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Took advantage of the clocks going back and an extra hour to get my third brew in three weeks on this morning.

Weighing out the grain:



Mashing in:



All wrapped up:



First runnings:



Caramalising the first runnings (2 litres down to just under 1):



Batch Sparging:



Lovely Hops (Fuggles and Styrians):



Beginnings of a boil:



Assistant brewer made bacon, pesto and cheese crumpets:



1 litre of Wyeast 1469 looking good:



Cooling the wort:



Aerate!



Adding the yeast!



Hit my volume:



And my gravity, and the colour looks pretty good too:

Great pics!

Surely TTL is lower than 1.050 though?

Good work!

I wish I was that organised. Great pics.

Looking good, well done!

Nice one - I'm planning another TTL with 1469 soon too .
A weighty take on Landlord at that gravity though

A weighty take on Landlord at that gravity though

The OG was 1.048 and assuming it finishes off at 1.014 then it will come out at 4.39%, which is what I was aiming for, the cask version is 4.3% so I just went over that a smidge as the IBUs are a little higher than most recipes that I've seen

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.80 L
Estimated OG: 1.048 SG
Estimated Color: 8.7 EBC
Estimated IBU: 36.2 IBU
Brewhouse Efficiency: 66.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.30 kg Pale Malt, Maris Otter (5.0 EBC) Grain 100.00 %
32.00 gm Fuggles [4.50 %] (90 min) Hops 15.1 IBU
39.00 gm Styrian Goldings [3.80 %] (90 min) Hops 15.6 IBU
20.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 5.4 IBU
5.00 gm Irish Moss (Boil 10.0 min) Misc
1 Pkgs Yorkshire (Wyeast Labs #1469) [Starter 100Yeast-Ale

Nice pics. I don't have enough hands to take photos during the sparge or runoff.

MMMMMmmmmmmm bacon and crumpets

Nice work,

Brewed my own TTL yesterday. Came up a full US gal short! Made it up in a quick gal boil with appropriate amount of DME. Not sure where I went wrong, I wonder if I shorted myself on the grain somehow or just had terrible efficiency.

I caramelized 3 L down to well less than 1. It was thickening and I feared scorching when I quit.

The yeast is happily chewing thru the sugards as I type!

Great smell when caramelising those runnings, eh?

What kind of wort colour did you get IL?

iowalad wrote:Nice work,

Brewed my own TTL yesterday. Came up a full US gal short! Made it up in a quick gal boil with appropriate amount of DME. Not sure where I went wrong, I wonder if I shorted myself on the grain somehow or just had terrible efficiency.

I caramelized 3 L down to well less than 1. It was thickening and I feared scorching when I quit.

The yeast is happily chewing thru the sugards as I type!

[brief thread hijack=]

I've never done any caramelising. Am I right in thinking that you take first runnings and boil down in a separate pan? When do you add them back in to the brew?

Cheers

Matt

Am I right in thinking that you take first runnings and boil down in a separate pan? When do you add them back in to the brew?

Yeah, just boil it down a vigorously as possible without it burning, I was running between the brewery/utility room and the kitchen. Just bung it back into the boil once its reduced by a half or more.

flything wrote:

Am I right in thinking that you take first runnings and boil down in a separate pan? When do you add them back in to the brew?

Yeah, just boil it down a vigorously as possible without it burning, I was running between the brewery/utility room and the kitchen. Just bung it back into the boil once its reduced by a half or more.

Wilco, thanks ft.

[/brief thread hijack]

I think Wheeler puts color at 8 SRM - I think mine came out little lighter than that.
It is lighter than what I recall drinking in the pub (although as time passes the memory fades). As you can see from my post I seemed to have mucked up efficiency on this brew so had less sugars in 3 liters to darken!

Smelled great on the stove although I noticed the wife lit a scented candle which surprised me as i thought she would like the toffee smell.

Interesting to see the carmelising being tried - does it have an effect on the taste of the final product - i.e. does it taste closer to the real thing can anyone testify?

/CF