PilgrimHudds Brewdays
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It's impressive that you won silverYep that's the one.
, more impressive still that you still have beers left that you brewed in October! 
It's impressive that you won silver
I chucked away some vanilla and choc stout that I brewed in 2019 yesterday.
Probably got about 10 bitters left, I would normally leave it 6 weeks or so post brew before trying it and then with doing dry Jan I haven't had time to drink them and am 'overstocked'.
Best get stuck into "Foamy February" to clear out the backlogI chucked away some vanilla and choc stout that I brewed in 2019 yesterday.
Probably got about 10 bitters left, I would normally leave it 6 weeks or so post brew before trying it and then with doing dry Jan I haven't had time to drink them and am 'overstocked'.
To be fair when I used to bottle I generally used to have quite range of beers in stock, whereas nowadays with kegs the most I can have on at any one time is 3 (because apparently I have enough fridges and don't need any more!)
Oh and speaking of chucking out old beers, do you remember that Brett Aged Porter I made a few years ago? I found the remainder of those the other day so I'm gradually emptying them, cleaning them and sanitising them for future use.
(yes of course I tried one, who wouldn't, and no the aging had not improved it
)
Brew on today, first in what feels like a long time but it's only been 3 weeks...
A comet lager! I got this in one of those 'buy a mystery pack of hops for 3 quid deal' on malt miller and hadn't been sure on what to do with it but internet consensus was that it's decent in a lager. So a pretty simple brew...
5kg Pilsner
150g light crystal (30 ebc)
mashed for a couple of hours while i went out and bought some garden stuff.
Boiled for an hour
10g Magnum @60
25g Comet @15
25g Comet @5
Cooled to about 16c then put in the brew fridge set at 14c and pitched 2x CML Hell.
See you in 3 weeks or so.
OG 1046
A comet lager! I got this in one of those 'buy a mystery pack of hops for 3 quid deal' on malt miller and hadn't been sure on what to do with it but internet consensus was that it's decent in a lager. So a pretty simple brew...
5kg Pilsner
150g light crystal (30 ebc)
mashed for a couple of hours while i went out and bought some garden stuff.
Boiled for an hour
10g Magnum @60
25g Comet @15
25g Comet @5
Cooled to about 16c then put in the brew fridge set at 14c and pitched 2x CML Hell.
See you in 3 weeks or so.
OG 1046
Annoyingly I don't seem to have jotted down my Biere de Guarde recipe anywhere, I have a feeling OG was 1062, FG 1010 making it 6.8%. Tastes pretty good out of the FV. One thing i did notice was a couple of very small patched of what could have been mould on the top of the beer, as I say it tasted alright and I was careful not to take that up into a bottle so we'll see how it goes.
Good luck! Sounds tasty. Hope the possible mould doesn't get in the bottles.
Hells bells! I hadn't realised that this was so long ago! I'll have to get round to bottling that next week...Plenty of time to up the temp and then give it a cold crash.
Anyway that wasn't what I came here to say..
Yesterday I brewed an American Pale Ale
Another fairly simple recipe
4.5kg of pale and 250g light crystal.
Mashed at 62 for a few hours while I went out with the kids.
Hops
15g Magnum @30
5g Citra & 20g Mosaic @10
20g Citra @30g Mosaic Flameout 30 mins @80c
The weather turned and I had to flee indoors just after the boil so I went for a no chill overnight, emptied into the fermenter still hot and left till 9am this morning, pitched at 24c. As an aside I brew outside and the weather this year has made an impact on my brewing, i've definitely brewed less this winter, I honestly cannot remember the last day we had without rain.
Pitched CML 5, had a bit of a shock when the hydrometer cooled, reading 1057, far higher than I wanted really...I haven't had time to do anything today and it's just starting to bubble. What are peoples thoughts on adding some water to dilute down, is it too late? I usually dilute before I pitch if I feel the need.
Yes I would add cooled boiled water.
Bottled this one last night, finished at 1011 making it 4.5%, looks decent tasted alright, we'll see how it goes.
Bottled this one, smells beautiful, looks a bit hazy, tastes good and appropriately bitter. Finished at 1010 so what I did is add 50 mls of cooled boiled water to each bottle before bottling, bit of a faff but it does make the abv slightly more manageable at 5.4%.
In other news, I brewed a saison last week and forgot to write it up...
This was 4kg Pale
300g Pilsner
200g light crystal
200g White sugar
30g Aurora @30
30g Motueka @5
Pitched Lalbrew farmhouse saison I think it was.... OG 1056 for 20l so I tipped in 2l of water to take it to 1052 in 22l.
This was 4kg Pale
300g Pilsner
200g light crystal
200g White sugar
30g Aurora @30
30g Motueka @5
Pitched Lalbrew farmhouse saison I think it was.... OG 1056 for 20l so I tipped in 2l of water to take it to 1052 in 22l.
Sounds like you’ve been busy there!
Don't fear the white stuff
.I started off thinking it was a cheat until I found an original recipe (from the head brewer at the time) for Deuchars IPA. He said they used it to control the colour. It should work really well in a Saison (must make another one, I always like it).
Finished nights again this morning had a little sleep and woke to an empty house, what to do? NZ pale! This one has has the old Taiheke and Motueka hops I got from the Worcester Hop Shop.
3.5 kg Pale
800 Pilsner
200g Wheat
Mashed for an hour at 62c. Raised temp to 75c for 15 mins then mashed out, sparged with 4l of water. Squeezed hell out of bag and brought to boil.
Boiled for 30 mins
Taiheke 30g @30
Taiheke 30g @15
Motueka 30g @15 (arrgh meant to throw this in at 5 but tiredness got me confused!)
Motueka 30g @flameout
Left it for 10 mins to cool a bit then into FV and into brewfridge to finish cooling.
Yeast not pitch yet but will be MJ Hophead.
Finished up at 1063 so added 3.4 litres of boiled water to bring it down to 1052 in 20l. Aroma was good, not quite pine but fir tree like? Barky? Not sure if that sounds nice or not.....
3.5 kg Pale
800 Pilsner
200g Wheat
Mashed for an hour at 62c. Raised temp to 75c for 15 mins then mashed out, sparged with 4l of water. Squeezed hell out of bag and brought to boil.
Boiled for 30 mins
Taiheke 30g @30
Taiheke 30g @15
Motueka 30g @15 (arrgh meant to throw this in at 5 but tiredness got me confused!)
Motueka 30g @flameout
Left it for 10 mins to cool a bit then into FV and into brewfridge to finish cooling.
Yeast not pitch yet but will be MJ Hophead.
Finished up at 1063 so added 3.4 litres of boiled water to bring it down to 1052 in 20l. Aroma was good, not quite pine but fir tree like? Barky? Not sure if that sounds nice or not.....
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Like the sounds of this one
Bottled! Finished at 1012 making it 5.2%.Finished nights again this morning had a little sleep and woke to an empty house, what to do? NZ pale! This one has has the old Taiheke and Motueka hops I got from the Worcester Hop Shop.
3.5 kg Pale
800 Pilsner
200g Wheat
Mashed for an hour at 62c. Raised temp to 75c for 15 mins then mashed out, sparged with 4l of water. Squeezed hell out of bag and brought to boil.
Boiled for 30 mins
Taiheke 30g @30
Taiheke 30g @15
Motueka 30g @15 (arrgh meant to throw this in at 5 but tiredness got me confused!)
Motueka 30g @flameout
Left it for 10 mins to cool a bit then into FV and into brewfridge to finish cooling.
Yeast not pitch yet but will be MJ Hophead.
Finished up at 1063 so added 3.4 litres of boiled water to bring it down to 1052 in 20l. Aroma was good, not quite pine but fir tree like? Barky? Not sure if that sounds nice or not.....
Next up... a Belgian pale next Tuesday, and a Porter on Thursday with marynka hops
Easily the nicest day of the year here, thought i'd bring my brewing schedule forward and do the Belgian Pale today.
2 kgs Pale
2 kgs Vienna
200g Cara dextrin
200g Cara Gold
Mashed for 2 hours at 62, brought up to 75 for 15 mins than mash out.
25g Challenger @30
15g Styrian Golding & 15g EKG @15
10g Styrian Golding @ 10 EKG @ flameout. Held at 80c for 20 mins.
Cooled down to 25 and pitched Lalbrew Belgian Style Ale, temp set at 23.5 as the guff says that higher temps give you tropical fruit flavour, sounds good! OG 1052
2 kgs Pale
2 kgs Vienna
200g Cara dextrin
200g Cara Gold
Mashed for 2 hours at 62, brought up to 75 for 15 mins than mash out.
25g Challenger @30
15g Styrian Golding & 15g EKG @15
10g Styrian Golding @ 10 EKG @ flameout. Held at 80c for 20 mins.
Cooled down to 25 and pitched Lalbrew Belgian Style Ale, temp set at 23.5 as the guff says that higher temps give you tropical fruit flavour, sounds good! OG 1052
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Porter done! Just cooling now as i've had to dilute with boiled water to get the OG down a little...
A user upper of malt in this one, at least it means I can close the lid on the box under the bed. Mashed at 68c
2kg Pale
1.5kg Munich
500g wheat
500g Pilsner
500g ish Vienna
400g Choc
400g Special B
200g Dextrin
Boiled for an hour this time
30g Marynka @60
30g Marynka @10
40g Marynka whirlpool for 20mins @80c.
OG 1062 but diluted with 3.5l of boiled water to bring it back to 1051. Will pitch CML Beor probably tonight/tomorrow morning.
A user upper of malt in this one, at least it means I can close the lid on the box under the bed. Mashed at 68c
2kg Pale
1.5kg Munich
500g wheat
500g Pilsner
500g ish Vienna
400g Choc
400g Special B
200g Dextrin
Boiled for an hour this time
30g Marynka @60
30g Marynka @10
40g Marynka whirlpool for 20mins @80c.
OG 1062 but diluted with 3.5l of boiled water to bring it back to 1051. Will pitch CML Beor probably tonight/tomorrow morning.
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