Hazelwood Brewday

[mrhardware]

The profile isn’t as critical for an ale like this as it would be for a Pilsner - you may well get away with 50:50 tap and bottled water, plus 1/2 campden tablet. Do you know the profile of your tap water?

PH 7.71
Ca 61.1mg
Mg 25.1mg
Na 28.5mg
So4 61.2mg
Cl 29.4mg
Cac03 268mg

 

[Hazelwood Brewery]

Why the chocolate malt ?

I think I used it for colour adjustment, you don’t need it.

 

[Hazelwood Brewery]

PH 7.71
Ca 61.1mg
Mg 25.1mg
Na 28.5mg
So4 61.2mg
Cl 29.4mg
Cac03 268mg

Do you already treat your water?

 

[Tommo 2]

Do you already treat your water?

Hi , you mentioned putting pilsner malt into the latest summer breeze brew, what amounts did you use ? As I’m thinking of doing one myself in the next couple of weeks, love the way this brew is always evolving, it’s great to experiment with different ingredients and see difference they make

 

[Hazelwood Brewery]

Hi , you mentioned putting pilsner malt into the latest summer breeze brew, what amounts did you use ? As I’m thinking of doing one myself in the next couple of weeks, love the way this brew is always evolving, it’s great to experiment with different ingredients and see difference they make

I replaced half the Vienna with Pilsner.

Yes, I like to try things. I already have my next variant planned but I’ll brew two or three batches of this recipe first.

 

[Hazelwood Brewery]

Yesterday I kegged my latest batch of brown ale into a King Keg. The ale is a nice colour, is pretty clean from the fermenter, and is 4.1%. There’s no photo of this one I’m afraid because I was rushing to get the job done before our grand-children arrived for an Easter Egg hunt. I’ll post one when I taste.

Edit: Got that picture...

Tomorrow I’ll keg a fresh batch of Czech Pilsner into a corny and will immediately get another batch started. The popularity of this beer is making me re-think my allocation of kegs.

 

[mrhardware]

Do you already treat your water?

Tbh I've only just come back into hobby.
I was a kit brewer and used to use morrisons bottled water.
Just got a grainfather but only got a couple of AG brews under my belt using bottled water. I've been reading about water treatment and was thinking of giving it a go.

 

[Hazelwood Brewery]

Tbh I've only just come back into hobby.
I was a kit brewer and used to use morrisons bottled water.
Just got a grainfather but only got a couple of AG brews under my belt using bottled water. I've been reading about water treatment and was thinking of giving it a go.

OK. If you use half tap water and half bottled water (Tesco Ashbeck) and then add the treatments in the recipe (Campden, Calcium Chloride, Calcium Sulphate) you won’t be too far off.

For the sparge water use bottled preferably but if you want to use half and half again I’m sure that will be fine. You could add a few grains of campden if you’re worried about any chlorine taint.

If you’re getting into water treatment you might want to consider a Reverse Osmosis (RO) water purifier and you might want to read the excellent information posted by @strange-steve on water treatment. Links below. I and many others on the forum use the Vyair 4-stage RO machine.

https://www.thehomebrewforum.co.uk/threads/recommend-me-an-ro-machine.88304/
https://www.thehomebrewforum.co.uk/...ore-advanced-water-treatment-in-post-1.64822/

 

[mrhardware]

Thanks once again.
I have already looked at the post by Steve-strange regarding water treatment and ordered the supplies including test kits which arrived earlier this week but was also considering the RO filter .
My next 2 brews are an old speckled hen clone and a sharp's citrus clone.
Was hoping to have done one this weekend but wife had other ideas.

 

[Hazelwood Brewery]

I now have my latest version of Summer Breeze on tap although it’s only 3 days conditioned - so still early doors.

The old Summer Breeze is shown on the left and the new version on the right.

The change is only in the grain bill where I have subbed half the Vienna malt with Pilsner malt. The reason for doing this is twofold; lighten the colour, reduce the sweetness of the ale. On both counts the ambition has been achieved. This later version tastes more commercial and I think I might prefer it. I can’t for one moment imagine it getting worse but I’ll reserve my final judgement until it’s a bit better conditioned.

 

[Hazelwood Brewery]

Also now on tap @Clint ‘s 3C pale ale. Only four days out of the fermenter and still quite softly carbonated but very drinkable nonetheless.

 

[Tommo 2]

I now have my latest version of Summer Breeze on tap although it’s only 3 days conditioned - so still early doors.

The old Summer Breeze is shown on the left and the new version on the right.

View attachment 44622View attachment 44623

The change is only in the grain bill where I have subbed half the Vienna malt with Pilsner malt. The reason for doing this is twofold; lighten the colour, reduce the sweetness of the ale. On both counts the ambition has been achieved. This later version tastes more commercial and I think I might prefer it. I can’t for one moment imagine it getting worse but I’ll reserve my final judgement until it’s a bit better conditioned.

Must admit like the look of the new one mate and if it’s reduced the sweetness of the brew that’s all good in my book, hate sweetness in a beer

 

[Hazelwood Brewery]

Must admit like the look of the new one mate and if it’s reduced the sweetness of the brew that’s all good in my book, hate sweetness in a beer

In that case, give me a week to see how it develops before you decide whether to brew it.

 

[samale]

I now have my latest version of Summer Breeze on tap although it’s only 3 days conditioned - so still early doors.

The old Summer Breeze is shown on the left and the new version on the right.

View attachment 44622View attachment 44623

The change is only in the grain bill where I have subbed half the Vienna malt with Pilsner malt. The reason for doing this is twofold; lighten the colour, reduce the sweetness of the ale. On both counts the ambition has been achieved. This later version tastes more commercial and I think I might prefer it. I can’t for one moment imagine it getting worse but I’ll reserve my final judgement until it’s a bit better conditioned.

I am liking the new look

 

[Hazelwood Brewery]

Today I kegged and tapped a batch of my Czech Pilsner and I brewed another batch of the same which is tucked up in the fermentation cabinet. I need to restore stocks after the “wipe-out” weekend!

 

[Hazelwood Brewery]

I meant to post an update on my prototype sparge spray-head which has now evolved into a Mk.1 production model. This is the business end.

It’s made from a bucket lid with the centre cut out. A ring of 3/8 beer line is attached using cable-ties and terminated with a JG T-piece. The beer line is pierced to form a spray-head.

The hole in the centre is to allow my boiler lid with it’s recirculation spray head to fit on top.

Here is the assembled unit in use. You may be able to see the sparge water spraying from the beer line.

The unit is fed from a separate bucket with a small fish tank pump.

 

[Clint]

I now have my latest version of Summer Breeze on tap although it’s only 3 days conditioned - so still early doors.

The old Summer Breeze is shown on the left and the new version on the right.

View attachment 44622View attachment 44623

The change is only in the grain bill where I have subbed half the Vienna malt with Pilsner malt. The reason for doing this is twofold; lighten the colour, reduce the sweetness of the ale. On both counts the ambition has been achieved. This later version tastes more commercial and I think I might prefer it. I can’t for one moment imagine it getting worse but I’ll reserve my final judgement until it’s a bit better conditioned.

It looks great H. What's the revised recipe please? Did you increase the hops?

 

[Hazelwood Brewery]

It looks great H. What's the revised recipe please? Did you increase the hops?

Hi Clint!

I just subbed half the Vienna with Pilsner malt. No change to the hop schedule yet, that’s my next change. If you want to get there ahead of me you’ll need 100g Azzaca. I’ll split it between the hopstand and the dry hop but not yet decided on the ratio.

 

[Clint]

Cheers H!
Ah,looks like the late hop/hopstand has been increased...is that at 80c?
Also is your adjusted water profile target the bottom set of figures..167,48,95?
Also...I think I've asked this before but can't find the post (!)...do malted flaked oats make a difference against the standard stuff?

 

[Hazelwood Brewery]

Hopstand is at 74C

Yes, bottom line is final water profile

Malted has less of a raw oats flavour but I think raw oats would be fine in this recipe - may even be an improvement?

Hops - yes, I moved the late addition into the hopstand.