Beers and Brewing

Beers and brewing image

FYI! Not necessarily history or opinion.

Homebrew: Meikleour Hedge

Submitted by DM on Tue, 18/07/2017 - 18:41

Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops.   This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.

Mash: 45 mins.   Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.

2.5 Kg of pale malt

200g crystal malt

270g of rye malt

Boil: 40 mins.

Homebrew: In The Pink

Submitted by DM on Wed, 14/06/2017 - 11:44

I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.

Mash: 1 hour 10 mins starting at 70°C & falling to 57°C at the end.

2 Kg pale malt

250g acid malt

150g crystal malt

Boil: 1 hour

10g Archer hops (5.0% alpha acid) added 30 mins before end of boil

Homebrew: West Coast IPA

Submitted by DM on Mon, 29/05/2017 - 16:02

Having brewed a great session IPA using El Dorado & a good one using Chinook hops I took advantage of the opportunity to brew a slightly stronger, super hoppy IPA using both hops plus some Cascade.

Mash - starting at 68°C and falling to 59°C at the end of 1 hour.

3 Kg of pale malt

Boil - 1 hour 15 mins

45 mins from end  - 40g Cascade hops (7.5% alpha acid) & 60g Chinook (12.7% aa) hops

Homebrew: Three Parts American

Submitted by DM on Wed, 17/05/2017 - 17:47

My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it.   Quite right too.   I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.

The three parts American refer to; Cascade hops from Oregon; the Douglas Fir originally from the North American west coast & the yeast is specifically for West Coast style ales.

Mash: 1 hour at between 69 - 65°C

2 Kg Pale malt

Homebrew: Sun Outage

Submitted by DM on Wed, 12/04/2017 - 23:11

Having not brewed an IPA in quite a while it was time again.   Not wanting a heavy, authentically accurate India Pale Ale I've used American hops with a reputation for giving the tropical fruit flavour I love in IPAs.   I've made it a low strength alcohol beer as I prefer the taste of beer to the effects of them on me, also to keep it light & quaffable.

Mash - 1 hour 10 mins starting at 68°C and dropping to 63°C at the end.

2 Kg pale malt

50g acid malt

100g crystal malt

2g MgSO4

1g CaSO4

Boil - 1 hour

Homebrew: Blueberry Sour

Submitted by DM on Mon, 03/04/2017 - 11:31

With my last beer  - Fruity Tooti - being the best beer I've brewed in ages I wanted to try another sour beer using acid malt, but using a more normal amount in the grain bill.   I thought that a fruit addition would help this beer appeal to my friends that aren't keen on sours.

Mash - 40 mins starting at 70°C and falling to 63°C

2 Kg Pilsner malt

250g acid malt

½ teaspoon MgSO4

½ teaspoon CaSO4

Boil - 30 mins