I've named this brew "Left Overs". As that is what it is.
I've not followed any recipe, made any calculations for EBU, or target OG to hit etc, just basically thrown in most of my left over bits & pieces from various brews and made it up as I went along. Some of my malts were a few months past their use by date also. But all ingrediants have been stored air tight in a relatively cool place, but not fridge/freezer though. I was just clearing out old stocks before getting fresh stuff in for my next brew and thought I'd see what comes out with these left overs.
So here's what I've done.
3.9KG Marris Otter Pale Malt
500g Crystal Malt
200g Roast Barley
200g Black Malt
200g Wheat Malt
200g Torrefied Wheat
Mashed with 13 Litres liquor at 66'c for 2 hours
Boiled for 2 hours with:
50g WGV 6% Start of Boil
39g Challenger 7% Start of Boil
20g Goldings Last 15 mins
13g Goldings after Boiler switch off, 30 mins settling time.
Following the Boil, I was left with 21.5 litres and at 20'c after cooling the OG was 1.054 which judging by the amount of malts I used, I suspect I got a pretty good mash efficiency (although I didn't calculate it) and could have watered down a fair bit. But I'd run out of treated water by this point, so just have a higher gravity beer.
I used Gervin English Ale yeast and it is now fermenting away like a goodun.
I'm kind of intrigued to see how this turns out now.
Left Overs Brew Day 21-4-07
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Road Runner
Just racked the above to secondary after 1 week in primary.
Gravity at the moment is 1.010 sudgesting this could be a whisker under 5.7%.
Just supping the obligatory quality control sample now. And initial tastings are very palatable. It's quite bitter with tons of aroma.
It'll sit in secondary for 2 weeks & then transfer to cornie. Then I'll attempt to leave it alone for 6-8 weeks. But have a strange feeling from past experiences that it might get sampled before 8 weeks.
Gravity at the moment is 1.010 sudgesting this could be a whisker under 5.7%.
Just supping the obligatory quality control sample now. And initial tastings are very palatable. It's quite bitter with tons of aroma.
It'll sit in secondary for 2 weeks & then transfer to cornie. Then I'll attempt to leave it alone for 6-8 weeks. But have a strange feeling from past experiences that it might get sampled before 8 weeks.
