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Brew #80: Rambler’s Resolution Bitter

December 6, 2014 Comments off

This beer was going to be my final one but I never got to brew it – all my brewing gear and books were on sale and they sold very quickly. I really loved my Speidel BM, 98% of the beers I brewed with it and the hobby itself. Not living in a free country and commercial beers being quite expensive and limited in range, BM saved me a pretty penny even when factoring in the high cost of the initial outlay. Should I ever pick up the hobby again I’ll get the BM again but for the time being I will be limited to commercial beer, which should be no problem in England where I’ll be returning to some time next year, earlier the better.

I assume this blog and its recipes will stay open for future reference for anyone interested, I have lost the password and also the other password for the email address linked to it so when those get erased from my laptop it all goes into the cyberspace. I hope some people found the blog useful, thanks for reading, new life new hobbies, onwards and upwards,

cheers!

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I want to drink a very hoppy lowish gravity beer at Christmas.

OG 1046°, IBU 61, EBC 19, yeast MJ British Ale

—————-

Pale Ale 4.2kg 90%

Wheat malt 150g 3%

Crystal malt 120g 3%

Carared 100g 2%

Flaked oats 100g 2%

Black malt 10g for colour

—————–

Herkules AA 15% 25g 60min IBU37

Admiral AA 13% 25g 20min IBU20

Admiral AA 13% 15g 5min IBU4

—————-

Mash in at 55°C, 60min at 65°C, 15min at 77°C.

Categories: Brewing

Brew #79: Rambler’s Ruin Bitter

November 2, 2014 Comments off

Continuing my Rambler’s theme, this time with a bit higher gravity brown beer. Using some Cascade at the end for that flavour lift. AKA Rambler’s Ringworm Bitter.

name Rambler’s Ruin Bitter
“style” ESB
brewlength 24 litres
IBU 51
EBC 24
IBU to OG ratio 0.94
brewing date 2-Nov-14
yeast British Ale M07
OG 1054
fermentables grain kg %
grain 1 Pale Ale 5.100 92.4%
grain 2 Carared 0.100 1.8%
grain 3 Crystal150 0.100 1.8%
grain 4 Flaked oats 0.100 1.8%
grain 5 Wheat malt 0.100 1.8%
grain 6 Black malt 0.020 0.4%
total 5.520 100%
hops gram minutes ibu %ibu
Herkules 15% 15 60 21 41%
Keyworth Early 7.9% 28 30 16 31%
Keyworth Early 7.9% 28 15 10 20%
Cascade 7.6% 28 5 4 8%
total 99 51 100%
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
Categories: Brewing

Brew #78: Green Wild Hop Ale

October 16, 2014 Comments off

Non-dried and wild hops, AA% unknown, aroma was very “English” during the boil. Very simple grist base in order to showcase the hops. Gravity sample tasted of menthol and was not that bitter.

name Green Wild Hop Ale
“style” Pale Ale
brewlength 24 litres
IBU ?
EBC 8
brewing date 16-Oct-14
yeast British Ale M07
OG 1052
fermentables grain kg %
grain 1 Pale Ale 4.750 90.5%
grain 2 Wheat malt 0.250 4.8%
grain 3 Flaked oats 0.250 4.8%
total 5.250 100%
hops gram minutes ibu
Wild green hop 120 60 ?
Wild green hop 110 15 ?
total 230 ?
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
Categories: Brewing

Brew #77: Arse over Tit Barley Wine

September 26, 2014 Comments off

Double-mashing first time with #74 DIPA was such a piece of piss so time to push the envelope big time – a barley wine as strong as I can make it without any sugar. A very simple brew, some bottles to be aged and matured for at least two years (50th birthday). Less carbonated than usual, I am using about 0.5L instead of the usual 1.5L of sweet wort (speisen).

Mashed the full cycle with half the grist: mash in at 55°C, 2x20mins at 66°C, 30mins at 66°C, 10mins at 66°C and 10mins at 66°C, totalling 90 minutes. Rinsed until I had the usual 26L again, emptied malt pipe, replaced the grist, shut down and reprogrammed the system, then started mashing again: mash in at 66°C, 2x20mins at 66°C, 30mins at 66°C, 20mins at 66°C and finally 15mins at 77°C.

Boiled for 90 minutes and bung all the hops in at the beginning. Mash efficiency was quite low at 73 per cent, 1088° at the beginning of the boil. Didn’t reach 1100° but wanted to brew all malt beer without any sugar despite the beer having a greater chance not ending up digestible.

name Arse over Tit
“style” Barley Wine
brewlength 24 litres
IBU 64
EBC 25
IBU to OG ratio 0.68
brewing date 26-Sep-14
yeast 2xBurton Union M79
OG 1094
fermentables grain kg %
grain 1 Pale Ale 9.400 92.2%
grain 2 Amber 0.400 3.9%
grain 3 Crystal150 0.400 3.9%
total 10.200 100%
hops gram minutes ibu %ibu
WGV 7.02% 50 90 25 39%
First Gold 6.44% 50 90 23 36%
Target 10.2% 10 90 7 11%
Admiral 13.89% 10 90 9 14%
total 120 64 100%
double mash
mash schedule minutes °C
step 1 – mash in 5 55
step 2 90 66
change of malt
step 3 90 66
step 4 – mash out 15 77
Categories: Brewing

Brew #76: Keyworth Early Pale Ale

September 4, 2014 Comments off

A new hop for me, AKA CF105. Upon opening the packet there are herbs, grass, mint and “Englishness”, no pine, resin, citrus, grapefruit, dank, Tom-cat. Very fresh aroma.

 

name Keyworth Early
“style” Pale Ale
brewlength 24 litres
IBU 39
EBC 13
IBU to OG ratio 0.80
brewing date 4-Sep-14
yeast Safale S-04
OG 1048
fermentables grain kg %
grain 1 Pale Ale 4.600 93.9%
grain 2 Wheat malt 0.200 4.1%
grain 3 Crystal150 0.100 2.0%
total 4.900 100%
hops gram minutes ibu %ibu
Admiral 13.89% 20 60 27 69%
Keyworth Early 7.9% 20 20 9 23%
Keyworth Early 7.9% 20 5 3 8%
total 60 39 100%
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 15 minutes
Categories: Brewing

Brew #75: Pale Ale 1050°

August 27, 2014 Comments off

Fermenting temperatures looking better now, time to start fixing the pipeline. Starting with a very simple golden ale / pale ale with added Cascade and Columbus in the end for aroma and flavour.

 

name Pale Ale 1050°
“style” Pale Ale
brewlength 24 litres
IBU 42
EBC 13
IBU to OG ratio 0.85
brewing date 27-Aug-14
yeast Safale S-04
OG 1050
fermentables grain kg %
grain 1 Pale Ale 4.600 93.9%
grain 2 Wheat malt 0.200 4.1%
grain 3 Crystal150 0.100 2.0%
total 4.900 100%
hops gram minutes ibu %ibu
Target 10.2% 20 60 20 48%
WGV 7.02% 25 15 9 21%
First Gold 6.44% 25 15 8 19%
Columbus 14.8% 10 5 3 7%
Cascade 7.6% 10 5 2 5%
total 90 42 100%
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 15 minutes
Categories: Brewing

Brew #74: Bryggeri Brewpub Homebrew Challenge: DIPA

July 9, 2014 Comments off

I was going to brew an IPA this summer to use up some hops and yeast and interestingly Bryggeri Brewery and Restaurant announced a homebrew DIPA challenge, winner getting to brew a 1000-litre batch of the winning beer.

It wasn’t specified that this couldn’t be a joint effort so I quickly recruited Arde (Ari Juntunen), a famous Finnish IPA hop-head, and as he didn’t have any commercial brewing history either (as a requirement specified in the competition rules), I got to ask some stylistic questions and pointers for which direction to go. I am all about balance but this chap is not, he is the opposite of balance, skewed towards the hops. So some basic characteristics were agreed on the malt base and the hops.

I have got two main obstacles. Speidel Braumeister’s sweet spot is around 1050° and my well water is very soft. As luck would have it, Bryggeri’s head brewer is German so soft water and some balance might not be entirely bad after all…I’m going to double mash with my 20-litre unit – mash half of the grist first then pause and replace the malt with the second half.

When all my instincts shout that 50 IBUs is about right when it comes to the initial bittering addition, I will hike that up to 75. I am using hop bags for the three first hop additions (90 min, 30 min and 15 min) so the utilisation will be poor anyway. Hop stand additions will go into the hop spider. Chinook will be the running theme, accompanied by Columbus in the beginning and Cascade in the end.

We will submit the beer by mid-August provided there are no problems with it later on.

name DIPA
“style” Double IPA
brewlength 24 litres
IBU 129
EBC 18
IBU to OG ratio 1.73
brewing date 9-Jul-14
yeast Lallemand BRY-97
OG 1074
fermentables grain kg %
grain 1 Pale Ale 6.500 86.9%
grain 2 CaraRed 0.300 4.0%
grain 3 Crystal150 0.120 1.6%
grain 4 CaraMunich2 0.110 1.5%
grain 5 Wheat malt 0.100 1.3%
adjunct 1 Sugar 0.350 4.7%
total 7.480 100%
hops gram minutes ibu %ibu
Chinook 16.5% 28 90 36 28%
Columbus 14.8% 25 90 37 29%
Chinook 16.5% 18 30 17 13%
Columbus 14.8% 16 30 17 13%
Chinook 16.5% 18 15 11 9%
Columbus 14.8% 16 15 11 9%
Chinook 16.5% 15 0 0 0%
Cascade 7.6% 25 0 0 0%
Chinook 16.5% 30 -15 0 0%
Cascade 7.6% 25 -15 0 0%
total 216 129 100%
double mash
mash schedule minutes °C
step 1 – mash in 5 55
step 2 90 66
change of malt
step 3 90 66
step 4 – mash out 15 77
Hop-stand for 30 minutes

EDIT: Dry-hopped the final five days in the FV with 25g of Columbus and 10g of Cascade.

EDIT2: Bottled 25th July.

Categories: Brewing