Quick Brew

[mike77]

Meeting Mum for mothers day lunch later but need to brew. So I've cut a few corners to speed things up a little.

I've done a 30 min mash. I've done this before and didn't notice any issues. I'm just about to start a 30 min boil as opposed to 60min. Never done this before but have read that 30 mins bittering instead of 60 produces a smoother finish, so perhaps an advantage other than time savings.

recipe:

3kg Pilsner
1.5 kg Vienna

15g Magnum (14.2%AA) 30 mins
5g Simcoe (12.2%AA) 15 mins
5g Chinook (13%AA) 15 mins
5g Mosaic (11.7%AA) 15 mins
6g Simcoe (12.2%AA) 10 mins
6g Chinook (13%AA) 10 mins
6g Mosaic (11.7%AA) 10 mins
15g Simcoe (12.2%AA) 5 mins
15g Chinook (13%AA) 5 mins
15g Mosaic (11.7%AA) 5 mins
15g Simcoe (12.2%AA) 0 mins
15g Chinook (13%AA) 0 mins
15g Mosaic (11.7%AA) 0 mins


Teaspoon Irish Moss 15 mins

Est Total IBU: 46.41

Yeast: WLP090 San Diego Super Yeast

I'll be chucking a fairly big dry hop in there too.

 

[Notlaw]

Oof, that hop bill would have my face turned inside out..! That's a whole lot of grapefruit haha.

 

[GHW]

Don't fear the grapefruit!

 

[Notlaw]

Don't fear the grapefruit!

To me, grapefruit are like the Danes... I'm not scared of them, I just don't like them. :lol:

 

[GHW]

To me, grapefruit are like the Danes... I'm not scared of them, I just don't like them. :lol:

What have the Danes ever done to you?!

Anyway, to the OP, do you think the short intervals between the late hop additions would make much difference to say just a 15m and flame out addition?

I generally only do three, the two above and obviously a 60m bittering

 

[Notlaw]

What have the Danes ever done to you?!

I used to work for the dour Danes, now I'm over the water working for the alcoholic Swedes.

Sorry OP for the distasteful hijack, you can't take Gareth anywhere.

 

[mike77]

Oof, that hop bill would have my face turned inside out..! That's a whole lot of grapefruit haha

It's hoppy but I wouldn't say particularly grapefruit.

do you think the short intervals between the late hop additions would make much difference to say just a 15m and flame out addition?

This is my 4th time brewing with these hops. I've tried a few variations on the timings using a similar amount of hops. I've tried 60, 0 & dry also 60, 10, 5, 0 & dry and now back to this schedule that I did first time around. The 60, 0 & dry was the least hoppy I would say. 60, 10, 5, 0 & dry was hoppy but the schedule above gave me the best results. I'm trying to pack in as much flavour as possible and build the remaining IBUs at the same time.

As for 30 min mash and 30 min boil. 2 things I noticed. I probably had an extra litre or so beer at the end. I didn't think about reduced boil off. I don't think I got a great hot break for some reason. It seemed more murky than usual in the pot. The sample jar did separate out though. Interested to see how this turns out. Cutting out an hour made it feel like a much faster brew day.

 

[clibit]

Interesting comments about your hopping results.

The hot break can take longer then 30 minutes, and it can even take longer than an hour, I believe. I have cut the mash down to 30-40 minutes, 30 is probably enough, followed by a short batch sparge, but I'm less inclined to reduce the boil, I've tried it though.

 

[mike77]

When I said hot break, I meant "cold break".

Regarding the hopping schedules. I was most disappointed about the 60, 0 & dry hop. It just didn't pack the hop flavour punch I thought it would.

 

[mike77]

Actually I've just checked my notes. I said I've done 60, 10, 5, 0 & dry it was actually 60, 5, 0 & dry. so maybe I need to try that next time. I'm tempted to try ditching the Magnum bittering addition one time and just build all the IBU's in late additions.

 

[clibit]

There is a hop utilisation graph that does the rounds on the web which indicates that bittering increases quite steadily up to about 50 minutes in the boil then starts to level off, flavour peaks around 15-20 minutes, and aroma peaks around 5-10 minutes. Which will explain why a lot of breweries use additions at 60, 15 or 20, and 5.

I guess additions at 20, 15, 10 and 5 makes some sense.

 

[mike77]

I guess additions at 20, 15, 10 and 5 makes some sense.

I may have to try that and ditch the magnum bittering addition altogether. Just build up the IBU's from 20 mins onwards. Flavour/Aroma is what I am mainly after.

 

[dad_of_jon]

I may have to try that and ditch the magnum bittering addition altogether. Just build up the IBU's from 20 mins onwards. Flavour/Aroma is what I am mainly after.

I only boil for 20 mins as I use dme and get plenty of bitterness with 50g of whatever I use. I tend to use 100g in the fv & 0 mins then 100g dry hop

 

[mike77]

Tried several of these last night and wow I'm very happy with the results of the hopping schedule. I also dry hopped 20 g of each at high krausen and 20g of each when fermentation finished . It's very hoppy and crammed full of fruity flavour (not grapefruit :)). The bittering is very smooth with no harshness, perhaps from the shorter boil time. For my personal tastes this is possibly the best tasting beer I've made, very happy.

I'm not detecting any issues from the 30 min mash/boil. I'm also drinking it at less than 2 weeks old so it's a triple quick brew.

Despite being very happy with the results I'm still going to try a no magnum batch with 20, 15, 10, 5, 0 and dry hop additions but I can see myself coming back to the schedule above.

 

[machin05]

Looks like my kind of beer!

 

[machin05]

Correct me if I'm wrong, but this is basically a hopped-up Vienna Lager? Not sure, because I don't really know about that yeast...

That was something I was looking to do when I ventured into actually homebrewing myself, and not round at my brother-in-laws!

 

[mike77]

Actually this recipe is adapted from Camden Town Brewery's Indian Hells Lager. Which is a hybrid IPA lager.

The yeast I've used is an ale yeast similar to american ale yeast. This is my 4th version of this recipe. First time around I used a Californian lager yeast brewed at ale temps, steam beer style. May try that again. I've also got some Vermont ale yeast and I plan to use that next time I brew this.

I've also changed the grain bill a bit. Started out with pilsner, munich and carapils which is what Camden use. I'm happy with the way the pilsner and vienna has worked out.

 

[machin05]

IHL is an absolute beauty, so I'm liking the look of this recipe even more!

Cheers for the info :smile:

 

[mike77]

As I say it's adapted but if you like IHL then you should like it.

After drinking some IHL I emailed Camden brewery. They didn't give me the exact recipe but were very helpful. The hops used above are the same ones in IHL and in similar quantity. I've toned down the alcohol a bit. Think IPL is 5.8% if I remember correctly and I wanted something a bit more drinkable without getting smashed.