pennine's brewdays

[samale]

I judged the Belgian month competition. @Agentgonzo won with a clone of Leffe Radieuse. I really want to try that as well

 

[Agentgonzo]

I judged the Belgian month competition. @Agentgonzo won with a clone of Leffe Radieuse. I really want to try that as well

I'm going to be doing another batch of that in a few months!

 

[Pennine]

The WLP530 Will be stepped up to brew a single, dubbel, tripel and maybe a quad. The Burton ale yeast will be for a bitter, porter and an English IPA

That's like 6 months of brewing, good plan. I bought some Belgian candy sugar and was tinkering with the quad idea.

 

[samale]

I have 4 fermenters so I can cut the time down. Belgian beers will be limited to the brew fridge so I can control the temperature. The English style can be done in doors, I have to hide them from the wife.

 

[RoomWithABrew]

Any ideas if there is a partigyle that can be done from a belgian quad or tripel further runnings?

 

[Pennine]

Any ideas if there is a partigyle that can be done from a belgian quad or tripel further runnings?

I don't see why not, you typically add 20% of sugar to them so I could definitely see a tripel/single option. Maybe would be a bit more complicated as a quad/dubbel though?

 

[RoomWithABrew]

I don't see why not, you typically add 20% of sugar to them so I could definitely see a tripel/single option. Maybe would be a bit more complicated as a quad/dubbel though?

Was thinking more along the lines of tripel and single or perhaps even a tripel and a saison.
I'll get pondering.

 

[Pennine]

225 - Best Bitter
12l batch - 1.056/1.010 - Mash 66c 60min 75c 10min - boil 120 min

Brewed this up today, way overshot my efficiency. Bitter gold is a new one for me.

Amt​	Name​	%/IBU​
2.20 kg​	English Pale Ale (Rootshoot) (6.9 EBC)​	75.9 %​
0.20 kg​	Barley, Flaked (3.3 EBC)​	6.9 %​
0.20 kg​	Caramel Malt - 120L (Briess) (236.4 EBC)​	6.9 %​
0.20 kg​	Munich I (Weyermann) (14.0 EBC)​	6.9 %​
0.10 kg​	Caramel Malt - 10L (Briess) (19.7 EBC)​	3.4 %​
30.00 g​	Bitter Gold [11.80 %] - Boil 60.0 min​	61.8 IBUs​
28.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min​	13.6 IBUs​
20.00 g​	Bitter Gold [11.80 %] - Boil 15.0 min​	20.8 IBUs​
0.5 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​

 

[Pennine]

226 - Corn IPA
12l batch - 1.065/1.015 - Step Mash 45/55/65/74 - boil 45 min

Went with the corn in place of the wheat for this one, I am curious if it will give it a clean crisp taste similar to a cold IPA. I have bucket loads of mosaic and azacca to use up. I actually found some citra too figured I would throw it in there.

Finished up the brew day finally, hit all the numbers. The wort was really amazing, full thick and creamy.

226 - Corn IPA

Amt​	Name​	%/IBU​
1.30 kg​	Pale Ale (Proximity) (6.9 EBC)​	38.2 %​
1.30 kg​	Vienna (Proximity) (6.9 EBC)​	38.2 %​
0.50 kg​	Corn, Polenta (2.6 EBC)​	14.7 %​
0.30 kg​	Cara-Pils/Dextrine (3.9 EBC)​	8.8 %​
15.00 g​	Hallertau Magnum [14.00 %] - Boil 30.0 min​	29.2 IBUs​
50.00 g​	Azacca [15.00 %] - Steep/Whirlpool 30.0 min, 85.0 C​	35.2 IBUs​
50.00 g​	Citra [12.00 %] - Steep/Whirlpool 30.0 min, 85.0 C​	28.1 IBUs​
50.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 30.0 min, 85.0 C​	26.1 IBUs​
1.0 pkg​	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]​	-​

 

[Pennine]

Keg and sampling day.

First up kegged the bitter, it's quite good the bitter gold gives it a nice woody tobacco hint. It's very nice and complements the malts wonderfully.

Then my Italian pils, fermented down to a nice 1.008. It's still much too fruity and is making me think this pound of saaz I have been using is the culprit. Still quite good though.

 

[Pennine]

I also did a quick extract batch to sample 3 yeasts s-189, diamond lager and M-54. I am also going to ferment warmish 16c.

 

[Pennine]

Interestingly M54 has a much larger krausen than the two lager yeasts. From left to right, M54 S189 Diamond.

 

[Pennine]

48 hours and it looks like the M54 is done, the krausen is sinking.

 

[Pennine]

Finally replaced the crappy faucet with 2 nice new ones in the brewery. One will function as a cold only hose connection so I can filter and cool from the sink. Will defintely shorten the brew day. The other one for general cleaning. I need to get some plugs for the holes.

 

[RoomWithABrew]

I need to get some plugs for the holes.

View attachment 76123

Fit a beer tap into it!

 

[Pennine]

Fit a beer tap into it!

 

[foxy]

I think that sounds about similar, I do want to get a best bitter on tap, so I may steal @Hazelwood Brewery award winner recipe next.

Then I have a homebrew club competition coming up for stouts. I think I will brew a couple up for it the first was going to be a belgian imperial stout with T-58 similar to struise's black albert Black Albert and then another simpler one that I might brew like a baltic porter with lager yeast and vanilla and cacao nibs.

What are you thinking with those yeasts?

If you are going to do a Baltic Porter do it properly to get its full measure, lager it for a month and don't make to complicated. May not be welcome in a stout comp though.

 

[Pennine]

If you are going to do a Baltic Porter do it properly to get its full measure, lager it for a month and don't make to complicated. May not be welcome in a stout comp though.

Yep that is a good plan. I have those yeast samplers going and was going to dump the diamond/s-189 yeast cakes into the Baltic porter once they are done in a couple of weeks.

For the stout I brewed one up today and used the S-04 yeast cake I had from the bitter.

it's fermenting 5 minutes after I dumped it on the yeast cake.

 

[Pennine]

226 - Imperial Stout
12l batch - 1.093/1.025 - Iterated Mash - boil 75 min

Here is the competition stout. I did a double mash and ended up almost spot on expected gravity and 65% brewhouse efficiency. Onto an S-04 yeast cake and its already off to the races.

Amt​	Name​	%/IBU​
2.60 kg​	Pale Ale (Proximity) (6.9 EBC)​	47.4 %​
1.60 kg​	Vienna (Proximity) (6.9 EBC)​	29.1 %​
0.45 kg​	Caramel/Crystal Malt - 80L (157.6 EBC)​	8.2 %​
0.30 kg​	Aromatic Malt (51.2 EBC)​	5.5 %​
0.18 kg​	Chocolate Rye (Weyermann) (482.6 EBC)​	3.3 %​
0.18 kg​	Midnight Wheat Malt (Briess) (1083.5 EBC)​	3.3 %​
0.18 kg​	Roasted Barley (591.0 EBC)​	3.3 %​
60.00 g​	Bitter Gold [17.00 %] - Boil 60.0 min​	159.8 IBUs​
1.0 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​

 

[Pennine]

Last one on the lagers. The Diamond is dropping quickest, the S-189 and then the M54. I'm thinking about bottling these tonight.