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The First Taste of My First Brew

Five weeks ago, I made my first ‘full-mash’ or ‘all-grain’ brew. I followed a recipe that was supposed to emulate Timothy Taylor Landlord, an award-winning pale ale (CAMRA’s Champion Beer of Britain 1982, 1983, 1994 and 1999). I had two good reasons for selecting this particular recipe. Firstly, the recipe was fairly simple, mostly pale malt with a little black, and easily available hops – Goldings and Styrian Goldings. The description of the brewing can be found in a previous blog. Secondly, Taylor Landlord is an excellent beer.

After fermenting for a week, the specific gravity was steady at 1.014, so I transferred the beer to a pressure barrel, primed with a little (50g) sugar. The book I was following the recipe from (Brew Your Own British Real Ale by Graham Wheeler, CAMRA Books, 2009, 3rd Edition) recommended leaving the beer to mature one week for every 0.01 of original gravity. As the OG of my brew was 1.043, I waited for four weeks, though not without the odd sneaky sip.

As the beer was supposed to emulate Taylor Landlord, I drank it side by side with a bottle of Landlord that had been kept at the same temperature as the cask.

Brew 1 to the left, Taylor Landlord to the right

Seen side by side, the Landlord was a shade or two lighter than my brew.The head of my brew was slightly whiter and consisted of slightly larger bubbles, though this could have been a result of the method of dispense.

The Landlord was smooth with a warm malty start, and a burst of hop bitterness at the end. There are slight hints of caramel and it is clean and crisp throughout.

My beer, which in a flash of creative genius I dubbed ‘Brew 1’ also starts with a warmish malty taste, and yes, it’s followed by a touch of hoppy bitterness, but nowhere near as ‘clean’ as the Landlord. I thought the hops were far more noticeable about three weeks ago, at my first crafty sip. They seem to have faded a little now, though a distinctly hoppy bitterness continues in the mouth long after the swallow. Also present in the taste are occasional hints of acetaldehyde, though this is by no means as prominent as it has been in previous kit beers that I’ve brewed.

Overall, my biggest disappointment in this beer is that it still tastes rather like homebrew. It’s a subtle flavour complex that I can’t describe, but I’m sure all homebrewers are familiar with. I don’t know what it is. I wish I did.

Having said the above, the beer is tasty and really quite drinkable. It presents well with a bright white head, which lasts well, and only a very slight protein haze. I’m drinking some as I write this.

So, winner? Loser? I’m going to withhold a judgement for now. On the pro side, I’m happy to drink it and happy to offer it to any guests who may visit Alebagger Towers and Brewery. It does taste like beer, it does have a nice malt/hop balance and it slides down quite easily. I’m not going to beat myself up over it, after all, this is my first brew, and young Timmy’s been at it for 164 years.

On the con side, it’s still a bit ‘homebrewy’.

Colour comparison

Next, I’m going for a darker, stronger brew. I’ll report back in due course.

For those interested in the technicalities, here’s the recipe I followed:

The brew is 19 litres.

3510g Pale Malt 25g Black Malt

Mashed at 66C for 90 minutes

Start of boil – 25g Golding hops, 25g Styrian goldings.

Boiled for 90 minutes.

Last 10 minutes of boil – 16g Styrian goldings plus 3g Irish Moss

Mash liquor 8.8l

Words and images are my copyright, please respect that. All you have to do is ask. Thank you.

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Posted by on 23 March, 2012 in Home Brewing

 

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My First Full Mash Brew

The planning had been done; the equipment purchased; the recipe decided on and the ingredients gathered.It was time. Time to make my first full mash beer.

I was up early (for me – not a morning person), and spent some time thoroughly sterilizing boiler, bins and other equipment. I carefully measured out each ingredient, and poured the required 8.8 litres of water into the boiler.

Malt measured out and awaiting mashing

I’m not quite sure at what point the water becomes ‘liquor’, but it’s certainly that by the time it reaches 66°Celsius. Just at the critical moment, my friend and brewing mentor, Dr Tristan Robinson arrived. Under his supervision, I gently poured the grain into a mashing bag that I had placed in the boiler. It took some time to get all the malt in, constantly stirring as it went in to ensure there were no clumpy dry patches. Eventually it was all in the bag, and we settled down to wait out the 90 minute mashing period. Every 15 minutes, I checked the temperature and gave the mash a good stir.

The malt in the mash bag in the boiler during mashing

My boiler is not very large, so once the mashing had finished, we drained the boiler off into a fermentation bucket before sparging the mash. We sparged the mash with 16 litres of liquor at about 75°C. As we drained off, the sweetness could be tasted. Sparging continued basically until the liquid being drawn off started tasting watery.

Sparging

By this time, we had about 22 litres of wort, which was put back into the boiler (minus the mashing bag, of course) and the first hops added (25g each of Goldings and Styrian Goldings). The hops come in a vacuum-sealed packet, and look somewhat unappetising, but when loosened between the fingers give off the most glorious smell.

Unappetising looking vacuum-packed hops

Once opened up, they look a lot better – and smell fantastic!

The boil lasted in total about 90 minutes, with some time being lost as we learned the eccentricities of the boiler’s thermostat. I’ll be able to do better next time. For the last ten minutes of the boil, a further 16g of Styrian hops was added, plus a few grams of Irish Moss to help the beer clear. We found that with the lid in place, the wort boiled over somewhat messily, so most of the boil was done in the open boiler. Naturally, after 90 minutes of boiling, the volume had reduced a fair bit, and we ended up with about 13 litres to go into the fermentation bucket.

Into the fermenting bin

Next came the long, tedious wait for the wort to cool to a temperature when the yeast could be pitched. I had a great little pot of live moose-like yeast kindly given to me by Jay Krause of the Quantum Brewery in Stockport. I first drew off enough wort to take an original gravity reading, and once the wort reached 30°C, I added the yeast. I had to wait a little longer before taking the OG, as my hydrometer is calibrated for 20°C. It didn’t reach this temperature until about midnight, when the OG was measured at 1.064. I made a note and went to bed.

The following morning I boiled up 7 litres of water, and when it had cooled to the same temperature as the now busily fermenting wort, I added 6 litres to the fermenting bin. Adding the extra water had two vital effects. The target volume for the brew was 19 litres, at which volume the OG was lowered to the target of 1.042. It also ensured that I’d get the correct quantity of beer from the brew. If I’d left the volume low and gone with the 1.064 gravity, the resulting brew would have been considerably stronger, but the taste would probably have been adversely affected.

First thing the following morning, the fermentation had really taken off.

The recipe I followed was for a beer of similar characteristics to Timothy Taylor Landlord. This is a great beer, and a fairly simple recipe, so is ideal for a first brew. As I write this, it is nearly five days since fermentation began. I’m expecting it to be completed in another couple of days, and then I plan to put the beer into a cask for finishing. I’ll let you know how it tastes in a few weeks.

Words and images are my copyright, please respect that. All you have to do is ask. Thank you.

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Posted by on 17 February, 2012 in Cask Ale, Home Brewing

 

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