At last I have got around to brewing (Sunday), just in time before running dry.
Copper Dragon Golden Pipin - receipe based on my tasting, discussions on forum and a visit to the brewery website.
50 litres OG1036 AAV 3.9 EBU 30 Mash Eff 80% 2 hour Boil
6.6kg light Maris Otter; 0.735 kg Golden Syrup
Start of boil 63gms First Gold; 32gms Ammarillo
Last 30 mins 30gms Ammarillo
Last 15 mins 20gms Ammarillo; 10gms Irish Moss
Last 30 secs 18gms Ammarillo
Yeast Safale
Did not acheive the planned extraction rate of 80%, 74% was achieved, I had already (Mistake) adjusted the length to the 50 litres in the boiler.
Made the shortfall up with more syrup.
Usually I achieve over 80% extraction rate with Maris Otter std, is it normal to get a poorer extraction from the paler malt?, or could the fact that the mash was a little thin having used the same amount of liquor that I use when making stronger all grain brews (due to being up early on the Sunday).
The ferment is going well, will let you know if I achieve the taste that I was seeking.
Regards
Vaudy
Golden Pipin Clone
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David Edge
No - certainly not to that extent.Usually I achieve over 80% extraction rate with Maris Otter std, is it normal to get a poorer extraction from the paler malt?
Extract efficiency should be higher with weaker beers and a thin mash will make little difference apart from a slightly more fermentable wort.
So you've c*cked it up some other way ;-)
Anyway, judging by my experience of Amarillo it should be very pleasant. Let us know how it goes.
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vaudy
Tasting
Just put the brew on line, it is excellent, fullfilling all requirments of a Pippin clone.
Will certainly be brewing it again, anyone who likes a light very refreshing beer with plenty of flowery aroma should give it a go.
Hope to improve on my efficiency for this brew next time round, aiming for a ratio of 90% grain to 10% sugar.
Will certainly be brewing it again, anyone who likes a light very refreshing beer with plenty of flowery aroma should give it a go.
Hope to improve on my efficiency for this brew next time round, aiming for a ratio of 90% grain to 10% sugar.
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David Edge
This is quite nice.
http://homepage.ntlworld.com/david.j.ed ... _Wine.html
Don't get too worried about the details - the BX are just there to be used up. It was drinkable in a few short weeks - it's the one the chaps at Basingstoke sampled.
http://homepage.ntlworld.com/david.j.ed ... _Wine.html
Don't get too worried about the details - the BX are just there to be used up. It was drinkable in a few short weeks - it's the one the chaps at Basingstoke sampled.
Last edited by David Edge on Sun Sep 16, 2007 7:43 pm, edited 1 time in total.
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David Edge
BX = Bramling Cross
DME - no, it was used as a mash tun extender
I think the malty profile is an important part of the beer, but some random selection from Munich through to Amber should do - or just roast up some pale to pale amber (google the archives - private joke)
Hop aroma
1) More important than anything else (IMHO), get them when the harvest comes in (Jan for Northern Hemisphere, about now for NZ) and freeze them until needed.
2) Cool the wort to 80C before doing the steep with the end of boil ones.
3) Use a yeast that's good at making the most of hop nose. If I knew what was best I'd tell!
DME - no, it was used as a mash tun extender
I think the malty profile is an important part of the beer, but some random selection from Munich through to Amber should do - or just roast up some pale to pale amber (google the archives - private joke)
Hop aroma
1) More important than anything else (IMHO), get them when the harvest comes in (Jan for Northern Hemisphere, about now for NZ) and freeze them until needed.
2) Cool the wort to 80C before doing the steep with the end of boil ones.
3) Use a yeast that's good at making the most of hop nose. If I knew what was best I'd tell!
-
David Edge