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Posts Tagged ‘Topaz

Farmhouse Rye Noir – Time for something a bit more funky after my last two brews, a Rye Black IPA with the NBS/Belle Saison yeast. I’m doing a 90min mash at 65c and will dry hop with 100g Galaxy pellets for a few days once finished fermenting. This recipe also uses up some bags of Special B, Extra Dark Crystal & CaraMunich III.
I’ve reduced the IBUs as I’m lead to believe this yeast can finish as low as 1002, thanks to @Kempicus & @ColinStronge, @MelissaCole & @100yojimbo. I also upped the Galaxy from 50g to 100g, with the warm/hot ferment I dare say a few volatiles will be gassed off.

Fermentables:
Pale Malt – 74.8%
Rye Malt – 14.4%
Special B – 5.6%
Carafa Special III (Weyermann) – 2.2%
Crystal Malt, ExtraDark – 1.5%
Cara Munich III (Weyermann) – 1.5%

Hops:
Topaz Whole – 17.2 % @ 60 mins – 10g (FWH)
Topaz Whole – 17.2 % @ 10 mins – 50g
Galaxy Whole – 15.0 % @ 0 mins – 100g
Galaxy Pellet – 12.5 % @ 0 mins – 100g (Dry Hop in FV)

Final Volume: 25 Litres
Original Gravity: 1.062
Final Gravity: 1.016
Alcohol Content: 6% ABV
Mash Efficiency: 75 %
Bitterness: 44 EBU (16EBU ignoring the 10mins Topaz)
Colour: 125 EBC
Mash: 65c for 90mins

The Mash:
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Recirculating the first runnings:
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Second sparge running in:
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The Topaz hops and a protafloc tablet, the Topaz smell rather fuggley:
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The dry Saison yeast being rehydrated in boiled and cooled water:
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The copper draining to the FV:
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The wort had a good look to it as the break material settled with a nice sheen of hop oil from the Galaxy, fingers crossed the beer will be a good one too.

*28th Aug ’13 – Gravity at 1016.5 and temp at 25°c, in the fridge now set to warm to 28°c.

*29th Aug ’13 – Gravity at 1007 @30°c it looks to have finished fermenting, I have added 100g of Galaxy pellets and will give it a rouse tomorrow.

*5th Sep ’13 – I was supposed to bottle this today, oh well… its tasting better now 🙂

*Bottled 7th Sep ’13 – with 122g white sugar

*25th Sep ’13 – Tasting this again, the sort of nuttiness that it had has gone and it tastes alright, I can’t distinguish any one part but its crisp and pretty light & refreshing.

*BTW…. This turned out to be 7.2% ABV 😉 Having a bottle now, its mostly yeast character and the dry hopping feels to have been a bit wasted, not that I’m too bothered as it drinks well.

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….????


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