Probably Due To Network Congestion

Posts Tagged ‘perle hops

My first Wheat Beer and a bit of a user-upper too 🙂  I’m only doing 19L as the recipe is tailored around the 2kg of Wheat Malt I had left, with the Crystal Wheat & Chocolate Wheat it takes the Wheat percentage to just over 50% of the entire malt bill.
Hops are the end of a bag of Perle, pre-dry hopped Mittlefruh kept in the Freezer, and the end of a bag of Hersbrucker.
The yeast needed using up too 😉
No intentions of using any water treatments other than to kill the Chlorine and not going to be using protafloc as I want to keep this beer cloudy.

Dark Wheat WB06

Fermentables:
Wheat Malt 2000g 45.4%
Maris Otter 2000g 45.4%
Crystal Wheat Malt 200g 4.6%
Carafa Special III 100g 2.3%
Chocolate Wheat Malt 100g 2.3%

Hops:
Perle @ 60 mins 26g
Hallertauer Mittlefruh @ 20 mins 20g
Hallertauer Hersbrucker @ 10 mins 34g

Final Volume: 19 Litres
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol Content: 5% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 96 EBC

Mash for 90mins, Boil for 60mins, pitch and attempt to keep as cool as possible in the garage (I’m going to need a fermenting fridge sometime!)

The Malts; 50:50 Maris Otter & Wheat Malt, Carafa Special 3, Chocolate Wheat malt, Crystal Wheat malt, NO Gypsum or other water treatments today:
Image
Mash at 67c, which is probably 66c on my thermometer:
Image
FWH:
Image
Coming to a boil, even so it was only a 19L brew it was close to boil over, a full 23L would have needed a bit of stirring etc:
Image
1052:
Image
Muddy water:
Image
Safbrew WB-06 dry sprinkled:
Image

Another no fuss brewday, kind of had a bit of a break in the middle before starting the boil but still finished up for about 1pm 🙂
Weird not using Protafloc (or other copper finings) the total lack of any cold break material and instead just muddy looking wort, all in the sake of Cloudiness.

*Bottled 3rd Jun ’10 with 100g Sugar priming.

I had plans of doing some Hop gardening today, I got as far as screwing some Rawl Eye Bolts into the house then it started to rain and hail.
Paul over at BarleyBottom mentioned it was National Home Brew Day or something… so what the heck! Its a Mayday brew 🙂
I’m using mostly Lager hops, Perle & Saaz with a small addition of Cascade in the final Flame out steep, I had a bag of Mild Ale malt that I thought I’d find a use for with a couple of small additions of Crystal-malt-esque things and a tad of wheat malt for head retention.

May Day

Fermentables:
Golden Promise 4000g 74.1%
Mild Ale Malt 1000g 18.5%
Wheat Malt 200g 3.7%
Cara Red 100g 1.9%
Aromatic Malt 100g 1.9%

Hops:
Perle 60 mins 50g (split 50:50 between FWH & Start of Boil)
Saaz 15 mins 50g
Saaz 0 mins 50g (20min steep)
Cascade 0 mins 10g (20min steep)

Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.3% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 13.5 Litres
Mash Efficiency: 75 %
Bitterness: 48 EBU
Colour: 12 EBC

Mashing for 1 hour, Boiling for 1 hour. Good healthy Teaspoon of Gypsum to the Mash.
Yeast to be Whitelabs Edinburgh Ale yeast which might be nice 🙂

Mashing:
Image
Mash Temp at start:
Image
Hops all weighed and ready:
Image
Did a pH just to see if I still don’t need to bother:
Image
Sparge:
Image
FWH, I split the bittering addition between FWH and Start of boil:
Image
Start of boil hops:
Image
Predicted 1052, maybe a little over:
Image

Really tasty wort, pitched a couple of splits of a Whitelabs Edinburgh Ale yeast
🙂 Will clean my copper tomorrow.

Dry Hopping with 20g of Mittlefruh 10th May ’10 for 3 days.

*Bottled 16th May ’10 with 70g Sugar priming, tasting very good with a nice floral edge 🙂

Builders Lager – a lager based on HH’s Lager recipe, but 1000g of Munich and replacing the Saaz with Perle & Hersbrucker hops and no sugar. I’m trying to stick with something simple! 😉

Fermentables:
Lager Malt 3000g
Munich Malt 1000g
Caramalt 400g
Flaked Maize 400g

Hops:
Perle Whole @ 60 mins 20g (FWH)
Hallertauer Hersbrucker @ 15 mins 20g
Hallertauer Hersbrucker @ 0 mins 20g (20-30-ish minute steep)

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.6% ABV
Total Liquor: 33.1 Litres
Mash Liquor: 12 Litres
Mash Efficiency: 75 %
Bitterness: 20 EBU
Colour: 12 EBC

Mash will be at least 90mins at 65c.
Diamond Lager Yeast to be well over pitched as its out of date.

The Grain bill, Lager malt, Caramalt, Crushed flaked Maize and 1 tsp Gypsum (Photo missing the Munich Malt):
Image
The Munich malt:
Image
Strike heat:
Image
Mash Temp, I was aiming for 65c:
Image
The hops, Perle and hersbrucker:
Image
I through half the bittering hops in as FWH and half when the boil started:
Image
Just coming to a good boil:
Image
the 15minute addition:
Image
The Hydro reading, 1046 ish:
Image
A full pudding basin full of rehydrated Diamond lager yeast:
Image
Running off into FV:
Image

Went pretty good, mash stuck a little, hit my predicted OG, day took longer to finish up as we had to go and meet with our electrician and plumber in the middle of it all, so the final soak hops got a very long soak!

**Racked to Cornie + 5 Large Swingtop bottles 31st Jan ’10


Vital Stats

  • 218,793 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,558 other subscribers