Brewing today 29/3/07 Guinness Export Stout

[yojimbo]

Recipe from Wheelers book following the 25 litre one

Pale malt 3.9 kg
Flaked barley 1.5 Kg
roast barley 0.5 Kg

Mash liquer 14 liters
Strike heat 75 c
Mash temp 67 c

For the boil

Target aa 12% 28gm
Golding aa 5.2% 45gm

Boiled for 90 mins
Got the mash on at the moment. Usually after sparging boiling etc when its in FV I have got extra 2litres at the og of the recipe which is 1048. Will see how it goes. How would I work out my mash efficiancy once its in the FV and what figures would i need to work this out.

Hope it goes well and without delay as SWMBO is off out tonight and I have to take her.

Will keep you posted.

[delboy]

good luck with it!
Top notch avatar

[yojimbo]

Mash went quite well lost 1c after 90 mins. Sparged down to 1010 and had collected roughly 24 litres in the boiler could have sparged some more but ran out of water to sparge with


Roughly about half way through the boil now kitchen full of lovely beer steam.

Using safale s-04 yeast which is bubbling away in a starter bottle ready to pitch tommorrow morning.

I love it when a plan comes together

[GTATTY]

Good luck with the brew

I love F Dibner and I'm only 35!

He'd be proud of yer brews. Hope you wear the flat cap when brewing and time with yer pocket watch

Graham

[yojimbo]

All went really well yesterday. Run the wort into the fermenter this morning airrated it to oblivion pitched the yeast.

I have finished with 27 litres at a og 1050 in the fermenter dare not top it up any more as nowing my luck it will ferment over the top.

Can some one tell me how to work out my mash efficiancy on this one at a rough guess I would say its quite good but would like to know what it is.

Glad to see I am not the only Fred Dibnah fan on here. I think he would like this one as he loved guinness.

Will keep you posted on the fermentation.

[DRB]

I make sure I have more than enough sparge water,nothing worse than running short,even though I havent done it yet .Good to know your brew went well.

[yojimbo]

The fermentation started like a volcano all over the place. Have got no way of taking pictures to show you , but I think it was quite impressive.

Its fermented down to 1020 now and started to slow. Fingers crossed it keeps going.

Thanks DaaB for the info I will have a good look at that and see if I can work out the efficiancy for this brew.

[louthepoo]

Glad it went well yojimbo, Jim explains how to calculate potential extract and efficiency on this page of his website

http://www.jimsbeerkit.co.uk/recipe_formulation.htm

Well there's one question i wont have to ask I didnt see that during my tour around Jims site!

every days a school day on here isn't it!

[oblivious]

Using safale s-04 yeast which is bubbling away in a starter bottle ready to pitch tommorrow morning.

Hi yojimbo

Just for future reference dry yeast does not need a starter, in fact it can be detrimental to the dry yeast as they have sterols and nutrients added a the time of packing. One packet of 11g dry yeast is enough to pitch in wort with a gravity of 1.050-1.055

Mr Malty Pitching Rate Calculator is very good tool to use

http://www.mrmalty.com/

[oblivious]

Hi DaaB

Is that not more a revival of the yeast than a true start to generate cell mass to ferment the wort? If it reduces the lag time it sound like idea I would like to try.

[yojimbo]

Ive always done a yeast starter usually 24 hours before its pitced. Like DaaB says once its pitched I also find you get activity usually wihin a few hours which is always a good thing as the sooner its fermenting the beers protected with the yeast head.

I also find I get a much better fermentation with out the yeast giving out once the gravity gets down to the final gravity.