Discussion in 'Beer Brewdays!' started by MyQul, Jul 30, 2016.
after 2 goes I quickly realised its better to taste the post fermentation sample
Can't beat a little taste of the sweet wort
25L of my personally named "Christmas Golden Sleigh"
25L Ashbeck Tesco water
3Kg Maris Otter
500g Torri Wheat
500g Crystal Malt
500g Larger Malt
10 litres of Stout
200g brown sugar
Hop tea Target
CML Baoir yeast
Used my Sous Vide for the Steeping.
Double brew weekend... made a witbier and a saaz/ citra pale ale.
OG turned at 1072 never been anywhere near that before.
AG15 - Hold the Cherries
Finally got round to my experimental Cherry Belgian ale that I have been threatening for ages:
2kg Belgian Pilsner,
500g Brown Candi Sugar
40g 2.5 AA Saaz
Got 15L at 1.044 which was a shocking decline on usual efficiency which I am really at a loss to explain. Wort was very very murky to boot.
Pitched Fermentis Abbaye BE 256 at 20C will ferment at 19C for a few days and then rack on to 1kg of sour cherry puree and 2kg of supermarket frozen cherries and then bigger off to the lake district leaving on the fruit for a couple of weeks. We will see...
That’s a lot of cherries for that much beer. As a cherry lover I approve!
First brewday for way too long today. Brewed an amber ale with some hopefully fruity hop flavour:
3 kg Maris Otter
1 kg Munich
200g each 40L and 80L crystal malt
90 mash at 64Cish
25 IBUs of Magnum at 60 minutes
25g each of Huell Melon and Hallertauer Blanc at flameout
US05 fermenting at 18C
more Huell and Blanc plus some Citra available for dry hopping depending on how the sample is and what way I want to take it.
15 litres at 1.064. Might dilute later, we’ll see
Nice chilled out brewday, didn’t rush anything and all went smoothly around a few garden jobs.
Love that CML Kolsch yeast. Ferments a lovely crisp Pils at 12c in my garage.
Any idea what impact on final ABV will be @Ajhutch - I am estimating base beer will be about 4.75% and from various back of fag packet workings I have the cherries contributing about 10 points to grvity in 15L - so if we say OG 1054 and 80% attenuation somewhere around 5.7%. But as I say fag packets, no idea how much of the sugars in the cherries will be got at by the yeast.
Today I brewed 23 litres of Tetley Bitter clone courtesy of Graham Wheeler, increased the grain bill of the base malt which was Voyager Veloria Schooner (http://www.voyagercraftmalt.com.au/Flipbooks/mobile/index.html#p=14)
Left out the maltose syrup and aimed for the same gravity readings and IBU, the colour to me seems dark for a bitter and never having seen one I am not sure.
After the boil was over. colour
colour looks OK to me for a bitter, an old fashioned one
I am hoping so, seems to be leaning towards a mild colouring.
Got a Centennial IPA on this evening, inspired by Bells two hearted recipes but with a few substitutions - did something similar a while back and it turned out well so fingers crossed!
4.5kg Maris Otter
Mashed at 67c for a bit over an hour, 1hr boil and ended up with 19l in the FV at 1.059 (couple of points short of the beersmith estimate but that seems typical for my process lately).
25g Centennial at 60, 20, 5 and 1 mins
I'll do a 100g Dry hop for 3 days with more Centennial
Simcoe & Citra v7
Citra mosaic pale ale using cml pia yeast
Siphoning my Xmas Golden Sleigh to barrel today
The long wait begins
I know unfortunately...
Still, if it finally tastes anything like it smells then I'll be happy, used cane sugar this time round with a strong yeast, so fingers crossed it'll have a kick to it also
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