My Brewdays

[Moe]

Brewzilla Brew #13: The physics

Brewed this the other day, currently fermenting away nicely.

I got this recipe from DIY Dog, after a few low efficiency brews I set my efficiency to 65% on Brewfather and scaled the recipe for 23l.

4.07kg Extra pale malt
940g Dark Crystal (450 EBC)
310g Caramalt (30EBC)
230g crystal malt (235 EBC)

25g Amarillo 9.2% FWH
12.5g Amarillo @30m
50g Amarillo @flameout
12.5g Bramling cross (6%) hop stand.

Total of 47IBU

Yeast: M44 slurry harvested from vacant gesture

Mashed with 23l of water, and saved 7l for sparge.

In my head brewdog is associated with pale ales so I treated my water on autopilot with 23ml AMS, a teaspoon at gypsum and campden. Then realised that I’d been an idiot and shouldn’t have added so much acid.

I didn’t want to re start the additions as the water was approaching strike temp, so had a look on Brewfather and it suggested adding 3G of baking soda, to that’s what I did.

Mashed in at 67C for a mash temp of 65C.

Left it alone for 15m, then gave it a stir and added the top plate and started the recirculation.

Checked it again 15m later and the wort was pouring down the centre pipe, so I turned the pump off and let it drain before turning the pump back on, but slower.

The sparge took ages, it usually only takes a few minutes but this time it took 20. I added the sparge water 1L at a time every time the level dropped below the top screen.

Pre boil volume was spot on at 28l, I didn’t bother with a pre boil gravity, as by the time the sample has cooled it’s too late to change anything anyway.

Boil went fine, chilled to 25C, put into fermentor, pitched yeast and set to ferment at 19C.

Measure the OG, I was aiming for 1.048, but this was 1.054, so this will be a bit stronger than planned.

I wonder if the higher efficiency was down to the slow sparge?

 

[The-Engineer-That-Brews]

I wonder if the higher efficiency was down to the slow sparge?

Quite possibly - I generally find I’m sparging for at least 20min and often more like 30

 

[dcbrookes]

I always use gelatine finings, at the rate of 1 tablespoon for 23 litres. I have recently started giving the gelatine solution a brief boil, as I have had infections in the past which I put down to the gelatine being used at too low a temperature. I recently read an article comparing the clearing effects of boiled and un-boiled gelatine: received wisdom is that it should not be boiled, but the experiment described in the article showed that it makes no difference - I have found that boiling it briefly does not seem to affect its clearing abilities.

 

[Alan_Reginato]

First brew with the Brewzilla - Mandarina Bavaria Smash

This was my interpretation of a recipe taken from DIY dog. They were a bit vagueon hop timings:

6.4kg extra pale malt

60 minute mash @ 65 degrees

44g Mandarina Bavaria @FWH
30g MB @20minutes
1/2 protofloc @15mins
50g MB hop stand for 10 minutes at 80 degrees C

CML five yeast

Really enjoyed using the Brewzilla for this. It made the whole brew day so easy.

I used the Brewfather app to calculate water additions and volumes for the first time- this gave me too much mash water, the pot was almost overflowing.

Ended up with just shy of 23l in the fermentor with an OG of 1.062.

it’s now fermenting at 19 degrees.

Hi Moe!

I know you probably drank it all, but, if you remember it, can you describe the tasting notes of MB hop? I'm thinking about use it, but as we know the description of hops varies a lot, even between producers.

Thanks!

 

[Moe]

Hi Moe!

I know you probably drank it all, but, if you remember it, can you describe the tasting notes of MB hop? I'm thinking about use it, but as we know the description of hops varies a lot, even between producers.

Thanks!

Hi, I drank that keg a while ago now, but I remember the hop aroma and flavour as being very subtle. Nothing like the big punchy American hops.

In my notes I have written that if I brew this again to move the 20minute addition to a bit later in the boil and add a dry hop.

All that being said it was a nice beer, the hops were mildly floral and citrusy, a bit like a centennial, but dialled back 50%.

Hope this helps? It’s a decent enough hop and I’d use it again but my expectations of the fruitiness were maybe a touch high?

However some or all of the above could be down to my process, and the recipe too?

Have a go with it and see what you think.

 

[Moe]

“The Physics” finished up at 1.007, making it 6.2%, so a fair bit higher then the recipe called for.

I kegged this evening with some gelatine. I got a full keg plus 5 x 500ml bottles.
I’ll give it a week or so to condition before I tuck in

 

[dcbrookes]

Hi Moe!

I know you probably drank it all, but, if you remember it, can you describe the tasting notes of MB hop? I'm thinking about use it, but as we know the description of hops varies a lot, even between producers.

Thanks!

I have used Mandarina Bavaria a few times and found it a bit underwhelming, but not as much so as Hull Melon.

 

[Moe]

Just had another glass of the vacant gesture- the gelatin has worked brilliantly!

 

[Moe]

Finished off the physics. I was concerned with the recipe that there was a lot of dark crystal malt. This beer tasted more like a Porter, but was a nice pint all the same

 

[Moe]

Brewzilla Brew #14: Golden Ale

Ive been dead busy recently and not brewed for ‘ a few weeks or so’. I looked in my notes and realised my last brew was on 26th July and my kegs have been been empty since 18th September.

I remedied that today by brewing a golden ale.

Im going to get online this eve and order some ingredients, i fancy another stout now that the colder months are here.

Recipe for 23 l in FV, based on 73% efficiency:

4.1kg Pale malt
350g caramel malt (40EBC)

22l mash water- treated with campden, a tsp of gypsum, a sprinkle of calcium chloride and 20ml AMS

9L sparge- treated with campden & 7.5ml AMS

Mashed @65C for an hour, stirred after 10mins and switched on the pump.

I pressed the top screen down slightly to slow the sparge, seems to have done the trick and slowed the sparge slightly, but I didn’t see any efficiency increase compared to last time I brewed this recipe

3g Citra lipomax 18% & 4g Galaxy 15% @FWH

10g Galaxy & 7g Citra @5min

the recipe calls for dry hops but I added them as a whirlpool:

15g Citra & 17 g Galaxy
I also added the rest of an open packet of Mosaic here (prob 15g or so). This wasn’t in the recipe but was in the freezer

recipe states 18 IBU
Ended up with a touch less than 23l into the fermentor with an OG of 1.044. (Recipe states 1.04

Added a pack of MJ M44 and set for 19.5C.

I also managed to cook a lamb dinner at the same time a brewing so a productive day.

I’m looking forward to having some beer on tap again.

As I brewed this on Halloween I need an appropriate name for this ale, any recommendations gratefully received

 

[The-Engineer-That-Brews]

Brewzilla Brew #14: Golden Ale

Ive been dead busy recently and not brewed for ‘ a few weeks or so’. I looked in my notes and realised my last brew was on 26th July and my kegs have been been empty since 18th September.

I remedied that today by brewing a golden ale.

Im going to get online this eve and order some ingredients, i fancy another stout now that the colder months are here.

Recipe for 23 l in FV, based on 73% efficiency:

4.1kg Pale malt
350g caramel malt (40EBC)

22l mash water- treated with campden, a tsp of gypsum, a sprinkle of calcium chloride and 20ml AMS

9L sparge- treated with campden & 7.5ml AMS

Mashed @65C for an hour, stirred after 10mins and switched on the pump.

I pressed the top screen down slightly to slow the sparge, seems to have done the trick and slowed the sparge slightly, but I didn’t see any efficiency increase compared to last time I brewed this recipe

3g Citra lipomax 18% & 4g Galaxy 15% @FWH

10g Galaxy & 7g Citra @5min

the recipe calls for dry hops but I added them as a whirlpool:

15g Citra & 17 g Galaxy
I also added the rest of an open packet of Mosaic here (prob 15g or so). This wasn’t in the recipe but was in the freezer

recipe states 18 IBU
Ended up with a touch less than 23l into the fermentor with an OG of 1.044. (Recipe states 1.04

Added a pack of MJ M44 and set for 19.5C.

I also managed to cook a lamb dinner at the same time a brewing so a productive day.

I’m looking forward to having some beer on tap again.

As I brewed this on Halloween I need an appropriate name for this ale, any recommendations gratefully received

Given your longish inactive period and today’s date, how about “the Reanimator”

 

[Moe]

Brewzilla brew #15: Oatmeal stout

It’s like a bus, 3 months without brewing and then 2 in a week.

4.2kg ale malt
250g flaked oats
200g Crystal 140
160g chocolate malt
70g roast barley.

mashed @67 for one hour and then boiled for one hour

39g Challenger 7.5% for 60m
16g challenger & 16g Bramling cross 5.5% hop stand.

aiming for 23l in the FV @1.048 I got a touch more than this at 1.046 so should be a nice session stout for the darker months.

should be:

48 EBC
34 IBU
4-4.5% depending on how low it ferments.

pitched at 40C with lallemand Voss, wrapped up the FV in a sleeping bag and left to do its thing.

I did this as I want it quick, and my golden ale is still fermenting in my ferm fridge.
I hope to be able to keg both on Sunday.

This was a relatively quick brew day, I measured and treated my water last night. I switched on the Brewzilla at 4.30pm, and pitched the yeast at 8.25pm.
I had already cleaned everything up bar the actual Brewzilla at this point too. This took about 15mins, but I did that a bit later on after some dinner.

I saved a lot of time by only chilling to 40C, but I think next time I can knock nearly an hour off by setting my BZ to pre heat the strike water, and potentially another half hour by doing some 30m boils.

Not looking to rush to the point of sacrificing quality, but it’s nice to know I can knock up a quick evening brew when required.

 

[Moe]

Came down this morning and the airlock on the stout had stopped bubbling so I decided to check the the gravity.

I opened the FV and all of the yeast had dropped. Tested the gravity and it was 1.013!

It’s hit FG in 36hours.

Im going to leave it until tomorrow to do a bit of clearing up and then keg it so it’s ready for next weekend.

Edit: Just had a taste of the trial jar. I’ll leave it a bit longer to clean up before kegging.

 

[Moe]

Packaged the golden ale and stout today ready to start drinking next weekend.

A keg+ 8 500ml bottles of the stout and a keg + 5 500ml bottles of the golden ale.

I’ve also got a jar full of Voss yeast/trub from the stout.

 

[Moe]

Just had a taste of the golden ale, or “The Reanimator” (Great name thanks @The-Engineer-That-Brews)

Its really nice and it’s got a good fruity aroma.
Finished at 1.007 to make it 4.9%.

Only kegged it on Sunday so it’s still a bit cloudy (I’ve added gelatine). And it’s only 10days grain to glass atm so should improve more with some conditioning, but a really nice beer all the same.

It’s lighter than it looks in the photo

 

[Moe]

May as well have a taste of both.

Had a glass of the oatmeal stout, also kegged on Sunday. Both beers have been under 20psi @12 degrees for about 72 hours and then turned down this evening to serve.

This one is only 6 days grain to glass so definitely has some conditioning to do, but I’m really impressed with it this evening.

This finished at 1.013, making it 4.3%.

It’s really smooth initially and maybe even a very subtle hint of a fruity flavour (from the Voss?), but then you get a nice roasted “stouty” aftertaste.

A fairly low EBC for a stout, looks blackin the glass bit teddy/brown if you hold it up to the light.

The heads nice and creamy to begin with but disappears quickly (served with CO2), and it needed to warm up in the glass a bit before the more complex flavours became apparent.

Again, will improve with some conditioning but another really nice drink.

 

[Moe]

Jaipur(ish)

Put this on yesterday:

Finally getting to grips with the Brewzilla. Set my efficiency to 70% on Brewfather and hit my volumes and gravities spot on throughout. I used the refractomter throughout, makes taking gravity readings so much easier.

For 23l into fermentor:

ABV: 6.2%
OG: 1.057
EBC: 7.3
IBU: 54

5.7kg extra pale malt
220g Vienna

mashed at 65C for one hour


After the sparge I realised I’d not put the false bottom in the Brewzilla so I had to use hop bags.

Boil:
-16 g Columbus 14% @60m
-11g Chinook 12%, 9g centennial 10% & 6g Amarillo 9% @ 30m
-19g centennial, 13g Simcoe & 10g cascade hop stand for 30m

Had a slight hiccup with the hopstand. I chilled to 75C and added the hops. When I checked it a few minutes later the temp was back up to 95 as I’d not turned off the element I’m guessing this will increase the IBUs a bit.

23L into the FV @ 1.057.
Pitched approx half a pint of M44 yeast slurry from my golden ale and set to ferment at 19C. Checked it this morning and it’s took off like a rocket

 

[Moe]

The Jaipur has cleared nicely in the keg. I’ve had a few glasses now.

It’s broadly similar to the real one but nowhere near a clone. Not as hoppy, and despite the Vienna, the malty/biscuity flavour you get with the real Jaipur is very subtle on my attempt. It’s also fairly bitter, but that’s down to my balls up with the hopstand additions


All that being said, it’s a really nice drop and very moreish despite being 6.5%.
I never expect a clone beer to be too close anyway so I’m happy with this one
(The recipe was supposed to be 6.2% but it dropped lower than the recipe 1.010. Not that 0.3% makes any difference I suppose)

If I made it again I’d up the Vienna a touch.

 

[Moe]

First brew of 22: Simcoe Blonde ale

Sorted out the water and additions last night and plugged in the BZ using a WiFi plug so that when I came downstairs at 7am the water was ready to go!

For 23l:

4kg Pale Malt
300g wheat malt
80g Caramalt

23g Challenger FWH
1/2 whirlfloc @10m

33g Simcoe whirlpool

75g Simcoe dry hop.

recipe stats;

1.040 OG
25 IBU
8 EBC
3.9% ABV

Just waiting for the water to come up to the boil now

 

[Moe]

Mashed in at 7-15am and pitched the yeast at 10-15 am for a 3 hour brewday, plus ten minutes to clean out the BZ afterwards.

I only did a 30minute boil, but did a 20minute hop stand. The groundwater temp this time of year really helps with chilling and preheating the mash water was a game changer.

I got just over 23l I the the fermentor, and OG was spot on the recipe prediction at 1.040.

I did a kit the other week (Evil dog double IPA) and used my M44 yeast for that as I wasn’t convinced that 10g of yeast would be enough for 23l of 1.061 wort.

I have pitched the kit yeast into this beer. It’s just labelled “Pacific Ale 10g”, but should do the job.

I am looking forward to having this on tap again, it’s the 4th time I’ve made it and it’s a lovely hoppy sessionable ale.

I’ve got the DIPA kit on tap but after sampling after a week in the keg I’m not convinced, it’s still got a hot alcohol taste (it’s 7.5% so may take a while to condition out!) and has a mild “homebrew” taste to it still. Im going to leave it a few weeks to see if it improves any.