THA brew on today

[prodigal2]

Today I will mainly be brewing the THA recipe as posted by Bluesboy:
Brewday 23/06/07 Traquair House Ale with Pictures
Cheers for the recipe Blues boy.

I will be making 16L again and have used DaaBs batch sparge calc again for my sparging.
4.94Kg pale malt
29grms roast barley

46grms goldings (90mins boil)
14grms goldings (last 15mins boil)

Nottingham yeast
OG 1.070

mash volume- 12.25L
Sparge1- 5.25L
sparge2- 10.6L

Wort for boil- 21.2L

This is being made up for winter, and beer fairies permitting it should have at least 4 months of bottle conditioning

I am just waiting for the water in the mash tun to cool to 72C[/url]

[delboy]

Good luck with the brewday P2, keep us updated on the progress.

Edit: just seen the OG , i can see now why this is going to be put down for the winter.

[prodigal2]

Good luck with the brewday P2, keep us updated on the progress.

Edit: just seen the OG , i can see now why this is going to be put down for the winter.

I'm not a huge fan of strong ales, but this one I do love(and it does not give me a spliting head like Chimay).

[roger the dog]

Have a good one P2, that's a serious looking OG

[iowalad]

I have never tried my hand at the higher ABV beers yet.
Sounds like an interesting one.
I may have to pick up a bottle of THA as have heard a number of people say good things about it.

Enjoy the brew!

[prodigal2]

Cheers guys
As a recipe it is not complex, so what the heck I thought. And then I have a winter warmer, as it can get chilly here up in the mountains.

[Seadart]

With an OG of 1070 what ABV are you hoping to get? It's that learning thing again!

[prodigal2]

OK yeast starter pitched.
OG 1,062 @ 17.5L

Bugger I slightly lunched it today, under gravity and over by 1.5L on my targets. But this is the first time for doing a high gravity ale, and I overestimated my losses to hops and break material and evaporation. On hindsight I should of gone with my gut gone for 18L and yielded 17L at the right OG.
I am so over it though, and the brew is siting at 19C along with my ZDO, meads and TC's

Seadart: I was expecting this to drop down to 1,020, but seeing as I undershot, lets see At the end of the day this is only AG4 and I learn so much every time. And in truth I am currently getting my head around the basics. The science I am picking bits up as I go, due to work stuff my brain can only accommodate so much technical stuff at a time

Oh and DaaB if I get any more hairs on my chest I am contractually obliged, to have my chest waxed, by the SWMBO

[SteveD]

With an OG of 1070 what ABV are you hoping to get? It's that learning thing again!

As a rough guide, with an averagely attenuating yeast you might expect an all malt brew to stop at around quarter gravity giving 75% apparent attentuation. If that's the case ABV will then closely match the last two digits of the OG. In the case of 1070, you might expect 7.0% abv; 1062 - 6.2% abv, etc.

[PGSteamer]

My experience concurs with SteveD. I had a 1.094 barleywine finish off at at 1.025, giving an ABV of 9.5%.

[prodigal2]

With an OG of 1070 what ABV are you hoping to get? It's that learning thing again!

As a rough guide, with an averagely attenuating yeast you might expect an all malt brew to stop at around quarter gravity giving 75% apparent attentuation. If that's the case ABV will then closely match the last two digits of the OG. In the case of 1070, you might expect 7.0% abv; 1062 - 6.2% abv, etc.

Cheers for that SteveD.
I must admit at the moment yeast attenuation is something I need to get my head round. This is my first ale using Nottingham. I did a DaaB flying starter and it seems to be a hard working yeast, and last thing last night the FV already started to have the smell of THA(which put a smile on my face).

[prodigal2]

I forgot to mention, 12hours on and I have a fine 3inch yeast head. I know its nothing amazing but I am getting consistent yeast reactions on my brews, which I think is important

[prodigal2]

My experience concurs with SteveD. I had a 1.094 barleywine finish off at at 1.025, giving an ABV of 9.5%.

If you know what sort of attenution you can get (on average) from a yeast though you can predict the final gravity. Nottingham reputedly attenuates 75% of the sugars (ie 25% remain behind) so if you multiply the gravity of the sugars by 0.25 you should get a rough estimate for the FG ie 1017/8

If you are really nice to the yeast you can often get more, and there are other factors involved such as alcohol tolerance and mash temperature. Fwiw, Nottingham happens to be pretty alcohol tolerant and is pretty good in barley wines as long as you pitch enough and you can check out the pitching rate calculator in MrMalty.com for that.

Cheers for the rule of thumb formula there DaaB. As ever you cut to the chase and make it nice and simple

[SteveD]

For a simple abv calculation, subtract final gravity from original gravity, and divide the result by 7.5

say, a 1070 beer ferments down to quarter gravity ie, G1017.5

70-17.5 = 52.5

divide 52.5 by 7.5 = 7% abv

If it went lower say to 1012

the difference is 58, divide by 7.5 = 7.73% abv

[Vossy1]

THA and clones, fabulous beer P2...you'll not be disappointed