Monday, 30 June 2008

Swift Bitter

It's about time the Fledgling Brewery produced another bird related beer, so in coming up with a recipe that I hope could become a regular brew I've also named it after the Swifts I sat watching cruising around the sky yesteray evening, so Swift Bitter it will be.

I'm targetting a medium strength 4.6%abv (1.048) bitter with around 35-40IBU, 90% Pale, 5% Crystal and 5% Torrified Wheat, I've heard that Challenger and Goldings work very well together so for a 50L brewlength at 70% efficiency this is the recipe I'll be going for.

9.8kg Pale Malt, Maris Otter 90%
550g Crystal Malt 5%
550g Torrified Wheat 5%

100g Challenger [7.00 %] (60 min) Hops 31.1 IBU
35g Challenger [7.00 %] (15 min) Hops 5.4 IBU
50g Goldings, East Kent [4.00 %] Steeped during cooling at 80 degrees for 15 mins.

I'm probably also going to dry hop one of the kegs when the time comes, just to see the difference it makes, i'll probably add 10g Goldings in a muslin bag.

Hopefully I'll get to brew this up next week.

Saturday, 28 June 2008

Brewday - "Thirst Gold"

I finally managed to get around to brewing a beer hopped only with First Gold on Wednesday evening. After posting on Jims Homebrew Forum the recipe I was going to go for (see previous post) I was egged on to change the hopping schedule around, quite drastically, so what started out as aiming for 29 IBU from the First Wort Hops (FWH), 8 IBU from the 15 minute additions and 2 IBU from a 5 minute addition ended up with me upping the FWH and throwing a basket full of hops in at 15 minutes to get 9 IBU from both additions. The AA of these hops is relatively high at 8%AA doing this method with a lower AA hop wouldn't be as practical and it could be expensive.

It'll be interesting to see if the bitterness is there and also if there is a notable aroma explosion from using such a large quantity of late hops, there was also a generous amount of steep hops, there were added when the cooling wort hit 80 degrees C and the immersion chiller turned off while they steeped before being turned back on to drop the wort down to pitching temp quickly.

I currently have 2x FV's both with 25L of 1.048 wort fermenting away well.

The final recipe that I went for is:

Target OG 1.047 (70% bhe)
Target IBU ~38
68 degree mash 60 mins
60 min boil
Fermenting with s04

11kg Marris Otter 97%
300g Crystal Malt 3%

50.00 gm First Gold [8.00 %] (60 min) (First Wort Hop) Hops 19.7 IBU
100.00gm First Gold [8.00 %] (15 min) Hops 19.7 IBU
80.00 gm First Gold [8.00 %] (0 min) (Aroma Hop-Steep 80 degrees 15 mins)

Wednesday, 18 June 2008

An itch I have to scratch...

I have wanted to do an all First Gold brew and this week all being well I'll get one done, This recipe is what I have in mind. I am going to have a go at frist wort hopping with this one.

Brew Length 50L
Target OG 1.052 (70% eff)
Target IBU ~ 38

11.3kg Marris Otter 91%
600g Crystal Malt 5%
500g Torrified Wheat 4%
60g First Gold [8.00 %] (60 min) (First Wort Hop) 28.4 IBU
60g First Gold [8.00 %] (15 min) Hops 7.7 IBU
30g First Gold [8.00 %] (5 min) Hops 2.2 IBU
50g First Gold [8.00 %] (0 min) (Aroma Hop-Steep for 15 mins at 80 degrees)

Saturday, 14 June 2008

Bike and Beer

I went on a thirty five mile bike ride around the North Warwicksire countryside today, we stopped for a beer at the Plough Inn near Ansley, Nuneaton, the Abbot Ale was very satisfying indeed.

North Warwickshire Cycleway

Saturday, 7 June 2008

Townes IPA Kegged

I managed to get the Townes IPA kegged today, both FV's were down to 1.010 so thats ~4.7% judging by the fact that the kitchen was filled with the aroma of Cascades while I was kegging, it's gonna be hoppy! Thats just what I wanted, my wife thought that the aroma was like lemon cheescake, I'd have to agree. I really think that adding the aroma hops (and a lot of them) at 80 degrees and turning off the immersion cooler for 15 mins helps to lock in the aroma.

Just have to wait a few weeks now until it can be supped, hopefully on a warm evening with a BBQ.

Monday, 2 June 2008

Mmmm Mally's Mild

Ok, Ok, I only brewed this on 14 May, but it's on tap already, for tonight only, just a tester before my Dad comes to give the verdict at the weekend. The picture is awful, I struggle to photograph dark beer, it has a lovely deep dark red/black, the roasted malt come through well and there is a nice dry finish, personally I think I would enjoy it more with a few more IBU's but the style I was after is as it is, so, it's good to go and I hope it gets the thumbs up from papa Wezbrew.