Posts Tagged ‘safale s-04’
Something a little different today and almost all made up with a little reference to a recipe I found online, could taste pants, but hopefully it will be a hot ‘n spicy 4.4%-ish Ginger Ale.
The Ingredients & recipe go something like this:
- Approx 21-23 Litres of hot liquor from the HLT
- 1.4Kg Ginger root, finely sliced
- 6 Lemons, finely sliced
- 1 Lime, finely sliced
- 1.5Kg Caramalt, steeped in Mash Tun then all hot liquor Sparged through it
- 1.25Kg White Sugar
- 250g Soft Dark Brown Sugar
- 150g Demerara Sugar
- 40g Ground Ginger followed by 4 Heaped Tsp of the same
- 1/2 Tsp very hot Indian Chilli powder
- 3/4-1 Tsp Cream of Tartar
- Yeast Safale s-04
Put all the ingredients in a very large pan, bring to the boil and simmer for 20-30mins, followed by chilling down with the Immersion Cooler and running off to the FV.
I tweaked the OG to 1038 (the ingredient sugars reflect this) and also the extra Teaspoons of Ground Ginger & Chilli Powder were added near the end to adjust the spice / heat level. If the yeast ferments down to dryness it will be a 5.4% Ginger Ale
Most of the Ingredients:
Caramalt which I steeped then sparged thru to get my liquid volume in the large pan:
Lemons & Limes all sliced up:
All the Ginger chopped up:
The Steeping Caramalt:
Fruit Salad anyone?:
Quite an easy couple of hours this morning, time will tell what it turns out like
*Bottled 22nd Oct ’11 with 80g Demarara Sugar, fermented right down to 1000! so its dry, tastes a bit pants so I hope some carbonation lifts it, Needs sweetness!!!!
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.
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%
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!
*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.
Liquorice & Treacle Stout – I’ve been thinking about both liquorice and treacle in a stout for a while. This is going to be V.1 (proceed with caution) and next weekend I will do a V.2 (less cautious) with a lot more Treacle in it, somewhere between 2-5% of the malt bill.
Pale Malt – 1990g – 70.3%
Flaked Barley – 280g – 10%
Caramalt – 280g – 10%
Roasted Barley – 125g – 4.5%
Chocolate Malt – 125g – 4.5%
Sugar, Black Treacle – 21g – 0.7%
Centennial @ 60 mins – 17g
Centennial @ 5 mins – 9g
Liquorice Powder @ 5mins – 10.4g
Protafloc Tablet @ 15-20mins – Half a Tablet
Final Volume: 12 Litres
Original Gravity: 1.055
Final Gravity: 1.016
Alcohol Content: 5% ABV
Total Liquor: 19 Litres
Mash Liquor: 7 Litres
Mash Efficiency: 80 %
Bitterness: 37 EBU
Colour: 235 EBC
Water treatment to the Stout Profile in the GW Calc, added to the Malts and blended / Mashing in.
Mash for 90mins and Boil for 60mins.
Yeast probably just Safale S-04.
The malts, pale malt; caramalt; roasted barley; chocolate malt; flaked barley:
Mini Mash Tun in use for the first time in ages, it just manages this brew length:
Treacle weighed out:
Liquorice Powder weighed out:
First batch sparge:
In go the Bittering hops, Centennial:
its 1054/55, so near as damn it on the money:
I cooled a bit far, oops, popped it by the radiator in the Kitchen to warm up:
Kind of a drawn out brewday as I was finishing off the 50L brewery I was making.
*Bottled 15th Dec ’10 with 30g White Sugar, tasting plenty liquorice and hints of the Treacle still in there
London Porterish – This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.
Pale Malt – 3990g – 70%
Brown Malt – 625g – 11%
Crystal Malt – 340g – 6%
Wheat Malt – 285g – 5%
Chocolate Malt – 225g – 4%
Crystal Rye Malt – 170g – 3%
Crystal Malt, Dark – 57g – 1%
Sovereign @ 60 mins – 56g
Sovereign @ 10 mins – 19g
Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil
Updates on my Twitter-T.watter page – https://twitter.com/pdtnc
Malts, Temp & Salt additions:
The three tier:
Waste of time checking pH as usual:
Mash efficiency 95.3%!:
First runnings being recycled, FWH & old yeast ready in copper:
10min hop addition:
StarSan-ing everything that will touch sterile clean wort:
My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe)
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely
*Bottled 17th Nov ’10 with 65g of Soft Brown Sugar Came down to FG 1020 ish, needs some age for the dark malts to meld into something lush