NEWCASTLE BROWN ALE/BREWLOG

[dartgod]

I'm going to keep a Brewlog for this beer so everyone can see how I did it....your pics and comments welcome...

July 31.....starter for Component #1 Strong Ale

2 qts Filtered Water
6 oz. .Dry Malt Extract
1 tsp. Wyeast yeast nutrient (1/4 tsp per pint as recommeded for propagation)
.1 oz Fuggles hops (to add a little bittering and flavor as I'm pitching the whole starter)

Boiled all ingredients 15 minutes
cooled, aerated (15 seconds) and pitched yeast (Wyeast WHITBREAD-#1099XL) and covered with sanitized aluminum foil........according to Mr Malty (Jamil Zainasheff ) it will be ready to pitch within 12-18 hours...... http://www.mrmalty.com/pitching.php

DONE......

Old Ale component #1
Brew Type: All Grain Date: 8/1/2007
Style: Old Ale Brewer: Brian Kunkle
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 8.15 gal Boil Time: 120 min
Brewhouse Efficiency: 75.0 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 11.8 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
7.80 lb Pale Malt, Maris Otter (3.0 SRM) Grain 68.3 %
2.17 lb Corn, Flaked (1.3 SRM) Grain 19.0 %
1.14 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.9 %
0.27 lb Chocolate Malt (450.0 SRM) Grain 2.4 %
0.05 lb Roasted Barley (300.0 SRM) Grain 0.4 %
1.65 oz Fuggles [4.50%] (60 min) Hops 28.2 IBU
0.25 oz Goldings, East Kent [5.00%] (15 min) Hops 2.4 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.064 SG (1.060-1.100 SG) Measured Original Gravity: 1.064 SG
Estimated Final Gravity: 1.018 SG (1.015-1.025 SG) Estimated Color: 24.7 SRM (10.0-25.0 SRM) Color [Color]
Bitterness: 30.6 IBU (30.0-65.0 IBU) Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 5.9 % (6.0-10.0 %)

Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 9.00 lb
Mash Grain Weight: 11.42 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.20 gal SE

Name Description Step Temp Step Time
Mash In Add 14.28 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 7.99 qt of water at 200.7 F 168.0 F 10 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used:Corn Sugar - Age for: 4.0 Weeks
Storage Temperature: 60.0 F


Notes
2 qt. starter....after fermentation drop to 60 degrees and let condition for 6-8 weeks before blending and bottling.

Aug 1......brewed Old Ale Component #1

Brewlog Old Ale Component #1
Adjusted grains for 75% efficiency
mash in temp over 2 degrees ....let it ride.....152>>>>>>154
2 hour boil.....hops at 60 minutes and 15 minutes left
OG on target = 1.064 PICS IN ORDER
INGREDIENTS

MASH IN

MASH TEMP

STARCH CONVERSION

VORLAUF

COLLECTING WORT

SPARGING

SYSTEM RUNNING

FEEDING GOAT GRAINS

GRAINS FOR THE COWS

WASHED BEFORE BOIL

ROLLING BOIL

ADDING HOPS

ADDING CHILLER

COLLECTING CLEAN UP WATER FROM CHILLING

READY TO PITCH STARTER

TRANSFERRING TO CONICAL


Mild Ale Component #2 estimated brew date Oct 1.....I'll keep you updated

[delboy]

Nicely chronicled , like your use for for spent grains, turning it into goat milk .
How do you plan to actually blend the two beers without risking oxidising them.

[dartgod]

Nicely chronicled , like you use for for spent grains, turning it into goat milk .
How do you plan to actully blend the two beers without risking oxidising them.

I've never had any problems with oxidation.....I just got a 2nd (Brown Ale Ohio State Fair Homebrewing Competition) and 1st (Mountain Brewer Open Huntington W. Va.) Irish Red Ale and both beers had been cellared for 6-8 months without any oxidation problems. It's mainly a fault that will show up after time (staling) and even time isn't hurting my beers so I'll just follow my normal bottling or kegging regiman......anyway the 1st Saturday in November is the American Homebrewer Association's National Teach a Friend How to Homebrew Day and we'll polish that off and a few more so it will never have time to show signs of oxidation......

PS the goat's a bloke without his family jewels

[delboy]

Nicely chronicled , like you use for for spent grains, turning it into goat milk .
How do you plan to actully blend the two beers without risking oxidising them.

I've never had any problems with oxidation.....I just got a 2nd (Brown Ale Ohio State Fair Homebrewing Competition) and 1st (Mountain Brewer Open Huntington W. Va.) Irish Red Ale and both beers had been cellared for 6-8 months without any oxidation problems. It's mainly a fault that will show up after time (staling) and even time isn't hurting my beers so I'll just follow my normal bottling or kegging regiman......anyway the 1st Saturday in November is the American Homebrewer Association's National Teach a Friend How to Homebrew Day and we'll polish that off and a few more so it will never have time to show signs of oxidation......

PS the goat's a bloke without his family jewels

Sorry, I didn't mean oxidation from the extended maturation time i meant from the physical act of blending them, just wondered if you had any top tips for blending two beers with the absolute minimum of agitation (i suppose if you mix them in a corny purged with CO2 you wouldn't encounter any problems).


so no milk then, well at least not the type you'd want to drink

[slim34]

excellent pics

what did the goats milk taste like?

[prodigal2]

Great documentation and Pics there Dartgod, a fine post.
How the brew going now?

[dartgod]

It's bubbling away in my conical at 70 degrees....21C.....had about 4 hours lagtime before it started fermenting.....

[dartgod]

Brewlog.....Day 9.......Transferred to secondary for 2 month conditioning period.......I have it in my fridge where I am fermenting some beer using San Francisco lager yeast so it will be held at a nice 60 degrees......I know it was in a conical, but since it was my first test run using it I wanted to see how it worked for harvesting yeast and transferring before I use it for a complete cycle.....since I will be out of town in Sept. my estimated brew date for the Mild Ale Component #2 is Sept. 26 or 27 and hopefully I will be ready to bottle and keg the whole batch around Oct.10 or so........I took a SG reading and it was around 1.021 (Est.SG 1.018)....a few points high but it may lower another point or two while conditioning.....it tasted real smooth with a low hop bitterness and nice malt profile with a hint of roastiness and also a hint of the East Kent Goldings used for flavoring.....there has to be a reason I like beers that use those hops......they make beer TASTY.....



SEE YOU AGAIN IN SEPTEMBER

[dartgod]

Brewlog Days 65 and 66
Made a 1 liter starter, using 3 oz. DME and 1/4 tsp yeast nutrient

Brewed Component #2 Mild Ale.......late night brew so just one picture.....hit pre-boil SG of 1.026 so things are going good....still chilling but looks like this brew is coming together......I should have my kegerator up and running in a week or two and then I'll transfer and carb up for National Teach a Friend How to Homebrew Day, Nov.3.... http://beertown.org/events/teach/index.html

[Vossy1]

Just stumbled across this. Great posts DG and well done in those competitions

[subsub]

Me too and I concur

[dartgod]

Day 80......October 19.....transferred to secondary, will probably keg this weekend as long as it looks clear, dropped to about 62 to help clear it up a little.....

[Barley Water]

Well, I don't know how Dartgod blends the beer without having problems with oxidation but I know how I would do it. Just brew both beers and keg them both. Then take a third keg and fill it with CO2 making sure to purge all the air out the top. Jump both beers into the third keg in the proportions needed. The beer should always be under a layer of CO2 thus avoiding problems. I have a couple of 3 gallon kegs which I use to take beer to parties etc. Since I typically use my 5 gallon kegs in my serving refigerator I just jump beer out of the serving kegs into the "baby" kegs. I made up a beer line with two beverage out quick disconnects on either end just for this purpose. I use my CO2 tank to push the beer out of the original keg in the the smaller kegs. This works great for me plus it is easier to travel with the small kegs.

[Aleman]

I'd do what they do at Newcastle, Mix the beers in a 'Blending Vat' and add a dose of freshly fermenting wort. The working yeast mops up any residual oxygen, and the short fermentation helps to marry the two beers.

[Garth]

I missed this post originally somehow also, I'm a fan of 'The Newky' and always considered doing this but the blending bit put me off...

good work dg