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Posts Tagged ‘Torrefied Wheat

Half Wit – A Belgian Style Wit beer.

Fermentables:
Lager Malt – 3000g – 51.5%
Flaked Wheat – 1500g – 25.8%
Flaked Spelt – 500g – 8.6%
Wheat Malt – 500g – 8.6%
Torrefied Wheat – 320g – 5.5%

Hops:
Golding – 4.2 % @ 60 mins – 10g
Saaz – 3.8 % @ 60 mins – 10g
Golding – 4.2 % @ 30 mins – 8g
Saaz – 3.8 % @ 30 mins – 8g
Saaz – 3.8 % @ 10 mins – 40g

Spices etc:
Crushed Coriander Seed – 12-15g – Last 5mins of boil
Grated Orange Zest – 3-4 Oranges – Last 5mins of boil

Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 34.1 Litres
Mash Liquor: 14.6 Litres
Mash Efficiency: 70 % – I’m being cautious as I’ve got a large amount of un-malted adjuncts
Bitterness: 18 EBU
Colour: 3 EBC
Mash: 67c for 90mins
Boil: 60mins
Yeast: Safbrew T-58

Lots of un-malted wheaty adjuncts:
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FWH & the most pale first runnings I have ever had :):
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Coriander seed well done in with a Pestle & Mortar:
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Orange Zest:
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Safbrew T-58 & stuff:
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The money shot, near as damn it where it should be:
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Smells very orangey!

I got some Tincture of Iodine from the local chemist (£1.10 vs Tincture_of_Iodine_30ml), after just less than an hour I have lots of Starch left. I gave the mash a good stir and decided to extend my mash period.
It has been a little bit scary knowing more than I knew before, the Iodine test… starch conversion complete after 1 hour 50 mins, quite reassuring and handy to know when mashing bigger beers.
Collected 28.5L at 12 brix making my Mash efficiency 77% so I was probably wise to be cautious with my Software setting of 70% and longer Mash until fully converted.
Wort tasting plenty Orangey! Hope that dies back a bit after fermentation.
I went with the Zest of 4 oranges and 15g Coriander.

*Three days Later*
Fermenting at 18c on the Garage Floor, yeast giving off loads of sulphurous aromas and flavours. Orange has died down thankfully. Hydrometer says about 1020.
I am really loving the paleness of this beer though, hope it keeps its cloudiness ūüôā

*Bottled 21st Apr 2011 with 75g of priming sugar for a good bit of fizz.

*8th May ’11 – Bottles have dropped pretty clear! Still has sulphur but it goes down pretty well chilled from the fridge.
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*10 May ’11 – Another taster later, chilled in the fridge for a few days. I like this but…
If I was to use this yeast again I would ignore advice to ferment cool, I’d let it go for it at a minimum of 20c and let it ferment the heck out of it, this should gas-off the sulphourous stuff with the C02. I think my cool 18c ferment has made it retain the odours, I’d also cut out any Sulphates in the liquor treatment sticking to Calcium Chloride which would have the added bonus of some perceived mouth-feel.
Oh, I will use this yeast again as I think I can get better out of it.

I’ve been pondering on this one for a while, I think this is going to make a good combo of Hops… with hopefully a slightly spicy edge from the Crystal Rye and some good maltiness. Thats the plan at least!

Nelson Brucker

Fermentables:
Pale Malt – 2740g – 75% (Actually 3650g as I weighed the total grain amount rather than the Pale malt!)
Crystal Rye Malt – 365g – 10%
Munich Malt – 365g – 10%
Torrefied Wheat – 180g – 5%

Hops:
Hallertauer Hersbrucker @ 60 mins 15g
Nelson Sauvin @ 60 mins 15g
Hallertauer Hersbrucker @ 15 mins 40g
Nelson Sauvin @ 15 mins 20g
Nelson Sauvin @ 0 mins 20g
Hallertauer Hersbrucker @ 0 mins 30g

Final Volume: 23 Litres – I’ve been going against my half batches a bit lately ;)
Original Gravity: 1.040 – (Actually 1.050 due to Pale malt mess up!)
Final Gravity: 1.010
Alcohol Content: 3.9% ABV – (Actually 5%)
Total Liquor: 32 Litres
Mash Liquor: 9.1 Litres
Mash Efficiency: 85 % – I’m starting out at 85% now rather than 75% (Actual Efficiency was 86.2%)
Bitterness: 42 EBU – (Actually 39 as I added 5 mins to boil to compensate a little)
Colour: 28 EBC – (Actually 30EBC, though it does look a nice colour)

Today’s malts:
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Weighing out the salts:
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Boring Mash shot:
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Our hops today are…:
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First runnings going into the copper with First Wort hops:
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Copper about Half full, collected a total of 30L @ 10.2Brix = 1.039, 108% Mash Efficiency??!! I think I must have weighed something wrong?! Maybe an extra kilo of Pale if it looks like its going to be a 5.1% after the boil:
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Weirdly I managed to hit 1040!:
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Quite like this colour, its Beer coloured:
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Pitched Safale US-05 at 22-23c
The post boil gravity was 1043 according to the Refractometer’s 11.2brix which should make the 4% beer I was aiming for if it finishes at 1012! (I’m a little confused about all this, should I really stick to 75% mash efficiency in my recipe software?)
1043 – 1012 x 0.129=3.999% ABV

*Bottled 22nd Sept ’10 with 75g White Sugar

Kurgan’s Candy – This uses the Candy Sugar I made the other day to make a fairly strong Belgian Ale with some Duvel yeast cultured up from a bottle to a 1 Litre starter.

Fermentables:
Wheat Malt 2000g 42.5%
Lager Malt 2000g 42.5%
Sugar,Belgian Candy Light 250g 5.3%
Muscovardo Candy Light 250g 5.3%
Torrefied Wheat 200g 4.3%

Hops:
Bobek @ 60 mins 52g (Start of Boil)
Saaz @ 10 mins 36g

Final Volume: 15 Litres
Original Gravity: 1.067
Final Gravity: 1.010
Alcohol Content: 7.5% ABV
Total Liquor: 25.9 Litres
Mash Liquor: 10.5 Litres
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC – Roughly speaking!

Mash will be 90mins, Boil will be 60mins, Mash Temp will be 68c.
Yeast is cultured from a bottle of Duvel and is a 1 Litre Starter.

Lager malt, Wheat Malt, Torrefied Flaked Wheat, 1 Tsp Gypsum with thermometer stuck in it ready for the morning:
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My home made Belgian (Yorkshire) Candy Sugar, LH dehydrated pee colour, RH 50/50 White Sugar & Light Muscovardo, both taken to Hard Crack:
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The rest will follow tomorrow :)
*Tomorrow comes, Mash was on at 7.55am
No Mash picture as its just a mash!
Big Bag of Bobek & Some Saaz Hops:
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Just Waiting for the Mash, everything prepared. Old lager yeast to use as Yeast Nutrient in the boil, Half a Protafoc tablet, Scales, Thermometer, Refractometer, fully Tooled up!:
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Refractometer conversion & Mash Efficiency:
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End of Mash Temp, It started at 68c:
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Light Straw coloured wort going into the copper:
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Bobek going in at the start of boil:
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I added the Lighter candy sugar after 15mins:
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Then the Darker candy sugar after 30mins:
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Recycling the IC coolng water to the HLT for later cleaning:
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Saaz hops going in at 10mins left of boil:
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OG 1061, supposed to be 1067 but I’m not bothered:
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Light straw?:
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Leftovers:
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Some stuff going on  Рhttps://twitter.com/pdtnc

*This mornings Yeasty Head:
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*Bottling update*

*Bottled 1st Aug ’10 with 60g of Light brown Sugar, tasting pretty good as a subtle Belgian.

*Tasted 5/9/10
Aroma:  Subtle Pear drops & Banana
Taste:  Spicy with more Pear Drops & some Sourness (possibly getting some of the Bobek & a bit of the Muscovardo in the finish)

Rather too easy drinking for a 7.5% ūüėČ

Weights & Measures – A bit of a user-upper to get rid of a few bags of bits, now I’ve tried a few grains out its time to concentrate on a more general range.

 

Fermentables:
Lager Malt 1600g
Golden Promise 1400g
Rye Malt 490g
Caramalt 250g
Torrefied Wheat 245g
Vienna Malt 215g
Amber Malt 80g
Chocolate Malt, Pale 40g

Hops:
Fuggles 60 mins 75g
Bramling Cross 15 mins 28g
Saaz Whole 0 mins 17g

Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 75 %
Bitterness: 43 EBU
Colour: 17 EBC

The Grist and 5g Gypsum:
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I’m trying to guide my time with a Google Calender Timetable:
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Mashed in 1 degree lower than I wanted, Grain was 16c, Strike should have been 75c… I lost a degree somewhere, so if anyones seen one its mine:
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Calibrated Boiler = No more Jugging my liquor into the Tun (Even though I did this time just to check my scale):
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Tucked up for 90mins:
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Lots of Lovely Fuggles:
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FWH in with 1st batch of Sparged wort:
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Mash Paddle and floaters:
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Hot Break, the 38L stock pot has just the right amount of head space for it to boil pretty much without watching it:
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Bramling Cross Hops going in @ 15mins:
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Saaz Hops going in at 0mins for 10min steep:
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Just a point or two high, 1042/44:
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Dry Sprinkled Nottingham Yeast:
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Not a bad brewday, the wort tastes good enough to drink as it is ūüôā

**Bottled 17th Nov ’09

Part 1 of a 3 Part Malt and hops experiment ‘Mild Otter’ and ‘Brown Otter’ to follow in future brewdays.

Amber Otter – an Amber beer with Celeia hops

Fermentables:
Maris Otter 1800g
Amber Malt 520g
Torrefied Wheat 100g

Hops:
Celeia 60 mins 27g
Celeia 15 mins 16g
Celeia 0 mins 11g
Protafloc Tablet 20 mins

Final Volume: 12 Litres
Original Gravity: 1.044
Final Gravity: 1.010
Alcohol Content: 4.4% ABV
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 38 EBC

Going to Pitch Safale us-05 so I get a full appreciation of the malt and hops

The Grains, Maris Otter, Amber Malt and Torrefied Wheat:
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Mash paddle I made at work:
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Mashing with my new spoon, no more floppy spoon syndrome:
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Looks pretty damn good for pH:
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Celeia Hops:
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First batch sparge wort, tasting interesting… quite dry but sweet if you know what I mean:
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First Batch goes on to warm up with FWH and 1Tsp Gypsum:
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Coming to the Boil:
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Cold Break:
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Nice Clear Wort:
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Hit around OG1042 @ 23 Deg C so that will do ūüôā
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Next malt Experiment will be using Brown Malt.

Less than 24 hours and its fermenting well:
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**Bottled 23rd Oct ’09 with 45g sugar

AG#8 – JBK Anniversary Brew 09www.jimsbeerkit.co.uk

The instructions:

Jim wrote:I would look for something around a maximum of 55 OG, with crystal malt to give it body and a bit of darkness from roast barley and good old English hops – plenty of fuggle with a bit of golding for aroma and around 45 to 50 IBUs.

So this is what I’ve come up with:

Fermentables:
Maris Otter 1880g
Dark Crystal Malt 205g (no mention of which crystal, so this gives me a chance to try out some Dark Crystal)
Torrefied Wheat 78g
Roasted Barley 26g

Hops:
Challenger – 60 mins 19g
Progress – 30 mins 16g
First Gold – 5 mins 11g

Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Bitterness: 48 EBU
Colour: 64 EBC

The Grain weighed out, 2 Tsp of Chalk and Gysum for the Mash:
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The Intended Yeast slurry from a previous brew which is coming back to life and releasing some bubbles, will decant off the beer and pitch some of this:
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The new manifold in my 15L tun, note the support sleeving to support my warm floppy pipe. I may need to make this a rigid arrangement in future:
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Grist Temp:
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The Mash Tun:
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Mashed in @ 67C, leaving for 90 mins:
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Mash pH looks near enough:
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Hops, Generous weighing as I know the Burton Ale yeast will subdue them:
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End mash temp:
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First Runnings being recycles, sparging went brilliantly, no sticking and pretty clear wort:
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First Wort Hops going in with first batch spargings:
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Leftovers:
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Bacon butty:
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5 min hops addition with cooler already in:
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Sanitising with Starsan:
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Pretty clear hitting the FV and a good deep colour:
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Pitching Whitelabs Burton Ale yeast Slurry @ 24C:
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Well Aerated:
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Hops and Trub:
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My exceedingly happy brewing cupboard, FV1 is JBK, FV2 is Blauer Vogel, in the back the Top crate is full of TTL, underneath and to the left there is my Otter Dark Stout:
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Just a bit of clearing up to do, hit OG1042 @ 24C so that’ll do me ūüôā
Happy Anniversary JBK, Live long and prosper and all that ūüôā
Hope this will be a good one, I needed a darker ale under my belt ūüôā

Bottling Update FG hit 1010/1012 ish
Full Crate:
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Sun shining through then bottle, lots of Burton Ale yeast in suspension, should take a few weeks for it to settle out:
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2 weeks of warm followed by 2 weeks of cool and these should be ready.

Something for the JBK Anniversary bottles ūüôā
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AG#3 – Fuggles Bitter, H.Hillbilly’s House Bitter Grain bill
Thanks to Horden Hillbilly for answering my questions, I’ve used his grain bill for this recipe and just replaced the Goldings Hops with Fuggles.

Fermentable   Colour   lb: oz   Grams   Ratio
Maris Otter   4.25 EBC   4 lbs. 9.2 oz   2080 grams   90%
Crystal Malt   120 EBC   0 lbs. 4.9 oz   135 grams   6%
Torrefied Wheat   4 EBC   0 lbs. 3.3 oz   93 grams   4%

Hop Variety   Type   Alpha   Time   lb: oz   grams   Ratio
Fuggle   Whole   4.9 %   60 mins   0 lbs. 1.0 oz   28 grams   65.9%  ((FWH))
Fuggle   Whole   4.9 %   15 mins   0 lbs. 0.4 oz   10 grams   24.4%
Fuggle   Whole   4.9 %   0 mins   0 lbs. 0.1 oz   4 grams   9.8%
Protafloc Tablet   Pellet   0 %   0 mins   0 lbs. 0.0 oz   0 grams   0%

Final Volume:   12   Litres
Original Gravity:   1.043
Final Gravity:   1.010
Alcohol Content:   4.3%   ABV
Total Liquor:   18.5   Litres
Mash Liquor:   5.8   Litres
Mash Efficiency:   75   %
Bitterness:   33   EBU
Colour:   16   EBC
Water Treated to the ‘Bitter’ profile on the GW calc.

Mash on!
Water Treatment for Keighley Area to the ‘Bitter’ profile.
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The Grains. (I Just sneaked in a little oddment of Crystal Wheat malt)
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Mash temp at start.
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Mash pH. (Is this a little on the low side? I think its about pH5.7, shouldn’t it be more like pH5.2????)
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Hops Weighed out, Half a Protafloc Tab in with the 15minute addition.
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Sparge!
Mash finished.
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FWH in with first batch or wort warming up.
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Recycling at second batch sparge, trying not to disturb the grain bed. Had some sticking issues which I think are down to the flexibility of the plastic false bottom something I need to address before the next brewday.
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Mash fun! I poked it with the paddle handle which seemed to keep it going.
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Boiling.
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Boil and Cool!
Last 15 mins and the Cooler going in to Sanitize.
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Cold break.
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I scooped up a little from the boiler, looks pretty clear once the cold break settles.
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Sanitised sieve to catch the occasional hop seed and give the wort a good aerate.
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Boiler to FV setup, the long restricted (down to 8mm bore) copper pipe makes for an excellent syphon effect.
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Trub left overs.
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I was a few points short of my OG, seems I hit about 1036/38 ish @ 22 Deg C, Pitched Safale s-04 dry sprinkled.
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I’m pretty sure my excess volume was me overestimating a little while sparging as the last was boiled with the cooler in for the full 90 mins, this time I only had a 60 min boil and put the cooler in for the last 15 mins. I think leaving the IC in for the full boil actually makes for more boil off, hence the overcompensation! :D
All in all not a bad day, started at 7.40am and finished about 2pm with just a little clearing up left to do.

**The morning after:

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Good Yeast head this was getting going well last night less than 8 hours after dry pitching the yeast.

**Bottled 12/08/2009
Bottled about 15L with 70g sugar and re-pitched approx 5g of rehydrated s-04 yeast (see if I can solve my carbonation problems with the AG brews) First bottling using Starsan to sanitise. A tiny taste and it was pretty smooth.


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