pennine's brewdays

[Pennine]

In my novice opinion definitely not, you already have some seriously big flavours competing against each other.
Are you planning on adding vanilla at bottling

yes use maple syrup as the sugar for carbonation with vanilla extract and possibly a bit more coffee. Good call on the cherries!

 

[samale]

I have never used maple syrup to carbonate. This brew has given me a lot to think about.

 

[Pennine]

I have never used maple syrup to carbonate. This brew has given me a lot to think about.

Ha you and me both, first time I have ever used maple, coffee and cacao nibs in a beer. Now I am wondering why it took me so long?

 

[foxbat]

yep! so serious question. Should I add some cherries?

Did you take a gravity reading from the sample?

 

[Pennine]

Did you take a gravity reading from the sample?

no not on this one, last time I checked it it was steady at 1.027 that's using my refrac though so it's +/- 2 or so. I also added the syrup and whiskey so the SG is not really accurate anymore.

 

[foxbat]

no not on this one, last time I checked it it was steady at 1.027 that's using my refrac though so it's +/- 2 or so. I also added the syrup and whiskey so the SG is not really accurate anymore.

It must be up around 12% or more I'd say. You certainly got a good result from the S-05 yeast.

 

[Pennine]

Grabbed samples of the HoPils, they seem to be done after a few days of fermenting at 14c. I am always surprised how fast yeast cake pitches ferment.

First impressions are it's a tropical lemon fruit bomb, but interestingly enough tastes like a malty pilsner too. Seems like olicana might be true to its description when used in a 80c hop stand as the tropicalness is different than citra's. It's more on the pineapple side vs the grapefruit I get in citra's. Lemon drop definitely adds a lemon zest like character. The yeast is also causing them to express very differently, 3470 is more traditional pilsner like, m76 is fruitier and already sparkling.

And thankfully no fusels.

 

[Pennine]

A couple fun things going on. Initial tasting of the carbonated festbier with 34/70, super rich bready malts in the aroma and flavor, bitterness is a bit light but fits the style. Has a very nice slightly creamy butter finish that I can only assume is from the diacetyl from the refermentation in the bottle. I hope it sticks around through the lagering period as it really adds a nice mouthfeel.

Kicked off phase 1 of the forum christmas brew today. I took 500g of marris otter and 250g of brown sugar dissolved in boiling water and mixed it all up. Then dumped it in the bread pan for the oven baking. The intention is for a Keptini inspired inverted sugar process to add to the christmas brew tomorrow. It has been baking now for about 90 minutes, and the house smells amazing.

Final product

 

[Pennine]

Another tasting of the HoPils, M76 is on the left and 34/70 the right

M76 has a stronger sulfur, tropical and malty aromas. Flavour is heavy tropical fruit, mainly pineapple and a bit of citrus. This one is much more hop expressive.

34/70 has a strong malt pineapple aroma no sulfur. Flavour is again heavy tropical fruit but more mixed tropical fruit like pineapple, papaya and mango, no citrus at all but also has a really good hops to malt balance.

The are sitting around 11c now, I plan to cold dry hop towards the end of next week. I am thinking about upping the dry hop of Olicana and Lemon Drop to 60g split in two to use up the bags. I need to start drinking and gather up enough bottles.

These are really good beers, and I am looking forward to seeing which of the yeasts I prefer with a hoppy pilsner as I really enjoy this style.

 

[Pennine]

Ok last one for the day, tasting the every good thing in the world imperial stout.

aroma is rich whiskey, oaky, coffee, alcohol and chocolate they seem all prevalent but expressing at slightly different times. I guess it shouldn't be surprising how strong the alcohol is considering I am probably around 12% with this one.

flavour is roasty and coffee, rich caramel malts, whiskey alcohol and some really nice velvety chocolatey on the back end. The bitterness is there but is so smooth and in the background. There is nice slight burn in the back of the mouth from the alcohol and it warms the belly still.

One more week for this one I think and then I will bottle it up, in 330s of course.

 

[Pennine]

195 - Christmas Chocolate Stout
11l batch - 1.069/1.020 - mash 70c

Had a little fun and did a big rewrite of the recipe @Hopsteep posted, sorry about that! I don't use lactose and I used golden naked oats and increased them by the lactose additions. I also did not have pale chocolate so I made a concoction of 3 I did have on hand. I also did not do the inverted sugar, and did a oven baked mash and sugar addition to mimic this. Similar to the keptini brew I have done a while back which give a nice caramelly malt flavour. Just need to cool and pitch the yeast. It's a bit roasty going into the fermenter due to the caramelized sugars, very interesting.

2.00 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	Grain​	7​	62.5 %​	1.30 L​
0.35 kg​	Oats, Golden Naked®™ (Simpsons) (18.0 EBC)​	Grain​	8​	10.9 %​	0.23 L​
0.20 kg​	Barley, Flaked (3.3 EBC)​	Grain​	9​	6.3 %​	0.13 L​
0.11 kg​	Carafa I (Weyermann) (630.4 EBC)​	Grain​	10​	3.4 %​	0.07 L​
0.11 kg​	Chocolate Malt (886.5 EBC)​	Grain​	11​	3.4 %​	0.07 L​
0.11 kg​	Chocolate Rye (Weyermann) (482.6 EBC)​	Grain​	12​	3.4 %​	0.07 L​
0.07 kg​	Carabelge (39.4 EBC)​	Grain​	13​	2.2 %​	0.05 L​
0.25 kg​	Brown Sugar, Light [Boil] (15.8 EBC)​	Sugar​	14​	7.8 %​	0.16 L​
19.00 g​	Hallertau Magnum [9.90 %] - Boil 40.0 min​	Hop​	15​	35.4 IBUs​	-​
1.0 pkg​	M15 Empire Yeast​	Yeast​	16​	-​	-​
100.00 g​	Cacao Nibs (Secondary 7.0 days)​	Flavor​	17​	-​	-​

 

[Pennine]

185 - Mosaic Citra Eukanot Azacca Pale Ale
11l batch - 1.062/1.015 - mash 68c

wanted a nice easy drinking fruity ipa. room temps are normal now and i have been really wanting to try out the new england east coast yeast again. ended up getting a little better efficiency, will likely be a 6%er. Tastes spicy hoppy and delicious.

1.25 kg​	Hook Head Pale (5.0 EBC)​	44.0 %​
1.25 kg​	Lager Malt (3.9 EBC)​	44.0 %​
0.10 kg​	Barley, Flaked (3.3 EBC)​	3.5 %​
0.08 kg​	Carabelge (39.4 EBC)​	2.8 %​
0.08 kg​	Carahell (Weyermann) (25.6 EBC)​	2.8 %​
0.08 kg​	Caramel/Crystal Malt - 60L (118.2 EBC)​	2.8 %​
5.00 g​	Hallertau Magnum [14.00 %] - First Wort 30.0 min​	12.9 IBUs​
20.00 g​	Azacca [15.00 %] - Boil 5.0 min​	13.0 IBUs​
15.00 g​	Citra [12.00 %] - Steep/Whirlpool 15.0 min, 90.2 C​	9.7 IBUs​
15.00 g​	Eukanot [14.00 %] - Steep/Whirlpool 15.0 min, 90.2 C​	11.3 IBUs​
15.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min, 90.2 C​	9.9 IBUs​
1.0 pkg​	Lalbrew New England East Coast Ale (Lallemand #-) [23.66 ml]​	-​
20.00 g​	Citra [12.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​
20.00 g​	Eukanot [14.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​
15.00 g​	Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days​	0.0 IBUs​

185 - Mosaic Citra Eukanot Azacca Pale Ale tasting notes

This one is getting up there in age, its about 45 days since bottling.
Appeance is orange and hazy. Pours with a nice head that lingers the entire time. Flaked barley!!!
Aroma is new world hops, mango, citrus, pineapple and a little papaya. There is a bit of weedy dankness in there as well. I also am getting that conan character from the yeast again, it's hard to describe but very distinct and galaxy seems to accentuate it, or have the same character, it's mild in this one with no galaxy but apparent. And a hint of crystal malt.
Flavour is ripe mango, some orangey citrus and resinous piney hop. There is a good malt background in there that is rich, bready and sweet that balances the hop really well. Has a grapefruit citrus twang and grapefruit pithy bitterness at the end that lingers for a bit.
Overall I am really happy with this one, it brings a lot to the table and is really satisfying to me. It's not super fruity nor super bitter it's just a really nice mix of fruit and pine and hops with a solid base recipe that supports the hops. It's definitely filling @samale mentioned this with my hops galore recipe, I could drink one or maybe two of these and be done for the night. but it is really satisfying when I am in the mood for a hoppy beer similar to the hops galore.

 

[Pennine]

181 - West Coast Pils #2
11l batch - 1.054/1.010 - mash 65c

had a nice package arrive in the mail with a bunch of new hops to sample. thought i might get away from citra and mosaic and try out some of the newer but less popular u.s. hops. a sack of hook head lager malt was in the delivery too. i really like this one straight out of the bag, quite tasty. and since the last brew was a dipa figured a nice easy drinking hoppy lager would be good. i have read that sabro is powerful hence the lower quantities. kicking off the boil now.

2.30 kg​	Hook Head Lager Malt (3.9 EBC)​	92.7 %​
0.08 kg​	Carabelge (39.4 EBC)​	3.2 %​
0.08 kg​	Carahell (Weyermann) (25.6 EBC)​	3.2 %​
0.02 kg​	Melanoiden Malt (39.4 EBC)​	0.8 %​
5.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	13.7 IBUs​
20.00 g​	Azacca [15.00 %] - Steep/Whirlpool 20.0 min, 80.0 C​	8.3 IBUs​
15.00 g​	Idaho #7 [13.00 %] - Steep/Whirlpool 20.0 min, 80.0 C​	5.4 IBUs​
10.00 g​	Sabro [16.00 %] - Steep/Whirlpool 20.0 min, 80.0 C​	4.4 IBUs​
1.0 pkg​	Bavarian Lager (Mangrove Jacks M76) [50.28 ml]​	-​
30.00 g​	Azacca [15.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​
25.00 g​	Idaho #7 [13.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​
20.00 g​	Sabro [16.00 %] - Dry Hop 5.0 Days​	0.0 IBUs​

181 - West Coast Pils #2 Tasting notes

Appearance is a really nice straw yellow and clear beer. Small head but decent retention.
Aroma some fusel alscohol, light bready malt and a bit of tropical fruit.
Taste is light bready malt, pineapple and then the sharp fusels kick in leaving my head a bit foggy from only a few sips.
Overall unfortunately this one is ruined by fusels, I have been holding on to this one to see if they diminish but they haven't. Another vote against not controlling temperatures especially in the summer.
On another note, I am not sure if I like idaho7 or Azzaaca, I am not a big fan of the pineapple they both seem to produce.
Time to dump the rest of the bottles.

 

[Hazelwood Brewery]

181 - West Coast Pils #2 Tasting notes

Appearance is a really nice straw yellow and clear beer. Small head but decent retention.
Aroma some fusel alscohol, light bready malt and a bit of tropical fruit.
Taste is light bready malt, pineapple and then the sharp fusels kick in leaving my head a bit foggy from only a few sips.
Overall unfortunately this one is ruined by fusels, I have been holding on to this one to see if they diminish but they haven't. Another vote against not controlling temperatures especially in the summer.
On another note, I am not sure if I like idaho7 or Azzaaca, I am not a big fan of the pineapple they both seem to produce.
Time to dump the rest of the bottles.

Damn that hot-spell! Damaged 80 pints for me to the point they’ve had to be tipped and probably affected many more but to a lesser extent. This is why after talking myself out of it on many previous occasions I finally resolved to sort out the temperature control in my brew-shed. I do disagree with you on the taste of pineapple though Yum!

 

[Pennine]

The World Stout has been bottled. Fg reading in the hydrometer was 1.025, abv? I have no clue. But it's up there.

 

[foxbat]

Now to sit back and wait a couple of years for it to condition...

 

[samale]

How long would a beer like this take to come good

 

[user 18729]

The World Stout has been bottled. Fg reading in the hydrometer was 1.025, abv? I have no clue. But it's up there.

View attachment 34448View attachment 34449

Gotta love Costco

 

[Pennine]

How long would a beer like this take to come good

Well it has three weeks and then it better be in competition shape!

 

[Pennine]

Gotta love Costco

It's quite funny I used to buy the same exact bottle back in my days in the states. We get that from Amazon out here as costco is a bit to far of a drive.