Monthly Archives: October 2019

Beers to be tasted

Meeting 2 – bigger than ever

Wednesday 30th October 2019

The second meeting of WEHomebrew proved even better than the first. It was great to see even more people turn up to enjoy what turned out to be some great beers. Prior to the meeting Paddy was kind enough to give a mini-tour of the brewery for members who hadn’t been round before; and also members who just love looking at big shiny tanks full of ale.


Then it was time for the science. Matt from Windsor & Eton brewery delivered a brilliant introduction to the science and art of mashing. Starting from the fundamentals of what the maltster and brewer are working with through to the implications temperature, water, pH and time can have on your finished beer product. It was a real grounding and I’m looking forward to looking at the next stage of the brewing process – wort boiling & hops next month.

Matt dishes the dirt on mashing

After the science it was time for the drinking. We had half a dozen beers to assess and discuss and while the majority of the beers were dark – fitting in well with the coming seasonal weather and early nights – we kicked off with a cool Steampunk looking growler full of a light 6 day old beer that was ready to drink. Fermented warm using Kviek yeast this was a great introduction to Norwegian farmhouse yeasts and their potential in terms of fast turn around and robust fermentation profiles.

Wild hops, wild fruits, chocolate and espresso coffee were the added bonuses tasted in the following beers – something for everyone and a great show of what variation there can be in similar styles.

Steampunk beer delivery system

We ended the night in a great discussion over the potential causes of a phenolic / medicinal taste found in a beer. A lot of learning and some things to take away to remedy this. This bit is exactly what the club is about – fixing problems so we can make great beer.

As mentioned I have set up a facebook group for any discussions / questions / photos of your kit to share – link to that is here :

Looking forward to next month already where hopefully we’ll see a few versions of the SMaSH recipe here where we can compare different hops and how our individual processes differ.



Milled malt barley

SMaSH recipe for Hops experiment

Hop experiment SMaSH

November 2019 WEHomebrew experiment intended to allow the club to taste and compare beers that differ only in the type of hops used (And technique as well)




Maris Otter SMaSH

Beer details

OG 1045 FG 1010
ABV 4.55% IBU 30
Colour 10 EBC Brew size Kit dependent

Mash ingredients

Ingredients Weight
Maris Otter Malt 100%

Boil additions

Ingredients Weight Time
Chosen hop X grams 60min
Chosen hop X grams 30min
Chosen hop X grams 15min


Type Nottingham

Recommended 1 hour mash at 67C

Hops choice is completely up to you!

Will make three additions into the boil all of the same amount of the hop to hit a total BU of 30. Can use the Brewer’s friend calculator here to work out how much to add at each time point.

Pitch with Nottingham yeast and ferment between 18-20C if you can control the temperature.