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Posts Tagged ‘Styrians’

This is a bit of an unusual Brewday Update bonanza, so undoubtedly we’ll now forget to post for weeks, but we finally discovered why there was no photo of the Styrian hops being thrown in to steep for yesterday’s brewday – I’d taken a video clip instead, then only half remembered doing it.

So here are a couple of slightly embarrassing clips of me fiddling with the Boxshed Timmy’s Original while listening to 6Music (which, by the way, always gets a lonely mention on the brewsheets under the ‘assistant brewer’ column!)

Remember everyone, never drink and brew (too much, anyhow) – there’s every chance you’ll spill either the refreshing pint or the boiling brew. And who’d want to waste a glass of BHJ?


First up, it’s the obligatory rolling boil following the addition of the chiller, auxiliary finings and late hops:



And finally the missing Styrians, in to steep. These always smell a treat, and should lift the aroma finish of Timmy’s Original:

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The morning after the brewday before is always a mixture of grogginess and excitement. Tired, but happy at the malt and hop aromas seeping from the Boxshed, we’re still waiting for that explosive fermentation S-04 brings, but pleased to see plenty of bubbles a-rising.

Here are the remaining photos from the session, following the mash. It was good fun, as all hoppy recipes are. All went well once again, which is great as long as we’re not storing up fortune for a gigantic cock-up somewhere along the line! But hey, nothing stuck or broke, we didn’t drop anything in the wort, and we ended up hitting our target of 1.046 and securing 50L of the good stuff in two fermenters.

Can’t ask for more than that really:


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Brew on!

It’s a Wednesday night brewday here at The Boxshed, and we’re brewing up a beer that’s been in the planning for yonks now. Boxshed Timmy’s Original is a special concoction created specially for our pal Tim. He likes drinking beer, so we asked him if he’d like us to make him gallons of the stuff to his own taste just for the hell of it. Unsurprisingly he was pretty keen on the whole plan, so we’ve been messing around with BeerSmith for a while now tailoring the perfect recipe. Today it all came together, and there seemed no good reason not to get the whole shebang underway as soon as possible. Which was about 6pm today. It’s all good so far.

Tim used to love the old Flowers Original draught recipe, so the first thing we did was think about the hops. We ordered a load of Target hops from Craftbrewer down in Oz. Powerful Target coppers featured in both Flowers Original and IPA, as far as anyone can tell. I can’t recommend Craftbrewer enough actually – get a big order together to make the postage worthwhile, and go for it, you won’t regret it. Anyway, Tim is also a bit of a hophead when choosing beers at festivals, as well as a Best Bitter fan, so we planned more Target in the boil than Flowers ever would have used, in order to up the edge. We also decided to add a much bigger chunk of Styrians at the end to steep, then factored in a hefty addition of our own favourite aroma hop, East Kent Goldings, right in the middle of the whole beer soup. Selfish, huh?

To get a robust Best without too much caramel taste, we opted for a blend of four malts, including Patent, and went easy on the Crystal. A 90 minute 65-66 degree mash seemed to make sense, followed by two large equal batch sparges and plenty of runnings. The boil would also be 90 minutes, with an addition of glucose, and those three rounds of hops. SafAle S-04 would do fine for a rapid fermentation, rehydrated in sweet wort from the mashtun.

Anyway, the mash is on, we’ll see…

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A nice brew evening this one, with everything going to plan as per the Landlubber recipe post. The very tiny amount of Black Malt did manage to raise that colour quite dramatically considering it was only 0.6% of the overall bill – very impressive.

We reduced the IBUs in the end by taking out around 6g of the copper hops and bringing both WGV and Bobek additions down to 30g each. Everything else went to plan and we managed to get 25L into the fermenter at a very respectable 1.043, which should produce a 4% brew not a million miles away from the taste of Timothy Taylor’s Landlord. Mind you, still couldn’t resisit throwing in some extra Bobek to steep! Today I roused the sluggish S-05, and it’s taking off very pleasingly now.

Here are some photos of the evening.

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I do realise that I didn’t provide a proper brewday account for Thinking Bitter (which is now happily in secondary). I did actually write a draft using what I thought at the time was a very handy iPhone WordPress app, but once I had saved it in Draft Copy it become invisible and inaccessible forever. I’ve put in numerous requests for some help and support from WordPress, cos I can see the little number ‘1’ digit that suggests a file is knocking around in there somewhere, but to no avail. So a Thinking Bitter account will follow when I get round to rewriting it.

In the meantime though, we’ve had another brew! More details on this one down the line too, but for now, how about a recipe?

Landlubber is a brew very much in the style of Timothy Taylor Landlord, based upon many of Graham Wheeler’s calculations. After a bit of tinkering with BeerSmith, we reduced the copper hops to get those IBUs down a litttle, then added a little more aroma on the finish with some steeping hops. We used homegrown WGV hops instead of Goldings and exchanged Styrians for Bobek from Barley Bottom, which are also added at flameout. Our yeast choice in the end was US-05 over S-04 —  not as easy to ferment out but a good frame for those aroma hops.

Here’s the recipe anyway – full account another day:

 

Landlubber

Style: English Best
Batch Size: 25.50 L
Boil Volume: 36 L
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Ingredients
4.65Kg Pale Malt (2 Row) UK (5.9 EBC) 99.4%
35g Black Malt 40L (985 EBC) 0.6%

Protofloc Tablet (15 min)
1 Pkgs US-05

Hop profile
WGV, 6%AA, 30g at 90 min
Bobek, 5.4%AA, 30g at 90 min
Bobek, 5.4%AA, 25g at 10 min
Bobek, 17g at flame out

Batch Sparge
Mash Grain Weight: 4.68kg Mash PH: 5.4 PH
Grain Temperature: 13.0 C
Mash In Add 11.6L of water at 72.8C (66C) 90 min
Step Add 9.8L of water at 80.2 (72C) 10 min
Step Add 15.76L of water at 81.9C (76C) 10 min

Beer Profile
Estimated Original Gravity: 1.042
Estimated Final Gravity: 1.011
Estimated Color: 13.9 EBC
Bitterness: 44.5 IBU
Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 4%

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