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Assumed effcicency 72% since I have been under lately when assuming 75%
Predicted OG 1053
Predicted FG 1013
Colour 10 SRM

23l
5000g Dingemans Pale
350g Amber Candi Sugar

46g Bobek (4.5 ) @ 90
10g Saaz (3.8 ) @ 90
25g Saaz (3.8 ) @ 30
25g Saaz (3.8 ) @ 15

WKP550 pitched at 20*C rising to 24*C over a few days
water treated as general, using united utilities averages and results of a salifert kit test for carbonate.

2 hour mash as I got distracted.

Not related really but new toys!


First runnings, the dingemans malt seems darker than MO which is my normal malt

Belgian Candi sugar courtesy of lancssteve


End of Boil, should be 24l in the FV (accounts for deadspace)


Chilling, stirring with the IC to speed things up


Running Off, plenty of protein left in the boiler


OG 1058 @ 20*C quite a bit higher than expected, not sure why.


Yeast Head around 24 hours later


Gravity at 1016 after 3 days, hopefully I'll get a bit more attenuation.


It smells fairly fruity, and tastes promisng but very young (obviously). I think the Dingemans gives a maltier taste (for want of a better description) than MO. Fingers crossed it will turn out OK.

looks good mate, going to be brewing a beer just like that at the weekend but maybe use "AGAVE NECTAR" instead for Candi Sugar and MO (needs using up)

Nice new toys Hope its a good one.

1010 @ 22.5 = 1011 today

Came out well in the end. I would say the 550 gives the same flavours that you find in La Chouffe.

Any left for a picture of a pint? Come on i'm stuck in Saudi Arabia!

I could probably manage a glass tonight, will try to remember to take a picture for you