I’m live blogging, continuously updating pictures below.
The first three pictures is Soba-cha (Japanese tea made out of roasted buckwheat). I first made the tea, and then poured everything into the mash. I only use pale ale malt and 4% caramel malt, mashed in at 65C. I’m using huge amounts of Chinook and Galaxy hops, this is going to be an Imperial one around 10% ABV and 100 IBU.
It’s a waste to not use the rest of the malts, so I’m also making a low alcohol beer from the rest of the malts in a second mashing.
Special thanks to my good friend Rob from Australia that gave me these fresh Galaxy hops, I’ll try to save a bottle for you.
Damn I need to find out a better way to filter out all the hops from the kettle before putting the wort in the carboy. Roughly 20% of the wort liquid is just hops (I forgot to take pictures of how I did it this time). The 7’th picture is after whirlpool and filtering, still 10% hops soup on the bottom.
Damned! Someone need to make hydrometers in plastic!
This is a really black and Heavy Imperial Oatmeal Stout, I separated the beer in two vessels for the second fermentation. In the left one (pic above) I added bacon, and the other to the right is just vegetarian beer with not meat additions.
Just finished the brewday. I made an Single Malt (Maris Otter Pale Ale) and Single Hop (East Kent Golding) Scottish Strong Ale type (maybe? I don’t care). What you see on the picture above the glass to the right is the pre-boil wort, and after 2.5 hours hard boiling it looks like the one on the left.
Idag är det hembryggarnas SM, jag ska tävla mot 90 andra hembrygda öl i folkets val. Jag har bara med mig 10 liter så jag har nog ingen chans att få nåt pris enligt SHBF styrelsen, eftersom den kommer att ta slut innan de flesta huunnit prova den. Men jag satsar på att bli mytisk istället, ölen man sååå gärna hade velat smaka ;-). Ahh, det är första gången jag ställer upp, och det är faktiskt min “jubileums brygd”, när jag tänker efter var det nästan på dagen för ett år sedan jag gjorde min första öl.
Eftersom man måste lämna ut receptet till SHBF, så kan jag lika gärna göra det här också…
N.I.B.A. (Ninja Imperial Black Ale)
Name of Brew: Ninja IBA Imperial 2011
Entry Category: IBA (India Black Ale) / CDA
Type: All Grain
Starting Gravity: 1,093 SG
Batch Size: 12,80 L
Final Gravity: 1,022 SG
Mash Profile: Decoction Mash, Single
% or IBU
Pale Malt (2 Row) UK (5,9 EBC)
Amber Malt (95,0 EBC)
Crystal 100 (100,0 EBC)
Carafa III (1400,0 EBC)
Wheat, Torrified (3,3 EBC)
Rörsocker Ekologiskt (50,0 EBC)
% or IBU
Sorachi Ace [10,90 %] (60 min)
Sorachi Ace [10,90 %] (60 min) (Mash Hop)
Sorachi Ace [10,90 %] (30 min)
Nelson Sauvin [13,00 %] (15 min)
Nelson Sauvin [13,00 %] (3 min)
Centennial [10,00 %] (1 min)
Edit: I competed in the “misc class” with 20 other beers from low alcohol to strange or strong beers. I came on 6’th place. In retrospect my 10 liters did last for more than 4 hours. I think that many people who would have liked it didn’t want to try because it was black. Many people said that they wanted to try it just because of the name, and they looked surprised and pleased after they tasted it. I should have signed it up as an IPA instead, then the keg would have been finished much sooner (I think), and maybe made a better place.
I decided to make an Imperial Black IPA or IBA, CDA (Cascadian Dark Ale) or what ever you like to call an overhopped black ale. I did a Ninja IPA in July last year and I think this is one of the best ones I ever made. The recipe was spot on, I tried many other Black IPA from Amager, Stone, Southern Tier, Beer Here etc. But I like the one I made best of all.
Why is that, well maybe I have a completely different idea. The Ninja IPA have less roasty tones than all others I tried, but it is still pitch black. Maybe those brewerys want it that way, not me. I do like heavy stouts, but I don’t want an overhopped stout.
So I decided to make another batch and bring it to the SHBF (Swedish home brewers asssociation) “competition” in May. I think I will give them to the jury and the “peoples choice” competition. But I’m not 100% sure, because it is not the original recipe. It is not the same malts, and not the same hops because I had to use what I have. I actually never tried to make the exact same beer (same recipe) twice because it is more fun to experiment and get the feeling of how it will turn out when brewing.
If it doesn’t meet up to what I expect I might not bring it to SM, we just have to wait and see. I hope you will come to this event and taste it, and considering giving me the vote if you find it is the best 🙂
SM i hembryggd öl 2011
I will be there, you will recognize meand the goate ;-).
Saturday on May 7’th. Come early because I will only bring one small keg of 9 liters! See this web site for more details.
OG 1093 estimated FG 1026 = ABV 8.8%
IBU 93 (and Dry hopped as hell)