Went for something a bit lighter this time - this is the first sub-5% beer I have brewed all year, and should be a nice change from the heavier stuff (should have been a summer brew really). WLP002 again, fermented at 20c for a little bit of fruitiness which I hope will complement the azacca.
Went a bit crazy and bought myself a new fridge to replace the broken one - fits the chronical like a glove, so fingers crossed this one will go the distance. Not too much effort to cut my old shelf down either (the new fridge is a fair bit narrower than the old one).
This grist is based on the old Smurto Golden Ale, which is/was a bit of a favourite down under:
Hit the SG bang on:Recipe Specifications
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Boil Size: 28.92 l
Post Boil Volume: 22.92 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.048 SG
Estimated Color: 9.1 EBC
Estimated IBU: 37.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 72.9 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 2 10.4 %
0.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 10.4 %
0.20 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 4 4.2 %
0.10 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 2.1 %
10.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 15.6 IBUs
30.00 g Azacca [13.70 %] - Boil 10.0 min Hop 7 19.4 IBUs
50.00 g Azacca [15.00 %] - Steep/Whirlpool 1.0 Hop 8 2.1 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 9 -
Mash Schedule: NO SPARGE
Total Grain Weight: 4.80 kg
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Name Description Step Temperat Step Time
Saccharification Add 33.17 l of water at 70.2 C 66.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
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Lime softened water with Gypsum added to increase calcium (to 150ppm SO4)
alkalinity after softening ~10ppm CaCO3 (!)? Gypsum added to the 50l of water pre softening to provide extra Ca
3g CaCl added to mash
water profile (approx)
Ca+2 Mg+2 Na+ Cl- SO4-2
mg/l mg/l mg/l mg/l mg/l
105.6 3.0 13.0 72.2 150.0
Mash ph initially high at 5.6, added 100g acidulated (wheat malt put the calc off?? calc was 5.42)
pH 5.3/4 after 100g acidulated addition and 10 minutes
pre-boil volume a little short with high OG, liquored back with 1l of lime softened water to approx 7.7usg @ 1.037
22.5 litres in FV @ 1.048
pitched 1l starter (~0.75 m/ml/p) of WLP002 wort @ 19.2, brewpi set for 20c.
Perhaps a little bit darker than I was expecting:
The new fridge setup: