pennine's brewdays

[Pennine]

249 West Coast IPA
13l batch - 1.054/1.010 - 62c70c/78c mash - boil 75 min

Brewed this up yesterday, the IBU's seem lower than what I was getting from the wort. We shall see after its fermented. Oddly enough the yeast cake hasn't kicked off yet?

Amt​	Name​	%/IBU​
2.65 kg​	Pilsner (Weyermann) (3.3 EBC)​	94.6 %​
0.15 kg​	Aromatic Malt (51.2 EBC)​	5.4 %​
5.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	7.8 IBUs​
30.00 g​	HBC 1320 [9.00 %] - Steep/Whirlpool 10.0 min, 83.0 C​	3.2 IBUs​
30.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 10.0 min, 82.0 C​	4.0 IBUs​
1.0 pkg​	Harvest (Imperial Yeast #L17)​	-​
25.00 g​	HBC 1320 [9.00 %] - 3.0 Days Before Bottling for 3.0 Days​	0.0 IBUs​
25.00 g​	Mosaic (HBC 369) [12.25 %] - 3.0 Days Before Bottling for 3.0 Days​	0.0 IBUs​

 

[-Bezza-]

What's HBC 1320?

I've tended to find that my beers, particularly IPAs, come out more bitter than I was expecting. I think it's something to do with how Beersmith didn't calculate the extra 10 mins post-boil whilst I'm faffing around running hot wort through the grainfather chiller and the time it takes to get down from just-off-the-boil to temps at which the alphas aren't extracted. Factor that in for a hefty flameout hop addition and the IBU would be wildly out. I've now figured out how to adjust in Beersmith for this.

Beersmith is giving me 13 IBU for the 60 min hops (not adjusted for faff, which might add another 1 IBU), which I guess is a sizeable difference.

 

[Pennine]

What's HBC 1320?

I've tended to find that my beers, particularly IPAs, come out more bitter than I was expecting. I think it's something to do with how Beersmith didn't calculate the extra 10 mins post-boil whilst I'm faffing around running hot wort through the grainfather chiller and the time it takes to get down from just-off-the-boil to temps at which the alphas aren't extracted. Factor that in for a hefty flameout hop addition and the IBU would be wildly out. I've now figured out how to adjust in Beersmith for this.

Beersmith is giving me 13 IBU for the 60 min hops (not adjusted for faff, which might add another 1 IBU), which I guess is a sizeable difference.

Whoops, I should have put YQH not HBC. Here is a link a new variety out in 2022.

https://yakimavalleyhops.com/products/yqh-1320-hops
Yes beersmith is pretty poor about late additions. The SMPH model works much better for me to get in target ranges overall. I was just following that bo berry pils recipe with some small tweaks.

 

[-Bezza-]

Whoops, I should have put YQH not HBC. Here is a link a new variety out in 2022.

https://yakimavalleyhops.com/products/yqh-1320-hops
Yes beersmith is pretty poor about late additions. The SMPH model works much better for me to get in target ranges overall. I was just following that bo berry pils recipe with some small tweaks.

Those hops sound nice. Got 2.5kg of other stuff to work through first however!

 

[Pennine]

Those hops sound nice. Got 2.5kg of other stuff to work through first however!

They do sound nice but like most new hops what the hops company will tell you is often different than reality. They smelled quite dank and similar to mosaic when I smelled them. Which isn't a bad thing.

 

[Sadfield]

Well it's got a nice barm already, I think I will drop this into a keg later today to finish fermenting.

View attachment 84462

How did it turn out?

 

[Pennine]

250- Best Bitter
13l batch - 1.043/1.014 - 62c70c/78c mash - boil 60 min

Brewed this up last week. Forgot to post, I kegged it today.

Amt​	Name​	Type​	#​	%/IBU​	Volume​
2.00 kg​	Pale Ale, Golden Promise®™ (Simpsons) (5.0 EBC)​	Grain​	5​	80.0 %​	1.30 L​
0.20 kg​	Chevallier Heritage Malt (Crisp) (6.5 EBC)​	Grain​	6​	8.0 %​	0.13 L​
0.20 kg​	Crystal, Medium (Simpsons) (178.5 EBC)​	Grain​	7​	8.0 %​	0.13 L​
0.10 kg​	Aromatic Malt (51.2 EBC)​	Grain​	8​	4.0 %​	0.07 L​
15.00 g​	Hallertau Magnum [14.40 %] - Boil 60.0 min​	Hop​	9​	24.0 IBUs​	-​
10.00 g​	Fuggles [4.50 %] - Boil 60.0 min​	Hop​	10​	5.0 IBUs​	-​
10.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min​	Hop​	11​	2.8 IBUs​	-​
16.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 7.0 min​	Hop​	12​	2.4 IBUs​	-​
1.0 pkg​	English Ale I (Propagate Lab #MIP-431)​	Yeast​	13​	-​	-​

 

[Pennine]

250- Belgian Bitter
15l batch - 1.045/1.010 - 62c70c/78c mash - boil 60 min

Put a quick one together last minute sort of inspired by the Tara Boulba talk

Amt​	Name​	%/IBU​
1.50 kg​	Pilsner (Weyermann) (3.3 EBC)​	51.7 %​
1.00 kg​	Vienna (Proximity) (6.9 EBC)​	34.5 %​
0.30 kg​	Wheat - White Malt (Proximity) (5.9 EBC)​	10.3 %​
0.10 kg​	Aromatic Malt (51.2 EBC)​	3.4 %​
50.00 g​	Saaz [3.75 %] - Boil 60.0 min​	18.4 IBUs​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	13.8 IBUs​
15.00 g​	Liberty [4.30 %] - Boil 5.0 min​	1.3 IBUs​
10.00 g​	Hallertau Blanc [10.50 %] - Boil 5.0 min​	2.1 IBUs​
1.0 pkg​	Windsor Yeast (Lallemand #-) [23.66 ml]​	-​
0.5 pkg​	Belle Saison (Lallemand/Danstar #-)​	-​
18.00 g​	Hallertau Blanc [10.50 %] - 3.0 Days Before Bottling for 0.0 Days​	0.0 IBUs​

 

[YeastFace]

How did you get on with the double drop @Pennine? Will you use it again?

 

[Pennine]

How did it turn out?

How did you get on with the double drop @Pennine? Will you use it again?

Not bad, but I also didn't get the ester profile I wanted. I think my fermentation temp was a little too low for it. I didn't notice much a difference fermentation wise than just using my kegs with an airlock.

The recipe was a bit spicy and dirty, from the comet and fuggles. It mellowed a bit as it aged but reminded me a bit of the mild I used T-58 in. I did enjoy it though and just finished the keg yesterday. I am thinking next time of just using magnum for bittering and EKG only. Fuggles always tastes like dirt to me and comet is a very intense and spicy hop.

I am working up my next batch to double drop, I am going to use the fullers yeast I think.

 

[Pennine]

252- Mild Ale
16l batch - 1.037/1.010 - 62c68c/78c mash - boil 60 min

I had a nice commercial example of a mold ale from Westbound and Down, it was too carbonated so I figured to make my own and serve it warmer and cask ale carb levels. I was rebagging my crystal malts hence why I used so many.

Amt​	Name​	%/IBU​
2.20 kg​	Pale Ale, Golden Promise®™ (Simpsons) (5.0 EBC)​	82.4 %​
0.15 kg​	Amber Malt (Crisp) (73.0 EBC)​	5.6 %​
0.08 kg​	Caramalt (Simpsons) (36.0 EBC)​	3.0 %​
0.08 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	3.0 %​
0.08 kg​	Crystal, Medium (Simpsons) (178.5 EBC)​	3.0 %​
0.08 kg​	Dark Crystal (Crystal 400) (Crisp) (450.0 EBC)​	3.0 %​
40.00 g​	Fuggles [4.10 %] - Boil 60.0 min​	16.1 IBUs​
1.0 pkg​	English Ale 1 (Propogate #1968) [124.21 ml]​	-​

 

[Erik The Anglophile]

That looks somewhat similair to a mild I just put in the kegerator, I used Simpson Vienna as base, crystal light and dash of dark crystal as flavouring malts, and quite a bit of dark sugar.

 

[dave_77]

250- Belgian Bitter
15l batch - 1.045/1.010 - 62c70c/78c mash - boil 60 min

Put a quick one together last minute sort of inspired by the Tara Boulba talk

Amt​	Name​	%/IBU​
1.50 kg​	Pilsner (Weyermann) (3.3 EBC)​	51.7 %​
1.00 kg​	Vienna (Proximity) (6.9 EBC)​	34.5 %​
0.30 kg​	Wheat - White Malt (Proximity) (5.9 EBC)​	10.3 %​
0.10 kg​	Aromatic Malt (51.2 EBC)​	3.4 %​
50.00 g​	Saaz [3.75 %] - Boil 60.0 min​	18.4 IBUs​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	13.8 IBUs​
15.00 g​	Liberty [4.30 %] - Boil 5.0 min​	1.3 IBUs​
10.00 g​	Hallertau Blanc [10.50 %] - Boil 5.0 min​	2.1 IBUs​
1.0 pkg​	Windsor Yeast (Lallemand #-) [23.66 ml]​	-​
0.5 pkg​	Belle Saison (Lallemand/Danstar #-)​	-​
18.00 g​	Hallertau Blanc [10.50 %] - 3.0 Days Before Bottling for 0.0 Days​	0.0 IBUs​

How's this beer coming along? Interesting yeast combo.

 

[Pennine]

How's this beer coming along? Interesting yeast combo.

I have been drinking it for the last couple weeks. It is interesting, more similar to a hoppy saison than a bitter but has a unique complexity beyond what belle saison would give. Its not very light and drinks like a best bitter but has plenty of Belgian spiciness.

I prefer it colder and with more carbonation than I do drink my bitters and milds.

I have never had a Taras Boulba and wouldn't know if it is even remotely similar.

 

[Pennine]

253- San Fran Porter
11l batch - 1.058/1.015 - 62c70c/78c mash - boil 60 min

Never got around to getting an Anchor Porter, so I tried brewing up something similar. I added some munich 2 to get a little more maltiness out of it.

Amt​	Name​	%/IBU​
1.90 kg​	Golden Promise (6.0 EBC)​	65.7 %​
0.40 kg​	Munich II (Weyermann) (16 EBC)​	13.8 %​
0.35 kg​	Caramel Malt - 60L (Briess) (118.2 EBC)​	12.1 %​
0.12 kg​	Carafa II (Weyermann) (817.5 EBC)​	4.2 %​
0.12 kg​	Chocolate Malt (Briess) (689.5 EBC)​	4.2 %​
18.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	34.3 IBUs​
1.0 pkg​	English Ale 2 (Propogate #1968) [124.21 ml]​	-​

 

[RoomWithABrew]

Doug piper on gourmet brewing has just spoken with brewer from Anchor discusses the recipes and process a little for their main beers.
They are closing down though.