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Posts Tagged ‘pancake day

Robust Wheat Porter – The Pancake Day of Homebrews! I’m using up a load of bag-ends, so my base malts (Lager & Wheat) are now totally depleted.
I’m not too fussed if its something odd-ball, it should hopefully be entertaining and I can start from fresh malts for subsequent brews.

Fermentables:
Wheat Malt – 44.9%
Lager Malt – 26.6%
Munich Malt – 5.9%
Jaggery (Cane) – 5.5%
Brown Malt – 3.7%
Chocolate Malt – 3.7%
Rauch Malt (Weyermann) – 3.2%
Amber Malt – 2.6%
Peat Smoked Medium – 1.8%
Munich Type II (Weyermann) – 1.4%
Roasted Barley – 0.7%
Oat Husks – 3% (This works out at 103%, added after calculating recipe)

Hops:
Bobek – 4.5 % @ 60 mins – 408g
Saaz – 4.15 % @ 0 mins – 48g

Final Volume: 23 Litres
Original Gravity: 1.077
Final Gravity: 1.016
Alcohol Content: 8.1% ABV
Mash Efficiency: 70 %
Bitterness: 181 EBU – (This is going to be bogus, the hops are old and like confetti)
Colour: 148 EBC
Mash: 90mins @ 67°c
Yeast: Safale US-05 skimmed from last weeks brew before I dry hopped it
Liquor Treatment: General Purpose copied from AG#55

The Malts, I added a few Oat Husks as a precaution:
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408g of Bobek Hops in the copper:
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Recirculating the first few jugs from the mash tun until it runs clear:
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Jaggery Goor, or Unrefined Cane sugar:
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In go the late Saaz hops:
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Quite a lot of spent hops left in the copper:
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I ended up with 1079 so liquored back 0.54L to 1077, I feel a few things worked in my favor to get the right OG and 21.46Litres:

  1. Predicted Mash efficiency be set low.
  2. The 3.7L bellow the Mash Tun’s false bottom which I usually deduct from the first sparge.
  3. 80c second (technically first) sparge, I normally go for 78°c, and 15min rest before running off.

All cleaned up and yeast pitched, I expect it to kick off quite soon and spew all over the kitchen floor, the fermentation fridge is still full of Brown Ceas which I just dry hopped.

*25th Mar ’13 – The fresh yeast has taken off well, still in the bucket… just!

*31st Mar ’13 – Gravity at 1018 so this has been pretty fast at fermenting, and it tastes rather good with quite a bit of smoke and the Brown/Amber/Choc malts definitely playing their parts, bitterness is coming through but not overly 🙂

*7th Apr ’13 – Gravity at 1018 still so chilling it down before bottling sometime next week.

*Bottled 10th Apr ’13 – with 76g White Sugar, tastes bloody good too 🙂

Casapollocade IPA – As the name sort of says, this beer uses Cascade & Apollo hops in abundance for the late steep though bittering comes from two very healthy doses of Willamette 🙂
This beer is not shy and promises to be brash on the bitterness with floral, “dank” and piney notes, the Apollo are pretty pungent and might be better suited rolled in some Rizlas than soaked in wort!
Its been a little while since I brewed so I decided to make this a bit of a Pancake-day, used up all my Pale, Lager, Weyermann Munich Type I, and Oat malts… out with the old and in with the new etc etc….:)

Fermentables:
Pale Malt – 45.6%
Lager Malt – 18.1%
Oat Malt – 15.2%
Munich Type I (Weyermann) – 14.6%
Caramalt – 4.6%
Amber Malt – 1.8%

Hops:
Willamette – 6.4 % @ 60 mins – 75g – (First Wort Hop)
Willamette – 6.4 % @ 30 mins – 75g
Cascade – 7.9 % @ 0 mins – 100g – (20-30min Steep)
Apollo – 19.5 % @ 0 mins – 100g – (20-30min Steep)

Final Volume: 23 Litres
Original Gravity: 1.062
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 32.9 Litres
Mash Liquor: 15.8 Litres
Mash Efficiency: 75 %
Bitterness: 84 EBU
Colour: 18 EBC
Mash: over 90mins @67c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: GW Calc Dry Pale Ale

The Malts:
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The Mash Temp, aimed for and hit my temp:
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Liquor Salts & 75g of Willamette FWH:
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Lots and lots of Hops:
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First Sparge of the two batches:
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Do you think 350g for a 23L brew-length is too much?:
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Flameout Steep hops, 200g of them:
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Chilled, nothing has settled out ‘cos there is a shed load of hops in there! Thinking logically this is a heck of a reason to use pellet hops for big heavily hopped beers as the retained wort would be much less:
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All done, busy day; brewing, Exam revision, and tiling the kitchen…!

*7th Oct ’12 – Down to 1012 @ 22°c think its done, should I or shouldn’t I dry hop, wasn’t going to… Tastes to have a similar pungency to Green Bullet / Bobek in the mix. If I do dry hop I may use Magnum to test out an idea.

*Bottled 13th Oct ’12 – with 80g White Sugar

*22nd Oct ’12 – Taster bottle, this isn’t bad, bags of flavour it will hopefully dry out a little in bottle and become more of the IPA its meant to be, I never bothered dry hopping btw.

*1st Nov ’12 – I’m actually really enjoying this beer, bags of flavour, plenty of body and a tingle of bitterness without being too harsh.


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