Summer Stunner

[Scooby]

No pics for this one, my cameras are worn out so I'm resting them



Recipe: Summer Stunner

Wort Volume Before Boil: 60000 ml
Wort Volume After Boil: 50500 ml
Volume Transferred: 43500 ml
Volume At Pitching: 43500 ml
Final Batch Volume: 40000 ml
Expected Pre-Boil Gravity: 1.037 SG
Expected OG: 1.044 SG
Expected FG: 1.011 SG
Expected ABV: 4.4 %
Expected ABW: 3.4 %
Expected IBU (using Tinseth): 30.6
Expected Color: 7.4 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 20 degC

Fermentables
UK Pale Ale Malt 9000 g (100.0 %) In Mash 66c 90min

Hops
Slovenian Styrian Goldings (2.5 % alpha) 50 g All Of 90 min Boil
UK Golding (4.6 % alpha) 50 g All Of 90 min Boil
Slovenian Styrian Goldings (3.6 % alpha) 35 g d All Of 90 min Boil
Slovenian Styrian Goldings (2.5 % alpha) 50 g 15 Min From End
Slovenian Styrian Goldings (2.5 % alpha) 20 g 5 Min From End
Slovenian Styrian Goldings (2.5 % alpha) 40 g At 80c for 30min



Yeast: FV1 Brewlab 1000-Thames Valley 3
Yeast: FV2 Hook Norton c/o garwatts-c/o Severn Vale Brewing Co. Cheers!

Used the sparge arm in the tun lid for this one, it worked ok, Pre OG 1.039 - OG 1.045 so o/all efficiency was up a few points on my batch sparge, the wort was still sweet tasting when I had collected the prescribed 60l, I took a sample and tested it latter at 1.013.

just finished cooling at 23c and giving it 30mins or so before pumping to the FV's

[Scooby]

Usual suspect for the silly mistake thread I left the dump valve on the conical open
and started to fill only to hear a dribbling sound, luckily I'd left a jug under it to drain
the starsan, so no mopping a sticky floor.

I've not used either of the yeasts before so it will be interesting to see how they perform
and compare the beers.

[coatesg]

Sounds like a good one - should be interesting to compare the yeasts. Good to see another entry in the silly mistakes stakes

[garwatts]

Wort Volume After Boil: 50500 ml
Volume Transferred: 43500 ml

Freezing some for starters?

BTW Scooby I ended up with 92 litres of LP yesterday, by calculation that was about 95% efficiency
Run off was lovely and clear but I wish I knew where all that extra wort came from. The OG was still 2/3 points higher than it should have been

[Scooby]

Wort Volume After Boil: 50500 ml
Volume Transferred: 43500 ml

Freezing some for starters?

Nearly 200g of hops drink a lot of the wort. There's no dead space in the kettle but about 30mins after the pump sucks air I can draw off about another litre or more. all that drinking I guess they have to take a leak sometime

BTW Scooby I ended up with 92 litres of LP yesterday, by calculation that was about 95% efficiency
Run off was lovely and clear but I wish I knew where all that extra wort came from. The OG was still 2/3 points higher than it should have been

Get a Mac and use BeerAlchemy

Didn't you say you used 13kg of grain? it can't be you so look to 'Beer Engine'

I pressure cooked a kilner jar with 50-60ml of water, when it was cooled I saved the rest of the hooky yeast, we'll see how long it lasts

[Scooby]

It's two days now and both are down to 1.016

The TV3 is in the conical so harder to see whats going on but tonight there is only a meagre splattering of yeast on the surface of the brew, sample measured 19.9c

The Hooky on the other hand developed a clean thick yeast crop within 24hrs and there is still a good 2" sitting there, the sample measured 21c

At the moment not much difference in taste that I can detect but the Hooky seems a tad smoother on the tongue.

[Scooby]

Just bottled the keg fermented with the Hooky yeast and drinking the TV3 one.

The TV3 flocs much better than the Hooky, it's crystal clear and sparkling bright at 3c so no problem with chill haze, it has a slightly fruity taste with a hint of tartness. The Hook Norton yeast while clear is not as bright as the TV3. ( I don't use any finings) It doesn't have a chill haze as it remains clear but not bright at all temps. It's much more neutral and is smoother without the tartness of the TV3

I prefer the character of the TV3 yeast and good flocculation is a plus point.