Based on “Min første Hefe-weizen” from Brygladen.

4 kg. liquid Weyermann Hefe-weizen extract
30 gram Hallertau Hersbrücker hops
Wyeast 3068 Weihenstephaner
Started the yeast on Thursday (June 3rd). Found out that the packet had ruptured on Saturday morning, so started a new starter on a bit of extract in 1 liter of boiled water with a handful of hops.

Sunday June 6th
Bring 15 liters of water to boil and add the extract. Add the hops when the water boils and leave boiling for 1 hour. Cool to below 30°C and add the yeast. Pour into fermenter.

Temperature: 27°C
OG: 1.050
Sunday June 13th
Racked to another fermenter. (Pictures).

Temperature: 20°C
FG: 1.027
Heavy banana taste
Sunday June 27th
Bottled:

7x 0,33L
8x 0,45L
21x 0,50L
7x 0,75L
Temperature: 20°C
FG: 1.007
Less heavy banana taste, though still pronounced.

20040523: Märzen (Oktoberfest)
pictures

Based on Dan Temple’s Mad March Hare

My first all-grain, so let’s see how this goes.

Fermentables:
Munich Malt Type 2 (20-25 EBC, Weyermann): 5kg
Pale Ale Malt: 1kg

Mash:
20 L at 67 C for 65 min.

Sparkle with 5 L at 75 C (Note: more sparkle water next time)

Hops:
Saaz 3% alpha: 60 gr for 90 min.
Saaz 3% alpha: 20 gr for 60 min. (*)
Saaz 3% alpha: 20 gr for 5 min.

) I found out there is a temperature dependend fuse int he power chord I was using which turned itself off which made the temperature drop to 65 C. I therefore gave it 30 min. extra,
although the worth made it to cooking temperature after.

Fermentation:
DCL S-04 Dried Ale Yeast.
Filled fermentor to 23L with tap water.
Temperature 22 C
OG: 1.050

20040613:
Bottled, added 100g sugar:
5x Coopers plastic 0.75L
13x Grolsch 0.45L
1x Hancock 0.75L
19x 0,33L

Pictures

20040502:
Extract hops and malt from the Brubags[tm] by adding boiling 1,5 L
and leave for approx. 20 min three times.

Add spray malt and 1,2 kg normal sugar and fill up to 23 L.
Temperature 26C, so leave to cool before adding the yeast.
OG: 1039
20:45: Yeast added at 22C

20040509:
FG: 1009
Lot of yeast in the bottom. Rack to secondary fermentor.

20040522:
FG: 1004
Bottled with 100g corn sugar after racking to 3. fermentor
19x 0.33
28x 0.50
2x 0.75

20040410:
Can of Geordie Mild: Sep 05 – 363 xb12984 3267
1 kg normal sugar
OG: 1.038
Temperature: 20C

20040418:
Temperature has been about 22C most of the time.
FG: 1.012

20040425:
Temperature: 20C
FG: 1.012

20040427:
Temperature: 20C
FG: 1.004
Bottled: 14 Grolsch 0,45
3 Coopers 0,75
3 Hancock 0,75
8 0,5
12 0,33
Primed with corn sugar, approx. 8g/L

20040306:
Coopers Old Dark Extract
– 14pm: Sanitise in normal household bleach
– 14:10 Start a yeast starter
– 15:00 Mix extract, 1 kg white suger
– 15:30 Mix finished: OG 1.043, temp: 26C

20040307:
– 8:45: Temperature fallen to 22C

20040311:
– 13:00 Temperature 21C
FG: 1.005

20040327:
– 19:00 Moved to kitchen to let yeast fall back
to the bottom before bottling.
Temperature 21C

20040328:
– 14:00 FG 1.004
Added 180g corn sugar in approx. 1L of handluke water
and slowly stirred.
Bottled:
29 0.33 bottles
16 0.45 Grolsch bottles
6 0.75 Coopers plastic bottles

Taste is good, quite smooth and just a slight touch of yeast. The three week fermentation, leaving more time for secondary fermentation, is definately a good idea.

Pictures
20040201:
Youngs Harvest Bitter Extract, best before aug 05
– 11:00 Santise in normal household bleach
– 11:50 Start a yeast starter
– 12:00 Already a lot of activity in the yeast starter
Mix extract with 1kg of white sugar
OG: 1030
Temperature: 27 C
– 23:59 Temperature: 24 C

20040205:
– 12:30 Temperature: 22 C
gravity 1014

20040214:
– 11:00 Temperature: 21 C
Gravity 1008

Added 110g corn sugar in approx. half a liter of boiled water.
Slowly stir and left for 30 min.
Bottled:
30x 0,33L
4x 0,5L Urquell (green)
6x 0,75L Coopers plastic
1x 0,45L Grolsch

20040118: Coopers Stout
———————–

Pictures

20040118:
Coopers Stout Extract, best before 18.07.05
– 14pm: Sanitise in normal household bleach
– 15:10 Start a yeast starter
– 16:00 Mix extract, 3/4 kg white suger, 1/4 kg brown sugar
– 16:30 Mix finished: OG 1.040, temp: 24C

20040120:
– 16:00 Temperature has been stable the last few day
around 23C.
No bubbles in the airlock, but a lot of froth on top looking throught the airlock

20040131:
– 10:00 Temperature has been going down for the last two weeks until a little over 20 today.
FG: 1011
Bottled:
1 Christoffel 2L
22 danish bottles .33L
6 dutch bottles .30L
3 Hancock .75L
8 Coopers .75L
7 misc. english .5L

The dutch bottle were primed with the last of the Coopers pills, the other bottles with approx. 1 teaspoon (6g) per .75L (very approx. for the smaller bottles) of Corn sugar (HopShop)
A lot of foam while bottling, small bubbles typical for a stout-like beer.

20040205:
– 12:30 Moved from office to storage. Office was approx. 22 C.

20031207: Coopers Australian Lager
———————————-
– first try: Coopers Lager, following instructions and using the kit. No fancy stuff yet.
– Used approx. 3.5 L boiling water to get a temperature of about 26 C, this might be the winter outside so the cold tap water is pretty cold indeed.
– 5 pm: Fermenter was placed in the bathroom and the radiotor on IV, hope this is the right temperature
20031208:
– 3 am: Moved the fermenter to the office and turned up the heat to the max.
Temperature was dropping below 22 C. Looks like it’s keeping up at a little above 22 C now, while it’s freezing outside. I really need a thermometer to measure room temperature before placing the fermenter somewhere.
– 16 pm: Temperature in the fermenter has risen to 24 C
20031209:
– 8 am: Temperature has risen to 26 C, turned down radiator to IIII
20031211:
– 17 pm: Temperature around 24 C
Gravity between 1.010 and 1.020, which is a bit too high, so let it be for at least a day. No bubles anymore. Soury taste.
20031212:
– 17 pm: Gravity still around 1.015, not much change there, probably bottle tomorrow.
Taste actually more bitter than sour.
20031213:
– 13 pm: Gravity down to 1.010. Color nice and yellow, a bit cloudy.
Temperature a little below 24 C
Tastes still a bit bitter and “something funny”, can’t really describe, what, maybe a bit flowry.
Bottle with Coopers carbonation drops, two per “Long neck” (750 ml) 73% Sugar, 27% glucose.
30 750ml bottles
20031214:
– 12 pm: Temperature a little below 24 C
20031222:
– 21pm: First bottle opened.
Nice golden honey colour. Good foam, but quickly disappearing.
Good bubbles though. Taste good, not as bitter anymore, and only slightly by-taste.

2004 january:
Tast improved, also better foam that stays longer.
A bit too gassy though.