A couple of recent brews

[Neal]

Hi all,

I've been a bit quiet on the forum lately, but still brewing. Here's a couple of nice ones from the last couple of months :

Bobek bitter -
A bit of an experiment with these hops, turned out very well, nice and clean tasting with the hops and yeast complementing each other
--------------------------


Batch Size: 23.00 L
Estimated OG: 1.038 SG
Estimated Color: 22.5 EBC
Estimated IBU: 28.1 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 82.87 %
0.30 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 8.29 %
0.10 kg Wheat, Flaked (3.2 EBC) Grain 2.76 %
0.02 kg Carafa I (800.0 EBC) Grain 0.55 %
40.00 gm Bobek [5.20 %] (90 min) Hops 23.2 IBU
25.00 gm Bobek [5.20 %] (10 min) Hops 4.9 IBU
0.20 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5.52 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mashed 65 C

Saison des Pluies -
Something cold and fizzy for the summer using my new favourite yeast t-58, not too strong but a bit more interesting than a standard lager thanks to the yeast (IMHO). Lovely and refreshing - spicy yeast notes dropped off quite quickly but they're still there - perhaps some darker malt + spices next time for an autumn brew
--------------------------


Batch Size: 23.00 L
Boil Size: 37.08 L
Estimated OG: 1.042 SG
Estimated Color: 6.6 EBC
Estimated IBU: 22.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Lager Malt (3.9 EBC) Grain 75.00 %
0.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 12.50 %
0.40 kg Vienna Malt (6.9 EBC) Grain 10.00 %
9.00 gm Hallertauer Hersbrucker [2.20 %] (90 min)Hops 2.2 IBU
82.00 gm Hallertauer Hersbrucker [2.20 %] (90 min)Hops 20.2 IBU
0.10 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 2.50 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

Mash Schedule 65C for 60 mins

[sam c]

those both look lovely. i aslo noticed how clear they both are.

i am very new to AG brewing and have only a couple of brews under my belt and one i sampled at the weekend, a pale ale, was quite misty. it hasn't been stored in the fridge so i dont think its chill haze. i did use irish moss durring the boil also.

any ideas on what it might be? im sure i read somwhere that something in the mash could be the fault of this. could be wrong though.

[Neal]

Cheers Sam, I thought they looked good too, hence the post

I put the clarity down to a very vigorous boil and a whirlfloc, these to things, combined with S-04 usually = crystal clear beer, I never use finings.

The bitter was incredibly clear when it came out of the FV (after 2 weeks) and being S-04 all the sediment was well caked onto the bottom, so careful siphoning meant hardly anything went into the keg.

As for the saison, it isn't completely clear but it's getting there after 2 months. I find T-58 is like pea soup for a month, and then after a few weeks in the fridge it suddenly drops bright very quickly

[196osh]

Both of those look awsome.

[sam c]

cheers. mine was also done with s-04 but was bottled. ive ordered some protafloc tablets? maybe they will make a difference?

my orange cascade has been in the f.v for 9 days now and is still very cloudy. that was fermented with s-05 though.

[Barley Water]

You should try using the Dupont yeast next time, I think it is Wyeast 565 if I remember correctly. It is kind of wierd stuff which can stop on you at any time but you get really neat phenolics, a very spicy peppery taste. What I do is hold the primnary fermentation at room temperature (in the summer here we are talking approximatley 79-80F here in Texas). I then over yeast with a neutral ale yeast (WLP01 for instance) and bottle condition in champagne bottles so I can drive the carbonation up really high. It's almost time for me to fire up another round as last year's efforts are starting to run out.

[booldawg]

A couple of great looking beers there Neal! I love the colour on the Bobek.

Both got great heads on them, the Saison one has a Douglas Hurd hairdo!