Hazelwood Brewday

[Hazelwood Brewery]

I hope @Hopsteep is having a good brew-day today despite the cold.

The decision whether I go ahead with my own brew-day tomorrow has been taken out of my hands for the moment, my garden tap (the source of water for my brew-shed) has frozen up so no RO water. I’m contemplating warming it with a hot air gun but first a coffee and some cake.

In better news I opened my brew-shed door and a waft of warm air came out to meet me. Despite the weather, the shed is sitting at 14*C and all inside is quiet, the heating is barely required. I’m really happy with that Kingspan insulation.

 

[samale]

Yes I have, here it is.

Summer Breeze
4.5Kg Vienna malt
500g malted flaked oats
250g Torrified wheat
75 min mash at 150F

10g Magnum Leaf AA=15.3% 60 min

1/2 Protofloc tablet at 10 mins
50g Citra leaf AA=13.6% at 10 mins
50g Galaxy leaf AA=12.6% at 10 mins

Cool to 165F for the hopstand
50g Citra Leaf AA=13.6%
50g Galaxy leaf AA=12.6%
Hopstand for 30 mins then cool to 70F

22 litres in the FV, OG =1048
1pk US West Coast yeast
50g Citra leaf on day 7

Barrel on day 12, FG=1008

That's slightly different to the one I seen. It had caramalt and torrified wheat

 

[samale]

First brew of the year. My version of @Hazelwood Brewery summer breeze.
5kg Vienna malt
250g of caramalt
200g of torrified wheat
10g citra & 10g galaxy fwh
40g citra & 40g galaxy @5mins
Chill overnight
Og 1.059
Yeast MJ liberty bell
Dry hop 50g of each

 

[Hazelwood Brewery]

This is the latest version, I make changes but the beer is very similar

That's slightly different to the one I seen. It had caramalt and torrified wheat

I make changes to (hopefully!) improve the recipe. I don’t think I’ve added any crystal for a year or more so you must have picked this up from an early post?

 

[user 18729]

I hope @Hopsteep is having a good brew-day today despite the cold.

The decision whether I go ahead with my own brew-day tomorrow has been taken out of my hands for the moment, my garden tap (the source of water for my brew-shed) has frozen up so no RO water. I’m contemplating warming it with a hot air gun but first a coffee and some cake.

In better news I opened my brew-shed door and a waft of warm air came out to meet me. Despite the weather, the shed is sitting at 14*C and all inside is quiet, the heating is barely required. I’m really happy with that Kingspan insulation.

So far so good! Been whirl pooling for the last 20 minutes with chinook & cascade. Now cooling! My (very understanding) other half wasn't very impressed when I borrowed her bath to thaw out the garden hose...

 

[samale]

This is the latest version, I make changes but the beer is very similar


I make changes to (hopefully!) improve the recipe. I don’t think I’ve added any crystal for a year or more so you must have picked this up from an early post?

Just means I will have to brew the newer version
Hard life

 

[Hazelwood Brewery]

Just means I will have to brew the newer version
Hard life

You could brew both - compare and contrast (and enjoy!).

 

[Wynne]

Yes I have, here it is.

Summer Breeze
4.5Kg Vienna malt
500g malted flaked oats
250g Torrified wheat
75 min mash at 150F

10g Magnum Leaf AA=15.3% 60 min

1/2 Protofloc tablet at 10 mins
50g Citra leaf AA=13.6% at 10 mins
50g Galaxy leaf AA=12.6% at 10 mins

Cool to 165F for the hopstand
50g Citra Leaf AA=13.6%
50g Galaxy leaf AA=12.6%
Hopstand for 30 mins then cool to 70F

22 litres in the FV, OG =1048
1pk US West Coast yeast
50g Citra leaf on day 7

Barrel on day 12, FG=1008

Have you tried leaving out the 10min hop additions and increasing the hopstand additions? Personally, I wonder whether so-called “flavour” additions are worthwhile compared to post-boil steeping but I haven’t yet done an experiment to compare.

 

[Hazelwood Brewery]

Have you tried leaving out the 10min hop additions and increasing the hopstand additions? Personally, I wonder whether so-called “flavour” additions are worthwhile compared to post-boil steeping but I haven’t yet done an experiment to compare.

I’ve not done it yet but I have been thinking about it for a while.

Maybe I’ll do it on my next batch and post here how it turns out.

 

[Scrattajack]

My (very understanding) other half wasn't very impressed when I borrowed her bath to thaw out the garden hose...

"Her bath"? You mean she was in it?

 

[user 18729]

"Her bath"? You mean she was in it?

I’m not brave enough to try that one!

 

[Clint]

 

[Scrattajack]

I did think it was pushing "very understanding" to the limit.

 

[Hazelwood Brewery]

Well I have good news - I’ve managed to unfreeze the water feed to my brew-shed and I’m now collecting RO water. Yay!

 

[chillipickle]

Just went to clean every thing from the outside tap....no chance, off to the shower quickly

 

[Hazelwood Brewery]

I’ve just kegged my latest Belgian Tripel. I made two changes to the recipe this time. First, I reduced the volume of sparge water because this batch is to be kegged in a corny. The effect of this change was to lift the OG from 1072 to 1076 so I thought it might be nice to raise the ABV a tad.

The other change I made was in the yeast, I moved from WLP500 to MJ M41. As before I made a yeast starter. Unlike before where the fermentation stopped at 1010, this yeast went a little further...



I now have a Tripel at 9.98%

Fortunately, it looks and tastes good - albeit noticeably stronger at the moment!

 

[Clint]

You'll be in and out the hedge with that!

 

[Hazelwood Brewery]

I can see me in the hedge. I’m not sure I’m coming out and I can’t be sure which way up I might be while I’m in the hedge!

 

[Hazelwood Brewery]

Just finishing the collection of RO water and will shortly start my brew-day. The sun is also now shining on me, that has to be a good omen.

 

[Hazelwood Brewery]

I’m content now that I’m using the right malt, the colour of the wort during the mash is completely different as you can see.



Because I have plenty of beer to drink, it’s time to experiment with my Summer Breeze recipe. I’m making three major changes:

I usually do a simple 150F single-infusion mash. For this brew I’m doing a stepped mash to try and maximise clarity, fermentability, and body.

I’m introducing a new sparge process. My normal approach is to simply flush some water through my drained grain basket. This time I will leave the grain basket in the wort, decant 1litre of wort, introduce 1 litre of sparge water, circulate through the grain for 5 minutes while maintaining a temperature of 170F, repeat this process until all the sparge water has been used. Remove and drain the basket, reintroduce the decanted wort, and bring to the boil.

The third change is to bring all the flavour hops into the hopstand. I will increase the bittering hops to compensate for the loss of IBUs due to not having a 10 minute hop addition.

Let’s see where this takes us