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Posts Tagged ‘malt

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:
AG#127 - Belgian Extra Blonde, malts.
The 9g of bittering hops!
AG#127 - Belgian Extra Blonde, light hopping today.
The Coriander:
AG#127 - Belgian Extra Blonde, just a subtle amount if Coriander.
Second sparge running to copper:
AG#127 - Belgian Extra Blonde, pretty nice light coloured wort.
Hit 3 points over my target so liquored back to 1047:
AG#127 - Belgian Extra Blonde, nicely over the 1047 target so will do a small liquorback.

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.
I’m still getting closer to signing a lease on premises and ordering brewkit and fermenters for Wishbone Brewery! (Sorry the website isn’t finished yet) but follow me on @WishboneBrewery for updates 🙂

*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.

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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

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:
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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

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:
Image
First batch sparge running off:
Image
Big fat hit of flamout hops:
Image
Skimmed straight off the FV of Ring of Fire IPA, mixed with a little fresh wort and pitched at 20c:
Image
Maybe a touch darker than style, though beating it with a paddle it was smelling really good:
Image

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.

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:
Image
The First Wort Hops:
Image
Recirculating the first runnings:
Image
Sparge number 1:
Image
Break material after cooling, just half a Protafloc Tab:
Image
Running off to FV, 2 packs of yeast used rather than 1 pack which would be slightly under-pitching:
Image

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:
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:
Image
This was the Mash pH:
Image
A restrained amount of late hops:
Image
The OG pre-liquorback:
Image

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.


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