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Posts Tagged ‘Motueka

I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!

This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml

Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)

There are Whitelabs yeasts in the fridge to brew with once I get going again:

  • Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
  • Belgian Blend (Might get some more Date Molasses)
  • Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
  • Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
  • San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
  • Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)

Malts are pretty plentiful too:

Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.

Bulging Hop Freezer:

UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.

I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????

HopZilla IPA – Fingers crossed this is going to be a Double or Imperial IPA, 9.2% heavily bittered and mentally dry hopped, I’m quite happy it not being ready to drink for a while but I think the Dry Hopping might mean I’ll have to drink it pretty fresh so its at its height. Hopefully I’ll keep some to age too.
The bittering is mainly from German Perle hops with the late hops being a fairly classic mix of Amarillo & Cascade with Riwaka thrown in too to add some spiciness with it being of Saaz lineage. Its the dry hops that I’m not holding back on, I shall split the 200g (thats 11.1g of Hop Pellets per Litre of beer) of pellet hops in two and add to the fermenter at different times, close to or at Final Gravity in the cooling phase. For an excellent guide to Dry Hopping go to Gregs Blog.
This is the first time I’ve used Belgian Special B malt, I could smell it in the mash and while sparging, I’m hoping it might add something a little different with the Crystal Rye. Instead of just throwing a load of White Sugar in the boil I decided to make some Candy Syrup while the Mash was on.

Fermentables:
Lager Malt – 77.1%
Sugar,Belgian Candy Light – 9.3%
Carapils (Weyermann) – 5.4%
Wheat Malt – 4.5%
Special B – 1.8%
Crystal Rye Malt – 1.8%

Hops:
Perle Whole 8.2 % @ 60 mins – 50g
UK Cascade Whole 5.7 % @ 60 mins – 22g
Perle Whole 8.2 % @ 30 mins – 50g
Amarillo Whole 10 % @ 5 mins – 30g
Cascade Whole 7.9 % @ 5 mins – 30g
Riwaka (D Saaz) Whole 5.9 % @ 5 mins – 30g

Dry Hops:
Chinook Pellet – 50g
Summit Pellet – 50g
Nelson Sauvin Pellet – 50g
Motueka (B Saaz) Pellet – 50g

Final Volume: 18 Litres
Original Gravity: 1.084
Final Gravity: 1.015
Alcohol Content: 9.2% ABV
Total Liquor: 28.6 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 125 EBU
Colour: 28 EBC
Yeast: Safale us-05 x 2 packs
Mash: 60-90mins @ 66°c
Boil: 60mins
Liquor Treatment: Pale Ale thanks to THBF water treatment calculator

The usual malts shot:
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Gypsum for the Mash being weighed out:
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First Wort Hops and Salts for the Boil:
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I cooked up some Cane sugar with a good pinch of Citric Acid to make Candy Sugar, I cooked it down until a light amber colour then added water back to it to keep it a syrup rather than going to the Hard Crack stage:
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FWHs and Mash run-off, I did a decoction to take the mash upto Mashout temperatures before roughly fly-sparging with a jug at 80°c:
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Rather steamy, the late hops go in:
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Hefty looking break material in the copper as the wort cools, I used a 1/2 Protafloc tablet into approx 18 litres of wort in the last 5 mins of boil:
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Aiming for 1084, I got 1088 @ 20°c, weighed the fermenter (subtracting the weight of the bucket) and calculated my liquor-back volume 820ml added from HLT, giving me a final volume of 18.15 litres in the FV:
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Pretty smooth brewday, yeast pitched and FV in the fermentation fridge at 20°c 🙂

*28th Jul ’12 – Gravity at 1017, soon I’ll add the first dry hops, already tasting very good 🙂

*30th Jul ’12 – Dry hopped with 25g of each pellet hop at current 21.5°c temp.

*2nd Aug ’12 – Dry hopped again 25g of each pellet hop at current 21.9°c temp, will lower temp tomorrow to 17°c then 11°c and finally 4°c.

*Bottled 11th Aug ’12 – with 50g White sugar, tastes pretty full on, a couple of weeks in the bottle should see it smooth and mellow a little.

*17th Aug ’12 – Early taster bottle… the flavours in this are very much that which I’ve had in some bought beers and I’m very happy with the hopping flavour and maltiness, it has bags of body, some alcohol on the nose but only the warming in the throat after drinking, a fair amount of sweetness goes with the body. If I were to tweak the recipe I’d throw out the Carapils, Mash a little cooler, increase the bitterness by 10-20 IBU’s (the strength of the wort obviously makes its harder for the hops to be isomerised), I think with a little more carbonation it would lift the sweet body and present the hops better. Very close, deserves a re-brew.

*5th Sep ’12 – This has dried out, the carbonation is spot on, the bitterness is coming thru, the dry hops are still a touch on the raw side, a little more time and this will be there! 🙂

*10th Sep ’12 – Maybe a week or two more, I think with the mad amount of dry hops and the strength things are taking longer than I’d expected to settle down and meld with one-another. This leads me to believe that my 17th Aug comment was far too preemptive  and all that was really needed was some time and maturation in bottle. More time will tell 😉

Is it cos I is Black – A Black IPA to be served from Cask at the forthcoming NCB Competition meet at Saltaire Brewery. Ali-G reference 🙂 init!  This wall be heavily dry hopped in two stages, first in the FV with Pellet hops, and secondly in the cask with whole hop cones.
I’m managing to use up a few bag ends too, Flaked Wheat, Munich Malt, NZ Cascade & Motueka 🙂

Fermentables:
Pale Malt – 70.7%
Flaked Wheat – 8.7%
Munich Malt – 7.9%
Carapils (Weyermann) – 5.9%
Carafa Special III – 2.4%
Black Malt – 2.4%
Cara Aroma (Weyermann) – 1.9%

Hops:
Magnum – 14.5 % @ 60 mins – 20g – First Wort Hop
Columbus (Tomahawk) – 16 % @ 60 mins – 20g – First Wort Hop
Simcoe – 12.2 % @ 0 mins – 30g – 80c Steep
Chinook – 11.5 % @ 0 mins – 20g – 80c Steep
Nelson Sauvin – 13.0 % @ 0 mins – 20g – 80c Steep
Citra – 13.8 % @ 0 mins – 30g – 80c Steep
Summit – 14.3 % @ 0 mins – 30g – 80c Steep
Motueka (B Saaz) – 13.8 % @ 0 mins – 13g – 80c Steep
NZ Cascade – 10.2 % @ 0 mins – 11g – 80c Steep

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.015
Alcohol Content: 5.2% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.8 Litres
Mash Efficiency: 75 %
Bitterness: 60 EBU
Colour: 129 EBC
Yeast: Safale us-05
Mash for 90mins, Boil for 60mins
Liquor Treatment: General Purpose with the Graham Wheeler Calculator

Malts, malt temp & Salt additions:
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Recirculating the first 4-5 litres, first Wort hops in the copper:
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154g of 80c steep hops:
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Should have been 1055, I got 1050, will do for me:
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Pump Clip Design:
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Mash efficiency was 83%, I added an extra litre in the sparge to compensate for extra hop-losses in the copper.
Another easy brewday followed by some messing around in Photoshop 🙂
I’ll update this post when I settle on which Dry Hops I’m going to use.

*4th March ’12 – Dry Hopped in FV with 20g of each of the following Pellets; Summit, Nelson Sauvin, Chinook & Cascade. Further whole hop dry-hopping in cask in about a weeks time.

*9th Mar ’12 – Racked this to cask and dry hopped with a further 25g Nelson Sauvin & 38g Simcoe (last of two bags), Allkleer Finings & 25g priming sugar used.
Bit of an pain having a homebrew FV fully dry hopped with Pellets, my Tea-ball syphon worked pretty well until the last couple of litres (critical litres to fill the cask) when it turned into a furry-pellet-blob and stopped flowing, the last little bit I had to jug a little murky beer into the cask.
So that is a Note-to-Self, don’t fully dry-hop the FV with pellets! I feel a mix of pellets & flowers would have not blocked up and a fully dry-hopped FV with flowers has no trouble at all syphoning.
I’d expect that if I had a chill-able Conical FV I could avoid most of this and draw-off the beer above the pellet sludge of rack-off the pellet debris first a day or so earlier.

*31st Mar ’12 – The first cask ale to run-off at the Northern Craft Brewers English IPA Competition at Saltaire Brewery

Trashy Black –  This is kind of an Up-scaled tweak on  AG#45 Trashy Blonde for the #BlackIPAoff with @Broadfordbrewer @BrotherLogic @MrFoleys
AG#45 was a pretty classy 4% beer so fingers crossed when this one is dry-hopped it will be nice and tasty.

Fermentables:
Pale Malt – 77%
Munich Malt – 10%
Caramalt – 5%
Wheat Malt – 5%
Carafa Special III – 3%

Hops:
Simcoe – 12.2 % @ 60 mins – 10g
NZ Cascade – 10.2 % @ 60 mins – 10g
Motueka (B Saaz) – 13.8 % @ 60 mins – 10g
Simcoe – 12.2 % @ 10 mins – 21g
NZ Cascade – 10.2 % @ 10 mins – 21g
Motueka (B Saaz) – 13.8 % @ 10 mins – 21g
Simcoe – 12.2 % @ 0 mins – 18g
NZ Cascade – 10.2 % @ 0 mins – 18g
Motueka (B Saaz) – 13.8 % @ 0 mins – 18g

Final Volume: 20 Litres
Original Gravity: 1.064
Final Gravity: 1.017
Alcohol Content: 6.2% ABV
Total Liquor: 30.7 Litres
Mash Liquor: 13.8 Litres
Mash Efficiency: 75 %
Bitterness: 75 EBU (Hop Utilization set to 25%)
Colour: 93 EBC
Mash: 66c for 60mins
Yeast: Safale US-05
Liquor: General Purpose Treatment

The Malts:
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Today’s Brewday is brought to you by Simcoe, Motueka & NZ Cascade hops:
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First Wort Hops and tiny common salt addition:
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The Mash at 66c:
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Running from mash tun into copper:
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The gorgeous smelling 80c steep hops, apparently the house was smelling extra Hoppy today:
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Break material clumping as the Wort cools, the wort was tasty and already displaying a good bitterness:
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Bit of a lazy start to the day then for some reason the hop-stopper decided to block and required some ‘Spatulation’ with the plastic paddle.
Yeast Pitched, in the fridge at 20c. I’ll be dry hopping this with the same combo of hops after fermentation.

*18th Nov ’11 – Dry hopped with 10g Simcoe, 20g Motueka, 20g NZ Cascade

*20th Nov ’11 – Dry hopped with 10g Motueka, 10g NZ Cascade

*Bottled 27th Nov ’11 – with 71g of sugar, I’m drinking the last pint out of the bottling bucket as it tastes too good to throw away. Tastes smooth 🙂
Think it could have stood to be a bit more black, it might be a Trashy Brown!

*25th Jan ’12 Hopzine review of Trashy Black, thanks Rob much appreciated

Amber Motueka – I should really be brewing for a Twitter #BlackIPAoff beer swap with @Broadfordbrewer & @BrotherLogic but I decided to use up the end of a sack of Lager Malt and use some of the wonderful Motueka hops I have stashed in the Hop-Freezer. Motueka works rather well as a dry-hop so I’ll be using up the remainder of the bag once initial fermentation has died down.
This will ‘hopefully’ be a nice Amber coloured Hoppy IPA-like beer with a nice malt presence and a firm smooth bitterness.  🙂

Fermentables:
Vienna Malt (Weyermann) – 40%
Lager Malt – 37.2%
Wheat Malt – 16%
Cara Aroma (Weyermann) – 3.7%
Cara Munich Type III (Wey – 3%

Hops:
Motueka (B Saaz) – 13.8 % @ 60 mins – 20g (FWH)
Magnum – 14.5 % @ 60 mins – 10g (FWH)
Motueka (B Saaz) – 13.8 % @ 15 mins – 20g
Motueka (B Saaz) – 13.8 % @ 0 mins – 40g

Dry Hops:
Motueka (B Saaz) – 20g (or whatever is left from the 100g packet)

Final Volume: 23 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 33.3 Litres
Mash Liquor: 12 Litres
Mash Efficiency: 75 %
Bitterness: 55 EBU (Utilisation set to 25%)
Colour: 39 EBC
Mash: 60mins @ 66c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: Burton Pale Ale using the Graham Wheeler treatment calculator

HLT temperature:
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Some of the malts:
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Gypsum (Calcium Sulphate) being weighed out:
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First Wort Hops and a small Sodium Chloride (Salt) addition in the Copper:
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Flameout hops and half a Protafloc tab, it ran off pretty clear so 1/2 is all you really need for 5 gallons:
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Hops steeped for 20-30mins with an occasional stir:
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Target of 1049, near enough:
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Wort dropping from copper into fermenting vessel, given a good thrash with a paddle and dry sprinkled the yeast:
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A wide shot of running to fermenter, the all important clock in the background:
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A no fuss brewday, everything works, hit gravity, yeast pitched, put to bed in the fermentation fridge for the first time!
Safale us-05 has a temperature range of 15-24c so I’ve set the cooling to come on at 24c and left the heating turned off so it can increase in temperature naturally.

*12 Nov ’11 FG  1012 reached, loose Dry Hopped with 20g of Motueka and set the fermentation fridge to cool to 17c.

*Bottled 18th Nov ’11 with 75g white sugar, tasting nice, nothing over-powering just nice.

*23rd Nov ’11 – About 1 week bottled taster, fruity with sweet malty bits, good mid-to-light-amber colour (Just been eating chocolate so maybe not the best pallet cleanser), maybe not the IPA-esque beer I was after but tasty, bitterness is smooth and pallet-coating. This beer would make a very nice Belgian ale with the appropriate yeast.

*1st Dec ’11 – now its had a bit more time in the bottle its drying out and the bitterness is coming through, its a lovely smooth bitterness. I’m happy with the results.

*17th Jan ’12 – This is a bloody good beer now 🙂

C.C.A.N – Todays little hop-bomb. This actually started out as being an all Chinook idea as I’ve not done a single hop Chinook yet. I think this will be better though bittering comes from 2 additions of Chinook then a big Aroma Steep of Chinook, Citra, Amarillo & Nelson Sauvin.
This is also my National Homebrew Day (a day late ‘cos I had to work n stuff)

Fermentables:
Pale Malt – 84%
Wheat Malt – 10%
Caramalt – 4%
Crystal Malt, Extra Dark – 2%

Copper Hops:
Chinook – 12.7 % @ 60 mins – 27g (First Wort Hop)
Chinook – 12.7 % @ 30 mins – 27g
Chinook – 12.7 % @ 0 mins – 30g (80c Steep 30mins)
Citra – 13.8 % @ 0 mins – 34g (80c Steep 30mins)
Amarillo – 9.5 % @ 0 mins – 30g (80c Steep 30mins)
Nelson Sauvin – 11.7 % @ 0 mins – 34g (80c Steep 30mins)

Dry Hops:
Motueka: 28g (pellets, what I had left)
Amarillo: 30g
Chinook: 18g (what was left in the packet)
Citra: 10g (just a touch of Citra, I wasn’t impressed with them dry)
Nelson Sauvin: 30g

Final Volume: 23 Litres
Original Gravity: 1.051
Final Gravity: 1.012
Alcohol Content: 5.1% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 80 %
Bitterness: 60 EBU
Colour: 23 EBC
Liquor: Burton Pale Ale profile in GW Calc (should help accentuate the hops and the bitterness)
Mash: 67c for 60mins
Sparge Liquor: 76c
Boil: 60mins
Yeast: Safale US-05

Malt Temp, with Liquor treatments added to the malts before mashing:
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A collection of hops from ThriftyShopper, BarleyBotton, GrimsbyHomebrew and WorcesterHopsShop, Motueka dry hops are from CraftBrewer in Australia:
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Some weighed out hops etc:
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Late 80c Steep hops in for 30min soak:
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Brewsheet notes and Yeast:
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Suppose to be 1051, near enough eh:
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Bit of a cock up, I was recycling my cooling water back to my HLT, watching a mark on my sight glass rather than the water level, showered water all over and wet a socket (eek!) Hopefully no damage done. Other than that a fairly lazy brewday, rehydrated my yeast for the first time in ages (reminded or guilted into it by others on Twitter, I should be nice to my yeast more often rather than the usual Dry Sprinkle on the wort).

*13th May ’11 Dry Hopped with 116g of Hops ;)
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*Bottled 21st May ’11 with 75g White Sugar primings, I filled 20x 500ml bottles and 1x 330ml, there must have been a good litre or so soaked into the Dry hops.

*Taster 28th May ’11 – Mmmmm Dry Hopped lovliness. Tasting this good this early probably means that in a couple of weeks it will be amazing 🙂

*Reviewed 20th Aug ’11 at www.davelozman.co.uk/beer/ag-54/ Dave had the oldest and very last bottle of this Hoppy brew, many thanks for the kind review.

Hmm, I think I need to do some serious brewing 😉

Úber Brewing Nerd!

Admiral
Ahtanum
Amarillo
Bobek
Bobek
Bramling Cross
Brewers Gold
Cascade
Centennial
Columbus
East Kent Golding
First Gold
Fuggle
Golding
Green Bullet
Herkules
Hersbrucker
Home grown Fuggle
Liberty
Mittlefruh
Motueka
Nelson Sauvin
Pacific Gem
Pilot
Pioneer
Progress
Rakau
Riwaka
Saaz
Simcoe
Soverign
Sticklebract
Target
WGV
Williamette

That works out at 2.79kg across 35 hops!

Need something distinctly Hoppy & Pale between 4 – 5.5%
….Suggestions???


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