Alcohol
POT stills enable you to produce a product that will have some of the charateristics (flavours) of the mash eg. Schnapps and Whisky etc.
REFLUX or FRACTIONATING stills are what we BORROW to make neutral tasteless alcohol that we flavour later.
What we did...
Cleansed our 25l fermenter
Added 8kg of the cheapest sugar we could buy
Dissolved the sugar by adding boiling water until fully dissolved
Added tap water to make up a total of 20l
The adding of the yeast/nutrient is not as critical as beer/wine brewing/making BUT we did ensure that the 'wash' temp. was below 30C
The initial specific gravity (SG) was around 1.06 - 1.07
Ferment the wash at +25oC -30oC until airlock stops bubbling- gotta love the bubble both for sound and smell.
Let settle for a day, then syphon carefully into the still
We plugged in the still and started heating...
Start the cooling water- we use the rainwater water tank water and pumped it back into the tank. Gotta love our council for subsidising our still!
The heated water will be cooled by the condensor once the temp. gets to about 50-60oC, then once it has started distilling; discard the first 50 mL's, this may contain some methanol, we would LOVE to try this in the car!
Collect the distillate
Kept any left overs (wash) & distillate which smells (yucky) to be added to the next wash. Never waste a drop, it can be cleaned up then.
The 'neutral spirit' is diluted down to 30-50 % purity.
Filter through activated charcol/carbon to help clean up any flavours or colours still present.
Dilute it down to drinking strength (20-40%) It's WAY too strong even after just one distillation.
Then the spirit is aged and flavoured using either commercial essences, oak chips, fruits, botanicals etc..
Tuesday, 13 March 2012
Thursday, 1 March 2012
Brew 14 Noth'n like a GREAT Belgium Blond
(LAGER) BELGIUM-Stella Artois- Belgian Blond Ale
Recipe Specs
----------------
Batch Size (L): 71.0
Total Grain (kg): 15.435
Total Hops (g): 93.22
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 3.3 (EBC): 6.4
Bitterness (IBU): 20.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
15.435 kg Pilsner (100%)
Hop Bill
----------------
50.0 g Pride of Ringwood Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
43.2 g Saaz Pellet (3.6% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 10°C with Saflager S-23
Recipe Generated with BrewMate
Beauty Duane
http://www.countrybrewer.com.au/pages/Toukley.html
Recipe Specs
----------------
Batch Size (L): 71.0
Total Grain (kg): 15.435
Total Hops (g): 93.22
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 3.3 (EBC): 6.4
Bitterness (IBU): 20.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
15.435 kg Pilsner (100%)
Hop Bill
----------------
50.0 g Pride of Ringwood Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
43.2 g Saaz Pellet (3.6% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 10°C with Saflager S-23
Recipe Generated with BrewMate
Beauty Duane
http://www.countrybrewer.com.au/pages/Toukley.html
Brew 13 Golden Ale- the APA Way!
(ALE) AUS-Golden Ale- American Pale Ale
Recipe Specs
----------------
Batch Size (L): 47.0
Total Grain (kg): 9.631
Total Hops (g): 125.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 34.0 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.990 kg Pilsner (62.19%)
3.020 kg Wheat Malt (31.36%)
0.454 kg Munich II (4.71%)
0.091 kg Crystal Medium (0.94%)
0.076 kg Chocolate (0.79%)
Hop Bill
----------------
25.0 g Galaxy Pellet (14.5% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
30.0 g Amarillo Pellet (9.3% Alpha) @ 12 Minutes (Boil) (0.6 g/L)
40.0 g Amarillo Pellet (9.3% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
30.0 g Amarillo Pellet (9.3% Alpha) @ 1 Minutes (Boil) (0.6 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05
Recipe Generated with BrewMate
Beauty Duane
http://www.countrybrewer.com.au/pages/Toukley.html
Recipe Specs
----------------
Batch Size (L): 47.0
Total Grain (kg): 9.631
Total Hops (g): 125.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 34.0 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.990 kg Pilsner (62.19%)
3.020 kg Wheat Malt (31.36%)
0.454 kg Munich II (4.71%)
0.091 kg Crystal Medium (0.94%)
0.076 kg Chocolate (0.79%)
Hop Bill
----------------
25.0 g Galaxy Pellet (14.5% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
30.0 g Amarillo Pellet (9.3% Alpha) @ 12 Minutes (Boil) (0.6 g/L)
40.0 g Amarillo Pellet (9.3% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
30.0 g Amarillo Pellet (9.3% Alpha) @ 1 Minutes (Boil) (0.6 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05
Recipe Generated with BrewMate
Beauty Duane
http://www.countrybrewer.com.au/pages/Toukley.html
Thursday, 9 February 2012
Rolled Up The Sleeve- Bent the Elbow- Greased the Wheel- Burnt the Candle both ends
BIG clean including: pipes, taps, guns, kegs, floors and glasses *after we drank out of 'em!
Filtered the 'home made' ginger beer *Brew 9- reduced sweetness full fermentation, compared to ginger beer *Brew 7
We 'once upon a time' used my 'blue shearers' to filter... now we use a 1 micron filter, the siphon method was too slow so now we PUSH the liquid through the filter using CO2.
Planning the next brew/s. The PERFECT Pale Ale and a Pilsener (PILS).
 |
| That's me, butt mine are blue! |
Saturday, 12 November 2011
Thursday, 3 November 2011
Thirsty Work OR What?
Jobs...
Taste of the Irish Red... mmm really improved! Great head, really nice taste(not too hoppy, just hoppy enough). YES we have 'nose' BUT at this stage NOT the strong nose we are after? Smooth with a hint of latte/caramel!
Chemical clean of beer lines & taps. Flushed with fresh water.
Cleaned empty keg and filled with Blowhole Stout which has been largering in the fridge. Pressurised keg with 40+lbs psi and returned to fridge. Couldn't help giving it a little shake!!! We bottled 6 bottles of BHS with a black jellybean for effect! So far it's pretty good.
Moved kegged Ginger Beer from fridge to kegerator NOW ready to pour.
That's 3 kegs in the kegerator- Irish Red, Ginger Beer and the last of the Labatt Blue!
AND the keg of Blowhole Stout in the fridge! But wait there's more...
Moved the 'new' ginger beer from 'The Funny Farm' to 'Humpback Brewery'. We have allowed and encouraged a FULL/Complete fermentation to produce a very dry ginger beer to contrast our earlier sweet GB.
ps... fitted alarm system!
Taste of the Irish Red... mmm really improved! Great head, really nice taste(not too hoppy, just hoppy enough). YES we have 'nose' BUT at this stage NOT the strong nose we are after? Smooth with a hint of latte/caramel!
Chemical clean of beer lines & taps. Flushed with fresh water.
Cleaned empty keg and filled with Blowhole Stout which has been largering in the fridge. Pressurised keg with 40+lbs psi and returned to fridge. Couldn't help giving it a little shake!!! We bottled 6 bottles of BHS with a black jellybean for effect! So far it's pretty good.
Moved kegged Ginger Beer from fridge to kegerator NOW ready to pour.
That's 3 kegs in the kegerator- Irish Red, Ginger Beer and the last of the Labatt Blue!
AND the keg of Blowhole Stout in the fridge! But wait there's more...
Moved the 'new' ginger beer from 'The Funny Farm' to 'Humpback Brewery'. We have allowed and encouraged a FULL/Complete fermentation to produce a very dry ginger beer to contrast our earlier sweet GB.
ps... fitted alarm system!
Tuesday, 25 October 2011
Jobs Day- No NOT Steve
- Clean and Rinse Kegging System.
- Transfer Irish Red from Chilled Fermenter (lagering in fridge) to Keg. Apply initial 50lb psi pressure to carbonate.
- Transfer STOUT from fermenter to clean fermenter for chilled storage (approx. 1 week).
- Transfer HOME made Ginger Beer from fermentation to clean fermenter for chilled storage (approx. 1 week).
- Prepare fermenter for NEW Brew (Brew 11) American Pale Ale... but wait there's more- with finishing hops. Check blog for more info. soon.
Thursday, 20 October 2011
Brew 10- Coopers Stout- Guinness Style... well we are all a little bit Irish!
Coopers STOUT Beer Kit (Hopped Malt Extract)
Dark Liquid Malt 1.5kg (100% Barley Malt)
S-04 English Ale 12gm
Wednesday, 19 October 2011
Brewings such a strain!
4 ply muslin... better than 3 ply! Shows 'finishing' hops.
Looks like vegemite, smells like vegemite ...
Humpbackbrewing is proud of it's achievement/s.
Monday, 17 October 2011
*Irish Red Update- Gravity
Tested gravity @4:15pm 17/10/2011
1.014 (*expecting 1.010)
* A gravity of 1.014 means that there is still some sugar to ferment?
This would result in a ABV (Alcohol by Volume) of 3.41%
Tested final gravity @5:00pm 18/10/2011
1.011 (*expecting 1.010)
This would result in a ABV (Alcohol by Volume) of 3.81%
18/10/11 refrigerated brew @5.00pm
What is it-ABV?
http://en.wikipedia.org/wiki/Alcohol_by_volume
Calculating ABV
http://www.brewersfriend.com/abv-calculator/
Recipe Generated with BrewMate
Beauty Duane
http://www.countrybrewer.com.au/pages/Toukley.html
1.014 (*expecting 1.010)
* A gravity of 1.014 means that there is still some sugar to ferment?
This would result in a ABV (Alcohol by Volume) of 3.41%
Tested final gravity @5:00pm 18/10/2011
1.011 (*expecting 1.010)
This would result in a ABV (Alcohol by Volume) of 3.81%
18/10/11 refrigerated brew @5.00pm
What is it-ABV?
http://en.wikipedia.org/wiki/Alcohol_by_volume
Calculating ABV
http://www.brewersfriend.com/abv-calculator/
Recipe Generated with BrewMate
Beauty Duane
http://www.countrybrewer.com.au/pages/Toukley.html
Brew 9- Ginger Beer... By the BOOK!
Home-made ginger beer from a ...plant?
An old family favorite introduced by my mum and perfected at university in a bath tub!
Grow your own living ginger beer plant by simply mixing up ground ginger, sugar, sultanas (yeast source) and water.
To establish a plant:
sultanas, ground ginger, sugar, water.
Plant:
6 sultanas (Initial yeast source)
1 rounded teaspoon ground ginger or crushed ginger
1 rounded raw teaspoon sugar
1 cup lukewarm water
Method:
Mix all together in a jar. Loose cover (there will be gas) with the lid or piece of muslin or similar cloth and secure with a rubber band.
Each day for the next week, add 1 teaspoon sugar and 1 teaspoon ground or crushed ginger.
To make up the Ginger Beer:
For the syrup, mix together:
3kg of brown sugar
20l of warm- 22C water
* a 1:6 ratio
½ cup strained lemon juice
then:
Strain the ginger beer plant through two layers of muslin.
Pour the resulting liquid into the syrup and mix well.
* slow start to fermentation... pitched Lalvin EC-1118 (10g)
* I allow time for fermentation to use up most of the sugar producing a dryer ginger beer.
Bottling can be tricky! DON'T tighten the tops for a few days to allow excess CO2 to escape without blowing up the bottles. Use plastic bottles to prevent injury. I use a legging system.
The plant: In the spirit of family and community divide the plant left in the muslin into two halves. Place one of these in a glass jar with a cup of warm water to begin again. Then next day start feeding as before, that is, one teaspoon of ginger and one of sugar each day. The other half of the plant can be shared or discarded, or you can have two plants 'on the go'?
An old family favorite introduced by my mum and perfected at university in a bath tub!
Grow your own living ginger beer plant by simply mixing up ground ginger, sugar, sultanas (yeast source) and water.
To establish a plant:
sultanas, ground ginger, sugar, water.
Plant:
6 sultanas (Initial yeast source)
1 rounded teaspoon ground ginger or crushed ginger
1 rounded raw teaspoon sugar
1 cup lukewarm water
Method:
Mix all together in a jar. Loose cover (there will be gas) with the lid or piece of muslin or similar cloth and secure with a rubber band.
Each day for the next week, add 1 teaspoon sugar and 1 teaspoon ground or crushed ginger.
To make up the Ginger Beer:
For the syrup, mix together:
3kg of brown sugar
20l of warm- 22C water
* a 1:6 ratio
½ cup strained lemon juice
then:
Strain the ginger beer plant through two layers of muslin.
Pour the resulting liquid into the syrup and mix well.
* slow start to fermentation... pitched Lalvin EC-1118 (10g)
* I allow time for fermentation to use up most of the sugar producing a dryer ginger beer.
Bottling can be tricky! DON'T tighten the tops for a few days to allow excess CO2 to escape without blowing up the bottles. Use plastic bottles to prevent injury. I use a legging system.
The plant: In the spirit of family and community divide the plant left in the muslin into two halves. Place one of these in a glass jar with a cup of warm water to begin again. Then next day start feeding as before, that is, one teaspoon of ginger and one of sugar each day. The other half of the plant can be shared or discarded, or you can have two plants 'on the go'?
Pitched Finishing Hops
Irish Red Ale
Addition of 23 gms (1gm per litre) Fuggle Hops Day 4/5
http://centralcoasthomebrew.com/
http://www.beersmith.com/blog/2011/08/24/irish-red-ale-recipes/
Addition of 23 gms (1gm per litre) Fuggle Hops Day 4/5
http://centralcoasthomebrew.com/
http://www.beersmith.com/blog/2011/08/24/irish-red-ale-recipes/
Saturday, 15 October 2011
Oktoberfest- Eins, zwei, g'suffa!
mmmm g'suffa!
Spent the morning at ambernectar learning and sharing stories about beer and brewing with Peter, Richard and Duane from... http://www.ambernectar.com.au/
Look'n forward to more Saturday mornings... mmmm
Spent the morning at ambernectar learning and sharing stories about beer and brewing with Peter, Richard and Duane from... http://www.ambernectar.com.au/
Look'n forward to more Saturday mornings... mmmm
Thursday, 13 October 2011
Irish Red
Irish Red Ale
Total Grain (kg): 4.180
Total Hops: 4.180g + see below
Original Specific Gravity : 1.040
Final Gravity: tba
Alcohol by Volume (ABV): (TBA) expecting 4.03
Boil Time mins: 60
Grain Bill
3.670 kg Pale Ale Malt (Bairds) 87.8%
0.170 kg Crystal Medium (Bairds) 4.07%
0.170 kg Crystal Pale (Bairds) 4.07%
0.170 kg Roasted Barley 4.07%
Hop Bill
40.00g East Kent Golding Pellet 4.7% @ 60mins (Boil) (1.7 g/l
Single step Infusion at 66C for 60 minutes
Fermented at 18C
* Recipe generated with BrewMate
Thanks Duane
http://www.ambernectar.com.au
http://www.centralcoasthomebrew.com/
Yeast: 12 gms S-04 English Ale
Addition of 23 gms (1gm per litre) Fuggle Hops Day 4
http://centralcoasthomebrew.com/
http://www.beersmith.com/blog/2011/08/24/irish-red-ale-recipes/
Total Grain (kg): 4.180
Total Hops: 4.180g + see below
Original Specific Gravity : 1.040
Final Gravity: tba
Alcohol by Volume (ABV): (TBA) expecting 4.03
Boil Time mins: 60
Grain Bill
3.670 kg Pale Ale Malt (Bairds) 87.8%
0.170 kg Crystal Medium (Bairds) 4.07%
0.170 kg Crystal Pale (Bairds) 4.07%
0.170 kg Roasted Barley 4.07%
Hop Bill
40.00g East Kent Golding Pellet 4.7% @ 60mins (Boil) (1.7 g/l
Single step Infusion at 66C for 60 minutes
Fermented at 18C
* Recipe generated with BrewMate
Thanks Duane
http://www.ambernectar.com.au
http://www.centralcoasthomebrew.com/
Yeast: 12 gms S-04 English Ale
Addition of 23 gms (1gm per litre) Fuggle Hops Day 4
http://centralcoasthomebrew.com/
http://www.beersmith.com/blog/2011/08/24/irish-red-ale-recipes/
Saturday, 1 October 2011
October Fest- by special appointment.
To celebrate the homecoming of Directoré Ricardo... virgin visitors to Humoback Brewery GET their first brew free!
Sunday, 4 September 2011
Monday, 1 August 2011
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