Diacetyl is a member of the ketone family of chemicals & is known formally as butane-2,3-dione, with the chemical formula (CH3CO)2.
Beers and Brewing
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.
I got a good deal on some hops that I'd never tried before & originally was to make two SMASH beers with them to see what they tasted like. However time was was against me on this brew - hence the reduced mash & boil times - and I wanted to be sure the beer was a success.
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
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
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
This beer is supposed to be identical to my last beer called Sun Outage, but with the hops swapped from El Dorado to Chinook. However I misjudged the amount of hops I had in stock & didn't have quite enough Chinook hops. El Dorado was an unknown to me before the opportunity arose to get some & it produced a wonderful tropical fruit hop flavour in the beer.
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.
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.
My recent beer saison made with some acid malt was a big hit with friends and as the winter weather is conducive to brewing lager, I decided to make a lager with acid malt. Throwing caution to the wind - and receiving 100% extra acid malt for free when I bought 500g - I added more than style guidelines suggest for acid malt addition.
After showing the ingredient list to my daughter, she came up with the name!
Mash - 1 hour at 67°C
2 Kg Pilsner malt
500g acid malt
Boil - 1 hour