Been a while since I shared a brewday but hey, fresh start and all that. So here we are with one I first brewed last year to commemorate two heroes of the great war, Henry Allingham and Harry Patch. Quite simply called 'Allingham Patch' (which has a nice ring to it I think) its been a firm favourite of my friends and family and I was going to make it a November seasonal but they couldn't wait! Anyways, on with the show...
Allingham patch
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
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Batch Size (L): 42.00 Wort Size (L): 42.00
Total Grain (kg): 7.50
Anticipated OG: 1.045 Plato: 11.15
Anticipated EBC: 18.3
Anticipated IBU: 38.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
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90.0 6.75 kg. Pale Malt Marris Otter Great Britain 1.038 6
10.0 0.75 kg. Crystal malt Great Britian 1.034 120
Hops
Amount Name Form Alpha IBU Boil Time
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25.00 g. Topaz Pellet 16.20 31.7 60 min.
50.00 g. Bramling Cross Whole 7.00 6.6 15 min.
50.00 g. Bramling Cross Whole 7.00 0.0 0 min.
Yeast
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Two packets of rehydreated S-04
90 minute rest at 152; 75 minute boil.
Now the porn....
The new brewing setup
The grist
Doughed in (drill powered plaster mixer is a godsend)
Hitting my mash temp. The thermobox easily holds this temp for 90 minutes
Recuirculating using the pump...
...which I then use to transfer to the boil kettle while sparging.
The boil
The chill
Double coil and whirlpool gets it down to pitching temps in half an hour.
Using my doogamaflip to aerate and transfer
Done and dusted. 40 litres at 1.044, not too shabby.
All in all a good brewday. Brewing in the shed now so still got to dial in my evaporation and the sparge was a bit quick (40 minutes instead of 58) but no disasters, which is always a good thing.
Comments and suggestions welcome, and hope yours was a good brewday too!
Paul
