tag:blogger.com,1999:blog-47219693441780684462024-03-04T22:26:26.496-08:00The Beer CrusadeCRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-4721969344178068446.post-83286585679767562732017-11-02T15:49:00.003-07:002017-11-02T15:49:58.775-07:00House Blend Saison 2.0 (Lacto Inspired)<span style="background-color: black; color: white;"><a href="http://beercrusades.blogspot.co.nz/2017/06/still-working-on-house-blend-saison.html">Version 1.0</a> was relatively successful, even though I've been throwing hops, fruit and anything else I can get hold of. This is no different..... Version 2.0 was my first time using Lactobacillius pills (Pro-Biotic Pills) in order to sour it, rathe than my usual method of longterm aging. </span><br />
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<span style="background-color: black; color: white;">So onto the Beer. This was Soured for 48 Hours, using These Pills. The Beer was mashed and boiled without hops forthe full 90 minsutes prior to souring (I Like to do my full day, and then come back a couple of days later to tidy the little bits and pieces up because of time constraints) A 1 Litre Starter was built for the Laco and 5 Pills pitched in. (Only 36 hours spinning)</span><br />
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<span style="background-color: black; color: white;">The beer was brewed and completed over 2-3 days in order to get good souring, including purging with CO2 and covering with cling film to ensure no Oxygen gets in. Funnily enough the Grainfather is a fantastic tool for kettle souring, you can pump CO2 directly through te outlet pipe forthe pump, cover with foil (Including your lid) and set aside, knowing your all sealed up. not to mention to lovely little temp controller used for mashing. (set and forget at 35 Deg C) I pitched the lacto at 40Deg C and let it go.</span><br />
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<span style="background-color: black; color: white;">Once it was perfectly sour, the temp was brought up to 85Deg C and the hops I'm using added for a 15 min hot steep.</span><br />
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<span style="background-color: black; color: white;">Then standard ferment as usual. Easy!</span><br />
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<span style="color: white;"><span style="background-color: black;">Hoppy Sour Peach Ale</span></span></div>
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<b><span style="color: white;">Batch Size: 21 Litres</span></b></div>
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<b><span style="color: white;">Estimated OG: 1.050</span></b></div>
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<b><span style="color: white;">IBU: 0</span></b></div>
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<b><span style="color: white;">EBC: 5</span></b></div>
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<b><span style="color: white;">Efficiency: 72%</span></b></div>
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<b><span style="color: white;">Boil Time: 90 Minutes</span></b></div>
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<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;">Grain: </span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> Pilsner: 2.6 kg</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> Wheat: 2.4 kg</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> Acidulated Malt: 200 g (Sour Grapes)</span></b><br />
<b style="font-size: 14.85px;"><span style="color: white;"> </span></b></div>
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<span style="color: white;"><b>Hops:</b></span></div>
<span style="color: white;"><b> Boil: No Boil Hops</b></span><br />
<span style="color: white;"><b> Hop Stand: 35g Simcoe / 35g Simcoe</b></span><br />
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<span style="color: white;"><b> Dryhop: 60g Amarillo / 60g Simcoe (5 days)</b></span><br />
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<span style="color: white;"><b> Fruit: 5kg of white flesh peaches. (Weight is prior to destoning and chopping etc.) Fruit was pre-frozen and had campden tablets added to it to kill nasties 24 hours prior.</b></span></div>
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<b style="color: white; font-size: 14.85px;">Yeast: </b><br />
<b style="color: white; font-size: 14.85px;"> Lactobacillus Pils x4 (Inner Health Plus) - 1 Litre starter for 24 hours. (48 hours post boil)</b><br />
<b style="color: white; font-size: 14.85px;"> House Saison Culture: TYB Saison / Brett Blend + WLP648.</b></div>
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<span style="color: white;"><b>Mash Schedule: Single Infusion Mash 65 Deg C</b></span><br />
<span style="color: white;"><b>Mash out 76 Deg C</b></span></div>
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<span style="color: white;"><b>Brewing Notes: </b></span></div>
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<span style="color: white;"><b> 2017: Brewed on the Grainfather, and boiled for 90 mins (No hops). Lacto Culture added, and all gear purged with CO2.</b></span></div>
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<span style="color: white;"><b> 2017: no pH meter, taste tested, with plenty of sourness apprent. Brought up to 85 Deg C and hops stand with simcoe/amarillo.</b></span></div>
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<span style="color: white;"><b> 1 April 2017: Transferred to secondary onto White flesh peaches. Blowout 48 hours later.</b></span></div>
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<span style="color: white;"><b> 28 May 2017: No gravity check, but tates good. Plenty of peach, nice sourness. Peaches floating on top, looking a bit darker.... time to move it out.</b></span></div>
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<span style="color: white;"><b> 18 June 2017: Transferred to Teriary onto 60g Simcoe / 60g Amarillo.</b></span></div>
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<span style="color: white;"><b> 22 June 2017: transferred to keg viz pressurised transfer. (Bag on end of siphon to separate out hops. Fined with Gelatin. </b></span></div>
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<span style="color: white;"><b> 28 June 2017: First Taste.</b></span></div>
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<span style="color: white;"><b>Taste Notes - </b></span></div>
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<span style="color: white;"><b> Appearance: Beautuiful clear golden colour with a little haze not. nice dense head</b></span><br />
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<span style="color: white;"><b> Aroma: peaches, funk and a little hop character, the peaches definitely own this beer from start to finish though. Some lacto sour aroma as noirmal - nicely soured.</b></span><br />
<span style="color: white;"><b> </b></span><br />
<span style="color: white;"><b> Flavour: fresh juicy peaches and a little bitterness from the hops. sour as anything around 3.2pH really crushable and enjoyable. hops hit theback of the throat when fresh. not much saison/funk characte to speak of.</b></span><br />
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<span style="color: white;"><b> Mouthfeel: fresh and zesty, not thick and cloying - dry at 1.004 for not much to speak of head retention is good, so the ph lowering pre-souring has worked a treat.</b></span><br />
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<span style="color: white;"><b> Overall: lovely. really enjoyable, wish id madethis in summertime though. peaches were right, wouldn't lowerthem, the long primary time has not hurt the funk, but it gets lost in the overall beer. i could get away with significantly shortening the primary timeframe and it'd still taste pretty good. especially with a good dose of hops at F/Out. something to do with the competing sourness, peaches and funk is to increase the dryhop (probably double what was used tbh).</b></span><br />
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<span style="color: white;"><b>sorry for the lack of picture. see you next time, and apologies for the long break between posts (a baby will do that to people).</b></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-45360539409896650712017-06-18T14:32:00.000-07:002017-06-18T14:32:07.036-07:00M36 Liberty Ale Yeast in an NEIPA<span style="background-color: black; color: white;"><b>This "NEW" style is all the rage in the US, and it's starting to creep in over here in New Zealand. From Garage Projects Part & Bullshit to The New Deep Creek New England IPA, there is a range of this style emerging into the craft beer scene, so given I've made a couple of these (I haven't posted about all of them) I figured it was time to test out a new yeast.</b></span><br />
<span style="background-color: black; color: white;"><b><br /></b></span>
<span style="background-color: black; color: white;"><b>The most common yeast in the style appear to be the Conan yeast and WY1318. Low Flocculating british style ale yeasts, with some fruit driven ester formation. The beers tend to be Hazy (some even Murky) It seems to be a combination of low flocculation of yeast, flaked oats, hop bio-transformation and general amount of hops thrown at it from a distance.</b></span><br />
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<span style="background-color: black; color: white;"><b>But what about Dry Yeast? We all know S-04 is one that is used in the style, sometimes to good effect. But outside of that, people tend to use or stick with the tried and true WY1318 or Conan type yeasts. (we're talking about clean beer, rather Trois here)</b></span><br />
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<span style="background-color: black; color: white;"><b>Anyway - Living in New Zealand has its own set of challenges; 1 of which is the cost of and availability (at times) of liquid yeasts, specifically conan (only the local shop here gets it in, and that not a steady stock stream.) So I wondered about using one of the Mangrove Jacks Craft Series Yeasts for this, and came up with M36 Liberty Bell. formerly known as M79 burton Union, it exhibits fruit ester formation and is considered a good yeast for hoppy british beers. </b></span><br />
<span style="background-color: black; color: white;"><b>Great; but just one problem..... It tends to flocculate relatively well in British Stock Ales. but hey why the hell not, right?</b></span><br />
<span style="background-color: black; color: white;"><b><br /></b></span>
<span style="background-color: black; color: white;"><b>So I brewed it up, and you'll see the rest below. Fun Times are back in full swing with a brand new knee.</b></span><br />
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<span style="background-color: black; color: white;"><b>North Canterbury IPA</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGB99kTGZC9cwHAKZgAtC4xxvw85G5Ln-PRkOpQ0KUOWTvUDXwtNiKtyqBE_n7LNc6t6ojl0v3EkOyKIgRgHZItTOv6nKi42bU5spGg7lmzMHZ84SEvHfmwWLFhAi9c681lTDIBJ9rBrS/s1600/IMG_1237.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGB99kTGZC9cwHAKZgAtC4xxvw85G5Ln-PRkOpQ0KUOWTvUDXwtNiKtyqBE_n7LNc6t6ojl0v3EkOyKIgRgHZItTOv6nKi42bU5spGg7lmzMHZ84SEvHfmwWLFhAi9c681lTDIBJ9rBrS/s400/IMG_1237.JPG" width="300" /></a><b><span style="color: white;">Batch Size: 21 Litres</span></b></div>
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<b style="color: white; font-size: 14.85px;">Est OG: 1.064</b></div>
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<span style="color: white;"><b>IBU: 45</b></span></div>
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<span style="color: white;"><b>EBC: 6</b></span></div>
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<span style="color: white;"><b>Efficiency: 70%</b></span></div>
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<span style="color: white;"><b>Boil Time: 90 Minutes</b></span></div>
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<b><span style="color: white;">Grain:</span></b></div>
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<b><span style="color: white;"> Pilsner: 4.8kg</span></b></div>
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<b><span style="color: white;"> Wheat: 1kg</span></b></div>
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<b><span style="color: white;"> Flaked Oats: 750g</span></b></div>
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<b><span style="color: white;"> Acidulated: </span><span style="color: white; font-size: 14.85px;"> 200g</span></b></div>
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<b><span style="color: white;"><br />Hops:</span><br /><span style="color: white;"> First Wort: 25g Columbus prior to GF Sparge</span></b></div>
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<span style="color: white;"><b> 05 Minutes: 30g Columbus</b></span></div>
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<b><span style="color: white;"> Flameout: 45g Columbus</span></b><br />
<b><span style="color: white;"> </span></b><br />
<b><span style="color: white;"> Dry hop: 40g Citra / 40g Mosaic / 40g Galaxy</span></b><br />
<b><span style="color: white;"><br />Yeast:</span></b></div>
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<span style="color: white;"><b> M36 Liberty Bell (Mangrove Jacks) (3x Packs rehydrated)</b></span></div>
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<span style="color: white;"><b>Brewing Notes: </b></span><br />
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<span style="color: white;"><b> 3 June 2017: Brewed on Grainfather. Good extraction, hit 1.063 (pretty close). Pitched yeast at 17 Deg C. Set at 18 for natural rise Overnight.</b></span><br />
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<b style="color: white; font-size: 14.85px;"> 4 June 2017: 16 hours after pitching set temp to 19 Deg C. </b><br />
<span style="color: white;"><b> </b></span><br />
<span style="color: white;"><b> 7 June 2017: Ramped temp to 21 deg C (Morning). Ramped 12 hours later (Evening) to 22 Deg C</b></span><br />
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<span style="color: white;"><b> 12 June 2017: Dryhopped with 40g each of Citra/Mosaic/Galaxy</b></span><br />
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<span style="color: white;"><b> 14 June 2017: (Evening) temps dropped for cold crashing</b></span><br />
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<span style="color: white;"><b> 16 June 2017: Gravity 1.014, kegged and put into fridge for force carbonation at 30PSI. (first time in awhile I haven't added gelatin to the keg.)</b></span><br />
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<span style="color: white;"><b> 18 June 2017: First Taste - Lovely beer, no off flavors, hops are a little muted with a the yeast character more prominent than I'd like.</b></span><br />
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<span style="color: white;"><b>Tasting Notes - </b></span></div>
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<span style="color: white;"><b> Appearance: Golden Straw - Hazy as expected. Force carbed has done a good job, with nice lacing and slightly low carbonation. but good so far. Should improve. At least its not murky, like some of these I see.</b></span><br />
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<span style="color: white;"><b> Aroma: Fruity Hops, resin from columbus, but citra/galaxy and mosaic takes over. some yeast character too. not too sure on this. Needs more hops. Something I noticed at the CHBA meet over the weekend, (DIY Dog Brewcomp) was that massive dryhops can actually work, I always thought that that amount of hop saturation would make a beer come out grazzy, but it doesn't seem to be the case. so I probably under-did the dryhop based on what the forums are talking</b></span></div>
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<span style="color: white;"><b> Flavour: Similar, Hops are a little underwhelming, should be packed with flavour, there is a distinct yeast character, pear ester type thing from the yeast that detracts from teh beer. It's a nice tasting beer, and I get plenty of hop flavour, it just hides a little bit of it. Bitterness is spot on, its present, but not tongue stripping. more APA bittering, which is what the style asks for.</b></span></div>
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<span style="color: white;"><b> Mouthfeel: Nice coating beer, thick and creamy as it should be. malt flavor is there. Needs more hops.</b></span><br />
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<span style="color: white;"><b> Overall: Very good beer, I'm impressed with this, I think if you use this yeast, you have to add more dryhops, as the yeast takes away from of the impact. I think S-04 as a dry yeast is probably more appropriate for the style, but at a push its definitely a good yeast to use.</b></span><br />
<span style="color: white;"><b>Columbus is a good choice in the boil, gives the hop character as extra note, that I really enjoy.</b></span><br />
<span style="color: white;"><b>Change for next time? more hops, especially if I leave the yeast strain alone. I attenuated well and fermented brilliantly. Even had a blow out at day 3.</b></span><br />
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<span style="color: yellow;"><b><u>THE YEAST: I think it can work in beers like this, but you've got to work harder to hide the yeast character. It would definitely work well, in Stouts/Porters and other English style beers. Might have to give it a crack next time I brew up my favourite Brown Ale.</u></b></span></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com2tag:blogger.com,1999:blog-4721969344178068446.post-28865476901051969612017-06-01T18:23:00.000-07:002017-06-01T18:23:07.608-07:00Still working on a House blend Saison.....<span style="background-color: black; color: white;">Part of the reason I've been so quiet recently is this......</span><br />
<span style="background-color: black; color: white;"> (Insert Gross picture of knee scar here)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">I had knee surgery to reconstruct the Anterior Cruciate Ligament in my left knee, leaving me crippled for a solid 2-3 months. So we know what that means don't we? No Brewing of any form of beer, and even no drinking for awhile.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">so, well before this overly invasive knee surgery I bought some of the following:</span><br />
<span style="background-color: black; color: white;"> * The Yeast Bay - Saison Brett Blend</span><br />
<span style="background-color: black; color: white;"> * WLP648 - Brettanomyces Vrai</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">The intention being to recreated a similar culture to the WLP670 - American farmhouse yeast, that I've enjoyed previously (last batch went all banana like) so after that poor effort, I decided to try and create some for of house blend, which may or may not change over the course of. time. I'm not entirely sure how I'l feed and keep the culture going etc. but I'm excited to find out.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Anyway, I brewed this particular beer in January of all times, with a simple 3 week primary fermentation. Followed by racking onto 3kg of Mangoes (In hindsight probably a tad too much) and aged on those until April. The harvest for this blend then went straight into a similar style beer, but with peaches and a kettle sour (Lacto Plantarum). Given my knee and everything else that was going on, this got a 6-8 week primary, before the flesh of white peaches were added (Note to Self: Cut the peaches before freezing them, and remove the stones, otherwise it gets pretty messy)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">I then dry hopped this beer with Mosaic and Citra for a few days, before adding gelatin and kegging. the second beer receives Simcoe/Amarillo after the fruit explosion is done (I overfilled a little bit I think.....)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Overall, the blend has worked out really nicely, and I'm excited to make more beer with it.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<br />
<div style="text-align: center;">
<span style="background-color: black; color: white;">MANGOMANGOMANGO!!!</span></div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kPTpTjc6KkDA9SDrIyFpayhQefDkxRi4FrgEb5HC9k6Vb5EzHLa69eW106swYnSd49gm8HSzlZtLWy6W5H9k9GhI1ou6L9FlxmlPnPUqqmu-x3JhetlIFY2jUPO5b-6Li9onLEFVZUEM/s1600/IMG_1175.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kPTpTjc6KkDA9SDrIyFpayhQefDkxRi4FrgEb5HC9k6Vb5EzHLa69eW106swYnSd49gm8HSzlZtLWy6W5H9k9GhI1ou6L9FlxmlPnPUqqmu-x3JhetlIFY2jUPO5b-6Li9onLEFVZUEM/s320/IMG_1175.JPG" width="240" /></a></div>
<span style="background-color: black; color: white;">Batch Size: 21 Litres</span><br />
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<span style="background-color: black; color: white;">Est OG: 1.048</span></div>
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<span style="background-color: black; color: white;">IBU: 20</span></div>
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<span style="background-color: black; color: white;">EBC: 4</span></div>
<div style="font-family: "Sorts Mill Goudy"; font-size: 14.85px;">
<span style="background-color: black; color: white;">Efficiency: 70%</span></div>
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<span style="background-color: black; color: white;">Boil Time: 90 Minutes</span></div>
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<b><span style="background-color: black; color: white;">Grain:</span></b><br />
<span style="color: white;"><span style="background-color: black;"><b> Pilsner: 3.2kg</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b> Vienna: 0.6kg</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b> Flaked Oats: 0.5kg</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b> Acidulated Malt: 0.2kg</b></span></span></div>
<div style="font-family: "Sorts Mill Goudy"; font-size: 14.85px;">
<span style="background-color: black; color: white;"><br /><b>Hops:</b></span><br />
<span style="background-color: black; color: white;"><b> Pacific Jade: 20g @ 60min</b></span><br />
<span style="background-color: black; color: white;"><b> Dry hop - 60g each of Citra / Mosaic</b><br /><b>Yeast:</b></span><br />
<span style="background-color: black; color: white;"><b> WLP648 - Brettanomyces Brux Vrai</b></span><br />
<span style="background-color: black; color: white;"><b> The Yeast Bay - Saison / Brett Blend</b></span><br />
<span style="background-color: black; color: white;"><b><br /></b></span>
<span style="background-color: black; color: white;"><b>2 separate Starters were made - 1: WLP648 1/2 Litre Starter 2: 1 Litre Starter Saison Brett Blend and WLP648 blended into Starter 2. (the idea was to grow up the 648 a little more, to get some extra brettanomyces in there.)</b></span><br /><span style="background-color: black; color: white;"><b>Brewing Notes:</b></span><br />
<span style="background-color: black; color: white;"><b></b></span><br /><span style="background-color: black; color: white;"><b></b></span>
<span style="background-color: black; color: white;"><b> January 2017: Mashed in at 67 Deg C. Boiled 90 Min's total, missed target OG of 1.050. Full 1 litre starter poured in. 21 degrees C fermentation.</b></span><br />
<span style="background-color: black; color: white;"><b></b></span><br /><span style="background-color: black; color: white;"><b></b></span>
<span style="background-color: black; color: white;"><b> January 2017: Ramped temp to 23 Deg C</b></span><br />
<span style="background-color: black; color: white;"><b></b></span><br /><span style="background-color: black; color: white;"><b></b></span>
<span style="background-color: black; color: white;"><b> January 2017: Moved from temp controlled chamber to Spare Room (not temp controlled)</b></span><br />
<span style="background-color: black; color: white;"><b><br /></b></span>
<span style="background-color: black; color: white;"><b> February 2017: Racked to secondary onto 3kg of Supermarket Frozen Mango</b></span><br />
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<span style="color: white;"><span style="background-color: black;"><b> April 2017: Racked to Tertiary (Purged with Co2) with dry hops as above.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b> April 2017: Racked to Keg and standard gelatin addition added.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Taste Notes - MANGOMANGOMANGO!!!</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b> Appearance: Pale straw/golden colour Carbonation is mid range (all my beers tend to sit around the same level) head retention is pretty non existent, given the mangoes used. looks good. crystal clear from the gelatin addition.</b></span></span><br />
<br />
<span style="color: white;"><span style="background-color: black;"><b> Aroma: Early on the Mango well and truly dominated. Very green fruit over ripe mango and some hoppy notes to suit. Now its a little older the fruit has fallen away, and the hops are much more prominent. minimal malt character. Some notes from the Brett and farmhouse yeast. Impressive. the starter has done something here I think.</b></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyGQZGEELmYRoAowt-6Vi89FOphxAqLbAMKch83Qgdl1ju8oFoaDL9EmD_3V-3JAnNKxsKmOQEsNRGq2MdnMSypI6Dz2cXwdfjMP6STQ9LdBYIE-22hCglcP8I2Oi5dxhzff6cVFF0wYy/s1600/IMG_1195.JPG" imageanchor="1" style="clear: right; display: inline !important; font-size: 14.85px; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyGQZGEELmYRoAowt-6Vi89FOphxAqLbAMKch83Qgdl1ju8oFoaDL9EmD_3V-3JAnNKxsKmOQEsNRGq2MdnMSypI6Dz2cXwdfjMP6STQ9LdBYIE-22hCglcP8I2Oi5dxhzff6cVFF0wYy/s320/IMG_1195.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New Brew Club Glasses - Pretty Fancy!<br /></td></tr>
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<span style="color: white;"><span style="background-color: black;"><b> Flavour: Mangoes again, dominating the beer as per the aroma, the hops are now coming forward and its a nice easy drinker. Prickly carbonation, but not too fizzy.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b> Mouth feel: Surprisingly good. I thought the fruit and lack of speciality malts might kill the mouth feel. Like I said the head retention is non existent, but that's by-the-by. It's come out really well, easy drinking but not thin, the brettanomyces in this beer has really helped to boost the mouth feel, as well as the flaked oats to prevent it from being watery.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b> Overall: Really enjoyable, reduce the mango addition. Its just wayyyyy too over the top when its fresh. The Brett is subtle, which is nice, and the farmhouse elements are all there. If I can hit my Target OG's I think its a winner. reduce the fruit, balance it out a bit more with the dry hops, but I'm glad I didn't waste any money on whirlpool/flame out hops.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>This house yeast has already been racked off about 3-4 weeks ago (I need to get it running ASAP) from adding my white flesh peaches to the lacto soured version of the same beer. This is Simcoe/Amarillo, the peaches are probably way too much as well, but hey - live and learn right???? I'm hoping to get this kegged up in a few weeks, after dry hopping and gelatin.</b></span></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-53092704692603179612017-05-28T17:54:00.003-07:002017-05-28T18:03:59.188-07:00**UPDATE**Farmhouse Imperial Stout <span style="background-color: black; color: white;">Quick update on this one.........</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">I entered this into a Homebrew Competition, just for some more feedback. then a funny thing happened.......................................</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">It WON overall Champion Beer, scoring a staggering 45/50, I'm just blown away by this, and because of that, I get a 200 Litre batch of this brewed commercially (hahahahaha, that poor commercial brewer trying to replicate a beer that essentially take 3-4 month to brew...PLUS the additional ageing time.) but I shouldn't laugh, not really.....</span><br />
<br />
<span style="color: white;"><span style="background-color: black;">Part ofthe reason I'm writing an update, is because Mike Tonsmiere of the Mad Fermentationist recently visited NZ forthe Homebrew conference in Nelson ( I wasn't able to go, because of my knee) He recently tried the beer after he got back to the US, and had this to say (This is straight from his e mail)</span></span><br />
<span style="color: white; font-family: inherit;"><span style="background-color: black;"><br /></span></span>
<span style="background-color: black;"><span style="color: yellow; font-family: inherit;">"Really enjoyed how it turned out, avoided the biggest issue I have with Belgian stouts being too dry to support heavy roasted flavors despite the low FG (likely thanks to the cold steeped and dehusked dark malts). Brett was pretty subtle. Maybe some dark (Special B-type) crystal malt to up the dark fruit flavor? Otherwise delicious as is!"</span></span><br />
<br />
<span style="color: white;"><span style="background-color: black;">I feel quite chuffed that he enjoyed it, as a guy who brews alot of funky interesting beers, with different flavour combinations, its good to see he enjoyed it.</span></span><br />
<span style="color: white;"><span style="background-color: black;"><br /></span></span>
<span style="color: white;"><span style="background-color: black;">But now thats over, I thought I'd post an update based on my own tastes..... Its been around for a good solid year now, and is really coming into its own. I'll be sure to put more updates on this beer as it progresses along. (A celebratory beer for the birth of my first baby)</span></span><br />
<span style="background-color: black; color: white;"><span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;"><u><b><a href="http://beercrusades.blogspot.co.nz/2016/07/farmhouse-imperial-stout.html">FEAR OF THE DARK</a></b></u></span></span><br />
<span style="background-color: black; color: white;"><b><u><a href="http://beercrusades.blogspot.co.nz/2016/07/farmhouse-imperial-stout.html">Farmhouse Imperial Stout</a></u></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTp7gdii2lZyh5xO1awlqc3WUe4EDajypQ0bETetnlwSW7msAImXuuvUtiR5PPXidN9mUwDNxp5NqHyFl9hHfTVV0tUks1u92YiIIY9FTiJsdMbRR9CquhbTJRZziiZ9boOqBzMnDGVcI/s1600/IMG_1200.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTp7gdii2lZyh5xO1awlqc3WUe4EDajypQ0bETetnlwSW7msAImXuuvUtiR5PPXidN9mUwDNxp5NqHyFl9hHfTVV0tUks1u92YiIIY9FTiJsdMbRR9CquhbTJRZziiZ9boOqBzMnDGVcI/s320/IMG_1200.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: black; color: white;">Nothing like a beer like this, when you doing study...</span></td></tr>
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<span style="background-color: black; color: white;"><span style="background-color: black; color: white;"></span></span><br />
<span style="background-color: black; color: white;"><span style="background-color: black; color: white;"></span>
<span style="background-color: black; color: white;">1.081 - 1.010</span></span><br />
<span style="background-color: black; color: white;">Brew Date: 03 February 2016</span><br />
<span style="background-color: black; color: white;">Tasting Date: 27 May 2017</span><br />
<span style="background-color: black; color: white;"><span style="background-color: black; color: white;"></span></span><br />
<span style="background-color: black; color: white;"><span style="background-color: black; color: white;"></span>
<span style="background-color: black; color: white;"> Appearance: Jet Black and Mocha head, that is really starting to stick around. carbonation on point.</span></span><br />
<span style="background-color: black; color: white;"><span style="background-color: black; color: white;"></span></span><br />
<span style="background-color: black; color: white;"><span style="background-color: black; color: white;"></span></span>
<span style="background-color: black; color: white;"> Aroma: Subtle Brett, and some phenolics from the farmhouse yeast. dark malts chcoloate, dusty cocoa and so on. Not heavily roasty due to mostly cold steeped dark malts (included the Baking soda additions to help smooth the cold steeped area out.</span><br />
<span style="background-color: black; color: white;"></span><br />
<span style="background-color: black; color: white;"></span>
<span style="background-color: black; color: white;"> Flavour: Much the same, carbonation is perfect, I love the marriage of dusty cocoa and subtle brett. not over powering. </span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;"><span style="background-color: black;"> Mouthfeel: Despite the low FG, it still tastes nice </span><span style="background-color: black;">and thick, nice coating on the mouth,</span></span><br />
<span style="background-color: black; color: white;"><span style="background-color: black;"><br /></span></span>
<span style="background-color: black; color: white;"> Overall: I see where Mike is coming from with the Special B addition. A Little bit of dark fruit flavour could just enhance this enough. Definitely one to savour in the colder months coming (Plus a good celebratory beer for when the little one arrives). I do find it difficult to drink more than one, mostly because of the interesting flavour combinations, so hopefully that little Special B addition will do wonders.</span>CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-42385654582773991972017-04-28T21:55:00.000-07:002017-04-28T21:55:02.432-07:00Brown Porter with Brettanomyces...<b><span style="background-color: black; color: yellow;">Historical Beer.....Yep....It's a thing (apparently)</span></b><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">If anyone hasn't seen the blog, check out <a href="http://www.shutupaboutbarclayperkins.blogspot.com%20/">shutupaboutbarclayperkins</a>. Your source/guide to everything historical and special about beer/brewing.</span><br />
<span style="background-color: black; color: white;">So, why tackle something a little more historical? <b>REASON:</b> I had a vial of WLP645 (Brettanomyces Clausenaii) to use up and a Brown Ale/Porter to get going for the most recent NHC.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Historically, Porter was a very popular style of beer. It has been said that these beers, tended to have some form of bacteria in them. In the traditional english stlye stock ales, they suggest that Brettanomyces was present. Wild yeast like that was most likely present, as they didn't have the stringent sleaning and sanitation methods of today.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">With my ongoing obsession for brewing some sort of porter every year for NHC (November), in an effort to get a medal winning beer in a darker ale category (I really should rethink this hopeless effort *Sigh*). In the past 3-4 years I've had pretty dire results in the category, and to be honest, the base beer was no different, although scoring higher than the previous effort of 9/50 (don't ask). This year was no different, although I changed tact a bit, and going Brown Porter, rather than Robust Porter, and heading in a much more traditional direction than previously. and blow me down if I didnt get an average score of 19/50 (I'm happy based solely on the fact its double digits).</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Homebrewing though, is about experimentation and so with a vial of Brettanomyces in hand, I went to work.....</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Half and Half, Plain base and Brettanomyces aged (No Oak). with a twist of some Tart Cherries when racking onto the brett for extended aging. I hit 4 months before kegging it and giving inital tastes (I seemd to get a bit of almond and some cherry pie funk, and actual cherry taste. Its hard to decide how good this beer really is, because the base beer turned out so poorly (it was good enough in general, but maybe a bit too toasty) but now there'ssome age to it, because of my general lack of actually brewing beer (and drinking itfor that matter) its starting to take some real shape.</span><br />
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<b><u><span style="background-color: black; color: white;">THE FATHERS OF LIBERTY</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzNgWG57psJt79Y1YU95ojG60zf8HNZggx0cdkEC2joJmtcm4wtpHrixY8fsILlp6ZrR1sXZyaZPnjq_ZUrfphqgUpAtp7EO4cHdBbYwycTtJ0vy1ZkGWc7QjiyLqo8JN15hiVFrilQO6/s1600/unnamed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzNgWG57psJt79Y1YU95ojG60zf8HNZggx0cdkEC2joJmtcm4wtpHrixY8fsILlp6ZrR1sXZyaZPnjq_ZUrfphqgUpAtp7EO4cHdBbYwycTtJ0vy1ZkGWc7QjiyLqo8JN15hiVFrilQO6/s320/unnamed.jpg" width="240" /></a></div>
<span style="background-color: black; color: white;">Batch Size: 21 Litres</span></div>
<div style="text-align: left;">
<span style="background-color: black; color: white;">Est OG: 1.052</span></div>
<div style="text-align: left;">
<span style="background-color: black; color: white;">IBU: 30</span></div>
<div style="text-align: left;">
<span style="background-color: black; color: white;">EBC:</span></div>
<div style="text-align: left;">
<span style="background-color: black; color: white;">Efficiency: 74%</span></div>
<div style="text-align: left;">
<span style="background-color: black; color: white;">Boil Time: 60 Minutes</span></div>
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<span style="background-color: black; color: white;"><br /></span></div>
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<b><span style="background-color: black; color: white;">Grain:</span></b></div>
<div style="text-align: left;">
<span style="background-color: black; color: white;"> 4.2kg Maris Otter</span></div>
<div style="text-align: left;">
<span style="background-color: black; color: white;"> 0.5kg Gladfields Brown Malt</span><br />
<span style="background-color: black; color: white;"> 0.1kg Dark Crystal (90)</span><br />
<span style="background-color: black; color: white;"> 0.25kg Dark Chocolate (Gladfields)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<b><span style="background-color: black; color: white;">Hops:</span></b><br />
<span style="background-color: black; color: white;"> 45g East Kent Goldings @ 60min</span><br />
<span style="background-color: black; color: white;"> 25g East Kent Goldings @ 10min</span><br />
<span style="background-color: black; color: white;"><br /></span>
<b><span style="background-color: black; color: white;">Yeast:</span></b><br />
<span style="background-color: black; color: white;"> WY1469 (2.5Lt Starter)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<b><span style="background-color: black; color: white;">Brewing Notes:</span></b><br />
<span style="background-color: black; color: white;"> <b>28 August 2016</b> - Mashed with 17 Litres. Mash Temp 67 Deg C. Added 1/2 tsp Baking soda, and 1/4 tsp CaCl. OG 1.050 (2 shy of target) Pitched yeast at 15 Deg C Temp set to 18.8 DegC</span><br />
<b><span style="background-color: black; color: white;"><br /></span></b>
<span style="background-color: black; color: white;"><b> 31 August 2016</b> - Temp Raised to 21 Degrees. for remaining fermentation.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;"> <b> 11 September 2016</b> - Half Racked onto Vial of WLP645 & 1 kg of Frozen Tart Cherries.</span><br />
<span style="background-color: black; color: white;">Remaining half, bottled with enough Priming sugar to 2.1 volumes CO2</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;"> <b>11 February 2017</b> - FG on Brett section 1.004. Racked to Bottling bucket primed to 2.1 volumes also, using XXg Priming Sugar.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;"> <b>21 April 2017</b> - Side by Side Tasting (The base beer is pretty old at this stage)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Clean Version - </span><br />
<span style="background-color: black; color: white;"> Appearance: Dark Brown Appearance - a little too light to be a porter, nice clear appearance through the glass. carbonation is getting high now its a little older, so it kept a good head on it</span><br />
<span style="background-color: black; color: white;"> Aroma: Musty Brown malts, chocolate, and british yeast esters (gotta lovethe WY1469 yeast) relatively non-descript</span><br />
<span style="background-color: black; color: white;"> Flavour: Same as the aroma, but with some astringency in it. It turned out a little thin for what i was looking for. the carbonation being a little higher takes away from the beer</span><br />
<span style="background-color: black; color: white;"> Mouthfeel: Thin, but ok, considering, not going to win any awards. Again, carbonation takes away from it.</span><br />
<span style="background-color: black; color: white;"> Overall: Needs to be thicker, higher mash temp and more specialty malts should help.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Brett Version -</span><br />
<span style="background-color: black; color: white;"> Appearance: similar appearance as the other (as you can see), although the head as a slight pink tinge to it, from the cherries. carbonation is lower, and more pleasant</span><br />
<span style="background-color: black; color: white;"> Aroma: Tart cherries lead the way, with a little almond note as well. still plenty of chocolate and coffee to keep thing in perspective</span><br />
<span style="background-color: black; color: white;"> Flavour: Cherries again, not in your face, but there, the beer seems to be somewhat balance between malt and frit, which is nice, but still some of that astringency pokes through. The almond note is there again.</span><br />
<span style="background-color: black; color: white;"> Mouthfeel: Surprisingly thicker than that tandard version. Cherries lead again, so its still thinner than I'd like but its nice.</span><br />
<span style="background-color: black; color: white;"> Overall: Same as the base beer, but some additional cherries would be nice, to eliminate that almond note (maybe?) and thicken it up a bit.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">The recipe is still not as good as my normal English Brown ale, so I think next time, I';d go with that recipe and adjust from there.</span><br />
<span style="background-color: black; color: white;">Definitely worth a go on a full size batch, but providing I get the base beer right in the first place of course....</span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-10822063035798371542017-03-12T20:05:00.000-07:002017-03-12T20:05:44.730-07:00Hoppy Brett Saison (Simcoe/Amarillo - Dryhopped with Galaxy)<span style="background-color: black; color: white;">After the last version Nelson Sauvin. I threw this yeast straight into another beer similar, trying to play with different hops in the dryhop. </span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">So to continue the theme, I opted to bew with Simcoe & Amarillo.... Until I ended up with 100g of Galaxy waiting to be used, and a Pale Ale that just needed S/A as part of it. (Call it the classic American Pale ale if you will - Centennial, Simcoe, Amarillo, Cascade, Citra)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">So with my supply of those hops depleted , I figured why the hell not? so, in they went. all 100grams.....</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">Ther beer is slightly larger than the previous versions, to ramp the alcohol up to around 7%ABV, I also wanted to get rid of the Rye in the beer, so swapped with Oats. Same time-frame for fermentation/ageing - because its what's been done previously.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">so, this beer turned out very very similar ot the previous one, with a little extra oomph to it. I've realized recently, that the yeast used, has an under-pitching issue, caused by the original Nelson beer. </span><br />
<span style="background-color: black; color: white;">HOW DO I KNOW THIS?: Well I got critically panned on the beer when entered into the NHC recently, and once I saw the notes, I picked it out straight away..... Banana (more Specifically Banana lollies)</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">This has caused me to re-evaluate my yeast pitching rates and yeast selections, for this beer. So I will be going back to a similar recipe as the last one (1.052) and getting the yeast in good shape prior to fermentation. I will also be playing with racking off the yeast after the first month, so I can get the culture and use it again on something a little more special....hopefully.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">What yeast will I be using? I've changed tack a little bit, and so ,after discussion on the fantastic Milk the Funk Facebook page. I'll be adding a pitch of WLP648 (Brettanomyces Bruxellensis Vrai). My local shop is also re-stocking the Yeast bay as well, so Saison/Brett blend will be used in place of WLP670 - only because I'm not sure how long they will continue to stock the yeasts.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">But, I'm rambling, so heres the Galaxy/Simcoe/Amarillo Recipe:</span><br />
<span style="background-color: black; color: white;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: white;"><span style="background-color: black;">GAS Saison</span></span></div>
<div style="text-align: center;">
<span style="color: white;"><span style="background-color: black;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Batch Size: 21 Litres</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">OG: 1.056</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">FG: 1.004</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Brewhouse Efficiency: 74%</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">IBU: 22</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">EBC: 7.6</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Boil Time: 90 Min</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">GRAINS:</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"> Pilsner</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"> Wheat</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"> Flaked Oats</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">HOPS:</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"> FWH: 14g Chinook</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"> 00min: 40g Amarillo</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"> 00min: 40g Simcoe</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"> Dryhop: 100g Galaxy</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Yeast: WLP670 Repitch</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Mash: 67 DegC</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Sparge 76Deg C</span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Brewing Notes:</span></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-88119611641895916132017-01-11T16:54:00.000-08:002017-01-11T16:54:59.205-08:00M84 - Bohemian Lager Yeast<span style="background-color: black;"><span style="color: white;">Well, my first pilsner (circa 2 years ago) was a bomb.</span></span><br />
<span style="background-color: black;"><span style="color: white;">Full of Diacetyl, hazy and I struggled to drink it. but it got drunk at my birthday, and funnily enough was the first keg to kick.....</span></span><br />
<span style="background-color: black;"><span style="color: white;"><br /></span></span>
<span style="background-color: black;"><span style="color: white;">Anyway, with a long weekend coming up, and some time away organised, I figured it would be a good time, to brew another pilsner.</span></span><br />
<span style="background-color: black;"><span style="color: white;">A Nice simple recipe, as I've been trying to simplify my recipes a bit more recently.</span></span><br />
<span style="background-color: black;"><span style="color: white;">A Base of Pilsner and no specialties. NZ Hops at F/O and dryhop.</span></span><br />
<span style="background-color: black;"><span style="color: white;"><br /></span></span>
<span style="background-color: black;"><span style="color: white;">I figured it might be time to review another MJ yeast. M84 Bohemian Lager.</span></span><br />
<span style="background-color: black;"><span style="color: white;">3 Packs in 1.050 wort. rehydrated and added.</span></span><br />
<span style="background-color: black;"><span style="color: white;"><br /></span></span>
<span style="background-color: black;"><span style="color: white;">the idea was to brew something Pivo pils like (READ: Firestone Walker), but without access to hops like spalt or Saphir in this copuntry, I made the decision to turn it into something more "Kiwi"</span></span><br />
<span style="background-color: black;"><span style="color: white;"><br /></span></span>
<span style="background-color: black;"><span style="color: white;">so, here it is:</span></span><br />
<span style="background-color: black;"><span style="color: white;"><br /></span></span>
<br />
<div style="text-align: center;">
<span style="background-color: black;"><span style="color: white;">EMPTY SHELL PILSNER</span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Batch Size: 21 Litres</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Estimated OG: 1.052</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">IBU: 35</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">EBC: 6.4EBC</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Efficiency: 74%</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Boil Time: 90 Minutes</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;">Grain:</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> 3.2kg Pilsner</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> </span></b><b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;">0.2kg Acidulated</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;"> </span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Hops:</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 60min - 17g Pacific Jade</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 00min - 30g Wakatu</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 00min - 25g Wai-iti</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Dryhop: 30g Each of Wakatu / Wai-iti</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Yeast: </b></span><br />
<span style="color: white;"><b> M84 Bohemian Lager (3 Packs R-hydrated in 200ml Water)</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Mash Schedule: Single Infusion Mash 66 Deg C</b></span><br />
<span style="color: white;"><b>Mash out 76 Deg C</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Brewing Notes: </b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="color: white; font-size: 14.85px;">29 October 2016: Brewed aiming for 1.052, 22 litres of wort at 1.050 got. 10 min hop steep at flameout.</b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>4 November 2016: FG Reading 1.038 - ramped temp as per brulosophy fast lager method.</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Temp raised by Deg C every 12 hours until 20 degrees is reached.</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>8 November 2016: 20 degrees reached, and held for 7 Days - Dryhopped 3 days prior to cold crash.</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>15 November 2016: set for lagering/cold crash for 2 days</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>17 November 2016: Kegged with gelatin, and force carbonated</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Left for 2 weeks in keg prior to tasting (Giving it a bit more time to "Lager")</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Notes - </b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Appearance: Crystal clear - typical Pilsner coliurs. not alot of head to speak of.</b></span><br />
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Aroma: Crisp pilsner malts, and plenty of flowery tropical hop character. I think I also get a touch of apples (which is a shame, as its a nice easy drinker)</b></span><br />
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Flavor: The hop flavor dominates here, with a nice crispness to the boy, sweeter than I expected, but nice. A Little green apple again.</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Mouthfeel: sweetness keeps this from being dry, but nice body. head retention is an issue.</b></span><br />
<span style="color: white;"><b><br /> Overall: its nice, I think this particular lager yeast (dry) is not overly suited to the faster lagering mathods detailed in Brulosophy, the beer was 1.050 and went to 1.011 i pitched 3 packs to be safe on pitching rates, and to gt enough cells for clean fermentation.</b></span><br />
<span style="color: white;"><b><br /></b></span>
<span style="color: white;"><b>YEAST INFO:</b></span><br />
<span style="color: white;"><b>This yeast is slow and took forever to take off. at 5 days, the FG had dropped from 1.050 to 1.038, i ramped the temp at day 8 (FG 1.026) and ramp 3 degrees every 12 hours to get to 20 deg C. This was left for 10 days to clean itself up, then kegged/gelatined/carbonated.</b></span><br />
<span style="color: white;"><b><br /></b></span>
<span style="color: white;"><b>Next Lager will be a Baltic Porter, for a special occasion. mostlikely brewed early in the new year.</b></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com3tag:blogger.com,1999:blog-4721969344178068446.post-71696361153553773312016-10-20T17:34:00.000-07:002016-10-24T16:23:35.089-07:00Hoppy Brett Saison (Nelson Sauvin)<span style="background-color: black; color: white;">After a number of Brettanomyces influenced Saisons etc, I saw this strain, and thought I'd give it a shot. but what would I brew with it? Some thing traditional maybe? Or should I push the boat out, and add fruits and/or spices? OR What about an imperial Saison, similar to my S J Porr challenge beer last year... (Tart Saison aged on Chardonnay Oak cubes)</span><br />
<br />
<span style="background-color: black; color: white;">But then I thought to myself, who doesn't love hops? </span><br />
<span style="background-color: black; color: white;">Not many people I don't think (although there are probably a few weirdo's out there)</span><br />
<span style="background-color: black; color: white;">So Why not throw a bunch at a Farmhouse Ale. Sounds good to me....</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">I've brewed a few iterations of the base beer in the past couple of years - I've done, 100% WLP644 (Formerly Brett Trois), WLP500, and more recently I found probably the most suitable strain....WLP670.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: yellow;"><b>"<a href="http://www.whitelabs.com/yeast/wlp670-american-farmhouse-blend">WLP670 - American Farmhouse Blend</a>: <span style="font-family: "georgia" , "times" , "times new roman" , serif; font-size: 14px; line-height: 18px;">nspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers."</span></b></span><br />
<span style="background-color: black; color: yellow;"><b><span style="font-family: "georgia" , "times" , "times new roman" , serif; font-size: 14px; line-height: 18px;"><br /></span></b></span>
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">Despite the descriptors, I don't find much, if any sourness. Plenty of light B</span></span><span style="background-color: black; color: white; font-family: "georgia" , "times" , "times new roman" , serif; font-size: 14px;">elgian spices, with a nice classic saison character, and if aged in the correct way, some nice earthy funk from the Brettanomyces strain. </span><br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;"><br /></span></span>
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">So, onto the hops:</span></span><br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">the last one, was the first hoppy farmhouse I made. so, I'll start there.</span></span><br />
<br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;"><b><u>Version 1:</u></b> </span></span><br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">60min: 10g Pacific Jade</span></span><br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">0 min: 25g each of </span></span><span style="background-color: black; color: white; font-family: "georgia" , "times" , "times new roman" , serif; font-size: 14px; line-height: 18px;">Nelson Sauvin / Galaxy / Sorachi Ace</span><br />
<span style="background-color: black; color: white; font-family: "georgia" , "times" , "times new roman" , serif; font-size: 14px; line-height: 18px;">Dryhop: 30g each Nelson Sauvin / Galaxy - 20g Sorachi Ace</span><br />
<span style="background-color: black; color: white; font-family: "georgia" , "times" , "times new roman" , serif; font-size: 14px; line-height: 18px;"><br /></span>
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">I really enjoyed this version, although the Sorachi ace, was over powering,, even more so than Nelson - which we all know is a pungent hop.</span></span><br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">So this time around I wanted to find the right balance of hops for the base build. but as always, I'll probably find ways to adjust and change the recipe overthe next few iterations.</span></span><br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;"><br /></span></span>
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">Bear in mind, this is beer, that I age for a longer period to get some of that brett funk, as with this yeast, you can keep it in primary for 3 months with no ill effects. (surprisingly enough)</span></span><br />
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;"><br /></span></span>
<br />
<div style="text-align: center;">
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;">ORIGINAL SIN Farmhouse Ale</span></span></div>
<div style="text-align: center;">
<span style="color: white; font-family: "georgia" , "times" , "times new roman" , serif;"><span style="background-color: black; font-size: 14px; line-height: 18px;"><br /></span></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Batch Size: 21 Litres</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Estimated OG: 1.054</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">IBU: 20.8</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">EBC: 8.4EBC</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Efficiency: 74%</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Boil Time: 90 Minutes</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;">Grain:</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> 3.2kg Pilsner</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> 0.6kg Wheat</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> 0.3kg Vienna</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> 0.3kg Melanoiden (Aurora)</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> 0.3kg Rye Malt</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: white;"> 0.2kg Acidulated</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;"> </span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Hops:</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 60min - 6g Pacific Jade</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 00min - 50g Motueka</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 00min - 25g Waimea</b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Dryhop: 85g Nelson Sauvin</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Yeast: </b></span><br />
<span style="color: white;"><b> WLP670 - No Starter (Removed from fridge 6 hours prior to pitching)</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Mash Schedule: Single Infusion Mash 65 Deg C</b></span><br />
<span style="color: white;"><b>Mash out 76 Deg C</b></span><br />
<br /></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Brewing Notes: </b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Brewed 19 June 2016 - Hit Target of 1.050 dead on, volume target dead on. Pitched vial of yeast. (No Starter)</b></span><br />
<span style="color: white;"><b> Ferm Temp 20 Deg C</b></span><b style="color: white; font-size: 14.85px; line-height: 20.79px;"> </b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 22 June 2016 - Raised Ferm Temp to 22 Deg C</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 09 July 2016 - Lowered Temp to 20Deg in ferm chamber for aging.</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> </b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 15 August 2016 - Moved to ambient temp for further aging (I needed the ferm chamber)</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 10 September 2016 - Racked to keg, bagged dry-hops added for 3 days, and cold crashed for an additional 24 hours.</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 14 September 2016 - Removed bag from keg, and racked to new keg, on top of gelatin.</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Tasting Notes:</b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Appearance - Crystal golden colour, nice spritzy carbonation.</b></span><br />
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Aroma - white grapes and funky farmhouse notes (670 is quite distinct)</b></span><br />
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"> Flavour - more grape, its hard to tell which are hops and which is the funk, but it melds nicely together. I think this time round I get the spicy Rye character too, which adds another dimension to it.</b><br />
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"><br /></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"> Mouthfeel - light and crisp, sweetness present fro mthe hop/yeast play.</b><br />
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"><br /></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"> Overall - really nice, i think next time round a slight boost ingravity is in order, and an increase in dryhopping (only because its normally easier to throw a full bag of hops in.</b></div>
<div style="background-color: black; color: #cbcbcb; font-family: "Sorts Mill Goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"><br /></b></div>
<div style="background-color: black; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<div style="color: #cbcbcb;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;">VERSION 3 has been brewed using the a slightly altered malt base.....</b></div>
<div style="color: #cbcbcb;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;">Pilsner / Wheat / Flaked Oats (1.056)</b></div>
<span style="color: white;"><b>Big additions of Simcoe Amarillo (50/50) at flameout and Dryhop</b></span><br />
<span style="color: white;"><b>Re-pitch of yeast cake. (WLP670)</b></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com3tag:blogger.com,1999:blog-4721969344178068446.post-4904516229104054462016-09-10T04:52:00.000-07:002016-09-10T04:52:56.852-07:00Leffe Radieuse With M47 and Brettanomyces.<span style="background-color: black; color: white;">Beers influenced with Brettanomyces, whether that is a mixed culture for a saison, or aged in secondary. To explore the different flavours etc. of such a versatile organism.</span><br />
<span style="color: white;"><span style="background-color: black;"><br /></span></span>
<span style="color: white;"><span style="background-color: black;">So, on that note, I have brewed wha is essentially a clone of one of my favourite belgian beers. Leffe Radieuse. Its spicy, phenolic, with lovely notes of caramel, dates and raisins.</span></span><br />
<span style="color: white;"><span style="background-color: black;"><br /></span></span>
<span style="color: white;"><span style="background-color: black;">The beer has then been aged with Brettanomyces Bruxellensis. (WLP650) for XX months.</span></span><br />
<span style="color: white;"><span style="background-color: black;">SO, Here Goes......</span></span><br />
<span style="color: white;"><span style="background-color: black;"><br /></span></span>
<br />
<div style="text-align: center;">
<span style="color: white;"><span style="background-color: black;"><b>Double Trubbel</b></span></span></div>
<div style="text-align: center;">
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span></div>
<div style="text-align: left;">
<b style="background-color: black; color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;"><span style="color: white;">Batch Size: 21 Litres </span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Estimated OG: 1.068</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">IBU: 18.9</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6ls8r85GdYVj1UuwTkI8BcfRU_p3_sGPc5oSVFhffGY2M_1VFkEST0uAb7xPl8UohleobPoonqjeDYwSyF2I2f8h_wh4XkzWP11VTDpYvVnwT5L3kESaDgsjSvVb_O-CzNefTWh5grZ0/s1600/IMG_0634.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6ls8r85GdYVj1UuwTkI8BcfRU_p3_sGPc5oSVFhffGY2M_1VFkEST0uAb7xPl8UohleobPoonqjeDYwSyF2I2f8h_wh4XkzWP11VTDpYvVnwT5L3kESaDgsjSvVb_O-CzNefTWh5grZ0/s400/IMG_0634.JPG" width="300" /></a><b><span style="color: white;">EBC: 42.4EBC</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Efficiency: 74%</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;">Boil Time: 90 Minutes</span></b></div>
<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<b><span style="color: white;"><br /></span></b></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>GRAIN:</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 5.2kg Pilsner</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 0.4kg Munich</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 0.2kg Caramunich II</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 0.2kg Aurora (Melaniodin)</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 0.2kg Special B</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 0.1kg Acid Malt</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 0.45kg D180 Candi Syrup</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>HOPS: </b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 12g Pacific Jade @90</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 25g Crystal @5</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>YEAST:<br /> Mangrove Jacks - Belgian Abbey M47 x3 Packs(Re-hydrated)</b></span></div>
<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="background-color: black;">
<div style="color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Mash Schedule: Single Infusion </b></span></div>
<div style="color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Mash 68 Deg C - 20.5 Litres</b></span><br />
<span style="color: white;"><b>Mash out 76 Deg C</b></span><br />
<span style="color: white;"><b>Sparge - 11.5 Litres @ 76 Deg C</b></span></div>
<div style="color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b>Brewing Notes:</b></span></div>
<div style="color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"> 21 May 2016 - OG 1.068 hit. Additional 2-300ml into FV. </b><b style="color: white; font-size: 14.85px; line-height: 20.79px;">Activity within 24 hours.</b><br />
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"><br /></b></div>
<div style="color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"> 07 June 2016 - Rack to carboy for extended ageing, 15 litres with WLP650 (1x vial).</b><br />
<b style="color: white; font-size: 14.85px; line-height: 20.79px;"><br /></b></div>
<div style="font-size: 14.85px; line-height: 20.79px;">
<div style="font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> 26 June 2016 - Bottled 5 Litres into 330ml bottles - 1 carb drop per bottle.</b></span></div>
<div style="font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> </b></span></div>
<div style="font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Plain Version FG: 1.015</b></span></div>
<div style="font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Appearance: Blood red, when held to the light. nice and clear, after some extended ageing in a secondary carboy. Off white head, which lingers nicely in the glass.</b></span></div>
<div style="font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b><br /></b></span></div>
<div style="font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Aroma: Aroma of Dried fruit and spicy Belgian phenolics. some sweet malt, and raisiny presence. Remarkably similar to the real Leffe Radieuse.</b></span></div>
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<span style="color: white;"><b> Flavour: Sweet malt, and Belgian candy come to the fore, with a beautiful back up of Belgian phenols and spices. again similar to Radieuse. At a young age, this should age well, as a touch of booze is present, but similar to the original. Bitterness could be higher.</b></span></div>
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<span style="color: white;"><b> Mouthfeel: thick and creamy, good sweetness, not too over powering.</b></span></div>
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<span style="color: white;"><b><span style="font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> Overall: Fantastic Beer - Next time the bitterness will be increased slightly (Not by too much), but as a clone recipe, this is really quite close. Especially when you take into account the Dry Yeast factor. </span></span></b></span><br />
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<span style="color: white;"><b>Definite re-brew on the card, but split in half next time (I need more of this)</b></span></div>
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<span style="color: white;"><b>WLP650 version notes to follow.....</b></span></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-70754659904730772642016-08-16T21:45:00.001-07:002016-08-16T21:51:30.775-07:00NE Pale Ale<span style="background-color: black; color: white;">There's been a fair bit of chatter about this so called "Style".</span><br />
<div style="text-align: left;">
<span style="color: white;"><span style="background-color: black;">Some hate the haze, and consider it to be poor brewing style, others love it, saying its like a lovely Orange Juice beer.</span></span><br />
<span style="color: white;"><span style="background-color: black;">soft bitterness, with juicy hop flavours. </span></span><br />
<span style="color: white;"><span style="background-color: black;"><br /></span></span>
<span style="color: white;"><span style="background-color: black;">Me? I have no idea what t o think - so I decided to brew one.</span></span><br />
<span style="color: white;"><span style="background-color: black;">I mean why the hell not right?</span></span><br />
<span style="color: white;"><span style="background-color: black;">I don't necessarily have an averse to hazy beers, depending on the style of course. Which is why I gelatin most of my Hoppy Beers. they just end up looking so pretty in a nice glass, while that aroma jumps out at you.</span></span><br />
<span style="color: white;"><span style="background-color: black;"><br /></span></span>
<span style="color: white;"><span style="background-color: black;">for me. the biggest issue, I've seen is too many people actually trying to make their beers hazy.</span></span><span style="background-color: black; color: white;">(here in NZ, its not an overly popular way of doing things as yet)</span><span style="background-color: black; color: white;"> Removing Koppafloc / whirlfloc, and some even adding wheat flour or other adjunct to make the haze more Prominent. (WTF?!)</span><br />
<span style="background-color: black; color: white;">Now, I have no idea what causes the haze. everyone seems to have a different opinion, the only thing I will say is this </span><br />
<span style="background-color: black;"><span style="color: yellow;"><b>[hazy beers can be good, provided you pick the right style, yeast, and stick to all of your normal processes, changing thing, to try to actually replicate what a beer acutally looks like, is ridiculous, if you know your process - stick to it. It could be your un-doing in the long run]</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><br /></span></span>
<span style="color: white;"><span style="background-color: black;"><br /></span></span><span style="background-color: black;"><span style="color: white;">So, to try to get a handle on this particular style, I decided to brew a tried and true recipe {Thanks to Ed Coffey - </span><span style="color: red;"><a href="http://alesoftheriverwards.com/">alesoftheriverwards.com</a></span></span><br />
<span style="background-color: black;"><span style="color: red;"><br /></span></span>
<span style="background-color: black;"><span style="color: white;">The reason is 3 fold: </span></span><br />
<span style="background-color: black;"><span style="color: white;"> 1- I've been having issues with Diacetyl, on US-05 (this is common on this particular dry yeast). so I figured, I should try something different, and to be fair, actually use a liquid yeast instead of being a cheap ass.</span></span><br />
<span style="background-color: black;"><span style="color: white;"> 2- I wondered what so many oats would do to the mouth fel of a beer - particularly a smaller pale ale style beer like this one.</span></span><span style="background-color: black; color: white;"> </span><br />
<span style="background-color: black; color: white;"> 3- Like I said I'm not bothered with haze, but if my processes are good, and correct, then the beer should clear out ok, once I add my gelatin finings into the keg (don't get me wrong, I'm not expecting crystal clear commercial grade clarity).</span><br />
<span style="background-color: black;"><span style="color: white;"><br /></span></span>
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<b><span style="color: white;">CAPITOL BERTRON (Don't ask)</span></b></div>
<b><span style="color: white;">Batch Size: 21 Litres</span></b></div>
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<b><span style="color: white;">Estimated OG: 1.050</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n0GOnGfKDjZdbpe951Yi4XQcmU2aajxYHKAzbxOIR7Wie8nizPzJvc7cmGZM6ic-DI7oymOU9ExwogVnybMhYsiAa9lPiLF_aVJY3cOkAAZYWE_OgBKrNzvqbHMVljnrZJzKAYz8pYIt/s1600/IMG_0639.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n0GOnGfKDjZdbpe951Yi4XQcmU2aajxYHKAzbxOIR7Wie8nizPzJvc7cmGZM6ic-DI7oymOU9ExwogVnybMhYsiAa9lPiLF_aVJY3cOkAAZYWE_OgBKrNzvqbHMVljnrZJzKAYz8pYIt/s320/IMG_0639.JPG" width="240" /></a><b><span style="color: white;">IBU: 34</span></b></div>
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<b><span style="color: white;">EBC: 7</span></b></div>
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<b><span style="color: white;">Efficiency: 74%</span></b></div>
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<b><span style="color: white;">Boil Time: 60 Minutes</span></b></div>
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<b><span style="color: white;">Grain:</span></b><br />
<b><span style="color: white;"> 3.6kg Gladfields Ale Malt</span></b></div>
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<span style="color: white;"><b> 0.7kg Flaked Oats (Harraways)</b></span></div>
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<span style="color: white;"><b> 0.3kg Gladfields Wheat Malt</b></span></div>
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<span style="color: white;"><b> 0.2kg Acidulated Malt (pH)</b></span><b style="color: #cbcbcb;"><span style="color: white;"><br /></span></b><br />
<span style="color: white;"><b><br /></b></span></div>
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<span style="color: white; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;"><b>Hops:</b></span><br />
<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 14g Chinook FWH </span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 15g Nelson @5min</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 15g Simcoe @5min</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 15g Mosaic @5min</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 20g Nelson @0min</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 20g Simcoe @0min</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 20g Mosaic @0min</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"><span style="font-size: 14.85px; line-height: 20.79px;">(hopstand the 0min addition for 15mins prior to chilling)</span></span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;">Dryhop:</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 35g Nelson / 35g Simcoe / 35g Mosaic (Used hop bag to be able to harvest yeast)</span></span></b></div>
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<b><span style="color: white; font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"><br /></span></span></b></div>
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<span style="color: white;"><b>Yeast: </b></span><br />
<span style="color: white;"><b> WYeast 1318 - London Ale III (1 Litre Starter)</b></span></div>
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<b style="color: white; font-size: 14.85px; line-height: 20.79px;">Mash Schedule: Mash at 67 Degrees C for 60 minutes.</b></div>
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<span style="color: white;"><b>Brewing Notes: </b></span></div>
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<span style="color: white;"><b> 17 July 2016: Mashed with 16.5 litres of water normal hoppy beer - water profile. none of this high chloride rubbish. Hit 1.050 dead on, and ended up with additional 5 litre in my new SS Brew-bucket.</b></span></div>
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<span style="color: white;"><b>Swirled my starter and added. (Wort was 14.5 degC when added)</b></span></div>
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<span style="color: white;"><b>Set temp to 17.2 Deg c, raising after 6 hours.</b></span><br />
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<span style="color: white;"><b> 18 July 2016: Temp for fermentation 18.8 DegC. days at this temp</b></span><br />
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<span style="color: white;"><b> 20 July2016: Ramped temp to 21.1 DegC - Small swirl of fermenter to ensure British yeast still in suspension.</b></span><br />
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<span style="color: white;"><b><span style="font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> 26 July 2016: Added dryhop to primary, in </span></span><span style="font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;">sanitized</span></span><span style="font-family: "sorts mill goudy";"><span style="font-size: 14.85px; line-height: 20.79px;"> hop bag<span style="color: #cbcbcb;">.</span></span></span></b></span><br />
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<span style="color: white;"><b> 29 July 2016: Temp changed to 1 Deg C for cold crash.</b></span><br />
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<span style="color: white;"><b> 31 July 2016: Racked to keg, using a new CO2 Transfer process, </b></span><b style="color: white; font-size: 14.85px; line-height: 20.79px;">PSI set to 30, for 24 hours - return to serve pressure.</b></div>
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<span style="color: white;"><b><br /></b></span>
<span style="color: white;"><b>Tasting - 17 August 2016:</b></span></div>
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<span style="color: white;"><b> Appearance - Hazy Golden Colour (I suspect if it ever clears up it will be a bright golden colour) Nice Lacing and tight bubbles</b></span><br />
<span style="color: white;"><b><br /></b></span></div>
<div style="color: #cbcbcb; font-family: "sorts mill goudy"; font-size: 14.85px; line-height: 20.79px;">
<span style="color: white;"><b> Aroma - Aromas's of Grapefruit and Hops - Similar in some ways to what you'd expect Grapefruit Juice to smell like. It jumps out of the glass at you.</b></span><br />
<span style="color: white;"><b><br /></b></span></div>
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<span style="color: white;"><b> Flavour - Similar to aroma - with a "Zing" to it, low bitterness, high saturated hop flavour, low malt flavour. The hops really shine here, and funnily enough I don't get a big Nelson Sauvin flavour from it.</b></span></div>
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<span style="color: white;"><b><br /></b></span>
<span style="color: white;"><b> Mouthfeel - maybe a touch thin considering the amoun of Flaked Oats. - but I think it suits the style.</b></span></div>
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<span style="color: white;"><b><br /></b></span>
<span style="color: white;"><b> Overall - Fantastic beer, and there is merit to the style. the haze does bother me a bit, but it doesn't affect the overall view of this beer. Some haze is fine, but when these beers start to look muddy, it becomes a problem for me. Its definitely worht a re-brew, and possibly turning it more into a session IPa would work nicely. Adding some carapils and mashing another degree higher would probably get this on the money here.</b></span></div>
<span style="color: white;"><b><br /></b></span>
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: lime;"><a href="http://beertown.nz/national/251-it-s-fugly-but-it-s-delicious">GARAGE PROJECT, PARTY&BULLSHIT</a> - I had the opportunity to try one of the first NZ Takes on the NE IPA Style recently.</span></b><br />
<b style="font-size: 14.85px; line-height: 20.79px;"><span style="color: lime;">It misses the mark in what this should be - haze is fine, but htis goes more towards muddy, and the hops flavour isn't saturated anywhere near enough. it's too much like an ugly American IPA. The bitterness is lower, but is doesn't have the juicy zingy flavour and aroma.</span></b></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com2tag:blogger.com,1999:blog-4721969344178068446.post-47611192524313982852016-07-17T00:34:00.000-07:002016-07-17T00:53:05.596-07:00Farmhouse Imperial Stout<div>
<span style="background-color: black;"><span style="color: white;">I originally had plans for an imperial stout with brettanomyces much like The Mad Fermentationist Courage Imperial Stout, which historically, had brettanomyces involved in the fermentation, probably from the barrels. Either way, check out this </span><a href="http://www.themadfermentationist.com/2007/11/courage-russian-imperial-stout.html"><span style="color: red;">Post.</span></a></span></div>
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<span style="background-color: black; color: white;"><br /></span></div>
<div>
<span style="background-color: black;"><span style="color: white;">So, I had the inclination to brew a big Imperial Stout, but I wanted to use brettanomyces. Bingo! I had harvested some WLP670 recently, from a batch of Hoppy Farmhouse Ale I've appropriately named Lemon-Face, due to the Sorachi Ace Hops. So I figured why not, and scoured the internet, looking for anyone or anything who'd done it before, when I came across </span><a href="http://jesterkingbrewery.com/jester-king-homebrew-recipes"><span style="color: red;">Jester King Black Metal.</span></a></span></div>
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<span style="background-color: black; color: white;"><br /></span></div>
<div>
<span style="background-color: black;"><span style="color: white;">The Jester King beer is considered a Farmhouse Imperial Stout. It looks like they use some brettanomyces as well, this can also be funked up to crate </span><a href="http://jesterkingbrewery.com/beers#beers_267"><span style="color: red;">Funk Metal.</span></a></span></div>
<div>
<span style="background-color: black; color: white;"><br /></span></div>
<div>
<span style="background-color: black; color: white;">so anyways, I had found my inspiration, I had some harvested yeast, and some malt I had ordered previously. What the Heck Right?!</span></div>
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<span style="background-color: black; color: white;"><br /></span></div>
<div>
<span style="background-color: black; color: white;">From what else I had read, the Saison yeast, would be somewhat lost behind rich aromas of an Imperial stout, but there would be some funk and phenols around it, to essentially round it out. With the added brettanomyces already inside WLP670, some additional funk should come about of a period of time.</span></div>
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<span style="background-color: black; color: white;"><br /></span></div>
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<span style="background-color: black; color: white;">So without further delay - a Recipe:</span></div>
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<span style="background-color: black; color: white;"><br /></span></div>
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<b><span style="background-color: black; color: white;">FEAR OF THE DARK_Farmhouse Imperial Stout</span></b></div>
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<b><span style="background-color: black; color: white;">Batch Size: 18 Litres</span></b></div>
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<b><span style="background-color: black; color: white;">Estimated OG: 1.085</span></b><br />
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<b><span style="background-color: black; color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CfmosL40yQmp1vGqazB79hhlWv_-p-_1oxtnqDhqmXW6I0qyhkbKIjmhUuXjoL7TlU20dZ1MNo4t41WlIlzbwD8_UiracAzChlImC4xikEQKqcUWgKe1-ftGzMLhCd_114UPIfNzdzgI/s1600/IMG_0619.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CfmosL40yQmp1vGqazB79hhlWv_-p-_1oxtnqDhqmXW6I0qyhkbKIjmhUuXjoL7TlU20dZ1MNo4t41WlIlzbwD8_UiracAzChlImC4xikEQKqcUWgKe1-ftGzMLhCd_114UPIfNzdzgI/s320/IMG_0619.JPG" width="240" /></a></span></b></div>
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<b><span style="background-color: black; color: white;">IBU: 43.2</span></b></div>
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<b><span style="background-color: black; color: white;">EBC: 94.1</span></b></div>
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<b><span style="background-color: black; color: white;">Efficiency: 67%</span></b></div>
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<b><span style="background-color: black; color: white;">Boil Time: 90 Minutes</span></b></div>
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<b><span style="background-color: black; color: white;">Grain:</span></b><br />
<b><span style="background-color: black; color: white;"> 6.4kg Pale Ale Malt</span></b><br />
<b><span style="background-color: black; color: white;"> 0.45kg Amber</span></b><br />
<b><span style="background-color: black; color: white;"> 0.15 Shephards Delight</span></b><br />
<b><span style="background-color: black; color: white;"> 0.15kg Caramunich II</span></b><br />
<b><span style="background-color: black; color: white;"> 0.4kg Pale Chocolate</span></b><br />
<span style="background-color: black;"><b><span style="background-color: black; color: white;"><br /></span></b><b><span style="background-color: black; color: white;"> 0.15kg Roasted Wheat: Cold Steeped</span></b></span><br />
<b><span style="background-color: black; color: white;"> 0.4kg Carafa II: Cold Steeped</span></b><br />
<b><span style="background-color: black; color: white;"><br /></span></b></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;">Hops:</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 30g Pacific Jade @ 60 Minutes</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 50g East Kent Goldings @ 5 Minutes</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;">Yeast: </b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> WLP 670 Slurry (200 ml thick)</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;">Mash Schedule: Mash at 67 Degrees C for 60 minutes.</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;">Brewing Notes: </b></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="background-color: black;"><b> 6 Feb 2016 - </b></span></span><b style="color: white;">1.5 Litres of Cold Tap Water added to Insulated flask, dissolved half tsp of Calcium carbonate to this. and mixed with 0.4kg Carafa II & 0.15kg Roasted Wheat for 24 Hours cold Steep</b></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 7 Feb 2016 - Brewed on the Grainfather. Mashed in with 24 litres of water, and sparged with 6 litres of water. Missed the amber malt in the recipe, as it had been bagged separately. Removed 1-1.5 litres of mash water (the mash had been removsed and sparging had begun) and stirred in the amber malt for a 15 min mini mash. poured back to the Grainfather through a sieve. </b></span></span><b style="background-color: black; color: white;">No other salts added to mash or boil.</b></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> OG: 1.081 4 Points shy of target.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;">Pitched 200ml of fresh thick slurry, harvested from Hoppy Saison.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;">24 Hours later - signs of fermentation</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 13 Feb 2016 - increased Temp to 21 degrees. and two days later 21.5 degrees to ensure Saison yeast is completed.</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 7 April 2016 - Small Taste from Primary. no hot alcohol at this stage, some yeast character, and plenty of thick malty stout type character. No presence of Brett noted.</b></span></span><br />
<span style="background-color: black;"><br /></span>
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 4 May 2016 - FG 1.010!!!!!!!!! Over attenuated, but tasting good, some booze.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 14 May 2016 - Bottled to 2.0 Volumes (75g priming sugar) Final Volume: 16.5Litres</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> 17 July 2016 - First Tasting (See Below) - WOW! 5 Months from Brewing to the first taste test.....</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b style="background-color: black;"> Aroma - Some Funk, plenty of Malt Background, notes of dusty cocoa and biscuity malt.</b></span></span><br />
<span style="background-color: black;"><span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span><span style="color: white;"><span style="background-color: black;"><b> Appearance - Black as night, with beige/brown head. Carbonation, is nic and low, perfect for style. some lacing despite, being higher in alcohol</b></span></span></span><br />
<span style="background-color: black;"><span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span><span style="color: white;"><span style="background-color: black;"><b> Flavour - Funky Farmhouse notes, but restrained. Booze is prevalent, but hopefully should dissipate with time. Some small amount of tartness as well to round it off.</b></span></span></span><br />
<span style="background-color: black;"><span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span><span style="color: white;"><span style="background-color: black;"><b> Mouthfeel - Good mouthfeel, the lower carbonation, works well with thestyle, and keeps the booziness in check. Probably a tad thin, but that'll be the low FG.</b></span></span></span><br />
<span style="background-color: black;"><span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span><span style="color: white;"><span style="background-color: black;"><b> Overall - Overall a nice beer, and should only improve over time, I'll post more notes another time, but I'm impressed, it does work as a style, just be sure to keep the esters and phenols in check.</b></span></span></span><br />
<span style="background-color: black;"><span style="color: white;"><span style="background-color: black;"><b>Next time, Id mash higher maybe 69Deg C, and probably, add some extra crystal malts.</b></span></span></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-16557387148433023622016-05-17T12:13:00.001-07:002016-05-17T12:15:13.469-07:00Mangrove Jacks - M21 Belgian Wit<span style="background-color: black; color: white;">I've been struggling with what I should brew recently. With the weddijng over, and a raft of left overs hops to use. I decided to re-visit one of the Wedding recipes..... but which one?</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">I decided, that as I wasn't a massive fan of the beer (Read: Boring), i decided it was a good idea to re-visit this particular recipe.</span><br />
<span style="background-color: black; color: white;">The Blonde/Golden Ale, which funnily enough was probably the most popular beer on the day.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">But given the word I used above (Boring), I wanted to put a little bit of a spin on the beer, without going crazy with it.</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">so I decided to changethe flameout hops, and use a slightly different yeast. See as follows:</span><br />
<span style="background-color: black; color: white;"><br /></span>
<span style="background-color: black; color: white;">This is a New Yeast from Mangrove Jacks. </span><a href="http://mangrovejacks.com/collections/craft-series-yeasts/products/belgian-wit-m21-yeast-10g"><span style="background-color: black; color: red;">M21 - Belgian Wit</span></a><br />
<div class="p1" style="border: 0px; font-family: 'Droid Sans', 'Helvetica Neue', Arial, Helvetica, sans-serif; font-stretch: inherit; margin-bottom: 30px; padding: 0px; text-rendering: optimizeLegibility; vertical-align: baseline;">
<span class="s1" style="background-color: black; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: white;">A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough.</span></span><span style="background-color: black; color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-weight: inherit;">Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.</span></span><b style="background-color: black; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: white; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Attenuation: </b><span style="background-color: black; color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-weight: inherit;">High</span></span><b style="background-color: black; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: white; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Flocculation: </b><span style="background-color: black; color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="font-weight: inherit;">Low</span></span><b style="background-color: black; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: white; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Usage Directions: </b><span style="font-family: inherit; font-style: inherit; font-variant: inherit;"><span style="background-color: black; color: white; font-weight: inherit; line-height: inherit;">Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F).</span><span style="font-size: 14.04px; line-height: 21px;"><br /><span style="background-color: black; color: white; font-weight: inherit;">I had thought of usingthe new </span><a href="http://mangrovejacks.com/collections/craft-series-yeasts/products/belgian-abbey-m47-yeast-10g" style="background-color: black; font-weight: inherit;"><span style="color: red;">M47Belgian Abbaye</span></a><span style="background-color: black; color: white; font-weight: inherit;"> Yeast from the same guys, but decided, that as no one had a ctually tried it locally. I'd give it a shot. Ther were nearly no reviews on this yeas through the net, so I have no idea really what to expect. Although the descriptors suggest it'd go quite well with some moderate hopping.</span><br /><br /><span style="background-color: black; color: white; font-weight: inherit;">So lets give the masses what they want----- A Review on this new strain of Dry Yeast. All Be it not really true to style for what alot of people expect. Butthats just not how I Roll.</span><br /><b style="color: white;"><u style="background-color: black;"><br /></u></b></span></span></div>
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<span style="font-family: inherit; font-size: 14.04px; font-style: inherit; font-variant: inherit;"><b><u style="background-color: white;">M41 Hoppy Wit</u></b></span></div>
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<b><span style="background-color: black; color: white;">Batch Size: 21 Litres</span></b><b><span style="background-color: black; color: white;">Estimated OG: 1.054</span></b><b><span style="background-color: black; color: white;">IBU: 20.8</span></b></div>
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<b><span style="background-color: black; color: white;">EBC: 8.4EBC</span></b></div>
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<b><span style="background-color: black; color: white;">Efficiency: 74%</span></b></div>
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<b><span style="background-color: black; color: white;">Boil Time: 90 Minutes</span></b><br />
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<b><span style="background-color: black; color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5dDYy7E-P0hl5iU40CiBOyY_HAtBTHmOcuc7EP8UX-Ow-9mvpb3UrRPisVym0mLw1qp_eAiyE062nxgV9euuhrXahA7YrJz90VKBqfu7P4AUGofHvufzFls1dhMxMQiIJXDthZJwpUA1/s1600/IMG_0540.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5dDYy7E-P0hl5iU40CiBOyY_HAtBTHmOcuc7EP8UX-Ow-9mvpb3UrRPisVym0mLw1qp_eAiyE062nxgV9euuhrXahA7YrJz90VKBqfu7P4AUGofHvufzFls1dhMxMQiIJXDthZJwpUA1/s320/IMG_0540.JPG" width="240" /></a></span></b></div>
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<b><span style="background-color: black; color: white;">Grain:</span></b><br />
<b><span style="background-color: black; color: white;"> Pilsner 4KG</span></b><br />
<b><span style="background-color: black; color: white;"> Wheat 0.6KG</span></b><br />
<b><span style="background-color: black; color: white;"> Aurora 0.1KG</span></b><br />
<b><span style="background-color: black; color: white;"> Gladiator 0.2KG</span></b><br />
<span style="color: white;"><span style="background-color: black;"><b> Sour Grapes Malt 0.2kg</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b>Hops:</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b> Kohatu 20g @ 30 min</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b> Riwaka 21g @ 10 min - 26g @5 min</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b> Nelson Sauvin 35g @0 min</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b>Yeast: </b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b> 1x Pack M41 - Belgian Wit (Rehydrated in 100ml of Water)</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b>Mash Schedule: Single Infusion Mash 66 Deg C - 17.5 Litres</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>Mash out 76 Deg C</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>Sparge - 14.5 Litres @ 76 Deg C</b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span></div>
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<span style="color: white;"><span style="background-color: black;"><b>Brewing Notes: </b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>16 April 2016 - OG: 1.051 Suspect too Much Sparge Water by maybe 500ml</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>Shake 30 seconds to aerate, and pitch yeast.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>Ferment - 19 Deg C</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>19 April 2016 - Krausen falling, signs of fermentation slowing</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span><span style="color: white;"><span style="background-color: black;"><b>20April 2016 - Raise temp to 21 Deg C to finish fermentation.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>Decided against dryhopping with the remaing Nelson Sauvin, to get a better idea of what the yeast will contribute. (Plus I've been busy all week organising the CHBA Club Launch)</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>28 April 2016 - Cold Crashed to 1.5 Deg C</b></span></span><br />
<br />
<span style="color: white;"><span style="background-color: black;"><b>30 April 2016 - FG 1.014 (4.7% ABV) Kegged . No Gelatin this time round (all my beers receive gelatin). and put under pressure in the TARDIS.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Fermentation: Took off pretty quickly, I had signs of positive pressure in 12hours, and a solid krausen at 24 hours. Due to the lower gravity, the fermentation seemed to finish around the time I raised my temp to 21 (Krausen was mostly gone). The FG was a little high, so either it doesn't attenuate as much as I thought, or the yeast simply got a bit lazy.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>I think the latter is probably slightly more true, with specialty malts as well (Not overly common in this style of beer) may have contributed a touch, but definitely not where it sits.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>Just FYI - Treat this yeast with care, to makes sure it attenuates fully, so run your Temp increase a day earlier than you plan to.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Appearance: Hazy light straw colour, fluffy white head, with nice tight bubbles</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Aroma: Banana and clove, with plenty of belgian spice. some Wheaty sweetness. Very much Belgian Wit. with a touch of hefeweizen</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Flavour: Little to no hop character, bitterness is spot on. Typical Wheat/Wit type flavour, wheat cracker flavour/sweetness, and plenty of banana & Clove / spices.<br />Yeast is definiely at thefront of the flavour, very drinkable.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Overall: I quite like the yeast in general, and probably deserves more time to play around. Definitely what I would call a wit yeast, some definite clove/banana notes, but not as in your face as something like a full on wheat beer yeast.<br />For me this didn't attenuate where I was hoping it would, but I'll put that down to me, ratherthan anything else. </b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>Alot of my beers recently, have attenuated fast and aggressively, they've then dropped out either pre-maturely (insert dirty joke here) or missed the D-Rest time.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Next time I make this beer, I will dryhop and dry the beer out slightly more by removing the Gladiator/carapils, and the Melanoidin, and turn it into much more of a Wit type recipe, but with plenty of hops.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>All in all, I'd recommend this yeast, and I will definitely play around further with it.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white;"><span style="background-color: black;"><b>Until next time.</b></span></span><br />
<span style="color: white;"><span style="background-color: black;"><b>ROB</b></span></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com4tag:blogger.com,1999:blog-4721969344178068446.post-71360781369297977282016-04-07T16:02:00.001-07:002017-03-12T20:05:03.435-07:00Lets Get Married - A guide to Brewing Enough Beer for your Special Day!<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Marriage: It's such a special day in your lives and you want to share it with your family and friends, right?</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>So, personal touches are really great, and as a home-brewer what better touch to give, than personalised beer for your very own nuptials.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><b style="background-color: black;">So, when I made the questionable decision to embark on this massive task. (and it was just that) I wanted to find another brewer who had done something like this previously, but I came up with only a small amount of information.</b></span></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><b style="background-color: black;"><span style="color: white;">Some minor tid-bits on </span><a href="http://homebrewtalk.com/"><span style="color: red;">homebrewtalk.com</span></a><span style="color: white;"> and some good information from Scott @ </span><a href="http://bertusbrewery.com/"><span style="color: red;">bertusbrewery.com</span></a></b></span></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><b style="background-color: black;"><br /></b></span></span></span>
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>So, here are a few tips for someone who is keen to make their special day even tastier, and more intimate.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><b style="background-color: black;"><br /></b></span>
<b style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><u>THE VENUE:</u></b><br />
<b style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">Will the venue chosen serve your beer? </b><br />
<b style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">If you anything like us, we had it at the Family Farm, so liquor licensing and serving issues were not an issue. T</b><b style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">he place must be ok with serving your delicious hand-crafted beverage, but bear in mind that some places won't; or will at least be wary of doing so.</b><br />
<b style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">Because, lets be honest if they won't do it, there is whole lot of fresh beer, which will probably take you some time to get through, unless you have a big party afterwards.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEopEEW_AgfhhNCsgVbRmOjP0FE7cvgySZTKbTwKqHuYyT92OnkpMSJRmy5teTBSvVba0rnqhseGTxdNQsJoORCYr09011IBLtWinEjNHMZ3_6t_WpLEfFH1Cul0LrwayIuRqUQZK1b5v/s1600/Part+Three-76.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEopEEW_AgfhhNCsgVbRmOjP0FE7cvgySZTKbTwKqHuYyT92OnkpMSJRmy5teTBSvVba0rnqhseGTxdNQsJoORCYr09011IBLtWinEjNHMZ3_6t_WpLEfFH1Cul0LrwayIuRqUQZK1b5v/s400/Part+Three-76.jpg" width="400" /></a></div>
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>ORDER OF EVENTS/SERVING AREAS:</u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>So for us, we organised a shaded area which we called "The Beer Garden" and of course the area where dinner was served, which had a bar etc.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Ensure you set these out accordingly, and allow space for your kegerator or serving apparatus. To make life easier, I would suggest that using a kegerator system or preferably two, to make it easier.</b></span></span><br />
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<b style="color: white; font-family: arial, helvetica, sans-serif;"><span style="background-color: black;"><u>ALCOHOL VOLUME (ABV%):</u></span></b><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>To make sure your guests make it through the night, and their heads aren't too dodgy the next morning. Keep your alcohol volume lower, even though you could serve up some mighty fine IPA at 7%abv, but after a couple of pints it can take its toll.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>For example My highest abv beer, was 5.2%.</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>BEER STYLES: </u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Choose your beer styles carefully, having 5 Pale Ales and IPA's is all well and good, but you need to try and cater somewhat to your guests tastes. Something light, crisp and drinkable for those non-craft beer drinkers, something malty for those who enjoy the darker styles, generally the older generation of people.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>It's all up to you, you want to showcase what your capable of, so why not show why you brew your own. </b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>TEST & EXPERIMENT:</u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Make trial batches, test and refine these beers, it is sooooo important to make sure your consistent with your recipes, and refine to where you believe it needs to be.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Enter the beers in local Home brew competitions, and let friends taste and evaluate your beer for feedback. If you win medals etc. it is just a bonus, and you can boast (like I did) about the beers receiving medals.</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>BACK TO SERVING:</u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Vary the serving techniques. I was able to get hold of an English style Hand pump/Beer engine from a friend, so I bagged a nice English Brown Ale, which has received a Bronze medal in competition. It a fun novelty idea to have your friends and family pullingtheir own pint in such a traditional way.</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>AMOUNT TO BREW:</u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>This is where things get tricky. For me we had planned for 100 guests, and with two separate serving areas, the decision was made to make 3 5gal/20lit kegs for each area, with a 4th in a hand pump bag, in the "Beer Garden" I had approx 10-15 litres left over at the end of it all, so it was popular enough for people to drink most of it.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>I did also make an additional 5 gal/20lit batch of the brown ale, and kegged, then bottled it all. Which did not get touched. (this was an added safety net to ensure we had enough grog)</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>So all I can say is assess the type of people who are coming, and take into account the season. If its spring / summer, lighter crisper styles are good and more of these will be needed. If you decide an autumn or winter wedding is what you want, people may choose red wine over beer, or consider brewing darker styles of beer to suit the climate.</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>SEDIMENT & CLARITY:</u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>This one is off the beaten track a bit, as a number of home brewers aren't overly bothered with beer clarity etc. But it is something to think about. Like I said, cater for your guests, those people who drink the Budweiser, Speights or Tui's of the world like to see a nice clear beer. and lets be honest, who doesn't enjopy looking at a nice bright ale, or lager.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>If you are serving from a keg, consider using fining agents like Gelatin. If you do, then to eliminate the crap at the bottom that settles, is after 1-2 weeks in the keg use a CO2 transfer from keg to keg to reduce sediment in the next keg. when you transfer under pressure, any risk of oxidation is minimal, leaving you with bright freshly flavored beer with a low risk of pouring something that looks like it came from a 3rd world country. (no offence)</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>GLASSWARE:</u></b></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwOIk-JAk0UnGYkVtk4Ch1KC-ihYZwqfrsjcjdUMRm0KWnNLZXhO_zkpd_-g3H2skyUczA9O2PyWNLTFYEBlGoGaCuFcyrRZhpf3iIvyc1v75Fx6lUoixT4mj_mlMOc-Y-499NG-3vB7E/s1600/Part+Three-13.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwOIk-JAk0UnGYkVtk4Ch1KC-ihYZwqfrsjcjdUMRm0KWnNLZXhO_zkpd_-g3H2skyUczA9O2PyWNLTFYEBlGoGaCuFcyrRZhpf3iIvyc1v75Fx6lUoixT4mj_mlMOc-Y-499NG-3vB7E/s320/Part+Three-13.jpg" width="213" /></a><span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>This is simple, but still very important. Beer needs to be served in a nice glass, especially when you are serving at a wedding. By all means you can use Bottle and let people drink from them. The problem with this is you don't get the aroma or look of the beer fro mthe bottle. Normally your caterer or venue will provide a glass. If possible don't use pint glasses, a goblet or pilsner type glass is a great idea.</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>SETUP TIME:</u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Allow plenty of time to transport your kegs, kegerator, or anything else you plan to serve from. I used power, so if you plan to power your kegerator, make sure your prepared for that.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Kegs will need time to settle, as the yeast sediment moves around during transport. (even if you transfer from keg to keg, a small amount of sediment may remain)</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u>HAVE FUN WITH IT:</u></b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Here is the most important Point, just enjoy yourself. Enjoy the brewing process, but most importantly, enjoy your wedding day, it is a (Hopefully) once in a lifetime thing, so enjoy it, and brew/drink the good beer you brew.</b></span></span><br />
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>I hope this gives you an insight and better idea of how to go about it.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>cheers for reading,</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>Until next time.</b></span></span><br />
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><br /></b></span></span>
<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b>ROB</b></span></span>
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<span style="color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: black;"><b><u><br /></u></b></span></span>CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-63185506528341316742016-03-17T15:57:00.000-07:002016-03-17T15:57:12.875-07:00THE CRUSADE CONTINUES<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>Hi Everyone,</b></span><br />
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>In my time off I: </b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- Got Married</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- Built a TARDIS Kegerator</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- Bought a <a href="http://www.grainfather.co.nz/">Grain-Father</a> Brewing System</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- Brewed lots of Beer</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- Drank Beer</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- Emptied and re-filled Barrels</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- Went to Festivals</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>- <a href="http://www.forum.realbeer.co.nz/forum/topics/soba-nhc-2015-recipes">Won brewing medals</a> (x 2)</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>So Plenty has happened, I've re-evaluated my priorities, and found that I was spending too much time trying to actually write about brewing and beer, instead of just enjoying the hobby, and so on.</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>So, what I decided to do with this blog is turn it into more of a niche. (I'm struggling to find words to describe how I'll run it. </b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>But essentially, I'll post the odd article and write some stuff, but not really try to find something to write about, as previously done.</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>So the only stuff you'll find here is actual interesting bits and pieces from brewing I think NEED to be talked about, rather than this is a beer I made today, this is how I think it tastes etc. I'll still probably do that for some of the more interesting beers I make, but they'll be more about the experiments etc.</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>SO, I'm mid post about writing up about getting married.......</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>Yep, MARRIAGE. But don't worry, it's very much Beer related.</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>So, the TARDIS.......</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>I'm not writing about it, but see the link below to see how it was made etc.</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>It worked well, and it was a great feature point of the Beer Garden.</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<strong style="box-sizing: border-box; font-size: 11px;"><a href="http://www.homebrewtalk.com/showthread.php?t=565103"><span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">I Built my Own Tardis Kegorator - Homebrewtalk</span></a></strong></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>So, thats all for now.</b></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><b>See you next time.</b></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-58758912267401068322016-01-07T15:34:00.001-08:002016-01-07T15:34:45.090-08:00I'm coming back.....<b>After a long absence, I've decided to do some writing.</b><div>
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<b>Stay tuned I'll be around soon.</b></div>
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<b>Come see me around March time....</b></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-30551918973727171112015-05-20T20:51:00.001-07:002015-05-20T20:51:25.623-07:00Short, but Sweet!<span style="color: red;"><b>Hi Everyone, I know I've been pretty slack with reviews and posts for awhile. but hey, that's what happens when life gets in the way.</b></span><br />
<span style="color: red;"><b><br /></b></span>
<span style="color: red;"><b>So, I write this post to let everyone know (Those who do actually read this), that I will not be posting anything further on the blog, I may in future decide to write some more at some stage, and so I will leave the blog open and available for anyone to look at and get ideas from.</b></span><br />
<span style="color: red;"><b><br /></b></span>
<span style="color: red;"><b>But thanks for reading, and being a part of this. I will still brew beer, and share it around, but I just can't find the time to actually sit down and write these big extended posts.</b></span><br />
<span style="color: red;"><b><br /></b></span>
<span style="color: red;"><b>So, read and look at those blogs I regularly read and keep on Brewing.</b></span><br />
<span style="color: red;"><b><br /></b></span>
<span style="color: red;"><b>Cheers Everyone...... ROB.</b></span>CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-32479807345058591942015-04-20T19:51:00.000-07:002015-04-20T19:51:19.269-07:00Fresh New Zealand HopsYes, Thats right Fresh hops, as in pulled off the vine, nice and sticky to touch, smells like freedom Green, fresh hops.<br />
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Brewed up a storm awhiel back, brewing a brown ale with fresh Nelson Sauvion hops, for a gcompetition in Wellington. I did it in collaboration with Finney this time, kegged and conditioned.<br />
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I'll giveyou the run down of the recipe and the subsequent notes from the competition.<br />
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FRESH HOPS BROWN ALE<br />
Malt-<br />
4.8kg Pale Malt (Gladfields)<br />
0.45kg Wheat (Gladfields)<br />
0.3kg Medium Crystal (Gladfields)<br />
0.26kg Pale Chocolate (Gladfields)<br />
0.2kg Redback (Gladfields)<br />
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Hops-<br />
15g Pacific Jade (Pellets) @ 60<br />
100g Southern Cross @ 20 (Freshly picked by Finney)<br />
250g Nelson Sauvin @ 10 (Fresh Hops from Brewtopia.net.nz)<br />
500g Nelson Sauvin @ 0 (Fresh Hops from Brewtopia.net.nz)<br />
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Yeast: US-05<br />
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Brewed on the Grainfather, and boy, what a great system that is. easy to use, fast and efficient. The efficiency sucked, as We sparged too much with 75 degree water, by about 2-3 litres. So ended up at 1.054 instead of 1.060, which may have made a difference. but never mind.<br />
Furthermore due to the over sparge, we ended up at 1.010, I assume this is because of the much thinner final runnings and less sugar to get rid of.<br />
<br />
Onto the notes, sorry no pictures again. This is the feedback from the judges in Wellington, all of which were Professional Brewers in some capacity.<br />
<b><span style="color: red;"><br /></span></b>
<span style="background-color: #f6f7f8; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 12px; line-height: 15.3599996566772px; white-space: pre-wrap;"><b><span style="color: red;">19.5 out of 40. The notes I have are - "Interesting herbal character, coffee and minty / menthol, astringent but goodish flavour, needs more hops."</span></b></span><br />
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<span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><b>Primary1(Plastic): </b>Fallen Soldier Oatmeal Stout</span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Primary2(Plastic):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> {Nothing}</span><span style="font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><o:p></o:p></span></div>
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<span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><b>Primary3(Bretts/Sours): </b>{Nothing}</span></div>
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<span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><b>10 Litre PET Carboy #1: </b>{Nothing}</span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Sour#1(Wide Mouth Glass):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Guts & Glory Flanders Red</span><span style="font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Sour#2 (PET Carboy):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Gracy and Glory Sour Blonde<br /><b>Barrel:</b> Hail Caesar Oud Bruin Ale<br /><b>Bottled:</b> Chch Homebrew Club Barleywine / Braggot Ale / Secret Crusade American Stout / Night Crawler Imperial Stout</span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Keg1:</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Fresh Hop Nelson Brown<br /><b>Keg2:</b> Bad Wolf Belgian IPA III (550)<br /><b>Keg3:</b> Silent Guardian Red IPA (Panhead Vindicator Variation)<br /><b>Next Beer to Brew: </b>Original Sin II</span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-1114962259546828232015-04-16T15:54:00.001-07:002015-04-16T15:54:17.387-07:00Who's afraid of the BIG BAD WOLF?!Yep, I'm a true slacker. It's been 2-3 weeks since I even looked at this blog. I need to make more of a concerted effort to update it and give my all beit small readership something to do.<br />
<br />
Now onto what I wanted to talk about.<br />
<br />
The Bad Wolf, some of you may have heard of this beer I've made a few times. Essentially it is an IPa, with Belgian Yeast. I've useda different yeast each time I've made it with WY1214, followed by WLP530, and finally in the interpretation WLP550. I've been told this new yeast is more along the lines of the Ardennes strain, which supposedly plays nicely with hops. Sao I figured, why not give it a shot.I stuck with much the same malt bill I have in the past, and as usual with this beer, it seems to end up very much under gravity... I hit 1.057, despite looking for 1.060. My Last ever BIAB... for now anyway.<br />
<br />
Here is the recipe and tasting notes:<br />
<br />
Bad Wolf Belgian IPA III:<br />Malt<br />
Golden Promise - 5.5kg<br />
Gladfield Vienna - 0.35kg<br />
Caramunich II - 0.2kg<br />
Melanoidin - 0.2kg<br />
Acidulated Malt - 0.15kg<br />
<br />
Now I changed the hop schedule somewhat, as I wanted to get more fruit out of it, so I naturally chose Citra. and Boy did it deliver a punch.<br />
<br />
20g Pacific Jade @ 60<br />
20g Centennial @ 30<br />
30g Centennial @ 10<br />
50g Amarillo @ 0 (15 min stand, prior to chilling)<br />
35g Citra @ 0 (15 min stand, prior to chilling)<br />
<br />
DRYHOP: 50g Amarillo / 35g Citra 5 Days (inc cold crash)<br />
<br />
Yeast: WLP550 - 2 Litre Starter.<br />
<br />
OG 1.057 / FG1.012<br />
<br />
Tasting:<br />
<br />
APPEARANCE: Despite putting Gelatin in the Keg, it still hasn't cleared itself up completely, I tried the brulosophy way of doing things this time for gelatin, which was a fraction of what I had used previously. Clearly its not as effective. Either that or I'm still doing something wrong. Looks good, considerably Lighter than previous versions.<br />
AROMA: Citra, and Melon, grapefruit, with a hint of Belgian funk in the back ground. Exactly What I was going for.<br />
FLAVOUR: Initially it was all Belgian yeast in its early days, but at about 4 weeks in a keg, the hops really began to pop and come forward, this is where the grapefruit and melon type flavour come in, the yeast plays a great supporting role in getting some spice in there. I think I've found the right yeast.<br />
MOUTHFEEL: Slightly lacking in mouth feel, but that's the lower amount of special malts, the yeast helps to keep it from being too thin, nice malt background, just enough to keep life interesting.<br />
<br />
OVERALL: This is fantastic. Exactly what I was looking for, especially from the Citra hops. Unfortunately, as Citra hops are so hard to come by, they will be removed for an alternative in Version 4. The Malt needs a touch of work, I'll be going back to Gladfield Ale for a start, as golden Promise was my only choice when I made it this time at finney's shop. I'll also add to the specialties, I miss that colour I had previously, copper/burnt orange, where as this one is more of a golden colour. hops will be changed considerably, to use varieties, which are more readily available if I was to brew commercially (contract of course). I'd probably Swap the Citra out, for something like Galaxy or Mosaic. Centennial stays, Amarillo will make way for something else.<br />
<br />
I haven't updated on my new rig at this stage, I'm still dialling in the process for it, but there'll be a post at some stage. Mike over at themadfermentationist.com is actually using a similar style of brewing, which is cool, and shows the process can produce good beers.<br />
<br />
I brewed an Oatmeal Stout, the weekend just been. In association with those who fought to for this great country, I have named it the Fallen Solider (Anzac biscuits use Oats, so that my excuse anyway). I toyed with the idea of adding coconut to it, but I don't think I will.<br />
<br />
Last post said I wasn't sure what to brew, so I brewed an imperial Red IPA, or an american Strong Ale to some, with Centennial, Chinook and Zythos. I created this beer based on a strong following for Arrogant Bastard Ale (which I'll get to try in about 6 weeks) and a beer here by Panhead Brewery, called the Vindicator Strong Ale, which uses said hops, where as the AB only uses Chinook. I used Special B and Caramunich II for special malts Nice and Simple.<br />
<br />
Until Next time (I'll try to be more pro-active, promise)<br />
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<span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><b>Primary1(Plastic): Fallen Soldier Oatmeal Stout</b></span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Primary2(Plastic):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> {Nothing}</span><span style="font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Primary3(Bretts/Sours): {Nothing}</span></b></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">10 Litre PET Carboy #1: {Nothing}</span></b></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Sour#1(Wide Mouth Glass):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Guts & Glory Flanders Red</span><span style="font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Sour#2 (PET Carboy):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Gracy and Glory Sour Blonde<br /><b>Barrel:</b> Hail Caesar Oud Bruin Ale<br /><b>Bottled:</b> Chch Homebrew Club Barleywine / Braggot Ale / Secret Crusade American Stout / Night Crawler Imperial Stout</span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Keg1:</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Fresh Hop Nelson Brown<br /><b>Keg2:</b> Bad Wolf Belgian IPA III (550)<br /><b>Keg3:</b> Silent Guardian Red IPA (Panhead Vindicator Variation)<br /><b>Next Beer to Brew: Original Sin II Split two ways</b></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-71132620378465784472015-03-24T18:14:00.001-07:002015-03-24T18:14:17.614-07:00Fresh Hops and StoutsIt's harvest time here in New Zealand for Hops, and I was able to get hold of some very very fresh Nelson Sauvin Hops, still on the vine. So we decided to brew two beers with them,<br />
<br />
The first a Pale Ale, with some extra Southern Cross Finney had freshly picked, along side the wet Nelson hops. The second was a little more ambitious, an American styled Brown Ale, with all the hops we could fit in the kettle. All of which was brewed in one day on the new fancy Grainfather system, that is now available.<br />
BUT MORE ON THOSE IN ANOTHER POST:<br />
<br />
Onto my review of the American Stout brewed, as per my <a href="http://beercrusades.blogspot.co.nz/2015/01/brewing-american-stout.html">previous post</a>.<br />
FV: 21 Litres<br />
OG: 1.066<br />
FG: 1.017<br />
Yeast: WLP090 San-Diego<br />
Hops: Nelson Sauvin and Centennial<br />
Malts: Pale, Rye, Roast Barley Pale Chocolate and Caramunich II<br />
Bottle Conditioned, carb to 2.1 volumes.<br />
<br />
Appearance: Fluffy brown head, dark brown with ruby highlights. clear and inviting.<br />
<br />
Aroma: Roasted malts, and hefty dark chocolate, fills the nostril, very nice, I pick up some hops, some slight citrus, but mostly malts. There are some higher alcohols there as well, which is an issue.<br />
<br />
Flavour: High Bitterness, plenty of chocolate, but not really roasty, like I'd expect. some nice chocolate, and some rye in the finish. But again some Alcohol notes come through as it warms.<br />
<br />
Mouthfeel: Good mouth-feel, nice and thick, plenty to it. The rye makes this possible.<br />
<br />
Overall: Very nice, and a would brew again. Need to clean up the fermentation on it, and remove the Rye Malt. Increase late hops, and decrease Bittering hops to make it more balanced. Of course, I'll probably swap the ratio of Roast Barley and Chocolate around, to get some more roast character out of it. Nice or the impending New Zealand Winter.<br />
<br />
<br />
On a separate note: Bad Wolf III has been kegged and is tasting good. that'll be reviewed very soon. I also have 90% of my new system built and running, so expect a post on that once It's dialled in slightly.<br />
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<span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><b>Primary1(Plastic): </b>Fresh Hopped Nelson Brown</span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Primary2(Plastic):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> {Nothing}</span><span style="font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Primary3(Bretts/Sours): {Nothing}</span></b></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">10 Litre PET Carboy #1: {Nothing}</span></b></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Sour#1(Wide Mouth Glass):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Guts & Glory Flanders Red</span><span style="font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Sour#2 (PET Carboy):</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> Gracy and Glory Sour Blonde<br /><b>Barrel:</b> Hail Caesar Oud Bruin Ale<br /><b>Bottled:</b> Chch Homebrew Club Barleywine / Braggot Ale / Secret Crusade American Stout / Night Crawler Imperial Stout</span></div>
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<b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;">Keg1:</span></b><span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"> {Empty}<br /><b>Keg2:</b> Bad Wolf Belgian IPA III<br /><b>Keg3:</b> {Empty}<br /><b>Next Beer to Brew: Unknown</b></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-74122909445053250022015-02-22T18:30:00.001-08:002015-02-22T18:30:04.233-08:00Sour Beer #2 - Sour Blonde & A Levitation Clone<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">I'll start with a short review of my recent American Amber, which was a clone of Stone Brewing Co.'s Levitation ale. Funnily enough since I brewed this, Stone have announed, they are retiring the brew, and it will no longer be available. A shame, as it's one ofthe better beers around, especially since it is a perfect session beer. Aptly named Bathed in Blood II (My first iteration was amber, but beared little resemblance to this one).</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></span>
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>Aroma:</b> Nice Caramel/crystal aroma, with a hefty whack of lovely amarillo hops, a hint of Simcoe also comes in with nice hints of pine.<br /><b>Appearance:</b></span><span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b> </b>Nice Bright clarity, with a nice dark red hint to it, the glass here doesn't do it justice, as in a nice goblet, its a nice dark blood red colour. head is off white, and carbonation is good.</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>Flavour: </b>Yum, nice maltiness, body I thought to start with was slightly thin, but I'm finding now that its perfect for what I'm looking for. Big hop presence, big amount of fruity Amarillo hops, with again a small hint of Pine from the simcoe. this is where I'm stuck, the crystal hops in the recipe, I don't believe they come through, but I could be wrong, as to be fair, I'm not sure what to expect from them.</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>Mouthfeel:</b> Good carbonation, nice mouthfeel for a lighter session beer, about where I want it, head retention is perfect.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshqMp1StqzRgTAJQ98ZX_5ShWM9TtheZynHGj9TnrYJM0Jh8AvuiH9Ubr8oa67CTHI00Cc-zdNV0UpS5ZwZNdo5-AcfgZKyiMNbpeJLd0hI8hRz3W7isxhaWXgXyIjTnuFTHeIrAk4Til/s1600/FullSizeRender+(8).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshqMp1StqzRgTAJQ98ZX_5ShWM9TtheZynHGj9TnrYJM0Jh8AvuiH9Ubr8oa67CTHI00Cc-zdNV0UpS5ZwZNdo5-AcfgZKyiMNbpeJLd0hI8hRz3W7isxhaWXgXyIjTnuFTHeIrAk4Til/s1600/FullSizeRender+(8).jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice Red colour on the Levitation Clone.</td></tr>
</tbody></table>
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>Overall:</b> Despite the darker colour, its a perfect session beer for the summer days.If I made any changes, the only one I would actually make, if I did, as to make the Shepherds Delight 250g instead of 240g Wedding beer #2 is sorted. Heres the recipe:<br /><b><u>Bathed in Blood II</u></b></span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>OG: 1.049<br />FG: 1.014<br />FV Volume: 21 Litres</b></span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">4.2kg PGladfield Pale</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">0.1kg Acidulated (pH)</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">0.4kg Medium Crystal - Gladfield</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">0.24kg Shepherds Delight - Gladfield</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">0.03kg Dark Chocolate - Gladfield</span><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">60min: 15g Simcoe</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">30min: 30g Amarillo</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">00min: 15g Simcoe / 35g Crystal (25min Hop Stand, prior to Chilling)</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Dryhop: 50g Amarillo - 4 Days</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Yeast: WLP090 Slurry - San Diego Super Yeast</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Goal #6: More Sours -</b><span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"> I have plans to add to my </span><a href="https://www.brewtoad.com/recipes/the-guts-and-the-glory-w-brett-brux" style="background-color: black; color: #d75e00; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px; text-decoration: none;">Guts and Glory Flanders Red</a><span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">, I plan to add a Sour blonde and a Darker beer as well through the year.so watch this space.</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></span>
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">I have somewhat acheived this goal, I have brewed Sour beer #2. I kep things quiet while I sorted the recipe, and tossed up between a lighter brew and a darker beer. In the end the Lighter version won out, but only because Instead of a primary yeast, followed by secondary fermentation with bugs, I threw 2 vials of THIS into the fermenter and I'll let it fester for a couple of weeks. Hardly vigorous fermentation, but it seems to be moving, and we'll see how it progresses over the coming months. I'm yet undecided (I have plenty of time) on how to splitthis batch, whether it be fruit, hops or otherwise, but I'm sure I'll figure something out.</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></span>
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">On a separate note, I am still running the new vessel via BIAB, however for the sour, I skipped the Mash out step, to see what sort of difference I would get based off my projected system efficiency (includes mashout) and without. It seems the difference is negligible. I've approximated 1 OG point in total. This will be to do more with the extended time mashing, rather than any temperature changes/differences. So an interesting outcome on that one.</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></span>
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">As I said, I'll now be posting recipe straight to here, to save time etc. but if you don't have brewtoad or any brewing software I suggest you invest in it.</span><br />
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></span>
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b><u>Spartan Series: Grace & Glory</u></b></span>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"> Brew Date: 14/02/2015</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">OG: 1.060 (Measured)</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">IBU: 25 approx</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzM61w0le52K9n3TAnJ-mEKBvKn04GWvf96pNkNmnLPTFE2Au-v-7C9lVs3mnpR8KIAwMTjIaFp22OgIqFDhOKUrZpn1M8U7twK2CIfwzY3v9j3qrp1AcpWq55aFLb_Ao6B_VgNkBCOE7A/s1600/GG2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzM61w0le52K9n3TAnJ-mEKBvKn04GWvf96pNkNmnLPTFE2Au-v-7C9lVs3mnpR8KIAwMTjIaFp22OgIqFDhOKUrZpn1M8U7twK2CIfwzY3v9j3qrp1AcpWq55aFLb_Ao6B_VgNkBCOE7A/s1600/GG2.jpg" height="190" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spartan Series - Grace and Glory</td></tr>
</tbody></table>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">FV Volume: 20 Litres</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Efficiency: 67%</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Malts</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Gladfield Pils 4.5kg</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Gladfield Wheat 1kg</b><br />
<span style="color: #cbcbcb; font-family: Sorts Mill Goudy;"><span style="background-color: black; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>Gladfield Vienna 300gm</b></span></span><br />
<span style="color: #cbcbcb; font-family: Sorts Mill Goudy;"><span style="background-color: black; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>Acidulated Malt 200gm</b></span></span><br />
<span style="color: #cbcbcb; font-family: Sorts Mill Goudy;"><span style="background-color: black; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b><br /></b></span></span>
<span style="color: #cbcbcb; font-family: Sorts Mill Goudy;"><span style="background-color: black; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>Hops</b></span></span><br />
<span style="color: #cbcbcb; font-family: Sorts Mill Goudy;"><span style="background-color: black; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>NZ Hall ertau (Wakatu) - 7%AA</b></span></span><br />
<span style="color: #cbcbcb; font-family: Sorts Mill Goudy;"><span style="background-color: black; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>60min: 18g</b></span></span><br />
<span style="color: #cbcbcb; font-family: Sorts Mill Goudy;"><span style="background-color: black; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>30min: 15g</b></span></span><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Yeast</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">2 Vials (No Starter due to blending) TYB Melange</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEbb35OFGOv944M09LDU4XXX_OgV9zqa3ED1hokLIRIlvPfEl3qNxQ-gRpqItwjrLgNvq3flbkOvSb4y96HZLtT377FdXdVAKSDBcxXYf1ANtFJdzXzWtw-v8hafAO7R-qMErschS8BdA/s1600/FullSizeRender+(9).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEbb35OFGOv944M09LDU4XXX_OgV9zqa3ED1hokLIRIlvPfEl3qNxQ-gRpqItwjrLgNvq3flbkOvSb4y96HZLtT377FdXdVAKSDBcxXYf1ANtFJdzXzWtw-v8hafAO7R-qMErschS8BdA/s1600/FullSizeRender+(9).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Melange yeast vials</td></tr>
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<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">this will sit in primary for the entire duration of the beer, and be racked onto separate places for blending/ageing on fruits wines/ oak etc where needed. </b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">I should also update on Sour #1 (Guts & Glory Flanders Red). To be honest this is going great, its pretty close to oaking, and racking, Plan is to oak right on 12 months anniversary, with about 30gm of cubes. Cubes will be boiled for 5-10 mins to sanitise and remove excess tannins. Then from there, I'll taste and rack where needed (I've guesstimated about 3 months) half will be bottled straight, the otherhalf will be fruited, and given the difficulty we have here in New Zealand getting Sour Cherries, I'll probably be going with Raspberries, and ageing for another 3 months probably. By that point the carboy will be free, and Sour #3 will be brewed.</b><br />
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Pretty exciting stuff. for those who have been paying attention, let me know if you've brewed a sour, and how it went, and how often you brew these to get pipelines etc. going.</b>CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-62120861395070241352015-01-27T18:34:00.000-08:002015-01-27T18:34:05.361-08:00Brewing an American Stout<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlMJApqiLdqU5Yy07hqX2x-A_YTCFhdP-oudaA7-qixoosX5EWwZarsbLt1EnF-RWVywYYYgjZOJXhdwY0Di_or8PrJ6tLVNuh4CRDLMffvUlWJi2731jmRk-hyA85AKNS0qnWn1XtdIg/s1600/FullSizeRender+(6).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlMJApqiLdqU5Yy07hqX2x-A_YTCFhdP-oudaA7-qixoosX5EWwZarsbLt1EnF-RWVywYYYgjZOJXhdwY0Di_or8PrJ6tLVNuh4CRDLMffvUlWJi2731jmRk-hyA85AKNS0qnWn1XtdIg/s1600/FullSizeRender+(6).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice Shiny New Mash tun</td></tr>
</tbody></table>
I Thought this weekend during my Brew day, I'd take pictures of my upgraded system, and decided I'd document my process. However the HLT Urn I bought off <a href="http://www.trademe.co.nz/">Trademe</a> (NZ equivalent of E-Bay) had a substantial leak in it. There goes my plan to work a new system.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPzAOWs4phyphenhyphenhMflYYAQrU5yyW4Gu_ts9X983gmAIHWTljkbk7iOTNT9Vm_84UG8Pr8O6tPGjoG_xQwITjTJulsM3unLu-dHGZxtLmLb30HypWqrlP0NIzQ5qAQhA9A3j0KeAFO_shUXiv/s1600/FullSizeRender+(7).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPzAOWs4phyphenhyphenhMflYYAQrU5yyW4Gu_ts9X983gmAIHWTljkbk7iOTNT9Vm_84UG8Pr8O6tPGjoG_xQwITjTJulsM3unLu-dHGZxtLmLb30HypWqrlP0NIzQ5qAQhA9A3j0KeAFO_shUXiv/s1600/FullSizeRender+(7).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used Basic Camping Mat to Insulate the MLT.</td></tr>
</tbody></table>
Ah well, at least that's the only thing that didn't go to plan. So back to the trusty BIAB Process I went. Difference this time, was I used the new mash tun (I had cut everything to size for it already)<br />
<br />
I'll detail my recipe in this post to give you an idea of what's what and why is looks like ink.... lol.<br />
<br />
<b>Brewed: 25/01/2015<br />OG: 1.066<br />IBU: 71</b><br />
<b>FV Volume: 21 Litres<br /><br />6kg Gladfield Ale<br />700g Rye Malt<br />350g Pale Choc<br />300g Medium Crystal<br />250g Roast barley<br /></b><br />
<b>60Min: 20g Centennial / 29g Nelson Sauvin<br />0Min/Whirlpool: 38g Centennial / 17g Nelson Sauvin</b><br />
<b>No Dryhops.</b><br />
<b><br /></b>
<b>Yeast: WLP 090 Slurry (Thick)</b><br />
<br />
So away I went, and to be sure of no screw ups I took my time, I filled my new shiny with 36 Litres of Tap Water, and turned the burner on.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza5kbh1jNZyp1PCDAXmYCVK6GKYc5yGp44UPaGjbh-mbGvb5l066Gd04hoGPkOOXNvRHdMolDvpZb-mA206AaL1JEqalgogntLxynxOTcV-RrJdNgH01Du5m0lHNbVRmnNTBJFDXMH2l2/s1600/FullSizeRender+(2).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza5kbh1jNZyp1PCDAXmYCVK6GKYc5yGp44UPaGjbh-mbGvb5l066Gd04hoGPkOOXNvRHdMolDvpZb-mA206AaL1JEqalgogntLxynxOTcV-RrJdNgH01Du5m0lHNbVRmnNTBJFDXMH2l2/s1600/FullSizeRender+(2).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashing In</td></tr>
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<br />
A Strike Temps of Around 69 was required, I normally gets 3-4 degrees of heat loss once the grains are added.<br />
<br />
Just a quick side note on BIAB and heating etc. Please be careful to stir the pot to maintain an even temperature through the whole body of water. this makes sure all the heat from the bottom is being utilised, thus making your heating slightly faster, and getting an even temperature across the board.<br />
<br />
The other thing I should probably mention at this stage, Heat gain doing BIAB, this can be an issue in some vessels, mainly the thinner ones, where the heat can travel through the post around the outside, and not distributing evenly. So what I like to do, is get to strike while stirring, and then spend a good 2-3 minutes vigorously stirring the water to make sure its at a settled temperature, and of course even through out. (I have an analogue temp probe on the vessel, as well as a small digital readout one, which is hand held.)<br />
<br />
I'd thought out about using a new process (Well a shortened process) as I like to do a mash out step using BIAB. I have a pulley system rigged up, which means I can pull the bag off the bottom and heat to 75/76 degrees then wait 10/15 minutes before removing the bag and bringing to a boil. Basically this is the process I thought about changing to the <a href="http://brulosophy.com/how-i-brew/processes/no-sparge-method/">No Sparge Method</a>. Meaning I wouldn't need to carry out the mash-out step. (I will attempt this at some stage)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEm6S8T9Eyx-WM5AFIhEpqgJYuBUqy8QzfjJF6s-rY2kgtJo1ewdNB0wjG9iwKtnUR1gnxPoR7QrwPVAp71wx94k-VbhV34XROhQ03Glrx5zVZfRUTGD3weHCh9e34HKFz1k6Yfr58722/s1600/FullSizeRender+(3).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEm6S8T9Eyx-WM5AFIhEpqgJYuBUqy8QzfjJF6s-rY2kgtJo1ewdNB0wjG9iwKtnUR1gnxPoR7QrwPVAp71wx94k-VbhV34XROhQ03Glrx5zVZfRUTGD3weHCh9e34HKFz1k6Yfr58722/s1600/FullSizeRender+(3).jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All tucked away.</td></tr>
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<br />
Anyway, back to the day at hand. After <br />
that, I remove the bag and suspend it slightly for a minute before hanging it from a big hook I have in the garage, below of course is a Pot to collect the additional Wort.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBBnxGcSLV9MZhc7KI7-PXtKTzQsf4LJBH9VIwvSYil1I_Y-i5JVguno9tcc_A3TP0Av83z1SA8IWoFn1jlDMCN9TZMKdJI7cocyZpRsLm5Vfu4TJQ8sJ0wKwRJKsvl4LwkHyVYIelFSk/s1600/FullSizeRender+(5).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBBnxGcSLV9MZhc7KI7-PXtKTzQsf4LJBH9VIwvSYil1I_Y-i5JVguno9tcc_A3TP0Av83z1SA8IWoFn1jlDMCN9TZMKdJI7cocyZpRsLm5Vfu4TJQ8sJ0wKwRJKsvl4LwkHyVYIelFSk/s1600/FullSizeRender+(5).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice Clear Wort. Nice and Dark</td></tr>
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then Boil and Add the Hop additions as normal. I'll add the Immersion Chiller 15 mins before the end of the boil (After a quick Water spray to remove dust) and that'll sufficiently sanitise the chiller.<br />
<br />
I gave this a 15 min Whirlpool/hop steep, before turning on the chiller, and whirl-pooling again, to get full wort contact.<br />
<br />
I hit 65% efficiency on this, which was a shame, but only 4 points away from the normal target. I shook the fermenter, and then used my aquarium pump for 30-40 minutes for full aeration, and then pitched the yeast.<br />
<br />
Simple process, short brew day. Mostly, the clean up is what takes the time. Most people mention this, and you've heard it all before, make sure everything is clean and sanitised.<br />
<br />
<div class="MsoNormal" style="background: black; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: white; font-family: 'Sorts Mill Goudy', serif; font-size: 11.5pt;"><b>Primary1(Plastic): </b>Secret Crusade American Rye Stout</span><span style="color: #cbcbcb; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Primary2(Plastic):</span></b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> {Nothing}</span><span style="color: #cbcbcb; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Primary3(Bretts/Sours): </span></b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">{Watch This Space}</span><span style="color: #cbcbcb; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">10 Litre PET Carboy #1: </span></b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Night Crawler Imperial Stout </span><span style="color: #cbcbcb; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Sour#1(Wide Mouth Glass):</span></b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> Guts & Glory Flanders Red</span><span style="color: #cbcbcb; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Sour#2 (PET Carboy):</span></b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> {Watch This Space}<br />
<b>Barrel:</b> Hail Caesar Oud Bruin Ale<br />
<b>Bottled:</b> Chch Homebrew Club Barleywine / Braggot Ale.</span><span style="color: #cbcbcb; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></div>
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<b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Keg1:</span></b><span style="color: white; font-family: "Sorts Mill Goudy","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> Bathed in Blood II (Stone Levitation)<br />
<b>Keg2:</b> Promised Land II (Stag)<br />
<b>Keg3:</b> Clown Prince Belgian Blond (SMaSH Beer)<br />
<b>Next Beer to Brew: SOUR BEER</b></span></div>
CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-68078188672427690512015-01-19T15:27:00.000-08:002015-01-19T15:37:38.099-08:00Clown Prince Belgian Blond - Last bottle of Brett<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNm3y0jlo-Ep2LJX6_x0bAK9UAnqyYDyVUrScDmVU3mK1SCZCERtIEK1BNpOLApcn5eWRhnZGkTtLitUCt-Q8tKXqUeqBf4EWrfMFOzTLLFMLGYVOsBdoapJgWtlkV23WAXOxi7JfE35Le/s1600/FullSizeRender+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNm3y0jlo-Ep2LJX6_x0bAK9UAnqyYDyVUrScDmVU3mK1SCZCERtIEK1BNpOLApcn5eWRhnZGkTtLitUCt-Q8tKXqUeqBf4EWrfMFOzTLLFMLGYVOsBdoapJgWtlkV23WAXOxi7JfE35Le/s1600/FullSizeRender+(1).jpg" /></a></div>
I've been drinking the Original Sin Brett Saison for awhile now, and I'm sad to admit I drank its last bottle last night. This beer has been fantastic, and it's been one of those beer I've stashed away for aging etc. in an effort to make the bottles last. It came along leap and bound and as you can see, the clarity is near on perfect.<br />
Just a short few notes on where this sits now, compared to where it was in my <a href="http://beercrusades.blogspot.co.nz/2014/11/100-brettanomyces-side-by-side.html">first tasting</a>.<br />
Appearance: Crystal clear with nice cascading carbonated bubbles. keeps its head nicely. not over-carbed either.<br />
Aroma: Funk, and plenty of it, this has become much more of a Brettanomyces type beer. Very nice indeed.<br />
Flavour: Some light pilsner malt, with the body coming from the rye and the cara-pils. plenty of funk again, lemon/lime earth and hay.<br />
Mouthfeel: Dry finish, with a medium thin body, which is expected. but much fuller than you'd expect from a beer like this.<br />
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Overall: Perfect summer beer, and with 30 degree heat yesterday, it was a great beer to have outside to relax.<br />
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It will be re-brewed this year to coincide with the NHC2015 competition, some very minor tweaking required, but its very small minor changes, as I like it as it is. It does lack a touch of complexity, but who needs that right?<br />
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Now, onto the beer of the moment.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0aNDMPzSR3ZkbqNdzkUI5MiVXbf5xBJ4ZNFrSl5gI2ps_7TAk9SbiBajNTVjL9mvMMq8675PJDSJEGB7S7VQ83RTbJuIZQUwgUwAw5OGrfrWpHrSWuCBpbRRYXg1MMtZVu-HGhj2K1M1/s1600/the_clown_prince_of_crime_by_madin312-d7bzcac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0aNDMPzSR3ZkbqNdzkUI5MiVXbf5xBJ4ZNFrSl5gI2ps_7TAk9SbiBajNTVjL9mvMMq8675PJDSJEGB7S7VQ83RTbJuIZQUwgUwAw5OGrfrWpHrSWuCBpbRRYXg1MMtZVu-HGhj2K1M1/s1600/the_clown_prince_of_crime_by_madin312-d7bzcac.jpg" height="220" width="400" /></a></div>
the Clown Prince Belgian Blond Ale. I brewed this especially for the SMaSH comp we had locally here in Christchurch, and I'm humbled to say, it won Brewers choice. not only that, but it also won the judges choice award. It's safe to say I'm pretty happy with the outcome, and I couldn't believe it got this far, with some great entries from some of the other guys (Personal favourite was the German Lager brewed with Pacific Gem Hops Bock Lager Yeast and 100% Munich Malt) so definitely some stiff competition.<br />
So onto the notes of the beer.<br />
<b>Appearance:</b> this went into the keg very cloudy/milky, which did not look promising at all, so I fined with gelatin, as per my previous posts, and it pours a just so slightly hazy golden colour, with a nice bright white head.<br />
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<b>Aroma:</b> Banana-Bread, very much yeast dominant. sweet and malt backing. probably the Candi sugar and pilsner malt.<br />
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<b>Flavour:</b> More banana bread, clove, spices anda sweet toffee flavour from the sugar again. pils back it up nicely.<br />
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<b>Mouthfeel:</b> Medium body, no issues here, head retention is good. arb could probably be better.<br />
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<b>Overall: </b>Lovely beer, I'll be bottling a couple up to enter into the GKBF homebrew comp, where I think it'll do quite well. Next iteration of this (yes it will be re-done) will have more than just pilsner malt, I'll probably just add a half kilo of munich if I changed anything, not bothered about changing the hops around, for the yeast I like it, but whenever this is brewed I'll essentially just use the belgian yeast available at the time.<br />
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Here's a look at the recipe (I'll be posting the recipes directly to the blog now, rather than linking them out to Brewtoad, it's taking too long)<br />
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Malt: 94.1% Gladfield Pilsneer Malt 5.9% Homemade Candi Sugar (Added at Flameout)<br />
Hops - Pacifica: 60min - 25g / 30min - 14g / 5min - 21g.<br />
Yeast: WLP500 (Slurry taken from Backup Plan III)<br />
OG 1.066 / FG 1.014<br />
Mash Temp: 65 deg C for 90 Minutes / Boiled for 90 Minutes.<br />
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Just a short note on the next beer to brew, I have once again changed my mind, with an eye on the GKBF home-brew comp and a Christchurch Case swap, I will be brewing a big stout, and bottle conditioning. An American Rye Stout to be precise. I'll be using Centennial and Nelson Sauvin as a flameout addition, with a big charge of hops at bittering. This is a beer I've been looking to brew for awhile, ever since I read this recipe <a href="http://www.bertusbrewery.com/2012/12/american-stout.html">Here</a>. This merely serves as inspiration, rather than a copy.<br />
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<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 15px; line-height: 20.7900009155273px;">
<span style="color: white;"><span style="line-height: 20.7900009155273px;"><b>Primary1(Plastic):</b></span><b style="line-height: 20.7900009155273px;"> </b><span style="line-height: 20.7900009155273px;">Bathed in Blood II</span></span><br />
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Primary2(Plastic):</b><span style="line-height: 20.7900009155273px;"> {Nothing}</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Primary3(Bretts/Sours): </b><span style="line-height: 20.7900009155273px;">{Watch This Space}</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">10 Litre PET Carboy #1: </b><span style="line-height: 20.7900009155273px;">Night Crawler Imperial Stout </span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Sour#1(Wide Mouth Glass):</b><span style="line-height: 20.7900009155273px;"> Guts & Glory Flanders Red</span></span></div>
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<span style="color: white;"><b>Sour#2 (PET Carboy):</b> {Watch This Space}<br /><b style="line-height: 20.7900009155273px;">Barrel:</b><span style="line-height: 20.7900009155273px;"> Hail Caesar Oud Bruin Ale</span><br /><b style="line-height: 20.7900009155273px;">Bottled:</b><span style="line-height: 20.7900009155273px;"> </span><span style="line-height: 20.7900009155273px;">Chch Homebrew Club Barleywine / Braggot Ale.</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Keg1:</b><span style="line-height: 20.7900009155273px;"> War-Pigs Am. IPA</span><br /><b style="line-height: 20.7900009155273px;">Keg2:</b><span style="line-height: 20.7900009155273px;"> Promised Land II</span><br /><b style="line-height: 20.7900009155273px;">Keg3:</b><span style="line-height: 20.7900009155273px;"> Clown Prince Belgian Blond (SMaSH Beer)</span><br /><b style="line-height: 20.7900009155273px;">Next Beer to Brew: </b><span style="line-height: 20.7900009155273px;">Secret Crusade American Rye Stout</span></span></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-84308932584052386042015-01-14T18:48:00.000-08:002015-01-14T18:48:26.171-08:00Batch #100As promised, some brief tasting notes for the American IPA. Apologies for the crappy picture. I don't have a good camera currently, so it's just an iPhone.....<br />
this recipe was based off the <a href="http://www.bertusbrewery.com/2013/05/blind-pig-clone-20.html">Blind Pig Clone from here</a>, so the recipe is pretty much Identical.<br />
<b><u>WAR PIGS American IPA</u></b><br />
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<b>Appearance:</b> Hazy Golden colour, the haze makes it muddy looking. Yeast Haze and some chill haze.<br />
<b>Aroma:</b> Nice enough, some grapefruit, pine and grassyness. I suspect I left the slightly aged hops in too long, and there's a touch of butter in the mix also. Not so good.<br />
<b>Flavour: </b>Hops lead the way, some grassyness and a slightly malty backbone, but again the diacetyl takes away from what should have been. The hops I suspect were not stored all that well, or vacuum packed, so maybe some cheesy-ness. the haze has given the beer a slightly bitter bite, this is the yeast not dropping out, which is typical of Conan/Vermont yeasts.<br />
<b>Mouthfeel: </b>This is where the diacetyl takes its place, silky and butter on the mouth, body is fine, carb is probably a bit low, but its how I like them.<br />
<b>Overall: </b>Not bad, but not good either, and I've gone off it as time's gone on. swap out the yeast, and get it cleaner. It finished at 1.014 which was weird, but I'm testing out WLP090 as a house yeast for these types of beers, so we'll see.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lOEkh47qO5Gswb_mTOr3WIbjRB0671hsOaF4PtBMS3SLdHCYT9owNonJUpwDnIYDPfJY9PAARwpezj72vtH4rSZ3m3fcoEYGrT9ESP3S1laHP7OZ0Vq_wcgPnMnssJ-t3jJmlMqvOEda/s1600/10460584_10205542216300487_2774219122316610277_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lOEkh47qO5Gswb_mTOr3WIbjRB0671hsOaF4PtBMS3SLdHCYT9owNonJUpwDnIYDPfJY9PAARwpezj72vtH4rSZ3m3fcoEYGrT9ESP3S1laHP7OZ0Vq_wcgPnMnssJ-t3jJmlMqvOEda/s1600/10460584_10205542216300487_2774219122316610277_o.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 Mash Paddles make the work slightly easier</td></tr>
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<b><u><span style="font-size: x-large;">Batch100</span></u></b><br />
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This was my friend Oli's 100th batch. He decided to brew a style he really enjoyed, and let's be honest here who doesn't enjoy them. An Imperial Stout. Originally Based on the <a href="http://www.homebrewtalk.com/f12/can-you-brew-recipe-8-wired-istout-218415/">CYBI iStout</a> recipe, from our group brew a good year and a bit ago. Chris was kind enough to lend his mashtun for the day, which is a very large 175 litres, he has brwewed one commercial batch from it, and it works a treat. Stainless steel, with cast legs. He also has a boil kettle which is a converted Hot watercylinder, about 200 litres or so. Pretty impressive stuff.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14-JaNabVRwnNCP3ThcjTkzwT0EypgI8kzChBsa1HvbtBDfRsTPInZ08obIp4UOea0xSJC22Z7D9vdrwx0h0TALLJZzks_zE6_NqAiUaVUUED43f9EJomCZSnyO100bX48Cpcz3u2vRNY/s1600/10862542_10205542215860476_2160518951660839815_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14-JaNabVRwnNCP3ThcjTkzwT0EypgI8kzChBsa1HvbtBDfRsTPInZ08obIp4UOea0xSJC22Z7D9vdrwx0h0TALLJZzks_zE6_NqAiUaVUUED43f9EJomCZSnyO100bX48Cpcz3u2vRNY/s1600/10862542_10205542215860476_2160518951660839815_o.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashing in time. - 175 Litre Mash Tun</td></tr>
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I'll post the recipe below to help people out if they decide to go ahead with it. I took away 10 litres on the WLP090 yeast I'm testing, Oli took 20 litres for himself, as did Chris, and Finney took another 10. So all in all, around 60 litres was the finished volume. an FG of 1.102 was hit, and a 2 hour boil.<br />
The recipe is <a href="http://beersmithrecipes.com/viewrecipe/637449/batch-100">HERE</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5vincUQhspwTKkBTzHmdRxyMIl4SjPzKYhJevZMCBVsdUUWmK79Y9XfRisl1u_p_4gafIWY8xgWpU-TaZqIYAIBJgkytFOuEK6t3TMrPYhkwXQzZ6OclhN8PQchW8GyMOtMsoQtNXj8-/s1600/10580140_10155312456520206_1718698556971260293_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5vincUQhspwTKkBTzHmdRxyMIl4SjPzKYhJevZMCBVsdUUWmK79Y9XfRisl1u_p_4gafIWY8xgWpU-TaZqIYAIBJgkytFOuEK6t3TMrPYhkwXQzZ6OclhN8PQchW8GyMOtMsoQtNXj8-/s1600/10580140_10155312456520206_1718698556971260293_n.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spent Grain being emptied</td></tr>
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I also had an empty keg to fill, and a test batch to make for my wedding coming up, so for me at Oli's it was all about <a href="http://www.homebrewtalk.com/f12/can-you-brew-recipe-stone-levitation-178127/">This.</a> Essentially an American Amber, which would make for a nice sessionable beer, for my wedding if it comes out ok. I've aptly named this beer Bathed in Blood II, but only to fill the name, which should work.<br />
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This was a great day, and the smells were quite heavenly from the RIS, big roast and chocolate. I'm not sure what I plan to do with my section of the RIS, I doubt I'll oak any of itI have some inspiration for Dryhopping, which actually comes from Goose Island Beer Co., who made an RIS called Night Stalker, which was heavily dry-hopped with Simcoe. Now as you know, I didn't like the Simcoe in the Black IPA, and given I've heard Centennial works well in darker beers, may give this a shot. But I'll decide closer to the time.<br />
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In the pipeline before the end of Summer, I'll hopefully have another sour in the mix, and maybe another brett beer (Possibly mixed culture of Saison yeast and Brettanomyces.)<br />
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<span style="color: white;"><span style="line-height: 20.7900009155273px;"><b>Primary1(Plastic):</b></span><b style="line-height: 20.7900009155273px;"> </b><span style="line-height: 20.7900009155273px;">Bathed in Blood II</span></span><br />
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Primary2(Plastic):</b><span style="line-height: 20.7900009155273px;"> {Nothing}</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Primary3(Bretts/Sours): </b><span style="line-height: 20.7900009155273px;">{Watch This Space}</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">10 Litre PET Carboy #1: </b><span style="line-height: 20.7900009155273px;">Night Crawler Imperial Stout </span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Sour#1(Wide Mouth Glass):</b><span style="line-height: 20.7900009155273px;"> Guts & Glory Flanders Red</span></span></div>
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<span style="color: white;"><b>Sour#2 (PET Carboy):</b> {Watch This Space}<br /><b style="line-height: 20.7900009155273px;">Barrel:</b><span style="line-height: 20.7900009155273px;"> Hail Caesar Oud Bruin Ale</span><br /><b style="line-height: 20.7900009155273px;">Bottled:</b><span style="line-height: 20.7900009155273px;"> Original Sin 100% Brettanomyces with Wai-iti / </span><span style="line-height: 20.7900009155273px;">100% Brettanomyces Saison</span><span style="line-height: 20.7900009155273px;"> / Chch Homebrew Club Barleywine / Braggot Ale.</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Keg1:</b><span style="line-height: 20.7900009155273px;"> War-Pigs Am. IPA</span><br /><b style="line-height: 20.7900009155273px;">Keg2:</b><span style="line-height: 20.7900009155273px;"> Promised Land II</span><br /><b style="line-height: 20.7900009155273px;">Keg3:</b><span style="line-height: 20.7900009155273px;"> Clown Prince Belgian Blond (SMaSH Beer)</span><br /><b style="line-height: 20.7900009155273px;">Next Beer to Brew: </b><span style="line-height: 20.7900009155273px;">Either Bad Wolf Belgian IPA III or Hoppy Funk <a href="http://www.themadfermentationist.com/2014/07/saison-merican-hoppy-funk.html">Here</a></span><b style="line-height: 20.7900009155273px;">.</b></span></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-14634479199535884592015-01-06T17:38:00.000-08:002015-01-06T17:38:25.902-08:00Happy New Year: 10 Goals for 2015Happy New Year everyone, and welcome to the year 2015.<br />
<img src="http://photos3.meetupstatic.com/photos/event/8/a/e/0/600_310955552.jpeg" /><br />
It's been a good few weeks, with plenty of beer drunk, food eaten, etc. Another year has past, and I've noticed a few blogs outline their goals and aspirations for the year. So I kinda figured I'd jump on the band-wagon and let you all know where I'm taking the blog, my brewing and life in general. So here they are the challenges I've set myself for the 2015 year.<br />
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<b>1: Wedding Beer -</b> As you may know, I'm getting hitched in just over a year, and as such it's time to nail some real recipes for the big day. I don't want to give away too much yet, but there'll definitely be a fair few hops flying around at some stage. the aim is 6 batches of beer, so approximately 120 Litres of beer, plus possibly a couple of more special beer for the day.<br />
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<b>2: <a href="http://www.bear-flavored.com/2012/10/what-is-100-brett-beer.html">100% Brettanomyces</a> - </b> I've done a couple of these beers now, and they've turned out pretty well. I really like how they play with some of the New age NZ Hops out there. My main goal for this is a medal at the NHC towards the end of the year, using 100% Brettanomyces fermentation, I'll most likely revise the existing Saison recipe to where I think I need to take it. given the <a href="http://embracethefunk.com/2014/12/11/brettanomyces/">WLP644 talk</a>, I may look to amend the yeast to something more Brett-y. Maybe Lambicus, like 8 Wired. Time will tell.<br />
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<b>3: New Equipment -</b> I've got a new Mash tun, and I'll continue to use the existing boil kettle, I need a HLT, Pumps, Stand, and I'll be set to go, this will be an ongoing project. I'm not aiming to finish it by the end of the year, but some progress would be great.<br />
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<b>4: First Solo Barleywine -</b> This is going to be a fun one. a beer (no honey), in a full sized batch of 18-21 litres. I know what my plan is, I'm just trying to fit it into my schedule somewhere. this is going to happen sooner rather than later, and of course 100% NZ Hops.<br />
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<b>5: <a href="http://sjporrchallenge.com/">The SJPORR Challenge 2015</a></b> - I understand this challenge will be taking place world-wide again. So I aim to enter it again, and hopefully improve on my 10th placing for the recent one.<br />
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<b>6: More Sours -</b> I have plans to add to my <a href="https://www.brewtoad.com/recipes/the-guts-and-the-glory-w-brett-brux">Guts and Glory Flanders Red</a>, I plan to add a Sour blonde and a Darker beer as well through the year.so watch this space.<br />
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<b>7: Improve my process and fermentation -</b> The Obligatory learn more improve the beer goal. This is actually a pretty important goal to have. If you don't improve and adjust the processes in place how will I/you become better brewers, and make, well, better beer in general. this actually ties together with the first goal of getting beers ready for my wedding.<br />
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<b>8: Find a House Strain - </b>This is a hard one, but it is on the list of things to do. While I've had good success with the dry yeasts out there. I really would like to save some money and invest in liquid yeast. Here in New Zealand the vials tend to be more expensive, but can be used a few time/multiple times in different beers/styles. If I get stuck I've always got the Dry stuff to fall back on. This may not necessarily be one particular strain. but a couple of different ones. But the overall aim is to find a house strain for American/clean style beers, also possibly something for Belgian style beers (this could even be Brettanomyces, who knows.) I'm aiming for a list of liquid yeast no more then 4-5 strain long. I can add 1 strain to my house list, WYeast 1469 - West Yorkshire Ale. this will most likely be my house strain for the quintessential British Real Ale. all I need now is a clean ale strain, and a Belgian strain (Less so, as I like the hugely different characteristics of some of the different strains out there.)<br />
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<b>9: <a href="http://beercrusades.blogspot.co.nz/2014/11/nhc2014-sons-of-liberty-ii.html">The Sons of Liberty Porter</a> - </b>Ha!I haven't, and will never give up on the beer. Despite the 15 and 8 out of 50 in the two previous NHC competitions. this is a beer I will get right eventually. you might say I have un-finished business with this brew. but let's not kid ourselves here, it may take sometime. but damn it will be worth it!!!<br />
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<b>10: Release my first Commercial Beer - </b>This will be on my list every year, until I achieve it. I don't think I'll achieve it this year. Maybe not even next year. But it will happen. I'll leave you to speculate on what that style would be or should be.<br />
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Phew! That a year worth of goals, plenty to pack into 12 months if you ask me. Have you got any goals for the year that is? If your listening/reading out there, let me know.<br />
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On separate notes, (there's a couple), I've kicked the Black IPA keg, it held it's own, and while it wasn't as good as the first version, it was still pretty damn tasty. I decided at the last minute to keg the Clown Prince Belgian Blond(SMaSH) and it's drinking nicely so far, some more time is required though given the sugar and alcohol involved. i used WLP500 from the Backup plan previously. Supposedly this is the Chimay strain, and you can tell, it's so Banana bread-y.<br />
Fining with Gelatin: I fined the Belgian with Gelatin, to help clear up, what looked literally like yellow milk. the strain seems to take forever to clear out, so I just helped it along a bit. Gelatin is something I will probably start to use more, to remove unwanted haze, and I'm noticing some slightly more bitter note in my beers, when they're not clearing properly. This article <a href="http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html">HERE</a>, suggests, that this is due to additional yeast in suspension, causing that extra bitter bite.<br />
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War-Pigs IPA is still in the keg, but it's a bit Meh, Damn Diacetyl. I'll have some tasting notes of War-Pigs up soon. along with the recipe as usual.<br />
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Lastly, I brewed up Version 2 of Promised Land Pilsner, but used <a href="http://www.whitelabs.com/yeast/wlp090-san-diego-super-yeast?s=homebrew">WLP090</a> (so technically not a Pilsner). This is for my Friends Stag Party in a few weeks.<br />
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<div style="background-color: black; font-family: 'Sorts Mill Goudy'; font-size: 15px; line-height: 20.7900009155273px;">
<span style="color: white;"><span style="line-height: 20.7900009155273px;"><b>Primary1(Plastic):</b></span><b style="line-height: 20.7900009155273px;"> </b><span style="line-height: 20.7900009155273px;">Promised Land II</span></span><br />
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Primary2(Plastic):</b><span style="line-height: 20.7900009155273px;"> {Nothing}</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Primary3(Bretts/Sours): </b><span style="line-height: 20.7900009155273px;">{Watch This Space}</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">10 Litre PET Carboy: </b><span style="line-height: 20.7900009155273px;">Braggot/Honey Ale</span></span></div>
<div style="line-height: 20.7900009155273px;">
<span style="color: white;"><b style="line-height: 20.7900009155273px;">Sour#1(Wide Mouth Glass):</b><span style="line-height: 20.7900009155273px;"> Guts & Glory Flanders Red</span></span></div>
<div style="line-height: 20.7900009155273px;">
<span style="color: white;"><b>Sour#2 (PET Carboy):</b> {Watch This Space}<br /><b style="line-height: 20.7900009155273px;">Barrel:</b><span style="line-height: 20.7900009155273px;"> Hail Caesar Oud Bruin Ale</span><br /><b style="line-height: 20.7900009155273px;">Bottled:</b><span style="line-height: 20.7900009155273px;"> Original Sin 100% Brettanomyces with Wai-iti / </span><span style="line-height: 20.7900009155273px;">100% Brettanomyces Saison</span><span style="line-height: 20.7900009155273px;"> /100% Brett Wild West IPA / Chch Homebrew Club Barleywine + Partigyle.</span></span></div>
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<span style="color: white;"><b style="line-height: 20.7900009155273px;">Keg1:</b><span style="line-height: 20.7900009155273px;"> War-Pigs Am. IPA</span><br /><b style="line-height: 20.7900009155273px;">Keg2:</b><span style="line-height: 20.7900009155273px;"> {Nothing}</span><br /><b style="line-height: 20.7900009155273px;">Keg3:</b><span style="line-height: 20.7900009155273px;"> Clown Prince Belgian Blond</span><br /><b style="line-height: 20.7900009155273px;">Next Beer to Brew: </b><span style="line-height: 20.7900009155273px;"><a href="http://www.homebrewtalk.com/f12/can-you-brew-recipe-stone-levitation-178127/">CYBI - Stone Levitation Ale Clone</a></span></span></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0tag:blogger.com,1999:blog-4721969344178068446.post-484322189761156082015-01-04T17:02:00.002-08:002015-01-04T17:02:52.276-08:00Dark Storm II<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhoXYAz1GHnBWYhYnPLVKVSt9TDoYQJolauHhuML3TH9VV_cSZ1tyn_r9kz1IjVlV7UbgbAUAp60uiSuK1JovwWZeodlXKsLl3etg52swNTaDp8HCXIjzE2spfWGRPA-KhR4-4RzZiHwp/s1600/lightning-storm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhoXYAz1GHnBWYhYnPLVKVSt9TDoYQJolauHhuML3TH9VV_cSZ1tyn_r9kz1IjVlV7UbgbAUAp60uiSuK1JovwWZeodlXKsLl3etg52swNTaDp8HCXIjzE2spfWGRPA-KhR4-4RzZiHwp/s1600/lightning-storm.jpg" height="234" width="320" /></a></div>
this has been sitting in my drafts for a couple of weeks now, sorry about the delay:<br />
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As promised, Here is some tasting note for Version 2 of Dark Storm. the idea behind this version, was to increase the hop flavour and complexity across the board.<br />
I can say this much now, I failed in that respect, the reason is because I beat my target gravity by a staggering 4-5 points. So I hit 1.067 OG prior to fermentation.<br />
I did increase the malts by 200 grams, but wouldn't have thought this would've increased it by this much.<br />
I'll put it down to missing water. I missed my volumes by 2 litres, and originally hit 1.072 somehow, I was sure I put the correct amount of water in, but clearly not. so as you will see from the picture, this has come out more brown than black, due to the top up water added. Which put me down to 1.066/67.<br />
Coupled with these issues, I had a miss cue on Fermentation, meaning I missed my target Og by 2 points as well. hitting 1.018, rather than the previous 1.016, which again will probably be down to increased viscosity and increased OG from the originally 1.062 last time.<br />
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So, onto some tasting notes:<br />
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Aroma: Some dark Malts, roast aroma only slight but noticeable none the less. Big hits of Grapefruit and some of that lovely Mosaic pokes through, however it seems to be hidden behind the Simcoe somehow..... I realise its a powerful hop, but for me it doesn't work in a dark beer.<br />
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Appearance: Brown Rather than black like last time, this is due to top up water, which is a shame. there is also some haze on this one, most likely hop haze. It's not a big deal in terms of a dark beer, but it is noticeable, due to the lighter than normal appearance. I'll also put this down to US-05 rather than M44. head retention is good.<br />
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Flavour: More of the aroma, although some minor alcohol notes here as well, nice big grapefruit/lemon flavour with a saturation of Mosaic in the mix. the dakre malts don't play as well as I'd hoped for with Simcoe, and I don't really get much from the Special Roast.<br />
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Mouthfeel: this is a bit thicker than I like, there are some unfermented sugars at play here. the 1.018 is too high, and this works much better at 1.016. Guess it goes to show you those extra two points can make a big difference.<br />
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Overall: This is a good beer, but some clear issues arose from what I mentioned above. I know where to take it from here which helps, but it'll be back in the direction of the original recipe.<br />
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So, where to from here for this beer. I'll be going back to what made this beer such an inspiration last time, the fruit from the hops played really well with some of the increased roast flavours in the mix. Yeast I may go liquid, or may just head back to MJ44, while I nail down the recipe. Special roast is out, it didn't add much top the recipe, and while I don't think it contributed to haze or lack of colour, if I go back to the original, then I know where I stand. Hops - I'll continue to experiment with more fruity options, the Simcoe doesn't work on this, next time will probably be Galaxy, in the later additions.<br />
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On another note, my Belgian Blond is in down and seems to be pretty happy. I kept things nice and simple, I'm looking to build a base and work from there. so just pilsner malt, candi sugar (Homemade) 100% Pacifica hops, this way I can enter into the upcoming SMaSH comp at the local brew club. 1.066 hit, fermented with the slurry of WLP500 from Back Up Plan III. Next up will be Promised Land II for a mates Stag Party.<br />
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<div style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 15px; line-height: 20.7900009155273px;">
<span style="line-height: 20.7900009155273px;"><b>Primary1(Plastic):</b></span><b style="line-height: 20.7900009155273px;"> </b><span style="line-height: 20.7900009155273px;">Promised Land II (Ale Yeast)</span><br />
<b style="line-height: 20.7900009155273px;">Primary2(Plastic):</b><span style="line-height: 20.7900009155273px;"> {Nothing}</span><br />
<b style="line-height: 20.7900009155273px;">Primary3(Bretts/Sours): </b><span style="line-height: 20.7900009155273px;">{Nothing}</span></div>
<span style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 13.5pt;"></span><br style="background-color: black; color: #cbcbcb; font-family: 'Sorts Mill Goudy'; font-size: 15px; line-height: 20.7900009155273px;" />
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<div style="line-height: 20.7900009155273px;">
<b style="line-height: 20.7900009155273px;">10Litre PET Carboy: </b><span style="line-height: 20.7900009155273px;">Braggot/Honey Ale</span></div>
<div style="line-height: 20.7900009155273px;">
<b style="line-height: 20.7900009155273px;">Sours #1(Wide Mouth Glass):</b><span style="line-height: 20.7900009155273px;"> Guts & Glory Flanders Red</span><br />
<b style="line-height: 20.7900009155273px;">Sours #2 (PET Carboy): </b><span style="line-height: 20.7900009155273px;">{Nothing}</span></div>
<div style="line-height: 20.7900009155273px;">
<b style="line-height: 20.7900009155273px;">Barrel:</b><span style="line-height: 20.7900009155273px;"> Hail Caesar Oud Bruin Ale</span><br />
<b style="line-height: 20.7900009155273px;">Bottled:</b><span style="line-height: 20.7900009155273px;"> Original Sin 100% Brettanomyces with Wai-iti / </span><span style="line-height: 20.7900009155273px;">100% Brettanomyces Saison</span><span style="line-height: 20.7900009155273px;"> /100% Brett Wild West IPA</span></div>
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<b style="line-height: 20.7900009155273px;">Keg1:</b><span style="line-height: 20.7900009155273px;"> War Pigs IPA (Conan Yeast)</span><br />
<b style="line-height: 20.7900009155273px;">Keg2:</b><span style="line-height: 20.7900009155273px;"> {Nothing}</span><br />
<b style="line-height: 20.7900009155273px;">Keg3:</b><span style="line-height: 20.7900009155273px;"> Clown Prince Belgian Blond </span><br />
<b style="line-height: 20.7900009155273px;">Next Beer to Brew: Possibly Funktown Pale Ale, or Stone's Levitation Clone</b></div>
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CRUSADER1612http://www.blogger.com/profile/02448894291176820778noreply@blogger.com0