Posts Tagged ‘nelson sauvin’
AG#124 – Big IPA
Posted on: July 13, 2014
AG#124 – Big IPA – Using BrewMate instead of BeerEngine as it lets me set attenuation so hopefully the beer should turn out about 9.2%, its loosely based around a recipe in the Mitch Steele IPA book.
Recipe Specs
—————-
Batch Size (L): 25.0
Total Grain (kg): 8.230
Total Hops (g): 469.50
Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 9.35 %
Colour (SRM): 6.5 (EBC): 12.7
Bitterness (IBU): 287.5 (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90
Grain Bill
—————-
4.625 kg Pale Ale Malt (56.2%)
1.877 kg Wheat Malt (22.8%)
0.905 kg Dextrose (11%)
0.593 kg Vienna (7.2%)
0.230 kg Caramalt (2.8%)
Hop Bill
—————-
60.0 g Apollo Leaf (19.5% Alpha) @ 90 Minutes (First Wort) (2.4 g/L)
16.8 g Warrior Leaf (18.2% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
17.7 g Zeus Leaf (16.7% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
60.0 g Columbus Leaf (16.5% Alpha) @ 45 Minutes (Boil) (2.4 g/L)
45.0 g Amarillo Leaf (8.6% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
35.0 g Centennial Leaf (9.7% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
35.0 g Columbus Leaf (14.2% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
100.0 g Chinook Pellet (11.4% Alpha) @ 0 Days (Dry Hop) (4 g/L)
100.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (4 g/L)
Misc Bill
—————-
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05
I’ve basically made Hop-Stew 😉 And hit the OG I got 1082 and liquored back to 1080.
A few of the hops in the recipe changed as I went along due to what I found in the hop-freezer, I’ll dry hop in two parts half will go in when FG is reached then half 2 days later when I start chilling the beer so a half warm and half cold dry hop.
*19th Jul ’14 – I dry hopped this with 50g of Chinook & Nelson Sauvin, gravity was at 1011.5 @ 22°c
*22nd Jul ’14 – FG seems to be 1010 and steady, chilled to 17°c and dry hopped with the same T90 hops again.
*24th Jul ’14 – Chilled to 13°c, will chill to 8c before bottling.
*Bottled 2nd Aug ’14
*9th Aug ’14 – Tastes bloody good, the right level of bitterness with a medium carbonation and a good effect from the dry hopping, as you’d expect quite boozy with its 9% abv 🙂
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.
AG#101 – SCAN
Posted on: August 11, 2013
- In: Brewing
- 4 Comments
SCAN (Summer, Citra, Amarillo & Nelson Sauvin) I’ve not brewed since the 18th of May due to being busy with a lean-to construction on the house so this is a quick crowd pleaser, nothing too strong or too bitter but bags of flavour.
I’ll try not leave it as long before I brew again, Sorry about that if you are a regular reader 😉 Thats 85 non-homebrewing days!
Fermentables
Lager Malt – 50%
Pale Malt – 40%
Caragold – 5%
Cara Hell – 5%
Hops
Summer – 6.5 % @ 60 mins – 50g (FWH)
Citra – 15.0 % @ 0 mins – 40g
Amarillo – 8.7 % @ 0 mins – 40g
Nelson Sauvin – 12.1 % @ 0 mins – 40g (All 0mins hops 30min steep)
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Mash Efficiency: 75 %
Bitterness: 32 EBU
Colour: 7 EBC
Mash: 69°c for 60mins
Yeast: Safale us-05
The Malts, I added a rough 1 Tsp Calcium Chloride to the mash:
First Wort Summer Hops:
A nice healthy Flame-out steep:
FV and bits had some extra love today, a nice soak with a chlorine based cleaner-sanitiser, good rinse then a final StarSan:
1042.5, liquored back to 1040:
All went fine apart from the PSU on my solar pump decided to pack in so swapped for spare pump/psu so i could stir my HLT. The ground water is pretty warm at the moment so cooling took an age and I gave up at 21°c before liquoring back and pitching the yeast.
*15th Aug ’13 – Gravity at 1010, tasting good, might dry hop it tomorrow.
*16th Aug ’13 – Dry Hopped ‘subtly’ with:
Nelson Sauvin – 20g
Amarillo – 10g
Citra – 10g
Summer – 10g
Just over 2g/Litre with whole hops, they are going to need a good stir in once they have soaked properly.
*Bottled 21st Aug ’13 with 110g white sugar, tasting good.
*28th Aug ’13 – 1 week in the bottle and tasting very good, light and refreshing with oodles of flavour and nose 🙂
- In: Brewing
- 2 Comments
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:
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:
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:
The Oat Husks in the mash:
20min Steep of the Flameout hops:
Initial Gravity reading was 1061, liquored back 2.5L to 1054:
The usual go-to yeast, its easy and clean fermenting:
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 🙂
- In: Brewing
- 4 Comments
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….????
AG#86 – Ta Moko II
Posted on: August 4, 2012
- In: Brewing
- 9 Comments
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:
Hops from @TheMaltMiller:
Fairly reserved on the hopping, all but 15g of FWH are in the last 15mins of the boil:
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:
Full copper heating with the FWH:
Half a protafloc tablet into a 23L brew @ 5mins left:
The 50g of 80°c Steep hops:
I liquored back 1.6 litres to get OG 1040 and near as damn it to my required volume:
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:
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
AG#85 – HopZilla IPA
Posted on: July 22, 2012
- In: Brewing
- 20 Comments
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:
Gypsum for the Mash being weighed out:
First Wort Hops and Salts for the Boil:
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:
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:
Rather steamy, the late hops go in:
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:
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:
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 😉
AG#74 – Is it cos I is Black?
Posted on: February 26, 2012
- In: Brewing
- 6 Comments
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:
Recirculating the first 4-5 litres, first Wort hops in the copper:
154g of 80c steep hops:
Should have been 1055, I got 1050, will do for me:
Pump Clip Design:
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
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