Not really - liifted straight from Graham Wheelers Brew Your Own British Real Ale (with my obligatory change of hops - using only challenger for bittering).
The Original recipe:
Fullers London Pride 23 liters
OG 1040
Pale malt 3,650g
Crystal 125g
Flaked Maize 285g
Black malt 27g
Start of Boil
Target hops 17g
Challenger hops 25g
Last 15 minutes
Goldings 20g
Mash: 66C, 90 minutes
Boil time: 90 minutes
Racking gravity 1009
ABV 4.1%
IBU 30
SRM 13
Water treated, grains crushed.
Mash started, about 20 minutes ago - temp a touch high at 67C but close enough for me.
Yeast: Wyeast 1968
OC outside excellent weather for an outdoor boil!
Actually had a minor heat wave last week - the snow has melted away for the most part.
Iowa Pride
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monk
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bitter_dave
- Even further under the Table
- Posts: 2170
- Joined: Thu Dec 29, 2005 1:00 pm
- Location: Whitley Bay
like Del I think this was the smoothest brew of my short AG career (a little over a year).
Hit my target OG and the yeasties seem to be at work already.
The whirlfloc worked a treat yet again. Let the trub settle for about an hour and syphoned off some nice clear wort. I have been happier with whirlfloc than Irish moss (but maybe I wasn't using enough IM).
Now the waiting game!
I have been rousing ever couple of hours.
Hit my target OG and the yeasties seem to be at work already.
The whirlfloc worked a treat yet again. Let the trub settle for about an hour and syphoned off some nice clear wort. I have been happier with whirlfloc than Irish moss (but maybe I wasn't using enough IM).
Now the waiting game!
I have been rousing ever couple of hours.
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monk
Glad to hear all went well, Iowa. I have never used whirlfloc, and just began thinking about trying to get my wort clearer. I think I could clean up the flavor a tad if I left out some of that gunk.
My bitter turned out nice. 5.5 gallons on the dot, and the slurry of WLP002 is already bubbling vigorously. This is the recipe in which I used Carastan malt instead of the regular crystal. I left out the brown sugar so that I can get a better idea of what contribution the carastan makes to the flavor.
Here's to a happy fermentation for us both!
My bitter turned out nice. 5.5 gallons on the dot, and the slurry of WLP002 is already bubbling vigorously. This is the recipe in which I used Carastan malt instead of the regular crystal. I left out the brown sugar so that I can get a better idea of what contribution the carastan makes to the flavor.
Here's to a happy fermentation for us both!
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spearmint-wino
- CBA prizewinner 2007
- Posts: 1039
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- Location: Nunhead, Sarf Lahndun
Hope it turns out well 
drinking: ~ | conditioning: ~ | primary: ~ | Looks like I need to get brewing then...
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I definitely should figure out a way to cut down on the amount of hauling buckets/fermenters/kettles of water around. I would hate to report a brew related back injury on this forum after all the warnings I have received! Brewing partially in the kitchen and in the outdoors complicates it a bit.
I will have to cut down the time my brew day sometime. Usually I lay everything out the night before/crush my grain the night before and am ready to work when I get up. Yesterday the wife and the 4 month old Lord of the Manor were out all day so it was pretty leisurely. Then had friends pop over later so it wasn't as long as my posts suggested!
Fermenting nicely at the moment.
I will have to cut down the time my brew day sometime. Usually I lay everything out the night before/crush my grain the night before and am ready to work when I get up. Yesterday the wife and the 4 month old Lord of the Manor were out all day so it was pretty leisurely. Then had friends pop over later so it wasn't as long as my posts suggested!
Fermenting nicely at the moment.
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subsub
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prodigal2