Hartlepool Red

[Bribie]

When I lived in the North East I loved Camerons Strongarm. However I've always been haunted by what a "Premium" version would hypothetically be like, say around 4.8% alcohol. So now and again I do a fuller bodied and stronger attempt. On this occasion I didn't have the hops they mention on the site, but I did a 62° mash, as they mention on their site, then stepped it up to 72° for full conversion then a mashout.

I've got a Schott lab bottle of the trub settling out to use in a starter, colour looking good





Hartlepool Red


Recipe Specs
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Batch Size (L): 24.0
Total Grain (kg): 4.600
Total Hops (g): 60.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 11.2 (EBC): 22.1
Bitterness (IBU): 29.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
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4.000 kg Pale Malt Halcyon (86.96%)
0.200 kg Cane Sugar (4.35%)
0.200 kg Caraaroma (4.35%)
0.200 kg Crystal Medium Thomas Fawcett (4.35%)

Hop Bill
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40.0 g Challenger Pellet (4.5% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
20.0 g Bobek slov Pellet (5.9% Alpha) @ 5 Minutes (Boil) (0.8 g/L)

Misc Bill
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Stepped Infusion at 62°C for 40 mins then 72°C for 40 mins then mashout.
Fermented at 22°C with Wyeast 1768 PC - ESB


Recipe Generated with BrewMate

I actually hit 76% eff. which was pleasing for a BIAB brew

[goldstar]

Looks very tasty Bribie!

Colour looks the goods too. Gotta love Caraaroma.

What do you think to the Wyeast 1768? I've not used that before.

[Bribie]

I find the 1768 is a great yeast for fuller bodied ESB type beers, I also like the way it gives a touch of diacetyl if you keg or bottle as soon as it's ready. I really only use two yeasts for UK beers, Wyeast 1469 for Yorkies with a touch of Calcium Chloride in the mash, and 1769 for just about everything else with a spot of Gypsum in the mash. My other ale yeasts are Wyeast 1056 = US05 for Americans and Wheat beers, and Wyeast 1024 Irish Ale for Irish Reds of course, but I ferment it at 24° as in the Guinness brewery. That wraps up my yeast list totally, don't bother with lagers any more.

If Wyeast ever went out of business I'd be roo ted