Posts Tagged ‘saaz’
AG#97 – Brown Ceas
Posted March 17, 2013
on:- In: Brewing
- 4 Comments
Brown Ceas – This is my NCB / Saltaire Brewery brew for the bar, an American Style Brown Ale, loosely based on my previous ‘Steaming, Brown & Sticky‘ of last year, this is going to be a little lighter in colour as the other version was almost black, or at least a very dark brown.
‘Brown Ceas’ its like the 3-Cs Cascade, Columbus, Chinook and its brown! Bittering will hopefully be nice & spicy from the Aramis & Saaz, and I’ll have a Hop-freezer rummage for American Pellets and give it some dry in the fermenter.
Fermentables:
Lager Malt – 72%
Wheat Malt – 10%
Crystal Malt – 5%
Caramalt – 5%
Carapils (Weyermann) – 5%
Chocolate Malt, Pale – 2%
Chocolate Malt – 1%
Hops:
Aramis – 8.9 % @ 65 mins – 36g
Saaz – 3.95 % @ 35 mins – 40g
Columbus (Tomahawk) – 16.5 % @ 0 mins – 30g
Cascade – 7.9 % @ 0 mins – 30g
Chinook – 12.5 % @ 0 mins – 60g
Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Mash Efficiency: 77 % (Its too late now, I punched in 77 rather than 75%!!!)
Bitterness: 45 EBU
Colour: 46 EBC
Mash: 68°c for 60-90mins
Yeast: Safale us-05
The Malts:
First Wort Aramis Hops:
Recirculating the Mash for Clarity:
The Hops all weighed out and ready:
85°c Steep Hops in for 30mins:
Top-Down view of the copper running off to FV, I got 1052 Gravity:
The spent hops in the copper, they soaked up a good couple of litres:
Bit of a late start but all done and dusted, liquored back just short of 3L from 1052 to 1045 getting a 21.92 Litre yield so only 1L short of target volume.
I almost forgot to add the Protafloc ‘cos I was messing about on Twitter too much, extended boil by 5 mins to account for lack of concentration!
I may dry hop this with Cascade Pellets, we shall see… 😉
*24th Mar ’13 – Dry Hopped with 20g each of Cascade & Amarillo, so approx 2g/litre, Gravity at 1011. I also skimmed the yeast to use in my Robust Wheat Porter.
*Racked to Box 31st Mar ’13 with just 20g White sugar primings, Alkleer Finings also added as this is to be served from Handpull on the bar at work. Smells nicely dry hopped 🙂
AG#55 – Imperial Smoked Porter
Posted May 15, 2011
on:- In: Brewing
- 3 Comments
Imperial Smoked Porter – This is serving a couple of purposes; First is a Trial run of a big beer in my newly finished False bottom Mash tun; Second is using up some odd bags of malt and some older hops I had in the freezer and some other part bags of hops.
I’m not expecting the stated bitterness from my hops – http://www.wellhopped.co.uk/Product.htm so I’m going semi-worst case scenario and adjusting AA for age and storage.
Fermentables:
Pale Malt – 70.2%
Caramalt – 8.2%
Peat Smoked Malt, medium – 4.2%
Amber Malt – 3.9%
Oat Malt – 3.5%
Chocolate Malt, Pale – 2.3%
Crystal Wheat Malt – 2.4%
Chocolate Wheat Malt – 1.8%
Flaked Wheat – 1.6%
Chocolate Malt – 1.5%
Flaked Rye 0 EBC – 0.5%
Hops:
Bobek – 3.7 % @ 75 mins – 124g (FWH)
Admiral – 12 % @ 75 mins – 19g (FWH)
Herkules – 15.8 % @ 75 mins – 35g (FWH)
Brewers Gold – 9.1 % @ 10 mins – 68g
Cascade – 5.5 % @ 0 mins – 29g (Flame-out Steep for 20mins)
Saaz – 3.8 % @ 0 mins – 33g (Flame-out Steep for 20mins)
Simcoe – 12.9 % @ 0 mins – 20g (Flame-out Steep for 20mins)
Final Volume: 23 Litres
Original Gravity: 1.076
Final Gravity: 1.021
Alcohol Content: 7.2% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 20.5 Litres
Mash Efficiency: 70 % (I collected 32L @ 1055 so hit efficiency but had too much liquor)
Bitterness: 121 EBU (I’m not expecting this as the bittering hops were fairly old so subtracting 30% from the AA will be more like 90EBU)
Colour: 140 EBC
Mashed for 90mins @ 66c
Boil for 75mins
Liquor treatment as per GW calc for General Purpose
Bigger bucket than normal with 8.5kg of malts:
New mash tun full of hot liquor:
Initial Mash a little high, cooled with cold liquor to 66c:
Tidy brewsheet (version 3, other two are scibbly works in progress) along with late hops:
Quite a heap of first Wort Hops in the copper along with the common salt addition:
What lies beneath, mash leftovers under the mash screen:
10 min hops going in:
Break material clumping in the copper:
Looks near as damn it to me (Showing 72 +2 divisions in the meniscus = 1076), not bad for a first outing of the new Mash Tun:
I had 3.7 Litres in the new mash tun to just cover the false bottom, the first sparge top-up was a little over 3 litres so I didn’t top-up and subtracted the difference from the Second batch sparge. This was to take into account the liquor under the screen, I ended up with 32 Litres in the copper which i thought too much but by the end of the 75min boil I was at my predicted gravity so I must have worked things out right!
Thoughts on the False bottom:
The mash ran off very well and after a few jugs of recirculating it was also very clear.
After stirring the second sparge and running off I came back to the mash tun to find it had run a load of malt particles into the copper as the last of the mash drained out. I’ll have to keep an eye on it next time to stop this just as it starts to show bits coming through, or have a go a Fly sparging so as to not actually disturb the Mash bed and hopefully limit the amount of malt particles coming through.
New cleaning game, poking bits of malt out of the perforated stainless!
16th May ’11
The usual, Stout+S-04 ferment 🙂 :
*Bottled 25th May ’11 with 71g of White sugar and a tiny sprinkle of Nottingham yeast into each bottle as a bit of a safety precaution as it had dropped very bright. Finished at 1016-1018 so about 7.7% ABV.
*4th JUne ’11 Taster bottle, tasting good the Peat Smoked malt works well with the Strength of this beer, Bitterness just right so I’m glad I adjusted the hop Alpha acids for my older hops.
AG#52 – Half Wit
Posted April 3, 2011
on:- In: Brewing
- 2 Comments
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:
FWH & the most pale first runnings I have ever had :
Coriander seed well done in with a Pestle & Mortar:
Orange Zest:
Safbrew T-58 & stuff:
The money shot, near as damn it where it should be:
Smells very orangey!
I got some Tincture of Iodine from the local chemist (£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 🙂
*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.
*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.
AG#32 – Kurgan’s Candy
Posted July 24, 2010
on: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:
My home made Belgian (Yorkshire) Candy Sugar, LH dehydrated pee colour, RH 50/50 White Sugar & Light Muscovardo, both taken to Hard Crack:
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:
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!:
Refractometer conversion & Mash Efficiency:
End of Mash Temp, It started at 68c:
Light Straw coloured wort going into the copper:
Bobek going in at the start of boil:
I added the Lighter candy sugar after 15mins:
Then the Darker candy sugar after 30mins:
Recycling the IC coolng water to the HLT for later cleaning:
Saaz hops going in at 10mins left of boil:
OG 1061, supposed to be 1067 but I’m not bothered:
Light straw?:
Leftovers:
Some stuff going on – https://twitter.com/pdtnc
*This mornings Yeasty Head:
*Bottling update*
*Bottled 1st Aug ’10 with 60g of Light brown Sugar, tasting pretty good as a subtle Belgian.
*Tasted 5/9/10
Aroma: Subtle Pear drops & Banana
Taste: 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% 😉
Current Hops in the Freezer!
Posted July 6, 2010
on:Hmm, I think I need to do some serious brewing 😉
Úber Brewing Nerd!
Admiral
Ahtanum
Amarillo
Bobek
Bobek
Bramling Cross
Brewers Gold
Cascade
Centennial
Columbus
East Kent Golding
First Gold
Fuggle
Golding
Green Bullet
Herkules
Hersbrucker
Home grown Fuggle
Liberty
Mittlefruh
Motueka
Nelson Sauvin
Pacific Gem
Pilot
Pioneer
Progress
Rakau
Riwaka
Saaz
Simcoe
Soverign
Sticklebract
Target
WGV
Williamette
That works out at 2.79kg across 35 hops!
Need something distinctly Hoppy & Pale between 4 – 5.5%
….Suggestions???
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