Hello and happy new year. Apologies for the break between posts, nearly four weeks! Back on board and, more importantly, back to brewing. Sunday the 11th was the first brew for the year and Chas came over to lend a hand. Always a fun day when Chas makes it.
There was some tasting of the Pale Trial Zwei beers and bottling of the Extra Pale Ale #1. Although only four litres, we still bulk primed. In hindsight that might have been a bit over the top for 10 bottles.
Gravity reading came in at 1.010 pretty much smack bang on what I was aiming for. Alcohol calculated at exactly 8% after bottle conditioning. Nice and strong.
The flavour was a bit of a mix. There was some some apple aroma and other fruit. Taste was much the same with a slight round, but clear, yeast flavour. Quite possible there’s some acetaldehyde and the yeast was stressed out by being forced to work so hard. Plus it was kit yeast, and that’s not usually good.
The brew for the day was straight forward. Almost identical to Extra Pale Ale #1. This time added more sugar and some malto dextrin. The sugar should push up the alcohol towards the 10% region, while the malto dextrin should help it hold together.
- 4 litre boil
- 300 grams Pilsen Light DME @ 40 mins
- 200 grams Malto Dextrin @ 5 mins
- 500 grams raw sugar @ 5 mins
- 2 grams Warrior hops @ 30 mins
- 3 grams Amarillo hops @ flame out
Ice was dumped directly into the pot during the ice bath. That helped cool the brew and topped up for water lost in the boil. In the end it was a bit too much liquid and the fermentation vessel was fuller than I would have liked. And, yes, it did cause a blow out in the air lock.
The wort was dumped straight onto the yeast cake of the last brew. There should be plenty of yeast to eat through the large amounts of sugars there. Gave it a very good shake up, going to need all the oxygen it can get.
The gravity reading came in at 1.087 which is exactly what I calculated. Nice to finally hit a target OG for the first time ever, even if there was to much water.
It’s been nearly two weeks already. Bottling will be soon, maybe end of the long weekend. Should get some idea how it will taste. Hoping that the Malto Dextrin gives it some body to help balance out the large amount of sugar added.
For the next brew? Not sure yet, but likely this year will continue the experimentations and small batches. Temperatures are still pretty hot in Melbourne and it’s hard keeping fermentation vessels cool enough.