AG#14 - Springtime V2

[Naich]

I did V1 of this a couple of months ago, but it got infected and it was hard to appreciate the flavours due to the TCP taint. Fingers crossed that this one turns out better.

Springtime v2 by naich -- beerforge.com/recipe.php#174
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Springtime with extra fruit. There's a huge hop load in this one.

Volume: 23L, Efficiency: 78%
Alcohol (ABV): 5.4%, Original Gravity: 1.056, Final Gravity: 1.014
Bitterness (IBU): 45, Colour (EBC): 7

Recipe
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Malt/Fermentables:
1. Pale Malt - Marris Otter (5 EBC) : 5220 g (98%)
2. Caramalt (30 EBC) : 107 g (2%)

Hops/flavourings:
1. Styrian Goldings - AA 7.2 - (90 min) : 16.6 g (13%)
2. Cascade - AA 5.5 - (30 min) : 15 g (12%)
3. Styrian Goldings - AA 7.2 - (30 min) : 23.1 g (19%)
4. Cascade - AA 5.5 - (15 min) : 23.5 g (19%)
5. Citra - AA 13.8 - (15 min) : 11.5 g (9%)
6. Cascade - AA 5.5 - (1 min) : 23.1 g (19%)
7. Citra - AA 13.8 - (1 min) : 12 g (10%)

Yeast: Safale US-05 (Attenuation 75%)

Obligatory grain shot (you get some dodgy looking geezers round our way):



The usual overnight mash. This time I took a pH reading to see if it was about right. This looks to me like 5.7, but I find these things difficult to read and I think they are only accurate to +/- 0.3 anyway so it's anyone's guess. 5.7 at room temperature equates to 5.35 at mash temps, so I think that's OK.



Up with the lark again. The view from the brewery:



A bag of hops yesterday:



Might be able to fit a few more hops in there. There's a bit of room on the right.



Having taken the chiller out and waiting for everything to settle down, it seems that the hops take up about 1/3rd up the boiler.



Here's the wort - reasonably clear and 1.055 - a gnats cock off the predicted 1.056.



And that's about it. Nothing remarkable to report, which is good - I normally manage to make a crisis out of a brew day. Fingers, legs and eyes crossed that it stays that way.

[trucker5774]

Hope this one works out for you.................looks nice and clear

[Kev888]

Looks very nicely hoppy - fingers crossed on success this time!!

Odd crowd in your area though; I think the anemic naked bloke may be even more disturbing than the extremely green frog..

Cheers
kev

[Naich]

Cheers guys. Luckily the summer weather remains crap so I'm not having problems with the fermenting temperature.

[Bobba]

The usual overnight mash. This time I took a pH reading to see if it was about right. This looks to me like 5.7, but I find these things difficult to read and I think they are only accurate to +/- 0.3 anyway so it's anyone's guess. 5.7 at room temperature equates to 5.35 at mash temps, so I think that's OK.

Are these pH papers really temperature dependent?! Uh oh
Is there an equation somewhere?

[Naich]

Yup. Fraid so. John Palmer reckons 0.35 difference between room temperature (21C) and mash temp (66C). Reading the numbers from this chart seems to suggest something in the region of 0.27 (0.24 for 65C at a pH of 5 plus 0.03 as being 1/2 way between 0 at 25C and 0.6 at 15C).

So, basically 0.3 seems to be a good round number to use. I don't think there's much point going for accuracy to two decimal places, given that the measurement starts off with you guessing colours

[Naich]

Bugger. This recipe is cursed I tell you. I didn't bother with the chiller while fermenting because the temperature wasn't going much above 20-ish. Then after I racked it the weather went into heatwave mode, so it was probably between 25 and 28C for a week and a half while the yeast settled. I don't know exactly what the temperature was because I broke my thermometer. Anyway, the upshot is that there is a definite estery overtone to this. It's not unpleasant, and if it was a malty brew it would complement it nicely. But this is supposed to be a golden hoppy number so it doesn't quite fit. Ollocksbay.

[Kev888]

Oh dear - theres always something isn't there? I hope it smooths out; could still be a chance for it to become a happy accident..

I think that heatwave was probably the same one which hit directly after I decided my conservatory was now cool enough to put the keggorator in.. Poor overworked fridge..

Cheers
kev

[Naich]

I think that heatwave was probably the same one which hit directly after I decided my conservatory was now cool enough to put the keggorator in.. Poor overworked fridge..

It's the one that came out of the blue, with temperatures heading towards 30C, stayed like that for a couple of weeks and then dropped us back into an early autumn. The weather seems to have given up on happy mediums recently, choosing to either scorch us or freeze our protuberances off.

Anyway, it hasn't ruined the beer, it's just not quite right. The upside is that I don't want to give any away because of this, so there is more for me to drink I'll need all the beer I can get - the next brewday isn't for another 3 1/2 weeks at least

[Kev888]

Anyway, it hasn't ruined the beer, it's just not quite right. The upside is that I don't want to give any away because of this, so there is more for me to drink I'll need all the beer I can get - the next brewday isn't for another 3 1/2 weeks at least

Ah a happy result after all then - i think my last brew is of that type; it was supposedly 'a malty brew' that attenuated too far and is now simply 'a brew'..

3 1/2 weeks! That sort of inter-brewing delay was what started me on bigger batches; its definately working but some recent calculations show that I've heavily under-estimated the number of cornies it requires to keep it between brews..

Cheers
kev

[Naich]

3 1/2 weeks! That sort of inter-brewing delay was what started me on bigger batches; its definately working but some recent calculations show that I've heavily under-estimated the number of cornies it requires to keep it between brews..

You are entirely right Kev! It is too long. I have made an entry on the calendar for the Sunday after next for a brewday and hang the consequences. Beer is more important than house renovations and I shall tell the wife that fact. From a distance, obviously