November 7, 2010
Beer 29 – Christmas 2010
Beer 29
For 32 pints
32 pints water of water
200g Pale Malt (cracked)
50g Chocolate Malt
50g Crystal malt
3.7kg Pale Malt Extract (Brupaks)
32g Magnum (10% AA) (90 mins)
32g Cascade (4.6% AA) (80 mins)
125g Raisins (80 mins)
1xvanilla pod
4g seaweed
220g Muscavado sugar (Day 7)
Used hop bags for all hops. Boiled and fermented in same vessel. Bottled straight from this after 14 days
Total fermentation time 14 days
*SG before fermentation 1070
*SG after fermentation ~1015
Boil – Sun 24th Oct 2010
Bottled/Barrel – Sun 7th Nov 2010
Attempting 37 IBU
37*10*19/(10×22.6) ~ 32 magnum hops
October 17, 2010
Beer 28
Beer 27
For 34 pints
30 pints water of water
180g Crystal Malt (cracked)
22g Chocolate Malt
100g Pale malt
2.2kg Pale Malt Extract (Brupaks)
220g Muscavado sugar
59g Cascade (90 mins)
18g Styrian Goldings Pellets (80 mins)
Used hop bags for all hops. Decanted off yeast after 7 days then added Hops 3.
Total fermentation time ?? days
*SG before fermentation 1048
*SG after fermentation ???
Boil – Sun 13th Oct 2010
Dry hops –
Bottled/Barrel –
Beer 27
Beer 27
For 34 pints
30 pints water of water
300g Pale Malt (cracked)
2.7kg Pale Malt Extract (Brupaks)
58g Cascade (90 mins)
12g Cascade (80 mins)
25g Cascade – Dry hopping
Used hop bags for all hops. Decanted off yeast after 3 days then added Hops 3.
Total fermentation time ?? days
*SG before fermentation ???
*SG after fermentation ???
Boil – Sun 13th Oct 2010
Dry hops – Sun 17th Oct 2010
Bottled/Barrel – ??th Oct 2010
December 31, 2009
Beer 26
Beer 26
For 30 pints
30 pints water of water
300g Crystal Malt (cracked)
70g Chocolate Malt
2×1.5kg Pale Malt Extract (Brupaks)
26g Magnum Hops (Hops 1 – 60 mins)
15g Fuggles (Hops 2 – 50 mins)
150g Treacle
30g Magnum (Hops 3 – 7 days into ferment)
Used hop bags for all hops
Decanted off yeast after 6 days then added Hops 3 using hop bag.
Total fermentation time 14 days
*SG before fermentation ???
*SG after fermentation ???
Boil – Sun 7th Nov 2009
Dry hops – sat 14 Nov 2009
Bottled/Barrel – ??th Oct 2009
December 11, 2009
Beer 25
Beer 24
For 32 pints
32 pints water of water
300g Crystal Malt (cracked)
2×1.5kg Pale Malt Extract (Brupaks)
42g Cascade Hops (Hops 1 – 90 mins)
18g Cascade (Hops 2 – 80 mins)
30g Cascade (Hops 3 – 7 days into ferment)
Used hop bags for all hops
Decanted off yeast after 6 days then added Hops 3 using hop bag.
Total fermentation time 14 days
*SG before fermentation ???
*SG after fermentation ???
Boil – Wed 2nd Dec
Dry hops – Thr 10 Dec 2009
Bottled/Barrel – ??th Oct 2009
Beer 24
Beer 24
For 30 pints
30 pints water of water
300g Crystal Malt (cracked)
50g Chocolate Malt
2×1.5kg Pale Malt Extract (Brupaks)
30g Magnum Hops (Hops 1 – 60 mins)
12g Fuggles (Hops 2 – 50 mins)
105g Treacle
30g Magnum (Hops 3 – 7 days into ferment)
Used hop bags for all hops
Decanted off yeast after 6 days then added Hops 3 using hop bag.
Total fermentation time 14 days
*SG before fermentation ???
*SG after fermentation ???
Boil – Sun 7th Nov 2009
Dry hops – sat 14 Nov 2009
Bottled/Barrel – ??th Oct 2009
November 22, 2009
Beer 23
Beer 23
For 33 pints
33 pints water of water
170g Crystal Malt (cracked)
2×1.5kg Pale Malt Extract (Brupaks)
50g Cascade Hops (Hops 1 – 90 mins)
20g Cascade (Hops 2 – 85 mins)
32g (Hops 3 – Dry Hopping, 6 days into ferment)
Used hop bags for all hops
Decanted off yeast after 6 days then added Hops 3 using hop bag. Agitated every couple of days after this.
Total fermentation time 14 days
*SG before fermentation ???
*SG after fermentation ???
Boil – Sun 1th Nov 2009
Dry hops – sat 7 Nov 2009
Bottled – 22nd Nov 2009
October 31, 2009
Beer 21 & 22 Disaster
These 2 beers are together because of horrible outcome. Couldn’t work out exactly why these were both so dreadful until today. Have now made 3 batches of beer which are I think ‘yeast bitten’. Now realised what the problem is.
Add yeast
Allow to ferment for 3 days or so
Add dry hops
Agitate
THIS IS THE PROBLEM! Other batches of beer that I’ve successfully dry hopped have used Safale04 yeast. This is bottom fermenting. By the time I add the dry hops the yeast has sunk and the agitation doesn’t bring the yeast back into suspension. These last 3 batches have used Nottingham brewing yeast – this is top fermenting. So adding the dry hops and agitating just causes the yeast to go back into suspension and gives the beer an ‘off’ taste.
Solution. Get the beer off the yeast before dry hopping.
Beer 21
For 20 pints
20 pints water of water
150g Crystal Malt (cracked)
50g Chocolate Malt (cracked)
1.5kg Pale Malt Extract (Brupaks)
20g Fuggles Hops (Hops 1 – 90 mins)
20g Cascade (Hops 2 – 85 mins)
20g Cascade (Hops 3 – Dry Hopping, 4 day into ferment)
Total fermentation time 10 days
Allowed this 10 days to complete fermentation and then bottled with 1oz of sugar boiled in water.
*SG before fermentation ???
*SG after fermentation ???
Boil – Sunday 11th Oct 2009
Bottled/Barrel – 21st Oct 2009
Beer 22
For 40 pints
20 pints water of water
170g Crystal Malt (cracked)
2×1.5kg Pale Malt Extract (Brupaks)
25g Progress Hops (Hops 1 – 90 mins)
20g Williamette (Hops 2 – 85 mins)
32g Cascade (Hops 3 – Dry Hopping, 3 day into ferment)
13g Williamette (Hops 4 – Dry Hopping, 5 day into ferment)
Total fermentation time 21 days
Allowed this 21 days to complete fermentation and then bottled with 2oz of sugar boiled in water.
*SG before fermentation ???
*SG after fermentation ???
Boil – Sat 10th Oct 2009
Bottled/Barrel – 31st Oct 2009
August 29, 2009
Beer 20
Loved the last one. This one is based on beer 19 recipe. Increased the bittering hops very slightly. Changed the flavour hops.
4 gallons of water
300g Pale Malt (cracked)
2×1.5kg Pale Malt Extract (Brupaks)
12g Target Hops (12% AA) (Hops 1 – 90 mins)
17g Progress Hops (7.1% AA) (Hops 1 – 90 mins)
17g Cascade (Hops 2 – 85 mins) [TO DO: USE MORE?]
Working on the principle of 7 to 28g dry hops per gallon, will use 15g per gallon for dry hopping in two batches
70g Cascade (Hops 4 – Dry Hopping, 1 day into ferment)
17g Williamette (Hops 5 – Dry Hopping, 5 days into ferment)
Total fermentation time 10 days
Put malt in boil bag
Put bag in 4 gallons of cold water
Slowly raise temperature to 80C, move the boil bag up and down every 5 mins or so. Don’t let the mixture boil. Don’t squeeze just let water drip from it.
Remove from heat and dissolve malt extract
Bring to boil and add hops 1
After 85 minutes, add hops 2
Remove from heat after 90 minutes
Strain out hops and transfer to fermentation barrel. Add extra boiling water to make to 40 pints
Allow to cool (I let this just air-cool for about 8 hours)
Add brewers yeast
Allowed this 10 days to complete fermentation and then transfered to a king keg barrel (didn’t have time to bottle) with 125g of sugar boiled in water.
*SG before fermentation ???
*SG after fermentation ???
Boil – Sunday Aug 29th 2009
Bottled/Barrel –
