AG#006 - Styrian Stunner

[SiHoltye]

I put this on on Sunday 7th (last Sunday) and it's gone from 1.048 to 1.009 tonight.

Sample tastes great too. Fortunately I have 2 beers ready before it so it may survive through maturation. Though from now on my batch will increase by 0.5L to allow for 4 cheeky hydro samples! It tastes like it'll be very citrussy, with no real bitterness and worryingly easy to quaff. I don't need to quaff 5%ers, the next will be a more balanced beer or else I'll be forever in barbeque mode! Aim for IBU to be .7 of OG-1000. Or around that is good for me I think.

Ingredients

Amount Item Type % or IBU
5.65 kg Pale Malt (2 Row) UK (5.0 EBC) Grain 100.00 %
15.00 gm Styrian Goldings [4.40 %] (Dry Hop 3 days) Hops -
45.00 gm Styrian Goldings [4.40 %] (90 min) (First Wort Hop) Hops 20.2 IBU
45.00 gm Styrian Goldings [4.40 %] (30 min) (Aroma Hop-Steep) Hops -
24.00 gm Styrian Goldings [4.40 %] (15 min) Hops 4.5 IBU
1.27 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.27 items Whirlfloc Tablet (Boil 15.0 min) Misc
24.00 L London, England Water
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.64 % Actual Alcohol by Vol: 5.08 %
Bitterness: 24.7 IBU Calories: 445 cal/l
Est Color: 8.2 EBC

edit: batch size was 27L = 12 pint bottles, rest in corni (rough figures)

[Jimberbob]

Do you use any kind of heater to keep your beer fermenting or was it just room temperature?

[mixbrewery]

Good fermentation there mate.
Hope i can get my stunner down to 1.009
I used Gervin with mine and i did notice there was not any of the volcano eruptions during the first 2/3 days that happens with S04 or my last batch with Nottingham.

[SiHoltye]

No heater J,

The room I ferment in fluctuates between 19 and 21°C so I'm lucky there I guess. With day/night window open and closed I can keep it between 19.5 and 20.5°. As you read the ferment doesn't take long so I keep an eye on the temp a couple of times a day while it ferments. This is all room temperatures, not wort.

As for the good attenuation - dunno. Made a Daab flying starter, and got 4" head in a Youngs 5G FV.

I'm quite chuffed actually.

The cheeky hydro sample tasted really light bodied and citrussy.