Archive for May, 2016

AG#59 – Hops & Glory India Pale Ale

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I’ve used a few English yeast strains in the past, but one in particular delivers the flavour profile I want in my English beers and that is “WhiteLabs’ WLP002 – English Ale” strain. This strain was reportedly isolated from beers made by the renowned Fullers’ brewery in London. My recent experiment with SMaSH brewing, where a brewer designs a recipe using a “Single Malt and Single Hop” approach, was a great success, and I’m keen to try this technique out on an English style ale. I will be using only Munton’s Maris Otter in the grain bill, which will keep the beer relatively light in colour. Another reason for using only base malt in this recipe is that it will age better without crystal malts, which as they oxidise over time, tend to take on additional raisin and plum flavours. I want a cleaner malt profile for this beer.
For hopping, I’ll exclusively use East Kent Goldings in the kettle and for dry-hopping. EKG is a dual-purpose hop variety, good for both bittering and aroma. They contribute a floral and spicy character to beer. I’ve never dry-hopped an English ale, a practice which is very traditional, so I’m looking forward to seeing what it contributes to this particular beer style.
In keeping with the spirit of India Pale Ale, where the beers were aged extensively during the long sea voyage from England to India, I’d like to lay this beer down for a few months to improve its flavour. But the problem is that delicious beers often don’t last too long!
Recipe Specifications
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.060 SG
Estimated Color: 11.7 EBC
Estimated IBU: 50.6 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients

1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins)
6.253 kg Pale Malt, Maris Otter, Muntons (6.5 EBC), 100.0 %
29 g East Kent Goldings [5.70 %] – Boil 60.0, 21.5 IBUs
28 g Fuggles [4.90 %] – Boil 60.0 min, 19.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
30 g East Kent Goldings [5.70 %] – Boil 10.0, 4.9 IBUs
40 g East Kent Goldings [5.70 %] – Steep Whilpool 4.6 IBUs
1.0 pkg English Ale (White Labs #WLP002)
30 g East Kent Goldings [5.70 %] – Dry Hop, 0.0 IBUs
Mash Schedule: Bubbles’ Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.253 kg
Mash In Add 17.51 l of water at 71.2 C 65.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 17.17l) of 77.0 C water

11/06/2016 – Dry hopped with 28g of EKG.

17/06/2016 – I’m starting to get worried about this now. The airlock is still burping regularly, despite the fact that the kreusen has dropped entirely, and the beer looks completely still and fully-fermented.
18/06/2016 – I opened the fermenter and it seems that there are big bubbles coming out of the hop bag. I do hope it’s just carbon dioxide, trapped by a yeast covered hop bag. Maybe the dense yeast cake is off-gassing in some way, though I’ve never seen that before. Unless there’s something more sinister going on, like an infection.
22/06/2016 – Bottled with 115g of glucose (18 litres @ 2.4 vol). Got 35 bottles from the batch. Airlock was still going, so I decided to rack to secondary to see if there was still fermentation going on, or if the hop bag was trapping gas. I took a gravity reading of 1.010 which tells me this is entirely fermented. The sample also tasted finished, so I decided to bottle, as I had the bottles all cleaned and lined up on the draining rack. Sample tasted decent. The alcohol is a little prominent, but this will condition out. Will be lovely when it’s cold and carbonated.

AG#58 – Death Star Black IPA

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I posed a question on Twitter (@BubblesBrews) recently, asking if it was safe to brew a black IPA again, now that all the trendy brewers are putting grapefruit and salt in their brews. At one stage in 2014/2015, it seemed like every craft brewery was coming out with a hoppy black IPA.
In my own recipe for black IPA, I am attempting to push those coffee flavours to the forefront by using Carafa Special III and Chateau Light Cafe Malt. I’m trying not to go overboard with the percentages of these malts as I don’t want something that is too roasty or acrid. I want more coffee than burnt toast. I also want some caramel character to balance the high hop bitterness and for this I’ll be using a combination of Crystal 40 and Crystal 60 malts. Hops will be whatever smells fresh when I open the bags. As usual, I’ve got a bit of a backlog in the hop drawer at the moment, so I want to use some of them up. But I’ll probably use a combination of Cascade, Centennial and Simcoe.


Recipe Specifications

Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.067 SG
Estimated Color: 57.1 EBC
Estimated IBU: 57.3 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients

5.800 kg Pale Malt, Maris Otter (5.9 EBC), 78.0 %
0.640 kg Munich Malt (17.7 EBC), 8.6 %
0.370 kg CHÂTEAU CAFÉ LIGHT® (250.0 EBC), 5.0 %
0.225 kg Carafa III (1034.2 EBC), 3.0 %
0.200 kg Caramel/Crystal Malt – 40L (78.8 EBC), 2.7 %
0.200 kg Caramel/Crystal Malt – 60L (118.2 EBC), 2.7 %
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
50 g Centennial [11.90 %] – Boil 10.0 min, 16.6 IBUs
100 g Simcoe [13.20 %] – Steep/Whirlpool 10.0 min, 25.0 IBUs
50 g Centennial [11.90 %] – Steep/Whirlpool 10 mins, 11.3 IBUs
30 g Cascade [7.80 %] – Steep/Whirlpool 10.0 mins, 4.4 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) (400ml slurry from Coney Island Red Ale)
47 g Mosaic [11.10 %] – Dry Hop 5.0 Days Hop 13 0.0 IBUs
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.435 kg
Mash In Add 20.82 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 15.05l) of 77.0 C water

30/05/2016 – Dry hopped with 47g of Mosaic pellets.

07/06/2016 – Bottled with 118g of glucose (17.5 litres @ 2.5 vol). Got 12 x 750ml and 15 x 500ml bottles from the batch.

01/07/2016 – First taste and it’s an absolute cracker. Quite similar in hop character to the American stout I did last year, but much less roasty. Great aroma, classic pungent American hop flavour. Toasty, biscuity malt. Good balance with the bitterness. A keeper.

AG#57 – Bad Landlord Best Bitter

Recipe Specifications
————————–
Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.049 SG
Estimated Color: 16.2 EBC
Estimated IBU: 31.8 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 –
5.100 kg Pale Malt, Maris Otter, Muntons (6.5 EBC Grain 2 99.5 %
0.025 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 3 0.5 %
18 g East Kent Goldings [5.70 %] – Boil 60.0 Hop 4 13.3 IBUs
18 g Fuggles [4.90 %] – Boil 60.0 min Hop 5 12.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 –
25 g East Kent Goldings [5.70 %] – Boil 10.0 Hop 7 4.1 IBUs
25 g Styrian Goldings [3.00 %] – Boil 1.0 min Hop 8 1.8 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 9 –
Mash Schedule: Bubbles’ Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.125 kg
—————————-
Name Description Step Temperat Step Time
Mash In Add 14.35 l of water at 71.2 C 65.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 19.20l) of 77.0 C water

27/05/2016 – Bottled with 111g of corn sugar (18 litres @ 2.4 vol). Got 35 bottles from the batch. In the end, I had to dump some of the beer in order to save the yeast. Great flavour, can’t wait for this to be ready.

AG#56 – Coney Island American Red Ale


I was planning to brew a clone of Brewdog’s 5am Saint before I realised that I was missing certain grains and hops. So I decided to do a different type of hoppy amber beer, using roasted barley and extra dark crystal malt for both colour and flavour. I’m also trying to use up some old hops, so I’ll be combining a fresh bag of Cascade with an older (2014 harvest) bag of Falconer’s Flight. This is a proprietary hop blend of American “C” hops, contributing the tropical, citrus, floral and grapefruit flavours typically found in American pale ales and IPAs.

Recipe Specifications

Boil Size: 26.90 l
Post Boil Volume: 23.40 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.049 SG
Estimated Color: 32.7 EBC
Estimated IBU: 40.5 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 68.7 %
Boil Time: 60 Minutes

Ingredients

3.800 kg Pale Malt, Maris Otter, Muntons (6.5 EBC) 73.8 %
0.750 kg Munich Malt (17.7 EBC), 14.6 %
0.450 kg Caramel/Crystal Malt – 40L (78.8 EBC), 8.7 %
0.100 kg Caramel/Crystal Malt – 200L (400.0 EBC), 1.9 %
0.050 kg Roasted Barley (1300.0 EBC), 1.0 %
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
18 g Cascade [7.80 %] – Boil 10.0 min, 4.1 IBUs
12 g Cascade [9.30 %] – Boil 10.0 min, 3.3 IBUs
100 g Falconers Flight [10.30 %] – Steep/Whirlpool 10 mins, 22.8 IBUs
50 g Cascade [9.30 %] – Steep/Whirlpool 10.0 mins, 10.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.150 kg
Mash In Add 14.42 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 18.14l) of 77.0 C water

23/05/2016 – Bottled with 112g corn sugar (17 litres @ 2.5 vol). Got 21 x 750ml and 1 x 1000ml bottles from the batch. Smells raisiny. Nicely hoppy, but I’ll probably regret not dry hopping it, but I just got lazy and I wanted to get a new beer bottled as I’m fast running out of beer to drink.


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