Yorkshire Pale Ale

[bandit]

I have just put the water on to try this little beauty tomorrow. I will be starting about 3pm and should be finished by 10pm


Real YPA
English Pale Ale/Strong Bitter


Type: All Grain
Date: 10/07/2007
Batch Size: 19.00 L
Boil Size: 26.50 L
Boil Time: 90 min Equipment: 1 Cornie Full
Brewhouse Efficiency: 75.0

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (5.0 SRM) Grain 98.6 %
0.05 kg Crystal Malt (3.0 SRM) Grain 1.4 %
20.00 gm Challenger [5.60%] (90 min) Hops 17.1 IBU
30.00 gm Challenger [5.60%] (15 min) Hops 11.9 IBU
16.00 gm Styrian Goldings [3.80%] (90 min) Hops 9.3 IBU
15.00 gm Challenger [5.60%] (0 min) Hops -
15.00 gm Styrian Goldings [3.80%] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) [Starter 1000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.037 SG
Est Final Gravity: 1.012 SG Measured Final Gravity:
Estimated Alcohol by Vol: 4.3 % Actual Alcohol by Vol:
Bitterness: 38.2 IBU Calories: 90 cal/l
Est Color: 6.1 SRM Color:


Mash Profile

Mash Name: My Mash Total Grain Weight: 3.55 kg
Sparge Water: 30.06 L Grain Temperature: 18.0 C
Sparge Temperature: 75.0 C TunTemperature: 18.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

Mash Notes:
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 17.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 11.5 C Age for: 28.0 days
Storage Temperature: 11.1 C

[slurp the apprentice]

Looks interesting let us know how it turns out i would like to give it a go as i got all the hops already

[monk]

I had the same thought--I'd like to try that one out. Just a smidge of crystal, eh? Should be nice and hoppy.

Monk

[bandit]

This will have to start at 5am tomorrow now as I have been caught up on the Yorkshire roads today and have just arrived home. Damn that Yorkshire Show at Harrogate and car crashes on the M62. Just when you want to get home early the roads turn aaginst you. See you bright and early tomorrow

[oxford brewer]

Always a spanner to be thrown into the works when in a rush Never mind bandit tomorrow is a whole new day Have fun

[oblivious]

Are you planning to dry hop?

[Vossy1]

Enjoy B12

[bandit]

All mashed in at 6.30am

I went to Roosters Brewery at the weekend and they advocate mashing with water at 71 deg C to reach a mash temp of 63 deg C. They do this to get less fermentable sugars and so aim for a cleaner beer. The also said not to mix the mash as this incorporates air into it and this releases tanins from the husks into the mash. They also add calcium chloride.

So, this morning, I mashed with 72 deg C water into a pre warmed picnic box mash tun with the smallest amount of stirring to mix the grain and water together. I measured the temp and got 66 deg C, therefore I cant see this coming out any different to my other brews.

I was asking Roosters how to create the mouth feel in a beer and they claim it is all down to soft water, which they claim they have in Harrogate.

[bandit]

I am going to first wort hop today for the first time, so dry hopping may be added to the next attempt. I seem to be changing too many things at once. I wish I could do this every day instead of driving and selling for a living.

[Wez]

Hope the brewday goes well

[bandit]

Here are the first wort hops



and here is the second batch sparge waiting to go in



One electric element is on to keep the wort near the boil before batch sparge 2 goes in.

[bandit]

All cleaned up and put to bed. I only managed to get 1.037 not 1.044 SG so a bit shy this time, probably down to batch sparging. Next time I think I will add another 250grams extra of the malt. The last brew I did was also short so obviously batch sparging is less efficient than spinny spargy arm

[bandit]

Just pulled the first pint and its................gone !! !! Wow this is nice. I have tried it against styrian stunner and my marstons pedigree clone as a taste tester tonight with Andrea and we both agree (for a f*#king change) that this one wins hands down. I believe that by using softer water in the mash and sparge next time it will improve it no end. I say this because I have just received my local water report and found that we live in an HARD water are. DoHH !!! !!!..............Time for another.