Alefrics brewday

[alefric LeHendz]

First brew posted in entirety, Voss old ale. The actual og ended up at 1.055 due to equipment issues/spillage. Krausen formed after one hour and it has been vigorously bubbling ever since, escaping into the blowoff tube.

 

[An Ankoù]

First brew posted in entirety, Voss old ale. The actual og ended up at 1.055 due to equipment issues/spillage. Krausen formed after one hour and it has been vigorously bubbling ever since, escaping into the blowoff tube.

Interesting recipe. What inspired you to make it that way? Is it an old ale fermented with Voss kveik or a Voss ale of some kind? A decent strength!

 

[alefric LeHendz]

Interesting recipe. What inspired you to make it that way? Is it an old ale fermented with Voss kveik or a Voss ale of some kind? A decent strength!

I found the old ale recipe in the GH book, tweaked it a bit and was curious to see if it would work with the dry Voss yeast given the current climate! Unfortunately I think it will end up a bit weaker but that should still be plenty

 

[An Ankoù]

In which case and under the present summery conditions, I think you're dead right to ferment it with Voss. Sounds great. Chuck in some orange peel, too, was my first thought. I'm just about to dig GH off the shelf and have a bit of a look.

 

[alefric LeHendz]

In which case and under the present summery conditions, I think you're dead right to ferment it with Voss. Sounds great. Chuck in some orange peel, too, was my first thought. I'm just about to dig GH off the shelf and have a bit of a look.

Orange peel might compliment it better than the oak chips I've got actually, good idea!

 

[alefric LeHendz]

The Voss ale has been bottled at an fg of 1.01, coming to 5.3%. More of a brown ale than an old ale but if the green beer is anything to go by it'll be damn tasty.

 

[alefric LeHendz]

Sunday Brewday - Red IPA (3.8l)
Fermentables - Maris otter 350g
Red-x 350g
Flaked barley 50g
Rolled oats 50g
Dextrose 150g
Hops - challenger 3g @ 60
Jester 4g @ 10
4g stand 20min @80C
Olicana 4g @ 5
4g stand 20min @80C
Ferment with lallemand Voss as high as possible

 

[alefric LeHendz]

The Voss old ale has been opened after three weeks in the bottle. Quite a strong fruity smell on first whiff. Not bad, but there is something else there too, almost smells a bit like kitchen surface cleaner. It doesn't really come through to taste though so all in all its not too bad. I'll probably give it another week or two before I try another bottle.

 

[alefric LeHendz]

The rare midweek brew: a porter with the following recipe, strike water heating now

 

[alefric LeHendz]

Final volume was closer to 7l with an og of 1.05, that's plenty for me and now the Windsor and Nottingham has been pitched this is ready bubble away

 

[alefric LeHendz]

I'm currently mashing a best bitter, aiming for 8l with an OG of 1.044, recipe below:

 

[alefric LeHendz]

I hit the OG right on which is a second tick mark for the BIAB set up, however I pitched without double checking the temperature at 26C, so the fermenter is now surrounded by ice packs to get that down a bit.

 

[alefric LeHendz]

Brewed a brown ale based on my old ale recipe with a few tweaks to the hops and yeast. OG came in at 1.054 which is close enough for me. Looking to start on a hornidal fermented cherry braggot tomorrow.

 

[alefric LeHendz]

Brewed a brown ale based on my old ale recipe with a few tweaks to the hops and yeast. OG came in at 1.054 which is close enough for me. Looking to start on a hornidal fermented cherry braggot tomorrow.

This is being bottled at 1.018, giving a 4.7% sweeter brown ale. So based on the sample this will be very easy drinking

 

[alefric LeHendz]

Today was a Pale Kellerbier attempt:
Vol - 3.8l
OG(target) - 1.047(048)
Target ABV - 5.3%
Grist (825g)
Vienna malt - 2/3
Pilsner malt - 1/3
Hops
Brewers Gold - 5g(22 IBU) @ 60
H'mittelfrueh - 5g(3 IBU) @ 5
Yeast
Saflager 34/70 ferment 2 weeks ~ 16-20C
Misc
Calcium Chloride 1g in mash
Water - Ashbeck
Protafloc @ 15 (boil)

For this brew I tried a few new processes, firstly I performed a 75 minute mash with a 15 minute 50C rest, followed by 30 minute 63C and 70C rests (as close as could be held there), and batch sparged by adding my grain into the pot holding my sparge water and stiring, then letting sit for 25 minutes while starting to heat the first runnings.

 

[alefric LeHendz]

Fool's Gold Pale Ale
Batch size: 4.5L
OG: 1.05(1.057)
Projected ABV:5.4%(6%)
Mash ~ 65C 1hr
Boil - 60min
Ingredients
Grist:
TF Spring Barley Malt - 700g
Flaked Oats - 300g
TF Pale Chocolate Malt - 10g
Dextrose - 50g (@15 boil)
Hops:
El Dorado - 12g @ 0
18g hop stand - 20min@80C
18g dry hop - 4 days
Yeast:
Lallemand Voss - Ferment ~ 5 days @35C
Target water profile:
Ca 90, Mg 4, Na 34,
Cl 166, SO 44, HCO 25

 

[alefric LeHendz]

Got a tripel on today
Target og/fg/abv - 1.074, 1.009, 8.5%
90minute mash, 60 minute boil
4L

Fermentables -
53.6% weyermann Bohemian Pilsner
(EBC 3.5)
17.9% weyermann Dark Wheat Malt
(EBC 13.8)
17.9% Thomas Fawcett Oat Malt
(EBC 3.9)
10.7% clear candi sugar @15 (boil)
Hops-
Hersbrucker (2.75) 23 IBU @60
Tettnang (4.5) 2.5g/l @ 5

Yeast-
Mangrove Jacks M31 "tripel"

 

[alefric LeHendz]

Poor mash efficiency today, so added 50g extra Candi sugar.
OG:1.061

 

[alefric LeHendz]

Brewed a raw Gotland inspired raw ale yesterday,
60 minute mash, recipe as below for 3.8L
1.048 OG on this one

 

[The-Engineer-That-Brews]

Brewed a raw Gotland inspired raw ale yesterday,
60 minute mash, recipe as below for 3.8L
1.048 OG on this one

I know about Kveik; but 33ºc fermentation - yikes!