tag:blogger.com,1999:blog-56076626550838924042024-03-08T14:36:09.954-08:00Gluten Free Home BrewingBrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-5607662655083892404.post-44377467309999815472016-04-26T02:03:00.001-07:002016-04-26T02:12:35.059-07:00Sierra Nevada Knock OffSierra Nevada Pale Ale is probably the defining beer of the American Pale Ale Style. I cannot wait to try the real thing, but until then I'll have to do with the knock off.<br />
<br />
I find this beer is really well balanced and full flavoured. The original recipe that I based this off was from the brewery by way of the Northern Brewer forum before it was redesigned.<br />
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<br />
<b>Recipe</b><br />
Batch Size: 20L<br />
Boil Size: 15L<br />
<br />
<div>
OG: 1.052<br />
FG: 1.015<br />
Brew date: 28/03/2016<br />
Estimated ABV: 5%<br />
Actual ABV: 4.86%<br />
<br />
1Kg Sorghum Syrup @ 60 minutes<br />
500g Maltodextrine @ 60 minutes<br />
1tsp Calcium carbonate @ 10 minutes<br />
14g Magnum 13.6% AA @ 60 minutes<br />
14g Perle 7.7% AA @ 30 minutes<br />
1 x whirlfloc tablet @ 15 minutes<br />
28g Cascade Hops @ 15 minutes<br />
1tsp Yeast nutrient @ 15 minutes<br />
2kg Sorghum Syrup @ 0 minutes<br />
750g (500ml) Amber Candy Syrup @ 0 minutes<br />
60g Cascade Hops @ whirlpool 10 minutes<br />
*** Cold Crash ***<br />
1 packets of Fermentis US-05 American Ale Yeast</div>
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<br />BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com6tag:blogger.com,1999:blog-5607662655083892404.post-83883674480465832422014-12-27T13:51:00.000-08:002014-12-27T13:51:30.219-08:00Belgian Dark Strong - Test Batch Number 1I brewed this beer in the approach leading up to Christmas. Always great to have something different and stronger for the special day.<br />
<br />
Due to attenuation problems (the yeast died before eating all of the sugar) this beer finished a little on the sweet side. Although for a dark strong Belgian this isn't a big deal. The packet of yeast was past it's best before so I won't write off the yeast just yet.<br />
<br />
<b>Recipe:</b><br />
<br />
Batch Size 18L<br />
OG: 1086<br />
FG: 1030 (as noted this was a fault, should have been way lower)<br />
Brew date: 01/12/2014<br />
<br />
3Kg Sorghum @ 60 minutes<br />
1Kg Rice Malt @ 60 minutes<br />
600g Dark Candy Syrup @ 60 minutes<br />
200g Dark Muscavado Sugar @ 60 minutes<br />
300g Maltodextrine @ 60 minutes<br />
14g Perle Hops @ 60 minutes (30 IBUs)<br />
1 whirlfloc tablet @ 15 minutes<br />
1 tsp yeast nutrient @ 10 minutes<br />
<br />
T-58 Belgian Yeast (best before April 2014)<br />
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<b>Tasting Notes:</b><br />
<br />
Aroma; dark fruit, plum and raisin, small amount of alcohol in the nose.<br />
Taste; dark fruit, plum and raisin, long sweet finish. Balanced more towards sweetness which is caused by attenuation but still fits the style.<br />
Body; Medium light body. Pours with a great head that dissipates and leaves lacing behind. <br />
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<br />BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com3tag:blogger.com,1999:blog-5607662655083892404.post-7887393357710183372014-07-16T23:50:00.000-07:002014-07-16T23:50:12.172-07:00Epic Pale Ale - Drinking<br />
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This epic pale ale was epic indeed. This was the first time using whirlpool hopping and I definitely think it added more hop flavour to the beer. I've since used the technique successfully in a IIPA.</div>
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If you can purchase Cascade in bulk I recommend giving it a try.</div>
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BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-45284864154165063612014-02-10T14:43:00.001-08:002014-02-10T14:43:07.198-08:00Light Weight GF DuvelI've been wanting to retry T-58 Belgian Yeast since moving to a temperature control setup. My first experience with this yeast and I think an infection put me off it for some time. Due to trying to utilise some old hops my final recipe ended up slightly different to the planned recipe. I'm going to post the planned recipe as this will be the easiest to replicate.<br />
<br />
If this brew is successful I will re-brew the recipe at a higher gravity and age it. The current gravity of approximately 1050 allows for a faster turn around.<br />
<br />
Recipe:<br />
<br />
400g Maltodextrine @ 60 minutes<br />
680g Sucrose @ 60 minutes<br />
1.5 Kg Sorghum Syrup @ 60 minutes<br />
24g Saaz 4% AA @ 60 minutes<br />
38g Styrian Goldings 5% AA @ 60 minutes<br />
1tsp Yeast Nutrient @ 15 minutes<br />
1tsp Calcium Carbonate @ 15 minutes<br />
28g Saaz 4.1% AA @ 15 minutes<br />
1.5 Kg Sorghum Syrup @ 0 minutes<br />
*** Cold crash for 30 minutes ***<br />
Top up to 20L and Pitch T-58 Belgian Ale YeastBrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-86431393573042282362014-02-10T14:29:00.000-08:002014-02-10T14:29:45.794-08:00Epic Pale Ale gone Gluten Free - BrewdayI've spent the last few weeks researching the "Can You Brew It Recipe" for Epic Pale Ale. This is a New Zealand brewed Pale Ale with <b>HEAPS</b> of USA Cascade Hop Pellets. This beer utilities a hopping method called whirlpool hopping to increase the bitterness and draw more flavour out of the hops. Once the boil has finished I started a whirlpool and threw in the 0 minute hops. The whirlpool doesn't need to be going constantly but I stirred it every 5 minutes after the end of the boil. All Cascade hops used in this recipe were 5.4% Alpha Acid.<br />
<br />
If this brew is successful I'd like to try hopping an IPA with Centennial in the same way. <br />
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Recipe:<br />
350g Maltodextrine @ 60 Minutes<br />
1.5Kg Sorghum syrup @60 minutes<br />
10g Cascade Hops @ 60 minutes<br />
20g Cascade Hops @ 30 minutes<br />
1 whirlfloc tablet @ 15 minutes<br />
48g Cascade Hops @ 10 minutes <br />
1tsp Yeast Nutrient @ 10 minutes<br />
1tsp Calcium Carbonate @ 10 minutes<br />
500mL Amber Candy Syrup @ 0 minutes<br />
1.5Kg Sorghum Syrup @ 0 minutes<br />
50g Cascade Hops @ 0 minutes<br />
*** Begin Whirlpool ***<br />
50g Cascade Hops after 10 minutes<br />
*** Restart Whirlpool ***<br />
After 10 minutes Cold Crash<br />
<br />
Topped up with water to 20L and pitched US-05 Yeast.<br />
<br />
This recipe calls for two dry hoppings of 57g Cascade Hops each. I'll update the recipe as and when I finish brewing it. <br />
<br />
<br />BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com1tag:blogger.com,1999:blog-5607662655083892404.post-63660885023994902562013-10-02T20:44:00.001-07:002013-10-02T20:44:30.991-07:00Clear as mud - Or How to make clearer gluten free beer?I've been contacted a few times about improving the clarity of gluten free beers. I thought I would detail a few of the options for products and how they're used.<br />
<br />
<u>Whirlfloc tablets</u><br />
I have been using these round tablets for some time in my boil. The active ingredient within the tablets <a href="http://en.wikipedia.org/wiki/Chondrus_crispus">Irish moss</a> is a type of seaweed that when added to the boil allows the proteins to drop out of suspension. This makes a massive difference to yeast suspension in gluten free beers. I add the tablet at 15 minutes from the end of the boil where it will fizz and spread the irish moss.<br />
<br />
Be sure to check with the manufacturer to ensure they are gluten free prior to adding them to your brew.<br />
<br />
<u>Straining the Wort</u><br />
Gluten free beer made with Sorghum produces a lot of trub (technical term for crap on the bottom of the fermenter). A way to reduce the amount of trub is to strain hops out after the Wort has been chilled. I used to strain my hops with a paint strainer or pasta strainer previously. But recently I switched to a hop sock which is considerably faster.<br />
<br />
<u>Gelatine</u> <br />
After the beer has finished fermenting and prior to bottling or kegging gelatine can be used to clarify the beer. Boil about 1/4 cup of water and combine with 1 teaspoon of gelatine stirring vigorously. Cover and allow to cool. Slowly add this across the top of your beer and reseal the fermenter. It should take 24 to 48 hours to take effect.<br />
<br />
Please note that once you add Gelatine to the beer it will no longer be Vegetarian or Vegan. I don't use this for my beers.<br />
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<u>Crash chilling</u><br />
This will require a space in your fridge or temperature controlled freezer to fit your fermenting vessel. Place your vessel in the fridge and set the temperature down to 4 degrees Celsius (39.2 degrees Fahrenheit) for at least 72 hours. Any suspended yeast or hop particles will drop to the bottom of the fermentation vessel during this time and (save for shaking the vessel) will not transfer to the bottle or keg. Even though suspended yeast will drop out there will be enough remaining yeast to bottle carbonate.<br />
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<u>Bottle Carbonation</u><br />
I found that following the above processes when the beer bottle carbonated, any additional yeast or trub would settle into a compact sediment. Decanting into a glass made for a clear beer.<br />
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<u>Keg forced Carbonation</u><br />
Any trub that is transferred into the keg will settle after a few days in the fridge. Discard the first pour and it will continue to improve the more beer you serve.BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com5tag:blogger.com,1999:blog-5607662655083892404.post-74692869342060219952013-07-13T17:48:00.002-07:002013-07-13T17:52:08.530-07:00West Coast Style IPAI must say my favourite style of beer is west coast IPA's. Big bold flavours, aroma and bitterness for days. Columbus isn't for all beer drinkers but it's definitely for me. I pulled up the recipe Green Flash's West Coast IPA as my wife was very impressed with it. The recipe for the West Coast IPA was shared on homebrewtalk.com so I used that as the basis for this recipe. Here's the link http://www.homebrewtalk.com/f12/can-you-brew-recipe-green-flash-west-coast-ipa-175363/<br />
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<br />
Straining was a total pain in the arse with all these hops, so I had the wife build me a hop spider for the next brew. Photos incoming.<br />
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<u><b>West Coast IPA Recipe</b></u><br />
<br />
<br />
<br /><br />Brew date: 01/07/2013<br /><br />Recipe:<br />1.5kg Sorghum Syrup @ 60 minutes<br />125g Blackstrap Molasses @ 60 minutes<br />450g Maltodextrine @ 60 minutes<br />28g Simcoe @ 60 minutes<br />7g Columbus @ 60 minutes<br />7g Simcoe @ 30 minutes<br />7g Columbus @ 30 minutes<br />21g Simcoe @ 15 minutes<br />21g Columbus @ 15 minutes<br />1 whirlfloc tablet @ 15 minutes<br />28g Cascade @ 10 minutes<br />1tsp Calcium Carbonate @ 5 minutes<br />1tsp Yeast nutrient @ 5 minutes<br />14g Columbus @ 1 minute<br />14g Simcoe @ 1 minute<br />500ml Dark Candy Syrup @ 0 minutes<br />1kg Rice Syrup @ 0 minutes<br />1.5kg Sorghum Syrup @ 0 minutes<br />*** Cold Crash ***<br />1.5 Packets of US-05 American Ale Yeast<br />14g Amarillo, 14g Simcoe, 14g Columbus, 14g Centennial and 14g Cascade keg dry hop<br /><br />BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-74373055865638197332013-05-25T16:54:00.005-07:002013-05-25T16:54:44.659-07:0015 Minute Pale Ale<br />
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As promised, here is my 15 Minute Pale Ale. I got the original idea from this guys post on <a href="http://www.homebrewtalk.com/f66/15-minute-cascade-pale-ale-210253/">homebrewtalk</a> and I thought I've got heaps of Cascade, why not. It ticks all the right boxes for a pale ale; easy drinking, not too bitter and a great rounded flavour despite only a 15, 10 and 5 minute additions. If you are concerned that it might be a bit expensive to brew then look at bulk hops. I used <a href="http://www.yakimavalleyhops.com/">Yakima Valley Hops</a> last season to stock up on the cheap but I've also used <a href="http://www.nikobrew.com/">Niko Brew</a> in the past as well. Even with shipping to Australia it's worth it for a staple hop like Cascade.<br />
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I didn't dry hop the last batch but it shouldn't matter too much either way.<br />
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<h3>
15 Minute Pale Ale Recipe</h3>
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300g Maltodextrine @
20 minutes</div>
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1.4Kg Sorghum Syrup
@ 20 minutes</div>
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86g Cascade Hops
5.4% @ 15 minutes</div>
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1 whirlfloc tablet @
15 minutes</div>
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1tsp Calcium
Carbonate @ 15 minutes</div>
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28g Cascade Hops
5.4% AA @ 5 minutes</div>
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14g Cascade Hops
5.4% AA @ 0 minutes</div>
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1tsp Yeast nutrient
@ 5 minutes</div>
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1.4Kg Sorghum Syrup
@ 0 minutes</div>
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250ml Amber Candy
Syrup @ 0 minutes</div>
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*** Cold Crash ***</div>
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2 x US-05 American
Ale Yeast</div>
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Again a fantastic
beer.<span style="mso-spacerun: yes;"> </span>Should be a house pale ale.</div>
BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com6tag:blogger.com,1999:blog-5607662655083892404.post-28597997164803647122013-05-07T02:21:00.001-07:002013-05-07T02:21:08.996-07:00You're So WitlessThis is my Witless Belgian Wit Beer. Although this beer is around 30 IBU's it is really easy drinking. This is my first time using tea in a brew and it went really well. This beer was in the keg for about four weeks before the flavours really came together.<br />
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If you wanted to make this beer easier drinking cut the ibu's and coriander in half. <br />
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<b>You're so witless Belgian Wit Recipe</b><br />
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3Kg Sorghum Syrup @
60 minutes</div>
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400g Maltodextrine @
60 minutes</div>
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680g White Sugar @
60 minutes</div>
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14g Perle 10%AA Hops
@ 60 minutes</div>
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14g Saaz 8% AA Hops
@ 15 minutes</div>
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14g Coriander
(cracked) @ 15 minutes</div>
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154g Orange Peel (about 5 Oranges) @
15 minutes </div>
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1 tsp Yeast Nutrient
@ 15 minutes</div>
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1 tsp Calcium
Carbonate @ 15 minutes</div>
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10g Saaz 6% @ 5
minutes</div>
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4 teabags of
Chamomile steeped in 500mls and added at @ 0 minutes</div>
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*** Cold Crash ***</div>
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1 packet of S-33
Belgian Ale yeast<br />
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BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-86902417998542774412013-03-03T19:22:00.002-08:002013-03-03T19:22:42.012-08:00BRY-97 Follow upHi All,<br />
<br />
So the BRY-97 brew turned out really good. This recipe was a little unbalanced with too high bitterness. Upping the Amber candy syrup probably would have balanced it out.<br />
<br />
Now for the yeast. I experienced a delay in the Krausen forming like all other brewers. Although I understand it is fermenting quite well before the Krausen forms. This beer finished in the usual 3 weeks time and cold crashed for a few days. It produced a lot of trub compared to US-05, I'm talking two to three times the amount. And as such I ended up sucking some into the keg.<br />
<br />
I also brewed a glutenous beer with BRY-97 and it fell clear quite quickly, faster than US-05. Although it ferments very cleanly it does remove a lot of the hop aroma. This makes the yeast perfect for Pale Ales or Blonde beers which are not as hop aroma forward.<br />
<br />
So the positives of this yeast:<br />
<br />
<ul>
<li>Solid fermentation</li>
<li>Very clean flavour</li>
<li>Has no problems fermenting Sorghum</li>
<li>Falls clear</li>
</ul>
The negatives:<br />
<ul>
<li>Slow to form a Krausen</li>
<li>"Steals" the hop aroma</li>
</ul>
<br />
I didn't bottle carbonate any of this batch, so if you do please share your experiences. BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-81653137991007475022013-01-31T19:32:00.001-08:002013-01-31T19:32:54.316-08:00BRY-97 Trial Brew<br />
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<br />
Hi All,<br />
<br />
After getting my hands on some of the new Danstar BRY-97 American West Coast Ale yeast, I wanted to do a test brew with it. I haven't had good experiences with Danstar previously when I used the Munich yeast (produced horrible flavours and was never great), but I have high hopes for this new one. Most of what I'm reading is that it's ferments quickly, thoroughly, with a clean flavour at high temps and compacts quite well.<br />
<br />
This is the recipe I brewed with this yeast:<br />
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<u>Columbus IPA</u></div>
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Code name:<span> </span>"Explorers Should know better"</div>
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Batch:<span> </span>20.5L</div>
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IBU:<span> </span>96 approx.</div>
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OG:<span> </span>?</div>
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FG:<span> </span>?</div>
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Brew date:<span> </span>29/01/2013</div>
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Estimated ABV:<span> </span>5.5%</div>
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Actual ABV:<span> </span>?</div>
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Recipe:</div>
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1.4 Kg Sorghum Syrup @ 60 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
250g Maltodextrine @ 60 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
30g Columbus<span> </span>Hops (12% AA) @ 60 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
15g Columbus Hops (14.6%AA) @ 15 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
1 x whirlfloc tablet @ 15 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
1tsp Yeast nutrient @ 5 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
1tsp Calcium Carbonate @ 5 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
60g Columbus Hops (14.6%AA) @ 5 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
1.4 Kg Sorghum Syrup @ 0 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
250mL Amber Candy Syrup @ 0 minutes</div>
<div style="font-family: Calibri; font-size: 11pt;">
*** Cold Crash ***</div>
<div style="font-family: Calibri; font-size: 11pt;">
1 packet of Danstar BRY-97 Yeast</div>
BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com1tag:blogger.com,1999:blog-5607662655083892404.post-26917055094121559142013-01-05T00:21:00.002-08:002013-01-05T00:25:17.159-08:00Dual Spires Black LodgeGreat name, even better beer. Thanks to the generosity of another brewer who goes by the name "<span style="cursor: pointer;">rlbois1" on homebrewtalk website I've been able to brew a new dark beer. I didn't think I was alone in my love for this brew so I decided to get some other beer drinkers opinions.</span><br />
<br />
<span style="cursor: pointer;">This is the brew in question:</span><br />
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<a href="http://i1210.photobucket.com/albums/cc403/brewman101/DarkSpires.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1210.photobucket.com/albums/cc403/brewman101/DarkSpires.jpg" width="240" /></a></div>
<br />
<br />
<br />
<br />
<span style="cursor: pointer;">And here is the review from my wife and another fellow brewer (fwiw both drink a lot of great craft beers). This beer was served from the keg.</span><br />
<br />
<span style="cursor: pointer;">Review 1:</span><br />
<br />
<ul>
<li><span style="cursor: pointer;">Creamy off white head</span></li>
<li><span style="cursor: pointer;">Murky red colour</span></li>
<li><span style="cursor: pointer;">Good carbonation</span></li>
<li><span style="cursor: pointer;">Some hops and sorghum malt on the nose. Balanced between them both.</span></li>
<li><span style="cursor: pointer;">Firm bitterness</span></li>
<li><span style="cursor: pointer;">Light body</span></li>
<li><span style="cursor: pointer;">Some twang</span></li>
<li><span style="cursor: pointer;">Licorice into finish with no esters.</span></li>
<li><span style="cursor: pointer;">Last mouthful was "dry, lasting hop bitterness, nice tarry sweet balancing note"</span></li>
<li><span style="cursor: pointer;">Overall a good beer 6 out of 10</span></li>
</ul>
<br />
<span style="cursor: pointer;">Review 2:</span><br />
<ul>
<li><span style="cursor: pointer;">Rich aroma, sweet</span></li>
<li><span style="cursor: pointer;">Strong hops on the tongue</span></li>
<li><span style="cursor: pointer;">Candy syrup and molasses lingers in aftertaste</span></li>
<li><span style="cursor: pointer;">Taste liquorice in the aftertaste</span></li>
<li><span style="cursor: pointer;">Fuller mouthfeel compared to my other gluten free beers</span></li>
<li><span style="cursor: pointer;">Lacing evident in the glass</span></li>
<li><span style="cursor: pointer;">Fairly clear</span></li>
<li><span style="cursor: pointer;">7.5 out of 10 - Overall very drinkable. </span></li>
</ul>
<span style="cursor: pointer;">Thanks again to rlbois1 for the recipe which you can find here -> <a href="http://www.homebrewtalk.com/f164/dual-spires-black-lodge-ale-345633/">Dual Spires Black Lodge Ale</a></span><br />
<br />
<span style="cursor: pointer;"> </span> BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-45085259817040007542012-10-30T05:00:00.002-07:002012-10-30T05:00:50.069-07:00"What are you lookin at" IPAHaving just recently switched to kegging (in the last couple of months), I've been able to skip over the very long bottle carbonation times I experienced before. And for my love of hop forward beers, it's been a blessing in disguise.<br />
<br />
This recipe is based on the Punk IPA clone from BYO clone brew magazine and others opinions from Aussie Homebrewer forum. If you don't like bitter IPA's this beer is not for you. The bitterness comes on like a Scottish punk and punches you right in the face. It tastes fantastic. As always mouthfeel just isn't enough but it's always an area of continued research.<br />
<br />
This beer is definitely going to become a staple in my keg rotation.<br />
<br />
<b>"What are you lookin at" IPA</b><br />
<br />
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Batch size:<span style="mso-spacerun: yes;"> </span>20L</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Recipe:</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1.4 Kg Sorghum Syrup
@ 60 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
350g Maltodextrine @
60 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
54g Columbus (12%
AA) @ 60 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 x whirlfloc<span style="mso-spacerun: yes;"> </span>tablet @ 15 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
34g Ahtanum Hops (8%
AA) @ 15 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 tsp Yeast nutrient
@ 10 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
500mL Amber Candy
Syrup @ 0 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1.4Kg Sorghum Syrup
@ 0 minutes</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
*** Cold Crash ***</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Yeast Nutrient</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 x US-05 Yeast</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
50g Amarillo Dry Hop
@ 7 days</div>
<b> </b><br />
<br />
<br />
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<a href="http://i1210.photobucket.com/albums/cc403/brewman101/PunkIPAV22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1210.photobucket.com/albums/cc403/brewman101/PunkIPAV22.jpg" width="224" /></a></div>
<br />BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-10851102924959356942012-08-18T16:15:00.001-07:002012-08-18T16:15:08.732-07:00Double IPA - DrinkingThis would have to be my favourite beer so far. I was happy with the amount of body (although it can always do with more), the abundance of hop flavour and the huge grassiness from all the dry hopping.<br />
<br />
I passed it onto a local craft bar owner who rated it as the best gluten free beer they've tried yet.<br />
<br />
I've also entered the beer in the Queensland Amateur brewing competition to get some critical feedback. I'll be sure to post the results when I hear back.<br />
<br />
As per the photo, it definitely looked the part.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1210.photobucket.com/albums/cc403/brewman101/DoubleIPA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="http://i1210.photobucket.com/albums/cc403/brewman101/DoubleIPA.jpg" width="240" /></a></div>
<br />
Was it a hop too far? No. It turned out just right :)BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-65804166929978958922012-08-18T16:07:00.002-07:002012-08-18T16:07:47.237-07:00Chinook IPA - DrinkingThe Chinook IPA turned out very drinkable. It had a nice amber colour (as per the picture), grassy flavour from the dry hopping and strong grapefruit flavours from all the Chinook hops.<br />
<br />
Definitely need to brew it again.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1210.photobucket.com/albums/cc403/brewman101/ChinookIPA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="http://i1210.photobucket.com/albums/cc403/brewman101/ChinookIPA.jpg" width="201" /></a></div>
BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-86968039427171879792012-06-01T02:29:00.001-07:002012-08-25T00:17:24.681-07:00A Hop Too Far? (IIPA) - BrewingOk, I confess. I'm a hop addict. Can't get enough of American hops. So it was inevitable that I'd try and make a Double IPA. This beer is a bit of a beast and if all goes well, should be quite drinkable. Although the dry hops are listed I haven't reached that stage of fermentation yet. The aroma coming off this beer at three days in is the stuff dreams are made of. I expect this will come together very well in the bottle.<br />
<br />
Also I used Calcium carbonate in an attempt to lower the acidity from the fermented sorghum, in the boil this time. And I added the Amber Candy Syrup at flameout. This should make for a nice amber coloured beer.<br />
<br />
Recipe:<br />
8oz Maltodextrine @ 60 minutes<br />
1.4Kg Sorghum Syrup @ 60 mins<br />
0.75oz Columbus Hops @ 60 mins<br />
0.75oz Centennial Hops @ 60 mins<br />
0.5oz Cascade Hops @ 30 mins<br />
0.5oz Columbus Hops @ 30 mins<br />
0.5oz Centennial Hops @ 30 mins<br />
1 x whirlfloc tablet @ 15 mins<br />
0.5oz Cascade @ 15 mins<br />
0.5oz Centennial Hops @ 15 mins<br />
0.5oz Cascade Hops @ 5 mins<br />
0.5oz Centennial Hops @ 5 mins<br />
0.5oz Chinook Hops @ 5 mins<br />
1tsp Calcium carbonate @ 5 mins<br />
1 tsp Yeast Nutrient @ 5 mins<br />
500ml Amber Candy Syrup @ 0 mins<br />
1.4Kg Sorghum Syrup @ 0 mins<br />
*** Cold Crashed for 30 minutes ***<br />
2 packets of US-05 American Ale Yeast<br />
<br />
Dry hops<br />
1oz Cascade Hops<br />
1oz Centennial Hops<br />
1oz Chinook Hops<br />
1oz Citra Hops<br />
<br />BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com8tag:blogger.com,1999:blog-5607662655083892404.post-26415451379889312582012-06-01T02:26:00.003-07:002012-06-01T02:26:35.341-07:00Chinook IPA - BrewingContinuing on with my Single Hop IPA Series (thanks Mikkeller for the idea) I thought I would trial Chinook. Having heard some bad things about boiling Chinook for 60 minutes I decided to cut this recipe down to a 30 minute boil.<br />
<br />
Recipe:<br />
1.4Kg Sorghum Syrup @ 30 minutes<br />
250g Maltodextrine @ 30 minutes<br />
28g Chinook Hops @ 30 minutes<br />
28g Chinook Hops @ 15 minutes<br />
1 Whirlfloc Tablet @ 15 minutes<br />
1tsp Yeast Nutrient @ 5 minutes<br />
28g Chinook Hops @ 0 minutes<br />
250ml Amber Candy Syrup @ 0 minutes<br />
1.4Kg Sorghum Syrup @ 0 minutes<br />
*** Cold Crash for 30 minutes ***<br />
2 packets of US-05 American Ale Yeast<br />
<br />
I also dry hopped this beer with 3oz (84g) of Chinook Hops at 7 days. Sampling just before bottling I get Hop bitterness, hop bitterness and then a big dose of tropical flavours. And I also put 1 teaspoon of Calcium carbonate post fermentation.<br />
<br />BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-24256311740565429352012-05-09T20:36:00.000-07:002012-05-09T20:36:11.655-07:00Fruit Beer - DrinkingWell this ended up being a huge success, although it was an expensive operation. The raspberries definitely dominated both the flavour and the aroma of this beer. It was highly regarded by glutenous brewers and they actually convinced me it was good (I wasn't originally sold on it). The calcium carbonate definitely helped to keep the acidity down from the raspberries, otherwise it may not have been drinkable.<br />
<br />
So to recap:<br />
Very easy drinking<br />
Strong Raspberry flavour and aroma<br />
The beer is very tart like natuaral raspberries<br />
<br />
Photo of the beer as taken by my wife:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1210.photobucket.com/albums/cc403/brewman101/RaspberryAle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="320" src="http://i1210.photobucket.com/albums/cc403/brewman101/RaspberryAle.jpg" width="240" /></a></div>BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-42598276493540039492012-03-18T19:14:00.000-07:002012-03-18T19:14:14.809-07:00Fruit Beer - UpdateYesterday I racked the trappist base onto 3kg (6.6 pounds) of Frozen Raspberries. The trappist base has been made very light to allow the Raspberries to dominate. With just 1 hour of soaking the tart raspberry flavour was coming through and it had changed from Yellow to Pink. If this is successful I'll be looking to do a cherry version next.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1210.photobucket.com/albums/cc403/brewman101/RaspberryAle-Raspberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="http://i1210.photobucket.com/albums/cc403/brewman101/RaspberryAle-Raspberries.jpg" width="240" /></a></div>BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com1tag:blogger.com,1999:blog-5607662655083892404.post-7447961733201380892012-03-13T13:54:00.000-07:002012-03-13T13:54:28.669-07:00Fruit Beer - BrewingThis is my first attempt at brewing with fruit. Following many tips from other brewers I will be racking to the fruit in secondary, none has been added to primary. This weekend it will have been two weeks of fermenting so it should be time to rack it. You'll see as you read this recipe that the base is quite plain. I want something that will be quite easy drinking and will allow the raspberries to dominate. I also didn't add sugar to primary as I expect the fruit's natural sugars will dry out the beer.<br />
<br />
<u>Raspberry Trappist Beer base</u><br />
<br />
1Kg Sorghum Syrup @ 60 minutes <br />
160g Tapioca based maltodextrine @ 60 minutes<br />
15g Hallertaur Hops @ 60 minutes<br />
15g Tettanager Hops @ 30 minutes<br />
1 teaspoon of yeast nutrient @ 10 minutes<br />
15g Tettanager Hops @ 10 minutes<br />
1.8Kg Sorghum Syrup @ 0 minutes<br />
*** Cold crash for 30 minutes ***<br />
1 packets of Fermentis S-33 Trappist yeastBrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-40389632415370101972012-03-13T13:47:00.000-07:002012-03-13T13:47:29.023-07:00Basic Lager - BrewingAbout a week and a half ago I put this beer down with a guest brewer. Well actually I was the guest in his house brewing. Even with the dramas we had with the town losing power and the water running out (pumped from tank electrically), I think we still put the beer down successfully. This is currently fermenting at 12 degrees celcius in his lager fridge.<br />
<br />
<br />
Basic Gluten Free Lager<br />
---------------------------------<br />
1Kg Sorghum Syrup @ 60 minutes<br />
230g Maltodextrine @ 60 minutes<br />
375g Demerara Sugar @ 60 minutes<br />
45g Saaz 3.5% AA @ 60 minutes<br />
15g Saaz 3.5% AA @ 15 minutes<br />
1/2 Whirlfloc tablet @ 15 minutes <br />
1tsp Yeast Nutrient @ 10 minutes<br />
1.8Kg Sorghum Syrup @ Flameout<br />
*** Cold Crash ***<br />
W-34/70 Fermentis Lager Yeast<br />
<br />
I dare say this beer will take quite some time to ferment. I hope it's worth the wait.BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-49151218916982385542012-02-01T02:02:00.000-08:002012-02-01T12:37:04.841-08:00Brew Dog inspired IPA - BrewingThis is the other beer I brewed last week. Tasting from the fermeter at about 10 days reveals a very bitter beer. The bitterness lingers on your tongue for a few minutes.<br />
<br />
Angry Scotsman IPA<br />
---------------------------------<br />
1Kg Sorghum Syrup @ 60 minutes<br />
168g Maltodextrine @ 60 minutes<br />
28g Columbus @ 60 minutes<br />
28g Cascade @ 15 minutes<br />
1/2 Whirlfloc tablet @ 15 minutes <br />
28g Amarillo @ 10 minutes <br />
1tsp Yeast Nutrient @ 10 minutes<br />
20g Cascade @ 5 minutes<br />
400g Iron Bark Honey @ Flameout<br />
1.8Kg Sorghum Syrup @ Flameout<br />
*** Cold Crash ***<br />
US-05 Fermentis American Ale Yeast<br />
<br />
<br />
50g Amarillo @ 5 daysBrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-13705438332876116352012-02-01T01:54:00.000-08:002012-02-01T12:36:49.258-08:00Little Creatures Pale Ale - Brewing<h3 class="post-title entry-title"></h3><div class="post-header"></div>Last week I put down two beers while I had some leave from work. Little Creatures Pale Ale and a Brew Dog inspired beer.<br />
<br />
I used this <a href="http://www.aussiehomebrewer.com/forum/index.php?autocom=recipedb&code=show&recipe=960">guide</a> as a base for the Little Creatures Pale Ale recipe. Little Creatures pale ale was a beer I really loved back when I could drink glutinous beer.<br />
<br />
<br />
<br />
<br />
Little Creatures Pale Ale<br />
---------------------------------<br />
1Kg Sorghum Syrup @ 60 minutes<br />
140g Maltodextrine @ 60 minutes<br />
250ml Amber Candy Syrup @ 60 minutes<br />
5g Chinook Hops @ 60 minutes <br />
30g East Kent Goldings @ 60 minutes<br />
10g Chinook @ 20 minutes<br />
10g Cascade @ 20 minutes<br />
1/2 whirlfloc tablet @ 15 minutes <br />
15g Chinook @ 10 minutes<br />
15g Cascade @ 10 minutes<br />
1tsp Yeast Nutrient @ 10 minutes <br />
25g Chinook @ 5 minutes<br />
25g Cascade @ 5 minutes<br />
<br />
1.8Kg Sorghum Syrup @ Flameout<br />
*** Cold Crash ***<br />
US-05 Fermentis American Ale Yeast<br />
<br />
10g Chinook @ 5 days<br />
10g Cascade @ 5 days<br />
<br />
Early tasting from the fermenter was really good. Hope to give an update in about six weeks.BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com2tag:blogger.com,1999:blog-5607662655083892404.post-53509350170340700032011-12-27T20:18:00.000-08:002011-12-27T20:25:44.176-08:00Bright Ale - DrinkingWell I've polished off the Bright Ale. It wasn't too bad, although of late I've been getting a bit of a sorghum sour flavour coming through. I don't know if it's down to fermenting or if the hops brought that out.<br />
<br />
I'm trying the 1kg at the start and 1.8kg sorghum at the end of the boil. See if that's the issue. I've recently rebrewed this beer as well with WB-06 yeast and honey in place of the demerara sugar.<br />
<br />
The Cascade IPA is now in bottles, so expect an update on that one in about four weeks. Hoping it survives long enough to get some feedback from the brew club. No promises though.<br />
<br />
This is a photo of the Bright Ale (excuse the crappy iPhone camera).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1210.photobucket.com/albums/cc403/brewman101/BrightAle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1210.photobucket.com/albums/cc403/brewman101/BrightAle.jpg" width="238" /></a></div>BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0tag:blogger.com,1999:blog-5607662655083892404.post-78576766754352421852011-12-12T22:20:00.000-08:002011-12-12T22:22:08.839-08:00Something a little different - FoodHi All,<br />
<br />
I wanted to share a link to a blog I've started following. This lady used to make lots of gluten free goodies to sell at our local farmers markets but has since moved away. She has decided to share her recipes and I can assure you they are excellent recipes.<br />
<br />
Here is a link: <a href="http://chantelcorless.blogspot.com/">http://chantelcorless.blogspot.com/</a><br />
<br />
I made cookies from the almond paste recipe and they didn't last very long.BrewMan101http://www.blogger.com/profile/06323310459171265505noreply@blogger.com0