Posts Tagged ‘sovereign hops’
AG#42 – Odd Ends Stout
Posted on: November 13, 2010
This recipe uses up a load of odd bits of malt up, some fairly old but frozen Willamette hops and a few Sovereign hops left from last weeks Porter.
Fermentables:
Pale Malt – 3400g – 63.1%
Carafa Special III – 405g – 7.6%
Lager Malt – 400g – 7.4%
Flaked Maize – 375g – 7%
Amber Malt – 270g – 5.1%
Brown Malt – 235g – 4.4%
Black Malt – 100g – 1.9%
Flaked Oats – 92g – 1.7%
Crystal Malt, Dark – 48g – 0.9%
Chocolate Malt – 28g – 0.5%
Crystal Rye Malt – 22g – 0.4%
Hops:
Willamette @ 60 mins – 48g
Willamette @ 30 mins – 48g
Sovereign @ 5 mins – 25g
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.017
Alcohol Content: 4.9% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 12.9 Litres
Mash Efficiency: 80 %
Bitterness: 38 EBU
Colour: 253 EBC
90 minute Mash with 60 minute boil.
Yeast is Nottingham
Water treatment is almost the General purpose profile in the GW calc with the Calcium Chloride upped to the same amount as the Calcium Sulphate.
Calcium Sulphate: 6.3g
Calcium Chloride: 6.3g
Magnesium Sulphate: 3g
I omitted the common salt & chalk additions.
Blended malts & Water Treatment Salts:
Strike Temp:
Doughing in, the Mash smelt of Bitter Chocolate & Coffee:
Mash Temp aimed for and attained:
Hops at FWH, 30mins, 5mins, protafloc & old yeast:
Blooming good mash efficiency:
FWH getting the First runnings from the Mash Tun:
Boiler Almost full:
Natural Gas burner:
30min Hops going in:
5 minute hops and old yeast as nutrient going in:
1052+ on the Hydrometer, the refractometer says 14 brix which is near as dam it 1055:
All cleared up, yeast pitched, House Smells of Stout! 😉
*Bottled 23rd Nov ’10 with 65g white sugar
AG#41 – London Porterish
Posted on: November 6, 2010
- In: Brewing
- 2 Comments
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.
Fermentables:
Pale Malt – 3990g – 70%
Brown Malt –Â 625g – 11%
Crystal Malt – 340g – 6%
Wheat Malt – 285g – 5%
Chocolate Malt – 225g – 4%
Crystal Rye Malt – 170g – 3%
Crystal Malt, Dark – 57g – 1%
Hops:
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
60min Boil
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 🙂
Probably Due To Network Congestion 