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Posts Tagged ‘Maris Otter

My first Wheat Beer and a bit of a user-upper too 🙂  I’m only doing 19L as the recipe is tailored around the 2kg of Wheat Malt I had left, with the Crystal Wheat & Chocolate Wheat it takes the Wheat percentage to just over 50% of the entire malt bill.
Hops are the end of a bag of Perle, pre-dry hopped Mittlefruh kept in the Freezer, and the end of a bag of Hersbrucker.
The yeast needed using up too 😉
No intentions of using any water treatments other than to kill the Chlorine and not going to be using protafloc as I want to keep this beer cloudy.

Dark Wheat WB06

Fermentables:
Wheat Malt 2000g 45.4%
Maris Otter 2000g 45.4%
Crystal Wheat Malt 200g 4.6%
Carafa Special III 100g 2.3%
Chocolate Wheat Malt 100g 2.3%

Hops:
Perle @ 60 mins 26g
Hallertauer Mittlefruh @ 20 mins 20g
Hallertauer Hersbrucker @ 10 mins 34g

Final Volume: 19 Litres
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol Content: 5% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 96 EBC

Mash for 90mins, Boil for 60mins, pitch and attempt to keep as cool as possible in the garage (I’m going to need a fermenting fridge sometime!)

The Malts; 50:50 Maris Otter & Wheat Malt, Carafa Special 3, Chocolate Wheat malt, Crystal Wheat malt, NO Gypsum or other water treatments today:
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Mash at 67c, which is probably 66c on my thermometer:
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FWH:
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Coming to a boil, even so it was only a 19L brew it was close to boil over, a full 23L would have needed a bit of stirring etc:
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1052:
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Muddy water:
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Safbrew WB-06 dry sprinkled:
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Another no fuss brewday, kind of had a bit of a break in the middle before starting the boil but still finished up for about 1pm 🙂
Weird not using Protafloc (or other copper finings) the total lack of any cold break material and instead just muddy looking wort, all in the sake of Cloudiness.

*Bottled 3rd Jun ’10 with 100g Sugar priming.

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I started out with the Coniston Bluebird recipe but I’ve not got enough Challenger in the Freezer, so Northdown will be taking the place of most of the Challenger and there’s going to be some late Fuggles also as I want to finish a bag off.
The Malts are a bit like this too and I’ve moved away a little from the original, I had a bag of Wheat malt that I have a plan for 2kg’s of (Wheat Beer with WB-06) so the remainder of that Wheat is going in this along with a part bag of Crystal Malt which is near as damn it right for a Bluebird clone 😉
Additions to the above are Crystal Rye & Crystal Wheat.

Malts:
Maris Otter 3450g 84.8%
Wheat Malt 264g 6.5%
Crystal Malt 154g 3.8%
Crystal Rye Malt 100g 2.5%
Crystal Wheat Malt 100g 2.5%

The Malts are weighed out and ready with 1 Tsp of Gypsum for the mash:
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Hops are liable to change as I only roughly weighed what hops I’ll be using so anything over these weights will be thrown in at the end of boil.
Hops:
Northdown – 60 mins 25g (FWH)
Northdown – 30 mins 8g
Northdown – 20 mins 15g
Challenger – 0 mins 19g
Fuggle – 0 mins 28g

Mash on @ 7.45am for maybe 60 or 90 mins:
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Pretty much hit my choice of Mash temperatures but found I have about a 1.5C variance across my three thermometers, 2 digital and 1 spirit:
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Today’s hops all weighed out:
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Beer profile:
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.8% ABV
Total Liquor: 32.4 Litres
Mash Liquor: 10.2 Litres
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 21 EBC

I’ll be using some Thick Edinburgh Ale Yeast I skimmed off my fermenter the other day, should be raring to go 🙂

Filling the Tun with the 1st batch sparge:
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Top-down view of the FWH+Gypsum in thw Copper, Mash Tun and Underback:
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Chiller already been in the copper for 15mins to sanitise, Flame Out hops in for a 20 or 30min steep:
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Lovely thick skimmed Edinburgh Ale yeast from my last brew:
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OG 1042, 2 points more than needed but near enough:
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A good colour and very clear wort, tasted pretty good too:
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Updates are on my T.watter page as I remember http://twitter.com/pdtnc 🙂

A No Fuss Brewday 🙂

Yeast Action Update, it was off like a rocket!
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*Bottled 20th May ’10 with 75g Sugar, dropped to FG 1010 / 1012 tastes to have lots of body and a full robust flavour from the hops.

CNC 2.8 is going to be a Hoppy low ABV, AmeriZealand Pale-ish Hopped with NS and 2 of the C’s.
Hemp Bitter is going to be a Goldings based bitter with 200g of ground hemp seed in the last 15mins of the boil
Couple of pictures from today’s prep for tomorrows double Brewday and the Recipes, I’m probably not going to do much in the way of water treatment though might add an odd Tsp of Gypsum here and there
The Grist; Maris Otter, Munich Malt, Oat malt, Crystal Malt, Caramalt, Wheat malt, Chocolate malt:
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CNC 2.8

Fermentables:
Maris Otter 1740 grams 54.5%
Oat Malt 500 grams 15.7%
Munich Malt 400 grams 12.5%
Crystal Malt 200 grams 6.3%
Caramalt 200 grams 6.3%
Wheat Malt 100 grams 3.1%
Chocolate Malt 50 grams 1.6%

Hops:
Centennial @ 60 mins 5g (FWH)
Cascade @ 60 mins 5g (FWH)
Nelson Sauvin @ 60 mins 5g (FWH)
Centennial @ 15 mins 10g
Cascade @ 15 mins 10g
Nelson Sauvin @ 15 mins 10g
Cascade @ 0 mins 10g
Centennial e @ 0 mins 10g
Nelson Sauvin @ 0 mins 10g

Final Volume: 23 Litres
Original Gravity: 1.030
Final Gravity: 1.008
Alcohol Content: 2.8% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 8 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 30 EBC

Malts; Golden Promise, Crystal malt, Wheat malt; 200g of ground hemp seed for the last 15mins of the boil:
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Hemp Bitter

Fermentables:
Golden Promise 2080 grams 85%
Crystal Malt 240 grams 10%
Wheat Malt 120 grams 5%

Hops:
Fuggle @ 60 mins 30g (FWH)
First Gold @ 20 mins 10g
East Kent Golding @ 0 mins 20g
Hemp Seed, Ground @ 15 mins 200g

Final Volume: 12 Litres
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol Content: 4.4% ABV
Total Liquor: 18.6 Litres
Mash Liquor: 6.1 Litres
Mash Efficiency: 75 %
Bitterness: 35 EBU
Colour: 25 EBC

Both brews will be 60mins, Mash will be 90mins, CNC will be 67-68c, Hemp will be 65-66c, yeast will be US-05 for both.

Mashes on:
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First real use of the new HLT, worked a treat and didn’t hang around at heating the water:
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First Wort Hops:
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Sparge water in the 2nd mash:
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Running off the Mash:
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I’ll get organised, eventually:
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Coming to a good boil:
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Lots more lovely hops:
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Pretty much Bang on the money:
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The sweet wort:
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US-05 Yeast:
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FWH:
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More hops:
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Raw Sewage, Hemp seed Floaters!:
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I seemed to boil the crap out of it, and had to liquor back 1.3L:
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Hemp seed causes practically NO foaming when running off! Goodbye head retention:
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Lots of pictures!! I got tempted by a big bag of Bobek in the freezer so added 1 small handfull every 5 mins in the last 20 mins of the boil (Might do an all Bobek IPA in the ‘Dogfish head 60 minute IPA’ style doing 2 good handfull every 5 minutes)
I also bottled last weekends Bramling XB around the end of boil/ cooling/running off.

*Bottled 3rd May ’10 Hemp with 40g Sugar & CNC with 30g Sugar/ 40g DSM

Both brews tasting pretty good, CNC especially lots better body than expected & Loads of Hemp Flavour in the Hemp Bitter.

The Plan… to make a solid wholesome malty pint with English hops and a fruity Blackcurrant flavour & Aroma from Bramling Cross hops 🙂
I’m starting this brew off and getting all my liquor from my hot & cold feeds in the garage today, probably try and tidy up a little while the mash is on too. (Note to self B&Q Pushfits are crap, can’t get the buggers back off, glad I only bought one of them)

Bramling XB – (Bramling Cross Bitter)

Fermentables:
Maris Otter 2700 grams 60.8%
Flaked Barley 500 grams 11.3%
Brown Malt 500 grams 11.3% (Bag end from work which will hopefully balance the Blackcurrant of the Bramlings)
Munich Malt 500 grams 11.3%
Caramalt 200 grams 4.5%
Chocolate Malt 40 grams 0.9% (Just to add a little deeper colour)

Hops:
Challenger 20g @ 60mins (FWH)
Fuggle 30g @ 30mins
Bramling Cross 20g @ 15mins
Bramling Cross 20g @ 0mins for 80c steep

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 32.7 Litres
Mash Liquor: 11.1 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 46 EBC

Mash Temp aimed at 67c to keep some body
Yeast Safale s-04
1 Tsp Gypsum to Mash + 1 to boil
Mash on at 8.50am

Twittered some pics as I went https://twitter.com/pdtnc

The Malt bill:
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Mash Start temp, not far off my aim of 67c:
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Hops all weighed out:
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First batch sparge just sitting before running off, and it ran off beautifully:
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First Wort Hops (FWH) just going in on the first spargings:
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80c Steep hops left for 30mins before cooling to 23c:
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Dropped from a good height caused a heck of a lot of foam:
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Aiming for 1042, so this is near enough for me:
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Brewday seemed to go really easy, very relaxed, it seems having a dedicated area for brewing is going to smooth things out considerably… and I’m far from organised at the moment! 🙂
The wort was tasting pretty nice, though there were lots of roasted and biscuit aromas while the boil was on, will be interested how this one turns out, its a nice deep tawny copper/brown by the looks of it too :)

Bottled 25th Apr ’10 with 60g Sugar priming

I’m doing a stout that I did as an extract recipe, it got lots of praise from mates at the time so now its time for the all grain 😉  The original Extract brew is here

I’m off to a worse than expected start, I’m not liking the look of sitting my copper on the shiny new range cooker in the kitchen, even with just the mash liquor in it its looking a bit heavy for it! Arse!
So got the mash on at 8am and started to build up the new Fokker burner in the garage, I knew even before siblings up a spanner that I would be a screw short! Sure enough, mechanical intuition proves right! One leg bolt short!
Gas jet changed for the natural gas jet and hose connected to burner inlet, I’m going out now to try get another fitting so I can actually connect the gas supply up.

Anyone know if there should be gasket sealant on the fibre gasket that closes off the inside of the cast burner?
Cheers.

The Recipe:
Rye Stout mkII

Fermentables:
Maris Otter 3000g 66.9%
Flaked Barley 500g 11.2%
Roasted Barley 280g 6.3%
Caramalt 250g 5.6%
Crystal Rye Malt 250g 5.6%
German Roasted Rye Malt 200g 4.5%

Hops:
Liberty @ 60 mins- 50g (FWH)
Liberty @ 15 mins- 50g

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.014
Alcohol Content: 3.6% ABV
Total Liquor: 32.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 40 EBU
Colour: 160 EBC

Malt inspection by cat:
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Bits of the new kitchen where i decided not to brew:
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Preparing the liquor, Hot water straight from mains pressure feed:
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Pre-heating the Mashtun, on the new shiny cooker:
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I was aiming for 66c:
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Moved into the garage and bought some plumbing fittings to hook up the new boiling ring to the mains gas:
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Trying to get the height right for the Heath-Robinson 3-teir:
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Sparge liquor going in:
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Just about to start first run-off:
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Liberty Hops:
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FWH’s warming up:
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15min hops with chiller already in, protafloc went in just before the chiller:
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Chiller water running to outside grate, I hooked up the chiller to the cold feed with a couple of push fits and a length of plastic water pipe:
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Aiming for 1042, this looks pretty close:
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Kind of a deep brown, wort was tasting quite bitter, lots of flavor:
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Running off after cooling to 23c:
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Hops n trub:
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Fairly well aerated, though still gave it a bit of a thrash after the yeast (s-04) went in:
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Once I got over the Kitchen / gas fittings issue it was actually pretty smooth 🙂  Fingers crossed it can only get smoother from now on 🙂

My Twentieth All Grain…!

This is a tweaked re-brew of my ‘Munich Blauer Vogel‘ which was based around the Coniston Bluebird recipe which drunk very well and I plan to try and keep it in stock as a House Bitter.
This time I’ve done it at a slightly lower ABV and also dropping the bitterness a bit with something I learned at work about blending hops to smooth out any inaccuracies, hence the addition of Bramling Cross for half of the bittering. Adding a bit of Wheat Malt for head retention.
I had some nice fresh acid-washed yeast from work which I will probably have to rouse from time to time as it works well with some added oxygen.

Uber Bluebird mkII

Fermentables:
Maris Otter 3100g – 77.5%
Munich Malt 500g – 12.5%
Wheat Malt 200g – 5%
Crystal Malt 200g – 5%

Hops:
Challenger @ 60 mins 21g (FWH)
Bramling Cross @ 60 mins 21g (FWH)
Challenger @ 20 mins 20g
Challenger @ 0 mins 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.009
Alcohol Content: 3.9% ABV
Total Liquor: 32.3 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 16 EBC

There aren’t many photos as I had a busy morning, the Mash was on at 8.45am and I had to go out so it is going to be a longer than 90min mash.
Mashing at a planned 66c which turned out to be 66.6c so near enough.

The malts and Gypsum:
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Hops:
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Leftovers:
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Saltaire Brewery Yeast:
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FWH:
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OG pretty damn close to 1039 predicted:
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Trub and cooler with last bit of wort running off:
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The FV was looking a little full so I jugged out a few litres into a plastic demijohn, thought it best as I’m expecting a frothy creamy explosion, I pitched approx 75g of Saltaire yeast:
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I would have been done ages ago if I hadn’t had things to do this morning. Wort tastes good, lots of fizzy challenger bitterness 🙂  I was going to do a yeast comparrison with Nottingham but I really couldn’t be bothered, I’ll do a basic pale with Fuggles & Goldings with 5% crystal for a yeast comparrison… and besides I fancy and nice wholesome earthy F&G hopped ale 🙂

**update for yeast activity, within 4 hours I had good signs of life, this morning I have a deep frothy head 🙂

Yeast head after approx 24 hours from pitching:
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*Bottled 16th Feb ’10

Pale, Wheat and Rye – Something with Rye malt, fairly pale with just a bit of sweetness coming from the Pale Crystal Malt

 

Fermentables:
Maris Otter 1040g
Wheat Malt 520g
Rye Malt 520g
Crystal Malt, Pale 205g

Hops:
Target @ 60 mins 16g (FWH)
First Gold @ 15 mins 10g
First Gold @ 0 mins 10g (I ended up doubling this to 20g)
Protafloc @ 20 mins

Final Volume: 12 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 18.5 Litres
Mash Liquor: 5.7 Litres
Mash Efficiency: 75 %
Bitterness: 46 EBU
Colour: 14 EBC

1tsp Gypsum to each Mash & Boil, 90 minute Mash which stretched to 105 minute.
Yeast Safale s-04

The grains an 1 tsp gypsum for the mash:
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Grist temp:
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Mashed in spot on (I forgot to take an end of mash temp):
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pH looks good:
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The colour of the first batch sparge (with the second batch added its going to be a nice straw colour):
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Running off, had a bit of sticking but the wort was going to be a bit cloudy anyway with the wheat:
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Hops all sorted, I decided to double up the 10g 0 mins to 20g:
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Just started boiling:
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10min steep of 20g First Gold @ flame outs:
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Cold break:
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Hit about the right OG:
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Splish splash:
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Dry Sprinkled Safale s-04, left to sink for 15mins then thrashed with a paddle:
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Left overs:
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Front left is todays brew, back left is Yorkshire Trappist red with experiments on top, front right is the JBK Anniversary brew, back right is Amber Otter:
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This morning :)
Fermentation less than 24 hours later:
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I’m hoping the Target hops will have kept some flavour to add some extra zing to the First Gold.

*Bottled 3rd Nov ’09


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