Well it is all done for another year and I can breathe a sigh of relief. I have to say this year I was really impressed by how many talented brewers are out there in Lochac and how good a time was had by all at Festival. On my way home I had to stop of at my favourite brewing supplies store Marks Home Brew. When I was there one of his staff members was backing some American hops for the ready use hop market.
Well this just got me thinking ‘I have not made an APA for quite a while’ and after a friend’s efforts at R&B I said I was going to do one. Well today I have done two simple brews that are going to let the hops shine through.
Both brews are based off a simple grain bill of 85% Galaxy malt and 15% sugar. Both have been bittered with 30 IBUs of Warrior – a high AA hop that lends itself consummately to the brewing of APAs and other fruity American beers. I am going to ferment both using White Labs WLP 090 Santiago Super yeast. The only difference is the finishing hops: both brews are going to use a proprietary hop blend. The first one I brewed will have the Zythos hop blend and the second is Mark’s own, inspired by the original Little Creatures blend.
I don’t usually use a pre-blended hop mix but these two blends seemed to equal more than the sum of their parts so I went with them. I am looking forward to trying both of these beers.
Volume – 23.5l + Kettle loss
OG – 1.053
FG – 1.010
ABV – 5.74%
IBU – 37
Boil for 90 Min
Colour – 9 EBC
Mashed in at 20 deg.
Rest 65 deg for 90 min.
Mashed out at 78 deg.
5Kg Galaxy Malt
.5kg White sugar
20g of Warrior
2x15g of Zythos
2x20g of Little Creatures inspired hop blend.
This has been a fun day and I look forward to drinking the brews at coming events.
Last night I brewed myself Stout. This is a style of beer that I have always enjoyed drinking and in my early days of brewing before going to all grain I used to make it quite a bit due to how well it lends itself to extract. While I have made one or two stouts with friends a few years ago and a porter or two, I have never done one from scratch by myself. I enjoyed the ever deepening colour of the wort as it moved through the different parts of the mashing process.
4.5kg Bairds Marris Otter
.65kg Chocolate Malt UK
.16kg Black Patent Malt
I also added .5kg of lactose to the boil.
The sweet wort was bittered with 30IBU’s of Brewers Gold in a single addition at 90mins.
I cubed this beer and hope to ferment it with Wyeast British Ale II and if the smack pack that I have of this does not work I will use White Labs WLP007.
Braukaiser.com is a wiki style website that is full of advanced home brewing knowledge. While it uses the wiki engin to display the site the work is all by Kai Troiser. Kai is a German who I believe now lives in America, he has written on many subjects for the advanced home brewer and also as appeared on Basic Brewing radio. I use his brewing log that he has published on his site to record by brewing and have always found his writing be interesting and helpful.
OG – 1.034
Target FG – 1.006 (I may have to doubble drop it)
Target ABC – 3.6%
Bitterness 27 IBU
81.7% Bairds Pale malt.
3% UK Chocolate malt.
14.7 Ibu East kent Goldings
12.3 Ibu fuggles
Both added at 90 min
I am going to ferment this with som dried coopers ale yeast, as I have been having a few fermentation issues. Will rack after 24 hours then at 5 days or when crausen starts to diminish. I will let it all settle out then keg and bulk prime for fesival.The numbers.
Currently sitting down and watching the kettle boil. After a monumental stuff up, I ran out of gas I am now spending my Sunday afternoon finishing my larger.
This brew has been a bit of a comedy of errors, from not being able to find my hops to stuffing up my liquid mesurments but I guess I should learn from this.
Measure twice, cut once and to keep things in order.
Any how today’s brew is going to be what I like to call green bottle beer.
Og – 1.046
9kg of MEA Pilsiner malt.
.1 kg of Wyerman Cara Aroma
1 kg of sugar.
20 IBU’s of Northern Brewer 90 min
1g/ l of hallertau at flame out
12g per 20l hallertau dry hop in keg.
I disld this using the BIAB Method so I mashed in at 50 deg, ramped up to 62 held it there for 90 min then turned on the burner to bring it to the boil pulling the bag of grain out at 78 deg.
Boiled for 90 min. Chilled
I am fermenting this with Morgans Dry Larger Yeast at ambient (between 4 and 15 deg C) for 7 days and am going to larger it for 21 days at -7 deg C.
Recently I revisited a Mild Ale that I did a few years ago for Spring War, the reason for doing this was that I was able to get my hands on some Mild Malt from the US which was previously unavailable. When brewed originally this beer used Australian Ale malt which meant that I had to mash the grain rather warm to maintain body and mouth feel, which left the beer rather cloying and not as sessionable as I would have liked. Now with access to Mild Malt I was able to mash the grain a bit cooler and maintain the body and mouth feel due to the higher protean in the malt.
The reason for originally brewing this beer was that at multi day SCA events we wanted to drink beer during the day and still enjoy ourselves. This I have found to be a medieval concept called small ale which is a topic I will expand on at a later date. While this beer is not based on a period recipie it is a solution to a period problem ie, I need to drink but I cannot get drunk. Also this beer tastes better cool than cold so it does not need to be iced an advantege at a multi day event.
OG – 1.035 FG – 1.008
ABV – 3.5% IBU – 25
Colour – TBA
Grain Bill given in percentage of grain.
Mild Malt 85%
Medium Crystal 10%
Porter Malt 3%
Black Malt 2%
Mashed for 90 Mins at 66°C. Boiled for 90 Min adding 25 IBU’s worth of Brewers Gold and finishing off with 1/2G a litre of East Kent Golding’s at 10 Min with a Wirlfloc tablet at the same time. Fermented with WLP002 Essex Ale yeast.
What I have Learnt.
One thing I have encountered with this is that I had to warm my brew up. Growing up in Newcastle, NSW I have allways had to cool my beer down now having moved to Canberra, ACT my shed is currently under 16 degrees I have had to warm my beer up to get it to ferment.
This beer will be on tap at Midwinter at Tocal
Well after a week in the primary and a week in cold conditioning I kegged and bottled the American Wheat beer tonight. It is crisp and refreshing, with a nice malt profile that is balanced with the Warrior hops for bitterness. The Citra hop that this is finished with adds a good clean tang to the after-taste of this beer. I think Citra does itself proud as an understated finishing hop and I look forward to seeing what other people will do with it.
My only disappointment with this beer is the lack of haze: I was hoping for more cloudiness. I think that to remedy this the next time I brew this beer I will use German wheat instead of Australian as this has a different protein content that can lend a nice cloudiness when used in certain ways.
Will be drinking this beer in mid-February once it has come to condition. This will also help the EKG pale ale a chance to develop to it’s potential by being drunk second!