If you read my last post you’ll know that I am re-training to become a brewer. The team I’m working with are really supportive, and as part of this set me a two part challenge. This post is about part one…
My challenge was to choose a beer I liked and then seek to make a copy of it using the pilot brew kit. This has an output of around 65 litres / 115 pints. The beer I chose was from Farmyard Ales, a Pale-Ale / East Coast IPA hybrid called ‘Chaff.’ It’s a nicely balanced and fruity beer full of New World hop flavours. As I alluded to before, there’s more to brewing a beer than might first meet the eye. You need to choose:
- The blend of malts you use.
- The ABV and thus the quantity of malt.
- The mineral content of the brewing liquor (water).
- The types of hops, quantity and times of addition.
- The yeast type.
- The fermentation temperature.
- The SG (sugar level) at which to stop the fermentation.
- The level of finished carbonation / packaging type.
All of these factors affect the taste and mouthfeel (mostly viscosity) of the finished beer. With a good palate and experience it should be possible to make an educated guess of all of the above with the exception of knowing the yeast strain chosen by the original brewer. So I contacted Steven at Farmyard Ales. He was so helpful, not only did he let me know the yeast type they use he also sent me a copy of the brew sheet (recipe). As I alluded to before, the local brewing community here (and for all I know further afield as well) is really friendly and supportive. Since I want to honour the trust given me in getting sight of the original brew sheet I’ll focus this post on my experience and not share any of the recipe details.
Because this challenge was to help grow my experience I used just the malt and hop types from the brew sheet and set about doing my own design calculations. These I could then check back against the brew sheet to see if they were correct. In comparison to powder science (my penultimate field) the calculations were straight forwards, but for all that the subject is new to me. From what I can see so far, the skill of the brewer is not so much in the science but in combining this with a true feel for good flavour and texture combinations. It’s a little like being a chef, but ideally at the Heston Blumenthal end of the spectrum.
With my brew sheet complete and checked by our lead-brewer I was ready to roll, and on Friday morning started my brew day. The two most important factors in brewing are cleanliness and temperature control so I started my day with…
After that I was pleased we had a baby heat exchanger to cool the wort as it transferred into the fermenting pan. Quick and easily controlled, very much my cup of tea (or should that be pint of ale?)
Fermenting is now taking place in the fabulously Heath Robinson temperature controlled box. A PID controller linked to a cooling coil and an airing cupboard heater all inside a well insulated Eurocrate. Hopefully the fermentation will be complete by Tuesday then it will need conditioning for a week before we can see if I have succeeded with challenge one, watch this space!