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Archive for March, 2012

Tasting notes #15: Hefeweizen

March 30, 2012 Comments off

Tart, sour, soft, refreshing.

Very little banana notes in the aroma, even less so in the taste. No clove that I can detect. Clean dry taste, perhaps too so. I will brew another Hefeweizen in the early summer, with higher OG (1052 vs. 1044) and with Danstar Munich Wheat yeast – hopefully we’ll get some banana and clove then.

Categories: Tasting my brew

Stats on Brews #1-15

March 27, 2012 Comments off
Brew “Style” IBU EBC OG FG ABV Atten. Yeast
#1 esb 38 20 1060 1019 5.4 68 S04
#2 ipa 43 20 1060 1016 5.8 73 US5
#3 pale ale 38 8 1046 1014 4.2 70 S04
#4 bitter 37 19 1044 1010 4.5 77 S04
#5 esb 51 19 1054 1014 5.3 74 US5
#6 porter 43 78 1060 1020 5.3 67 S04
#7 brown ale 21 47 1036 1012.5 3.1 65 S04
#8 strong ale 54 46 1062 1021 5.4 66 S04
#9 pale ale 60 19 1056 1016 5.3 71 US5
#10 bitter 43 20 1052 1018.5 4.4 64 S04
#11 porter 40 67 1050 1017 4.3 66 S04
#12 belgian ale 25 15 1060 1011 6.4 82 T58
#13 bitter 35 30 1047 1010 4.9 79 Nott
#14 ipa 55 29 1056 1012.5 5.7 78 S04
#15 hefeweizen 12 8 1044 1010 4.5 77 WB06
Categories: Brewing

Brew #17: Surbiton Wild Man Pale Ale

March 27, 2012 Comments off

Hopefully not just another boring brown beer…aimed at 1045 OG, got 1048 OG instead. Same amount of wort into the fermentor – you do the math.

name Surbiton Wild Man
“style” Pale Ale
IBU 40
EBC 13
OG 1048
brewing date 27-Mar-12
yeast Safale S-04
fermentables grain kg %
grain 1 Pale Ale 3.55 76.3%
grain 2 Munich 0.55 11.8%
grain 3 Wheat 0.2 4.3%
grain 4 Vienna 0.2 4.3%
grain 5 Crystal 150EBC (76L) 0.15 3.2%
total 4.65 100%
hops hop gram minutes
bittering Target 10.7% 30 60
flavour EKG 4.5% 25 20
aroma Willamette 5.6% 30 5
total 85
mash schedule minutes degrees c
step 1 mash in 40
step 2 70 67
Protafloc tablet

 

Recipe: Surbiton Wild Man

“Style”: Special/Best/Premium Bitter

 

Brewed: 3/27/2012
Bottled: 4/5/2012

 

OG: 1.048 SG
FG: 1.012 SG
Alc%vol: 4.7 %

 

In FV: 23.00l
Bottled: 20.33l


Categories: Brewing

Brew #16: Saison Cuvée de Mommila

March 16, 2012 Comments off

Saison is one of my favourite beers if not the favourite style and I like to start with one when in Belgium, hence the super positive expectations on this one. The brew day went very smoothly except one accident: the label in the yeast vial says to shake it well before opening. I did and lost some of the contents on the floor – I was not a happy bunny. If the amount in the fermentor is not enough to drop the gravity enough I’ll just have to find another yeast to finish the job. For the fermentation not to start at all is not an option. Anyway, for the job well done I rewarded myself with a bottle of Chinook IPA which by the way is coming along quite nicely. The honour for the poncy foreign name for the saison goes to T.J. Uominen Esq.

name Saison Cuvée de Mommila
“style” Belgian Saison
IBU 28
EBC 13
OG 1053
brewing date 16-Mar-12
yeast WLP565 (Belgian Saison I)
fermentables grain kg %
grain 1 Pale Ale 4.35 83.7%
grain 2 Wheat malt 0.33 6.3%
grain 3 Crystal 150EBC (76L) 0.16 3.1%
grain 4 Munich 0.16 3.1%
adjunct 1 Invert sugar 0.20 3.8%
total 5.20 100%
hops & spices hop gram minutes
bittering Brewers Gold 7.3% 30 60
flavour Saaz 4.1% 20 20
aroma Saaz 4.1% 45 5
spice Orange zest 10 15
spice Clove 1 spice 5
total 105
mash schedule minutes degrees c
step 1 mash in 45
step 2 30 45
step 3 15 55
step 4 30 62
step 5 15 68
step 6 10 74
Protafloc tablet

Some brewday pictures:

Hops and spices

Before

After

Saison yeast

Wort for speisen

Into the fermentor

Cold Break

Recipe: Saison Cuvée de Mommila
“Style”: Saison

Brewed: 3/16/2012
Bottled: 4/7/2012

OG: 1.053 SG
FG: 1.010 SG
Alc%vol: 5.6 %

In FV: 23.00l
Bottled: 20.33l

Categories: Brewing

Brew #15: KevätWehnä (Hefeweizen)

March 14, 2012 Comments off

Did some calculations for the first time how fast 20L Braumeister ramps up the temperature between mashing phases – 1 minute 18 seconds per degree Celsius without any insulation, lid closed.  Also, even with 50% wheat in the grain bill there were no funneling problems and no wort shooting out. Everything went very smoothly although I did come short the OG by 3 points – I’ll put that down to sparging with 6L against less than 5 kg of grain. 22L into the fermentor, 1L left in the kettle (no Protafloc). Happy days!

 

name KevätWehnä
“style” Hefeweizen
IBU 12
EBC 8
OG 1044
brewing date 14-Mar-12
yeast Safbrew WB06
fermentables grain kg %
grain 1 Pale Ale malt 2.40 50.0%
grain 2 Wheat malt 2.40 50.0%
total 4.80 100%
hops hop gram minutes
bittering Liberty 3.6% 35 60
total 35
mash schedule minutes degrees c
step 1 mash in 45
step 2 15 45
step 3 10 52
step 4 40 62
step 5 20 72
Categories: Brewing

Tasting notes #13: Pale Ale

March 5, 2012 Comments off

This beer was meant to be just another quick drinking session bitter. The grain bill had 10% of Crystal malt which proved to be far too much for my taste – not that much sweet maltiness because there was a fair amount of hops for balance but instead a cloying unpleasantness.

 

 

Great colour and appearance though, very clear, just the right amount of carbonation. With just 7% of Crystal this would’ve been a much better beer. Onwards and upwards!

 

Categories: Tasting my brew