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that this beer would be made or broken by what happened after fermentation finished with good dry hopping technique being really important i did two separate additions all t90 pellets with the first being 100g of columbus and 100g citra into the primary fv and the second 100g of citra and 100g ahtanum into a secondary vessel after doing a transfer i cold crashed in the second vessel and didn t add finings as i wanted to retain every last bit of flavour the beer tasted brilliant at this point like an orgy of hops unfortunately it went a little wrong from then on i transferred into an open bucket for bottling adding enough priming sugar to get 2 4 2 5 vols of carbonation however the tap got clogged up with hops and after trying in vain to find another way i ended up having no choice but to blow down the tube to clear the blockage if i was going to get the beer out the bottling went fine but i tasted a bit of the beer at the end and sadly it was already a bit tired and oxidised definitely not as good as it had been a day or two before fast forward two weeks and there was no sign of any carbonation i emailed dom driscoll from thornbridge and he confirmed my fears that 10 5 abv is just a bit too big an ask for tired us 05 to bottle condition he suggested opening the bottles and dropping some fresh champagne yeast in each one i m a bit annoyed with myself for not seeing the problem coming but as they say you live and learn i ll do the champagne yeast thing but i m already itching to just re do the brew with the schoolboy errors ironed out for the record next time i would aim at a little lower abv say 9 for the next one use less dextrose in the boil use wet yeast a big dose of wlp001 do all the dry hopping in primary be more careful not to oxidise the beer during transfers possibly re seed with fresh yeast before bottling in hindsight it was probably a bit ambitious to try and make a beer over 10 this early in my home brewing career and i ve learnt that it s definitely not the sort of brew you can just do on a whim with loads of careful planning needed if you want the best results there is certainly a lot to catch you out when venturing into this territory and the one thing that stands head and shoulders above the rest is the importance of dissolved oxygen control it s always important to minimise o2 takeup after fermentation is complete but these super hoppy beers really show you up if you don t this is one area where a homebrewer has a serious disadvantage over a professional it s so much harder to keep oxygen out of a small batch than a big batch because the small batch just has a higher surface area to volume ratio there are steps such as purging tanks with co2 that can be taken to help minimise the problem but it ll always be a struggle there is one key advantage a homebrewer does have over his or her professional counterpart though we don t have to make a profit this beer had a stupid amount of hops in it 21g l in dry hopping and 12g l in the late kettle addition sadly though if the technique isn t spot on the amount of hops counts for nowt posted by unknown no comments email this blogthis share to x share to facebook share to pinterest labels homebrew ipa tuesday 19 august 2014 mind your ibus this is just a quick note to explain what an ibu is and how to work out how many of them your homebrew s got it s also the 100th post on this blog what a milestone ibu stands for international bittering units and the bitterness of a beer can be quantified and expressed in ibus one ibu is the same as one milligram of isomerised alpha acid per litre of beer the proper way to work out the bitterness of a beer is by analysing a sample in a laboratory but if like me you don t have a spectrophotometer then you can make do with using a figure calculated from the hop additions it s convenient to use brewing software that does this for you but it s just as easy to work it out for yourself here s how each hop addition adds bitterness to the beer and the bitterness from all the additions can simply be added together to give the total bitterness to work out how much bitterness any given hop addition provides you just do the following multiply the grams added by the alpha acid percentage of the hop this gives you a total amount of alpha acid available from that addition in grams multiply this by the utilisation rate which is the percentage that gets isomerised i use 26 for 60 minute additions and 5 for 0 minute additions this gives you a total amount of isomerised alpha acid still in grams multiply this figure by 1000 to get milligrams and divide by the batch size to get a per litre figure this is now your ibu figure for that particular addition for example if you add 15g of a 12 aa hop at 60 minutes then you get 12 of 15g is 1 8g 26 of 1 8g is 0 468g 0 468g x 1000 26l 18 mg l or 18 ibus repeat for each hop addition and add them all together to get the total this could get pretty tedious so instead of doing the sums each time i ve put it all in a spreadsheet which works it out automatically all i have to do is alter the alpha acid percentages and the weights the beauty of this is that you can fiddle around with your own utilisation rates a few brewers such as marble are starting to cut out the middle hop additions and add the majority of the hops at flameout making up any remaining bitterness with a small addition at the start of the boil according to the tinseth numbers which most of the brewing software use as default flameout additions don t contribute any bitterness in reality this isn t the case though i ve spoken to one brewer who does have a spectrophotometer who says they get 10 14 utilisation from flameout hops another pro brewer suggested 4 5 is a good ballpark figure to use i suspect that for normal homebrew kit with a 15 20 minute hop stand a figure somewhere in between is going to be right it s important to remember that the utilisation percentages are approximate and will vary a lot depending on the kit you use but the above figures are good enough to get started if you re adding a big flameout addition and are using a generic brewing calculator to work out the ibus then be careful because the chances are your beer could end up more bitter than expected the only way the flameout hops add no significant bitterness is if you cool the wort down to below 80c before adding them which means little isomerisation takes place this is what some brewers do with great success it s just another way of doing things but as ever it s probably best to get brewing and see what works for you posted by unknown no comments email this blogthis share to x share to facebook share to pinterest labels homebrew ibu brew 17 vienna ipa 5 9 ipa brew date 27 6 14 this was my entry for the great british homebrew challenge 2014 a competition run jointly by thornbridge brewery and waitrose the winning entry would see their recipe scaled up and brewed by thornbridge and stocked in waitrose stores nationwide quite a prize the first major hurdle with competitions is deciding what to enter so i thought hard about what kind of beer might have a chance of success i figured the beer would have to appeal to a wide cross section of drinkers and therefore be commercially attractive so no rhubarb and marmite infused saisons then i thought it should also be at least a bit different to any of thornbridge s current offerings i narrowed it down to two possibles that appealed to me a belgian golden ale or an ipa made with vienna malt as i had never used belgian yeast before i opted for the vienna ipa as a safe choice because i could just use wlp001 yeast and hopefully hit the numbers pretty well i wanted to make it quite full bodied not too dry and quite dark in colour for an ipa with a complex flavour so i added a bit of biscuit malt and some caramalt i decided upon using columbus citra and ahtanum hops as i thought they would create a good range of taste and aroma from dank through to floral a pale ale water profile was used high in sulphates to keep the bitterness from becoming too harsh again i went for just three hop additions at 60 minutes 0 minutes and a dry hop the bittering addition was a small amount of columbus and the big 0 minute addition was 1 3 columbus and 2 3 citra providing about 60 of the ibus i d been a bit disappointed not to hit the numbers very well when making my last beer so i put some considerable effort into researching brewhouse efficiency and attenuation rates and such things it turned out that to end up with a 5 9 abv beer i would need to collect 32 litres of wort with a pre boil gravity of 1 046 there should then be 26 litres left in the kettle after the boil is complete with an original gravity og of 1 057 this should then ferment down to 1 012 giving a 5 9 beer quite a tall order happily this brew behaved itself impeccably and hit every number spot on seeing the hydrometer bobbing about at 1 057 after hours of toil was a very nice sight the ph of the mash was even 5 2 exactly as it should be it was as though the stars had aligned and everything fell into place i bottled with 100g of dextrose enough to get a carbonation of about 2 4 vols after two weeks it was lovely and fizzy and tasting delicious this beer definitely has the best hop aroma out of any i ve made with the ahtanum quite prominent the columbus and the citra seem to play very nicely together as well i m really pleased with how it turned out and hopefully the judges think so too fingers crossed edit they did think so posted by unknown no comments email this blogthis share to x share to facebook share to pinterest labels homebrew ipa thornbridge brew 15 propaganda 2 6 3 black ipa brewday 11 5 14 a bit of a belated post here just continuing the theme of writing up notes on my last few brews to get up to date it s fair to say that my most successful brew up until this point had been propaganda my black ipa so i decided to have a crack at another one i tweeted that i was trying to plan a black ipa and didn t know whether to use any crystal malt i received a few replies and among the people responding was james kemp or jk formerly of fullers thornbridge and buxton breweries who knows a thing or two about black ipas to say the least the answer to my question by the way was yes about 5 crystal malt will help to darken the colour a bit limiting the amount of carafa iii needed and would also help to support the massive dry hopping needed jk also very helpfully supplied me with some further advice regarding water manipulation and hop schedules thanks mate the grain bill i ended up with looked like this maris otter 5000g 69 4 munich 1000g 13 9 crystal 120ebc 350g 4 9 carafa special iii 325g 4 5 chocolate malt 175g 2 4 wheat malt 350g 4 9 the important thing was to use about 5 medium crystal and to limit the carafa to the 4 5 region to minimise the roasted flavours i didn t add the carafa at the end but instead mixed the whole lot in together i decided to use a single hop citra with a single bittering addition of 28g at 60 minutes and a flameout addition of 175g jk said that the 0 minute additions do add bitterness and suggested using 4 5 utilisation when working it out with such a large amount being used the effect is substantial and with this brew over half the bitterness is added after flameout unfortunately when took a gravity reading it was only 1 060 i d been hoping to make a beer nearer the 7 mark so it was nowhere near in hindsight all i could think of was that i d not broken up the grain properly when mashing in and had left some doughballs behind i went and bought a big stainless mash paddle for next time i carried on and the ferment finished at 1 012 making the finished beer 6 3 i dry hopped with 200g of citra pellets which makes a rate of about 9grams per litre i had been gradually cutting down on the carbonation over the last few brews but probably went too far with this one and should have gone for a bit more it eventually got to the point where it was just about carbed enough but the beer still needed swirling round in the glass to get a decent head i d try to get it a bit fizzier next time overall i was pleased with the end result which was definitely black and had a really good hop aroma i d use some other hops next time probably columbus citra and nelson and of course try to iron out some of the little mistakes i made as always i learnt a lot though which is the main thing posted by unknown no comments email this blogthis share to x share to facebook share to pinterest labels black ipa homebrew nelson sauvin wednesday 13 august 2014 brew 16 the beer that went clear 5 0 american pale ale brewday 31 may 2014 there were a lot of firsts in the making of this beer it was the first time i d cold crashed with a fridge the first time i d fined with gelatin and the first time i d done proper water manipulation i obtained a set of mini scales to weigh the salts on as can be seen below there was no special plan for the beer it was just an exercise in trying out some new techniques more than anything so i decided a 5 0 pale ale would be just fine for this mash grain amt g amt maris otter low colour 4600 92 0 caramalt 250 5 0 0 0 0 0 0 0 0 0 0 0 0 0 torrified wheat 150 3 0 total 5000 boil time 60 10 0 dry total hops citra citra citra t90 alpha 14 0 14 0 12 8 amount g 7 125 125 257 0 amt l 0 3 0 0 5 0 5 4 total aa g 0 98 0 17 5 gravity 1 052 1 052 utilisation 0 26 0 05 0 ibu mg l 10 2 0 0 35 0 0 0 45 2 sorry for the poor layout the recipe is copied from the spreadsheet i use i ll try to find a better way of displaying them in the future the lower table shows three hop additions 7g at 60 mins 125g at 0 mins and a 125g dry hop the last few beers had had a fair bit of craft haze about them so i paid a lot of attention to technique during this brew with the aim of trying to get it clearer i recirculated the first runnings for longer and went out and bought a second hand fridge off ebay halfway through which was useful as i could now cold crash properly this combined with using gelatin as a fining agent worked wonders and resulted in the clearest beer i d ever made unfermented wort before cold crash after cold crash i took a case along to my mate dan s 40th birthday party where it went down very well having a dedicated brew fridge is really useful and i now don t know how i managed without one for so long posted by unknown no comments email this blogthis share to x share to facebook share to pinterest labels homebrew open for business okay it s been a very long time since the last post here ever since we discovered that untappd is a much better way of sharing beer reviews in fact still i haven t been updating the homebrew posts either which is remiss of me from now on this blog will mainly be a log of my home brewing journey and general musings on the subject i ve updated the pages at the top of the blog to reflect this the lack of posts doesn t mean i haven t been brewing far from it well...