Archive for December, 2017

AG#87 – Hoppy Christmas Brown Ale

Recipe

Batch Size: 23 L
OG: 1.056
Boil Size: 28 L
FG: 1.013
Boil Time: 60 mins
IBU: 35.7
Efficiency: 71%
Colour: 33.8

FERMENTABLES
4% 0.25 Wheat – BE 37.0 3.8 Mash
4% 0.25 Caramel/Crystal 40 – US 35.0 105.2 Mash
2% 0.13 Extra Dark Crystal 120L – UK 33.0 318.7 Mash
4% 0.25 Brown Malt – UK 33.0 172.0 Mash
4% 0.25 Crystal 60L – UK 34.0 158.6 Mash
1% 0.08 Chocolate – UK 34.0 1,132.6 Mash
76% 4.50 Golden Promise – UK 37.0 6.5 Mash
4% 0.25 Munich I (Weyermann) 37.8 14.0 Mash

MASH STEPS
Saccharification Rest 67C 45 mins
Mash Out 75C 10 mins

HOP ADDITIONS
5.00 Centennial Pellet Boil 30 11.1 4.1
75.00 Centennial Pellet Hop Stand 10 11.1 13.2
75.00 Galaxy Pellet Hop Stand 10 15.5 18.4

YEAST
1.0 Wyeast American Ale 1056 0.75

EXTRAS
0.5 each Irish Moss 10 mins Boil

20/12/2017 Brew Day – Great smell from the wort with the brown and chocolate malts giving a lovely toasty aroma. The flameout hops smelled amazing too. Removed the hop bags directly after the 10 minute hop stand in an effort to reduce the skull-crushing bitterness that I’ve been getting in my hoppy beers recently. I also didn’t treat my water with any gypsum this time.

29/12/2017 – Dry-hopped with 25g Centennial and 25g Galaxy, basically the remainder of the bags used in this recipe.

07/01/2017 – Bottled with 151g glucose (21 litres @ 2.5 vol). Got 12 x 500ml and 19 x 750ml bottles from the batch. Great aroma and flavour, and thankfully no sign of the crazy bitterness that I was trying to avoid. Final gravity 1.014.

AG#86 – Pamplemousse Saison

Recipe

Batch Size: 23 L
OG: 1.050
Boil Size: 28 L
FG: 1.010
Boil Time: 60 mins
IBU: 22.2
Efficiency: 71%
Colour: 7.5

FERMENTABLES
9 0.50 Wheat – BE 37.0 3.8 Mash
4 0.20 Munich I (Weyermann) 37.8 14.0 Mash
87 4.70 Pilsner – BE 36.0 3.8 Mash

MASH STEPS
Saccharification Rest 65C 50 mins
Mash Out 76C 10 mins

HOP ADDITIONS
38.00 Saaz Pellet Boil 60 3.6 13.8
10.00 Saaz Pellet Boil 10 3.6 1.3
20.00 Amarillo Pellet Boil 10 9.6 7.0
10.00 Saaz Pellet Boil 0 3.6 0.0
20.00 Amarillo Pellet Boil 0 9.6 0.0

YEAST
1.0 Wyeast Belgian Ardennes 3522 0.74

EXTRAS
0.5 each Irish Moss 10 mins Boil
0.5 each Grapefruit Peel 0 mins Boil
5.33 l Grapefruit Extract 0 mins Bottle

12/12/2017 – Took gravity reading and it’s alarmingly high at 1.014. I think the OG was slightly over the predicted 1.050, but it’s still a high finisher. I’m hoping the yeast didn’t
just flocc out with the cold weather. I’d moved it into a warm room to finish for the last week or so, so I’m surprised to see it finish so high. The gravity hasn’t changed in a week though, so I’m going to bottle it. But I’ll have to hold off on my plan to add brett to a portion of the bottles. There’s too much residual fermentables to do that now and
it’s not worth the risk of exploding bottles. On a positive note, it doesn’t taste under attenuated at all, and the flavour is fantastic. There’s a lovely toasty flavour in it, and I’m not sure if it’s from the small percentage of Munich malt, or from the Weyermann pilsner malt. Also, the grapefruit flavour is really prominent and very tasty. Will bottle
this soon.


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