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I shall perform a brief brew-abstain, normal service will resume

Posted by: pdtnc on: August 19, 2012

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….????

Tags: Abstain, Amarillo, amber malt, apollo, Aramis, beer, belgian, Black malt, bobek, Brett, Brewdays, brown malt, cara munich type III, Cara Vienna, CaraAmber, carafa special III, carahell, caramalt, Carapils, centennial, challenger, Chinook, Choc Malt, Choc Wheat, citra, Cluster, Columbus, Crystal, crystal rye, Delta, east kent golding, edinburgh ale, Extra Dark Crystal, Flaked Barley, flaked maize, flaked oats, flaked wheat, fuggle, Galaxy, goldings, Green Bullet, Hefeweizen, Hersbrucker, homebrew, homebrewing, Junga, Kohatu, kolsch, lager malt, Lubelski, magnum, Marynka, Medium Peat Smoked, Melanoidin, Motueka, Mount Hood, Muinch Type I, Munich Type II, nelson sauvin, Northern Brewer, NZ cascade, NZ Hallertau Aroma, pacific gem, Pacific Jade, Pacifica, Pale Crystal, pale malt, Pale Oat Malt, Rauch Malt, Riwaka, roast barley, roasted rye, Roasted Wheat, rye malt, San Diego Super, Simcoe, Spalter Select, Special B, stella, Sticklebract, summer, Summit, Super Alpha, tettnang, Topaz, uk cascade, Wai-iti, Wakatu, Warrior, Willamette, yeast

AG#71 – Abyss Imperial Stout

Posted by: pdtnc on: January 1, 2012

In: Brewing
8 Comments

Abyss Imperial Stout – The big brew! New years Day 2012, a beer to brew-bottle-and-leave until New years Eve (or as long as you can wait! 6 months +) 🙂 Brewing today was the idea of @Leedsbrew and a number of us Homebrew Forum and Twitter users are having an Imperial Stout Brew-a-long, the results should be interesting if we get to taste each others fully matured beers in a years time.

Fermentables:
Lager Malt – 69%
Munich Malt I (Weyermann) – 7.2%
Sugar, Date Molasses – 4.9%
Cara Aroma (Weyermann) – 4.5%
Roasted Wheat (Simpsons / Barley Bottom) – 4.5%
Sugar, Molasses (Blackstrap) – 3.8%
Roasted Rye Malt – 2.7%
Chocolate Wheat Malt – 1.8%
Carafa Special III – 1.8%

Hops:
Target – 10.2 % @ 60 mins – 83g
Bobek – 5.2 % @ 60 mins – 37g
Centennial – 11.5 % @ 60 mins – 10g
Challenger – 7.6 % @ 30 mins – 35g
Pacific Gem – 14.6 % @ 0 mins – 21g (20-30mins steep)
Hersbrucker – 3.0 % @ 0 mins – 20g (20-30mins steep)
Fuggle – 4.9 % @ 0 mins – 19g (20-30mins steep)
Stella – 15.6% @ 0 mins – 19g (20-30mins steep)

Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC

The Malts, 8.455kg of them:

The Sugars, Date Syrup & Blackstrap Molasses:

The day so far:
The mash was on last night at 00:50 and the temp was 66°c, at 9am this morning it had dropped to 59°c.
I did 1 sparge at 80°c with an hour’s Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80°c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.

7 Degree drop over about 8 hours:

Pretty full mash tun with the sparge liquor added:

Today’s hops:

The Molasses going in:

Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):

Dirty Copper, break material forming as the wort cools:

173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4°c, I’ll pitch the lot at 18°c:

OG: 1095 Temp corrected (Brix 23.8 with Refractometer = 1096):

Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn’t that I’ve just ruined an entire brew!) **Update, the beer in my Glass is Ta Moko, it smells just like the yeast, beer is fine)**
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing 🙂
I think I’ll be buying some more Basra Date Syrup as it tastes very good and would lend its self very well to a Belgian Ale.

Other peoples NYD Imperial Stout brewdays: (I’ll add more as they are posted)
Spikesdad’s Imperial Stout
Barney’s Imperial Stout
Leedsbrew’s Titan Imperial Stout Parti-Gyle brewday
Lugsy’s Super Massive Black Hole Imperial Stout
Jimp2003’s Event Horizon RIS (Slightly Belated)
Tom Dobson’s Old Black Imperial Stout

*3rd Jan ’12 – Gravity is currently 1064-ish, Tastes good, some of the hopping coming through and some Fruity stuff which might be the Date Syrup.
*4th Jan ’12 – 1050
*Bottled 18th Jan ’12 – with 60g of White Sugar, filled 50-off 330ml bottles.

*29th Feb ’12 – Taster:
The Carbonation is just about right, a good hiss when popping the cap and a solid mouth tingle.
Beer Colour is dark as it gets, if i shine a very bright LED torch at one side of the glass I can only just see a very, very faint red shape thru the glass.
Smells a leathery, dry, with a touch of alcohol and coffee.
Tastes, full mouth oily coating body, a fair amount of alcohol which lasts as long as the mouth coating, some coffee & liquorice.
I am, again, glad that i used sugars in this beer 🙂

*2nd May ’12 – Just having a bottle of this, its rather good… maybe more like a Black IPA as the sugars have obviously helped to dry it out, very drinkable 🙂

*6th Jun ’12 – Taster time! This is rather bloody good, a full smooth and oily mouth feel, crisp tingly carbonation, its getting to the stage of being like Warm Boot leather and just as chewy 🙂