Cheshire Cat
Landlord.
Looks great but why no Magnum hops?
Hazelwood’s Brewday Part 2
- Thread starter Hazelwood Brewery
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Today I brewed the base beer for my oaked cherry brandy sour. 21 litres with an OG of 1056 now fermenting with a couple of packs of Philly sour yeast. This will stay in primary for about a week and will then be transferred to secondary where I’ll add 2 Kgs cherry purée and 100g of medium charred American oak chips.
Cheshire Cat
Landlord.
Could you soak the wood chips in cherry brandy?
I’ve decided to do a brew tomorrow because my fourth beer in this next tranche is going to be an oaked cherry brandy sour and I want to get the beer off the trub and on the fruit before I head off to Cornwall for a few days.
Water is prepared and I’m just waiting on my drill battery to charge before milling the grist.
I’ve not seen an oaked cherry brandy sour before so I might be an innovator or an idiot. I hope the former!
Let me know if you need any insider help with you upcoming trip H.
I don’t see any reason why you couldn’t but I’m not sure how much sugar there might be in cherry brandy, it’s more of a liqueur isn’t it?
In this case though I’m going to use fruit purée for a fresher fruit flavour and will add brandy.
You did give me a couple of tips but by all means keep ‘em coming!Let me know if you need any insider help with you upcoming trip H.
Cheshire Cat
Landlord.
I made a cherry sour wheat beer for my son’s fiancé for Xmas. I added frozen cherries and cherry essence. It was very under powering. She preferred the raspberry wheat made the other half of the base.
Yeah, raspberry is very flavoursome compared to most fruit. Some fruits just don’t give much flavour when fermented out.
Decided to get another brew on today so I’m mashing another batch of Czech Pilsner. I’m a little bit excited because I’ve just replaced my hoses with crystal clear new ones. I realise this is a bit sad but I can’t help myself!
Busy day yesterday so didn’t finish off the update of the Czech Pilsner but I did get it in the fermenter. 20 litres with an OG of 1051 - this is 1 point higher than normal but I didn’t bother to adjust it
Todays brew is another batch of my “Full English” premium bitter. In this picture I’ve just started the sparge. The wort is beautifully clear and a lovely chestnut brown colour. First runnings are at 1061.
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Clever-looking external pump rig-up .. looks a far more powerful system than a standard Grainfather (which if anything goes wrong is submerged under 20 litres of hot wort).Decided to get another brew on today so I’m mashing another batch of Czech Pilsner. I’m a little bit excited because I’ve just replaced my hoses with crystal clear new ones. I realise this is a bit sad but I can’t help myself!
View attachment 74355 View attachment 74356
It is pretty straightforward and short of a heating element failure there isn’t much that would stop a brewday or make life difficult. Mind you, for the cost of a GF I could have a spare boiler sitting there, just in case!
The Full English is done. 20 litres in the fermenter at an OG of 1054 which is on the money. Pictures show the nice clear wort during transfer to the fermenting bucket and the beer tucked up with its buddies in the fermentation cupboard.
Now preparing for tomorrows brew, a batch of Summer Breeze.
Now preparing for tomorrows brew, a batch of Summer Breeze.
The mash is on for Summer Breeze. This mash is a little different to most because it uses mash hopping to complex metal ions and help reduce oxidation. At the 20 minute mark gravity is 1052 and pH is 5.2. The picture shows the mash with hops clearly visible.
Could I do mash hopping in my picnic cooler or does it have to be in a recirc system?
What changes from a normal hop schedule?
What changes from a normal hop schedule?
I would think you could still do mash hopping in your cooler (maybe need an occasional stir?).
The IBUs from mash hopping are a little under 10% of what you would have got from boiling those hops for the same time (you get fewer IBUs because mash temperatures are lower). Make sure you use leaf hops though because pellet hops will break up and get into the boil where they will then add lots of bitterness.
Use high alpha hops (it’s the alpha acids that complex metal ions) and dose at the rate of 2g/litre mash volume.
Sparging now. Sparging was delayed a couple of minutes because the sparge pump failed and I had to replace it. The sparge pump is a tiny submersible pump that comes in packs of 4 for about £5 the lot. The problem is they are intended to be used in fish tanks so not best suited to sparge water temperatures and the impeller eventually slips up the motor shaft until it seizes. I really ought to source a better pump. For now, a 2-minute solder job and I’m back in business.
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