Brewday 36: Jasmine IPA

Brewed 01/07/2016

The restocking mission completes with another re-brew. The Jasmine IPA from Brewday 30 went down so well that this time around the plan is for this beer to also be one of my competition beers for 2016. There were a couple of minor alterations to the recipe for this version, the biggest being different bittering hops and a new yeast, but hopefully the results will be just as spectacular.

The recipe for the Jasmine IPA is:

  • 5.5kg Maris Otter
  • 0.25kg Munich Malt
  • 0.15kg CaraPils Malt
  • 0.15kg Crystal Malt (100EBC)
  • 50g Northern Brewer Hops @ 60 mins
  • 45g Dried Jasmine Flowers @ 10 minutes
  • 45g Amarillo hops @ 5 minutes
  • 15g Dried Jasmine Flowers @ 0 minutes
  • 15g Amarillo hops @ 0 minutes
  • 1tsp Irish Moss @ 10 minutes
  • 1packet Mangrove Jacks M44 US West Coast Yeast
Mash underway!

Mash underway!

Hop/Jasmine schedule ready to go...

Hop/Jasmine schedule ready to go…

Dried Jasmine flowers

Dried Jasmine flowers

Oddly it appears I chose not to take any photos of the boil or the end of the process, probably because I was watched Wales vs Belgium on the TV in between boil additions and cooling! Either way, somewhere in the mental arithmetic of measuring the strike water for the mash I made a simple counting mistake and ended up with way too much volume in the boil. This time I can only blame myself and not my Beersmith settings though! Fortunately another vigorous boil helped to partly rectify the error but I still ended up with 25 litres in the fermentor. If the yeast works it’s magic as it should then the final ABV should be around 6.0%, just slightly down from the target ABV of 6.3%. Not the end of the world (plus I have an extra 2 litres of it!)

Brewday 35: Steam Beer

Brewed 18/06/2016

The restocking mission continues with a revisiting of the Steam Beer I brewed way back on Brewday 7 (and failed to rebrew on Brewday 28!). The recipe went under a few modifications for this version to increase the caramel taste and bring a bit more hop flavour into the mix.

The recipe for the Steam Beer is:

  • 4.5kg Maris Otter
  • 0.5kg Munich Malt
  • 0.25kg Crystal Malt (100EBC)
  • 0.25kg Crystal Malt (200EBC)
  • 0.25kg Victory Malt
  • 35g Northern Brewer Hops @ 60 mins
  • 25g Northern Brewer Hops @ 20 mins
  • 25g Northern Brewer Hops @ 5 mins
  • 15g Northern Brewer Hops @ 0 mins
  • 1g Irish Moss @ 15 minutes
  • 1packet Mangrove Jacks M54 Californian Lager Yeast

NEWSFLASH!!! This time there are pictures!!!

Grain Shot

Grain Shot

Mash on!

Mash on!

(Very) Vigorous Boil

(Very) Vigorous Boil and hops additions ready to go!

All done!

Into the FV, nearly done!

The brewday was a general success but the overly vigorous boil meant that I ended up with just 21 litres in the fermentor and a slightly higher OG than expected. To correct this I added some extra (cooled) boiled water to the wort to water it back down and once corrected the final volume was 22.5 litres and bang on target OG! The yeast was pitched, and following the explosive nature of the last brew day the fermentor was tentatively moved into the fermenting fridge and left well alone!

Fortunately this strain of yeast was much better behaved and after two weeks fermenting, and no unplanned explosions, the finished beer was bottled and kegged ready for conditioning. The final ABV was 6.0% which is a little big for a Steam Beer to be honest but no so much that I’ve created an Imperial Steam Beer by accident!