back in as the hops linger in the mouth. Next time I’ll not leave the hops in as long and maybe concentrate on dry hopping with just Cascade & Chinook.


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