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Brew Day 25th May 2006
Posted: Thu May 25, 2006 5:50 pm
by moorsd
Well been brewing since 1pm....here's what I've done:
I thought I'd give an IPA a go, but this is the first time I've actually made a recipe from scratch..so fingers crossed it will be ok!
Moorsd's IPA:
4kg Pale Malt (Golden Promise)
340g Crystal Malt
200g Soft Dark Brown Sugar
20g Northern Brewer Hops
30g Goldings Hops
10g Goldings Hops (Late Addition)
Water - Burton-on-Trent chemistry (well as close as I can get)
Yeast - Wyeast London Ale 1028
IBU's - 48
EBC - 18
Estimated OG - 1.045 (working to 70% efficiency)
Since I couldn't get the Burton water salts in time, I got some Epsom salts and gypsum (really the same thing anyway) to try and get as close to the right water conditions as possible...with the help of ProMash I might add for the correct qtys
Everything is going smoothly at present, bit of a problem with slow run off earlier, but a light stirr soon sorted that out!!
Starting to get the hang of Phil's spinny sparging jobby now as well...great little gadget!
(Will try and post some pic's later if anyone is interested?)
Posted: Thu May 25, 2006 6:00 pm
by Andy
We're always interested in pics!
Nice looking recipe BTW
Posted: Thu May 25, 2006 6:05 pm
by moorsd
Cheers Andy!
Not the most original ingredients I know...I'm a firm believer in "Keep it simple stupid" :rolleyes:
Besides, I had some left overs from previous brews that needed using up!
I'm planning to use a co2/nitrogen mix to force carbonate in the cornie, then serve chilled, a lot of my mates like their beer like that...so, we aim to please!
Posted: Thu May 25, 2006 6:29 pm
by bod
thats very similar to my house ale for the mrs, but i only use pale malt and a bit of wheat for body and head.
i've never used any water treatment, or even attempted to check the PH of my mash.... might look into this side of things.
*bod stomps off to find a suitable place to post his questions......*
Posted: Thu May 25, 2006 9:14 pm
by moorsd
Well all done and cleaned up...now for a pint of my Abbot clone me thinks :beer
All went exactly according to plan (which makes a change!!), very good hot and cold breaks, in fact probably the best I've had, the finished wort is nice and clear!
Final gravity was 1.042 but this was due to topping up with extra water to increase the volume a bit. Before I did this it was spot on with the predicted gravity (1.045) meaning a 70% effeciency.
Brewing Schedule was as Follows:
Protein Rest @ 55oc for 30 mins (Because I want to serve it chilled)
Saccharification Rest @ 66oc for 90mins
Sparge at 75oc for 45 mins
Boil - 20g Northern Brewer Hops (90mins)
30g Goldings Hops (60mins)
10g Goldings Hops (15mins)
Now for some pic's!!
Phils spinny sparging jobby watsit!
Final Gravity...Just right!
Lets just hope it turns out ok, fingers crossed!
Posted: Thu May 25, 2006 10:31 pm
by Bigster
nice ingredients
mmm northern brewer
You mentioned slow run off / stuckiness - were you using a copper whatsit or a stainless doofer or something altogether different ?
Posted: Thu May 25, 2006 11:05 pm
by eskimobob
Looking good
Posted: Thu May 25, 2006 11:12 pm
by Reg
QUOTE (Bigster @ May 25 2006, 09:31 PM) nice ingredients
mmm northern brewer
You mentioned slow run off / stuckiness - were you using a copper whatsit or a stainless doofer or something altogether different ?
Don't mention the doofer, it's a trade secret!
Posted: Thu May 25, 2006 11:39 pm
by moorsd
QUOTE (Bigster @ May 25 2006, 09:31 PM) You mentioned slow run off / stuckiness - were you using a copper whatsit or a stainless doofer or something altogether different ?
I was using a Copper whatsit!
Think I let the mash settle out too much after re-circulating which made it set. All solved with a little stir and letting it settle again!
Don't worry Reg...I wasn't going to give any secrets away about the Doofer, think the patent office is just sorting the paperwork out now!
Posted: Fri May 26, 2006 3:51 pm
by moorsd
Just had a quick peek in the fermenter and all looks to be progressing nicely!
Looks like it might need a skim soon though
Posted: Fri May 26, 2006 4:24 pm
by mysterio
I've got one of those spinning sparging arms... can't beat it!
Is it really neccessary to skim the top? I've never done that.
Posted: Fri May 26, 2006 4:28 pm
by tribs
No, I don't do it either.
Posted: Fri May 26, 2006 4:37 pm
by Andy
I do sometimes
Posted: Fri May 26, 2006 5:00 pm
by bod
d'ya want a flake in that love?
Posted: Fri May 26, 2006 5:31 pm
by moorsd
QUOTE (mysterio @ May 26 2006, 03:24 PM) Is it really neccessary to skim the top? I've never done that.
I only skim off the bits of trub that the yeast brings up (using a sanitised paddle). I've heard (can't remember where?) that if it is allowed to sink it can contribute to off flavours in the finished beer??
Admittedly this probably doesn't make a massive difference but so long as the paddle is sanitised properly it won't do any harm!