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Posts Tagged ‘us-o5

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:
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Salts and FWHs:
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Homebrewer’s implements:
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Doing a full, two-way clean / sanitise of the Plate Chiller:
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Recirculating via the heat exchanger:
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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 🙂

Abyss Imperial Stout – The big brew! New years Day 2012, a beer to brew-bottle-and-leave until New years Eve (or as long as you can wait! 6 months +) 🙂 Brewing today was the idea of @Leedsbrew and a number of us Homebrew Forum and Twitter users are having an Imperial Stout Brew-a-long, the results should be interesting if we get to taste each others fully matured beers in a years time.

Fermentables:
Lager Malt – 69%
Munich Malt I (Weyermann) – 7.2%
Sugar, Date Molasses – 4.9%
Cara Aroma (Weyermann) – 4.5%
Roasted Wheat (Simpsons / Barley Bottom) – 4.5%
Sugar, Molasses (Blackstrap) – 3.8%
Roasted Rye Malt – 2.7%
Chocolate Wheat Malt – 1.8%
Carafa Special III – 1.8%

Hops:
Target – 10.2 % @ 60 mins – 83g
Bobek – 5.2 % @ 60 mins – 37g
Centennial – 11.5 % @ 60 mins – 10g
Challenger – 7.6 % @ 30 mins – 35g
Pacific Gem – 14.6 % @ 0 mins – 21g (20-30mins steep)
Hersbrucker – 3.0 % @ 0 mins – 20g (20-30mins steep)
Fuggle – 4.9 % @ 0 mins – 19g (20-30mins steep)
Stella – 15.6% @ 0 mins – 19g (20-30mins steep)

Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC

The Malts, 8.455kg of them:
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The Sugars, Date Syrup & Blackstrap Molasses:
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The day so far:
The mash was on last night at 00:50 and the temp was 66°c, at 9am this morning it had dropped to 59°c.
I did 1 sparge at 80°c with an hour’s Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80°c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.

7 Degree drop over about 8 hours:
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Pretty full mash tun with the sparge liquor added:
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Today’s hops:
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The Molasses going in:
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Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):
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Dirty Copper, break material forming as the wort cools:
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173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4°c, I’ll pitch the lot at 18°c:
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OG: 1095 Temp corrected (Brix 23.8 with Refractometer = 1096):
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Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn’t that I’ve just ruined an entire brew!) **Update, the beer in my Glass is Ta Moko, it smells just like the yeast, beer is fine)**
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing 🙂
I think I’ll be buying some more Basra Date Syrup as it tastes very good and would lend its self very well to a Belgian Ale.

Other peoples NYD Imperial Stout brewdays:  (I’ll add more as they are posted)
Spikesdad’s Imperial Stout
Barney’s Imperial Stout
Leedsbrew’s Titan Imperial Stout Parti-Gyle brewday
Lugsy’s Super Massive Black Hole Imperial Stout
Jimp2003’s Event Horizon RIS (Slightly Belated)
Tom Dobson’s Old Black Imperial Stout

*3rd Jan ’12 – Gravity is currently 1064-ish, Tastes good, some of the hopping coming through and some Fruity stuff which might be the Date Syrup.
*4th Jan ’12 – 1050
*Bottled 18th Jan ’12 – with 60g of White Sugar, filled 50-off 330ml bottles.

*29th Feb ’12 – Taster:
The Carbonation is just about right, a good hiss when popping the cap and a solid mouth tingle.
Beer Colour is dark as it gets, if i shine a very bright LED torch at one side of the glass I can only just see a very, very faint red shape thru the glass.
Smells a leathery, dry, with a touch of alcohol and coffee.
Tastes, full mouth oily coating body, a fair amount of alcohol which lasts as long as the mouth coating, some coffee & liquorice.
I am, again, glad that i used sugars in this beer 🙂

*2nd May ’12 – Just having a bottle of this, its rather good… maybe more like a Black IPA as the sugars have obviously helped to dry it out, very drinkable 🙂

*6th Jun ’12 – Taster time! This is rather bloody good, a full smooth and oily mouth feel, crisp tingly carbonation, its getting to the stage of being like Warm Boot leather and just as chewy 🙂


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