Brewday 45: Irish Red Ale 4.1

Brewed 01/10/17

Version 4 was red! Was it a fluke or can it be rebrewed and come out just as good?

For this variation I will be dropping the Roasted Barley to 100g and increasing the smoked Rauch Malt to 300g (from 100g). This should slightly lighten the overall colour of the beer and also give a nice smokey undertone to the malt flavours. This version would also use Fuggles hops instead of Bramling Cross for a little more traditional hop flavour but mostly because I didn’t have any Bramling Cross left in the freezer as it turned out!

The recipe for the Irish Red Ale 4.1:

  • 4kg Maris Otter Malt
  • 200g CaraRed Malt
  • 100g Roasted Barley
  • 100g Dark Crystal Malt
  • 300g Rauch Malt
  • 30g East Kent Goldings hops @ 60 minutes
  • 20g Bramling Cross hops @ 30 minutes
  • 1 tsp Irish Moss
  • 1 pkt Mangrove Jacks M15 Empire Ale yeast

The other major change to this version is that it will be brewed on the Grainfather whereas version 4 (Brewday 27) was brewed on my old three vessel system. In theory this shouldn’t make any difference as Beersmith will adjust the recipe based on the equipment profile but we’ll have to see if that works as intended!

Grain shot!

Hops in!

Colour looks promising!!!

 

Brewday 45 went perfectly to plan and I even remembered to put in the Irish Moss! OG came out at 1.046 so presuming the yeast attenuates as expected this should give an ABV of 4.7% and hopefully a bright red colour!

Brewday 44: Jaipur Clone

Brewed 19/08/17

In order to use up some of the hops I had stored in the freezer I decided to brew the Jaipur Clone from Brewday 26 again. The hop schedule needed to be tweaked slightly to fit my leftover inventory but the vast majority of the recipe was the same as last time and fortunately I had a decent selection of hops on hand to make reasonable substitutions so the end result shouldn’t stray too far from the original clone.

The recipe for the Jaipur Clone:

  • 5.55kg Maris Otter Malt
  • 0.45kg Vienna Malt
  • 12g Centennial hops @ 60 minutes
  • 15g Northern Brewer hops @ 60 minutes
  • 10g Ahtanum hops @ 60 minutes
  • 12g Centennial hops @ 30 minutes
  • 10g Ahtanum hops @ 30 minutes
  • 10g Chinook hops @ 30 minutes
  • 16g Centennial hops @ 0 minutes
  • 48g Chinook hops @ 0 minutes
  • 24g Ahtanum hops @ 0 minutes
  • 40g Amarillo hops @ 0 minutes
  • 1 tsp Irish Moss @ 10 minutes
  • 1 pkt Nottingham yeast

Mash on!

Hops!

First hops in!

All done, transferring to the fermenter

Into the fermenting fridge

A little bit hazy… oops…

The brewday was going perfectly until I took my eye off the ball and forgot to add the Irish Moss to the end of the boil! Doh!!! As you can see from the pictures above how hazy the beer has finished up as a result of this error! Hopefully crash cooling once fermentation is complete will help drop out a lot of this murk though and the final beer might still end up pretty clear! Alternatively I will be finding out just how important the Irish Moss addition actually is for beer clarity!

OG was bang on target at 1.058 so once the yeast has done its stuff this Jaipur Clone should come out around 5.2% ABV. This is around 1% less than the real thing but I intentionally brewed this lower to make it a bit more session-able!

 

 

 

 

 

 

Brewday 43: Banoffee Goze

Brewed: 08/06/2017 and 11/06/2017

No, that’s not a typo! Brewday 43 took place over two separate sessions! This was my first attempt at a sour beer recipe which came to me at 3am in a flash of inspiration… a Banoffee Gose!
Banana & Toffee are great together, Salted Caramel is amazing too so can these flavours be combined into one beer?

The base of this beer would be a ‘proper’ kettle-soured Gose, but with the addition of some Caramalt to impart that toffee flavour. This would darken the beer slightly but hopefully not too much. The Banana would come from the Hefeweisen yeast which I would intentionally stress out and ferment at the high end of the temperature range to maximise this flavour output.
On paper this seems perfectly reasonable but will it work in practice?! There’s only one way to find out!

 

The Recipe for Banoffee Gose is:

  • 2.5kg Wheat Malt
  • 2kg Pilsner Malt
  • 0.5kg Crystal (20L) Malt
  • 13g Hallertauer Hersbrucker hops @ 60 minutes
  • 1pkt Omega Lactobacillus Blend (OYL-605)
  • 1pkt White Labs Hefeweisen yeast (WLP300)

The first stage of the kettle souring process is to complete the mash as normal. Once the sparge was complete I brought the wort to the boil for 15 minutes to pasteurise it and kill off any bacteria in the wort at this point. You don’t have to boil the wort like this if you are willing to risk other bacteria growing in your wort and therefore add a degree of randomness to the souring process – I wanted more control so I chose to boil!

Lacto Starter

Following the mini-boil, the wort was chilled down to 28C using an immersion chiller and then held at that temperature using the Grainfather’s control unit. 48 hours earlier I had made a 1 litre starter using the Omega Lactobacillus Blend. Even though the photo shows the flask sat on one, this type of starter doesn’t need a stir-plate as it doesn’t need to be agitated to promote growth. The stirplate above was turned off!

The starter was then pitched into the wort and the lid of the boiler sealed with clingfilm to keep any other passing nasties out!

All sealed for souring

If you had a PH meter (and I didn’t!) now is the perfect time to take a reading! The wort PH will be around 5, and after 3 days with the Lacto Blend pitched this will have lowered to around 2 or 3. Ta-Daa! Soured wort!

After the souring process is complete, the clingfilm is removed and the wort is brought to the boil for the second time! This 60 minute boil kills off the Lactobacillius cultures and stops the souring process. Hops are added to this boil but only a tiny amount is used because too many IBU’s will negate the sourness.

Boil No. 2

All done! Transferring to the fermenter.

 

 

 

 

 

 

 

 

 

Second boil completed and the wort was down to an OG of 1.048. The Hefeweisen yeast was pitched and the fermenter fridge set to 32C. I intentionally didn’t create a starter for the yeast pitch because by under-pitching I hoped to stress the yeast even further and create even more Banana flavours!

Once fermentation was complete the FG read 1.016 giving an ABV of 4.2%. Possibly a bit on the strong side for a traditional Gose but not too big! The beer was then kegged and bottled and put away to condition, there wasn’t much in the way of Banana at this point so hopefully it would come through during conditioning…

Brewday 42: Rye Saison

Brewed: 27/05/2017

Taking a lot of inspiration from (Cheshire Brew Crew) Mark’s Rye Saison which we sampled earlier in the year came my own version. The Rye adds a peppery taste which work amazingly well with a Saison base. If it turns out to be anything like Mark’s version I’ll be very happy indeed!

The Recipe for Rye Saison is:

  • 3.8kg German Pilsner Malt
  • 1.36kg Rye Malt
  • 0.3kg Dark Belgian Candi Sugar
  • 1kg Crystal (20L) Malt
  • 43g Styrian Golding hops @ 60 minutes
  • 1pkt Wyeast French Saison Yeast

There is a tendency for the Rye addition to cause mashes to ‘stick’ more frequently so Rice Hulls are added to help keep some structure to the mash when sparging, and the overall OG is boosted with the addition of the Dark Belgian Candi Sugar.


 

 

 

 

 

 

The brewday was mostly without issue although the eagle-eyed amongst you will spot the filter from the Grainfather on the bench in the photo above. That was not supposed to be there! Darn!

The inevitable blocked pump aside, the brewday went ok and I ended up with an OG of 1.059 and with a FG of approaching 1.004 the ABV was a monstrous 7.2%!