Category: Beer Recipes


Ta Tart Orm

Filed Under: Beer Recipes, Brew Days by ABREWCADABREW — 9 Comments
31 October, 2011

Yesterday I was up before the crack of dawn, in the kitchen brewing up my first Irish Red Ale; “Ta Tart Orm” (Ta Tart Urr-im) means “I’m thirsty” in Gaelic. With the exception of a few finger burns and a disappointing incident with yeast (see Notes and Musings below), a fine morning. Hit all my numbers and was cleaned up by 11 A.M. Pitched last night, she’s flocculating now.

Ta Tart Orm

OG: 1.060
IBU: 25
SRM: 15

Malts
UK Pale Malt: 1.5kg
Maris Otter Pale Malt: 1.6kg
CaraAroma Malt: .030g
CaraRed Malt: .030g
Crystal Malt C40: .030g
Crystal Malt C150: .045g
Roasted Barley Malt: .050g

Hops
Willamette (Bittering, 60 min.): 16g
Willamette (Bittering, 30 min.): 15g
Willamette (Bittering, 15 min.): 15g
Willamette (Bittering, 10 min.): 14g
Willamette (Aroma, 0 min.): 10g

Yeast
White Labs WLP013 London Ale

 Notes and Musings

· Struck at 76°C; held 90 min. at 65-67°C.
· Other ingredients used: Gypsum, Yeast nutrient, Whirlfloc tablets, Irish Moss.
· Intended to pitch WLP004 Irish Ale Yeast, but expiration read July 2010. Poor thing never made it through the starter.
· Have I made an Irish or London Red Ale?
· New mantra: Say no to old yeast!
· What’s the optimum time to ready a yeast starter? One day? Two days? More?
· Milled specialty grains separately, added at first vorlauf. Wanted to cold steep, but too much bother for only 185g.
· Must mark new brew pot!
· Fire burns – ouch!

Upcoming

· Thursday: Bottling Scottish Lee Heavy
· Sunday: Nippon Craft Beer Festival
· Next brew: München AbrewcaHelles

Tags: , , ,
Permalink

Scottish Lee Heavy

Filed Under: Beer Recipes, Brew Days, Images (What's Brewing) by ABREWCADABREW — 4 Comments
10 October, 2011

Yesterday’s Brew Day went smashingly well, I finally got around to having a go at one of my favourite beers to drink: Strong Scotch Ale. The night before I dry hopped my KafkaEska IPA; will bottle her this week. And if you should read this post today, I’ll be at Bashamichi Taproom this evening – why not stop by and share a pint!

Scottish Lee Heavy

OG: 1.068
IBU: 25
SRM: 20

Malts
UK Pale Malt: 2.5kg
Maris Otter Pale Malt: 2.5kg
Munich Malt: 150g
Crystal Malt C40: 150g
Crystal Malt C150: 100g
Chocolate Malt: 100g
Honey Malt: 100g

Hops
East Kent Goldings (Bittering, 60 min.): 30g
East Kent Goldings (Bittering, 30 min.): 15g
East Kent Goldings (Bittering, 15 min.): 7.5g
East Kent Goldings (Bittering, 10 min.): 7.5g

Yeast
White Labs WLP028 Edinburgh Ale

 Notes and Musings

· Struck at 76°C; held 90 min. at 65-67°C.
· Other ingredients used but not listed: Gypsum, Yeast nutrient, Whirlfloc tablets, Irish Moss.
· Mini bazooka screen was a brilliant idea, but need to make it longer (see below).
· Aerated for several hours with aquarium pump and filter.
· Pitched last night at 11:30 P.M. – 20°C, first sign of life: 10 A.M. this morning
· Again with the s/low yeast activity!?
· Should steeping grains be crushed or kept whole?

Upcoming

· Tomorrow: taking the missus out to Shonan Beer’s Mokichi Foods Garden.
· Wednesday: Bottling Day
· Next brew: an Irish Red Ale.
· Next month: Nippon Craft Beer Festival

Tags: , , , , ,
Permalink

KafkaEska IPA

Filed Under: Beer Recipes, Brew Days, Images (What's Brewing) by ABREWCADABREW — 3 Comments
25 September, 2011

Brewed an American IPA yesterday. Needed a name. Hmmm…love my beer. Love my cats. Ahah! KafkaEska IPA! Brewing went well enough, but I’m nonplussed by what my yeast’s been doing. I made a starter the day before; absolutely no krausen, although there was noticeable yeast reproduction. And now, twelve+ hours after pitching, still very low krausen or activity. Not sure what’s going on yet, but it’s really too soon to tell. Oh those ever clever mysterious yeasties!

KafkaEska IPA

OG: 1.060
IBU: 66
SRM: 8.8

Malts
Weyermann Pilsner Malt: 3.5kg
Crystal Malt C60: 250g

Hops
Magnum (Bittering, 60 min.): 27g
Centennial (Bittering/Aroma, 10 min.): 5.75g
Citrus (Bittering/Aroma, 5 min.): 5.75g
Amarillo Gold (Aroma, 0 min.): 30g

Yeast
White Labs WLP001 California Ale

 Notes and Musings

· Struck at 75°C; held 60 min. at 65°C.
· New bazooka screen blocks wort chiller. Less cooling surface area. Need remedy.
· Low yeast activity. Should I worry? Common sense says no. Too early.
· I placed a 12L batch into a 23L vessel. Good or bad idea?
· Should hop pellets be loose during boil, or can they be packed tightly? Does it make a difference?

Pics Below

· Avoid boil overs, get a heat diffuser!
· Meads are fermenting away wonderfully.
· RE: Meads, when’s best time to rack?

Tags: , , ,
Permalink
WWW.ABREWCADABREW.COM © 2010-2012