Archive for October, 2016

AG#67 – Bearded Lady Smoked Porter

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Recipe Specifications
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Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.069 SG
Estimated Color: 76.3 EBC
Estimated IBU: 39.3 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
4.300 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 58.1 %
1.500 kg Smoked Malt (17.7 EBC) Grain 2 20.3 %
0.450 kg Caramel/Crystal Malt – 40L (78.8 EBC) Grain 3 6.1 %
0.350 kg Chocolate Malt (886.5 EBC) Grain 4 4.7 %
0.350 kg Munich Malt (17.7 EBC) Grain 5 4.7 %
0.225 kg Black (Patent) Malt (985.0 EBC) Grain 6 3.0 %
0.225 kg Wheat Malt, Ger (3.9 EBC) Grain 7 3.0 %
25 g Magnum [10.40 %] – Boil 60.0 min Hop 8 35.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 –
28 g Fuggles [4.40 %] – Boil 10.0 min Hop 10 3.4 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 11 –
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.400 kg
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Name Description Step Temperat Step Time
Mash In Add 20.72 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 15.11l) of 77.0 C water

31/10/2016 Brew Day – Got a lot more into the fermenter than expected. 21 litres! Gravity was lower than expected though.

22/11/2016 – I have the bottles cleaned and ready to go, and the beer has started bubbling again, since I moved the fermenter into the kitchen. My last smoked porter ended up ridiculously over-carbonated because I probably didn’t have enough patience in letting it ferment ou, so I don’t want to make that mistake again.

29/11/2016 – Still bubbling. I think the yeast must have dropped prematurely due to the cold weather, and left the beer with unfermented sugar. I took a gravity reading of 1.014, which does seem a bit high. Bit more patience required. Sample tastes nice.

07/12/2016 – I’m really sick of looking at the fermenter containing this beer. It’s only just stopped bubbling. I even started thinking that it might be infected, even though there is no smell or flavour to indicate that. Bottled with 114g of corn sugar (18 litres @ 2.3 vol). Got  9 x 330ml and 30 x 500ml bottles from the batch.

20/12/2016 – My previous experiences with smoked beers tells me that the perception of smoke can go up and down in the early stages of conditioning. But I wanted to check the carbonation levels in this, for two reasons. One was that I suspected the beer was a little bit carbonated before it was bottled, plus I had the dodgy siphon issue where the beer was aerated during the racking to the bottling bucket and the bottles themselves. I’m happy to say that the beer is tasting very nice indeed, after less than two weeks in the bottle. Though it must be said, the effects of oxidation may only reveal themselves after some time in the bottle, so who knows how this will taste in a couple of months. Plenty of sweetness there from the crystal malt, but the bitterness seems to balance it. The smoke level is really nice, though it could probably cope with another 500g next time around. Carbonation level is quite light, but it suits the style. Though maybe a bit livelier next time. The head is good, but short-lived, though what would you expect from such a young beer.

28/12/2016 – This isn’t going to last very long! Lovely smokey flavour, which is balanced by the residual caramel sweetness. Carbonation level is absolutely perfect.

AG#66 – Monkey Feet Pale Ale

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Recipe Specifications

Boil Size: 27.90 l
Post Boil Volume: 23.40 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.054 SG
Estimated Color: 13.1 EBC
Estimated IBU: 44.6 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 68.7 %
Boil Time: 90 Minutes

Ingredients

3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
5.200 kg Pale Malt, Maris Otter, Muntons (6.5 EBC), 92.0 %
0.450 kg Caramel/Crystal Malt – 15L (29.6 EBC), 8.0 %
5 g Simcoe [13.00 %] – Boil 60.0 min, 9.5 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
40 g Citra [14.40 %] – Steep/Whirlpool 10.0, 11.3 IBUs
40 g Galaxy [14.50 %] – Steep/Whirlpool 10.0, 12.5 IBUs
40 g Simcoe [13.00 %] – Steep/Whirlpool 10.0, 11.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
60 g Citra [14.40 %] – Dry Hop 5.0 Days, 0.0 IBUs
60 g Galaxy [14.50 %] – Dry Hop 5.0 Days, 0.0 IBUs
55 g Simcoe [13.00 %] – Dry Hop 5.0 Days, 0.0 IBUs

Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.650 kg
Mash In Add 15.82 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 18.24l) of 77.0 C water

16/10/2016 – Brew Day. I hit my correct mash temperature of 67C, for a change. Great smell when the flameout hops went in. Got exactly 19 litres into fermenter, with very little break material. Pitched a rehydrated sachet of US-05. Fermenting pretty cool.

30/10/2016 – Dry hopped with 60g Simcoe and 60g Galaxy. I decided that the additional 60g of Citra I’d might be too much.

21/11/2016 – First taste even though it’s only bottled a week or so. Very young, but showing good promise. Great aroma, very cloudy, amazing head retention. Gonna be dank!

11/12/2016 – Tasting very nice indeed. Extremely dry, but that makes the hops pop. Having said that, it could also cope with a larger percentage of crystal malt. Hop character is perfect, it’s got that signature Brewdog “fruit and pine” going on. For the first time, I think I can say that Monkey Feet is approaching perfection. Always room for improvement though..

AG#65 – Cammock Stout

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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: 1.054 SG
Estimated Color: 77.6 EBC
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients

4.200 kg Pale Malt, Maris Otter, Muntons (6.5 EBC Grain 1 71.2 %
1.000 kg Barley, Flaked (3.3 EBC) Grain 2 16.9 %
0.175 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 3 3.0 %
0.175 kg Chocolate Malt (886.5 EBC) Grain 4 3.0 %
0.175 kg Roasted Barley (1300.0 EBC) Grain 5 3.0 %
0.175 kg Wheat Malt, Ger (3.9 EBC) Grain 6 3.0 %
27 g East Kent Goldings [5.70 %] – Boil 60.0 Hop 7 22.0 IBUs
26 g Fuggles [4.90 %] – Boil 60.0 min Hop 8 18.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 –
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 –
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.900 kg
Mash In Add 16.52 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 17.81l) of 77.0 C water

01/10/2016 – Came in under gravity at just under 1.050 but I got just over 20 litres into the fermenter. I wasn’t boiling as rapidly as usual, so I got less evaporation. Great colour and aroma from the wrot. Decanted most of the beer off my starter before pitching the yeast. I’m planning on bottling this in 750s.

23/10/2016 – Bottled with 110g of corn sugar (19 litres @ 2.3 vol). Got 25 x 750ml bottles from the batch.

28/02/2017 – Down to the last few bottles of this now. It’s certainly an easy drinker. The current recipe isn’t that interesting though. It needs more roast, and maybe some characterful base malt like Vienna or Munich to create some interest. On the plus side, the Irish ale yeast was a great success. Lovely clean yeast character, but plenty of body left in the beer. Next time I’ll be dispensing with the Chocolate and Carafa malts and going back to basics with black malt and roasted barley.


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