Posts Tagged ‘Willamette’
Belgian Hop Burst – I wasn’t going to brew today I was going to trim the hedges, I decided to skim the yeast from the Belgian Extra Blonde in the fermenter so I could experiment more with WLP575. The yeast had thrown off a lot of sulphur while fermenting I’d guess for one of two reasons; 1/ its just a yeast that does that sort of thing, 2/ the liquor treatment I used had too much in the way of sulphates in it so it made the yeast express this with co2 as it fermented. The FV had been left on the garage floor and the thermometer strip on the side said it was at a pretty steady 22c, if that thermometer was actually a bit wrong the beer could have fermented too cool and the lack of vigorous fermentation may have stopped enough of the sulphurous odors from gassing off, though its not like I’m saying the yeast didn’t ferment vigorously as it went off like a rocket spewing out all over the garage floor 🙂
So yeah, the hedges are still in need of trimming but I have made wort! I am aiming for a fruity, malty & sweet sort of beer, this recipes lack of sugar will hopefully be compensated for by the lower mash temp than that of AG#127… we shall see.
The yeast flavour is actually quite clean so the double edged sword of a warmer more controlled ferment coupled with no added sulphates, just a simple Tsp of CaCl, will hopefully bring out more of a Belgian character and gas-off any volatile sulphur compounds.
Batch Size (L): 20.0
Total Grain (kg): 4.166
Total Hops (g): 90.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 5.03 %
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 27.2 (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
3.334 kg Pale Malt (80%)
0.208 kg CaraGold (5%)
0.208 kg Dark Crystal 340 ebc (5%)
0.208 kg Munich I (5%)
0.208 kg Vienna (5%)
Single step Infusion at 65°C for 60 Minutes.
2.0 g Willamette Leaf (6.4% Alpha) @ 60 Minutes (First Wort) (0.1 g/L)
44.0 g Ahtanum Leaf (4.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
44.0 g Columbus Leaf (16.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
My yeast was raring to do with just a little wort added to it at the start of transfer so I’ll probably end up making a yeasty mess of the fermentation fridge… which is set to 24c
I’m still waiting for lease paperwork from the landlord before I start ordering my brewkit for @wishbonebrewery
*22 Sep ’14 – Gravity at 1014.5 thats fair ripped through the fermentation since pitching yesterday and no sulphurous odors and flavour is still quite clean, hop flavours tasting good.
*Bottled 4th Oct ’14 – with 70g of sugar in just short of 20L, tastes good, has more character with the warmer ferment, could use a touch more Dark Crystal to boost the colour a bit and hit a deeper red.
*15th Oct ’14 – This is tasting rather good, it has a nice slick mouth coating body, I could go a touch heavier on the hops but otherwise has good depth.
Casapollocade IPA – As the name sort of says, this beer uses Cascade & Apollo hops in abundance for the late steep though bittering comes from two very healthy doses of Willamette 🙂
This beer is not shy and promises to be brash on the bitterness with floral, “dank” and piney notes, the Apollo are pretty pungent and might be better suited rolled in some Rizlas than soaked in wort!
Its been a little while since I brewed so I decided to make this a bit of a Pancake-day, used up all my Pale, Lager, Weyermann Munich Type I, and Oat malts… out with the old and in with the new etc etc….:)
Pale Malt – 45.6%
Lager Malt – 18.1%
Oat Malt – 15.2%
Munich Type I (Weyermann) – 14.6%
Caramalt – 4.6%
Amber Malt – 1.8%
Willamette – 6.4 % @ 60 mins – 75g – (First Wort Hop)
Willamette – 6.4 % @ 30 mins – 75g
Cascade – 7.9 % @ 0 mins – 100g – (20-30min Steep)
Apollo – 19.5 % @ 0 mins – 100g – (20-30min Steep)
Final Volume: 23 Litres
Original Gravity: 1.062
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 32.9 Litres
Mash Liquor: 15.8 Litres
Mash Efficiency: 75 %
Bitterness: 84 EBU
Colour: 18 EBC
Mash: over 90mins @67c
Yeast: Safale US-05
Liquor Treatment: GW Calc Dry Pale Ale
The Mash Temp, aimed for and hit my temp:
Liquor Salts & 75g of Willamette FWH:
Lots and lots of Hops:
First Sparge of the two batches:
Do you think 350g for a 23L brew-length is too much?:
Flameout Steep hops, 200g of them:
Chilled, nothing has settled out ‘cos there is a shed load of hops in there! Thinking logically this is a heck of a reason to use pellet hops for big heavily hopped beers as the retained wort would be much less:
All done, busy day; brewing, Exam revision, and tiling the kitchen…!
*7th Oct ’12 – Down to 1012 @ 22°c think its done, should I or shouldn’t I dry hop, wasn’t going to… Tastes to have a similar pungency to Green Bullet / Bobek in the mix. If I do dry hop I may use Magnum to test out an idea.
*Bottled 13th Oct ’12 – with 80g White Sugar
*22nd Oct ’12 – Taster bottle, this isn’t bad, bags of flavour it will hopefully dry out a little in bottle and become more of the IPA its meant to be, I never bothered dry hopping btw.
*1st Nov ’12 – I’m actually really enjoying this beer, bags of flavour, plenty of body and a tingle of bitterness without being too harsh.
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
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….????
Hop Sap IPA – I was planning to do a Liquorice stout but thought stuff it I want some in-yer-face hops, I’ll dry hop this in the FV for about a week.
Lager Malt – 82%
Cara Belge (Weyermann) – 8.7%
Wheat Malt – 4.8%
Flaked Barley – 3.5%
Amber Malt – 1%
Willamette – 6.4 % @ 60 mins – 63g
Magnum – 14.5 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 30g (80c steep for 20-30mins)
Citra – 13.8 % @ 0 mins – 30g (80c steep for 20-30mins)
NZ Cascade – 10.2 % @ 0 mins – 30g (80c steep for 20-30mins)
Magnum – 5g
Chinook – 50g
Citra – 28g
NZ Cascade – 35g
Columbus – 20g
Simcoe – 60g
Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.013
Alcohol Content: 5.3% ABV
Total Liquor: 33.9 Litres
Mash Liquor: 13.4 Litres
Mash Efficiency: 75 % (actually hit 85.5%)
Bitterness: 70 EBU
Colour: 12 EBC
Yeast: Safale US-05
Copper Finings: 1/2 Protafloc Tablet
Bucket of malts, 5.584kg:
Mash on at 66c:
Gypsum, Epsom, Salt, I used THBF Liquor Treatment calculator for Pale Ale:
Hops for the copper, I’ll probably dry hop too:
Fairly tidy view of my brew area:
My Brewday Record Sheet:
In go the start of boil Willamette hops:
I made a thing while i was in the garage, the thinking was for somewhere to put all my brewing books in the garage, It looked a lot better than this in my head!:
Almost finished running off from the copper to the FV, I was using the Immersion Cooler today:
I forgot to that a hydro shot, though in any case I hit the nail on the head… if I hadn’t started trying to be creative with wood it would have been a easy day! 😀
*21st Jun ’12 – Dry hopped today at 20°c with about 200g of Blitzed up hops, the food processor didn’t like it! I’ll drop the temp tomorrow once I’ve double checked the gravity is steady at 1013.
*30th Jun ’12 – chilling to 4c for a couple of days before bottling to drop some hop debris out. Tastes bloody good, just what I was after 🙂
*Bottled 3rd Jul ’12 with 78g white sugar, tastes pretty good bit sharper with stirring up the hops which retained about 3-4 litres of perfectly good beer!! I’ll make sure I blitz them for longer in the food processor next time so hopefully they will settle out to a thinner layer of mush rather than loads of still whole hops!
*7th Jul ’12 – Early taster, while out with the Leeds Homebrewers at Ilkley Brewery, Bloody fantastic 🙂 very pleased just need a little more time to carbonate up properly 🙂
*15th Jul ’12 – Tastes blooming good 🙂