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

Need to be more realistic about the amount of hops I should use for bittering. Of the recipes I’ve done so far these are the ones I liked the best.

Beer 9, 24 pints 15g NB
Beer 14 (Chocs Away), 22 pts, 13g NB
Beer 13 (Santas Grotto), 20 pts, 5g Northern Brewer/10g Challenger
Beer 7 (Nob Jockey), 16 pts, 20g NB

NB has approx 9% AA content.

So for this one, I want to try using an aroma hop for bittering as well as target (Progress 7.1% AA), goldings for flavour and then 2 other types of hop for dry hopping but really load the hops for dry hopping.

So basing bittering on Beer9, will use (40/24)* 15 = 25g NB which is approx 8/12 * 25 = 18g of Target hops.

So I’ll split the bittering into 11g Target + 10g Progress

4 gallons of water
300g Pale Malt (cracked)
2×1.6kg Pale Malt Extract (Brupaks)
12g Target Hops (12% AA) (Hops 1 – 90 mins)
10g Progress Hops (7.1% AA) (Hops 1 – 90 mins)

17g Goldings (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
45g Cascade (Hops 4 – Dry Hopping, 1 day into ferment)
45g Williamette (Hops 5 – Dry Hopping, 4 days into ferment)

Total fermentation time 2 weeks.

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 14 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 1.01 (approx 4-5% alcohol)
Made – To do
Completed Fermentation – To do

Couple of changes for this beer. Want to try dry hopping and I’ve also bought a stainless steel boiler that will allow me to boil 4 gallons.

4 gallons of water
300g Pale Malt (cracked)
2×1.6kg Pale Malt Extract (Brupaks)
32g Target Hops (12% AA) (Hops 1 – 90 mins)
15g Styrian Goldings (Hops 2 – 85 mins)

10g Styrian Goldings (Hops 3 – Dry Hopping)
30g Goldings (Hops 4 – Dry Hopping)

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 7 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 1.01 (approx 4-5% alcohol)
Made – 05th July 2009
Completed Fermentation – 11th July 2009

Ok, this was test batch for 2 lots of 8 pints. I did the bittering boil in one pan before splitting and adding the aroma/flavour hops. So this is the way things went…

Pre Boil

9 pints of water
200g Crystal Malt (cracked)
20g Chocolate Malt

1.5kg Pale Malt Extract
7.5g Challenger Hops

Put malt in boil bag
Put bag in 9 pints of cold water
Heat at 65C for 30 mins. 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.
Add hops 1 when boiling
After 40 minutes, add the pale malt extract off the heat and split the mixture into 4 pints & 4 pints. Bring back to boiling

Then…this is where I didn’t half the preboil tea exactly so I ended up with less in Beer 17 than 16. Hence 16 has a lower sg….

Beer 16
Add 1g Target
Boil for 15 minutes
Add 10g Goldings
Boil for 5 minutes
Cool
Strain out hops
Decant into a demijohn, make up to 8 pints with cold water
Add Nottingham brewers yeast

*SG before fermentation 1.050
*SG after fermentation 1.0XX (approx 4-5% alcohol)
Made – 04th Jan 2008
Bottled -

Beer 17
Add 2g Fuggles
Boil for 15 minutes
Add 10g Styrian Goldings
Boil for 5 minutes
Cool
Strain out hops
Decant into a demijohn, make up to 8 pints with cold water
Add Nottingham brewers yeast

*SG before fermentation 1.042
*SG after fermentation 1.0XX (approx 4-5% alcohol)
Made – 04th Jan 2008
Bottled -

To make approx 25 pints

400g Crystal Malt (Cracked)
1.5 kg Pale Malt Extract (Brupaks – 1 ti ns)
60g Dark Brown Sugar
240g Honey
9g Target (hops 1)
4g Goldings (hops 2)
12g Cascade (hops 3)
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to 60 – 70 C for 15 mins. 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.
Add hops 1 when boiling
Add hops 2 after 60 mins
Add hops 3 after 80 mins
Add Honey/Sugar off heat so it doesn’t burn (same time as hops 3)
Stop at 85 mins

Strain out hops
Add Malt Extract
Add remaining water put in demijohns/bin to ferment

bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.040*
*SG after fermentation 1.0XX (approx 4-5% alcohol)
Made – 03th Jan 2008
Bottled -

To make approx 22 pints

40g Chocolate Malt
125g Crystal Malt (Cracked)
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
90g Dark Brown Sugar
13g Northern Brewer (hops 1)
5g Goldings (hops 2)
2.5g Goldings (hops 3)
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to 64C for 15 mins. 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.
Add hops 1 when boiling
Add Malt Extract/Sugar off heat so it doesn’t burn (after 30 mins)
Add hops 2 after 40 mins
Add hops 3 after 55 mins
Stop at 60 mins

Strain out hops + add remaining water put in demijohns/bin to ferment

bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.040*
*SG after fermentation 1.0XX (approx 4-5% alcohol)
Made – 02th Jan 2008
Bottled –

Trying something different this time. Main differences are:

Vigorous boil and all sugar/malt in at the beginning – force caramelisation for a darker beer.
Boil all water (I would normally make up the 12 pints in the wort to 20/24 pints using cold water)
Use fuggles hops
Use a combination of sugars including treacle to give the beer a darker colour
Actually take the SG (I’ve forgotton to do this in the last few)

To make approx 20 pints

160g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
50g Treacle
60g Golden Syrup
50g Dark Brown Sugar
5g Northern Brewer/10g Challenger (hops 1)
3g Cascade (hops 2)
10g Fuggles (hops 3)
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add Malt Extract/Sugar off heat so it doesn’t burn
Add hops 1 when boiling
Add hops 2 after 30 mins
Add hops 3 after 60 mins
Stop at 70 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
Add hops 4
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.048*
*SG after fermentation 1.011 (approx 4-5% alcohol)
Made – 23th November 2008
Bottled – 01st December 2008

To make approx 20 pints

170g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
12g Styrian Goldings/5g Challenger (hops 1)
7g Goldings (hops 2)
5g Cascade (hops 3)
5g Cascade (hops 4)
100g Golden Syrup
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add Malt Extract/Sugar off heat so it doesn’t burn
Add hops 1 when boiling
Add hops 2 after 45 mins
Add hops 3 after 55 mins
Stop at 60 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
Add hops 4
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.0X0*
*SG after fermentation 1.0X0 (approx 4-5% alcohol)
Made – 19th September 2008
Bottled – XXth September 2008

To make approx 20 pints

170g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
15g Target (hops 1)
10g Styrian Goldings (hops 2)
5g Cascade (hops 3)
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add Malt Extract/Sugar off heat so it doesn’t burn
Add hops 1 when boiling
Add hops 2 after 50 mins
Add hops 3 after 60 mins
Stop at 65 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.040*
*SG after fermentation 1.010 (approx 4-5% alcohol)
Made – 30th August 2008
Bottled – 12th September 2008

To make approx 20 pints

170g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
17g Northern Brewer (hops 1)
7g Goldings + 3g Styrian Goldings (hops 2)
5g Cascade (hops 3)
150g Golden Syrup
Juice 1 lemon + quartered pieces
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add Malt Extract/Sugar off heat so it doesn’t burn
Add hops 1 when boiling + lemon juice
Add hops 2 after 50 mins
Add hops 3 after 60 mins
Stop at 65 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.XX*
*SG after fermentation 1.XX (approx XX% alcohol)
Made – 30th August 2008
Bottled – xx