tag:blogger.com,1999:blog-18382589036344697212024-03-04T22:58:18.631-08:00Bennachie Brewery of Scotland All Grain Brewing Heaven for Beer Geeks.Follow my adventures in All Grain brewing Feel free to jump in with any comments and i hope you take something with you from this blog.pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-1838258903634469721.post-4081308102198199802017-03-09T18:30:00.000-08:002017-03-09T18:30:10.275-08:00Moving on from Brewing<div style="text-align: center;">
Hi Y'all,</div>
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Last post on this blog. I had taken my brewing hobby as far as i could within the realms of hobby and as such found myself repeating and thus lost the passion that drove me. The brewery was sold to a nice fellow who was basically at the stage i was 6 years or so ago. It was nice to pass it along to someone so enthused.</div>
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I have instead moved onto my garden as a hobby and i am having an absolute blast growing things. If it's good enough for Sam Gamgee it's good enough for me! I hope you find something on this blog to assist you on your own brewing path, cheers & ciao! :)</div>
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<br /><div class="blogger-post-footer"><a href="http://www.wikio.co.uk/blogs/top"><img src="http://external.wikio.co.uk/blogs/top/getrank?url=http%3A%2F%2Fbennachiebrewery.blogspot.com%2F&style=1" style="border: none;" alt="Wikio - Top Blogs"/></a></div>pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.com0tag:blogger.com,1999:blog-1838258903634469721.post-28389349594386762312015-11-19T08:13:00.003-08:002015-11-28T00:56:17.065-08:00Catherine's Christmas Cracker<div style="text-align: center;">
Hi all,</div>
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It has been almost a Year since my last post on the wonderful world of beer brewing. We have been extremely busy at home and work but the brewing has continued through-out! Just had no time to post, :(</div>
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That all changes today with Catherine's Christmas Cracker! My past Year of brewing has been taken up with chasing the best rendition of a lowish abv & high flavour/body IPA. I have drank a good few commercial samples of this type of beer and imbalance is noted by a 'high water' flavour/mouthfeel in some variants which is a major turn off and has me dangerously reaching for a Balls out AIPA @ 7%! At my advancing age this can't be done too many times, so here's how I compensate and keep that massive hop coming through cleanly and in balance. :)<br />
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<u>Catherine's Christmas Cracker 15 gallon batch</u></div>
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8kgs Maris Otter</div>
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5Kgs Wheat malt</div>
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200 grmms Hallertau Tradition (FWH)</div>
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250 grmms Cascade pellets flame out</div>
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250 grmms Chinook pellets flame out</div>
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3 Protafloc tablets</div>
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WLP 32 yeast</div>
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O.G 1.040</div>
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Expected F.G 1.012</div>
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Expected ABV 3.8 to 4.0% & 50 IBU</div>
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I am continuing to refine my process which in this instance is with a roughly 60/40 split of basic MO& Wheat Malt. <br />
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Dry</div>
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Doughing in</div>
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Well mixed</div>
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Rest Temperature of 68 degs along with the Wheat Malt will give me the body I am looking for. I recirculated the mash through the grain bed for an hour before commencing run off. The wheat grain seems to help to catch a lot of dross and produces a nice run off. We recirculated through the grain bed during the sparge until complete.</div>
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I have been using disposable scourers on my hop stopper for a while now but these packs I picked up last time we were over in Turkey are absolutely excellent.</div>
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Rough end of a hop stopper</div>
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Stretch and fit two of them like socks!</div>
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I am keeping this brew nice and simple and went with a single hop in FWH guise.</div>
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Brew Crew!</div>
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The brewery was filled with a light citrus from the Hallertau Tradition as the malt broke through the hop layer, a shame it is gone for ever! The cooled wort was ran through the hop bed for two hours.</div>
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I am using Hop Pellets for the first time and used both Cascade & Chinook as flame out additions.</div>
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I had read up on them but was still surprised at how fast they broke up in the kettle..Excellent smell!</div>
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First brewday in a while and it went very well. Great to have Martin showing an interest and getting in about. I am hoping that keeping the recipe simple and filtering the hell out of the wort through the process will come through in the glass. I will leave half of the batch post fermentation with only a Cascade Dry hop for Catherine and will break out the Columbus and a few others in the second half of the brew along with some further fermentables to kick it upstairs to AIPA levels of BOOM! :)</div>
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Thanks for reading my drivel and hope you all have a Merry Christmas and a Happy New Year. Here's a last photo of the wort post natural filtration.</div>
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<u>Edit, next Day.</u></div>
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I tend to clean my mash tun during the boil and leave the kettle until the next day. I had a very pleasant surprise at the speed of clean up in the kettle with the majority being pellets for the first time. With flowers I normally have a used hop depth over the top of the cooling coil.</div>
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A final close up of the top of the hop filter, also had a sniff of the trial jar and extremely citrus, I lok forward to dry hopping this beer enormously and will be keeping stone ruination IPA in mind for the hopping of the experimental 2nd half of the beer post fermentation, watch this space for explosive yeast shots!<br />
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<u>Edit, two days later</u></div>
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We are having a -2C spell so all beer decanted into his n hers vessels and brought inside, took off like rockets!</div>
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Yeast breaking free of the bag.</div>
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<u>Edit 27th Nov</u></div>
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Well, that's the big batch completed!</div>
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I added some home made Candi Sugar. In this instance with Lime Juice.</div>
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Ran it up to 300 F and held for 20 minutes, enough time to change colour and develop some toffee flavour.</div>
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I kept the slab (600 grm) as complete as I could when breaking it out of the tray. I placed it gently in the fermenter and you'll have to take my word for it but there was not a single trace of it on clean up today!</div>
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I had a relatively easy time with the hop pellets and used a cloth filter over the bottling valve. Cleaned the cloth every 8 bottles or so and caught a huge amount of hop debris. </div>
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In the end the 10 gallon boosted batch had a further 200 grm of Chinook and a 200 grm belt of Columbus pellets. The FV smelled absolutely outrageous and we have a nice little 5.4% abv. I think it will be a cracker (straightener)! Only time and carbonation will tell. We will keep an eye on these clear bottles to see if there is going to be a hop haze issue or not. It makes no odds to me as I am enlightened but some people.....</div>
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Catherine's Christmas Cracker is lagging behind at a still 1.020 gravity. I will let things run their course then dry hop further with Cascade. It should be 4 to 4.1% and a slightly lighter colour. Until next time and thanks for reading! :)<br />
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<div class="blogger-post-footer"><a href="http://www.wikio.co.uk/blogs/top"><img src="http://external.wikio.co.uk/blogs/top/getrank?url=http%3A%2F%2Fbennachiebrewery.blogspot.com%2F&style=1" style="border: none;" alt="Wikio - Top Blogs"/></a></div>pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.com1tag:blogger.com,1999:blog-1838258903634469721.post-18640640301162117452014-12-01T08:46:00.000-08:002015-01-15T07:50:19.498-08:005 pm saviour, the verdict<div style="text-align: center;">
Hi all,</div>
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I am departing for the fair Kingdom of Saudi in the morning so thought i should post my thoughts on 5pm Saviour while it is still freshly bottled and all new. Bottling was a week ago but this wee beer is honestly the closest i have ever come to a commercial beer (in a good way).The beer is a single grain (Maris Otter) high mash temperature (80 strike/ 72 deg rest) and fermented on wlp 23 Burton & US05 split yeast. The percentage split in the split of two yeasts is unknown but its around 10th Gen. When i poured the beer the malt/yeast hit me with authority from easily two foot away, that was quite a surprise. If you have tried a well made Polish or Czech Bohemian style lager you will know the smooth vanilla odour that is a part of the best of them? </div>
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That is present here although no lager yeast was used. The beer was fermented out over 6 weeks at approx 7 to 10 degrees and i think that is well shown in the smoothness. The Burton snatch is present as well but in a subdued fashion nicely counterpointing the slight hop bitterness from the calculated 40 IBU. </div>
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This beer has a fair charge of hops but the yeast is basically walking all over them unlike in Satans Circus where the same yeast split 9th Gen yeast was crushed below the hop avalanche. </div>
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<div style="text-align: center;">
Ah, wait a moment, the beer has been chilling outside on this cold 1st Dec rainy evening and as i approach the bottom 1/4 of the glass i am experiencing the Pacific Gem hop nicely, sweetness and ripe tropical fruit overlaying a very slight touch of caramel and that's close to it.</div>
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Okay second beer now and i am tasting toffee and light citrus. This is all still moving around below the yeast, maybe the sweetness is being boosted by the chinook hop which does tend to have a sweetshop profile. Absolutely brilliant to find in what is quite a simple beer, no huge mouthfeel just nicely balanced with a small edge of Hop zing that many commercial do not have. </div>
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Anyway there we have it, good head retention, good colour all from one grain and a nice high mash temperature. Hops woven in nicely without screaming out and dominating too much, try the recipe yourself. I am going for the KISS mantra in brewing in 2015. Merry Christmas you crazy cats and a Happy New Year where ever you are.<br />
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P.S custard and pineapple here at the end of the second beer. :)</div>
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Thanks, until next time.</div>
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Hi all,</div>
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I have decided to try out a high mash temp average hop (for me) pale ale at low abv as the holy grail for me would be a full on IPA taste experience but at low abv so it can be an ongoing evening thing and nothing to pay the next day!</div>
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The recipe for the beer is as follows </div>
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<u>5 pm Saviour</u></div>
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14kg maris otter malt mashed in at strike temp of 82 degrees to settle at 71 for those residual long chain sugars.</div>
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1 oz Chinook Mash Hop</div>
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3.5 oz Magnum 90 min boil hop</div>
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10.5 oz Chinook 120 min steep aroma hop</div>
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7 oz Simcoe 120 min steep aroma hop</div>
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3.5 oz Pacific Gem (seriously under rated hop) 120 min steep aroma hop</div>
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Yeast WLP032 & US-05 combo</div>
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20 Imp gallon batch with a SG of 1.042 & FG of 1.012 diluted down to a final abv of 3.5% and an IBU of 40. A most normal but hopefully tasty beverage!</div>
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Once this was complete i swung into action with my Mk II version of HopThang. Basically it is a slightly larger model to hold more hop and the hole volume in the screen has been increased by approx 50% to achieve a quicker through put and less to zero backpressure on the pump. The inaugural hop ran through was a 1.75 oz shot of Amarillo. See pics & video below. I advise you to mute video as pump is hellish noisy!</div>
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I am off to Saudi for a month so the Amarillo will stew in Hopthang MkII at 10 degs or less for the full thirty and then have a replenishment and run before bottlling. The initial volume will be caught and checked for vegative presence before being added or discarded to the main batch, another plus of a HopThang for the time distant brewer! I was pleasantly surprised to see <a href="http://demonvalleybrewing.co.uk/2014/10/01/diy-hopback/" target="_blank">demonvalleybrewing</a> have went the HopThang route and for all the right reasons, best of luck to them! :) </div>
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Thanks, until next time.</div>
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What a surprise Satan's Circus has turned out to be. It has a huge sweet malt backbone, also a lightly catty nose involved with the sweetness of the malt. The cat disappeared quickly as the carbonation vented off and is replaced with tropical fruits on the malt. Almost crackling on the tongue with citrus fruit, mangoes, chocolate and a bitter zing which has luckily been partially muted by the malt sweetness. The beer stands up well in my memory to Stone Runination IPA, it ain't Stone but they are cousins for sure!</div>
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The 6.5% ABV is right on to balance everything else that is going on in this beer By happy co-incidence we seem to have found a good balance of Malt to Hop BANG to Hop bitterness. The yeast is in there but to be honest it is swamped! :) That chocolate is a real surprise to find but it sits well alongside the malt. I guess it helps that the beer has had three months to blend.</div>
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Tomorrows beer is going to be a girlish 3.5% ABV mockery of Satan's Circus named 5pm Saviour. I will update as i go, a high Mash temp on a single malt to give some residuals to the Hop Frenzy, are you liking it? :)</div>
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Hi,</div>
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I recently returned from a bucket list event in Japan. It was a twelve day Father & Son backpacking adventure. I simply have no words to communicate the sheer excellence of our trip. If you have any adventure in you at all, add a Japan trip to your own personal bucket list! Tell them Joe sent you! :)</div>
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While in Osaka 'Fukishima ward' we found <a href="http://www.craftbeerbase.com/" target="_blank">craftbeerbase</a> A wonderful craft beer paradise smack bang in the shadow of the Umeda Sky building. A wonderful wee haven for the hop afficianado. While trying a couple of draft variants i spotted Stone Runination IPA in their huge beer fridge. I bought a couple of bottles and brought them back to Scotland with us.</div>
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A tremendous resionous big beer, right up my street and a wonderful example to hold in my mind while i create Satan's Circus.</div>
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In my tribute to the sheer excellenc and WOW of Ruination I am going for a sweet mix of malts with the idea of leaving a nice malt backbone post yeast frenzy to support the hop string. I am also going old school with my yeast and using Burton ale yeast. I am of a mind that too many IPA's these days are brewed using yeasts of no character to allow the hops to have the floor entirely to themselves. This shouldn't be the case and i am hoping for a nice sulphurous note from the Burton yeast(Satan's Circus you see).</div>
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The recipe is as follows on a 15 gallon batch 100 minute boil</div>
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<u><strong>Satan's Circus</strong></u><br />
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9kg Maris Otter</div>
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2kg Wheat malt</div>
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1 kg Crystal malt</div>
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1 Kg Cara gold malt</div>
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1kg Amber malt</div>
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2 handfuls chocolate malt</div>
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1kg Sucrose</div>
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3.5 oz Cascade Mash hops </div>
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3.5 oz Topaz Mash hops <br />
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3.5oz Coumbus FWH 120 min</div>
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3.5oz Chinook 5 min boil</div>
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3.5 oz Columbus 5min boil</div>
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3.5 oz Topaz 5 min boil</div>
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3.5 oz Apollo 5 min boil<br />
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6oz Columbus aroma hop 120 min</div>
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3.5 oz Pacific Gem aroma hop 120 min</div>
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3.5 oz Northdown aroma hop 120 min</div>
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3.5 oz Cascade aroma hop 120 min</div>
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3.5oz Chinook Dry Hop 1 day<br />
3.5oz Pacific Gem Dry Hop 2 day<br />
1oz Chinook Dry Hop 2 day<br />
7 oz Simcoe Dry Hop 3 day<br />
3.5 oz Cascade Dry Hop 2 days<br />
85 IBU<br />
Burton Ale yeast <br />
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O.G 1.060<br />
F.G 1.010<br />
ABV 6.5%<br />
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I now use hops in the mash as a part of my process and will continue to do so for their insualtion properties, fine smell and general coolness as a brewing step!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5KzKh7GXnthimZRUmz32ekuH-4oGmCQvvdjgMpXhUj1ZR5jrpRccTUca8Ct5nMBfHBet8nbHTWl_1rxVfGJWycblAEDU0-qzGYJOzUhr5KmW5-slVHXnz0JAxUVl9Up-oAAvO61NLQo/s1600/IMG_1903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5KzKh7GXnthimZRUmz32ekuH-4oGmCQvvdjgMpXhUj1ZR5jrpRccTUca8Ct5nMBfHBet8nbHTWl_1rxVfGJWycblAEDU0-qzGYJOzUhr5KmW5-slVHXnz0JAxUVl9Up-oAAvO61NLQo/s1600/IMG_1903.JPG" height="320" width="213" /></a><br />
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I added a couple of handfuls of chocolate malt during mash tun recirculation as the colour of the 1st wort was slightly weak for the hop profile i have in mind.<br />
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1st runnings were duly reduced to boost caramel profile.</div>
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I then went for a 100 minute boil and used a good and varied amount of aroma hops.</div>
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During the recirculation of the wort through the hop bed i decided to try something a bit different. I reduced the nozzle on my recirc pipe and basically sprayed the returning wort across the floating hop bed to oxygenate the wort for the soon to be pitched yeast and also to scavenge as much hop oil as i could from the floating bed.</div>
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This process went on for a full 120 minutes while i slowly cooled the wort. Quite therapeutic! i pitched a 250 ml solution of cleaned Burton ale yeast. Lovely profile on this yeast.</div>
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Another bonus of the therapy step was the removal of <u>all </u>cold break material from the wort. The sample below was taken mid volume during transfer to fermentation vessel and has been treated to a drop of the burton yeast so i can monitor yeast performance.</div>
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I intend to dry hop with Pacific Gem, Columbus and a huge amount of Simcoe over the next two weeks. I also intend for this to be a caramel malt backboned resinous beast of a beer, basically one where you'd chew the edge of the glass!<br />
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We'll see... :)<br />
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<u>Edit-16 hours later</u><br />
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As you can see, the yeast has taken off on a flyer. About 3 inch krausen, nose crinkling volumes of CO2. While sterilising Hopthang yesterday i found a crack in the hop bowl :( so a new one on order for this brew :). Good little krausen on the test sample as well.<br />
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<u>Further edit 48 hours later</u></div>
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The yeast is ripping through the fermentables and we are at 1.026G, this seems like a good point to start with the dry hopping schedule.</div>
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First up is a nice resinous 3.5 oz bag of Chinook. Also, a bag, a weight, some hops and a length of string.</div>
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Lastly, a liquidiser to blitz the hops down to larger than but not by much herb size to increase contact area with the beer. Will it work, who knows but its got good results in the online forums so why not eh?<br />
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<u>Post Dry Hop 16/06/2014</u></div>
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As you can see from the recipe i have tried to add a few layers to the hop aroma. At the moment i can confirm that i caught a whiff of the following. Oranges, gooseberries(cats P), mangoes, lychees, grapefruit and for some reason i'm not sure of powerful dark chocolate! Its all still a bit muddy this early but showing serious promise.</div>
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The first 8 or so gallon bottled easily but the remaining volume was experiencing serious tap blockage due to fine hop debris. No big deal as its all part of the process. The solution was a decant into a clean sterilised FV through a doubled over muslin filter, a 12 hour settle then an old school careful siphon above the settled debris. Even a simple 12 hours between bottling sessions and i could smell the difference in hop intensity. Distinct odours really starting to emerge! Looking back i'd like to have added another week onto the brewing timeline but needs must and i've got SO much on at the moment. This beer will be sampled in a totally unclear partially carb'd fashion this weekend before i depart for work in Saudi Arabia. I will post a nice hazy (hop oils not yeast doncherknow old boy) picture of the product but in the meantime i thought you'd like to see the label?</div>
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<div class="blogger-post-footer"><a href="http://www.wikio.co.uk/blogs/top"><img src="http://external.wikio.co.uk/blogs/top/getrank?url=http%3A%2F%2Fbennachiebrewery.blogspot.com%2F&style=1" style="border: none;" alt="Wikio - Top Blogs"/></a></div>pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.com1tag:blogger.com,1999:blog-1838258903634469721.post-33482829329414021562013-12-20T06:23:00.001-08:002013-12-21T02:27:33.564-08:00Illustrious IPA, A great Brewday!<div style="text-align: center;">
Hi all,</div>
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As the title says, I had a great brewday yesterday. Brought a couple of new ideas to the brewday and went wild with hops, more about that later.</div>
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First thing was a kilo and a half of Maris otter malt baked in the oven at 150 degrees for 30 minutes, what a smell! If you have not tried this then i would suggest you do. A lovely biscuit smell throughout the kitchen and a slight darkening of the grain colour.</div>
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Grain in the kitchen</div>
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Pre baking</div>
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Post baking</div>
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Mash tun comparison with the other grains for colour</div>
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Talking of which we are using Wheat,Vienna and Munich malts alongside the MO</div>
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The grain baking has been a new departure for me as i wished to impart a bit more depth into the finished product and i like the idea of DIY in all i can do. A further departure was the addition of 100 grms of Chinook hops to the mash tun to see if they would add anything to the finished beer. Also half a handful of Chocolate malt for colour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6pdvnNSVwrWcpV7-jBsi9LWoKBjGxCxjWIqaupvN_udGIfaCmfoAARrA8bnoDxbeLbu4nI9F_H18rRK9X8IduGtFALOU1L6aGaQeak6DB0CjU039PebfaQD9OK6tH6xAJMhf4NmyeuI/s1600/SDC14666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6pdvnNSVwrWcpV7-jBsi9LWoKBjGxCxjWIqaupvN_udGIfaCmfoAARrA8bnoDxbeLbu4nI9F_H18rRK9X8IduGtFALOU1L6aGaQeak6DB0CjU039PebfaQD9OK6tH6xAJMhf4NmyeuI/s320/SDC14666.JPG" width="320" /></a></div>
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Chinook have a good sized hop cone but it came a s a surprise to see how much they swelled during the mash.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2klZY39WJHUrTBFwCP8-XuxLvfwhB6i4iskTqUDDh_lCZ2dIMoFQo5ZDUcYnOS66ee5Rg7syD0DjUTVpX-zMoc0a7TqmB9RxESYEBTAZJhd8yW7vHQnTOMv8CkABQ2gFkezJRLKE51H8/s1600/SDC14667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2klZY39WJHUrTBFwCP8-XuxLvfwhB6i4iskTqUDDh_lCZ2dIMoFQo5ZDUcYnOS66ee5Rg7syD0DjUTVpX-zMoc0a7TqmB9RxESYEBTAZJhd8yW7vHQnTOMv8CkABQ2gFkezJRLKE51H8/s320/SDC14667.JPG" width="320" /></a></div>
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Another surprise was the insulation value of the layer of hops. In my previous post on this beer i said i would be keeping the word 'Sumptuous' in mind while brewing. With this in mind and looking for a big mouthfeel i ran on at 81 degrees which settled for the rest at 72.5 degrees. During a 90 minute rest i lost 0.3 of a degree. Hops rock!</div>
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Keeping the S word in mind i also caramelised the first runnings.The first gallon or so out of the tun was reading 1.080 and showing excellent colour.</div>
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1st Runnings pre-caramelisation</div>
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1st Runnings post caramelisation</div>
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Recirculation & main run off started</div>
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Spargetastic</div>
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All went well with the sparge and i continued with a full on 'burner screwed to the max' open lid boil to induce further colouring and caramelisation of the contact area burned sugars.</div>
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That S word again in this case in the form of a single Star Anise and a Omani Black smoked lemon. These were added a few minutes before end of the 100 minute boil. </div>
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There were a couple of late boil additions of hops but main bulk went in a flame out and through out the cooling period. Again for that S word i waited two hours for all the hop oils to be transfered to the wort before moving the wort to the FV's</div>
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At this point i was feeling rather conflicted, i had imagined this wort being fermented on US-05 but as the brewday went on and my layering of hop additions took on a life of their own i kept hearing a whisper of 'Belgian' at the back of my mind. With scant regard for my sanity or longterm liver prognosis i threw caution to the wind and ran the 1st 5 gallons into a glass FV along with a kilo of sugar and added my faithful Duvel/Chimay/Brett C split</div>
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Check out the colour on this beer, dark as my heart!</div>
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Huge amount of yeast development going on</div>
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Yeast and sugar stratification with an SG of 1.060</div>
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Back in the land or normalacy i used my unBrett'd Duvel Chimay on the unaugmented remaining 15 gallons of wort. This had a SG of 1.042. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_69F_AX4pphKxYPlUI2PdshyphenhyphenyoxKAYyuFwVwM4N4ceIbwayvj6e3IRnYXpUNf1w835R3WFn8WXLFOS3nHjePXlGlxY1V3TS_1p8c_So_BpZvpa23Dh5dGPaYqubunTEuVM-SdmKOoE4/s1600/SDC14704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_69F_AX4pphKxYPlUI2PdshyphenhyphenyoxKAYyuFwVwM4N4ceIbwayvj6e3IRnYXpUNf1w835R3WFn8WXLFOS3nHjePXlGlxY1V3TS_1p8c_So_BpZvpa23Dh5dGPaYqubunTEuVM-SdmKOoE4/s320/SDC14704.JPG" width="320" /></a></div>
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<div style="text-align: center;">
I haven't brewed for a few months and this was a cracker of a brewday, heck i even enjoyed the pump swap out at the end for transfer to FV, a nice little surprise from Bacchus! This will be a long cool ferment and i am excited to see what Belgian yeasts bring when fermented cool. I have deliberately left the recipe to the end of the post. </div>
<br />
<div style="text-align: center;">
<u>Illustrious IPA</u></div>
<div style="text-align: center;">
<u></u> </div>
<div style="text-align: center;">
6.5 kgs Maris Otter</div>
<div style="text-align: center;">
1.5 kgs Baked MO</div>
<div style="text-align: center;">
5kgs Wheat Malt</div>
<div style="text-align: center;">
4kgs Munich Malt</div>
<div style="text-align: center;">
2kgs Vienna malt</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
100 Grms Chinook Mash Hops</div>
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100 grms Glacier FWH</div>
<div style="text-align: center;">
100 grms Chinook FWH</div>
<div style="text-align: center;">
!00 grms Challeneger FWH</div>
<div style="text-align: center;">
100 grms Magnum FWH</div>
<div style="text-align: center;">
100 grms Chinook 10 mins</div>
<div style="text-align: center;">
250 grms Columbus 5 mins</div>
<div style="text-align: center;">
750 grms First Gold Aroma hops</div>
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300 grms Amarillo Aroma hops</div>
<div style="text-align: center;">
100 grms Simco Aroma hops</div>
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100 grms Nelson Sauvin Aroma hops </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
1 Star Anise</div>
<div style="text-align: center;">
I Omani Black lemon</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Theoretical IBU 199.9 :)<br />
</div>
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SG 1.042</div>
<div style="text-align: center;">
or</div>
<div style="text-align: center;">
+1kg Sucrose 1.060</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Expected abv's of 4% and 7.1% respectively</div>
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<div style="text-align: center;">
During the post brew clean up i removed a volume of spent hops sufficient to fill four 2.5 gallon builders bucket. I can in all honesty say that i did not total the hops used until i wrote this blog. I was basically going on nose and 'feeling' it. That's my art and it was nice to break free of the percentages and figures in software brewing.</div>
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2.1 kgs is in my book (and if not your book let me know)! an excessive amount of hops for a 20 gallon batch. I may (will) also dry hop this beer. It will be interesting to see how the bitterness comes through particulary in the lower ABV beer as the ratios are wildly out of proportion. I am hoping that the mash and First wort hopping reduce the impact. If not, time will mellow it to something nice i am sure. I see no reason why Sumptuous cannot apply to lower ABV beers, i hope that my grain choice, baking of grain & caramelising along with high mash temperature will balance the hop charge and the lower abv will be incidental. </div>
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</div>
<div style="text-align: center;">
The stronger batch will be interesting as an experiment in Brett C's impact on monstorously hopped beers. Its all been a blast and i will update in early 2014 as to the next step for this beer. Once again, Merry Christams and a Happy New Year to you all. :)</div>
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<div style="text-align: center;">
P.</div>
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Hi all,</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I am currently working onboard a ship in the South China Sea, we have just departed from Hong Kong no beer & no brewery but i can plan! I have been revisiting the wonderful book 'For the love of hops' in my time onboard. Well worth a read if you have not had the pleasure yet. As an aside i was extremely surprised to read that China is the 3rd largest hop producing country. Sadly i have seen no hops in my time onshore in China but i will now be keeping an eye out for them!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
As we are now well into The Winter brewing Season in Scotland i have decided to take advantage of and go with a long slow old school Scottish IPA ferment on Belgian split of Duvel & Chimay. Most assuredly not a classic IPA yeast but i was intrigued by the smoothness this yeast produced in my last batch of beer and think it can be brought somewhere interesting as a counterpoise to massive hopping!<br />
<br />
To continue the off track theme of this IPA i intend to produce the majority of the colour in this beer with the light baking of a couple of kilos of wheat malt to a nutty brown colour. The remaining colour and hopefully toffee overtones will come from some intense early reduction of the 1st runnings during deliberate kettle caramelisation. Darkening my own grain is a new step for me so i look forward to this with anticipation.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In this spirit of new brewing adventure i have also decided to try mash hopping for the first time and will be using a part of a 3/4 kilo of home grown First Gold hops for this purpose, the remainder will in all likelihood be used as a flame out addition. I have a truly excessive amount of hops in storage at the moment and to free up some fridge(s) space i have decided to 'Go in crazy' with the hops. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
As previously stated, i intend to mash hop this beer which is a new technique for me, i will also be using the tried and tested methods of first wort hop and hop bursting in the final 10 minutes. As i am being excessive in the hopping department i will also fire up HopThang once the beer has cool fermented for a month. I will in all likelihood finish this portion of the beer off with a dry hop of Bramling Cross. In this instance i will be resisting the urge to break out the New World hops and will be sticking with European hops to finish the beer.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Anyway, i shall be home on the 16th Dec and should have brewed by the 20th Dec. Look out for an update and abv guesstimate, 6% is feeling about right for this one. My intentions are for deep copper colour, smooth Belgian yeastiness but not too yeast forward, well carbonated with an abiding head and a literally monster smooth hop presence and high bitterness, sound nice eh? I love the word Illustrious but will also be keeping the adjective 'Sumptuous' to the fore of my mind while brewing this beer.<br />
<br />
A 5 Imperial gallon section of the beer will be willingly sacrificed to the God of Brett C on a warmer ferment to encourage side flavours and will in time be dry hopped with something exotic which will have been hop blitzed in a blender and free poured into the fermenter to maximise hop contact along with a 1/2 kilo of dark sugar to kick the beer up to Belgian ABV's. </div>
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<br /></div>
<div style="text-align: center;">
Thank you all for reading the blog, as i type this paragraph the blog counter is approaching the 25K mark. Which is nice in a numerical roundness sort of way. I wish you all a Merry Christmas and a Happy, Healthy & Prosperous New Year where ever you are. :) </div>
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<br /></div>
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P.</div>
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<div class="blogger-post-footer"><a href="http://www.wikio.co.uk/blogs/top"><img src="http://external.wikio.co.uk/blogs/top/getrank?url=http%3A%2F%2Fbennachiebrewery.blogspot.com%2F&style=1" style="border: none;" alt="Wikio - Top Blogs"/></a></div>pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.com0tag:blogger.com,1999:blog-1838258903634469721.post-56665351870903528882013-09-11T09:11:00.000-07:002013-10-27T11:37:19.984-07:00Rebate Belgian IPA follow up<div style="text-align: center;">
Hi all,</div>
<br />
<div style="text-align: center;">
Well i've had a bit of a result with this IPA! I have been trying to lower the ABV of my beers to a more suitable level (44 you see). The hoped for goal has been to keep the flavour and mouthfeel high as per a good strong IPA while achieving 'the balance' and not getting that watery background thing. <br />
<br />
Here's the visual result.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVx5lZbZDmw8H77l_Noyy8kWozCsq2vCDW4esDCzcoMadiYuw6RVDJMYA6PQaoM1MUvyH8V5y9oALvK8zj4xBYvDAn1z2TgQV6da2uMZMajO6gRdyKdtZHruo68twUXXeb_xSGd5Iblw/s1600/SDC14286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVx5lZbZDmw8H77l_Noyy8kWozCsq2vCDW4esDCzcoMadiYuw6RVDJMYA6PQaoM1MUvyH8V5y9oALvK8zj4xBYvDAn1z2TgQV6da2uMZMajO6gRdyKdtZHruo68twUXXeb_xSGd5Iblw/s320/SDC14286.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
Nice colour eh? I put that down to the Vienna malt. The mouthfeel side of this beer is a smooth lightly sweet malt profile balanced out by an acceptable bitterness. On the nose i am experiencing a nice typical mainstream Belgian yeast profile, not disimilar to a well cellared draft Stella Artois, tres smooth and Wheat present.The hops are there in a citrus style but not all the way up to Limes in the initial tasting with tropical notes intermingling well with the juicy malt at the end. Basically this is bang on quaffable, flavoursome beer which doesn't nail too hard! I LOVE the Chimay/Duvel split. It must be about gen 10 or 12 now and keeps getting better (or i am understanding it more).</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Anyway, that's enough bragging, any brewers out there could do a lot worse than to give my recipe a whirl, no downside to this one! That's not the whole story though...<br />
<br />
I do like to experiment with my beers and as you may remember i brought a couple of kilos of bitter cherries back from Turkey in July with Wild ideas?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmg1hSUaKiA8NJRPoawrfaWWfR0fBPp6O0VCDdITiwxcvgAtJ3Qo9rl-jfIYSWJ7OTZNjNVLwaqIXq-fw1yQ0Y-R9K3rP-umFMxF-_jy6pVSBm2KmEWLpQ-F143DhV3fAHk_B9FeELtD8/s1600/SDC14275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmg1hSUaKiA8NJRPoawrfaWWfR0fBPp6O0VCDdITiwxcvgAtJ3Qo9rl-jfIYSWJ7OTZNjNVLwaqIXq-fw1yQ0Y-R9K3rP-umFMxF-_jy6pVSBm2KmEWLpQ-F143DhV3fAHk_B9FeELtD8/s320/SDC14275.JPG" width="240" /></a></div>
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<div style="text-align: center;">
WELL Jings, they have worked their magic and i am now the proud owner of 40+ bottles of pink beer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyAvKHrnRXnqOCkO4VmBBXV-JvCihh-gxpUSNlN2wBWmwmOuJe75SRAQCT5jEwYMeN-CpeQ0ElbQzjC3iY5PnYQq7kncxpQgBKfoKJZfdet9FLXsOASF9pRfOSEKeAslObobeaQPujvI/s1600/SDC14273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyAvKHrnRXnqOCkO4VmBBXV-JvCihh-gxpUSNlN2wBWmwmOuJe75SRAQCT5jEwYMeN-CpeQ0ElbQzjC3iY5PnYQq7kncxpQgBKfoKJZfdet9FLXsOASF9pRfOSEKeAslObobeaQPujvI/s320/SDC14273.JPG" width="240" /></a></div>
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Allowing for the extra few points consumed by the Brett C and a touch of fermentables from the cherries i have named this as Wild Cherry Belgian IPA at 4.8%. I carb'd it slightly higher than its standard sibling and look forward to trying it on my return to Scotland in Oct. :) </div>
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<div style="text-align: center;">
Lower ABV massively flavoursome beers seem to be the way forward, who'd a thunk it?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KFeaCYA2W8QoNaJ-l-ddEk_1pEIZhSZzHRdTr37BJbicW4C00x4PGJZBhCvO1u8_Rrw7_qfUgKAYZWMtGdsAVcWnqnvR_tnUEvRLSs8RW1CMLmLVSLtnUiv4MtkNnK566ZQ44qRFyHA/s1600/SDC14289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KFeaCYA2W8QoNaJ-l-ddEk_1pEIZhSZzHRdTr37BJbicW4C00x4PGJZBhCvO1u8_Rrw7_qfUgKAYZWMtGdsAVcWnqnvR_tnUEvRLSs8RW1CMLmLVSLtnUiv4MtkNnK566ZQ44qRFyHA/s320/SDC14289.JPG" width="240" /></a></div>
<br />
<div style="text-align: center;">
<u><strong> Edit 27/10/2013</strong></u><br />
<br />
Bugger! This is fantastic beer, a touch tart from the Brett but easily balanced by the residual malt sweetness. A proper moreish Belgian delight. Oh aye, and it's Pink! :)</div>
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<div class="blogger-post-footer"><a href="http://www.wikio.co.uk/blogs/top"><img src="http://external.wikio.co.uk/blogs/top/getrank?url=http%3A%2F%2Fbennachiebrewery.blogspot.com%2F&style=1" style="border: none;" alt="Wikio - Top Blogs"/></a></div>pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.com0tag:blogger.com,1999:blog-1838258903634469721.post-80727309259048038942013-07-30T10:17:00.001-07:002013-08-02T06:38:51.455-07:00Rebate Belgian IPA<div style="text-align: center;">
Hi all,</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Its been a while since i posted anything new on the blog. Been working in China and busy at home. On the China front i do enjoy Tsing Tao beer, first time i have seen a commercial beer with no ABV displayed! At home i did manage to get a brew on, a wee 20 gallon batch of a 50 IBU 4.5% Belgian style IPA. Here's the recipe.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Rebate IPA</div>
<div style="text-align: center;">
8 kgs maris Otter</div>
<div style="text-align: center;">
4 kgs Wheat malt</div>
<div style="text-align: center;">
2 kgs Vienna malt</div>
<div style="text-align: center;">
1 kg Munich malt</div>
<div style="text-align: center;">
2 kgs sucrose</div>
<div style="text-align: center;">
10.5 oz Cascade FWH</div>
<div style="text-align: center;">
17.5 oz homegrown First Gold FWH</div>
<div style="text-align: center;">
2 oz Nelsons 90 min steep</div>
<div style="text-align: center;">
3.5 oz Amarillo 90 min steep</div>
<div style="text-align: center;">
3.5 oz Summit 90 min steep</div>
<div style="text-align: center;">
3.5 oz Simcoe 90 min steep</div>
<div style="text-align: center;">
Duvel & Chimay split yeasts</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Nothing fancy in the brew day. It all went well and i decided to risk it all by pitching at 30 degrees and maintaining in the mid 20's through the fermentation cycle. I did something similar in my early days of brewing and ended up with insanely phenol laden beer that was of no use to man nor beast.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
In this case i have higher expectations, certainly the beer was smelling very nice indeed during bottling, sadly no photos from the brewday but TBH there was nothing you haven't seen before. Instead here are a few photos from China!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivY_CirMLRML3s-gqXa_jQA2OayUKkdRv_a1So5z7K46Mv19tic5DOu4P7ta_u7_tMvuBcLgd_Nork3tXa63usg9lGbsQqqzeHzxQyoOpORYZWUsxOKHaVg6eXo3HWeIEJcp7f-ZUk-Fk/s1600/SDC14100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivY_CirMLRML3s-gqXa_jQA2OayUKkdRv_a1So5z7K46Mv19tic5DOu4P7ta_u7_tMvuBcLgd_Nork3tXa63usg9lGbsQqqzeHzxQyoOpORYZWUsxOKHaVg6eXo3HWeIEJcp7f-ZUk-Fk/s320/SDC14100.JPG" width="320" /></a></div>
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After i set the brew to ferment i went galivanting to Turkey and while in MidGala i picked up 2 kilos of small bitter cherries (its a Brussels thing). I have had previous success with cherry wild beers and in this case i drew off 5 imp gallons of the unfermented IPA and ran it on a split of Saison,Brett C, Duvel & Chimay. This is a truly unique split and puts out a beautifully scented beer. On my return with the cherries i destalked and set them to work in the fermented beer<br />
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No gravity readings, it is what it is. How Belgian is that? :).</div>
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Fermented with cherries freshly introduced</div>
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Next day, can you see a slight red tinge?</div>
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Today the third day, can you see it now?</div>
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I am off to China again in a couple of days. If i can avoid the Tsing Tao i may go and find a spice market and see what's good for us! The wild cherry version of the IPA will be ready in a couple of months i am in anticipation! :)</div>
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</script>Bonus shot of my Cascade hop which is doing rather well for itself.</div>
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Bramling Cross</div>
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<br /><div class="blogger-post-footer"><a href="http://www.wikio.co.uk/blogs/top"><img src="http://external.wikio.co.uk/blogs/top/getrank?url=http%3A%2F%2Fbennachiebrewery.blogspot.com%2F&style=1" style="border: none;" alt="Wikio - Top Blogs"/></a></div>pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.com0tag:blogger.com,1999:blog-1838258903634469721.post-43804728692354709832013-03-28T12:07:00.003-07:002013-03-28T12:09:12.878-07:00Cafetiere Beer II<div style="text-align: center;">
Hi all,</div>
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Thanks for all the views you guys have been making, a couple of hundred over the past day or so! Did you all try your own version of Cafetiere Beer? I hope so! One of the viewers mentioned that i had made a good decarbonation device. This hadn't really registered as an issue as we have a culture in the UK of Non carbonated ales. The rest of the world likes a bit of gas in their brew.</div>
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In the search for further meaning and use of Cafetiere beer i tried the following.</div>
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The cafeteire has sat in this state in a fridge for approx 10 hours. Its flat Hop Synergy 44 beer with honking amounts of surpressed cold hop goodness.</div>
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A quick press of the plunger and a bit of a head has popped up, not long to last i would think.</div>
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I decanted into a 2 pint jug and as you can see the head collapsed.</div>
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I then added a chilled Hop Synergy 44 on a bit of a waterfall pour.I had a nice jug of carbonated mega hopped IPA which was dutifully poured.</div>
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The head remained for 4/5ths of the wheat beer glass and i haven't been belching so its about where i like my carbonation to be. Aesthetically pleasing while not being a lager! </div>
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The hops used this time are the same from last night, i don't mean the same Genus i mean the same hops flowers! A much mellower hop aroma this time, very sweet, blackcurrant, and a touch of green. Again, its a simple way to get to that Hop Head well loved dry hopped flavour/texture into a beer. I'd be happy for anyone to try these bad boys, no risk of embarassment, these rock! :) Thanks for reading.</div>
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Hi all,</div>
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<div style="text-align: center;">
Newly returned from Azerbaijan, really starting to get into that place. Nice people, really nice people. On my return to home a brand new brewing book was waiting for me Absolutely fantastic book and i can see it will have to be multiple read throughs before i absorb 1/4 of the ideas in there.<br />
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Here's a link to the book if you haven't read it yet. </div>
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<a href="http://www.amazon.co.uk/For-Love-Hops-Practical-Bitterness/dp/1938469011/ref=sr_1_1?ie=UTF8&qid=1364412173&sr=8-1">Stan Hieronymous- For The Love Of Hops</a></div>
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<div style="text-align: center;">
While reading the first couple of chapters an idea leapt fully formed and vigorous into my upper mind. 'Dry Hopping in a Cafetiere, why not?'. Must mean my subconcious is also a Hop Head! Once the sun went down the experiment commenced! :)</div>
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As you can see, full experiment mode, lots of glass, scales, bag of Hops.</div>
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10 grmms of Columbus high aa hops & a one pint cafitere, a match made in nirvana i think?</div>
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A couple of bottles of nice Hop Synergy 44, one to clear the palate and fix a base line, the other for the cafetiere.</div>
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Love this photo, that's a proper beer!</div>
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Deployed cafetiere strainer, First infusion was for 10 minutes only but immediately i could taste the difference. Piney, sweet, viscous hop oil & pepper across the tongue. Really nice, a bigger bolder beer for seconds work!</div>
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So nice i fact that i tried a second one with another few grammes (getting casual now) of Columbus on top of the initial 10 grmms. Applied another bottle of beer and let it soak for 1/2 an hour in the fridge before deploying strainer. WOW, hop bursts going off in my head. Absolutely full on resinous, piney, sweet layer of hop aroma/taste blazing across the malt layer. Beautiful beautiful beer!</div>
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Any of you out there who see themselves as a bit of a hop-head have GOT to try this. I'm claiming this one for Scotland, Universities, tyres, tv, tarmacadam, men wearing skirts, we invented the lot. Now Cafetiere Beer and you saw it here first, Scotland rocks, spread the news! Any feedback on how you get on with your own experiments much appreciated, i can only begin to imagine the possible combinations! Cheers :)</div>
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Hi all,</div>
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Happy New year to you all and all the best to your families. I have just returned from Azerbaijhan, a mere 5 days ago. One of my priorities on return was the bottling of Hop Synergy 4.0. Hop Synergy 4.0 became 4.4 as the FG of the beer bottomed out at a lowish 1.006 giving me a final abv of 4.4%. <br />
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I had a couple of samples while bottling and it was tasting good</div>
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So good that i had to try a prescreening after 2 days carb'ing!</div>
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Its a bit cloudy, a bit new but it does have stonking amounts of toffee(thanks to kettle first running caramelisation) and tropical fruit in large amounts matched by a big bitterness. I felt as if i knew this beer and had been here before (Realised at the second sample bottle that it reminds me of Deuchars IPA). Quite palatable and it will only improve with time. :)</div>
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Do any of you guys know Randy Moshers Radical Brewing book? In the fruit beer section he says that its pretty pointless to try a peach beer as it gives very little to the beer. I like a challenge and i was growing bored with bottling 4.4 so i decided to boost up a 5 gallon glass with peaches and plain old nasty sucrose thus negating the bottling process for a while!</div>
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I liquidised eight tins of peaches and a kilo of sugar and had a really cool colour result.</div>
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Which only improved once i started the beer transfer.</div>
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Final cool layer shots<br />
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I have kept the Burton & US-05 yeast kicking out at 22 degrees(rising on day three to 24) and they have been very active indeed. Blow off tube required and much frothing. I look forward to trying this beer as it may only be a fast and rough conversion of a 4.4% quaffable beer to a 7.3% headbanger BUT it has a damn good chance of being gorgeous what with its heavy hop base, caramelised toffee background and stressed yeast side flavours, oh aye and the peaches. See you Randy Mosher? Cheers :)<br />
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<strong><u>Update</u></strong><br />
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After three days of frantic fermentation i came down this morning (26th Jan) to a settling beer with most of the peaches on the bottom of the FV and a very restrained finishing gas release. I transfered the beer off of the peach remains into a 4 gallon container and binned the remains. Fruity and cidery(from the table sugar i think) with a hint of sulphur is the smell at the moment. I added 3/4 ounce or so of Columbus Dry hops in a weighted bag and it will stay there for the two weeks i am in Turkey doing diy at the apartment. I really love taking a portion of the main batch and messing with it, i learn and diversify nicely. Cheers :)</div>
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Hi All,</div>
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Very last post of 2012! While thinking about how i wished HopSynergy 4.0 to develop i had intended to leave the beer until the end of January to bottle. Subsequently the rate of fermentation has been faster than i expected, with this in mind and combined with my work schedule slipping i should be able to bottle Synergy before departing for Azerbaijan on the 3rd January. I had not expected to be dry hopping this brew so during initial prepwork i did not sterilise HopThang. :(</div>
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As you can hopefully see from the photo above i DID dryhop but in a low tech way! The hops of choice for this were 1.5oz of Styrian Goldings and 3.5 oz of Chinook. The muslin bags are weighted with glass marbles and miscellaneous stainless steel fittings (all sterilised of course).</div>
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The beer is coming along nicely so it was just a case of fitting a sterilised string and then dunking into the beer to beat the yeast layer back into the beer.</div>
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I then decided to try a new technique (to me). Each morning and evening i have sterilised my hands and then pulled the hopbags out of the beer. I have given them both a good strong squeeze. They both run green with hop solution when squeezed. I then dunk them into the beer to allow the hops to absorb beer again and repeat twice.</div>
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Presqueeze and Dunk with nice yeast shape</div>
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Post squeeze and Dunk with yeast desolation all around!</div>
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I read a beer book a few years ago which wrote of the handling/& rubbing of hops preboil to break open the lupin sacks and increase the hops effectiveness in the brew. This is a truly oldschool technique(1800's). I liked the tactile idea of that, very basic and satisfying i thought. The same thing occurs here with a wet hands on approach to dry hopping. Possible downsides are risk of infection and massive additions of bitterness (especially with 16.5% aa Chinook hops). The upside is of course the huge hop aroma that i am ensuring is making its way into the beer and also gaining insight into a new wrinkle in brewing</div>
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. I did the hop squeezing for 3 days, today the 4th day is the final day as there is a marked drop off in aroma when squeezing so i would say i have got all that is worthwhile out of these hops. During days 1 & 2 the aroma coming off of the hops when i squeezed them was fantastic, worth the experiment just for the olfactory benefit in those minutes. Time will tell as to how bitter this beer will be, it should have been a 60 IBU beer but if the bittering extractions are large using this method then i could have an 80 or 100 IBU on my hands. I drew a sample from the bottom of the conical and allowed it to ferment out indoors in a trial jar. It achieved a FG of 1.006! The yeast to beer ratio was insane probably 80:1 so hopefully the big batch will stall out sooner than that. See you in the New Year for the trial of the batch. Cheers, :).</div>
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Hi all,</div>
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I recently returned from Azerbaijan, whilst there i tried the light and red beer from the simply named 'The Brewery'</div>
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<a href="http://www.hg2baku.com/bars/pub/---the-brewery-pub---baku-azerbaijan">http://www.hg2baku.com/bars/pub/---the-brewery-pub---baku-azerbaijan</a></div>
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Very nice beers indeed, the light was a yeast heavy pale ale which was lightly brett'd and the red was a toffee led smooth yeast heavy pint of loveliness. By the time i returned from Baku i was absolutely gagging to get a brew on. I am always tempted to make big strong IPA's full of flavour and character, sadly only a couple of these can be consumed before the effects begin to manifest themselves. As a side note, approximately 9 months ago i tried a scaled down version of Brewdogs 5am saint, the name of this beer was Blitz, it ran at 2.5% but sadly it was a step too far and the hop presence was totally out of balance with the watery beer, truly a lesson on 'why beers need balance'. Dead Pony club by Brewdog on the other hand is a good balance of the 5am saint profile but at a quaffable 3.5% abv. This is the sort of area i am aiming for, a decent bit of body to balance out lots of wonderful hop presence and a lightish abv to have a few if the mood takes me.</div>
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With all this this in mind i kept the recipe simple.</div>
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<strong><u>HopSynergy 4.0</u></strong><br />
<strong><u></u></strong> </div>
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16kgs Marris Otter</div>
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10.5 oz Cascade FWH</div>
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2oz Bramling Cross 5 mins</div>
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7oz Willamette 90 minute steep</div>
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3.5 oz Fuggles 90 minute steep</div>
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3.5 oz EKG's 90 minute steep</div>
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1.5 oz Bramling Cross 90 minute steep</div>
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Handful of gypsum</div>
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Yeasts Burton Ale & US-05</div>
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Final volume into fv was 19 gallon with approximately 60 IBU's and hopefully no greater an ABV than 4.2%. I won't dilute my finished products as that's heresy and would damn me to Budweiser purgatory when i stop breathing!</div>
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I have been deliberate in my depletion of grain stocks over the past months to allow myself a fresh start in Spring. With this in mind i used my remainder sack of MO for this beer.</div>
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Using a single malt recipe i ran a higher mash temp, strike temp was 80 degrees and it settled at 69 degrees. Hopefully a good bit of body in the glass.</div>
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I really like these Cewal gauges, good big clear displays and accurate.</div>
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i ran off the first two gallons of wort and reduced them down to a gallon or so to infuse some sweeter flavour to the final product. I am a bit of a woose when reducing and stop too early as i always fear buring the reduced wort and ruining the beer.</div>
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Business as usual after that with a load of FWH'ing during the wort recirculation, sparge and runoff.</div>
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Its been a while since i brewed and it was great to be opening hop packages again, what a smell! The Cascade in particular. I like this photo as it says it all about brewing tools.</div>
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSODJF-sNPy7j7UWb21WdrG0G7wUAN4gLHTWl-UMQEwAt-hRWq8m5bY1hQN7s3TIUe9hBD8q-WB-eK7xuckSGQnthA9lvhszyLfe79Yu-6PQDVurLP7GpcKTty3v9Whw80bRh7DkExIg/s320/SDC13591.JPG" width="320" /></div>
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Also this one for the larger brewing tools.</div>
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I finally took a picture of my kettle full and boiling!</div>
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I think i will have to extend or make a new cooling coil as my current unit takes over an hour to cool a 20 gallon batch to 30 degrees. i would like to get a lot more cold break out of the beer before transfering to to FV so a bigger cooler will be the way forward i think.</div>
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Transfering the cooled wort went well but the US05/Burton Yeast wet repitch was very slow in taking hold. Two days in and it was just forming a layer on top of the wort. I pitched a fresh packet of 05 and it took off like the excellently predictable rocket that it is.</div>
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Yeast head 24 hours after pitching fresh yeast</div>
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Temperatures in the garage are between 3 and 7 degrees. I am aiming for a long cool fement (as if i have another choice)! I should be bottling this beer at the end of January prior to a trip to Turkey.</div>
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So that's it, the sack is empty.</div>
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I've just got time to show you my Xmas lights.</div>
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Also, our tree.</div>
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Finally, I'd like to wish you all a Happy Christmas and i hope you all have a peaceful and prosperous New Year.</div>
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P.S I have always believed that laughter and joy are tremendously beneficial to the soul and that laughter helps to keep the bad stuff at bay. Its not been the best year for many of us so i'd like to share with you out there something that i do to keep my family smiling when they are down. I tend to walk into walls when cutting about like this but it does give them a laugh so its worth it!</div>
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Simple eh? Just like me. :)</div>
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Hi all,</div>
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Today i bottled my dark solera. It is my first attempt at a solera. For those not in the know, a solera is a combination of various ages of beer combined in ratio and then left for a time to blend together to make a unique product distinct from the original ingredients. In this instance my solera is a combination of Belgian Golden Ale, Apricot soaked Saison, and Russian Imperial stout. Its had been on a couple of kilos of figs for a year or so and has many yeast varieties in it (Duvel, Dupont, Chimay, US-05, Brett C) and whatever wild yeasts were present on the figs and on the various fruits i have introduced.</div>
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The beer had a final gravity reading of 1.003. Part of the solera (RIS) dates back to 2008 and when i checked my brewing journal i found that it had been bottled at 1.016 FG. I mention this to highlight the fact that i can only guess at the ABV of this beer. I have put 9.5% on the bottles and a 'treat with respect' notice. NOT a session beer!</div>
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I was absolutely gobsmacked at the smells coming out of the FV during bottling. There was a very obvious chocolate smell, as well as dark fruit and liquer alcohol. I have resisted the temptation to try the trial jar as i have work to do this afternoon! In addition to the above mentioned olfactory pleasures there was also a distinct Brett C wild edge. This was very apparent when the beer was going into the bottles. I immediately cross referenced it to Orval. Gods homebrew eh? These people with the wild phrasing really need to come to Scotland to try real homebrew!</div>
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All too soon the bottles were capped and i was left with a sad collection of depleted cherries. No sign at all of fig remains and not an apricot in sight. The cherries are now on the composter so there will be some drunk insects at my house today.</div>
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There is no way that i could let this mad combination of yeasts go down the drain. The question of course is 'what to do with it'? As there is so much Belgian and wild yeast in the litre or so and its a quite frankly preposterous combination that i have decided to try and match it with a preposterous beer. I have a truly outrageous IPA in mind, more on that next time.</div>
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The beer was bottled at a carboantion volume to produce 1.5 vols of co2. I went deliberately light as the beer style suits it and i'd rather not have any bombs. Also very aware to leave a decent headspace in each bottle.</div>
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The labels on these bottles are a wee bit weighted towards darkness. What with the Big Bad Wolf motiff and the Halloween bottling date. Hopefully get a shiver at Christmas when i try one!</div>
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This beer has been great fun to make and going by the nose its a seriously complicated beer with huge depth. Anticipation for excellence is high. Cheers! :)</div>
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Hi all,</div>
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I have a bad habit of brewing beer and then not posting any info on it. Sorry about that but its all pretty good and no real dogs! The QB4 has settled and carbonated nicely. Its not 100% clear yet (not an issue for me) and has some beautiful delicate interaction going on between the yeast and the hops. A nice sweet flavour, maybe a touch like lychees? Not at all powerful but there in a nice ratio to compliment the Chimay & Duvel Belgian flavours. Really glad its only a 40IBU beer as much higher bitterness would take away from ther overall mellow fruit thing thats going on in this beer. Nice carbonation but not excessive and holds a reasonable head for a few minutes. Also glad that it is only 4.2%, a perfectly quaffable Belgian beer that does not do what Achouffe Blonde does to me after a couple (fall down). Here it is in all its glory!</div>
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I also decided to bottle the MK 5 version which was contemptuously Brett'd last month. What a beast of a yeast that Brett C is! Dregs of a bottle and it runs the Quad B4 down from its FG of 1.010 to its own FG of 1.003.</div>
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This final version is a shade over 5% ABV and will i'm sure be a fine beer. I hope that the Brett C is in the background and the fruit flavours remain, time will tell.</div>
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I <u>really</u> like the flavours that this Duvel/Chimay split throws out. I couldn't bring myself to dispose of all of the yeast from the 4 gallon brett'd batch so i have decanted the yeast and cleaned it up.There is enough to do a 10/15 gallon batch easily and it has been put aside for a future project. That project will be my first go at one stop shopping in a tube (Sacc thru to Brett) when brewing and should make for an interesting beer. I am erring towards a heavily hopped MK 6 Quad B (Got to get Bramling Cross involved in it)!</div>
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I am flying out to our <a href="https://skydrive.live.com/view.aspx?cid=A29EB99CCD21E8ED&resid=A29EB99CCD21E8ED%21157" target="_blank">Turkish apartment</a> tomorrow night with my wife and daughter. A few of my mates out there have been on an Efes only diet over the Summer so with this in mind i am taking a few beers out with me for them to try. I look forward to their reactions and I am sure it will be interesting one way or the other! The beers range from the 4.2% QuadB MK4 thru to the magnificent 7.3% <a href="http://bennachiebrewery.blogspot.co.uk/2012/01/scottish-steampunk-imperial-pale-ale.html" target="_blank">Scottish SteamPunk MkII</a> and a couple in between. What they all have in common is that they grab your taste buds, give them a damn good shake and shout, WAKE UP!</div>
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Cheers :)</div>
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Hi all,</div>
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A few years ago i purchased three hops, a year later a fourth was added. To date i have had no crop worthy of mention & one of the plants died! I thhought we were too far North to grow hops properly and decided to leave them as ornamental. With this in mind i left the hop plants alone this year. No composting, no pruning or maintenance at all. Two out of the remaining three again did very little BUT the last one went crazy!</div>
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This hop plant has been planted in a sheltered corner and is West facing. This is Year four for the plant so i can only guess that it has now fully established its root system? I plan to move the other two bines next year to see if i can encourage them to perform as well.</div>
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This variety is a dwarf hop called 'First Gold'. It is a UK low Alpha Acid variety. Nothing showy or fancy just a nice mild slighly spicy brewing hop. The cones are quite small, maybe 15 to 20 mm long but there are a lot of them!</div>
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I spent a couple of hours yesterday and the same again today stripping the plant of the flowers. I knew there were a good amount of them but was still pleasantly surprised at the final result. I am currently drying the hops and did not weigh them when wet. They are spread across 6 opened newspaper sheets. My guess will be around a kilo when dried.</div>
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I have been brewing with American and NZ hops most of the time for the past year or so. As a result these seem really mild! With this in mind I am going to place them at a girlish 2.5% AA when i work out a recipe. I will go for a Maris Otter only, high mash, a good caramelisation of the first runnings and a neutral yeast. Nothing fancy but special to me as it'll be from my own garden! :)</div>
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Hi All,</div>
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I had a very nice morning bottling the remaining 14 gallons of Quad B4. Fired up the Ipod on the garage speaker system and off we went with an 80's audio soundtrack. The smells coming off the beer as i bottled it was truly outrageous! Huge amounts of sweet tropical fruit with a juicy ester backdrop. Glad i've never really been a morning beer person or i would have been sampling!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88JqPBt_hyphenhyphenC5ehum0MRfWq8WjUdSTqfzkCpyqwIkz7AvFxEVn84AAsLDV2QJHkqwlMNd951fjJ66shiSc4cJaYml-wtLuoCuxAEDKnwlPCU9mbuSY8gnvdPABSVW7dHjTYz3ikwmQAQM/s1600/SDC13216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88JqPBt_hyphenhyphenC5ehum0MRfWq8WjUdSTqfzkCpyqwIkz7AvFxEVn84AAsLDV2QJHkqwlMNd951fjJ66shiSc4cJaYml-wtLuoCuxAEDKnwlPCU9mbuSY8gnvdPABSVW7dHjTYz3ikwmQAQM/s320/SDC13216.JPG" width="320" /></a></div>
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I went for 2.1 Carb volume with table sugar so with a bit of luck it'll be nicely fizzy and keep a head for the visual aspect. Speaking of which, hope you like my label?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx46R7DUt9uZQeFeH6WE7qgExEbaVyM64nPingG3MSpo8m-BeVKr953aMW020PYyfO9NKOMgVfA81fZl_AeQMvRlmNcHBBkxKDvDclKuZEx8PDpgVbhiQicq4-RDGqNXi6SxjYYJS-7bY/s1600/SDC13213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx46R7DUt9uZQeFeH6WE7qgExEbaVyM64nPingG3MSpo8m-BeVKr953aMW020PYyfO9NKOMgVfA81fZl_AeQMvRlmNcHBBkxKDvDclKuZEx8PDpgVbhiQicq4-RDGqNXi6SxjYYJS-7bY/s320/SDC13213.JPG" width="320" /></a></div>
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In the end i filled 116 bottles throughout the morning. In addition to this cornucopia of bottlage i also have the Bretted four gallon batch of the same beer which should yield a further 32 bottles.</div>
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I will leave this 4 gallon batch in a cupboard until October. I decided to try a laid back approach to the Bretting of the remaining four gallons. I simply flamed the neck of a bottle of Brett'd Ripper IPA decanted the contents and poured the swirled remaining dregs into the four gallon FV. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8w-i3ZFJLZkY2XCpVmnRYzCJ1nRzJ_B8LdoNVmHGKD-FOiy36StKqh5B9onruQ7URxumGco5JYh64Wjw1EDD0_JBY545EuRVft0-ajZUJt-amJ70k1ALRi9Bik1TC_36FsUG49SfTPkE/s1600/SDC13197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8w-i3ZFJLZkY2XCpVmnRYzCJ1nRzJ_B8LdoNVmHGKD-FOiy36StKqh5B9onruQ7URxumGco5JYh64Wjw1EDD0_JBY545EuRVft0-ajZUJt-amJ70k1ALRi9Bik1TC_36FsUG49SfTPkE/s320/SDC13197.JPG" width="240" /></a></div>
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I must admit that this is an almost disrespectfully and decidedly casual way of infecting a beer with Brett C and it felt strange to do it. In my defence i can only say that i have a keen interest in seeing just how tenacious Brett C really is. Are we speaking of 'acorns to oak trees' or not with Brett C? Two days after pouring the dregs into the 1.010FG Quad B4 I can say that it is tenacious indeed! There is a permenant ring of Co2 as you can see below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEija9PA5_o4sfAwOAHN9nWxNhFT91IWvCkvnmuo2kGfQEgmJY0mHhs6wEBjXd0FXsHiIzxjrMonJ_PR2mRaf3L_z3c7Irxw_a7JBJGNcvqTOwRMHwd1zvokbF3e8HrN0rq2TYv7Cj-y82I/s1600/SDC13218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEija9PA5_o4sfAwOAHN9nWxNhFT91IWvCkvnmuo2kGfQEgmJY0mHhs6wEBjXd0FXsHiIzxjrMonJ_PR2mRaf3L_z3c7Irxw_a7JBJGNcvqTOwRMHwd1zvokbF3e8HrN0rq2TYv7Cj-y82I/s320/SDC13218.JPG" width="320" /></a></div>
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Going on past performance i can easily imagine that the Brett'd version will be my favourite. The caveat being that as the alchemy of Brett is not entirely predictable i will just have to wait and see. All going well this time i will make another batch of the same next Summer with the aim to be a final ABV of 4% post Brett. </div>
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<strong><u>Boring cost bit</u></strong></div>
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<strong><u></u></strong> </div>
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17 kgs grain £20.40</div>
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17.5 oz Hops £15.00</div>
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Yeasts £ 0.00(fridge stock)</div>
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Gas, Caps & Protafloc £5.00</div>
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Subtotal £40.40</div>
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£40.40 / 148 = <strong><u>£ 0.27 per bottle</u></strong></div>
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Now then, being in The Wellington Inn and having so many wonderful Belgian beers to try was quite fantastic. The only downside is the price of these imported beauties. The price per bottle of my own Belgian style beer nicely offsets the luxury of drinking Belgian imported beers. It may also go some way to funding my next trip to Hull. I advise anyone in the area to seek out The Wellington Inn and give it a go, get a taxi, don't drive. :) Check out my tribute to various Georgian architectural semi and full town house circles throughout these lands, Cheers! </div>
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Hi All,</div>
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A couple of weeks back i had a few nights out in Hull. Its a great city with a lot of very nice people and very nice pubs. One in particular to put on a 'to do' list is The Wellington Inn.. It has an onsite microbrewery, an excellent number of guest ales & Perrys and the best Belgian beer fridge that i have seen outside of Belguim itself. I introduced a few of the lads to differing styles of Belgian beers with the lambic being the firm favourite. I went for the Achouffe Blonde which is a tremendous unfiltered beer.</div>
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The only downside is that it is an 8% monster and in truth it can be a bit chewy so its in no way a session beer. On the upside it has massive yeast flavours and sits close to the top of my fave beer list.</div>
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<a href="http://www.achouffe.be/en">http://www.achouffe.be/en</a></div>
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With this in mind and while still in the pub i decided that i'd have a crack at a lightweight version of Achouffe Blonde, reasoning is that i REALLY like Belgian beers but at 43 years old i don't really like the idea of falling on my arse due to drinking 8% beers! I haven't aimed slavishly close at Achouffe just in the general direction of Southern Holland and Northern France! This casual approach give me the artistic freedom i enjoy in beermaking, clone beers have zero appeal for me. The final volume of this beer was approx 18 gallons. As my overback is 60 ltrs i find that a 60 ltr mash/rest and the same again for a sparge will give me approx 18 gallons final wort. Anyway, here's the recipe for this most recent of adventures.</div>
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<strong><u>Quad B 4</u></strong></div>
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<strong><u></u></strong> </div>
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12kgs Maris Otter</div>
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2kgs Munich</div>
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1 kg CaraMunich</div>
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1kg wheat </div>
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1kg torrified wheat</div>
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1/2 a handful of Pale Chocolate malt</div>
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7oz Glacier hops FWH</div>
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3.5oz Amarillo 90 min steep</div>
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3.5 oz Nelson Sauvin 90 min steep</div>
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2.5 oz Simco 90 min steep</div>
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1 oz Simco through Hopthang over 2 days</div>
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Duvel/Chimay Yeast Split @ 23 degrees falling to 20.</div>
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I don't really bother with staggered hop additions. As you can see i go for First wort hopping to reduce harshness then a long steep for the aroma hops with nothing in between. In this case it seems to have worked out quite well as there is a distinct fruity aroma to the beer not connected to the traditional Belgian Yeasts. I moved 4 gallons to another FV for Brett C introduction and took the opportunity to draw off a sample. I can taste limes which reminds me of Pacific Gem hops so i assume this is from the Nelsons but at the moment i can't really differentiate between the yeast influence and the hops. Its all rather nice though!<br />
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I enjoyed running up HopThang again as its sat idle during my last few brews. I carried out a modification on the return line fitting to open it up to 10mm dia from 3mm. It has made a huge difference to the flow through HopThang. Check out the video and the eddy currents!<br />
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<a href="http://www.youtube.com/watch?v=NdBXL5i13kQ&feature=youtu.be">http://www.youtube.com/watch?v=NdBXL5i13kQ&feature=youtu.be</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4kPgfX9e9qbBuKzcOIKKvwr8YP9_3zVFIoVy0wHhdilDE6vs1r1mfpr4TmKlQx0NvEFFnqTO0ofoqqMCMFFf3kXL2zDkZoXxKDmfG9vrqrYPB_9YO5frFmjh31TmsX7b4d7ORe34NZk/s1600/SDC13202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4kPgfX9e9qbBuKzcOIKKvwr8YP9_3zVFIoVy0wHhdilDE6vs1r1mfpr4TmKlQx0NvEFFnqTO0ofoqqMCMFFf3kXL2zDkZoXxKDmfG9vrqrYPB_9YO5frFmjh31TmsX7b4d7ORe34NZk/s320/SDC13202.JPG" width="240" /></a></div>
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Early indications are that this beer is a winner, nice and light but absolutely bursting with flavour from the Yeast and hops. I will be bottling tomorrow so hoping to get an early preview in about a week. In the meantime i'll just have to make do with last years 5.5% Saison with apricots and Turkish Chillies, its a hard old life. :)<br />
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<strong><u>The next morning</u></strong></div>
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I will begin the delabelling and sterilisation of the bottles today so first thing this morning i ran up HopThang again. I won't leave it running overnight but run it in 1/2 hour bursts through the day. Compare the two photos of HopThang for its effectiveness as a yeast filter. A nice bonus to the hop infusion.</div>
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Hi All,</div>
<div style="text-align: center;">
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<div style="text-align: center;">
I have recently returned from an offshore trip and had time to bottle 4 gallons of cider i made around 6 weeks ago. The basic ingredients for this batch are 4 gallon apple juice, two tins of pears, two freshly dripping vannila pods and about a kilo of cherries.</div>
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In addition to this i decided NOT to use a cider yeast but instead go for a Burton ale/Brett C split. Hoping for some sulphur and wildness in the final product.</div>
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Not many photos on this cider post or indeed too much to say, goes well with the simplicity of making it!</div>
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Leached cherries, not a shade of red left in them.</div>
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It is difficult to capture the subtle shade of colour that the cherries have given. It looks washed out in the pictures but is a reddish pink in reality.</div>
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As you can see the Brett C leaves nothing behind it.</div>
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Arty shot, Warhol look out!</div>
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So that's about it for the moment. The sample jar that we tried was super dry and into the territory of a dry white wine. There is a very nice cider flavour but we'll need a couple of weeks before trying the first bottle. Good, eh? Cider made with beer yeast and cherries for colour, why not? I enjoy my Alice in Wonderland themes for my more exotic drinks, Cheers!</div>
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Hi all,</div>
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My family & I have just returned from a two week break at our Apartment in SW Turkey. At this time of Year the Monday market is full of trays of cherries. I would like to buy them all but limited myself to a 2 KG bag. As i am shameless here's a barefaced plug for my apartment!</div>
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<a href="http://korentravel.com/begon.htm">http://korentravel.com/begon.htm</a></div>
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Highly unlikely that anyone reading this will ask me about it which is a shame as its a fantastic chilled place to be in.</div>
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Anyway, i destalked the cherries this morning and gave them a warm water wash over to remove dirt and hopefully keep any Turkish yeasts onboard the skins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoG4b5djB1k1JV4TpdG40pZeemPeULtRqxq8jVZpJB-ZBPbmXPa7jaga9-H49xdDGKvlPntquYQqBBgNgKCu14QFXvSLqKsoOhh_v6Yo3NbwlPuTrAdWyQ-yHaM45N-r4onmqtSbrUFCs/s1600/SDC13065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoG4b5djB1k1JV4TpdG40pZeemPeULtRqxq8jVZpJB-ZBPbmXPa7jaga9-H49xdDGKvlPntquYQqBBgNgKCu14QFXvSLqKsoOhh_v6Yo3NbwlPuTrAdWyQ-yHaM45N-r4onmqtSbrUFCs/s320/SDC13065.JPG" width="320" /></a></div>
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The first batch to have the cherries is a Apple & Pear Cider spiced with Three vanilla pods i picked up at the spice market in Dubai at Christmas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6inH7NX-xoR5HV1ZHKSYsDwNzMyC8WQKCyp3wLP7ASHRWhtXFaoVpootjUZ8Dffk43WKPsICQ0XedDqwPWOWZ3vA8O-_c3-EWStSBiy4iaEyQJs46vu651jcSVNETMTTxORiM-YJeJQ/s1600/SDC13066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6inH7NX-xoR5HV1ZHKSYsDwNzMyC8WQKCyp3wLP7ASHRWhtXFaoVpootjUZ8Dffk43WKPsICQ0XedDqwPWOWZ3vA8O-_c3-EWStSBiy4iaEyQJs46vu651jcSVNETMTTxORiM-YJeJQ/s320/SDC13066.JPG" width="240" /></a></div>
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Theres nothing fancy about the making of the cider. Its bog standard cartoned apple juice, tinned pears (two of). If there is any magic here it is in the quality of the vanilla pods (still dripping pure vanilla essence) and the yeast combination which is Burton WLP023(highly sulphurous) and Brett C(A wild Edge).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZJAgyQihCiYZw9RRwVvPpSqmqO6JOLm5uxsPxWVdkBsuybaONEcRWFTFrw8CHCUXJD_paBANCHLxl8Zm7wCymE82u3VgzBCCNR8ULGxn09hF-nimHqoOk9BADL-hrIitVldDZuMSRT0/s1600/SDC13067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZJAgyQihCiYZw9RRwVvPpSqmqO6JOLm5uxsPxWVdkBsuybaONEcRWFTFrw8CHCUXJD_paBANCHLxl8Zm7wCymE82u3VgzBCCNR8ULGxn09hF-nimHqoOk9BADL-hrIitVldDZuMSRT0/s320/SDC13067.JPG" width="320" /></a></div>
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I removed a small amount of the cider for tasting tonight and poured in the cherries. I took a few photos of the plastic FV as previous experience has shown a radical change in colour of the beer/cider once the yeast goes to work on the cherry skins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr1seaHqWV8I3_ErNjAOhC6CcFS68QjxNAj4gRy0rSecvx55zUL03kJk3CPB8I4a3ucLdJuNbn2ttxJ8ci3YxUotto9a_U_V1AxSR08jv2kZt27YjQkjJyDtISX0BOrGkIVg7DBwgz6E/s1600/SDC13071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr1seaHqWV8I3_ErNjAOhC6CcFS68QjxNAj4gRy0rSecvx55zUL03kJk3CPB8I4a3ucLdJuNbn2ttxJ8ci3YxUotto9a_U_V1AxSR08jv2kZt27YjQkjJyDtISX0BOrGkIVg7DBwgz6E/s320/SDC13071.JPG" width="240" /></a></div>
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I will update with photos as the colour changes in the cider.</div>
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The second batch is a 8.2 to 9% (i lost track) Solera of Belgian golden ale, Apricot soaked Saison, and Russian Imperial stout. Its had been on a couple of kilos of figs for a year or so and has at least 5 yeast varieties in it (Duvel, Dupont, Chimay, US-05, Brett C) and whatever wild yeasts were present on the figs and on the newly introduced cherries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV31AnOHhxshCqrwFnuWrx0xtHZLNRGc4lP5ZMmYPgd8dIQw3kTh2cDtjSM1nqTOhMBy2hNHnPOhaGvO3MfFeaEoPemUZ6V1e9eOdmoEr_6Bf78SuoKYdG8Hcbk_HoNMtMzAWjQTKOZyM/s1600/SDC13078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV31AnOHhxshCqrwFnuWrx0xtHZLNRGc4lP5ZMmYPgd8dIQw3kTh2cDtjSM1nqTOhMBy2hNHnPOhaGvO3MfFeaEoPemUZ6V1e9eOdmoEr_6Bf78SuoKYdG8Hcbk_HoNMtMzAWjQTKOZyM/s320/SDC13078.JPG" width="240" /></a></div>
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I introduced some cocoa powder to the beer 1/2 a year or so ago. When i removed the airlock there was an immediate smell of oranges and chocolate and a note of a liquer. Looking into the neck of the FV i could see a chocolate plug had formed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDJKNVo1qDML2fBQZ6ZbfkDW-gtJVHhO_3GmSEfMnJWGvH7KBPF8HBU8IlpODS_-u2ONQltTr68aq8SH_3tuIgZ7eYNKpidbq558p7EqfmtRZFqPPVbXz0YpcdrfLtGCS6al-hc-IYbA/s1600/SDC13085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDJKNVo1qDML2fBQZ6ZbfkDW-gtJVHhO_3GmSEfMnJWGvH7KBPF8HBU8IlpODS_-u2ONQltTr68aq8SH_3tuIgZ7eYNKpidbq558p7EqfmtRZFqPPVbXz0YpcdrfLtGCS6al-hc-IYbA/s320/SDC13085.JPG" width="320" /></a></div>
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I sterilised a kebab skewer (did you notice that Turkish influence there)? and popped the chocolate plug. I have decanted by siphon one pint of this beer. Half to go into a steak and ale pie and the other half to be tried by Myself and Mrs I. </div>
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I then hit a small problem, it takes time to get cherries into a FV through a restricted hole!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXCLoJA6WxMoAlxvhsZgrhFtrHAlkpf6KZp9mg3U1GOzO1Hg0cjfHtfE81wZIlzRf_8PJXh1Wy_kufpOkYEAF6ncTZlR_bUC2JZBCDzGXGrLORPyFbiyJwNGQs36Pr4SkQLst-bU38pQ/s1600/SDC13089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXCLoJA6WxMoAlxvhsZgrhFtrHAlkpf6KZp9mg3U1GOzO1Hg0cjfHtfE81wZIlzRf_8PJXh1Wy_kufpOkYEAF6ncTZlR_bUC2JZBCDzGXGrLORPyFbiyJwNGQs36Pr4SkQLst-bU38pQ/s320/SDC13089.JPG" width="240" /></a></div>
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Once that was done i could take time to truly enjoy what i can only describe as 'yeast strata' at the bottom of the FV.</div>
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Yeah i know,total beer geek but lets be honest, how often will i get the chance to observe yeast stratification with background cherries? :)</div>
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You would think that after getting on for two years in the making that there wouldn't be much activity in a beer? Well, after the introduction of the cherries this beer started releasing CO2 like crazy within 5 minutes of the first cherry going in. I assume it's being released from solution and not a sign of ferocious reawakening yeast, it was impressive to see nonetheless. To truly stamp myself with beer geekness i hereby admit that i took a video of said CO2 release. How geek are you, Let's see shall we? Will you watch it? :)</div>
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<a href="http://www.youtube.com/watch?v=K0wRdSGkWzs&feature=plcp">http://www.youtube.com/watch?v=K0wRdSGkWzs&feature=plcp</a></div>
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So that's what i did the day after my holidays! I am really enjoying my adventures into the world of wild beer making, its great fun and allows a good bit more creativity than the 'standard' realm of <span dir="auto">Saccharomyces cerevisiae</span>. The link below will take you to a brewing book that really opened my eyes to the different directions we can go in brewing if the mood takes us.<br />
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<a href="http://www.amazon.com/Wild-Brews-Culture-Craftsmanship-Tradition/dp/0937381861" target="_blank">Wild brews</a></div>
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Lastly, I was free associating in my head while my hands were doing their work today and i realised that this beer should be a hit with the ladies. It's dark and mysterious, it has chocolate, ripe figs, apricots and for the killer sex fruit its got cherries in it and a touch of the exotic about it which led (eventually) through the wonder of free association to the name 'Dark Sin'. I'll have to find an art deco black and white picture to go with the name nearer bottling time.</div>
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Hi all,</div>
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I am sitting here this evening sipping the first bottle of SteamPunk IPA MKII. Steam punk MkII is simply a four gallon batch of Steam Punk Mk I removed from the FV at 1.022 gravity and added Brett C. The beer continued to ferment down to a FG of 1.003 or thereabouts and sat there looking at me!<br />
<br />
Don't know about you guys and your experience of Brett C but i am finding Brett C to be a tremendous tool to have in the brewers pallete. It has taken the SteamPunk Mk I (which i very much enjoy in a chewy complicated Big Ale kind of way) and massively cleaned it up. In the nose there is star anise and malt while on the tongue there is Omani lemons and they are both way brighter and clearer than in the Mk1! I am now a true believer in Brett C and will be unleashing a fresh culture on a part of The Ripper IPA before departing offshore.</div>
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Strange thing this brewing lark eh? One day you can be making a bog standard (mostly) Summer type beer with a tip of the hat towards Deuchars IPA and the next day you find yourself sampling a not fully carb'd off the map weird beer that doesn't exist anywhere else. In this particular case it tastes nothing like its 7.3% ABV so to my mind it qualifies as a Stealth Weird Wild Beer (try saying that after a few of them). I look forward to trying this again towards the end of June once its fully carb'd and blended in the bottle. Have i said before? What a hobby! :)
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Hi all,</div>
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<div style="text-align: center;">
Its been a while since i posted or indeed brewed. Life has been very busy and sadly the brewing was squeezed out for a while. I'm now back on track and received inspiration for my latest brew jus the other day when i stuck a nice big new kitchen knife into my hand! Hence the aptly named 'Ripper IPA'. It is a nice simple brew to match with a nice simple person. </div>
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<strong><u>Ripper IPA</u></strong></div>
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20 imp gallon batch</div>
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60 minute boil</div>
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<u>Ingredients</u></div>
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11kg marris Otter</div>
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2 kg Wheat malt</div>
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1 kg Munich malt</div>
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1 kg Crystal malt</div>
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13 oz hallertau FWH</div>
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3.5 oz First Gold FWH</div>
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8 oz Bobek 5 minute </div>
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11.5 oz bobek 60 minute aroma steep</div>
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3.5 oz Cascade 60 minute aroma steep</div>
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2.5 oz Apollo 60 minute aroma steep</div>
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2 kgs Table sugar( Shock horror) :)</div>
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Huge Burton yeast starter</div>
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100 grmms Gypsum, 4 campden tabs & 3 Protaflocs</div>
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I am aiming towards a 4.5% or below batch of slightly chewy but dryish and citrusy IPA. I have went for a full on rolling boil in the hope of a slight caramel coming through into the finished beer alongside the crystal.</div>
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As you can see there is a massive amount of Bobek hops in this beer, a mate from Jim's beerkit very kindly sold me a 1/2 kilo (540grmms actually, thats how generous he is)! Being a long term believer in less is more except when it comes to hop additions i went all out with the 1/2 kilo and used the lot in this brew. Continuing the citrus theme i included Apollo and cascade for their lemon/orange tones. I expect this to be a nice refreshing little beer, only time will tell!</div>
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Exploded garage</div>
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Enough hops to be going on with</div>
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Stainless Mesh wrapped copper pick up pipe to improve filtration and reduce blockages(it worked).</div>
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Excessive FWH'ing with Hallertau & First Gold.</div>
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A wee mash shot, great to be back at it!</div>
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1/2 KG Bobek( Cheers Pdtnc)</div>
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I love this shot! 5 min Bobek hops.</div>
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My burner in action</div>
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Nice rat brewery shot</div>
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Cane sugar, if its good enough for the Belgians...</div>
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<div style="text-align: center;">
I am currently crashcooling the brew and as is often the case i appear to be off in my calcs :) The hydro sample is sitting at 1.048 @ 50 degrees. Ah well skullsplitter here we come!</div>
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<div style="text-align: center;">
<strong><u>Edit, Later the same evening.</u></strong></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In the end i transfered just under 90 ltrs of wort with a final gravity of 1.052. This gave me a BHE of 82%, rather chuffed with that. I'm putting it down to my liquor to grain ratio change and improved heat retention with the ratio going from 2.5:1 to 4:1. A watery mash but the improved efficency is a nice bonus. <br />
<br />
Anyway, the Burton yeast is smelling tremendous. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWvS8ZDa_bfCI6mC-1o6OQfTSLIIrl0mR6vEAFtB0YwBD8U8otNrpO54eppyjKlZtC0Ka6Mwa2noq9TIvWjtDd7qNrN9VWVj8HC1UEzc4MFvA7ae225m7PmYzWasUk9DWLetTrrUydAc/s1600/SDC12721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWvS8ZDa_bfCI6mC-1o6OQfTSLIIrl0mR6vEAFtB0YwBD8U8otNrpO54eppyjKlZtC0Ka6Mwa2noq9TIvWjtDd7qNrN9VWVj8HC1UEzc4MFvA7ae225m7PmYzWasUk9DWLetTrrUydAc/s320/SDC12721.JPG" width="240" /></a></div>
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Its been pitched at 25 degrees into a 30 degree wort, i want the esters to come out on this yeast so i am playing with it a bit to see how it performs when stressed a bit.</div>
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One full FV.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWryRrc_g_tpco6OW2Eig1BP4MvzlFw4d4urGMmsDcKn38eCFpiKqjwM5HFq_XgnBIBpqv8JONJkVl8JnQSmns2XSHqrVrs3ZnOc90pLmvw86jMKrL73CVYs7EGyegZ39OAZJQ-9bRng/s1600/SDC12723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWryRrc_g_tpco6OW2Eig1BP4MvzlFw4d4urGMmsDcKn38eCFpiKqjwM5HFq_XgnBIBpqv8JONJkVl8JnQSmns2XSHqrVrs3ZnOc90pLmvw86jMKrL73CVYs7EGyegZ39OAZJQ-9bRng/s320/SDC12723.JPG" width="320" /></a></div>
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<div style="text-align: center;">
I am expecting the Burton yeast to be climbing out of the FV in the morning as the headspace is small and i have done everything i can (heat/oxygenation) to get the yeast off to a flyer. Roll on the morning! :) Cheers.</div>
<div style="text-align: center;">
<br />
<strong><u>Boring price bit</u></strong><br />
<br />
15 kilo grain £16.50<br />
43 oz hops! £ 26.40<br />
2kgs cane sugar £2.00<br />
gas, cam&prota £5.00<br />
Yeast FOC (reuse of a WLP023&US-05 pair of phials)<br />
<br />
£49.90/150 bottles = 33p per pint bottle<br />
<br />
For those that pay the price that is asked by the government via the man in the shop for beer this will appear to be a stupidly low price. For those that are like myself, driven to brew the best beer they can will see that this is an expensive homebrewed beer. As ever, its all about the hops in price & presence. Roll on July and first taste of this bad boy! :)<br />
<br />
<strong><u>Further edit</u></strong><br />
<br />
After much phaffing about i now have all of the bottles ready for this beer. Luckily i had cracked through my jobs list this week so i had a some time this morning to finish and print out the labels. Not 100% comfortable about using the original No1 serial killer as the label but as its Ripper IPA for my handwound, what else could i do? :) Cool in a strangely disturbing way?<br />
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</script><div class="blogger-post-footer"><a href="http://www.wikio.co.uk/blogs/top"><img src="http://external.wikio.co.uk/blogs/top/getrank?url=http%3A%2F%2Fbennachiebrewery.blogspot.com%2F&style=1" style="border: none;" alt="Wikio - Top Blogs"/></a></div>pantsmachinehttp://www.blogger.com/profile/13231228691678798608noreply@blogger.com4tag:blogger.com,1999:blog-1838258903634469721.post-74571519429307206302012-01-30T01:18:00.000-08:002012-02-01T10:23:48.339-08:00Scottish SteamPunk Imperial Pale Ale part 2<div style="text-align: center;">Hi all,</div><div style="text-align: center;"></div><div style="text-align: center;">As seems to be my habit, the major changes were made during the hop introductions. This was partly driven by cost (using the Pioneer & Libery FW hops to clear them for the hop bin) but mostly by nose! The final recipe looks like this.</div><br />
<div style="text-align: center;"><strong><u>SteamPunk Imperial Scottish Pale Ale</u></strong><br />
<br />
<strong><u>Ingredients</u></strong><br />
10.00 kg Pale Malt, Maris Otter <br />
4.00 kg Munich Malt <br />
3.00 kg Wheat Malt, <br />
1.00 kg Caramel/Crystal Malt - 20L <br />
0.50 kg Oats, Flaked </div><div style="text-align: center;">3.50 oz Pioneer (120 min) (First Wort Hop) <br />
3.50 oz Liberty (120 min) (First Wort Hop) <br />
3.50 oz Cascade (120 min) (First Wort Hop) </div><div style="text-align: center;">3.50 oz Simcoe (5 min) </div><div style="text-align: center;">10.50 oz Cascade (5 min) </div><div style="text-align: center;">3.50 oz Green Bullet (120 min) (Aroma Hop-Steep) <br />
3.50 oz Simcoe (120 min) (Aroma Hop-Steep) <br />
2.50 oz Nelson Sauvin (120 min) (Aroma Hop-Steep) <br />
Big Starter Burton Ale (White Labs #WLP023)</div><div style="text-align: center;"><br />
<strong><u>Technical</u></strong></div><div style="text-align: center;">Batch Size: 15 Imp gallon<br />
Boil Time: 120 min <br />
Brewhouse Efficiency: 73.00%</div><div style="text-align: center;">Measured Original Gravity: 1.062 SG <br />
Est Final Gravity: 1.017 SG(Non bretted portion) <br />
Estimated Alcohol by Vol: 5.94 % <br />
Bitterness: 102.8 IBU <br />
Est Color: 7.9 SRM <br />
<br />
</div><div style="text-align: center;"></div><div style="text-align: center;">The brew fermented well, albeit at a sedate pace due to the cool brewhouse temperatures. I later gave a part of the brew the chance to do its thing at higher temperatures and i can say that WLP023 Burton yeast IS an explosive beastie (more on that later)! I can't believe i've used a kilo of hops in a 15 gallon brew. Ah well, my own fault for hopping by nose and enthusiasm!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMelvSzwe-60s7wEJRozPY4WlfLewwJg7uQfLF8HmWPYp6QfNr87U3WQGTDAwZP1HsA7bnpUKdssZM9Xoe9GcpAaFuI2WX1EUW4-EgNJyUYbOjDjxnrTdkogYP0EVoTA87y236yTTcvY/s1600/SDC12140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMelvSzwe-60s7wEJRozPY4WlfLewwJg7uQfLF8HmWPYp6QfNr87U3WQGTDAwZP1HsA7bnpUKdssZM9Xoe9GcpAaFuI2WX1EUW4-EgNJyUYbOjDjxnrTdkogYP0EVoTA87y236yTTcvY/s320/SDC12140.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div style="text-align: center;">The batch was 60 ltrs in total. 20 ltrs of this was decanted at a gravity of 1.022 to a better bottle for the introduction of Brett C. I was interested to see if there would be much further activity in the Better bottle at raised indoor temperatures. The Burton yeast did not disappoint and leapt into action with the temperature change from the garage to the house. Albeit for a very limited period of time. The beer hit its FG at 1.019 but was eventful up to that point..</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TVLGxu_Nx0gzYfxlShyLo6D7TKcIbwrv34vA-bWZ7NEaZZcYsnsMyA7zntmS-Q-C4P6hyvX3lRen0UDwGHV0xcxA3sTS1wuOD0rQ-99_xG43NJgeozjE3Ikd4t3yoilOFU4w-eFMod8/s1600/SDC12185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TVLGxu_Nx0gzYfxlShyLo6D7TKcIbwrv34vA-bWZ7NEaZZcYsnsMyA7zntmS-Q-C4P6hyvX3lRen0UDwGHV0xcxA3sTS1wuOD0rQ-99_xG43NJgeozjE3Ikd4t3yoilOFU4w-eFMod8/s320/SDC12185.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">While this was going on i had been culturing some of my WLP645 Brett C. The plan being to send a couple of phials of it through the post to other interested brewers. This i duly did and was left with a MASSIVE 400ml culture of Brett C. Even after storage of back up phials for myself i still had a huge amount. What to do?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMXUPjw5LtMYF7MSC_HagI0SDQdElI9HmZCjBpS433cIbZkeiXv1X5I6viBXPQNRb2fUImesrOwM78_iI9SBRc_aGxQ3_bIuU_axJvwTpYuCaO5ROXiYFmqESEnFXmoxqr55wbIO8FLw/s1600/SDC12161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMXUPjw5LtMYF7MSC_HagI0SDQdElI9HmZCjBpS433cIbZkeiXv1X5I6viBXPQNRb2fUImesrOwM78_iI9SBRc_aGxQ3_bIuU_axJvwTpYuCaO5ROXiYFmqESEnFXmoxqr55wbIO8FLw/s320/SDC12161.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Obviously the only thing to do was a massive overpitch of Brett C into 20ltrs of The SteamPunk! The smell off the airlock is sweet and tropical with slight zing of sherbety funk, a true Big IPA! This batch will if all goes to plan achive a FG of 1.003. It may go lower due to the overpitch. As i am still learning my way around Brett C i'll have to wait for the outcome and make random predictions as it goes. <u>If</u> it achieves 1.003 we will have an IPA fit for the 'Hop Loft' at Delerium Tremens in Brussels af 7.75% ABV. Only time will tell.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsh0Y9u1H3UhQY0Q1xro12nxpXPBIWsnX9ZNCatQcZrINztAFVlWwczQtffzubaAodpCSfkQz2GUgCkKdtNSCAGBaCPgoKOgSinuPizQgMYy4F7f3v5mwpdIX8J6HdfFnMyCLOPM560VQ/s1600/SDC12186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsh0Y9u1H3UhQY0Q1xro12nxpXPBIWsnX9ZNCatQcZrINztAFVlWwczQtffzubaAodpCSfkQz2GUgCkKdtNSCAGBaCPgoKOgSinuPizQgMYy4F7f3v5mwpdIX8J6HdfFnMyCLOPM560VQ/s320/SDC12186.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">The 40 ltr remainder of SteamPunk was ran through HopThang on 2 oz's of Nelson Sauvins for Six hours. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTG76AAYRo5_5Txh2WE7WvoUwr_HgCEg9fTwRMTjTnPnQbqIN4MtwqloXsDZzyYYNwDiH4Io0voNgECwsZ-I94UfqYXuosunQaEtsJvd6nC_xBcIio-EyEXouqyYhS2jKSZgIoOetsxg/s1600/SDC12169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTG76AAYRo5_5Txh2WE7WvoUwr_HgCEg9fTwRMTjTnPnQbqIN4MtwqloXsDZzyYYNwDiH4Io0voNgECwsZ-I94UfqYXuosunQaEtsJvd6nC_xBcIio-EyEXouqyYhS2jKSZgIoOetsxg/s320/SDC12169.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It was fascinating to watch a piece of equipment i had designed and built come alive and do its thing(Thang). The video is on YouTube, link below.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/HnUe7HJsMgw?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I was in Dubai on the 23rd December and was lucky enough to find my way to the spice market ( truly you can just follow your nose). I bought a few different spices for use in cooking and some specifically for brewing. In use through this beer will be two flowers of star anise, an Omani dried Lemon and an Omani dried Black lemon (both crushed). </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9c2dMOR1Hvj4TXJxMWqH8lszTUvlcXZeK25FHIPqzOc7OufOiseN3LKqNZcaD17-GVfHuEp7LcHWawdd00S4r-0D8zPebgMrVLmiLxk1mMD4sGUQ3Fci96AMy0THBkSn2oUQvbn7nJU/s1600/SDC12124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9c2dMOR1Hvj4TXJxMWqH8lszTUvlcXZeK25FHIPqzOc7OufOiseN3LKqNZcaD17-GVfHuEp7LcHWawdd00S4r-0D8zPebgMrVLmiLxk1mMD4sGUQ3Fci96AMy0THBkSn2oUQvbn7nJU/s320/SDC12124.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have also prepared 20 grmms of Whiskey barrel oak shavings to complete this potpourri!. These shavings were boiled three times to sterilise and reduce their oakness and then soaked for 10 days in a huge belt of Asbach Brandy. This heady combination will be used in HopThang today along with a further handful of Nelson's and will be circulated for a number of hours.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntp3VT643Y7yNPKpr9tYiZ8pQKHWvID46NNRml4eR_dm33PC6zmoG0VR_tjYadJqJJMdi3w_3TCHjTi8hqAB_AVfrk-BG67vIAHX-4StjPdGp33U2fmyfQLr4a21_ShhPt011bTWKeNM/s1600/SDC12127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntp3VT643Y7yNPKpr9tYiZ8pQKHWvID46NNRml4eR_dm33PC6zmoG0VR_tjYadJqJJMdi3w_3TCHjTi8hqAB_AVfrk-BG67vIAHX-4StjPdGp33U2fmyfQLr4a21_ShhPt011bTWKeNM/s320/SDC12127.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;">I am really enjoying this brew as i have taken myself off my own personal knowledge map and I am currently travelling in the bit where its says 'Here thyr by dragons'. Its a grand adventure! :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://3.gvt0.com/vi/oL7jta_QhS8/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/oL7jta_QhS8&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/oL7jta_QhS8&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></div><div class="separator" style="clear: both; text-align: center;"><br />
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