Posts Tagged ‘Simcoe’
I went down to see Shane at www.cheshirebrewhouse.co.uk yesterday to do a collaboration brew.
The brew was to be a Black IPA made with, among other things, Weyermann Sinamar Carafa Extract and Warrior hops, we stuck to a simple malt bill with Pale malt and a little Munich and adding sugar at the end of boil to take us into the 6.7ABV area.
The dry goods in the Mash Tun, Shane Underlets to mash in, this was a first for me as I’ve always used a Hydrator so the malt and liquor are already mixing as they hit the tun. For those that don’t know, Shane built all his brewkit from second-hand vessels and insulated and clad them himself:
The FV’s:
Shane paddling hard at the mash:
All the FV’s have a name, this is the temp controller belonging to Gertrude:
Underback and pump:
Sparge arm spinning:
Shane rubbing up the 10minute hops:
This is his take on a hop filter (Used to be Hop-back), the copper has a big 4 inch butterfly valve on the base of the cone so the spent hops in the copper are simply poked down thru the outlet to clean out:
This was either the late sugar addition or the late Steep hops going in:
Some beery treasure I brought home with me 🙂
We had some fun and games with a stuck mash and the copper was on a go-slow at getting to the boil, it was hopped with first Wort Warrior hops then 10 mins before the end of boil more Warrior & US-Magnum, finally finished with a late 85c steep of Simcoe, Chinook and Experimental 366. The Sinamar was added while recirculating and the colour checked…. It was black 😉
The wort was tasting great with little to no roast character, this is what we were aiming for with the Sinamar… so look out for “Stormy Point” Dark and Moody IPA from @shaneswindells you might see @pdtnc or @SaltaireBrewAde on the bottle labels & Pump Clips etc
Cheers for a great day Shane
AG#93 – Pacific Rim
Posted on: January 27, 2013
- In: Brewing
- 2 Comments
Pacific Rim – Light coloured beer stocks are low so I hope this to be a hoppy easy drinking beer, bittering from Simcoe and very kiwi Flame-out steep, I had a hop-freezer rummage and found a half pack of Riwaka… nice 🙂
The name ‘Pacific Rim’ is sort of an evolution from my Ring Of Fire which was all New Zealand grown hops, I didn’t realise until afterwards that there is a movie of the same name which looks pretty cool.
Fermentables:
Lager Malt – 62.6%
Munich Type I (Weyermann) – 24.4%
Caragold – 8%
Wheat Malt – 5%
Hops:
Simcoe 14.2 % @ 60 mins – 12g (FWH)
Simcoe 14.2 % @ 30 mins – 12g
Pacific Gem 17 % @ 0 mins – 25g (30min Steep)
Pacific Jade 15.1 % 0 mins – 25g (30min Steep)
NZ Cascade 8.5 % @ 0 mins – 25g (30min Steep)
Riwaka 5.9 % @ 0 mins – 25g (30min Steep)
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 31.4 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 8 EBC
Mash: 67°c for 70mins
Yeast: Safale us-05
The Malts, 1kg of Weyermann Munich I & some CaraGold are my body & sweetness:
The hops:
First Wort Hops, I went with an open pack of Simcoe rather than opening up my first choice, a new pack of Magnum:
100g Flame-out Steep, all these hops were smelling amazing, the Pacific Jade are really sticky too:
Pre-liquorback gravity 1046, target is 1040:
No messing today, added some spacing pieces inside my Mesh Hop-Stopper so that it can’t lay too flat, compact & block, had lovely clear and timely run-off to FV.
Slight Schoolboy error was miss-reading the calculator and liquoring back an extra litre doh! Not the end of the world!
Tucked up in the fermentation fridge at 20°c, the yeast should make fairly short work of this.
*2nd Feb ’13 – This is tasting pleasantly light and drinkable, down at 1008 pretty sure its finished, happy so far 🙂
*Bottled 5th Feb ’13 with 100g White Sugar.
*12th Feb ’13 – this is very drinkable, subtle orange and berry with some light woody notes, a crisp bitterness and finish. I could easy drink a few of these 🙂
- In: Brewing
- 2 Comments
Non Terrestrial Intelligence – I’m using stuff up and have no Pale or Lager malt so I bought some Oat Husks from TheMaltMiller and added 5% to the recipe to aid sparging with so much Wheat Malt. I’m hoping for a fairly big hit of American hops with a good amount of bitterness.
The name comes from the Abyss movie.
Fermentables:
Wheat Malt – 76%
Carapils (Weyermann) – 8%
Special B – 8%
Oat Husks – 5%
Black Malt – 3%
Hops:
Simcoe – 14.2 % @ 60 mins – 25g (First Wort Hop)
Simcoe – 14.2 % @ 30 mins – 25g
Summit – 17.2 % @ 0 mins – 70g
Simcoe – 14.2 % @ 0 mins – 40g
Citra – 13 % @ 0 mins – 40g
Topaz – 16 % @ 0 mins – 10g (I just threw in a Sample I was given at work)
Nelson Sauvin – 12.1 % @ 0 mins – 11g (End of a bag)
Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.015
Alcohol Content: 5.1% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 15 Litres
Mash Efficiency: 70 % – (Reduced from my regular 75%)
Bitterness: 62 EBU
Colour: 125 EBC
Yeast: Safale us-05
Mash: 66°c for 2 hours, I did an iodine test at about 90mins which had a tiny bit of starch left.
Malts in the bucket, I added some gypsum to the mash and Calcium Chloride & Mag Sulphate to the boil:
Adding the Mash Liquor to the Mash Tun, added a few degrees higher than my strike temperature and allowed to cool / Pre-heat the tun before mashing in:
I was originally going to use Magnum for bittering but decided to go with the open packs of hops instead so it was Simcoe all the way:
The Oat Husks in the mash:
20min Steep of the Flameout hops:
Initial Gravity reading was 1061, liquored back 2.5L to 1054:
The usual go-to yeast, its easy and clean fermenting:
A good brewday, the Oat Husks / Sparge worked really well and the wort was pretty clear for such a high percentage of Wheat Malt. The wort was smelling great too, put to bed in the fermentation fridge set to 20°c.
*7th Dec ’12 – Gravity at 1014 @about 22°c think its done but will give it another day before chilling it down. The Hydrometer sample tasted very nice too 🙂
*10th Dec ’12 – Down to 1013.5-ish, put on to chill down before bottling, still tasting good 🙂
*Bottled 16th Dec ’12 – with 100g White Sugar into about 20L of beer, still tastes good, would probably have been epic if I’d dry hopped 🙂
- In: Brewing
- 4 Comments
I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!
This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml
Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)
There are Whitelabs yeasts in the fridge to brew with once I get going again:
- Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
- Belgian Blend (Might get some more Date Molasses)
- Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
- Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
- San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
- Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)
Malts are pretty plentiful too:
Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.
Bulging Hop Freezer:
UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.
I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????
AG#74 – Is it cos I is Black?
Posted on: February 26, 2012
- In: Brewing
- 6 Comments
Is it cos I is Black – A Black IPA to be served from Cask at the forthcoming NCB Competition meet at Saltaire Brewery. Ali-G reference 🙂 init! This wall be heavily dry hopped in two stages, first in the FV with Pellet hops, and secondly in the cask with whole hop cones.
I’m managing to use up a few bag ends too, Flaked Wheat, Munich Malt, NZ Cascade & Motueka 🙂
Fermentables:
Pale Malt – 70.7%
Flaked Wheat – 8.7%
Munich Malt – 7.9%
Carapils (Weyermann) – 5.9%
Carafa Special III – 2.4%
Black Malt – 2.4%
Cara Aroma (Weyermann) – 1.9%
Hops:
Magnum – 14.5 % @ 60 mins – 20g – First Wort Hop
Columbus (Tomahawk) – 16 % @ 60 mins – 20g – First Wort Hop
Simcoe – 12.2 % @ 0 mins – 30g – 80c Steep
Chinook – 11.5 % @ 0 mins – 20g – 80c Steep
Nelson Sauvin – 13.0 % @ 0 mins – 20g – 80c Steep
Citra – 13.8 % @ 0 mins – 30g – 80c Steep
Summit – 14.3 % @ 0 mins – 30g – 80c Steep
Motueka (B Saaz) – 13.8 % @ 0 mins – 13g – 80c Steep
NZ Cascade – 10.2 % @ 0 mins – 11g – 80c Steep
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.015
Alcohol Content: 5.2% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.8 Litres
Mash Efficiency: 75 %
Bitterness: 60 EBU
Colour: 129 EBC
Yeast: Safale us-05
Mash for 90mins, Boil for 60mins
Liquor Treatment: General Purpose with the Graham Wheeler Calculator
Malts, malt temp & Salt additions:
Recirculating the first 4-5 litres, first Wort hops in the copper:
154g of 80c steep hops:
Should have been 1055, I got 1050, will do for me:
Pump Clip Design:
Mash efficiency was 83%, I added an extra litre in the sparge to compensate for extra hop-losses in the copper.
Another easy brewday followed by some messing around in Photoshop 🙂
I’ll update this post when I settle on which Dry Hops I’m going to use.
*4th March ’12 – Dry Hopped in FV with 20g of each of the following Pellets; Summit, Nelson Sauvin, Chinook & Cascade. Further whole hop dry-hopping in cask in about a weeks time.
*9th Mar ’12 – Racked this to cask and dry hopped with a further 25g Nelson Sauvin & 38g Simcoe (last of two bags), Allkleer Finings & 25g priming sugar used.
Bit of an pain having a homebrew FV fully dry hopped with Pellets, my Tea-ball syphon worked pretty well until the last couple of litres (critical litres to fill the cask) when it turned into a furry-pellet-blob and stopped flowing, the last little bit I had to jug a little murky beer into the cask.
So that is a Note-to-Self, don’t fully dry-hop the FV with pellets! I feel a mix of pellets & flowers would have not blocked up and a fully dry-hopped FV with flowers has no trouble at all syphoning.
I’d expect that if I had a chill-able Conical FV I could avoid most of this and draw-off the beer above the pellet sludge of rack-off the pellet debris first a day or so earlier.
*31st Mar ’12 – The first cask ale to run-off at the Northern Craft Brewers English IPA Competition at Saltaire Brewery
AG#68 – Trashy Black
Posted on: November 13, 2011
- In: Brewing
- 3 Comments
Trashy Black – This is kind of an Up-scaled tweak on AG#45 Trashy Blonde for the #BlackIPAoff with @Broadfordbrewer @BrotherLogic @MrFoleys
AG#45 was a pretty classy 4% beer so fingers crossed when this one is dry-hopped it will be nice and tasty.
Fermentables:
Pale Malt – 77%
Munich Malt – 10%
Caramalt – 5%
Wheat Malt – 5%
Carafa Special III – 3%
Hops:
Simcoe – 12.2 % @ 60 mins – 10g
NZ Cascade – 10.2 % @ 60 mins – 10g
Motueka (B Saaz) – 13.8 % @ 60 mins – 10g
Simcoe – 12.2 % @ 10 mins – 21g
NZ Cascade – 10.2 % @ 10 mins – 21g
Motueka (B Saaz) – 13.8 % @ 10 mins – 21g
Simcoe – 12.2 % @ 0 mins – 18g
NZ Cascade – 10.2 % @ 0 mins – 18g
Motueka (B Saaz) – 13.8 % @ 0 mins – 18g
Final Volume: 20 Litres
Original Gravity: 1.064
Final Gravity: 1.017
Alcohol Content: 6.2% ABV
Total Liquor: 30.7 Litres
Mash Liquor: 13.8 Litres
Mash Efficiency: 75 %
Bitterness: 75 EBU (Hop Utilization set to 25%)
Colour: 93 EBC
Mash: 66c for 60mins
Yeast: Safale US-05
Liquor: General Purpose Treatment
The Malts:
Today’s Brewday is brought to you by Simcoe, Motueka & NZ Cascade hops:
First Wort Hops and tiny common salt addition:
The Mash at 66c:
Running from mash tun into copper:
The gorgeous smelling 80c steep hops, apparently the house was smelling extra Hoppy today:
Break material clumping as the Wort cools, the wort was tasty and already displaying a good bitterness:
Bit of a lazy start to the day then for some reason the hop-stopper decided to block and required some ‘Spatulation’ with the plastic paddle.
Yeast Pitched, in the fridge at 20c. I’ll be dry hopping this with the same combo of hops after fermentation.
*18th Nov ’11 – Dry hopped with 10g Simcoe, 20g Motueka, 20g NZ Cascade
*20th Nov ’11 – Dry hopped with 10g Motueka, 10g NZ Cascade
*Bottled 27th Nov ’11 – with 71g of sugar, I’m drinking the last pint out of the bottling bucket as it tastes too good to throw away. Tastes smooth 🙂
Think it could have stood to be a bit more black, it might be a Trashy Brown!
*25th Jan ’12 Hopzine review of Trashy Black, thanks Rob much appreciated
AG#56 – C.N.S Hops²
Posted on: May 28, 2011
- In: Brewing
- 3 Comments
C.N.S Hops² – For today’s brew I had the company of Gordon from Elland Brewery, we’d sorted our recipe idea via email using an interesting selection of Cara-Crystal style malts for a ‘hopefully’ multi-layered maltiness with a host of New-world hops. The Bittering addition was to be Pacific Gem & Magnum with the Citra, Nelson Sauvin & Simcoe as a 80c Steep… though… Just a slight hiccup, and subsequent name change, not a major problem just a bit more bitterness than planned 🙂 I managed to throw in the 80c steep hops as First Wort Hops!! (Doh!)
So the beer has been rationalised with its hop varieties now and about 30 EBU’s higher than the original idea.
Fermentables:
Pale Malt – 78%
Vienna Malt – 10%
Cara Red – 4%
Crystal Malt, Extra Dark – 4%
Cara Munich Type III – 4%
Hops:
Citra – 9.5 % @ 60 mins – 30g (FWH)
Nelson Sauvin – 11.3 % @ 60 mins – 40g (FWH)
Simcoe – 12.9 % @ 60 mins – 20g (FWH)
Citra – 13.8 % @ 0 mins – 25g (80c Steep for 30 mins)
Nelson Sauvin 11.7 % @ 0 mins – 41g (80c Steep for 30 mins)
Simcoe – 12.2 % @ 0 mins – 20g (80c Steep for 30 mins)
Final Volume: 23 Litres
Original Gravity: 1.057 (actually missed this, and got maybe 1050-ish)
Final Gravity: 1.015
Alcohol Content: 5.5% ABV
Total Liquor: 33.8 Litres
Mash Liquor: 13.2 Litres
Mash Efficiency: 80 %
Bitterness: 94 EBU
Colour: 55 EBC
The rest of the day was myself & Gordon chatting about brewing and beer, tasting a few of my homebrews and a few commercial beers. Thanks go to my brew-monkey for the name change from P.M.C.N.S to C.N.S Hops² (Hops Squared).
Some of the Hops being weighed out:
The regular Mash Tun in the 3-Tier Setup:
First Wort hops should have been Pacific Gem & Magnum (oops!):
Good rolling boil with the chiller in to sterilise:
Think I may have over-sparged a litre or so due to being too busy nattering:
Hop Left-overs and Trub, now going into my new Compost Bin:
A good day, fairly simple recipe, fairly simple brewers! Good to see you again Gordon.
Probably not going to dry hop, though I may do a small trial with some Styrian Hop oil from The Malt Miller cheers for the freebie, dry hopping with drops… weird!! Cheers Rob.
*Bottled 12th Jun ’11 with 75g of White sugar
*17th Jun ’11 Early taster!!
This is a week-ish in the bottle so far, so a very early taster. Dropped bright and is a lovely amber-red colour.
It has a very full on juicy fruit aroma followed by a good fruitiness in the mouth and a smooth teeth sucking / coating bitterness, maybe just a tiny hint of alcohol warmth.
The flavour is one that lingers on the pallet, bitterness is quite balanced and the body good.
I think you get a bit of malt on the nose too.
Aroma = Spot on.
Flavour = Just a bit green, one more week and it will be getting good.
Bitterness/Body = balanced, maybe it will dry out as it matures.
*26th June ’11
This tastes bloody good now!! Very nice.. Mmmmm Bitterness just where it should be, nice body and fruity and feck Mmmm!
AG#55 – Imperial Smoked Porter
Posted on: May 15, 2011
- 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.
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