Simcoe Galaxy IPA

31 May 2020

The beer for today was an IPA with Simcoe and Galaxy hops.

1. Mashing:
   • 19 liters of bottled water (from Lidl)
   • Measured 5.2 mash pH
   • Mash for 60 minutes at 62°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters total at 78°C
   • 5 kg Pale Ale Weyermann malt, bought from beer-bg milled yesterday at 1.40 mm
2. Boiling:
   • Boil for 60 minutes
   • 1/2 tablet of Protofloc, boil for 10 minutes
3. Hops:
   • 50 g Galaxy, boil for 30 minutes
   • 50 g Galaxy, dry hopping for 3 days
   • 100 g Simcoe, dry hopping for 3 days
4. Yeast:
   • SafAle US-05 yeast
5. Parameters:
   • 72% efficiency
   • Measured 1059 OG with hydrometer
   • 1014 FG
   • 6 % ABV

Cherry porter

23 May 2020

Yesterday we brewed a cherry porter that achieved much better efficieny than the previous Brewster brews.

1. Mashing:
   • 19 liters of bottled water (from Lidl)
   • Mash for 60 minutes at 67°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters total at 78°C
   • 6 kg Crisp Maris Otter malt, bought from The Malt Miller, milled yesterday at 1.40 mm
   • 0.4 kg Viking Chocolate Dark Malt
   • 0.8 kg Chateau Melano, bought from true.beer
2. Brew:
   • Boil for 60 minutes
   • 1/2 tablet of Protofloc, boil for 10 minutes
3. Hops:
   • 45 g Saaz, boil for 30 minutes
   • 45 g Saaz, boil for 60 minutes
4. Yeast:
   • SafAle US-05 yeast
5. Additions:
   • 2.5 kg cherries, smashed and boiled for 20 minutes
6. Parameters:
   • 72% efficiency
   • Measured 1083 OG
   • 1029 FG
   • 7.2 % ABV

NOTE: The color is too brown for porter

Heady Topper clone

16 May 2020

The beer brewed today was an attempt to clone Heady Topper from The Alchemist. It tested the brewster with two separate mashings.

1. Mash 1:
   • 16 liters of bottled water
   • Mash for 60 minutes at 67°C
   • Sparge with 2 liters at 75-80°C
   • 5 kg Crisp Maris Otter malt, bought from The Malt Miller, milled yesterday at 1.40 mm
   • 1 kg Weyermann Caramunich type 1 malt
2. Mash 2:
   • 16 liters of bottled water
   • Mash for 60 minutes at 67°C
   • Sparge with 2 liters 75-80°C
   • 5 kg Pale Ale Weyermann malt, bought from beer-bg milled yesterday at 1.40 mm
   • 1 kg Weyermann Caramunich type 1 malt
3. Brew
   • Brew for 60 minutes
   • 1/2 tablet of Protofloc, boil for 10 minutes
4. Hops:
   • 75 g Nelson Sauvin Hops with 11.1% Alpha acids, 2019 harvest, pellets, boil for 60 minutes, bought from The Malt Miller
   • 50 g Chinook, 11% alpha acids, boil for 60 minutes
   • 100 g Amarillo, dry hopping for 3 days
   • 100 g Centennial, dry hopping for 3 days
5. Yeast:
   • WLP4000 Vermont Ale yeast
6. Parameters:
   • Measured 1085 OG with Tilt hydrometer
   • 1029 FG
   • 7.5 % ABV

Maris Otter Nelson Sauvin Pale ale with Voss Kveik

13 May 2020

Today I brewed this beer, it is my first experiment with Kveik yeast.

Recipe for 19 liters batch:

• Mash with 19 liters of bottled water, pH adjusted to 5.3 with Phosphoric acid
• 5 kg Crisp Maris Otter malt, bought from The Malt Miller, milled yesterday at 1.40 mm
• 25 g Nelson Sauvin Hops with 11.1% Alpha acids, 2019 harvest, pellets, boil for 60 minutes, bought from The Malt Miller
• Mashing for 60 minutes at 67°C
• Sparging with 5 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• Measured 1044 OG, using Tilt hydrometer
• Lalbrew Voss Kveik Ale Yeast
• Ferment for 1 day at 30-40°C
• 1010 FG, 4.5% ABV

Drone pics

02 May 2020