I went on holiday last August, fully intending to brew the moment I got back, I’d even produced a brew schedule for the rest of the year. As it turned out, the holiday cost a bit more than we budgeted for, which meant that I had to make some hard decisions during the rest of the year; should I brew, or go to the grand final of the Sainsbury’s Great British Beer Hunt, for instance. Then there was the small matter of #projectcider. I still have some unfermented must and while I’ve given back the majority of the fermenters I borrowed, both of my fermenters still have cider (in various states) in them.
My wife has made her thoughts on #projectcider well known, especially the lack of brewing beer while its all been fermenting. So a couple of weeks back, I popped into Cutlacks on Mill Road and bought another fermenter, then placed an order with The Malt Miller for some grain. I didn’t buy any hops, as I still have a freezer full, as I bought a load before we went on holiday last year. I was all set to brew again, so decided to brew the second thing that I was going to brew after coming back from holiday last year. Here’s the recipe:
|Crisp Lager Malt||3.5 EBC||3269 grams||87%|
|Thomas Fawcett Pale Wheat Malt||4.9 EBC||326 grams||8.7%|
|Crisp Cara Gold||15 EBC||161 grams||4.3%|
|5 EBC||3756 grams|
|Kettle Hop Variety||Type||Alpha||Time||grams||IBUs||IBU Ratio|
|Other Hop Variety||Type||Alpha||Time||grams|
|2012 Galaxy||Whole||13.9%||days 12 to 17||54g|
|2012 Citra||Whole||14.8%||days 12 to 17||38g|
|Volume (in FV)||19 litres||21 litres|
|Mash||90 mins at 68°C||105 mins at 68°C|
|Original gravity||1.040||1.040 (10 Brix)|
|Yeast:||NBS West Coast Style Ale|
|Brew fridge:||19°C ±1°C, with two days at 2°C in kitchen fridge before bottling|
Unlike all the other Binary Star beers I’ve brewed, this one has three malts in it, rather than just two. I decided to try this after reading Phil Lowry’s homebrew article in BEER magazine, where he chatted to Mark Tranter. Darkstar Hophead is one of my favourite beers, so if it’s creator offers a recipe with a similar malt bill, I’d be a fool not to try it.
I know I said after my last brew that I’d take a look at proper water treatment going forward. But as it had been ten months, I just wanted to brew without the complication of an extra new step. I’ll take a look at proper water treatment on the next brew…
The brew pretty much went without a hitch, it did take slightly longer than it could have and I didn’t get to bed until 03:30 or something daft. I also went with a much higher mash temperature, 68°C, than I normally go for, 65°C, I’m not sure why I did that if I’m being honest.
The main difference with this brew, was the use of oak husks in the mash, to help avoid the dreaded stuck mash. They worked an absolute treat and I had absolutely no issues with run off, from either of the two batches. I’ll definitely be adding some of these to every brew going forward.
The only other thing that I changed, was the yeast I used. Rather than the ever reliable US-05, I decided to use one of The Malt Miller‘s own packaged yeasts, just to see what the difference would be. It seemed slower to start, with only a partial krausen after 32 hours and slower to chop down to terminal gravity. Normally I’d have dry hopped for five days and be ready to bottle, in the time it took to reach terminal gravity.
As the yeast had finally chomped its way through the available sugars and hit terminal gravity, it was time to dry hop. Due to the tardiness of the yeast and the fact that I was brewing another beer this evening and needed the fermenter, I was forced to use a spare keg, that was waiting for another batch of #projectcider. As I’ll only be dry hopping for five days and the cider hasn’t quite finished, there shouldn’t be any contention for the keg.
Normally I whizz up the whole hops in the food processor and add them to the fermenter. Since I was using the keg, I decided to try blending the whole hops in the Vitamix, to see if that would help release anymore hop oils into the beer. So I added the remaining Galaxy hops and enough Citra to leave half a packet for another brew to the blender and three hundred millilitres of boiled water.
To be honest, I doubt I do this again, especially if I then have to put the resulting mush into a keg. The first issue was that the hops wouldn’t really blend, they just absorbed the water and stuck in the jug, rather than dropping into the blades. Secondly, getting the hops out of the blender jug and into the keg was nigh on impossible, without two pairs of hands.
Somehow I managed it, but I’m sure that there’s a bit of paper in there, and some of the paint from the plastic place mat thing I ended up using too. I’d been planning on trying this at some point, now that I’ve done it, I’ll probably just start buying pellets, as they’ll be rather easier to use…
After having dry hops in for the last five days, it was time to bottle. Normally I dry hop in the brew fridge and crash cool to 2°C for the last two days. As I have another beer in there fermenting, I ended up putting the keg into one of the kitchen fridges (yes, we have two) on Friday evening and setting it to 2°C.
After rummaging around in the loft for ages on Saturday to get a load of bottles down for #projectcider, I ended up tidying up that bit of the loft, so hopefully it will be easier to get bottles down in future. I selected two different types of bottle, one for this brew and another for the other batch that’s still fermenting. My OCD means I really have to have an entire brew put into the same style of bottle (the 330ml are for giving away to friends etc).
It turns out that I prepared the exact number of bottles required, which was a bit of a worry, as I normally have one or two spare just incase I’ve miscalculated. there was a bit left over, which looked rather opaque when held up to the light. I initially put this down to chill haze, but when I look at it again this morning, I’ll claim it’s hop haze from the dry hopping. South Cambridgeshire murky, if you like…
Taste wise, the bit left over was interesting. I can confirm that Galaxy and Citra go quite nicely together and the bitterness was just what I was after. As for the malt flavours, I’m not sure, it’s hard to tell this early and without any carbonation. I think I’ll only be sure when it’s all drunk.
* I’m not sure that the GU/BU ration is correct due to the two litres of liquor back to get to the correct gravity…