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Sto Hellit After Dinner Porter

Type: All Grain
Batch Size: 14.00 L
Boil Size: 18.90 L
Boil Time: 70 min
End of Boil Vol: 14.58 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage 40 Degrees C

 

Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %

Prepare for Brewing

 

    • No yeast starter used
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 21.00 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
21.00 L Severn Trent Water 1

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
130.00 g Oat Husks (0.0 EBC) Adjunct 2 3.8 % 0.13 L
2200.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 64.0 % 1.43 L
300.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 8.7 % 0.20 L
300.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 5 8.7 % 0.20 L
240.00 g Chocolate Malt (Simpsons) (1183.5 EBC) Grain 6 7.0 % 0.16 L
180.00 g Brown Malt (128.1 EBC) Grain 7 5.2 % 0.12 L
90.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 8 2.6 % 0.06 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 21.00 L of water at 72.5 C 68.9 C 90 min
Mash Out Heat to 75.6 C over 25 min 75.6 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 18.90 L
  • Estimated pre-boil gravity is 1.041 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
25.00 g East Kent Goldings (EKG) [5.10 %] – Boil 70.0 min Hop 9 25.8 IBUs
20.00 g Fuggles [4.50 %] – Boil 20.0 min Hop 10 9.7 IBUs
0.25 Items Protafloc (Boil 10.0 mins) Fining 11
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 12
  • Estimated Post Boil Vol: 14.58 L and Est Post Boil Gravity: 1.055 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
10 Mls Sigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #) Yeast 13
  • Measure Actual Original Gravity _______     (Target: 1.055 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 40 C ending at 40 C)
  •  
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
15.00 mls Chocolate Extract (Bottling 3.0 mins) Flavor 14
1.00 ml Mint extract (Bottling) Flavor 15
20.00 mls Vanilla Extract (Bottling) Spice 16
  • Measure Final Gravity: _________  (Estimate: 1.012 SG)
  • Age beer for 7.00 days at 23.0 C
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Paw On Yer Neck Golden Ale

Batch Size: 14.00 L
Boil Size: 19.55 L
Boil Time: 60 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Date: 26 Feb 2018
Brewer:
Asst Brewer:
Equipment: 30 litre BIAB 60 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %
Taste Rating:te Notes:

Prepare for Brewing

 

    • No yeast starter used
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 20.92 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
15.00 L RO Water Water 1
5.92 L Severn Trent Water 2
4.00 ml Lactic Acid (Mash) Water Agent 3
2.00 g Calcium Chloride (Mash) Water Agent 4
2.00 g Epsom Salt (MgSO4) (Mash) Water Agent 5
0.20 g Salt (Mash) Water Agent 6

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
1000.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 7 44.4 % 0.65 L
700.00 g Pilsen (Dingemans) (3.2 EBC) Grain 8 31.1 % 0.46 L
350.00 g Munich Malt (17.7 EBC) Grain 9 15.6 % 0.23 L
200.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 10 8.9 % 0.13 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 20.92 L of water at 69.2 C 66.7 C 90 min
Mash Out Heat to 76.0 C over 25 min 76.0 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 19.55 L
  • Estimated pre-boil gravity is 1.030 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
12.00 g Bobek [3.60 %] – Boil 60.0 min Hop 11 7.7 IBUs
4.00 g Waimea [15.10 %] – Boil 60.0 min Hop 12 10.7 IBUs
0.50 Items Protofloc (Boil 10.0 mins) Fining 13
8.00 g Belma [12.00 %] – Boil 10.0 min Hop 14 6.2 IBUs
8.00 g Bobek [5.25 %] – Boil 10.0 min Hop 15 3.0 IBUs
8.00 g Waimea [15.10 %] – Boil 10.0 min Hop 16 7.8 IBUs
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 17
1.22 tsp Tronozymol (Boil 5.0 mins) Other 18
12.00 g Belma [12.00 %] – Boil 0.0 min Hop 19 0.0 IBUs
12.00 g Waimea [15.10 %] – Boil 0.0 min Hop 20 0.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.038 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
1 Pkg HotHead Ale (Omega #OYL-057) Yeast 21
  • Measure Actual Original Gravity _______     (Target: 1.038 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  •  
  •  

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1.007 SG)
  • Age beer for 7.00 days at 23.0 C

Notes

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Ponder’s Paradise Porter

Type: All Grain
Batch Size: 14.00 L
Boil Size: 20.11 L
Boil Time: 70 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: 34 degrees Celsius Single Stage
Equipment: 30 litre BIAB 70 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 21.71 L
  • Mash Water Acid: None

Amt

Name

Type

#

%/IBU

Volume
21.71 LSevern TrentWater1
5.00 mlLactic Acid (Mash)Water Agent2

Mash Grains


Amt

Name

Type

#

%/IBU

Volume
1200.00 gHook Head Irish Pale Malt (Minch) (4.2 EBC)Grain346.0 %0.78 L
500.00 gBEST Munich Dark (BESTMALZ) (28.0 EBC)Grain419.2 %0.33 L
300.00 gPale Chocolate (525.0 EBC)Grain511.5 %0.20 L
300.00 gPale Wheat Malt (Crisp) (3.5 EBC)Grain611.5 %0.20 L
190.00 gBrown Malt (128.1 EBC)Grain77.3 %0.12 L
100.00 gOats, Golden Naked®™ (Simpsons) (18.0 EBC)Grain83.8 %0.07 L
20.00 gBlack Malt (Thomas Fawcett) (1300.2 EBC)Grain90.8 %0.01 L

Name

Description

Step Temperature

Step Time
SaccharificationAdd 21.71 L of water at 68.8 C66.7 C90 min
Mash OutHeat to 76.0 C over 25 min76.0 C15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 20.11 L
  • Estimated pre-boil gravity is 1.033 SG

Amt

Name

Type

#

%/IBU

Volume
6.00 gCitra [13.10 %] – Boil 70.0 minHop1015.4 IBUs
0.25 ItemsProtafloc (Boil 10.0 mins)Fining11
15.00 gCitra [13.10 %] – Boil 10.0 minHop1213.5 IBUs
1.00 ItemsImmersion Chiller (Boil 10.0 mins)Other13
1.50 tspTronozymol (Boil 5.0 mins)Other14
10.00 gCitra [13.10 %] – Boil 0.0 minHop150.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume


Amt

Name

Type

#

%/IBU

Volume
10 MlsHotHead Ale (Omega #OYL-057)Yeast16
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 34.0 C ending at 34.0 C)

Dry Hop and Bottle/Keg


Amt

Name

Type

#

%/IBU

Volume
10.00 gMosaic (HBC 369) [12.25 %] – Dry Hop 3.0 DaysHop170.0 IBUs
  • Measure Final Gravity: _________  (Estimate: 1.008 SG)
  • Age beer for 7.00 days at 23.0 C
Type: All Grain
Batch Size: 14.00 L
Boil Size: 20.11 L
Boil Time: 70 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Brewer: Ade Dunn
Equipment: 30 litre BIAB 70 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %

Prepare for Brewing

 

    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 21.71 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
21.71 L Severn Trent Water 1
5.00 ml Lactic Acid (Mash) Water Agent 2

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
1200.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 46.0 % 0.78 L
500.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 19.2 % 0.33 L
300.00 g Pale Chocolate (525.0 EBC) Grain 5 11.5 % 0.20 L
300.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 6 11.5 % 0.20 L
190.00 g Brown Malt (128.1 EBC) Grain 7 7.3 % 0.12 L
100.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 8 3.8 % 0.07 L
20.00 g Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.8 % 0.01 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 21.71 L of water at 68.8 C 66.7 C 90 min
Mash Out Heat to 76.0 C over 25 min 76.0 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 20.11 L
  • Estimated pre-boil gravity is 1.033 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
6.00 g Citra [13.10 %] – Boil 70.0 min Hop 10 15.4 IBUs
0.25 Items Protafloc (Boil 10.0 mins) Fining 11
15.00 g Citra [13.10 %] – Boil 10.0 min Hop 12 13.5 IBUs
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 13
1.50 tsp Tronozymol (Boil 5.0 mins) Other 14
10.00 g Citra [13.10 %] – Boil 0.0 min Hop 15 0.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
1.0 pkg HotHead Ale (Omega #OYL-057) Yeast 16
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 34.0 C ending at 34.0 C)
  •  
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
10.00 g Mosaic (HBC 369) [12.25 %] – Dry Hop 3.0 Days Hop 17 0.0 IBUs
  • Measure Final Gravity: _________  (Estimate: 1.008 SG)
  • Age beer for 7.00 days at 23.0 C
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Kelda’s Hogswatch Eve (Chocolate Orange Porter)

Type: All Grain
Batch Size: 13.00 L
Boil Size: 17.86 L
Boil Time: 70 min
End of Boil Vol: 13.54 L
Final Bottling Vol: 12.00 L
Fermentation: Sigmund Voss Kveik Single Stage
Brewer: Pocket Rocket & Moose Brewing
Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 

Prepare for Brewing

  • Create a yeast starter with 2.00 L of wort (202.37 g dry malt extract)
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 19.81 L
  • Mash Water Acid: None

Amt

Name

Type

#

%/IBU

Volume
19.81 LSevern TrentWater1

Mash Grains


Amt

Name

Type

#

%/IBU

Volume
130.00 gOat Husks (0.0 EBC)Adjunct24.1 %0.13 L
1950.00 gHook Head Irish Pale Malt (Minch) (4.2 EBC)Grain361.2 %1.27 L
325.00 gBEST Munich Dark (BESTMALZ) (28.0 EBC)Grain410.2 %0.21 L
200.00 gPale Wheat Malt (Crisp) (3.5 EBC)Grain56.3 %0.13 L
195.00 gCrystal Dark – 77L (Crisp) (147.8 EBC)Grain66.1 %0.13 L
195.00 gPale Chocolate (600.0 EBC)Grain76.1 %0.13 L
100.00 gChocolate Wheat (Weyermann) (817.5 EBC)Grain83.1 %0.07 L
90.00 gOats, Golden Naked®™ (Simpsons) (18.0 EBC)Grain92.8 %0.06 L

Name

Description

Step Temperature

Step Time
SaccharificationAdd 19.81 L of water at 72.5 C68.9 C90 min
Mash OutHeat to 75.6 C over 25 min75.6 C15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 17.86 L
  • Estimated pre-boil gravity is 1.043 SG

Amt

Name

Type

#

%/IBU

Volume
7.52 gAdmiral [14.10 %] – Boil 70.0 minHop1022.7 IBUs
19.00 gMandarina Bavaria [8.50 %] – Boil 15.0 minHop1115.1 IBUs
0.33 ItemsProtofloc (Boil 10.0 mins)Fining12
0.65 ItemsWort Chiller (Boil 10.0 mins)Other13
80.00 gorange zest (Boil 5.0 mins)Flavor14
1.13 tspTronozymol (Boil 5.0 mins)Other15
  • Estimated Post Boil Vol: 13.54 L and Est Post Boil Gravity: 1.059 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature (40 degrees Celsius)
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 13.00 L

Pitch Yeast and Measure Gravity and Volume


Amt

Name

Type

#

%/IBU

Volume
0.7 pkgSigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #)Yeast16
  • Measure Actual Original Gravity _______     (Target: 1.059 SG)
  • Measure Actual Batch Volume _______     (Target: 13.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  • Secondary Fermentation (7.00 days at 20.3 C ending at 20.3 C)Secondary Ingredients
    Amt

    Name

    Type

    #

    %/IBU

    Volume
    52.00 gRoasted Cacao Nibs (Secondary 5.0 days)Flavor17–

Dry Hop and Bottle/Keg


Amt

Name

Type

#

%/IBU

Volume
22.00 mlExtra Special Vanilla Extract (Bottling)Spice18
  • Measure Final Gravity: _________  (Estimate: 1.013 SG)
  • Age beer for 7.00 days at 20.0 C

Type: All Grain
Batch Size: 13.00 L
Boil Size: 17.86 L
Boil Time: 70 min
End of Boil Vol: 13.54 L
Final Bottling Vol: 12.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Date: 25 Sep 2018
Brewer: Pocket Rocket & Moose Brewing
Asst Brewer:
Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 

 

Taste Notes:

Prepare for Brewing

 

    • Create a yeast starter with 2.00 L of wort (202.37 g dry malt extract)
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 19.81 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
19.81 L Severn Trent Water 1

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
130.00 g Oat Husks (0.0 EBC) Adjunct 2 4.1 % 0.13 L
1950.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 61.2 % 1.27 L
325.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 10.2 % 0.21 L
200.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 5 6.3 % 0.13 L
195.00 g Crystal Dark – 77L (Crisp) (147.8 EBC) Grain 6 6.1 % 0.13 L
195.00 g Pale Chocolate (600.0 EBC) Grain 7 6.1 % 0.13 L
100.00 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 8 3.1 % 0.07 L
90.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 9 2.8 % 0.06 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 19.81 L of water at 72.5 C 68.9 C 90 min
Mash Out Heat to 75.6 C over 25 min 75.6 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 17.86 L
  • Estimated pre-boil gravity is 1.043 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
7.52 g Admiral [14.10 %] – Boil 70.0 min Hop 10 22.7 IBUs
19.00 g Mandarina Bavaria [8.50 %] – Boil 15.0 min Hop 11 15.1 IBUs
0.33 Items Protofloc (Boil 10.0 mins) Fining 12
0.65 Items Wort Chiller (Boil 10.0 mins) Other 13
80.00 g orange zest (Boil 5.0 mins) Flavor 14
1.13 tsp Tronozymol (Boil 5.0 mins) Other 15
  • Estimated Post Boil Vol: 13.54 L and Est Post Boil Gravity: 1.059 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature (40 degrees Celsius)
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 13.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
0.7 pkg Sigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #) Yeast 16
  • Measure Actual Original Gravity _______     (Target: 1.059 SG)
  • Measure Actual Batch Volume _______     (Target: 13.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  • Secondary Fermentation (7.00 days at 20.3 C ending at 20.3 C)
    Secondary Ingredients

    Amt

    Name

    Type

    #

    %/IBU

    Volume
    52.00 g Roasted Cacao Nibs (Secondary 5.0 days) Flavor 17
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
22.00 ml Extra Special Vanilla Extract (Bottling) Spice 18
  • Measure Final Gravity: _________  (Estimate: 1.013 SG)
  • Age beer for 7.00 days at 20.0 C
  •  
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What Are Beer Biscuits?

Hi, I’m Ade.  I’m Kirsty’s husband, and I’ve borrowed the site back off the pups briefly to explain how between Kirsty and myself we turn this:-

pale malt

Into this:-

First of all, there’s no beer in beer biscuits.  However the biscuits are made mainly using malt that has been used to make beer with.  Don’t worry though, there is no alcohol in them, and the malt has never been anywhere near hops (which are actually poisonous for dogs).  That’s where I come in though, I’m the one who makes the beer.

I take the malt, and I do a little thing called mashing it.  Basically all this means is I stir the malt into hot water (usually around 65 to 70 degrees Celsius), and let it stand  for about 90 minutes.  I do this to get as much of the sugar out of it as I can, enzymes in the malt basically turn the starches into simpler sugars, that can then be disolved in the water.  It also removes a small amount of proteins, but most of this stays in the malt, as what I mainly want is the sugar.  That’s actually a good thing for dog biscuits though, as it makes them better for your pooch having less starchy sugars in them.  It leaves behind nutritious whole grain (most of the malt I use is the whole grain, including the husk, so is high in fiber too), but with reduced sugar in it, as quite a bit of the starch from it has been removed.

The grain starts out looking something like this, I have to weigh different colours (and types, eg. sometimes I use a bit of wheat malt, or oat malt, for the different flavours) out ready before I start.  The colours come from how the malt is prepared by the maltster, darker ones are sometimes roasted and the like giving them a different flavour too.

So sometimes you’ll notice that your dog biscuits will look a different colour from the ones in the pictures on the site, and the flavours will vary slightly too.  It all depends on what type of beer I’ve been brewing, whether I’ve brewed a pale ale (light coloured malts) or something like a stout or porter (darker coloured, roasted malts).  You can see how different coloured malts work in these photographs taken whilst I was “mashing” for different beers:-

pale malts mashing
Pale Malts

 

dark malts mashing
Darker Malts

So don’t panic, if the biscuits you receive look lighter, or darker, than the photographs on here or on Facebook, they’re a custom hand made product and will be different every time.

Anyway, once the grain has finished “mashing” in the water, it’s lifted out (I mash in a net bag, using a method called Brew In A Bag, or BIAB for short) and drained to get as much of the liquid and those special sugars out of the malt as possible.

Draining the malt
Draining The Malt

Once that’s done, Kirsty takes what malt she wants for making dog biscuits and either freezes it, or stores it in the fridge, until she’s ready to make them.  She then adds a couple of other ingredients (like flour, and whatever she needs to add for the different flavours) and they get baked in the oven.Me, I get on with the job of adding hops to that sugar filled water I now have, boiling it, cooling it, fermenting it with yeast, and eventually it turns into yummy beer…

braggot beer
 Cheers!
 

 

 

 

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Saison With Avec

Making a saison that I developed with Kirsty. With a hefty dollop of heather honey (340g) and hopped with a bit of Amarillo (grapefruit, orange, lemon, melon, apricot and peach), and a fair bit of Mosaic (blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum).
 
Reason been, we tried that special beer I made yesterday, the one made with JUST mosaic hops. Mosaic are now officially our favourite hops! They are just SO fruity! 😀 Om nom nom….
 
Putting them into a Saison should give us a beer that is very dry (think Brut champagne) but seriously fruity too. Confusingly, the honey actually makes it drier, as honey is more fermentable than malt sugars. Coriander and black pepper should give it a hint of lemon/pepper/spice, supporting the esters from the Saison yeast. (y)
 
BIABacus (where I designed the recipe) is predicting 5.5% ABV, Beersmith 2 though is predicting 7.81% ABV…. So will be interesting to see which is closest. 😉
 
Hops and spices are all weighed, got the heather honey out ready, water filtering into a bucket. 😉 I’ll probably put the boiler on after lunch….
 
Update
 
This came out with an original gravity of 1.054, bottled on the 16th with a final gravity of 1.004, so a very nice 6.6% ABV.  I also ended up dry hopping for 6 days with 33g of Mosaic pellets, bottling on 16th.
 
Shared 2 bottles with my wife earlier.  1 cooled slightly, 1 at room temp.  Cooled bottle the flavour was slightly sour and dry, with a nice tropical fruits flavour, followed by honey and lemon.  The room temp beer had more pepper/spice in the flavour, and the honey and lemon was much more noticeable.  Absolutely delicious.  Best description would be an American Saison.
 

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Mead

I probably should mention, we also make our own mead (wine made with honey, sometimes with fruit added).  We were actually making mead before we started making beer, mead got us into brewing.

Anyway, not going to waffle about it, other than to say at it’s most basic (a hydromel) I use about 600g of honey, simmer it in some bottle water, let it cool then transfer to a demi john.  Then I add some real ale yeast, slap in an airlock and let it ferment out.  When it’s done, rack it into another demijon with some more honey (or sugar) in it, make sure it’s mixed well and transfer to PET bottled.  Et voila, after a few weeks you have a mead called hydromel, FIZZY mead that’s only about 4% ABV and is as good as a cold beer on a hot day.

Ginger Mead

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Ginger mead (metheglin)

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Another brew bottled: Sunshine Ale

We finally got around to bottling another of my AG brews.  This time it was my “summer ale”.  36 bottles of delicious hybrid beer.

Why hybrid?  Well I started with a British real ale recipe (Greg Hughes Summer Ale from his book Home Brew Beer), then I replace all of the hops with a mix of US Cascade and Citra.  I then fermented this with a British real ale yeast…  So it’s got one fut in the UK, another in the US.  Original recipe was supposed to come out at 3.8% ABV, but thanks to really good kettle efficiency (86.5%, vs the norm that books use of 75%) my version has come out at 4% ABV (possibly because I mash for 90 minutes, rather than 60….lol).  So a tiny bit stronger, but still one you can drink plenty of when thirsty!

Lower carbonation on this one, as I don’t want it too fizzy, so only primed for 1.8 volumes of CO2.  It should have a very gentle sparkle to it.

Taste so far, warm and flat and not at all conditioned, it has a pleasant combination of citrus and biscuit (the biscuit coming from the maris otter malt), maybe a tiny hint of caramel from the crystal malt.  Teeny tiny bit on the sweet side, but it works nicely.  Colour is a nice shade of pale amber.

I’m looking forward to tasting this one in the new year for sure.