Brewday today since the sun is shining for the first time in God knows how long. Kids on holiday so had to work round them, making lunch, persuading them to walk the dog etc.
Got the mash on once the wife had left for work and that's when the problems started! You would think I would have it off pat by now on my 75th brew, but seems it's still possible to make mistakes.
Set the mash temp to 66C, but the STC1000 I use to control it can overshoot a bit. It went up to 69C, so I switched off the element on the mash tun to let it come down. I then forgot about it completely until 5 minutes before the mash end time. It had gone down to 59C! Ah well, should be quite fermentable.
Two batch sparges later and the boil was on. Boil seemingly went well, but I realised after the wort was in the FV that I had forgotten the protofloc and yeast nutrient. This will be a good test for the Crisp's Clear Choice Malt. Will see how good the clarity is without copper finings. The wort was pretty clear into the FV so may be okay.
Pitched the St. Austell's yeast cultured from 2 bottles of Proper Job.
Will post recipe etc tomorrow.
Altonrea ESB Mk.3
Date: 05th April 2018
Gyle Number: 75
Fermentable Colour lb: oz Grams Ratio
Crisp Clear Coice Extra P 3.8 EBC 9 lbs. 14.7 oz 4500 grams 84.9%
Crystal Malt 145 EBC 0 lbs. 15.8 oz 450 grams 8.5%
Torrefied Wheat 4 EBC 0 lbs. 8.8 oz 250 grams 4.7%
Chocolate Malt 1000 EBC 0 lbs. 3.5 oz 100 grams 1.9%
Hop Variety Type Alpha Time lb: oz grams Ratio
Challenger Pellet 6.5 % 90 mins 0 lbs. 1.2 oz 35 grams 32.6%
EKG Whole 5.5 % 10 mins 0 lbs. 1.0 oz 27 grams 25.5%
Fuggle Whole 6.4 % 30 mins 0 lbs. 1.4 oz 39 grams 36.3%
Challenger Pellet 6.5 % 0 mins 0 lbs. 0.2 oz 6 grams 5.6%
Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.013
Alcohol Content: 5.1% ABV
Total Liquor: 37.1 Litres
Mash Liquor: 15.9 Litres
Mash Efficiency: 75 %
Bitterness: 43.7 EBU
Colour: 60 EBC
Efficiency was slightly up on estimate giving an OG of 1.054 after temperature correction.
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