Barrelled my stout today. I don’t want to jinx it but even out of the FV this tastes very promising, I’m excited already!
OG=1066, FG=1028, ABV= 5%
OG=1066, FG=1028, ABV= 5%
Hazelwood Brewday
- Thread starter Hazelwood Brewery
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S.R.S
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love the pictures, very cool
I should do some more, my last few posts have been s big lazy. Pictures do paint a 1000 words!
The ale that started this brewday account is coming together nicely. Here is the keg conditioned “Equinox”. The bottles seem to be about a week behind.
It’s nice and clear, and is well carbonated. Strength is 4.9% abv and flavoured with Equanot and Vic Secret hops. This batch of beer was a bit of an experiment, the dry hops were added for one day only. Surprisingly perhaps it’s just as hoppy (flavour and aroma) as my last batch dry-hopped for five days.
It’s nice and clear, and is well carbonated. Strength is 4.9% abv and flavoured with Equanot and Vic Secret hops. This batch of beer was a bit of an experiment, the dry hops were added for one day only. Surprisingly perhaps it’s just as hoppy (flavour and aroma) as my last batch dry-hopped for five days.
Just be “testing” some of my conditioning ales. This one is my hazy lemon drop IPA - that’s right hazy IPA!
At this point I’m not sure I like it but it isn’t yet conditioned so I’ll keep it going for now.
At this point I’m not sure I like it but it isn’t yet conditioned so I’ll keep it going for now.
Cardamom saison is now 3 weeks conditioned and the cardamom / coriander flavours are becoming more prominent. I’m hoping they won’t get stronger.
Started a new batch of my Trinity brown ale today. Made several (but small) adjustments to the recipe: to improve body and mouthfeel, increase the sweetness, changed the yeast to make the fruit notes shine, reduce bitterness, reduce the intensity of the brown malt and amplify the chocolate notes.
As always, I’m excited and can’t wait to see the results
As always, I’m excited and can’t wait to see the results
Very envious of your brew day. Very ordered and controlled compared to my chaos! 
Very envious of your brew day. Very ordered and controlled compared to my chaos!
Thank you! I practice a lot
I'm interested to hear of the changes and what difference they make. I do like a good brown ale and have made a few based on the GH Northern Brown recipe. While my latest is very clean with the right body, it lacks depth. So, if like to line up a few changes for next time if you have some suggestions.Started a new batch of my Trinity brown ale today. Made several (but small) adjustments to the recipe: to improve body and mouthfeel, increase the sweetness, changed the yeast to make the fruit notes shine, reduce bitterness, reduce the intensity of the brown malt and amplify the chocolate notes.
As always, I’m excited and can’t wait to see the results
You might like to try adding some additional specialty malts, a blend of base malts, or both as I have here? The trick is not to have too many the same and not too much of any one - it’s a balancing act. This is the recipe I used in my latest batch if it helps stimulate your ideas. I may still have to dial down the bitterness some more but as I’ve added some sweetness I don’t want to go too far at once.
Trinity Brown Ale
1.2Kg Pilsner Malt (22.22%)
1.4Kg Maris Otter Malt (25.93%)
2.0Kg Vienna Malt (37.04%)
200g Brown Malt 140 EBC (3.7%)
200g Flaked Oats (3.7%)
160g Dark Crystal Malt 385 EBC (2.96%)
160g Torrified Wheat (2.96%)
80g Chocolate Malt 900 EBC (1.48%)
75 min mash, 23 litres at 160F
Sparge with 7 litres
Pre-boil vol=26 litres, SG=1052
10g Simcoe Leaf AA=13.2% (60 min)
1/2 Protofloc tablet at 10 mins
30g Simcoe Leaf AA=13.2% (10 min)
30g Mosaic Leaf AA=11.3% (10 min)
30g Vic Secret Leaf AA=15.9% (10 min)
Fermenter = 20 litres, OG =1056
10g MJ Empire Ale yeast
40g Simcoe (Dry hop, Leaf, day 5)
40g Mosaic (Dry hop, Leaf, day 5)
40g Vic Secret (Dry hop, Leaf, day 5)
Barrel day 10, FG=1014?, ABV=5.5%?
I could muster most of the malts and recently bought a kilo of brown malt to play with as never used that before.
That's a lot of hops! I never thought about dry hopping a brown ale. Maybe I need to experiment more with the hops. Maybe something more fruity than Challenger/EKG/Summit that I've used in the past.
I'll take a good think about what I want out of the next batch taste wise and what kind of depth I'm looking for.
Thanks for the tips
I could muster most of the malts and recently bought a kilo of brown malt to play with as never used that before.
That's a lot of hops! I never thought about dry hopping a brown ale. Maybe I need to experiment more with the hops. Maybe something more fruity than Challenger/EKG/Summit that I've used in the past.
I'll take a good think about what I want out of the next batch taste wise and what kind of depth I'm looking for.
Thanks for the tips
I know, I’d put hops on my breakfast if I had any!(breakfast) There is a lot of malt and deep toasty flavours so the hops diminish a lot more than in a lighter IPA.
For me this is a beautiful ale - dark and brown malt flavours with a hint of coffee and dark fruit fade slowly to chocolate.
...and now I’ve talked myself into pouring one!
Getting excited now that we’re on the downhill slope and heading for the weekend, I have plans:
- Kegging my latest plum porter
- Dry hopping my latest brown ale - yes, really
- Starting a new batch of my Citra/Galaxy IPA - new improved recipe of course
I’m really pleased with the plum porter, it smells amazing. If it tastes as good as it smells this could be a competitive beer!
The new plum flavouring I’m using is soooo much better than the Uncle Roy’s essence I used last time.
The new plum flavouring I’m using is soooo much better than the Uncle Roy’s essence I used last time.
Dry hopped my brown ale today.
Yes I know! Trust me, you can dry hop a brown ale - and low it was good!
Yes I know! Trust me, you can dry hop a brown ale - and low it was good!
The brown ale is my own “Trinity” brown ale. The hops: Simcoe, Mosaic, Vic Secret.
(See above)
Brewed another batch of my “Summer Breeze” ale today. A few small adjustments to the recipe so I hope it will be even better than last time. Changes included:
- More bittering hops
- More dry hops
- More wheat
- Added some oats
- Higher mash temperature
