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Phlegm – A Belgian Style beer made with Whitelabs WLP550 and another brew using up odd bits and bag ends.
‘Phlegm’ Flemish, Belgian, Dutch, Flanders etc

Fermentables:
Lager Malt – 45.2%
Vienna Malt – 15.1%
Pale Malt – 14%
Golden Naked Oats – 10.9%
Aromatic Malt – 4.3%
Muscovardo Candy Light – 3.8%
Sugar,Belgian Candy Light – 3.8%
Cara Red – 3%

Hops:
Liberty @ 60 mins – 60g
Bobek @ 60 mins – 50g
Bobek @ 10 mins – 10g
Liberty @ 0 mins – 40g

Final Volume: 23 Litres
Original Gravity: 1.071 – Actually got 1066 according to the Refractometer
Final Gravity: 1.013
Alcohol Content: 7.6% ABV
Total Liquor: 36.4 Litres
Mash Liquor: 15.3 Litres
Mash Efficiency: 80 %
Bitterness: 41 EBU
Colour: 52 EBC

First Wort Hops:
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Wort running to copper:
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Light Home made candy sugar:
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Flame-out liberty hops, 20min steep:
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Its really 1066, a few points low, I was expecting it low as the Naked Golden Oats were not crushed just blitzed in a blender for a while:
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Wort running to fermenter@ 18c:
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Dregs of my starter WLP550, hopefully it will get going pretty soon:
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*Bottled 19th Jan ’11 with 85g of White Sugar, hit its target FG

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I started out with the Coniston Bluebird recipe but I’ve not got enough Challenger in the Freezer, so Northdown will be taking the place of most of the Challenger and there’s going to be some late Fuggles also as I want to finish a bag off.
The Malts are a bit like this too and I’ve moved away a little from the original, I had a bag of Wheat malt that I have a plan for 2kg’s of (Wheat Beer with WB-06) so the remainder of that Wheat is going in this along with a part bag of Crystal Malt which is near as damn it right for a Bluebird clone 😉
Additions to the above are Crystal Rye & Crystal Wheat.

Malts:
Maris Otter 3450g 84.8%
Wheat Malt 264g 6.5%
Crystal Malt 154g 3.8%
Crystal Rye Malt 100g 2.5%
Crystal Wheat Malt 100g 2.5%

The Malts are weighed out and ready with 1 Tsp of Gypsum for the mash:
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Hops are liable to change as I only roughly weighed what hops I’ll be using so anything over these weights will be thrown in at the end of boil.
Hops:
Northdown – 60 mins 25g (FWH)
Northdown – 30 mins 8g
Northdown – 20 mins 15g
Challenger – 0 mins 19g
Fuggle – 0 mins 28g

Mash on @ 7.45am for maybe 60 or 90 mins:
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Pretty much hit my choice of Mash temperatures but found I have about a 1.5C variance across my three thermometers, 2 digital and 1 spirit:
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Today’s hops all weighed out:
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Beer profile:
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.8% ABV
Total Liquor: 32.4 Litres
Mash Liquor: 10.2 Litres
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 21 EBC

I’ll be using some Thick Edinburgh Ale Yeast I skimmed off my fermenter the other day, should be raring to go 🙂

Filling the Tun with the 1st batch sparge:
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Top-down view of the FWH+Gypsum in thw Copper, Mash Tun and Underback:
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Chiller already been in the copper for 15mins to sanitise, Flame Out hops in for a 20 or 30min steep:
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Lovely thick skimmed Edinburgh Ale yeast from my last brew:
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OG 1042, 2 points more than needed but near enough:
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A good colour and very clear wort, tasted pretty good too:
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Updates are on my T.watter page as I remember http://twitter.com/pdtnc 🙂

A No Fuss Brewday 🙂

Yeast Action Update, it was off like a rocket!
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*Bottled 20th May ’10 with 75g Sugar, dropped to FG 1010 / 1012 tastes to have lots of body and a full robust flavour from the hops.

Yorkshire Trappist Red

 

Fermentables:
Lager Malt 3300g
Munich Malt 800g
Vienna Malt 800g
Golden Syrup 680g (to be added at least half way through-ish)
Belgian Aromatic Malt 400g
Caramalt 400g
Wheat Malt 300g
German Cara Red 200g
Total 6.2kg Grain

Hops:
Boadicea @ 60 mins – 31g (FWH)
Saaz Whole @ 10 mins – 23g
Hallertauer Hersbrucker @ 10 mins – 23g
Protafloc Tablet Pellet @ 20 mins

Final Volume: 23 Litres
Original Gravity: 1.070
Final Gravity: 1.012
Alcohol Content: 7.7% ABV
Total Liquor: 34.5 Litres
Mash Liquor: 15.5 Litres
Mash Efficiency: 75 %
Bitterness: 26 EBU
Colour: 23 EBC

Whitelabs WLP500 Trappist yeast, 2 Litre starter.
90 Minute Mash @ 66 C (2 Tsp Gysum to grist)

Maybe 3 sparge batches as the Mash tun looks pretty full, but I’ll see as I go.
Water from the hot tap treated with Sodium Met, I made sure i treated lots in preparation this time:
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The Grain bill, all mixed up, weighed out last night:
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Mash on at 66 C for 90 mins:
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Mash pH looks spot on, 2 heaped Tsp of Gypsum were added to the grist before mashing, though otherwise no other water treatment:
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First Run-off:
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FWH Boadicea, and Northdown as I ran out of Boadicea:
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Saaz and Hersbrucker, Golden Syrup, Protafloc and Yeast Nutrient:
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Lovely fat Northdown hop:
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Spent Grains:
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Spent Grain Recycling:
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Coming to the Boil:
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Saaz & Hersbrucker 10 minute hops:
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Experiment with 3L and safale s-04 to see what I’m missing using the WLP500, and I saved a bit of my 2.5L starter to culture up a little more Trappist yeast, I let down my wort a little with bottled water:
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This was shot with a white light LED torch behind to get some idea of the colour, I was aiming for something red, it looked better in the sunlight near the window:
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OG:1066ish, just a few points lower than anticipated, won’t be worrying about that:)

A little Video Link – http://www.youtube.com/watch?v=HS3u1hUr5xU

Less than 24 hours later: Fermenting away with a good yeast head @ 18 Deg C this morning, I admit I was a little scared in leaving the FV on the cold cellar floor and not all tucked up and warm in my brewing cupboard. I’m going for the “earthy” character of the yeast…

After 4 days: Trial Jar and hydro says gravity 1026, so thats from pitched yeast on Saturday afternoon until now, is this normal for an 18 Deg C ferment????
The taste test btw,…. very different! Though there’s a fair amount of un-fermented sugars in there yet, has a very malty profile so far.

6 Days later: warmed it up to about 22 C.
The Smell is pears, taste is getting to a mild chalkiness with the pear coming through too.
Still tastes malty but it has gone a little now I’ve got the FV temperature up and Its dropped about 10 points though still quite actively fermenting with plenty of bubbles rising to the surface.
You also get a bit of warming in your throat from the alcohol.
Loads of yeast still in suspension.

*Bottled 29rd Oct ‘09 with 85g sugar to about 19-20 litres.

The yeast is surprisingly subtle, loads of malt flavour, still some pear flavour and aroma.
OG @ 1010 so its got to target.
Bottling about 19-20L with 85g sugar and bottling my s-04 3L with 25g sugar.
Tasted the s-04 batch, its like Wine, the alcohol comes straight through.

Otter Dark Stout MKII – This is basically my first Extract own recipe which I’m now going to do as an All Grain :) It tasted bloody fantastic as an extract brewed with Safale s-04, but this time I’m thinking of using Whitelabs Irish Ale yeast WLP004 http://www.whitelabs.com/beer/strains_wlp004.html
This is mkII because I’m rationalising my hops a bit instead of using a combination of EKG’s / Fuggles as my bittering additions I’m going to use Admiral and save a few grams on the Flavour/Aroma additions.
For Water Treatment I’m thinking I’ll follow the Stout profile in the GW Calc, though will add a Tsp of Gypsum anyway.
I wonder if a stout mash be naturally more or less acidic??? (90min mash)

Fermentables:
Maris Otter 3800g
Roasted Barley 355g
Chocolate Malt, Pale 355g (Thanks to Paul @ http://www.barleybottom.com for the excellent service, You’ll be getting some of this when its ready)
Crystal Malt 355g
Crystal Wheat Malt 190g

Hops:
Admiral 20g (FWH) 60mins
Fuggle 20g @ 15mins
East Kent Golding 20g @ 15mins

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.016
Alcohol Content: 4.1% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.6 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 232 EBC

Here’s the pictures so far…..
The Grain bill, Maris otter, roasted barley, pale chocolate malt, crystal wheat malt, crystal malt:
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Mash Temp, near as damn it 66 C, finished at 64 C Hmm!:
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Mash pH, think this looks about right:
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First run off, tastes pretty damn good:
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Mash Tun and first batch sparge, it proceeded to stick after a good start, had to re-suspend and blow up the pipe, I wonder if it is the Crystal Wheat malt thats causing this? My last 23L batch in this tun worked perfectly with no sticking:
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I managed to not prepare quite enough water this time too, nice! So I’m generally arsing about boiling kettles full of bottled water to top up my second batch sparge, I’m not far short but enough to be annoying :D
The Mash is doing a slow trickle! How can it work perfectly one time and then be a b’stard the next?! *Bigger saw cuts maybe, they are all Junior Hacksaw cuts at present*
More to follow… S L O W L Y ! :roll: #-o
Admiral FWH going in with first batch spargings to warm up, the second batch sparge is running off better than the first, thankfully!!!:
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Cooler in and 15 minute hops (Fuggles and EKGs):
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I had 10g of Fuggles scraps left in the bag so these have gone in as a Zero minutes 10 min steep:
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Cold Break and (Floaters) Hop seeds:
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Hit my Target OG of 1048, happy happy joy joy:
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I’ve decided I’m going to split this batch and use the Whitelabs Irish & s-04 yeasts.
Hop seed catcher and aeration:
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Much needed refreshment, ‘Fuggles Bitter’:
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Pitched Vial @ 22 C Whitelabs Irish Ale yeast WLP004 in FV1:
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Dry Sprinkled @ 22 C Safale s-04 in FV3:
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All done, Just a bit of tiding up to do :) Net curtain material, to act as a Mashing bag, ordered on ebay! And I’ll be making my Mash Tun Manifold’s slots wider with a regular Hacksaw rather than their present Junior hacksaw cuts.

As of about now 18.00 20/09/09, we have fermentation with both batches :)
Whitelabs WLP004 Irish Ale:
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Safale s-04:
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**Bottled 28/09/09 with 48g white sugar, both yeast batches tasting about the same.

AG#4 – Black Sheep Ale
I wasn’t going to brew today, I was meant to be taking a garage roof off but feeling a bit crappy and its raining anyway… Sooo!!!

Recipe to 23L from the Graham Wheeler book 🙂

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Bitterness: 40 EBU
Colour: 27 EBC
I’m going to split the wort between 2 FVs and pitch Nottingham or US-05 to one and Pitch a litre of my large WhiteLabs Burton Ale yeast starter to the other.

The Grain Bill with 5g of Chalk and 5g of Gypsum
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Mashed in @ temp
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Mashed in pH looking pretty good
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Hops Weighed out, 5g gypsum and 1 protafloc tablet 😉
img*I’d better not post the picture of the hops as it gives the hop schedule away, it being from the GW book!/img
Mash finishing temp, the first run of the Coolbox tun went very well 🙂
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The Clearest wort I have produced so far, the depth and size of grain-bed definitely has an effect on this, this is after using my mini 15L bucket tun and getting cloudy wort.
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FWH and 5g Gypsum
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Warming up with the first Batch Sparge
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Coming to a nice rolling boil
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My Mash tun performed admirably, good clear flow no signs of sticking 😉
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10 min hops going in, chiller already in sanitising
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Cold Break
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The Clearest wort ever going into the FV 🙂
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OG, right about where it should be 🙂 🙂 1046/1024 @ 23.5 Deg C
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Left overs
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A fairly laid back brewday, started a bit confused with water treatments but got going after that 🙂

The Burton Yeast Starter was smelling good and sulphurous so I’ve high hopes for the batch that had that pitched, the US-05 will be the hoppy control batch:)
Might be able to do a bit of a teste test with the real thing as we’re going to the brewery soon 🙂
**Little FV update ;)

The Whitelabs Burton Ale Yeast:
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The Safale US-05 Yeast:
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Bit of a difference, then Burton is all froth and the US-05 is sticky slime :)

***Bottled 26th August ’09

Dry hopping both FV’s, double the amount of hops in the Burton Ale yeast FV in comparrison to the US-05 FV. (about 6g in the Burton)

Tastes from both FV couldn’t be more different, the US-05 is bitter and astringent with loads of hop flavours…
Whereas the Burton Ale Yeast has a rounded drinkable feel to it…
Interesting stuff 🙂

Primed with 60g of Household sugar and a teaspoon of slurry mixed in well.
Sanitised with Starsan again, again rinsing half the bottles with the other half drip dry only.


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