Home Brew Forum

Hello,

Brewing tomorrow after a quick nipping up of my grain manifold (fell apart in the tun last time)
MO base, Caramalt for sweetness though not colour, Chall/Goldings (classic combo), Notts yeast for good attenuation low fruitiness.
I wouldn't logically go for Notts yeast in a low gravity beer, reckon WLP005 would be good in this but I don't have any at the mo, only got S04/Notts. The last beer has S04 in it and I'm quite sensitive to it's character (ie. I recognize it) and so don't want it in this one. I've upped the IBU's by 5% co's Nottingham knocks down bitterness a tadge.

Ingredients
27L @ 80% efficiency, 90min mash, 90min boil, liquor = bitter
Amount Item Type % or IBU
4.07 kg Maris Otter (5.9 EBC) Grain 95.00 %
0.21 kg Caramalt (26.0 EBC) Grain 5.00 %
48.00 gm Challenger [6.40 %] (90 min) Hops 28.3 IBU
20.00 gm Goldings, East Kent [4.60 %] (15 min) Hops 3.9 IBU
5.00 gm Goldings, East Kent [4.60 %] Hops - Dry Hop
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Est Original Gravity: 1.040 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.20 %
Bitterness: 32.2 IBU
Est Color: 8.4 EBC

A nice drinker, although you seem to have forgotten 200g of late hops there, Si...

Have a good one Si!

spearmint-wino wrote:A nice drinker, although you seem to have forgotten 200g of late hops there, Si...

[sarcastically] Ha ha!

Thanks Munky.

Random early photo selection...

Equipment & strike temp (bit high, waited til it was 74.5°C)


Recipe sheet & all mash in


Snuggled up to the HLT & mash in ph (took a reading at the end too that was even closer to 5.2ph


Hops organised in order bottom-top & What's On board


Inside of kegerator ('cos I love it) & boil under way

I ended up with 23L @ 1.044, so 88% extraction efficiency, but left a couple of litres in the boiler and presumably a bit more than anticipated got evaporated.

Rehydrated Danstar Nottingham about to go in 1L wort drawn off 30 mins into the boil & completed DFS

Bane of every brewday, the imaginatively named 'Tabby' & coagulation of proteins at beginning of chilling

Chiller shot & aeration shot

Break shots

Every last drop of goodness & dirty boiler shot

I made a meringue! & 1.044 hydro shot

All tucked in & reward for me

Why have you dressed your boiler up in a Guiness outfit?



Looking good Si, will be kegging last weeks effort tonight been sat at 1008 for two days now and is virtually clear.

Bionicmunky wrote:Why have you dressed your boiler up in a Guiness outfit?



Looking good Si, will be kegging last weeks effort tonight been sat at 1008 for two days now and is virtually clear.

Robust Porter actually...I DUNNO! It's just gaffer tape! BUT you can see that smarty pants!

Good to hear the last brew got down well, what do the samples taste like, is the issue sorted? Free from tetrachlorophenols?

Good to hear the last brew got down well, what do the samples taste like, is the issue sorted? Free from tetrachlorophenols?

The samples tasted very malty, turning bitter sweet, then a long bitterness, guessing the sweetness is the carapils, the maltyness the brown malt. No sign of TCP

I have two cornys and a 2l pet bottle full

Thanks for the advice on solving this one Si

You knew it was coming...



Predictably speedy response from Nottingham yeast. On sampling the samples though , it is obvious to me that the flavour profile of this yeast does not contribute postively (if much at all) for my tastebuds. It's doing it's job well but in a beer that is so light in spec grains and hops you notice the yeast. After using the Hop Back yeast last, this tastes very dull; like orange squash compared to orange juice.