AG2 Single Hop Challenger IPA

[Rubbery]

Yesterday was brewday. The idea came from drinking Yorkshire Terrier in the pub and later from kits - They list Challenger as the only hop in the recipe. Others have said it is like Coniston Bluebird, but it is a long time since I have seen that beer and can't remember the taste. Anyway, here is the final recipe...

Pale Malt = 3850 g
Torrefied Wheat = 200 g
Crystal Malt = 300 g

Challenger @ 90 mins = 35 g
Challenger @ 30 mins = 20 g
Challenger @ 10 mins = 20 g
Challenger @ 0 mins = 25 g

yeast: Wyeast 1469 - West Yorkshire

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 32.7 Litres
Mash Liquor: 10.9 Litres
Mash Efficiency: 75 %
Bitterness: 48.6 EBU
Colour: 19 EBC

I'll put up a few pictures soon.

[Rubbery]

Wyeast 1469 (Timothy Taylors) starter is ready to go


HLT Filled the night before and water treatment done. HLT on before breakfast.

Grain in the tun and mashed in


pH 5.8 again ... more CRS next time?


Final temperature 66C - I only lost 1C after 100 mins (forgot to turn HLT back on)

Batch sparging


I must remember to fit the hop filter before adding the wort. I had to put my marigolds on again

Some Challenger hops


In the boiler


Chiller on


Boiler empty


1040 @ 30C is 1043 when corrected for temperature


I've got too much about 24.5L, so some will have to go in the demijohn. It is still about 30C, so I'll add the starter in a few hours.


Next morning the fermentation is well under way

[Rubbery]

I have calculated efficiency at 81% maybe the 100min mash helped.

The wort is not very clear. I used 4g Irish moss, but dropped the wort into the fermentation vessel at 40C - should I cool further to get out more gunk?

[Spud395]

Yeah if you cool more and leave it settle out for 20 mins/ half an hour and run off slowly you'll get crystal clear wort.
Saying that I dont allways follow that advice depends on pressing arangements

[Dunk]

I cool to pitching temp, then run out and double check the temp before pitching straight away. Saves a load of time running up and downstairs checking the temp (I brew in the cellar)!

Nice looking brew though - great temp retention during the mash too.

Now the hard part - being patient and not kegging after only 6 days fermentation and drinking it all in a week. Not I did that with my last batch or anything....

[Rubbery]

Lessons learnt:

• Add more CRS to get the pH down a bit more
• Don't rush the cooling
• I now understand efficiency and I'm pretty good at it
• I have updated the beer engine defaults so I get the correct total liquor value for my brew length

But, it looks like it will be a decent beer. Now the hard part... waiting

[L2wis]

superb pics and great log once again! Thanks for linking me to this thread from your first. I like the sound of your recipe.

[Rubbery]

Thank you, I will let you know how it goes.

Good luck with your brew on the weekend.

[Rubbery]

The finished result consumed during the Grand Prix on Sunday afternoon...



A good amber colour, slight haze (quite acceptable), pleasant aroma with bags of hoppy taste. Smooth with a slight sweetness followed by a good bitter aftertaste. Huge head with lacing to the end of the pint.

This will be brewed again! Next time maybe a little less Crysal malt and steep the post boil hops a little longer for more aroma.

[InsideEdge]

Did you prime rubbery? Or is that its natural condition?

[Rubbery]

Primed with 80g sugar in 23L Bottom Tap King Keg. From experience that will give me nearly enough CO2 to empty the barrel - if I don't drink it too quickly.

The standard King Keg tap causes a huge head with very little pressure. I have trainned the other half to pour it slowly, but I don't have the patience when she is not around

I have a new Brewgas Sparkler tap in front of me for my next brew. I intend to remove the sparkler to see if it gives me a proper southern head - not a glass of foam.