Home Brew Forum

Brewing this one this afternoon all being well. With luck it'll be ready for mid-Dec.

For 27L:

4.8kg Lager malt
250g Wheat malt
250g Vienna
250g Light Crystal (60EBC)

Mash 68C

Summit 14.3%, 16g, 90min
Cascade 5.5%, 10g, 15min
Centennial 10.1%, 10g, 15min
Cascade 5.5%, 8g, 5min
Centennial 10.1%, 8g, 5min
Summit, 8g, 0min
Willamette, 8g, 0min

Yeast US-05; OG 1049ish; IBU 35ish.

looks good. i'm still new to this, so here's a dopey q: you're aiming for 68C - is that because of the malts you're using, or to give a different flavour, or some other reason? just wondering

Good stuff, have you used summit before? Any opinions on the flavour?

68C because I have had US05 finish very dry before (1.005 or so!) so I'm trying to influence this a little by upping the mash temp.

Mysty - I've not used Summit before (I landed up getting them after walking into Rob@MaltMiller's place at exactly the time he was bagging them up! What an aroma!). I've heard that they give either tangerine or pink grapefruit - but I am blending them here in case it's overpowering. I'll try a summit pnly pale in the new year to really get a blast of them

Well - a fairly crappy brewday! Got 25L @1050, but should have had the full 27L but the boiler refused to empty properly for some reason. I think there was some air or something in the syphon arrangement between the hop filter and the tube I use to drain. It simply gave up well before it should have (and I had problems with it clogging for no real reason earlier in the draining process).

Also, note to self, brewing in Force 6-7 winds doesn't work well (and having to turn up the gas to keep it burning properly plays havoc with evaporation and increases the risk of setting fire to the wooden protection between it and the workbench...).

To top it all, I broke my sample jar/measuring cylinder too. Grrr...

coatesg wrote:Well - a fairly crappy brewday!

To top it all, I broke my sample jar/measuring cylinder too. Grrr...

It's been a week for it G! I've had a random stuck mash for no reason and broke my thermometer when I went to chack the mash temp after doughing in!

Better luck next time eh!

Yup, when it rains it pours! Though, found a couple of replacement cylinders online for £3.69 a throw, which isn't so bad.

Also, I didn't say that I burnt myself on the back of the finger while trying to "cool" the aforementioned wooden sheet that was starting to smoke and char a little... Definitely need to revise the arrangements there! (perhaps getting a pump so I can setup the burner on the floor and re-circ and pump with it. Trouble is that pumps capable of handling boiling wort aren't that cheap...)

That sounds a good one.

Sounds delicious! I like the use of Willamette with the citrusey hops to add that earthy, spicey note. Be sure to update when it's taste-able.

Also, can heartily recommend the March May HS809 pump. Yes, expensive, but you only need one and you will not regret it! Pump of many uses...

Yeah - the 809-PL-HS is the pump I'm looking at for pumping the wort around. I'll probably get a cheaper lower temp pump for moving stuff from an underback to the copper and from the HLT to the mash tun.

Beer is just finishing out - fermented it at 17-18C for a week, and then upped it to 18-19C. The head has dropped back so will try and take a reading and crash it before racking and fining.

coatesg wrote:68C because I have had US05 finish very dry before (1.005 or so!) so I'm trying to influence this a little by upping the mash temp.

Mysty - I've not used Summit before (I landed up getting them after walking into Rob@MaltMiller's place at exactly the time he was bagging them up! What an aroma!). I've heard that they give either tangerine or pink grapefruit - but I am blending them here in case it's overpowering. I'll try a summit pnly pale in the new year to really get a blast of them

I decided to open on of my Summit-only IPAs from this Spring this evening. Delicious soft, fruity tangerine goodness with a long clean bitterness. They can be garlicky (on occasion) when the beer is young and green but I have never seen it after 4+ weeks of bottle conditioning which is what I give my beers anyways.

I'd read that too - though with not using it for flavour (bittering and aroma only) I was skirting round the onion issue!

Beer is sitting at ~1.013 this evening, but still a bit of airlock activity so I think it'll drop maybe another 2 or 3 points. Gonna leave it at 19C until at least Sunday and see where we are. No garlic/onion hints - a tiny sample indicates this may turn out quite well though looking forward to it being carbed up to really bring the aroma out.

coatesg wrote: (perhaps getting a pump so I can setup the burner on the floor and re-circ and pump with it. Trouble is that pumps capable of handling boiling wort aren't that cheap...)

These have been well reviewed across this and several forums, not too expensive either. £27.95 for the SP20/20 model.

# High temperature capability -40C to +120C - # Operates on 9 - 14 Volts DC, 6.6 Watts - # Very compact, almost silent in operation - # Efficient:- Uses under 7 Watts of power - # Flow rate from <1 ltr per minute to 6.9 ltrs per min.

I have bought one to give it a whizz.

Cheers

Kev

I finally got round to racking this on the 22nd Nov 2010 - finished up at 1012. It's pretty good actually - the sample I tried was quite cold and clear (crashed the yeast out) but despite the temperature, it had fairly good aroma and flavour - not so mnuch citrus, but a good hint of grapefruity type flavours. Nothing is overwhelming (no hop takes centre stage) but everything blends together nicely, which is what I was aiming for really.

Result!