Probably Due To Network Congestion

Posts Tagged ‘us-05

AG#124 – Big IPA – Using BrewMate instead of BeerEngine as it lets me set attenuation so hopefully the beer should turn out about 9.2%, its loosely based around a recipe in the Mitch Steele IPA book.
Sorry I haven’t had time for blogging lately I have had my head full of Wishbone Brewery stuff with thoughts about a prospective unit and then just this week a different unit and different restrictions and different potential, its all fun but I’m itching to get something set in stone and order the brewhouse equipment.

Recipe Specs
—————-
Batch Size (L):           25.0
Total Grain (kg):         8.230
Total Hops (g):           469.50
Original Gravity (OG):    1.080  (°P): 19.3
Final Gravity (FG):       1.009  (°P): 2.3
Alcohol by Volume (ABV):  9.35 %
Colour (SRM):             6.5   (EBC): 12.7
Bitterness (IBU):         287.5   (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes):      90

Grain Bill
—————-
4.625 kg Pale Ale Malt (56.2%)
1.877 kg Wheat Malt (22.8%)
0.905 kg Dextrose (11%)
0.593 kg Vienna (7.2%)
0.230 kg Caramalt (2.8%)

Hop Bill
—————-
60.0 g Apollo Leaf (19.5% Alpha) @ 90 Minutes (First Wort) (2.4 g/L)
16.8 g Warrior Leaf (18.2% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
17.7 g Zeus Leaf (16.7% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
60.0 g Columbus Leaf (16.5% Alpha) @ 45 Minutes (Boil) (2.4 g/L)
45.0 g Amarillo Leaf (8.6% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
35.0 g Centennial Leaf (9.7% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
35.0 g Columbus Leaf (14.2% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
100.0 g Chinook Pellet (11.4% Alpha) @ 0 Days (Dry Hop) (4 g/L)
100.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (4 g/L)

Misc Bill
—————-

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05

I’ve basically made Hop-Stew 😉 And hit the OG I got 1082 and liquored back to 1080.
A few of the hops in the recipe changed as I went along due to what I found in the hop-freezer, I’ll dry hop in two parts half will go in when FG is reached then half 2 days later when I start chilling the beer so a half warm and half cold dry hop.
BsW1OgdCAAIsO7z.jpg largeBsWA1oQCQAAi21_.jpg large

Could be premises layout, just a mockup to see if things fit and planned for the future there will be less FVs (the black  squares with green crosses) to begin with.couldbepremises*19th Jul ’14 – I dry hopped this with 50g of Chinook & Nelson Sauvin, gravity was at 1011.5 @ 22°c

*22nd Jul ’14 – FG seems to be 1010 and steady, chilled to 17°c and dry hopped with the same T90 hops again.

*24th Jul ’14 – Chilled to 13°c, will chill to 8c before bottling.

*Bottled 2nd Aug ’14

*9th Aug ’14 – Tastes bloody good, the right level of bitterness with a medium carbonation and a good effect from the dry hopping,  as you’d expect quite boozy with its 9% abv 🙂

Advertisements

Magnum IPA – or ‘Magnam Style’ I’ve been wanting to try this for a while and I got some T90 off the jolly nice @Misterjk from Quantum Brewery, swapped for some homebrew Nice simple Malt bill, the T90’s will be used to dry Hop the FV.

Fermentables:
Pale Malt – 82.5%
Munich Malt – 17.5%

Hops:
Magnum Whole 12.7 % @ 60 mins – 40g (FWH)
Magnum Whole 12.7 % @ 5 mins – 60g (20min Stand)

Dry Hops:
Magnum Pellet 100g when fermentation has finished

Final Volume: 23 Litres
Original Gravity: 1.056
Final Gravity: 1.013
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 65 EBU
Colour: 14 EBC
Mash: 60mins @ 68c
Yeast: Safale us-05

Weighing the malts:
Image
First Runnings:
Image
To be liquored back to 1056:
Image

Not so many pics today, ended up with 1.5 litres more than my target volume 🙂

*13th Feb ’14 – Dry Hopped with 100g Magnum T90 pellets as it was close to final gravity.

*Bottled 24th Feb ’14 – with 122g white sugar, tastes pretty bland with some light grassiness from the dry hop 🙂

*14th Mar ’14 – This is actually not bad, crisp carbonation and smooth bitterness, very easy drinking.

Ring of Fire IPA – if you recall sometime last year I did a brew called ‘Ring of Fire‘ which had some big orange notes to it from hopping, this is the IPA version with added Nelson Sauvin, the NS should add a good muskiness.

Fermentables:
Pale Malt – 70%
Flaked Wheat – 13%
Munich Malt I (Weyermann) – 10%
Carapils (Weyermann) – 4%
Cara Hell (Weyermann) – 3%

Hops:
NZ Pacifica – 6.1 % @ 60 mins – 40g
Pacific Jade – 15.1 % @ 60 mins – 23g
Pacific Jade – 15.1 % @ 5 mins – 30g
NZ Pacifica – 6.1 % @ 5 mins – 30g
Nelson Sauvin – 13.0 % @ 5 mins – 30g

Dry Hops:
Pacific Jade – 35g
NZ Pacifica – 35g
Nelson Sauvin – 35g

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 78 EBU
Colour: 11 EBC
Mash: 90mins @ 67c
Yeast: Safale us-05 x2

The Malts, it was actually 11c once it had settled down:
Image
The First Wort Hops:
Image
Recirculating the first runnings:
Image
Sparge number 1:
Image
Break material after cooling, just half a Protafloc Tab:
Image
Running off to FV, 2 packs of yeast used rather than 1 pack which would be slightly under-pitching:
Image

Bit of a late start, my day didn’t go to plan, but the wort tasted great and the hops smelled just right 🙂

*29th Dec ’13 – Gravity at 1023.5 and tasting all woody and musky, very nice, smells ace 🙂

*2nd Jan ’14 – Tasting really good before dry hopping so I’ve decided to leave it as it is, from experience the main hop character from dry hopping would have been the Nelson Sauvin.

*Bottled 11th Jan ’14 with 129g White sugar, tasting good.

*22 Jan ’14 – Tasting good, a nice blend of all three hops with nothing over powering, maybe a touch more bitterness would be nice.

Kraftwort – I really enjoyed last years brew of ‘Big Malty Smoke beer‘ so I thought I’d do a smokier one this year, and to add a little extra to it I’m doing a Double Decoction.

Fermentables:
Rauch Malt (Weyermann) – 56.3%
Oak-Smoked Pale Wheat Malt (Weyermann) – 28.2%
Munich Type I (Weyermann) – 14.1%
Carafa Special III (Weyermann) – 1.4%

Hops:
Spalt Select – 5.2 % @ 60 mins – 70g
Spalt Select – 5.2 % @ 0 mins – 30g

Final Volume: 25 Litres
Original Gravity: 1.064
Final Gravity: 1.015
Alcohol Content: 6.4% ABV
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 57 EBC
Mash: Infusion to 52°c for 30mins, Decoction to 65°c for 60mins, Decoction to 71°c, Sparge at 78°c
Yeast: 2x Safale us-05 and a cool 18°c ferment

The malts & Temp:
Image
Hops from Simply:
Image
The First Decoction went well and took me upto saccrification temperature:
Image
A rather nice deep colour from the first runnings:
Image
Messy splattered mash tun after the decoctions:
Image
In go the hops:
Image
Chillin’ I left it to get nice and cold:
Image

Liquored back hot in the copper with a couple of litres and the refractometer, ended up with 1063.5 so near enough, I have been using hot liquor to liquorback in FV with lately but I wanted to keep the temp in the FV nice and low, which i did.

Bit of a long brewday with the decoctions and rests, smells a tastes good already 🙂

*29th Oct ’13 – I warmed it up a couple of days ago and let it finish off, its at a steady 1009.5 making it 7.1%!!! I’m chilling it down now ready for bottling.

*Bottled 3rd Nov ’13 – with 122g white sugar primings, tasting good, tastes very smokey 🙂

*20th Nov ’13 – Taster time, this is starting to be good now, its plenty smokey but subtle all at the same time.

SCAN (Summer, Citra, Amarillo & Nelson Sauvin) I’ve not brewed since the 18th of May due to being busy with a lean-to construction on the house so this is a quick crowd pleaser, nothing too strong or too bitter but bags of flavour.

I’ll try not leave it as long before I brew again, Sorry about that if you are a regular reader 😉 Thats 85 non-homebrewing days!

Fermentables
Lager Malt – 50%
Pale Malt – 40%
Caragold – 5%
Cara Hell – 5%

Hops
Summer – 6.5 % @ 60 mins – 50g (FWH)
Citra – 15.0 % @ 0 mins – 40g
Amarillo – 8.7 % @ 0 mins – 40g
Nelson Sauvin – 12.1 % @ 0 mins – 40g (All 0mins hops 30min steep)

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Mash Efficiency: 75 %
Bitterness: 32 EBU
Colour: 7 EBC
Mash: 69°c for 60mins
Yeast: Safale us-05

The Malts, I added a rough 1 Tsp Calcium Chloride to the mash:
Image
First Wort Summer Hops:
Image
A nice healthy Flame-out steep:
Image
FV and bits had some extra love today, a nice soak with a chlorine based cleaner-sanitiser, good rinse then a final StarSan:
Image
1042.5, liquored back to 1040:
Image

All went fine apart from the PSU on my solar pump decided to pack in so swapped for spare pump/psu so i could stir my HLT. The ground water is pretty warm at the moment so cooling took an age and I gave up at 21°c before liquoring back and pitching the yeast.

*15th Aug ’13 – Gravity at 1010, tasting good, might dry hop it tomorrow.

*16th Aug ’13 – Dry Hopped ‘subtly’ with:
Nelson Sauvin – 20g
Amarillo – 10g
Citra – 10g
Summer – 10g
AG#101 - SCAN
Just over 2g/Litre with whole hops, they are going to need a good stir in once they have soaked properly.

*Bottled 21st Aug ’13 with 110g white sugar, tasting good.

*28th Aug ’13 – 1 week in the bottle and tasting very good, light and refreshing with oodles of flavour and nose 🙂

Pacific Rim – Light coloured beer stocks are low so I hope this to be a hoppy easy drinking beer, bittering from Simcoe and very kiwi Flame-out steep, I had a hop-freezer rummage and found a half pack of Riwaka… nice 🙂
The name ‘Pacific Rim’ is sort of an evolution from my Ring Of Fire which was all New Zealand grown hops, I didn’t realise until afterwards that there is a movie of the same name which looks pretty cool.

Fermentables:
Lager Malt – 62.6%
Munich Type I (Weyermann) – 24.4%
Caragold – 8%
Wheat Malt – 5%

Hops:
Simcoe 14.2 % @ 60 mins – 12g (FWH)
Simcoe 14.2 % @ 30 mins – 12g
Pacific Gem 17 % @ 0 mins – 25g (30min Steep)
Pacific Jade 15.1 % 0 mins – 25g (30min Steep)
NZ Cascade 8.5 % @ 0 mins – 25g (30min Steep)
Riwaka 5.9 % @ 0 mins – 25g (30min Steep)

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 31.4 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 8 EBC
Mash: 67°c for 70mins
Yeast: Safale us-05

The Malts, 1kg of Weyermann Munich I & some CaraGold are my body & sweetness:
Image
The hops:
Image
First Wort Hops, I went with an open pack of Simcoe rather than opening up my first choice, a new pack of Magnum:
Image
100g Flame-out Steep, all these hops were smelling amazing, the Pacific Jade are really sticky too:
Image
Pre-liquorback gravity 1046, target is 1040:
Image

No messing today, added some spacing pieces inside my Mesh Hop-Stopper so that it can’t lay too flat, compact & block, had lovely clear and timely run-off to FV.
Slight Schoolboy error was miss-reading the calculator and liquoring back an extra litre doh! Not the end of the world!
Tucked up in the fermentation fridge at 20°c, the yeast should make fairly short work of this.

*2nd Feb ’13 – This is tasting pleasantly light and drinkable, down at 1008 pretty sure its finished, happy so far 🙂

*Bottled 5th Feb ’13 with 100g White Sugar.

*12th Feb ’13 – this is very drinkable, subtle orange and berry with some light woody notes, a crisp bitterness and finish. I could easy drink a few of these 🙂

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:
Image
Hot liquor at 82°c to pre heat mash tun, let cool to 72°c before mashing in, Temp-Controller construction is here:
Image
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:
Image
These NZ Sticklebract smell great, big pungent citrus character, bit of a shame they are just the bittering:
Image
New Year Resolution is to brew my way thru some of this lot!:
Image
After 2 hour mash I’m recirculating the wort for clarity, tastes good:
Image
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:
Image
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:
Image
Amarillo and Delta 80°c steep hops:
Image
Almost 1110 off the scale, this is going to be a fun liquorback:
Image
Finally after a mega dribble transfer I have pitched 3 packs of yeast!:
Image

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…


Vital Stats

  • 212,853 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,701 other followers