I drink a lot of Cloudwater beers, especially now the Stoneworks bar in Peterborough has opened and providing us with many of the Cloudwater DIPA v6/7/8/9/10 treats, plus lots of great keg and bottles from them. I like the way Cloudwater are quite honest with ingredients on their bottles, showing that they not only use a lot of hops, but that they a) use hop extracts for bitterness and dry hopping, but that they also use sugars to help get to the high end abv without the beers being too malty and thick bodied.
I’ve used Belgium candy sugar in many of my home brews, but I’d not used any extracts. So as I enjoy Magic Rock Grapefruit Highwire (plus other Grapefruit enhanced IPAs), I thought I’d try using a grapefruit extract with a brew. While I was ordering, I saw that my usual supplier (The Malt Miller) had some Citra hop oil (not for bitterness, just for adding to the keg/at bottling time for pure aroma). The extract is just the pure oils, so adds the aroma we want in an IPA without having to dry hop with leaf – which always has a (very small) risk of infection – or just adding some grassy notes if left a bit long. Probably more importantly, I’ve seen bits of hop in my drink on pouring, so why add leaves and bits of twig when you can add purity?
Speidel Braumeister upgrade
I’ve spent my time off work for Christmas 2016 adding a replacement tap to my Speidel Braumeister – the original is OK, but it doesn’t grip the tubing (I’ve had it come off several times while draining to the fermentor!), and it’s not ‘standard’ So the new big solid tap gives me much more confidence.
I’ve also purchased something to replace the hop screen, and to let me get much more wort into the fermentor on draining, without having tip the Braumeister over getting gunk into the mix. It’s a fit yourself kit contianing what i can only describe as a tight coil spring with a fitting to attach to the inside of the tap drain. It sits in the very bottom of the boiler, and uses the pull of the wort through the drain tube as a syphon effect to pull the wort up from the bottom. In a test with water the suction was enough to drain until about 0.5/1 litre left.. which is way better than you get normally. It should also filter really well as long as there’s some leaf hops in there – we shall see! Check it out on Brew UK website.
UPDATE: Brew day went well. The new hop filter system worked well, it did lead to quite a slow drain though, with a bit of tube jiggling to get out most of the wort. The clarity was very good (I recycled the first 2 litres of wort pouring it back into the boiler as that did have quite a bit of sediment). There was no gunk in the sample I took for measuring gravity after about 5 litres, it was gold and nice and clear, and also 1.074, which was on the mark as the predicted gravity from the software was 1.073. So the final strength is going to be 7 – 7.4% depending on how the yeast behaves.
FINAL UPDATE: Taste test. Well the extract certainly added big grapefruit notes, but I was disappointed that it had a ‘chemical’ edge, not quite what I hoped for. Maybe I used a bit too much, and I probably looking back would have thrown in some dry-hopping hops too to try and keep up with the grapegruit, as the aroma lacked hop and was dominated by the extract. In summary: OK but could do better – use less extract and add more real hops to balance.. the citra oil didn’t come through.
American IPA (14 B)
Boil Time: 60 min
Final Bottling Vol: 19.00 l
Fermentation: Ale, Two Stage
Equipment: Braumeister 20l
Efficiency: 75.00 %
Est Mash Efficiency: 84.4 %
|2.00 tbsp||PH 5.2 Stabilizer (Mash 60.0 mins)||Water Agent||1||–|
|5.00 kg||Crisp Clear Choice ale UK (5.0 EBC)||Grain||2||79.4 %|
|0.50 kg||Vienna Malt (10.0 EBC)||Grain||3||7.9 %|
|0.30 kg||Caragold uk (12.0 EBC)||Grain||4||4.8 %|
|15.00 g||Citra [14.90 %] – Boil 60.0 min||Hop||5||19.5 IBUs|
|0.50 kg||Candi Sugar, Clear [Boil for 40 min](1.0 EBC)||Sugar||6||7.9 %|
|1.00 Items||Whirlfloc Tablet (Boil 15.0 mins)||Fining||7||–|
|10.00 g||Citra [14.90 %] – Boil 15.0 min||Hop||8||6.5 IBUs|
|50.00 g||Citra [13.40 %] – Boil 5.0 min||Hop||9||13.0 IBUs|
|100.00 g||Comet [9.80 %] – Steep/Whirlpool 20.0 min||Hop||10||28.9 IBUs|
|50.00 g||Citra [13.40 %] – Steep/Whirlpool 10.0 min||Hop||11||11.8 IBUs|
|1.0 pkg||US West Coast Yeast (Mangrove Jack’s #M44)||Yeast||12||–|
|0.50 tsp||Yeast Nutrient (Primary 3.0 days)||Other||13||–|
|21.00 ml||Grapefruit Extract (Bottling 2.0 weeks)||Flavor||14||–|
Gravity, Alcohol Content and Color
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 79.7 IBUs
Est Color: 10.5 EBC
Measured Final Gravity: SG
Actual Alcohol by Vol:
Sparge Water: 2.17 l
Sparge Temperature: 76.0 C
Est Mash PH: 5.68
Grain Temperature: 20.0 C
Target Mash PH: 5.20
|Name||Description||Step Temperature||Step Time|
|add malt pipe||Add 27 l of water and heat to 40.0 C over 20 min||40.0 C||0 min|
|Maltose mode||Heat to 63.0 C over 5 min||63.0 C||60 min|
|Mash Step||Heat to 69.0 C over 5 min||69.0 C||10 min|
|Mash Out||Heat to 75.0 C over 5 min||75.0 C||5 min|
Sparge: Fly sparge with 6 l water at 76.0 C
Carbonation and Storage
Keg/Bottling Temperature: 18 C
Fermentation: Ale, Two Stage
Storage Temperature: 5 C
Also add hop extract of citra – 4ml (double suggested starting point) for big citra nose – add when kegging.
Add special yeast clarity fluid when going into fermentor.