California Common again, but this time with homegrown hops!
Tag Archives: Beer
AG#25/26 – Crafty Smoke/No Smoke Without Fire
Rebrew of the smoked porter, but this time with more smoke. Lately I’ve found a likeing for things that have been smoked, and would like to try this with different smoked malts. This brew uses Weyerman’s beech smoked malt. It took a third place in a large mixed bag category at the London and Southeast Homebrew Competition.
A portion of this is going to have chipotle (smoked jalapeno) from a fellow brewclub member added to it.
| 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: | 1.058 SG | Expected OG: | 1.067 SG |
| Expected FG: | 1.015 SG | Apparent Attenuation: | 76.5 % |
| Expected ABV: | 7.0 % | Expected ABW: | 5.4 % |
| Expected IBU (using Rager): | 35.3 IBU | Expected Color (using Morey): | 40.8 SRM |
| BU:GU ratio: | 0.52 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Smoked Malt | 2.600 kg | 36.5 % | 2.4 | In Mash/Steeped |
| UK Pale Ale Malt | 2.600 kg | 36.5 % | 2.9 | In Mash/Steeped |
| UK Munich Malt | 0.450 kg | 6.3 % | 0.9 | In Mash/Steeped |
| UK Medium Crystal | 0.450 kg | 6.3 % | 9.9 | In Mash/Steeped |
| UK Light Crystal | 0.450 kg | 6.3 % | 7.0 | In Mash/Steeped |
| UK Chocolate Malt | 0.340 kg | 4.8 % | 56.2 | In Mash/Steeped |
| UK Black Malt | 0.227 kg | 3.2 % | 45.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.0 % | 35 g | 22.9 | Loose Whole Hops | 60 Min From End |
| UK Fuggle | 5.0 % | 21 g | 8.4 | Loose Pellet Hops | 30 Min From End |
| UK Fuggle | 5.0 % | 21 g | 4.0 | Loose Pellet Hops | 15 Min From End |
| UK Fuggle | 5.0 % | 11 g | 0.0 | Loose Pellet Hops | At turn off |
| UK Golding | 5.0 % | 11 g | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
White Labs WLP007-Dry English Ale
AG#20/21 – Saison Dumot/Septic Saison
A Saison. hopped with Motueka. Not traditionally Belgian to use a New Zealand hop, but it turns out that Motueka was once known as Belgian Saaz (some still refer to B Saaz).
The batch will be split and fermented with White Labs Saison Blend and White Labs American Farmhouse Blend (which contains Brett). I may decide to dry hop.
90 minute boil
| 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: | 1.061 SG |
| Expected FG: | 1.009 SG | Apparent Attenuation: | 84.7 % |
| Expected ABV: | 6.9 % | Expected ABW: | 5.4 % |
| Expected IBU (using Rager): | 33.1 IBU | Expected Color (using Morey): | 4.5 SRM |
| BU:GU ratio: | 0.54 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 4.760 kg | 80.0 % | 2.8 | In Mash/Steeped |
| Belgian Munich Malt | 0.340 kg | 5.7 % | 0.7 | In Mash/Steeped |
| Belgian Pale Wheat Malt | 0.340 kg | 5.7 % | 0.2 | In Mash/Steeped |
| Belgian Caramel Munich Malt 60 | 0.057 kg | 1.0 % | 1.3 | In Mash/Steeped |
| Sugar – White Sugar/Sucrose | 0.454 kg | 7.6 % | 0.0 | End Of Boil |
Mash at 147F.
H
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AG#14 – Transatlantic Stout
More black beer. This one’s a twist on two styles. A Foreign Export Stout crossed with an American Stout (which is in of itself an Export Stout). It’s smaller than the Imperial Russian Stout I made, and uses American and British hops. And to round it all out it’s fermented with a Burton Ale yeast that someone gave me to try.
Oh, and it’s dry hopped.
OG. 1.057
| K Pale Ale Malt | 4.750 kg | 77.9 % | 5.2 | In Mash/Steeped |
| UK Roasted Barley | 0.350 kg | 5.7 % | 82.4 | In Mash/Steeped |
| UK Chocolate Malt | 0.250 kg | 4.1 % | 41.4 | In Mash/Steeped |
| UK Medium Crystal | 0.250 kg | 4.1 % | 5.5 | In Mash/Steeped |
| UK Flaked Oats | 0.250 kg | 4.1 % | 0.3 | In Mash/Steeped |
| UK Flaked Barley | 0.250 kg | 4.1 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Warrior | 15.5 % | 31 g | 65.2 | Bagged Pellet Hops | 60 Min From End |
| US Centennial | 9.0 % | 28 g | 8.2 | Loose Pellet Hops | 10 Min From End |
| US Cascade | 4.5 % | 28 g | 0.0 | Loose Pellet Hops | At turn off |
| UK Fuggle | 4.5 % | 28 g | 0.0 | Bagged Whole Hops | At turn off |
| UK Fuggle | 4.5 % | 28 g | 0.0 | Bagged Whole Hops | Dry-Hopped |
| US Cascade | 4.5 % | 28 g | 0.0 | Bagged Pellet Hops | Dry-Hopped |
White Labs WLP023-Burton Ale
Brewing Indian Ink at the Bristol Beer Factory – (AG#13)
Having won their homebrew competition with Indian Ink, I went along to brew a batch with them. I had a great day and the beer is fermenting nicely!
Mashing in Indian Ink at Bristol Beer Factory
In go the Centennial hops at 20 minutes left
Checking the beer during the boil
AG10 – Biere de Mars
A spring twist on a traditional French ale. While French ales aren’t what springs to mind when one thinks of French beer, they are nonetheless and important tradition amongst small farmhouse breweries. There is a similarity to Saison here in that these are strong beers brewed in the spring for refreshment of farm hands during the hot summer months.
19 litres
OG 1.069
UK Lager Malt – 4.000 kg
UK Flaked Wheat – 1.000 kg
UK Munich Malt – 0.762 kg
UK Wheat Malt – 0.660 kg
UK Black Malt – 0.013 kg 0.2 %
Sugar – White Sugar/Sucrose 0.500 kg 7.2 %
UK Fuggle 4.5 % 42 g 23.7 90 Min From End
French Strisselspalter 2.9 % 14 g 20 Min From End
French Strisselspalter 2.9 % 21 g 5 Min From End
Mash at 147F/64C
90 min boil
White Labs WLP011-European Ale
AG9 – Smoked Porter
Inspired by Stone’s Smoked Porter, but using the recipe from Brewing Classic Styles. Surprisingly little smoke flavour from the mash, but I expect some melanoidins to come through during the boil.
| 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: | 1.055 SG | Expected OG: | 1.065 SG |
| Expected FG: | 1.016 SG | Apparent Attenuation: | 73.8 % |
| Expected ABV: | 6.5 % | Expected ABW: | 5.0 % |
| Expected IBU (using Rager): | 35.7 IBU | Expected Color (using Morey): | 37.5 SRM |
| BU:GU ratio: | 0.55 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| UK Pale Ale Malt | 3.475 kg | 54.3 % | 3.8 | In Mash/Steeped |
| German Smoked Malt | 1.225 kg | 19.1 % | 1.1 | In Mash/Steeped |
| UK Munich Malt | 0.400 kg | 6.3 % | 0.8 | In Mash/Steeped |
| UK Medium Crystal | 0.400 kg | 6.3 % | 8.8 | In Mash/Steeped |
| UK Light Crystal | 0.400 kg | 6.3 % | 6.2 | In Mash/Steeped |
| UK Chocolate Malt | 0.300 kg | 4.7 % | 49.6 | In Mash/Steeped |
| UK Black Malt | 0.200 kg | 3.1 % | 39.7 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.0 % | 35 g | 23.1 | Loose Whole Hops | 60 Min From End |
| US Willamette | 5.0 % | 21 g | 8.5 | Loose Pellet Hops | 30 Min From End |
| US Willamette | 5.0 % | 21 g | 4.1 | Loose Pellet Hops | 15 Min From End |
| US Willamette | 5.0 % | 11 g | 0.0 | Loose Pellet Hops | At turn off |
| UK Golding | 5.0 % | 11 g | 0.0 | Loose Whole Hops | At turn off |
| Yeast |
White Labs WLP001-California Ale
AG8 – Indian Ink – Award Winner
This one’s a Black IPA. Yes you read that correctly, a Black India Pale Ale. It’s not pale, hence the name for this beer. The Brewer’s Association in the US has decided that the style should be called American Black Ale for the moment. The BJCP has yet to decide on whether to categorize this, so for the moment it should be entered as a specialty beer in competition.
This recipe is based on the Kernel Brewery’s Black IPA, which is supposedly based on 21st Ammendment’s Back in Black.
This beer won the 2011 Bristol Beer Factory Homebrew Competition.
19 litres/5 US gallons
75 IBU
OG: 1.062
FG: 1.012
UK Pale Ale Malt 5.000 kg 74.6 %
UK Munich Malt 0.680 kg 10.1 %
UK Caramalt 0.680 kg 10.1 %
German Carafa Special III 0.340 kg 5.1 %
US Warrior 15.5 % 28 g 56.6 IBUÂ 60 Min From End
US Centennial 8.5 % 50 g 18.8 IBU 20 Min From End
US Columbus(Tomahawk) 15.5 % 28 g  At turn off
US Cascade 4.5 % 28 g At turn off
US Cascade 4.5 % 42 g  Dry-Hopped
US Amarillo 5.0 % 14 g  Dry-Hopped
US Simcoe 13.0 % 14 g 0.0 Dry-Hopped
Slovenian Styrian Goldings 4.5 % 14 g Dry-Hopped
Yeast: WLP001
AG7 – Steam Engineer
A rebrew of the California Common recipe.
Target Wort Volume Before Boil: 26.50 l
Target Wort Volume After Boil: 22.70 l
Target Volume Transferred: 20.80 l l
Target Volume At Pitching: 20.80 l l
Target Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.044 SG G
Target OG: 1.051 SG
Target FG: 1.016 SG
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.666 kg 68.0 % 4.0 In Mash/Steeped
UK Munich Malt 0.768 kg 14.3 % 1.6 In Mash/Steeped
UK Medium Crystal 0.512 kg 9.5 % 11.3 In Mash/Steeped
Belgian Biscuit Malt 0.384 kg 7.1 % 3.1 In Mash/Steeped
UK Light Chocolate Malt 0.057 kg 1.1 % 5.3 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Northdown 8.7 % 23 g 27.1 Loose Whole Hops 60 Min From End
UK Northdown 8.7 % 31 g 9.6 Loose Whole Hops 15 Min From End
UK Northdown 8.7 % 31 g 6.1 Loose Whole Hops 1 Min From End
Yeast
White Labs WLP810-San Francisco Lager
Brewing away from home – the Innkeeper
I’m away from home, in the US, and without my usual brewing setup. I wanted to get something brewed, though, so went for an extract kit from Northern Brewer. While a kit beer, this is a step up from the sort of thing that many people start with. In the package came malt extract syrup, dried malt extract, three varieties of hops and a liquid ale yeast from White Labs limited collection – this yeast comes from Timothy Taylor’s in West Yorkshire. The beer is a clone of Timothy Taylor’s Landlord, and I hope will produce a decent beer.
The recipe (and instructions) can be found here
A Storm Brewing 