Category: Beer

This was a beer I did about 9 months ago, still got 8 bottles left, for some reason, be it the yeast, the hops or whatever, I cannot drink this and stay sober. Had a few last summer in the garden and was struggling after 1 to walk in a straight line. Gravities were right on point at the start and the end, but for some reason this one just gets me hammered.

Very good hop flavour, even now, and a beautifully crystal clear pint which goes so well with spicy food its scary. This and some Harissa spiced chicken on a BBQ with sweet potato wedges is a thing of beauty. Pacifica, I salute you!

Title: NZ-IPA
Author: Chem

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 14 liters
Boil Gravity: 1.041
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.057
Final Gravity: 1.015
ABV (standard): 5.6%
IBU (tinseth): 44.77
SRM (morey): 8.86

FERMENTABLES:
2.45 kg – United Kingdom – Maris Otter Pale (94.2%)
0.15 kg – German – CaraMunich II (5.8%)

HOPS:
12 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Boil for 60 min, IBU: 34.52
15 g – Pacifica, Type: Leaf/Whole, AA: 5.5, Use: Boil for 15 min, IBU: 10.24
15 g – Pacifica, Type: Leaf/Whole, AA: 5.5, Use: Boil for 0 min – Steep until at 20C
10 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Boil for 0 min – Steep until at 20C
25 g – Pacifica, Type: Leaf/Whole, AA: 5.5, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Sparge, Temp: 65 C, Time: 60 min, Amount: 9 L, Sparge with 6L@70 degrees
Starting Mash Thickness: 3.5 L/kg

YEAST:
Fermentis / Safale – American Ale Yeast US-56
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 – 23.89 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)

This godamn brew… I swear to Vishnu this is gonna be the death of me this one…

Was brewed just after I got back from the Magna Festival in Leeds. I’d been so inspired by so many of the beers I tasted there, but Why Kick a Moo Cow by Arbor Ales grabbed me and wouldn’t let go… I tried to put together a beer which would be along the same lines, but it seems the beer gods were against me on this particular one…

This particular brew has been a gigantic pain in the arse ever since, the yeast was pretty much dead I reckon, so I ended up pitching the only packet of yeast I had at the time (MJ20) into the fermenter just to get it going, and started the dry hop when it got down to 1.010 on Saturday. What an absolute pain in the arse… It better taste passable or I’m gonna be kicking myself for being a yeast numpty…

Title: Moo Cow
Author: Chem

Brew Method: BIAB
Style Name: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 14 liters
Boil Gravity: 1.036
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.050
Final Gravity: 1.015
ABV (standard): 4.65%
IBU (tinseth): 28.52
SRM (morey): 10.35

FERMENTABLES:
1.7 kg – United Kingdom – Maris Otter Pale (85%)
0.3 kg – German – CaraMunich II (15%)

HOPS:
10 g – wakatu, Type: Leaf/Whole, AA: 6.7, Use: Boil for 60 min, IBU: 17.58
10 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Boil for 10 min, IBU: 10.94
20 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Dry Hop for 5 days
20 g – wakatu, Type: Leaf/Whole, AA: 6.7, Use: Dry Hop for 5 days
20 g – Southern Cross, Type: Leaf/Whole, AA: 12.0, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Sparge, Temp: 66 C, Time: 60 min, Amount: 10 L, Sparge with 6l at 72

YEAST:
Wyeast – West Yorkshire 1469 (MJ20 Pitched after 24 hours with no activity)
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temp: 17.78 – 22.22 C
Fermentation Temp: 20-24 C

This was the recipe I did on 18/3/17 live on the UK Homebrewing Community pages on Facebook. Was fun and its chunking away like a madman in the kitchen. A fairly standard Dunkelweissen for me to replenish my stocks.

Title: Dunkel
Author: Chem

Brew Method: BIAB
Style Name: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 13 liters
Boil Gravity: 1.035
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.45%
IBU (tinseth): 18.65
SRM (morey): 16.32

FERMENTABLES:
1 kg – United Kingdom – Wheat (50%)
0.2 kg – German – CaraMunich II (10%)
0.3 kg – Belgian – Pilsner (15%)
0.5 kg – American – CaraCrystal Wheat Malt (25%)

HOPS:
32 g – Hallertau Hersbrucker, Type: Leaf/Whole, AA: 2.2, Use: Boil for 60 min, IBU: 18.65

MASH GUIDELINES:
1) Sparge, Temp: 65 C, Time: 60 min

YEAST:
Mangrove Jack – Bavarian Wheat Yeast M20
Starter: No
Form: Dry
Attenuation (avg): 73%
Flocculation: Low
Optimum Temp: 15 – 30 C
Fermentation Temp: 24 C

This one was my brew from yesterday, a nice simple APA with a good amount of hops, and even more to go into the brew as dry hops. Smells epic and the cheeky snifter from the gravity cylinder was very tasty, sweet, but tasty, the hops coming through even in that…

Title: ChemAPA
Author: ElChemist

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 13 liters
Boil Gravity: 1.039
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.047
Final Gravity: 1.012
ABV (standard): 4.58%
IBU (tinseth): 33.11
SRM (morey): 7.99

FERMENTABLES:
1.85 kg – United Kingdom – Maris Otter Pale (92.5%)
0.15 kg – German – CaraMunich II (7.5%)

HOPS:
7 g – Cascade, Type: Leaf/Whole, AA: 8.2, Use: Boil for 60 min, IBU: 14.57
10 g – Cascade, Type: Leaf/Whole, AA: 8.2, Use: Boil for 10 min, IBU: 7.55
10 g – Cascade, Type: Leaf/Whole, AA: 8.2, Use: Boil for 5 min, IBU: 4.15
10 g – Citra, Type: Leaf/Whole, AA: 13.5, Use: Boil for 5 min, IBU: 6.83
20 g – Cascade, Type: Leaf/Whole, AA: 8.2, Use: Dry Hop for 5 days
20 g – Citra, Type: Leaf/Whole, AA: 13.5, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 8 L, Sparge with 6L @ 68

YEAST:
Mangrove Jack – US West Coast Yeast M44
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 15 – 23.33 C
Fermentation Temp: 20 C

Not had a bottle of this yet, its taking a long time to carb up (not surprising considering the yeast was as lazy as a dont know what…) Smells good though!!

Title: BoonDoggle Clone
Author: Chem

Brew Method: BIAB
Style Name: British Golden Ale
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 14 liters
Boil Gravity: 1.032
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.013
ABV (standard): 4.14%
IBU (tinseth): 29.75
SRM (morey): 5.25

FERMENTABLES:
2 kg – United Kingdom – Maris Otter Pale (100%)

HOPS:
10 g – Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 90 min, IBU: 13.09
7 g – First Gold, Type: Leaf/Whole, AA: 7.5, Use: Boil for 30 min, IBU: 10.97
14 g – First Gold, Type: Leaf/Whole, AA: 7.5, Use: Boil for 5 min, IBU: 5.69

MASH GUIDELINES:
1) Sparge, Temp: 67 C, Time: 85 min, Amount: 10 L, sparge with 6 at 70 degrees

OTHER INGREDIENTS:
5 g – Irish Moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast – Ringwood Ale 1187
Starter: No
Form: Liquid
Attenuation (avg): 70%
Flocculation: High
Optimum Temp: 17.78 – 23.33 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)

Chris has mentioned his fondness for the Amber Adder beer from Lidl so I thought I would post this one up, its not going to be the same as that but its in the general vicinity style wise and in my opinion is an excellent beer in its own right, nice maltiness with a touch of residual sweetness, fruity but balanced hops and a touch of spice from the rye on the finish.

The recipe is a shameless rip off of an amber recipe from the Bertus Brewery site but adapted to feature one of my favourite ingredients rye. If I did this again I think I would sub in some Simcoe, probably for the Cascade and some or all of the dry hops. Simcoe is king in this style of beer as far as I am concerned, I love the combination of big tropical fruit aroma and in your face pineyness that it brings especially when balanced by a rich malt bill as you see here.

Batch size: 23 Litres
Brewhouse efficiency: 78%
OG: 1.053
FG: 1.012
IBUs: 47.3
ABV: 5.5%
EBC: 25.4

MALT/GRAIN BILL

4 kg Pale Ale Malt
0.35 kg Crystal Rye
0.3 kg CaraMalt
0.3 kg Rye Malt
0.3 kg Munich Malt
0.08 kg Chocolate Rye (or normal Choc Malt)

HOPS & ADDITIONS SCHEDULE

20g Nugget at 60 minutes (or use any clean bittering hop)
30g Cascade at 15 minutes
30g Amarillo at 0 minutes
30g Centennial at 0 minutes
30g Citra dry hop for 5 days
15g Columbus dry hop for 5 days

YEAST

US05

Mash at 67c

Ferment at 20c