Beers and Brewing

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Homebrew: Sinister Brew

Submitted by DM on Mon, 14/08/2017 - 22:07

This beer is named for being brewed on International Left-Hander's Day

My last two beers had reduced mash & boil times to try & allow for more family time (probably mowing the lawn or laundry), but have resulted in very hazy beers - although I also forgot the Irish Moss in both too!   This time I decided to give the brew a decent amount of mash & boil time - and remember the Irish Moss - to get clear beer that I can serve to visitors in the garden over summer without having to explain the haze.

Homebrew: Meikleour Hedge

Submitted by DM on Tue, 18/07/2017 - 18:41

Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops.   This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.

Mash: 45 mins.   Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.

2.5 Kg of pale malt

200g crystal malt

270g of rye malt

Boil: 40 mins.

Homebrew: In The Pink

Submitted by DM on Wed, 14/06/2017 - 11:44

I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.

Mash: 1 hour 10 mins starting at 70°C & falling to 57°C at the end.

2 Kg pale malt

250g acid malt

150g crystal malt

Boil: 1 hour

10g Archer hops (5.0% alpha acid) added 30 mins before end of boil

Homebrew: West Coast IPA

Submitted by DM on Mon, 29/05/2017 - 16:02

Having brewed a great session IPA using El Dorado & a good one using Chinook hops I took advantage of the opportunity to brew a slightly stronger, super hoppy IPA using both hops plus some Cascade.

Mash - starting at 68°C and falling to 59°C at the end of 1 hour.

3 Kg of pale malt

Boil - 1 hour 15 mins

45 mins from end  - 40g Cascade hops (7.5% alpha acid) & 60g Chinook (12.7% aa) hops