It has been months since I put a homebrew update on my blog so I figured I was long overdue.
After Belgian Fool, I brewed a beer for the Liffey Brewers Barrel Project. We all brewed the same imperial stout, based on my Dark Stranger stout and put it in a Bushmills barrel. We should be collecting out beer in January and see how it turned out.
I then brewed the only beer I have ever had to pour down the drain. An Bán LÃoma 2. I believe the extraordinary heat produced a serious phenolic reaction. The house was 32c so the beer would have been warmer. The beer was undrinkable. I kept a litre bottled for off flavour tasting on the BJCP course I'm doing.
I then brewed Dark Stranger 4, another variation on my fantastic and award winning recipe. This was for the homebrew beer festival in Dublin where over 600 free pints of homebrew were there for the drinking.
I then brewed a saison which had brett added to the keg. I will open that for new years eve I reckon. The non brett bottled version was somewhat disappointing. A decent saison but lacking the bite I like in a saison so hopefully the brett will sort that out.
Next I let my wife brew a beer. We went for a big IPA as I had a load of fun hops that I hadn't used yet. We called it Typhoon.
I then brewed a lower ABV version called Typhoon Jr and fermented that on the existing yeast bed. This always works well because the yeast is ready to go and the beer was bubbling away within an hour. I did have a slight disaster in that I broke my thermometer before the mash so I had to guess what temperature the mash was at. I also completely forgot to take a hydrometer reading because I had a hop strainer failure and had to pour the beer through a strainer in to a funnel which always results in a messy sticky floor.
Author: Reuben Gray (Saruman)
Date: 19/05/2013
Author: Reuben (Saruman)
Date: 15/06/2013
Author: Reuben Gray (Saruman)
Date: 15/09/2013
Author: Reuben Gray (Saruman)
Date: 13/10/2013
Author: Hilary Gray
Date: 02/11/2013
Author: Reuben Gray
Date: 23/11/2013
After Belgian Fool, I brewed a beer for the Liffey Brewers Barrel Project. We all brewed the same imperial stout, based on my Dark Stranger stout and put it in a Bushmills barrel. We should be collecting out beer in January and see how it turned out.
I then brewed the only beer I have ever had to pour down the drain. An Bán LÃoma 2. I believe the extraordinary heat produced a serious phenolic reaction. The house was 32c so the beer would have been warmer. The beer was undrinkable. I kept a litre bottled for off flavour tasting on the BJCP course I'm doing.
I then brewed Dark Stranger 4, another variation on my fantastic and award winning recipe. This was for the homebrew beer festival in Dublin where over 600 free pints of homebrew were there for the drinking.
I then brewed a saison which had brett added to the keg. I will open that for new years eve I reckon. The non brett bottled version was somewhat disappointing. A decent saison but lacking the bite I like in a saison so hopefully the brett will sort that out.
Next I let my wife brew a beer. We went for a big IPA as I had a load of fun hops that I hadn't used yet. We called it Typhoon.
I then brewed a lower ABV version called Typhoon Jr and fermented that on the existing yeast bed. This always works well because the yeast is ready to go and the beer was bubbling away within an hour. I did have a slight disaster in that I broke my thermometer before the mash so I had to guess what temperature the mash was at. I also completely forgot to take a hydrometer reading because I had a hop strainer failure and had to pour the beer through a strainer in to a funnel which always results in a messy sticky floor.
Liffey Brewers Barrel project
13-F Russian Imperial StoutAuthor: Reuben Gray (Saruman)
Date: 19/05/2013
Size: 20.08 L @ 20 °C
Efficiency: 57.26%
Attenuation: 75.0%
Calories: 257.97 kcal per 12.0 fl oz
Efficiency: 57.26%
Attenuation: 75.0%
Calories: 257.97 kcal per 12.0 fl oz
Original Gravity: 1.077 (1.075 - 1.115)
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Terminal Gravity: 1.019 (1.018 - 1.030)
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Color: 106.38 (59.1 - 78.8)
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Alcohol: 7.63% (8.0% - 12.0%)
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Bitterness: 85.9 (50.0 - 90.0)
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Ingredients:
5777 g (61.0%) Maris Otter Pale Ale Malt - added during mash
794 g (8.4%) Roasted Barley - added during mash
856 g (9.0%) Black Malt - added during mash
650 g (6.9%) Crystal Malt 250 - added during mash
500 g (5.3%) Munich Malt - added during mash
450 g (4.7%) Chocolate Malt (pale) - added during mash
450 g (4.7%) Oats Flaked - added during mash
40 g (28.6%) Columbus (14.5%) - added during boil, boiled 61.0 m
50 g (35.7%) East Kent Goldings (5.0%) - added during boil, boiled 10 m
50 g (35.7%) East Kent Goldings (5.0%) - added during boil, boiled 1 m
1 ea Danstar Nottingham
794 g (8.4%) Roasted Barley - added during mash
856 g (9.0%) Black Malt - added during mash
650 g (6.9%) Crystal Malt 250 - added during mash
500 g (5.3%) Munich Malt - added during mash
450 g (4.7%) Chocolate Malt (pale) - added during mash
450 g (4.7%) Oats Flaked - added during mash
40 g (28.6%) Columbus (14.5%) - added during boil, boiled 61.0 m
50 g (35.7%) East Kent Goldings (5.0%) - added during boil, boiled 10 m
50 g (35.7%) East Kent Goldings (5.0%) - added during boil, boiled 1 m
1 ea Danstar Nottingham
Results generated by BeerTools Pro 1.5.24
An Bán lÃoma 2
16-A WitbierAuthor: Reuben (Saruman)
Date: 15/06/2013
Size: 24.52 L @ 20 °C
Efficiency: 86.97%
Attenuation: 75.0%
Calories: 200.06 kcal per 12.0 fl oz
Efficiency: 86.97%
Attenuation: 75.0%
Calories: 200.06 kcal per 12.0 fl oz
Original Gravity: 1.060 (1.044 - 1.052)
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Terminal Gravity: 1.015 (1.008 - 1.012)
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Color: 28.05 (3.94 - 7.88)
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Alcohol: 5.91% (4.5% - 5.5%)
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Bitterness: 20.3 (10.0 - 20.0)
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Ingredients:
3068 g (52.1%) Maris Otter Pale Ale Malt - added during mash
2,500.0 g (42.5%) Wheat Malt - added during mash
200 g (3.4%) Special B - added during mash
55 g (0.9%) Oats Flaked - added during mash
64 g (1.1%) Crystal Malt 250 - added during mash
13 g (39.4%) Northern Brewer (10.9%) - added during boil, boiled 60 m
15 g (45.5%) Brambling Cross (7.3%) - added during boil, boiled 15 m
5 g (15.2%) Willamette (4.5%) - added during boil, boiled 5 m
3 ea Lime Zest - added during boil, boiled 5.0 m
20.0 g Corriander crushed - added during boil, boiled 5 m
1.0 ea White Labs WLP400 Belgian Wit Ale
2,500.0 g (42.5%) Wheat Malt - added during mash
200 g (3.4%) Special B - added during mash
55 g (0.9%) Oats Flaked - added during mash
64 g (1.1%) Crystal Malt 250 - added during mash
13 g (39.4%) Northern Brewer (10.9%) - added during boil, boiled 60 m
15 g (45.5%) Brambling Cross (7.3%) - added during boil, boiled 15 m
5 g (15.2%) Willamette (4.5%) - added during boil, boiled 5 m
3 ea Lime Zest - added during boil, boiled 5.0 m
20.0 g Corriander crushed - added during boil, boiled 5 m
1.0 ea White Labs WLP400 Belgian Wit Ale
Notes
OG 1.050
Results generated by BeerTools Pro 1.5.24
Dark Stranger Stout 4
13-A Dry StoutAuthor: Reuben Gray (Saruman)
Date: 15/09/2013
Size: 22.08 L @ 20 °C
Efficiency: 72.63%
Attenuation: 60.7%
Calories: 190.82 kcal per 12.0 fl oz
Efficiency: 72.63%
Attenuation: 60.7%
Calories: 190.82 kcal per 12.0 fl oz
Original Gravity: 1.056 (1.036 - 1.050)
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Terminal Gravity: 1.022 (1.007 - 1.011)
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Color: 82.13 (49.25 - 78.8)
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Alcohol: 4.47% (4.0% - 5.0%)
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Bitterness: 45.9 (30.0 - 45.0)
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Ingredients:
3,574.0 g (59.9%) Maris Otter Pale Ale Malt - added during mash
530 g (8.9%) Munich Malt - added during mash
230 g (3.9%) Amber Malt - added during mash
550 g (9.2%) Brown Malt - added during mash
500 g (8.4%) Black Malt - added during mash
582 g (9.8%) Roasted Barley - added during mash
5 g (4.6%) Fuggle (6.1%) - added during boil, boiled 60 m
25 g (22.9%) Brambling Cross (7.3%) - added during boil, boiled 60 m
40 g (36.7%) Willamette (4.5%) - added during boil, boiled 30 m
29 g (26.6%) Willamette (4.5%) - added during boil, boiled 15 m
10 g (9.2%) Brambling Cross (7.3%) - added during boil
1 ea Danstar 3767 Nottingham
530 g (8.9%) Munich Malt - added during mash
230 g (3.9%) Amber Malt - added during mash
550 g (9.2%) Brown Malt - added during mash
500 g (8.4%) Black Malt - added during mash
582 g (9.8%) Roasted Barley - added during mash
5 g (4.6%) Fuggle (6.1%) - added during boil, boiled 60 m
25 g (22.9%) Brambling Cross (7.3%) - added during boil, boiled 60 m
40 g (36.7%) Willamette (4.5%) - added during boil, boiled 30 m
29 g (26.6%) Willamette (4.5%) - added during boil, boiled 15 m
10 g (9.2%) Brambling Cross (7.3%) - added during boil
1 ea Danstar 3767 Nottingham
Notes
Mash 67c for 60m
Results generated by BeerTools Pro 1.5.24
Saison
16-C SaisonAuthor: Reuben Gray (Saruman)
Date: 13/10/2013
Size: 23.04 L @ 20 °C
Efficiency: 72.86%
Attenuation: 63.9%
Calories: 207.1 kcal per 12.0 fl oz
Efficiency: 72.86%
Attenuation: 63.9%
Calories: 207.1 kcal per 12.0 fl oz
Original Gravity: 1.061 (1.048 - 1.065)
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Terminal Gravity: 1.022 (1.002 - 1.012)
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Color: 24.72 (9.85 - 27.58)
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|=====================#==========|
Alcohol: 5.13% (5.0% - 7.0%)
|=========#======================|
|=========#======================|
Bitterness: 15.7 (20.0 - 35.0)
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Ingredients:
3575 g (54.4%) Maris Otter Pale Ale Malt - added during mash
1000 g (15.2%) Vienna Malt - added during mash
1000 g (15.2%) Wheat Malt - added during mash
521 g (7.9%) Munich Malt - added during mash
480 g (7.3%) Amber Malt - added during mash
15 g (60.0%) Perle (7.3%) - added during boil, boiled 60 m
10 g (40.0%) Perle (7.3%) - added during boil, boiled 15 m
1 ea White Labs WLP568 Belgian Style Saison Ale Yeast Blend
1 ea WYeast 5151-PC Brettanomyces Claussenii
1000 g (15.2%) Vienna Malt - added during mash
1000 g (15.2%) Wheat Malt - added during mash
521 g (7.9%) Munich Malt - added during mash
480 g (7.3%) Amber Malt - added during mash
15 g (60.0%) Perle (7.3%) - added during boil, boiled 60 m
10 g (40.0%) Perle (7.3%) - added during boil, boiled 15 m
1 ea White Labs WLP568 Belgian Style Saison Ale Yeast Blend
1 ea WYeast 5151-PC Brettanomyces Claussenii
Notes
Mash 67c for 60m
meant to be 1.016 TG but was 1.022 however the secondary fermentation in keg with brett might do somthing else.
meant to be 1.016 TG but was 1.022 however the secondary fermentation in keg with brett might do somthing else.
Results generated by BeerTools Pro 1.5.24
Typhoon
14-B American IPAAuthor: Hilary Gray
Date: 02/11/2013
Size: 20.64 L @ 20 °C
Efficiency: 64.58%
Attenuation: 75.0%
Calories: 213.66 kcal per 12.0 fl oz
Efficiency: 64.58%
Attenuation: 75.0%
Calories: 213.66 kcal per 12.0 fl oz
Original Gravity: 1.064 (1.056 - 1.075)
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Terminal Gravity: 1.016 (1.010 - 1.018)
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Color: 30.52 (11.82 - 29.55)
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Alcohol: 6.31% (5.5% - 7.5%)
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Bitterness: 80.0 (40.0 - 70.0)
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Ingredients:
5500 g (78.6%) Maris Otter Pale Ale Malt - added during mash
677 g (9.7%) Amber Malt - added during mash
251 g (3.6%) Munich Malt - added during mash
62 g (0.9%) Special B - added during mash
509 g (7.3%) Wheat Malt - added during mash
5 g (4.3%) Summit™ (17.5%) - added first wort, boiled 90 m
10 g (8.7%) Summit™ (17.5%) - added during boil, boiled 90 m
15 g (13.0%) El Dorado (15.8%) - added during boil, boiled 60 m
10 g (8.7%) Calypso (15.7%) - added during boil, boiled 15 m
10 g (8.7%) Kohatu (6.8%) - added during boil, boiled 15 m
20 g (17.4%) Simcoe® (13.2%) - added during boil, boiled 5 m
10 g (8.7%) Cascade (7.0%) - added during boil
10 g (8.7%) Summit™ (17.5%) - added during boil
25 g (21.7%) El Dorado (15.8%) - added during storage
1 ea Fermentis US-05 Safale US-05
677 g (9.7%) Amber Malt - added during mash
251 g (3.6%) Munich Malt - added during mash
62 g (0.9%) Special B - added during mash
509 g (7.3%) Wheat Malt - added during mash
5 g (4.3%) Summit™ (17.5%) - added first wort, boiled 90 m
10 g (8.7%) Summit™ (17.5%) - added during boil, boiled 90 m
15 g (13.0%) El Dorado (15.8%) - added during boil, boiled 60 m
10 g (8.7%) Calypso (15.7%) - added during boil, boiled 15 m
10 g (8.7%) Kohatu (6.8%) - added during boil, boiled 15 m
20 g (17.4%) Simcoe® (13.2%) - added during boil, boiled 5 m
10 g (8.7%) Cascade (7.0%) - added during boil
10 g (8.7%) Summit™ (17.5%) - added during boil
25 g (21.7%) El Dorado (15.8%) - added during storage
1 ea Fermentis US-05 Safale US-05
Results generated by BeerTools Pro 1.5.24
Typhoon Jr
14-B American IPAAuthor: Reuben Gray
Date: 23/11/2013
Size: 20.64 L @ 20 °C
Efficiency: 64.58%
Attenuation: 75.0%
Calories: 173.66 kcal per 12.0 fl oz
Efficiency: 64.58%
Attenuation: 75.0%
Calories: 173.66 kcal per 12.0 fl oz
Original Gravity: 1.052 (1.056 - 1.075)
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Terminal Gravity: 1.013 (1.010 - 1.018)
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Color: 36.54 (11.82 - 29.55)
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|==============================#=|
Alcohol: 5.13% (5.5% - 7.5%)
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Bitterness: 90.6 (40.0 - 70.0)
|================================|
|================================|
Ingredients:
5500 g (91.5%) Maris Otter Pale Ale Malt - added during mash
400 g (6.7%) Special B - added during mash
111 g (1.8%) Wheat Malt - added during mash
20 g (16.7%) Summit™ (17.5%) - added during boil, boiled 90 m
15 g (12.5%) El Dorado (15.8%) - added during boil, boiled 60 m
10 g (8.3%) Calypso (15.7%) - added during boil, boiled 15 m
10 g (8.3%) Kohatu (6.8%) - added during boil, boiled 15 m
20 g (16.7%) Simcoe® (13.2%) - added during boil, boiled 5 m
10 g (8.3%) Cascade (7.0%) - added during boil
10 g (8.3%) Summit™ (17.5%) - added during boil
25 g (20.8%) El Dorado (15.8%) - added during storage
0.0 ea Fermentis US-05 Safale US-05
400 g (6.7%) Special B - added during mash
111 g (1.8%) Wheat Malt - added during mash
20 g (16.7%) Summit™ (17.5%) - added during boil, boiled 90 m
15 g (12.5%) El Dorado (15.8%) - added during boil, boiled 60 m
10 g (8.3%) Calypso (15.7%) - added during boil, boiled 15 m
10 g (8.3%) Kohatu (6.8%) - added during boil, boiled 15 m
20 g (16.7%) Simcoe® (13.2%) - added during boil, boiled 5 m
10 g (8.3%) Cascade (7.0%) - added during boil
10 g (8.3%) Summit™ (17.5%) - added during boil
25 g (20.8%) El Dorado (15.8%) - added during storage
0.0 ea Fermentis US-05 Safale US-05
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