AG6 KiwiPA 21/11/2010

[Bobba]

This is what I'm up to today..... currently on the 67C mash after the rest
Freestyling this one some what! Never used Chit malt, so decided to do a protein rest on this one, although it's prob totally unnecessary. Also never used caramunch, pacific gems or green bullets, or that yeast for that matter

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: AG6 KiwiPA
Brewer: Rob
Asst Brewer:
Style: English Pale Ale/Strong Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.70 L
Estimated OG: 1.059 SG
Estimated Color: 17.4 EBC
Estimated IBU: 50.0 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.75 kg Pale Malt, Maris Otter (5.0 EBC) Grain 84.37 %
0.53 kg Caramunich Malt (90.0 EBC) Grain 9.41 %
0.35 kg Chit Malt (3.4 EBC) Grain 6.22 %

8.00 gm Pacific Gem [14.60 %] (90 min) (First WorHops 13.8 IBU
8.00 gm Green Bullet [13.70 %] (90 min) (First WoHops 11.7 IBU
8.00 gm Green Bullet [13.70 %] (30 min) Hops 7.6 IBU
8.00 gm Pacific Gem [14.60 %] (30 min) Hops 9.0 IBU
8.00 gm Green Bullet [13.70 %] (10 min) Hops 3.6 IBU
8.00 gm Pacific Gem [14.60 %] (10 min) Hops 4.3 IBU
18.00 gm Green Bullet [13.70 %] (10 min) (Aroma steep @ 80C
20.00 gm Green Bullet [13.70 %] (Dry Hop)
1.2L starter Worthington White Shield yeast


Mash Schedule: Double Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.63 kg
----------------------------
Double Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
30 min Protein Rest Add 10.56 L of water at 56.4 C 50.0 C
60 min Saccrification Add 9.41 L of water at 90.0 C 67.0 C


Notes:
------
Alkalinity
0.76ml -> 1.37*50 = 68.5mg/L
Graham Burton pale ale profile
Treat 33.3L
CRS 8ml
Gypsum 15.5g = 4tsp
MgSO4 3.4g = .75tsp
Salt 1g = .2tsp
1/2 campden tab

[WishboneBrewery]

What is Chit Malt? Sounds like a full on experiment you have there, hope it turns out a good one

[Bobba]

What is Chit Malt? Sounds like a full on experiment you have there, hope it turns out a good one

It's Weyermann Chit Malt, which I'm told is basically the Reinheitsgebot-compliant version of flaked barley, being very under-modified. I could end up with a never clearing haze on this one hmmmmmm I'm hoping the protein rest will have cured that one
Ended up quite a way below my expected overall efficiency, at 65%. Not exactly sure why, I got 81% last time. Had to bump it all up with sugar and DME.
Other than that though the brew day went sound
This is a real suck it and see recipe this one With more time I would have got the recipe proof checked on here first, but too late for that now! haha

[Manx Guy]

Hi Bobba!

Nice looking recipe! I'm thinking of something similar myself for the new year (once I've made all the lagers I have planned - making the most of the cool weather )

I'm planning on using a simpler grain bill - something like 92% Pale, 6% Wheat malt & 2% crystal an OG 1048
With Green bullet at 90 & 30mins for bittering (28-30IBU) then a mixture of Green Bullet & NZ hallertau for aroma at 10 mins (6-8IBU) with a 80C steep of the NZ hallertau

I'll be interested to see how your brew turns out!



Guy

[Bobba]

Hi Bobba!

Nice looking recipe! I'm thinking of something similar myself for the new year (once I've made all the lagers I have planned - making the most of the cool weather )

I'm planning on using a simpler grain bill - something like 92% Pale, 6% Wheat malt & 2% crystal an OG 1048
With Green bullet at 90 & 30mins for bittering (28-30IBU) then a mixture of Green Bullet & NZ hallertau for aroma at 10 mins (6-8IBU) with a 80C steep of the NZ hallertau

I'll be interested to see how your brew turns out!



Guy

I'll let you know! Using wheat would def be the best thing to do - the only reason In used chit is that I was given it (and I don't really know how to use it), but it's only really in there for the head, and the caramunch as a lighter crystal, but might also add a grainy character (maybe, we'll see!!).
I've heard a lot of good things about green bullet. Not so much about pacific gem, so I'm being a bit cautious with the later hops with them.

Lagers in the cold weather - good call! should prob get one on and chuck it in the shed for the winter

[Bobba]

So for an update...
Been fermenting away nicely for 12 days now (19C for 5 days, then raised to 20, then 21C)
Took a hydrometer reading and I've ended up with an outrageous FG of 1.010, compared to an expected 1.016, leaving me 6.3% alcohol

Had a wee slurp from the trial glass and it's tasting great. Still looking yeasty, and will leave a week longer for the yeast to clean up some of the flavours, but the hop aromas are tasting very interesting. Nice sweet but subtle backbone, with a sturdy bitterness (but not overdone). Could be a right cracker this one!

So, for the next step I'm planning on giving it a good dry hopping. Previously I'd planned 20g of green bullets, but with it being that much stronger I may increase this to 30g. Any thought from you big dry hoppers out there?

Here's the plan...
- 1 week extra in FV (total 3 weeks)
- Crash cool to 5C in last 2 days
- Rack to keg, add islinglass, add dry hops (hop bag with marbles, and dental floss for later retrieval) - how much to add?
- Raise to 18C, dry hop for 1 week
- Remove dry hops, condition at 12-14C
- Drink ASAP!!

[Bobba]

Looking through the forum I notice 2-3 g/L seems to be a rule for dry hopping
viewtopic.php?f=2&t=36083&hilit=how+lon ... 15#p386178
but does the alpha% and OG not play a role in deciding?

[Bobba]

Just racked this. The yeast wasnt very flocculant and needed several days (gave it four afterwards) at 5C to get it bright. It also didnt sediment well, so all in all I'd say (my capturing attempt at least) worthington whiteshield bottle conditioned yeast is a bit rubbish (although I really should hold my breath - haven't had a good taste of the finished beer yet!) - super high attenuation and very poor flocculation
I've added isinglass to the keg, and 30g of mmm mm green bullets

....is it still too green to drink yet?

[Tony01]

HI Bobba
I've just harvested some whiteshield yeast and planning to use it in the next brew. How was the brew, what do you think about the yeast now?

[Bobba]

HI Bobba
I've just harvested some whiteshield yeast and planning to use it in the next brew. How was the brew, what do you think about the yeast now?

Hey Tony,

I've come the conclusion this is not the primary strain, and after a bit of hunting around the forum and also chatting to mysterio on here, it seems it probably isn't. I found it to take quite a while to clear (although that may have been down to the grain bill, or the use of lots of dry hops), but the main pointer for me was that I got an attenuation of 83%, which is way too high. It didn't trash the beer, it just came out a lot stronger than I anticipated. It still worked well, just about having enough body to balance the hops. It depends what you're planning on using the yeast for Tony, but I certainly wouldn't go using it in a subtle flavoured bitter or anything as you're prob end up pretty disappointed with the result.

On harvesting yeast from a bottle, I've had excellent results with Fullers 1845, which proved to be very flocculent as expected, so prob pretty close to that from the brewery.

[Tony01]

Nice... thanks very much for that Bobba

To be honest, I've used the whiteshield as a practice harvest really. Firstly it was available at Morrisons and secondly when I did a brief search of harvesting, it was used as an example (on youtube). Took 36 hours to get going too, one bottle deposit in 150 ml water and 20g DME.

I will definitely try the Fullers, but do you know if Hogs Back T.E.A is the primary strain? It's a great pint!

[Bobba]

Nice... thanks very much for that Bobba

To be honest, I've used the whiteshield as a practice harvest really. Firstly it was available at Morrisons and secondly when I did a brief search of harvesting, it was used as an example (on youtube). Took 36 hours to get going too, one bottle deposit in 150 ml water and 20g DME.

I will definitely try the Fullers, but do you know if Hogs Back T.E.A is the primary strain? It's a great pint!

No idea - sure someone on here will tho!

[FiercelyFuzzy]

How did this turn out? I once did a Pacific Gem/Fuggles IPA (seemed a good combo at the time...). It tasted really weird after the first week, then earthy blackcurrants came through.