Archive Page 2

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.

AG#85 – Royal Mile 70 Shilling

Recipe

Batch Size: 23 L
OG: 1.051
Boil Size: 28 L
FG: 1.013
Boil Time: 60 mins
IBU: 24.0
Efficiency: 71%
Colour: 30.4

FERMENTABLES
5 0.25 Amber – UK 32.0 70.6 Mash
5 0.25 Wheat – BE 37.0 3.8 Mash
5 0.25 Caramel/Crystal 40 – US 35.0 105.2 Mash
74 4.10 Golden Promise – UK 37.0 6.5 Mash
2 0.13 Extra Dark Crystal 120L – UK 33.0 318.7 Mash
5 0.25 Brown Malt – UK 33.0 172.0 Mash
1 0.03 Chocolate – UK 34.0 1,132.6 Mash
5 0.25 Crystal 60L – UK 34.0 158.6 Mash

MASH STEPS
Saccharification Rest 68C 50 mins
Mash Out 75C 10 mins

HOP ADDITIONS
23.00 Fuggles Pellet Boil 60 5.2 12.0
23.00 East Kent Goldings Pellet Boil 60 5.2 12.0

YEAST
1.0 Wyeast American Ale 1056 0.75

EXTRAS
0.5 each Irish Moss 10 mins Boil

26/11/2017 Brew Day – Bit of a nightmare with this today. I must have pushed the top segment of the overflow pipe down too far (or it fell down, it was quite loose) but I only noticed when I inserted the top plate that the top of the overflow pipe was beneath the plate. I’m not sure whether I removed the top pipe momentarily, but some grain got into the overflow and I only noticed after the sparge had finished that I had quite a few floaties in the wort, quite large pieces of grain. While the wort was coming up to boil, I took a sieve and scooped out as much grain as I could. Unfortunately, there was still some grain left in there during the boil, about a teaspoon, so hopefully no astringency will carry over into the finished beer. I tasted the wort at the end of the brew day, and I didn’t detect anything unpleasant in there. Gravity was 1.050. Wort slightly darker than I expected, but it will probably look a lot lighter when it’s in the glass.

27/11/2017 – Good strong fermentation kicking off. 28/11/2017 – I thought this would be spilling through the airlock at this point, such was the height of the kreusen, but it seems to have died down thankfully.

13/12/2017 – Bottled with 142g glucose (21 litres at 2.4 vol). Got 41 x 500ml bottles. Lovely toast and chocolate flavours. If those flavours persist in the bottle I’ll be very pleased with this. Final gravity was 1.014 so plenty of body and predicted attenuation level is spot on.

AG#84 – By Jingo Dingo Pale Ale

AG#83 – Monkey Feet Pale Ale

AG#82 – Bullfrog Belgian Blonde Ale

AG#81 – Drie Blind Mice

09/04/2018 – Bottled the small portion of this in the demijohn. I used carbonation drops amd some rehydrated champagne yeast. Got 2 x 750ml and 8 x 375ml bottles from the batch. Tastes ver promising with a good sourness and a prominent brett character.

10/04/2018 – Only a day later but no yeast on the bottom of the bottles yet. Probably a bit too soon, ut I did notice that the carb drops had dissolved and stratified underneath the beer so I gave all pf the bottles a gentle rousing.

11/04/2018- Definitely some activity happening in the bottles now. Will give them a week and move to the shed.

AG#80 – Little Divil Belgian Blond Ale

15/07/2017 – Brew Day

13/08/2017 – Bottled with 178g of glucose (21 litres at 2.8 vol). Got 12 x 750ml and 24 x 500ml bottles from the batch. Sample taste fine, but there's a slightly vegetal aroma there that I'm not happy with. I'll let it condition for a few weeks to be sure.


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