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
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

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

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

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 –

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 -