Kimo Homebrewery

[kimobrewery]

Altbier

Batch Size: 20 L Boil Size: 24,6 L Boil Time: 60min Efficiency: 90% OG: 1,052 FG: 1,017 ABV: 4,6% Bitterness: 35,9 IBUs (Tinseth) Color: 13 SRM (Morey)

Fermentables

96% Viking - Pilsner Malt

2% Viking - Black Malt

2% Viking - Crystal Malt 50

Hops

Magnum pellets 22,4 IBU at 60min

Hallertau Mittelfrüh pellets 6,4 IBU at 20min

Hallertau Mittelfrüh pellets 3,7 IB at 10min   

Hallertau Mittelfrüh pellets 3,4 IBU at  5min

Yeast

WLP036 - Dusseldorf Alt

Mash Dough in 50C for 30min Beta saccharification 64C for 30 min Alpha saccharification 69C for 30min Sparge 78C for 30min

[kimobrewery]

Special Bitter

Batch Size: 20 L Boil Size: 23 L Boil Time: 60 min Efficiency: 80% OG: 1,036 FG: 1,012 ABV: 3,1% Bitterness: 26,5 IBUs (Tinseth) Color: 5 SRM (Morey)

Fermentables

87% Viking - Pilsner Malt 

13% Viking - Crystal Malt 50

Hops

Hallertau Mittelfrüh pellets 17,3 IBU at 60min

Fuggles pellets 9,2 IBU at 60min

Yeast

WLP002 - English Ale

Mash Mash 70C for 60min Sparge 78C for 15min

[kimobrewery]

Weizen

Batch Size: 23 L Boil Size: 26,5 L Boil Time: 60,000 min Efficiency: 80% OG: 1,048 FG: 1,013 ABV: 4,5% Bitterness: 10,0 IBUs (Tinseth) Color: 3 SRM (Morey)

Fermentables

61% Viking Pilsner Malt

39% Viking Wheat Malt

Hops

Hallertau Mittelfrüh pellets 2,8 IBU at 60min

Hallertau Mittelfrüh pellets 4,2 IBU at 30min

Hallertau Mittelfrüh pellets 3,0 IBU at 10min

Yeast

Wyeast German Wheat

Mash Acid rest 37C for 30min Protein rest 50C for 20min Starch conversion 63C for 60min Sparge 78C for 30min

[kimobrewery]

Saison

Batch Size: 20 L Boil Size: 23,5 L Boil Time: 60,000 min Efficiency: 75% OG: 1,056 FG: 1,012 ABV: 5,7% Bitterness: 21,9 IBUs (Tinseth) Color: 10 SRM (Morey)

Fermentables

79% Viking Pilsner Malt

10% Viking Wheat Malt

10% Viking Munich Malt

1%  Viking Black Malt

Hops

Kent Goldings pellets 15,1 IBU at 60min 

Kent Goldings pellets 4,5 IBU at 15min 

Kent Goldings pellets 2,4 IBU at  5min 

Yeast

Wyeast - Belgian Saison

Mash Beta-amylase rest   62C for 30min Alpha-amylase rest  68C for 30 min Sparge 78C for 30min

[kimobrewery]

Brewed a bitter on a rainy day

Began my vacation by brewing an english low abv. bitter. It was raining so it got a bit cold to brew outside, but a bit of rain and cold weather can't slow down a brewer. I started by warming up the water to desired temperature and added the malts (pilsner and crystal 50). One hour mash. Now I was also able to test my used to be fermentation bucket, now sparge water heater bucket for the first time. With this we are now heat larger amounts of sparge than. This means we are able to get the grist/water ratio correct. Sparging went good even if it took a lot longer than usual as I had to go feed my boy. When I had a rolling boil I added Fuggles and some leftover Hallertau Mittelfrüh at the beginning. No aroma hops was used, because I wanted this to be a traditional bitter. The brewhouse effiency went once again over 90%. Yeah! Now we are only waiting for the fermentation to end so that we can have this bottled. I have big hopes for this and will enjoy this in august when the summer finally arrives.

[kimobrewery]

Weizen & saison bottled. It took 3 hours for 3 guys to get this done.

[kimobrewery]

Saison brewing

Where to begin? We were going to brew outside for the first time, so we were hoping for nice weather. This was the first thing that didn't go as planned. It was raining and the wind was blowing, but warm clothes helps. Then our PID started to give an olAD error message and it took about an hour to find the fault that was an loose wire. And lastly we had to bring with us a couple of vital components to the wort cooler, so we couldn't chill our wort. Those were the bad things everything else was fun. So it was a fun brewday as always. We finally got a much better mash effiency by doing the sparge much slower. Have to check tomorrow what the effiency was, but we got a higher OG than planed. Sadly there were no time to take any pictures during the brew, but to the next time I will try to priority that. Now time for a whisky to warm my body with.

[kimobrewery]

We are preparing ourselves for the next brew. Making a starter with our newly built stir plate that seems to work great. In a couple of days we will be brewing a saison. Really looking forward to the brew day.

[kimobrewery]

Spent the evening by steeping different things to our mead. Black currants turned out the best. The one with ginger would have needed a bit more ginger in it, or something else to compensate the ginger flavour. Mango was also used, but I think I need to find more fresh mango. The experiments continues…

[kimobrewery]

First tasting of the American Brown Ale. Malty, sweet with a hint of chocolate. After a while when it has gotten warmer it gets fruitier and some alcohole in the taste.

[kimobrewery]

German Pilsner

Batch Size: 20 L Boil Size: 23 L Boil Time: 60,000 min Efficiency: 75% OG: 1,044 FG: 1,011 ABV: 4,4% Bitterness: 33,1 IBUs (Tinseth) Color: 3 SRM (Morey)

Fermentables

Viking - Pilsner Malt

Hops

Hallertau Mittelfrüh pellets 26,2 IBU at 60 min

Hallertau Mittelfrüh pellets 5,8 IBU at 15 min

Hallertau Mittelfrüh pellets 1,2 IBU at  5 min 

Yeast

WLP830 - German Lager Yeast Lager

Mash Protein rest  50 C for 15 min Saccharification rest 65 C for  60 min Sparge 76 C for 15 min

[kimobrewery]

Our American Brown Ale is looking good

[kimobrewery]

Ready for the yeast pitching.

[kimobrewery]

The German Pils is boiling nicely.

[kimobrewery]

Bottling the American Brown Ale

[kimobrewery]

At the beginning of saccharification rest for the German Pils.

[kimobrewery]

Transfering the American Brown ale to the bottling bucket.