Post
by Hoppopotamus » Fri Apr 18, 2008 8:54 pm
I'm thinking of brewing this recipe tomorrow. I only have WGV hops (AA 6.2%). Can anyone suggest how much I should use to give a reasonable level of bitterness.
My planned schedule is as follows:
MASH
1) Boil 13 litres of water to srike temp of 72C - add 1 teaspoonful of gypsum + 1 campden tablet.
2) Preheat mash tun by adding a couple of litres of boiling water, leave for 10 minutes, give it a swirl, and empty it.
3) Add 12.25 litres of water to mash tun @71C
4) Add 4Kg Marris Otter, 150g Flaked Barley, 400g Crystal Malt, 150g Chocolate Malt, 150g Roasted Barley, 50g Black Malt and "dough in."
5) Check mash temp is between 65-67C.
6) Fit lid.
...Meanwhile start heating 30 litres of water to 80C for batch sparging later (this is slightly more than you will need). Remember to add a campden tablet.
7) Check temperature after 20 mins and add hot water as required. Refit lid and leave for a further 1hr20minutes
8) Stir mash and take temperature - hope it is OK.
BATCH SPARGE
1) Add 7.15 litres of water at 80C to mash tun, mix in, and allow grains to settle.
2) Recirculate runnings into mash tun until they run clear.
3) Run off all wort into a collection vessel, allowing the mash tun to run dry
4) Refill the mash tun with 14.5L of hot water (80C), stir in well and allow the grains to settle once more
5) Recirculate runnings into mash tun until they run clear.
6) Run off all wort into a collection vessel, allowing the mash tun to run dry.
...ideally you should have collected 28.9L of wort.
BOIL
1) Switch on boiler.
2) Once boil has started and the vigerous foam has subsided add bittering hops
3) 45 mins into boil add whirlfloc tablet.
4) 1 hour into boil switch off boiler.
5) Cool wort - using immersion chiller.
6) Open boiler tap and let wort flow into fermentation bucket. Take a sample in the measuring cylinder to check OG (ideally should have 23 litres at 1.048)
7) Aerate and pitch yeast.
ONE WEEK LATER
Prime with 80g dried malt extract.
