Posts Tagged ‘malt’
AG#127 – Belgian Extra Blonde
Posted on: September 14, 2014
Belgian Extra Blonde – A mix of Pale (didn’t have any Lager malt), Carapils, Dextrose (partly sugar as I didn’t have enough of either), Oat malt & Wheat malt.
Hops are a tiny amount of Magnum to bitter then a subtle amount of Mittlefruh in the last 5 minutes and about half the coriander you’d expect to add to a Wit.
I’m fermenting with WLP757 which I revived from a 2 year old Whitelabs tube.
The Malts, mashed at 69°c for about 90mins:
The 9g of bittering hops!
The Coriander:
Second sparge running to copper:
Hit 3 points over my target so liquored back to 1047:
I’m hoping for just a hint of coriander and a light coloured, light bodied beer with enough but not overpowering Belgianiness! I’ve used sugars for part of the bill to keep the strength at 5% ish without adding too much colour.
*16th Sep ’14 – Yeast spewing all over the garage floor this morning, the ambient temp is about 19c and the FV is a fairly steady 22c, the WLP575 is smelling quite sulphurous, this could just be the yeast or I could be encouraging the sulphur because of my Sulphate additions (Calcium Sulphate & Magnesium Sulphate) all of which should dissipate as fermentation completes.
*Kegged 20th Sep ’14 – its about time i used my cornies!
*30 Sep ’14 – taster from keg, quite a soft carbonation, has Duvel-like properties some of the Sulphur is going but some of it could be the Coriander thats confusing me. I let the keg for 24 hours at 20psi and 24 hours at 30psi then left it until now, Ive put 30psi on it again and will test it again tomorrow.
AG#126 – IPA
Posted on: September 7, 2014
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:
Tiny amount of FWH:
The rest of the Hops were going in at 5mins before the end.
And the hops outside:
https://www.flickr.com/photos/pdtnc/sets/72157647318338112/
*Bottled 17th Sep ’14
AG#116 – Blueberry PA/Saison
Posted on: March 16, 2014
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:
Mosaic Hops smelling good:
Flameout hops:
1060.5 going for 1056:
400g per 12.5 litres Frozen Blueberries:
Microwaved and Mushed up (Added 18th Mar ’14):
*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:
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
AG#111 – SAC IPA
Posted on: January 1, 2014
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:
First batch sparge running off:
Big fat hit of flamout hops:
Skimmed straight off the FV of Ring of Fire IPA, mixed with a little fresh wort and pitched at 20c:
Maybe a touch darker than style, though beating it with a paddle it was smelling really good:
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.
AG#110 – Ring of Fire IPA
Posted on: December 27, 2013
- In: Brewing
- 3 Comments
Ring of Fire IPA – if you recall sometime last year I did a brew called ‘Ring of Fire‘ which had some big orange notes to it from hopping, this is the IPA version with added Nelson Sauvin, the NS should add a good muskiness.
Fermentables:
Pale Malt – 70%
Flaked Wheat – 13%
Munich Malt I (Weyermann) – 10%
Carapils (Weyermann) – 4%
Cara Hell (Weyermann) – 3%
Hops:
NZ Pacifica – 6.1 % @ 60 mins – 40g
Pacific Jade – 15.1 % @ 60 mins – 23g
Pacific Jade – 15.1 % @ 5 mins – 30g
NZ Pacifica – 6.1 % @ 5 mins – 30g
Nelson Sauvin – 13.0 % @ 5 mins – 30g
Dry Hops:
Pacific Jade – 35g
NZ Pacifica – 35g
Nelson Sauvin – 35g
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 78 EBU
Colour: 11 EBC
Mash: 90mins @ 67c
Yeast: Safale us-05 x2
The Malts, it was actually 11c once it had settled down:
The First Wort Hops:
Recirculating the first runnings:
Sparge number 1:
Break material after cooling, just half a Protafloc Tab:
Running off to FV, 2 packs of yeast used rather than 1 pack which would be slightly under-pitching:
Bit of a late start, my day didn’t go to plan, but the wort tasted great and the hops smelled just right 🙂
*29th Dec ’13 – Gravity at 1023.5 and tasting all woody and musky, very nice, smells ace 🙂
*2nd Jan ’14 – Tasting really good before dry hopping so I’ve decided to leave it as it is, from experience the main hop character from dry hopping would have been the Nelson Sauvin.
*Bottled 11th Jan ’14 with 129g White sugar, tasting good.
*22 Jan ’14 – Tasting good, a nice blend of all three hops with nothing over powering, maybe a touch more bitterness would be nice.
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:
Recirculating the first few jugs of wort and a tiny amount of FWH:
These Junga are smelling particularly nice:
Running off to FV:
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)
AG#108 – Vienna Blonde
Posted on: November 24, 2013
- In: Brewing
- 4 Comments
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:
This was the Mash pH:
A restrained amount of late hops:
The OG pre-liquorback:
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.
AG#106 – Kraftwort
Posted on: October 20, 2013
- In: Brewing
- 3 Comments
Kraftwort – I really enjoyed last years brew of ‘Big Malty Smoke beer‘ so I thought I’d do a smokier one this year, and to add a little extra to it I’m doing a Double Decoction.
Fermentables:
Rauch Malt (Weyermann) – 56.3%
Oak-Smoked Pale Wheat Malt (Weyermann) – 28.2%
Munich Type I (Weyermann) – 14.1%
Carafa Special III (Weyermann) – 1.4%
Hops:
Spalt Select – 5.2 % @ 60 mins – 70g
Spalt Select – 5.2 % @ 0 mins – 30g
Final Volume: 25 Litres
Original Gravity: 1.064
Final Gravity: 1.015
Alcohol Content: 6.4% ABV
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 57 EBC
Mash: Infusion to 52°c for 30mins, Decoction to 65°c for 60mins, Decoction to 71°c, Sparge at 78°c
Yeast: 2x Safale us-05 and a cool 18°c ferment
The malts & Temp:
Hops from Simply:
The First Decoction went well and took me upto saccrification temperature:
A rather nice deep colour from the first runnings:
Messy splattered mash tun after the decoctions:
In go the hops:
Chillin’ I left it to get nice and cold:
Liquored back hot in the copper with a couple of litres and the refractometer, ended up with 1063.5 so near enough, I have been using hot liquor to liquorback in FV with lately but I wanted to keep the temp in the FV nice and low, which i did.
Bit of a long brewday with the decoctions and rests, smells a tastes good already 🙂
*29th Oct ’13 – I warmed it up a couple of days ago and let it finish off, its at a steady 1009.5 making it 7.1%!!! I’m chilling it down now ready for bottling.
*Bottled 3rd Nov ’13 – with 122g white sugar primings, tasting good, tastes very smokey 🙂
*20th Nov ’13 – Taster time, this is starting to be good now, its plenty smokey but subtle all at the same time.
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