Galaxy

In an effort to refine the Stone & Wood clone from this post, I’ve updated the recipe based on the results and inspiration from other sources (see link in notes). For the new batch, I’m adding some flaked wheat to add some more haze, and i’m lowering the percentage of ale malt. I’m also switching to american ale malt, in order to get a lighter colour. Finally, I’m increasing the dry hop to 100g and maintaining IBUs at around 22. I’m also experimenting with ascorbic acid (vitamin C) and sodium metabisulfite (SMB) during the dry hop, in an effort to reduce oxidation.

2022 was a good year for brewing - I definitely got back into the swing of things and was able to brew a lot more beer than in 2021. While there was some dud beers (mostly due to oxidation..), the beers in general definitely improved in quality. I recognised that I branched out in styles as well, experimenting with different spices and yeasts. Of these, the Beglian White Ale (Witbier), Aussie Sparkling Ale and Mango Lassi sour were 3 notable beers that involved new ways of brewing with spices and different hop varietals. While I tend to stick to the same styles, I’m keen to branch out and try new things, mainly to keep things fresh and exciting. I’m also keen to try new methods, improve the efficiencies of my current process, and work on the limitations I’m currently facing.

In 2023, I have a few notable brewing improvements and styles I’m excited to try. In no given order, these are:

The second beer I ever made was my first time going all grain. This recipe (here) was a Stone & Wood clone, designed to loosely resemble the beer. While this was one of the most successful beers I’ve made, I decided to re-do it, this time with a much better, fine-tuned setup. The aim of this is to get an understanding on the impact of changing certain aspects to a brew and how they affect the end result. The grain bill is remaining mostly the same, with slightly more Wheat malt and Carapils. I’ve also increased the hop additions, adding slightly more bitterness and hopstand additions. Furthermore, I’ve tweaked the water chemistry in order to favour a light, hoppy ale, while removing chloramine with campden tablets. The beer will be kegged, whereas previously it was bottled, presenting more chance for oxidation.

The updated recipe can be found here: