Pale Ale #03 (AKA "Aye P.A.")

[Cheshire-cheese]

Brewday dawns. The first brewday here in a good few years.

6kg Pale Malt
400g Crystal Malt
24ltr Liquor

100g each Goldings and Fuggles

I've scaled up a recipe of mine that I used to use, which also includes 800g Demerara Sugar [edit: Sugar omitted in the end]. I'm now torn between a recipe that worked in the past and the feeling that adding sugar is somehow not Cricket.

I'm about to head off to the brewery (Parent's house) and mustn't forget the laptop (brewing calcs) and my cobbled together static sparging apparatus...
oh, and a camera / web cam.

[Chiltern Brewer]

Best of luck. See what the gravity is like after you run-off the mash. 800g of sugar would be too much for my tastes, but for a higher gravity brew I usually like to add ~5% sugar to finish a bit drier - so around 400g? What yeast to you plan to use?

[Cheshire-cheese]

If memory serves, it was Gervin Ale yeast.

I'm off to brew now...

[Chiltern Brewer]

Fairly neutral and about 75% attenuation IME. Try some late hop additions to give it some character? Bon voyage!

[Cheshire-cheese]

Cheers.
At brewery now.

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Mashtun ready for use. To be placed in insulated bin:

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[Cheshire-cheese]

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Liquor at strike heat.

[yashicamat]

Nice one. Seems like a lot of hops though - what's the expected bitterness?

[Cheshire-cheese]

No idea mate. I've just scaled up a recipe to 40 litres. TBH I don't understand a lot of the jargon, like attenuation, yet. I'm just restarting and am starting off with a brew I used to do.

[Cheshire-cheese]

Finally got round to looking it up. I gather attenuation is the efficiency of the yeast in fermenting the sugars.

[yashicamat]

No idea mate. I've just scaled up a recipe to 40 litres. TBH I don't understand a lot of the jargon, like attenuation, yet. I'm just restarting and am starting off with a brew I used to do.

Ah 40 litres . . I'd assumed it was 23 litres. No worries.

[Cheshire-cheese]

Yes, that was my original plan / recipe. I'm sharing the brew with my Dad who isn't fond of overly hoppy beers, although that maybe just beers that are dry hopped. I think I will stick to my guns and add late hops.

[Cheshire-cheese]

No idea mate. I've just scaled up a recipe to 40 litres. TBH I don't understand a lot of the jargon, like attenuation, yet. I'm just restarting and am starting off with a brew I used to do.

Ah 40 litres . . I'd assumed it was 23 litres. No worries.

Hello fellow Cheshire brewer. Enjoying the weather? The sun is helping keep my mash up to temperature

[yashicamat]

No idea mate. I've just scaled up a recipe to 40 litres. TBH I don't understand a lot of the jargon, like attenuation, yet. I'm just restarting and am starting off with a brew I used to do.

Ah 40 litres . . I'd assumed it was 23 litres. No worries.

Hello fellow Cheshire brewer. Enjoying the weather? The sun is helping keep my mash up to temperature

Unfortunately, due to the joys of a part time degree, I have exams tomorrow and Tuesday, so I have my head buried in calculations and revision books.

I'm guessing you're from the west end of Cheshire?

I have some beer ready for later on though.

[DarloDave]

Having a beer after your final exam is one of lifes greatest moments

[Cheshire-cheese]

The mash held its temperature just fine:

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