2013 Xmas Lotto

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Re: 2013 Xmas Lotto

Postby Pogierob » Friday Feb 07, 2014 8:55 pm

Cracked one of my apa's tonight and if you can forgive a cloudy beer it's ready to go. When you have a go tell me if you can taste a touch of rye, as I dumped this beer onto part of the yeast cake of a previous rye golden ale.
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Re: 2013 Xmas Lotto

Postby Tipsy » Monday Feb 10, 2014 12:11 pm

Pogierob wrote:When you have a go tell me if you can taste a touch of rye

No worries :)

Had Earls Amber Ale last night.
It was after a session of vodkas and red wine so I didn't take any tasting notes, but I do remember thinking it was the best drink I had all day :)~
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Re: 2013 Xmas Lotto

Postby Tipsy » Friday Feb 14, 2014 2:58 pm

Had a pretty big mid week session.

Drank Olivers 2 longnecks and Earls other 2 stubbies.
I made notes scribbled on a scrap envelope, but they're pretty hard to read :lol:

Olivers #78 Poured with hardly any head but has good carbonation.
Golden colour with a very refreshing sweet malt taste.
Smells Like a beer I made with West Yorkshire yeast. What yeast did you use?

Olivers H2
Pours the same as the other but with a lot better head, a more noticeable aroma and hop flavour.

Now apologies to Earl but my notes at this stage are a bit like chicken scratchings.
Your Gp or GF poured very pale and crystal clear with a big tightly packed head.
Deciphering my notes it seams I can't tell whether the aroma is malt or hops.
Very balanced with a slight aftertaste I cannot describe.

The other beer I must have run out of room on my envelope :oops:

Thanks guys for a most enjoyable evening.
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Re: 2013 Xmas Lotto

Postby weizgei » Friday Feb 14, 2014 3:59 pm

I know that H2 from Oliver, it's actually HZ, for Hop Zone...a 30 min mash, 30 min boil "IPA" that we've made together on our brew days a few times.

And I'm guessing the #78 is the ESB he did using Wyeast #1469 - West Yorkshire (well picked)...as we pitched a Timothy Taylor Landlord clone we did on a brew day onto the yeast cake of that beer. Over to Oliver to correct me if I'm wrong!
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Re: 2013 Xmas Lotto

Postby Oliver » Sunday Feb 16, 2014 11:43 am

weizgei wrote:I know that H2 from Oliver, it's actually HZ, for Hop Zone...a 30 min mash, 30 min boil "IPA" that we've made together on our brew days a few times.

And I'm guessing the #78 is the ESB he did using Wyeast #1469 - West Yorkshire (well picked)...as we pitched a Timothy Taylor Landlord clone we did on a brew day onto the yeast cake of that beer. Over to Oliver to correct me if I'm wrong!

Weizgei is correct about the mash and boil for the HZ. Whirlpooled 100g of hops at flamout for 15 mins then cubed. We made the same beer last weekend, only this time with the correct grain bill (US pale ale) rather than 100% Maris Otter!

The #78 is made with S-04, in fact! (We pitched the TTL onto the 1956 yeast cake from the #76 bitter.) Interesting your comment on the head. I haven't had any issues with head on it. It's a US pale ale grain bill with Goldings and English yeast (again, entirely due to a f***-up on my part!).

So basically what you got were two beers that should have had the hops from the other.

Cheers,

Oliver
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Re: 2013 Xmas Lotto

Postby Tipsy » Thursday Feb 20, 2014 11:15 am

Drank Dr. Smurtos contributions last night.

I didn't take any notes but I can recall that they were both excellent beers.

The American Brown Ale poured very dark but was ruby red when held up to the light.
Tasted of American hops with a roasty backbone.

Pouring the RIS reminded me of the Pitch Drop Experiment
pretty highly carbed but absolutely beautiful.

Thank You very much.
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Re: 2013 Xmas Lotto

Postby Geoff » Thursday Feb 20, 2014 12:45 pm

Tipsy wrote:
So I've gone with Geoffs 'Malty matey's Biggles Best Bitter"
This is the style of beer I've been making lately. Definitely malty. Was there a bit of chocolate malt in there Geoff?
I wouldn't say bitter, could have a little more for the style imho but a beautiful beer nonetheless.

Thank you very much :D


Thanks Tipsy. I agree, it's much more in the nature of a mild ale.

Incidentally, this beer came about as an attempt to recreate, as an all grain beer, a malt extract beer of the same name that I first brewed in 1997. Oliver and I made a couple of them; and we would have "Biggle-offs" to determine whose was the superior beverage.

This time, we each attempted to brew an AG BBB, with the recipes not to be revealed until the Biggle-off.

The auspicious event was held a couple of weeks ago and the judges decision was unanimous: Oliver's beer reigned supreme.

My recipe is at: http://beersmithrecipes.com/viewrecipe/ ... est-bitter

Oliver, would you mind posting yours?
Give a man a beer and he wastes an hour. Teach a man to brew and he wastes a lifetime.
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Re: 2013 Xmas Lotto

Postby Tipsy » Monday Feb 24, 2014 3:24 pm

Pogierobs, apologies for the out of focus picture

Image

Went down sooo well with the pork belly we had last night.

Didn't take any notes because I was too busy drinking and eating. :)~
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Re: 2013 Xmas Lotto

Postby Pogierob » Monday Feb 24, 2014 8:18 pm

That focus is about right for how I normally look at pint glasses full of beer.
Glad it washed your pork belly down well
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Re: 2013 Xmas Lotto

Postby Tipsy » Friday Feb 28, 2014 11:37 am

Had one of Barls sours last night. "Hungarian Lambic".

I've only tried a few lambics. Belle-vue, Lindemans and a some others I can't remember, so I'm far from knowing how they should taste.

First thing I noticed on opening it was no carbonation. Is this meant to be? Did I get an unprimed one? :)
Anyway I had a sip and WOW! Talk about sour. The only thing I could compare it to is those sour lollies. I mean one of my eyes involuntarily closed and my lips puckered. :lol:
After the initial sourness there was this aftertaste. I can't describe it, not malty but.......nup can't describe it. It really made you want to go back for more.

I loved this beer. In fact this would have to be the strangest (in a good way) beer I've ever had.

Can't wait to taste the other one.
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Re: 2013 Xmas Lotto

Postby barls » Friday Feb 28, 2014 8:51 pm

i did warn you that it was sour and that i dont stuff around. yeah it was unprimed.
that one was straight lambic blend then a few dregs for other sours ive been drinking, then aged on medium toast plus hungarian oak for 6 months.
ive got the rest of it sitting on raspberries and cherries just to mess with the judges at states.
what was the other one i sent remind me.
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Re: 2013 Xmas Lotto

Postby Tipsy » Saturday Mar 01, 2014 4:59 pm

barls wrote:what was the other one i sent remind me.


Sour Abbey v2 plus a bottle of mountain summer
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Re: 2013 Xmas Lotto

Postby barls » Saturday Mar 01, 2014 10:20 pm

The summer should be a nice pleasant one but that abbey is also very sour
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Re: 2013 Xmas Lotto

Postby Tipsy » Monday Mar 03, 2014 12:17 pm

I had them last night Barls and that's exactly how I'd describe it, nice and pleasant.
Truth be known all I could think about when having it was "I wonder how the abbey tastes". So I ripped into it and could smell the sourness straight away.
I think it had a bit more malt flavour to it, but I think the first one was a bit more complex. It had all sorts of flavours going on.

Thanks for the beers, they were fantastic.
I think I may have to try my hand at brewing a Lambic.
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Re: 2013 Xmas Lotto

Postby Oliver » Monday Mar 03, 2014 8:03 pm

Geoff wrote:Incidentally, this beer came about as an attempt to recreate, as an all grain beer, a malt extract beer of the same name that I first brewed in 1997. Oliver and I made a couple of them; and we would have "Biggle-offs" to determine whose was the superior beverage.

This time, we each attempted to brew an AG BBB, with the recipes not to be revealed until the Biggle-off.

The auspicious event was held a couple of weeks ago and the judges decision was unanimous: Oliver's beer reigned supreme.

My recipe is at: http://beersmithrecipes.com/viewrecipe/ ... est-bitter

Oliver, would you mind posting yours?

Geoff and Tipsy,

My recipe is below. It's a recipe of my own and I think it's one of the most enjoyable beers I've brewed. I think the yeast made it.

The recipe should be taken with a grain of salt, as I am still to master the BeerSmith/Braumeister combo.

Cheers,

Oliver

No.76 Biggles Best Bitter
Style: English Best Bitter

Estimated OG: 1.046 SG
Estimated Color: 15.6 EBC
Estimated IBU: 32.6 IBUs

Ingredients:
------------
Code: Select all
Amt                   Name                                     Type          #        %/IBU         
4.60 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         1        95.8 %       
0.10 kg               Crystal, Dark (Simpsons) (220.0 EBC)     Grain         2        2.1 %         
0.10 kg               Crystal, Medium (Simpsons) (108.3 EBC)   Grain         3        2.1 %         
25.00 g               Goldings, East Kent [5.20 %] - Boil 60.0 Hop           4        16.2 IBUs     
20.00 g               Fuggles [5.00 %] - Boil 60.0 min         Hop           5        12.5 IBUs     
10.00 g               Goldings, East Kent [5.20 %] - Boil 20.0 Hop           6        3.9 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         8        -             


Mashed at 66C for 60 mins, 10-min mash-out at 76.

No sparge.

80-min boil.

Post-boil SG 1.051 (a bit high).
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Re: 2013 Xmas Lotto

Postby Geoff » Monday Mar 03, 2014 8:08 pm

There was wisdom in going easy on the crystals too (I reckon - or, IMHO as some might say).
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Re: 2013 Xmas Lotto

Postby barls » Tuesday Mar 04, 2014 11:40 pm

Tipsy wrote:I had them last night Barls and that's exactly how I'd describe it, nice and pleasant.
Truth be known all I could think about when having it was "I wonder how the abbey tastes". So I ripped into it and could smell the sourness straight away.
I think it had a bit more malt flavour to it, but I think the first one was a bit more complex. It had all sorts of flavours going on.

Thanks for the beers, they were fantastic.
I think I may have to try my hand at brewing a Lambic.

It's almost the right time of year to start.
The abbey is more of a marketable version but I prefer the lambic
Happy to share the recipe as well not that it will turn out the exactly the same
The abbey
Gravity Before Boil: 1.051 SG (13.5 Brix)
Original Gravity: 1.062 SG (16.3 Brix)
Final Gravity: 1.015 SG (8.7 Brix)


Volume Before Boil: 56.00 l
Volume After Boil: 46.00 l
Volume Transferred: 46.00 l
Water Added To Dilute: 0 ml
Volume At Pitching: 46.00 l
Volume Of Finished Beer: 44.00 l

Total Water Required: 67.50 l
Preparation
If using a yeast starter prepare one a couple of days in advance.

If necessary crush the grains.

Heat 34.50 l of water to 74 C.

Mashing
Dough in the following fermentable ingredients.

9.200 kg of Weyermann abbey
1.150 kg of Australia Joe White Wheat (RAW)
1.150 kg of "new batch" added to inventory 10 Jun 2010

1.150 kg of Dingemans Special B Malt
Mash pH should be 5.2.

Allow the temperature to stabilize at 65 C. Allow to rest at this temperature for 90 minutes.

Add 5.00 l of water at 65 C, mix and run off.

Add a further 28.00 l of water at 65 C and mix.

Run off to collect a total of 56.00 l of wort.

Boiling
As the wort is coming to boil, add the following 'first wort hops'.

48 g of Slovenian Super Styrian (Aurora)
Bring the wort to the boil.

Add the following hops at the times given.

50 g of Slovenian Styrian Goldings (20 Min From End)
50 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010

48 g of UK Boadicea (20 Min From End)
Boil the wort for a total of 60 minutes.

At 'turn off' add the following hops.

48 g of UK Boadicea
48 g of Slovenian Styrian Goldings
48 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010

Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.

Fermentation
The desired volume at pitching is 46.00 l.

Pitch 1 pack(s) of Wyeast 1762-Belgian Abbey II and ferment at 18 C.

If using a secondary, transfer when appropriate.

Racking And Packaging
Dry hop with the following hops.

72 g of Slovenian Styrian Goldings
72 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010

72 g of UK Boadicea
If using a secondary, the beer should be lagered for 4 weeks before racking into either bottles or keg.

If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.

The lambic

Targets
Gravity Before Boil: 1.046 SG (12.2 Brix)
Original Gravity: 1.056 SG (14.7 Brix)
Final Gravity: 1.015 SG (8.1 Brix)


Volume Before Boil: 56.00 l
Volume After Boil: 46.00 l
Volume Transferred: 46.00 l
Water Added To Dilute: 0 ml
Volume At Pitching: 46.00 l
Volume Of Finished Beer: 44.00 l

Total Water Required: 65.51 l
Preparation
If using a yeast starter prepare one a couple of days in advance.

If necessary crush the grains.

Heat 28.53 l of water to 76 C.

Mashing
Dough in the following fermentable ingredients.

4.779 kg of German Wheat Malt
3.258 kg of Bairds Perle Malt
491 g of Rice Hulls
491 g of German Munich Malt
430 g of Weyermann CaraHell
61 g of Bairds Chocolate Malt Pale
Mash pH should be 5.2.

Allow the temperature to stabilize at 68 C. Allow to rest at this temperature for 60 minutes.

Add 8.98 l of water at 68 C, mix and run off.

Add a further 28.00 l of water at 68 C and mix.

Run off to collect a total of 56.00 l of wort.

Boiling
Bring the wort to the boil.

Add the following hops at the times given.

67 g of German Tettnang (60 Min From End)
Boil the wort for a total of 60 minutes.

Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.

Fermentation
The desired volume at pitching is 46.00 l.

Pitch 1 pack(s) of Wyeast 3638-Bavarian Wheat and ferment at 18 C.

If using a secondary, transfer when appropriate.

Racking And Packaging
If using a secondary, the beer should be lagered for 4 weeks before racking into either bottles or keg.

If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.

Carbonate to 3.8 volumes using 11.4 g/l (1.4 oz/gal) of sugar.
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2013 Xmas Lotto

Postby barls » Tuesday Mar 04, 2014 11:41 pm

Tipsy wrote:I had them last night Barls and that's exactly how I'd describe it, nice and pleasant.
Truth be known all I could think about when having it was "I wonder how the abbey tastes". So I ripped into it and could smell the sourness straight away.
I think it had a bit more malt flavour to it, but I think the first one was a bit more complex. It had all sorts of flavours going on.

Thanks for the beers, they were fantastic.
I think I may have to try my hand at brewing a Lambic.

It's almost the right time of year to start.
The abbey is more of a marketable version but I prefer the lambic
Happy to share the recipe as well not that it will turn out the exactly the same
The abbey
Gravity Before Boil: 1.051 SG (13.5 Brix)
Original Gravity: 1.062 SG (16.3 Brix)
Final Gravity: 1.015 SG (8.7 Brix)


Volume Before Boil: 56.00 l
Volume After Boil: 46.00 l
Volume Transferred: 46.00 l
Water Added To Dilute: 0 ml
Volume At Pitching: 46.00 l
Volume Of Finished Beer: 44.00 l

Total Water Required: 67.50 l
Preparation
If using a yeast starter prepare one a couple of days in advance.

If necessary crush the grains.

Heat 34.50 l of water to 74 C.

Mashing
Dough in the following fermentable ingredients.

9.200 kg of Weyermann abbey
1.150 kg of Australia Joe White Wheat (RAW)
1.150 kg of "new batch" added to inventory 10 Jun 2010

1.150 kg of Dingemans Special B Malt
Mash pH should be 5.2.

Allow the temperature to stabilize at 65 C. Allow to rest at this temperature for 90 minutes.

Add 5.00 l of water at 65 C, mix and run off.

Add a further 28.00 l of water at 65 C and mix.

Run off to collect a total of 56.00 l of wort.

Boiling
As the wort is coming to boil, add the following 'first wort hops'.

48 g of Slovenian Super Styrian (Aurora)
Bring the wort to the boil.

Add the following hops at the times given.

50 g of Slovenian Styrian Goldings (20 Min From End)
50 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010

48 g of UK Boadicea (20 Min From End)
Boil the wort for a total of 60 minutes.

At 'turn off' add the following hops.

48 g of UK Boadicea
48 g of Slovenian Styrian Goldings
48 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010

Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.

Fermentation
The desired volume at pitching is 46.00 l.

Pitch 1 pack(s) of Wyeast 1762-Belgian Abbey II and ferment at 18 C.

If using a secondary, transfer when appropriate.

Racking And Packaging
Dry hop with the following hops.

72 g of Slovenian Styrian Goldings
72 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010

72 g of UK Boadicea
If using a secondary, the beer should be lagered for 4 weeks before racking into either bottles or keg.

If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.

The lambic

Targets
Gravity Before Boil: 1.046 SG (12.2 Brix)
Original Gravity: 1.056 SG (14.7 Brix)
Final Gravity: 1.015 SG (8.1 Brix)


Volume Before Boil: 56.00 l
Volume After Boil: 46.00 l
Volume Transferred: 46.00 l
Water Added To Dilute: 0 ml
Volume At Pitching: 46.00 l
Volume Of Finished Beer: 44.00 l

Total Water Required: 65.51 l
Preparation
If using a yeast starter prepare one a couple of days in advance.

If necessary crush the grains.

Heat 28.53 l of water to 76 C.

Mashing
Dough in the following fermentable ingredients.

4.779 kg of German Wheat Malt
3.258 kg of Bairds Perle Malt
491 g of Rice Hulls
491 g of German Munich Malt
430 g of Weyermann CaraHell
61 g of Bairds Chocolate Malt Pale
Mash pH should be 5.2.

Allow the temperature to stabilize at 68 C. Allow to rest at this temperature for 60 minutes.

Add 8.98 l of water at 68 C, mix and run off.

Add a further 28.00 l of water at 68 C and mix.

Run off to collect a total of 56.00 l of wort.

Boiling
Bring the wort to the boil.

Add the following hops at the times given.

67 g of German Tettnang (60 Min From End)
Boil the wort for a total of 60 minutes.

Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.

Fermentation
The desired volume at pitching is 46.00 l.

Pitch 1 pack(s) of Wyeast lambic blend and ferment at 18 C.

If using a secondary, transfer when appropriate.

Racking And Packaging
If using a secondary, the beer should be lagered for 4 weeks before racking into either bottles or keg.

If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.

Carbonate to 3.8 volumes using 11.4 g/l (1.4 oz/gal) of sugar.
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Re: 2013 Xmas Lotto

Postby Tipsy » Wednesday Mar 05, 2014 7:14 am

barls wrote: 1.150 kg of "new batch" added to inventory 10 Jun 2010

Mash pH should be 5.2.

50 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010

48 g of UK Boadicea (20 Min From End)


"new batch"?

Don't these take months to ferment out? Do you ferment them in glass? Are these 'wild yeasts' the one that people talk about getting into their breweries and they can never get rid of them?
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Re: 2013 Xmas Lotto

Postby barls » Wednesday Mar 05, 2014 9:23 am

Sorry part of my brew software inventory
Yes they do take a couple of months to ferment out. I ferment in a few things. I've got glass, better bottles and plastic fermenters. Never had a problem with cross contamination that I didn't cause myself.
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