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Posts Tagged ‘saaz hops

Half Wit – A Belgian Style Wit beer.

Fermentables:
Lager Malt – 3000g – 51.5%
Flaked Wheat – 1500g – 25.8%
Flaked Spelt – 500g – 8.6%
Wheat Malt – 500g – 8.6%
Torrefied Wheat – 320g – 5.5%

Hops:
Golding – 4.2 % @ 60 mins – 10g
Saaz – 3.8 % @ 60 mins – 10g
Golding – 4.2 % @ 30 mins – 8g
Saaz – 3.8 % @ 30 mins – 8g
Saaz – 3.8 % @ 10 mins – 40g

Spices etc:
Crushed Coriander Seed – 12-15g – Last 5mins of boil
Grated Orange Zest – 3-4 Oranges – Last 5mins of boil

Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 34.1 Litres
Mash Liquor: 14.6 Litres
Mash Efficiency: 70 % – I’m being cautious as I’ve got a large amount of un-malted adjuncts
Bitterness: 18 EBU
Colour: 3 EBC
Mash: 67c for 90mins
Boil: 60mins
Yeast: Safbrew T-58

Lots of un-malted wheaty adjuncts:
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FWH & the most pale first runnings I have ever had :):
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Coriander seed well done in with a Pestle & Mortar:
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Orange Zest:
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Safbrew T-58 & stuff:
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The money shot, near as damn it where it should be:
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Smells very orangey!

I got some Tincture of Iodine from the local chemist (Β£1.10 vs Tincture_of_Iodine_30ml), after just less than an hour I have lots of Starch left. I gave the mash a good stir and decided to extend my mash period.
It has been a little bit scary knowing more than I knew before, the Iodine test… starch conversion complete after 1 hour 50 mins, quite reassuring and handy to know when mashing bigger beers.
Collected 28.5L at 12 brix making my Mash efficiency 77% so I was probably wise to be cautious with my Software setting of 70% and longer Mash until fully converted.
Wort tasting plenty Orangey! Hope that dies back a bit after fermentation.
I went with the Zest of 4 oranges and 15g Coriander.

*Three days Later*
Fermenting at 18c on the Garage Floor, yeast giving off loads of sulphurous aromas and flavours. Orange has died down thankfully. Hydrometer says about 1020.
I am really loving the paleness of this beer though, hope it keeps its cloudiness πŸ™‚

*Bottled 21st Apr 2011 with 75g of priming sugar for a good bit of fizz.

*8th May ’11 – Bottles have dropped pretty clear! Still has sulphur but it goes down pretty well chilled from the fridge.
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*10 May ’11 – Another taster later, chilled in the fridge for a few days. I like this but…
If I was to use this yeast again I would ignore advice to ferment cool, I’d let it go for it at a minimum of 20c and let it ferment the heck out of it, this should gas-off the sulphourous stuff with the C02. I think my cool 18c ferment has made it retain the odours, I’d also cut out any Sulphates in the liquor treatment sticking to Calcium Chloride which would have the added bonus of some perceived mouth-feel.
Oh, I will use this yeast again as I think I can get better out of it.

Rangeleys Ale – A Blonde Ale bittered with Magnum, lots of late Saaz, a touch of Centennial at the end. Brewing for a Christmas present.
Recipe based around one I made called ‘May Day’ which turned out to be rather tasty so essentially this is a Tweaked re-brew:)

Should be a good one πŸ™‚

Fermentables:
Pale Malt – 4030g – 85%
Caramalt – 235g – 5%
Wheat Malt – 235g – 5%
Aromatic Malt – 115g – 2.5%
Cara Red – 115g – 2.5%

Hops:
Magnum @ 60 mins 11g
Magnum @ 30 mins 5g
Brewers Gold @ 30 mins 6g
Saaz @ 15 mins 50g
Saaz @ 0 mins 30g
Centennial @ 0 mins 20g

Final Volume: 23 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.4 Litres
Mash Efficiency: 80 %
Bitterness: 37 EBU
Colour: 13 EBC

Yeast is Safale US-05 for a nice clean beer
Mast at 68c for 90mins
Boil for 60mins
Liquor salts as per the GW Calc ‘Dry Pale Ale’

The Start of creating a Bottle Label:
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Pretty cold in my garage, so malt at 12c:
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Weighing out the Gypsum:
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Weighing out the Calcium Chloride & Magnesium Sulphate:
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Mash put to bed for 90mins:
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Hops Weighed out:
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Top-down shot of the Mash running into the copper:
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I did a 30min steep at 80c for the flame-out hops:
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its actually 1055, 14 Brix:
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Running to the FV:
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πŸ™‚

*Bottled 2nd Dec ’10 with 70g white sugar

Double Brewday Sunday, this is the first. There’s a few pics on my https://twitter.com/pdtnc

Flakey Mild Entire Stout

Fermentables:
Lager Malt 2700g – 57.3%
Mild Ale Malt 1000g – 21.2%
Chocolate Malt 250g – 5.3%
Roasted Barley 200g – 4.2%
Flaked Oats 180g – 3.8%
Flaked Barley 180g – 3.8%
Caramalt 100g – 2.1%
Crystal Malt, Dark 100g – 2.1%

Hops:
Progress @ 90 mins – 57g
Saaz @ 10 mins – 40g

Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.013
Alcohol Content: 4% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 189 EBC

Temp of dry malts:
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Mash Temp:
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First runnings going into the copper with Progress FWH:
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Near as damn it hit my predicted 1044:
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The Twins:
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Safale s-04 yeast Pitched at 23c, hopefully an easy drinking tasty stout πŸ˜‰

*Cornie + Bottled 4th Sept ’10 bottles with 1/2 Tsp White Sugar, Keg to Force Carbonate 30 psi and disconnected (to be checked periodically).

The second brew of Sunday’s Double Brewday πŸ˜‰ A serious Hoppy pretty large beer!

Imperial Amarillo Wheat

Fermentables:
Munich Malt 3160g 46.2%
Wheat Malt 2680g 39.1%
Lager Malt 665g 9.8%
Caramalt 335g 4.9%

Hops:
Amarillo @ 60 mins – 250g (First Wort Hops)
Amarillo @ 15 mins – 100g
Amarillo @ 0 mins – 100g (Flameout Steep for 20mins)
Amarillo 80g (To Dry Hop)

Final Volume: 23 Litres
Original Gravity: 1.066 – I actually got 1.059 ish
Final Gravity: 1.016
Alcohol Content: 6.6% ABV
Total Liquor: 35.1 Litres
Mash Liquor: 17.1 Litres
Mash Efficiency: 75 %
Bitterness: 244 EBU – Bitterness surprisingly nice tasting the unfermented wort!
Colour: 26 EBC – The Colour is lovely

Mashed for 90mins @ 66c, Boiled for 60mins, took an age to cool with loads of stirring!

Quite a Full bucket of malt:
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FWH, 250g of Amarillo:
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Hops in the copper, there is some wort underneath!:
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100g at 15mins left to boil:
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Hop Stew, the spoon just stands up in it there are so many hops in the copper:
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There is a IC in there somewhere:
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About 5 points low on my target, I was half expecting this with such a large amount of Munich Malt coupled with the massive amount of Hops in addition to the compensated 5 Litres of losses guestimate!:
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The Twins:
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πŸ˜‰ US-05 dry sprinkled at 23c
I’m guessing the US-05 will finish lower than predicted so the ABV will hopefully be around that predicted.

*Bottled 4th Sept ’10 with 65g White Sugar

*Last of the bottles 3rd March ’12, yes… 2012! This has really changed, this was a Brewdog-esque in-yer-face Bitter-bastard of a beer, now it is delicate and refined with honey sweet notes on the nose, an altogether different beer. I would put it in the same class as an aged Fullers ‘Brewers Reserve’, its making me want to brew it again and just leave 40 bottles well alone for 2 years before tasting. Mmmmm πŸ™‚

Kurgan’s Candy – This uses the Candy Sugar I made the other day to make a fairly strong Belgian Ale with some Duvel yeast cultured up from a bottle to a 1 Litre starter.

Fermentables:
Wheat Malt 2000g 42.5%
Lager Malt 2000g 42.5%
Sugar,Belgian Candy Light 250g 5.3%
Muscovardo Candy Light 250g 5.3%
Torrefied Wheat 200g 4.3%

Hops:
Bobek @ 60 mins 52g (Start of Boil)
Saaz @ 10 mins 36g

Final Volume: 15 Litres
Original Gravity: 1.067
Final Gravity: 1.010
Alcohol Content: 7.5% ABV
Total Liquor: 25.9 Litres
Mash Liquor: 10.5 Litres
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC – Roughly speaking!

Mash will be 90mins, Boil will be 60mins, Mash Temp will be 68c.
Yeast is cultured from a bottle of Duvel and is a 1 Litre Starter.

Lager malt, Wheat Malt, Torrefied Flaked Wheat, 1 Tsp Gypsum with thermometer stuck in it ready for the morning:
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My home made Belgian (Yorkshire) Candy Sugar, LH dehydrated pee colour, RH 50/50 White Sugar & Light Muscovardo, both taken to Hard Crack:
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The rest will follow tomorrow :)
*Tomorrow comes, Mash was on at 7.55am
No Mash picture as its just a mash!
Big Bag of Bobek & Some Saaz Hops:
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Just Waiting for the Mash, everything prepared. Old lager yeast to use as Yeast Nutrient in the boil, Half a Protafoc tablet, Scales, Thermometer, Refractometer, fully Tooled up!:
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Refractometer conversion & Mash Efficiency:
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End of Mash Temp, It started at 68c:
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Light Straw coloured wort going into the copper:
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Bobek going in at the start of boil:
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I added the Lighter candy sugar after 15mins:
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Then the Darker candy sugar after 30mins:
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Recycling the IC coolng water to the HLT for later cleaning:
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Saaz hops going in at 10mins left of boil:
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OG 1061, supposed to be 1067 but I’m not bothered:
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Light straw?:
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Leftovers:
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Some stuff going onΒ  – https://twitter.com/pdtnc

*This mornings Yeasty Head:
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*Bottling update*

*Bottled 1st Aug ’10 with 60g of Light brown Sugar, tasting pretty good as a subtle Belgian.

*Tasted 5/9/10
Aroma:Β  Subtle Pear drops & Banana
Taste:Β  Spicy with more Pear Drops & some Sourness (possibly getting some of the Bobek & a bit of the Muscovardo in the finish)

Rather too easy drinking for a 7.5% πŸ˜‰

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 πŸ™‚
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 πŸ™‚

Mashing:
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Mash Temp at start:
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Hops all weighed and ready:
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Did a pH just to see if I still don’t need to bother:
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Sparge:
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FWH, I split the bittering addition between FWH and Start of boil:
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Start of boil hops:
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Predicted 1052, maybe a little over:
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Really tasty wort, pitched a couple of splits of a Whitelabs Edinburgh Ale yeast
πŸ™‚ 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 πŸ™‚

Beard Lovers Bitter –Β  W.G.V IPA

Fermentables:
Lager Malt 1040g
Maris Otter 1040g
Wheat Malt 520g
Crystal Malt, Pale 53g

Hops:
Whitbread Golding 90 mins 26g (FWH)
Whitbread Golding 30 mins 13g
Whitbread Golding 15 mins 13g
Fuggle 10 mins 10g
Saaz Whole 0 mins 10g (80 C Steep for 20 mins)

Water Treatment:
Treated using Grahams water treatment calculator for the Burton Pale Ale profile.

Final Volume: 12 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 5.0% ABV
Total Liquor: 18.9 Litres
Mash Liquor: 6.7 Litres
Mash Efficiency: 75 %
Bitterness: 56 EBU
Colour: 8 EBC

The Goods:
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Grain temp:
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Doughing in:
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The Mash:
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Mash temp:
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Closed lid mash temp:
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Yeast Starter, Nottingham Yeast:
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Hops and Protafloc:
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Finished Mash Temp:
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A bit of extra late hopping:
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First Sparge Wort:
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FWH and first batch of the sparge go on to warm up:
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Second Batch of sparged wort:
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Mmmm, my first Cold Break in the boiler, my new IC doing its job:
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Murky wort in the FV with yeast Pitched at 22 C:
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I started at 7.30am and finished about 3pm! Had lunch and breakfast in amongst.
I ended up with OG:1058 so watered down with 1.9L of ASDA Smart Price water in the boiler before collecting in the FV. The collected wort was pretty murky, try as I might I could not get it to run clear, I’m wondering if my short brew lengths of 12 litres are to blame with half the depth of hop-bed filtration in comparison to a 5 Gallon brew.

**Bottled 22nd July 2009**

OK, I’ve gone and done it… these should be pretty different.. One weak and light, and One Dark and bitter!
Its a Geordie Yorkshire Bitter Kit split in two so I can mess around a bit with the brewing process, each of my two Fermentation Vessels

In FV1:

  • 20 Pints of Geordie Yorkshire Bitter
  • ASDA Smart price Liquor
  • 500g Medium Spray malt
  • 280g Brewing Sugar (just what I had left in a bag)
  • 100g Demerara Sugar
  • 20g Target Hops Steeped for 15mins in cafetiere (Hop Tea)
  • Kit Yeast used and brought to life for a good couple of hours before pitching
  • OG: 1040

In FV2:

  • 20 Pints of Geordie Yorkshire Bitter
  • ASDA Smart price Liquor
  • 500g Light Spray malt
  • 20g Saaz Hops steeped for 15mins in cafetiere
  • Safale s04 Yeast also working well before pitching
  • OG: 1032

Are they going to be OK or awful?
They might both be awful, but I’m thinking of these as experiments before I make a mess of any other kits πŸ™‚

**Update**
The Only Drawback here is I shall probably have to prime my bottles rather than priming my Bottling Bucket (which is FV2).
I do have some other buckets but I’d have to buy a drum tap, I’ll probably stick to 1 Bucket brews after this as I think I bent my head a bit trying to remember what volumes of liquor to add…
I mixed the Kit and the liquor in 1 bucket first to less than the stated full 40 Pints, then had 1L dissolved malt/sugar and 1L-ish of Hop Tea.
They both have a nice rocky head this morning πŸ™‚
My rehydrated yeast was pretty impressive as both the Kit Yeast and the Safale04 were trying to escape from their sterile cling-filmed jugs, the S04 was really going for it. Pitched the Yeast at about 24 Deg C.
As the pictures now show, yeast heads and constant 20 Deg C πŸ™‚

**Second Update**
Looks like FV1 is going to have Alcohol Content (ABV): 2.89% and FV2’s Alcohol Content (ABV): 3.94% as they have both settled at around FG: 1010

**Third Update**
Primed with 40g Brewing Sugar and bottled today (07/03/09) 23 Bottles of each and half a 2L coke bottle, all capped and at 20 Deg C for 1 week. I’ve wrote on all the crown caps so I don’t get them mixed up, GYB Saaz & GYB T – Geordie Yorkshire Bitter Saaz + Light Spray Malt & Geordie Yorkshire Bitter Target + Medium Spray Malt + Brewing Sugar + Demerara.
My sneaky little taste of both brews are quite promissing as they both taste better than the Woodfordes Wherry, I’ll be looking forward to these ones. πŸ™‚ The Saaz batch with the Safale s04 Yeast dropped out almost clear whereas the Kit yeast stayed in suspension a bit more.
Geordie Yorkshire bitter - Saaz & Target hopped batches

The two big plastic buckets I got from work streamlined my bottle sanitizing procedure, it still took me over an hour to clean, sanitize and rinse about 50 bottles though (did some extras so i wouldn’t get caught out). I also got a couple of drum taps from the HBS so I fitted 1 bucket with a tap and used it as my bottling bucket.


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