tag:blogger.com,1999:blog-67568613158152363952024-03-08T05:00:44.638+01:00grove's beer loggrovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-6756861315815236395.post-15765749218653494372009-04-15T17:28:00.005+02:002009-04-15T17:34:53.057+02:00Live in Oslo and need malt?Then you might be interested to know that there is an initiative to collectively order 2000 kgs of various Thomas Fawcett malts from the UK. <br /><br />More information <a href="http://norbrygg.no/forum/index.php?topic=1879.0">here</a> (in Norwegian).grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com2tag:blogger.com,1999:blog-6756861315815236395.post-90290909528730605352009-03-06T20:58:00.006+01:002009-03-06T21:28:13.442+01:00Norwegian Homebrewing Competion 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/norbrygg.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px;" src="http://images.geirove.org/norbrygg.jpg" border="0" alt="" /></a><br /><b>What</b>: The annual festival where homebrewers serve their own beers to the public, which get to vote for their favourite beer of the evening. Homebrewers also compete in five other categories (bottled entries submitted earlier), including strong/specialty beers, light lager, dark, larger, light ale, and dark ale. The winners are announced towards the end of the evening.<br /><br /><b>When</b>: Saturday March 28th 2009, 19:00-00:00 CET<br /><b>Where</b>: Studentersamfunnet Bislet, Pilestredet 52, Oslo, Norway.<br /><b>Cost</b>: 130 NOK (100 NOK if you're a member of <a href="http://norbrygg.no/">Norbrygg</a>)<br /><br />This year's event is going to be a great one as the best beer from the strong/specialty category will be brewed at <a href="http://www.nogne-o.com">Nøgne Ø</a> and will later be available at Vinmonopolet (the government liquor shops). Cred to Nøgne Ø for doing this! Also, the 30 best beers served at the event will be awarded with 12 liter brand new Cornelius kegs. Plus there'll be lots of other prizes. In another words, there is no reason not to participate this year.<br /><br /><iframe width="425" height="350" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Pilestredet+52,+Oslo,+Norway&sll=37.0625,-95.677068&sspn=52.285401,63.632813&ie=UTF8&z=14&iwloc=addr&ll=59.927453,10.736303&output=embed&s=AARTsJqh-AjvmMg-S3ojSWKjJqTBqa7vMQ"></iframe><br /><small><a href="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Pilestredet+52,+Oslo,+Norway&sll=37.0625,-95.677068&sspn=52.285401,63.632813&ie=UTF8&z=14&iwloc=addr&ll=59.927453,10.736303&source=embed" style="color:#0000FF;text-align:left">View Larger Map</a></small><br /><br />I'll be there serving my beer. This year I'll have the <a href="http://blog.geirove.org/2009/01/brew-66-imperial-klsch.html">Imperial Kölsch</a> (brew #66), <a href="http://blog.geirove.org/2009/03/brew-69-russian-imperial-stout.html">Russian Imperial Stout</a> (brew #67 with Madagascar Bourbon vanilla beans and MacAllan 10 yo cask strength single malt whisky) and <a href="http://blog.geirove.org/2009/03/brew-70-raspberry-melomel.html">Raspberry Melomel</a> (brew #70) on. See you there!grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com2tag:blogger.com,1999:blog-6756861315815236395.post-24113854690385831292009-03-06T20:45:00.002+01:002009-03-07T11:44:14.635+01:00Brew #70: Raspberry MelomelI have been planning to make a mead for a long time, and have had 4 kgs of Argentinian honey lying around for almost a year, and I have now finally done something with it. <br /><br />It went pretty well, but I made a couple of mistakes along the way. First I miscalculated the final volume. Originally I had aimed for 13 liters of water and honey, but ended up with 18 liters (21 liters after adding the raspberry). I also ended up fermenting the mead a too little cold and the sweet mead yeast crapped out at 1.060 (I suspect because of the pH level), so I had to add some really old Lalvin D-47 from 2005(!). That boosted the fermentation, and it went down to 1.008 just a couple of days later.<br /><br />The melomel is now in the secondary, but I'll keg it soon. From the samples I've had so far it is promising, and I'm sure I'll try making more meads in the future. I plan to serve it not carbonated.<br /><br />The batch was brewed 2009-02-06.<br /><br /><b>Style</b>:<br /> Raspberry Melomel<br /><b>Type</b>:<br /> 21 liters. No heat.<br /><b>Ingredients</b>:<br /> 4200g Argentinian honey<br /> 500g Norwegian Raspberry honey<br /> 2840g Red Raspberry puree, Oregon<br /> 1.5ts Fermaid K (day 0)<br /> 1ts Fermaid K (day 2)<br /> 1ts Fermaid K (day 5)<br /><b>Yeast</b>:<br /> 2 packs Wyeast 4184 Sweet Mead, and 2 packs of Lalvin D-47 after a few days<br /><b>Boil</b>:<br /> 180 min<br /><b>Fermentation</b>:<br /> 17 C and 22 C<br /><br /><b>OG</b>: 1.085 <b>FG</b>: 1.006 <b>abv</b>: 9.0% (estimated)grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com2tag:blogger.com,1999:blog-6756861315815236395.post-82476378490202030562009-03-06T20:29:00.002+01:002009-03-06T21:00:28.731+01:00Brew #69: Russian Imperial StoutThis beer is a straightforward Russian Imperial Stout, which I gave a long three hour boil. Because of that I got a reasonably good mash efficency given that I only did two batch sparges. I have bottled a couple of liters, but will put the rest of it in a keg with two Madagascar Bourbon vanilla beans infused with MacAllan 10 yo cask strength single malt whisky.<br /><br />Added 1ts CaCO3 (calcium carbonate) and 1ts to boil.<br /><br />The batch was brewed 2009-02-03.<br /><br /><b>Style</b>:<br /> Russian Imperial Stout<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 100 EBC (Black)<br /><b>Bitterness</b>:<br /> 49 IBU<br /><b>Malts</b>:<br /> 4500g Golden Promise, Thomas Fawcett<br /> 4100g Pale malt, Pearl, Muntons<br /> 800g Aromatic malt, Dingemans<br /> 500g Roasted Barley<br /> 500g Special B<br /> 500g Flaked Barley<br /> 300g Crystal malt, 150 EBC, Thomas Fawcett<br /> 150g Carafa I Special, Weyermann<br /> 350g Wheat Malt Extract (for OG correction only)<br /><b>Mash</b>:<br /> 65C, 75 min<br /> 62% efficiency<br /><b>Hops</b>:<br /> 50g Magnum pellets, 14% 60 min<br /> 40g East Kent Goldings pellets, 4.8%, 10 min<br /> 30g East Kent Goldings pellets, 4.8%, 1 min<br /><b>Yeast</b>:<br /> 2 packs Safale US-05 (rehydrated)<br /><b>Boil</b>:<br /> 180 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.092 <b>FG</b>: 1.026 <b>abv</b>: 8.7%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com2tag:blogger.com,1999:blog-6756861315815236395.post-21516578100265411402009-03-06T20:23:00.000+01:002009-03-06T20:23:24.387+01:00Brew #68: American Pale AleI love hoppy beers, and here we have another one. I haven't really dry hopped my beers for a long time now. I did it on two IPAs earlier, but was not happy with the results. This time, I can say after having tasted the result, the result of dry hopping is quite impressive. The beer ended up with a great hop aroma and flavour. I guess I could have left the dry hops on the beer for a longer period, but I'm very happy with the result, and will definitely dry hop many more beers in the future. This is also the first time I've dry hopped with pellets. I've been a little afraid of getting too much hop debris in the beer, but that seems to be no problem as the hop pellets sank to the bottom quickly. The beer is still young, but there is quite a bit of yeast still in suspension in the keg, so I'll leave it in the kegerator a little longer before a draw a final conclusion. The FG is surprisingly high, even though the beer does not taste sweet at all.<br /><br />Added 1ts CaCO3 (calcium carbonate) and 1ts to boil.<br /><br />The batch was brewed 2009-02-03.<br /><br /><b>Style</b>:<br /> American Pale Ale<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 23 EBC (Amber)<br /><b>Bitterness</b>:<br /> 39 IBU<br /><b>Malts</b>:<br /> 5700g Pale malt, Pearl, Muntons<br /> 400g Melanoidin malt, Weyermann<br /> 400g Crystal malt, 150 EBC, Thomas Fawcett<br /><b>Mash</b>:<br /> 67C, 90 min<br /> 65% efficiency<br /><b>Hops</b>:<br /> 40g East Kent Goldings pellets, 4.8%, 60 min<br /> 40g Centennial pellets, 9.1%, 15 min<br /> 40g Centennial pellets, 9.1%, 1 min<br /> 60g Amarillo pellets, 8.4%, 1 min<br /> 56g Columbus pellets, 12.2%, dry hop for 4 days <br /><b>Yeast</b>:<br /> 1 pack Wyeast 1272 American Ale II (0.9 liter starter on magnetic stirrer)<br /><b>Boil</b>:<br /> 75 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.053 <b>FG</b>: 1.017 <b>abv</b>: 4.7%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com2tag:blogger.com,1999:blog-6756861315815236395.post-15324936368423941662009-02-27T23:54:00.004+01:002009-02-27T23:58:20.740+01:00A summary<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/wordle-full.png"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px;" src="http://images.geirove.org/wordle.png" border="0" alt="" /></a><br />Courtesy of <a href="http://www.wordle.net/">Wordle</a>.grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com0tag:blogger.com,1999:blog-6756861315815236395.post-26530453873395289842009-02-08T18:09:00.032+01:002009-02-11T22:24:21.342+01:00Homebrewing event at Nøgne Ø<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/nogne-homebrew-03.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px;" src="http://images.geirove.org/nogne-homebrew-03.jpg" border="0" alt="" /></a><br />Last weekend the kind people at <a href="http://www.nogne-o.com/">Nøgne Ø</a>, the Norwegian microbrewery, had invited home brewers to an <a href="http://norbrygg.no/index.php?option=com_content&task=view&id=438&Itemid=1">event</a> at their brewery. I went there together with about 40 other home brewers. <br /><br />The goal of the day was to brew 800 liters of Nøgne Ø Saison. The batch was then to be split 40-ways, so that everybody could take 20 liters home to ferment and alter it at will. The attendes were encouraged to make the most of it. My twist will be to add a can of Oregon Apricot puree and use a Belgian yeast blend (not Saison yeast). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/nogne-homebrew-02.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px;" src="http://images.geirove.org/nogne-homebrew-02.jpg" border="0" alt="" /></a><br />When registering for the event one had to decide which yeast from the White Labs catalog to use. This yeast had arrived just a few days before, so it was very fresh. I chose this yeast:<br /><br /><blockquote><b><a href="http://www.whitelabs.com/beer/strains_wlp575.html">WLP575 Belgian Style Ale Yeast Blend</a></b><br />A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. <br /><b>Attenuation:</b> 74-80%<br /><b>Flocculation:</b> Medium<br /><b>Optimum Fermentation Temperature:</b> 20-24°C (68-75°F)<br /><b>Alcohol Tolerance:</b> Medium-High</blockquote><br /><br />Nøgne Ø uses <a href="http://www.whitelabs.com/beer/strains_wlp400.html">WLP400 Belgian Wit Ale Yeast</a> in their own version. Interestingly, quite a few also ordered vials of wild yeast and bacteria. It'll be interesting to try out the end results.<br /><br />If I remember correctly the recipe contains lager malt and wheat. The hop additions are East Kent Goldings for bittering, Hallertau (Mittelfrüh I presume) for flavour and Saaz for aroma. OG was 1.057 and the FG usually 1.015 (something they thought was a little too high for a Saison). They ferment the beer at 25°C from the start to the finish. Their web site also says 25 IBUs and 6.5% abv.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/nogne-homebrew-04.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px;" src="http://images.geirove.org/nogne-homebrew-04.jpg" border="0" alt="" /></a><br />The agenda looked like this:<br /><br />10:00 Welcome and a walkthrough of the brewery<br />11:00 Introduction to brewing<br />12:00 Transfer wort to sparging vessel<br />12:30 Sparging<br />12:30 Lunch and beer <br />14:00 Introduction to yeast and yeast handling <br />15:00 Boil wort<br />16:30 Transfer to whirlpool<br />17:30 Chilling and transfer to fermentation tanks<br /><br />After the brewing session quite a few went downtown to have dinner and drink more beer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/nogne-homebrew-01.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px;" src="http://images.geirove.org/nogne-homebrew-01.jpg" border="0" alt="" /></a><br />On 21st of March there will be another event where everybody meets at the brewery and tastes each others beer.<br /><br />I enjoyed the event immensely. Meeting other enthusiastic home brewers was a lot of fun. And I'm looking forward to the tasting next month. In any case this is a great thing for Nøgne Ø to be doing. I like their attitude and their eagerness of being open about everything. There are no secrets in brewing, quite the attitude of most home brewers. Cheers!grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com6tag:blogger.com,1999:blog-6756861315815236395.post-17276103737856101292009-01-26T17:11:00.011+01:002009-02-10T22:53:30.129+01:00Brew #67: Porter/Crowberry PorterIt has been a while since I made a dark beer, and it has been too long since I made a porter. With its 7.0% abv this is a fairly robust porter. <br /><br /><a href="http://knutalbert.wordpress.com/">Knut Albert</a> has been kind enough to mention that <a href="http://en.wikipedia.org/wiki/Crowberry">crowberries</a> might do well in a porter. I agree. Last year I had a sample of <a href="http://haandbryggeriet.net/">Haandbryggeriet's</a> <a href="http://en.wikipedia.org/wiki/Lingonberry">lingonberry</a> porter, an experimental brew that they had made but did not put into production. It was an excellent beer with an interesting bittering quality that balanced the roasted malts in a nice way. It is sad that they decided not to take it further. The reason was supposedly the high production costs. Crowberries should be quite similar in flavour.<br /><br />I found 330 ml bottles of crowberry juice at a <a href="http://helios.no/">Helios</a> store here in Oslo. 1 liter juice to 11 liters of porter in the secondary. Interestingly I could not see any visible fermentation activity in the secondary, so I guess there's not much fermentable sugars in the juice. It is anything but sweet, but I think it'll lend a nice balance it the beer. The juice is organic and should not contain any preservatives.<br /><br />Added 1ts CaCO3 (calcium carbonate) to mash and 1ts to boil.<br /><br />The batch was brewed 2009-01-26 and bottled 2009-02-10.<br /><br /><b>Style</b>:<br /> Porter<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 76 EBC (Very dark brown)<br /><b>Bitterness</b>:<br /> 35 IBU<br /><b>Malts</b>:<br /> 6000g Pale malt, Castle<br /> 850g Aromatic malt, 100 EBC, Castle<br /> 800g Münchener malt, Weyermann<br /> 300g Crystal malt, Castle<br /> 300g Special B, Dingemans<br /> 300g Chocolate malt (Special II), Weyermann<br /> 100g Coffee malt, Castle<br /><b>Mash</b>:<br /> 66C, 90 min<br /> 68% efficiency<br /><b>Hops</b>:<br /> 35g Cascade pellets, 5.8% 90 min (first wort hops)<br /> 35g East Kent Goldings pellets, 4.8%, 60 min<br /> 25g East Kent Goldings pellets, 4.8%, 10 min<br /><b>Yeast</b>:<br /> 1 pack Wyeast 2450 Denny’s Favorite 50, 1 liter starter <br /><b>Boil</b>:<br /> 180 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.073 <b>FG</b>: 1.020 <b>abv</b>: 7.0%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com1tag:blogger.com,1999:blog-6756861315815236395.post-87759501439476059182009-01-22T09:34:00.013+01:002009-03-07T12:20:33.575+01:00Brew #66: Imperial kölschThe imperial pilsener beer style is a fairly new phenomenon, so why not make an "imperial kölsch" now that I had a fresh kölsch yeast cake? The recipe is pretty much a scaled up version of the kölsch/Czech pilsener hybrid. The Saaz hops have been replaced with Riwaka (formerly known as D Saaz), a very aromatic Saaz breed from New Zealand. It contains twice the oil content of Czech Saaz. As the hop contains a lot of cohumulone (a harsh bittering oil) I thought it best to use Magnum, a cleaner bittering hop for bittering. As I've never used Riwaka before I look forward to see how it compares to its ancestor. The descriptions I've seen sure sounds like it'll do well in a strong and bold pilsener.<br /><br />Added 1ts CaCO3 (calcium carbonate) to boil aiming at 50 ppm carbonates.<br /><br />The batch was brewed 2009-01-21.<br /><br /><b>Style</b>:<br /> Strong kölsch<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 11 EBC (Golden)<br /><b>Bitterness</b>:<br /> 51 IBU<br /><b>Malts</b>:<br /> 8000g Pilsener malt, Castle<br /> 500g Wheat malt, Weyermann<br /> 200g Melanoidin malt, Weyermann<br /><b>Mash</b>:<br /> 65C, 90 min<br /> 69% efficiency<br /><b>Hops</b>:<br /> 35g Magnum pellets, 13.5% 60 min<br /> 60g Riwaka whole hops, 5.9% 10 min<br /> 100g Riwaka whole hops, 5.9% 1 min<br /> 40g Riwaka whole hops, 5.9%, dry hop for 4 days<br /><b>Yeast</b>:<br /> Wyeast 2575 Kölsch II (batch #65 yeast cake). <br /><b>Boil</b>:<br /> 75 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.072 <b>FG</b>: 1.014 <b>abv</b>: 7.6%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com3tag:blogger.com,1999:blog-6756861315815236395.post-82854352265998729472009-01-04T17:32:00.010+01:002009-01-24T22:23:44.530+01:00Brew #65: Kölsch/Czech Pilsener hybridThis is an experiment that I've wanted to do for a long time. The beer is a hybrid between a Kölsch and a Czech Pilsener. It is brewed with Kölsch yeast and a lot of Czech Saaz hops. There is 10% wheat in the recipe, so the fermentables are closer to a Kölsch than a Pilsener. The batch was split in half, and is fermenting with two different Kölsch strains. I look forward to seeing whether there will be any significant differences between the two strains. It will also be interesting to see if one can make a decent pilsener with an ale yeast.<br /><br />Added 1ts CaCO3 (calcium carbonate) and 0.5ts CaSO4 (gypsum) to enhance the hops.<br /><br />The batch was brewed 2009-01-04 and bottled 2009-01-21.<br /><br /><b>Style</b>:<br /> Kölsch/Czech Pilsener<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 8 EBC (Pale yellow)<br /><b>Bitterness</b>:<br /> 42 IBU<br /><b>Malts</b>:<br /> 5300g Pilsener malt, Castle<br /> 500g Wheat malt, Weyermann<br /> 200g Cara-pils, Weyermann<br /><b>Mash</b>:<br /> 67C, 90 min<br /> 72% efficiency<br /><b>Hops</b>:<br /> 110g Saaz pellets, 3.4% 60 min<br /> 40g Saaz pellets, 3.4% 15 min<br /> 30g Saaz pellets, 3.4% 1 min<br /><b>Yeast</b>:<br /> 1 pack Wyeast 2565 Kölsch (0.7 liter starter on magnetic stirrer) and 1 pack Wyeast 2575 Kölsch II (1.0 liter starter). <br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.052 <b>FG</b>: 1.011 <b>abv</b>: 5.4%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com1tag:blogger.com,1999:blog-6756861315815236395.post-16506662554659903642008-11-17T16:25:00.008+01:002009-01-24T22:34:01.714+01:00Brew #64: Barley wineAt first I wanted to make an English barley wine, but I soon found out that the Centennial hops used for bittering impose a really strong bitterness, so this beer came out like an American barley wine. I'm very happy about it and think that it is a good one. When I tasted it two weeks after bottling I was scared by how harsh the bittering hops were. Another three weeks later the beer has mellowed and now present itself as a nice and very drinkable barley wine. I look forward to see how this one develops the coming years.<br /><br />I hope to be making a new barley wine every year. Next year I'm considering something similar to <a href="http://ratebeer.com/beer/north-coast-old-stock-ale/7178/">North Coast Old Stock Ale</a>.<br /><br />Added 1.25ts CaCO3 (calcium carbonate) and 0.5ts CaSO4 (gypsum) to enhance the hops.<br /><br />The batch was brewed 2008-11-17 and bottled 2008-12-03.<br /><br /><b>Style</b>:<br /> Barley wine<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 37 EBC (Brown)<br /><b>Bitterness</b>:<br /> 60 IBU<br /><b>Malts</b>:<br /> 10600g Pale malt, Weyermann<br /> 2400g Aromatic malt, 50 EBC, Dingemans<br /> 300g Crystal malt, 150 EBC, Weyermann<br /><b>Mash</b>:<br /> 65C, 90 min<br /> 56% efficiency<br /><b>Hops</b>:<br /> 120g Centennial pellets, 9.1% 60 min<br /> 40g East Kent Goldings pellets, 4.8%, 10 min<br /><b>Yeast</b>:<br /> 2 packs Safale US-05 dry yeast <br /><b>Boil</b>:<br /> 180 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.095 <b>FG</b>: 1.018 <b>abv</b>: 10.1%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com2tag:blogger.com,1999:blog-6756861315815236395.post-35671978253003550222008-10-03T22:15:00.005+02:002009-01-24T22:22:23.112+01:00Brew #63: American IPAThis being my favourite beer style, I do brew it quite often. This particular recipe is for an IPA that is easily drinkable and not too complex. The bitterness is crisp and dry. It is very aromatic with strong notes of grapefruit and hints of pine. There is little malt complexity. I'll add more crystal malt next time.<br /><br />Added 1.25ts CaCO3 (calcium carbonate) and 0.5ts CaSO4 (gypsum) to enhance the hops.<br /><br />The batch was brewed 2008-10-03.<br /><br /><b>Style</b>:<br /> American IPA<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 19 EBC (Amber)<br /><b>Bitterness</b>:<br /> 65 IBU<br /><b>Malts</b>:<br /> 6100g Pale malt, Weyermann<br /> 400g Cara Münich malt, Weyermann<br /> 200g Carahell, Weyermann<br /><b>Mash</b>:<br /> 67C, 60 min<br /> 68% efficiency<br /><b>Hops</b>:<br /> 30g Columbus pellets, 12.2%, 60 min<br /> 40g Warrior pellets, 13.5%, 10 min<br /> 70g Columbus pellets, 12.2% 5 min<br /> 120g Centennial pellets, 9.1% 1 min<br /><b>Yeast</b>:<br /> 1 packs Wyeast 1272 American Ale II, 1.5 liter starter <br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> 18 C<br /><br /><b>OG</b>: 1.061 <b>FG</b>: 1.015 (estimated) <b>abv</b>: 6%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com0tag:blogger.com,1999:blog-6756861315815236395.post-84724948274828398152008-09-24T21:53:00.007+02:002009-01-24T22:15:04.521+01:00Brew #62: Traditional BockLast year I made a spiced Christmas. This year I wanted to drop the spices and make something more plain, so I ended up with an attempt at a traditional bock. The result is very drinkable, but I feel that it has little bitterness. Next time, I'll add more bittering hops and a little flavouring hops to cut the malty dullness. A higher alcohol content would not have hurt it either. I'll drop the mineral additions as well.<br /><br />Added 2/3ts NaCl (salt) and 1/3ts NaHCO3 (baking soda) to enhance maltiness.<br /><br />The batch was brewed 2008-09-24.<br /><br /><b>Style</b>:<br /> Traditional Bock<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 26 EBC (Deep amber)<br /><b>Bitterness</b>:<br /> 22 IBU<br /><b>Malts</b>:<br /> 4600g Münchener malt, Weyermann<br /> 2200g Pilsener malt, Castle<br /> 400g Cara Münich malt, Weyermann<br /> 200g Dark Crystal malt 300 EBC, Thomas Fawcett<br /> 200g Melanoidin malt, Weyermann<br /><b>Mash</b>:<br /> 68C, 60 min<br /> 74% efficiency<br /><b>Hops</b>:<br /> 20g Magnum pellets, 13.5%, 60 min<br /><b>Yeast</b>:<br /> 2 packs Wyeast 2663 Octoberfest, 2.5 liter starter <br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> 9.5 C<br /><br /><b>OG</b>: 1.066 <b>FG</b>: 1.016 <b>abv</b>: 6.5%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com0tag:blogger.com,1999:blog-6756861315815236395.post-16021103850880926222008-09-10T16:12:00.005+02:002009-01-24T22:13:48.284+01:00Brew #61: Extra Special BitterThis beer was made for an event at work. I was hoping for something easily drinkable. As I had little time to make it I had to skip the yeast starter and throw in some dry yeast. In the end I think that the recipe worked out well. The beer was light and refreshing with a crisp dry EKG hop bitterness. It was far from complex, but it had a dry and grainy mouthfeel with a crisp bitterness. Not really what I would consider an ESB, but rather more like a really dry Special Bitter.<br /><br />The batch was brewed 2008-09-10. <br /><br /><b>Style</b>:<br /> Extra Special Bitter<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 26 EBC (Deep amber)<br /><b>Bitterness</b>:<br /> 45 IBU<br /><b>Malts</b>:<br /> 4500g Golden Promise malt, Thomas Fawcett<br /> 350g Aromatic malt, Dingemans<br /> 200g Cara Amber, Dingemans<br /> 200g Carapils, Weyermann<br /> 150g Dark Crystal malt 300 EBC, Thomas Fawcett<br /><b>Mash</b>:<br /> 67C, 60 min<br /> 70% efficiency<br /><b>Hops</b>:<br /> 60g Challenger pellets, 6.7%, 60 min<br /> 40g East Kent Goldings pellets, 4.8%, 10 min<br /> 60g East Kent Goldings pellets, 4.8%, 1 min<br /><b>Yeast</b>:<br /> 1 pack Safale S-04, rehydrated dry yeast <br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> 21 C<br /><br /><b>OG</b>: 1.048 <b>FG</b>: 1.012 <b>abv</b>: 4.7%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com0tag:blogger.com,1999:blog-6756861315815236395.post-14890852826334599512008-08-20T20:11:00.010+02:002008-08-20T20:48:54.735+02:00Interesting use of Randall at the Blind TigerThere is a really <a href="http://blindtigeralehouse.com/page/o9aa/Events.html">cool event</a> at the <a href="http://blindtigeralehouse.com/">Blind Tiger</a>, NYC, this evening. They are serving <a href="http://ratebeer.com/beer/dogfish-head-90-minute-imperial-ipa/10569/">Dogfish Head 90 Minute Imperial IPA</a> through six different <a href="http://blog.geirove.org/search/label/randall">Randalls</a>. What is interesting is that it is not just hops in the Randalls this time. Instead they are going to serve the beer through a lot of different things that'll lend flavour to the beers.<br /><br />Here's the list:<br /><br /><blockquote>Simple Thai: lemongrass<br />Mint Julep: mint & bourbon balls<br />Summer Fresco: melon & assorted fruits<br />Northern Winter: pine & spruce<br />Italian Seasoning: pine nuts & dried oregano<br />Hoppy Giant: warrior & columbus hops</blockquote><br /><br />I wish I could be there, but as its on the other side of the pond its going to be difficult for me to get there in time. I'll have to try something like this myself sometime.grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com5tag:blogger.com,1999:blog-6756861315815236395.post-57983031880473039122008-07-20T15:40:00.000+02:002008-07-20T16:10:27.563+02:00Brew #60: Rye IPAThis is an adaptation of Denny Conn's popular <a href="http://www.brew-monkey.com/recipes/html/connsryeipa.htm">Rye IPA</a>. I had to change the recipe somewhat as I did not have some of the ingredients.<br /><br />The batch is already kegged, but as the CO2 tank ran out yesterday I have not yet been able to taste it carbonated. Will have to get it refilled on Monday. It tastes promising though.<br /><br />As this was the first time that I used the outdoor brewery this year the brew day was ridden with errors on my part. I had problems with a leakage close to the pump, so that air got sucked into the pump causing the pump to stall. I spent about half an hour trying to locate where the leakage was. In the end I realized that the silicone tubing was torn near the hose clamp. This extra time lowered the mash temperature to about 63C. Fortunately the beer did not dry out as much as I had thought. I have struggled with the pump before, but next time this problem should have been elimiated.<br /><br />The batch was brewed 2008-06-16. <br /><br /><b>Style</b>:<br /> Rye IPA<br /><b>Type</b>:<br /> 40 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 30 EBC (Copper)<br /><b>Bitterness</b>:<br /> 62 IBU<br /><b>Malts</b>:<br /> 9200g Maris Otter malt, Thomas Fawcett<br /> 2000g Rye malt, Weyermann<br /> 1500g Wheat malt extract 55%, Muntons<br /> 900g Carahell malt, Weyermann<br /> 500g Dark Crystal malt 300 EBC, Thomas Fawcett<br /><b>Mash</b>:<br /> 65C, 60 min<br /> 50% efficiency<br /><b>Hops</b>:<br /> 150g Cascade whole, 6.8%, 60 min<br /> 100g Cascade whole, 6.8%, 10 min<br /> 80g Simcoe whole 13.0%, 1 min<br /> 15g Amarillo whole 8.0%, 1 min<br /><b>Yeast</b>:<br /> 2 packs Wyeast 2450 Denny’s Favorite 50, 2.5 liter starter<br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> 21 C<br /><br /><b>OG</b>: 1.063 <b>FG</b>: 1.013 <b>abv</b>: 6.6%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com5tag:blogger.com,1999:blog-6756861315815236395.post-17490659169453116672008-07-20T15:36:00.009+02:002008-07-20T19:24:00.552+02:00Brew #59: WeissbierI have not been very happy with the Weissbiers that I have made from all-grain, so I decided to make a quick malt extract batch as I have been successful with extract wheat beers before.<br /><br />Unfortunately the fermentation stopped a little too early making the beer a little too sweet. I forgot to add yeast nutrient, so I suspect that that might have something to do with it. Another thing is that this beer was made in the middle of a (minor) heat wave, so the fermentation temperature fluctuated quite a bit. For this reason there is quite a bit of flavour. Doh.<br /><br />The batch was brewed 2008-06-12. <br /><br /><b>Style</b>:<br /> Weissbier<br /><b>Type</b>:<br /> 25 liters. Extract, batch sparge<br /><b>Colour</b>:<br /> 15 EBC (Amber)<br /><b>Bitterness</b>:<br /> 10 IBU<br /><b>Malts</b>:<br /> 3800g Wheat malt extract 55%, Brewferm<br /><b>Hops</b>:<br /> 50g Saaz pellets, 2.0%, 45 min<br /> 20g Hallertauer Mittelfrüh pellets, 2.1%, 15 min<br /><b>Yeast</b>:<br /> 1 pack Wyeast 3068 Weihenstephan yeast, 1.5 liter starter<br /><b>Boil</b>:<br /> 60 min<br /><b>Fermentation</b>:<br /> 22 C<br /><br /><b>OG</b>: 1.055 <b>FG</b>: 1.015 <b>abv</b>: 5.2%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com0tag:blogger.com,1999:blog-6756861315815236395.post-25677389071115017312008-04-13T15:35:00.007+02:002008-05-01T19:44:23.791+02:00Brew #58: American Brown AleI have always enjoyed the impressively rich and malty beers from American microbreweries. I've so far only found that kind of malt flavours in American beers. Some of them have an incredible maltiness. I have so far not been able to get even close in my own beers. This beer is hopefully a step towards something more resembling. There is a whopping 21% specialty malts in this recipe, of which most of them are very aromatic and flavourful malts. Lets just hope that is doesn't come out too cloying. There is also a bit of bittering hops in there to cut some of the sweetness. The mashing efficiency came out a little low this time. Not sure why. It could of course have something to do with the specialty malts.<br /><br />I have not found any information on the attenuation of the Fat Tire yeast, but Brew #57 came out at 80%, so it is pretty high.<br /><br />The batch was brewed 2008-04-13. <br /><br /><b>Style</b>:<br /> American Brown Ale<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 44 EBC (Dark brown)<br /><b>Bitterness</b>:<br /> 36 IBU<br /><b>Malts</b>:<br /> 3000g Maris Otter malt, Thomas Fawcett<br /> 2300g Münchener malt<br /> 500g Biscuit malt, Dingemans<br /> 300g Aromatic malt, Dingemans<br /> 300g Special B, Dingemans<br /> 200g Dark Crystal malt 300 EBC, Thomas Fawcett<br /> 100g Pale Chocolate, Thomas Fawcett<br /><b>Mash</b>:<br /> 66C, 60 min<br /> 69% efficiency<br /><b>Hops</b>:<br /> 65g Cascade pellets, 5.8%, 60 min<br /> 30g Styrian Goldings pellets, 3.2%, 10 min<br /><b>Yeast</b>:<br /> Wyeast Fat Tire yeast, on Brew #57's yeast cake<br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.056 <b>FG</b>: 1.013 <b>abv</b>: 5.6%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com1tag:blogger.com,1999:blog-6756861315815236395.post-18016261451810043562008-03-27T21:57:00.008+01:002008-04-13T22:35:11.179+02:00Brew #57: American Pale AleThis is the first brew of the year, an American Pale ale. It actually ended up more like an India Pale ale as the mash efficency came out at 78%, something I'm really happy about. I used a new batch sparging technique, which I'll say something about in a future post.<br /><br />The batch was brewed 2008-03-27. <br /><br /><b>Style</b>:<br /> American Pale Ale<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 15 EBC (Amber)<br /><b>Bitterness</b>:<br /> 40 IBU<br /><b>Malts</b>:<br /> 5400g Maris Otter malt, Thomas Fawcett<br /> 270g Crystal malt 80 EBC, Dingemans<br /> 230g Caraamber, Weyermann<br /> 200g Biscuit malt, Dingemans<br /><b>Mash</b>:<br /> 66C, 60 min<br /> 78% efficiency<br /><b>Hops</b>:<br /> 30g Simcoe whole, 13.2%, 60 min<br /> 30g Cascade pellets, 5.8%, 10 min<br /> 60g Cascade pellets, 5.8%, 1 min<br /><b>Yeast</b>:<br /> Wyeast Fat Tire yeast, 2.7 liter starter on magnetic stirrer<br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> 19 C<br /><br /><b>OG</b>: 1.060 <b>FG</b>: 1.012 <b>abv</b>: 6.3%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com3tag:blogger.com,1999:blog-6756861315815236395.post-88764569931656681932008-03-24T20:59:00.011+01:002008-03-24T22:05:09.992+01:00Norwegian Homebrew Competition 2008<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/norbrygg.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px;" src="http://images.geirove.org/norbrygg.jpg" border="0" alt="" /></a><br /><b>What</b>: The annual festival where homebrewers serve their own beers to the public, which get to vote for their favourite beers of the evening. Homebrewers also compete in five other categories (bottled entries submitted earlier). The winners are announced towards the end of the evening.<br /><br /><b>When</b>: Saturday April 5th 2008, 19:00-00:30 CET<br /><b>Where</b>: Studentersamfunnet Bislet, Pilestredet 52, Oslo, Norway.<br /><b>Cost</b>: 130 NOK (100 NOK if you're a member of <a href="http://norbrygg.no/">Norbrygg</a>)<br /><br /><iframe width="425" height="350" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Pilestredet+52,+Oslo,+Norway&sll=37.0625,-95.677068&sspn=52.285401,63.632813&ie=UTF8&z=14&iwloc=addr&ll=59.927453,10.736303&output=embed&s=AARTsJqh-AjvmMg-S3ojSWKjJqTBqa7vMQ"></iframe><br /><small><a href="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Pilestredet+52,+Oslo,+Norway&sll=37.0625,-95.677068&sspn=52.285401,63.632813&ie=UTF8&z=14&iwloc=addr&ll=59.927453,10.736303&source=embed" style="color:#0000FF;text-align:left">View Larger Map</a></small><br /><br />I'll be there, but I won't be serving any beers this year as I'm judging the finals of the five other competition categories (light lager, dark lager, light ale, dark ale and strong beers). For the same reason I won't be able to partake in any of the competitions either (doh).grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com1tag:blogger.com,1999:blog-6756861315815236395.post-51717188397932056862008-03-21T22:47:00.012+01:002008-03-22T12:03:26.870+01:00A brewing tip from Norway's Julia Child<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/kjokkentips.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px;" src="http://images.geirove.org/kjokkentips.jpg" border="0" alt="" /></a><br />"<a href="http://www.gyldendal.no/new/default.asp?ID_Publisher=3&ID_Category=7C7824391DDDFD69C1256C4C005E7789&ID_Product=9788205339798">Kjøkkentips</a>", a book by <a href="http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=254">Ingrid Espelid Hovig and Scott Givot</a> contains a lot of practical tips about doing smart things in your kitchen. One of the tips that caught my eye that might be useful to brewers is how one can cool down a pot of hot liquid in the sink. They say that if you place a spoon upside down beneath the pot that would allow it too cool down quicker. Simple, and just brilliant, as this would expose the pot to more surface. If you chill your hot wort in the sink then this might help you cool down your wort faster.grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com0tag:blogger.com,1999:blog-6756861315815236395.post-72639172689183382652008-03-21T12:38:00.012+01:002008-03-21T19:47:46.155+01:00Getting the temperature right<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/calibrated-thermometers01.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px;" src="http://images.geirove.org/calibrated-thermometers01.jpg" border="0" alt="" /></a><br />You may remember that I have had some issues with mashing at too low a temperature. Because the beers were mashed too low they were thin bodied as this produced more fermentable sugars. I recently bought a new thermometer (the one on the right), and that helped a little. The recent beers have had more body, but the doppelbock I brewed just before Christmas still was a little thinner than expected. It meant that I still had some problems with the mash temperatures.<br /><br />Interestingly, I was offered to have my thermometers calibrated at a local brewery using professional calibration equipment. That was exactly what I needed as this would let me know exactly by how much the thermometers were off.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/calibrator-system-tc2000.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px;" src="http://images.geirove.org/calibrator-system-tc2000.jpg" border="0" alt="" /></a><br />The temperature calibrator system that was used was a Tek Know TC2000 from <a href="http://www.scansense.com/">Scan-Sense</a>. The results from calibrating the two thermometers at 55C, 65C, 70C and 80C can be seen below. Click the thumbnails to see the full-sized photos.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/calibration-report01-full.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px;" src="http://images.geirove.org/calibration-report01.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/calibration-report02-full.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px;" src="http://images.geirove.org/calibration-report02.jpg" border="0" alt="" /></a><br />The digital thermometer on the right is clearly the most exact of the two as its readings are the most consistent, but they are still off by 1.5C or so. It was this thermometer that I used for the last few brews, so the dobbelbock was mashed at 67.5C instead of 69C. The old white digital thermometer (now broken) must have been off by at least 3.5C as it read 2C lower than the new one. That is a quite significant difference.<br /><br />In all this is very useful information to me and it will allow me to hit the mash temperatures much more precisely than before. If you have doubts about the readings from your thermometer then having it calibrated is much recommended. Even small variances on the readings in the mashing range can lead to significant differences in fermentability.grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com0tag:blogger.com,1999:blog-6756861315815236395.post-1448275211108835472008-03-21T11:52:00.004+01:002008-03-21T16:23:36.438+01:00Ulrikke<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.geirove.org/ulrikke.jpg"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px;" src="http://images.geirove.org/ulrikke.jpg" border="0" alt="" /></a><br />Eight weeks ago <a href="http://www.kristiane.org/">Kristiane</a> and I adopted Ulrikke, a beautiful 23 months old girl from Guangdong, China. This has worked out very well and we're now a happy family of three. I have spent the last six weeks on paternity leave, so things have been busy. Things have settled down nicely, so I should now have more time to spend on my brewing efforts. Not to mention that I now have a brewing assistant. :)grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com3tag:blogger.com,1999:blog-6756861315815236395.post-76091291783770340102007-12-29T21:54:00.000+01:002007-12-30T14:58:40.527+01:00Is homebrewing beer legal?Adam recently <a href="http://beerbits2.blogspot.com/2007/12/law-is-homebrewing-beer-legal.html">discussed</a> the U.S federal limits on home brewing on his <a href="http://beerbits2.blogspot.com/">Beer Bits 2</a> blog, and I thought that it might be interesting to compare this with the legislation here in Norway. I have had several inquiries about the laws here in Norway, so this might be useful information for more people.<br /><br />Up until <a href="http://www.regjeringen.no/nn/dep/fin/Dokument/Proposisjonar-og-meldingar/Odelstingsproposisjonar/19981999/Otprp-nr-66-1998-99-/2.html?id=120856">July 1999</a> home brewing was illegal in Norway, unless you malted your own grains. Of course, malting is out of reach for most amateur brewers, so they brewed at home anyway. There is a <a href="http://norbrygg.no/index.php?option=com_content&task=view&id=33&Itemid=25">page</a> at the Norwegian Homebrewer's Association (which was started in 1997) site that has some detail about the recent changes. It is also worth mentioning that there were no such restrictions regarding making your own wine at home. Growing your own grapes might have been an option, but it's rather difficult this far north. Interestingly, there is one single winery in Norway making red wines, but that is besides the point.<br /><br />Anyway, since 1999 it has been legal to brew beer at home without unreasonable restrictions. As far as I know there are no limits on how much you can brew either. As distillation or using various techniques to increase alcohol content, other than fermentation, is illegal one has to rely on fermentation alone, which is fair enough as most beers are made that way.<br /><br />The current legislation is pretty straightforward: you can make as much beer as you like at home, and you can serve it to anyone you like, but you cannot sell it. You can even let someone with a license serve it, but they will then have to pay the associated taxes (including taxes on alcohol and VAT, and probably some more).<br /><br />The home brewing legislation in Norway is surprisingly liberal given that alcohol is otherwise heavily taxed and is strictly regulated.<br /><br />My own beer production has been 405 liters this year, which is a personal record. I guess it will be standing for a while, as we're getting our first child soon, and the brewing frequency will be reduced for obvious reasons.grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com9tag:blogger.com,1999:blog-6756861315815236395.post-57268379309466340882007-12-20T20:10:00.001+01:002008-01-12T21:45:42.217+01:00Brew #56: DoppelbockI kegged the German Pilsener today, and since I had a fresh and healthy yeast cake in the fermenter this was a perfect opportunity for brewing a strong doppelbock for the spring. The recipe should hopefully result in a rich and malty bock. I mashed quite high, so there should be lots of complex non-fermentable sugars. Interestingly the mash efficiency seems to have increased. I'll leave this in the fermenter for about three weeks.<br /><br />The batch was brewed 2007-12-20. <br /><br /><b>Style</b>:<br /> Doppelbock<br /><b>Type</b>:<br /> 25 liters. All grain, batch sparge<br /><b>Colour</b>:<br /> 45 EBC (Brown)<br /><b>Bitterness</b>:<br /> 26 IBU<br /><b>Malts</b>:<br /> 6000g Münchener malt<br /> 1500g Vienna malt<br /> 350g Carapils<br /> 350g Caravienna<br /> 350g Dark crystal malt<br /> 100g Chocolate malt<br /><b>Mash</b>:<br /> 69C, 60 min<br /> 76C, 10 min (mashout)<br /> 76% efficiency<br /><b>Hops</b>:<br /> 70g Spalter Select pellets, 4.5%, 60 min<br /> 30g Spalter Select pellets, 4.5%, 10 min<br /><b>Yeast</b>:<br /> Wyeast 2206 Bavarian Lager, on Brew #55's yeast cake<br /><b>Boil</b>:<br /> 90 min<br /><b>Fermentation</b>:<br /> In the fridge at 9.0 to 10.5 C.<br /><br /><b>OG</b>: 1.078 <b>FG</b>: 1.021 <b>abv</b>: 7.5%grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.com3