Posts Tagged ‘pale’
AG#99 – Boomstick
Posted on: April 20, 2013
- In: Brewing
- 4 Comments
BoomStick – I’m brewing this for NCB member Paul Bromley who runs a back-garden charity event, he asked me if I’d brew something pale for it, so here it is, its an evolution from my Chinook Blonde recipe, using some of the same hops (but more of them) and adding some Weyermann Munich Type I, and mashing at 69°c, fermenting with Safale us-05.
This time the name again comes from a line Ash says in Army of Darkness “This… is my Boomstick!”
Alright you Primitive Screwheads, listen up! You see this? This… is my boomstick! The twelve-gauge double-barreled Remington. S-Mart’s top of the line. You can find this in the sporting goods department. That’s right, this sweet baby was made in Grand Rapids, Michigan. Retails for about a hundred and nine, ninety five. It’s got a walnut stock, cobalt blue steel, and a hair trigger. That’s right. Shop smart. Shop S-Mart. You got that?
Fermentables:
Pale Malt – 70%
Munich Type I (Weyermann) – 20%
Flaked Oats – 5%
Carapils (Weyermann) – 5%
Hops:
UK Cascade – 5.7 % @ 60 mins – 21g (FWH)
UK Cascade – 5.7 % @ 30 mins – 21g
Chinook – 12.5 % @ 10 mins – 21g
Cascade – 7.9 % @ 10 mins – 21g
Chinook – 12.5 % @ 0 mins – 49g (94c Steep for 25mins)
Cascade – 7.9 % @ 0 mins – 49g (94c Steep for 25mins)
Final Volume: 25 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.7% ABV
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 9 EBC
Mash: 69°c for 70mins
Boil: 60mins
The malts, all pretty pale:
The hops:
Second batch sparge liquor going in at 78°c:
In go the Cascade & Chinook for the flameout steep:
I decided to rehydrate my yeast today to try and get things underway faster, I want a speedy ferment with time to put this beer in cask to condition before Paul’s event:
The money shot, I got 1044 and liquored back to 1037 with 4 litres giving me a total volume of 25.7 Litres, a goodly amount for filling a plastic pin cask:
No messing, done and dusted.
*25th Apr ’13 – Steady gravity reached, exactly as predicted FG, chilling down before casking this beer.
*Casked 27th Apr ’13 – with 20g white sugar and Allkleer finings, got a few 500ml bottles from it too which I give 3/4 Tsp white sugar each.
I’m going to give the cask a couple of days of warm then chill it down to cellar temps.
*1st May ’13 – Had a cheeky bottle of this, and its bloody good, plenty of juicy hops with a nice balance between the Cascade & Chinook, Chinook not overpowering just nice 🙂
A Brewday with Matt at Truefitt Brewing
It was last June during our wedding anniversary week in Whitby that me and Emma paid Matt a visit in his new Brewery, less than a year later Matt was coming up to his 100th brewed Gyle and had plans for brewing that beer the day I was there. He was not working full time last year, but now having stopped working for The Lions Den and taken on his first employee, he is out on his own.
Best laid plans! The day before our brewday a fused spur had blown and Matt had to cancel a brew doe to lack of hot liquor, so our brewday was Gyle #99 though I suppose in spirit it was still #100, it was to be a big 7%+ IPA hopped with recently released Mandarina Bavaria Hops from Germany.
I was on holiday, it felt wrong getting up this early but I got to Truefitt for 7.30am and found Matt had just started mashing in:
Run-off starts from the Mash Tun via the converted Keg Underback:
He said he was attaching the hop filter!:
The Copper Stand, this is where the last or late hops get to steep in the hot wort giving them time for the hop oils and flavours to infuse into the wort:
He aerates the wort via a sprayball while transferring to the fermenting vessel:
Matt is currently contract brewing for the one for the last breweries he worked at so was going some back-fills for us at Saltaire:
The Beer was named ‘Trembler’ after a previous and differently hopped brew of the same strength, its 7.4% and a Double IPA… I’m hoping to get my hands on some of this in bottle so I can add some tasting notes to the blog.
I had a good day with Matt and his new apprentice Jack, I hope to see Matt down at Saltaire sometime.
The last thing to note is that a Sausage & Tomato butty in Middlesbrough is at least 40p cheaper than in Shipley!!
You also can catch Matt on:
@TruefittBeers
Facebook/TruefittBeers
Some of his regular beers are:
All Bottle-Conditioned, Matt has chosen to hand bottle his beers to keep the full flavour, I’ve also got some other bottles from Truefitt Brewing to try soon 🙂
Click the Pics below to see what i thought of the beers 😉
- In: Brewing
- 4 Comments
Thursday (15th Dec) saw my first recipe brewed for work, a Rye Pale Ale.
The recipe consists of Pale Malt, Rye Malt, Vienna Malt, Crystal Rye Malt, and Torrefied Wheat. Hopped with Centennial and Nelson Sauvin to bitter then healthily hopped with Cascade & Nelson Sauvin to finish.
Let me know what you think if you find it on somewhere, it should start going out to trade at the end of next week (23rd Dec), and hopefully we’ll keep some back for the January Beer Club. Remember January is still a Ticket Only event so get ’em soon they sell like hot cakes (Whatever Hot cakes are?).
Really good of Tony to say, “Do a recipe!” from my initial idea, cheers.
(I need to work on him some more to encourage pellet dry hopping in the FV’s during the cooling phase) 😉
**Beer Club Update: the buggers have sold it all! Apparently it sold out in 5 working days with lots of repeat orders, possibly a chance its going to be at the Ilkley Beer Festival though.
But, yeah! Don’t expect to see it at Beer Club later this month!
- In: Brewing
- 4 Comments
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:
A collection of hops from ThriftyShopper, BarleyBotton, GrimsbyHomebrew and WorcesterHopsShop, Motueka dry hops are from CraftBrewer in Australia:
Some weighed out hops etc:
Late 80c Steep hops in for 30min soak:
Brewsheet notes and Yeast:
Suppose to be 1051, near enough eh:
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 
*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.
AG#16 – Once were Warriors
Posted on: December 12, 2009
- In: Brewing
- 3 Comments
Pale and Hoppy could be an NPA (New-Zealand Pale Ale)… and a nice NZ film reference for the name 
After tasting my other recent Nelson Sauvin hopped beer I see there is a good rounded mouth filling full hoppiness to the hops so I’m more than doubling the amount that I put in my last brew and going for a 80c steep for the lates.
Next weekend I may do a mad mix of Nelson+Cascade+Centennial with an almost identical grain bill.
Once Were Warriors
Fermentables:
Golden Promise 2240g – 86%
Wheat Malt 260g – 10%
Crystal Malt 100g – 4%
Hops:
Pacific Gem @ 60 mins – 8g (FWH)
Nelson Sauvin @ 15 mins – 26g
Nelson Sauvin @ 0 mins – 26g (Going to let it cool a bit then do a 20 minute steep)
*maybe Dry hop, but probably not, will see…*
Final Volume: 12 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 18.8 Litres
Mash Liquor: 6.5 Litres
Mash Efficiency: 75 %
Bitterness: 51 EBU
Colour: 15 EBC
Maybe a bit of Burtonisation to the liquor, if I can be arsed, if not just a good helping of Gypsum to the Mash & Boil
The Pics…
The grain bill, Golden Promise pale malt, Standard Crystal malt, Wheat malt, 10g of Gypsum 5g of Epsom salt added to my liquor:
Doughing in:
Aiming for 67c so not far off:
pH looks spot on:
Nelson Sauvin and Pacific Gem hops weighed out with half a Protafloc tab crushed to the right, if this was a full 23L brew it would have taken a full packet of hops but as I am just doing a 12L I managed to just have enough Nelsons in a part bag from the other week :
End of 90 minute Mash:
Sparge water running into Tun for first batch:
Collected wort 1022/24 ish @ 55.5c and 17.5 litres collected in boiler makes for up-to 82% Mash efficiency:
Just coming to the boil:
Nottingham yeast to rehydrate:
Big ugly cold break!!:
Hit the OG right on the nail:
Aeration:
Did a 20 min steep @ 80c for those last hops, lovely clear wort running off the boiler which tasted pretty good though not as bitter as hoped.
Pitched rehydrated Notts yeast at about 23c, I’ll expect activity before long 🙂
***Update*** Bottled 22nd Dec ’09 with 50g DSM, the bitterness has come through now should be good 🙂
AG#11 – Pale, Wheat and Rye
Posted on: October 24, 2009
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:
Grist temp:
Mashed in spot on (I forgot to take an end of mash temp):
pH looks good:
The colour of the first batch sparge (with the second batch added its going to be a nice straw colour):
Running off, had a bit of sticking but the wort was going to be a bit cloudy anyway with the wheat:
Hops all sorted, I decided to double up the 10g 0 mins to 20g:
Just started boiling:
10min steep of 20g First Gold @ flame outs:
Cold break:
Hit about the right OG:
Splish splash:
Dry Sprinkled Safale s-04, left to sink for 15mins then thrashed with a paddle:
Left overs:
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:
Fermentation less than 24 hours later:
I’m hoping the Target hops will have kept some flavour to add some extra zing to the First Gold.
*Bottled 3rd Nov ’09
Probably Due To Network Congestion 