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Posts Tagged ‘Summit

SAC IPA – You might see some similarities with this brew and my ‘Summit 73 E366‘ brew mainly the amounts and times of the late hops, I’m using up the last of my Pale & Lager malts along with the Cara/Crystal and some Dark Wheat.
I think this is the third year that a bunch of homebrewers have made the effort to brew on New Years Day, but its my fifth NYD brew in 5 years.

Fermentables:
Lager Malt – 44.3%
Munich Malt – 20.3% (some of this was English Munich and some was German)
Pale Malt – 19.5%
Wheat Malt Dark (Weyermann) – 6%
Flaked Wheat – 3.6%
Crystal Malt – 3.4%
Cara Hell – 3%

Hops:
Cluster Pellet – 7.9 % @ 60 mins – 40g (First Wort Hop)
Summit Whole – 17.5 % @ 15 mins – 15g
Apollo Whole – 19.5 % @ 15 mins – 15g
Cascade Whole – 7.9 % @ 15 mins – 15g
Summit Whole – 17.5 % @ 0 mins – 85g (20min steep)
Apollo Whole – 19.5 % @ 0 mins – 40g (20min steep)
Cascade Whole – 7.9 % @ 0 mins – 45g (20min steep)

Final Volume: 25 Litres
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 59 EBU
Colour: 24 EBC
Mash: 67°c for an inordinate amount of time
Yeast: Safale us-05 re-pitched from last gyle

Malts & Temp:
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First batch sparge running off:
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Big fat hit of flamout hops:
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Skimmed straight off the FV of Ring of Fire IPA, mixed with a little fresh wort and pitched at 20c:
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Maybe a touch darker than style, though beating it with a paddle it was smelling really good:
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It was a bit of a drawn out brewday as i was supposed to be viewing a second hand car or two but one sold and the seller of the other was a bit shit at replying to txt messages.

*Bottled & Casked 8th Jan ’14 – with 15g sugar to the cask and half a Tsp to each of 6 bottles, also the cask was dry hopped with a 60g blend of Summit, Apollo & Cascade. I think it tastes good, my smell and taste are a bit buggered at the moment thanks to a cold.

Summit 73 E366 – Bit of an experiment, I’m mashing for a 1040 wort but mashing high so as to produce lots of un-fermentable sugars and hoping for a full bodied 2.8% ABV, Phil Lowry recommends something like this for a low abv beer so I’m finally getting round to giving it a go though he recommended 74°c for the mash temp I’m resisting and going for 73°c.
My choice of malts is also high on the Dextrine and malty side to try and pack in a load of malt flavour while keeping the beer light in colour *Fingers crossed!*
I’m also not adding any hops for the first 45mins ‘Hop Bursting‘ of the boil with just a small charge at 15mins from end and a massive end of boil steep using ‘Summit‘ & ‘Experimental 366‘ in equal parts.

Fermentables:
Lager Malt – 65%
Carapils (Weyermann) – 15%
Munich Malt – 10%
Vienna Malt – 10%

Hops:
Summit – 17.5 % @ 15 mins – 15g
Experimental 366 – 15.7 % @ 15 mins – 15g
Summit – 17.5 % @ 0 mins – 85g
Experimental 366 – 15.7 % @ 0 mins – 85g

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010 (I’m hoping for a high FG)
Alcohol Content: 3.9% ABV
Mash Efficiency: 75 %
Bitterness: 24 EBU
Colour: 7 EBC
Mash: 60mins @ 73°c
Boil: 60mins
Yeast: Safale us-05
Protafloc @ 10mins

Here are the usual batch of brewday photos :)

The malts & malt temp:
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The Exp 366 hops:
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First batch sparging running to the copper:
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The last 15mins:
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End of boil steep for 20mins:
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I liquored back in the FV with 2.4L and pitched the yeast:
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The wort tastes quite bitter and smells amazing when you give it a good thrash to aerate.

*29th Sep ’13 – Its a weird ferment on this one, a slightly scummy bubble top yesterday and today I thought it had stopped until i had a close look and saw loads of little bubbles fizzing away.

*1st Oct ’13 – Just done a gravity, this is at 1018, and I hope its finished, as its bang on the 2.8% I was aiming for. It has bags of body and flavour, you can still tell that it lacks alcohol but the body is there!

*6th Oct ’13 – Dry Hopped with 40g of Summit & 40g of Experimental 366 both whole hops.

*Bottled 17th Oct ’13 – primed with 102g white sugar for about 21 Litres, tasting very nice, this will be drinkable as soon as its carb’d up 🙂

*24th Oct ’13 – taster, I’d say this is ready to drink, a nice smooth dry hopped character and its picked up some bitterness from the dry hops too, carbonation is smooth maybe a little too much but only just, Bags and bags of fruity goodness.

*9th Nov ’13 – I have had a few bottles of this now, lovely and cold from the fridge I’d rank this as one of the best beers I’ve ever made! The hop Character and carbonation work really well and it holds its own well with beers more than twice as strong.

Klaatu Verata Nictu – The New Years Day BrewAthon 2013. It was a year ago that a few of us brewed an Imperial Stout on New Years Day, this year its a more free range of beer styles but people are pushing the boundaries a little with some funky yeast etc
The name for this beer comes from http://en.wikipedia.org/wiki/Army_of_Darkness quite the classic.
I’m making a big beer, 10% ABV with Amarillo & Delta Hops, I’d like to brew a beer that will evolve and change over a couple of years (hopefully it will last that long!) something with at least a hint of what my Imperial Amarillo Wheat had after 18 months.
Once I’ve fermented mine with US-05 I’ll be bottling half-ish and then using Brettanomyces Bruxellensis in a secondary fermenter.

Fermentables:
Lager Malt 2.5 EBC – 63.9%
Wheat Malt – 9.9%
Vienna Malt – 8.9%
Munich Type I (Weyermann) – 8.9%
Flaked Oats – 5%
Cara Vienna (Dingemans) – 3.5%

Hops:
Sticklebract Pellet – 11.7 % @ 60 mins – 90g
Chinook Pellet – 12.9 % @ 60 mins – 18g
Summit Pellet – 15.8 % @ 30 mins – 27g
Amarillo Whole – 10 % @ 15 mins – 50g
Delta Whole – 6.5 % @ 15 mins – 50g
Amarillo Whole – 10 % @ 0 mins – 50g – (80c steep for 20-30mins)
Delta Whole – 6.5 % @ 0 mins – 50g – (80c steep for 20-30mins)

Final Volume: 23 Litres
Original Gravity: 1.100
Final Gravity: 1.024
Alcohol Content: 10.2% ABV
Total Liquor: 37.5 Litres
Mash Liquor: 25.9 Litres
Mash Efficiency: 70 % – Reduced a bit from normal
Bitterness: 200 EBU
Colour: 19 EBC
Mash: 65°c for 120mins
Yeast: Safale US-05 x 3 packs
Liquor: GW Calc ‘Dry Pale Ale’

A very full fermenter full of malts, about 12kg in all:
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Hot liquor at 82°c to pre heat mash tun, let cool to 72°c before mashing in, Temp-Controller construction is here:
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The overview of my three tier home brewery, gravity fed system with Hot water from the House feed to fill the HLT at 50-60°c:
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These NZ Sticklebract smell great, big pungent citrus character, bit of a shame they are just the bittering:
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New Year Resolution is to brew my way thru some of this lot!:
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After 2 hour mash I’m recirculating the wort for clarity, tastes good:
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About OG 1090 give or take, a temperature corrected Hydrometer test showed 1083 a more reasonable figure, the mash was actually pretty text-book and the recirculation must have helped:
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Boiling down the wort in the kitchen too so as to speed things along, I did this with some of the first sparge and again with the second sparged wort:
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Amarillo and Delta 80°c steep hops:
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Almost 1110 off the scale, this is going to be a fun liquorback:
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Finally after a mega dribble transfer I have pitched 3 packs of yeast!:
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Everything was going sooo well until I got about 10 Litres transferred into the FV when it ground to a halt (Dribble) and I started to try and find a way to make it speed up so cleaned a Solar Pump and pipework and tried pumping it… sadly I just got the same dribble but through a pump, left it to it and came back about 9pm to find about 20 Litres in the FV. I was over my OG so I liquored back to just over my target and gained an extra couple of litres, there must have still been 4-5 Litres left in the soggy hops in the copper, If it had drained properly I’d got that extra out and would have split the batch into another FV and left the Brett to do a full primary ferment.

My Method for brewing this 10% beer:
This is how I have done my Barley Wine and Abyss Imperial Stout, Over-sparge by 10 Litres or so and boil it down in a few pans before adding all back to the copper and boiling down until I reach the theoretical pre-boil Volume, then add the 60min bittering hops and so on until the end of a boil. The Mash and Sparges were; Mash with hot liquor at 73°c for 120minutes (65c Mash); recirculate entire mash via solar pump for approx 20mins; drain Mash completely avoiding malt particles at the end; Sparge with 13.4L Hot Liquor at 78°c recirculate and Run-off; Boil down in pans; Second 10L Sparge Recirculated and Run off with a further boiling down.
As I was saying above I was actually finishing the boil with a good few litres more in the copper and was hoping for extra in the FV… oh well!

I may have to look at improving my Mesh Hop-Stopper for brewing these bigger beers that include some Pellet Hops.

Twitter HashTag #NYDBrewAthon

This years brewers were:
Here is Barney’s on JBK – Monks Slipper
Here is Macca’s on JBK – Cliffhanger Oatmeal Stout
Here is Lugsy’s on JBK – Pseudo-Lambic (Lugsy started early as he’d learned from last year!)
Here is Leedsbrew’s Prep Blog and later Update
Here is Quadrangularus’Raspberry Sour Brown Ale

More as and when the brewers post up their Brewdays

*12th Jan ’13 – Gravity at 1019 so 10.9% ABV, dry hopped with pellets:
Nelson Sauvin – 29g
Motueka – 29g
Cascade – 29g
I decided not to go down the Amarillo whole hop route as they would soak up too much beer and I’ll be splitting some of the beer off into a Demijohn or small FV bucket to Brett so don’t want to loose too much volume.

*Bottled 20th Jan ’13 – with 65g White Sugar, dropped the lot into a Bottling bucket with primings then bottled half-ish in 330ml bottles then put the rest in an Oxfam bucket and pitched the Brett.
Syphoned thru a Teaball to guard against getting pellet debris in the bottles, the chill down to 8°c in the fridge had made it pretty clear anyway:
Syphon Teaball
Brettanomyces Bruxellensis added to about 8L in Oxfam bucket:
Brettsnomyces Brux added to about 8L in Oxfam bucket
Got about 32 bottles, tasting pretty good with a fair amount of residual sweetness which should fade in bottle as it conditions and matures:
Bottled ag#92

*2nd Feb ’13 – Brett’d beer has dropped 2 points to 1017 from 1019, very slight speckled surface, think it needs more brett! Tastes just slightly different to what I’d expect from un-brett’d.

*2nd Feb ’13 – Had a taster bottle with Dave last night, has loads of residual sweetness which I hope will diminish as it matures, could have done with maturing in bulk then Dry hopping and bottling some weeks/months later.

*9th Feb ’13 – Just added a fresh tube of Whitelabs WLP650 as I was expecting more to be happening and wondering if the OG / Alcohol content is screwing the Brett Brux over.

*25th Feb ’13 – Gravity @ 1017 which hasn’t budged in the last 23 days! Tastes just on the edge of bretty-sour but very subtle. I’m fairly sure the High Alcohol has killed the Brett.

*31st Mar ’13 – Gravity @ 1015 so its creeping slowly and is now showing a more Bretty sour, it could be some time before this is finished!

*11th Aug ’13 – The Brett’d batch gravity is 1014, I doubt it is going to go any further, tastes different maybe not what I’d hoped for…

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:
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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:
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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:
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The Oat Husks in the mash:
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20min Steep of the Flameout hops:
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Initial Gravity reading was 1061, liquored back 2.5L to 1054:
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The usual go-to yeast, its easy and clean fermenting:
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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 🙂

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….????

HopZilla IPA – Fingers crossed this is going to be a Double or Imperial IPA, 9.2% heavily bittered and mentally dry hopped, I’m quite happy it not being ready to drink for a while but I think the Dry Hopping might mean I’ll have to drink it pretty fresh so its at its height. Hopefully I’ll keep some to age too.
The bittering is mainly from German Perle hops with the late hops being a fairly classic mix of Amarillo & Cascade with Riwaka thrown in too to add some spiciness with it being of Saaz lineage. Its the dry hops that I’m not holding back on, I shall split the 200g (thats 11.1g of Hop Pellets per Litre of beer) of pellet hops in two and add to the fermenter at different times, close to or at Final Gravity in the cooling phase. For an excellent guide to Dry Hopping go to Gregs Blog.
This is the first time I’ve used Belgian Special B malt, I could smell it in the mash and while sparging, I’m hoping it might add something a little different with the Crystal Rye. Instead of just throwing a load of White Sugar in the boil I decided to make some Candy Syrup while the Mash was on.

Fermentables:
Lager Malt – 77.1%
Sugar,Belgian Candy Light – 9.3%
Carapils (Weyermann) – 5.4%
Wheat Malt – 4.5%
Special B – 1.8%
Crystal Rye Malt – 1.8%

Hops:
Perle Whole 8.2 % @ 60 mins – 50g
UK Cascade Whole 5.7 % @ 60 mins – 22g
Perle Whole 8.2 % @ 30 mins – 50g
Amarillo Whole 10 % @ 5 mins – 30g
Cascade Whole 7.9 % @ 5 mins – 30g
Riwaka (D Saaz) Whole 5.9 % @ 5 mins – 30g

Dry Hops:
Chinook Pellet – 50g
Summit Pellet – 50g
Nelson Sauvin Pellet – 50g
Motueka (B Saaz) Pellet – 50g

Final Volume: 18 Litres
Original Gravity: 1.084
Final Gravity: 1.015
Alcohol Content: 9.2% ABV
Total Liquor: 28.6 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 125 EBU
Colour: 28 EBC
Yeast: Safale us-05 x 2 packs
Mash: 60-90mins @ 66°c
Boil: 60mins
Liquor Treatment: Pale Ale thanks to THBF water treatment calculator

The usual malts shot:
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Gypsum for the Mash being weighed out:
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First Wort Hops and Salts for the Boil:
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I cooked up some Cane sugar with a good pinch of Citric Acid to make Candy Sugar, I cooked it down until a light amber colour then added water back to it to keep it a syrup rather than going to the Hard Crack stage:
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FWHs and Mash run-off, I did a decoction to take the mash upto Mashout temperatures before roughly fly-sparging with a jug at 80°c:
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Rather steamy, the late hops go in:
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Hefty looking break material in the copper as the wort cools, I used a 1/2 Protafloc tablet into approx 18 litres of wort in the last 5 mins of boil:
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Aiming for 1084, I got 1088 @ 20°c, weighed the fermenter (subtracting the weight of the bucket) and calculated my liquor-back volume 820ml added from HLT, giving me a final volume of 18.15 litres in the FV:
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Pretty smooth brewday, yeast pitched and FV in the fermentation fridge at 20°c 🙂

*28th Jul ’12 – Gravity at 1017, soon I’ll add the first dry hops, already tasting very good 🙂

*30th Jul ’12 – Dry hopped with 25g of each pellet hop at current 21.5°c temp.

*2nd Aug ’12 – Dry hopped again 25g of each pellet hop at current 21.9°c temp, will lower temp tomorrow to 17°c then 11°c and finally 4°c.

*Bottled 11th Aug ’12 – with 50g White sugar, tastes pretty full on, a couple of weeks in the bottle should see it smooth and mellow a little.

*17th Aug ’12 – Early taster bottle… the flavours in this are very much that which I’ve had in some bought beers and I’m very happy with the hopping flavour and maltiness, it has bags of body, some alcohol on the nose but only the warming in the throat after drinking, a fair amount of sweetness goes with the body. If I were to tweak the recipe I’d throw out the Carapils, Mash a little cooler, increase the bitterness by 10-20 IBU’s (the strength of the wort obviously makes its harder for the hops to be isomerised), I think with a little more carbonation it would lift the sweet body and present the hops better. Very close, deserves a re-brew.

*5th Sep ’12 – This has dried out, the carbonation is spot on, the bitterness is coming thru, the dry hops are still a touch on the raw side, a little more time and this will be there! 🙂

*10th Sep ’12 – Maybe a week or two more, I think with the mad amount of dry hops and the strength things are taking longer than I’d expected to settle down and meld with one-another. This leads me to believe that my 17th Aug comment was far too preemptive  and all that was really needed was some time and maturation in bottle. More time will tell 😉

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:
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Recirculating the first 4-5 litres, first Wort hops in the copper:
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154g of 80c steep hops:
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Should have been 1055, I got 1050, will do for me:
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Pump Clip Design:
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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


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