New era: satire, capitalism and critique just for fun.

Spring is coming to this desolated god forsaken country. Even though a hot summer calls for a light, refreshing and fizzy brew we felt that It will not suffice in this hard climate. Therefore were spending this Sunday brewing (as god intended) a vienna lager (3A) that with its darker hues will keep our savage people in check.

This brew will comment the moving of new political-ish ideas in the Swedish home brewing community. Helpless peasants in the shadow of the Goliath. I’m being dramatic, but I feel that theres a storm coming. Hopefully it wont take down our houses but power our mills. The lines between us and them are soon to be more blurry and the community will be less homogeneous and more connected.

We will call this beer Brewmasters premium golden shower.

This is my second go at this style and what I like about it is the crisp and satisfying freshness combined with malty malty malts. Yep.

Last time I tried brewing this style I wasn’t pleased with the crispness. It was a bit dull and maybe a little bit to sweet (not because of high FG) so I will add a bit more hops this time. I’m also adding some late hop addition to spice things up since it’s intended as a early summer beer. It’s a bit out of style but here it goes:

OG: 1.049
Mash temp: 66°c 60 min/76°c 15 min
Boil time: 90 min
IBU: 35-ish
Fermentation temp: 11°c

Pilsner (weyermann) 59.6%
Munich I (weyermann) 38.5%
Carafa Spec. III (weyermann) 1.9%

Magnum (14.7%AA) 35 IBU @ 60 min.
Hallertauer Mittlefruh (4%AA)17gr @ 1 min.

Fermentis S-23 2 pkg rehydrated

Also I will harvest the yeast. Self explanatory picture below:

Yeast harvest

Recap: oven roasted malt porter-ish.

So I thought it would be good time to give you guys an update on the results of my roasted porter. I have to confess I haven’t done a great job of reviewing it while it was still existing. It had a short life span. Mostly due to a very successful wedding.

Since I can’t really write as I’m drinking it i’ll just do a all in one reflection.

Before mashing the grain had a very burnt scent to them comparing with commercial brown malt. The wet version was a bit sweeter, still a bit charcoaly tough. This carried through into the beer in some degree, it got a comment along the line: ”It’s has a very burnt flavor”. At first I was afraid it wouldn’t settle enough and be to overwhelming but it did in fact become very drinkable since it was so light in alcohol.

Sessionable yes, but it could have benefited from some more residual sweetness to balance the roastiness. I think it finished at 1.014 which isn’t that low but still not high for a beer whit a lot of roast character. So I would go a bit crazy with some light crystal if I’d do it again.

The color was light brown, similar to new castle, but did not match in flavor. It was packing more dark grain punch than what it looked like.

I probably won’t roast my own grains again, it’s not worth the time if you ask me. I have yet to master the commercially available malts. But for you brewers out there still interested in roasting your grains: go for it! My only advice would be, try to use them in smaller proportions.

My recipe was: 1.9 kg each of the two roast, 2 kg marris otter and 400 grams of caramunich I.
For hops I used just some First Goldings at 60, 10 and 5 minutes – around 25 IBUs.

Here’s some pics from the wedding party…




Clarity Issue or Not?

I want to add section to my earlier post about the hibiscus saison. The last picture of the finish-ish beer shows a deep red and pretty cloudy and turbid beer. I can’t for sure say if the turbidity is just the chill haze that was apparent in the clean beer or if it is a additional haze created by the hibiscus. The hibiscus tea itself wasn’t hazy itself but its hard to say, with what I know, if a reaction with the beer could have caused the haze.

Here is a picture of the clean beer, with chill haze. It cleared up a bit when it got warmer.

clean beer

Fermenting away


Just wanted to upload some quick updates on the session cda and amber/red ale. It’s a lot more fun with transparent fermentation vessels.




Top: red ale Middle: Session CDA Bottom: both of them

From what I can see the amber ale pitched with us-05 is fermenting a bit more vigorous than the bry-97. But the cda with bry-97 is also a bit darker which makes it harder to see!


Dual brew day and hop stand.

Waking up this morning with a bit of a hangover I didn’t feel like hurrying down to the tram to head over to ze brewery. But since my new apartment is lacking its most important piece of interior detail, homebrew, and I’m all out I needed to get my ass brewing something tasty.

Living alone will give you a lot of time to drink beer. Even though I enjoy barley wine, Imperial Stouts and Belgian trippels i can’t be chugging them all day. That is why I chose one of todays batches to be a session CDA. I wanted to make something other than a dry stout, bitter, mild etc. since I’ve been brewing a lot of them the last couple of months (and I was low on Marris Otter). A Cascadian Dark Ale is fun, drinkable and will age pretty well as the hops reside and roasty flavors merge with the whole flavor of the beer. The last pint I poured of my last CDA was probably the best one! …that’s not unusual though is it?

CDA or Black IPA is a fairly new style and even though there’s a bunch of good recipes and tips on the Internet a session version of the style is not that common. But I found one from a safe source: Little Bear by the former Brewing TV dudes.

I went with this grain bill:

3.6 kg of Weyermann Pale Malt
0.22 kg of Weyermann Carafa Special III

For hops I did:

around 35 IBU’s of Northern Brewer
15 gr of Cascade @ 10 min
15 gr of Cascade @ 0 min
20 gr of Centennial @ 0 min (I had a open bag and wanted to put it to use before it went to old)

I pitched a sachet of BRY-97 from Lallemand that I bought to try out as an alternative to US-05.

bryggkollage hop stand

After two years of brewing my technique development is slowing down since I found what works for me or whats possible for my gear and location. But today I tried doing a hop stand, sort of. I read the BYO article on hop stands and got interested in using it when brewing my american red/amber ale. According to Brewing Classic Styles the american amber is suppose to have a forward hop aroma and I found it very fitting to try this new technique to see if it’s worth the effort.

(I used the first amber ale recipe from Brewing Classic Styles.) Instead of having the hop additions at 10 minutes and flame out I waited until the cooler was in place and the wort temperature was dropping. At 90°c I added the first hop addition and waited until the wort hit 80°c and added the second addition. The idea of this is that the hop oils won’t boil off as much due to the lower temperatures and also lower evaporation.

After each addition I swirl the wort with a spoon to keep the wort agitated which is necessary for the hop utilization. I have a pump in my brew system which I could have used but didn’t since it will just shoot all of the trub up in suspension.

One factor that I didn’t really account for was the rapid cooling the first 20-30 degrees. Without trying the finish product I believe that a extended hop stand would be preferred. I guess it will be easy to decide when the beer is ready to drink. If so I will dry hop it for further hop aroma.

All in all, good brew day.