View allAll Photos Tagged sessionipa
De Barcelona. Session IPA. Aigua, malta d'oedi, civada, llúpols i llevat. 4,5%. BonÃssima. Aroma floral i cÃtric. Poc cos, seca, cÃtrica. #SessionIPA #IndiaPaleAle #IndianPaleAle, #IPA #DryHopping #beer #ale #beer #cerveza #pivo #birra #instabeer #pornbeer #cervesa #olut #bière #beerporn #beergeek #beernerd #craftbeerlive #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #starkol #beerpic #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #starkol #piwo #beerpic #bierre
De Blanes. Col·laboració amb Käbliku. Cold IPA. Aigua, malts d'ordi, flocs de civada, llúpols (Mosaic Incognito, Azacca i Mosaic Spectrum) i llevat. EBC 8. 42 IBUs. 6,2%. Repetint awuesta cervesa. Molt bona. Fa uns anys semblava que les Cold IPA ho petarien i ara no se'n troben gaires. Seca, poc cos, molt passadora. #ColdIPA #SessionIPA #IPA #IndianPaleAle #IndiaPaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #pornbeer #cervesa #cerveza #olut #øl #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
Monday, April 18, 2016, Hertfordshire, UK - Brew Day number 7 with the Grainfather. For this brew I decided to use the following formula to calculate mash water: (Grain Bill in kg x 2.5) + 3.5 litres. This gave me more water to work with than in all previous brews where we used the formula (Grain Bill in kg x 2.2) + 3.5 litres. The alkalines in the pale grains pushed the pH up a bit. After the mash, it was 5.6 (at 20.2°C) while the refractometer read 18.5 Brix (gravity = 1.0763). I was not happy with the mash as I think the grains were too finely ground. As a consequence I don't think water was filtering through the grain bed fast enough, and the Grainfather recirculator was pumpiing a lot of foam and not enough water. Terribly frustrating with such a small grain bill :-/ Sparging was also painfully slow! After sparging, pre-boil pH was unchanged at 5.6 (at 20.2°C) and the Brix reading was 11.0 (gravity = 1.0442). At the start of the boil I had 25.5 litres of wort to work with. By the end of the boil, the volume was down to 23.5 litres.
We're callng this brew "The Forbidden" as I added grapefruit zest (and a little juice) at flameout. Grapefruit has been referred to as the forbidden fruit. I've also used "EPA" instead of "IPA" as I used Egyptian grapfruit, hence "Egyptian Pale Ale." After the boil, and before the addition of the grapefruit, the pH was 5.4 (at 20.2°C). After the addition of the zest and juice, it went down to pH 5.2 (at 20.2°C). Spot on :-) Original gravity was measured as 1.054 (at 19.5°C in an Hydrometer). With all the hops bags in this brew, I fell like I lost more wort to absorption than I have with previous brews. I also felt that the grapefruit zest needed longer contact with the wort. Furthermore, there seemed to be a hell of a lot of sediment in the conical fermenter - possibly because the grains were too finely ground. Otherwise, brew day went pretty much to plan :-) Another long day, flying solo in the ThunderMalt brew house.
2016-04-19: By this morning, heathy fermentation had kicked in, and the brew was happily bubbling away :-) Note to self - see p.14 of the Grainfather instruction manual re. "Small Grain Bills Below 4.5kg". For grain bills below 4.5 kg, you will need to add additional mash water:
1. Fill the boiler with the same amount of initial mash water based on the standard calculation: (Grain weight in kg x 2.7) + 3.5 = volume of mash water in L to add to the boiler.
2. Add the grain and mix it in.
3. Fit the top perforated plate and overflow pipework. Depending on how small your grain bill is, the top perforated plate may not go down all the way to rest on top of the grain. This is fine, push it down as far as it will go.
4. Fill the unit with additional water until the water level is just above the perforated plate. You must record how much water you add. And then you are ready to begin the mash.
5. Use the standard sparge water calculation with the total mash water (original calculated amount + additional water added). Use the formula: (28 - (mash water volume in L + additional water in L)) + (grain bill in kg x 0.8) = sparge water volume in L.
De Saltaire, UK. Col·laboració amb Summer Beer Thing. Vermont Session IPA. Aigua, malt (Extra Pale), civada, llevat i llúpol (Vic Secret en el bullit i Dry Hop). 4,9%. L'he trobat ben bona. Lleugera de cos i alcohol, llúpol rústic, terrós i resinós encara que havia de ser en bona mesura afruitat. #sessionIPA #IPA #IndiaPaleAle #IndianPaleAle #ale #beer #cerveza #pivo #birra #instabeer #pornbeer #cervesa #olut #øl #bière #beerporn #beergeek #beernerd #craftbeerlive #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic #garagardo #cerveja
Pride Month Special Release from Red Tape Brewery - Toronto
Sazon Saison Mango Chili Saison
Beautiful Stranger Amber IPA
Beary Cherry Sour
El Bravarro Session IPA
March On Saison
Starry Night Lager
Berliner Weisse
A part of the proceeds from the sale of the Pride beers goes to @aidscommitteetoronto
De RubÃ. Session IPA, sense gluten. Aigua, malta d'ordi, civada, llúpols i llevat. 30 IBUs. 3,6%. Fosca, tèrbola, molt de pòsit, molt carbonatada, escuma abundant poc persistent, gust intens, sensació més alcohòlica que l'alcohol que té. No em quadra gaire amb l'estil. #sessionIPA #IPA #IndiaPaleAle #IndianPaleAle #glutenfree #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #pornbeer #cervesa #cerveza #olut #øl #bière #beerporn #beergeek #beernerd #craftbeerlive
Monday, April 18, 2016, Hertfordshire, UK - Brew Day number 7 with the Grainfather. For this brew I decided to use the following formula to calculate mash water: (Grain Bill in kg x 2.5) + 3.5 litres. This gave me more water to work with than in all previous brews where we used the formula (Grain Bill in kg x 2.2) + 3.5 litres. The alkalines in the pale grains pushed the pH up a bit. After the mash, it was 5.6 (at 20.2°C) while the refractometer read 18.5 Brix (gravity = 1.0763). I was not happy with the mash as I think the grains were too finely ground. As a consequence I don't think water was filtering through the grain bed fast enough, and the Grainfather recirculator was pumpiing a lot of foam and not enough water. Terribly frustrating with such a small grain bill :-/ Sparging was also painfully slow! After sparging, pre-boil pH was unchanged at 5.6 (at 20.2°C) and the Brix reading was 11.0 (gravity = 1.0442). At the start of the boil I had 25.5 litres of wort to work with. By the end of the boil, the volume was down to 23.5 litres.
We're callng this brew "The Forbidden" as I added grapefruit zest (and a little juice) at flameout. Grapefruit has been referred to as the forbidden fruit. I've also used "EPA" instead of "IPA" as I used Egyptian grapfruit, hence "Egyptian Pale Ale." After the boil, and before the addition of the grapefruit, the pH was 5.4 (at 20.2°C). After the addition of the zest and juice, it went down to pH 5.2 (at 20.2°C). Spot on :-) Original gravity was measured as 1.054 (at 19.5°C in an Hydrometer). With all the hops bags in this brew, I fell like I lost more wort to absorption than I have with previous brews. I also felt that the grapefruit zest needed longer contact with the wort. Furthermore, there seemed to be a hell of a lot of sediment in the conical fermenter - possibly because the grains were too finely ground. Otherwise, brew day went pretty much to plan :-) Another long day, flying solo in the ThunderMalt brew house.
2016-04-19: By this morning, heathy fermentation had kicked in, and the brew was happily bubbling away :-) Note to self - see p.14 of the Grainfather instruction manual re. "Small Grain Bills Below 4.5kg". For grain bills below 4.5 kg, you will need to add additional mash water:
1. Fill the boiler with the same amount of initial mash water based on the standard calculation: (Grain weight in kg x 2.7) + 3.5 = volume of mash water in L to add to the boiler.
2. Add the grain and mix it in.
3. Fit the top perforated plate and overflow pipework. Depending on how small your grain bill is, the top perforated plate may not go down all the way to rest on top of the grain. This is fine, push it down as far as it will go.
4. Fill the unit with additional water until the water level is just above the perforated plate. You must record how much water you add. And then you are ready to begin the mash.
5. Use the standard sparge water calculation with the total mash water (original calculated amount + additional water added). Use the formula: (28 - (mash water volume in L + additional water in L)) + (grain bill in kg x 0.8) = sparge water volume in L.
Enlloc de Vic ara sembla que feta a Barcelona, en les instal·lacions de Tibidabo Brewing. Hazy IPA. Aigua, malt d'ordi i civada, flocs de blat, llúpol (Citra, HBC-552, Mandarina Bavaria) i llevat. 4 IBUs. 6,2%. Molt bona, afruitada i cÃtrica, res d'amargor, sedosa, gens aspra. #DryHopping #NEIPA #PaleAle #IPA #IndiaPaleAle #IndianPaleAle #SessionIPA #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
Monday, April 18, 2016, Hertfordshire, UK - Brew Day number 7 with the Grainfather. For this brew I decided to use the following formula to calculate mash water: (Grain Bill in kg x 2.5) + 3.5 litres. This gave me more water to work with than in all previous brews where we used the formula (Grain Bill in kg x 2.2) + 3.5 litres. The alkalines in the pale grains pushed the pH up a bit. After the mash, it was 5.6 (at 20.2°C) while the refractometer read 18.5 Brix (gravity = 1.0763). I was not happy with the mash as I think the grains were too finely ground. As a consequence I don't think water was filtering through the grain bed fast enough, and the Grainfather recirculator was pumpiing a lot of foam and not enough water. Terribly frustrating with such a small grain bill :-/ Sparging was also painfully slow! After sparging, pre-boil pH was unchanged at 5.6 (at 20.2°C) and the Brix reading was 11.0 (gravity = 1.0442). At the start of the boil I had 25.5 litres of wort to work with. By the end of the boil, the volume was down to 23.5 litres.
We're callng this brew "The Forbidden" as I added grapefruit zest (and a little juice) at flameout. Grapefruit has been referred to as the forbidden fruit. I've also used "EPA" instead of "IPA" as I used Egyptian grapfruit, hence "Egyptian Pale Ale." After the boil, and before the addition of the grapefruit, the pH was 5.4 (at 20.2°C). After the addition of the zest and juice, it went down to pH 5.2 (at 20.2°C). Spot on :-) Original gravity was measured as 1.054 (at 19.5°C in an Hydrometer). With all the hops bags in this brew, I fell like I lost more wort to absorption than I have with previous brews. I also felt that the grapefruit zest needed longer contact with the wort. Furthermore, there seemed to be a hell of a lot of sediment in the conical fermenter - possibly because the grains were too finely ground. Otherwise, brew day went pretty much to plan :-) Another long day, flying solo in the ThunderMalt brew house.
2016-04-19: By this morning, heathy fermentation had kicked in, and the brew was happily bubbling away :-) Note to self - see p.14 of the Grainfather instruction manual re. "Small Grain Bills Below 4.5kg". For grain bills below 4.5 kg, you will need to add additional mash water:
1. Fill the boiler with the same amount of initial mash water based on the standard calculation: (Grain weight in kg x 2.7) + 3.5 = volume of mash water in L to add to the boiler.
2. Add the grain and mix it in.
3. Fit the top perforated plate and overflow pipework. Depending on how small your grain bill is, the top perforated plate may not go down all the way to rest on top of the grain. This is fine, push it down as far as it will go.
4. Fill the unit with additional water until the water level is just above the perforated plate. You must record how much water you add. And then you are ready to begin the mash.
5. Use the standard sparge water calculation with the total mash water (original calculated amount + additional water added). Use the formula: (28 - (mash water volume in L + additional water in L)) + (grain bill in kg x 0.8) = sparge water volume in L.
De Blanes. Session IPA. Aigua, malts (Pale), llúpols (Equinox, Vic Secret) i llevat.5%. Una decepció, no estava en bon estat. Gushing en obrir-la, gust un pel agre i regust amarg no gaire agradable. La vaig comprar al lÃmit dd la data de consum preferent. #SessionIPA #IPA #IndianPaleAle #IndiaPaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #pornbeer #cervesa #cerveza #olut #øl #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
De Vilafranca del Penedès. Session IPA. Aigua, malta, blat, llúpol i llevat. 5%. Molta escuma, cÃtrica, una mica à cida, alguna flaire salada que es dispersa, algun regust. No sé si estava en les millors condicions. #SessionIPA #IPA #IndiaPaleAle #IndianPaleAle #beerlife #drinklocal #beerblogger #beernation #timeforabeer #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
De BCN, del brewpub Garage Beer. Col·laboració amb Cloudwater Brew Co. Session IPA. Aigua, maltes (Golden Promise, Malted Oats, Wheat, Dextrin i Flaked Oats), llúpol (Idaho 7, Citra, Cascade, Columbus en el whirpool i doble dry hopping), llevat (London Fog). 4,8%. Una altra molt semblant a les anteriors de Garage, predomina el llúpol afruitat, cÃtric. Resulta refrescant, lleugerament à cida. #SessionIPA #IPA #IndiaPaleAle #IndianPaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
Monday, April 18, 2016, Hertfordshire, UK - Brew Day number 7 with the Grainfather. For this brew I decided to use the following formula to calculate mash water: (Grain Bill in kg x 2.5) + 3.5 litres. This gave me more water to work with than in all previous brews where we used the formula (Grain Bill in kg x 2.2) + 3.5 litres. The alkalines in the pale grains pushed the pH up a bit. After the mash, it was 5.6 (at 20.2°C) while the refractometer read 18.5 Brix (gravity = 1.0763). I was not happy with the mash as I think the grains were too finely ground. As a consequence I don't think water was filtering through the grain bed fast enough, and the Grainfather recirculator was pumpiing a lot of foam and not enough water. Terribly frustrating with such a small grain bill :-/ Sparging was also painfully slow! After sparging, pre-boil pH was unchanged at 5.6 (at 20.2°C) and the Brix reading was 11.0 (gravity = 1.0442). At the start of the boil I had 25.5 litres of wort to work with. By the end of the boil, the volume was down to 23.5 litres.
We're callng this brew "The Forbidden" as I added grapefruit zest (and a little juice) at flameout. Grapefruit has been referred to as the forbidden fruit. I've also used "EPA" instead of "IPA" as I used Egyptian grapfruit, hence "Egyptian Pale Ale." After the boil, and before the addition of the grapefruit, the pH was 5.4 (at 20.2°C). After the addition of the zest and juice, it went down to pH 5.2 (at 20.2°C). Spot on :-) Original gravity was measured as 1.054 (at 19.5°C in an Hydrometer). With all the hops bags in this brew, I fell like I lost more wort to absorption than I have with previous brews. I also felt that the grapefruit zest needed longer contact with the wort. Furthermore, there seemed to be a hell of a lot of sediment in the conical fermenter - possibly because the grains were too finely ground. Otherwise, brew day went pretty much to plan :-) Another long day, flying solo in the ThunderMalt brew house.
2016-04-19: By this morning, heathy fermentation had kicked in, and the brew was happily bubbling away :-) Note to self - see p.14 of the Grainfather instruction manual re. "Small Grain Bills Below 4.5kg". For grain bills below 4.5 kg, you will need to add additional mash water:
1. Fill the boiler with the same amount of initial mash water based on the standard calculation: (Grain weight in kg x 2.7) + 3.5 = volume of mash water in L to add to the boiler.
2. Add the grain and mix it in.
3. Fit the top perforated plate and overflow pipework. Depending on how small your grain bill is, the top perforated plate may not go down all the way to rest on top of the grain. This is fine, push it down as far as it will go.
4. Fill the unit with additional water until the water level is just above the perforated plate. You must record how much water you add. And then you are ready to begin the mash.
5. Use the standard sparge water calculation with the total mash water (original calculated amount + additional water added). Use the formula: (28 - (mash water volume in L + additional water in L)) + (grain bill in kg x 0.8) = sparge water volume in L.
Guineu Killer Instinct. De Valls de Torroella. Session IPA. Aigua, malts d'ordi i blat, civada, llúpols (Simcoe, Mosaic, Cascade, Citra) i llevat. 40 IBUs. 4,3%. Molt bona. Lleugera, poc cos, olor i gust resinós, també floral, herbal, seca. #SessionIPA #IndiaPaleAle #IndiaPaleAle #IPA #IndianPaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
D'Igualada, elaborada al Clúster Craft Beer, Llicà d'Amunt. DDH NEIPA. Aigua, malta (d'ordi, blat i civada), civada, llúpol (Zappa i El Dorado) i llevat. 20 IBUs, 6,2%. Repetint aquesta. BonÃssima. Tèrbola, cremosa, gens amarga ni aspra, afruitada.. #SessionIPA #NEIPA #IndiaPaleAle #IndianPaleAle #DDH #DDHIPA #DoubleDryHopping #DryHopping #indiapaleale #indianpaleale #PaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #localbeer#hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover
D'Oslo. Imperial IPA. Aigua, malt d'ordi i blat, flocs de civada, llúpol (Nelson Sauvin) i llevat. 8, 5%. Està prou bé, no sembla gaire imperial IPA, no es nota la malta. És seca, cos baix a mitjà . Efervescent, de les cruixents. CÃtrica. A mi em recorda una Brut IPA #BrutIPA #NewEnglandIPA #DIPA #ImperialIPA #DoubleIPA #IndiaPaleAle #IndianPaleAle #IPA #SessionIPA #IPA #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
De Sant Joan de les Abadesses. Session IPA. Aigua, maltes, llúpol i llevat. 3,8%. Molt fluixeta, no només per l'alcohol, sinó tambe per la poca carbonatació. Aigualida. #IPA #SessionIPA #IndiaPaleAle #IndianPaleAle #wildyeast #aged #ale #barrelAged #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic #starkol #piwo #chelas #bierre #chela
De Sant Vicenç de Calders. Triple Dryhopped Pale Ale. Aigua, malta (Extra Pale, Carapils), llúpol (Azacca, Ekuanot, Mosaic) llevat (New England) . 37 IBUs. 5%. Molt aconseguida. No gaire cos i ben llupolada, llúpol resinós, herbaci, floral... amb un punt persistent. #dryhopping #PaleAle #IPA #IndiaPaleAle #IndianPaleAle #SessionIPA #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
De Sant Joan de les Abadesses. Session IPA. Aigua, maltes, llúpol i llevat. 3,8%. Molt fluixeta, no només per l'alcohol, sinó tambe per la poca carbonatació. Aigualida. #IPA #SessionIPA #IndiaPaleAle #IndianPaleAle #wildyeast #aged #ale #barrelAged #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic #starkol #piwo #chelas #bierre #chela
Enlloc de Vic ara sembla que feta a Barcelona, en les instal·lacions de Tibidabo Brewing. NEIPA. Aigua, malt d'ordi i civada, flocs de blat, llúpol i llevat. 3,9 IBUs. 5,8%. BonÃssima. Una NEIPA ben tèrbola, afruitada, gens aspra ni amarga. #DryHopping #NEIPA #PaleAle #IPA #IndiaPaleAle #IndianPaleAle #SessionIPA #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
Monday, April 18, 2016, Hertfordshire, UK - Brew Day number 7 with the Grainfather. For this brew I decided to use the following formula to calculate mash water: (Grain Bill in kg x 2.5) + 3.5 litres. This gave me more water to work with than in all previous brews where we used the formula (Grain Bill in kg x 2.2) + 3.5 litres. The alkalines in the pale grains pushed the pH up a bit. After the mash, it was 5.6 (at 20.2°C) while the refractometer read 18.5 Brix (gravity = 1.0763). I was not happy with the mash as I think the grains were too finely ground. As a consequence I don't think water was filtering through the grain bed fast enough, and the Grainfather recirculator was pumpiing a lot of foam and not enough water. Terribly frustrating with such a small grain bill :-/ Sparging was also painfully slow! After sparging, pre-boil pH was unchanged at 5.6 (at 20.2°C) and the Brix reading was 11.0 (gravity = 1.0442). At the start of the boil I had 25.5 litres of wort to work with. By the end of the boil, the volume was down to 23.5 litres.
We're callng this brew "The Forbidden" as I added grapefruit zest (and a little juice) at flameout. Grapefruit has been referred to as the forbidden fruit. I've also used "EPA" instead of "IPA" as I used Egyptian grapfruit, hence "Egyptian Pale Ale." After the boil, and before the addition of the grapefruit, the pH was 5.4 (at 20.2°C). After the addition of the zest and juice, it went down to pH 5.2 (at 20.2°C). Spot on :-) Original gravity was measured as 1.054 (at 19.5°C in an Hydrometer). With all the hops bags in this brew, I fell like I lost more wort to absorption than I have with previous brews. I also felt that the grapefruit zest needed longer contact with the wort. Furthermore, there seemed to be a hell of a lot of sediment in the conical fermenter - possibly because the grains were too finely ground. Otherwise, brew day went pretty much to plan :-) Another long day, flying solo in the ThunderMalt brew house.
2016-04-19: By this morning, heathy fermentation had kicked in, and the brew was happily bubbling away :-) Note to self - see p.14 of the Grainfather instruction manual re. "Small Grain Bills Below 4.5kg". For grain bills below 4.5 kg, you will need to add additional mash water:
1. Fill the boiler with the same amount of initial mash water based on the standard calculation: (Grain weight in kg x 2.7) + 3.5 = volume of mash water in L to add to the boiler.
2. Add the grain and mix it in.
3. Fit the top perforated plate and overflow pipework. Depending on how small your grain bill is, the top perforated plate may not go down all the way to rest on top of the grain. This is fine, push it down as far as it will go.
4. Fill the unit with additional water until the water level is just above the perforated plate. You must record how much water you add. And then you are ready to begin the mash.
5. Use the standard sparge water calculation with the total mash water (original calculated amount + additional water added). Use the formula: (28 - (mash water volume in L + additional water in L)) + (grain bill in kg x 0.8) = sparge water volume in L.
Saturday, April 16, 2016 - Preparing our local tap water for our 7th brew with the Grainfather, this time a "Session IPA" with fruit additions. The afternoon was spent preparing the hard (pH 7.5) Hertfordshire tap water for an IPA. Water temperature was 14.6°C when we applied 1.04 ml/l Brupaks Carbonate Reducing Solution (CRS), which dropped pH to 6.1. We then added Lactic Acid at 5.00 ml/l (6.00 g/l) which brought the pH down to a perfect 5.2. This is Rob Heasley enjoying the fruits of our earlier labours, at the end of a long afternoon's graft.
D'Igualada, elaborada al Clúster Craft Beer, Llicà d'Amunt. DDH NEIPA. Aigua, malta (d'ordi, blat i civada), civada, llúpol (Zappa i El Dorado) i llevat. 20 IBUs, 6,2%. BonÃssima. Tèrbola, cremosa, gens amarga ni aspra, afruitada.. #SessionIPA #NEIPA #IndiaPaleAle #IndianPaleAle #DDH #DDHIPA #DoubleDryHopping #DryHopping #indiapaleale #indianpaleale #PaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #localbeer#hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover
ABV: 4.4%
IBU: 44
COLOR: DEEP GOLD
AVAILABILITY: DRAFT & 22OZ. BOMBERS
A turn of the 20th century Scots Session IPA brought back to life! Spicy resins, apricots, tangerine zest and a bit of honey graham cracker. Low in alcohol, with loads of hop flavors, finishing dry with mouthfilling, pithy tannins.
Monday, April 18, 2016, Hertfordshire, UK - Brew Day number 7 with the Grainfather. For this brew I decided to use the following formula to calculate mash water: (Grain Bill in kg x 2.5) + 3.5 litres. This gave me more water to work with than in all previous brews where we used the formula (Grain Bill in kg x 2.2) + 3.5 litres. The alkalines in the pale grains pushed the pH up a bit. After the mash, it was 5.6 (at 20.2°C) while the refractometer read 18.5 Brix (gravity = 1.0763). I was not happy with the mash as I think the grains were too finely ground. As a consequence I don't think water was filtering through the grain bed fast enough, and the Grainfather recirculator was pumpiing a lot of foam and not enough water. Terribly frustrating with such a small grain bill :-/ Sparging was also painfully slow! After sparging, pre-boil pH was unchanged at 5.6 (at 20.2°C) and the Brix reading was 11.0 (gravity = 1.0442). At the start of the boil I had 25.5 litres of wort to work with. By the end of the boil, the volume was down to 23.5 litres.
We're callng this brew "The Forbidden" as I added grapefruit zest (and a little juice) at flameout. Grapefruit has been referred to as the forbidden fruit. I've also used "EPA" instead of "IPA" as I used Egyptian grapfruit, hence "Egyptian Pale Ale." After the boil, and before the addition of the grapefruit, the pH was 5.4 (at 20.2°C). After the addition of the zest and juice, it went down to pH 5.2 (at 20.2°C). Spot on :-) Original gravity was measured as 1.054 (at 19.5°C in an Hydrometer). With all the hops bags in this brew, I fell like I lost more wort to absorption than I have with previous brews. I also felt that the grapefruit zest needed longer contact with the wort. Furthermore, there seemed to be a hell of a lot of sediment in the conical fermenter - possibly because the grains were too finely ground. Otherwise, brew day went pretty much to plan :-) Another long day, flying solo in the ThunderMalt brew house.
2016-04-19: By this morning, heathy fermentation had kicked in, and the brew was happily bubbling away :-) Note to self - see p.14 of the Grainfather instruction manual re. "Small Grain Bills Below 4.5kg". For grain bills below 4.5 kg, you will need to add additional mash water:
1. Fill the boiler with the same amount of initial mash water based on the standard calculation: (Grain weight in kg x 2.7) + 3.5 = volume of mash water in L to add to the boiler.
2. Add the grain and mix it in.
3. Fit the top perforated plate and overflow pipework. Depending on how small your grain bill is, the top perforated plate may not go down all the way to rest on top of the grain. This is fine, push it down as far as it will go.
4. Fill the unit with additional water until the water level is just above the perforated plate. You must record how much water you add. And then you are ready to begin the mash.
5. Use the standard sparge water calculation with the total mash water (original calculated amount + additional water added). Use the formula: (28 - (mash water volume in L + additional water in L)) + (grain bill in kg x 0.8) = sparge water volume in L.
Elaborada a Craft Beer Anoia. Col·laboracióamb Cerv.Esperanto, Espina de ferro. Triple IPA. Aigua, malta, flocs de civada i blat, dextrosa, llúpol i llevat. 10%. Molt bona. Densa, pà l·lida, tèrbola i opaca, sedosa, gust i aroma afruitat, cÃtric, a fruita d`os, pinya... Gens d'aspror, l'alcohol no es nota. #SessionIPA #NEIPA #IndiaPaleAle #IndianPaleAle #DDH #DDHIPA #DoubleDryHopping #DryHopping #indiapaleale #indianpaleale #PaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #localbeer #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover
De Campodarsego, Ità lia. Session IPA. Aigua, malt d'ordi, llúpol (Simcoe i Citra) i llevat. 4,6%. Predomina el llúpol resinós, floral, cÃtric, però és ben lleugera. Final sec i lleugerament amarg. #SessionIPA #IPA #IndiaPaleAle #IndianPaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic #bierre #starkol #ol #piwo #olu
De Sant Vicenç de Calders. Gose. Aigua, malta d'ordi i de blat, llúpols, llevat, sal, coriandre, alfà brega, maduixes. 8 IBUs. 7,2%. Molt original. Contrast entre salada d'inici, à cida, i final dolç afruitat. Ben seca, quasi astringent. #dryhopping #PaleAle #IPA #IndiaPaleAle #IndianPaleAle #SessionIPA #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic
De BCN, del brewpub Garage Beer. Col·laboració amb Espiga. Session IPA. Aigua, maltes (Halcyon, Malted Oats, Wheat, Spelt, Dextrin i Flaked Oats), llúpol (Citra Cryo, Simcoe), llevat (Coastal Haze Ale Blend). 5,5%. Molt bona, molt afruitada. #SessionIPA #IPA #IndiaPaleAle #IndianPaleAle #ale #localbeer #craftbeer #cervesaartesana #cervesaartesanal #beer #pivo #birra #cervesa #cerveza #olut #øl #пиво #bière #beerporn #beergeek #beernerd #craftbeerlive #hophead #craftbeernotcrapbeer #craftbeerporn #craftbeerlover #beerstagram #beerpic