Archive for April, 2012

Tasting notes #16: Saison

April 30, 2012 Comments off

Had a taste of my first Saison earlier here but now to the final verdict. The beer has cleared nicely and looks delightfully pretty with good carbonation and head.

The aroma and flavour still have that Moinette fruity spiciness but not as pronounced as before, everything seems to have a softer and rounder flavour which results in a very balanced beer. And still the hops provide a nice and firm bitterness. No need to really change anything later this summer when I’ll be brewing this beer again although with a different yeast, WLP566 Belgian Saison II.

Categories: Tasting my brew

Brew #19: Citra Hop Burst

April 25, 2012 Comments off


Mash efficiency 92%, efficiency into the FV 86%.  Mashed and rinsed with 34 litres in total. Gravity for the final drops in the rinse 1010, left the grain extremely dry: 32 litres of sweet wort when the boil started. Two litres evaporated (hops got their share too), a litre left as trub and another litre for cooling. Measured every litre going in and coming out so the figures should be fairly accurate. However, keeping track of these efficiencies is total madness and a waste of time at this scale so from now on I’ll just aim to hit my gravity and bottle 21+ litres.

name Citra Hop Burst
“style” Session APA
IBU 45
EBC 13
OG 1040
brewing date 25-Apr-12
yeast Safale US-05
fermentables grain kg %
grain 1 Pale Ale 3.53 83%
grain 2 Munich 0.51 12%
grain 3 Crystal 150EBC (76L) 0.21 5%
total 4.25 100%
hops hop gram minutes
flavour Citra 15% 20 20
flavour Citra 15% 20 15
aroma Citra 15% 20 10
aroma Citra 15% 20 5
total 80
mash schedule minutes degrees c
step 1 mash in 40
step 2 70 66
Protafloc tablet
mash with 26 litres
sparge with 8 litres
start of boil 32 litres 1037
end of boil 30 litres 1040
into FV 28 litres
left in trub 1 litres
cooling loss 1 litres

Recipe: Citra Hop Burst
“Style”: American Pale Ale
Brewed: 4/25/2012
Bottled: 5/4/2012
OG: 1.040 SG
FG: 1.009 SG
Alc%vol: 4.1 %
In FV: 26.50L
Bottled: 23.83L

Categories: Brewing

Tasting notes #16: Saison, early days

April 13, 2012 Comments off

The saison is still in its infancy mere six days after bottling but I detect great potential.

The yeast is WLP565 Belgian Saison I and the aroma and taste are very close to Moinette Blonde, the super-saison from the Dupont brewery – those peppery spicy, fruity notes dominate.

Categories: Tasting my brew

Brew #18: Diamond Jubilee ESB

April 11, 2012 Comments off


As an experiment I am trying some new tricks in order to see if I can increase efficiency. I started with 26 litres of water instead of the usual 25 – the water level came up to the top notch in the centre rod (Speidel Braumeister 20L users will know what I’m on about). I interrupted the programme twice in order to stir the mash and I sparged or rinsed with 7 litres very slowly, collecting the wort into a bucket and adding it later into the boil. The 6th litre collected had the OG of 1028 so I added another litre, 7 litres in total.

While the mash is on, it is time for a beer. Surbiton Wild Man Pale Ale is very fruity and I put this down to Fermentis S04 and will duly switch to Nottingham yeast for these kind of beers. This is Wild Man 6 days in the bottle:

But back to the brew at hand. Wort volume in the beginning of the boil was 29L (I got every single drop…), OG 1046. End of boil and after chilling 26.3L…

…time for a quick pint…look at that head, sure is conditioning fast…

Into the fermentor and the gravity is 1051 and the volume 25.5L. This translates to 86% mash efficiency and 83% efficiency into the FV. Considering that I usually bottle 1.5L less indicates 78% overall net net efficiency – efficiency into the gut, the only statistic that really matters in the end.

I wanted to push 20L BM unit a bit with a typical ~1050 OG beer just to see some efficiency numbers, I think I did OK…and I did hit the target gravity bang on.

name Diamond Jubilee ESB
“style” ESB
IBU 39
EBC 22
OG 1051
brewing date 11-Apr-12
yeast Safbrew S33
fermentables grain kg %
grain 1 Pale Ale 3.5 68.6%
grain 2 Rauch 0.5 9.8%
grain 3 Munich 0.4 7.8%
grain 4 Vienna 0.4 7.8%
grain 5 Wheat 0.15 2.9%
grain 6 Crystal 150EBC (76L) 0.1 2.0%
grain 7 Black 0.05 1.0%
total 5.10 100%
hops hop gram minutes
bittering Target 10.7% 25 60
flavour EKG 4.5% 15 25
flavour/aroma EKG 4.5% 30 15
aroma EKG 4.5% 30 5
total 100
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
mash with 26 litres
sparge with 7 litres
start of boil 29 litres 1046
end of boil 26.3 litres 1051
into FV 25.5 litres
left in trub 0.8 litres

Recipe: Diamond Jubilee ESB
“Style”: Extra Special/Strong Bitter (English Pale Ale)
Brewed: 4/11/2012
Bottled: 4/24/2012
OG: 1.051 SG
FG: 1.014 SG
Alc%vol: 4.9 %

Categories: Brewing