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@smallbatchbrewer-blog
Finished smoked porter. Pretty happy with it. After a month the smoke is coming through quite nicely, although in future I will try increasing the smoked malt by 5%. I added some late addition hops which I would also change. Probably drop the flameout addition. I do like a little of the Goldings flavour with the smoke though so I'd kep the 15 min addition.
Breaking with my whole ideology to do a 5 gallon batch! Although that’s still small compared to what some of you guys do. A friend wanted to have a go at 5 gallons of white IPA. I had to use high gravity brewing so my boil volume was only 10L, this meant that i bumped up the bittering hops to compensate for lower utilisation. After the boil i topped up to 5 gal in the fermenter. This recipe is based on a Deschutes chainbreaker clone recipe:
0.8kg malted oats 1.2kg malted wheat 2.81kg pilsner
Mash at 65C
58g citra at 60 mins 10g bitter orange peel at 5 mins 3g crushed coriander seeds at 5 mins 22g citra at 0 mins 28g columbus at 0 mins 14g cascade at 0 mins
Ferment with S-33 yeast
O.G. was 12 degrees plato
1st brew day of the year! Sorry for the long silence, I'm currently trying to finish my PhD which is taking up most of my time. Finally managed a brew day and went for a smoked porter. Tried brew in a bag (BIAB) for the first time which was fun. Recipe for 1 gallon: 382g Marris Otter 382g Beechwood smoked malt 140g Munich 102g Flaked Oats 70g Wheat malt 77g Crystal 200L 77g Chocolate malt 10g Black Patent US-05 yeast Mash: 66C for 75 mins Boil: 8g Fuggles at 60 mins 6g Goldings at 15 6g Goldings at 0 O.G.: 1.049 (wanted 1.057 but I later realised I had dough balls in the grain bag! Any advice to avoid in future welcomed.)
Small Batch Brewer turned 1 today!
Rauchbier! Watched Die Hard during this brew day to get me in the festive spirit. I did 2 gallons so 1 could be fermented quickly with ale yeast and the other with lager yeast.
Just over 1kg Munich Just under 1kg Weyermann smoked 22g black patent Step mash as with Grodziskie W34/70 (lager) or US-05 (ale)
For the lager I left it outside (5-10 degrees C) for 7 days then a diacetyl rest inside for 4 days. Racked to secondary today. The ale has been sitting at 18 degrees. Will keep you all posted!
Merry Christmas!
Finished Grodziskie!
And boy is it smoky! I smoked the grain myself and was too eager to make it so didn’t leave the smoked grain to mellow before brewing. I love smoky though so I’m a fan. Well carbonated with a medium body. Decent hop bitterness that goes well with the smoky malt. Finished at 1.014 but tastes quite dry. Refreshing and full of flavour, would highly recommend this style for anyone who fancies something a bit different. In the future I might leave the malt to mellow to get more of the spicy Saaz flavour coming through. You could even up the Pilsner malt. Would also recommend maturing in the bottle for at least a month to let the hops come through and balance the smoke.
40 followers! Thanks everyone! Currently I have an experiment bubbling away in my fermenter. I've been interested in smoked beers for a bit, smog rocket by Beavertown being one of my favs. In my "research" I stumbled across the elusive Grodziskie aka Gratzer or "Polish champagne". This is a refreshing, highly carbonated, highly hopped smoked wheat beer which sounds awesome to me. Here is my recipe for 1 gallon: 800g oak smoked wheat malt 200g pilsner malt (to ease sparging) 6g Saaz at 60 12g Saaz at 20 18g Saaz at 5 Mash in at 38-40 for 30 mins heat to 54 for 40 mins Heat to 72 for 30 mins mash out at 76 for 15 mins (all are degrees celsius) I'm mainly putting this up to ask if anyone has tried this style before? Any tasting notes would be really helpful! Will post in a few weeks to give the final result!
Bottled up the Yorkshire bitter! Realised I hadn't given credit to Greg Hughes' book Home Brew Beer which I adapted the recipe from. Lovely dark amber colour with a toffee/caramel flavour followed by a bitterness that lingers in the aftertaste. I do feel like it is missing something though so will have to see what carbonation and ageing will do.
Went over to Broadway market on Saturday and picked up an all grain kit from Home Brew Depot! Got a saison kit that was designed in collaboration with Hackney brewery. It uses Hüll Melon hops which I've never heard of but they smelled great. According to a quick Google they should give melon and strawberry aromas to the beer. Anyone used them before?
Bottled up the IPA with my buddy (pictured looking hopeful). Transferring the beer into another demijohn with sugar before siphoning it into bottles. Tastes great! If it's anything like my last attempt I'll be a happy brewer.
Found this neat problem/solution on reddit.
Crazy Friday night… Got a Yorkshire bitter (all grain this time) going. Only used E.K. Goldings for this, it looked and smelled lovely. Tried doing no-chill which I wasn’t too keen on but it just got too late. Pitched yeast first thing in the morning. Glad my IPA has a buddy in the ‘brewery’ (corner of my room)! Recipe for 1 gallon:
700g Marris Otter 40g Crystal 200L 70g Malted wheat 9g Chocolate malt 8g Goldings at 70 mins 6g Goldings at 10 mins 4g Goldings at flameout Nottingham yeast
Transferred the IPA to secondary last night. Dry hopping with 10g of Simcoe! Tastes good so far but has turned out quite cloudy again. Will let it sit for a few days before bottling.
Getting another American IPA going. This is a repeat of the last one I did with a different yeast strain. Recipe for 1 gallon: 1.2kg Marris Otter 6g Citra at 70 mins 3g Citra at 10 mins 3g Simcoe at 10 mins 9g Citra at flameout 9g Simcoe at flameout Nottingham yeast (LHBS didn't have American yeast) Have to say I'd been at the pub for a while before this brew so hopefully I didn't mess it up!
Bottling the Yorkshire bitter whilst enjoying a classic example, Boltmaker by Timothy Taylors. Mine seems to have come out ok, although I get a taste of the ‘green apple’ which is acetaldehyde produced by the yeast. Hoping a bit of conditioning in the bottle will clear that up. Added a little extra sugar on the brew day to finish up the bag so this will come in at around 6% ABV which is stronger than I’d like but I’m not complaining!
Hi everyone! Today I did a good old kit beer. This is concentrated wort in a can which allows you to make beer without needing all the kit for an all grain. Just add water! This one is a Yorkshire bitter kit by Youngs. Mixed reviews online but I reckon it's going to turn out nice.
First attempt at an American style IPA! Marris Otter with a buttload of Citra and Simcoe hop additions. It’s still pretty cloudy after 5 weeks but it doesn’t taste infected at all, lots of tropical fruit with big hoppy bitterness. The head on it is small but it stays down the glass and I’ve got nice lacing too! Will definitely try this again.
