Month: November 2009

Another Weekday Brew

bitterDid another weekday brew last Thursday and once again finished up before 9PM.

I was asked how I manage to do this. Easy, weigh out your recipe prior to brew day, mill your grain the night before or that day, mash in at lunch (this shouldn’t take you long), go back to work, get home and start your first runnings. Works for me…

Recipe: Doing Well Bitter
Brewer: Tim Gorman
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 48 L
Estimated OG: 1.047 SG
Estimated Color: 11.3 SRM
Estimated IBU: 32.6 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 90 Minutes

Ingredients:
————
Amount

6.50 kg Maris Otter (Crisp) (4.0 SRM) 77.84 %
0.75 kg Munich II (Weyermann) (8.5 SRM) 8.98 %
0.45 kg Carafoam (2.0 SRM) 5.39 %
0.45 kg Caramel/Crystal Malt -120L (120.0 SRM) 5.39 %
0.20 kg Victory Malt (25.0 SRM) 2.40 %
28.30 gm Crystal [3.30 %] (60 min) (Aroma Hop-Steep)
28.30 gm Pearle [7.00 %](60 min) 12.3 IBU
28.30 gm Pearle [7.00 %] (45 min) 11.3 IBU
28.30 gm Goldings, East Kent [5.00 %] (30 min) 6.1 IBU
28.30 gm Crystal [3.30 %] (15 min) 2.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min)
London ESB Ale (Wyeast Labs #1968) [Cultured]

Mash Schedule: My Mash
Total Grain Weight: 8.35 kg
—————————-

Double Infusion, Medium Body
Step Time Name
Description Step Temp
15 min Protein Rest Add 17.37 L of water at 55.6 C 50.0 C
270 min Saccrification Add 15.41 L of water at 89.3 C 66.7 C

Weekday Brewday

MarzenMy band had a gig Saturday night, and we had a practice Friday evening. So I decided to brew during the week last week as I knew that weekend brewing was going to be out of the question and I had yeast ready to go.

Anyways, I came up with this Marzen (ish) recipe. I mashed in during my lunch break from work and started the first runnings as soon as I got home. I wasn’t rushed and it was all done around 9PM. The wort tasted great, so I am looking forward to some of this around Christmas.

Recipe: Last Minute Lager
Brewer: Tim Gorman
Asst Brewer:
Style: Oktoberfest/Marzen (sort of)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 46.95 L
Estimated OG: 1.053 SG
Estimated Color: 11.6 SRM
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 75 Minutes

Ingredients:
————
Amount Item
7.00 kg Pilsner (Weyermann) (1.7 SRM) 75.59 %
1.50 kg Munich II (Weyermann) (8.5 SRM)16.20 %
0.33 kg Vienna Malt (Weyermann) (3.0 SRM) 3.56 %
0.23 kg Caramunich II (Weyermann) (63.0 SRM) 2.48 %
0.10 kg Carafa I (337.0 SRM) 1.08 %
0.10 kg Special B Malt (220.0 SRM) 1.08 %
42.00 gm Pearle [7.00 %] (60 min) 17.7 IBU
28.30 gm Crystal [3.30 %] (60 min) (First Wort Hop) 6.2 IBU
0.53 tsp Irish Moss (Boil 10.0 min)
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Starter

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 9.26 kg
—————————-
Double Infusion, Medium Body
Step Time Name
Description Step Temp
30 min Protein Rest Add 17.37 L of water at 55.6 C 50.0 C
270 min Saccrification Add 15.41 L of water at 89.3 C 66.7 C

Brew Recipes in the pipe

I have been really keen on brewing lately and pretty excited about trying my hand at some Belgian Ales after visiting the Allagash Brewery in Portland Maine in August.

So in the next week or so, I have a Belgian Pale Ale planned and then move on to a Dubbel. The Dubbel is what I have been looking forward to brewing and I am going to make the Pale Ale to build up the yeast for the Dubbel. Once the fermentation is complete, I am going to do the unthinkable and bottle them. YIKES!!!!

I am also going to brewing a number of English Ales and German Lagers. Can’t wait!!!

Cheers,

Tim

Vacation and Deerwood Bitter

bitterThis was another brew that I put on during my vacation. It turned out to be more of a kitchen sink brew as I checked out my inventory. I had some odds and sods of stuff left so figured I would finish them off.

Again, it was beautiful warm autumn day so brewing outside was not an issue. I ended up starting this one late in day as the kids had the day off from school and some of their friends called for them to come over for a visit.

You maybe wondering why I did a protein rest for this ale as I usually don’t. The reason is simple, the protein rest does not create dough balls when I mash-in at that lower temperature, like the higher temperature mash-in does. So, it’s just easier.

This beer is pretty much ready for kegging now. I haven’t check the gravity but this beer should come in around 3.5%ABV. A good session beer.

I am crossing my fingers on this ale. My last few didn’t turn out very well, but I think it was because of under pitching of the yeast and this might have happened to this also.

Recipe: Deerwood Bitter
Brewer: Tim Gorman
Style: Standard/Ordinary Bitter
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 48.17 L
Estimated OG: 1.040 SG
Estimated Color: 10.7 SRM
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 90 Minutes

Ingredients:
————
Amount Item
6.00 kg Maris Otter (Crisp) (4.0 SRM) 85.35 %
0.45 kg Carafoam (2.0 SRM) 6.40 %
0.25 kg Victory Malt (25.0 SRM) 3.56 %
0.22 kg Special B Malt (220.0 SRM) 3.13 %
0.11 kg Caramel/Crystal Malt – 40L (45.0 SRM) 1.56 %
28.30 gm Crystal [3.30 %] (60 min) (Aroma Hop-Steep)
44.00 gm Northern Brewer [6.00 %] (60 min) 17.7 IBU
28.30 gm Pearle [7.00 %] (30 min) 10.2 IBU
28.30 gm Pearle [7.00 %] (15 min) 6.6 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 12Yeast-Ale

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 7.03 kg
—————————-
Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Protein Rest Add 13.19 L of water at 55.6 C 50.0 C
75 min Saccrification Add 11.42 L of water at 89.9 C 66.7 C

Vacation and Autumn Lager

pilsLast week I was on vacation and seeing as I wasn’t going anywhere I figured it was a good time to brew some beer. For some reason the weather has been quite mild lately, so this made the day even better.

This was my first brew day since early spring and with no distractions, the brew day went off without a hitch. I missed my target mash temp, but that was an easy fix with some cold water. The fermentation took off quickly, 2 hours later and there was a good head of krausen.

Currently, it is fermenting at 10C and I will lager it around 1C until I can’t stand it and need some beer. The brew should come in at just below 4%ABV. More of a lawnmower beer, but also a good ‘sit down and have a few and not get too tipsy’ beer.

Recipe: autumn lager
Brewer: Tim Gorman
Style: Lite American Lager
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 45.79 L
Estimated OG: 1.040 SG
Estimated Color: 3.0 SRM
Estimated IBU: 11.7 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 60 Minutes

Ingredients:
————
Amount Item
5.75 kg Pale Malt (2 Row) Canada (2.0 SRM) 79.31 %
1.50 kg Corn, Flaked (1.3 SRM) 20.69 %
14.00 gm Pearle [7.00 %] (60 min) 6.4 IBU
22.00 gm Crystal [3.30 %] (60 min) (First Wort Hop) 5.3 IBU
0.53 tsp Irish Moss (Boil 10.0 min)
2 Pkgs SafLager West European Lager (DCL Yeast #S-23)Yeast-Lager

Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 7.25 kg
—————————-
Double Infusion, Light Body
Step Time Name Description Step Temp
10 min Protein Rest Add 13.63 L of water at 55.6 C 50.0 C
75 min Saccrification Add 12.11 L of water at 86.7 C 66.7 C