Constructive comments on brewing regime

[Belto]

In wonder if I might get some comments on my brewing style that has developed from reading the forum and developing my gear(Brewing since Feb )

My Recipe #
Maris Otter 4.8Kg
Crystal Malt 320grm
Flaked barley 320grm
Torriefied Wheat 320grm
Fuggles 96grm.. 90 mins

Mashed for 110 mins 65C with 14.4 ltrs water
Drained off and refilled MT to 1 " above grain
Left for 30 mins at 65C
Run off from MT and sparged until collection of
26 ltrs @1.08 @ 32C
Collected rest of drain off for topping up during boil
Into boiler
Last 15 mins + 8grms Irish Moss + 25 Grms Styrian Hops
Let rest 30 mins
20 grms in Hop Back (First time used)
Through CFC
Out of CFC @ 26C 1.078
I Think it was approx 11 ltrs water added to reduce to 1.054
I haved aimed at A brew of approx 5%
This brew is currently @ 1.012 after 8 days in FV suspect it is now stuck
Wondering if the total volume of wort was too much for a standard packet of Safale did not have enough yeast

Your critical comments would be most welcome

My brews have been drinkable but mostly too strong
I think I Prefer the IPA style ales as opposed to the Ales with chocolate malts etc

[Ianb]

I am no expert, in fact, I'm less experienced than you, but may I make some observations and let the more experienced amongst us tell me if I'm going down the right track.

Over 5kg of grain with good to high efficiency will give a strong ale for a 25l brew length.

Evaporation losses could be 10 to 20% dependant on boil ferocity. Worst case scenario 26ltrs - 20% = 20.8 ltrs wort. Plus water = c.32ltrs @ 1054.

Mr Malty reckons you should have used 1.5 packs of yeast.

I usually reckon S04 attenuates to 75%, which if I'm not mistaken should be around 1013 f.g., so I think you're not stuck but you've reached your terminal gravity.

Now as I've said, I'm no expert, and I look forward to being proved wrong or right!

[delboy]

In wonder if I might get some comments on my brewing style that has developed from reading the forum and developing my gear(Brewing since Feb )

My Recipe #
Maris Otter 4.8Kg
Crystal Malt 320grm
Flaked barley 320grm
Torriefied Wheat 320grm
Fuggles 96grm.. 90 mins

Mashed for 110 mins 65C with 14.4 ltrs water
Drained off and refilled MT to 1 " above grain
Left for 30 mins at 65C
Run off from MT and sparged until collection of
26 ltrs @1.08 @ 32C
Collected rest of drain off for topping up during boil
Into boiler
Last 15 mins + 8grms Irish Moss + 25 Grms Styrian Hops
Let rest 30 mins
20 grms in Hop Back (First time used)
Through CFC
Out of CFC @ 26C 1.078
I Think it was approx 11 ltrs water added to reduce to 1.054
I haved aimed at A brew of approx 5%
This brew is currently @ 1.012 after 8 days in FV suspect it is now stuck
Wondering if the total volume of wort was too much for a standard packet of Safale did not have enough yeast

Your critical comments would be most welcome

My brews have been drinkable but mostly too strong
I think I Prefer the IPA style ales as opposed to the Ales with chocolate malts etc

I notice that you say it is 'stuck at 1012' do you mean its reached it terminal/final gravity rather than stuck (which suggests the yeast have stopped before all fermnetables have been used up usually leaving a weak and sweet brew.

This wouldn't seem to be the case though since you are seeing an attenuation of approx 78 % which is pretty high attenuation (esp for S04). I notice as well that you complain that your brews are stronger than planned.

From a first glance it might be the 110 min mash in combination with the batch sparge which continues at 65 C for an additional half hour. In this half hour at 65 C the enzymes in the mash are still going to be working and the dextrins (unfermentables) will continue to be broken down to simple fermentable sugars.

In essence you are mashing for a total of almost 3 hours at 65 C thats without taking into consideration the time it takes to get the collected wort up to high temps to fully denature/destroy the mashing enzymes.
After this amount of time i would have thought all the starch conversion would have occured, but that the enzyme responsible for breaking down dextrins to simple sugar fermentables will still be working away.
I reckon you are getting a wort very high in fermentables hence the high attenuation and the extra strength.

Maybe you could try reducing the mash time to 90 mins and when refilling the mash tun use water at 77-80 C which should stop the mashing process in its tracks and denature the enzymes responsible for the conversion of dextrins being converted to simple sugars.

I could be completely off the mark and probably am but i reckon the above might help (or even just raising the initial mash temp a few degrees to 66-67 C).
All the best

[Frothy]

Looks grand Belto
Have you tried fly sparging? Highly recommended. It's taken me a year to be really happy with my brews... everybody has a different setup etc.

Frothy

[Belto]

Hi Guys
Thank you or your response
I have transferred the brew to a cask SG 1.012 approx 32 Ltrs
Tast was very slightly sweet and lacked body although it was crystal clear
I hope it will be an enjoyable drink
I think from your comments my mashing is at fault.
I think I will revert to the original mash of 90min @ 65C run off and sparge until required SG
As suggested I think the yeast ran out of steam due to brew length
Still learning
Off on hols Monday to Ireland so wont be brewing for 4 weeks
Taking some 'too' strong Bottled Hob goblin clone.
will get a slab of Bass to tone it down and dilute the chocolate malt taste

[AT]

Ireland on holiday are you crazy do you know how expensive it is here? where you heading? i'm in Athlone if you find yourself in a fix in this crap town pm me for my mobile number

[delboy]

Any plans for visiting the north, highly recommended, but i would say that coming from this neck of the woods .

PS the beers cheaper up here and there is the a few bars serving real ales

[AT]

Have to agree with Delboy, in my town there's nothing in my own except my fine selection of homebrewed ales Was in Delboys town not to long ago and it's worth a visit

[Belto]

Sorry been to DUblin a few years ago
England vs Ireland . no tickets ended up in the Belvadere club and back to Lansdown Hotel after
What A Night
Travelling to Killarney with A caravan
Now then plenty for you all to go for.

Give me what info you can And I will be well Happy
Roads Are crap I understand but the people are lovely so I have been told
Can't wait to get in the Pub or Pub'S

[delboy]

Have to agree with Delboy, in my town there's nothing in my own except my fine selection of homebrewed ales Was in Delboys town not to long ago and it's worth a visit

I've only been to athlone (the heart of ireland) once when rowing for my Uni (we won) i have fond memories of it, not exactly a metropolis but a nice part of the world and one of the places that i plan to visit again next time i drag the tent out of the attic.
Not really fair to compare it with Belfast, but i would recommend a visit up here if only to see a few of the more colourful aspects of our recent but now behind us past (ie the terror tour etc) although the place does have a lot more to offer than that.
Just like AT offered if you do make it up here and fancy a guided tour for the day give me a shout, i'd happily try and show you around the place.

[Belto]

Thanks guys
see what I mean a welcome before I set off