1 Mash, 3 Beers

[Rubbery]

I think for my next brewday I will do a large mash using a good percentage of crystal malt (20%?) and aim for OG 1.060. I will use a single bittering hop (Challenger?) for the full boil to get to about 45 IBU. Then I want to split into 3 x 10L batches and steep 3 different aroma hop combinations.

• EKG + Fuggles = English Strong Ale
• Bobek + Willamette = Citrus IPA
• Hallertauer Hersbrucker + EKG = Weird

I'm thinking of about 30g hops per 10L batch from 90C overnight, then drop into FVs and ferment at 20C. Everything will be bottled.

Any comments on the hop combinations before I start? I fancy the Hersbrucker in an Ale recipe, but not sure EKG is the correct partner.

[Rubbery]

ok, ready to go in the morning. This is the plan...

The basic wort:

5500g Pale Malt
1000g Crystal Malt
200g Torrefied Wheat

61g Progress @ 90 mins
33g Challenger @ 90 mins

Final Volume: 30 Litres
Original Gravity: 1.053
Final Gravity: 1.013
Alcohol Content: 5.2% ABV
Total Liquor: 44.4 Litres
Mash Liquor: 16.8 Litres
Mash Efficiency: 80 %
Bitterness: 45 EBU
Colour: 42 EBC

Batch 1

20g Fuggles, steeped
10g EKG, steeped
10g EKG, dry hopped

Batch 2

15g Bobek, steeped
15g Willamette, steeped
5g Bobek, dry hopped
5g Willamette, dry hopped

Batch 3

10g Hallertauer Hersbrucker, Steeped
20g EKG, Steeped
10g EKG, dry hopped

[simple one]

Looks fantastic. I did one similar with dry hops. It's good to have variety!

[Rubbery]

Three beers steeping...

[jmc]

Interesting experiment.

I think the Bobek & Wiillamette one in particular will be lovely.

Not sure if you'll notice the Hallertauer Hersbrucker in batch 3 with all those other hops.

I can see you've been to Oxfam for your buckets

I hope it goes well.

ATB
John

[Rubbery]

Yes, this is the first outing for my Oxfam buckets. They are just the right size for the job.

I changed my mind last night, rotated the chiller round the buckets, dropped the wort off the hops (through a sieve) and pitched the yeast. I will have the cold break in the FV, but hopefully that will drop out at the end of primary fermentation.

I had a quick taste of all three:

1. Good balance of maltiness, bitterness and hops. I will dry hop with EKG to lift the aroma.
2. Loverly! I will dry hop with a little more Bobek and Willamette.
3. Interesting. I can taste the Hersbrucker, but not dissimilar to batch 1. I may leave out the dry hops to keep the subtle taste, but I think it may be a bit unbalanced (too bitter).

[46philh]

Sounds a nice idea.

I did a 1 Mash 2 beers on Sunday but did a full boil for each.

How did you do the Steep and Dry hop ?

[Rubbery]

To steep I put the different hops in each bucket and poured the hot wort over then. After half an hour I stuck the chiller in each bucket in turn. Then I strained out the hops and aerated the wort before pitching.

I have hop bags for the dry hopping. I will stuff the sterilised bags with the hops and chuck then in the buckets when when the primary fermentation slows down a bit.