Homebrew: 'Ey You Golden Ale

Submitted by DM on Sat, 24/02/2018 - 13:14

I decided to brew a golden beer using cara malt & Belgian Ale yeast.

Mash: 1 hour 15 mins.   Started at 72ºC and fell to 67ºC.   This should give me a slightly fuller bodied beer than normal, as would suit the style.

4 Kg pale malt

1 Kg Cara malt

1 teaspoon MgSO4

1 teaspoon CaSO4

1/2 teaspoon NaCl

Boil: 1 hour 15 mins.  

100g Savinjski Golding pellets added 25 mins before end

50g Savinjski Golding pellets added 10 mins before end

Homebrew: Space Moomins

Submitted by DM on Sat, 10/02/2018 - 14:40

Having successfully made 2 Berliner Wiesses, I discovered that drinking exclusively 2.1% beers doesn't give you a sense of satisfaction like a viscous, chewy stout - so I made one.   A beer to be taken seriously - hence the name.

Mash: 1 hour at 63ºCspace moomins

4 Kg Pale malt

100g crystal malt

300g chocolate malt

100g roast barley

Homebrew: Strawberry & Lemon Wheat Fields

Submitted by DM on Sun, 28/01/2018 - 07:15

I ran out of beer to drink.   I discovered that my Saisons taste way better with acid malt in.   I remembered how good Tooti Fruiti (a sour, lemon & lime zest beer) tasted.   I also found loads of dried strawberries (containing no sulphites) massively discounted in a shop.   I put all these things together & a Berliner wiesse was formulated with half the brew being made with Strawberries & half with lemon.

Homebrew: Cockermouth Kolsch

Submitted by DM on Sun, 19/11/2017 - 09:48

Since the winter is upon us and the nights get down to almost freezing but not subzero, I thought I'd brew a lager that can be conditioned using this cold source.   However I don't want to buy another yeast in specially for it and I also want to trial a beer that I may brew at work next year where we have proper chilling facilities.   This Kolsch is made with extra pale malt, hops with a nod towards a Noble variety and ale yeast from the

Homebrew: Divine Fallacy

Submitted by DM on Sun, 29/10/2017 - 19:46

A year ago I brewed a really tasty Saison from pale malt, wheat malt, acid malt & honey called Quorum Sensing.   I noted that I must brew something similar again, so I have. This time I've upped the hop additions & used a powerful flavoured one too - Chinook.  It might be more IPA, but Saison style guidelines are notoriously lax.

Mash: 1 hour 10 mins.   Starting at 69°C & falling to 63°C after 30 mins, then held there for the remaining time to produce a drier beer.

Homebrew: Sinister Brew

Submitted by DM on Mon, 14/08/2017 - 22:07

This beer is named for being brewed on International Left-Hander's Day

My last two beers had reduced mash & boil times to try & allow for more family time (probably mowing the lawn or laundry), but have resulted in very hazy beers - although I also forgot the Irish Moss in both too!   This time I decided to give the brew a decent amount of mash & boil time - and remember the Irish Moss - to get clear beer that I can serve to visitors in the garden over summer without having to explain the haze.