Brew Day - 4 BeeCee Porter

Wow, it hardly feels like two weeks since I last brewed (!), and here we go again.

I've been meaning to lay down something strong and dark for the winter - there's something about the long winter nights that calls for a warming kick of alcohol and a rich dark beer. I'd decided on a porter (a Robust Porter if you want to get all BJCP style guideline pedantic on me) but I decided I wanted a bit of a twist on the traditional. I found an excellent recipe on the internet for a whisky & vanilla-infused porter but I was a bit concerned that the whisky would overwhelm the porter. In the end, with a little bit of advice from Jim's Homebrew Forum I decided on a honey porter, and came up with the following recipe:
2 x 1.8kg cans Muntons Light Liquid Malt Extract
400g Dark Crystal Malt
200g Chocolate Malt
200g Black (Patent) Malt
150g Roast Barley
30g Pacific Jade hops @ 60 min
20g NZ Fuggles @ 10 mins
1 tsp Irish Moss @ 10 mins
500g honey (added after the heat had been turned off)
2 x Safale S-04 English ale yeast

Here's a photo of the assembled gear:

The speciality malts (crystal, chocolate etc.) were steeped in grain bags at 75 degrees for 30 mins, resulting in this luscious black liquid:

The grain bags were then removed - you can see the final dregs of goodness seeping from them in this photo:

After that it was just a matter of topping up to the boil volume and adding the malt extract ready for boiling:

(there's something dodgy about the perspective on that photo - I'm sure that pan is way bigger than my stomach in reality!)

After that it's the same old brewing process: boil, add the hops, add the irish moss (to try and get rid of some of the haze-forming proteins), cool the wort, rehydrate the yeast, pitch it and off we go!

This is another prospective entry in the SOBA National Homebrew Competition, so let's hope it turns out OK. It's tasting good so far - I drew off a sample to check the original gravity (bang on the button at 1.055) and it tasted pretty good. A definite hint of honey, but not overpowering and the hops were also present. Another successful (if tiring) brew day.

Brew Day - Extract of Daisy

This is actually a bit of a retrospective entry as I actually brewed this a couple of weeks ago.

This is a beer I've been meaning to brew for while. It's an attempt to get close to one of my favourite beers from the UK - Twickenham Fine Ales "Daisy Cutter". It's a beautiful, very pale ale with a lot of American hops, created by my good friend Tom Madeiros. My difficulties in recreating it in a homebrew setting here in New Zealand are twofold: as an extract brewer (rather than all-grain) it is very difficult to get pale beers as even the lightest malt extract is amber in colour by the time it gets here! Secondly American hops are in short supply worldwide, never mind here in NZ.

So, I was resigned to not brewing this beer until I went all-grain, by which point maybe we would also have some American hops available. However, in conversation with Mike Ellwood (from the excellent Brewers Coop homebrew store in Mt. Wellington, Auckland) he mentioned that he had some Weyerman's Pilsner Malt extract. Fairly pricey, but it might get me closer to the colour of Daisy Cutter. I've also started to seriously discover the native New Zealand hops, such as Motueka and Riwaka, so I decided to go for an all-kiwi hop ensemble.

Tom (the brewer from Twickenham Fine Ales) had very kindly given me some hints on the recipe so taking this into account I had a tinker around in my BeerSmith software package and came up with the following recipe:
4kg Weyerman's Pilsner Liquid Malt Extract
0.5kg Light Dry Malt Extract
0.25kg Wheat Dry Malt Extract
30g Pacific Jade hops @ 60 mins
30g Motueka @ 30 mins
20g NZ Hallertauer @ 30 mins
20g Motueka @ 5 mins
30g Riwaka @ 5 mins
2 packets Safale US-05 dried yeast

Here's a quick photo of the ingredients:

Everything went OK but I overestimated my top-up water after the boil so I have a larger batch size than I expected, but a lower original gravity (1.055).

The yeast kicked in very quickly and primary fermentation was completed in just over 3 days. It's currently undergoing secondary fermentation - I racked it off from the primary fermenter last weekend so I'll keep it at normal fermentation temperature for a couple of weeks before dropping it to 1 or 2 degrees centigrade for a few days to try and settle out as much of the yeast as possible before bottling.