Brewday #72 – Raw & Juicy (Raw Ale / New England IPA)

Cascade and Amarillo. Belma Hops to the right.

Maybe I’m crazy? I’m mashing in 6kg malts with 170gr Aurora hops for 75 minutes. Then after Mash out and sparging I will add 50 gr Amarillo, 50 gr Cascade and 50 gr Belma hops, keep the temperature for 20 minutes at 75C. No boiling, but it should be pasteurised.

Vol 22 Liters
OG 1057
FG 1015 (Estimated)
IBU 43 (Theoretically according Beersmith)
ABV 5.5% (Estimated)

Well hopped mash (Aurora Hops).
Hazy enough.

Brewday #71 – Eeengerland (New England IPA)

I haven’t brewed in almost 1.5 year, been working and too lazy, and other stuff to. I wanted to make a real Juicy New England IPA for a long time, and I have so much hops left makes it a good idea.

I got an idea to use the grain basket of the grandfather as a hop spider. I lowered it down and then turned of the boiling, then immediately added 100gr Chinook. I let it sit for 20 minutes. I added 100gr of Calypso. The wort was down to 87C so I put the termostat to 83C so it wouldn’t get to cold during the next 20 minutes.

The grain basket as a hop spider worked great! Look at the pictures all the hops was filtered out.

I’m a genius ;-).

Vol 17 Liters
OG 1072
FG 1016
IBU 65 (Theoretically according Beersmith)
ABV 7.35%

Brewday #70 – Imperial IPA

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Sorry for not blogging the last brews. Also I’ve been pretty lazy brewing the past years.

If you read this you might notice I updated the web site theme. I think I lost some features, but those was from a time when I hacked the theme to get them in. I don’t have time or interest to do this anymore so they are gone.

I realized I have too much hops and best way to use it is making a well hopped Imperial India Pale Ale. So here we go!

I’m trying a new technique and hope I get better efficiency than before. I’m emptying the Grainfather after the mash-up to a kettle, it was about 9-10L. Then added 10 L 74°C water to the malt bed. Then pour the wort back into the boiler after mash out.

Also boiling for 120 minutes to caramel the malts more. You can see the hop bill above, basically

– Columbus bitter hops
– Centennial aroma hops
– Bunch of Citra, Columbus and Centennial at boil out

I used 585g hops, too much for the Hopspider which caused some problems I had to solve.

Dry hopped after 5 days with 300g Chinook and Calypso.

Thats five C-hops.

Vol 13 Liters
OG 1077
FG TBA
IBU 163,8
%ABV TBA

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Brewday #67 – The Wind That Shakes The Barley


#Brewday67 – 2016-05-16. 

23 litres batch with OG1070 was split up in three parts for the second fermentation. Lots of caramel malts, Columbus bitter hops and Aurora aroma hops. 

A) Session Ale; 9 litres + 9 litres of water + Dry hopped with 100gr Aurora. 

B) India Red Ale; 7 litres + Dry hopped with 100gr Centennial. 

C) Barleywine; 7 litres + Hershey’s Caramel Syrup + Muscovado Sugar + Coconut Palm Sugar

Brewday #66 – Dandelion (Chocolate & Vanilla Swirl Stout)

Dandelion

When a crazy black woman becomes obsessed with a preppy white woman and starts stalking her. She calls her ‘dandelion’ and they become a chocolate and vanilla swirl

Dandelion is a Chocolate And Vanilla Swirl Stout with kakao and vanilla. The plan is to barrel age half of the batch in cognac. Hops is Galaxy.

OG 1082
FG 1026 
ABV% 7.4 
IBU 40
VOL 18L

Batch#1 10 L Added extra Bourbon Vanilla Extract
Batch#2 7 L Added Cognac Oak Chips