AG# 47 Altonrea 80 Bob

[charliemartin]

Managed to squeeze in a brewday today. Not easy with three kids at home on school holidays. Not to mention a dog and two cats! However it went pretty well overall. Efficiency was quite a bit up on normal for some reason. I ended up with 25 litres @ 1.041. Recipe was 23 litres @ 1.041, so can't complain. An extra two litres of beer is always welcome.
First time using flaked maize in a brew, so interested to see what it will bring.
I had planned to do a 45 minute mash today to see if I could shorten the brewday and still get decent efficiency, but Her Indoors threw a spanner in the works when at about 40 minutes into the mash she asked if I could go and pick up a parcel from the Post Office!
Need the Brownie points so off I went, which meant the mash was extended to just over one hour.

Altonrea 80 Bob

Date: 14th April 2016

Gyle Number: 47

Fermentable Colour lb: oz Grams Ratio
Castle Chateau Pale Ale M 7 EBC 6 lbs. 9.8 oz 3000 grams 71.4%
Flaked Maize 0 EBC 1 lbs. 1.6 oz 500 grams 11.9%
Crystal Malt 150 EBC 0 lbs. 12.3 oz 350 grams 8.3%
Wheat Malt 3 EBC 0 lbs. 10.5 oz 300 grams 7.1%
Roasted Barley 1350 EBC 0 lbs. 1.8 oz 50 grams 1.2%


Hop Variety Type Alpha Time lb: oz grams Ratio
Target Whole 11.61 % 90 mins 0 lbs. 0.4 oz 10 grams 18.2%
Northdown Whole 9.0 % 15 mins 0 lbs. 0.5 oz 15 grams 27.3%
East Kent Goldings Whole 6.57 % 5 mins 0 lbs. 1.1 oz 30 grams 54.5%


Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 36.5 Litres
Mash Liquor: 16.8 Litres
Mash Efficiency: 75 %
Bitterness: 25.14 EBU
Colour: 46 EBC

Yeast: WY1469 (Yorkshire) 4th Generation.

Cheers,
Charliemartin

The Grist (minus flaked maize)


The Flaked Maize


The Grist Post-Crush


Crush Close-up


First Runnings (nice and clear)


The Boil


The Wort


OG (1.041 after temp adjustment)


The Dregs

[Hanglow]

Looks good, have you managed a taste of it yet?

[charliemartin]

I have had a wee taste, but I put it in a basic pressure barrel and discovered after about 9 days that it wasn't holding the pressure! Replaced the seal which was kinked and re-primed. It is going to need a few weeks to condition now, but taste wise it seems not bad. The roast barley is the dominant flavour just now and I think it will be better when this starts to mellow.
By the way I had a bit of a disaster when re-priming. I decided to just add some sugar straight to the barrel for speed, but there was obviously some CO2 in solution and it fizzed up like coke with mintoes and overflowed all over the place. Talk about more haste less speed.