Oppigård Amarillo, third batch

Oppigård Amarillo, third batch

This recipe is also from the book [1] and the third batch of this beer and it is one of my favorite hopier beer. I think it is fun to brew single hop beers since you learn to recognize the taste and aroma of a single hop at a time. The aroma of Amarillo is described as flowery, spicy and citrus-like with a distinct orange bouquet.

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Result

The beer was a success even this time. It has been two weeks since brewday and the beer is already really good, but I think a week of storage will make it even better.

Recipe

Brewer:Marcus Folkesson and Kent Gustavsson
Batch size:23.00l
Boil time:70.00min

Measurements

DESCRIPTION MEASURED ESTIMATED
Original Gravity 1.060 1.060 SG
Final Gravity 1.0150000 1.011 SG
Alcohol By Volume 5.9 % 6.4 %

Ingredients

Hops

HOP ALPHA AMOUNT USE TIME NOTES
Amarillo 9.20 percent 9.55 grams Mash 60.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Herkules 14.50 percent 4.30 grams Boil 60.00min A German high alpha cross variety, bred in Huell and released in 2005. Imparts robust, hoppy tang flavors. Used for: hoppy German-style ales or lagers Aroma: Spicy floral and hop notes, with hints of pine, lemon and black pepper. Substitutions: Unknown Storage: Good 13-17% AA / 4-5.5% Beta
Amarillo 9.20 percent 13.38 grams Boil 30.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 13.38 grams Boil 25.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 11.46 grams Boil 20.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 11.46 grams Boil 15.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 5.73 grams Boil 5.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 36.00 grams Boil 0.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta

Grain

GRAIN ORIGIN AMOUNT NOTES
Pale Malt, Maris Otter United Kingdom 5.74 kg Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
Caramel/Crystal Malt -120L US 0.26 kg Adds body, color and improves head retention. Also called "Crystal" malt. Very Dark

Miscellaneous

NAME USE IN STEP AMOUNT USED FOR NOTES
PH 5.2 Stabilizer Mash 17.97 grams Water Agent PH 5.2 Stabilizer by Five Star is a prioprietary mix of phosphate buffers used to lower the PH of your Mash to 5.2 for brewing.
Gypsum (Calcium Sulfate) Boil 7.60 grams Water Agent Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
Epsom Salt (MgSO4) Boil 4.00 grams Water Agent Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
Chalk Boil 0.40 grams Water Agent Chalk (CaCO3) can be used as a water addition to adjust mineral content for mashing.
Irish Moss Boil 1.50 grams Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
Yeast Nutrient Boil 5.99 grams Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.

Yeast

NAME TYPE FLOCCULATION
American Ale Yeast Blend Ale Medium

Mash

STEP TYPE TEMPERATURE TIME
Mash Step Infusion 60.00 C 65.00 min
Mash Out Temperature 10.00 C 75.56 min

Fermentation

STAGE TEMPERATURE DAYS
Primary 22 14
Secondary 18 10

Green fingers

Green fingers

This year I have engaged more than usual in growing vegetables. I grow quite common things like cucumbers, tomatoes, dill, beans, peas, squash, salad, carrots and potatoes. We live in a moss that cools the environment quite a bit, so it's hard to grow without a greenhouse - which we happily have.

In the past years it has become a mediocre harvest of vegetables, but this year it has really exploded. If it depends on our extra actions or the unusually hot summer is hard to say, but the result is that we now have more vegetables than we can eat, a pleasing problem.

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I will summarize what we did this summer so I can look back in the next year and compare.

This year

Here is a (not complete) list of what we grow this year:

Type Name
Beetroot Chiggia
Cucumber Saturn
Peas Norli
Potato Montreal
Potato Taisiya
Potato Bergerac
Squash Green Tiger
Tomato Great White
Tomato Spencer
Tomato Brandywhine Black

Precultivation

I bought a plant lamp to be able to give the precultivation a good start and it really made a difference. It only took a little more than a day before it started to grow up.

Different wavelengths of light have different uses because it stimulates different phases that the plant passes through. My plant lamp has a composition of 660nm(red), 560nm(blue) and 5000k (sunlight).

The blue wavelengths (560nm) increase the biomass and stimulate chlorophyll formation, and the red (660nm) stimulates root initiation, flowering and stretch growth. LED lamps is by design very specific in their wavelengths so you can buy a LED to stimulate a specific phase of your plants.

Simply all vegetables has been precultivated but carrots and dill. Even the potatoes lies under the lamp to create sprouts.

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Tomatoes and cucumbers

We cultivate both tomatoes and cucumbers together, however, some prefers to cultivate them individually for maximum yield. The reason is that the cucumber wants higher humidity than the tomato. Tomatoes pollinate them self by let the pollen fall down to the ground and touch other bloom on the way down. This does not work if the humidity is too high.

One problem we have had previous years is that all cucumber plants got leaf mold. Cucumber generally likes to got water sprayed on them, and it is OK if it is hot and sunny, but I think you should never spray water cold days or late on the evening.

Seeds

Seeds may be stored up to five years if the temperature (not >25 degrees Celsius) and humidity is right. If you store them longer the germination is affected and the yield will decrease.

Replant

You plant in small pots and replant it 3-4 times as it grows. The replanting should be so that some of the stems fall underground, so that the plant can create more roots and become steadier and can pull more nutrition from the ground. This is especially important for cucumbers and tomatoes since they are growing high and tend to have a lot of heavy vegetables.

Thief tomato

I do not have a good translation for the Swedish "Tjuva tomater". Lets use "Thief tomato". What I mean is to remove the extra shots that come into the leaf wake of the plant. This has to be done for all high-growing tomatoes at least once a week. The reason is that the plant otherwise becomes an impenetrable bush that is difficult to handle and that these "thieves" steal energy from the plant. Energy that could otherwise be used for tomatoes.

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Health

The leaves give a good indication of the health status of the plant. Dark green or blue-green leaves mean too much nitrogen, while light green leaves mean lack of nitrogen or to much water. Yellow spots mean that there is not sufficient with magnesium.

As soon as the plant get flowers, it need nutrition added to the water. As a general rule; never give nutrition to a thirsty plant! I water at least two times a day and add nutrition every third day.

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I'm really looking forward to this BrandyWhine Black tomato to mature.

Salad

Salad could taste bad if they are dry and nutritionally poor. Salad will grow fast in nutritious and moist soil. I have not added nutrition but have been very careful to water a lot and often. A hot tip is to use good soil to plant in.

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Conclusion

This year has been incredible fruitful and I hope that we are doing things right now.

St:Eriks Pale Ale, second batch

St Eriks Pale Ale, second batch

The book "Klona öl" [1] ("Clone beers" in English) has collected recipes from many Swedish breweries. One challenge is to brew a recipe and then buy a bottle with the same beer and compare, hope

This is the second time we brew a St:Eriks Pale ale, which is a pale ale with a lot of citrus aroma from the Citra and Simcoe hop. The body is quite light and it is a perfect summer beer.

Comments from my wife on the first batch was "Wow, tasty! Tastes like Fanta". I'm not sure if that is high score or not. She usually do not like beer.

There is a few differences since the first batch.

  1. We were using Fermentis Safale S-04 instead of Safale S-05 witch should attenuates lower and leave more residual sweetness
  2. Primary fermentation in 18 degrees Celsius instead of 19, which should give us a more clean taste without many esters

Both Safale S-04 and S-05 are dry yeasts and I did not bother to make a starter.

We did not adjust the PH of the mash water nor sparge water this time, but it did not affect the mash efficiency that much.

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Result

The taste was a little too clean. I miss the maltyness that the Maris Otter base malt usually gives and fruitiness from the S-04. I think the primary fermentation at 18 degrees was too low. Only a degree make huge difference on the production of esters.

Still a good beer though.

Recipe

Brewer:Marcus Folkesson and Kent Gustavsson
Notes:Forgot to add PH stabilizer to mash and sparge water
Batch size:23.00l
Boil time:70.00min
Measurements    
DESCRIPTION MEASURED ESTIMATED
Original Gravity 1.054 1.048 SG
Final Gravity 0.009 1.009 SG
Alcohol By Volume 5.9 % 5.2 %

Ingredients

Hops

HOP ALPHA AMOUNT USE TIME NOTES
Northern Brewer 8.50 percent 3.85 grams Boil 60.00min Also called Hallertauer Northern Brewers Used for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitutes: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar,
Citra 12.00 percent 17.69 grams Boil 15.00min Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown
Simcoe 13.00 percent 17.69 grams Boil 15.00min High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A
Simcoe 13.00 percent 35.38 grams Boil 2.00min High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A
Citra 12.00 percent 35.38 grams Boil 1.00min Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown
Citra 12.00 percent 69.00 grams Dry Hop 4.00 days Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown

Grain

GRAIN ORIGIN AMOUNT NOTES
Pale Malt, Maris Otter United Kingdom 3.41 kg Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
Pilsner (2 Row) UK United Kingdom 0.97 kg Pilsner base malt
Carared US 0.49 kg Adds body, color and improves head retention. Also called "Crystal" malt.

Miscellaneous

NAME USE IN STEP AMOUNT USED FOR NOTES
Gypsum (Calcium Sulfate) Mash 7.60 grams Water Agent Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
Epsom Salt (MgSO4) Mash 4.00 grams Water Agent Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
Chalk Mash 0.40 grams Water Agent Chalk (CaCO3) can be used as a water addition to adjust mineral content for mashing.
Yeast Nutrient Boil 2.00 grams Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
Irish Moss Boil 15.00 grams Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

Yeast

NAME TYPE FLOCCULATION
Safale American Ale Medium

Mash

STEP TYPE TEMPERATURE TIME
Mash Step Infusion 1.00 C 60.00 min
Mash Step Temperature 30.00 C 65.00 min
Mash Step Temperature 30.00 C 72.00 min
Mash Out Temperature 10.00 C 75.56 min

Fermentation

STAGE TEMPERATURE DAYS
Primary 19 4
Secondary 19 10