Hazelwood Brewday

[Hazelwood Brewery]

In contrast to Summer Breeze, my Goofie Saison finished at 1.000 rather than 1.003 and started with an OG that was 1 point higher than expected. Between the two differences my saison is stronger than expected at 5.9%

 

[Hazelwood Brewery]

Tomorrow I’m brewing the Doppelbock, another big beer and another busy brew-day.

It’s another brew that because of the limitations of my kettle needs a double mash and like other big beers I’ll be doing a stepped mash.

Having a high OG it also needs a yeast starter which I started yesterday in readiness. I prepared the water and the grist today and the timer is set for 6:15 to heat the mash water.

Luckily my brew schedule then gives me a couple of days to do other things like post the Secret Santa brews. Phew!

 

[Hazelwood Brewery]

The recipe for today...


Doppelbock ~ 9%

Water profile is similar to Munich - SO4:120, Cl:60, Ca:83

7.0Kg Munich malt 79.6%
1.0Kg Crystal 385 11.4%
400g Torrified wheat 4.5%
300g Melanoidin malt 3.4%
100g Chocolate malt 1.1%

Stepped mash
Mash at 142F, 15m
Mash at 154F, 25m
Mash at 162F, 30m
Mash at 170F, 10m

40g Hallertauer Mittelfruh AA=3.9% 60 mins IBUs=20

10g Hallertauer Mittelfruh AA=3.9% 10 mins IBUs=1

23 litres in FV, OG=1074
California Lager Yeast starter

 

[Hazelwood Brewery]

Kegged the Cardamom Saison earlier. Very clean looking ale, finished at 1.002 for an ABV of 5.64%.

 

[user 18729]

Kegged the Cardamom Saison earlier. Very clean looking ale, finished at 1.002 for an ABV of 5.64%.

That’s low. Should make for a crisp saison

 

[Hazelwood Brewery]

That’s low. Should make for a crisp saison

Yes, Belle Saison is pretty much always this good on attenuation. The “Goofie” Saison I kegged yesterday was even lower at 1.000.

 

[Hazelwood Brewery]

The Doppelbock is all done and in the brew-shed. 23 litres, OG is 1074.

 

[Hazelwood Brewery]

Bit of a break now. Next brew is on Thursday and will be my German Pilsner.

The same day my Belgian Tripel will be ready to keg - looking forward to that one

 

[user 18729]

Yes, Belle Saison is pretty much always this good on attenuation. The “Goofie” Saison I kegged yesterday was even lower at 1.000.

I’ve still got a bottle or two to try but would love to try this one at some point. I’ll get a Porter and choccy stout to you soon!

 

[Hazelwood Brewery]

I’ve still got a bottle or two to try but would love to try this one at some point. I’ll get a Porter and choccy stout to you soon!

Which one(s) did you want to try, I’ll put them in your swap box.

 

[Hazelwood Brewery]

Tomorrow I’ll be kegging the Belgian Tripel and brewing a German Pilsner but I’ve changed my mind about next Sunday’s Plum Porter - this will now be in batch 4. It was the last beer in batch 3 so it won’t be much of a change.

On Sunday I’m going to brew a Weizen for a change. I have everything I need apart from the yeast which I’ve ordered today. Here’s hoping it arrives in time

 

[Hazelwood Brewery]

I said I would post my competition scores and I’ve now received scores for my Czech Pilsner...

Having decided on a lager - probably a Pilsner. I’ve been thinking about my recipe and this is what I’ve put together, views welcome.

BJCP suggest water with a higher proportion of sulphates for a dryer finish so I’m thinking maybe Cl:24, SO4:84, Ca:48. (0.05g/l chloride, 0.15g/l sulphate, 20 litres RO water). Not thinking of adding any salts to the sparge water.

The recipe is simple...

Czech Pilsner 6.3%
5Kg Pilsner malt
Mash for 75mins at 145F (62.8C)

I don’t have any German noble hops so it will be Saaz (with apologies to the purists).

60g Saaz leaf, AA=3.2%, 60mins, 26 IBUs

1/2 protofloc tablet at 10 mins
40g Saaz leaf, AA=3.2%, 10mins, 4 IBUs

(My gravity was a little low so I added 500g of glucose here)

22 litres in FV, OG=1052
1 pack California Lager Yeast

Keg on day 12, FG=1004

Despite being just one week out of the fermenter the scores were;

Aroma 10/12
Appearance 1/3 (it was still a bit murky!)
Flavour 16/20
Mouthfeel 3/5 (force carbed to save time!)
Overall 8/10

 

[Hazelwood Brewery]

The Belgian Tripel is kegged - yay! FG was 1010 giving me an ABV of 8.14%.

Out of the fermenter it tastes a bit mucky and very alcoholic but it has those familiar Belgian aromas and flavour so I hope in a few day ( ) it will clean-up and mellow.

Pic of gravity and showing colour...

 

[Clint]

Try this H....
Place hands on seat.
Sit on hands.

 

[Hazelwood Brewery]

Try this H....
Place hands on seat.
Sit on hands.

I’d just interfere with myself

 

[Clint]

At least it's nice and warm in your brew shed...

 

[Hazelwood Brewery]

I’ve just finished today’s brew, a German Pilsner. It came out at 1045 so I expect I’ll be looking at something just over 5%. A little over 22 litres now fermenting in the brew-shed.



Water profile: Cl=24, SO4=84, Ca=48

German Pilsner ~ 5.3%
5Kg Pilsner malt
Mash for 75 mins at 145F (62.78C)

60g Tettnang AA=3% 60 mins 26 IBU

40g Tettnang AA=3% 10 mins 4 IBU

500g glucose 0 mins

22 litres in FV, OG=1045
M54 California lager yeast

Keg on day 12, FG=1004

 

[Clint]

Is that being warm fermented with that yeast? Pb or cornie?

 

[Hazelwood Brewery]

Is that being warm fermented with that yeast? Pb or cornie?

Yes, warm fermented with the California Lager yeast. This one will go into a cornie and will be routed through the beer cooler.

 

[strange-steve]

Yes, warm fermented with the California Lager yeast. This one will go into a cornie and will be routed through the beer cooler.

Just curious, did you warm ferment your Czech pilsner? The reason I ask is that when I was reviewing it, with the first few mouthfuls I thought I was detecting a slight estery flavour. I actually had written down "hint of bubblegum" under flavour, but I went back and deleted that because after a few more sips I thought I'd maybe imagined it as I couldn't pick it out anymore.