Backfire Pale Ale

[stevezx7r]

Here's the pics, but first, here's a couple of nice old cars









Ok, here's my brewday.

Grain Bill.


Er, sugar bill.


Hops, Willametta on the left and Styrian Golding and Fuggles on the right.


New 10 gallon boiler from the Hop and Grape in Darlington. Using my old copper grain filter, worked a treat.


Mash on, forgot to take a pic of the mash itself.


Just finnished the first batch sparge.


Here's whats left as I refill for the second sparge.


Last of the first runnings which wouldn't fit in my first fv .


Once everything was collected it all went back into the 10 gallon boiler.


As full as I wanted it to be.


Coming to the boil. This took the best part of an hour


Now that's a lot of hops!


Rolling boil using two elements.


Running off into fv#2 with fv#1 in the background.


Protein break material and lots of it.


Another shot.


One empty boiler.


The yeast I used.


Thanks.

[adm]

Nice work that man!

[stevezx7r]

Here's an update.

I've now kegged and bottled both beers, the one with the Windsor yeast has fermented down to 1010 (from 1048) giving an abv of 4.9% and the US05 pitched beer has gone down to 1006 giving it an abv of 5.5%.

They also taste very different from each other which I suppose is down to the yeast used plus the alcohol content.

An interesting experiment, one that I will reproduce methinks

Oh, upon transferring from the fv to the keg, I've placed it in my beer fridge at about 6C. This is just to see if it drops clear quicker than normal - I expect it will. The bottles are carbonating at about 20+C for about a week or so then they also will end up in the fridge.

I would have like to have had the temp a little higher, say 10C, but my fridge isn't that accurate.