In August I'll be making my annual foray to Cropredy for the Fairport Convention festival at which the beer of choice will be Wadsworth 6X. To get me in the mood, this week's brew (Friday, I hope) will be Dave Line's 6X recipe:
Brew length 25ltrs
Pale Malt (I'm using Optic) 2700gms
Fl Maize 400gms
Crystal 250gms
Brewing Sugar (Glucose) 300gms
Goldings 60gms
BramlingX 30gms
Yeast will be fresh Belhaven from my local micro.
Problem is I haven't any Goldings in the freezer - would a straight swap with Fuggles (A/A 4.5%), which I do have, be OK? Others in the freezer are Challenger, Aurora (Super Styrian) and the BramlingX
What do you think?
I'll post some pics once it gets going.
Wadsworth's 6X Clone
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Ross
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BarrowBoy
I've been doing some calculations ahead of Friday's brew and it looks out of balance.
I reckon an OG at 100% of 43.2 (36.7 @ 85% efficiency which I seem to achieve)
EBU's come out at 57 (Goldings A/A 5.5%; BramlingX A/A 6.5%). It's been said in the past that with today's hops Dave Line's hopping rates are probably high.
Should I be looking to scale back? If so, to what? About 40EBU?
Did you make any adjustments when you brewed this DaaB?
I reckon an OG at 100% of 43.2 (36.7 @ 85% efficiency which I seem to achieve)
EBU's come out at 57 (Goldings A/A 5.5%; BramlingX A/A 6.5%). It's been said in the past that with today's hops Dave Line's hopping rates are probably high.
Should I be looking to scale back? If so, to what? About 40EBU?
Did you make any adjustments when you brewed this DaaB?
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Bopper
Its on thier website....grain, colour and quantity. click on products, then beers and then on the icon.
http://www.wadworth.co.uk
Bopper
http://www.wadworth.co.uk
Bopper
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steve_flack
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BarrowBoy
Thanks DaaB and...Bopper wrote:Its on thier website....grain, colour and quantity. click on products, then beers and then on the icon.
http://www.wadworth.co.uk
Bopper
Wow, thanks Bopper - it's sort of changed the recipe somewhat - Fuggles and a bit of Goldings and no Bramling Cross.
The very, very frustrating thing is that I ordered my Goldings for this (I had everything else) and they came today by post. Only, I wasn't in, they've taken the package back to the sorting office (which they never do) and tomorrow the b@st@rds are on strike so I can't pick them up till Saturday!!!
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BarrowBoy
OK, thanks DaaB. I'm not sufficiently well accomplished to go about making wholesale changes but I'll rein back a bit on the hops (might dry hop a few Bramlings at the end as well).
I'll load pics and the story tomorrow - may do an overnight mash tonight though so that I get off to a flyer (provided I can get my Goldings out of the sorting office).
I'll load pics and the story tomorrow - may do an overnight mash tonight though so that I get off to a flyer (provided I can get my Goldings out of the sorting office).
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BarrowBoy
And we're off........
Liquor's on heat ready for an overnight mash - I'll just raise the strike temperature a little (74C) to accommodate the longer, overnight mash.
I've upped the grain bill to:
Pale Malt 3150gm
Crystal 370
Maize unchanged
This should give a target OG of 42.3 @85% efficiency.
I had hoped to post a couple of pics (including one each of my last couple of brews - Jim's Stock bitter and Styrian Stunner which are helping me along this evening) but the batteries are flat in the camera. Oh well, maybe tomorrow.
Still there's Peter Tinniswood on the radio.
Liquor's on heat ready for an overnight mash - I'll just raise the strike temperature a little (74C) to accommodate the longer, overnight mash.
I've upped the grain bill to:
Pale Malt 3150gm
Crystal 370
Maize unchanged
This should give a target OG of 42.3 @85% efficiency.
I had hoped to post a couple of pics (including one each of my last couple of brews - Jim's Stock bitter and Styrian Stunner which are helping me along this evening) but the batteries are flat in the camera. Oh well, maybe tomorrow.
Still there's Peter Tinniswood on the radio.
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BarrowBoy
So this is how it went:
Last night (whilst helping Wez to decide which ale to brew) I got the mash going. Helpfully, just as I was doughing in, I realised that the copper manifold wasn't in place in the mash tun. I donned fetching marigold glove, doused it in cold water (6 times), stuck my hand in and managed to get it in place (it was very hot in there). Raised the mash temp to 68C and left it. This a.m., after 12 hours, it had dropped to 55C.
Sparged:
..........with the help of my lovely assistant (the one who doesn't question everything I do):
Managed to extract 30 ltrs (just) before the OG got too low.
Doesn't he look like he knows what he's doing..........
Raised to boil with 45gr Goldings and 25grs BramlingX for 90 mins. Irish Moss added 10 mins before end.
Added 10 grs Golding at switch off and left for 30 mins then immersion cooler. Regularly checked with (new) digital thermometer only to realise that it kept giving me 38C however often I checked. Hmm, maybe it was because the whole 'prod' got immersed in wort at one point. Resorted to old glass thermometer. They don't mek 'em like they used to etc.
Transferred wort to FV (note the Belhaven yeast waiting to be pitched):
Checked OG and against a target of 1.4229 (at 85%) hit 1.42 - delighted.
Pitched yeast at 22C.
That should have been it but, as I set about cleaning up, I stuck my hand in the boiler with cleaning solution, swirled it about and caught 2 fingers of my right hand against the edge of a piece of metal gauze used to diffuse the liquor during sparging. Blood everywhere. SWMBO was even talking stitches but managed to stem the flow.
This brew had better taste good.[/img]
Last night (whilst helping Wez to decide which ale to brew) I got the mash going. Helpfully, just as I was doughing in, I realised that the copper manifold wasn't in place in the mash tun. I donned fetching marigold glove, doused it in cold water (6 times), stuck my hand in and managed to get it in place (it was very hot in there). Raised the mash temp to 68C and left it. This a.m., after 12 hours, it had dropped to 55C.
Sparged:
..........with the help of my lovely assistant (the one who doesn't question everything I do):
Managed to extract 30 ltrs (just) before the OG got too low.
Doesn't he look like he knows what he's doing..........
Raised to boil with 45gr Goldings and 25grs BramlingX for 90 mins. Irish Moss added 10 mins before end.
Added 10 grs Golding at switch off and left for 30 mins then immersion cooler. Regularly checked with (new) digital thermometer only to realise that it kept giving me 38C however often I checked. Hmm, maybe it was because the whole 'prod' got immersed in wort at one point. Resorted to old glass thermometer. They don't mek 'em like they used to etc.
Transferred wort to FV (note the Belhaven yeast waiting to be pitched):
Checked OG and against a target of 1.4229 (at 85%) hit 1.42 - delighted.
Pitched yeast at 22C.
That should have been it but, as I set about cleaning up, I stuck my hand in the boiler with cleaning solution, swirled it about and caught 2 fingers of my right hand against the edge of a piece of metal gauze used to diffuse the liquor during sparging. Blood everywhere. SWMBO was even talking stitches but managed to stem the flow.
This brew had better taste good.[/img]
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roger the dog
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Chiltern Brewer
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BarrowBoy