Hillbilly Black Sheep ale brewday
Posted: Mon May 25, 2009 1:14 pm
I decided to give this a try from Graham Wheeler's new book, so sorry chaps, no recipe. This was a 23 litre brew & I estimated an og of 1046 based on 78% effiency & I ended up with an og of 1045 & I collected just short of 24 litres, so no complaints from me.
Grains used on this brew.
Bittering hops in the jug, late aroma hops in the small container. The yeast was a toss up between S-04 or Nottingham, S-04 won! Next time I brew this recipe I will use Nottingham so I can have a comparison between the two brews.
Filling the mash tun with the hot mash water up ready for the grains.
All mixed in now, hit a temp of 66.5c.
Nicely snuggled up to keep nice & warm, preventing heat loss.
Hlt heating up the sparge water.
Collecting the 1st runnings from the mash tun.
3 tier set up of hlt, mash tun & boiler in action.
Spinny sparge arm in action.
Used (Spent) grains.
Coming to the boil.
Full steam ahead now, the bittering hops have just been added, time to switch one of the elements off.
Cooling the wort down to 22c, a nice yeast pitching temp.
Nice clear wort.
Spent hops & trub.
Areating the wort & adding the yeast.
Nice & foamy, I like to give it a good stir & let it drop slowly from the higher fv to give it a thorough areating.
Job done, time to fit the lid & let the yeasties do their work.
Grains used on this brew.
Bittering hops in the jug, late aroma hops in the small container. The yeast was a toss up between S-04 or Nottingham, S-04 won! Next time I brew this recipe I will use Nottingham so I can have a comparison between the two brews.
Filling the mash tun with the hot mash water up ready for the grains.
All mixed in now, hit a temp of 66.5c.
Nicely snuggled up to keep nice & warm, preventing heat loss.
Hlt heating up the sparge water.
Collecting the 1st runnings from the mash tun.
3 tier set up of hlt, mash tun & boiler in action.
Spinny sparge arm in action.
Used (Spent) grains.
Coming to the boil.
Full steam ahead now, the bittering hops have just been added, time to switch one of the elements off.
Cooling the wort down to 22c, a nice yeast pitching temp.
Nice clear wort.
Spent hops & trub.
Areating the wort & adding the yeast.
Nice & foamy, I like to give it a good stir & let it drop slowly from the higher fv to give it a thorough areating.
Job done, time to fit the lid & let the yeasties do their work.
