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Hello,

Summer Lightning
English Pale Ale/Strong Bitter

Type: All Grain
Date: 06/03/2009
Batch Size: 23.00 L
Boil Size: 27.08 L
Boil Time: 90 min
Brewhouse Efficiency: 85.00

Ingredients
Amount Item Type % or IBU
4.20 kg Maris Otter (5.9 EBC) Grain 100.00 %
57.00 gm Challenger [6.40 %] (60 min) Hops 34.2 IBU
15.00 gm Goldings, East Kent [4.60 %] (15 min) Hops 3.2 IBU
300mls Slurry - Hopback Yeast-Ale




Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.97 %
Bitterness: 37.4 IBU
Est Color: 8.3 EBC

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 4.20 kg
Sparge Water: 21.79 L
Sparge Temperature: 80.0 C
90 min Mash In Add 10.50 L of water at 74.1 C 66.0 C

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 2.0
Pressure/Weight: 15.9 PSI
Age for: 35.0 days
Storage Temperature: 13.0 C

Notes
Liquor adjusted via GW calc for 'Bitter'

Brewing tomorrow using Hop Back yeast to make SL , the reclaimed yeast from previous brew doesn't look all that pretty, but then it might think I like a dogs bum, who knows what they think Hope I have enough of it there though to complete a successful ferment down to 1.011 from 1.049, we'll see. At least it's a dry tasting beer anyway so any additional residual sweetness although not aimed for shouldn't unbalance it.

All brewed and yeast pitched at 24°C - it'll naturally cool a bit to 19° then I'll turn the ATC800 on to keep it there. I haven't emptied out the mash tun yet but either a manifold pipe came loose or getting toward the end of the sack of pale malt meant I got loads of floury matter through to the boiler. It coagulated hugely making a spectacular cold break and very clear beer, unfortunately my hop strainer doesn't like spectacular cold breaks, and it slowed to trickle after running off 10L to fermenter I got 18L out before quitting. Aerated thoroughly during run-off and after yeast pitched.

The numbers are 18L of 1.046 (aimed for 1.049). Great tasting wort sample, I love Challenger and Goldings

The brewery gets 77% attenuation from the yeast, if I get 70% that'll leave me with 1.014 and a sweet pale ale so am looking forward to this one either way

Tempted by this one when I come into ownership of some decent Challenger! Hope it goes well.

Just tipped out the contents of the mash tun on the compost heap...along the the seemingly detached grain manifold That's my MT run-off was flourier than usual, why then I got a ridiculous amount of cold break in the boiler, that led to the boiler run-off sticking, and ultimately why I've lost 5L of prime brewing wort...Grrr.

Best hobby, worst hobby.

I'll just have to re-double check those push tight connections on my copper tun manifold. I'm approaching an equipment re-think. Have learnt so much on my H&G placcy set up. But now I want something more robust though no bigger.

To the equipment section I go.........

SiHoltye wrote:the reclaimed yeast from previous brew doesn't look all that pretty, but then it might think I like a dogs bum

Do you and your yeast not get on spreading rumours like that? or has it seen you do something you shouldn't

Hope all goes/went well

Good job Si,

That yeast looks scary though.....interested to see how this progresses.

Down to 20 degs C now and 2" of peaky krausen All good so far (7 hrs in )

A took a photo of the krausen,



While I was in the yard, Spikey wandered in for his supper,

Nice job Si

Equipment section? HERMS, Shiny?

P.s. Nice Hog, they do sound funny when they're happy & eating don't they, well at least the lot round here do, kind of cross between purring and squeeking.

I made a beer once using Hopback yeast grown from a summer lightning bottle and it was rank, the only beer I've had to tip away.....

Is that beer your giving to that hog?

After 24 hrs the signs are more encouraging this time around

36 hrs in and the krausen is huge. This yeast works at the top, so beware if you don't have loads of room in the top of your fermenter. Below is my 1.046 brew with 300ml of reclaimed yeast at 20°C

Russ wrote:Is that beer your giving to that hog?

That's my Yellowbelly Porter,

Ingredients
Amount Item Type % or IBU
3.89 kg Maris Otter (5.9 EBC) Grain 74.00 %
0.53 kg Brown Malt (150.0 EBC) Grain 10.00 %
0.53 kg Caramel/Crystal Malt - 55L (120.0 EBC) Grain 10.00 %
0.32 kg Chocolate Malt (Pale) (500.0 EBC) Grain 6.00 %
110.00 gm Fuggles [3.89 %] (90 min) Hops 39.4 IBU
15.00 gm Fuggles [3.89 %] (15 min) Hops 2.5 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 4.56 %
Bitterness: 41.9 IBU
Est Color: 48.4 EBC

Yellow belly Porter- approved by Spikey the Hedgehog !.....

let us know how you get on with that yeast- I'm on my 3rd failed attempt with it, This time It got down to 1018 after 7 days and gave up the ghost (I couldn't wait any longer as I need to Keg this by Thu), so I've just pitched some S04. Think I'll have another go, and make a bigger starter and make sure I aerate the wort more.

Before I pitched the SO4 I skimmed the Hop back yeast and got a couple of tablespoons of healthy looking yeast from the skim, do you think this is worth using to make my next starter or should I start from scratch again?

Cheers

Russ