All Amarillo IPA

I've been meaning to do an all Amarillo Beer for a while, I think the aroma is great.  So following the hopping schedule for my Centennial IPA I decided to brew this.  I would like to try making a 10 minute IPA in the future, but for now I'll stick with the basic IPA recipe.

Amarillo IPA

2.8Kg Sorghum Syrup @ 60 minutes
400g Raw Sugar @ 60 minutes
4oz Tapioca Based Maltodextrine @ 60 minutes
15g Amarillo Hops @ 60 minutes
15g Amarillo Hops @ 45 minutes
15g Amarillo Hops @ 30 minutes
15g Amarillo Hops @ 15 minutes
1 x whirlfloc tablet @ 15 minutes
30g Amarillo Hops @ 0 minutes (I wanted heaps of aroma)
1 teaspoon of yeast nutrient @ 0 minutes
*** Cold crash ***
2 packets of Fermentis US-05 American Ale Yeast
Filled the fermenter to 21.5L

Original Gravity was 1047

Edit:  After talking with Doc from Doctors Orders Brewing, I doubt I'd do a hop burst / 10 minute IPA in the future.  As he said it really misses that bittering component.  Which I really think makes an IPA.  Might be good for a Pale Ale though.

Update:

Had a preview sample of this beer from the fermenter.  This is looking like one of my best so far, it tastes fantastic.  I'm getting orange and stonefruit flavours through.  Can't wait till it's ready to drink.

Tangelo Orange and Coriander Hefeweizen

With two days off from work, what better to do than brew some gluten free beer.

I missed the supply of Blood Oranges in Brisbane (I saw them for one weekend at the markets).  So with Tangelo Oranges well in season and their skins smelling fantastic when pierced, I decided to re-do my orange and coriander beer.  If using normal oranges in place of Tangelos, peel an extra two Orange skins.

Tangelo Orange and Coriander Hefeweizen (without wheat)

2.8Kg Sorghum Syrup @ 60 minutes
112g Tapioca based maltodextrine @ 60 minutes
400g Cane sugar (invert syrup would be better) at 60 minutes
15g Hallertaur Hops @ 60 minutes
15g Tettanager Hops @ 20 minutes
20g cracked coriander seeds @ 20 minutes
6 Tangelo peels @ 20 minutes
15g Tettanager Hops @ 0 minutes
1 teaspoon of yeast nutrient @ 0 minutes
*** Cold crash for 30 minutes ***
2 packets of Fermentis WB-06 wheat beer yeast
Filled the fermenter to 21.5L

Original Gravity for this was 1049

Centennial IPA Bottling

My Centennial Hopped IPA is now in bottles carbonating.  I tried clearing up the suspended yeast and hops with gelatine without success.  Sadly some bottles were contaminated with floaties, which sucks but oh well.  It was very tasty the first time around so hopefully it is again.

Centennial IPA - Belgian Triple

Just over a week ago I bottled my third attempt at the Belgian Triple.  Just waiting now for it to bottle carbonate.  The sample tastings all the way through have been fantastic, so I'm hoping this really delivers.

I also re-brewed the Centennial IPA which I really enjoyed last time.  The original recipe can be found here Centennial IPA .  I did make some changes with the re-brew, 3oz of Tapioca Maltodextrine @ 60 minutes, 250g Demerara sugar @ 60 minutes  and few extra grams of hops at flame out.  I think it was a mistake filling the fermenter to 22L, should have stopped at around 21L total volume.  I dry hopped twice with 10g instead of once with 10g so this should have more aroma than the last batch.  If this beer is successful, I'm hoping to follow the lead of the great brewers (brewdog and mikkeller) and produce some more single hop IPA's.

Upcoming brews:
LCasanova's Blood Orange Hefeweizen (might have to sub for Cara-Cara or Rosy Red oranges)
All Amarillo IPA

Centennial IPA - Drinking

Possibly one of my best beers.  I really liked this one.  With an IBU of approximately 66 it's nice and bitter without ripping your face off.  I tasted caramel coming through from the hops.  Good bottles from this batch poured with a head and left lacing in the glass.  This beer wasn't without fault, had a hard time getting the US-05 to drop and some bottles ended up with yeast floating in them.

A fellow brewer has given me some additional Centennial Hops so I'll be doing another batch of this soon.  I have given a bottle to someone for review and entered another bottle into a competition.  Hoping for some unbiased feedback.

Changes for a future brew are, adding Demerara sugar and gluten free maltodextrine.

Jaggery and Saffron - Drinking

Not a fan of this beer.  For it's appearance it's almost perfect.  It pours with a lovely head and retains it for a long time (15 to 30 minutes).  I'd say probably the biggest fault is that it ended too dry, could do with being sweeter.

Also the suggestion from Randy Mosher was adding the saffron to the secondary, which I didn't do.  And I should have put some orange peel and pepper (or grain of paradise) in the boil.

Belgian Beers - Having a crack

I think what really attracts me to Belgian Beers is there is no real retrictions on their styles.  Having read "Brew like a monk" and "Belgian Ale" I've been tempted to get my hands dirty.

Over the long weekend I've put down two different Belgian Inspired beers.  A Belgian Spiced and another of Dkershner's Belgian Tripels.  They're already bubbling away really well, and although the temperature in Brisbane is currently very cold (9 - 20 degrees celcius) the fermentation is keeping the wort above 16 degrees during the cold nights and early mornings.

For the Belgian Spiced Ale I used the "Delirium Tremens clone" as the basis for my beer.  You'll find the recipe here http://www.homebrewtalk.com/f73/pink-elephant-delirium-tremens-clone-112957/  Although I wound back the grains of paradise as I was concerned the spice may dominate.  I used the T-58 Fermentis yeast on this one.

The first time I brewed Dkershner's Blone Tripel, my only complaint was that it was a bit too easy to drink and missing some complexity.  At the end of the boil I added a teaspoon of crack coriander to the boil.  Hoping that it will add something to the beer, but not be enough that it can easily be picked out.  The original recipe from Dkershner can be found here http://brew.dkershner.com/2009/gluten-free-tripel-blonde/

The Spiced Ale is kept in a tub with some ice packs during the day so that it doesn't get too warm.  The Tripel is not being as closely controlled for temperature so I'll see how  the S-33 yeast handles getting up around 24 degrees (wort temperature not ambient).

First time using whirlfloc with these yeasts, hopefully it helps to clear them up a bit.


Centennial IPA update

This had a bit of yeast hanging around and some floaties made it into the bottles, some more than others.  If I can find a bottle with low floaties content I'll submit it to the local IPA competition for feedback.  If this beer turns out as good as I expect it could become a regular.



Saffron & Jaggery Ale

This beer has been bottled last weekend.  Will give an update on it's status in about 4 weeks.  Once it has had time to carbonate and age a little.  I used gelatine to clear up the suspended jaggery in this, it may have effected the end result.  Have to wait and see.