Posts Tagged ‘uk cascade’
AG#99 – Boomstick
Posted on: April 20, 2013
- In: Brewing
- 4 Comments
BoomStick – I’m brewing this for NCB member Paul Bromley who runs a back-garden charity event, he asked me if I’d brew something pale for it, so here it is, its an evolution from my Chinook Blonde recipe, using some of the same hops (but more of them) and adding some Weyermann Munich Type I, and mashing at 69°c, fermenting with Safale us-05.
This time the name again comes from a line Ash says in Army of Darkness “This… is my Boomstick!”
Alright you Primitive Screwheads, listen up! You see this? This… is my boomstick! The twelve-gauge double-barreled Remington. S-Mart’s top of the line. You can find this in the sporting goods department. That’s right, this sweet baby was made in Grand Rapids, Michigan. Retails for about a hundred and nine, ninety five. It’s got a walnut stock, cobalt blue steel, and a hair trigger. That’s right. Shop smart. Shop S-Mart. You got that?
Fermentables:
Pale Malt – 70%
Munich Type I (Weyermann) – 20%
Flaked Oats – 5%
Carapils (Weyermann) – 5%
Hops:
UK Cascade – 5.7 % @ 60 mins – 21g (FWH)
UK Cascade – 5.7 % @ 30 mins – 21g
Chinook – 12.5 % @ 10 mins – 21g
Cascade – 7.9 % @ 10 mins – 21g
Chinook – 12.5 % @ 0 mins – 49g (94c Steep for 25mins)
Cascade – 7.9 % @ 0 mins – 49g (94c Steep for 25mins)
Final Volume: 25 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.7% ABV
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 9 EBC
Mash: 69°c for 70mins
Boil: 60mins
The malts, all pretty pale:
The hops:
Second batch sparge liquor going in at 78°c:
In go the Cascade & Chinook for the flameout steep:
I decided to rehydrate my yeast today to try and get things underway faster, I want a speedy ferment with time to put this beer in cask to condition before Paul’s event:
The money shot, I got 1044 and liquored back to 1037 with 4 litres giving me a total volume of 25.7 Litres, a goodly amount for filling a plastic pin cask:
No messing, done and dusted.
*25th Apr ’13 – Steady gravity reached, exactly as predicted FG, chilling down before casking this beer.
*Casked 27th Apr ’13 – with 20g white sugar and Allkleer finings, got a few 500ml bottles from it too which I give 3/4 Tsp white sugar each.
I’m going to give the cask a couple of days of warm then chill it down to cellar temps.
*1st May ’13 – Had a cheeky bottle of this, and its bloody good, plenty of juicy hops with a nice balance between the Cascade & Chinook, Chinook not overpowering just nice 🙂
- 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#87 – Chinook Blonde
Posted on: August 12, 2012
- In: Brewing
- 7 Comments
Chinook Blonde – This is vaguely based on the Centennial Blonde beer I brewed before, its not meant to be too hoppy or too bitter and a nice easy drinking ABV, I’d be happy if it comes somewhere close to Goose Eye Brewery’s Chinook.
Its got about 16% cara-esque malts and some Flaked oats for body building and UK Cascade hops for the bittering with a restrained hit of Chinook at the end of boil.
Fermentables:
Lager Malt – 74%
Carapils (Weyermann) – 9.9%
Cara Belge (Weyermann) – 6.3%
Wheat Malt – 4.9%
Flaked Oats – 4.9%
Hops:
UK Cascade – 5.7 % @ 60 mins – 30g (FWH)
UK Cascade – 5.7 % @ 30 mins – 30g
Chinook – 12.5 % @ 0 mins – 30g (Flameout Steep)
Final Volume: 23 Litres
Original Gravity: 1.037
Final Gravity: 1.010
Alcohol Content: 3.5% ABV
Total Liquor: 30.3 Litres
Mash Liquor: 9.5 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 6 EBC
Yeast: Skimmed us-05 from previous brew
Mash: 90mins at 68°c
Liquor: GW Calc ‘Sweet Pale Ale’
The usual shot of a bucket full of malts:
Salts and FWHs:
Homebrewer’s implements:
Doing a full, two-way clean / sanitise of the Plate Chiller:
Recirculating via the heat exchanger:
Mostly an easy brewday, one slight glitch near the end was setting cooling to about 21°c with flow rates while recirculating in the copper, the swapped to filling the FV at which point the syphon effect and gravity take hold and the temperature goes up. So pitched the yeast a bit warm (Fridge probe saying 25-26°c) and bunged it straight in the fermentation fridge to chill it down to 20°c, the yeast I pitched was 130g of thick skimmed slurry from Ta Moko, fingers crossed it will be OK. I liquored back a couple of litres to OG at the end, should have been 3 litres but the FV was looking a bit full as it was!
The Plate Chiller is loads quicker but I’d have preferred the Immersion cooler on this occasion, I need to add a restriction valve to the outlet from the plate chiller to throttle back the pump / gravity syphon effect (When I bought the plate chiller and stainless fittings I also purchased a stainless ballvalve so its an easy mod).
*13th Aug ’12 – Messy yeasty fridge! Think this will be done fermenting very soon.
*18th Aug ’12 – Gravity at 1008 and tastes just how I wanted it, happy thus far 🙂
*Bottled 19th Aug ’12 – with 80g of white sugar, as I said above, tasting good 🙂
AG#85 – HopZilla IPA
Posted on: July 22, 2012
- In: Brewing
- 20 Comments
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:
Gypsum for the Mash being weighed out:
First Wort Hops and Salts for the Boil:
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:
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:
Rather steamy, the late hops go in:
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:
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:
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 😉
BeerRitz in Headingley, Leeds and are holding a Home brewing competition with Copper Dragon in Skipton, the idea is to re-mix their beers creating your own version with their ingredients… this one is mine.
I’ll add the recipe after judging has been done so here is my pictorial brewday, and not forgetting today is National Homebrew Day.
Today is National Homebrew Day, this is my recipe:
The old tiny 15 Litre bucket Mash tun:
Tiny Mash tun’s copper manifold:
Malts, Gypsum & Temp:
Decide to use the THBF Water treatment calculator today so most of the salts go in the boil rather than in the mash, the mash only gets the gypsum for the volume of the Mash Liquor:
Aimed for 68°c & got 68°c for a 1 hour mash, I got 81.6% Efficiency:
The Tiny Mash tun only just squeezes a 15 litre brew-length sparge in:
Late Hops:
First runnings going into the copper with the First Wort UK Cascade hops and remaining liquor salts:
Bandit the brewers helper, chews plastic and stuff:
NZ Cascade hops:
Nice clear wort as the break material settles in the copper:
The money shot, near enough 1037 for me:
A pretty fast no fuss brewday, chilled to 20°c and pitched Safale us-05 yeast, fingers crossed I’ll get this fermented and dry hopped / Bottled in time for the closing date! Again I used the iPhone and Instagram for taking the brewday photos, its really very easy!
My previous National Homebrew Day brews AG#25 May Day and AG#54 – C.C.A.N
*8th May ’12 – Checked gravity 1013 @ 23°c dry hopped with 19g US Cascade Pellets, I’ll do a further 40g once the beer can be chilled down after reaching FG.
*9th May ’12 – Gravity 1010 @ 20°c Tastes lovely with the pellet dry hops already making a nice impact.
*12th May ’12 – Chilling to 17°c and dry hopped with over double what the first dry hop was. Will further chill to 13°-11°c then 4°c to drop the pellet hops out.
*Bottled 20 May ’12 – with 60g white sugar, tasting pretty good 🙂
Leedsbrew & BroadfordBrewer’s take on the ReMix Competition, anyone else done a blog of their entry?
I didn’t win so here’s my recipe in full
CopperRitzFermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 5 lbs. 6.7 oz 2460 grams 100%Hop Variety Type Alpha Time lb: oz grams Ratio
UK Cascade Whole 5.7 % 60 mins 0 lbs. 1.1 oz 30 grams 25%
Columbus (Tomahawk) Whole 16.5 % 5 mins 0 lbs. 0.7 oz 20 grams 16.7%
NZ Cascade Whole 8.5 % 0 mins 0 lbs. 1.1 oz 30 grams 25%
Cascade Pellet 5.9 % 0 mins 0 lbs. 1.4 oz 40 grams 33.3%Final Volume: 15 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.6% ABV
Total Liquor: 22 Litres
Mash Liquor: 5.9 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 6 EBC
This is actually drinking pretty well, i could happily drink quite a few of these and not get bored 🙂 If I changed anything it would be to do a third or second heavier dry hop, and if it wasn’t to the competition rules I’d add a touch of wheat & 10% Carapils for body.
The winners are here http://ghostdrinker.blogspot.co.uk/2012 … er-is.html jolly good brewing guys 🙂
AG#77 – UK Cascade
Posted on: April 7, 2012
UK Cascade – Trying out a Single Hop UK-grown Cascade brew. Using up the end of a sack of Lager Malt and thought I’d throw in some nice German Munich and give it some body with the Carapils, and I’d just got some Melanoidin malt so in went some of that 😉
The UK Cascade hops were bought from Charles Farams as a 5kg Freshpak, so I’ve got a few spare & Vac-packed if anyone wants some.
Fermentables:
Lager Malt – 67.5%
Munich Malt II (Weyermann) – 10.5%
Carapils (Weyermann) – 9.3%
Munich Malt I (Weyermann) – 7%
Melanoidin Malt – 5.6%
Hops:
UK Cascade – 5.7 % 60 mins – 50g (First Wort Hopped)
UK Cascade – 5.7 % 15 mins – 40g
UK Cascade – 5.7 % 0 mins – 40g (20-30min steep)
Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.3 Litres
Mash Efficiency: 75 %
Bitterness: 39 EBU
Colour: 13 EBC
Yeast: Safale us-05
Mashed at 67°c (actually aimed for 68°c but what the hey) mash duration was well passed 90mins as I was out with the dogs, and i ended up with over 87% Mash Efficiency.
The Mash, you can really smell the Melanoidin Malt:
Sparging Temp in the HLT:
First Wort Hops and first runnings, I used the Sweet Pale Ale profile in the GW Calc for my Liquor Treatment:
A goodly amount of UK Cascade @ 15mins:
Steeping, Hop soup, a fair amount of seeds in these uk Cascade:
Near as damn it, think the Refractometer said 10.4 brix so OG 1040:
Ran off to FV in quick-sticks, lovely clear wort (why I didn’t make a mesh hop-stopper sooner I don’t know!) and pitched US-05:
Easy brewday, I bottled AG#76 after brewing 🙂 Yeast pitched at 20°c and put in fermentation Fridge set at 20°c
*13th Apr ’12 – Had a little trial jar taste, Gravity down to 1010-ish, some flavour a bit like what I got in my Revolutions Comp Brew that I didn’t enter, I feel this may be either the Re-packaged yeast I used (most probable) or the fermenting bucket is contaminated.
*14th Apr ’12 – Had another taste in a glass rather than a trial jar, I was maybe a bit quick to judge though there is something underlying. I shall stick to original packaged Safale us-05 from now on I think, maybe it had been in my fridge too long before pitching.
*Bottled 21st Apr ’12 – with 80g of white sugar, I actually wonder if the flavour I’m getting is the Melanoidin Malt… I’ll have to get someone in the know to have a taste and tell me its pants! 😉
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