Category Archives: Beer & Wine

Beer 34 – Full Mash 3

Beer 34
For 5 gallons – 40 pints

Used borrowed ‘mash tun’. Strike temp 77.
Mash for 90 minutes. Batch sparged, 2x batches. Total extracted wort – 4 gallons, 32 pints. Boiled with this then made up with cold to 40 pints in fermenter.

Used hop bags for all hops.

Boil – Thr 9th Jan 2013

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 11 lbs. 0.4 oz 5000 grams 100%

 

Hop Variety Type Alpha Time lb: oz grams Ratio
Citra Whole 14.6 % 90 mins 0 lbs. 0.8 oz 22 grams 21.2%
Cascade Whole 4.6 % 10 mins 0 lbs. 0.6 oz 16 grams 15.4%
Citra Whole 14.6 % 0 mins 0 lbs. 0.6 oz 16 grams 15.4%
Amarillo – Dry Hop (After primary Ferm) Pellet 10.1 % 0 mins 0 lbs. 0.4 oz 10 grams 9.6%
Summer – Dry Hop (After primary ferm Pellet 6 % 0 mins 0 lbs. 0.7 oz 20 grams 19.2%
Amarillo – Hop Tea (After sec ferm) Pellet 10.1 % 0 mins 0 lbs. 0.7 oz 20 grams 19.2%

 

Final Volume: 23 Litres
Original Gravity: 1.049  
Final Gravity: 1.011  
Alcohol Content: 4.9% ABV
Total Liquor: 33.3 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 75 %
Bitterness: 37.5437929190751 EBU
Colour: 8 EBC

Beer 31 – Full Mash

Beer 31
For 32 pints (3 gallons after boil)

32 pints water of water
2.5Kg pale malt (crushed)

200g dark brown sugar

12g Citra (14.6% AA) (90 mins)
4g seaweed (70 mins)
8g Cascade (4.6% AA) (80 mins)
8g Cascade (4.6% AA) (0 mins @ 80C)

Did a ‘boil in the bag mash’. As I’m a tramp I used argricultural fleece for the bag. Fine as long as the bad doesn’t touch the bottom of the stainless steel container I used for heating. Then it melts

Anyway:

Bag in from start.
Heated to 66C then kept temperature around this value for 75 minutes moving the bag around
Heated to 77C before removing and squeezing grain bag.

Then proceeded like other recipes

Used hop bags for all hops.

Fermented in separate vessel to mash – attempt to reduce oxygen contact after fermentation is complete

SG before fermentation – 1.045 (note that I thought it was significantly less but it was affected by heat)
//*SG after fermentation ~
Boil – Thr 08th Nov 2012
Primary Fermentation End – Thr 15th Nov 2012
Secondary Fermentation End – Thr 29th Nov 2012
Added cascade hop pellets approx 6g per 8gl vessel- 18g at start of secondary fermentation

Attempting 32 IBU

32*10*15/(14.6×26.8) ~ 12g citra hops

Beer 33 – Full Mash 2

Beer 32
For 32 pints (4 gallons mash & boil, makes 24 pints of beer)

32 pints water of water
3kg pale malt (crushed)
200g dark brown sugar

14g Citra (14.6% AA) (60 mins)
4g seaweed (50 mins)
10g Cascade (4.6% AA) (50 mins)
8g Citra (4.6% AA) (0 mins @ 80C)

Did a ‘boil in the bag mash’. Strike temp 77

Anyway:

Bag in at 75C.
Heated to 66C then kept temperature around this value for 75 minutes moving the bag around
Heated to 77C before removing and NOT squeezing grain bag. Let water drain from bag by gravity

Then proceeded like other recipes

Used hop bags for all hops.

Fermented in separate vessel to mash – attempt to reduce oxygen contact after fermentation is complete. By the time beer gets to fermentation stage have only 24 pints.

SG before fermentation –
//*SG after fermentation ~
Boil – Tues 4th Dec 2012
Primary Fermentation End –
Secondary Fermentation End –

Made a ‘hop tea’ with 12g Cascade hop leaf, addded after 7 days secondary fermentation.

Beer in King Keg, not bottled.

Attempting 37 IBU