with the occasional rant about tin openers...

Wednesday, August 9, 2017

Best Bitter, for cask.

Having brewed nothing at home for nearly a year, I’m making up for it now. The same can be said for this blog. Nothing new for years, and now I’ve a backlog of posts. Not because I’ve got more to say, necessarily, but I’ve finally got the hang of separating the content. So, to tease, the next couple of posts will include:

  • Toys for a Tenner: All the best toys for really keen homebrewers
  • Great Gruit: Brewing with Kviek and some not-hops
  • In good nick: Real ale, and how to get beer on the floor and in your face
  • Get pally at your local: Building an awesome bar from pallets

Onto the bitter. The recipe is similar to the last, because it was really very good. The changes include swapping out some crystal malt for Munich and Aromatic, simply because I wanted to try the Munich, and I was sent more Aromatic than I needed, and less crystal because I wasn’t. In they go.

This is a single hopped beer (not like that Double Hopped madness from Diageo, Hophouse 13), in that it is bittered, flavoured and aromad by Pilgrim. I’m nowhere near the end of the British hop list yet, so I’ve no interest in American or NZ hops when there are still so many varieties to try nearer to home. Pilgrim was described as "deeply fruity, lemon/grapefruit aroma with flavour characteristics including verdant, berries and pears. As a bittering hop it provides a refreshing, full-bodied and rounded bitterness" by The Homebrew Company, and they recommend its trial, so having enjoyed it in the first batch, I’ve stretched to another packet of pellets for bittering. I need to use some leaf hops to help filter out the trub etc, so the last additions will be leaf, totalling about 70 grams (This is a double batch, aiming for 44 litres in the fermenter). 70g won’t sound like much to many of you, I’m sure, but this is a session beer, remember. Drinky drinky, not sippy sippy.

The yeast is a reconditioned Fuller’s bottle, and it’s being stirred right up until pitching. This is its second run for me, and seems in good condition, so I’m happy to pitch later this evening. It’ll be a two litre starter, but I’ve no idea what that means in terms of yeast cell growth, as the starting quantity was one metric dollop, and it’s viability unknown.
I think the Fuller’s strain is WLP002, English Ale or something, should you want to pay €8 for it.
The recipe:
Minch pale (4-6srm) 5.8 kg
Munich malt (  ) 500g
Crystal 40 (80), 300g
Aromatic malt 200g
Torrefied wheat 500g
Water: down to 35ppm alkalinity, and added 10g CaSO4, 4g CaCl. 22.5l, should give roughly 3:1 litres:kg. God only knows what the Sulphate : Chloride ratio will end up, but going from experience it should be roughly 2:1, with about 200 – 300 ppm sulphate, and half of that in Chloride. That will leave plenty of Calcium for the yeast. Treated enough water to liquor back at the end.

Temperature settled at 65oC, so should get the FG down to 1010.
The grist yielded 44 litres of 1046, with plenty more sugars left to extract (sparge stopped at 1020).
Pilgrim (pellet) 10.3%aa, 42g
Pilgrim (leaf) 10.4%aa, 35g (+ ¼ tablet protafloc)
Pilgrim (leaf) 10.4%aa, 25g

1 small handful added to cask. Book says so.

The wort is an excellent dark copper colour, which pleases me. This was acheived by using a little chocolate malt the last time, but I think I tasted it in the form of a little dryness, so to have this happen accidentally from the Munich etc is a pleasant, though not entirely unexpected surprise.
Why am I bothered by the colour? The beer is to be served at a wedding, alongside a locally brewed golden ale, and a locally brewed stout. It’s nice to brew a beer that’s a different colour, and nobody wants to drink a red ale all day: I speak from experience.

So, about all I can remember is that it was delicious, very popular, was lighter (colour) than I expected, and needed about another week for some of the hop roughness to smooth out. However, an excellent beer, of which many a pint was had. This was in contention with a locally brewed golden ale and a stout, and they all pretty much emptied at the same moment, so I’m pleased with the result.
Not so pleased, however, that I won’t be adding back some more crystal malt the next time!

Thursday, March 30, 2017

Homebrewed is Best

It’s nearly April, not that that means anything by itself, but I’ve wanted to brew a bitter for a while now. I reread Pete Brown’s ‘ManWalks Into a Pub’, an excellent book on the evolution of the British public house, and frankly that made me very thirsty. I’ve also been reading TheDoghouse, a pub-based periodical from Ludlow, who also run a micropub from the same office. Fancied a pint.
But no, I’ve wanted to brew a bitter since before then, too. I meant to brew one for the Belfast CAMRA ale festival in November, but missed the deadline by some months. On paper I’d been messing around with a recipe (mainly hop and yeast selection, and a standard malt bill), and so as far back as probably July I’ve been thinking about Bitter.

Bitter is my favourite beer style of all, and it just doesn’t seem to exist in great quantities in Ireland, apart from my occasional trip to Wetherspoons in Derry, where it is served on handpull. It’s time to brew one for the house, for my own set of beer pumps.
The recipe is fairly standard, except that I’ve used a lot more wheat than usual, as I want to really nail the head retention this time. I’m also watching the calcium content for the same reason. The brewing guidelines I’m using today come from Nigel Sadler’s book ‘Notes on Craft AleBrewing’. It’s and excellent reference book, full of calculations and science, and has helped fill in a few gaps that other books have missed. The ‘rules’ that I’m specifically adhereing to are the water guidelines, hop rates and method, yeast pitching rates and so on. If you’ve read the Brewing Elements series, then I can recommend this book too, though it’s more use as a postscript than an introduction.

The yeast comes from the dregs of a bottle of Fuller’s IPA. Yeast culturing is something I haven’t had a proper go at yet, normally opting for sachets of dry yeast (I see nothing wrong with dry yeast, except for the lack of variety, which Mangrove Jacks have gone some way towards rectifying) or the slightly more expensive liquid options. WhiteLabs are fantastic; their standard range, plus the Platinum seasonals, strange new yeasts and bacteria thanks to Yeast Bay, and now even rarer yeasts WhiteLabs ‘the Vault’, it’s a great time to be a homebrewer. However, in the microbrewery, it’s nearly ten times as expensive (or thereabouts, nobody will actually give me a proper price) to buy liquid as dry, for the quantity I need, so I wanted to do a few trials of the stirplate first. I couldn’t be happier with my first effort! The idea is to buy an €8 vial of WhiteLabs and culture it up to the 750g yeast that I need for a brew. This will open up a world of yeast for use in the brewery, without the increased cost.
Just like cats, homebrewers know the warmest places in the house.
Instructions for making a stirplate and starter are readily available online, and I made mine for nothing, using stuff I had lying about the house. One of the options to consider is one magnet or two. That decision was made for me by misplacing one of the pair. The magnet sits in the centre of the computer fan, and works fine. I expect both ways have their merits. Practice using your stirplate with a glass of water first, to see what stirbar size and speed etc will do. I bought a packet of stirbars in various sizes from eBay, which gives me plenty of options, from the tictac sized stirbar for small starters, through liquorice torpedo sized, onto half-a-fudge, which should works in a demijohn.

Just FYI, then, I added 200ml of 1.020 unhopped wort to the dregs of a bottle of Fuller’s IPA, stirred that, increased that to 500ml at 1.030, then one more step to 2 litres of 1.040.

The recipe itself is standard enough:
Pale, 3240g (81%)
Crystal 80, 320g (8%)
Wheat malt, 400g (10%)
Chocolate Malt, 40g (1%) for colour adjustment – I’ve been drinking golden beers for ages

Mashed at 67oc, with water adjusted to
<40ppm alkalinity,
150ppm Chloride,
300ppm Sulphate, and
100 - 200ppm Calcium.
Spargewater the same.

Copper volume, 24litres at 1038, should give me a 20 litre ferment at 1040.
Northdown 6% to bitter, to 30IBU (29g pellets)
Pilgrim 10% at 15 minutes, 15 grams, and ten more at flameout. Some protafloc at 15, too.

Yeast, Fuller’s IPA (I hope it’s not a lager strain used for bottle conditioning, now I’ve gone to all that effort!). Pitched the fresh slurry at 22oc, god knows how much or how little, but

Tasting notes to come.