alikocho wrote:The I'll be out of pale malt. Anyone else want to get another sack?
Not me, but one of the newer members has expressed an interest and there may well be others. Probably a good idea to mention it at the next meeting to gauge the level of interest - and as long as Colin is still OK to organise it :)
I've just taken a stout off its cake and will condition in glass for a couple of weeks. Extract and partial mash, but I've spied a 70l coolbox (square). Roll on payday.
.5kg crushed chocolate malt
.25kg crushed black
.5kg instant oatmeal
Steeped 30min @ 68c
3kg light spray malt
1kg med. SM
.5kg extra dark SM
2oz northern brewer 0h
3/4oz NB 0.20h
3/4oz NB 0.40h
1 1/2oz cascade 1.00h
Boil 1.15h, 15l
added to 10l in fermentor
S04 yeast OG 1.063, reracked at 1.023 with 1oz cascade
As I'm currently struggling to find a suitable opportunity to brew as a result of the impending arrival of a new family member, I'm going for the quick option of a no boil brew. I'm going to make a Berliner Weisse. Very simple - pilsner malt and wheat malt (despite what the BJCP guidelines say, I'm following the Kindl Weiss recipe of 25% wheat given in Brewing With Wheat) and 4 IBUs worth of Northern Brewer in the mash. Step mash, with a decoction pulled to raise it to mashout. It ferments with lactobacillus and yeast, to produce a very pale, sharp, refreshing, effervescent low alcohol beer. Napoleon's officers used to refer to it as the Champagne of the North. It is frequently served with raspberry or woodruff syrup in a schooner.
OG: 1.029
FG: 1.006
2.9% ABV
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
Hi guys, it sounds like people are brewing some good stuff and Ali I would love to try some of that Berliner Weisse. I am currently a drinking fresh IPA off of my corrnie keg (New recipe for me) with cascade dry hops in it and just brewed my third attempt on Sunday. Here is the recipe.
Pale ale 03
19lt in Fermenter
86.7% M.O. Pale Ale
10.24% Wheat Malt
3% Brown Malt (95-120 lovi bond)
2lt/kg HL @ 73c
65c mash 1 hour
batch sparge at 77c
Hops – 50/50 blend of Amarillo 11%aa and Simcoe 13%aa and called the blend 12%aa
5g. 8.3ibu – first wort/00min
10g. 10ibu – 40 min
10g. Irish moss 45 min
30g. 9.9ibu – 55 min
50g. 3.5ibu – 59/flame out
8g. Northern Brewer pellets 0.38ibu – 59/flameout
BBF Yeast at 19c and let it rise to 21
I plan to dry hop with 15g. each Sorachi Ace/Simcoe/Amarillo
Just put this on the slate for this weekend. Serious hops, inspired by Surly's Furious. Circa 240 grams dry-hopped, leading to aroma detectable from a few feet away.
26.5 litres at start of boil. 19 itres finished beer
OG. 1.064
Maris Otter 4.085 kg 60.5 % 4.5 In Mash/Steeped
Golden Promise 1.766 kg 26.2 % 1.9 In Mash/Steeped
UK Medium Crystal 0.481 kg 7.1 % 10.6 In Mash/Steeped
Belgian Aromatic Malt 0.348 kg 5.2 % 2.4 In Mash/Steeped
UK Roasted Barley 0.067 kg 1.0 % 15.8 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Amarillo 5.0 % 14 g 9.6 Loose Whole Hops First Wort Hopped
US Warrior 15.5 % 49 g 100.7 Loose Whole Hops 60 Min From End
US Amarillo 5.0 % 56 g 0.0 Loose Whole Hops At turn off
US Simcoe 13.0 % 142 g 0.0 Loose Whole Hops Dry-Hopped
US Ahtanum 6.0 % 71 g 0.0 Loose Whole Hops Dry-Hopped
US Amarillo 5.0 % 14 g 0.0 Loose Whole Hops Dry-Hopped
US Warrior 15.5 % 14 g 0.0 Loose Whole Hops Dry-Hopped
Yeast
White Labs WLP007-Dry English Ale
Mash at 153F
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
Right, that's it, nae more extract brewing for me - I've used it all up.
Bitter Northern Git:
250g crushed crystal steeped 20min@55C, 20min@68C
1kg extra light spray malt
1kg light SM
1.8kg medium malt extract
1oz Northern Brewer 8.5% first wort hop
1oz each of Goldings 5% and Challenger 6.9% @ 20 mins
1oz each of Goldings, Challenger and NB @ 40 mins
1oz NB at turn off.
Boil 60mins, final volume 22l.
OG 1.051 @ 27C (guestimated to be 1.055 @20C)
Yeast: S04
Will be dry hopped too, though I don't know what with.