Monday, 26 August 2013

Real ale

Mallinsons S.P.A
A good well hopped bitter.

Sunday, 25 August 2013

Orfy's Hob Goblin II

Hob Goblin II

English Old Ale


Type: All Grain
Date: 20/12/2006
Batch Size: 23.00 L
Brewer: Orfy
Boil Size: 30.29 L Asst Brewer:
Boil Time: 60 min Equipment: ORFY BREW EQUIPMENT
Taste Rating(out of 50): 50.0 Brewhouse Efficiency: 80.0
Taste Notes: Hobgoblin is a powerful full-bodied copper red, well-balanced brew. Strong in roasted malt with a moderate hoppy bitterness and slight fruity character that lasts through to the end. A full chocolate malt flavour beer by the addition of a small proportio
Amount Item Type % or IBU
4.80 kg Marris Otter Pale (2 Row) UK (3.0 SRM) Grain 88.9 %
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.6 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3.7 %
0.15 kg Chocolate Malt (450.0 SRM) Grain 2.8 %
15.00 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop) Hops 7.9 IBU
15.00 gm Fuggles [4.50%] (60 min) (First Wort Hop) Hops 7.1 IBU
15.00 gm Styrian Goldings [5.00%] (30 min) Hops 5.6 IBU
15.00 gm Fuggles [4.50%] (30 min) Hops 5.0 IBU
15.00 gm Fuggles [4.50%] (60 min) (Aroma Hop-Steep) Hops -
15.00 gm Styrian Goldings [5.00%] (60 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.3 %
Bitterness: 25.6 IBU Calories: 530 cal/l
Est Color: 17.2 SRM Color:
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 5.40 kg
Sparge Water: 24.60 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 14.09 L of water at 78.2 C 69.0 C 90 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 1.9
Pressure/Weight: 117.8 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 21.0 days
Storage Temperature: 15.0 C

Friday, 19 January 2007

A night off the Homebrew

Tonight's line up. :)

Monday, 15 January 2007

Keg storage.

The start of my Keg Storage.

Wednesday, 10 January 2007

Boddington's Style Bitter

I wanted to brew a Session beer and not spend all day doing it.
My main aim is to see how little time it takes to do a All grain brew without compromising quality and efficiency.

1st Put the water on to heat to 77c
then use prebioled water at 25c to make a yeast hydrating starter. 1/2 teaspoon of sugar and leave in a warm place for the duration of the boil.

After the boil, I dump straight into the Fermenter.

This seams to do a good job as an hop stopper. A Stainless steal pan scruber. 80p for 3.

This is what it leaves behind.

All done.

Boddingtons Bitter - Speed Brew

Friday, 5 January 2007

Old Grain Mill

Now that's what I call a grain mill!
It gets better, it's run on steam power!

Tuesday, 2 January 2007

Son of a Bastard Blonde

I did a Bastardised store cupboard Blonde ale. I messed up a little (Left the kettle tap open and lost some wort, so I added LME to make up the gravity.) This is the second attempt so it is the "Son of"

Brewer: Orfy Email: -
Beer: Son of a Bastard Blonde Style: Belgian Strong Ale
Type: All grain Size: 23 liters
7 HCU (~6 SRM)
Bitterness: 27 IBU
OG: 1.059 FG: 1.012
Alcohol: 6.1% v/v (4.8% w/w)
Water: Cheshire tap.
Grain: 5kg British pale
1kg British Munich
.25g Dextrine malt (Cara-Pils)
.25g Flaked wheat
Mash: 70% efficiency
60 minutes at 68
Batch Sparged
Boil: 60 minutes SG 1.045 30 liters
84g Brown sugar
I did a First Wort Hopp and put in the sugar at the beginning before the boil and added Irish moss at 10 minutes left.
Hops: 28.1g Kent Goldings (5% AA, 60 min.)
28.1g Styrian Goldings (5.5% AA, 30 min.)
40g Northern Brewer (aroma)
Yeast: I racked onto the yeast cake of the original "Bastard Blonde"
Log: WOW - Racking on yeast cake. Started to foam and bubble like hell at 45 minutes. Fermented out to 1012 in under 24 hours

This web page generated by The Beer Recipator.

In Primary after 24 hours

It got racked to secondary after 5 days.
Then into a keg on the 21st January. I want it to be lively so I added 150g of DME to prime.

It seems to of cleared quite well and is totally stable at 1010

I'm happy with the colour and taste. Infact it tastes like it'll be ready to drink when It's carbonated.

Wednesday, 27 December 2006

Beer Mecca

Well not quite but Burton on Trent is important in the history of Brewing. The Birth Place of IPA, Burton came to dominate the trade, and at its height one quarter of all beer sold in Britain was produced here. Although over 30 breweries were recorded in 1880, a process of mergers and buy-outs resulted in three main breweries remaining by 1980: Bass, Ind Coopes and Marstons. Today, only Burton Bridge brewery remains as an independent brewer.

Tuesday, 26 December 2006

My Christmas present.

Tuesday, 19 December 2006

Old Speckled Hen in under 4 hours

Old Speckled Hen

Modified to my taste from a recipe By DAAB from

Brewer: Orfy Email: -
Beer: Old Speckled Hen Style: English Old/Strong Ale
Type: All grain Size: 23 liters
15 HCU (~10 SRM)
Bitterness: 47 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.4% v/v (4.2% w/w)
Water: Tap Water
Grain: 4.350kg British pale
0.54kg British crystal 50-60L
Mash: 68% efficiency
Single infusion Mash at 68°C for 75 minutes. @ 2.6l/kg
Batch sparged with 23L
Boil: 60 minutes SG 1.039 30.5 liters
75g Brown sugar
454g Golden Syrup
Golden Syrup and sugar added at the beginning of the boil.
Irish moss added at last 5 minutes
Hops: 45g Northern Brewer (8.5% AA, 60 min.)
15g Kent Goldings (5% AA, 15 min.)
10g Kent Goldings (aroma)
Yeast: Nottingham English Ale
Put to Secondary on 21/12/2006. Maybe a little early but it'd gone to 1010 and I wanted to clear the dining room before Christmas.
Kegged on 30/12/2006 with 130g DME.
Tasted on 02/01/2007 and has carbed already.

I've tried to cut my brew time down and have got it so it's possible to brew in under 4 hours.

My wife went out at lunch time, go back at 6.30pm and didn't even know I'd done a brew. AND I got praised for tidying the kitchen Laughing

This is the theory. If it takes a little longer I don't worry. I don't rush, not worth it.

Heat Mash water from hot tap water 55c to 77c in home made boiler. In mean time set up mash tun and weigh grain. I also nipped the shop to get the syrup. I rehydrate the yeast.30 mins
75 mins Mash. I cut this from my usual 90 minutes because people keep telling me conversion only takes 20 minutes. I use that time to set my kettle up. To save time I added my first run off to the kettle to start the boil quicker. To batch sparge I add more water which has been heating while I mash. I let the sparge water sit 5 minutes and run off adding that to the already near boiling wort in the kettle. I do this once more.
25 mins Time to sparge and bring to the boil
60 mins boil. In this time I've emptied cleaned and put the mash tun away. I've racked a brew to keg to give me a spare carboy, which I've cleaned and sanitised ready for the wort.
20 mins to cool. By this time all the stuff in the kitchen is clean and away. I collect the hot water from the chiller to clean the chiller and keg.
15 mins to aerate to the carboy and pitch yeast.
Whilst the wort is draining I clean an put away the wort chiller.
All I do then is scoop out the hops 'n stuff from the kettle dump in the hot water in the keg with a bit of oxy clean and empty in the morning.

So you can do AG in <4hrs.
But why rush it, Relax and have a homebrew.

Monday, 11 December 2006

My new water distiller!

I've just loaded her up with tap water to see what comes out.

First Upgrade

Sunday, 10 December 2006

Pale Ale - 09/12/06

Pale ale

Brewer: Orfy Email: -
Beer: Pale ale Style: English Pale Ale
Type: All grain Size: 23 liters
6 HCU (~5 SRM)
Bitterness: 33 IBU
OG: 1.058 FG: 1.012
Alcohol: 5.9% v/v (4.6% w/w)
Water: Tap Water
Grain: 6kg British pale
.5kg Dextrine malt (Cara-Pils)
Mash: 65% efficiency
Single infusion 17l at 68c for 90 minutes
Batch Sparge with 23l

Boil: 60 minutes SG 1.046 29 liters
31l to boil, 23 into carboy.
Hops: 30g Kent Goldings (5% AA, 60 min.)
30g Kent Goldings (5% AA, 30 min.)
20g Kent Goldings (5% AA, 15 min.)
30g Fuggles (aroma)
Yeast: Nottingham Ale

In preparation of an afternoon Brew Session.

I Fixed my old aerating spout while the mash was going.

And I moded the keg syphon and filter so that it actually syphoned and filtered.

The Gravity was spot on.

In the fermenter.

20 hours later and an emergency blow off tube is needed.
The thing blew it's airlock off.

Friday, 8 December 2006

Turbo Cider

Thanks to the guys at Jim's Home Brew Forum I thought I'd have a go at "Turbo Cider"
I'm going to change a few things. I read peoples comments that the cider comes out very dry. This is fine by me but I have 80 pints of bitter that the wife hates so I thought I'd let here in on the cider and she likes Medium. So I plan to use beer yeast rather than Champagne or wine yeast that seems to be the norm. The standard AJ used seems to have a gravity of 1050 and the Asda stuff is 1040 so I'm adding 300g of table sugar. The cider says 100% from concentrate and doesn't list any additives or preservative so I hope it'll be okay. If my maths are right then it'll work out at a 1060 to 1010 Ferment giving 7% ABV.

C0st so far. 5l of apple Juice £2.90, young s beer yeast £0.55, 300g sugar £0.25
Total : £3.70 for 5l which is just cheaper than the Cheap Loopy Juice Ciders available in the Supermarkets.

Turbo Cider, here we come.
Asda's best 100% from concentrate no additives listed.

First thing is to add the yeast to half a glass of water and 1 tablespoon of apple juice. Put to one side till later.

Heat 1 litre of apple Juice Add 300g sugar.

Add 3l of juice to the fermenter. Add 1l warm juice and sugar
Check Temperature and chill if required to <27c style="cursor: pointer;" src="" alt="" id="BLOGGER_PHOTO_ID_5006119024108085058" border="0">
Pitch the Happy Yeast.

Shake the Hell out of it to aerate. Add the bung and airlock. Keep at 20 - 25c
Wait till the initial activity calms down then top up with the next 1l of juice.

The OG turned out to be 1064
10/12/2006 : I topped the fermenter up to the next with 3/4l of juice.
14/12/2006 : Gravity down to 0992, EEK that means BIG ABV! Racked to secondary
21/12/2006 : Primed with 30g of sugar and bottled in PET bottles
24/12/2006: First bottle drank, obviously not carbonated yet.
02/01/2007: All gone. WOW strong stuff.

Thursday, 7 December 2006

Goblin ale

Hob Goblin Clone

This has become my house brew. It's been brewed by a few people and they all liked it.

Brewer: Orfy Email: -
Beer: Hob Goblin Clone Style: English Old/Strong Ale
Type: All grain Size: 23 liters
43 HCU (~20 SRM)
Bitterness: 21 IBU
OG: 1.050 FG: 1.010
Alcohol: 5.2% v/v (4.0% w/w)
Water: Cheshire's best. Tap.
Grain: 5kg British pale
30g British crystal 50-60L
30g British chocolate
170g British black patent
Mash: 70% efficiency
90 minute mash at 68c
Batch sparge.
Boil: 60 minutes SG 1.038 30 liters
Add irish moss 5 minutes from the end of the boil
Hops: 30g Fuggles (4.75% AA, 60 min.)
20g Kent Goldings (5% AA, 15 min.)
15g Kent Goldings (aroma)
Yeast: Any English Ale. I use Danstar Nottingham
Tasting: mmmmmmmmmmmmmmmmmmmmmmmmmm.

From Primary to Secondary.

In the keg and labelled.

Its Getting there.

It's going down well! I recommend the recipe.