AG#42 – ZZ9 Plural Z Alpha

Gyle #42.

Also a beer made for Zoya’s First Birthday Party. Instructions were blonde, zesty, not too bitter, and using the killer Citrillo hop, with a touch of Galaxy. May or may not rival the Pan-Galactic Gargleblaster for the best drink in the Galaxy. Should leave hoopy froods knowing where their towel is.

 

Recipe Overview

Wort Volume Before Boil:	26.50 l	Wort Volume After Boil:	22.70 l
Volume Transferred:	20.80 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	20.80 l	Volume Of Finished Beer:	19.00 l
Expected Pre-Boil Gravity:	1.036 SG	Expected OG:	1.042 SG
Expected FG:	1.010 SG	Apparent Attenuation:	74.9 %
Expected ABV:	4.2 %	Expected ABW:	3.3 %
Expected IBU (using Rager):	42.3 IBU	Expected Color (using Morey):	4.9 SRM
BU:GU ratio:	1.01	Approx Color:
Mash Efficiency:	70.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	64 degF

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt (Low Color)	2.850 kg	64.3 %	1.7	In Mash/Steeped
UK Munich Malt	0.680 kg	15.3 %	1.4	In Mash/Steeped
UK Caramalt	0.450 kg	10.2 %	2.3	In Mash/Steeped
UK Wheat Malt	0.450 kg	10.2 %	0.3	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Citra	11.0 %	14 g	19.5	Bagged Whole Hops	First Wort Hopped
US Amarillo	8.0 %	14 g	14.2	Bagged Whole Hops	First Wort Hopped
US Amarillo	8.0 %	14 g	3.7	Bagged Whole Hops	15 Min From End
US Citra	11.0 %	14 g	5.0	Bagged Whole Hops	15 Min From End
US Amarillo	8.0 %	28 g	0.0	Bagged Whole Hops	At turn off
US Citra	11.0 %	28 g	0.0	Bagged Whole Hops	At turn off
Australian Galaxy	14.0 %	28 g	0.0	Loose Whole Hops	At turn off
US Citra	11.0 %	28 g	0.0	Bagged Whole Hops	Dry-Hopped
US Amarillo	8.0 %	28 g	0.0	Bagged Whole Hops	Dry-Hopped
Australian Galaxy	14.0 %	28 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast WLP001

AG#41 – Amarillo Wheat

An American Wheat (some might say Hefewiezen) single hopped with Amarillo. Intended to be a summer drinker!

Recipe Overview

Wort Volume Before Boil:	26.50 l	Wort Volume After Boil:	22.70 l
Volume Transferred:	20.80 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	20.80 l	Volume Of Finished Beer:	19.00 l
Expected Pre-Boil Gravity:	1.045 SG	Expected OG:	1.052 SG
Expected FG:	1.014 SG	Apparent Attenuation:	72.5 %
Expected ABV:	5.1 %	Expected ABW:	4.0 %
Expected IBU (using Rager):	31.7 IBU	Expected Color (using Morey):	5.6 SRM
BU:GU ratio:	0.61	Approx Color:
Mash Efficiency:	70.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	64 degF

Fermentables

Ingredient	Amount	%	MCU	When
UK Wheat Malt	2.779 kg	50.0 %	2.0	In Mash/Steeped
UK Pale Ale Malt (Low Color)	2.223 kg	40.0 %	1.3	In Mash/Steeped
German CaraRed	0.556 kg	10.0 %	3.5	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Amarillo	8.0 %	7 g	7.9	Loose Whole Hops	First Wort Hopped
US Amarillo	8.0 %	7 g	7.6	Loose Whole Hops	60 Min From End
US Amarillo	8.0 %	14 g	4.1	Loose Whole Hops	15 Min From End
US Amarillo	8.0 %	35 g	7.1	Loose Whole Hops	5 Min From End
US Amarillo	8.0 %	28 g	5.1	Loose Whole Hops	1 Min From End
US Amarillo	8.0 %	42 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

White Labs WLP320-American Hefeweizen Ale

AG#40 – Zythos Session IPA

The Session IPA again, this time with the Zythos blend from Hop Union.

OG 1.042

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt (Low Color)	3.900 kg	87.3 %	2.3	In Mash/Steeped
German Caramel Pils	0.227 kg	5.1 %	0.2	In Mash/Steeped
UK Medium Crystal	0.227 kg	5.1 %	5.0	In Mash/Steeped
German Melanoidin Malt	0.113 kg	2.5 %	1.1	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Zythos Blend	10.9 %	28 g	41.4	Bagged Pellet Hops	60 Min From End
US Zythos Blend	10.9 %	28 g	23.0	Bagged Pellet Hops	30 Min From End
US Zythos Blend	10.9 %	28 g	9.0	Bagged Pellet Hops	10 Min From End
US Zythos Blend	10.9 %	56 g	0.0	Bagged Pellet Hops	At turn off
US Zythos Blend	10.9 %	56 g	0.0	Bagged Pellet Hops	Dry-Hopped

AG#38 – Galaxy Sauvin Gem

Name is a bit of a work in progress…

Recipe Overview

Wort Volume Before Boil:	26.50 l	Wort Volume After Boil:	22.70 l
Volume Transferred:	20.80 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	20.80 l	Volume Of Finished Beer:	19.00 l
Expected Pre-Boil Gravity:	1.036 SG	Expected OG:	1.042 SG
Expected FG:	1.010 SG	Apparent Attenuation:	74.9 %
Expected ABV:	4.2 %	Expected ABW:	3.3 %
Expected IBU (using Rager):	38.5 IBU	Expected Color (using Morey):	9.4 SRM
BU:GU ratio:	0.92	Approx Color:
Mash Efficiency:	70.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	68 degF

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt	3.500 kg	79.5 %	3.9	In Mash/Steeped
UK Medium Crystal	0.450 kg	10.2 %	9.9	In Mash/Steeped
UK Munich Malt	0.450 kg	10.2 %	0.9	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
NZ Pacific Gem	14.0 %	14 g	27.6	Loose Whole Hops	First Wort Hopped
NZ Pacific Gem	14.0 %	14 g	5.8	Loose Whole Hops	10 Min From End
NZ Nelson Sauvin	12.5 %	14 g	5.2	Loose Whole Hops	10 Min From End
Australian Galaxy	14.0 %	28 g	0.0	Loose Whole Hops	At turn off
NZ Nelson Sauvin	12.5 %	28 g	0.0	Loose Whole Hops	At turn off

 

Yeast

Rogue Pacman

AG#33 – Red Ryding Hood

Recipe Overview

Wort Volume Before Boil:	26.50 l	Wort Volume After Boil:	22.70 l
Volume Transferred:	20.80 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	20.80 l	Volume Of Finished Beer:	19.00 l
Expected Pre-Boil Gravity:	1.052 SG	Expected OG:	1.061 SG
Expected FG:	1.011 SG	Apparent Attenuation:	81.4 %
Expected ABV:	6.6 %	Expected ABW:	5.2 %
Expected IBU (using Rager):	59.8 IBU	Expected Color (using Morey):	14.8 SRM
BU:GU ratio:	0.99	Approx Color:
Mash Efficiency:	70.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	64 degF

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt	2.400 kg	37.0 %	2.6	In Mash/Steeped
UK Vienna Malt	2.400 kg	37.0 %	3.1	In Mash/Steeped
UK Rye Malt	0.900 kg	13.9 %	0.9	In Mash/Steeped
German CaraRed	0.340 kg	5.2 %	2.1	In Mash/Steeped
UK Crystal Rye Malt	0.340 kg	5.2 %	9.4	In Mash/Steeped
German Chocolate Rye Malt	0.113 kg	1.7 %	10.1	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Amarillo	8.0 %	7 g	7.8	Loose Whole Hops	First Wort Hopped
US Citra	11.0 %	7 g	10.7	Loose Whole Hops	First Wort Hopped
US Warrior	15.5 %	14 g	29.2	Bagged Pellet Hops	60 Min From End
US Columbus(Tomahawk)	15.5 %	17 g	12.0	Bagged Pellet Hops	20 Min From End
US Citra	11.0 %	28 g	0.0	Loose Whole Hops	At turn off
US Amarillo	8.0 %	28 g	0.0	Loose Whole Hops	At turn off
US Amarillo	8.0 %	42 g	0.0	Loose Whole Hops	Dry-Hopped
US Citra	11.0 %	42 g	0.0	Loose Whole Hops	Dry-Hopped

Other Ingredients

Ingredient

Amount

When

Yeast

White Labs WLP550-Belgian Ale

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

 

Total Calcium (ppm):	82	Total Magnesium (ppm):	8
Total Sodium (ppm):	10	Total Sulfate (ppm):	44
Total Chloride(ppm):	21	Total Bicarbonate (ppm):	30

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Infusion 150 w/mo

 

Step Type	Temperature	Duration
Rest at	150 degF	60
Raise by infusion to	169 degF	0
Rest at	169 degF	10

AG12 – Russian Imperial Stout

A strong, full-on stout. Originally brewed in Britain for export to the Russian Court. Catherine the Great was said to be a fan.

og 1.098

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt (Low Color)	9.324 kg	82.5 %	5.4	In Mash/Steeped
UK Roasted Barley	0.736 kg	6.5 %	173.1	In Mash/Steeped
Belgian Special B	0.500 kg	4.4 %	27.0	In Mash/Steeped
Belgian Caramel Munich Malt 60	0.246 kg	2.2 %	5.4	In Mash/Steeped
UK Chocolate Malt	0.246 kg	2.2 %	40.6	In Mash/Steeped
UK Light Chocolate Malt	0.246 kg	2.2 %	22.6	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
UK Target	13.0 %	57 g	77.4	Bagged Whole Hops	60 Min From End
UK Golding	5.4 %	57 g	6.9	Bagged Whole Hops	10 Min From End
UK Golding	5.5 %	57 g	5.5	Bagged Whole Hops	1 Min From End

Yeast: wlp002 yeast cake from the ESB

My Beer Wins!

I won the Bristol Beer Factory homebrew competition last night. The winning recipe was the Black IPA, which I called Indian Ink. They’ll now brew it (with me) and distribute it in Bristol pubs. And I get 9 gallons of the stuff for myself!

Recipe here - http://stormbrewing.wordpress.com/2011/02/05/ag8-indian-ink/

 

Going All-Grain – ‘if you can make oatmeal/porridge, you can brew an all-grain beer’

I made my first all-grain beer yesterday.  The setup I used was less than ideal, particularly given the volume of grain I used and the size of pans available to me (I’m doing this in someone else’s kitchen), and so my efficiency wasn’t great (I got about 20% less extract from the grains than I had hoped), but ok for a first go.

Still, I’m inspired, and with a better setup will be able to mash with much better efficiency and results.  I suffered from not being able to stir the grist (grains and water), or being able to sparge (rinse) the grains fully, simply because I had five pounds of grain and 5 quarts of water in a 1.5-2 gallon (US) pot.  This wasn’t really big enough (I should have done a smaller batch probably), which caused my loss in efficiency, but it was a starting point.

The point that I take away from this though, is that you can all grain brew with a basic setup – everything you’d need for extract brewing, you just need to use it differently and do a few extra jobs.