That will have a bit of flavour longevity unlike the smaller hop-flavour-window of APAs etcFermentables:
Pale Malt 2940g - 75%
Caramalt 585g - 15%
Chocolate Wheat Malt 195g - 5%
Flaked Oats 195g - 5%
Hops:
Golding @ 60 mins - 20g
Fuggle @ 60 mins - 20g
Golding @ 10 mins - 13g
Fuggle @ 10 mins - 20g
Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.011
Alcohol Content: 3.6% ABV
Total Liquor: 32.2 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 80 %
Bitterness: 23 EBU
Colour: 65 EBC
Mash was supposed to be 69c but try as I might after mashing with some boiling water I only hit 67c, even after doing a better pre-heat of the mash Tun than usual. I think the Bucket of malt must have been colder at the bottom than the top when I took the temp! (Malt 16.2c, Aimed for 69c Mash, Strike heat of 77.4c). It will be a 90minute Mash stand at least, maybe 2 hours as I have to be a Taxi this morning too.
The Chocolate Wheat Malt in the recipe was from Hop&Grape, I also have some Roasted Wheat Malt from BarleyBottom... weirdly the Chocolate is loads darker than the Roasted, kind of Black vs Mid-Brown type of thing!
32L of Liquor salts added to the malts prior to mashing, done to the 'Mild' profile in the GW Calc.
Yeast, maybe Windsor or maybe Nottingham.
Malts and temp:
Calcium Chloride & Magnesium Sulphate in the Pestle & Morter:
Missed my desired Mash Temp by 2c! Should be 69c:
First Wort Hops (FWH) and a handful of old lager yeast as Nutrient:
Brewers Breakfast:
First Runnings:
IC in and 10min hops just in:
1044 I'd say though the Refractometer worked out at 1046:
Went for Nottingham yeast in the end, I'll save the Windsor for another brew
Yeast Action the morning after:
