MyQul
Chairman of the Bored
That's Artisan handle bar moustache. Thankyou very much :p
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That's Artisan handle bar moustache. Thankyou very much :p
MyQul
Chairman of the Bored
In honour of today's unexpected extra ingredient:
Evil Weevil Bitter (12L)
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 8.8 (EBC): 17.3
Bitterness (IBU): 30.0 (Average)
1.7kg Lager Malt
220g Golden Syrup
210g Crystal 60
187g Flaked Barley (plus weevils)
9.5g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
10.44g Hallertau Mittlefrueh (4.5% Alpha) @ 10 Minutes (Boil)
10.44g Saaz (3.4% Alpha) @ 1 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at about 28°C with kviek
Evil Weevil Bitter (12L)
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 8.8 (EBC): 17.3
Bitterness (IBU): 30.0 (Average)
1.7kg Lager Malt
220g Golden Syrup
210g Crystal 60
187g Flaked Barley (plus weevils)
9.5g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
10.44g Hallertau Mittlefrueh (4.5% Alpha) @ 10 Minutes (Boil)
10.44g Saaz (3.4% Alpha) @ 1 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at about 28°C with kviek
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MyQul
Chairman of the Bored
Currently in the process of making a fairly simple stout today
Hecate Queen of Midnight Stout 12L
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 34.9 (EBC): 68.7
Bitterness (IBU): 46.9 (Average)
2.347kg Lager Malt
300g Flaked Barley
156g Chocolate
156g Crystal 60
156g Roasted Barley
18.5g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at about 23°C withUS-05
Hecate Queen of Midnight Stout 12L
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 34.9 (EBC): 68.7
Bitterness (IBU): 46.9 (Average)
2.347kg Lager Malt
300g Flaked Barley
156g Chocolate
156g Crystal 60
156g Roasted Barley
18.5g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at about 23°C withUS-05
I made a stout just like that a few years back ( a bit less abv) but it was nice and simple, used us05 on that too.. you just using something temp tolerant?
MyQul
Chairman of the Bored
Yeah. I've got notty too but I made up the starter yesterday (from a vial full of slurry) so I want to use it.
I was going to make some sort of Bitter but I've got about 800g of R.barley I need to use up. So I might be doing a few stouts in the coming months
MyQul
Chairman of the Bored
So this beer has now taken a bit of a swerve and Im going to turn it into a milk/sweet stout. I'll add 170g of lactose (this pushes the OG up 4 points) and lower the IBU's a bit
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MyQul
Chairman of the Bored
You can add it anytime you like but I added it with 15 mins to go (with the protofloc)
MyQul
Chairman of the Bored
Gales Olde Albion Mild 12L
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 2.99 %
Colour (SRM): 15.3 (EBC): 30.2
Bitterness (IBU): 24.4 (Average)
1.8kg Lager Malt
210g Flaked Barley
104g Crystal 60
42g Chocolate
42g Roasted Barley
6.6g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
7.8g Challenger (8.5% Alpha) @ 15 Minutes (Boil)
Single step Infusion at 69.6°C for 40 Minutes. Boil for 60 Minutes
Fermented at 20°C with Gales yeast strain
A mild today to use up the last of my crystal. Note the high mash temp and shorter mash time. This hopefully should give me a lot lower than usual yeast attenuation and more body to the beer. The Gales strain normally gives me 75% attenuation on the nose every time I use it. But I'm expecting something like 60% attenuation with the higher mash temp/shorter mash
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 2.99 %
Colour (SRM): 15.3 (EBC): 30.2
Bitterness (IBU): 24.4 (Average)
1.8kg Lager Malt
210g Flaked Barley
104g Crystal 60
42g Chocolate
42g Roasted Barley
6.6g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
7.8g Challenger (8.5% Alpha) @ 15 Minutes (Boil)
Single step Infusion at 69.6°C for 40 Minutes. Boil for 60 Minutes
Fermented at 20°C with Gales yeast strain
A mild today to use up the last of my crystal. Note the high mash temp and shorter mash time. This hopefully should give me a lot lower than usual yeast attenuation and more body to the beer. The Gales strain normally gives me 75% attenuation on the nose every time I use it. But I'm expecting something like 60% attenuation with the higher mash temp/shorter mash
MyQul
Chairman of the Bored
Lil' Oats - Oatmeal Stout/Mild 10L
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 18.6 (EBC): 36.6
Bitterness (IBU): 23.4 (Average)
1.6kg Pale Malt
95g Flaked Oats
87g Roasted Barley
78g Crystal 60
25g Challenger (8.5% Alpha) @ 15 Minutes (Boil)
Single step Infusion at 70°C for 30 Minutes. Boil for 15 Minutes
Fermented at 17°C - 18C with Gales strain
The grain bill is basically the oatmeal stout from my GH book. I dont have any choccy malt so I just just replaced it with more R.barley. I also lowered proportionally the girst to hit my preferred OG
I'm trying out a couple of new things with this brew this eve. Firstly I've been cold steeping the R.Barley. Basically I just put it in some cold water and left it for 24 hours at room temp. I will then add this to the boil at 10min. Cold steeping is supposed to mellow out the harshness that can come from highly kilned malts like RB and black malt (apparently you can also cold steep coffee for similar results - might have a go one day). I did read you need to put 3x the amount of highly kilned malt that you usually use as cold steeping can subdue the flavours somewhat. Seeing as this is my first go at it I decided to keep the dark grains the same.
Secondly I'm not sure how much time I will have later on to brew. I normally do a 40 min mash (at 70C) and 60 min boil with these lower OG beers to help get some extra body into the beer so will cut the mash back to 30mins. I've done 30 min mashes a number of times and they dont seem to effect my normal efficiency (66%) at all. What I havent done before is a 15min boil. I've done 30 mins a few times but never as short as 15.
If I find I have enough time later on I'll just do my normal 40min mash and 60 min boil and adjust the hops accordingly. I might even add a later flavour addition not just a bittering addition
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 18.6 (EBC): 36.6
Bitterness (IBU): 23.4 (Average)
1.6kg Pale Malt
95g Flaked Oats
87g Roasted Barley
78g Crystal 60
25g Challenger (8.5% Alpha) @ 15 Minutes (Boil)
Single step Infusion at 70°C for 30 Minutes. Boil for 15 Minutes
Fermented at 17°C - 18C with Gales strain
The grain bill is basically the oatmeal stout from my GH book. I dont have any choccy malt so I just just replaced it with more R.barley. I also lowered proportionally the girst to hit my preferred OG
I'm trying out a couple of new things with this brew this eve. Firstly I've been cold steeping the R.Barley. Basically I just put it in some cold water and left it for 24 hours at room temp. I will then add this to the boil at 10min. Cold steeping is supposed to mellow out the harshness that can come from highly kilned malts like RB and black malt (apparently you can also cold steep coffee for similar results - might have a go one day). I did read you need to put 3x the amount of highly kilned malt that you usually use as cold steeping can subdue the flavours somewhat. Seeing as this is my first go at it I decided to keep the dark grains the same.
Secondly I'm not sure how much time I will have later on to brew. I normally do a 40 min mash (at 70C) and 60 min boil with these lower OG beers to help get some extra body into the beer so will cut the mash back to 30mins. I've done 30 min mashes a number of times and they dont seem to effect my normal efficiency (66%) at all. What I havent done before is a 15min boil. I've done 30 mins a few times but never as short as 15.
If I find I have enough time later on I'll just do my normal 40min mash and 60 min boil and adjust the hops accordingly. I might even add a later flavour addition not just a bittering addition
MyQul
Chairman of the Bored
Just finished up. I had enough time to brew in the end, so I did my usual 40min mash/60 min boil
MyQul
Chairman of the Bored
Just took a gravity reading after the no chill and I have undershot by 2 points. One thing to remember with cold steeping, which I didnt, is the cold steeped grains wont be contributing any gravity points during the mash/sparge. Grains only contribute colour and flavour if cold steeped. So you need to up your base malt to compensate
MyQul
Chairman of the Bored
Wherry Porter - Mini Mash
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 21.4 (EBC): 42.1
Bitterness (IBU): 6.9 (Average)
3kg Woodfordes Wherry kit
1kg Pale Malt
400g Crystal 60
230g Chocolate
100g Flaked Barley
28g Challenger (7.2% Alpha) @ 10 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 21°C (ish) with kit yeast
I got a Wherry kit for last crimbo from a relative and have only now got around to making it up. Instead of just simply adding yeast and water Ive decided to turn it into a porter. I've used craigtube's English Style Porter as a guide and tweeked it a bit nto a mini mash https://www.thehomebrewforum.co.uk/threads/craigtube-english-style-porter.21065/
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 21.4 (EBC): 42.1
Bitterness (IBU): 6.9 (Average)
3kg Woodfordes Wherry kit
1kg Pale Malt
400g Crystal 60
230g Chocolate
100g Flaked Barley
28g Challenger (7.2% Alpha) @ 10 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 21°C (ish) with kit yeast
I got a Wherry kit for last crimbo from a relative and have only now got around to making it up. Instead of just simply adding yeast and water Ive decided to turn it into a porter. I've used craigtube's English Style Porter as a guide and tweeked it a bit nto a mini mash https://www.thehomebrewforum.co.uk/threads/craigtube-english-style-porter.21065/
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MyQul
Chairman of the Bored
Currently got this mash on
Blonde Brut(e)
Original Gravity (OG): 1.027 (°P): 6.8
Final Gravity (FG): 1.000 (°P): 0.0
Alcohol (ABV): 3.54 %
Colour (SRM): 2.3 (EBC): 4.6
Bitterness (IBU): 15.3 (Average)
2.3kg Pale Malt
1kg Flaked Rice (cheapo rice crispies from ASDA)
3g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
40g Challenger (7.2% Alpha) @ 10 Minutes (Boil)
10g Challenger (7.2% Alpha) @ 0 Minutes (Boil)
30g East Kent Golding (5.9% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 64°C for 90 Minutes. Boil for 60 Minutes
Fermented at whatever my kitchen floor happens to be (around 22C at the mo) with Nottingham yeast
Racked to secondary and 1 tsp Amylase enzyme added
Blonde Brut(e)
Original Gravity (OG): 1.027 (°P): 6.8
Final Gravity (FG): 1.000 (°P): 0.0
Alcohol (ABV): 3.54 %
Colour (SRM): 2.3 (EBC): 4.6
Bitterness (IBU): 15.3 (Average)
2.3kg Pale Malt
1kg Flaked Rice (cheapo rice crispies from ASDA)
3g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
40g Challenger (7.2% Alpha) @ 10 Minutes (Boil)
10g Challenger (7.2% Alpha) @ 0 Minutes (Boil)
30g East Kent Golding (5.9% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 64°C for 90 Minutes. Boil for 60 Minutes
Fermented at whatever my kitchen floor happens to be (around 22C at the mo) with Nottingham yeast
Racked to secondary and 1 tsp Amylase enzyme added
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MyQul
Chairman of the Bored
I got a much better "efficiency" and had to dilute a further 2.2L. I suspect though that extra efficiency came from sugar in the rice crispies. There was 88g in the 1kg I used.
This is such a cheap brew, 2.3kg of grain for 23L, plus a massive 3g of bittering hops! Next time I make this I'm going to make it even cheaper by just using cooked rice instead of rice crispies as they cost me £2.50
This is such a cheap brew, 2.3kg of grain for 23L, plus a massive 3g of bittering hops! Next time I make this I'm going to make it even cheaper by just using cooked rice instead of rice crispies as they cost me £2.50
prog99
Landlord.
This one sounds interesting. I need to make a cheap easy drinking beer for an event and this sounds ideal.
M...why add the enzyme?
enzyme to make a dry low abv brew the og is only 1027 
MyQul
Chairman of the Bored
To crank it down to 1.000. This will do a couple of things for me. Dry it out and make it very low carbohydrate (which is why I'm making this beer.) Apparently this beer will taste very lager like. Its very much based on this reciepe/thread from HBT
https://www.homebrewtalk.com/forum/threads/miller-lite-really-triple-hopped.123937/
MyQul
Chairman of the Bored
enzyme to make a dry low abv brew the og is only 1027
I bet you spill more OG points on your floor on brew day,than are in my whole brew
