Fairwater Brewery

Intergalactic Leftovers (AG#54)

Dec 8th, 2013

by Bryan Robson.

No comments yet

Another user-upper, hence the rather random grain bill… Aimed to be an easy-drinker, so aiming for low 4%s.

Brewday details:

Length: 25 litres
OG: 1.043
FG:
ABV:

BeerXml File: Intergalactic Leftovers

Intergalactic Leftovers

Style: Special/Best/Premium Bitter
Length: 25 litres
Yeast:
OG: 1.043
FG: 1.011
ABV: 4.2 %
Colour: 23.8 EBC
Bitterness: 35.1 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Flagon Pale Ale Malt	6	1.599	35
Flagon Pale Ale Malt	6	0.999	22
Bohemian Pilsner (Weyermann)	3	0.699	15
Caramalt (Thomas Fawcett)	30	0.399	9
Melanoidin (Weyermann)	59	0.299	7
Crystal Malt - Dark	300	0.249	5
Lager Malt	4	0.249	5
Munich Malt	18	0.099	2
Total		4.599

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Galaxy	15	Leaf	20	90
Citra	12	Leaf	20	Aroma
Galaxy	15	Leaf	20	Aroma
Galaxy	15	Pellet	20	Dry Hop

Comments:

Hard water again: 245meq/l, so quite a lot of CRS (45ml), and a bit of gypsum in the mash (12g), and 2g of calcium chloride and 4g of Epsom salts in the kettle. I also decided to first-wort the 90m Galaxy addition.

I forgot to include them in the recipe before I exported it, but it’s using US-05 yeast, and there’s the usual protafloc at 15m.

28 litres after the boil @ 1.043, and 25 litres into the FV.

Posted in: Beer.
Tagged: Citra · Galaxy · IPA · Pale Ale · US-05

Cleaning kegs, and a problem pilsener

Dec 8th, 2013

by Bryan Robson.

No comments yet

Both the pilsenser and the Archers Village have finished, so I had two kegs to clean today. There was an odd taint to the pilsener (it’s not present in the bottles), so I paid particular attention to that keg. It’s had line cleaner, then fresh water, then StarSan through them and the lines.

I don’t know what the problem was with the pils, we decided there was something a bit cidery about it, but since the only cause I’ve seen for that is from the use of sugar and there was none in the keg at all (there was to prime the bottles, of course), then I’m none the wiser.

The Oatmeal Stout now needs dropping into a keg, so we’ll see how that one gets on in the same keg the pils was in. Since the two kegs that have become empty are both my 18l ones rather than one of the 19l ones, I hope I have enough empty bottles for them! Might have to be green glass, or big Hoegaarden bottles rather than normal 500ml brown ones…

Posted in: General.

Oatmeal Stout (AG#53)

Nov 24th, 2013

by Bryan Robson.

No comments yet

Another batch of this – haven’t done it in ages, and it’s certainly stout time of year!

Brewday details:

Length: 25 litres
OG: 1.054
FG:
ABV:

BeerXml File: Oatmeal Stout

Oatmeal Stout

Style: Oatmeal Stout
Length: 25 litres
Yeast: Windsor Yeast (Lallemand -)
OG: 1.057
FG: 1.013
ABV: 5.8 %
Colour: 74.9 EBC
Bitterness: 36.9 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Maris Otter (Crisp)	8	3.999	66
Oats, Flaked	2	0.739	12
Brown Malt (Crisp)	128	0.329	5
Crystal Malt - 60L (Thomas Fawcett)	118	0.329	5
Roasted Barley (Thomas Fawcett)	1200	0.259	4
Barley, Flaked (Thomas Fawcett)	4	0.249	4
Chocolate (Crisp)	1241	0.189	3
Total		6.099

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Bramling Cross	7	Leaf	50	90

Comments:

Hard water today: 234 meq/l. Using the Stout profile on the water treatment calculator at Jim’s, that’s 31ml CRS, 11.1g calcium chloride, and 5.3g salt. The latter two are just added into the boiler, along with the hops (might as well first wort them). I think I might add a little more Bramling Cross as aroma right at the end (flame-out instead of steep).

I was about 200g short of brown malt (I really should keep better records of how much I have of each!), so I upped the chocolate to 300g. Will probably make it a little sweeter, but I like the flavour of chocolate malt so I don’t really care.

I’ve also done a beta glucan rest for 30 minutes, with the oats and the flaked barley, and 10% (i.e. 400g) of the maris otter. I combined this with 3.8l of water, and brought it to around 37C, and left it on the stove. After 30 mins it was about 35C. I turned on the heat and brought it up to 67C, then took it out and added it to the mash tun. The mash temp after all this was about 64.5C.

Added 10g of flame-out Bramling Cross. Ended up with 26 litres in the boiler, 23 into the FV, at 1.054, which is an efficiency of 74%. Now waiting for the Windsor to rehydrate, and then I’ll get it pitched and on its merry way!

2013-12-01: Only down to 1.022, which is barely less than it was a couple of days ago, so I’ve gived in a bit of a stir to try and rouse the yeast.

Posted in: Beer.
Tagged: Bramling Cross · Oatmeal Stout · Stout · Windsor

Winter Meltdown (AG#52)

Nov 3rd, 2013

by Bryan Robson.

No comments yet

A beer that we enjoyed last year when we saw it at the Nag’s Head, so I googled for a recipe.

Brewday details:

Length: 25 litres
OG: 1.054
FG: 1.014
ABV: 5.3%

BeerXml File: Winter Meltdown

Fermentables:

Name	Colour	Amount (kg)	%
Pale Ale (Crisp)	6	5.367	93
Crystal Malt - 60L (Thomas Fawcett)	118	0.288	5
Chocolate Malt	950	0.115	2
Total		5.771

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Kent Golding	4.5	Pellet	49	60
Kent Golding	4.5	Pellet	33	30
Bramling Cross	6	Pellet	22	15
Kent Golding	4.5	Pellet	11	5

Comments:

Second beer of the weekend. So far I’ve managed to drop a rubber washer into the copper when it was coming up to the boil, so I had to drain it to get the washer back…

I had slightly too little East Kent Goldings, so I’ve substituted some Whitbread Goldings Variety in to the 60 minute addition.

The recipe I found calls for ~50g of fresh root ginger to be added to the secondary for 7 days. The Dark Star website describes this one as “cask conditioned with stem ginger and other warming spices to add that distinctive aromatic warmth.”, so I’m tempted to add some more winter spices – cinnamon, cloves, maybe?

The recommendation was for WLP007, but since I wanted WLP002 for yesterday’s brew, and since the Malt Miller was out of stock of WLP007, I’ve gone for WLP002 for this one as well. Will probably give me a slightly drier end product, of course.

2013-11-09: Down to 1.014, so that’s 5.3% ABV, and racked into secondary with 50g stem ginger in syrup, a few bits of cinnamon bark, and a grating of maybe 1/8 nutmeg. Added water to 100ml, then boiled quicky in the microwave, before adding to the secondary. I expect a little more fermentation from the stem ginger syrup. Would be nice to get this one kegged and bottled next weeken, but may not have time if I’m doing the dEVOLVIng…

2013-11-16: Decided to get this one bottled first. 19 litres in a keg, and 12 bottles over. I’d let it condition for the last week at 12C, so BeerSmith told me I needed 10g of sugar to prime the 6 litres to 2 volumes of CO2. Tasting very nice – plenty of ginger and cinnamon, but not over-powering. Don’t think I’m likely to want to drink more than one in an evening, though!

Posted in: Beer.
Tagged: East Kent Goldings · Ginger · Porter · WGV · Winter Ale · WLP002

dEVOLVIng (AG#51)

Nov 2nd, 2013

by Bryan Robson.

No comments yet

Same recipe as AG#41.

Brewday details:

Length: 30 litres
OG: 1.042
FG: 1.010
ABV: 4.2%

BeerXml File: Evolvi Celebration Ale

Evolvi Celebration Ale

Style: Northern English Brown Ale
Length: 30 litres
Yeast: English Ale (White Labs WLP002)
OG: 1.045
FG: 1.014
ABV: 4.1 %
Colour: 38.4 EBC
Bitterness: 30.2 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Maris Otter (Crisp)	8	4.999	87
Caramalt (Thomas Fawcett)	30	0.299	5
Crystal Malt - 60L (Thomas Fawcett)	118	0.299	5
Chocolate (Crisp)	1241	0.174	3
Total		5.774

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Challenger	5.9	Leaf	15	First Wort
Progress	6.25	Leaf	15	First Wort
Challenger	5.9	Leaf	15	30
Progress	6.25	Leaf	15	30
Challenger	5.9	Leaf	20	Aroma
Progress	6.25	Leaf	20	Aroma

Comments:

Two brews in one weekend – this today, and a recipe that’s apparently close to Dark Star’s Winter Meltdown (a beer that my wife really enjoyed last year). Slight substitution to the recipe, in that I added 5g of Target at the 30 minute addition as I didn’t have quite enough Progress.

I only began the yeast starter this afternoon as I didn’t have enough DME so had to pop out to my local homebrew shop to get some. Since I’m brewing tomorrow as well as today, I wanted to use the same wet yeast for both brews, so I’m having to make around 8 litres of starter. Bit touch-and-go if today’s will be ready, but tomorrow’s certainly will! Worst case is that I end up under-pitching, but I should be able to give it at least 8 hours in the starter, so I may be ok.

Dropped into the FV at 27C, with 36 litres post-boil at 1.040, so (as ever!), a little more volume at a little lower gravity. Will leave overnight for the yeast starter to get going properly.

2013-11-09: Down to 1.010, which is 4.2% ABV. Dropped it into secondary, and started cooling it (just to 18C for now, after a ferment at 21C), aiming to get it crash cooled by the end of this week, and hopefully get it bottled up next weekend. Looking and tasting good at this stage.

2013-11-24: Bit later than intended, but now bottled, with 60g of priming sugar in 30 litres of beer. I ran out of 500ml bottles, so I ended up with 46 x 500ml, and 15 x 330ml, with a bonus 5 litres in a mini-keg with 3 carb drops!

Posted in: Beer.
Tagged: Challenger · Progress · Ruby Ale · WLP002

Old Tom (AG#50)

Sep 7th, 2013

by Bryan Robson.

No comments yet

My 50th All-Grain brew! So something special is in order… A strong old classic from BYOBRA, though I didn’t have quite enough crystal so made the last bit up with pale crystal. Not that I could tell the difference in colour by looking at the grains… I intend to let this age for a good while in a pressure barrel before I bottle it.

Brewday details:

Length: 23 litres
OG: 1.076
FG:
ABV:

BeerXml File: Old Tom

Old Tom

Style: English Barleywine
Length: 23 litres
Yeast: Dry English Ale (White Labs WLP007)
OG: 1.084
FG: 1.014
ABV: 9.2 %
Colour: 43.3 EBC
Bitterness: 50.2 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Pale Ale (Crisp)	6	6.579	84
Caster Sugar	0	0.549	7
Crystal Malt - 60L (Thomas Fawcett)	118	0.439	6
Chocolate Malt	950	0.184	2
Caramel/Crystal Malt - 40L	79	0.109	1
Total		7.864

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Whitbread Golding Variety (WGV)	7.64	Leaf	43	90
Goldings, East Kent	5	Leaf	28	90
Goldings, East Kent	5	Leaf	23	10

Comments:

Hard water today – alkalinity measured at 222mg/l. Using the Porter profile on the water treatment calculator gives me additions of 28.5ml CRS, 5.7g calcium chloride, 0.65g epsom salts, 7.8g salt.

I’m using the WLP007 slurry that’s been sitting in my fridge since I brewed the White Shield. Mr. Malty reckons I need about 326ml of slurry for this, or 180ml of thick slurry. Looking at the bottle in the fridge, I’ve easily got this much, but a bit of over-pitching won’t hurt.

Ended up with 23 litres at 1.076 in the FV, which is more wort at a lower strength than aimed for (again!) and while I forgot to measure the post-boil volume, I can assume 2-3 litres loss to the hops and deadspace, so calculating back that’s 74-77% efficiency, which is fine. I do keep getting lower OG and more volume, so I need to edge the rate of evaporation down another notch in BeerSmith2.

2013-09-13: Down to 1.018, which is 7.7%. It should have a little further to go…

2013-09-26: And now we’re at 1.016, which gives 7.9%. This is probably it, so I should get it racked into a conditioning tank (which I was thinking of using one of my now obsolete pressure barrels for) to give it a nice long age before bottling.

2013-10-26: Well, it’s now vinegar. That’s a real pity… And for some reason, it’s back up to 1.019…

Posted in: Beer.
Tagged: Goldings · Old Ale · WGV · WLP007

White Shield (AG#49)

Aug 10th, 2013

by Bryan Robson.

No comments yet

Yet another recipe from BYOBRA, as ever slightly tweaked. Pitching onto yeast slurry from last week’s brew, WLP007. Not quite the correct strain for this ale (I believe that would be WLP013), but it should be close enough.

Brewday details:

Length: 26 litres
OG: 1.049
FG: 1.010
ABV: 5.1%

BeerXml File: White Shield

White Shield

Style: English IPA
Length: 25 litres
Yeast:
OG: 1.052
FG: 1.009
ABV: 5.7 %
Colour: 15.7 EBC
Bitterness: 44.5 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Pale Ale (Crisp)	6	4.349	83
Caster Sugar	0	0.519	10
Crystal Malt - 60L (Thomas Fawcett)	118	0.364	7
Total		5.234

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Challenger	5.9	Leaf	30	90
Northdown	8.5	Leaf	21	90
Northdown	8.5	Leaf	17	10

Comments:

Alkalinity measured at 4.32 = 216mg/l CaCO3, so that’s 40ml CRS in the 39l of total water, or ~1ml per litre. Water treatment (dry pale ale profile): 11.6g gypsum, 2.94g calcium chloride, 3.96g epsom salts, 1g salt.

Slightly low on gravity, but a litre or so high into the FV, so I’m happy enough. This was after tweaking my BeerSmith config to reduce the boil off rate slightly, so may need to drop it another notch.

Racked into FV, and last week’s has been racked into secondary, with slurry shaken up and put in a sanitised jug in the same fridge to let wort cool and yeast warm to pitching temperature. Got about 500ml slurry in the jug (though I only need about 130ml), and dropped another litre into a plastic bottle and put it in the fridge on the off-chance that I brew again soon enough and want the same yeast.

After letting them both get to around 21C, I poured off the beer from above the yeast in the jug, which left around 200ml yeast. This is a little more than I needed, but not so much that it would count as hugely over-pitching.

2012-08-24: It’s now had a week’s crash cooling to 2C. Hydrometer sample taken, trial jar at 8C, reading of 1.012 corrected to 1.010. This gives an ABV of 5.1%. Kegged, with 12 bottles. 13g sugar in 100ml water for priming, given 6 litres at 5C.

Posted in: Beer.
Tagged: Challenger · IPA · Northdown · Pale Ale · WLP007

Archers Village (AG#48)

Aug 4th, 2013

by Bryan Robson.

No comments yet

Another recipe from BYOBRA, slightly tweaked for my hops stocks and strengths. WLP007 this time, with a 1.1l starter.

Brewday details:

Length: 29 litres
OG: 1.036
FG: 1.009
ABV: 3.5%

BeerXml File: Archers Village

Archers Village

Style: Standard/Ordinary Bitter
Length: 25 litres
Yeast: Dry English Ale (White Labs WLP007)
OG: 1.037
FG: 1.008
ABV: 3.7 %
Colour: 11.7 EBC
Bitterness: 29.9 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Flagon Pale Ale Malt	6	3.699	95
Crystal Malt - 60L (Thomas Fawcett)	118	0.194	5
Total		3.894

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Progress	6.25	Leaf	21	90
Whitbread Golding Variety (WGV)	7.64	Leaf	15	90
Whitbread Golding Variety (WGV)	7.64	Leaf	14	Aroma

Comments:

Starter (from Mr. Malty), given yeast date of 8th July, into 1.037 wort, is 1.1l.

Alkalinity: 4 meq/l = 200 mg/l CaCO3. Water treatment: 11.6g gypsum, 1.87g calcium chloride, 3.65g epsom salts, 0.97g salt. Since it would appear that I’m incapable of brewing without forgetting at least one thing, I only put CRS in the mash liquor, not the sparge liquor. I’m sure it won’t make that much difference – at least I had it in the mash so the pH would be about right…

Ended up with 29 litres after the boil at 1.036. Not sure how much into the FV, as it’s one of my unlined FVs. Water butt is empty, so I cooled with tap water. Still a warm time of year, so I only got it down to 32C before draining into the FV. When the fridge has cooled it down a bit more I’ll pitch the starter. Only a little over a litre, so it won’t make much difference to the beer to just drop it all in.

2013-08-10: After 1 week this is down to 1.010, so I’m crash cooling it (though it looks pretty damn clear already in the trial jar), and tomorrow during the brew I’ll rack it into a secondary so I can harvest the slurry for the White Shield.

2013-08-11: Racked 25 litres of very clear looking beer into secondary so I could harvest the slurry for this week’s brew.

Posted in: Beer.
Tagged: Golden Ale · Progress · WGV · WLP007

Stone IPA #2 (AG#47)

Jul 6th, 2013

by Bryan Robson.

No comments yet

Same recipe as last time – so good I wanted some more! Didn’t have time to get WLP002 and a starter, so I’ve gone for US-05 this time.

Brewday details:

Length: 25 litres
OG: 1.067
FG: 1.014
ABV: 7.1%

BeerXml File: Stone IPA

Stone IPA

Style: American IPA
Length: 25 litres
Yeast: English Ale (White Labs WLP002)
OG: 1.067
FG: 1.017
ABV: 6.6 %
Colour: 18.2 EBC
Bitterness: 78.5 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Flagon Pale Ale Malt	6	6.599	93
Crystal Light - 45L (Crisp)	89	0.526	7
Total		7.126

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Perle	9.6	Leaf	22	90
Magnum	14	Leaf	14	90
Centennial	10	Leaf	65	15
Chinook	12.5	Leaf	13	15
Centennial	10	Leaf	35	Dry Hop
Chinook	13	Pellet	21	Dry Hop

Comments:

Alkalinity: 4.2meq/l = 210 mg/l CaCO3.

Treatment suggested for 40l: 40ml CRS, 12.6g gypsum, 2.4g calcium chloride, 4g epsom salts, 1g salt.

FG 1.064 @ 30C = 1.067, so bang on the money. Racking to FV at 30C, as it’s a hot day even the cold water supply ain’t that cold – will let it cool to pitching temperature in the fridge.

Messed up the boiling and cooling of the rehydrating water, twice, so ended up just pitching the pack of US-05 directly into the FV at ~ 21C.

2013-07-21: Bit late, but I’ve finally managed to get it racked into secondary and added the dry hops. The Chinook was pellets, and the Centennial whole leaf, but blitzed with boiled water.

2013-08-08: …and finally got around to kegging. The FG was a rather low 1.014, so we’ve ended up with a 7.1% beast here. Taste from the trial jar is really very hoppy. Bitingly bitter, lots of fruit. Should be good… Only had about 3 litres left after kegging into a 19 litre corney, so I couldn’t be bothered to bottle properly so I just drained the last bit into 2 x 1 litre and 1 x 500ml plastic bottles. One carb tab in each of the large bottles.

Most hateful kegging session ever: took forever to rack from secondary into bottling bucket, thanks to my new and still kinked auto-syphon. So I had to swap to another syphon end, twice. Probably got a bit oxygenated.

Posted in: Beer.
Tagged: American Pale Ale · Centennial · Chinook · IPA · Magnum · Pale Ale · Perle · US-05

Golden Delicious #3 (AG#46)

May 12th, 2013

by Bryan Robson.

No comments yet

Vicky wants a golden ale, we’ve enjoyed this one before, and it’s a nice simple recipe that can use up mainly existing stocks. I did buy 2kg of Golden Promise, which was all the Malt Miller had left in stock, making the rest of the grain bill up with left over Bohemian Pilsener malt. Yeast is from the slurry saved from the previous Hobgoblin, WLP002.

Brewday details:

Length: 27 litres
OG: 1.038
FG: 1.010
ABV: 3.7%

BeerXml File: Golden Delicious

Golden Delicious

Style: Standard/Ordinary Bitter
Length: 25 litres
Yeast: English Ale (White Labs WLP002)
OG: 1.038
FG: 1.010
ABV: 3.6 %
Colour: 6.2 EBC
Bitterness: 25.1 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Pale Malt, Golden Promise (Thomas Fawcett)	6	1.999	51
Bohemian Pilsner (Weyermann)	3	1.750	45
Caster Sugar	0	0.159	4
Total		3.910

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Challenger	5.9	Leaf	33	90
Bobek	3.9	Leaf	10	10

Comments:

Alkalinity measured at 239 meq/L. Full water treatment, as I now have most of the salts that the calculator at Jim’s suggests, so that’s 44.1ml CRS, 10.8g gypsum, 2.2g calcium chloride, 3.8g Epsom salts, 1.2g common salt.

Mr. Malty is recommending 113ml of my yeast slurry, based on being harvested 2 weeks ago, and the default values for thickness of slurry and percentage of non-yeast material. Since it’s WLP002 it’s quite a thick slurry, but also not stratified into yeast and non-yeast, so I’m guessing that the recommendation will be about right. I will up it a bit as common wisdom is that it’s best to pitch big, but since I have the best part of a litre of slurry then that’s way more than I need and if I pitch that much apparently I’ll be overpitching and running the attendant risks of autolysis and so on (q.v. this interesting discussion).

Post boil I’m at 29 litres, again a little more than I want. I clearly need to adjust my boil-off rates in BeerSmith. However, I’m bang on the money at 1.038, so maybe I also need to up my efficiency.

Very pale and clear wort into the fermenter, quite a malty flavour in the trial jar – interesting to see how this one ferments out. In the end I added 200ml of slurry, the rest decanted into 2 StarSan’ed plastic litre bottles, which have gone back into the fridge. Not sure when I’ll next brew, but I’ll see how they’re looking (and smelling!) and maybe I’ll have another brew on the same beer. This slurry had maybe a slightly sharp note when I smelled it, but it didn’t appear to be infected, so I pitched it into the wort at around 23C, fermentation chamber set to 18C for a clean ferment.

2013-05-27: Kegged and bottled 14. Still a sharp smell, and maybe a bit of vinegar in the taste. How it settles down in the keg, but this one may be bad…

2013-08-08: Ended up tasting a lot better than I feared. Wasn’t infected (if it was, it was a very low level), and the sharpness faded with time. The result by the end of the keg (which is almost finished by now) was a rather drinkable beer – refreshing on a hot day. Bit of a relief…

Posted in: Beer.
Tagged: Bobek · Challenger · Golden Ale · Golden Delicious · WLP002

Fairwater Brewery

Intergalactic Leftovers (AG#54)

Intergalactic Leftovers

Cleaning kegs, and a problem pilsener

Oatmeal Stout (AG#53)

Oatmeal Stout

Winter Meltdown (AG#52)

Dark Star Winter Meltdown

dEVOLVIng (AG#51)

Evolvi Celebration Ale

Old Tom (AG#50)

Old Tom

White Shield (AG#49)

White Shield

Archers Village (AG#48)

Archers Village

Stone IPA #2 (AG#47)

Stone IPA

Golden Delicious #3 (AG#46)

Golden Delicious

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Intergalactic Leftovers

Oatmeal Stout

Dark Star Winter Meltdown

Evolvi Celebration Ale

Old Tom

White Shield

Archers Village

Stone IPA

Golden Delicious

cookies

search

tags

categories

articles

blogs

faqs

forums

homebrewers

organisations

recipes

shopping

software

recent posts

admin

calendar