pennine's brewdays

[Pennine]

Shame - but whatever the result I’m sure it would have been close.

I'll try to get yours on in a couple weeks, when I get a nice yeast cake of this fuller's yeast I have going in. I keep eating wheat malt and torrified wheat out of the bag and I am not very impressed. So I didn't want to potentially brew the wrong recipe and not brew it again.

 

[Pennine]

A year old bottle of Orval dregs and it's alive and kicking.

 

[dave_77]

A year old bottle of Orval dregs and it's alive and kicking.

View attachment 50356

I like your clip box Fermenter

I have been using a 3 litre mason jar on my stir plate . Probably would have been cheaper to get a 3-5litre plastic tub

 

[Pennine]

I like your clip box Fermenter

I have been using a 3 litre mason jar on my stir plate . Probably would have been cheaper to get a 3-5litre plastic tub

I have three of them to do split batch and ferment with different yeast or small batches of hop samplers. Never have used them for that but they work well for starters.

 

[Pennine]

Thinking about brewing up a nieuw belgië (or belgisch?) IPA, basically a Neipa with westmalle yeast. I also might steal the recipe from that basic brew podcast for a Neipa.
So it is
60% 2 row
15% Wheat malt
15% flaked oats
10% carapils

Then a whirlpool and dry hop with Ekuanot and Mosaic.

I also think I will try out the mash hop idea H has been experimenting with.

6.5% seems about right.

 

[Hazelwood Brewery]

I also think I will try out the mash hop idea H has been experimenting with.

Sounds interesting, I look forward to hearing your thoughts. In particular did it affect your mash pH, do you think it helped reduce/delay oxidation, any other observations, and will you be doing it again?

You are now officially part of my research team

 

[Pennine]

208 - NBIPA
11l batch - 1.063/1.012 - Step Mash 55/60/66/70/78

Well here it goes. It's a thick mash for my braumeister and the wheat and oats aren't helping with the flow. I am going to use half the Triple Double for a 3L starter to break up in two jars to use for later.

Well I went ahead and forgot the mash hop, I don't have any copper in my process so hopefully it won't matter anyway.

Had some challenger to be used so threw that in there with the magnum.

Oh and pre-boil gravity is 1.065... might need to dilute down and use some of it for the yeast starter.

Anyway I'll post up some pics.

1.90 kg​	Pale Ale (Proximity) (6.9 EBC)​	63.3 %​
0.40 kg​	Oats, Flaked (2.0 EBC)​	13.3 %​
0.40 kg​	Wheat - White Malt (Proximity) (5.9 EBC)​	13.3 %​
0.30 kg​	Carapils Malt (Briess) (3.0 EBC)​	10.0 %​
8.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	23.0 IBUs​
6.00 g​	Challenger [7.50 %] - Boil 60.0 min​	9.2 IBUs​
28.00 g​	Equinox (HBC 366) [15.00 %] - Steep/Whirlpool 15.0 min, 90.0 C​	21.3 IBUs​
28.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min, 90.0 C​	17.4 IBUs​
0.5 pkg​	Triple Double (Imperial Yeast #B48)​	-​
28.00 g​	Equinox (HBC 366) [15.00 %] - Dry Hop 4.0 Days​	0.0 IBUs​
28.00 g​	Mosaic (HBC 369) [12.25 %] - Dry Hop 4.0 Days​	0.0 IBUs​

It's creamy.

a nice vigorous boil at 94c

 

[Pennine]

Sampling the best bitter, it's not bad still yeasty and reminds me of some cali common beers I made with k97 hmmm?

 

[Pennine]

This belgian IPA made a mess. Smells like a westmalle though! Anyway there is a ridiculous amount of yeast on top about 1cm thick in the middle. Next time I need to use a bigger fermenter.

 

[Pennine]

209 - Citra Mosaic Saison
11l batch - 1.055/1.010 - Mash 66

It's a bit warm in the basement and the ferm chamber is currently crash cooling my NBIPA so figured it was a great time to brew up a saison. And using the cheater hops to make it a quaffer.

I might try to lower the post mash pH to get this one a tad tart.

1.50 kg​	Pale Ale (Proximity) (6.9 EBC)​	58.6 %​
0.40 kg​	Vienna (Proximity) (6.9 EBC)​	15.6 %​
0.40 kg​	White Wheat Malt (4.7 EBC)​	15.6 %​
0.20 kg​	Wheat, Torrified (3.3 EBC)​	7.8 %​
0.06 kg​	Aromatic Malt (Dingemans) (37.4 EBC)​	2.3 %​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	30.8 IBUs​
13.00 g​	Citra [12.00 %] - Boil 1.0 min​	1.5 IBUs​
13.00 g​	Mosaic (HBC 369) [12.25 %] - Boil 1.0 min​	1.5 IBUs​
0.5 pkg​	Belle Saison (Lallemand/Danstar #-)​	-​
0.1 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​

 

[Pennine]

210 - Czech Lager
11l batch - 1.052/1.010 - Mash 60-65-70-80

3 weeks since last brew... I have a huge abundance of beer in the fridge too. Anyway thought a nice flavourful lager would be nice, and this wyeast pack's BB is next week. So figured it was a good time for Czech lager. Just found out my saaz and tettnang are US grown which I am a little disappointed about. But will be good to taste them.

1.30 kg​	Vienna (Proximity) (6.9 EBC)​	52.0 %​
1.00 kg​	Pale Ale (Proximity) (6.9 EBC)​	40.0 %​
0.20 kg​	Carapils Malt (Briess) (3.0 EBC)​	8.0 %​
10.00 g​	Hallertau Magnum [12.00 %] - First Wort 45.0 min​	27.6 IBUs​
5.00 g​	Tettnang, U.S. [4.50 %] - First Wort 45.0 min​	5.2 IBUs​
14.00 g​	Saaz [3.75 %] - Boil 15.0 min​	5.9 IBUs​
10.00 g​	Tettnang, U.S. [4.50 %] - Boil 15.0 min​	5.1 IBUs​
1.0 pkg​	Pilsen Lager (Wyeast Labs #2007) [124.21 ml]​	-​

 

[Pennine]

Just bottled the M&C Saison that I dropped the post boil pH. It's really nice now flat out of the fermenter. This one should be good with carbonation and a couple weeks aging.

 

[Pennine]

Collecting water for a stout I am planning on brewing tomorrow. Double carbon filter, the 1st stage is just carbon the 2nd stage is catalytic carbon.

 

[Pennine]

211 - Oatmeal Stout
11l batch - 1.060/1.017 - Mash 68-78

Prepping this one for tomorrow, I need to do a diacetyl rest on the Czech Lager so I will start this one off in the Fermentation chamber with the lager then move it out after a few days. I was going to do a double stout after reading through Hazelwood's adventures but I am not sure I want an acrid stout at the moment. Maybe once I get the library built out more I will try one out, but it's essentially base malt, brown malt and roasted barley.

2.10 kg​	Pale Ale (Proximity) (6.9 EBC)​	71.9 %​	1.37 L​
0.30 kg​	Oats, Flaked (2.0 EBC)​	10.3 %​	0.20 L​
0.25 kg​	Caramel/Crystal Malt - 60L (100.0 EBC)​	8.6 %​	0.16 L​
0.09 kg​	Chocolate Malt (689.5 EBC)​	3.1 %​	0.06 L​
0.09 kg​	Chocolate Wheat Malt (Proximity) (748.6 EBC)​	3.1 %​	0.06 L​
0.09 kg​	Roasted Barley (591.0 EBC)​	3.1 %​	0.06 L​
18.00 g​	Challenger [8.00 %] - Boil 45.0 min​	28.3 IBUs​	-​
10.00 g​	Challenger [8.00 %] - Boil 20.0 min​	10.4 IBUs​	-​
1.0 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​	-​

 

[kimosabby]

I did a similar stout but used torrefied flaked oats; what’s the difference between torrefied and non in a stout

Kimosabby

 

[Pennine]

I did a similar stout but used torrefied flaked oats; what’s the difference between torrefied and non in a stout

Kimosabby

I had no idea they made torrified oats too. I have used torrified wheat but with the low quantities I am not sure what it added compared to wheat malt.

 

[Pennine]

Heading down a belgian rabbit hole again. Read this about Caves from Liers. I am trying to recreate a recipe. Although I don't think I can do 5kg of grain for my 10l batches.

https://lostbeers.com/caves-another-lost-belgian-beer/
So now I am trying to figure out the yeast. McEwans or a flanders red type?

I would also need to do a iterated mash to get that much grain in there. Might make a good winter warmer.

Hops will probably be some sort of goldings.

From radical brewing

Caves (Kaves) or Liers Bier Around 1820, two kinds were brewed in Liers, in the province of Liège in eastern Belgium: one for local consumption and another called Ghentse Caves that was exported primarily to Ghent. The Lierse caves was stronger, drawing 25 barrels from the grist, and using only the first runnings. The Ghentse added the second runnings and drew 35 barrels off the same amount of grist. Proportions were 69 percent malt, 22 percent unmalted wheat, and 9 percent oats. A five- to six-hour boil was used. Hops were used at the rate of 0.75 to 1 ounce (21 to 28 grams) per 5 gallons (19 liters). The flavor is said to be refreshing, and it was drunk mainly in the summer. Brouwerij Goetze brews a 5.8 percent a/v version commercially.

So refreshing but 11.7%? Maybe a wheat yeast?

 

[Pennine]

212 - HMS Victory amber
11l batch - 1.058/1.015 - Mash 67

This is a recipe for an amber ale from dry dock brewing. I had to make a couple of changes for ingredients, mainly US-05 in place of S-04 and magnum for bittering rather than challenger.

2.50 kg​	Pale Ale (Proximity) (6.9 EBC)​	89.3 %​
0.18 kg​	Caramel Malt - 80L (Briess) (157.6 EBC)​	6.4 %​
0.06 kg​	Aromatic Malt (Dingemans) (37.4 EBC)​	2.1 %​
0.06 kg​	Brown Malt (128.1 EBC)​	2.1 %​
18.00 g​	Hallertau Magnum [11.20 %] - Boil 45.0 min​	40.0 IBUs​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 25.0 min​	11.3 IBUs​
1.0 pkg​	Safale American (DCL/Fermentis #US-05) [50.28 ml]​	-​

 

[Pennine]

213 - Pseudo Italian/czech Pils
11l batch - 1.054/1.015 - Mash 67

Wow first brew day in 6 months... everything went off without a hitch surprisingly. Used my double carbon filter to get the chloramines out it seems to make the water taste much better. Let's see what the end result is. I also did not add any acid or salts, I forgot the acids... and I wanted to see how soft the water really is. I should probably send it out to get analyzed at some point.

Amt​	Name​	%/IBU​
15.50 L​	Denver, Colorado​	-​
2.50 kg​	Pale Ale Malt (Root Shoot) (6.9 EBC)​	100.0 %​
15.00 g​	Tettnang [4.50 %] - Boil 45.0 min​	14.1 IBUs​
10.00 g​	Saaz [6.80 %] - Boil 45.0 min​	14.2 IBUs​
7.00 g​	Hallertau Magnum [11.00 %] - Boil 45.0 min​	16.1 IBUs​
10.00 g​	Tettnang, U.S. [4.50 %] - Boil 5.0 min​	2.0 IBUs​
1.0 pkg​	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]​	-​
10.00 g​	Saaz [6.80 %] - Dry Hop 4.0 Days​	0.0 IBUs​
10.00 g​	Tettnang, U.S. [4.50 %] - Dry Hop 4.0 Days​	0.0 IBUs​

 

[samale]

213 - Pseudo Italian/czech Pils
11l batch - 1.054/1.015 - Mash 67

Wow first brew day in 6 months... everything went off without a hitch surprisingly. Used my double carbon filter to get the chloramines out it seems to make the water taste much better. Let's see what the end result is. I also did not add any acid or salts, I forgot the acids... and I wanted to see how soft the water really is. I should probably send it out to get analyzed at some point.

Amt​	Name​	%/IBU​
15.50 L​	Denver, Colorado​	-​
2.50 kg​	Pale Ale Malt (Root Shoot) (6.9 EBC)​	100.0 %​
15.00 g​	Tettnang [4.50 %] - Boil 45.0 min​	14.1 IBUs​
10.00 g​	Saaz [6.80 %] - Boil 45.0 min​	14.2 IBUs​
7.00 g​	Hallertau Magnum [11.00 %] - Boil 45.0 min​	16.1 IBUs​
10.00 g​	Tettnang, U.S. [4.50 %] - Boil 5.0 min​	2.0 IBUs​
1.0 pkg​	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]​	-​
10.00 g​	Saaz [6.80 %] - Dry Hop 4.0 Days​	0.0 IBUs​
10.00 g​	Tettnang, U.S. [4.50 %] - Dry Hop 4.0 Days​	0.0 IBUs​

I plan something similar for my next brew. I haven't worked out the hop's yet. I have a load of noble to choose from. Saaz, hallertau, tettnang
I have 5kg of Eraclea malt for it