The Hop Addition

Made 1 batch of this last July, it lasted until the final BBQ in October and was probably the finest pint I’ve made last year. I did a lot of reading about brewing over the christmas period and have honed my craft a little since this, but I’d still wager this will be a cracking pint when I make it again in June…

Title: Autumn Saison
Author: ElChem

Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.043
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.053
Final Gravity: 1.011
ABV (standard): 5.49%
IBU (tinseth): 32.17
SRM (morey): 9.63

FERMENTABLES:
1 kg – German – Munich Light (16.7%)
2 kg – German – Munich Dark (33.3%)
3 kg – German – Pilsner (50%)

HOPS:
35 g – East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 90 min, IBU: 20.03
25 g – Saaz, Type: Leaf/Whole, AA: 3.5, Use: Boil for 30 min, IBU: 7.19
15 g – Saaz, Type: Leaf/Whole, AA: 3.5, Use: Boil for 10 min, IBU: 2.04
15 g – East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 10 min, IBU: 2.91

MASH GUIDELINES:
1) Sparge, Temp: 67 C, Time: 60 min, Amount: 17.5 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
60 g – Fresh Valencia Orange Peel, Type: Flavor, Use: Primary

YEAST:
Wyeast – Belgian Saison 3724
Starter: No
Form: Liquid
Attenuation (avg): 78%
Flocculation: Low
Optimum Temp: 21.11 – 35 C
Fermentation Temp: 25 C

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)