Double brew day Golden ale and Weizen bock. BIAB

[Eoin]

I haven't brewed in a while so decided to get some done over the weekend. I also had a friend over and we were doing a brew for me and a brew for him on my equipment.

I am thinking my golden ale might be a contender for the summer quaffer competition soon and the weizen bock is for my German friend (lordarpad) he's a member here also.

The recipes were as follows
Golden ale.
12.5KG Maris Otter
30g Magnum 12.7AA @90
110g Hallertau 2.4AA@60
30g Hallertau 2.4 AA @15

The values above for AA etc are from my head so might not add up , but the recipe was for around 28IBU
I ended up with 55 litres of 1.046 wort into the fermenter with a grown up starter of Irish ale yeast.


Second recipe was
Weizen bock
11kg wheat
5 kg pale
400g crystal
4.5 kg DME
400g chocolate cold extracted for colour.

30 Magnum 12.7 AA @ 60
55 g 2.1AA Hallertau @ 40
60g 2.3AA Halltertau @ 20

This was pitched with two vials of a WLP bavarian of some sort and fermentation was lively this morning.
Can't remember IBU and SG was to be around 7.5%, we were so far out on the numbers on this one, extract was not originally planned but we needed to add 4.5KG to get to where we needed to be.

The Wheat malt was bought ground and was too old and the efficiency plummeted as a result, luckily we had the DME there to put some backbone back into it.

We had a few nasty boilovers and my kitchen looked like a bombsite after we were finished.

I found that it is a bad idea to drink a half a bottle of port on top of a load of good German pilseners if you wish to remain brewmaster to the end, but luckily between us we got the two brews finished.

Started around 1300 in the afternoon, brewed 110l of beer and ended at around 0500 in the morning on Sunday. Sunday was perhaps the worst hangover I have ever had due to the port, but good fun was had by all.

The golden ale is in my fridge at 18c and the Weizen is on top of the fridge at the temperature of my kitchen to allow the phenols to develop properly.


<edit> added in the chocolate malt cold steeping for colour addition, forgot about this totally, have to get less pissed the next time I brew.

[lordarpad]

Mate, don't blame the port when I tell you to drink water with the port and you say "I'm gonna be grand, I'm having scrumpy with it"

Many thanks for the help with the brew!

[Eoin]

Mate, don't blame the port when I tell you to drink water with the port and you say "I'm gonna be grand, I'm having scrumpy with it"

Many thanks for the help with the brew!

I said that? Oh yeah I remember now 

[lordarpad]

Oh and IBU for the Weizenbock was ~21. I'll see how this one comes out, but am tempted to use crystal and Vienna and dark wheat malt next time

[Eoin]

I had forgotten about the crystal we added, put it in now though.

[Eoin]

I tested the Weizen bock out last night, a small glass from the fermenter.

It's turning out nicely and will be kegged/bottled soon.

I haven't tasted the ale in the fermentation fridge yet as the fridge is decidedly unsanitary having been left idle for so long and I don't wish to disturb the fermenter while it's in there and risk infection.

[Eoin]

And to anyone who thinks it's bad form to be using an aroma hop for bittering, well they needed to be used.

[DEMPSEY]

And to anyone who thinks it's bad form to be using an aroma hop for bittering, well they needed to be used.

I had'nt noticed but now that you mentioned it,that's bad form using an aroma hop for bittering,what were you thinking of .