brewingnoobs brewdays

[brewingnoob]

It has been a long time since I've made my own recipes so wanted to do something experimental to get back into it.
I decided to make an IPA with the hops being an acronym of a random word, in my case LLAMA because I'm an adult.
Erm, let's call it a Hops Acronym Recipe System - HARM - because maybe it'll be horrible.

Made a video so I can look back and judge myself harshly in future:



Trying to target a vibrant tropical hazy, but we'll see how it goes.
Going to dryhop just before fermentation is done, then crank up the spunding valve to self carb in the pressure fermenter. Will probably cold crash once it is done to let it settle and to soak up more CO2 (usually I top up a bit from a tank). Then finally keg into a pre-co2-flushed keg that's flushed from the fermenter.

Any bets on if this'll turn out ok or not? Wort tastes good, video has a incredibly specific description of the flavor at the end - silky/smooth, sweet, bitter - shocking for an IPA I know

OG (1.047) ended up close to target (1.048), but overshot on final volume by a touch. Why did I make 20L of an experiment? Great question.

Grains:
200g Simpsons Crystal Light
400g Weyermann Carapils
400g Crisp Vienna
4kg Crisp Best Pale Ale

Hops:
Apollo 11g 60 min
Lubelski 13g 30 min
Azacca 16g 15 min
Moutere 20g 5 min

Dryhop:
Azacca 28g
Luminosa 56g

Yeast: 1x Verdant IPA

Ferment @ 18c

Water treatment is just for my specific horrible water, based on a water report I did because I really struggled with the limited info from my water supplier.
15ml AMS
5g Calcium Chloride Flakes
6g Calcium Sulphate
0.5g Sodium Metabisulphite (I think in the video I said metabisulphate because words are hard)

 

[brewingnoob]

Getting along nicely now. A bit darker than I had imagined.

 

[Appleton Brews]

It has been a long time since I've made my own recipes so wanted to do something experimental to get back into it.
I decided to make an IPA with the hops being an acronym of a random word, in my case LLAMA because I'm an adult.
Erm, let's call it a Hops Acronym Recipe System - HARM - because maybe it'll be horrible.

Made a video so I can look back and judge myself harshly in future:



Trying to target a vibrant tropical hazy, but we'll see how it goes.
Going to dryhop just before fermentation is done, then crank up the spunding valve to self carb in the pressure fermenter. Will probably cold crash once it is done to let it settle and to soak up more CO2 (usually I top up a bit from a tank). Then finally keg into a pre-co2-flushed keg that's flushed from the fermenter.

Any bets on if this'll turn out ok or not? Wort tastes good, video has a incredibly specific description of the flavor at the end - silky/smooth, sweet, bitter - shocking for an IPA I know

OG (1.047) ended up close to target (1.048), but overshot on final volume by a touch. Why did I make 20L of an experiment? Great question.

Grains:
200g Simpsons Crystal Light
400g Weyermann Carapils
400g Crisp Vienna
4kg Crisp Best Pale Ale

Hops:
Apollo 11g 60 min
Lubelski 13g 30 min
Azacca 16g 15 min
Moutere 20g 5 min

Dryhop:
Azacca 28g
Luminosa 56g

Yeast: 1x Verdant IPA

Ferment @ 18c

Water treatment is just for my specific horrible water, based on a water report I did because I really struggled with the limited info from my water supplier.
15ml AMS
5g Calcium Chloride Flakes
6g Calcium Sulphate
0.5g Sodium Metabisulphite (I think in the video I said metabisulphate because words are hard)

That’s a lot of AMS have you considered dilution of your water. I dilute my water 50% with Ashbeck when brewing a beer with low Alkalinity.

 

[Ben034]

That’s a lot of AMS have you considered dilution of your water. I dilute my water 50% with Ashbeck when brewing a beer with low Alkalinity.

What would be the issue of 15ml ams in approx 30l water? Nothing wrong with using ashbeck at all for dilution but there's the cost and inconvenience for me. I don't believe there would be an issue with taste. Is it the high mineral you wouldn't like?

 

[Nucbrewer]

I have used more AMS than that to correct hard Hampshire water, not noticed any problems.

 

[brewingnoob]

That’s a lot of AMS have you considered dilution of your water

Oh, thank you. I have not considered that, I've just been following what the data suggested I do to get the profile I wanted, I haven't tasted any off flavors.

Agreed with @Ben034, I'd really prefer avoiding using bottled water.

 

[brewingnoob]

Fermentation has finished, cold crashed and topped up with a bit of CO2 to carbonate it fully.
It's surprisingly good! Stong on a guava flavor - which I love so that's good, although I'm not seeing guava specifically called out in any of the hops profiles. But hey, happy accidents. I'm not really sure what I would change, maybe up the amounts of dryhop?
It is around 4.33% which is slightly lower than what I expected but probably because I overshot the final volume.
Anyway, follow-up video:

 

[LeeH]

I have used more AMS than that to correct hard Hampshire water, not noticed any problems.

I use 1ml/L for pales when using the Murphys report but certainly have been making better beers using mixing RO keeling salts and acid to a minimum with the Brewfarther calculator.

 

[Appleton Brews]

I use 1ml/L for pales when using the Murphys report but certainly have been making better beers using mixing RO keeling salts and acid to a minimum with the Brewfarther calculator.

1 ml per litre is a huge amount in a 22 litre batch, I’ve never used more than 5 ml in a 22 litre batch.

 

[Davegase]

1 ml per litre is a huge amount in a 22 litre batch, I’ve never used more than 5 ml in a 22 litre batch.

As you are in Brixham you wouldn't need much in the way of acid. Where I live in South East London it's a different story. That's why I use Spotless water, it requires little or no acid for most beer types.

 

[Ben034]

1 ml per litre is a huge amount in a 22 litre batch, I’ve never used more than 5 ml in a 22 litre batch.

It's all relative to your water. I don't think there's any concern using more than 5ml CRS in a 22l batch. I always use about 17ml CRS in a 13L batch (to reduce alkalinity of 18L water). This is absolutely fine for pale coloured ales etc.

For my water (London), this reduces alkalinity from approx 185ppm to approx 20ppm. This gives me a decent amount of calcium (approx 120ppm) and a balanced chloride/sulphate ratio) which I generally increase one way or the other to 150ppm.

When I'm brewing a lager, I certainly wouldn't use this method as I would want much lower calcium etc. In this case ashbeck or RO water is better suited in my opinion.

 

[LeeH]

0.1ml/L!!!!

 

[Appleton Brews]

0.1ml/L!!!!

So you use 0.1ml per litre that sounds better.

 

[Davegase]

That’s a lot of AMS have you considered dilution of your water. I dilute my water 50% with Ashbeck when brewing a beer with low Alkalinity.

This link provides some useful information on AMS-CRS including dosage rates.
https://www.colchesterhomebrew.co.u...as CRS) is,drive out the dissolved carbonates.

 

[Davegase]

So you use 0.1ml per litre that sounds better.

That depends on where you live !

 

[LeeH]

Water is hard as hell here so 0.1 must be a rel

That depends on where you live !

And what you’re brewing.