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Posts Tagged ‘Ring of Fire

Ring of Fire IPA – if you recall sometime last year I did a brew called ‘Ring of Fire‘ which had some big orange notes to it from hopping, this is the IPA version with added Nelson Sauvin, the NS should add a good muskiness.

Fermentables:
Pale Malt – 70%
Flaked Wheat – 13%
Munich Malt I (Weyermann) – 10%
Carapils (Weyermann) – 4%
Cara Hell (Weyermann) – 3%

Hops:
NZ Pacifica – 6.1 % @ 60 mins – 40g
Pacific Jade – 15.1 % @ 60 mins – 23g
Pacific Jade – 15.1 % @ 5 mins – 30g
NZ Pacifica – 6.1 % @ 5 mins – 30g
Nelson Sauvin – 13.0 % @ 5 mins – 30g

Dry Hops:
Pacific Jade – 35g
NZ Pacifica – 35g
Nelson Sauvin – 35g

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 78 EBU
Colour: 11 EBC
Mash: 90mins @ 67c
Yeast: Safale us-05 x2

The Malts, it was actually 11c once it had settled down:
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The First Wort Hops:
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Recirculating the first runnings:
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Sparge number 1:
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Break material after cooling, just half a Protafloc Tab:
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Running off to FV, 2 packs of yeast used rather than 1 pack which would be slightly under-pitching:
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Bit of a late start, my day didn’t go to plan, but the wort tasted great and the hops smelled just right 🙂

*29th Dec ’13 – Gravity at 1023.5 and tasting all woody and musky, very nice, smells ace 🙂

*2nd Jan ’14 – Tasting really good before dry hopping so I’ve decided to leave it as it is, from experience the main hop character from dry hopping would have been the Nelson Sauvin.

*Bottled 11th Jan ’14 with 129g White sugar, tasting good.

*22 Jan ’14 – Tasting good, a nice blend of all three hops with nothing over powering, maybe a touch more bitterness would be nice.

Ring of Fire – This is a brew using two New Zealand hops I’ve never tried, ‘Pacifica’ and ‘Pacific Jade’ the latter smells like a cross between Citra & Nelson Sauvin to me…
The name is taken from the the hops / Pacific Ocean / volcanic “Ring of Fire”, part of which passes through New Zealand giving them Geothermal activity and Earthquakes.
A fairly sensible malt bill with German Munich Malt for some maltiness and Cara-Pils & Cara-Belge for some body & Sweetness, I’m going fairly restrained on the early bittering and quite light on the 5 minute hops as I want to leave the Dry Hopping to do the talking which will be the remainder of the two 100g packs of hops, should be around 50g of each.

Fermentables:
Lager Malt – 75%
Munich Malt I (Weyermann) – 10%
Carapils (Weyermann) – 5%
Flaked Oats – 5%
Cara Belge (Weyermann) – 5%

Hops:
NZ Pacifica – 6.1 % @ 60 mins – 10g (FWH)
Pacific Jade – 15.1 % @ 60 mins – 10g (FWH)
NZ Pacifica – 6.1 % @ 30 mins – 10g
Pacific Jade – 15.1 % @ 30 mins – 10g
Pacific Jade – 15.1 % @ 5 mins – 30g (with 20min Steep)
NZ Pacifica – 6.1 % @ 5 mins – 30g (with 20min Steep)

Dry Hops: (These will be added near the end of fermentation before cooling)
Pacific Jade – 50g
NZ Pacifica – 50g

Final Volume: 23 Litres
Original Gravity: 1.049 – I got 1053 so liquored-back 1.7 Litres
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 75 % – I actually hit over 83%
Bitterness: 50 EBU (I still have the BeerEngine software set to 25% Hop Utilisation)
Colour: 9 EBC
Mash: 67°c for 60-90mins
Yeast: Safale us-05
Liquor Treatment: General setting via www.thehomebrewforum.co.uk/water.php

Malts & Temp:
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First Wort Hops and liquor Salts for the boil:
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The 5 min Hops & 1 Protafloc tablet:
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Recirculating about 6 litres to get rid of the Turbid wort before running to the copper:
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5min Hops going in:
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Break material forming during cooling:
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OG:1053, I liquored back to correct 1049 gravity in FV:
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Pretty straight forward brewday, bleached a couple of crates of bottles thoroughly in amongst brewing to prepare to bottle AG#82 on Tuesday-ish 🙂

Liquoring back:
Its pretty easy to use a Smart Phone based app to help you calculate your liquoring back volume, but probably just as easy to use a calculator, it goes a like this.

Wort OG x Volume = (Litre Degrees)
Litre Degrees / Target OG = Volume to make up to with Liquor-Back
(We drop the leading 10 from the 1053 giving us 53)

Its important to read your Hydrometer/Saccharometer correctly and adjusting for sample temperature and know an accurate volume for the wort that you’ve collected.

*Bottled 15th Jul ’12 – with 90g sugar to 20.5 Litres of beer, tastes pretty green / grassy / zingy / catty, will probably take 2 or 3 weeks to settle down in the bottle.

*18th Jul ’12 – Cheeky taster, Orange zest and smooth, slight musky edge… bet would work well as an IPA or just a lovely refreshing summer pint.


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