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AG#9 – Amber Otter

Posted by: pdtnc on: October 10, 2009

In: Brewing
4 Comments

Part 1 of a 3 Part Malt and hops experiment ‘Mild Otter’ and ‘Brown Otter’ to follow in future brewdays.

Amber Otter – an Amber beer with Celeia hops

Fermentables:
Maris Otter 1800g
Amber Malt 520g
Torrefied Wheat 100g

Hops:
Celeia 60 mins 27g
Celeia 15 mins 16g
Celeia 0 mins 11g
Protafloc Tablet 20 mins

Final Volume: 12 Litres
Original Gravity: 1.044
Final Gravity: 1.010
Alcohol Content: 4.4% ABV
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 38 EBC

Going to Pitch Safale us-05 so I get a full appreciation of the malt and hops

The Grains, Maris Otter, Amber Malt and Torrefied Wheat:

Mash paddle I made at work:

Mashing with my new spoon, no more floppy spoon syndrome:

Looks pretty damn good for pH:

Celeia Hops:

First batch sparge wort, tasting interesting… quite dry but sweet if you know what I mean:

First Batch goes on to warm up with FWH and 1Tsp Gypsum:

Coming to the Boil:

Cold Break:

Nice Clear Wort:

Hit around OG1042 @ 23 Deg C so that will do 🙂

Next malt Experiment will be using Brown Malt.

Less than 24 hours and its fermenting well:

**Bottled 23rd Oct ’09 with 45g sugar

Tags: amber, amber ale, amber beer, amber malt, amber otter, beer, bitter, boil, Brewing, celeia, celeia hops, craft brewing, grain, gypsum, home brew, home brewing, hops, Maris Otter, mash, otter, pale malt, Torrefied Wheat

Extract Brew #004: Otter Dark Stout

Posted by: pdtnc on: May 24, 2009

In: Brewing
1 Comment

Extract#004: Otter Dark Stout
Brewed this yesterday, its happily fermenting away now 🙂

Here’s the ingredients:

FWH, grains & Extract in at 40 deg C:

Some Floaters!:

Hot Break, I’d actually stirred it back down before taking this:

Half time, better have a slurp, which was my first ever Extract brew (Hop back Entire Stout):

Boiler run-off, the wort was cooled in the bath upstairs over a couple of hours:

Our tiny cooker! I let this go into the 25L bucket rather than my 15L as I expect the stout to explode shortly!:

Left overs:

Fermentables:
Bulldog Blend Maris Otter Extract – 1500g
Crystal Malt – 185g
Roasted Barley – 185g
Chocolate Malt, Pale – 185g
Crystal Wheat Malt – 100g

Hops:
Fuggle – 60 mins 17g (FWH)
East Kent Golding – 60 mins 10g (FWH) *cheers for adm for the info here on First Work Hops.
Fuggle – 15 mins 10g
East Kent Golding – 15 mins 10g

Yeast:
s-04, pitched at 22 Deg C from a 2 hour fizzing starter and given a really good aeration.

Final Volume: 12 Litres
Original Gravity: 1.048 (Actual reading about 1046 after cooling to 22, also after watering down by 3L after boiler run-off)
Final Gravity: 1.016
Alcohol Content: 4.2%ABV
Total Liquor: 16.9Litres
Bitterness: 37EBU
Colour: 246EBC (Its a dark one!)

… and my first time sanitising with spray bottle and Iodophor, it feels weird not being able to smell bleach… it it really sanitised?!!!! 😀

**Bottled 4/6/09** sneaky taste, quite interesting, lots of Pale Chocolate malt coming through.