Two brews in the last two weeks:
Last weeks - Helles w/ Hallertau Blanc (23L)
Full step mash - 50c for 10 mins (protein rest), 65c for 30 mins (beta amylase rest), 71c for 30 mins (alpha amylase rest), 77c for 10 mins (mash out)
Grist: 4.3kg german pilsner malt, 400g vienna malt, 300g carapils
Hops: 10g Magnum @ 60 mins, 50g hallertau blanc for 60 min hopstand @ 75c
Yeast: 3 x 11g W-34/70
Was interested in pairing the subtleties of the Hallertau Blanc with the Helles, I normally do it with Wakatu which has become very popular with friends due to the lime / vanilla notes, but thought the Hallertau Blanc might give it a different kind of kick. W-34/70 seemed to stall out towards the end of the ferment again, I have had trouble hitting final gravity with this yeast but it does give that nice clean finish, i'm wondering too if it's the step mash that may be the culprit, considering how long it adds onto the brew day i'm not sure its worth it.
OG: 1.050
FG: 1.016
ABV: 4.4%
This weeks - West Coast IPA (23L)
60 minute mash
Grist: 5kg Maris Otter Pale, 715g Pilsen Malt, 400g Crystal 60L
Hops: 25g Magnum @ 60 mins, 50g Galaxy / 50g Citra / 50g Summit for 60 min hopstand @ 75c, 50g Galaxy / 50g Citra / 50g Summit dry hop after FG
Yeast: 3 x 11g M66 Hophead Ale
This one I was kinda using up leftover bags of stuff I had from other brews, the Crystal I bought a 3kg bag over a year ago and there's still 1.5kg left and it goes off in April, it smelled absolutely delicious once i'd done the whirlpool additions and i'm going to dry hop with the rest of those hops once i've hit FG.
I'm trying to bottle up a lot for hopefully eventual lockdown lifting / summer BBQ vibes, I do also have a 19L keg full of Cherry Tripel I made that is carbed and currently just sitting to mellow in the garage.
Next weekends brew will be the Banoffee Weizenbock recipe from James Morton's "Brew" book, this book got me into homebrewing a few years ago (really recommend this one for beginners) so will post up about that one once its done!