Yeah i prime with brown sugar or demerera with all my darker beers, i can't say i've noticed a difference because i haven't tried normal sugar, it just seems to make sense!
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Yeah i prime with brown sugar or demerera with all my darker beers, i can't say i've noticed a difference because i haven't tried normal sugar, it just seems to make sense!
Bottled up my vanilla choc stout today, 17x500ml bottles, 60g brown sugar.
Finished with an fg of 1022, however i did add 200g lactose into the fv a few days ago so am going to work out the real abv later.
Smell - very chocolatey
Look - black as your hat
Taste- quite bitter, chocolate comes through at the end, not sure about the vanilla, which is good because i didn't want it too much the other way and be overpowering.
Under the stairs it goes, not to be disturbed till november. Well..... maybe september.
Finished with an fg of 1022, however i did add 200g lactose into the fv a few days ago so am going to work out the real abv later.
Smell - very chocolatey
Look - black as your hat
Taste- quite bitter, chocolate comes through at the end, not sure about the vanilla, which is good because i didn't want it too much the other way and be overpowering.
Under the stairs it goes, not to be disturbed till november. Well..... maybe september.
So *** packet maths i've worked out that the FG without lactose would have been around 1.008 which would give an abv of 8.4% which seems higher than it should be but after tasting it yesterday it can't be too far off!
Bottled up the black IPA late last night, 17l again into various size bottles although no plastic this time which is a shame as I like to squeeze it to see how the carbonation is going. Forgot to mention that this was my first go at dry hopping.
100g of white sugar for priming. OG 1015 which had remained static for 3 days, makes it 4.9% lets say 5% with the priming sugar.
Smell - Devine, lovely hoppy smell, citrus yummy.
Look - Not as dark as it looked on brew day, more muddy brown.
Taste - Very hoppy, definitely getting the malt too, think this one could be decent but i've said this before....
To my surprise I have no room anywhere so i'm going to have to rearrange this weekend and find a place for them to quietly carbonate...
100g of white sugar for priming. OG 1015 which had remained static for 3 days, makes it 4.9% lets say 5% with the priming sugar.
Smell - Devine, lovely hoppy smell, citrus yummy.
Look - Not as dark as it looked on brew day, more muddy brown.
Taste - Very hoppy, definitely getting the malt too, think this one could be decent but i've said this before....
To my surprise I have no room anywhere so i'm going to have to rearrange this weekend and find a place for them to quietly carbonate...
Little bit surprised, I thought you had a penchant for brown sugar to prime your dark beers, no?
I'm a little way behind you, I've rebrewed my black IPA, it's in the FV and just dry hopped it today. Should be ready to bottle Monday or Tuesday I reckon.
I'm a little way behind you, I've rebrewed my black IPA, it's in the FV and just dry hopped it today. Should be ready to bottle Monday or Tuesday I reckon.
I'd run out.........
Was thinking that I might re-brew this one as a traditional pale IPA as the hops are lovely. Funnily enough i've got an 17l ESB brew planned for the weekend and am hoping to sneak in a smaller 10l Belgian Abbey on Saturday if I can.
So you'd leave out the Cara and chocolate wheat and just use pale malt?
Funnily enough I did the same thing for the same reasons, my IPA is just pale malt (MO) with the same 3 hops as my BIPA. Great minds, eh?
The difference is more hops in the boil (it's late hopped so no additions until 20 mins before end) and tons more in the dry hop.
For the AIPA I switched the dry hop to 40g Amarillo + 20g citra (in ~11L) and Simcoe is only used for bittering.
The BIPA dry hop by comparison is a pedestrian 15g each Simcoe & Citra
Funnily enough I did the same thing for the same reasons, my IPA is just pale malt (MO) with the same 3 hops as my BIPA. Great minds, eh?
The difference is more hops in the boil (it's late hopped so no additions until 20 mins before end) and tons more in the dry hop.
For the AIPA I switched the dry hop to 40g Amarillo + 20g citra (in ~11L) and Simcoe is only used for bittering.
The BIPA dry hop by comparison is a pedestrian 15g each Simcoe & Citra
So you'd leave out the Cara and chocolate wheat and just use pale malt?
Funnily enough I did the same thing for the same reasons, my IPA is just pale malt (MO) with the same 3 hops as my BIPA. Great minds, eh?
The difference is more hops in the boil (it's late hopped so no additions until 20 mins before end) and tons more in the dry hop.
For the AIPA I switched the dry hop to 40g Amarillo + 20g citra (in ~11L) and Simcoe is only used for bittering.
The BIPA dry hop by comparison is a pedestrian 15g each Simcoe & Citra
Sorry Matt, forgot to reply, yes I will just use pale malt for the next one!
Busy day on the brewing front today. Two from GH's book, an ESB and an Old Ale.
The ESB has gone in the big FV and i've scaled it to 17l as usual.
3.5 kg pale malt
180g Crystal
90g Torrified Wheat
12g ish of Chocolate Malt
Mash for 1 hour at 65c
26g Challenger @60
Protofloc @15
14g EKG @10
10g Fuggle at switch off.
Cooled to 22c, pitched packet of re hydrated Nottingham.
I'm not a details man so things are very much estimated and ended up with 19l so the OG came in below predicted at 1046 so if all goes to plan will end up at 4.5 ish, not terrible.
Going along concurrently on the stove was a 10l Old Ale.
2.8kg Pale
1kg Munich
130g Dark Crystal
40g Chocolate
1 hour Mash at 66-70c struggle with temp control here.
30g Goldings @70mins
protofloc @15
30g Goldings @10
300 corn sugar @5
Coooled to 22c,pitched Wyeast 1028.
OG1070 again bit short but think this is likely something to do with my erratic temp control.
The ESB has gone in the big FV and i've scaled it to 17l as usual.
3.5 kg pale malt
180g Crystal
90g Torrified Wheat
12g ish of Chocolate Malt
Mash for 1 hour at 65c
26g Challenger @60
Protofloc @15
14g EKG @10
10g Fuggle at switch off.
Cooled to 22c, pitched packet of re hydrated Nottingham.
I'm not a details man so things are very much estimated and ended up with 19l so the OG came in below predicted at 1046 so if all goes to plan will end up at 4.5 ish, not terrible.
Going along concurrently on the stove was a 10l Old Ale.
2.8kg Pale
1kg Munich
130g Dark Crystal
40g Chocolate
1 hour Mash at 66-70c struggle with temp control here.
30g Goldings @70mins
protofloc @15
30g Goldings @10
300 corn sugar @5
Coooled to 22c,pitched Wyeast 1028.
OG1070 again bit short but think this is likely something to do with my erratic temp control.
Forgot to taste the ESB but the Old Ale was lovely, malty bit of chocolate and very sweet.
Think it's a nice mix of hops, stupid that I didn't give it a taste, chucked it down the sink after checking gravity duh!
I did an ESB of my own recently, also using EKG and Fuggles - still needs a couple more weeks to condition though.
One thing to consider if you've some hops left is have a taste when it's almost done and have a think if it'd benefit from a dry hop (or split it and dry hop half).
One thing to consider if you've some hops left is have a taste when it's almost done and have a think if it'd benefit from a dry hop (or split it and dry hop half).
That's an idea Matt, hadn't thought of that, I'll give it a week then have a taste!
My faith has been restored! After a couple of duff beers my black IPA has turned out perfectly, citrusy/piney aroma, malty hoppy taste and perfectly carbonated! Well happy with this one!
Brewed up my NEIPA today
6kg Maris Otter
500g flaked Oats
500g Pale Wheat
Mashed at 66c for an hour
Boiled for 60 mins
20g Amarillo @50
20g Tomahawk @50
20g Centennial @50
20g of each again @55
20g each at flame out.
Cooled to 22c pitched a re hydrated packet of CML Hazy.
OG 1072, slightly more than expected but it may have been wort temp.
About 18l in the FV.
Plan is to dry hop 40g each of the above hops at high krausen, should I take this out at some point or leave it till it's finished fermenting?
6kg Maris Otter
500g flaked Oats
500g Pale Wheat
Mashed at 66c for an hour
Boiled for 60 mins
20g Amarillo @50
20g Tomahawk @50
20g Centennial @50
20g of each again @55
20g each at flame out.
Cooled to 22c pitched a re hydrated packet of CML Hazy.
OG 1072, slightly more than expected but it may have been wort temp.
About 18l in the FV.
Plan is to dry hop 40g each of the above hops at high krausen, should I take this out at some point or leave it till it's finished fermenting?
Why would you dry hop so early? I thought standard practice is to wait until fermentation is essentially complete before dry hopping, otherwise you're just bubbling all your hop aromas off.
From what I've read by dry hopping early you get more of that hazy look? I really have no idea though!
'Dry hopping during active fermentation takes advantage of a process called biotransformation. What this means is that the yeast fermenting the beer transform compounds in hop to slightly different compounds. This in part helps to draw out those intensely fruity and juicy aromas and flavours we want'
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