pennine's brewdays

[Hazelwood Brewery]

173,174,175 - Mozart Pale Ale, El Dorado Pale Ale & Motueka Pale Ale tasting notes from left to right on the pic below.

starting with Mozart, all are almost 3 months old, very little aroma remaining just some crystal malt and a hint of blueberry and herbs, tastes fruity up front lots of lemon and orange with a nice rich malt. a bit sour on the back end with some berries, with a mild but dank bitterness and then a lot of blueberry and ripe mango. it still reminds me a lot of mosaic. oddly enough this is the only one that cleared over time.

Motueka has a really lovely floral aroma, like fresh lilac and a hint of rose and lavender. its a bit balanced with a nice bready malt. taste wise its more floral and a crackery malt, not fruity at all. bitterness is pretty mild and earthy and lingers for a while. The malts shine more on this one and it's actually a pretty decent beer after its sat for a while.

El Dorado is probably the most carbonated, i had this the first time i brewed with it and i think el dorado is one of those hops that causes significant hop creep. this one smells great, i get cherry candy, almost like when you open a pack of cherry lifesavers. theres a bit of bready malt again like the others but its quite muted and some yeast at the end. taste wise this one is a lot more similar to the mozart, lots of citrus fruit in the inital tastes which fades with some lingering cherry. not a lot of malt flavor on this one as it is the lightest mouthfeel of all and it fades really quickly a bit sour as well. bitterness is very light and almost lemon zest bitter but not nearly as bitter.

i also mixed them all to sample as one, aroma from the mozart is the most prominent, getting more blueberry and herbs than even the standalone one. much more crystal malt and crackers on this one. taste is a weird combo of fruity soap, a lot of flavors that are not meshing very well. the malt actually shines the most though and is a nice doughy bread. still very fruity mostly straight up orange and flowers. its growing on me the more i drink. i think the floral is just not meshing with the fruit. i am going to try mozart and el dorado alone.

mozart and el dorado smells like raw bread dough and herbs, maybe even onions or at least chives and very ripe mango. its tastes very fruity again, this time more ripe strawberries and rasberries. its not bad combined like this much less overwhelming without the motueka.

so out of the three i am having a hard time choosing my favorite. i think i tended to prefer the mozart but also enjoyed the el dorado as a more refreshing version. the floralness of motueka was a little overwhelming for me and was borderline soapy, still super unique though. none of the three were really stand out or could be considered stand alone hops. i am also having a hard time thinking what would combine the best with what. i think el dorado would go well with citra and galaxy, mozart might mesh well with mosaic and columbus and motueka with any of the noble hops, or maybe centennial... although this might be overwhelming floral. i have to admit though i will very likely not use any of the three in the future as there are better hops out there.

super fun experiment will definitely do this again, also note i am an over critical ******* on my own beers too. they are probably better than i am reflecting.

View attachment 31751

You sound more confused at the end than at the beginning! I hope this isn’t a sign of how things will go for my own hop blending experiment.

 

[Pennine]

You sound more confused at the end than at the beginning! I hope this isn’t a sign of how things will go for my own hop blending experiment.

hehe you might want to break these up over a day or two. a lot of dumped half sample glasses. @strange-steve I am surprised you made it through all three!

 

[Pennine]

179 - 2020 Double IPA
19l batch - 1.079/1.014 - mash 65c

trying to use up some spare ingredients hence the complicated malt and hop bill. i was going to use sugar to dry it out but pre-boil gravity was already higher than expected. haven't made a double ipa in a while hopefully this one is good.

5.50 kg​	Hook Head Pale (5.0 EBC)​	71.4 %​
0.75 kg​	Pale Ale, Golden Promise®™ (Simpsons) (5.0 EBC)​	9.7 %​
0.50 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	6.5 %​
0.40 kg​	Carabelge (39.4 EBC)​	5.2 %​
0.25 kg​	BEST Pilsen Malt (BESTMALZ) (3.5 EBC)​	3.2 %​
40.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 45.0 min​	61.6 IBUs​
50.00 g​	Citra [12.00 %] - Steep/Whirlpool 20.0 min, 80.0 C​	9.0 IBUs​
30.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Steep/Whirlpool 20.0 min, 80.0 C​	7.0 IBUs​
20.00 g​	CF169 (Mozart) [8.69 %] - Steep/Whirlpool 20.0 min, 80.0 C​	2.4 IBUs​
1.0 pkg​	Safale American (DCL/Fermentis #US-05) [50.28 ml]​	-​
50.00 g​	Citra [12.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​
50.00 g​	El Dorado [15.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​
30.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Dry Hop 5.0 Days​	0.0 IBUs​
30.00 g​	Summit [17.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​

a little follow up on this one. I used smb in the dry hop and kegging step and it's quite a bit sulfury for me, its also super dank and not very fruity. the base malt is good but very rich and alcoholic. not sure I am a big fan of the dipa style, think 1.060 seems like a very nice balance. next time I will definitely use sugar to thin the body out.

 

[Pennine]

187 - Autumn Stout
11l batch - 1.058/1.013 - mash 66c

Really wanted to brew another IPA but it's been a while since I have brewed up a stout. I also have been wanting to try out Sabro in one to see if any coconut comes through.

2.00 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	74.1 %​
0.20 kg​	Carabelge (39.4 EBC)​	7.4 %​
0.20 kg​	Carafa Special II (Weyermann) (817.5 EBC)​	7.4 %​
0.15 kg​	Chocolate Malt (886.5 EBC)​	5.6 %​
0.15 kg​	Oats, Flaked (2.0 EBC)​	5.6 %​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	29.9 IBUs​
30.00 g​	Sabro [16.00 %] - Boil 5.0 min​	20.8 IBUs​
1.0 pkg​	Lalbrew New England East Coast Ale (Lallemand #-) [23.66 ml]​	-​

 

[Pennine]

188 - Hoppy Session Ale
11l batch - 1.052/1.015 - mash 66c

In light of the alcohol conversations, I have been sampling all the non-alcohol beers I can get my hands on. Generally speaking they suck. And so do lagers unless you venture into the +5% range. I hear a lot of brewers are going more to lagers, but I find them boring, bland and not much better than their NA counterparts. I could go bitters and british pale ales but since there are plenty of good ones to be had for cheap I am going to try to make a new world hoppy pale that I actually look forward to drinking. Mashing this one at 70c to keep the fermentable sugar low.

1.25 kg​	Lager Malt (3.9 EBC)​	68.3 %​
0.30 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	16.4 %​
0.20 kg​	Carahell (Weyermann) (25.6 EBC)​	10.9 %​
0.08 kg​	Barley, Flaked (3.3 EBC)​	4.4 %​
10.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - First Wort 30.0 min​	32.5 IBUs​
20.00 g​	Citra [12.00 %] - Steep/Whirlpool 10.0 min, 80.0 C​	3.7 IBUs​
20.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 10.0 min, 80.0 C​	3.8 IBUs​
1.0 pkg​	BRY-97​	-​
30.00 g​	Citra [12.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​
20.00 g​	Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days​	0.0 IBUs​

Somehow I ended with 10 points higher, at 1.052. And 100% efficiency??? I have never brewed with my braumeister with that little grain before.

 

[Pennine]

189 - Hops Galore
11l batch - 1.060/1.017 - mash 69c

Had a bunch of small bits and 20g packs of various fruity hops so figured a nice neipa was in order. I am going to try mix fermenting this with a little wb-06, based on a long ass thread about tree house yeast. This is probably the most complicated recipe i have done in a while and usually like to stick with 3 or less hops. Oh I also realize some of the harsher bitterness in the MCE IPA and Summer Breeze was due to using CTZ, I had a small amount of that left I had been trying to use up as well. Back to magnum on the next batch.

2.20 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	75.3 %​
0.20 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	6.8 %​
0.20 kg​	Oats, Flaked (2.0 EBC)​	6.8 %​
0.20 kg​	Vienna Malt (Simpsons) (7.5 EBC)​	6.8 %​
0.12 kg​	Caramel/Crystal Malt - 60L (118.2 EBC)​	4.1 %​
5.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - First Wort 40.0 min​	16.0 IBUs​
10.00 g​	Azacca [15.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.7 IBUs​
10.00 g​	Citra [12.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	2.9 IBUs​
10.00 g​	Galaxy [14.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.4 IBUs​
10.00 g​	Idaho #7 [13.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.2 IBUs​
10.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.0 IBUs​
1.0 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] & a pinch of WB-06​	-​
10.00 g​	Azacca [15.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Citra [12.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Galaxy [14.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Idaho #7 [13.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days​	0.0 IBUs​

 

[samale]

189 - Hops Galore
11l batch - 1.060/1.017 - mash 69c

Had a bunch of small bits and 20g packs of various fruity hops so figured a nice neipa was in order. I am going to try mix fermenting this with a little wb-06, based on a long ass thread about tree house yeast. This is probably the most complicated recipe i have done in a while and usually like to stick with 3 or less hops. Oh I also realize some of the harsher bitterness in the MCE IPA and Summer Breeze was due to using CTZ, I had a small amount of that left I had been trying to use up as well. Back to magnum on the next batch.

2.20 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	75.3 %​
0.20 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	6.8 %​
0.20 kg​	Oats, Flaked (2.0 EBC)​	6.8 %​
0.20 kg​	Vienna Malt (Simpsons) (7.5 EBC)​	6.8 %​
0.12 kg​	Caramel/Crystal Malt - 60L (118.2 EBC)​	4.1 %​
5.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - First Wort 40.0 min​	16.0 IBUs​
10.00 g​	Azacca [15.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.7 IBUs​
10.00 g​	Citra [12.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	2.9 IBUs​
10.00 g​	Galaxy [14.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.4 IBUs​
10.00 g​	Idaho #7 [13.00 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.2 IBUs​
10.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min, 80.0 C​	3.0 IBUs​
1.0 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] & a pinch of WB-06​	-​
10.00 g​	Azacca [15.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Citra [12.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Galaxy [14.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Idaho #7 [13.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
10.00 g​	Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days​	0.0 IBUs​

Some big hitters, what's the your reasoning for using both yeasts. I wouldn't think to use us04 for a hop forward beer.

 

[Pennine]

Some big hitters, what's the your reasoning for using both yeasts. I wouldn't think to use us04 for a hop forward beer.

mainly based on this thread about treehouse house yeast. Isolated Yeast (Tree House): How to Identify and Characterize?
it's a looooooooong read but basically they have identified they use S04, WB06 and maybe T58.

I actually really like S04 with hoppy beers, I think I might even prefer it to US05. it seems like a lot of american neipa brewers are using English ale strains for their neipa's as they get more fruity esters versus the cleaner Chico yeast. I also enjoy that tart kick you get from S04.

edit: i didnt give the reason why for wb06 I am assuming/hoping I will get some feint banana and cloves.

 

[Pennine]

190 & 191 - Festbiers
2x11l batch - 1.056/1.012 - mash 66c

well the temps have finally dropped, and now time to make a lager for october. i am going to split this one in 2 and compare two yeasts 34/70 and M76 bavarian lager. Wort tastes amazing!

2.00 kg​	Lager Malt (3.9 EBC)​	35.4 %​
1.75 kg​	Vienna Malt (6.9 EBC)​	31.0 %​
1.25 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	22.1 %​
0.30 kg​	Munich II (Weyermann) (16.7 EBC)​	5.3 %​
0.25 kg​	Carahell (Weyermann) (25.6 EBC)​	4.4 %​
0.10 kg​	Melanoidin (Weyermann) (59.1 EBC)​	1.8 %​
15.00 g​	Tettnang [4.50 %] - Boil 60.0 min​	7.7 IBUs​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	16.0 IBUs​
20.00 g​	Tettnang [4.50 %] - Boil 15.0 min​	5.1 IBUs​
1.0 pkg​	Saflager Lager (DCL/Fermentis #W-34/70) or 1 M76 Bavarian Lager​	-​

 

[Pennine]

190 & 191 - Festbiers
2x11l batch - 1.056/1.012 - mash 66c

well the temps have finally dropped, and now time to make a lager for october. i am going to split this one in 2 and compare two yeasts 34/70 and M76 bavarian lager. Wort tastes amazing!

2.00 kg​	Lager Malt (3.9 EBC)​	35.4 %​
1.75 kg​	Vienna Malt (6.9 EBC)​	31.0 %​
1.25 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	22.1 %​
0.30 kg​	Munich II (Weyermann) (16.7 EBC)​	5.3 %​
0.25 kg​	Carahell (Weyermann) (25.6 EBC)​	4.4 %​
0.10 kg​	Melanoidin (Weyermann) (59.1 EBC)​	1.8 %​
15.00 g​	Tettnang [4.50 %] - Boil 60.0 min​	7.7 IBUs​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	16.0 IBUs​
20.00 g​	Tettnang [4.50 %] - Boil 15.0 min​	5.1 IBUs​
1.0 pkg​	Saflager Lager (DCL/Fermentis #W-34/70) or 1 M76 Bavarian Lager​	-​

Finished the diacetyl rest on these two. Another 10 days of lagering then into the bottle.

 

[Pennine]

192 - Everything Good in the World Imperial Stout.
Formerly known as October Comp Imperial Stout aka bourbon oaked coffee chocolate maple vanilla double imperial stout clusterfuck
15l batch - 1.110/1.025 (we shall see) - mash 66c

Well no luck on finding the toppling goliath kentucky brunch bourbon stout, or the Mornin' delight recipes online so I am going solo with this one, and making a complete mess. This is likely the most complicated beer I have ever made. I am targeting the following ratios which seemed to work well in the spring stout I made earlier this year with a bump in the amount of oatmeal 13% to make it creamier and some flaked barley 5% to give it a nice head.... hopefully. Also going to use steel cut oats and malted oats. Otherwise 9% roasted malts, 9% crystal malts, maple syrup, and a measly 63% of base malt will be used. I was tempted to use t58 with this one but I already feel like I might be a touch overboard on the flavor end so US-05 it is, hoping it is up to the task as I only have one pack! Measuring up the malts now for a tomorrow morning brew. Also I am going to roast some Rwandan coffee today for this one and then cold press it. And then use maple syrup as the priming sugar with the vanilla extract addition.

4.00 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	Grain​	45.5 %​
1.50 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	Grain​	17.0 %​
0.75 kg​	Oats, Malted (Simpsons) (3.0 EBC)​	Grain​	8.5 %​
0.40 kg​	Barley, Flaked (Thomas Fawcett) (3.9 EBC)​	Grain​	4.5 %​
0.40 kg​	Oats, Steel Cut (2.0 EBC)​	Grain​	4.5 %​
0.25 kg​	CHÂTEAU CAFÉ LIGHT® (250.2 EBC)​	Grain​	2.8 %​
0.25 kg​	Carafa I (663.9 EBC)​	Grain​	2.8 %​
0.25 kg​	Caramel/Crystal Malt - 200L (Muntons) (400.0 EBC)​	Grain​	2.8 %​
0.25 kg​	Caramel/Crystal Malt - 60L (118.2 EBC)​	Grain​	2.8 %​
0.25 kg​	Chocolate Malt (886.5 EBC)​	Grain​	2.8 %​
0.25 kg​	Chocolate Rye (Weyermann) (482.6 EBC)​	Grain​	2.8 %​
30.00 g​	Hallertau Magnum [12.00 %] - First Wort 120.0 min​	Hop​	56.7 IBUs​
20.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	Hop​	36.8 IBUs​
1.0 pkg​	Safale American (DCL/Fermentis #US-05) [50.28 ml]​	Yeast​	-​
200.00 ml​	Cold Brew Coffee (Secondary)​	Flavor​	-​
0.25 kg​	Maple Syrup [Secondary] (69.0 EBC)​	Sugar​	2.8 %​
100.00 g​	Bourbon Soaked American Oak Cubes - Medium Toast (Secondary 7.0 days)​	Flavor​	-​
250.00 g​	Cacao Nibs (Secondary 14.0 days)​	Flavor​	-​
90.00 ml​	Vanilla Extract (Bottling)​	Spice​	-​

 

[samale]

Really looking forward to hearing how your brew day goes with this. :hat:

 

[Hazelwood Brewery]

I’m conflicted! On the one hand I’m thinking that sounds like a sickly and confused beer. On the other I’m thinking that’s everything that’s good in the world in one glass, amazing!

You’ll have to put one of these in my swap box

 

[Pennine]

I’m conflicted! On the one hand I’m thinking that sounds like a sickly and confused beer. On the other I’m thinking that’s everything that’s good in the world in one glass, amazing!

You’ll have to put one of these in my swap box

Thanks that is an excellent name! I am stealing it. I will definitely send one over.

 

[Pennine]

Really looking forward to hearing how your brew day goes with this. :hat:

yeah 8.9 kgs total of grain, not sure if that will even fit in my robobrew. I am figuring it will be at least a 90 min mash but maybe 2+ hours actually.

It also took forever to grind up.

 

[user 18729]

192 - Everything Good in the World Imperial Stout.
Formerly known as October Comp Imperial Stout aka bourbon oaked coffee chocolate maple vanilla double imperial stout clusterfuck
15l batch - 1.110/1.025 (we shall see) - mash 66c

Well no luck on finding the toppling goliath kentucky brunch bourbon stout, or the Mornin' delight recipes online so I am going solo with this one, and making a complete mess. This is likely the most complicated beer I have ever made. I am targeting the following ratios which seemed to work well in the spring stout I made earlier this year with a bump in the amount of oatmeal 13% to make it creamier and some flaked barley 5% to give it a nice head.... hopefully. Also going to use steel cut oats and malted oats. Otherwise 9% roasted malts, 9% crystal malts, maple syrup, and a measly 63% of base malt will be used. I was tempted to use t58 with this one but I already feel like I might be a touch overboard on the flavor end so US-05 it is, hoping it is up to the task as I only have one pack! Measuring up the malts now for a tomorrow morning brew. Also I am going to roast some Rwandan coffee today for this one and then cold press it. And then use maple syrup as the priming sugar with the vanilla extract addition.

4.00 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	Grain​	45.5 %​
1.50 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	Grain​	17.0 %​
0.75 kg​	Oats, Malted (Simpsons) (3.0 EBC)​	Grain​	8.5 %​
0.40 kg​	Barley, Flaked (Thomas Fawcett) (3.9 EBC)​	Grain​	4.5 %​
0.40 kg​	Oats, Steel Cut (2.0 EBC)​	Grain​	4.5 %​
0.25 kg​	CHÂTEAU CAFÉ LIGHT® (250.2 EBC)​	Grain​	2.8 %​
0.25 kg​	Carafa I (663.9 EBC)​	Grain​	2.8 %​
0.25 kg​	Caramel/Crystal Malt - 200L (Muntons) (400.0 EBC)​	Grain​	2.8 %​
0.25 kg​	Caramel/Crystal Malt - 60L (118.2 EBC)​	Grain​	2.8 %​
0.25 kg​	Chocolate Malt (886.5 EBC)​	Grain​	2.8 %​
0.25 kg​	Chocolate Rye (Weyermann) (482.6 EBC)​	Grain​	2.8 %​
30.00 g​	Hallertau Magnum [12.00 %] - First Wort 120.0 min​	Hop​	56.7 IBUs​
20.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	Hop​	36.8 IBUs​
1.0 pkg​	Safale American (DCL/Fermentis #US-05) [50.28 ml]​	Yeast​	-​
200.00 ml​	Cold Brew Coffee (Secondary)​	Flavor​	-​
0.25 kg​	Maple Syrup [Secondary] (69.0 EBC)​	Sugar​	2.8 %​
100.00 g​	Bourbon Soaked American Oak Cubes - Medium Toast (Secondary 7.0 days)​	Flavor​	-​
250.00 g​	Cacao Nibs (Secondary 14.0 days)​	Flavor​	-​
90.00 ml​	Vanilla Extract (Bottling)​	Spice​	-​

I’d love to try this one, absolute unit of a grain bill

 

[Pennine]

I’d love to try this one, absolute unit of a grain bill

sounds good will send you one when it's ready.

 

[Pennine]

thinking on how to get pecan in there too. do a soak in scotch for a couple weeks?

 

[Hazelwood Brewery]

thinking on how to get pecan in there too. do a soak in scotch for a couple weeks?

How about roasting them? The heat should kill anything nasty and the roast will elevate the flavour.

 

[Pennine]

How about roasting them? The heat should kill anything nasty and the roast will elevate the flavour.

think the oils will kill any head retention?