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For my first Brew since April & amended from GW recipe, May I present 'Confessor'?

Recipe:-
OG 1.042 / 23Litres
4.5 kg Pale Malt, Maris Otter
24.00 gm Fuggles [4.95 %] (90 min) Hops 12.6 IBU
49.00 gm Styrian Goldings [3.10 %] (90 min) Hops 16.0 IBU
15.00 gm Goldings [5.17 %] (5 min) (Aroma Hop-Steep) Hops -
Muntons Gold Yeast

Early Start:-
It's a special day for my newest brewing gadget pictured here



Hops Weighed out ready to go




Boiler excited



Mashing as we speak ... It's going to be a batch sparge for me so I need to take a gravity reading and calculate the gravity of my first run off to calculate how much of my sugars I already have before topping up with the batch_sparge-Liqor.

Well it's all in the boiler now. 18litres @ 1.058 is more than enough sugar points. I am getting a liking for batch sparging u know ....

Sounds a tasty one. I pretty short on a nice pale one, something similar will be next up! Hope alls going well

Madbrewer wrote: It's a special day for my newest brewing gadget pictured here

What on earth is that?

Come over for a sample

If theres a location clue in one of your beer titles I am only 14 miles away!

Looks nice! Enjoy the rest of the day.

It's a glorious day for brewing here....

jamesb wrote:

Madbrewer wrote: It's a special day for my newest brewing gadget pictured here

What on earth is that?

Although it may look kinky it's not. It's a refractometer. It measures the amount of sugar suspended in the liquid and reports it on the 'brix' scale. Beersmith then has a conversion to give you it in a gravity reading. Supposedly much more accuarate than my £3 hydrometer and a darn-site quicker too! (to get from Brix to OG it's is very roughly a multipliaction of 4, but BS does it better!)

All the best with it! I'm not jealous at all. I have a huge whitepaper to write. Oh yes.

Madbrewer wrote:

jamesb wrote:

Madbrewer wrote: It's a special day for my newest brewing gadget pictured here

What on earth is that?

Although it may look kinky it's not. It's a refractometer. It measures the amount of sugar suspended in the liquid and reports it on the 'brix' scale. Beersmith then has a conversion to give you it in a gravity reading. Supposedly much more accuarate than my £3 hydrometer and a darn-site quicker too! (to get from Brix to OG it's is very roughly a multipliaction of 4, but BS does it better!)

Are they temperature sensitive? Wikipedia isn't particularly useful as usual.

Looking really good.

Doing my 1st tomorrow!

ChrisG wrote:Looking really good.

Doing my 1st tomorrow!

Aye I am excited for you too. If I weren't travelling to a footy match tomorrow I'd probably have PM'd you my phone number incase you wanted a sounding board with any last minute questions.

jamesb wrote:
Are they temperature sensitive? Wikipedia isn't particularly useful as usual.

Look on ebay - if it says ATC it means it has auto temperature conversion. Actually in reality you are puttign 1mm of wort onto a cold glass panel to view it - it would only take seconds to cool anyway.

Madbrewer wrote:

jamesb wrote:
Are they temperature sensitive? Wikipedia isn't particularly useful as usual.

Look on ebay - if it says ATC it means it has auto temperature conversion. Actually in reality you are puttign 1mm of wort onto a cold glass panel to view it - it would only take seconds to cool anyway.

It actually does have an effect though, give it 30 seconds to a minute to stabilise before taking the reading as gospel.

I didn't believe this at first and was lucky enough to play with an electronic one this summer ( ) . . . It was distinctly unreliable until it had cooled down

Nice recipe that, you don't fancy keeping a handful of those Styrians for a late steep? EDIT - just looked at the time you kicked off so too late anyhow -

Spent a minute trying to work out what that thing is on the first pic. Thought you might have nicked a handle bar off some poor lad's bike.

... Fermented down to 1.010 in three days and the sample I tested tasted quite yummy for a green beer. I think i'll be repeating this one!