TTL 13/12/08

[Mauri]

Woke up bright and early and this is what I've done:

Code: Select all

TTL
Recipe Specifics
----------------

Batch Size (L):          23.00    Wort Size (L):     23.00
Total Grain (kg):         4.30
Anticipated OG:          1.044    Plato:             11.07
Anticipated SRM:           6.1
Anticipated IBU:          34.9
Brewhouse Efficiency:       75 %
Wort Boil Time:             90    Minutes

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 100.0     4.30 kg.  Pale Malt(2-row)              Great Britain  1.038      5

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 43.00 g.     Styrian Goldings                  Whole    2.70  16.6  90 min.
 30.00 g.     Fuggle                            Whole    3.60  15.4  90 min.
 15.00 g.     Goldings - E.K.                   Whole    5.45   2.8  15 min.
 25.00 g.     Styrian Goldings                  Whole    2.70   0.0  0 min.

Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.00 Oz     Irish Moss                     Fining    15 Min.(boil) 
Yeast
-----
DCL Yeast S-04 SafAle English Ale

grain:

mash:

hops:


Caramelise 2L of the first runnings:

start of the boil:

90mins hops in:

0mins hops and wort chiller in:


Sorry for the quality of the pics.
This is my second AG and for the second time I got an OG 4 points lower than what the software estimated, so this was 1.040. Am I doing something wrong? I think my batch sparge water was not quite 80C, could that be an explanation? or should I just accept it, change the value of efficiency to 70% in the software and use more grain?
Cheers
Mauri

[Garth]

looks great Mauri, a good looking recipe with a good hop schedule

1040 will be fine for TTL, my Odd Landlord was about that, I still use 70% on Promash and sometimes get more

nice one

[Hogarth]

You're not doing anything wrong. 70% is a perfectly decent brewhouse efficiency rate, and if you've hit it twice the chances are you'll keep doing so. For me it's 70% every time and I wouldn't have it any other way.

By the way, I think your camera might be inebriated.

[Mauri]

that camera has almost been thrown in the bin at least 5 times before, but, as I can never be bother to buy a good one, I carry on taking crap pictures!

Good to know about the 70%. I'll just change my setting in promash and I will just know what to expect next time. Thanks guys.

[jdt199]

I'm planning on doing this exact same recepie for my first AG brew sometime next week. It looks great! I have the Golden Promice malt and all the hops on order. The recepie I have doesn't call for the additional Styrian at the end of the boil though. But I may add it. Do you think it will help the aroma. Did you batch sparge? I think I will have to read up on that. If you caramalised the runnings did you have to add extra sparge water to make up for it?

[Mauri]

I've never tried the real thing, so I cannot say whether the extra Styrian at the end of the boil brings you closer to it or not, but what's in the fermenter right now smells really good and the styrian stands out. Yes I did batch sparge. I used the batch sparge calculator here,and I added the volume lost whilst caramelising the first runnings to the final result (around 1L). I ended up with exactly 23L wort at the end of the boil.

[Mauri]

Hi all,
last night I bought a bottle of the real thing and I opened one of my bottles. My beer has been maturing for little more than 2 weeks so I suppose it is still a little young. However I noticed a few things:
1) I was expecting my beer to be clearer, especially since I built an IC and I cooled the worth down pretty quickly (25minutes). However my beer is very hazy and the haziness does not seem to go away when the beer warms up. I wonder if there is anything obvious that I am missing, like maybe water treatment, that could help with that.
2)I wont mention the colour issue, because i know that's already been discussed widely.
3)My beer and the real thing are very different: the real Landlord has a smell and initial taste which, for lack of better words, I'd call biscuity, and that is definitely not in my beer; the real thing seem to have more body too. In terms of hops aroma, I prefer mine, the hops stand out a lot more and the aroma seems a lot fresher. The final after taste and bitterness left in the mouth are very very similar.
I am happy with my beer, actually I think it tastes great and the GF agrees, however, I'd like to know what could be causing such big differences: where is the biscuity flavour coming from?And the extra body? Could it all be due to the yeast I used (S04)? or is there something missing in my recipe. As I said I like it as it is, but as I am trying to learn as much as possible, I'd like to know what could be causing these differences.
Cheers
Mauri

[Mauri]

No the first AG did not clear either, but I didn't have an IC back then, so I thought that the slow cooling was the culprit.
The water were I love is on the soft side. The water company gives hardness as CaCO3 50-100mg/L and hardness as Ca++ 20-40mg/L
Thanks for the reply
Mauri

[Mauri]

Thanks Chris,
I've just gone to hopshop to buy the ingredients for a Tribute-ish beer, and I bought some gypsum as well.

[Mauri]

Sure,
I'm near Redruth in Cornwall. I'll start a new thread when I get my act together, probably saturday!