Impromptu brew day today making the most of some time off work.
No pics as I was enjoying some rare Scottish sunshine in the garden.
Based loosely on an Abbots Ale recipe I saw recently.
Abbots Ale Clone
English IPA
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.250
Total Hops (g): 135.00
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 9.3 (EBC): 18.4
Bitterness (IBU): 47.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
4.500 kg Maris Otter Malt (85.71%)
0.350 kg Amber Malt (6.67%)
0.300 kg Wheat Malt (5.71%)
0.100 kg Crystal 120 (1.9%)
Hop Bill
----------------
40.0 g Challenger Leaf (7.36% Alpha) @ 60 Minutes (Boil) (1.8 g/L)
25.0 g Challenger Leaf (7.36% Alpha) @ 15 Minutes (Boil) (1.1 g/L)
30.0 g Fuggles Leaf (4.47% Alpha) @ 15 Minutes (Boil) (1.4 g/L)
20.0 g First Gold Leaf (7.9% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
20.0 g Fuggles Leaf (4.47% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
Misc Bill
----------------
1.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with
Recipe Generated with BrewMate
BIAB # 17 - Ageing Monk
- Paddy Bubbles
- Lost in an Alcoholic Haze
- Posts: 686
- Joined: Sat Oct 16, 2010 2:12 pm
- Location: Dublin
Re: BIAB # 17 - Ageing Monk
Looks like a really nice recipe. That's a lot of amber malt to put in an ale imo. Amber malt makes itself known even in small amounts. Probably just personal taste though, you'll end up with a very malty beer.
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: BIAB # 17 - Ageing Monk
Be very interested to know how this turns out. I've been looking to brew an Abbot style clone myself. Get some pics up once it's fermented if you can.
Re: BIAB # 17 - Ageing Monk
this one went down the drain unfortunatley.
Not quite sure what went wrong, had a distinct vinegar smell today and a quick taste confirmed my suspisions. Quite gutted as I was looking forward to this one.
Have been busy recently, it should have been bottled ages ago. Will put it down to too long on the trub and lack of temp control.
Not quite sure what went wrong, had a distinct vinegar smell today and a quick taste confirmed my suspisions. Quite gutted as I was looking forward to this one.
Have been busy recently, it should have been bottled ages ago. Will put it down to too long on the trub and lack of temp control.
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: BIAB # 17 - Ageing Monk
Gutting! The longest I've gone in the FV is 3 weeks.
Good luck for next time.
Good luck for next time.