Home Brew Forum

I Brewed this on Friday evening, and it went fairly well to plan, apart from a boil over whilst I turned my back on my boiler while I had both elements on to bring it up to a rolling boil. This is quite impressive when I was only boiling 26L in my 60L boiler . Fortunately I was boiling outside, so I didn't get in trouble with SWMBO!

I collected exactly 21L and was aiming for 1.044 OG, but ended up with 1.045 OG. I hope that the London ESB yeast gets the gravity down to 1.012, but as this is the first time of using it in an AG brew, I will have to wait and see........

This is the also the first time that I have used the Dingemans Pale Ale malt and the hops likewise, hence the smash recipe, as I should then be able to evaluate both in the final brew.

Hopefully this should see me through late Summer and into Early Autumn and it will then be time to brew some darker Bitters and maybe a Mild for the winter.

Worcester Gold
Golden Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.000
Total Hops (g): 100.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.30 %
Colour (SRM): 5.8 (EBC): 11.4
Bitterness (IBU): 29.2 (Tinseth)
Brewhouse Efficiency (%): 75
Mash Efficiency (%): 83
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Dingemans Pale Ale (100%)

Hop Bill
----------------
25.0 g Worcester Goldings Leaf (4.2% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
25.0 g Worcester Goldings Leaf (4.2% Alpha) @ 30 Minutes (Boil) (1.2 g/L)
25.0 g Worcester Goldings Leaf (4.2% Alpha) @ 15 Minutes (Boil) (1.2 g/L)
25.0 g Worcester Goldings Leaf (4.2% Alpha) @ 5 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------
1.5 g Calcium Chloride @ 90 Minutes (Mash)
1.5 g Calcium Chloride @ 60 Minutes (Boil)
1.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
1.0 Protofloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 20°C with Danstar London ESB

Notes
----------------
Starting Alkalinity - 136ppm CaC03
Treated Alkalinity - 19.5ppm CaC03
AMS @0.55ml/L

Water Profile - Custom Golden Ale

Total Liqour - 31L
Mash Liqour - 10L
Sparge Liqour - 21L

Recipe Generated with BrewMate

Cheers

MB

I love simple recipes like this this is deffo a brew that is in the bargain basement and so straight forward. I did summa t similar using first gold and a mix of lager and cornerto malt

Sounds like a tasty brew. I used the London ESB yeast in a best bitter recently, but it stuck at 1.018 and I had to pitch CML US Pale Ale yeast to finish it off. There was a fair bit of crystal in the grainbill though so you may be okay.

Sent from my LG-D855 using Tapatalk

Just checked the gravity on day 5, and it's currently at 1.014 and very cloudy, so hopefully those yeasties will keep on working for a couple more days.....

Cheers

MB

Monkey,
Any Worcester Dry Hop?

WA

sbond10 wrote:I love simple recipes like this this is deffo a brew that is in the bargain basement and so straight forward. I did summa t similar using first gold and a mix of lager and cornerto malt

I bet that was nice, really like First Gold

Cheers

MB

WalesAles wrote:Monkey,
Any Worcester Dry Hop?

WA

Don't start putting idea's in my head, you

Cheers

MB

Monkeybrew wrote:

WalesAles wrote:Monkey,
Any Worcester Dry Hop?

WA

Don't start putting idea's in my head, you

Cheers

MB

Monkey,
ELC!
You will HAVE to split the Brew, Dry Hop 1/2, leave the other 1/2.
Go on, you know you want to.
If you don`t, you will always be thinking, `I wonder what this Beautiful Beer would have tasted like if I had Dry Hopped`.

WA

Sent from my wotsit

WalesAles wrote:

Monkeybrew wrote:

WalesAles wrote:Monkey,
Any Worcester Dry Hop?

WA

Don't start putting idea's in my head, you

Cheers

MB

Monkey,
ELC!
You will HAVE to split the Brew, Dry Hop 1/2, leave the other 1/2.
Go on, you know you want to.
If you don`t, you will always be thinking, `I wonder what this Beautiful Beer would have tasted like if I had Dry Hopped`.

WA

Sent from my wotsit

Problem is, it's all going in my Crusader keg

Selfish ain't I!

Cheers

MB

The gravity on this brew is looking stable at 1.013, and the taste from the trial jar was more bready malt first, then mild hops and a slight bitter twang, which I'm hoping is from all of the yeast that is still in suspension.

I'm going to gradually drop the temperature over the week, with a view to kegging at the weekend.

Cheers

MB

I racked this brew into my keg last night with gelatine as per Alexlarks method, as this works perfectly well.

Not overly sure how this brew is going to turn out, as it smelt quite yeasty, like a crappy kit brew from 5 years ago!

I will let the finings do their job and get it up to the correct serving temperature, and hopefully after a couple of weeks conditioning, it will transform into something drinkable.

Cheers

MB

Monkeybrew wrote:I racked this brew into my keg last night with gelatine as per Alexlarks method, as this works perfectly well.

I poured off a pint of crud and then dispensed another pint for qc purposes, and it is still cloudy as hell!

I realised that I hadn't quite followed alexlark's instructions perfectly, as I didn't let it stand for another 24 hours after adding the gelatine, before I started to carb it up.

Would adding the co2 too early, cock things up?

I'm considering purging all of the CO2, chilling back down to 2C, then following the instructions properly and adding some more gelatine, or is this bad practice?

hello Monkey, how this turnned out?

Sorry I didn't see this earlier. I start to carb as soon as the gelatine is added so that's not it.

Did you maybe heat the gelatine too much? Making it less effective.

alexlark wrote: ↑

Thu Aug 17, 2017 4:02 pm

Sorry I didn't see this earlier. I start to carb as soon as the gelatine is added so that's not it.

Did you maybe heat the gelatine too much? Making it less effective.

Hi,

I must have misread your post twice, lol

Don't think that I over heated it, but I did add a second dose of gelatine and I dumped a good pint of dark cloudy gunk when I drew the first beer off.

It has taken another week to see a start to a brighter looking beer, but it still isn't there yet.

rui wrote: ↑

Thu Aug 17, 2017 2:17 pm

hello Monkey, how this turnned out?

Worcester Gold https://imgur.com/gallery/WIQjy

It is tasting slightly better than it did originally, now that it has had a good couple of weeks in the keg, but the yeast aroma is still more dominant than any malt or hops and the flavour is still yeasty above all else.

To describe the aroma/flavour, I would say that is like the yeast cake that is left in your FV after racking a beer

I am going to give it another couple of weeks, but if it doesn't improve, I will be brewing something else to replace it.

I handled the yeast the same as any other and fermented at 20C, but maybe this was too high. I am certainly put off of using this London ESB again though.

Cheers

MB