Will post up some details later.
Bucks Ferry
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vanish
Bucks Ferry
Brew day today. A Norfolk Wherry variant, I've named Bucks Ferry!
Will post up some details later.
Will post up some details later.
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vanish
Re: Bucks Ferry
Glad that I have 3 elements in my boiler (usually boil with 2) as ive just had one pop. Quick test and it's open circuit. Luckily I'm able to switch to the spare.
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micmacmoc
Re: Bucks Ferry
I made a lovely wherry a while back, its a lovely ale..pleaseshow us your recipe!
Mmmmmmm.....wherry....I'll be round in four weeks!
Mmmmmmm.....wherry....I'll be round in four weeks!
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vanish
Re: Bucks Ferry
Werry, yeah it certainly is yummy. I hope my variant will be as nice.
Well here's the recipe that I used, along with the brew notes. Below is the original Wherry recipe.
Everything went swimingly today, except for my hop stoper letting me down. That thing is bloody useless. That'll be the next thing being upgraded before by next brew.
_________________________________
Bucks Ferry
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Date: 09/02/2011
Batch Size: 42.00 L
Brewer: Steve
Boil Size: 50.00 L Asst Brewer:
Boil Time: 90 min Equipment: My 10 Gallon Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
7.20 kg Marris Otter (5.9 EBC) Grain 94.43 %
0.43 kg Caramalt (118.2 EBC) Grain 5.57 %
58.30 gm Goldings [6.01 %] (90 min) Hops 19.8 IBU
58.30 gm Fuggles [4.50 %] (90 min) Hops 16.5 IBU
38.80 gm Bobek [4.50 %] (20 min) Hops 5.6 IBU
2.00 items Protafloc (Boil 20.0 min) Misc
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.38 % Actual Alcohol by Vol: 5.34 %
Bitterness: 41.9 IBU Calories: 420 cal/l
Est Color: 13.6 EBC Color: Color
Mash Profile
Mash Name: My Mash Total Grain Weight: 7.62 kg
Sparge Water: 38.57 L Grain Temperature: 13.0 C
Sparge Temperature: 85.0 C TunTemperature: 13.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp
90 min Mash Add 19.06 L of water at 74.1 C 66.0 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 1.4
Pressure/Weight: 6.0 PSI Carbonation Used: -
Keg/Bottling Temperature: 13.6 C Age for: 28.0 days
Storage Temperature: 11.1 C
Notes
Grain temp 13C Room Temp 11.5C
Beer smith strike temp 75.8. I struck at 79C
Mash temp 66.9 after dough in.
Mash Temp 66.9 after 90 mins.
Sparge took 2 hours
Achieved desired final boil volume of 50L
Pre boil gravity 1.042
Boil volume 46.8L after 30 mins boil
Boil volume 43.8L after 1 hour boil
Final boil volume 41.5L
Final Boil gravity 1.051
Added 6L water to adjust gravity to 1.045
46.5L after cooling
OG = 1.046
And the original recipe
----------------------------------------------------------------
Wherry
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Date: 20/10/2009
Batch Size: 40.00 L
Brewer: Steve
Boil Size: 47.59 L Asst Brewer:
Boil Time: 90 min Equipment: My 10 Gallon Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.74 kg Marris Otter (5.9 EBC) Grain 89.19 %
0.70 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 10.81 %
52.18 gm Fuggles [4.50 %] (60 min) Hops 15.1 IBU
34.78 gm Styrian Goldings [5.40 %] (60 min) Hops 12.1 IBU
52.18 gm Goldings, East Kent [5.00 %] (60 min) Hops 16.8 IBU
1.74 items Protafloc (Boil 20.0 min) Misc
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.039 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.78 % Actual Alcohol by Vol: 0.65 %
Bitterness: 43.9 IBU Calories: 90 cal/l
Est Color: 8.9 EBC Color: Color
Mash Profile
Mash Name: My Mash Total Grain Weight: 6.43 kg
Sparge Water: 37.95 L Grain Temperature: 10.0 C
Sparge Temperature: 85.0 C TunTemperature: 10.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp
90 min Mash Add 16.09 L of water at 74.5 C 66.0 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 1.4
Pressure/Weight: 6.0 PSI Carbonation Used: -
Keg/Bottling Temperature: 13.6 C Age for: 28.0 days
Storage Temperature: 11.1 C
_________________________
Well here's the recipe that I used, along with the brew notes. Below is the original Wherry recipe.
Everything went swimingly today, except for my hop stoper letting me down. That thing is bloody useless. That'll be the next thing being upgraded before by next brew.
_________________________________
Bucks Ferry
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Date: 09/02/2011
Batch Size: 42.00 L
Brewer: Steve
Boil Size: 50.00 L Asst Brewer:
Boil Time: 90 min Equipment: My 10 Gallon Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
7.20 kg Marris Otter (5.9 EBC) Grain 94.43 %
0.43 kg Caramalt (118.2 EBC) Grain 5.57 %
58.30 gm Goldings [6.01 %] (90 min) Hops 19.8 IBU
58.30 gm Fuggles [4.50 %] (90 min) Hops 16.5 IBU
38.80 gm Bobek [4.50 %] (20 min) Hops 5.6 IBU
2.00 items Protafloc (Boil 20.0 min) Misc
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.38 % Actual Alcohol by Vol: 5.34 %
Bitterness: 41.9 IBU Calories: 420 cal/l
Est Color: 13.6 EBC Color: Color
Mash Profile
Mash Name: My Mash Total Grain Weight: 7.62 kg
Sparge Water: 38.57 L Grain Temperature: 13.0 C
Sparge Temperature: 85.0 C TunTemperature: 13.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp
90 min Mash Add 19.06 L of water at 74.1 C 66.0 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 1.4
Pressure/Weight: 6.0 PSI Carbonation Used: -
Keg/Bottling Temperature: 13.6 C Age for: 28.0 days
Storage Temperature: 11.1 C
Notes
Grain temp 13C Room Temp 11.5C
Beer smith strike temp 75.8. I struck at 79C
Mash temp 66.9 after dough in.
Mash Temp 66.9 after 90 mins.
Sparge took 2 hours
Achieved desired final boil volume of 50L
Pre boil gravity 1.042
Boil volume 46.8L after 30 mins boil
Boil volume 43.8L after 1 hour boil
Final boil volume 41.5L
Final Boil gravity 1.051
Added 6L water to adjust gravity to 1.045
46.5L after cooling
OG = 1.046
And the original recipe
----------------------------------------------------------------
Wherry
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Date: 20/10/2009
Batch Size: 40.00 L
Brewer: Steve
Boil Size: 47.59 L Asst Brewer:
Boil Time: 90 min Equipment: My 10 Gallon Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.74 kg Marris Otter (5.9 EBC) Grain 89.19 %
0.70 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 10.81 %
52.18 gm Fuggles [4.50 %] (60 min) Hops 15.1 IBU
34.78 gm Styrian Goldings [5.40 %] (60 min) Hops 12.1 IBU
52.18 gm Goldings, East Kent [5.00 %] (60 min) Hops 16.8 IBU
1.74 items Protafloc (Boil 20.0 min) Misc
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.039 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.78 % Actual Alcohol by Vol: 0.65 %
Bitterness: 43.9 IBU Calories: 90 cal/l
Est Color: 8.9 EBC Color: Color
Mash Profile
Mash Name: My Mash Total Grain Weight: 6.43 kg
Sparge Water: 37.95 L Grain Temperature: 10.0 C
Sparge Temperature: 85.0 C TunTemperature: 10.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp
90 min Mash Add 16.09 L of water at 74.5 C 66.0 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 1.4
Pressure/Weight: 6.0 PSI Carbonation Used: -
Keg/Bottling Temperature: 13.6 C Age for: 28.0 days
Storage Temperature: 11.1 C
_________________________