Tag Archives: hops

Brut IPA you say?

There is no disputing that the India Pale Ale or IPA is a staple that’s here to stay. From its humble origins as a practical way to ship beer across the Empire to our modern craft interpretations, IPA has fast become a mainstay of every quality beer emporium. Spurred by the current Pied Piper of brewing: hops, drinkers are fast becoming used to and acquiring a taste for this lupulin driven excitement, whether it be a DIPA, Farmhouse, Belgian, Traditional, Black or New England, to name but a few. In addition to which, this lupelin furore is showing no sign of stopping! Enter Brut IPA, the new kid on the block. So, could we now be entering the era of the Brut IPA? Recent trends witnessed here at Murphys would suggest so, that Brut IPA is fast becoming the must brew style of 2018.

Unlike the name might suggest, this beer style has no connection with the cheap aftershave still available at a discount price from your closest Superdrug! In fact, its namesake is much more sophisticated, tasteful and considerably more expensive per bottle. We are of course talking about Champagne or more accurately the scale used to describe the sweetness of Champagne.

Picture courtesy of dracaenawines.com

As you will see, Brut is the second driest champagne available and it’s this dry palate that is the key weapon in the arsenal of this revered style (oh yes, there are of course Extra Brut IPA’s being brewed too). What else makes this beer stand out? You guessed it, hops by the bucket load! Lots and lots of juicy, fruity hop flavours but all from late additions; nobody likes their beer to be extra dry and bitter. Original gravities for this style typically range from the gentle 1045 up to 1070 and remember to keep the malt grist pale and simple. Though to achieve true Brut status you’ll need a low final gravity.

Origins of many modern beer styles are often shrouded in mystery, hearsay and myth. In contrast the Brut IPA has a largely undisputed founding brewery, with San Francisco’s Social Brewing leading the way in late 2017.  In the brewing industry’s true spirit of collaboration, their brewer, Kim Sturdavant fast shared the secrets of this new quaffable success with fellow local brewers and it’s from that pocket of California that word has spread.

At the risk of stirring the pot…

During our discussions about the content of this blog post we realised that, since 2012 Murphy and Son have already been supplying a UK brewery to aid in the production of something very similar! St Austell Brewery’s Big Job is a multi-award winning Double IPA with a wort of OG 1057 which attenuates right down to 998.5 and 7.2% ABV, balanced by a large dry hop addition this seems bang on for a Brut IPA to us! We’ll leave that thought with you.

So, how do we Brut-up an IPA?

Most brewers are turning to the power of enzymes, more specifically Amyloglucosidase (AMG to you and me).  This enzyme acts by removing glucose from dextrins / oligosaccharides in a step by step manner, working along the non reducing end by hydrolysing both linear α -1,4 and branching α- 1,6 bonds.  The removal of these dextrins eliminates any residual body and sweetness in the beer whilst providing extra fermentable glucose for the yeast!

AMG can be added in the mash to boost fermentability and extract, however, brewers of Brut IPA’s are choosing to add it directly to chilled wort (3-8g per hl) with rates dependant on required rate of attenuation.  Using this method, production of super-attenuated Brut IPA is easy, and thus making a final gravity of close to and below 1000 is achievable.

Top tip: Why not consider using sugars to raise the gravity of your brew?  Dextrose monohydrate will raise the gravity without adding any further or non-fermentable sugars, helping keep the beer dry without adding body or colour.

Next time you are looking to brew an IPA why not consider going Brut?

To discuss the use of AMG or any of our other enzyme products please contact our technical team techsupport@murphyandson.co.uk, like to learn more about our technical team? Read our blog on who’s who and who’s new.

Headline image courtesy of http://doctorale.com/en/big-job-attention-hops-attacks/46137 on Flickr

Co-authored by Iain Kenny and Mat Henney

Lager, Lager, Lager

When some very enterprising German brewers decided to store their beer in the frozen Bavarian Alps through the summer time in the early nineteenth century, little did they know of the impact there new “Lager” creation would have on the world of beer.  Some of these brewers were so moved by the potential of this wonderous brew that they started to leave their Bavarian breweries to spread the word around Europe and refine this new brewing art.  Many on the continent were so moved by the potential of Lager and the Lagering technique that many brewing enterprises started making related products of their own giving rise to styles like the Red Lagers of Vienna.  Much credit also needs to be given to Bavarian brewer Josef Groll who, in 1842, took the brave step of heading to a little-known brewing town called Pilsen in the Czech Republic to try out his new lager recipe.  Following on from this original Pilsner (Pilsner Urquell), innovations and developments in the likes of glass bottle manufacture and refrigeration coupled with a good helping of migration meant lager quickly became a worldwide success.

Lager is as popular as ever and whether its Pilsner, Helles, Vienna Lager or Schwarzbier you are considering brewing, Murphy and Son is the place for everything you need for a flavoursome quality lager.

Liquor Treatment

Our much treasured, annual free of charge liquor analysis now includes a suggested liquor treatment for lager style beers as standard.  If you have not had you liquor checked for a while and you are a Murphys customer please send 50ml of untreated water to our lab for us to check out for you.

Our suggested lager treatment aims for a brewing liquor with adequate calcium for good brewing enzyme activity, yeast flocculation and oxalate and protein precipitation whilst mimicking the low sulphate and chloride levels of Munich and Pilsen for a crisp, light flavour.  This is best achieved with suitable additions of lactic acid to reduce alkalinity with low levels of calcium sulphate and calcium chloride to increase calcium ions.

Malt

Our new closer ties with Simpsons Malt means that we now have in stock ready for dispatch Finest Lager Malt (crushed).  This highest quality malt is slightly higher in Total Nitrogen and slightly under-modified so head / foam and mouthfeel will survive the lagering process. To add to this quality base malt, we can also supply a range of crystal malts, caramalt, wheat malt and Vienna malt (all crushed) direct from our warehouse.

Hops

Whether you are looking for traditional varieties of Noble Czech Saaz and German Hallertau hops, or looking to add a dry hop twist to your brew with new world hop pellets, we are very proud of our close relationship with Charles Faram which means we can supply the best hops around to suit your requirements.

Yeast

On the dried yeast front we are pleased to hold stock of Lallemand Diamond Lager Yeast and three different Fermentis Lager Yeasts.  We also supply wet yeast cultures from the National Collection of Yeast Cultures (NCYC) which houses a vast range of lager strains originating from all over the world which can add the precise character you are looking for.

Flavour control

Diacetyl and Sulphur flavours can be problematic in lagers to help keep things under control we have the perfect products to help.

When added to wort at the start of fermentation, the enzyme Alpha Acetolactate Decarboxylate (ALDC) acts on the diacetyl precursor alpha acetolactate converting it to acetoin.  If alpha acetolactate is not present diacetyl can’t be formed so no buttery off flavours in your beer and conditioning time can be reduced.

To help keep sulphur off flavours out of your beer, Murphys have developed two zetolite products for the job.  Zetolite 65, when added to wort at the start of fermentation will prevent the formation of sulphur off flavours whilst if you notice the undesirable sulphurous aromas in your fermented product, the addition of Zetolite 63 will stimulate your yeast to reduce H2S and DMS aromas during maturation.

Don’t forget…

…an exuberant bright appearance is important with lagers and at Murphys we carry a huge range of finings and stabilisers to help achieve the desirable crisp look from brewers clarex to Super F, Silica and PVPP products, the Murphys Technical team is on hand to get this just right for you.  PGA is also a handy product to help achieve a perfect looking head on dispense.

For further information on any of the products discussed or for general advice and trouble-shooting with lager brewing please contact the Murphys Technical Team.

We Sell Key Kegs!!!!

Author: Iain Kenny, Technical Sales Representative, Murphy & Son Ltd

Contact the technical team on techsupport@murphyandson.co.uk

Hop Sale!!!!!!

– SALE NOW ENDED! –

We have a few discounted hops for sale from the previous seasons. If you are interested please contact Frances Maud at Murphy and Son Ltd.

2011 – 25%

2012 – 10%

2013 – 5%

Bramling Cross 2013

Bullion 2011

Cluster 2013

Glacier 2011

H Tradition 2011

Junga 2013

Liberty 2011

Luelski 2012

Marynka 2012

Millenium 2011

Newport 2011

Northern Brewer 2013

NZ Dr Rudi 2012

NZ Pacifica 2012

Palisade 2012

Premiant 2012

Pride of Ringwood 2011

Sladek 2011

Slovenia Magnum 2011

Sonnet 2011

Sovereign 2013

Spalt Selelct 2012

Strisspalt 2013

Wakatu 2013

T90 Pellets

Chinnok 2013

East Kent golding

Fuggle 2013

frances.maud@murphyandson.co.uk

01159785494

Solution to Hop Shortage – HopBurst Range

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If you are struggling to get hold of any hops that are vital to your recipe, we do have an alternative solution: Oils from the HopBurst range! These oils deliver hop aromas with a punch.

Working only from raw hops this solvent free process allows to capture the hop oil volatiles often lost in brewing.

These oils  are added  post fermentation to deliver a “dry hop” type effect. Usual dosage rates are 5 -40 grams per hectolitre.

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These exciting aromas include pine, citrus, red berry, woody, mint.  Please take a look at the range we supply.

  • Centurion – citrus fruits aromas will bring you to attention
  • Citrulicious – an intense burst of citrus
  • Geronimo – make your IPA shout with grapefruit and pine notes
  • Floret – strong floral and pine character
  • Halo – a heady burst of tangerine and grapefruit
  • Howitzer – a pilsner style with grassy and herbal characters
  • Kentish Gold – spicy, earthy, typical english pale ale style
  • Limonata – a powerful burst of citrus lemon and lime
  • Magnifico – unique tropical fruit, floral and earthy characters
  • Outback – strong, bold passionfruit and citrus notes
  • Pacific Northwest – spicy and citrus aromas for great for US pale ales
  • South Pacific – fresh floral and marmalade characteristics
  • Super Citrus – a zesty smack in the face
  • Tutti Frutti – provides a powerful orange, citrus aroma
  • Uncle Sam – that unmistakable citrus and geraniol style
  • Victory – fruity and gooseberry notes, there is only one outcome

If you are interested in the product please contact frances.maud@murphyandson.co.uk

FREE kettle, isinglass and auxiliary fining optimisations if you purchase our clarification products plus free liquor analysis, if you purchase our liquor treatments.

Our products and services help the brewing industry to help control their processes, minimise losses, maximise yields and to help run a more efficient brewery. Our unique selling point is that each product is backed up with free technical support.

Our friendly team of brewing experts offer services which give advice with all types of brewers’ problems. Our laboratory offers free kettle, isinglass and auxiliary fining optimisations if you purchase our clarification products plus free liquor analysis, if you purchase our liquor treatments.

dwb 1Liquor Treatments

Liquor treatments are vitally important to the brewing process. By converting your water supply into acceptable brewing liquor you will gain many benefits such as controlling your alkalinity, enabling optimum pH levels throughout the process which improves enzyme activity, extract yield, fermentability, clarity and stability.

Send in 30-50ml sample of your liquor to our laboratory with a cover letter, we will email you an analysis of your ions and recommend water treatments. Remember this service is free of charge for those who purchase our liquor treatments and you can have your water tested annually.

For more information regarding liquor treatments, why don’t you read the following article:

http://www.murphyandson.co.uk/murphyandson/water.html

akaClarification products

For customers who purchase our kettle fining, to obtain a precise dosage rate please send in 1 litre of your unfined wort to our laboratory.

For Isinglass and Auxiliary optimisations please send in 1 litre of your unfined beer.

All sample must be in plastic containers, fully labelled and accompanied by a cover letter with full contact details.

Please find the following article regarding clarification in beer:

http://www.murphyandson.co.uk/murphyandson/all-bright.html

Murphy and Son Ltd
Laboratory
Alpine Street
Old Basford
NG6 0HQ

Raw Material Seminar – 25th March 2015

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The Institute of Brewing and Distilling

Southern United Kingdom Section

 

Raw Material Seminar

Charles Wells, The Brewery, Havelock Street, Bedford, MK40 4LU

on Wednesday 25th March 2015.

 

The Southern Section presents a whole day seminar on The Use of Raw Materials in the Brewery. The seminar is aimed mainly at those students taking the General Certificate examinations but will be of interest to all brewers, particularly those from smaller breweries. It will give practical help and will include advice on examination technique and a mock examination. 

The day is chaired by Derek Prentice. Derek is currently passing on the knowledge gained during a lifetime in brewing at Truman’s, Young’s and Fuller’s by acting as a tutor. He is also near to opening a new brewing venture in Wimbledon.

 

Adam Johnson is currently Technical Sales Representative at Murphy and Son where he provides technical and sales support for customers in the south of England, south Wales and Ireland. This includes advising on all aspects of the brewing process and then extensive range of Murphy’s products. He has a brewing degree from Heriot-Watt and began work as a quality technician at Belhaven Brewery before joining St Austell as Quality Brewer where he ran the laboratory and developed the QMS and HACCP systems.

 

Sophie de Ronde is the Brewing Technologist for Muntons, helping out brewers with recipe and ingredient queries and also has the facilities to brew pilot trials of their ideas. She gained a BSc from Essex University and, a couple of years later became Head Brewer at Brentwood Brewing Company where she spent seven years developing the consistency of the core beers and creating different beer styles and specialities from Fruit Saisons to rich Imperial Stouts.
Ed Wray holds a degree in Microbiology from Imperial College, London and Post Graduate Diploma in Brewing and Distilling from Heriot-Watt University. He joined Campden BRI as Project Brewery Maltster from The Old Dairy Brewery, where he was Head Brewer. During his time The Old Dairy he was responsible for production of a range of regular and seasonal beers and achieved SALSA accreditation. Having joined BRI he runs the pilot brewery and is involved in a wide range of project work for clients.

 

Andrew Whalley is Technical Sales Advisor at Charles Faram & Co Hop Merchants, advising brewers on hops, recipe formulation, and brewing. He started his brewing career at Lastingham Brewery in North Yorkshire before moving to York Brewery as Head Brewer, to start up the new brewery in 1996 and spent the next 16 years at York before moving into the brewery supply chain with Charles Faram in May 2012. He passed the IOB AME in 1999, and has been travelling to Slovenia and the USA since 2003 buying and assessing hops, discovering different styles of beer and brewing techniques.

THE PROGRAMME
 
09:30 – 09:50 Registration and Coffee
09:50 – 10:00 Welcome by Chris Reid of Charles Wells
10:00 – 10:45 LiquorAdam Johnson will look at the use of water in brewing. The focus will be on the composition of brewing liquor and the treatment options available to make adjustments dependant on raw liquor and desired beer style.
10:45 – 11:15 MaltSophie de Ronde will outline the attributes of various malts and malt products, outline the key characteristic of the various products available, how they are used in the brewery and the effect that different grist compositions can have on the finished beer.
11:15 – 11:30 Coffee
11:30 – 12:15 HopsAndrew Whalley will cover the history and cultivation of hops. He will outline the different hop varieties, their use in the brewery from brewhouse to maturation and their effect on the final product.
12:15 – 13:00 Brewery and Laboratory Tour
13:00 – 13:45 Lunch
13:45 – 14:30 YeastEd Wray will outline the basic characteristics of brewing yeast and its relationship with other microorganisms that are present in the brewery. He will outline the wort characteristics required for good yeast growth and how yeast is cropped and cared for after fermentation.
14:30 – 15:00 Examinations and QuestionsDerek Prentice will lead a session on examination techniques and will answer general questions with the remainder of the speakers to give the benefit of their experience.
15:00 – 15:15 Tea
15:15 – 16:30 Mock ExaminationDerek Prentice will present a mock examination on raw materials, how they are used in the brewery and the effects they have on the final product and present model answers, as well as giving advice on examination technique.
16:30 – 16:45 Final Questions and Comments
16:45 Close
The Seminar is limited to the first twenty-five applications received and the cost is £50 for IBD members and £65 for non-members, both exclusive of VAT.
To attend e-mail pete.channon@gmail.com. Payment by cheque to Dr Pete Channon, 189, Jeans Way, Dunstable, Bedfordshire, LU5 4PS or by bank transfer. Telephone enquiries to 07771 933091.