IPAeus III

IPAeus III – an American “West Coast” IPA.

Brewed December 24, 2018. Bottled January 14, 2019.

6.3% ABV  (OG 1.067 / FG 1.019)

Recipe:

  • 6 kilo Pale Ale malt
  • 500 grams CaraPils
  • 500 grams Flaked Barley
  • 30 grams Columbus hops
  • 30 grams Cascade hops
  • 30 grams Chinook hops
  • 11 grams Safale US-05 ale yeast
  • 185 grams demerara sugar

Brew Notes:
Equipment cleaned with bleach solution and sanitised with Iodophor solution. 23L filtered water heated up for the mash, with the grain bag added at 67°C for 60 minutes. Heat fluctuating just a few degrees throughout the process. Wort drained to about 21L, mash sparged with filtered tap water until approx 26L wort was put up to boil. Columbus hops and 15g of the Cascade hops added 35 minutes after boilpoint for 25 minutes, factoring time conversion for the use of the no-chill method. At flameout the remaining 15g of Cascade and Chinook hops were added to the pot. The approx 24L of wort was then decanted into the fermentation bucket directly, with a cork in place of the airlock to prevent air contamination. The following evening Safale US-05 yeast packet added to the brew with OG 1.067. Fermentation bucket placed in fermentation refrigerator, the temp fluctuating from 13-15°C for the first few days. Then, with the fridge failing, the brew sat for 30 or so hours at approx 25°C and then dropped back down to 14-18°C, rarely rising above that temperature. Checked 13 days into brew: SG 1.019. Checked 15 days into brew: FG 1.019 = 6.3% ABV. Bottled 19 days into brew into Iodophor solution-sanitised 330ml and 500ml bottles primed with 185 grams demerara sugar.

Yield: 20.67L (56 x 330ml, 4 x 500ml bottles)

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Stoutus VI

Stoutus VI – a classic stout.

Brewed October 9, 2018. Bottled October 28, 2018.

5% ABV  (OG 1.056 / FG 1.018)

Recipe:

  • 3 kilo Dark malt extract
  • 200 grams Black malt
  • 200 grams Chocolate malt
  • 200 grams Flaked Wheat
  • 15 grams Magnum hops
  • 15 grams Magnum hops
  • 11 grams Muntons Premium Gold yeast
  • 150 grams dextrose

Brew Notes:
Recipe by YSR Ariza of Bar-Lev, brewed by Y. Sasson. Cleaned and sanitised with powder bi-sulfate solution. Grain bag added to approx 20L of water at 68°C for 45 minutes, with temperature reaching a peak of approx 72°C throughout the mash. Grain bag squeeze and soaked, water and extract added to two pots for a total of 20+L wort. Magnum hops added 40 minutes after boilpoint for 20 minutes, factoring in the no-chill scheduling. More Magnum hops added at flameout. 18L of wort decanted into the corked-lid bucket (no-chill) with an added 2L of water to total 20L. Muntons yeast pack added the following day. OG 1.056 at 23°C. Checked 16 days into brew: SG 1.018. Checked 18 days into brew: FG 1.018 = 5% ABV. Bottled into sanitised 330ml and 500ml bottles primed with 150 grams dextrose.

Yield: 18.5L (53 x 330ml, 2 x 500ml bottles)

Belgica Dubbel

Belgica Dubbel – a Belgian dubbel.

Brewed June 7, 2018. Bottled August 15, 2018.

4.3% ABV (OG 1.070 / FG 1.037)

Recipe:

5 kilo Pilsner malt
400 grams Munich 60 malt
400 grams Biscuit malt
300 grams Crystal 40 malt
200 grams Special B malt
200 grams Aromatic malt
30 grams Magnum hops
30 grams Saaz hops
11 grams Safbrew Abbaye yeast
11 grams Danstar Nottingham yeast
160 grams Dextrose

Brew Notes:
Cleaned and sanitised with Iodophor solution. Mash water for BIAB: approx 28.5L heated/boiled tap water. Grain bag added to mash for 90 minutes. Grain bag squeezed and sparged with an additional 6.5L of tap water, for a total of approximately 21L. Wort set to boil for 60 minutes with 30 grams of Magnum hops added at 25 minutes, factoring in the no-chill conversion times. 30 grams of Saaz hops added at flameout with a whirlpool. Decanted into the closed fermentation container for two days. Safbrew Abbaye yeast pack added to fermentation container at 27°C. OG 1.070 at 27°C. Checked 14 days into brew: SG 1.042. Checked 36 days into brew: SG 1.040 and decided to add a packet of Nottingham yeast that we had on-hand to see if we can get better fermentation results. Checked 59 days into brew: FG 1.037 = 4.33% ABV. Bottled seven days later into Iodophor solution sanitised 330ml bottles primed with approximately 160 grams cane sugar.

Yield: 15.5L (47 x 330ml bottles)

Irish Aleus

Irish Aleus – an Irish ale.

Brewed June 17, 2018. Bottled July 9, 2018.

6.3% ABV  (OG 1.063 / FG 1.015)

Recipe:

  • 3 kilo Extra Pale Ale extract
  • 500 grams CaraPils malt
  • 500 grams Crystal 150 malt
  • 250 grams Roasted Barley
  • 30 grams East Kent Goldings hops
  • 30 grams East Kent Goldings hops
  • 11 grams US-05 ale yeast
  • 130 grams brown sugar

Brew Notes:
Cleaned and sanitised with powder bi-sulfate solution. Grain divided into two small bags added to approx 16L of water at approx 70°C for 60 minutes. Grain bag squeezed and sparge-soaked, the liquid and extract added to the pot for a total of approx 20L wort. East Kent Goldings hops added 40 minutes after boilpoint for 20 minutes, factoring in the no-chill scheduling. East Kent Goldings hops added at flameout with whirlpool. Decanted into the fermentation bucket with an added 3L of boiling water to make up for boil-off. Bucket sealed with the lid and a cork in place of the airlock. US-05 ale yeast pack added the following day. OG 1.063 at 24°C. Checked 10 days into brew: SG 1.017. Checked 22 days into brew: FG 1.015 = 6.3% ABV. Bottled into sanitised 330ml and 500ml bottles primed with 130 grams cane sugar.

Yield: 17.83L (51 x 330ml, 2 x 500ml bottles)

Stoutus V

Stoutus V – a chocolate stout.

Brewed May 15, 2018. Bottled May 29, 2018.

5% ABV  (OG 1.056 / FG 1.018)

Recipe:

  • 3 kilo Pale Ale extract
  • 300 grams Roasted Barley
  • 300 grams Chocolate malt
  • 300 grams Crystal 90 malt
  • 300 grams Carapils
  • 500 grams Flaked Barley
  • 30 grams Northern Brewer hops
  • 30 grams East Kent Goldings hops
  • 11 grams Danstar Nottingham ale yeast
  • 90 grams cane sugar
  • 85 grams cocoa

Brew Notes:
Brewed by Y. Sasson. Cleaned and sanitised with powder bi-sulfate solution. Grain bag with cocoa added to approx 17L of water at 67°C for 50 minutes, with temperature rising to approx 90°C by the end of the mash. Grain bag squeeze and soaked, water and extract added to the pot at 55°C for a total of approx 22L wort. Northern Brewer hops added 20 minutes after boilpoint for 40 minutes, factoring in the no-chill scheduling. East Kent Goldings hops added at flameout. Decanted into the no-chill container with an added 4.5L of boiled water to make up for boil-off. Nottingham ale yeast pack added the following day. OG 1.056 at 24°C. Checked 11 days into brew: SG 1.019. Checked 12 days into brew: SG 1.018. Checked 14 days into brew: FG 1.018 = 5% ABV. Bottled into sanitised 330ml bottles primed with 90 grams cane sugar.

Yield: 16.2L (49 x 330ml bottles)

IPAeus II

IPAeus II – an India pale ale.

Brewed February 11, 2018. Bottled March 15, 2018.

6.4% ABV  (OG 1.074 / FG 1.025)

Recipe:

  • 7 kilo Pale Ale malt
  • 400 grams Munich 60L
  • 400 grams CaraPils
  • 400 grams Flaked Barley
  • 100 grams De-Husked Roasted Barley
  • 30 grams Bravo hops
  • 60 grams Cascade hops
  • 10 grams Hallertau Mittelfruh hops
  • 11 grams Safale US-05 ale yeast
  • 200 grams dextrose

Brew Notes:
Equipment cleaned with bleach solution and sanitised with Iodophor solution. 26L water heated up for the mash, with the grain bag added at 70°C for 60 minutes. Wort drained, mash sparged with 5L tap water and then put up to boil. Bravo hops added 20 minutes after boilpoint for 40 minutes, forgetting to convert time for the use of the no-chill method. 10 minutes after the end of the boil, the Cascade and Hallertau Mittelfruh hops were added to the pot. The brew was then decanted into the fermentation bucket directly, with the airlock in place. Shortly thereafter the airlock was rigged to prevent air being sucked into the bucket. The following evening Safale US-05 yeast packet added with OG 1.074. Checked 14 days into brew: SG 1.026. Checked 25 days into brew: SG 1.025. Checked 32 days into brew: FG 1.025 = 6.43% ABV. Bottled into Iodophor solution-sanitised 330ml and 500ml bottles primed with 200 grams dextrose.

Yield: 20.8L (57 x 330ml, 4 x 500ml bottles)

Ciderus I

Ciderus I – a slightly spiced hard apple cider.

Brewed January 7, 2018. Bottled February 7, 2018.

4.5% ABV  (OG 1.043 / FG 1.009)

Recipe:

  • 2.4 litre Apple Juice concentrate
  • 210 grams Cider spice blend (apple, cinnamon, clove, etc)
  • 11 grams Danstar Nottingham ale yeast
  • 220 grams dextrose

Brew Notes:
Cleaned from last batch with bleach solution and sanitised with Iodophor solution. Water: 13.5L boiled tap + 8kg/8L ice for cold crash and to reach 22L. Water brought to a broil and the cider spice blend added. 12L of liquid poured into the fermentation bucket, with 2.4L litres of apple juice concentrate added and stirred in. Liquid cold-crashed with 8L ice to 16°C and Nottingham ale yeast pack added. OG 1.043 at 16°C. Checked 22 days into brew: SG 1.009. Checked 31 days into brew: FG 1.009 = 4.46% ABV. Bottled into Iodophor solution sanitised 500ml and 330ml bottles primed with 220 grams dextrose.

Yield: 21.3L (60 x 330ml, 3 x 500ml bottles)

Paleus Aleus I

Paleus Aleus I – a pale ale.

Brewed December 18, 2017. Bottled January 13, 2018.

5.9% ABV (OG 1.064 / FG 1.019)

Recipe:

3 kilo Pale ale extract
300 grams Crystal 40 malt
300 grams CaraPils malt
300 grams Flaked barley
30 grams Cascade hops
30 grams Cascade hops
11 grams Safale US-05 yeast
170 grams cane sugar

Brew Notes:
Cleaned and sanitised with Iodophor solution. Grain bag added at 70°C for 40 minutes. Extract added with more water and brought to a 45-minute boil. Cascade hops added 25 minutes after boilpoint for 20 minutes, time converted for the use of the no-chill method. At the end of the boil, the brew was decanted into the no-chill container with 3.5L boiling water added to make up for lost quantity. The rest of the Cascade hops added to the brew within the no-chill container. The following morning Safale US-05 yeast pack added at 23°C. OG 1.064 at 23°C. Checked 16 days into brew: SG 1.019. Checked 17 days into brew: FG 1.019 = 5.91% ABV. Bottled into Iodophor solution-sanitised 330ml bottles primed with approximately 170 grams cane sugar.

Yield: 12.87L (39 x 330ml bottles)

Aleus Coffea

Aleus Coffea – a pale coffee ale.

Brewed November 12, 2017. Bottled December 10, 2017.

3.3% ABV (OG 1.051 / FG 1.026)

Recipe:

4.5 kilo Pale ale malt
500 grams Rolled oats
30 grams Bramling Cross hops
35 grams Hallertau Mittelfruh hops
6 grams Irish moss
11 grams Danstar Nottingham yeast
175 grams Dextrose
800 ml Coffee
100 grams Coffee beans

Brew Notes:
Cleaned and sanitised with bleach and Iodophor solution. Mash water for BIAB: 16L heated tap water in the 55L brew pot. Grain bag added at 70°C for 65 minutes, with the burners on low to maintain temperature. Wort set to boil for 60 minutes with 30 grams of Bramling Cross hops added at 25 minutes left to boil, factoring in the usage of the no chill method. 800 ml of black coffee added at 10 minutes left to boil and Irish moss added at flameout. Decanted into no-chill container after a few minutes in the brew pot with 35 grams of Hallertau Mittelfruh hops and the 100 grams of Arabica coffee beans. Chilled wort transferred into new fermentation bucket with a pack of Danstar Nottingham yeast added. OG 1.051. Checked 11 days into brew: SG 1.026. Continued bubbling in the airlock but when checked 28 days into brew: FG 1.026 = 3.28% ABV. Bottled into bleach solution-washed and Iodophor solution-sanitised 330ml and 500ml bottles primed with approximately 175 grams dextrose.

Yield: 15.66L (20 x 500ml, 17 x 330ml bottles)

Stoutus IV

Stoutus IV – a peat-smoked stout.

Brewed September 28, 2017. Bottled October 12, 2017.

4.2% ABV  (OG 1.051 / FG 1.019)

Recipe:

  • 3 kilo Pale Ale extract
  • 400 grams Roasted Barley
  • 200 grams Chocolate malt
  • 350 grams Peated malt
  • 500 grams Flaked Barley
  • 30 grams Opal hops
  • 30 grams Fuggle hops
  • 11 grams Danstar Nottingham ale yeast
  • 100 grams cane sugar

Brew Notes:
Cleaned with bleach solution. Sanitised with Iodophor solution. Grain bag added at 70°C for 50 minutes. Extract added at 64°C. Opal hops added 15 minutes after boilpoint for 45 minutes. Fuggle hops added for 15 minutes. Cold crash with 3.5 bags of ice bring the total volume to nearly 22L. Nottingham ale yeast pack added at 25°C. OG 1.051 at 25°C. Checked 13 days into brew: SG 1.019 at 22°C. Checked 14 days into brew: FG 1.019 = 4.2% ABV. Bottled into Iodophor solution sanitised 330ml and 1L bottles primed with 100 grams cane sugar.

Yield: 20.5L (47 x 330ml, 5 x 1L bottles)