Submitted by DM on Thu, 27/07/2017 - 10:14

Having mentioned that it is difficult to keep fermenting wort at the correct temperature during hot weather, a local brewer said it was a shame I didn't have attemperation - the ability to warm & cool my wort under control.   It got me thinking how I could improve on my system of putting the wort in the garage overnight & bringing it in the house in the day during hot weather.

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.In The Pink glass of beer

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

2 Kg pale malt

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