christmas blonde
brewed: 10/11/14
pitched: 10/11/14
bottled/kegged: 21/11/14
subsequent batch info: n/a
ingredients:
4.2kg joe white pilsner
130gm joe white crystal medium
60gm tettnang (pellets, 3.1 aa%, 60 mins)
1 tablet whirlfloc
0.5 teaspoon yeast nutrient
180mL wyeast 1007 - german ale
320gm light dry malt extract - added after being under gravity - not part of original recipe
process:
batch size: 20L
steps: 2
mash: 66C - 90 mins, 76C - 10 mins
boil: 90 mins
chill method: plate
ferment temp: 15.5C
d-rest: 20C - 6 days after ferment
chilled: 1C - 8 days after ferment for 3 days
estimated OG: 1.046
actual OG: 1.049 (added DME as recovery for bad mash efficiency, then boiled off too much)
estimated FG: 1.011
actual FG: 1.010
estimated %abv: 5.0%
actual %abv: 5.2%
ibu: 22
brewing notes:
10/11/14 - ugh. for some reason my mash efficiency is again shot to shit. i was 8 points under gravity which has me stumped. this beer was initially a kolsch, but was so far under gravity (also with a mash out step) that i had to add some additional dry malt extract, or i'd be looking at a light beer. initial pre-boil gravity was supposed to be 1.037 and was 1.029 (8 points off which is hideous). i then did an emergency mash out step to get more from the mash and got to 1.033 (4 points under). still really annoying. at that rate the beer would have been about 4.0-4.2% which was too low. i then boiled pretty crazily and boiled too fucking much off so the gravity then went UP. really not a good brew day, although i'll take it as it comes, as it seems some of my calculations are off or there is something wrong with the grain or milling. i'll be purchasing a new grain bag, and also making sure i double crush the grain to get better mash efficiency from here on out. the beer will be a nice blonde ale, but i wasn't planning on making it that way.
23/11/14 - she's now sitting pretty in the keg carb conditioning. i won't be tasting it for a bit because it will be under-carbonated but i'm quite confident. it tasted amazing from the fermentor and if my last beer made with this yeast is any indication, it should HOPEFULLY be ready by christmas. it has a whole month to condition so it bloody better be!
tasting notes:
28/12/14 - i wasn't able to update the page until today, but this poor beer has had significant ups and downs! after a long time in the keg, it was still tasting sweet just like the recent angry princess blonde 2.0. i have since realised that this was due to such a quick ferment and then inadequate time spent at ferment or ambient temperatures to let the yeast condition and mature the beer. luckily i had time before my christmas party for this to happen and so i took it out of the kegerator and left it at ambient for four days. this did the job.
the beer has a subtle spicyness from the tettnang hops, which are fast becoming my favourite noble hop variety as they are not overpowering or significantly flavour-dominating. either that or i've just managed to overdo the other beers with other noble hops. the remaining flavour is quite balanced, and there is a lingering bitterness on the tongue which is what i was hoping for; a typical light, balanced, 'pub' type beer. very happy with how it came out now that it is matured properly.
09/01/15 - this beer was a hit at my christmas party. it was drunk in massive proportions and was a clear winner with friends. i didn't get a chance to update the page with their feedback but it was definitely a favourite. will potentially do this one again next year unless i get too excited and make a different one.
brew day / beer pictures:
pitched: 10/11/14
bottled/kegged: 21/11/14
subsequent batch info: n/a
ingredients:
4.2kg joe white pilsner
130gm joe white crystal medium
60gm tettnang (pellets, 3.1 aa%, 60 mins)
1 tablet whirlfloc
0.5 teaspoon yeast nutrient
180mL wyeast 1007 - german ale
320gm light dry malt extract - added after being under gravity - not part of original recipe
process:
batch size: 20L
steps: 2
mash: 66C - 90 mins, 76C - 10 mins
boil: 90 mins
chill method: plate
ferment temp: 15.5C
d-rest: 20C - 6 days after ferment
chilled: 1C - 8 days after ferment for 3 days
estimated OG: 1.046
actual OG: 1.049 (added DME as recovery for bad mash efficiency, then boiled off too much)
estimated FG: 1.011
actual FG: 1.010
estimated %abv: 5.0%
actual %abv: 5.2%
ibu: 22
brewing notes:
10/11/14 - ugh. for some reason my mash efficiency is again shot to shit. i was 8 points under gravity which has me stumped. this beer was initially a kolsch, but was so far under gravity (also with a mash out step) that i had to add some additional dry malt extract, or i'd be looking at a light beer. initial pre-boil gravity was supposed to be 1.037 and was 1.029 (8 points off which is hideous). i then did an emergency mash out step to get more from the mash and got to 1.033 (4 points under). still really annoying. at that rate the beer would have been about 4.0-4.2% which was too low. i then boiled pretty crazily and boiled too fucking much off so the gravity then went UP. really not a good brew day, although i'll take it as it comes, as it seems some of my calculations are off or there is something wrong with the grain or milling. i'll be purchasing a new grain bag, and also making sure i double crush the grain to get better mash efficiency from here on out. the beer will be a nice blonde ale, but i wasn't planning on making it that way.
23/11/14 - she's now sitting pretty in the keg carb conditioning. i won't be tasting it for a bit because it will be under-carbonated but i'm quite confident. it tasted amazing from the fermentor and if my last beer made with this yeast is any indication, it should HOPEFULLY be ready by christmas. it has a whole month to condition so it bloody better be!
tasting notes:
28/12/14 - i wasn't able to update the page until today, but this poor beer has had significant ups and downs! after a long time in the keg, it was still tasting sweet just like the recent angry princess blonde 2.0. i have since realised that this was due to such a quick ferment and then inadequate time spent at ferment or ambient temperatures to let the yeast condition and mature the beer. luckily i had time before my christmas party for this to happen and so i took it out of the kegerator and left it at ambient for four days. this did the job.
the beer has a subtle spicyness from the tettnang hops, which are fast becoming my favourite noble hop variety as they are not overpowering or significantly flavour-dominating. either that or i've just managed to overdo the other beers with other noble hops. the remaining flavour is quite balanced, and there is a lingering bitterness on the tongue which is what i was hoping for; a typical light, balanced, 'pub' type beer. very happy with how it came out now that it is matured properly.
09/01/15 - this beer was a hit at my christmas party. it was drunk in massive proportions and was a clear winner with friends. i didn't get a chance to update the page with their feedback but it was definitely a favourite. will potentially do this one again next year unless i get too excited and make a different one.
brew day / beer pictures: