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Archive for August, 2012

Brew #28: Mommila Mölsch (Kölsch)

August 30, 2012 Comments off

Mash efficiency looking better today at 88%, go figure.

name Mommila Mölsch
“style” Kölsch
IBU 20
EBC 8
OG 1048
brewing date 30-Aug-12
yeast Brewferm top
fermentables grain kg %
grain 1 Vienna 2.05 44.1%
grain 2 Pale Ale 2.00 43.0%
grain 3 Wheat 0.60 12.9%
total 4.65 100%
hops hop gram minutes
bittering Kölsch kit hops 35 40
aroma Kölsch kit hops 25 15
aroma Hallertau Mittelfr. 5.2% 15 10
total 75
mash schedule minutes degrees c
step 1 mash in 48
step 2 10 48
step 3 30 62
step 4 20 72
step 5 10 78
Protafloc tablet
Boil for 75 minutes
mash with 26 litres
sparge with 6 litres
into FV 22.5 litres

Recipe: Mommila Mölsch
“Style”: Kölsch
Brewed: 8/30/2012
Bottled: 9/10/2012
OG: 1.048 SG
FG: 1.014 SG
Alc%vol: 4.5 %
In FV: 22.5L
Bottled: 21L

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Categories: Brewing

Brew #27: Colonel Williams IPA Clone

August 29, 2012 Comments off

Martyn Cornell’s blog is the best beer blog there is and when he brewed a collaboration beer with Brain’s (brewing here, tasting here) – a simple malt-forward IPA with little emphasis on hop aroma – I wanted to brew that beer as well (although I’m not a fan of clones). My recipe is based on Martyn’s guidelines slightly tweaked: less black malt as it is for colour only to match the colour of the beer in some pictures I’ve seen and the hop pellets in the fermentor replaced by hop aroma oil. The yeast is dryish Nottingham in order to accentuate the malts and hops at the expense of fruitiness. IBU’s around 50 as Martyn specifies although there is some reason to believe Colonel Williams was brewed around 35-40 IBU’s at Brain’s.

Wasn’t an easy brew. Barely hit the range of 1055-1060 OG and the colour ended up too dark (a small increase in black malt affects the EBC a lot but luckily not the taste). Also, my mash efficiency has mysteriously deteriorated in the last few brews, haven’t the faintest idea why – got 77% but used to hit early 90’s with the same procedure.

name Colonel Williams IPA Clone
“style” EIPA
IBU 49
EBC 21
OG 1055
brewing date 29-Aug-12
yeast Nottingham
fermentables grain kg %
grain 1 Pale Ale 5.45 99%
grain 2 Black 0.06 1%
total 5.51 100%
hops hop gram minutes
bittering EKG 7% 65 60
aroma EKG 7% 35 15
dry hop EKG Aroma Oil 3ml into FV
total 100
mash schedule minutes degrees c
step 1 mash in 40
step 2 65 67
step 3 15 77
Protafloc tablet
into FV 21.5 litres

Recipe: Colonel Williams IPA Clone
“Style”: English IPA
Brewed: 8/29/2012
Bottled: 9/14/2012
OG: 1.055 SG
FG: 1.012 SG
Alc%vol: 5.6 %
In FV: 21.5L
Bottled: 21.16L

Categories: Brewing

Stats on Brews #16-26

August 19, 2012 Comments off
Brew “Style” IBU EBC OG FG ABV Atten. Yeast
#16 saison 28 13 1053 1010 5.6 81 WLP565
#17 pale ale 40 13 1048 1012 4.7 75 S04
#18 esb 39 22 1051 1014 4.9 73 S33
#19 apa 45 13 1040 1009 4.1 78 US5
#20 apa 47 13 1040 1009 4.1 78 Nott
#21 saison 26 11 1054 1008 6.0 85 WLP566
#22 hefeweizen 13 8 1044 1010 4.5 77 Danstar MW
#23 mild 10 135 1034 1007 3.5 79 WLP566
#24 bitter 35 26 1035 1010 3.3 71 S04
#25 pale ale 37 6 1039 1007 4.2 82 Nott
#26 belgian ale 21 31 1066 1011 7.2 83 T58
avg 29 25 1046 1010 5 78
Categories: Brewing

Chicken Parmesan casserole

August 15, 2012 Comments off

Cut some chicken breasts lengthwise and flour them with some salt, pepper and herbs added. Dip in whisked eggs then roll them in grated parmesan until well covered. Fry in oil until golden brown. Any leftover sticky parmesan egg mixture (covering your fingers by this stage) fry the sticky gooey mush also until nice and crisp. Move to an oven dish. Add some oil to the pan and soften some roughly chopped spring onions with garlic and parsley. Bang them on top of the chicken. Should look something like this by now:

Add your favourite tomato sauce on top and put in the oven until sauce is hot and slightly bubbling. Eat with pasta or rice and wash down with your favourite homebrew, which should look something like this:

Categories: Cooking

Tasting notes #25: Progress Pale Ale

August 12, 2012 Comments off

Oh dear, this beer is not brown! But it is somewhat boring. The recipe is a simple SMaSH with Pale Ale malt and Progress hops, fermented with Nottingham to cut down the fruitiness.

Aroma is quite neutral with a slight herbal edge. The mouthfeel is oily and thin to medium (should’ve brewed it higher than 66 degC).  There is a good bitterness and loads of bland neutrality. Compared to brew #24 where I came up with a near perfect house bitter malt bill, this beer is very one-dimensional and all it really does is teach you what Progress hops are like – the answer being not as nice as Northdown and Challenger and to be used with other hops. These SMaSH beers might work as a study case for a certain malt or a hop but I doubt I will be brewing another any time soon. It’s not a bad beer by any means and it’s technically sound but it is more like a gateway beer from mass-produced lager to something like SNPA.

Categories: Tasting my brew

Tasting notes #24: Kitchen Sink Bitter

August 1, 2012 Comments off

This session bitter has a fruity aroma and the taste is first malty fruitiness then bitter grass. The recipe was to get rid of various leftover items but I may have stumbled onto something better and bigger than that.

 

 

The body is surprisingly full given its 3.3% ABV. The grass is probably the Saaz hops waxing lyrical on top of the work horse of a bittering hop Target. Crystal malts at 3.9% of the grain bill provide just the right amount of caramel without having that burnt taste. It may be a brown beer but it is certainly not boring and it represents one of the main reasons why I brew – to have a steady supply of session strength  bitters for restorative consumption.

I now have a house bitter malt bill but need to simplify the hop bill a bit and still keep the essence of it. Three hops should be sufficient and I think I’ll ditch the Liberty – obviously some hard research needed here…

Categories: Tasting my brew