Brewday #64 – Mango/Papaya/Vanilla Oatmeal Ale


It has been a long time since I had time and felt like brewing something. I was getting bored with the complexity using all the equipment. So I bought the Grainfather. So much easier, and less things to worry about.

The first beer with the Grainfather is an Oatmeal Ale with Mango, Papaya and Vanilla bean.

5K g Pale malt
0.5 kg Oat malt
Columbus Bittering hops
Columbus Taste hops
Centennial Aroma hops
1 big Papaya
8 Mango fruits
1 Vanilla stalk
19 Liters
OG 1051
FG 1016 (estimated)
ABV% 4.8 (estimated)
IBU 24

I forgot to mash out, that’s why the lower abv% (which is fine actually)

Brewday #60 – 11:11/13 Hoppy Black Ale


It’s that time of the year again when I brew my magickal ale with everything 1’s. It’s OG 1111, 11%ABV, 111 IBU… Shut up and drink it!

kranked up to 11It’s Chocolate dinkel malt, crystal malt, caramel malt, pale malt and rye malt.

It’s Belma hops, Centennial hops, Chinook hops, and Columbus hops.

It’s not an IPA.

It’s not a Stout.

It’s a well hopped black ale. Some call them CDA (Cascadian Dark Ale), I’m not in or from Cascadia, I’m not partiulary influenced by those. I’m not sure if I came up with this before I heard of them, but who cares.

It’s not an Black IPA, that just sounds stupid and I don’t condone that style name. Some say IBA (India Black Ale), I might sign on to that, but I’d like to promote yet another name…

HBA (Hoppy Black Ale)
A black ale which is just as hoppy as an American IPA. It should not get too much of the roasty tones as a stout, it should be hidden under the hops, it might come out as an after taste. But the hops should rule!

When the clock shows 11:11 make a wish and toast this beer and your wishes will come true, it will work best if you just happen to look at the clock. It doesn’t work if you set the alarm clock or wait for the clock, it should be by “luck” or instinct, then it works.

Brewday #58 – Moloko Milk+ Chocolate

#58 Moloko Milk+ Chocolate (label)

Today I’m brewing a Chocolate Milk Stout. Pale malt, caramel malt and three black malts (pale chocolate, chocolate and black malt). I’m using chocolate nibs (10 min boil), and will be adding lactose at the bottling. Everything else is the same as usual.

Don’t worry about the noodles, it’s not going in to the beer. Noodles t is a quick perfect meal when the oven is occupied. I got use for the rice cooker to, it will cover the boil off from the big kettle.

I think I will do like the last time, at the second fermentation pour 10 liter in one and the rest in the the second and add water so I get a lower ABV beer.

It was 26C warm in my apartment, and it rained this morning so it’s not getting cooler than that. So I wrapped the fermentation tank in wet blanket and put the fan on it. The temp meter said 20C (pretty good).

Edit 2013-06-17: I put 12 liters in first (second fermentation) tank. Estimated 7%ABV.
I put 7.5 liters plus 4.5 liters water in the second (second fermentation) tank. Estimated 4.2%ABV.

Edit 2013-06-26: Bottled the Main batch and got 31 bottles (37cl). I added 5gr Lactose per bottle.

Brewday #57 – Red Alert


This is the first time I’m water adjusting the beer. To get really hoppy and crisp beers I realized I need to adjust the water. The water I have is pretty good so it was no big problem, it’s actually really good for dark beers because the PH 8.5 is quite high. But I never got a hoppy beer as crisp and hoppy as I wanted. I hope the water adjustment will make the beer a lot better.

20130517-184508.jpgCa 35 ppm -> 113 ppm
Mg 4.6 ppm -> 18 ppm
Na 12 ppm -> 18 ppm
So4 45 ppm -> 263 ppm
Cl 17 ppm -> 43 ppm
HCO3 78 ppm -> 73 ppm

But being me I just had to make it even more complicated, it’s Gung-ho style whenever I brew. There is a twist. I wanted the beer to be really red so I added beetroot, I see it got pretty much calcium and magnesium in it so it must be good for the hops. I’ll boil it with the brew for 20 minutes, I don’t think it will add much taste, or it might add some interesting notes to it. But it doesn’t look like it added any more colour.

I’m mashing in at 62C for 15 minutes, then decoct and step up to 71C for 45 minutes, so it should be medium well done body. While mashing in I’m drinking the #56 Voodoo Juice, this one turned out extremely well I don’t think it will last to August. It’s the perfect Witbier, much better than Hoegarden or any other one I had.

For the hops I will use Belma for bittering and taste, and Centennial for aroma, maybe I’ll dry hop it also?

Edit 2013-05-29: Second fermentation time. Good or bad idea, I don’t know but I think it was good. At least I can’t see anything wrong. I need more uRination Ale, it might be a warm summer and I’m out of it. So this is what I did… After the yeast cake and stuff I got 15 liters, so I put 10 liters in one vessel. The OG was 1078 and the FG was 1015 ( a little lower than expected), estimated 8.2% ABV.

Here’s what I did with the remaining 5 Liters. I added 5 liters of water. After my calculations the ABV will be around 3.5%ABV and 60 IBU. That’s an uRination Ale by my standards. If I dry hop it I think it will be good, and I need a low ABV beer for the summer anyway. If this works out well I will do this more often.

Brewday #54 – Gustafs Skål (Pale Ale)

Gustav III
I haven’t brewed since last october, three months is the longest time since I started I didn’t brew any beer. Last year was the third year and I only made 10 beers, the first year I made 24 beers, and the the second 22 beers. I brewed so much I don’t know what to do with it, the legal system prohibits me from selling it, or giving it away (I think). Anyway most of the beers have been beers that can be aged for a long time, I have hidden stocks here and there. Anyway today is the first brewing day in 2013. Here follows some notes.

Gustafs Skål (Pale Ale)

Carl-Michael-BellmanThe reason I chose that name is because I’m making a single hop ale with a new hop called Belma. Belma reminds me of Bellman who was a Swedish poet (4 February 1740 – 11 February 1795). He wrote a drinking song to the Swedish king Gustaf III and named it Gustafs Skål following the coup d’etat in 1772, which made himself an autocrat and ended the parliamentary Age of Liberty. The king very much liked the song and informally it came to function as his royal anthem.

Gustafs Skål

Gustafs skål!
Den bäste Kung, som Norden äger:
Han ej tål,
At vigtskåln ojämt väger.
God och glad,
Han Ilskans röst föraktar
Samt afvaktar
Och betraktar
Dårskap i sin grad.

Sådan Kung
Är värd att styra Sveriges öden:
Rask och ung,
Ej rådlös uti nöden.
Wasa Ätt
Har aldrig lärt att svika,
Aldrig tvika,
Men at fika
Till at göra rätt.

Gustafs Toast

Gustafs Toast!
The greatest king of the north:
He can’t rest,
While injustice rules.
Decent and cheerful,
He detests anger
and waits
and studies
lunacy in progress

A king like he
Is worthy to govern Swedens destiny
Bold and young
Never in hopeless need
Of Vasa dynasty
Is taught to never fail
Never hesitate
But rather do
What is just and fair.

Listen to it here.

The hops, the hops

Belma™ Hops is a new American high alpha hop that clocks in at 11.3%. I have never had a beer with this hop (AFAIK), so it’s kinda interesting. I’m making a Pale ale with no strange addings. Dr. Shellhammer from OSU tested Belma™ and created a Pale Ale Malt. He noted the following description:

A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.

Many people reports the same thing, melon and strawberries.


I used 9% Crystal 130 malt and rest pale malt, I mashed in at 66 C. It’s pretty dark for a pale ale, it’s copper red (not as dark as the picture, guess that also depends on your screen). I used 300 gr hops (30, 15, 5, 0 minutes), I will add another ~200 gr dry hops (that’s total 1 lb for 5 gallons).

OG 1065
20 Liters (first fermentation)
Estimated ABV is 6.05%
Estimated IBU is 50