Posts Tagged ‘saltaire brewery’
Waimea Amarillo Ahtanum – I’ll think up a better name than this! This is my brew for the bar at Saltaire Brewery / NCB Competition, I’ve gone for Flaked Oats & Barley in there and the water profile is for a Mild to try and keep some good body. I plan to dry hop this brew in the FV and probably a light dry hop in the cask too. Oh, btw… its a ‘Hoppy Blonde’ 😉
Pale Malt – 71.3%
Munich Malt – 9.6%
Flaked Barley – 6.5%
Caramalt – 4.8%
Carapils (Weyermann) – 4.8%
Flaked Oats – 3.1%
Cluster Pellet 7.9 % @ 60 mins – 3g (FWH)
Waimea Pellet 14.9 % @ 15 mins – 22g
Amarillo Whole 10.1 % @ 15 mins – 22g
Ahtanum Pellet 5.2 % @ 15 mins – 16g
Waimea Pellet 14.9 % 0 mins – 40g
Amarillo Whole 10.1 % @ 0 mins – 40g
Ahtanum Pellet 5.2 % @ 0 mins – 20g
Cluster Pellet 7.9 % @ 0 mins – 6g (Just ‘cos 6g isn’t worth keeping)
Final Volume: 25 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Mash Efficiency: 75 %
Bitterness: 29 EBU
Colour: 9 EBC
Yeast: Safale us-05
Mash: 68°c for 90mins
Liquor Treatment: THBF Mild profile
A Massive 3 whole grams of bittering hops:
The Waimea Turd, smelled great and were really sticky:
Running off the mash and heating the copper:
In go the 15min hops:
Flameout hops for a 20minute Copper stand:
Ended up with an OG of 1049 so liquored back to 1041 giving me 26.22L in the FV, using a fair amount of hop pellets in the boil has stopped hop absorption in comparison to whole hops, this should leave plenty of beer to fill a cask and get some bottles 🙂
*26th Mar ’14 – Gravity at 1010.5 so Dry Hopped with Amarillo 32g, Ahtanum 34g & Waimea 39g so round about 4g/litre
*Cask & Bottled 3rd Apr ’14 – Tasting good, decided not to dry hop the cask.
*12th Apr ’14 – This won the show of hands for ‘Best Cask Ale’ at the Northern Craft Brewers Competition at Saltaire Brewery 🙂
*26th Apr ’14 – Having a bottle of this now and its rather blooming good, its quite dry but a lovely flavour, more of a 4% IPA.
Blueberry PA / Saison – I’ve never used fruit in a beer so the NCB/Saltaire Competition on the 12th April is as good of an excuse as any… (Don’t forget Entries close on the 31st March so get your entry emails into Shane email@example.com as there is still plenty of time to brew).
I’m going to stew up the Blueberries in a pan to kill any wild yeasts or nasties and add them during fermentation, I’m splitting the wort into two FVs and using good old us-05 in one and Belle Saison yeast in the other, I’ll enter whichever beer turns out the best.
The malts in the recipe are a bit of a mish-mash but the hopping is straight Mosaic, for its Blueberry notes, and I may pellet Dry-Hop one or both of these.
Pale Malt – 70.3%
Flaked Wheat – 10.6%
Caragold – 7.7%
Wheat Malt – 6.7%
Crystal Rye Malt – 4.6%
Mosaic – 11.8 % @ 60 mins – 20g
Mosaic – 11.8 % @ 0 mins – 40g (Flameout steep for 25mins)
Dry Hops & Fruit:
Blueberries – a Punnet or two split between the FVs
Mosaic Pellet – 50g (25g per FV)
Final Volume: 25 Litres
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.4% ABV
Mash Efficiency: 75 %
Bitterness: 21 EBU (I’m keeping the bitterness low to balance any acidity from the fruit and work with the dryness of the Saison yeast)
Colour: 19 EBC
Mash: 90mins @ 66c
btw… if I’ve not been around much its because of planning this @wishbonebrewery
*20th Mar ’14 – Gravities: Belle Saison at 1011.5 vs US-05 at 1017.5, the Saison is up at a higher temp to the us-05 just a subtle pink hue to the beer from the Blueberries, think I need more!
*Bottled 29th Mar ’14 – Primed with 37g sugar in the PA and 55g in the Saison
Northern Craft Brewers & Saltaire Brewery Competition 2014
Back by popular demand, get the brew-planner out and put the date in the diary!
Saturday 12th April 2014 – Doors open from 11.00, meet at 12.00 for 13.00 start… (The week before Easter)
The Homebrew Competition is to brew your most interesting *Speciality beer:
It could contain Herbs, Spices, Vegetables, Fruit but the idea is you get a 5th ingredient to compliment and add to the Water – Malt – Hops – Yeast, you have free reign on ABV (We suggest no higher than 7%, spare a thought for our Judges!!) Let your imagination run wild! *Check BJCP Cat 21a but you can include Fruit too if you wish.
- Entry is 3 500ml-1Pint Brown Bottles with no labels or Identifying Marks any colour crown cork closure allowed. Entry fee is £5.00 per entry, payable on the day, £2.00 Entry fee to the event on the Day for non competitors.
- Cash Prizes for 1st-4th amounts will be announced nearer the event as size will depend on entries received but minimum £25 for 1st place plus Trophies & certificate presented on the Day.
- To enter the Competition please email Shane Swindells @ firstname.lastname@example.org
Please provide Name, Address and a preferred contact email, Extra Ingredients used when contacting Shane.
- You will receive a confirmation email on application and any further information/updates will come via email, closing date for entries is midnight on Sunday 30th March 2013 no entries will be received after this date.
- Bring Your 3 Entry bottles on the Day & we will issue Tags with your entry number to be applied to the bottles on the day of the event.
- The Brewery will be open from 11.00am to accept entries, all entries must be in by 13.00
As previous years the bar will be fully stocked by Homebrewers and all proceeds will be for Charity, I’ll be asking people to brew for the bar so we get a good range of styles across a number of ABVs. Info for invited brewers is here.
Prizes will be given, Engraved Tankards for 1st, 2nd & 3rd and a ‘Best Cask’ prize for the best beer on the bar.
During judging we’d like to keep you entertained while you enjoy the beers on the bars, so with that in mind we are organising a ‘Meet the brewer’ style presentation from a range of interesting local breweries with different backgrounds so we can get to know a little about their brewers, their background, and of course to hear about their fantastic beers!
Roosters Brewin Co
Northern Monk Brew Co
Mallinsons Brewery May be unable to attend due to family commitments, possibly Nick Briggs (Works for Mallinsons and also Cuckoo brews) will be coming along instead.
and our own NCB member, Shane of The Cheshire Brewhouse
Bring your homebrew, swapping and tasting is very much encouraged 🙂
If you need food, bring your own as its a 10 minute walk to the nearest eatery as is Shipley Train Station, here’s the Google Map for the Brewery. There is an Ibis Hotel 10mins walk away too and local Aagrah curry house not too far either 🙂
I popped over to Ossett earlier today for a chat with head brewer Paul, I’d been tweet-chatting off and on with @PaulSpencer1973 of Ossett Brewery, for a while so asked if it would be ok to come over and have a look around. Ossett Brewery was started in 1997 and Paul has been brewing there for 13 years, their current brew-kit came from a cider brewery in Sweden and is 40BBL in size.
As well as being a brewer with a passion for beer & brewing at Ossett, Paul also oversees three other Microbreweries under the Ossett group, quite a task!
The Copper & Grist case (Malt Hopper):
Another shot of the copper:
Ossett have 3 different types of fermenting vessel, 9 in total if my memory serves:
A slightly blurry shot of the mash Tun and underback:
Three of the Fermenters made by Moeschle:
The Mash Tun was just about to be dug out from the first of todays brews:
Their cask washing area:
This is their Microdat cask filler, it can cope with 80-casks per hour, and doses both Finings Adjunct (Auxiliary Finings) and Isinglass Finings:
This is the conditioning room at Ossett, quite a line-up of vessels, these are also made by Moeschle:
The very front left of this shot is their Isinglass tank where they mix and store it:
I took a few home-brewed beers for Paul hope he enjoys them and got a few back from him:
Do check out their website and their funky little promo vid.
It was interesting to find out that our own Head Brewer/Owner ‘Tony Gartland’ at Saltaire Brewery actually did some work experience at Ossett back when he was training at BrewLab before starting his own brewery.
Its been good meeting Paul and some of the guys and thanks very much for taking the time to show me round, Cheers
The day started before 10.30 with a few jobs and setting up to do in the brewery, around 11am people started arriving the sun was shining and the pints were starting to be pulled. By 1pm all the competition beers had been signed in and entry fees paid so judging could start, our panel of 6 judges was pretty similar to last year with Zak & Rob beer-writer & beer-blogger a couple of CAMRA judges, a National Guild judge and of course Tony the Head Brewer and owner of Saltaire Brewery.
We had around 44 (42 turned up on the day) beers entered into the competition, thats no mean feat for a single style homebrew comp, entries from as far afield as the far North East to the South Coast & Plymouth… this year really has drawn together a great group of like-minded homebrewers, its been good to meet new people, put names to faces , catch up with old friends & swap and taste a few exceptional homebrewed beers.
This year we had 9 Handpump beers across two of the bars in the brewery, each handpull having a beer donated by a homebrewer… Now we’re not certain, but does any other homebrew event in the UK offer 2 fully stocked bars like this, we’d like to think not and we’d like to thank all of our brewers for brewing and getting their beers to us for the day… Fantastic Work!
Each brewer using American Hops in a range of beer styles from light to dark and 3.5 – 5.5% ABV.
All the beers were given for a donation, we suggested £2 a pint inline with what the Brewery normally charge on its BeerClub nights, we raised a massive £640 for the charities below:
- The Alzheimers Society
- Water Aid
- Yorkshire Donkey Sanctuary
- Macmillan Cancer Support
- Cancer Research UK
- Beagle Welfare
- Yorkshire Cat Rescue
The Hop Talk
While judging was underway we had lined up Andrew Whalley of Charles Faram Ltd to come along and keep us entertained with an interesting talk about hops. These are exciting times for hops and hop growing and Andrew had brought along a variety of hop samples, needless to say we made a big mess of rubbed hops all over the floor and got sticky hop hands 🙂
Andrew started out at York brewery so knows a thing or two about brewing. Thanks for the talk, I know a lot of us are keen to try the new English varieties in the Farams Hop Development program, Cheers
CharlesFarams on Twitter
After much deliberation the results were announced for the American Pale Ale:
42 Beers entered Judges stated all were of a very high standard & they found it very hard to split 1st and 2nd place.
The Best Cask results, voted for with a show of hands:
Sincere thanks to all who took part, brewed beer, entered the competition, turned up to drink beer and talk brewing… we have done our 8 charities proud, well done 🙂
Major thinks also go to Tony Gartland for yet again letting me organise a ‘Piss-up in a Brewery’, Shane Swindells for sorting all the competition entries, our excellent team of Judges, the brewery staff, our Barmen Dave & Neil (Even if Neil didn’t have the power of speech by the end of it!), and my wife Emma for running the upstairs Bar, Thanks for a cracking event and here’s to next year! Cheers
The full photo gallery is here…
Northern Craft Brewers APA Comp Saltaire Brewery 2013, a set on Flickr.
I’m still editing and updating this post… so hold yer horses, let me know what I did wrong 😉
Scans of Charity reply letters here – http://www.flickr.com/photos/pdtnc/sets/72157634103463615/with/9035519874/
On the Saturday 13th of April 2013 the Northern Craft Brewers & Saltaire Brewery will be holding a Competition and Meeting as we have done for the previous two years 2012/2011.
The Competition will be to brew your best American Pale Ale (Full Details Here) a bit of give or take on the style but American Hops are essential, NCB Prizes & Engraved Tankards will be given for First, Second & Third and no doubt a Honorable Mention or two, So get your Brewer/Brewster hat on and get mashing, its open to all who can get themselves & their beer here on the day, One entry per person.
|Vital Statistics:||OG: 1.045 – 1.060|
|IBUs: 30 – 45||FG: 1.010 – 1.015|
|SRM: 5 – 14||ABV: 4.5 – 6.2%|
Entry is 3 500ml-1Pint Brown Bottles with no labels or Identifying Marks any colour crown cork closure allowed.
Entry fee is £5.00 per entry, payable on the day, £2.00 Entry fee to the event on the Day for non competitors.
Cash Prizes for 1st-4th amounts will be announced nearer the event as size will depend on entries received but minimum £25 for 1st place plus Trophies & certificate presented on the Day.
To enter the Competition please email Shane Swindells @ email@example.com
Please provide Name Address and a preferred contact email when emailing Shane
You will receive a confirmation email on application and any further information/updates will come via email, closing date for entries is midnight on Sunday 31st March 2013 no entries will received after this date.
Bring Your 3 Entry bottles on the Day & we will issue Tags with your entry number to be applied to the bottles on the day of the event.
The Brewery will be open from 11.00am to accept entries, all entries must be in by 13.00
Now… seeing as you are coming to Saltaire Brewery we have a couple of bars that will be needing stocking with beer… not any old beer mind… Homebrewed beer 🙂 We’ll be asking a few of you to brew a beer to be served on Handpull (Bag in Box) and the proceeds will be split between the brewers chosen charities, last year we raised £400 I’m sure we can beat that!
We’ll be giving the peoples choice Cask beer an Engraved Tankard too, the beer to brew for the bar is to be pretty open but it would be good to stick with the American theme and within 3.5 to 5.5% ABV. (Info for invited cask Brewers)
Oh… did I mention we are working on giving you guys a talk on Hops too, thanks to Andrew Whalley of Charles Faram.
And……. we’ll do some Brewery Tours, as if the beer wasn’t enough to keep you busy!
Bring your homebrew, swapping and tasting is very much encouraged 🙂
If you need food, bring your own as its a 10 minute walk to the nearest eatery as is Shipley Train Station, here’s the Google Map for the Brewery. Their is an Ibis Hotel 10mins walk away too and local Aagrah curry house not too far either 🙂
Pioneer’s Gold – A Barley wine for the National Homebrew Competition (or maybe the Year after) and using fresh live yeast from work. I’ve been meaning to try this for a while and after seeing Graeme Coates’ brewday I thought I’d go for it. I’ve gone for 15 litres as i don’t think its something I’ll drink very fast and its nicely left room in the copper for an extra 10L sparge to extract more from the mash. Hopping is some Pioneer pellets and older First Gold that were in the Hop-Freezer.
Pale Malt – 90%
Wheat Malt – 5%
Caramalt – 4%
Amber Malt – 1%
First Gold Whole 7.9 % @ 60 mins – 25g (after a long boil down first)
Pioneer Pellet 9.5 % @ 60 mins – 17g
First Gold Whole 7.9 % @ 10 mins – 17g
Pioneer Pellet 9.5 % @ 10 mins – 17g
First Gold Whole 7.9 % @ 0 mins – 39g
Pioneer Pellet 9.5 % @ 0 mins – 56g (What was left in the bag)
Golding Whole 5.1 % @ 0 mins – 3g (I ran out of First Gold so made a small extra addition)
Final Volume: 15 Litres
Original Gravity: 1.100
Final Gravity: 1.024
Alcohol Content: 10.1% ABV
Total Liquor: 26.7 Litres
Mash Liquor: 17.2 Litres
Mash Efficiency: 70 %
Bitterness: 73 EBU (The First Gold are pretty old now so i don’t expect to make this figure)
Colour: 22 EBC
Yeast: Thick skimmed yeast from Saltaire Brewery, fresh as you like.
Mash: 3 hours at 65°c, aimed for 66°c.
Liquor Treatment salts, shown here is the Calcium Chloride with Magnesium Sulphate on top:
Malts, Temp & Gypsum (Calcium Sulphate):
I went back to my old HTC Android for Strike Temp & Batch sparge volumes, this is even though I just got Beer Alchemy on the iPhone:
Pretty full, but I’m sure I could get a fair bit more in sometime:
First runnings, I recycled about 12 litres:
From the first sparge I collected 20 Litres @ 17.4 Brix so did an extra 10 Litre sparge and got 32 Litres @ 13.8 Brix, just over 64% Mash efficiency on the First sparge which I am quite happy with:
The first sparge was added kind of on the fly, then the extra 10 L sparge was added via my beta-version spinning sparge arm and the solar pump:
On the boil, I had to simmer for a while until I could turn up the heat:
Boiled off about 12-13 litres before adding the first hops, 3 hours 20 mins total boil time!:
Pioneer Pellets & First Gold hops:
I didn’t realise at this point but I think my refreactometer may have been exaggerating a bit:
Steep hops in for 30mins at Flameout:
I ended up collecting about 18 litres after doing some liquoring back towards the end of the boil (Thanks Refractometer, I should have stuck with my instincts as I would have been right!) did some small sugar additions to rescue a few OG points ended up with 1091. I pitched 100g of fresh, thick live yeast from work, MrMalty said 80-100ml, yeast pitched at 17°c:
A fairly relaxed day, second breakfast, drop the Mrs off at the train station, and walked the dogs while the mash was on, left the copper cleaning until the day after. Fermenter in the fridge set at 18°c for the first 24 hours then will hold at 20°c for a day or two before letting it free rise to 24°c, if its anything like at work this yeast will need a bit of TLC with a rouse every now and then.
This was my first Brewday taking all the photos on the iPhone, cracking photo quality and much easier than using the Canon DSLR, I use Instagram without any filters which kept everything in the nice square-blog-able format 🙂
*1st May ’12 – gravity at 1041 @ about 20°c, tasting very fruity almost like US hops!
*3rd May ’12 – Gravity 1027 @ 22°c tonight, not far from 1024 predicted FG, given it a good rouse… still tasting pretty sweet, hope some of this will dry out a bit.
*8th May ’12 – Down to 1015 @ 22°c I’m hoping its going to stop soon, it was 1016 yesterday so its getting close.
*9th May ’12 – Steady at 1015 now, chilling in stages probably 17°c then down to 11°c before bottling.
*12th May ’12 – Bottled with 90g White Sugar, got 45ish 330ml-ish bottles, the waiting game begins…..
*10th Sep ’12 – Tasting rather good, a nice malty toffee mouthful with warm lingering alcohol, a sweet lemoniness is also apparent.