Mallinsons S.P.A
A good well hopped bitter.
Huddersfield.
Sunday 25 August 2013
Orfy's Hob Goblin II
Hob Goblin II
English Old Ale
Friday 19 January 2007
Monday 15 January 2007
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.
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.
Friday 5 January 2007
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"
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.
Brewer: | Orfy | Email: | - | |||||
Beer: | Son of a Bastard Blonde | Style: | Belgian Strong Ale | |||||
Type: | All grain | Size: | 23 liters | |||||
Color: |
| 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 19 December 2006
Old Speckled Hen in under 4 hours
Old Speckled Hen
Modified to my taste from a recipe By DAAB from http://jimsbeerkit.co.uk/forum
Brewer: | Orfy | Email: | - | |||||
Beer: | Old Speckled Hen | Style: | English Old/Strong Ale | |||||
Type: | All grain | Size: | 23 liters | |||||
Color: |
| 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 |
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
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
Sunday 10 December 2006
Pale Ale - 09/12/06
Brewer: | Orfy | Email: | - | |||||
Beer: | Pale ale | Style: | English Pale Ale | |||||
Type: | All grain | Size: | 23 liters | |||||
Color: |
| 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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5ca57cKuj0isLh5UKmxIxpLQMEUuItWe6plTxWSxPKyFHudPiq3IOnVX8hSN03m1VUAsRBZUw1hu90BS0nY0rno1Ifu5dDStOoP5ao4MM7k9kes2dAY64ciCfgMbrQNSaDRvtyjnpB0/s320/Cooling.JPG" 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.
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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5ca57cKuj0isLh5UKmxIxpLQMEUuItWe6plTxWSxPKyFHudPiq3IOnVX8hSN03m1VUAsRBZUw1hu90BS0nY0rno1Ifu5dDStOoP5ao4MM7k9kes2dAY64ciCfgMbrQNSaDRvtyjnpB0/s320/Cooling.JPG" 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 | |||||
Color: |
| 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. |
In the keg and labelled.
Its Getting there.
It's going down well! I recommend the recipe.
Subscribe to:
Posts (Atom)