AG#34 New Gold Dream

[charliemartin]

Hoping to brew this one tomorrow. Plan is to do an overnight mash to save time. Should be hitting it's peak in time for summer hopefully.

New Gold Dream

Date: 16th April 2015

Gyle Number: 34

Fermentable Colour lb: oz Grams Ratio
Golden Promise Pale Malt 5.5 EBC 8 lbs. 13.0 oz 4000 grams 88.9%
Weyermann Munich Malt II 20 EBC 0 lbs. 12.3 oz 350 grams 7.8%
Wheat Malt 3 EBC 0 lbs. 5.3 oz 150 grams 3.3%


Hop Variety Type Alpha Time lb: oz grams Ratio
Phoenix Whole 13.3 % 90 mins 0 lbs. 0.9 oz 25 grams 29.4%
Challenger Whole 8.58 % 10 mins 0 lbs. 1.1 oz 30 grams 35.3%
Progress Whole 7.5 % 0 mins 0 lbs. 1.1 oz 30 grams 35.3%


Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.011
Alcohol Content: 4.8% ABV
Total Liquor: 36.3 Litres
Mash Liquor: 22.5 Litres
Mash Efficiency: 79 %
Bitterness: 41.7 EBU
Colour: 10 EBC

Yeast: WY1728 (Scottish)

Cheers,
Charliemartin

[AnthonyD]

Looks nice!

What's your overnight mashing technique?

I've been toying with the idea of doing this myself as I have a 1 year old son, but the thought of loosing a batch to dodgy malt infection in the mash is putting me off it.

[Piscator]

Looks nice!

What's your overnight mashing technique?

I've been toying with the idea of doing this myself as I have a 1 year old son, but the thought of loosing a batch to dodgy malt infection in the mash is putting me off it.

Don't worry, an overnight mash infection is not going to happen and boiling the wort kills off anything that might grow - there are theoretical issues around the ratio of sugars produced by the prolonged mash but I always found starting a few degrees higher worked fine when I did it. I haven't done it for several years now as I've got into a routine where it doesn't save that much time any more but I'd say go for it.

Cheers
Steve

[Rivvo]

Showing your age with that beer name.....mind you so am I by knowing what you're referring to... where's that delete button?

[charliemartin]

Showing your age with that beer name.....mind you so am I by knowing what you're referring to... where's that delete button?

I have no idea what you're referring to.....................

Cheers,
Charliemartin

[charliemartin]

Looks nice!

What's your overnight mashing technique?

I've been toying with the idea of doing this myself as I have a 1 year old son, but the thought of loosing a batch to dodgy malt infection in the mash is putting me off it.

I don't do it very often, but was trying to save some time today. Put the mash on about 1120pm last night and got up at 6.30am (was meant to be earlier, but didn't make it) to mash out and sparge.
I aimed for 70-71C mash temp, but hit 69.5 which had fallen to 64.5 by the time I came to mash out. The temperature round the edges was a bit lower. I think you generally get a more fermentable wort so expect the FG to go quite low.
Don't know if it helps, but I use a circle of Kingspan wall insulation wrapped in tin foil and cling film on top of the mash to try to keep the heat in as much as possible.
Only done one before and no problem with infection.

Cheers,
Charliemartin

[charliemartin]

Getting worried about this one, could become New Gold Nightmare. Pitched yeast about 32 hours ago and virtually no signs of fermentation. It was a 1 litre starter on a stirplate for 24 hours. Hoping the yeast can get to work on this before the bacteria take over.

[Mcbrewer]

Come on yeasties Do your thing.

[charliemartin]

Checked it this morning about 0430 before my shift and there was a small krausen formed although it did not cover the entire surface of the wort. Hopefully will have kicked off by time I get home. Looks like I may have underpitched.

[charliemartin]

Finally there is a krausen formed! Don't think I have waited this long before. Think it will be okay. Smells good now.

Cheers,
Charliemartin

[charliemartin]

Took a hydro reading tonight after 9 days and it's down to 1.009. Reckon it's probably finished, but not sure when I will have a chance to bottle. Sample tasted very nice and fruity with a bready, slightly sweet malt flavour. should be nice once it has conditioned in the bottle.

Cheers,
Charliemartin

[Mcbrewer]

Great news to hear you're yeast is alive and kicking.

[charliemartin]

Yeah, the little beasties have come a long way since the start of the brew.

Cheers,
Charliemartin