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Archive for April, 2014

Brew #69: May Gold

April 29, 2014 Comments off
name May Gold
“style” Golden Ale
brewlength 24 litres
IBU 33
EBC 13
IBU to OG ratio 0.71
brewing date 29-Apr-14
yeast Nottingham
OG 1046
fermentables grain kg %
grain 1 Pale Ale 4.200 89.6%
grain 2 Wheat malt 0.190 4.1%
grain 3 Caramunich II 0.100 2.1%
grain 4 Carared 0.100 2.1%
grain 5 Oats, flaked 0.100 2.1%
total 4.690 100%
hops gram minutes ibu %ibu
Target 10.2% 15 60 15 45%
Progress 8.25% 15 60 12 36%
Progress 8.25% 15 15 6 18%
East Kent Goldings 6.57% 20 0 0 0%
NZ Pacific Gem 17% 26 -15 0 0%
total 91 33 100%
Hochkurz
mash schedule minutes °C
step 1 – mash in 5 55
step 2 – maltose rest 40 63
step 3 – dextrinisation rest 50 70
step 4 – mash out 15 77
Hop-stand for 30 minutes

 

Categories: Brewing

Tasting impressions #68: Mole Gap Mild

April 19, 2014 Comments off

This 1038° mild finished at 3.3 per cent abv and was mashed high at 74°C. Newcastle Dark Ale M03 yeast is neutral and crisp, no yeasty flavours after six days from bottling. A bit lighter in colour than a German dunkel and the yeast looks like it will take a bit longer to drop bright:

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Two days earlier in a better light:

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Sweet and malty but with a hint of saltiness from the Pontefract cakes. I detect the rye too. Two days ago there was some smoke in the taste but not so sure about that now. Basically a fancy version of Finnish kotikalja, a malty low-alcohol table beer. Thirst quencher.

Categories: Tasting my brew

Tasting impressions #67: Pacific Gem Single Hop Pale Ale

April 13, 2014 Comments off

This beer has been five days in the bottle and the condition is just perfect. 1051° finished at 5.1 per cent abv.

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Aroma is herbal and a bit oaky. High alpha acid hop at 45 ibu’s seems to punch above its weight, the usual malty backbone due to the mash schedule is slightly overshadowed by a firm bitterness. There is no tropical fruit but instead a certain European herbal taste, often associated with noble hops. Pine for sure but not in an American IPA sort of way, more juniper-like, or when throwing resin onto the hot stones in a sauna. Good resiny bitterness.

Yeast used was 2nd generation Mangrove Jack M07 British Ale. Neutral, crisp, well-behaved and ready as soon as carbonated – no yeasty flavours as with S04 that need two weeks to even out.

Today I bottled #68 mild brewed with Mangrove Jack Newcastle Dark Ale M03 and took some slurry aside for further use, rest of the yeasty slurry I used for a pizza dough – trebled in size:

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Ham, mushrooms, blue cheese, garlic – washed down with Gem single hop – pure bliss. What a yeast.

Categories: Tasting my brew