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Posts Tagged ‘malts

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.

Pacific Rim – Light coloured beer stocks are low so I hope this to be a hoppy easy drinking beer, bittering from Simcoe and very kiwi Flame-out steep, I had a hop-freezer rummage and found a half pack of Riwaka… nice 🙂
The name ‘Pacific Rim’ is sort of an evolution from my Ring Of Fire which was all New Zealand grown hops, I didn’t realise until afterwards that there is a movie of the same name which looks pretty cool.

Fermentables:
Lager Malt – 62.6%
Munich Type I (Weyermann) – 24.4%
Caragold – 8%
Wheat Malt – 5%

Hops:
Simcoe 14.2 % @ 60 mins – 12g (FWH)
Simcoe 14.2 % @ 30 mins – 12g
Pacific Gem 17 % @ 0 mins – 25g (30min Steep)
Pacific Jade 15.1 % 0 mins – 25g (30min Steep)
NZ Cascade 8.5 % @ 0 mins – 25g (30min Steep)
Riwaka 5.9 % @ 0 mins – 25g (30min Steep)

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 31.4 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 8 EBC
Mash: 67°c for 70mins
Yeast: Safale us-05

The Malts, 1kg of Weyermann Munich I & some CaraGold are my body & sweetness:
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The hops:
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First Wort Hops, I went with an open pack of Simcoe rather than opening up my first choice, a new pack of Magnum:
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100g Flame-out Steep, all these hops were smelling amazing, the Pacific Jade are really sticky too:
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Pre-liquorback gravity 1046, target is 1040:
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No messing today, added some spacing pieces inside my Mesh Hop-Stopper so that it can’t lay too flat, compact & block, had lovely clear and timely run-off to FV.
Slight Schoolboy error was miss-reading the calculator and liquoring back an extra litre doh! Not the end of the world!
Tucked up in the fermentation fridge at 20°c, the yeast should make fairly short work of this.

*2nd Feb ’13 – This is tasting pleasantly light and drinkable, down at 1008 pretty sure its finished, happy so far 🙂

*Bottled 5th Feb ’13 with 100g White Sugar.

*12th Feb ’13 – this is very drinkable, subtle orange and berry with some light woody notes, a crisp bitterness and finish. I could easy drink a few of these 🙂

Non Terrestrial Intelligence – I’m using stuff up and have no Pale or Lager malt so I bought some Oat Husks from TheMaltMiller and added 5% to the recipe to aid sparging with so much Wheat Malt. I’m hoping for a fairly big hit of American hops with a good amount of bitterness.
The name comes from the Abyss movie.

Fermentables:
Wheat Malt – 76%
Carapils (Weyermann) – 8%
Special B – 8%
Oat Husks – 5%
Black Malt – 3%

Hops:
Simcoe – 14.2 % @ 60 mins – 25g (First Wort Hop)
Simcoe – 14.2 % @ 30 mins – 25g
Summit – 17.2 % @ 0 mins – 70g
Simcoe – 14.2 % @ 0 mins – 40g
Citra – 13 % @ 0 mins – 40g
Topaz – 16 % @ 0 mins – 10g (I just threw in a Sample I was given at work)
Nelson Sauvin – 12.1 % @ 0 mins – 11g (End of a bag)

Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.015
Alcohol Content: 5.1% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 15 Litres
Mash Efficiency: 70 % – (Reduced from my regular 75%)
Bitterness: 62 EBU
Colour: 125 EBC
Yeast: Safale us-05
Mash: 66°c for 2 hours, I did an iodine test at about 90mins which had a tiny bit of starch left.

Malts in the bucket, I added some gypsum to the mash and Calcium Chloride & Mag Sulphate to the boil:
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Adding the Mash Liquor to the Mash Tun, added a few degrees higher than my strike temperature and allowed to cool / Pre-heat the tun before mashing in:
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I was originally going to use Magnum for bittering but decided to go with the open packs of hops instead so it was Simcoe all the way:
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The Oat Husks in the mash:
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20min Steep of the Flameout hops:
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Initial Gravity reading was 1061, liquored back 2.5L to 1054:
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The usual go-to yeast, its easy and clean fermenting:
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A good brewday, the Oat Husks / Sparge worked really well and the wort was pretty clear for such a high percentage of Wheat Malt. The wort was smelling great too, put to bed in the fermentation fridge set to 20°c.

*7th Dec ’12 – Gravity at 1014 @about 22°c think its done but will give it another day before chilling it down. The Hydrometer sample tasted very nice too 🙂

*10th Dec ’12 – Down to 1013.5-ish, put on to chill down before bottling, still tasting good 🙂

*Bottled 16th Dec ’12 – with 100g White Sugar into about 20L of beer, still tastes good, would probably have been epic if I’d dry hopped 🙂

Ta Moko II – A re-brew with minor tweaks for hop Alphas and added 5% Flaked Oats. The last version of this beer is here. If this beer is as good as the last brew it won’t last long and is as good a reason as any to think about investing in a bigger copper boiler / 50 Litre Keg-boiler 😉

Fermentables:
Lager Malt – 75%
Carapils (Weyermann) – 10%
Wheat Malt – 8%
Flaked Oats – 5%
Cara Munich Type III (Weyermann) – 2%

Hops:
Pacific Gem – 17 % @ 60 mins – 15g
Pacific Gem – 17 % @ 15 mins – 10g
Nelson Sauvin – 12.1 % @ 10 mins – 41g
Nelson Sauvin – 12.1 % @ 0 mins – 51g

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 10.1 Litres
Mash Efficiency: 75 %
Bitterness: 52 EBU
Colour: 8 EBC
Mash: 60-90mins @ 67°c
Boil: 60mins
Liquor Treatment: as previous Ta Moko Brew / GW Calc ‘General Purpose’.
Yeast: Safale US-05

Malts are, Lager, Carapils, Wheat, CaraMunich III, and Flaked Oats, I put the Gypsum in the mash and the other salts went in the boil:
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Hops from @TheMaltMiller:
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Fairly reserved on the hopping, all but 15g of FWH are in the last 15mins of the boil:
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Filling the Mash Tun with hot Liquor, I use about 83°c and leave it to pre-heat the tun allowing it to cool down to my Strike Temperature before mashing in, I mashed in at 74°c:
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Full copper heating with the FWH:
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Half a protafloc tablet into a 23L brew @ 5mins left:
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The 50g of 80°c Steep hops:
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I liquored back 1.6 litres to get OG 1040 and near as damn it to my required volume:
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This is FV1 full of Ta Moko wort with US-05 dry sprinkled, I may skim and re-pitch for next weekends Chinook Blonde Brew:
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Mashed in just after 8am and finished before 2pm with a brief trip to town to get a strip-light for the kitchen, 2nd breakfast was had in-between batch sparges and lunch while running wort to the FV 🙂

*Bottled 18th Aug ’12 – with 80g of white sugar

Ta Moko – This is a tweaked re-brew of AG#16 Once Were Warriors The hopping is just about identical but I’ve changed the malts a little and dropped the ABV to 4% for a nice easy drinker.
The original was very tasty with a chalky bitterness, I’m hoping for the same again.
Some may have to forgive my beer naming, Wikipedia tells me there is a more acceptable term for Maori designed Tattoo which is Kirituhi meaning “Drawn Skin”.  I have my own piece of ‘Drawn Skin’ on my thigh which was done in Auckland at www.mokoink.com

Fermentables:
Lager Malt – 80%
Carapils (Weyermann) – 10%
Wheat Malt – 8%
Cara Munich Type III – 2%

Hops:
Pacific Gem – 14.6 % @ 60 mins – 15g (FWH)
Pacific Gem – 14.6 % @ 15 mins – 10g
Nelson Sauvin – 12.6 % @ 10 mins- 50g
Nelson Sauvin – 12.6 % @ 0 mins – 50g (80°c for 20-30mins)

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 32.4 Litres
Mash Liquor: 9.9 Litres
Mash Efficiency: 75 %
Bitterness: 52 EBU (25% Hop Utilisation)
Colour: 8 EBC
Yeast: Safale US-05
Mash: 67°c for 60mins (I got 85% Mash efficiency)

Weighing out the Calcium Chloride & Magnesium Sulphate:
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Malt was at 9°c this morning:
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Mash temp 67°c:
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Pacific Gem and lots of Nelson Sauvin hops:
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Sparge running into copper:
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The 10 min Nelson Sauvin addition, hops all sticky and smelling lovely:
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Break material forming while cooling with the Copper Immersion Cooler:
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OG: 1040 will do me, my neighbour just gave me a longer (hence hopefully more accurate) hydrometer:
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All done and in the fermentation fridge at 19.5°c

*Bottled 28th Dec ’11 – with 70g white sugar, tasting good enough to drink from the FV, very clean and bags of Nelson Sauvin Flavour, this will be spot on once its carbonated up 🙂

*1st Jan ’12 – Very very early taster, Cat-Piss, Grapes, Muskiness, little bit of Kiwi maybe, classic Nelson Sauvin.

Thanks again to Rob at Hopzine for another glowing review:

London Porterish – This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.

Fermentables:
Pale Malt – 3990g – 70%
Brown Malt –  625g – 11%
Crystal Malt – 340g – 6%
Wheat Malt – 285g – 5%
Chocolate Malt – 225g – 4%
Crystal Rye Malt – 170g – 3%
Crystal Malt, Dark – 57g – 1%

Hops:
Sovereign @ 60 mins – 56g
Sovereign @ 10 mins – 19g

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
60min Boil
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil

Updates on my Twitter-T.watter page – https://twitter.com/pdtnc
Malts, Temp & Salt additions:
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The three tier:
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Waste of time checking pH as usual:
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Mash efficiency 95.3%!:
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First runnings being recycled, FWH & old yeast ready in copper:
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10min hop addition:
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StarSan-ing everything that will touch sterile clean wort:
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My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe) 🙂
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely 🙂

*Bottled 17th Nov ’10 with 65g of Soft Brown Sugar Came down to FG 1020 ish, needs some age for the dark malts to meld into something lush 🙂

After supping some of Leedsbrew’s Smoked Stout yesterday I decided I’d better use my kilo of Rauchmalt today, then I can justify buying some Peat Smoked malt 😉

Kartoffel-Rauch (Potato Smoke)

Fermentables:
Pale Malt – 2240g – 52%
Rauch Malt, Smoked – 1000g – 23.2%
Munich Malt – 800g – 18.6%
Wheat Malt – 200g – 4.7%
Cara Munich Type I – 70g – 1.6% (Leftovers from last a bag thrown in)

Hops:
Brewers Gold @ 60 mins – 26g (FWH)
Hallertauer Hersbrucker @ 10 mins – 25g
Hallertauer Mittlefruh @ 0 mins – 13g

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.012
Alcohol Content: 4.6% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 85 % – Thought I’d push the limit today and see how the Theoretical compares to the Actual.
Bitterness: 27 EBU
Colour: 14 EBC
Yeast: Safale s-04
Mash temp: 66c (Aimed for 67c, time to turn up the HLT controller)
Mash duration: 90mins
Boil Duration: 60mins
Water Treatments: General Purpose for 32L added to the Malts

Mash Efficiency figures 97.7%???!!! Surely not!!!:
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Malts & Malt Temp:
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Brewers Gold FWH and old Lager yeast as Nutrient:
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Recycling first runnings:
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10min addition of Hersbrucker Hops:
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OG: 1046 / 12 Brix, 2 points lower than predicted:
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Dry Sprinkle of Safale s-04:
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All cleaned up a little while ago, no fuss brewday, the next couple of brewdays might be presents for people or a trial-brew for an easy Blonde Christmas present 🙂

*Bottled 11th Nov ’10 with 75g white sugar


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